FOOD FROM EUROPE

NORWAY

SOUR CREAM DESSERT OMELET

Serves 5

1 cup heavy whipping cream

1 cup sour cream

2 tablespoon sugar

6 eggs - separated

2/3 cup of flour

1 tablespoon powder sugar ( optional )

Preheat oven at 350 degrees.

Whip together heavy cream and sour cream with half of the sugar.

Beat the egg yolks and the rest of the sugar until lemon colored.

Fold into the cream mixture and fold in the flour.

Beat the egg whites until stiff and gently fold in the mixture.

Pour into a greased ovenproof skillet and bake until puffed and golden

for about 15 to 20 minutes.

Optional : sprinkle some powder sugar on the top or fresh chopped fruits

or chocolate chips.

Catering Italian, Mediterranean and Beyond: Lou of Orlando Inc. - Holiday Season Special Offer...

Catering Italian, Mediterranean and Beyond: Lou of Orlando Inc. - Holiday Season Special Offer...: With the holidays approaching, we are offering four different menus to choose from. Having a party at your Office, School, Church, Home or...

Lou of Orlando Inc. - Holiday Season Special Offer

With the holidays approaching, we are offering four different menus to choose from.

Having a party at your Office, School, Church, Home or any other venues?

Cancel the cooking from your busy schedule !

We deliver at the location of your choice, set up and tear down the buffet tables, bring our own linen for our tables, chafing dishes and all the disposable plates, bowls, utensils and napkins,

We serve your food for two hours at no extra charge

Simply choose your menu !

( minimum of 10 people )

THE CLASSIC

Garden Salad

Roasted Turkey Breast with Gravy

Mashed Potatoes

Stuffing

Dinner Rolls

Pumpkin Pie

THE VEGETARIAN

Taboulleh ( Middle  Eastern salad )

Stuffed Peppers with Garbanzo and Couscous

Sauteed Green Beans

Caponata ( Peppers, Eggplants and Tomatoes )

Dinner Rolls

Pumpkin Pie

THE ITALIAN

Italian Country Salad

Baked Penne with Eggplants and tomato sauce

Chicken Piccata

Green Beans and Bacon

Dinner Rolls

Sicilian Cannoli

THE INTERNATIONAL

Oia Greek Salad

Penne with Spinach and Cheese

Dijon Chicken Breast

Imam Baildy ( Stuffed Eggplants )

Dinner rolls

Tres Leches

HOLIDAY SPECIAL

$ 14.00 PER PERSON

( Sale taxes not included )

Offer valid till January 7, 2012

Please contact us at

louoforlando@gmail.com

Visit us on

https://sites.google.com/site/louoforlandoinc/

http://www.louoforlando.com

Follow us on

www.facebook.com/louoforlandoinc.
http://httpssitesgooglecomsitelouofo.blogspot.com

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE: LONDON- ENGLAND Coconut Tarts Original Recipe Yield 12 mini tarts Ingredients 12 (2 inch) frozen mini tart shells 1/4 cup melted...

FOOD FROM EUROPE

LONDON- ENGLAND

Coconut Tarts

 

Original Recipe Yield 12 mini tarts

Ingredients

• 12 (2 inch) frozen mini tart shells
• 1/4 cup melted butter
• 1/4 cup white sugar
• 1 egg
• 2 teaspoons evaporated milk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 2 tablespoons strawberry jam

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
2. Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
3. Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE: EDINBURGH - SCOTLAND World's Best Scones! Original Recipe Yield 8 scones Ingredients 1 3/4 cups all-purpose flour 4 teaspoons baking ...

FOOD FROM EUROPE

EDINBURGH - SCOTLAND

World's Best Scones!

 

Original Recipe Yield 8 scones

Ingredients

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup dried currants or raisins
• 1/2 cup milk
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon milk

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

• Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

FOOD FROM EUROPE

DUBLIN - CHRIST CHURCH CATHEDRAL

Corned Beef and Cabbage

Original Recipe Yield 5 servings

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE

Catering Italian, Mediterranean and Beyond: FOOD FROM EUROPE: REYKJAVIK - ICELAND Icelandic Christmas Cake ( Good for every day ) Ingredients 1 cup white sugar 3/4 cup butter 2 eggs 2 1/2 cups al...

FOOD FROM EUROPE

REYKJAVIK - ICELAND

Icelandic Christmas Cake

( Good for every day )

Ingredients

• 1 cup white sugar
• 3/4 cup butter
• 2 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 1/2 cup raisins
• 1/2 teaspoon lemon extract
• 1/2 teaspoon cardamom flavored extract ( optional ), Can substitute with nutmeg.

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 11 inch loaf pan.
2. Cream the butter or margarine and the sugar until light and fluffy. Add the eggs one at time beating well after each one. Stir in the milk, lemon and cardamom flavorings. Stir in the flour and the baking powder.
3. Sift a little flour over the raisins then stir them into the batter. Pour the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes.