Gaitri Pagrach-Chandra

Warm Bread and Honey Cake

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A comprehensive and unparalleled collection of breads, cakes and pastries from around the world, this beautiful sourcebook of recipes is also a well-researched exploration of home baking techniques and global ethnic history.
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410 printed pages
Original publication
2012
Publication year
2012
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Impressions

  • dariadiashared an impression4 years ago
    👍Worth reading

Quotes

  • dariadiahas quoted4 years ago
    SAVOURY CHEESE STRUDEL

    This is put together in next to no time and makes a good appetizer, served in thin slices because of the saltiness of the cheese.
    75 g/2¾ oz feta cheese*
    small handful parsley (preferably flat leaf), finely chopped
    125 g/4½ oz filo pastry – 5 sheets, 25 x 25 cm/ 10 x 10 in
    25 g/1 oz/¼ stick butter, melted
    Crumble the feta in a bowl. Add the parsley, mix and set aside.
  • dariadiahas quoted4 years ago
    SWEET CHEESE STRUDEL

    This strudel is very easy to make as long you are not alarmed by the consistency of the uncooked filling and are bold enough to follow the instructions. Curd cheeses with a low moisture content are usually used in Austria and Central Europe, but ricotta makes a good alternative. The strudel can be served warm or cold, on its own or with prepared seasonal fruit as a dessert. You can add all kinds of extras to taste, such as chocolate sauce, vanilla sauce, and whipped cream.
  • dariadiahas quoted4 years ago
    APFELSTRUDEL

    It is likely that the Turkish invaders introduced leaf pastry to Austria, just as they did in the Balkans. Then local bakers added their own touches, creating a simple but spectacular strudel that forever after came to be associated with Austria. There is a great variety of fillings – apricot, cherry, curd cheese and dried fruit, to name a few – but apple strudel remains by far the most popular. The pastry itself may sometimes be enriched with egg, and the technique used to create a paper-thin layer is what really sets it apart: leaf pastry is rolled out very thinly, usually on a floured tablecloth.

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