Amazing pancake recipe

3/4 cup flour
1 + 1/2 tablespoo. Sugar
3/4 teaspoon baking powder
1/4 teaspoon salt

7/8 cup milk
1 egg
1+1/2 tablespoon oil
1/4 vanilla extract

Best ghujia in the world!!!

So, i found this recipe on youtube, by Manjula's kitchen. Thank you soooo very very much!!! This blog post is just a quick link to that recipe, in case you only want to look up the indredients.

For ge dough:
1 cup all purpose flour
1 tablespoon sooji (semolina)
2 tablespoon oil
1/3 cup lukeesrm water

For the filling:
1/2 cup whipping cream
1 cup milk powder
1/4 cup coconut powder
1/4 cup sliced almonds
1/2 teaspoon cardamom powder
2 tablespoon sugar
2 tablespoon melon seeds
Optional: raisons

Make the batter first. It will form a nice sofft ball, cover it with a demp cloth and set aside while preparing the filling.
Mix the milk powder with the whippin cream and get to a boil. Let it come to a point where it looks like an autonomous life form, then add all the other ingredients, except the sugar. Once everything is well incorporated, get it off the flame, and add thr sugar. Set asige to cool.

Form small balls from thte dough. Flsten them out to about 1-1.5 mm thickness; try to keep it shaped as a round disk. Take the flattened out disk in your left hand's palm. With a spoon put some filling in the middle of it, en wrap the doough disk around it, by sealing edge to opposite edge. By pressing this seal harder in some places, you will get a very nice texture, just like the ghujias from the indian stores.

Fry the ghujias until golden brown, then soak them for a couple of minutes in sugar syrup. Drain the ghujia on a wire rack, and sprinkle coconut or pistacio powder on top.

Enjoy :)

Mystery of the century: solved

To those of you who are wasting their days trying to get the EAGLView object work outside the AppDelegate... I have the answer :D

Those interested, please leave a comment. After the third comment, I will post the answer to the problem. This way i will not only test how many people read this blog (i'm guessing close to or less then zero) but will also make me happy, in case someone does write me one!!! :)

Thank you in advance!

Now I'm going back to enjoying my finally functional application ;;)

Buh-bye!

I hate you, Iceland volcanoes!!!

So I was to fly... yesterday... From Dortmund to Timisoara, a one week trip, round trip tickets already purchased well before, so that I could get nice price on both the flights and the trains...
So on saturday I received a notification from my flight company, that there are only a couple of days more before my flight, sort-of a "don't forget you have an important trip in a couple of days". As if I could...
So, I thought to myself how good it is that the volcanic chaos didn't get my trip cancelled... But then the bad news started.
On Monday (day before flight), I received an e-mail from the same company saying that because of "natural causes" some flight might get cancelled, and as such I might want to consider changing the flight, or simply canceling it... super-duper. But nowhere did it actually say that my flight was cancelled...
In any case, I considered it safer to just cancel the trip... and so I did...
On Tuesday, 4 hours before flight takeoff, I saw an update on the company's website, that showed my flight as being cancelled. I should have been on my train to the airport already, in case I decided to actually have that trip. Cool, huh?...

As from now onwards, the "we can change anything about our flights, up to 3 hours before departure" policy has a totally different meaning from me...

Well, just wanted to ship out my sadness in the world...

So, good night, world! See you soon in yet another boring blog-post of mine :)

Just... Me

Pineapple and Coconut Souffle - a la Tesco ;)

Hi everyone!
I have never had an original pineapple souffle in my life. Actually, I never had any kind of souffles before, if we ignore the rice souffle we used to make at home, and it never puffed up, as the name would indicate...
Anyways... my beloved asked me if I could make a pineapple souffle for him, and of course, i searched the internet, and i found something satisfying, but I somehow knew that there was something way better out there.
And guess what... one day i actually found it!

The original recipe is here, however being scared of loosing this site, and then the recipe as well, I will post everything in this blog entry as well.
You must try it, you will all love it!!!

I know we did... :)


Ingredients
3tbsp desiccated coconut
1tbsp butter
3 large eggs, separated
100g (3½oz) caster sugar
200g (7oz) canned crushed pineapple, drained or puréed fresh pineapple
1tbsp icing sugar

What to do
Heat the oven to Gas 5, 190°C, fan170°C.
Scatter the coconut on a baking tray and toast in the oven for 1 minute until golden.
Butter four 250ml (8fl oz)soufflé dishes.
Beat the egg yolks and half the sugar together in a bowl until pale. Stir in the pineapple, then add 2 tablespoons of the coconut
In a clean bowl, beat the egg whites to firm peaks.
Add the remaining sugar to the egg whites and beat well until thick and glossy.
Fold lightly into the pineapple mixture.
Fill the soufflé dishes to the brim and smooth the tops.
Bake for 10 minutes until risen and lightly golden.
Dust with icing sugar, scatter with remaining toasted coconut and serve immediately.

Apple Tablet ... NOW

So, to all of you who were waiting for it impatiently, the apple tablet is finally out. Honestly, it looks a lot like the "Big Brother of the iPhone" but seems to be truly enjoyable.
Check out latest pictures here:
http://www.engadget.com/2010/01/27/live-from-the-apple-tablet-latest-creation-event/?sort=newest&refresh=30

Enjoy!
O.

