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Rellenos de Papa

On 27 Feb 2005 at 14:25, sharon wrote:

> Hi my name is sharon and i am looking for a recipe for potato balls
> with  meat in inside them they are found in Spanish restaurants thank
> you  they  are called i think renallo da papa i think thats the 
> spelling

Hi Sharon,

I think you mean "rellenos de papa". There are recipes here:

Vernalisa's Country Lane

and here:

rellenos de papa

And one below.


Rellenos de Papa 
Makes 10

2 lbs. Potatoes 
4 tbsp. butter
1/2 tsp. salt
1 egg
1 tbsp. corn meal (plus more for dusting rellenos)
Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito)
oil for frying

Peel, boil, and cube the potatoes in salted water for 20 minutes. Drain and 
mash, adding butter, egg, corn meal, and 1/2 tsp. salt. Mix well and refrigerate 
until the potatoes are cold.

Divide the potatoes into 10 portions. Sprinkle corn meal on one hand and 
carefully spread one of the potato portions on your hand flattening it in 
the middle. Take a tablespoon of prepared picadillo and place it in the 
middle carefully folding the sides over the meat until it is completely 
sealed. Sprinkle a bit more corn meal on the rellenoto form a very thin coat. 

Fry over medium high heat until golden.


1/2 pound each ground beef and ground pork (or 1 lb. ground beef only)
1 teaspoon butter
1 large clove garlic, minced or mashed 
1/2 cup tomato puree
1/2 cup seedless raisins
1/4 cup sherry 
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves 
2 tablespoons vinegar
1 tablespoon sugar
1/4 pound (3/4 cup) slivered almonds 

1 To prepare picadillo filling, brown beef and pork together in butter. 
Add garlic, tomato puree, raisins, sherry, cinnamon, salt, cloves, vinegar, 
and sugar. Cook, uncovered, over medium heat for 20 minutes or until most 
of the liquid has evaporated. Add almonds; cool. 


On 28 Feb 2005 at 8:55, Alex wrote:

> I have found on the market a very interesting fish called Pangasius.
> So far I have only found 1 recipe on all the webs. Could you be kind
> enough to give me hint? Thanking you in advance! Alex

Hello Alex,

"Pangasius" is just the family name for the family of catfish to which the well-known "basa" or "Vietnamese catfish" belongs. This family consists of several species of catfish that are native to Southeast Asia. In fact, the fish you are seeing in the market may indeed be Pangasius bocourti , which is "basa". These fish are exported all over the world from Vietnam, where they are farmed in the Mekong and other rivers. You will have more luck finding recipes if you search for "basa recipes" or "basa fish recipes". There are some on my site which you can find using the search engine and searching on the term "basa".

If you wish to read about the taxonomy of these fish, I have an item here:

Basa Taxonomy


Dobash Cake

On 1 Mar 2005 at 8:36, Rachel wrote:

> I grew up in Louisiana- and a very popular cake ( in the 50's)was the
> Dobash cake. The inside was about 10 layers of white or yellow cake
> with a chocolate pudding type filling between each layer. The icing
> was a dark chocolate- that hardened ( like a fondant icing)I would
> love to serve it at a dinner party- that I am calling "A Taste of New
> Orleans".I would certainly appreciate any help ...........Many
> thanks.Rachel 

Hello Rachel,

I can't find one with 10 layers - four is the most I can find. See below.


Dobash Cake 
Yield: 1 Serving


           ***For The Cake***
      3 lg eggs; separated
  1 1/2 c  sugar
  1 1/2 c  cake flour
    3/4 ts baking soda
    3/4 ts salt
    3/8 c  unsweetened cocoa
    3/8 c  vegetable oil
      1 c  milk
           ***For The Frosting***
  1 1/2 c  water
      1 c  sugar
    1/4 ts salt
    1/4 c  butter
    1/2 c  unsweetened cocoa
    3/8 c  cornstarch
    1/2 c  water


For the Cake: Preheat oven to 350* F. Line 2 - 8" round pans 
with parchment or waxed paper. Beat egg whites until frothy. 
Gradually beat in 1/2 cup of sugar. Beat egg whites until stiff. 
Sift dry ingredients together. Make a well in the flour mixture; 
add vegetable oil and half of the milk. Beat until well blended, 
medium speed. Add remaining milk and egg yolks. Beat until smooth. 
Fold in the egg whites. Pour into prepared pans. Bake for 30-35
minutes. Cool and slice each layer in half, horizontally, to make 
4 layers.Frost with Dobash frosting.

