Thursday, December 17, 2009

Perfect Chocolate Mousse Recipe



170g bittersweet or semisweet chocolate, chopped
170g unsalted butter, cut into small pieces
60ml dark-brewed coffee
4 large eggs, separated
170g, plus 1 tablespoon sugar
2 tablespoons (30ml) brandy or liquor (orange or coffee)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract


1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, brandy, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Serving: I like to serve the chocolate mousse as it is, maybe with just a few raspberries.
Storage: The mousse can be refrigerated for up to 4 days.

Smoked salmon & chive pâté

Ingredients
200g tub cream cheese or soft cheese (light if you prefer)
1 tbsp fresh cream
200g smoked salmon , finely chopped
4 tbsp chives , finely chopped
1 halved lemon

Prep 20 mins

Ready in 20 mins 1.Beat the cream cheese with an electric whisk, then beat in some seasoning, the chives, cream and a good squeeze of lemon.
2.Stir in the smoked salmon.

For a smooth pâté
Simply blend the ingredients in a food processor.

Tuesday, December 8, 2009

Apple Bombs


500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
3 apples,cut into small pieces
0,5 lemon juice
3 tbsp. sugar
cinnamon

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
Knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough into 2 circles.
Place apple filling in the middle of each circle.Put few bits of butter over the filling.Turn sides up all around & securely press together on the top,make sure apple juices wouldn't leak out from anywhere.Place the bombs on to the prepared baking trays.Cover with clean towel & leave for 30 min. in warm place.
Brush with egg.
Bake in the preheated oven at 200C for 20 min.,or until lovely golden brown & done.
Drizzle over some glazing when slightly cooled.

Sweet Cheese Kringle

500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
250 g soft cheese
0,5 lemon juice
2 tbsp. sugar
1 tbsp corn flour
1 tbsp sour cream or yogurt
50 g butter
raisins

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough & assemble the Kringle.




Roll it up.Let it stand covered with clean towel for 20 min.
Brush with egg.
Bake in the preheated oven at 200C for 20 min.
Drizzle glazing on top when slightly cooled.


Grilled Tomatoes


2 tbsp olive oil
3-4 firm but ripe tomatoes
freshly ground pepper,salt
Slice the tomatoes thickly & lay them out on the greased baking tray.Season & drizzle over the olive oil.Place under the grill until tomatoes are softened or if you wish grill until browned.
You can sprinkle over some grated cheese.

Pasta Carbonara


500 g Penne
200 g smoked bacon,cut into strips
1 tbsp olive oil
2 garlic gloves,crushed
4 large egg yolks
200 ml milk
50-100 g grated cheese
Cook the pasta according to the package instructions.
Meanwhile fry bacon strips until just crisp.Add garlic,cook for ca 30 sec.
In a bowl mix egg yolks,milk & cheese.Season.
Drain the pasta,then return to the pan.Quickly add the egg & bacon mixtures & 2 tbsp fresh chopped parsley.Toss to combine on very low heat until creamy sauce will form.Don't let it get too hot or you will get the scrambled eggs!
Serve immediately with extra cheese.

Sunday, November 29, 2009

Lemon-Apple Coleslaw

Ingredients:
1 small cabbage, shredded
2 apples, chopped
2 carrots, shredded
150 ml mayonnaise
1 tablespoon sugar
2 tablespoons minced onion
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation :
Combine cabbage, apples, and carrots in a large bowl.

Whisk together mayonnaise and next 6 ingredients; toss with cabbage mixture. Cover and chill 1 hour.

Monday, November 23, 2009

Eton Mess Icecream

200 ml fresh cream
100 ml sour cream or greek yoghurt
50 g sugar
40 g meringues

Coulis:
150 ml mixed berries
50 ml sugar
Pistachio nuts for sprinkle over

Whip the cream with sugar,stir in sour cream & add the slightly crushed meringues.
Blend berries with sugar.Pour over the meringue mixture.Give to it a little swirl,don't mix completely.Sprinkle pistachios on the top.Freeze for at least 3 hours.
Or just don't freeze & enjoy it as a Eton Mess.

Pork Mince Muffins with Tomatoes & Cheese


1 dl dry breadcrumbs
2 dl sour cream
1 onion,chopped very finely
500 g mince
1 garlic glove,crushed
1 egg
1 tsp salt
0,5 tsp ground black pepper

Filling:
200 g cheese,grated
2 tomatoes,sliced

Mix all muffins ingredients together.

Butter 12-muffin pan.

Make 12 balls with floured hands,place them into the muffin pan & press them gently down against the sides.
Put on to the top of the each muffin a little bit of cheese,then tomato slice,season with salt & pepper.Sprinkle the rest of the cheese over again.

Bake at 200C for 30 min.,until muffins are golden brown.

