Words Women Normally Use

Words Women Normally Use

FINE
This is the word women use to end an argument when they are right and you need to shut up.

FIVE MINUTES

If she is getting dressed, this is half an hour. 'Five minutes' is only five minutes if you have just been given 5 more minutes to watch the game before helping around the house.

NOTHING

This is the calm before the storm. This means "something," and you should be on your toes. Arguments that begin with 'Nothing' usually end in "Fine"

GO AHEAD

This is a dare, not permission. Don't do it.

LOUD SIGH

This is not actually a word, but is a non-verbal statement often misunderstood by men. A "Loud Sigh" means she thinks you are an idiot and wonders why she is wasting her time standing here and arguing with you over "Nothing"

THAT'S OKAY

This is one of the most dangerous statements that a woman can make to a man. "That's! Okay" means that she wants to think long and hard before deciding how and when you will pay for
your mistake.

THANKS

A woman is thanking you. Do not question it or faint. Just say you're welcome.

DAMPFNUDELN

DAMPFNUDELN
(Yeast Dumplings)

1 lb. flour
6 tablespoons sugar
pinch of salt
1 package yeast
1 teaspoon baking powder
1 cup milk
3 tablespoon buttermilk
1 stick butter (unsalted)
4 eggs
water
oil

Mix all the ingredients and knead into a smooth dough. Set aside in a warm place and let rise for about an hour. Form flat dumplings the size of a coffee cup and let rise for another 1/2 hour. Heat 2 tablespoons butter, 1 tablespoon oil, 1 cup of water, and 1/2 teaspoon salt in a skillet with a lid. (If you prefer a sweet crust, add sugar instead of salt.) Set the dumplings in the skillet, cover with the lid, and let bake for about 15 to 20 minutes. Do not open the lid until the dumplings are done.

Plum Dumplings

Plum Dumplings

2 medium sized potatoes (about 1/2 lb.)
1 cups flour -- (1 to 1 1/4)
1/4 tsp. salt
1 egg
1 tbs. sweet butter -- melted
12 fresh plums -- (12 to 14)
12 sugar cubes -- (12 to 14)
Breadcrumb topping:
3/4 cup bread crumbs
1/2 bar sweet butter, melted (1/2 to 3/4)

Wipe plums clean and dry. If you pit the plums (which is your choice), cut them along their natural seam, just enough to remove the pits, and replace the pits with lumps of sugar (I do this depending on the sweetness of the plums).

Cook unpeeled potatoes, preferably on the previous day, then peel. Grate them on a floured pastry board and combine with flour and salt. Make a well in the center and break in egg and butter (amount of flour depends on the mealiness of the potatoes). Start with a small amount of flour and work ingredients together; if necessary, add more flour until you achieve a medium-soft dough.

Work dough with floured hands into a roll about 2 inches thick. Cut into 3/4 inch slices. On a generously floured board and with floured fingertips, pat slices lightly into rounds about 1/4 inches thick.

Place a plum on each round. With floured fingertips bring edges of dough toward center, pinching together firmly. In palms of lightly floured hands or on a pastry board, roll to an even ball. Make sure that each dumpling is tightly closed to prevent opening during cooking.

Lower dumplings gently into a large kettle of slightly salted, boiling water. Reduce flame after water resumes boiling, and with a spoon loosen dumplings gently from the bottom of the kettle. After they have risen to the surface, let boil for about 10 minutes. Remove dumplings, and while hot, roll in browned, hot bread crumbs and sprinkle with granulated sugar.

Baking: Little Corner of Mine: Fat liao Fat liao

Baking: Little Corner of Mine: Fat liao Fat liao

Little Corner of Mine: Fat liao Fat liao

Little Corner of Mine: Fat liao Fat liao

http://chrissycooking.blogspot.com/

Coconut and ginger tart

Ingredients:

2 sheets ready rolled sweet short pastry
200g butter
300g sugar
4 eggs beaten
4 tablespoons flour
250g long strand dessicated coconut
1/2 cup chopped crystalliezed ginger
1/2 teaspoon ground ginger

Method:

Preheat the oven to 150C.
Line a 28 cm flan dish with 2 sheets of pastry, patching it as necessary. Put the lined flan dish into the refrigerator until the pastry is hard.
Cream the butter and sugar and then beat in the eggs.
Stir in the flour, coconut, crystalliezed and ground gingers. Pour the mixture into the lined flan and bake 1 hour until golden, puffed up and set.
Cool until warm and serve with sliced fresh pineapple and thick coconut cream.
serves 6

Rice Pudding Josephine

Ingredients:

8 oz rice
2.5 cups boiling milk
pinch salt
2 teaspoons butter
1 vanilla pod
4 oz sugar
3 egg yolks
3 tablespoons cream
kirsch schnapps
maraschino
1 lb strawberries
chantilly cream ---> 3 3/4 cups fresh cream, 3 oz castor sugar, 1 oz vanilla sugar.
beat the cream until the volume is doubled, but avoid overbeating or the cream will 'butter'. Add the sugar and refrigerate until required for use.

