Others would go smokin', I go for some smokin' recipes in my break.

[monanotlisa]

There's this Recipe Chain Mail going around. Let's just state that two of my friends thought I'd be perfect prey. Now, after darcydodo had already enlisted me, mciac also mailed me; in the following exchange, she mentioned this whole thing would be better suited for an LJ meme, seeing as everyone interested would then have access to all recipes.

And dude, after taking the pains of calling my mother to ask for a dictation of my fave recipes *and* translating it all (more about THAT below)?
I better make it worth our time. Here we go:


Recipe Meme

As a variation of the Email Recipe Exchange, you're invited to share one of your favourite recipes--

just copy this and post it in your LJ along with a recipe of your choice, preferably behind a cut-tag to spare those who simply lack the time or inclination or who aren't as excited about food as we are!

Here's mine:


Appeltaart (Dutch Apple Cake)


(This is a thoroughly European recipe, thus the measurements. Need a conversion site? http://german.about.com/library/blrezepte_conv.htm)


1 kg sour, aromatic apples (*not* Granny Smith, but that goes without saying...)
1 lemon (or lime!) to sprinkle

2 eggs
300 g sugar
a bit of vanilla extract or powder
100 g liquid butter
*100 g flour (*not* self-rising)
*1 flat tsp baking powder
100 ml milk (3,5% fat)

* feel free to use 100 g of self-rising flour, but I can’t guarantee for anything. & :-)

Fat & flour for the form-- a baking tray works best (lots of yummy top crust!), but you can use smaller forms, of course.

Peel and cut apples into fine slices, sprinkle with the juice. Mix all other ingredients in a large bowl & add the apples; alternatively, if you have a lot of apples and not as much dough, you can just put them in the form and pour the dough over the apples.

Bake--

Convection oven: 175°C for about 60 min
Gas oven: 200°C for about 50 min

Have a layer of aluminum foil at the ready in case the top crust gets too brown-- cover the cake, then, and only take it out minutes before the end.


Serve hot and with whipped cream or vanilla ice-cream if you like a perfect dessert!



Note: This recipe is a bit uneven-- feel free to use a bit more milk, for example, or extend/shorten the times.
Truth be told, it’s more of a sweet casserole...but who cares as long as it tastes good? And that it does, I guarantee you. & ;-)


Bon appétit!


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Really, I consider myself perfectly fluent in English, but translating recipes quickly sent me running for the awesome LEO Online Translator--

***

monanotlisa to mciac
More options Dec 19 (16 hours ago)

Oh, sheesh, this is like Baking Vocabulary 101--

what do you call an oven with circulating air? And do you have
vanilla sugar? What was the abbreviation for teaspoon and tablespoon
again?

& :->

***

On Mon, 20 Dec 2004 09:57:55 +0100,
monanotlisa to astridv

Strauchtomate actually is Vine Tomato, no?

> Und Schalotte,

Uh, go to LEO, I say-- they got good cooking vocab!

und festkochende Kartoffel? (stöhn)

Firm potatoes? Hee. I see what I you mean...

Comments

[From: astridv.livejournal.com]

LOL. You know, that's a good idea. It's really better suited for LJ. If one actually goes to all the trouble of looking up dozens of words just to translate a recipy, might as well post it where more people can see it.

[From: monanotlisa.livejournal.com]

It's really better suited for LJ. If one actually goes to all the trouble of looking up dozens of words just to translate a recipy, might as well post it where more people can see it.

Exactly. *g*

[From: sleipnirrr.livejournal.com]

Does that mean I don't have to reply to the chain mail? :-)
I don't really have any special recipies I haven't stolen from some book somewhere (except I always make my sauces from scratch, throwing in whatever I feel like at the moment)

[From: monanotlisa.livejournal.com]

Dude, don't ask me-- personally, if it hadn't been for Darcy, I wouldn't have responded...but the idea ain't bad at all, and I have indeed gotten interesting recipes already. So, don't know, maybe your best sauce?

And this is not a substitute-- I just wanted to keep using the fruits of my labour. & ;-)

[From: darcydodo.livejournal.com]

I was thinking about making it an LJ meme, too. Now, since you've started it.... :)

But I'll probably wait until I'm home.

[From: darcydodo.livejournal.com]

By the way, it's not a convention oven. It's a convection oven. :)

Re: apples — in England, I'd use Bramley apples, no problem, but in America the standard cooking apple is a Granny Smith. Do you know of any other sour apple varietals?

[From: monanotlisa.livejournal.com]

*FACEPALMS LIKE THERE'S NO TOMORROW*

I'm a dork. Talk about ridiculous typos.

And Granny Smith is a cooking apple?? But...it has so little flavour! And it loses it when cooking! That's culinary madness, I tell you!

I know plenty *here*, but abroad? & :-/

[From: avrelia.livejournal.com]

Right there with you - with the translation and the posting in LJ.

I read recipes in English just fine, but to translate from one to another is such a pain. But I planned to do it anyway - some day, so this some day just came faster.