Text 27583, 136 rader
Skriven 2012-07-27 23:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: out in left field 9
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Speaking of things chichiteux.... thyme smoke?
 JW> Why not just take a tip from the winos and add a drop or two of
 JW> Listerine?

 ML> Thymol doesn't taste quite like thyme.

It's a FDM (FLOAB). [g]

 JW> Spain is a gin stronghold

 ML> Err, ok, where's not a gin stronghold, then?

Cuba maybe.

 ML> Non-Italian Italian food can be quite good.

It certainly can be; I didn't mean to imply otherwise. So is much
non-Chinese Chinese food e.g. Ginger Beef which was invented in
Calgary (take twice fried shredded beef and prepare as for Sichuan
ginger chicken).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Strudel Di Mele
Categories: Italian, Pastry
  Servings: 4

           FOR THE DOUGH:
    250 g  flour, sifted + 
     30 g  more to work with during the
           rolling process
    150 ml lukewarm water
     20 g  vegetable oil + 1 tsp to
           grease the dough
      1 pn salt
           FOR THE FILLING:
  1 1/2 kg apples, peeled, cored and
           sliced
      2 TB rum
     60 g  sultanas or raisins
      1 TB pine nuts
    120 g  sugar
    100 g  breadcrumbs
     60 g  butter
           Juice and grated zest of 1
           lemon
  1 1/2 TB cinnamon
      6 TB apricot jam
           Icing sugar

This pastry comes from the northern region of Trentino-Alto Adige
that borders with Austria and was once part of the Austro-Hungarian
Empire.

This makes quite a long strudel, about 45 cm.

Put the sifted flour, salt, vegetable oil in the bowl of an electric
mixer fitted with the hook attachment.  Add the lukewarm water,
little by little and then knead it until obtaining a smooth and
elastic dough.  I usually knead it with the electric mixer for about
10 minutes, this ensures that the dough becomes more elastic and
easier to work with.

Now, make the dough into a ball, grease with a tsp of vegetable oil
and put it on top of a clean tea towel.  Take a bowl big enough to
cover the dough with and fill it with boiling water.  After a couple
of minutes, pour the water out, dry it well and use it to cover the
greased ball of dough.  This will keep the ball warm and it will
help in the rolling process.  Be careful not to get burnt when doing
this as the bowl will get quite warm!  Let the dough rest like this
for 30 minutes.

While the dough is resting, start preparing the filling. Put the
sultanas/raisins in a little bit of hot water to soften them.  Melt
the butter over low heat, add the breadcrumbs and roast them for a
few minutes, until all the butter has been absorbed and the
breadcrumbs have turned a golden brown. Put the sliced apples in a
bowl. Add half the sugar, the 2 tbsp of rum and the juice of the
lemon.  Mix well and set aside.

Now it is time to roll the dough! Put some flour on the teatowel and
start pulling it with your hands.  Make sure you shape it into a
rectangle (the length has to be twice the width).  Now put some
flour on your fists and place them between the dough and the tea
towel.  Slowly pull the dough from the center to the borders and do
this until all the dough is as thin as paper.  Make sure to do this
slowly or your dough will tear!  Tradition says that if you put a
newspaper below the rolled dough, you should be able to read it
through it… it has to be almost transparent!

Now you can put your filling.  Start with the roasted breadcrumbs,
then the apples (discard the liquid!), the remaining sugar, apricot
jam, cinnamon, grated lemon zest, pine nuts and the drained
sultanas/raisins.

Cut out the borders (which will always be thicker) and fold the
edges on top of the filling, so that it does not come out.  Then,
gently lift the edge of the tea towel and roll the strudel with it
without touching it with your hands.  You have to roll it around the
longer side, so it will be longer and thinner (and not the other way
around!).  Lift it using the edges of the tea towel and gently push
it onto a baking tray lined with baking paper.  If it is too long,
gently shape it into a semi circle.  Brush it with some melted
butter.

Bake in a preheated oven at 180 C for 45 to 60 minutes, depending on
the thickness of the apples inside. The crust has to be golden
brown. When ready, dust it with a generous amount of icing sugar.
It is best eaten lukewarm and can be served with some vanilla ice
cream on the side (though this is not the traditional way!).

NOTE: The above recipe, is made with strudel dough, which is
probably what characterizes the traditional strudel.  When I am
pressed with time though, I use puff pastry. The result is a non
traditional strudel, with a thicker and flakier crust, which is
still pretty delicious!  And much easier to work with.  

Recipe adapted from La Ricetta Perfetta

From: Www.Manusmenu.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I had the cab driver drive me here backwards. Dude owed me $27.50.

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