I don't have a sweet tooth on a regular basis, but from time to time, my body screams,"Sugar!" and I gotta have it. On the left is "krem pita," which literally translated means "cream pie." It's got a delicate bottom and top crust, and a semi-firm, not-too-sweet cream filling. The drink is called "boza." Boza is a cold drink made from fermented grain (here it's made with corn flour) and has a slightly acidic sweet flavor. It is a drink of great antiquity, first originating in Mesopotamia 8000-9000 years ago, but today's best boza is said to be made according to an Albanian recipe. Some make a boza "spritzer" by adding lemonade, but in either case, it's not a favorite of mine. It does however contain a lot of vitamins, especially vitamin B, and is reputed to increase breast size....
Saturday, May 17, 2008
Something I like and something I don't.
I don't have a sweet tooth on a regular basis, but from time to time, my body screams,"Sugar!" and I gotta have it. On the left is "krem pita," which literally translated means "cream pie." It's got a delicate bottom and top crust, and a semi-firm, not-too-sweet cream filling. The drink is called "boza." Boza is a cold drink made from fermented grain (here it's made with corn flour) and has a slightly acidic sweet flavor. It is a drink of great antiquity, first originating in Mesopotamia 8000-9000 years ago, but today's best boza is said to be made according to an Albanian recipe. Some make a boza "spritzer" by adding lemonade, but in either case, it's not a favorite of mine. It does however contain a lot of vitamins, especially vitamin B, and is reputed to increase breast size....
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CROSS-CULTURE BREAKFAST
Have been in India one week. I brought my hostess some ajvar, which she found goes very well on a chapati.
12 comments:
Increase breast size is something lots of ladies spend a fortune on including plastic surgery. I read the post and learned a lot. I wish there was some way to try this boza. It sounds good to me but I wonder what the actual taste is like - wheat?
Cream pie and me are like frogs in a pond. Wow. The thing looks good that your photographed. It is now Friday night about 9:00 PM here and I am in my PJs ready to watch some TV, eat a chocolate ice cream cone and then go to bed and get the oxygen they say I need.
Wonderful. I will post something tomorrow about Spring House Cleaning and beating rugs and things.
Is the krem pita vanilla flavoured? It sort of looks like one of my most favorite cakes called, here in Australia, 'vanilla slice". We have a multicultural city here, so if you could say a little more about this wonderful-looking pie, I'm going to look around the ethnic shops here and see if I can find it!!
I sure enjoy reading your post today.
Wonder if the word Booze originated from Boza? :)
Both Krem Pita and Boza looks interesting, hope I get to try them in future.
The lucky ladies over there won't need any plastic surgery I guess since they have this wonder drink :P
The origin of the word "BOOZE" is Dutch. traced back through Middle English to Middle Dutch. The current spelling dates from the 18th century. The Middle English word was bouse and the Middle Dutch was büsen, drink to excess.
Bibi - could you post the recette for the "krem pita"?
The creme pie looks delicious! The thought of boza mixed with lemonade unfortunately reminds me of a British drink "shandy" which is beer and lemonade. Sorry, my British friends, but to me shandy tastes like...uhhh...uhhh.. well, it tastes really bad!
Not only did I learn something from your post, I discovered something from Louis la vache's comments too.
Shandy, a drink I haven't had in years, I agree is an acquired tatse.
The pie looks far to rich for my blood. The drink however, sounds interesting. I think this comes under the acquired taste heading though.
I would rather tatse both, though I do not need to increase my breast. Do not hesitate to reveal your own recipe.
"Louis" checking in pour le recette. "Louis" is wondering if he might have your permission to post it on his recipe blog?
Hello! I've searched for an "easy" krem pita recipe on the Net, and have found the following one. Just to say though that the puff pastry top and bottom are sprinkled with powdered sugar and are WAFER thin; hardly there at all. I think you can tell from the photo. With that in mind, here's the recipe I found:
Krem pita, or krempita!
puff pastry
6 egg yolks
150 g sugar
150 g flour
1 l milk
300 ml whipping cream
1 tsp gelatin powder
1 vanilla stick
1 tsp vanilla sugar
1 tsp grated orange skin
Place pastry on tray and bake for 15 minutes at 220 C.
To make cream filling, mix egg yolks with flour and some cold milk.
Boil milk with vanilla stick, sugar and orange zest.
Remove vanilla stick, pour milk slowly into egg mixture, constantly mixing.
Simmer on low heat for 10 minutes, constantly mixing.
Remove from heat and add dissolved gelatin (in cold water).
Mix well and let filling cool off.
Mix vanila sugar with some cream and add to filling while still warm.
Spread filling over baked pastry, top with whipped cream and cover with second baked pastry.
Place in refrigerator and cut into slices just before serving.
Sprinkle with icing sugar and serve with fresh fruit.
Recipe courtesy of Kata Zaric.
Prijatno! (PREE-yet-no) or Bon appetit! (Sorry, Louis, no accent aigu available!)
I could certainly use boza for its action on breast size - wish I could taste it.
Thanks for the recipe!
"Louis" thanks you pour la recette. He'll post it at Les Recettes de Louis la Vache, but it may be a couple of days before he's able to post it. "Louis" looks forward to trying this! :-)
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