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inespm

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    Want to know about these german coffee cake

    in Elsewhere in Europe: Cooking & Baking

    Posted

    Hi everyone... I have a friend that found a old recipe that her grandmother use to make for the holidays, and want to make it for baking and pastry class. It have some ingredients that had to be convert and I was wondering if here somebody know how. Here is the recipe:

    - 2 cake yeast disolve in 1/2 cup of warm water (now idea of the convertion of cake yeast to instant yeast)

    - 3 cups of warm milk

    - 1/2 teaspoon of salt

    -3/4 cup of sugar

    - 1 egg

    - 1 stick of oleo (whe asume this is butter or shortenning, but still not sure)

    - 6 cup of flour

    The name, cimakuta, we did not found anything similar in the internet, but probably when they came from Germany to the United States it get change or modify.

    Thanks!

    (Sorry my english mistakes)

    Making Vinegar

    in Cooking

    Posted

    Use it, I found one about a year ago in a cheap vinegar and right now I had made vinegar from tomato, cider, wine, rum (cooking it to down the alcohol), champagne, etc.

    The mother will grow the size of the jar you put on, always use some of the mother last vinegar before ading new alcohol. Another trick is to put som wood in the liquid, mother love wood, it will grow faster.

    Sorry my english

    Coffee Glossary project

    in Coffee & Tea

    Posted

    In Venezuela:

    Negrito (strong black cofee)

    Guayoyo (clear black coffee)

    Marroncito (1/2 negrito with 1/2 milk added)

    Con leche (1/4 negrito with 3/4 milk)

    Guarapo (made with twice as much water)

    Tetero ( is a con leche that has much too much milk, almost white)

    Café con leche

    in Coffee & Tea

    Posted

    Here in Venezuela whe drink "café con leche", black strong coffee made with espresso machine or any other coffee machine with hot milk and sugar.

    They are many varieties of coffee: negrito (strong black cofee), guayoyo (clear black coffee), marroncito (1/2 negrito with 1/2 milk added), con leche (1/4 negrito with 3/4 milk), Guarapo (made with twice as much water), tetero ( is a con leche that has much too much milk, almost white).

    Whe drink very strong coffee, probably two or three times the caffeine of an average U.S but are served in small cups. Venezuelan coffee is one of the best coffees in the world. We have a coffee-drinking tradition. Every where you can find a place to drink a coffee, and the best thing is that you can ask for your coffee exactly the way you want.

    Arepas

    in Cooking

    Posted

    The mix have to be thick, not smooth...

    Some chef here in Venezuela now make "cachapa muffins"... When you cut the muffin the cheese inside is hot and melt... I like it a lot, but not sure how to make it.

    Arepas

    in Cooking

    Posted

    4 cups of tender corn kernels (canned corn may be used)

    3 teaspoons of salt

    ¾ to 1 cup of water (depending on how tender the corn is)

    ¾ cup of sugar

    Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn. Shape the mix like pancakes approximately 1-2 inch thick. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and may be accompanied with cheese.

    Arepas

    in Cooking

    Posted

    The picture look more of what we call in Venezuela "cachapa", that is diferent from the arepa. Is a corn pancake filled with cheese (whe use "queso de mano")

    The cachapa is tender corn with some milk, sugar, some times eggs and salt

    ceviche/seviche

    in Cooking

    Posted

    Mi favorite

    Salmon, mango and peruvian orange pepper

    I put the salmon with lemon and mandarin to marinate for 10 minutes, in the blender I make a mixture with mango, peruvian pepper, sugar, salt, pepper, apple vinegar and olive oil and added to the salmon. After that I put purple onion, sweet red pepper and coriander leaves

    Culantro

    in Cooking

    Posted

    Here in Venezuela is a wild plant, I pick them from a zone near my house... We have a soup that the name is hervido that taste very good with culantro

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