Wash the rice, put into plenty of cold water and bring quickly to boiling point. Drain off the water, add the milk, salt, butter and vanilla pod. Bring to boiling point, cover and simmer for 12 minutes. Add sugar and simmer a further 10 - 12 minutes when all the milk should have been absorbed.
Remove from the heat, remove vanilla pod, add egg yolks and cream.
Flavour with kirsch and maraschino and leave to cool.
Hull the strawberries, put three quarters to soak in sweetened kirsch an maraschino, and rub the rest through a a sieve. Add the resultant puree to the strawberries being soaked.
put the cooked rice into a serving dish, arrange the strawberries in a ring on the rice pile some Chantilly cream in the centre.

Rice Pudding

ingredients:

5 cups milk
vanilla pod or pieces lemon or orange peel
5 oz sugar
pinch salt
2 oz butter
6 oz rice
6 egg yolks

Heat the milk with the flavouring, sugar, salt and butter.
Wash the rice, put into 3 3/4 cups water and boil for 1 minute, then drain off the water. When the milk is boiling, strain on to the rice, cover and cook gently for 24 - 30 minutes - preferably in the oven. Do not stir the rice while it is cooking. Remove from the oven and stir in the egg yolks carefully without breaking up the rice.

serve with stewed fruit.

Stollen

Ingrediens:

1.5 kg Mehl

90 gr Hefe

500 gr Butter

350 gr Zucker

50 ml Milch

150 gr Haselnusse

100 gr Mandeln

100 gr Zitronat

100 gr Orangeat

250 gr sultaninen

200 gr Rosinen

Auf 1.5 kg Mehl nehmen wir 90 gr Hefe, die wir lauwarm mit Milch und erwas Zucker ansetzen.

Dann fuellen wir 500 gr Mehl in eine vorgewaermte Schussel, verruhren darin die Hefe zu einem Vorteig, fuegen eine Prise Salz dazu und lassen ihn etwa 30 min gehen.

Nun wird 500 gr Butter und 350 gr. Zucker in lauwarmer Milch aufgeloest, dazugeruehrt und das restliche Mehl ebenfalls. Dieser Teig wird solange geschlagen, bis er Blasen wirft.

Jetzt decken wir die Schuessel mit einem Tuch zu und lassen den Teig ein paar Stunden oder ueber Nacht gehen.

Dann erst geben wir die weiteren Zutaten dazu.

Nuesse, Orangeat, Zitronat werden nicht zu fein gehackt.

Die Sultaninen werden mit Arrak etwas befeuchtet. Den fertigen Teig rollen wir zu einem Viereck aus, bestreichen Ihn mit flussiger Butter und klappen ihn wieder zusammen.

Anschliessend foremen wir den Stollen, legen ihn auf ein gefettetes bemehltes Backblech und lassen ihn nochmals gehen.

Bevor wir ihn backen, bei ca 150 grad.

Backzeit fuer 1 Pfund Teig je eine Stunde.

Schokoladebrot

250 gr butter

250 gr zucker

6 eier

100 gr mehl

250 gr Nusse

250 gr flussige schokolade

very easy to make it

Butter, Zucker und Eier schaumig ruhren. Mehl und Nuesse dazugeben. Zum Schluss die fluessige Schokolade.

Auf ein blech streichen, was ausgelegt ist mit Backpapier und backen bei 150 grad fuer ca. 30 min

Viennese Biscuits

Ingredients:

500 gr Butter
90 gr caster sugar
55 gr icing sugar
vanilla pod or essence
560 gr flour


Directions

1. 1

   Beat butter and sugar till pale.

2. 2

   To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.

3. 3

   Put mixture in a large star piping bag and pipe as you want.

4. 4

   Tradionally this should be tubes or whirls.

5. 5

   Chill for 15 minutes.

6. 6

   bake 10 minutes at 190°C.

7. 7

   They should not be brown, they stay pale.

8. 8

   When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.

9. 9

   milk use a small deep container (egg cup is good).

