TGS Cookbook

<a href="https://youtu.be/CDaduJHa4jQ">My video</a>

8.Once the timer has finished, turn the oven off and just crack open the oven. Leave them there until the oven reaches room temperature. We do this to avoid the pavlova from cracking and it falling in, in the middle.&nbsp; 9.Take your pavlova out of the oven when it reaches room temperature 10.Take your bowl out of the fridge and whipp 300ml of cream.&nbsp; 11.Cover pavlova in a thick layer of cream and small fruit.&nbsp;Bamm its finished&nbsp;

Traditionally krumkake is filled plain or, on special occasions, Norwegians will fill it with whipped cream and other toppings, so i thought a nice fusion would be to instead fill the krumkake with the New Zealand pavlova.

I took the original pavlova recipe from the New Zealand page (substituting regular sugar with coconut sugar) and the Norwegian krumkake from my page and made both. I filled the cooked krumkake with the pavlova batter then baked it in the oven for the recommended pavlova baking time. It turned out very sweet, but overall quite tasty!

Due to its geographic location at a crossroads between Asia, Africa and Europe, and being the center of pilgrimage throughout the centuries, Palestine is home to a cuisine that’s very rich in ingredients, flavours and traditions.&nbsp;Influenced by the Arabs to the south, the Persians to the east, the Turks to the north and the Egyptians and Amazigh to the west, Palestinian food shares culinary traits with Middle Eastern and East Mediterranean regions. Nonetheless, Palestinian cuisine has its own unique identity and has influenced other cuisines, in its own right.

For example, two of the most popular cheeses in the Middle East are the Nabulsi cheese and Akkawi cheese, which hail from the cities of Nablus and Akka (Acre) respectively. Also, one of the most beloved desserts in the East Mediterranean region is called kunafa, which is also believed to have been originated from Nablus. Some fundamental ingredients used in Palestinian cooking are olive oil, olives, legumes, yogurt, herbs, nuts, seasonal vegetables and meat.

I wanted to add a drink to compliment my dish and thus, looked at a really nice Moroccan beverage and chose to make it

Australia and New Zealand have always acted like siblings, arguing over sports, the nationality of Russell Crowe, and food, but there is no controversy bigger than this. The dispute over the origins of the Pavlova – an airy dessert made of a meringue shell that is topped with cream and fresh fruit – has been the countries longest-running dispute Kiwis claim that, in 1926, a Wellington hotel chef created the Pavlova in her honour, citing the dancer’s tutu as inspiration for the white meringue and cream combination. The Aussies have another take on it. They reckon Bert Sachse, a chef in Perth, Western Australia, created the dessert but his recipe is believed to date from around 1935. Long after the kiwis first made it.

Equipment:&nbsp; A large metal, ceramic or glass bowl (not plastic) make sure that the bowl is deeper than wide as there will be more mixture than you first think and you want to be able to beat all of it at once. ¼ cup measure tsb spoon measure Baking tray Baking paper Phatular&nbsp; Ingredients : &nbsp; 6 egg whites (at room temperature) 2 cups Caster Sugar 1 tsp vanilla essence 1 tsp white vinegar 2 tsp Cornflour 300ml Original Cream, whipped Fruit for decoration&nbsp;

Tip: First find all of your equipment (preferably metal) and wash them in hot soapy water that hotter the water the better.

1. Put the oven on 110c&nbsp; 2. Separate the eggs you must be very careful none so that absolutely none of the egg yoke can get in the mixture. 3. Next beat the egg whites on a medium speed with a wire beater. 4. Continue beating on a medium speed while adding a ¼ cup of sugar to make sure that the sugar is properly dissolved before you add the next ¼ cup you can rub some of the mixture between your fingers make sure that you cannot feel them very often before you add the next ¼ this normally takes 1 to 2 minutes for each ¼ cup. By the end of this stage the mixture should be far more thicker and look glossy. 5. Keep beating while adding in the villina, white vinegar and corn flour.&nbsp; 6. Spread mixture out on the baking tray in a dinner plate size or smaller while keeping the pavlova about 3 inches, or for normal human beings 10cm high. You can make it taller if you want a more marshmallow centre or thinner to get more cracking outside.&nbsp; 7.Put a timer on for 1 hour and 30 minutes and put the pav in the oven.

One of my favourite soups is lentil soup or shorbat ‘adas, in Arabic. It is not uniquely Middle Eastern, but it plays a massive role in the local cuisine. Lentils were unearthed in various sites around the city of Jericho, near the Dead Sea, dating back to 8000 BCE. Lentil soup is commonly consumed during the winter months and is considered a Ramadan staple, regardless of the season. Palestinians often break their fast with dates and water followed by a delicious bowl of shorbat ‘adas topped with a squeeze of lemon juice, pine nuts and pieces of toasted pita bread.

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Krumkake is a traditional Norwegian cookie that is very common around Christmas time. Because Norwegian culture is very set into its tradition, the krumkake recipe has not changed for many years. Although the means of making it has gotten more modern over the years. Back in the 19th century, Norway was very poor, so the krumkake made plain cookie batter into something luxurious.

My mother's whole family lives in a small town in southern Norway called Fredrikstad. When my grandparents immigrated to the United States in 1962, they brought all the traditions they grew up with. This included the bunad (a traditional Norwegian dress), Krumkake, Norwegian church, and lots more. After my mom grew up, they moved back to Norway to be with their family and friends.&nbsp;

In the following videos, you will see the way I make shorbat ‘adas - the way my mother taught me. We often make it with homemade chicken broth, but it can be replaced with water and vegetable stock as a vegan option. Sahtain w Afiye - Bon Appetite! 

- 2 cups sugar - 2 1/4 sticks butter - 3/4 teaspoon cardamom - 2 1/2 cups flour

1. Beat the eggs and sugar until nice and thick. 2. Melt the butter and cool (very important) 3. Add the butter and mix until combined 4. Mix the rest of the ingredients by hand in order of the ingredient list. *It should be quite thick 5. Place a dollop of batter onto the center of the iron and slowly close. *It is ok if it spills out 6. Wait until it is golden brown, making sure to not open the iron too soon. 7. With a knife take the cookie off and put it on a cooling rack. Wait 2 seconds then quickly roll it onto the cone. 8. Take it off the cone when cooled and hardened and fill with whatever you like. (ex. whipped cream, fresh fruit) 9. Enjoy:)

New Zealand food has always been a result of a combination of other cultures' food. Many events have changed New Zealand cuisine such as when the English first arrived and brought in potatoes, corn, and beef. Other events that changed our food would be the gold rush time as many Chinese people came over and with them bring their food, the world wars many of our people left their countries and came to New Zealand as refugees as well as when travel became more accessible. All of these things influence our food and culture to make it as fantastic and diverse as it is now. All kiwi food is a jumble of different cuisine from all over the world.

Since the beginning of time, Norway has been an impoverished country, and because of that, they relied on their environment to provide them with the resources needed to live. This is hard when half of the country is above the Arctic Circle. Most of the food they ate came from summer hunting and fishing trips around the famous fjords of Norway. They would hunt as much as possible then used methods such as canning or smoking to preserve it all year round. Norway had very few imports available to them, which meant that simple living was all they could afford. As a culture, Norwegians grew up to be very proud of their country and very close with their family. They also had to be tough to survive (which is why the stereotype of Norwegians being scary was born). They found ways to make their simple lives seem elegant. These ways of life stayed with the people even when Norway became extremely rich after they found oil.

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