I. Einige neue Trends hat das Jahr 2008 für den Weinliebhaber parat. Dass ein Rosé-Wein in diesem Jahr unbedingt auf den Tisch muss, ist wohl mittlerweile den Meisten bekannt.
Aber es gibt noch einen weiteren Trend auf dem Weinmarkt. Neuerdings kommen gehäuft auch georgische Weine nach Deutschland.
Nachdem Russland 2006 einen Einfuhrstop georgischer Weine verhängt hat, sind die georgischen
We spent Sunday quietly indoors. I had some phyllo dough that was reaching its expiration date so Lily and I made my favorite dessert (next to tiramisu) baklava! Mmmm. It came out all oouey gooey but golden and crispy. Yum! If the picture inspires you, here's the recipe we used: yum! bakalava. One tip! Don't forgot to cut the pieces before you put them in the oven. I didn't and the tops got a little broken up when I carved them into triangles. Another thing, I let them sit on a dry paper towel before I put them in the cupcake wrappers to soak up the excess honey sauce. Also, the recipe calls for you to start the honey sauce after you make the baklava. I suggest you make it before. If you pour the sauce on hot it will soak to the bottom of the pan and make everything soggy.
Orijentalna poslastica na čiji spomen mojim najdražima idu sline na usta ;)
Recept moje već legendarne svexy, koji je ona naslijedila od svoje mame. Ova baklava je idealan omjer kiselosti limuna i slatkoće šećera, jako sočna i jako, jako fina, ma savršeno nešto…
I am not a baker. I enjoy cooking because of it's creativity and lack of rigidity. You'll notice most of my recipes are a bit vague and leave lots of room for play! This recipe, however, is so worth the "baking" precision I usually avoid. I found the original in a cookbook, and played with it, tweaking it a bit every time, until I came up with this final result. It's the most amazing baklava
Green Valley36-37 Upper Berkeley StreetMaryleboneW1H 5QETel: 020 7402 7385
The Coral – In the Morning
Oh I know what I'm bringing to Feathers' Christmas Party now! If you've never been to Green Valley, I highly recommend a visit the next time you're around Marble Arch/Oxford Street/Edgware Road. It's not a big grocery store, but it sure is packed with lots of interesting treats. The windows are stuffed full of Baklava--in case you haven't noticed. In the back, there's a great looking butcher counter and then the prepared foods look lovely. I almost bought a kilo of artichoke bottoms. But I didn't. I just looked.
Turkish baklava recipe ingredients:
500 grams thin layers of dough (you’ll get about 16 layers)
Coconut filling ingredients:
3 eggs
1 cup sugar
200 grams shredded coconut
2 teaspoons baking powder
1 cup sour cream
1/2 cup vegetable oil
Vanilla syrup ingredients:
2 cups sugar
1 cup water
2 teaspoons vanilla sugar (or 1/2 teaspoon vanilla)
Click here for metric conversion table if you need it!
Syrup recipe: Pour [...]
Recipe ingredients:
500 grams thin layers of dough (you can buy it in Turkish store, you’ll get 10-16 layers of dough)
800 grams sour cherries
Cooking oil
Filling ingredients:
4 eggs
1 cup sugar
150 grams biscuit crumbs
2 teaspoon baking powder
1/2 cup cooking oil
Syrup ingredients:
2 cups sugar
1 cup water
Syrup recipe: pour sugar in water to boil for 5 minutes and remove [...]
Although I have not tasted Baklava, I have always been fascinated by it. I saw an episode of Sandra Lee's semi home made cooking recently, where she prepared Baklava Roll Ups. I felt that it was easier then the traditional baklava making. I also saw A-kay's version of baklava. It ...
