IB Kitchen Club

Actually they are originally from Austria but nowadays they are usually known as French.

Danish Pastry - Is a rich dough, content high amount of butter and sugar, normally it taste sweet and soft.
Croissant - Is a lean dough, content less amount of butter and sugar compare to danish pastry dough, normally it taste savoury and crispy.

Funny but also Danish pastries aren´t originally from Denmark but - also from Austria.
 
So basically croissants are French and Danish pastry is Austrian, hmmm good to know. Ive tasted both so you'r on point there with the taste and texture.

Thanks for the indepth explanation sister:)
 
sister herb said:
Actually they are originally from Austria but nowadays they are usually known as French.

Danish Pastry - Is a rich dough, content high amount of butter and sugar, normally it taste sweet and soft.
Croissant - Is a lean dough, content less amount of butter and sugar compare to danish pastry dough, normally it taste savoury and crispy.

Funny but also Danish pastries aren´t originally from Denmark but - also from Austria.
Click to expand...
Someday I'll probably find out the world was created from Austria.
 
Interesting history indeed.

Have you made croissants, sister herb, or anyone else?
 
I have both made and eaten them too. :p

Usually I make another version of croissants (it´s dough isn´t as leafy like original croissants) what is filled - with meat or chicken or some strong taste cheese etc.
 
Lamb Soup with root vegetables and sage

UEPLGid-1.jpg


600 g lamb shoulder
3 potatoes, peeled and cubed
1 liter cubed rutabaga, celeriac, carrots and parsnip
1,5 liter water
2 stock cubes
salt, black pepper
sage

Cut the meat into pieces. Add salt and pepper. Boil 40 minutes. Add potatoes and root vegetables. Add sage. Boil 30 minutes, until vegetables and potatoes are softed.
 
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Thanks. It was real tasty. Meat was very soft - it almost melted in my mouth. Long boiling time helped.
 
Yeah that's how I like my lamb soft literally falling of the bone. It's good to eat it in the winter, great now I'm craving some lol
 
Rhubarb pie with vanilla cream cheese filling:

ZREAuQ4-1.jpg


Recipe is same like with Cheesecake apple pie (post 1205) but no apples or cinnamon to filling, just rhubarb and brown sugar plus cheesecake filling.
 
An idea:

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You need:

little tomatoes (cherry etc.) for flowers of tulips
spring onions for leaves
cucumber for flower stalks
soft cheese for filling of tomatoes... I mean tulips

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My muffins always have a cake-like texture. I love desserts, I love chocolates, and I am not that bad at baking- but my muffins always seem more like cupcakes than muffins. I think they are too spongy rather than crumbly. Am I making any sense here?

I have followed and even adapted countless recipes but my muffins still taste like cupcakes :cry: Why oh why do they taste like cupcakes?
 
Sister can you please share your muffin recipe here if possible?

Id like to see where could it possibly turn into a cupcake lol.
 
I have tried so many recipes, lol, but this one is meant to be very good. They just don't have a muffin-like texture, I almost went off muffins altogether that's how much I made them :D

250g self-raising flour
25g cocoa powder
2tsp baking powder
175g caster sugar (or 125g caster sugar and 50g muscovado sugar)
175ml milk
2 large eggs, beaten
100ml mild olive oil (can use sunflower oil if too strong-flavoured)
75g plain chocolate chunks
1-2tsp vanilla extract


Preheat the oven to 170ºC (375ºF, gas mark 5).
Line a 12-hole deep muffin tray with paper muffin cases.
Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.
 

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