Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2018

Desserts Recipes

Vegetables Recipes

Yogurt with Cumcumber and Mint Kheere Ka Rait

Yogurt with Cumcumber and Mint Kheere Ka Rait Recipe
2 2/3 c Plain yogurt 1 Cucumber peeled and grated 2 tb Finely chopped fresh mint 1/2 ts Roasted cu...

read more

Taillaule Neuchatel Recipe

Taillaule Neuchatel recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Taillaule Neuchatel recipe  PDF


1 kg Flour
2 1/2 dl Warm milk
40 g Fresh yeast
2 Eggs (1)
1 Eggs (2)
120 g Sugar
150 g Butter softened
20 g Malt e tract powder or
liquid 15 g Salt
250 g Raisins
Lemon zest grated Apricot glaze and water icing Flaked almonds optional (Units: 100 g 3 1/2 oz 1 dl 3 1/2 fl oz 2/5 cup 180 oC 350 oF 200 oC 400 oF 230 oC 450 oF 250 oC 475 oF 2.5 cm 1 inch)
TAILLAULE FROM NEUCHATEL: the story Taillaule , a sort of sweetened bread, was made differently in the past. It was a flattened ball of dough baked directly on the floor of the oven. The surface was cut sharply with a pointed knife or snipped with scissors to form deep parallel cuts. This gave rise to its name taillaule meaning cut. These early taillaules had a somewhat different flavour from the present day moulded loaves. The recipe: Add the yeast, eggs (1), sugar, malt, salt, lemon zest and flour to the milk. Knead well to obtain a smooth dough. Add the softened butter and knead again. Finally add the dried fruit. Cover the dough and leave to rise in a warm place for about 1 hour. Divide the dough into 2 equal parts as if making two French sticks and place in 2 fruit cake tins. Leave again in a warm place to rise to 3/4 height of tin. Brush with beaten egg (2) and make zig zag cuts with the scissors in the surface. Bake in the tins at 200 oC for 25 minutes . Remove from oven, brush with an apricot glaze and then coat with a water icing. Toasted flaked almonds can be sprinkled on top. Recommended drink: tea or coffee. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnau 2:301/212.19

Taillaule Neuchatel recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
759 people have voted
Last Reviewed on 2018-07-19



Thursday, Jul 19 2018 Download & Print Taillaule Neuchatel recipe  PDF   Desserts recipes RSS   New

2018 Best Cooking Recipes

New Recipes

RumRaisin Bread

New Cooking Recipes

Mexican Lasagna Altered
Mexican Lasagna Altered Recipe


1 1/2 pounds lean ground beef 1 large onion chopped 1 can fat free refried beans 16 lasagna noodles cooked and drained 2 teaspoons oregano 1 teaspoon ground cumin 3/4 teaspoon garlic powder 2 1/2 cups salsa (Old El Paso Thick 'N Chunky) 1/2 cup 1 1/2 cups Monterey jack cheese shredded 1 1/2 cups Cheddar cheese shredded 2 cups light sour cream 3/4 cup sliced green onions optional 1 small can black olives sliced 1 2 cups Monterey jack cheese 1/2 to 1 tsp Taco House seasoning salt Brown ground beef in nonstick skillet, or use 1 T...

Cooking Magazines: Lasagna Recipes » July 2018   Lasagna recipes RSS   New

Dish Of The Day

Asparagus Salad wPecans

Asparagus Salad wPecans Recipe
24 Asparagus spears fresh 6 Red leaf lettuce leaves 6 T Buttermilk mayonaise 2 T Pecans chopped P...
read more

Category: » Asparagus Recipes

View more dishes

>