International Cuisine

[Annie]

Well I am a really really big fan of cooking and I looooooove trying out new recepies ;D

I thought I'd create a thread for people from all over the world to share their recepies and national cuisine tips and stories

Bring on the food!!!!!!!!!!!!! LOL

[Elisabeth]

Oh Annie, you always creat great new thread! ;DThanks!

I can't wait to read your Russian recipes! ;D

[emma]

Great idea Annie, love to cook to.
I have great recipes, just gonna have to translate them

[raghda]

Wat A Greaat Ideaaaaaaaa
"Guys Begin With Some Salad Recipes Please "

[Annie]

Promise to write some traditional Russian ones after the holidays

muwaaaaaaaaaaaaaaaaaaa

[ruth]

This isn't exactly cuisine, but I've started making my own marmalade
and now the house smells of simmering Seville oranges. I think that the result tastes a whole lot better on toast
than shop-bought marmalade and is worth the effort of chopping and squeezing.The oranges are quite hard to find here and they're only available for a very short time so you have to be quick if you're interested. Recipe available on request!

[Annie]

ruth said:

This isn't exactly cuisine, but I've started making my own marmalade
and now the house smells of simmering Seville oranges. I think that the result tastes a whole lot better on toast
than shop-bought marmalade and is worth the effort of chopping and squeezing.The oranges are quite hard to find here and they're only available for a very short time so you have to be quick if you're interested. Recipe available on request!

Please please please!!! Hubby gave me a bread maker for Xmas and you can make jam and marmalade there, so please give us the recipe

[emma]

I have a really good jam recipe. It's milk jam.
You need 1 litre of real milk (you're making jam so don't use skimmed milk), 500 g of sugar and one vanilla pod.
You take one big pan, you put your milk, your sugar and your vanilla (you open the pod in 2 and you take of the little vanilla seeds and put them in the milk). You turn on the heat and let the milk slowly simmer for 2 1/2 hours. The jam is ready when the milk thickens and becomes caramel.
It's delicious, enjoy.

[ruth]

Seville Orange marmalade - part 1 !!
- makes abt 4.5 kg (I make half quantities cos I haven't got a big enough pan)
1.4 kg seville oranges, washed, juice of 2 lemons, 2.7 kg sugar
!. Wash jam-jars in hot soapy water, rinse well & put in preheated oven on 'very low' on a layer of newapaper. Hot jars won't crack when you pour the hot marmalde into them.
2. Halve oranges & squeeze out juice & pips. Put pips & any fleshy bits on a piece of muslin/clean handkerchief.Tie this up with a piece of string & hang over handle of pan (it floats on the surface).
3. Slice orange peel & put in pan with fruit juices, muslin bag & 3.4 litres water.
4. Simmer gently for 2 hours or til peel is really soft (you can cut it easily with a knife) & liquid reduced by half.
5. After the 1st hour, put sugar in bowl and put this into the oven as well to heat up, it dissolves mor quickly if its hot.
6. Remove muslin bag squeezing it wel l and allowing juice to run back into the pan. It's very hot!!

[ruth]

Seville Orange marmalade part 2 !!
7. Put some small plates/saucers in freezer/fridge to get cold - its quicker to test if the marmalade is ready to set if you test it on something cold.
8. Take pan off the heat & add sugar. Heat again gently stirring til sugar has dissolved, then bring to boil and boil rapidly for about 15 mins or til setting point is reached.
9. To test for setting, get a cold plate & drop a small amount of marmalade on it. put it back for a few mins. Take it out and push the surface of the mixture with your finger. if it starts to wrinkle up, its ready.

[ruth]

Seville Orange marmalade part 3 !!!!!!!!!!!!!!!!!!!!!!!!
If it doesn't, keep boiling, stirring & testing every few minutes.
While you're testing, take the pan off the heat a bit, incase you overdo it and it goes past the setting point and sets solid. I usually only need to do 2 plates.
10. When its reached the setting point, turn off the heat and remove any white scum with a (slotted) or any spoon. its just air that got mixed into the mixture when it was boiling.
11. Carefully take out hot jars (I put them on a tray). Sterilise a jug by running boiling water over it. Dry by shaking it or vv clean tea towel. Use this to pour marmalade into jars. Wipe up any drips on jars when you've finished.
12. You can cover the jars when they're very hot or very cold. Its the warm period in the middle that mould etc like best. I do it when they're cold, cos by now i need a rest! You can buy special jam covers but i use a small square of greaseproof paper on the surface of the jam and the washed and heated jamjar lid which i forgot to mention in part 1....sorry! The lid doesn't have to stay heated, it just has to have been heated and kept covered til you use it. While I'm waiting for the jars etc to cool down I put them in a cool/cold place covered with a clean cloth and..... sometimes forget about them. Seriously, I do remember eventually and cover them as mentioned before.

[ruth]

Seville Orange marmalade part 4
If you feel artistic you can do fancy labels etc.
Looking at this recipe it feels like a bit of a chore, but the taste is really worthwhile and can only enhance your breakfast toast, or toast at any time. Once you've done the recipe, the confusing bits seem to settle down and become like old friends. I suggest doing half quantities even if you have got a big pan as the squeezing and chopping part only takes me about 30 mins which is bearable particularly if you've got something to listen to. I'd like to send you a taste of homemade marmalade but the web can't even do scratch 'n' sniff! I'd set aside a weekend so you don't feel rushed.............Things can get a bit sticky at times but just concentrate on the eventual spreading at the end of the tunnel. Good luck!!!!!!!!!!!!!!!!!

[ruth]

Emma, your recipe for milk jam reminds me of something i tried once called Dulce de Leche.
This was made in Argentina as a way of using up lots of fresh milk in the summer.
i have to confess that I never spread it on anything, as I ate it straight from the jar! According to the label it could be used for Banoffee pie or as a caramel sauce for ice cream..... which reminds me, my daughter got an ice cream maker for Christmas which needs to be christened............and milk jam could be just the thing to do it with.
Imagine, I now have my own recipe! Thank you. i will definitely try it out and let you know how i manage.

[marats]

Thanks Ruth but to much work for me !

[ruth]

I know what you mean marats. When i read through what i had just written i couldn't beleive that i would do all that work! But when you know what you're doing you don't have to think about it and the work/time just flies by. Something good/interesting to listen to aso helps. Also. I'm not aiming for perfection, just 'good enough' will do.