Apricot chocolate Slice

Ingredients:

1 cup dried apricots
1/2 cup pistachio kernels
500 gr dark chocolate chopped
100 gr butter chopped
395 gr condensed milk
1/2 cup strand coconut

Icing:

50 g butter
1 1/2 cups icing sugar
2 tablespoons orange juice


Method:

cut the apricots in half and mix them with the pistachios. Melt the chocolate with the butte and condensed milk, stirring well until smooth. Quickly stir in the apricots and pistachios and pour into a greased, pepered 23 cm loose bottomed cake tin ( or a square brownie tin).
mix butter, icing sugar and orange juice. spread on cake.

Press the coconut on top. Cover and refrigerate. Cut into thin wedges

Quiche with Rice Base

600 g cooked rice
1 egg


Mix together then line a sprayed quiche dish.

Sprinkle base with grated cheese, then line with freshly blanched vegetables.
Add around 100 g of chopped brie or feta cheese

Lightly beat 3 eggs and 300 ml cream, pour over the quiche. Season with black pepper.

Bake 25 min at 200 C.

Apple Crumble

500 gr butter
2 eggs
2 cups brown sugar
3.5 cups rolled oats
4 tsp mixed spice
4.5 tsp baking powder
3 cups wholemeal flour
1 cup self raising flour

1 A 10 can sliced apple (remove 1 cup apples)
1/3 cup each sultanas, chopped walnuts, chopped dried apricots
1 tbls cinnamon

cream butter and eggs then add sugar. Add dry ingredients and beat well.
Halve the mixture and press one half into the enamel tray. Cover with apples.
sprinkle walnuts, sultanas, apricots and finally cinnamon evenly over apples.
Spread other half of mixture evenly and bake for 40 min at 180 C.

cut into 4 x5.Dust with icing sugar.

Pecan Pie

16 eggs
3 cups brown sugar
2.5 tins golden syrup
2.5 tins evaporated milk
4 cups flour

cream butter and sugar, add syrup and milk, add flour. whisk to combine. pour 300 gr pecan nuts into tart base. pour over mix, stir it.
bake at 160C check after 40 mins

Stir- fried Baby Bok Choy

Stir- fried Baby Bok Choy

Serves 4

Ingredients:

4 bunches baby bok choy (basically, 1 bunch per person)
2 cloves garlic, chopped
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon salt
3 tablespoons water
2 teaspoons sesame oil


Directions:

Wash the bok choy and drain. Separate the stalks and leaves.
Cut the stalk diagonally and cut the leaves across.

Heat wok and add oil. When oil is ready, add garlic and
stir-fry briefly, for about 30 seconds. Add the bok choy,
adding the stalks first, and stir-fry on high heat for a minute.
Add the water, sugar, and salt. Cover the wok and simmer for
a few minutes. Stir in the sesame oil and serve.

BUBBLE TEA

Bubble Tea

(Bubble teas are the latest fad to hit the Asian tea industry.
Feel free to adjust this recipe according to your own tea
and flavoring preferences)

Ingredients:

3 ounces tapioca pearls
sugar syrup
1 cup brewed tea (Chinese black tea or lychee tea is good)
1 cup milk (or to taste)
Ice cubes

Directions:

Prepare the sugar syrup for the tapioca pearls (see below).

Prepare the tapioca pearls (see below)

Place the tapioca pearls in the large glass jar

Allow the tea to cool to room temperature. Add the milk.

Remember the wild bar scenes in the Tom Cruise film Cocktail?
Add the sugar syrup, milk and tea mix, and the ice cubes to
a cocktail shaker and shake well. (Alternately you can process
them in a blender, but that's not nearly as much fun!)

Pour the shaken mixture into the glass with the tapioca pearls.
Serve with a thick straw.

(This recipe is loosely based on one that originally appeared
in The New York Times)

Tapioca Pearls - these are the chief ingredient in Asian bubble teas.

Please note that the pearls expand considerably when cooked.
Please ensure that you use a large pot.

1 part tapioca pearls
4 parts (or more) water
(as a rule, the more pearls cooked, the more water should be used:
that is, the water to pearl ratio must be higher. For 3kgs of pearls,
we recommend using as much as 6 times as much water)


Directions:

Boil the water. Add the pearls to the boiling water and boil
for 30 minutes. Stir occasionally to make sure the pearls are
not sticking to each other or to the pot. Turn off heat and
let the pearls steep in the water for another 30 minutes with
the lid of the cooking pot on.

Drain the tapioca pearls and rinse with cold water to
cool them down. Place them in sugar syrup (sugar and water
solution - see below). Make sure that the pearls are covered.
Stir the pearls well.

The pearls are now ready to enjoy.

Note: To prevent the pearls from sticking to each other and
to the pot, there must be enough water and the pearls must
be stirred.

* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

creme brulee

1 vanilla pod
500 ml milk
500 ml cream
200 gr sugar
12 egg yolks

Heat milk and cream, vanilla pod. Mix sugar and egg in large bowl. add milk and cream, whisk and flavouring.
bake in double 150C for 30 - 45 min

Baked Cheese Cake

1300 gr Cream Cheese
4 egg whole
3 egg yolk
1 cup sugar
3 tbs flour


beat cheese and sugar until smooth add egg one at a time add flour and flavouring.
bake for 15 min at 200C
deduce temp to 150C , 100C for 15 min
turn off oven leave to cool for 1/2 hour
give cheesecake 1/4 turn every 15 min during cooking

Little Corner of Mine: Vacation Finally!!

Little Corner of Mine: Vacation Finally!!
http://chrissycooking।blogspot.com/

apple Strudel

Apple Strudel
Ingredients:
1 tsp Salt
150g sugar
Cinnamon to taste
1 Packet Filo Pastry
200g melted butter
100ml White Wine
Method:
Peel and core the Apples,
cut into quarters and
slice.
In a pot on the stove, add
approximately 80g
butter, and then the
apples. Add to this the
white wine, sugar and
cinnamon. Cook the Apples
so they remain crunchy.
Let them cool down for a
few hours, before using.
Place on your bench a
clean tea towel and put
the first filo sheet onto
this.
Use a pastry brush and
lightly butter the sheet.
You will need 10 filo
sheets. Every sheet needs
to be buttered.

On the last sheet, place
the cooked, cool apples in
the middle, and then fold
the small side of the filo
sheets about 6cm. Butter
the folded sheet and
then roll up the strudel.
Place baking paper on a
oven tray. place the
strudel on the tray.
Butter the whole strudel
and bake it at 200
degrees.
Serve the strudel warm
or cold, with cream and
ice cream. Enjoy!

Buttercake

Butter cake

1 tbs baking powder
10 eggs
500 gr butter
340 gr flour
600 gr sugar
mix butter and sugar until melt(sugar)
Beat eggs until foamy.
Mix flour and eggs into butter.
Makes a rectangle form.
If you divide the recipe in half makes a small round tin.
you bake it at 180 degree for around 40 min. Use a bamboo skewer to see if it's baked.

Bavarian Apple Tart

Rich Short crust:
175 gr plain flour
pinch of salt
125 gr butter
11/2 tbs caster sugar
1 egg yolk
3-4 tbs milk
- Icing sugar for dusting-

Filling:
500 gr or 750gr crisp cooking apples
1 rounded tbs currants
1 rounded tbs sultanas (soaked in rum)
2 tbs fresh bread crumbs
1-2 tbs sugar
1 tsp ground cinnamon

Sprinkle with chopped walnuts
bake at 190 degree for 35 mins

black forest cake

Ingredients:
5 Eggs
Lemon juice
125g sugar
95g flour
30g cacao powder
1/3 starch from flour amount
1 pinch baking powder

Filling:
750 ml Cream
750 gr Morello Cherries
Kirschwasser
100 gr sugar
100ml water
3 tea spoon gelatine
chocolate shavings


seperate eggwhite and yolk. put eggwhite in the fridge.
yolk and 2/3 of sugar beat to a froth. Add chocolate. mixture should be creamy

Eggwhite beat to a stiff froth. Add the rest of sugar and beat until you can cut the eggwhite.
Put stiff eggwhite on top of the yolk mix and sieve the flour,mixed with baking powder on top. Mix all carefully together. The dough is fluffy and light.

Use 26 cm round cake tin, butter the tin and make sure you cover it with flour, the dough doesn't stick then.

baking time aproximatly 40 - 50 mins
Heat : 175 - 200 C.

After baking take it out of the baking tin and cool completly.
The best is to cut it the next day.
You cut the cake 2 times.



Filling:

Whip the cream until stiff, put it in the fridge.
Boil water and add the sugar until sugar is disolved.
Disolve gelatine in hot water, cool it down and add it to the whiped cream, add 2 tea spoon kirschwasser.
Sugar and water you boil until sugar is disolved. Add about 3 tbs Kirschwasser to taste.
Use a baking brush and brush the sugar sirup over the first layer of the cake, put the whipped cream on and then the cherries on top of the cherries you put cream. Put the other pice of cake on that and do the same steps as before. The lid of the cake you turn up side down and drown with sirup and put on top of the cream, cherry filling.
Now you use the left over cream and cover the whole cake with cream.
The sides of the cake you garnish chocolate shavings.
On top of the cake you can use a piping bag and make little round garnishes , in the middle you put chocolate shavings.