F A R I N E P I E
Ingredients
½ lb Farine
5 eggs
½ cup + 1
tablespoon sugar
¼ cup + 2
tablespoons butter
2 tablespoons
flour
½ teaspoon nutmeg
½ teaspoon baking
powder
1 teaspoon vanilla
1 lb chicken
(boiled)
½ can Pet milk
½ - 1 cup of water
Method
1.
Preheat oven to 350°.
2.
Grease baking pan and set
aside.
3.
Boil chicken with water,
celery, salt, garlic salt, thyme and pepper.
4.
Combine milk and water.
5.
Sift Farine and gradually
add milk mixture; soak for a couple of hours (approximately 2-3). Add more milk as the Farine dries out within
the soaking hours.
6.
Cream butter and sugar.
7.
Add eggs, then add it to
Farine mixture.
8.
Add vanilla.
9.
Add dry ingredients.
10.
Layer the bottom of the
pan, add chicken and another layer on top.
11.
Bake at 350°.
Farine Pie was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann
Pearman
Recipe derived from Betty
Ming’s Farine And Cassava Pie.
Other blog postings in reference to Christmas Pies as we call them in Bermuda.
For all photos on Farine Pie please click on the photos to this post here at Facebook.
Farine Pie made in December 2017.
Farina is a form of milled wheat often prepared as hot
cereal. The word "farina" is Latin, meaning meal or flour. It is made from the
germ and
endosperm of the grain, which is milled to a fine consistency then sifted. Farina is a
carbohydrate-rich food. When enriched, it is one of the best sources of dietary
iron available, especially for vegetarian diets. Popular brands offer up to 50% of the recommended
daily value of iron in a single 120-calorie serving. In commercially-available farina the
bran and most of the
germare removed.
Cream of Wheat,
Malt-O-Meal, and Farina Mills are popular brand names of breakfast cereal. To augment its mild taste, popular add-ins to cooked farina include brown sugar, maple, honey, nuts, cinnamon, butter, grated chocolate, jams, and salt.
Farina may also be cooked like
polenta and
farofa. It can also be used to prevent dough from sticking to baking surfaces via the baking process, leaving residual farina on the bottom of the final product.
Flour - Farine (Farine- (French))
Skip to navigationSkip to search
Flour is a powder obtained by grinding and grinding cereals or other solid food crops, often seeds. Flour from cereals containing gluten , such as wheat , is one of the main elements of the diet of some peoples of the world. It is the basis of making breads , pastas , pancakes , pastries and many dishes .
The activity of processing the cereal into flour is called milling or milling . The miller is the transformer who exercises it. The place where wheat is grinded is the mill .
The grain of wheat is made up of three parts: the almond, the seed and the husk. The seed is thrown or mixed into the envelope to make up the big sounds and fine sounds, which go into the composition of the loaves to the sound or complete. The kernel, heart of the grain of wheat, is ground to obtain the white flour. The milling industry adds additives to modify its quality.
In the past, flours were aged before use to oxidize 1 , the maturation of a flour making it whiter naturally. Today, flours are often bleached with bleaches or additives that speed up their maturation (eg potassium bromate 2 , chlorine dioxide 2 , or ascorbic acid 3 ) .
Jump to navigationJump to search
"Yuca" redirects here. For the unrelated-New World plant, see
Yucca.
Manihot esculenta,
commonly called cassava (
),
manioc,
[2] yuca,
macaxeira,
mandioca,
aipim and
Brazilian arrowroot,
[citation needed] is a woody
shrub native to South America of the
spurge family,
Euphorbiaceae. It is extensively cultivated as an annual
crop in
tropical and
subtropical regions for its edible
starchy tuberous root, a major source of
carbohydrates. Though it is often called
yuca in Spanish and in the United States, it differs from
yucca, an unrelated fruit-bearing shrub in the family
Asparagaceae. Cassava, when dried to a powdery (or pearly) extract, is called
tapioca; its fried, granular form is named
garri.
Cassava is the third-largest source of food carbohydrates in the tropics, after
rice and
maize.
[3][4] Cassava is a major
staple food in the developing world, providing a basic diet for over half a billion people.
[5] It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world's largest producer of cassava, while Thailand is the largest exporter of dried cassava.
Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain
antinutritional factors and toxins, with the bitter varieties containing much larger amounts.
[6] It must be properly prepared before consumption, as improper preparation of cassava can leave enough residual
cyanide to cause acute
cyanide intoxication,
[7][8] goiters, and even
ataxia, partial paralysis, or death. The more toxic varieties of cassava are a fall-back resource (a "
food security crop") in times of famine or food insecurity in some places.
[7][6] Farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
[9]
