Schwiegermuttertee Mother In Laws Tea Recipes

SCHWIEGERMUTTERTEE (MOTHER IN LAW'S TEA)

Steps:

• Wash the oranges and the lemon thoroughly and rub down the skins with the sugar cubes. Put the orange sugar into a bowl and then add the juice of your 5 oranges and 1 lemon. Stir well, cover and leave to rest for an hour.
• Pour boiling water over the tea leaves, leave for a couple of minutes and then strain. Mix the tea with the orange juice mix, the rum and then heat the mix again. Don't let it boil as this will ruin the flavour.
• Pour the tea into a teapot and serve. Often served with Christmas cookies.

SALMON GEFILTE LAYERED LOAF

Steps:

• Place the defrosted loaves into two separate bowls.
• Add a pinch of sugar and salt, pepper if desired, to each bowl.
• Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
• Mix well.
• Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
• Mix well.
• Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
• Cover with foil and bake at 350°F for 1 and 1/2 hours.

BELGIAN CHOCOLATE LACE WAFERS

Steps:

• Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
• Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
• Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
• Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
• Roll into cylinder shape starting on long side. Cool on rack.
• Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
• May be stored in tightly covered container up to 1 week.

THE ADJUSTABLE RATE

Steps:

• Shake all ingredients and serve over ice in a high ball glass (or larger) with a pineapple garnish.
• Enjoy!

OLHOS DE SOGRA (MOTHER-IN-LAW'S EYES)

Steps:

• Choose only the moist prunes and form them into boat shapes.
• Prepare the filling: melt the sugar in the water in a saucepan on low heat, then add the coconut and the egg yolks.
• Mix well and cook for about 10 minutes, stirring from time to time with a wooden spoon.
• Stuff the prunes with the coconut sweet while it's still warm and stick a clove in the center of each"docinho" to form the pupil of the eye.
• Serve in small paper cups, which you should be able to find in better cooking stores or party favors shops in the US.
• An alternative filling I like very much is coconut kisses.
• Prepare the recipe, but instead of making the little balls use it to fill the prunes.
• In Brazil, everyone knows you're not supposed to eat the clove, but you might want to tell your guests that they're in the sweets as a decoration only!

INDIVIDUAL ROAST BEEF PIZZA

Steps:

• Preheat oven to 350°F.
• Lightly brush the pita rounds with 1 teaspoon of the olive oil and sprinkle with Italian seasoning blend.
• Preheat remaining oil in a non-stick skillet over medium-high heat; add onion and cook until onion begins to brown lightly.
• Add the green bell pepper and cook until crisp tender.
• Add the roasted red pepper and leftover roast beef, cook stirring frequently until warm.
• Divide the meat and vegetable mixture evenly between the pita rounds, top with shredded cheeses.
• Bake in oven for 8 to 10 minutes or until cheese melted and pita rounds are hot.
• Sprinkle with crushed red pepper and serve immediately.

LEMON CREAM MOUSSE WITH CHAMPAGNE (ZITRONENSCHAUMCREME)

Steps:

• Soften the gelatine in cold water. Separate the eggs.
• Put the champagne, lemon juice, 60g sugar and the egg yolks in a pan and bring to the boil. Remove from the heat.
• Press the water from the gelatine and mix in with the hot lemon cream mixture and leave to cool.
• Beat the egg whites with about a third of the remaining sugar and then sprinkle over the remaining sugar in stages, beating after every stage until a firm mixture is formed.
• Beat the cream until stiff. Fold the beaten egg white mixture into the cream and then fold into the lemon mousse mixture.
• Wash the raspberries leaving a few aside for garnishing later.Distribute the raspberries into 4 glasses and then top with the lemon mousse. Leave to cool for 2 hours.
• Just before serving, pop some raspberries on the top as a garnish.
• Use fruits such as strawberries, blackberries and redcurrants.