For the Frosting: Combine first four ingredients and bring to a 
boil. Sift the cocoa and cornstarch together to get the lumps out 
and combine with the remaining 1/2 cup water. Add to the boiling 
mixture. Bring to a boil again, cool slightly, and then frost. 
(Don't let it get too cool, or it will 'set' in the pot!) This is 
a nice frosting, it's very smooth, and once it sets, you can't even 
ding it up and make it ugly!

See also:

Dobosh Torte

Dobos Torte

Davash Dorten

Coal Candy

On 28 Feb 2005 at 23:41, H A wrote:

> seem to be the last resort in finding lost recipes...can
> you please direct me to finding an old english rock
> candy...i have also heard this candy being refered to as coal
> candy...but the type of candy i knew was black rock candy...thank you
> in advance...H A 

Hello H A,

I didn't have any success looking for "black rock" candy. but I did find a couple of "coal candy" recipes.


Coal  Candy

 Ingredients :
 3 c. sugar
 3/4 c. syrup
 1/2 c. water
 1/2 tsp. oil of anise
 Food coloring

 Preparation :
   Boil sugar, syrup and water to hard crack stage.  Remove from fire
 and add oil of anise plus sufficient blue and yellow food coloring
 to make mixture black.  Pour candy into very lightly oiled pan and
 set this pan in a bowl of ice.  When cool break in chunks.  Use 1/2
 teaspoon oil of anise which may be obtained in drug store.  Oil of
 anise is much more concentrated then ordinary flavoring.  If using
 flavoring, use 3 to 4 teaspoons.
Coal  Candy

 Ingredients :
 3 c. sugar
 3/4 c. syrup
 1/2 c. water
 1/2 tsp. oil of anise
 Food coloring

 Preparation :
   Boil sugar, syrup and water to hard crack stage.  Remove from heat
 and add oil of anise plus sufficient blue and yellow food coloring
 to make mixture black.  Pour candy into very lightly oiled pan and
 set pan in bowl of ice.  (Oil pan with cooking oil if possible or
 use shortening sparingly because it leaves a white scum on candy.)
 When cool, break into chunks.    Note:  Use 1/2 teaspoon oil of
 anise which may be obtained in a drugstore.  Oil of anise is much
 more concentrated than the ordinary flavoring.  If using the anise
 flavoring use 3 to 4 teaspoons.

Poppyseed Slice

On 27 Feb 2005 at 17:25, Serena wrote:

> Dear Phaedrus
> My name is Serena.
> I live in Queensland, Australia
> I am searching for a recipe that my German grandmother used to make
> when I was little. I liked this recipe so much I asked my grandmother
> to make it for me as my 16th birthday present. She is no longer alive
> and I haven't been able to find it anywhere. I have been searching for
> several years but have come up with a blank wall everywhere I search
> As far as I know it was just called poppy seed slice. It had a thick
> base, with a thick poppyseed filling and a crumble topping. I hope
> someone can help. Thank you Serena 

Hi Serena,

"Slice" is a term used widely in Australia, but not so widely in the West. There's not an exact equivalent in the USA, so it sometimes makes searching for a recipe described as a "slice" a bit difficult. In the USA, we would call this sort of thing a "bar cookie", I suppose.

Your description brings to mind a Jewish or German/Jewish bar cookie type dessert called "hamantaschen", which is a sort of a bar cookie with several possible fillings, one of which is a poppy seed filling. See the first recipe below. The other German recipe that comes to mind is called a "mohnkuchen". This is much thicker, and is referred to as a "cake". See below for two recipes for that.


