Learn how to cook "Modern names of dishes and drinks - Part Two". Delicious recipe.
In the second part we continue with the modern names of dishes and drinks that we find today all around us. Let's see what lies behind these modern names.
Milfei
Classics of French cuisine. Mille-feuille translates from French as "thousands of petals". The name is born because of the caramel puff pastry, which is the basis of the dessert.
Kish
We stay in France to taste the open pie, called quiche, which can be prepared with different fillings - meat, mushrooms, vegetables, etc.
Pasta
Macaroni is called French almond cakes, which are made from egg whites, powdered sugar, granulated sugar, ground almonds and food coloring. These small round and light sweets-kisses with soft filling consist of two halves, glued with cream.
Tart
Tart is also a type of open French pie, which is made from a special shortcrust pastry, kneaded without salt and sugar. Fruits, vegetables, meat, fish and others can be used for stuffing. Tartas baked in small molds are called tartlets.
Crumble
Cramble is a classic English fruit dessert baked under a crust of crushed shortcrust pastry.
Samifredo
Next is the amazing Italian homemade ice cream with different fillings (chocolate, nuts, fruits, etc.), called samifredo. The dessert does not freeze completely, it should be soft and tender, as if slightly melted.
Crepe
Crepes are very thin healthy pancakes, originally from France. Preparing them is a real test for chefs, because baking an extremely thin pancake is not the easiest task.
A sweet version of crepe is made by using wheat flour for the dough, and buckwheat or chestnut flour for salty pancakes. They are baked with the help of a special sach.
Sabayon
Sabayon is an egg cream to which wine has been added. The Italian dessert is very easy to prepare: beat the yolks with sugar until foamy, then add the wine and beat again, but in a water bath. Served with fruits, berries or biscuits, cookies.