Text 8134, 91 rader
Skriven 2008-05-31 21:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: dogging it 399
======================
 ML> I have to laugh at this thread. I guess there's a reason
 ML> we're all on FIDO, I suppose.
 JW> Ow-oooooooooooo!!<BG>

Quite a number of dog people on this echo. I'm actually both
a dog and a cat person, being equally allergic to both and
hating equally cleaning up after both. Last time I spent any
time up Salem way, I did my share of dog duty ... next time,
it's cat duty. I had better make sure I have plenty of
Benadryl on me. (Why are we perpetuating this thread, he
asked cattily?)

Three guesses on why I chose this recipe (aside from the
fact that the result tastes good) -

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kataifi me Krema (Shredded Pastry with Custard)
 Categories: Greek, Desserts
   Servings: 1

MMMMM-------------------------CUSTARD FILLING------------------------------
      4 c  Milk
    3/4 c  Cornflour
      4    Eggs; beaten
      1 pn Salt
    1/2 c  Sugar
      1 ts Vanilla essence

MMMMM--------------------------KATAIFI CRUST-------------------------------
    500 g  Kataifi (shredded pastry)
    3/4 c  Unsalted butter; melted

MMMMM------------------------------SYRUP-----------------------------------
      2 c  Sugar
  1 1/2 c  Water
      1    Thin strip lemon rind
      1    Piece of cinnamon bark
      3 ts Lemon juice

  Oven temperature: 190 C (375 F) Cooking time: 1 hour

  Combine milk and cornflour in a heavy pan.  Blend in beaten eggs and add
  salt and sugar.  Place over medium heat and stir constantly until thickened
  and bubbling.  Remove from heat, stir in vanilla essence and cover top of
  custard with buttered paper to prevent a skin forming.

  Place kataifi in a large bowl and gently separate strands with fingers.
  Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter.  Put
  half the kataifi in the base, pressing it down to make it compact. Drizzle
  1/4 cup butterr evenly over it.  Pour custard filling over kataifi,
  spreading it evenly.  Top with remaining kataifi.  Spread evenly and pat
  down gently.  Pour remaining melted butter evenly over top.  Bake in a
  moderately hot oven for 45 minutes until golden brown.  Remove from oven
  and leave until cool.

  Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark
  and bring to the boil.  Add lemon juice and boil over medium heat for 15
  minutes, skimming when necessary.  Do not stir once syrup is boiling.
  Strain hot syrup over cooled pastry.  Leave until cold and cut into diamond
  shapes to serve.

  Note: The previous recipe is the traditional way in which this dessert is
  made.  As the custard and syrup soften the kataifi, many good cooks use the
  following method for a crisp finish:

  Prepare the syrup as directed above and leave until cool.  Place the
  kataifi in a bowl and loosen stands.  Pour on 1/2 cup melted, unsalted
  butter and mix with fingers to coat strands.  Spread kataifi in two
  buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down
  to make it compact.  Bake in a moderately hot oven for 20-25 minutes until
  golden - take care that it does not become too brown.  Remove from the oven
  and pour cooled syrup evenly over hot kataifi in each dish. Cover each dish
  with a tea towel so that kataifi softens slightly, otherwise it will be
  difficult to cut.  Make custard as directed in previous recipe and pour
  while hot onto kataifi in one dish.  Invert other dish of kataifi on top of
  the custard.  Leave uncovered until cool, then cut into diamond shapes to
  serve.

  From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069
  1

  Typed for you by Karen Mintzias

  M's note: if you make this with phyllo/filo instead of
  shredded wheat-stuff, the result is called Galaktoboureko.

MMMMM
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