PANGANI
A spicy Italian butter cookie dipped in chocolate. This recipe is from "Christmas Baking" by Christian Teubner. Prep time is a guess. Resting the dough overnight is better, but I've only included 2 hours of resting into the passive (cooking) time. The chocolate-dipping time is estimated in the prep time also.
Provided by the_cookie_lady
Categories Dessert
Time 2h45m
Yield 90 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth.
- Work the egg and milk into the dough. Blend in the flour as quickly as possible.
- Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours.
- Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius).
- Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool.
- Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.
Nutrition Facts : Calories 183.7, Fat 9, SaturatedFat 5.5, Cholesterol 19.1, Sodium 50.4, Carbohydrate 25.6, Fiber 1.5, Sugar 11.9, Protein 2.6
PASTEI
This is a very old dish and was brought to Suriname by the Jewish settlers. It is a simple dish made from chicken, carrots and peas, and closely resembles chicken pot pie. It is served best with plain white rice. Posted for ZWT7. You can substitute the homemade pastry for premade shortcrust pastry. Make sure it is not sweet shortcrust.
Provided by Coasty
Categories Pot Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 22
Steps:
- Mix the butter with an electric mixer or a wooden spoon. Keep adding little bits of the water until the butter has absorbed it all.
- Sift the flour, baking powder and the salt all together and add this through the butter gradually. To see if the dough is rollable, press your finger on it and if the dough doesn't stick to it, it's fine. If the dough does stick however, add about 25 more grams of flour.
- Rest pastry for 30mins in the fridge.
- Break off about 1/4 of the pastry and reserve for the top of the pie.
- Roll out the larger piece and put the flattened dough in a baking pan. Press the dough to the corners of the pan so that as much filling as possible can go inches
- Saute the 1/2 the onion in about 100g butter add the chicken and brown slightly. Add the pepper and bay leaf 2 crumbled stock cubes and 1/2 tsp pimento. Cover with enough water and cook for about 30 minutes Cool slightly.
- When cool enough to handle, remove the chicken from the liquid (reserve the liquid) and strip the chicken (discarding the bones) into little pieces.
- Put the rest of the butter in the reserved liquid in which the chicken had been boiled.
- Saute the remainder of the onion and oil in a pan. Add the chicken. After a minute add the chopped tomatoes and the peas and carrots and the remainder of the allspice.
- Add the chicken broth to the pan and simmer until carrots slightly tender.
- Add the chopped pickles. Check seasoning, and add if need be.
- Cool to about luke warm. Or at this stage you can store in the fridge until the next day.
- Preheat the oven to 375°C.
- Fill the prepared pastry pan. Slice your cooked eggs and place them on top of the filling in the pan.
- Roll out the remaining pastry and place gently ontop, sealing the edges with some water and pressing the pastry closed. Slit a couple of steam vents in the pastry.
- Bake for 1 hour. Take out of oven and brush with beaten egg and bake a further 10mins or so to give it a nice finish.
Nutrition Facts : Calories 5345.9, Fat 401.6, SaturatedFat 210.2, Cholesterol 1781, Sodium 10808.8, Carbohydrate 277.9, Fiber 30.2, Sugar 42.4, Protein 165.3
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