General tips

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Austrian Bread Dumplings Recipe

	Category	Bread Recipes
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Ingredients And Procedures

4 oz Dry bread, diced

1/2 oz (1 Tbsp) butter or lard

1 Egg

1/2 c Milk

3 oz (3/4 cup) flour

Salt and pepper 1 tb Chopped fresh herbs

-(parsley, chervil, -marjoram) - 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but

a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

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<h1>Austrian Bread Dumplings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 oz Dry bread, diced <P>1/2 oz (1 Tbsp) butter or lard <P>1 Egg <P>1/2 c Milk <P>3 oz (3/4 cup) flour <P>Salt and pepper 1 tb Chopped fresh herbs <P>-(parsley, chervil, -marjoram) - 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but <P>a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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