Taiglech and Strudel

Before embarking on this posts incredibly gooey and yummy, as well as carb and calorie-laden, treats, I would like to mention some adjustments to the latest puffy omelet souffle rendition. First, I find it fits better in a 1.75 quart glass bowl than in 1 qt. You're less likely to burn the top. I also find you need to bake it for 12 minutes. Otherwise, the eggs aren't cooked enough. It also helps if you let it sit for a few minutes before eating. No more than 2-3, though, or it will start falling in.

My diet is working, but I'm finding that I need to eat real food to make it work the way it should. The Atkins bars are tasty, but I get hungry too quickly after. I'm beginning to wonder if that means my body has figured out some way to digest things in them like they were sugar. Hmmm.

Taiglech

Dough: 8 extra large eggs
4 1/2 to 4 3/4 cups flour
pinch of salt


Honey boil: 3 lb honey
2 cups sugar
1 cup boiling water
2 tbsp powdered ginger


Mix together dough ingredients and knead until somewhat elastic. Roll into 1/2 inch thick strips on a floured board. m Cut into 2" lengths and tie each into a knot. Place on a platter. Bring honey and sugar to a boil, stirring frequently. Drop in Taiglech and sitr, then turn to medium heat and cover. Boil for 10-15 minutes, then stir every 15 minutes. VERY IMPORTANT: Dry water off the cover each time you stir the Taiglech. After 1 hour total, test a taiglech by dropping one in cold water. If it floats, it's done. If it sinks, cook a bit longer. When done, turn off the heating unit, add the 1 cup boiling water and ginger and stir. Take out with a slotted spoon and place in a bowl to cool uncovered. Put a bit of the honey in the bowl with the taiglech.

Grandma Elaine's hint: strain the cooled cooking honey and use it to make honey cake. Or in your tea. No need to throw it out!


Strudel

Dough: 4 cups flour Filling: 1/4 cup coconut
1 egg 1/2 lb golden raisins
1/2 cup oil 1/2 lb slivered or ground almonds
3/4 cup hot water 2 whole lemons, pureed
1 tsp salt 3 cups bread crumbs
2 3/4 cup sugar
1 tsp cinnamon
raspberry jam
apricot jam
plum jam
apple jelly

Mix filling ingredients, minus the jams, the day before and refrigerate. Mix dough and knead. Divide into fourths. Let rest a few moments. Roll one of the fourths VERY thin (generally thin enough so you can see through it). Brush vegetable oil over the top. Spread each jam in a long strip lengthwise down the dough, then spread over the dough. Sprinkle on 1/4 of the filling. Roll up and place seam-side down on baking sheet that was pretreated with PAM, and fold under the ends. Brush top with oil and sprinkle with cinnamon sugar. Score rolls to demarcate single servings. Bake at 350 degrees. Check after 40 minutes. Should take a little less than an hour. Repeat with the other fourths of the dough. After baking, remove immediately to racks to cool.

Grandma's advice:

1. Scrape the drippings off the pan right away and toss into hot soapy water. Otherwise they'll turn into a hard, glassy substance.

2. When the strudels are cool, wrap with saran and then tin foil and freeze, unless it will be used immediately. This makes a LOT of strudel, and as you can guess from the recipe, it's really, really rich.


I also put up an extensive post about eating to fit with dieting on the work blog we've started. You can find it at NMGphysicians.blogspot.com, if you're interested.

Bon Appetit!

New Version of Puffy Omelet

My infernal craving for carbs has led to an increase in weight, which I have recently counteracted by going back onto a strict version of the Atkin's Diet. As anyone who has been on the diet can attest, breakfast boredom is a major problem. Sadly, the usual puffy omelet recipe has too many carbs for the diet at this level, so I had to adjust it. Here's the new, lower carb version:

4 large eggs, separated
1 tsp dried lemon peel (can be omitted)
1 package lemon Crystal Light single package
1-2 tbsp water

Preheat oven to 350.

Method 1: Separate the eggs. Add the lemon peel, Crystal Light and water to the yolks and beat until light yellow and thickened. Heat a small skillet on the stovetop at low, and butter when hot. Beat egg whites until stiff. Fold the yolks into the whites, gently. Pour into the small skillet. Let it cook for a couple of minutes, then transfer to the oven for 8 minutes.

Method 2: Separate the eggs. Add the lemon peel, Crystal Light and water to the yolks and beat until light yellow and thickened. Beat egg whites until stiff. Fold the yolks into the whites, gently. Butter a 1 quart casserole dish and then add the mixture. Bake for 10 minutes, or until top is browned.

I kind of like the second method. It's dead easy.