Swisskaese

If it is baking powder, then you make have cookies that overtake your oven. That is too much baking powder! I just saw Mabeline's posting, give it a try. If anything, it is not an expensive recipe.

The cake you are referring to is called Ruhruecken. You have make it in a Ruhruecken pan. Here is the recipe and a picture of the pan. You can find the pan in any good cookery shop (i.e. William-Sonama) http://www.austriauk.com/austrian%20food%20site/a16.html The pan: http://www.alleszumhaus.de/Haushalt/de/dept_8.html The pan is on the third row on the right. The ruhrueken pan is the pan at the top of the picture.

Persian Halvah has flour in it. What types are your favourite and maybe I can find the proper recipe for your?

Try this recipe for Halvah, it is more authentic than your recipe: http://www.jewish-food.org/recipes/halvah.htm

I am getting married in October and I thought it would be fun to have a "different" type of wedding cake. Wedding cakes are not very popular in Israel, but my boyfriend loves Provence and I thought it would a nice thing to have. I saw a picture on the Martha Stewart website (please no Martha Stewart comments!) of a wedding cake (actually individual cakes) that look like crottin (goat cheese). I can't figure out how they created the "crottin" effect on the cakes. Any ideas? What type of little pans would I use? Small flan pans? BTW - I have searched the internet and the MSO website did not explain how they were made and did not provide a recipe. What type of cake recipe would I use? A picture of the cake is at : http://www.marthastewart.com/page.jhtml?ty...33&page=1&site=

Kleis, Kloss, Knoedel and Knaidelach all mean dumpling. It depends on where you are from. My family is from the German-Dutch border and call them Kloss. My boyfriends's mother is from Hungary and calls them Knoedel.

I grew up with matzah knoedel. I do not like matzah balls made out of matzah meal. Here is my family recipe: MAMA K'S WORLD FAMOUS MATZO BALLS Source: My Grandmother and her mother and so on..... Yield: Approx. 45 - 50 Matzo Balls * 14 Matzos * 2 Med. White Onions, chopped coarsely * 3/4 C. Melted Chicken Fat (do not substitute) * 1/4 tsp. Pepper * 1/2 C fresh Parsley, chopped * 1 tsp. Salt * 1/4 tsp. Nutmeg * 7 Eggs, lightly beaten w/ fork * 1/8 Cup Matzo Meal * Additional Matzo Meal for rolling Break Matzos into chunks and put into a colander placed in sink. Run water over the colander until the matzo is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.) Brown onions in melted fat in large heavy roasting pan over medium heat until "real brown" Add Matzos and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on a few minutes to soften. Add Salt, Pepper, Parsley & Nutmeg. Cool until no more steam comes off, check if cool enough so eggs won't cook, and add eggs. Gently stir in Matzo Meal. Test the first matzo ball by placing in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added. Place thick layer of meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into golf ball size, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard excess matzo meal. Leave on sheet in refrigerator, covered with wax paper, or freeze on sheet before packing in bags for freezer. They can be kept in the freezer for 3 months. Bring chicken soup to a boil and add Matzo Balls a few at a time. When they rise to the top, they are done. Serve and say AAHHHH loudly with each bite. This recipe has been handed down from generation to generation. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil.

We had the following: Venetian haroset Matzo ball soup Salmon with herbs (instead of gefilte fish) Stuffed chicken with spinach and mushrooms Vegetable kugel Carrot salad with pineapple and apples Aubergine in a tomato sauce Fruit Compote Chocolate Sorbet

I know this is a little late, although in Israel we will have our second seder next week. I read Katie's recipe for Sepharadi haroset. My boyfriend is the "King" of haroset, He makes an adaptation of a Venetian recipe with dates, apricots, figs, raisins, apples, walnuts, almonds, chestnut creme, date syrup, fresh ginger, sweet red wine, brandy and orange zest. It is seasoned with cloves, cinnamon, nutmeg and allspice. He makes it a two days before the seder. I make Matzo Balls (made from whole matzo) that have been handed down from generation to generation: MAMA K'S WORLD FAMOUS MATZO BALLS Yield: Approx. 45 - 50 Matzo Balls * 14 Matzos * 2 Med. White Onions, chopped coarsely * 3/4 C. Melted Chicken Fat (do not substitute) * 1/4 tsp. Pepper * 1/2 C fresh Parsley, chopped * 1 tsp. Salt * 1/4 tsp. Nutmeg * 7 Eggs, lightly beaten w/ fork * 1/8 Cup Matzo Meal * Additional Matzo Meal for rolling Break Matzos into chunks and put into a colander placed in sink. Run water over the colander until the matzo is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.) Brown onions in melted fat in large heavy roasting pan over medium heat until "real brown" Add Matzos and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on a few minutes to soften. Add Salt, Pepper, Parsley & Nutmeg. Cool until no more steam comes off, check if cool enough so eggs won't cook, and add eggs. Gently stir in Matzo Meal. Test the first matzo ball by placing in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added. Place thick layer of meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into golf ball size, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard excess matzo meal. Leave on sheet in refrigerator, covered with wax paper, or freeze on sheet before packing in bags for freezer. They can be kept in the freezer for 3 months. Bring chicken soup to a boil and add Matzo Balls a few at a time. When they rise to the top, they are done. Serve and say AAHHHH loudly with each bite. This recipe has been handed down from generation to generation. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil. Chag Sameach everyone.

Thank you very much for the translated recipe. Not to brag, but I will anyway, we have very good white cheese in Israel. I will try it with our cottage cheese. It is different from American cottage cheese. It is not as watery. I think Ricotta would be too mild and farmers cheese might be too dry. I will let you know how it turns out.

Send it Romanian. I speak Italian and I work with several Romanians who can translate what I can't figure out on my own. Thanks a lot.

Thanks for the info. I know the correct word for fried Papanasi, but again the recipe that I found on the internet does not explain how to make them properly.

I just got back from two back to back trips to Bucharest and I tried Papanisi at La Mama's restaurant. I searched for a recipe on the internet and found a few, but none of them were for the fried version. Any Romanians out there with their mother's recipe? Thanks, Swisskaese