Text 39203, 89 rader
Skriven 2010-06-20 08:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: far flung 310
=====================
 GJ> Or my usual, the South East Asia in Waterloo St, within smelling
 GJ> distance of the durian dealers in Queen St and the incense from the
 GJ> temple next door.

Lovely and I'm sure at an advantageous rate.

 GJ> But did it have a horizontal squirter incorporated into the toilet
 GJ> seat, like my KL room had?

No such thing, though it would be a welcome and TP-saving addition.
The Tudor, where I stayed earlier in the week, had a separate
bidet, which is almost as good.

 ML> room, vanity and sink and closet in another), and bedroom with a
 ML> king-size bed. Bigger than my last apartment. I felt profoundly
 ML> embarrassed sleeping by myself in these palatial surroundings.
 GJ> Understandable when you had such a suite so well suited to impress.
 
We will see what more eminent Hiltons, where I will be but a
medium-size fish, will have to offer. I rather hope that the
accommodation will be extra-comfortable but not quite so
wasteful.

 ML> Easy Kulfi by Azam Khan
 ML> live, it may make your Kulfi making experience a lot easier.
 ML> What you want to do is buy 1/2 kg of "Berfee" (a white sweet)
 GJ> I have eaten berfee (burfi), which was so sweet that it put my teeth
 GJ> on edge.

Indian sweets tend to be rather too sweet - I don't know if
the portions served in restaurants are typical of what the
natives eat, but they strike me as being twice too large at least.

 GJ> From: Michael Loo                     Date: 10-02-07

I wonder how it got MMed in this peculiar way. And I first posted
it 11 years before that and periodically since, as I like the fact
that the proportions are singularly easy to remember - though, as
with 1-2-3 pastry, I sometimes forget the order of the ingredients.

Cinnamon Rolls
cat: breakfast, pastry, German, Danish, British
yield: 1 batch

1/2 recipe Plunderteig
4 Tb butter, melted
200 g brown sugar
4 ts cinnamon
4 Tb flour
150 g pecan nuts, finely chopped
h - eggwash
1 egg beaten with
2 Tb water

With a sharp knife cut the dough in half. Refrigerate
one half for use later then prepare the other half. On
a lightly-floured work surface roll the dough out into
a rectangle about 22 x 40 cm in size. Now prepare the
cinnamon filling by mixing together half of the
filling ingredients in a bowl.

Spread the cinnamon filling over the pastry then,
taking the long end of the pastry roll tightly into a
Swiss (jelly) roll 40 cm in length. Using a sharp knife
cut the dough into 16 pieces (simply cut he dough in
half then cut each half in half again until you have
16 pieces in all).

Arrange the cinnamon rolls on ungreased baking trays,
setting them at least 8 cm apart. Now repeat the
process with the second half of the dough. Cover the
baking trays with clean tea towels and set aside in a
slightly warm spot (it shouldn't be too warm, or the
butter will melt) for about 2 hours, or until almost
doubled in volume. Brush the tops of the pastries with
egg wash then transfer to an oven pre-heated to 200C
and bake for about 12 minutes, or until golden brown.
If the pastries are browning too fast then reduce the
oven temperature to 190C.

Sprinkle with icing sugar whilst still hot and serve
warm.

Source: celtnet.org.uk


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