Viennese Apfelstrudel

Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream. Music - "Cream on Chrome" by Ratatat Recipe: https://www.bingingwithbabish.com/rec... Watch in Spanish here: https://www.youtube.com/watch?v=fvY--... Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter -- RECIPE *Ingredients* 1 1/2 cups bread flour (plus more for dusting, sprinkling, filling) 4 tbsp vegetable oil 2 egg whites 1/2 tsp salt 1/2 tbsp lemon juice 1/4 cup warm water (110F) 4 baking apples, peeled and sliced thinly 1/2 cup sugar Zest of one lemon 1/2 cup raisins 1 tbsp cinnamon 1/2 cup finely chopped walnuts, hazelnuts, or almonds 1 stick butter, melted, plus more as needed 1 egg, beaten 1 cup heavy cream 1 tbsp sugar Powdered sugar for garnish Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes. Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples. Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24" in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts. Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg. Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving. In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel. Caption authors (English) beethery Wander the Nomad Daniel Peterson Caption author (German) TheGeopard Ingredients for 2 apfelstrudels: - 250g flour - 1 egg - 1 tablespoon of neutral oil - Pinch of salt - A bit more extra flour - 100ml lukewarm water - 2kg apples - Peel and juice of 1 lemon - 100g sugar - 2 teaspoons cinnamon - 150g raisins - 100g breadcrumbs - 100g butter - ---g icing sugar - small bag of vanilla sugar - 1 big kitchen towel ---------------------------------------------------- Apfelstrudels.nl Liesbeth Willemars
  Ok, don't mind my messy hair, it was the third video I was recording that day and it did not affect the Apple Strudel (Apfelstrudel) :-) . Most people think of Vienna Apple Strudel but it is as well eaten in Munich and entire Bavaria. It is a favorite of many at the Oktoberfest. Don't use filo dough or puff pastry for this, the original dough is so easy to do and really tastes differently. Also, the stretching of the Apple Strudel dough is quite fun! Recipe Link: Blog: http://www.mygerman.recipes Instagram: https://www.instagram.com/mygermanrec... Pinterest: https://www.pinterest.de/myGermanRecipes Facebook: https://www.facebook.com/MyGerman.Rec...

This Is Mallorca Beautiful Island In The Mediterranean

Mallorca (Majorca) is one of Spain's Balearic Islands in the Mediterranean. It's known for beach resorts, sheltered coves, limestone mountains and Roman and Moorish remains. Capital Palma has nightlife, the Moorish Almudaina royal palace and 13th-century Santa María Cathedral. Stone-built villages include Pollença, with its art galleries and music festival, and hillside Fornalutx, surrounded by citrus plantations.
 

 Mallorca
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Bundesliga TABLE | 2019-2020 | MATCHDAY 26

						Played	Points	W	D	L	Goals	Goal difference
	1	-		FC Bayern München		25	55	17	4	4	73:26	+47
	2			Borussia Dortmund		25	51	15	6	4	68:33	+35
	3			RB Leipzig		25	50	14	8	3	62:26	+36
	4			Borussia Mönchengladbach		25	49	15	4	6	49:30	+19
	5	-		Bayer 04 Leverkusen		25	47	14	5	6	45:30	+15
	6	-		FC Schalke 04		25	37	9	10	6	33:36	-3
	7	-		VfL Wolfsburg		25	36	9	9	7	34:30	+4
	8			Sport-Club Freiburg		25	36	10	6	9	34:35	-1
	9			TSG 1899 Hoffenheim		25	35	10	5	10	35:43	-8
	10			1. FC Köln		25	32	10	2	13	39:45	-6
	11			1. FC Union Berlin		25	30	9	3	13	32:41	-9
	12	-		Eintracht Frankfurt		24	28	8	4	12	38:41	-3
	13			Hertha Berlin		25	28	7	7	11	32:48	-16
	14			FC Augsburg		25	27	7	6	12	36:52	-16
	15	-		1. FSV Mainz 05		25	26	8	2	15	34:53	-19
	16	-		Fortuna Düsseldorf		25	22	5	7	13	27:50	-23
	17	-		SV Werder Bremen		24	18	4	6	14	27:55	-28
	18	-		SC Paderborn 07		25	16	4	4	17	30:54

