Thursday, December 15, 2016

PLUM PAVLOVA


Plum Compote:
500 g plums
100 g sugar
1-2 oranges juice

Cream:
250 g Fresh cream
1 tbsp sugar
vanilla

Meringue:
5 egg whites
250 g caster sugar
1 tbsp corn flour
2 tbsp lemon juice

Heat the oven 180 C.
To make the meringue,whisk the egg whites until soft peaks form,then add sugar a bit at a time,whisking until glossy & thick.Whisk in the lemon juice & corn flour.
Use a dinner plate to trace a circle on a piece of baking paper then fill with meringue & use a large palette knife to draw up the edges.Turn the oven down to 120 C. bake for 90 min. & leave to cool completely.
To make the plum compote halve the plums,place them on to the frying pan cut side down.scatter sugar all over.Cook on high heat until plums start to caramelize, turn over & squeeze orange juice over.cook for few min.Take off the heat.Cool.
To serve,pile the cream on top of the pavlova,top with plums & drizzle of syrup.Scatter some toasted almonds or pistachio nuts all over.Serve immediately.




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

Filling:

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
parsley

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

GINGER CAKE


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.
Cool.
Cut the cakes into two pieces.Spread the jam over one piece & lift another on to the top.sprinkle icing sugar over.




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