Sweet and dellicious croissant from French
This cake known as croissants and French came. Cake or bread dough is made from flour, butter, eggs and yeast. Because the dough layered thin because fat crushed coated with the flour mixture. In the bakery sold croissants. Some are plain, chocolates, cheese or almond. Choose a bulge and a nice round shape as a sign of good dough is formed. Until now, French Croissant (French toast) still occupy a very important position and respectable in almost all breakfast are served at the dining table of the Europeans and Americans, but many people are not aware that their favorite food has a direct relationship with the battle fierce over 1200 years ago.
Traditionally, the master baker start manufacturing of croissants from kneading the flour, milk, eggs, yeast, and a little butter so dull further dough is flattened into the shape of a square and then put a block of butter in the middle, and the end - the end of the dough is folded into the middle to cover the block of butter is , The next batter contains butter thinned and folded several times so as to form a layer - a layer of butter in the middle - the middle adonan.To overcome this, the use of fat as much or pastry margarine in Indonesia popular with the term "korstvet" which remain solid at room temperature so that the process of rolling easier.
Andouilette sausage special dish that can be served in any time
Andouillette is coarse-grained sausage made with pork (or sometimes cows), intestines or chitterlings, pepper, grapes, onions, and spices. Tripe, which is a layer of a cow's stomach, sometimes in the filler material from andouillette, but no casing or buttons to manufacture. True andouillette will be a tube. If made with the small intestine, it is a meaty sausages generally around 25 mm but often much larger, perhaps 7-10 cm, and strong in aroma when the colon is used. True andouillette rarely seen outside of France and has a strong, distinctive smell associated with the origins and components of his colon. Although sometimes repellant for the uninitiated, andouillette aspects appreciated by adherents.
Andouillettes sold as a number of local food has thus evolved or indeed disappear, like andouillettes of Villers-Cotterets. Andouillettes can be served either hot or cold, with the former much more common. Like all the lower intestine sausages, andouillettes to a certain extent an acquired taste. Smell they can offend people familiar with the dish. Slightly rough texture rather than sausage, as a rough cut content.
Flamiche, fresh flemish pie cake
Flamiche means cake in Flemish and that came from northern France, near the border with Belgium. This is a pie crust filled with cheese and vegetables. Stuffing in the classic recipe made from leeks. However, there is also a version of the pizza-like Flamiche without crust over pie. French Flamiche is delicious leek pie originating from the region of Picardy. It is believed to be the equivalent of Picardy of quiche Lorraine since leek pie was also typical of classic French food in the family. The Flamiche plain but tasty indeed exemplifies irresistible French country food. Originally called "flamique" in Picardy dialect, the traditional Flamiche is warm, friendly dish Santerre right to land in France. Inspired by gastronomy Flemich, rish pie is mainly filled with chopped green onion, milk or creme fraiche and a touch of butter.
Some locals Picardy likes to mix with some nutmeg, grated cheese and / or additional vegetables such as carrots or broccoli. The first recipe Flamiche aux poireaux occurred at the end of the 18th century, in the notebook of a French soldier with another anecdote that time. The special Picardy described as "a kind of galette made with bread dough". Authentic Picardy Flamiche is oven baked in the French round pie pan for about 30 minutes. Two cakes rolled edges together so that the cake is completely sealed, and some French chef wants to create an elegant design in the upper crust to make Flamiche even more appetizing. The secret to a good crispy leek pie lies in two important stages: first, to make a small hole in the center of the cake covering so that steam can escape during cooking and secondly, after a delicious tart is cooked, to spread the pastry top with butter or egg yolk to get shiny, golden crust.