Meringue


6 egg whites
400 g caster sugar
vanilla powder or lemon sugar
Beat the egg whites on a slightly slower speed at first in a very clean bowl ca 30 sec.Turn mixer on to the high speed & gradually add sugar & vanilla or lemon sugar.Whisk until meringue is super stiff(if you turn bowl upside down meringue doesn't fall out).
Place the baking paper on to the bottom of the three baking trays(hopefully you can get them all into the oven in one go or otherwise make less).
Using a pastry bag pipe the meringue in small balls (from given amount you get ca 60 )onto the baking trays & bake at 75 C for 3 h.
Turn off the heat & let them dry in the oven.Meringues are crisp & ready when they come off from the baking paper easily.

Saturday, November 21, 2009

Caramel Cheese & Mixed Berries Eton Mess



200 g soft cheese
5 tbsp sugar
200 ml fresh cream
100 ml water
cinnamon
meringue
frozen mixed berries

Melt in the sauce pan sugar & let it brown a little,be careful not to burn it.Add just enough water to dissolve the caramel.
take the pan off the heat & cool.Mix in soft cheese & season with sugar & cinnamon.
Whip the cream until soft peaks form,mix in the meringue pieces.
Place on to the bottom of the dessert glasses mixed berries,then cheese & caramel & at last the meringue mixture.

Milkshake


600 ml vanilla ice cream
200 ml Greek yogurt
2 bananas
200 g frozen strawberries
2 tbsp sugar
2 tbsp chopped basil

Blend it all.
Serve immediately.

Minestrone

1 l water
2 carrots
1 onion
½ celery
4 tomatoes
1 chicken fillet
200 g small pasta shapes
1 chicken stock cube
2 tbsp chopped chives
2 tbsp chopped parsley
grated Parmesan

Cut carrots & celery into small cubes or fine strips.Chops onion finely.Cut chicken fillet into cubes.
Heat 1 tbsp oil or butter,add vegetables & fry until golden brown.Now add chicken fillets & water.Simmer until vegetables are done.Add pasta shapes,let it come back to simmer & drop in the stock cube.
Cut tomatoes into quarters,remove seeds & skin,add to the soup when pasta is al dente.Season with salt,pepper & at last herbs.
Serve with grated cheese & fresh buns.

Tuesday, November 17, 2009

Crusty Bread


Makes 2

900 g flour

50 g fresh yeast or 2x7 g dried yeast

2 tsp salt

2 tsp sugar

2 tbsp butter

600 ml water


If using dry yeast,follow the instructions on the packet.

If using fresh yeast,then place the pan with 150 ml water,butter & salt on to the heat until butter is melted.Take off the heat,add the rest of the cold water & flour.Mix yeast & sugar until yeast is dissolved,pour over the flour.Mix & knead until dough is smooth & elastic,ca 5-10 min.

Cover the bowl with cling film or clean towel & leave in warm place until doubled in size.

Oil & flour the loaf tins.when the dough has risen,lightly knead the dough & press it into the tins.cover with clean towel & leave for 40 min.

Preheat the oven 220C.

Dust the tops of the dough with more flour,slash the top with a sharp knife & bake for 20 min.

Reduce the oven to 200C & bake another 20 min,or until well risen with golden crust.Transfer to the wire rack to cool.

Buns with Carrot Filling


250 ml milk
30 g fresh yeast or 2x7g dried yeast
6-7 dl flour
1 egg
0,5 tsp salt
4 tbsp sugar
100 g butter

Filling:
4 eggs,boiled
4 carrots
sugar,salt
1 egg
50 g butter

Sesame seeds or pumpkin seeds for sprinkle.
1egg for brushing.
If using dry yeast,then follow the instruction on the packet.
If using fresh yeast then mix yeast & sugar until yeast is dissolved,add the mixture to the hand warm milk.
Mix in the egg,flour,salt & soft butter.
Knead the dough until it starts to come off from the hands & bowl.It should be smooth & elastic.
Now cover the bowl with cling film or clean towel & leave to rise in warm place until doubled in size,ca 30 -40 min.
Meanwhile make the filling.Boil the carrots,grate.Chop the boiled eggs,add to the carrots.Add melted butter,egg & season.
Turn out the dough onto the lightly floured table & roll out into big square.Cut ca 16 little squares.Place the filling into each square,turn one corner over to form triangles,press the sides securely together.
Place triangles onto the prepared baking trays,cover with towel & leave to rise for 20 min.
Oven to 200C.
Brush triangles with beaten egg,sprinkle seeds over & bake for 20 min.