Borsch / Borscht recipe

Borsch also called Borscht is a Russian & Ukrainian traditional beet soup recipe. Recipe: https://www.rednumberone.com/borscht-... Borscht is a sour soup with beetroots as one of the main ingredients, which gives the dish a vibrant red color. Borsch is popular in cuisines of some Eastern European, such as Ukrainian, Russian, Belarusian, Romanian, Polish and Lithuanian. There are many variations of borscht. Today’s recipe taught me one of my colleagues from Western Ukraine. The difference is that we don’t sautéed vegetables and add them as they are. It makes taste of borsch brighter and let you feel taste each of vegetables better. We will cook borscht based on meat stock, but, you could use vegetable stock as well. Ingredients: For the stock: 600-800gr (about 1 ½ pounds) meat fillet or with bones (chicken, beef or pork) 1 medium sized onion, peeled 1 medium sized carrot, peeled Bay leaf, coriander seeds, thyme, black pepper peas and salt to taste 3-4 litres (about 4 quarts) cold filtered water For Borscht: 500gr (about 1 pound) potatoes, peeled and diced 1 medium sized beetroot, peeled and grated 1 big carrot, peeled and grated 1 big onion, pilled and finely chopped 300-400gr (about ¾ pound) cabbage, finely shredded 1 bell pepper, deseeded and finely chopped 1 ½ cup canned tomatoes diced 1 chilli pepper, deseeded and finely chopped (to taste) 1/3 cup fresh greens of parsley, coriander and dill, finely chopped Salt and ground black pepper to taste Give us a LIKE & SUBSCRIBE to our channel! :) Thank you! Cooking European and Russian Recipes. Website: https://www.rednumberone.com/ Youtube: https://www.youtube.com/rednumberone1 Facebook: https://www.facebook.com/Rednumberone... Twitter: https://twitter.com/red_number_one Instagram: https://instagram.com/RED_NUMBER_ONE Pinterest: https://pinterest.com/rednumberonecom DIY Channel: https://www.youtube.com/DragosIonRO Music: Dougie Wood - Drinks On The Bar Silent Partner - Blue Break Borscht or Borsch is a staple dish in Russia,Ukraine and some Eastern European countries. Every family would have their secret recipe. So today, I am sharing mine. For Beef stock will need: some bones: I am using beef bone marrow bones, some gelatin meat: I am using ox tails, and some lean meat: I am using top sirloin. To make your beef stock flavorful you will need: 1 onion 1 carrot, 1 parsnip 1 celery stalk some parsley and dry spices like: bay leaves, coriander seeds and black peppercorns. Also, some salt and pepper to taste and one dry chilly pepper. For Borscht you will need: 3 medium size beets( with beet greens) 2 medium size carrots 1 parsnip 2 cloves of garlic 1 head of green cabbage celery greens 1 bunch of parsley 1 bunch of dill 2 tbsp white vinegar To serve you will need: 2 cloves of garlic fresh dill sour cream Method: In a large stock pot add all your meat and vegetables for the stock( you don't need to peel them, since they are going to be discarded after the stock is done). Add spices. Add cold water to cover stock size ¾ of a way. Set to boil. Right before boiling process have started collect and discard the foam that appeared on the top. Leave to simmer for about an hour. Peel beats. After one hour simmering time, take out bone marrow bones and you can enjoy them with just a sprinkle of salt or spread it on toast. Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes). Take out the meat and beets, set aside to cool. Strain beef stock and return to pot. Set on slow simmer. Add grated carrots and grated parsnip, cook for 10 minutes. Add chopped beet greens and chopped beet stalks. Add cubed potatoes and cook for 10 minutes. Add chopped cabbage and cubed meat. Cook until cabbage is just al dente. Grate beets, add chopped garlic and vinegar. Add to soup along with fresh herbs, Turn off the heat and close the lid. Let sit for 10 minutes. Enjoy Borscht with chopped garlic, fresh dill and sour cream. Serve it with Russian black bread. Thank you for watching! Please like and subscribe! I will see you soon! Nastassja:) Buy Boris merch: https://www.weslav.com Buy Boris stickers: http://bit.ly/borisstickers Finally Boris makes a big pot of borsch soup. Many carrots, beets and onions were harmed in the making of this video. They were delicious. Ingredients: 1.5L water 1 medium size beet 2 potatoes 1 carrot 2 small onions 1 half cabbage 2 garlic cloves (shots of vodka optional) 300g meat with bone 1-2 bay leaf salt, lots of it some sour cream and dill for on top (use mayonez for true Boris experience) Instructions: *Take the meat and slice it into pieces. Put in pot and cover with water. *Set it to boil for 1.5 hours. Strain the meat and use the water as the base for soup. Optionally use the meat in the soup for better taste. *Add the 1.5L of water to the pot and add the meat and beets and potatoes. *Set it to boil on medium temperature. *Slice the carrots and onions. Optionally also some garlic. Start frying these components together. *Add bay leaf to the boiling soup. *Fry the carrot, onions and garlic and add to the soup. *Add salt, to taste. *Cut up the cabbage and add to the soup. *Boil until all components are soft to eat. *Serve with black bread, sour cream and dill on top. Enjoy! Also watch: Cheeki Breeki Hardbass https://youtu.be/rEckY-TUv9I Background music: Uzicko Kolo End music: Cheeki Breeki Hardbass Anthem https://youtu.be/BnTW6fZz-1E I make gameplay montages with commentary. Subscribe and become friend! https://goo.gl/fZAyuI Like it if you enjoy it, share it if you love it. Buy Boris merch: https://www.weslav.com Boris on Facebook: https://goo.gl/tPU2Ey Boris Instagram: https://goo.gl/zPK2HJ Boris on Twitter: https://goo.gl/Vg1C5Y Boris on VK: https://goo.gl/i4cRxw Caption author (Slovak) TheXiastro Caption author (Polish) The Rogue Trooper Caption author (Czech) Tomáš Král Caption authors (Dutch) GewoonDaanDus GamingWessel Caption author (Spanish) Carcharoth Caption author (Korean) 강철당근 Caption author (Vietnamese) Trường Giang Caption author (Croatian) Amy The Storyteller Caption author (Italian) Raffaele Ucci Caption author (Hebrew) Bigdude1888 Caption author (German) dotMSOffice Category Comedy

Best Homemade Hamburger Recipe

For many Americans, summer means afternoons spent tending burgers on the grill. Mark Bucher, founder of BGR The Burger Joint, and Tim Carman, Washington Post food critic, along with WAMU 88.5 producer Michael Martinez, demonstrate how to prepare the ideal hamburger patty. Get tips like how big to make your patty, what ingredients to use (hint: sometimes all you need is salt and pepper), why your thumbprint plays an important role and how to tell the difference between medium well and medium rare. Filmed and edited by WAMU 88.5 intern Douglas Bell More: http://thekojonnamdishow.org/shows/20... While you can make a burger out of almost anything -- chicken, turkey, fish, plants -- most people think beef when they think burgers. Well, at least that's what Amiel Stanek thinks. He's here today to show you every way to cook hamburgers using chuck beef. You can't go wrong with a classic cast-iron skillet burger, but don't write off other... let's say less orthodox techniques, like Hibachi grilled or ironed. Seriously, the ironed burger is actually really good. Conversely, we do not recommend the peanut butter mixed-in burger. Just don't. Skip to each of the methods here: Cast Iron 1:06 Grill Pan 1:52 Pre-Seasoned 2:30 Frozen Burger 3:20 Gas Grill (3 Ways) 4:02 Gas Grilled Burger 4:29 Gas Grilled Frozen Burger 4:53 Ice Chip 5:18 Charcoal Grilled 5:40 Hibachi/Indoor Grill 6:29 Butter Seared 7:10 Steamed 7:43 Toaster 8:26 Iron 9:29 Deep Fried 10:15 Waffle Iron 10:53 Rotisserie 11:28 Smash Burger 12:11 Frozen Smash Burger 13:03 Onion Smashed Burger 13:37 Grilled Smash Burger 14:20 Smoker 14:52 Searzall 15:28 Sous Vide 16:09 Microwave 17:03 Dehydrator 17:44 Tar Tare 18:28 Hand Chopped 19:15 Mix-Ins (3 Ways) 20:09 Butter Burger 20:37 Mayonaise 21:03 Peanut Butter 21:31 Juicy Lucy 22:03 Baked 22:50 Roasted 23:24 Broiled 23:58 Easy Bake Oven 24:39 Pan To Oven 25:29 Reverse Sear 26:07 Firepit (3 Ways) 27:00 Lava Stone 27:21 Wood Grilled 27:48 Foil Packet 28:16 George Foreman 28:45 Air Fryer 29:23 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_sour... Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! http://bit.ly/2n0gbmu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Every Way to Cook a Hamburger (42 Methods) | Bon Appétit Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my homemade hamburger recipe. Simple Cooking Channel Merchandise!! http://www.cafepress.com.au/thesimple... Share my channel. http://www.youtube.com/share?u=simple... SUBSCRIBE: http://www.youtube.com/subscription_c... Facebook https://www.facebook.com/pages/The-Si...... Twitter http://twitter.com/#!/SimpleCookingCh Ingredients 500 grams ( 17.63 Ounces ) of mince meat 250ml of milk Half an onion Half a cup to 2 cups of bread crumbs 1 Egg Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit http://simplecookingclub.com where you can see our 20 most popular recipes that is sure to impress :D Category

apple pie recipe from scratch Homemade Apple Pie

American Apple Pie MAKES ONE 9-INCH PIE For the Crust: 2 cups whole-wheat pastry flour 1 tsp. sea salt 1 tbs. coconut sugar ½ cup coconut oil ½ cup ice-cold water -Preheat the oven to 350 degrees. -Place all of the pie crust ingredients in a food processor and blend. The mixture will form a large ball of dough in no time at all. Set aside one-quarter of the dough for the crisscross topping. -Lightly sprinkle your clean work surface and a rolling pin with flour. -Roll the larger portion of the dough into a large circle, about 12 inches in diameter. Transfer the circle to a 9-inch pie pan. Create a ridge around the rim with your fingers. Then poke holes in the bottom of the dough with a fork. This will help the pie crust bake evenly. -Set aside in the refrigerator and prepare the filling. For the Filling: 5–6 organic apples ½–¾ cup maple syrup 1 tsp. cinnamon 3 tbs. whole-wheat pastry flour Peel and core the apples and slice into thin pieces. Place the apple slices in a large bowl and add the remaining ingredients. Stir to mix thoroughly. Remove the crust from the fridge and pour the apple mixture into it. Roll out the remaining dough and cut into 1-inch strips. Weave the strips in a crisscross fashion on top of the filling. Secure the edges to the side of the pie by pinching them together with the bottom part of the crust. Bake the pie into the oven for 45 minutes to 1 hour. You can check the apples with a fork—they are done when they feel tender—and the lattice top should be golden brown. Remove the pie from the oven and let it sit for about 15 minutes, to allow the liquid to thicken and cool. In The Yoga Plate, LA-based yoga power couple Tamal and Victoria Dodge introduce readers to the philosophy of yoga as it is reflected in our eating choices. The 108 recipes are designed according to the concept of ahimsa, or non-harm. “Consciously or not, we can cause a lot of harm with our eating habits,” explain the authors. “Living with ahimsa means we try to cause the least harm possible to all living creatures.” Each recipe takes you through your daily practice of yoga, starting with “Morning Meditations,” where you’ll find smoothies and breakfasts to fuel and power you through the day; “A Plate Full of Prana,” with snacks, soups, and salads to revitalize your system; “A Bowl Full of Yin,” with recipes to help cultivate a centered mood; and “Sweet Savasana” for restorative and beneficial dessert options. Homemade Classic Apple Pie – Fall is around the corner. It’s time to bake some apple pies. In this classic recipe, I baked the apples instead of cooking them in a pot. Thus, I chose to use a glassware instead of an aluminium pan (which will bake the pie a lot faster but need to be careful not to burn the crust while the apples are still not cooked) I hope you’re inspired with this recipe and would give it a try. Enjoy! Ingredients: Pie Crust: 350g (2 1/2 cups) all-purpose flour 226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes 1 tsp salt 6-8 tbsp of cold water Apple Filling: 6 large apples or 8 medium apples, peeled, cored, and cut into chunks 50g (1/4 cup) granulated white sugar 50g (1/4 cup) light brown sugar 1 tsp ground cinnamon 1/4 tsp salt 1 tbsp lemon juice 2 tbsp unsalted butter 2 tbsp cornstarch /corn flour Egg wash Castor or fine sugar sprinkle (optional) Garnish: Vanilla ice cream or whipped cream (whichever you desire) I am using 9 inch glass pan. Instructions: Apple Filling: 1. Remove apple skin, cored and cut them into chunks of half an inch. 2. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices. This is also so that the crust will turn soggy when we bake with the juices. 3. After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes. 4. Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized. 5. Let it rest and cool. Pie Crust: 1. In a food processor, place the flour and butter, and pulse a few times until they become coarse. Add the salt and cold water, and continue to pulse a few more times until it just starting to come together. 2. Transfer on a clean surface. Pat and form a round shape of dough. Cut the dough into half. Wrap each of the halves with cling films. 3. Refrigerate the dough about at least 30 minutes or 1 hour. 4. After the dough has been chilled, take one half from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened. Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan. 5. Use a fork to poke the base so that it could bake evenly. Set this aside, while working on the other half of the dough. 6. Repeat the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width. 7. Pour the apples and then the caramel apple sauce onto the pie base. 8. Place each strips on top and leave an ½ inch gap in between each strips. (refer to the video to see how the design is formed) You can also cover the pie with whatever design of crust you desire. 9. Seal the sides of the pie with the excess crust. 10. Brush the top with egg wash. Sprinkle with some sugar. (optional) 11. Bake it a preheat oven at 200°C / 390°F for 50-60 minutes (depending how brown you desire). If you realise the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn. 12.Serve with a scope of vanilla ice cream or whipped cream. Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@gmail.com