By Louise Fassbind, Othmar Fassbind
A ebook approximately sugar construction and use.
Read Online or Download Complete Manual of Sugar Art, Volume 1 PDF
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Extra info for Complete Manual of Sugar Art, Volume 1
5. Drain grape leaves in a colander. Carefully rinse the grape leaves in cool running water. Drain on paper towels. Use a sharp knife to cut stems off leaves. 6. Place 1 tsp. meat mixture on a grape leaf and fold (as described on page 23). Repeat until all filling is used. 7. In a large saucepan, arrange the rolls in layers, seam-side down. Sprinkle 1 tbsp. of lemon juice over each layer. 8. Pour any remaining lemon juice, the beef broth, and the water over the dolmádes. 9. Place a heavy plate or baking dish on top of the dolmádes to hold them in place while cooking.
Place baking dish on middle oven rack and bake 30 minutes, or until tender, basting occasionally with pan juices. Preparation time: 25 minutes Cooking time: 30 minutes Serves 4 *For a variation, try adding sautéed chopped scallions, celery, and carrots with the tomatoes to the fish before baking. 48 Beef and Onion Stew/ Stifádo Stifádo is a hearty stew that is especially good in cool weather. 3 tbsp. vegetable oil 2 lb. beef chuck or top round, cut into 2-inch cubes 3 c. thinly sliced onions 2 cloves garlic, finely chopped 1 6-oz.
Preparation time: 35 minutes Cooking time: 15 minutes Makes about 3 dozen cookies 56 Honey Cheese Pie/ Melópitta 4 eggs 1. Preheat oven to 350ºF. 2 c. ) ricotta cheese 2. Beat eggs lightly in a large mixing bowl. 1 c. honey ¥ tsp. cinnamon 2 tbsp. all-purpose flour 1 tsp. lemon juice* 1 tbsp. butter cinnamon for sprinkling 3. Add ricotta cheese, honey, cinnamon, flour, and lemon juice. Beat for 3 minutes, or until very smooth. 4. Rub 1 tbsp. butter into a 9-inch pie pan, then pour in pie mixture.
Complete Manual of Sugar Art, Volume 1 by Louise Fassbind, Othmar Fassbind