Debesmanna Recipes
TRADITIONAL WHITE BREAD
A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Provided by Danialle
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.4 g, Cholesterol 1.8 mg, Fat 2.6 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 350.8 mg, Sugar 2 g
DEBESMANNA OR SEMOLINA BLACKCURRANT MOUSSE
Manna in the sky - yes, that is a direct translation of the Latvian "debesmanna". Or you would call it Manna from the Heaven too. Because it tastes heavenly, sweet-and-sour and refreshing in a hot summer day! This recipe is pretty old and is mentioned in a cookbook with recipes of the early 20th century. And luckily, it's still made in several Northern European cultures. My grandmother made it with garden berries in season, often blackcurrants which give a pretty bright and concentrated flavour, so the mousse made by them tastes good with milk. You can use pureed apples for milder taste. The mousse has a soft and creamy texture after whipping, so it tastes great eaten immediately as well as after chilling when it becomes thicken. Beware, it's addictive!
Provided by Liesma
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook berries in water for about 8-10 minutes until they are soft.
- Put the hot juice and berries through the sieve to press out of skins all the juice. Remove skins.
- Bring together juice, sugar and spice in saucepan to boiling. Add semolina grain pouring in thin stream, stirring constantly and cooking for about 5 minutes, until thickened.
- Let saucepan with the hot mousse cool in sink of cold water. When it is moderately warm, check the thickness. If it seems too liquid, stir in a pinch more semolina. If it seems too thick, pour in a bit of water. Then whip it with mixer until it becomes creamy and dark purple.
- Serve it with milk immediately when it is still airy and creamy. Or allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.
Nutrition Facts : Calories 146.1, Fat 0.4, Sodium 5.2, Carbohydrate 35, Fiber 0.4, Sugar 16.6, Protein 2.3
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