Sunday, January 17, 2016

Pork Stroganoff

200 g trimmed Pork fillet, cut into strips
1-2 Bay leaves
30 g Butter
1 Onion, thinly sliced
100 g button mushrooms, sliced
1/2  tsp smoked Paprika
100 ml Soured cream
1 Lemon, juice only
1 tbsp chopped Parsley
sea salt & freshly ground black pepper

Season the meat & place in the pan, along with butter.
Fry quickly, stirring  until lightly browned.
Add half the onion & soften  on a low heat - about 3-4 minutes.
Add the mushrooms & paprika & fry for a further 2 minutes, until softened.
Spoon the soured cream into the frying pan & bring the mixture to a simmer for 10-15 minutes, until creamy.
Stir in the lemon juice & parsley,season to taste.
Serve with boiled potatoes,rice or pasta..

Wednesday, December 30, 2015

German Sauerkraut Pie

Crusty Bottom:)

3 dl flour
125 g butter
50 g grated cheddar cheese
1 egg


100 g bacon,ham,cabanossi or chorizo sausage
1 grated carrot,optional
1 onion,chopped
3 eggs,boiled
1 chicken stock cube
1-2 cups of sauerkraut,drained
1 cup of sour cream
2-3 eggs

Sift the flour into the bowl,add cold butter & grated cheese.
Rub with your fingertips until the mixture resembles breadcrumbs.
Add the egg & combine to form dough.
Roll out on floured surface & line the bottom & sides of the 23 cm loose-bottomed tart tin.
Chill for 20 min & pre-bake at 175 C for 10 min.Take out of the oven.
At the same time make the filling.
Fry  the bacon or cabonossi (whatever you decide to use) & onion in the butter.
Add carrot if using,sauerkraut & stock cube.Season.Cook everything through for few min.
Mix in chopped boiled eggs.
Spoon the filling onto the base.
Whisk together the eggs & sour cream until well combined,season with little salt & pepper.
Pour it over the filling.
Bake in the preheated oven at 175 C for 35-40 min or until crisp & golden on top.
Sprinkle over some chopped parsley.

Sauerkraut on Foodista

Tuesday, December 22, 2015


280 g golden syrup
75 g butter
1-2 tsp cinnamon
1 tsp ground ginger
allspice for taste if you wish
1 grated lemon rind
100 g sugar
2 eggs
100 ml sour cream
300 g flour
1 tbsp baking powder

Bonne Maman Blackcurrant jam (or any other blackcurrant jam),half of the jar.

Heat up the butter & syrup ,until butter is melted.Cool.
Add spices.Beat sugar & eggs together,add to the syrup.Now mix in sour cream & flour mixed with baking powder.Stir everything around,until smooth.
Place baking paper on to the big baking tray,butter lightly.Pour the cake mixture evenly over.
Bake at 220C for 20 min.
Cut the cakes into two pieces.Spread the jam over one piece & lift another on to the top.sprinkle icing sugar over.

Saturday, December 19, 2015


100 g sugar
3 eggs,separated
1 big ripe banana,mashed
100 ml passion fruit pulp (4-5)
butter+sugar for preparing ramekins

Oven 190C
Butter 4 ramekins with butter & lightly dust with sugar.
Beat the egg yolks with 50 g of sugar until pale & smooth.
Beat in the banana & passion fruit pulp.
In another bowl beat the egg whites to soft peaks.
Add in the rest of the sugar & whisk until meringue-like.
Gently fold a little egg white into the yolks,stir,then add in the rest.
Fill the souffle dishes to the top,level off with knife,put on the baking sheet & bake just below the middle of the oven for 12-14 min or until puffed & golden.
Remove the souffles from the oven,dust with the icing sugar & serve immediately.


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