Traditional Croatian cake made during the Easter time is called pinca. Its actually similar to hot cross buns, but made in larger bread like form. Usually orange or lemon zest and dried fruit are added to it. People usually cut the cross on the surface of the cake, before baking, as a symbol of Christianity, but it is also made in the form of the braid.
Traditional Croatian cake made during the Easter time is called pinca. Its actually similar to hot cross buns, but made in larger bread like form. Usually orange or lemon zest and dried fruit are added to it. People usually cut the cross on the surface of the cake, before baking, as a symbol of Christianity, but it is also made in the form of the braid.
Easter is upon us, and at Honest Cooking we are stuck to the stove as always. Not that we're complaining - on the contrary!
Here are ten of our favorite international Easter treats an recipes this ye...
Easter is upon us, and at Honest Cooking we are stuck to the stove as always. Not that we're complaining - on the contrary!
Here are ten of our favorite international Easter treats an recipes this ye...
Yes, if you are caught supposedly they'll only confiscate the eggs. I assume it would be different if you were hauling a trailer full of them though so don't try to stretch that statement too far.
J_T_K: Yes, if you are caught supposedly they'll only confiscate the
i strongly object to your use of kinder anything as an example of german easter eggs. we have such a variety of delicious chocolate eggs with all sorts of fillings no to mention the actual died eggs.
one of the things i miss.
sabelmouse: i strongly object to your use of kinder anything as
Flagged for violation of comment policy: "We . . . flag and delete all comments containing business solicitations or other advertising of personal interests, blogs, or websites".
Linking to a site where you sell your books once or twice isn't all that egregious, in my opinion, but this stuff just keeps popping up over and over in every food-related discussion I read, and that, to my mind, constitutes spam.
Please stop.
honeybear64: Flagged for violation of comment policy: "We . . .
"the religious rules regarding food, like fasting during Easter . . . ".
Huh? I think that was supposed to be "fasting during Lent". To fast during Easter would have been highly frowned upon, almost as a denial of the Resurrection. Even during Lent, Sundays, as every Sunday throughout the year, are exempt from the rules of the fast, since Sunday is always a feast day, a sort of "miniature Easter". That's why, when you count up the days in the "40 days of Lent" between Ash Wednesday and Holy Saturday, there are actually 46, since Sundays don't count.
honeybear64: Re: Slide #3, Spanish Easter Torrijas: "the religious rules regarding
I'm sorry - I've been really busy the last couple of days caught up in the exigencies of day of to day life, and I've been neglectful of keeping up with my friends' comments, but yes - I did get your reply, and I'm grateful! It sounds like an interesting prospect.
One of the most frustrating things about my years eating a vegan diet was the constant necessity of adaptation, substitution, "working around", etc. This is not good when in your youth you've paid several thousand dollars for classical culinary education!
I'm really enjoying cooking meat that doesn't turn into sheetrock if you cook it a little too long, cheese that actually melts instead of turning into industrial sludge, and not having to use "egg replacer" that doesn't "replace" anything.
One critical turning point for me, I think, was the opening of an Earthfare market (google it - it's cool) just minutes from where I live, where you can get humanely produced meat, eggs, and dairy products. Prior to that, my choice was either to support factory farming or go vegan, so the answer was obvious. It's a different story now.
Thanks, by the way, for sticking with me through all this. You've helped me in more ways than you can imagine, and I can only hope that I can be of similar help to others.
Your friend always,
Mark
honeybear64: Hi there! I'm sorry - I've been really busy the
Hi Honeybear, in fact the Catholics fast on Holy Friday, the sentence was supposed to have a general meaning... which maybe I didn't succeed to convey. Thanks for your remark.
GuestofWinter: Hi Honeybear, in fact the Catholics fast on Holy Friday,
The two Easter breads are great toasted. It is a great alternative to standard raisin bread with breakfast! As made by my Czech grandmother, we knew it as Hoska and it was braided and had a shinny egg wash. Believe me, toasted Hoska is worth the work in the kitchen.
She added extra slivers of almond to the bread and sometimes citron or glazed cherries on top and/or/ in the dough. But never enough to dominate over the the raisins - and she always used yellow raisins. As kids we never cared about the rum and when we make it now we don't bother taking the time to soak the raisins.
The dough can be made up through the first rise in a bread maker. But don't add any of the fruit or nuts because they get busted up during the machine mix and knead cycles. Take the dough out before the final rise and hand knead in the extra goodies and do a simple three rope braid. Bake two small or one large loaf on a baking sheet in the oven. Grandma would take extra time to re-braid three smaller braids and her loaves looked gorgeous.when presented at the table - but she thrived on old school hard work in the kitchen.
Dr_Juan: The two Easter breads are great toasted. It is a
Bread-making machines take a lot of work out of breads like this and pizza dough. But I can never go by the mixing instructions, They usually call for too little water. Final mix should be the consistency of soft baby skin and will be no problem to knead.
Try making what is called a sponge to get the yeast going. Basically take a cup of warm water (not too hot) and let dry yeast float on top till most sinks and dissolves. Then stir it up adding about a quarter cup of flour. Let that get going for about 30 minutes in a warm, 85 degree place and then use it to make whatever yeast recipe you want. Some really good modern ovens have a dough proofing setting. My grandmother had a side by side oven and would warm up one side for use the other for dough. Same might work if you have wall mounted top and bottom oven combo. I have heard of people putting a deep pan of hot water in the oven along side their dough or putting dough on a cold burner above a warm oven. One tip "Rise by size not time and temperature." One rise is interpreted as roughly a doubling in size. And the first rise always gets punched down and re-kneaded before allowing the second rise. Good dough will allow a third final rise.
Dr_Juan: Bread-making machines take a lot of work out of breads
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http://casa-giardino.blogspot.com/2011/04/traditional-easter-desserts-from.html#links
:)
one of the things i miss.
;D
;D
Linking to a site where you sell your books once or twice isn't all that egregious, in my opinion, but this stuff just keeps popping up over and over in every food-related discussion I read, and that, to my mind, constitutes spam.
Please stop.
"the religious rules regarding food, like fasting during Easter . . . ".
Huh? I think that was supposed to be "fasting during Lent". To fast during Easter would have been highly frowned upon, almost as a denial of the Resurrection. Even during Lent, Sundays, as every Sunday throughout the year, are exempt from the rules of the fast, since Sunday is always a feast day, a sort of "miniature Easter". That's why, when you count up the days in the "40 days of Lent" between Ash Wednesday and Holy Saturday, there are actually 46, since Sundays don't count.
I'm sorry - I've been really busy the last couple of days caught up in the exigencies of day of to day life, and I've been neglectful of keeping up with my friends' comments, but yes - I did get your reply, and I'm grateful! It sounds like an interesting prospect.
One of the most frustrating things about my years eating a vegan diet was the constant necessity of adaptation, substitution, "working around", etc. This is not good when in your youth you've paid several thousand dollars for classical culinary education!
I'm really enjoying cooking meat that doesn't turn into sheetrock if you cook it a little too long, cheese that actually melts instead of turning into industrial sludge, and not having to use "egg replacer" that doesn't "replace" anything.
One critical turning point for me, I think, was the opening of an Earthfare market (google it - it's cool) just minutes from where I live, where you can get humanely produced meat, eggs, and dairy products. Prior to that, my choice was either to support factory farming or go vegan, so the answer was obvious. It's a different story now.
Thanks, by the way, for sticking with me through all this. You've helped me in more ways than you can imagine, and I can only hope that I can be of similar help to others.
Your friend always,
Mark
She added extra slivers of almond to the bread and sometimes citron or glazed cherries on top and/or/ in the dough. But never enough to dominate over the the raisins - and she always used yellow raisins. As kids we never cared about the rum and when we make it now we don't bother taking the time to soak the raisins.
The dough can be made up through the first rise in a bread maker. But don't add any of the fruit or nuts because they get busted up during the machine mix and knead cycles. Take the dough out before the final rise and hand knead in the extra goodies and do a simple three rope braid. Bake two small or one large loaf on a baking sheet in the oven. Grandma would take extra time to re-braid three smaller braids and her loaves looked gorgeous.when presented at the table - but she thrived on old school hard work in the kitchen.
Try making what is called a sponge to get the yeast going. Basically take a cup of warm water (not too hot) and let dry yeast float on top till most sinks and dissolves. Then stir it up adding about a quarter cup of flour. Let that get going for about 30 minutes in a warm, 85 degree place and then use it to make whatever yeast recipe you want. Some really good modern ovens have a dough proofing setting. My grandmother had a side by side oven and would warm up one side for use the other for dough. Same might work if you have wall mounted top and bottom oven combo. I have heard of people putting a deep pan of hot water in the oven along side their dough or putting dough on a cold burner above a warm oven. One tip "Rise by size not time and temperature." One rise is interpreted as roughly a doubling in size. And the first rise always gets punched down and re-kneaded before allowing the second rise. Good dough will allow a third final rise.
I can't believe these little eggs are contraband while Monsanto can contaminate our food supply with GMO.