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Read e-book online Austrian Desserts and Pastries: 108 Classic Recipes PDF

By Dietmar Fercher, Andrea Karrer

ISBN-10: 1616083999

ISBN-13: 9781616083991

No matter if it’s scrumptious Esterhazyschnitten (meringue slices with buttercream filling), fluffy Schaumrollen (puff pastry rolls choked with smooth vanilla meringue), or vintage Bundt cake, those cakes symbolize the best of Austrian food. Viennese pastry chef Dietmar Fercher deals a hundred and eighty of his impossible to resist recipes, photographed via Konrad Limbeck with mouth-watering effects. refined and various, those truffles will fulfill any palate. take pleasure in own anecdotes at the delicious conventional pastries whereas additionally studying the fundamentals of candy baking.

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Add the scallops and stir-fry gently for about 1 minute. Blend in the sauce. Cook for about 30 seconds. 5. Return the asparagus with juices to the wok. Stir gently until heated through. Do not overcook. Serve with rice. Makes 2 servings Stir-Fried Cod with Bok Choy and Mushrooms Qingai Chaoyu Fish fillets are fragile and tend to fall apart when stir-fried with a vegetable. In this recipe, the same wok is used for both, but they are only combined on the serving platter. Cod, snapper or other white-fleshed fish may be used.

5. Heat the wok again over high heat and add the remaining oil. Stir-fry garlic for about 3–4 seconds. Add the chicken and stir-fry for about 2 minutes or until it begins to brown. 6. Stir in the sauce and mix well. Return the green pepper and bamboo shoots to the wok, stirring and tossing about 1 minute or until heated through. Serve with rice. Makes 2 servings chicken 37 Dipping Sauces Pick up a roasted chicken at the supermarket and serve with any one of these easy sauces. If you find any of the sauces are too strong for your taste, increase the amount of stock or water to dilute them somewhat.

Add the carrots and celery and stir-fry 1–2 minutes. Remove to a platter and keep warm. 42 beef 8–12 oz (225–350 g) flank or boneless sirloin steak, cut on the diagonal into very thin slices, then into thin strips (partially frozen meat is easier to slice) 1 tablespoon cornstarch 1 tablespoon reduced-sodium soy sauce 1 tablespoon Chinese rice wine or pale dry sherry 1 teaspoon sesame oil (optional) 1 2 tablespoons vegetable oil 1 onion, cut in half and thinly sliced 2 green bell peppers, seeded and cut into 1-in (2 2-cm) squares 2 large cloves garlic, crushed 1 tablespoon grated fresh ginger 1 tablespoon hoisin sauce 2 teaspoon sugar Freshly ground black pepper, to taste 1.

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Austrian Desserts and Pastries: 108 Classic Recipes by Dietmar Fercher, Andrea Karrer


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