Tuesday, 9 July 2013


Hi peeps!

Get your aprons on as armour; your hairnets on as helmets and yield those awesome spatulas in today's Food War!

We all come from our own culture and city in the world and each of us have our own prized and treasured dish. Today our faves put on a pair of oven gloves to box it out and see who comes out as The Ultimate Favourite and our Food War Champion!! We feature bread and pastries today.
Here they are making an entrance in the line up:

*Russia's recipe: Russian Honey Cake
6 oz peanut halva
1 c sugar
3 c flour
2 eggs
5 oz jam
1/2 ts baking powder
2 tbs sugar
4 tbs water
Mix sugar, eggs, kneaded peanut halva, jam, vanillin, and baking powder to make homogeneous mass. Add wheat flour and knead the dough. Roll it out, lay out on to oiled baking tray and bake at a temperature 180 C. When the honey-cake is ready, pour sugar syrup on it. Can be made in layers too.

*Australia's recipe: Strawberry and Cream Bread
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter, softened
3/4 cup sugar
1/4 cup light brown sugar (use if you want a sweeter bread)
2 eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1 1/4 cups fresh blueberries
3/4 cup walnuts (optional)
Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
Stir into flour mixture only until dry ingredients are moistened.
Fold in strawberries and nuts.
Pour into a greased 8 x 4 inch loaf pan.
Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
Let stand 10 minutes in pan.
Turn out on rack to cool.

*America's recipe: The Cheese Biscuit
3 cups flour
1 1⁄2 tbsp. baking powder
1 tbsp. sugar
2 1⁄4 tsp. salt
2 1⁄2 cups heavy cream
1 cup grated aged extra-sharp Wisconsin cheddar
3 tbsp. butter
1. Preheat oven to 375°. Combine flour, baking powder, sugar, and salt in a large bowl. Add cream and cheese and stir gently with a wooden spoon, mixing just until dough holds together.
2. Turn out dough onto a lightly floured work surface. Knead once or twice, just enough to incorporate cream and cheese into flour mixture. Handle dough as little as possible, or biscuits will not rise.
3. Roll out dough about 1" thick on a lightly floured work surface. Cut with a 1 3⁄4" round biscuit cutter or glass (a champagne flute will work). Place biscuits about 2" apart on ungreased cookie sheets, then set aside for 10 minutes. Allowing dough to rest at this stage will produce taller, lighter biscuits. (Biscuits, once cut, may be frozen.)
4. Melt butter in a small skillet over low heat, then cool slightly. Brush biscuit tops with butter. Bake until golden brown, about 20 minutes. Biscuits are best eaten immediately, but can be reheated for 5–10 minutes in a 300° oven. (Frozen biscuits may be baked without thawing: bake in a preheated 300° oven for 20 minutes, then increase heat to 350° and bake for 5 more minutes.)

There's our three choices, folks! And....its time to vote. Which country is gonna kick pans in this kick-ass showdown? Vote for your favourite to win and pop in on Monday next week to see who wins this fierce battle!! Remember: if ya don't vote for your fave; ya not gonna see it win.... send your vote to my email address @ shantsjlucas@gmail.com

See ya'll tomorrow for a blog on quite a touchy subject. (Especially for me, eh?!)

Get your vote on right now, peeps!
Chef Shants xxxxx

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