Pineapple Caramel Slice & Pineapple Sauce

Aloha nui loa, everyone!
Yesterday i had way too much confidence and I said, who can't do a pineapple souffle from scratch?! I found out that at least I couldn't :P
But i will share a very nice recipe i came across while experimenting :) I decided I'll call it "pineapple caramel slice" and to prove how good it was to you i will only say this much: it was gone in not more than 1 hour... using only two eaters ... and i promise, the only reason i didn't make one more on the spot, was the lack of another can of pineapple. And as i already told you: in Germany there is a general censoring hour for shopping, the we crossed when we cut the cake...

Oh well, back to the real stuff ;) Have fun with the recipe and don't forget: just have fun there, don't worry about it. And if it doesn't end up the way you wanted it, just call it something else ;)

Beat 2 whole eggs and 4 table spoons of sugar until fluffy. open a middle sized of canned pineapple chunks. Drain the pineapple but keep the juice!!! after the chunks are dry-ish, mash up 10-12 ladyfingers and mix the two things together. Then add a couple of spoons of the egg-foam onto the pineapple, mix it well and when done, pour it over the rest of the eggs. mix gently, but incorporate well. Grease a 26" pan and pour the batter in it. Place in a 150 degree C oven and cook for about 15 minutes, then lower the heat to about 70 degrees and cook until slightly dark brown on top. The cake is done ;)

Sauce:
Put the pineapple juice in a pan, and add water to it (1 to 1 measurement). Bring it to a boil. In the meanwhile mix one tablespoon of vanilla pudding powder with a couple of drops of vanilla essence and some lemon zest. Gradually add about 5-8 tablespoons of cold-ish water to it and mix until well blended together. Add to the boiling juice-water mix, and bring it to a boil. Be careful: when boiling a foam might form, that will want to come out of your pan at any cost. But don't get scared: lower the heat, and stir, then when everything is relaxed again, raise the heat and so on... Do this thing (as in boiling and stirring the sauce) for about 5-7 minutes. Even though it will get 100% transparent at a point (or at least it did for me) don't worry if while cooling down it will become opaque.
We ate it with whipped cream and the sauce was still lukewarm when we served it.

I promis you will love it. One more advice: the slices you cut should not be much wider than the spatula you are going to "scoop" them out with. Otherwise, since the dough is so fragile, it fall apart, and will affect the overall outlook of your serving. But you can always cut two slices, and put them slightly on top of each other. Then comes the whipped cream, and then, the pineapple sauce (DROOOOOOOL!!!)

Well, see you next time!!
O.

Hamburger week...

Yup, that's true: this week is hamburger week... at least for us it is, apparently. Which means that by sunday i will hate every kind of food that involves two outer layers of any kind of bread...

In any case... If you are reading my blog, which i believe you are, of course, then you might remember that i promised to give out my super-duper-secret ready-made burger tune-up recipe! So, today is your lucky day: i am going to share my secret with you. A secret that we kept in out family for centuries and even more! Naaah! Just kidding: i came up with it a couple of days ago, when both my boyfriend and I felt like home-made hamburgers but we only had ready made ones (and in Germany everything closes after 9 at most!!! which was our case, obviously).
So, I took over the kitchen, and while he was making an atmosphere in the dining room, i used my level best to indulge him with something magical... I mean food!!! :P

SO, here we go... Have fun, enjoy cooking it, and don't forget: if something doesn't exactly goes as planned, improvise! and use the "I thought i'd make it like this today" phrase :D

Cut up a couple of slices of bacon into about 1/2 inch wide slices. No oil added, put them in a pan, and fry them until nice brown on the edges (at least) and crunchy to touch with the spatula (spoon, fork, or whatever it is that you are using).
When done, press the bacons (5-8 at a time, or however many you can) to squeeze out the excess of oil (don't worry: we will not throw it away :P). You might want to place them on a paper towel to get rid of the leftover oil. I promise, you will not miss it ;)
Get your burger into the pan (yes, the one you still have the leftover bacon-grease in) and let it warm up nicely on both sides. Then take a couple of slices of cheese (this time i used Gouda and i loved it!!) put them on the burger, cover the pan with a lid, and on low heat let them cook together until the cheese starts melting around. Then you can finally remove it from the pan.
Take your bun's bottom slice, and place it (bottom down) in the pan. fry it until it gets slightly toasted, then put some butter on top (try dividing it equally on the whole surface) and flip the slice of bun. Let it toast on this side as well. Then remove and do the same trick with the top half of the bun as well, but this time you should place it top-down first. ;)
Now, the assembly: put the fried bacons on the bottom half of the bun, place a slice of cheese on top (yeah, we are evil and hiding it from all those non-believers, who are so afraid of it...). Then put the bun on it (with the cheesy side up). Then a slice of onion and some lettuce. And of course, the top half of bun couldn't miss either, so finish it up with that. I served it with a couple of pickles, and it was delicious...
Now, of course, you can spice this up however you want. Mustard, mayo, whatever :) You can actually use this "algorithm" when making 100% homemade hamburgers...

Well, till next time!
O.