Ingredients and Preparation:

2 1/2 cups all-purpose flour 
1/2 cup granulated sugar 
1 teaspoon baking powder 
3/4 cup butter or margarine 
1 teaspoon grated lemon peel 
1/2 teaspoon vanilla extract
2 eggs
Poppy Seed Filling

Poppy Seed Filling
1 cup poppy seed 
1/4 cup walnut pieces 
1 tablespoon butter or margarine 
1 tablespoon honey 
1 teaspoon lemon juice 
1 egg white

Mix flour, sugar and baking powder in large bowl. Cut in butter, using 
pastry blender or crisscrossing 2 knives, until mixture resembles fine 
crumbs. Mix lemon peel, vanilla extract and eggs. Stir into flour mixture 
until dough forms a ball. (Use hands to mix all ingredients if necessary; 
add up to 1/4 cup additional flour if dough is too sticky to handle.) 
Cover and refrigerate about 2 hours or until firm.

Prepare Poppy Seed Filling: Place all ingredients in blender or food 
processor. Cover and blend until smooth.

Preheat oven to 350 degrees F.

Roll half of dough at a time 1/8 inch thick on lightly floured cloth-covered
surface. Cut into 3-inch rounds. Spoon 1 level teaspoon filling onto each 
round. Bring up 3 sides, using metal spatula to lift, to form triangle 
around filling. Pinch edges together firmly. Place about 2 inches apart 
on ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. 
Immediately remove from cookie sheet to wire rack.

Yield: 48 cookies (1 per serving)

Mohn-Streusel Kuchen 

Yeast dough:
3 1/3 cups flour
1 envelope active dry yeast
1/2 cup + 2 tablespoons sugar
dash salt
9 tablespoons unsalted butter, softened
1/2 cup milk
2 eggs
handful raisins if desired
1 tablespoon ground almonds

13 1/4 oz. ground poppy seeds
1/2 stick unsalted butter, soft
dash of salt 
5 oz. golden raisins
1/4 lb. coarsely ground almond
1/4 cup sugar
1/4 lb. unsweetened shredded coconut
2 teaspoons vanilla sugar
1 cup milk, boiling

2 cups flour
3/4 cup sugar
1/4 lb. unsweetened shredded coconut
2 teaspoons vanilla sugar 
dash of salt
1/4 teaspoon baking powder
1/2 lb. unsalted butter, softened
1-2 tablespoons oil 

For the dough:
Combine the ingredients in the order they're posted to a yeast dough. 
Knead with the hand mixer for at least 5 minutes. Add raisins and/or 
almonds if desired. Let rise until doubled in bulk.

For the poppy seed topping:
Combine all the ingredients (except for the milk) in a bowl and pour 
the boiling milk onto it. Cover and let stand for about 30 minutes. 
Roll the risen yeast dough onto a greased baking sheet or cake pan 
(13 x 20 in) and spread the poppy seed topping onto it. Combine and 
knead all the ingredients for the streusels and crumble over the 
topping of the cake. Bake on the second lowest rack in a preheated 
oven at 375F for 40 - 45 minutes. 

250 grams flour
1/2 cup lukewarm milk
2 tablespoons sugar
10 grams fresh yeast
1/2 teaspoon salt
1 egg
4 tablespoons butter

1/2 liter milk
25 grams sugar
1 package vanilla pudding mix (or 3 tablespoons corn starch and vanilla flavor)
500 grams ground poppy seeds
1 cup sugar
2 tablespoons butter
1 cup raisins
1 dash rum

Prepare a dough from the ingredients above and line the bottom of a baking 
pan with the dough.  Let it sit for about 30 minutes.  Prepare the vanilla 
pudding according to the instructions on the package (or bring milk to a 
boil, add vanilla and cornstarch and boil for 1 more minute).

Add poppy seeds, sugar, butter, raisins and rum to the hot pudding and put 
the mixture into the baking pan.  Bake at 180 C for 40 minutes. A shortbread 
crust can be substituted for the yeast dough in this recipe. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus