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| What the? That's not what it means here.; what words mean in your country | |
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| Tweet Topic Started: Apr 24 2007, 05:24 PM (7,358 Views) | |
| Cassandra | May 27 2007, 07:30 PM Post #181 |
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Damn. Another of my many illusions about the Americans shattered. I rather liked that one too! Cheese and apple pie sounds bizarre. I can't quite imagine how it would taste! We have meat/savoury pies as well as fruit (including apple pies, apple tarts and Dutch apple pies). Pies aren't folded over - they tend to have a separate pastry lid (though pasty's are folded over). I think a tart has no pastry on top while Dutch apple pies have a pastry lattice? I'm not that sure really! We also have a pudding where we put a thick layer of caramel on top of apples with a pastry base. Must give the cheese one a go sometime though |
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| microsofty | May 27 2007, 07:44 PM Post #182 |
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That sounds delicious! We only have toffee apples, but I'm quite sure it's not unique to SA.
Are you crazy, woman?! We also have a thing called a Tipsy Tart. It's basically a fruity sponge cake type thing, soaked in generous amounts of brandy. Normally also heated and served with cream. Depending on how much of a free hand the baker had with the brandy, you really do get tipsy from the tart, hence its name. Incidentally, "tart" is also our slang for a woman with loose morals... |
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| Cassandra | May 27 2007, 09:32 PM Post #183 |
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What we call toffee apples is literally toffee set over the surface of an apple. Yep! Sometimes anyway! You do get that occasionally on classier menus. Sometime also called 'South African Tipsy Tart' so I guess it is more an SA thing! There are variants so don't know if they are still called tipsy tart or not. Unfortunately I haven't tried it but sounds good! We also have tiramasu which is a light Italian dessert of sponge cake dipped in a coffee-liqueur mixture, then layered with mascarpone and grated chocolate. Not sure how close it is to the real Italian dessert though. Same over here. |
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| microsofty | May 27 2007, 09:53 PM Post #184 |
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Yip, same over here. But it is rock hard, I wouldn't risk my teeth on it anymore.
Ooooohh, on the classier menus, you say? I'm impressed. Personally I'm not very fond of Tipsy Tart, but that is because I'm not very fond of brandy. In SA people tend to mix their brandy with Coca-Cola, but it's not a classy drink, mostly enjoyed by the more common mentality kind of people. We also call it policeman's coffee - because of its colour and because we don't hold our law enforcement agencies in high regard (links in with the common mentality). Speaking of emergency services, do other parts of the world regard Creme Soda (that sweet, green fuzzy drink) as a remedy for hangovers? We call it the Green Ambulance! Tipsy Tart is quite easy to make, I can post a recipe if anyone is interested. |
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| Cassandra | May 27 2007, 10:23 PM Post #185 |
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Well I think so anyway. Maybe its more common in other parts of the UK. But you're right, brandy isn't really a classy drink. Probably partly why people cook with it. Know what you meant by more common mentality kind of people but I can't for the life of me think of our equivalent (polite) term. We have Cream Soda (which according to Wikipedia is the same thing) but I thought it was clear (sort of implied by the Wiki article). Not sure about hangovers, we mainly use Irn Bru in Scotland. If it's not too much trouble then yes thanks. Though it might be a while before I get round to trying it out. So no hurry! |
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| aj57 | May 28 2007, 01:31 AM Post #186 |
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i don't know if tassiedevil2 is still reading this thread, but in today's paper in toronto, there was a small article about how Warner Bros. will donate money from the sale of DVD's featuring Bugs Bunny and Daffy Duck to help efforts to save the tasmanian devil, because they had a Looney Tunes character Taz, the whirling growling rival of Bugs Bunny. Apparently, they'll donate one Aussie dollar for each sale from a series of DVD's to be released in Australia. Let's hope it helps. You two going on about desserts. I have to say I've always loved the stuff in the bakeries in Scotland. Sounds like some good stuff in S.A. too. In Scotland, you can get something that looks like a pancake, but has a bit of sweetness to it and we used to put margarine on it and have it with tea. Can't remember what it was called. And then there are the vanilla slices..mmmmm And any pie was always made better, in my opinion, by smothering it in custard, especially rhubarb pie. The cream soda in north america is red. Never heard of it being used as a hangover recipe. We just drink lots of water and pop aspirin and hope for the best. |
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| solitasolano | May 28 2007, 02:44 AM Post #187 |
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Oh yeah, me too, and do I have a great receipe for just this, Custard Rhubarb Pie. :rolleyes:
Folded over baked pastry in the US is usually called a turnover, but of course there's exceptions. Italian Americans make spinach pies, etc...but that's more a savory thing made with a pizza dough not pastry... To me a tart doesn't have a lid ie. a crust, lattice, crisp or crumble top and/or topping. And here fruit pies tend to be eaten with vanilla ice cream. Whipped cream is used on pies without a crust such as pumpkin, peacan, or, ummmm, fresh strawberry. Never heard of a Tipsy Tart. Here's the pie case I photographed at the diner in Williams, Arizona, The Pines Restaurant. |
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| Cassandra | May 28 2007, 05:27 AM Post #188 |
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Thanks for picture, solitasolano. Pies look delicious. Mmmm ..... right, that's it ...... I'm emigrating there! Fruit in folded over pastry is also known as turnovers here. I think meat in folded over pastry is generally known as pasty's. Never quite understood why sometimes you get ice cream with pies and sometimes whipped cream. Your explanation may be true over here as well! microsofty's koeksisters (from earlier in the thread) sound fantastic anyway. Well, what I call a real pancake is small, round and sweet. Called a Scotch Pancake elsewhere. Pancakes in England are more like big crepes. Was that what you meant? My mouth is distinctly watering now! I knew logging on just as I was about to head off to work was a BIG mistake ....... Custard Rhubarb Pie .... Mmmm ..... *licks lips*
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| microsofty | May 28 2007, 07:35 AM Post #189 |
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We're like little old ladies in a retirement village, exchanging recipes! Tipsy tart Ingredients 65 g butter/margarine 180 ml sugar 250 g pitted dates 375 ml boiling water 5 ml bicarbonate of soda 2 eggs 375 ml cake flour 5 ml baking powder 2 ml salt 125 ml chopped walnuts 250 ml sugar 125 ml water 5 ml vanilla essense 65 ml brandy 60 g margarine Method: 1. Mix margarine, sugar, dates and boiling water with bicarbonate of soda in a mixing bowl and leave to cool. Beat eggs and add to mixture. 2. Sift flour, baking powder and salt together and add nuts to date mixture. Mix well. 3. Spoon into a greased ovenproof dish and bake in a preheated oven at 180 °C for 30 minutes. 4. To make syrup: Boil sugar, water and margarine together for 15 minutes. Add essence and brandy. 5. Remove tart from oven and pour syrup over. Serve with cream or custard. Depending on how "strong" you want your tart, you can increase the amount of brandy to about 100 ml. The end product: ![]() In the next installment, I'll tell you about Milk Tart. It may sound disgusting, but I can assure you it is absolutely delicious!
Our Creme Soda is very much green, hence it is called the Green Ambulance when used to cure a hangover. It is a very sweet (soft) drink, so I take it that it is the huge amounts of sugar in the drink that's supposed to aid the hangover.
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| liverpoolkiss | May 28 2007, 09:57 AM Post #190 |
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Out of Dorm
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Pastries yummy Had a look at my cook book. Short Pastry - used for savoury items, Quiches, etc - basically just butter, flour, salt Sweet Pastry - used for Tarts, Peacan Pie/Tart etc, butter, flour, sugar, egg Puff Pastry - about 7 folds, 500g flour, 400g butter, (very fattening) used for Turnovers, Petit Palmiers, Cheese Straws, Vol au Vents etc Danish Pastries - similar to Puff Pastry, but has yeast, malt, egg, sugar, milk - used for Bear Paws, Apricot Danish etc Choux Pastry - used for Eclairs, Profiteroles, - butter, salt, flour, eggs |
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| solitasolano | May 28 2007, 03:46 PM Post #191 |
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LOL, of course. A receipe in milliliters and grams instead of ounzes and teaspoons, tablespoons, or cups. Visiting my sister in Montana next week for my neice's graduation. She says her rhubard plants are going crazy so I'm looking to bring some home. Rhubarb Custard Pie 3 Cups fressh rhubarb cut into cubes 1 1/2 Cups sugar 2 Tablespoons cornstarch 3 eggs (1 whole +2 yokes - save the 2 egg whites for meringue topping-optional) 1 Cup milk 1/2 Teaspoon nutmeg 1 unbaked pie shell Fill the pie shell with rhubarb. In bowl mix together sugar, cornstarch, eggs and milk. Pour mixture over rhubarb and sprinkle with nutmeg. Bake at 375 degrees for 1 hour or until set. Let pie cool for 45 minutes before adding meringue to cook for 15 minutes oe until golden brown. |
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| aj57 | May 28 2007, 04:34 PM Post #192 |
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solitsolano and microsofty: thanks to you two little old ladies for the recipes. Not much of a baker myself, but i'm sure i can con someone else into baking them. As a matter of fact, my niece has just taken up baking... I know someone who bakes the rhubarb custard pie and I have to admit i make a pig of myself when she serves it. However, she was keeping the recipe a family secret. cassandra
Exactly. Pancakes in n.a. are also more like crepes - but thicker I would say, but not sweet in themselves. That's where good old Canadian maple syrup comes in. |
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| Cassandra | May 28 2007, 08:01 PM Post #193 |
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Thanks very much for the recipes, solitasolano and microsofty! OMG! ..... little old ladies ..... exchanging recipes See what you mean! I'm not much of a cook either! But I have been known to try out a few recipes on special occasions. Both of those definitely look worth trying! Though as I said it might be a little while before I get round to it. Em ..... solitasolano ..... am I right in thinking that 1 cup = 240 ml? Thanks for the picture, microsofty. At least I now know what it's supposed to look like! Normally I have to just use my imagination! Hope you are feeling better soon.So, why is cream soda different colours for each country? How bizarre! |
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| microsofty | May 28 2007, 08:19 PM Post #194 |
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Ah, thanks doll. I'm now doped up to the eyeballs! Btw, I think 1 cup = 250 ml. |
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| Buttons | May 28 2007, 08:21 PM Post #195 |
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Don't you wish it was electric
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MMmnn Milk tart!!! I did kill for some milk tart... Tipsy tart is also very yummy... the Boere tannies (sorry .. I forget.. Aunties) make them the best... My mom makes a mean Apple tart.... QUestion ... Have any of you tasted Sweet pumpkin??? With Cinnamon, sugar??? Nother one.. I need a recipe for good Kumra??? ANy new Zealanders out there??? |
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“For it was not into my ear you whispered but into my heart. It was not my lips you kissed, but my soul.” Judy Garland Ste ovde, Ja to znam | |
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Are you crazy, woman?!
....... Custard Rhubarb Pie .... Mmmm ..... *licks lips*

8:50 AM Jul 11