Sunday, November 8, 2009

Delicious Meatball Soup


For meatballs:
300 g mince
small handful of parsley
100 ml breadcrumbs
1 egg
1 onion,grated
salt,pepper
For soup:
5 potatoes
1 small turnip
3 carrots
150 ml frozen peas
2 chicken stock cubes
2 l water

Make the meatballs by mixing everything up,season.
Shape ca 20 little balls,chill until ready to use.
Chop all vegetables.
Add turnip & carrots,chicken stock cubes into the boiling water & simmer 5-6min.Now add potatoes,peas,bring back to boil.
Place meatballs carefully into the soup,add more water & seasoning if you need to.
Slowly boil until meatballs come on to the top & potatoes are ready too.
Take it off the heat,cover & leave to cool for 5-10 min before serving.

Carrot Buns


250 dl milk
25 g fresh yeast or 7 g dry yeast
12 g butter
0,75 tsp salt
1 tbsp sugar
150 ml grated carrot
6-7 dl flour
1 egg
0,5 dl sunflower seeds,optional

If using fresh yeast then warm up the milk to the hand temperature.Crumble the yeast into the milk,mix until yeast is dissolved.
Add butter,salt,sugar,grated carrots,flour & egg.
If using dry yeast then follow the instructions on the packet.
Knead until dough is smooth & elastic.Cover the bowl with dough with cling film or clean towel & let to rise ca 30 min or until doubled in size.
Shape 12 little buns.Make a split into the middle with knife.Place the buns on to the baking trays & let to rise again 20 min.Brush with beaten egg,sprinkle sunflower seeds over.
Bake in the preheated oven at 220C for 12 min.Let the buns cool under the towel.

Strawberry Flan


220 g plain flour
150 g cold butter
1 tbsp icing sugar
1 egg yolk,reserve white for brushing
3-4 tbsp of cold water

Filling:
2 egg yolks
1 tbsp flour
250 ml milk
vanilla extract
1 tbsp caster sugar
1-2tbsp fresh cream
450 g strawberries
2-3 tbsp strawberry jam

Mix flour & cold butter until resembles breadcrumbs,then add the icing sugar & egg yolk & water.Bring the mixture quickly together into a pastry.
Roll out the pastry & place over the 21cm flan dish & push into all the edges.Chill in fridge for 1 h.
Blend yolks,flour & sugar together.Heat the milk,pour onto yolks & mix.Put back to the pan & bring to the boil stirring all the time until thick & bubbling.Bubble for 2 min then remove from the heat.Add vanilla extract.
Cover with cling,directly on top of the cream to avoid the skin forming.Cool.

Line the pastry case with greaseproof paper & fill to the top with rice.Then bake in the oven for about 15-20 min at180C.Once cooked,remove the paper & rice & put the pastry back to the oven for a further 5 min or until golden brown.Remove from the oven,brush immediately with egg white to seal & put back for a 1 min.Remove again & allow to cool.

Thinly slice strawberries vertically.

Heat 2-3 tbsp jam with little water,sieve too remove the bits.

Add 1-2 tbsp fresh cream to the custard to make it spreadable consistency.Put into the pastry case & spread evenly.Arrange overlapping strawberries from outside to centre.

Carefully glaze with jam serve immediately.

Crème Brûlée with Rhubarb


500 ml fresh cream
vanilla extract
125 g sugar
6 egg yolks

1 big rhubarb
splash of water
2-3 tbsp sugar

6 tsp sugar for sprinkle over the Crème Brûlées.
Bake rhubarb with sugar & water.Add a bit of rhubarb compote onto the bottom of each 6 ramekins.
Place the pan of cream & vanilla over the medium heat & allow to warm to just under the boiling point.
Oven 140C.
Whisk eggs & sugar until pale.Gradually pour in the warm cream,whisking continually.Once combined,set aside.
Strain mixture into the jug.place 6 ramekins into the roasting tin,fill with cream.Pour enough boil ling water into the tray to reach half way of the ramekins.Bake for 30 min.
Remove Crème Brûlées from oven,cool in room temperature.
Before serving sprinkle 1 tsp sugar over each Crème Brûlée .Caramelize the top under hot grill or with chefs torch.
Serve at room temperature.

Chocolate Souffle


85 g sugar
85 g dark chocolate,melted,cooled slightly
4 egg whites
1 egg yolk
butter + sugar for preparing the ramekins

200 g raspberries
1 tbsp sugar

Preheat the oven 200C.place baking sheet into the oven to warm up.
Whisk together melted chocolate & egg yolk until combined well.
Whisk egg whites with sugar until soft peaks form.Carefully fold the egg whites into the chocolate.
Butter the ramekins,cover with sugar.
Mix raspberries with sugar & place onto the bottom of the each ramekin.
Pour over the chocolate souffle mix.Level off & place onto the hot baking sheet.Bake 8-10 min,or until well risen.
Remove the souffle from the oven & dust with icing sugar,then serve immediately.

Banana Sunshine Cake


2 eggs
90 g sugar
25 g flour,sifted
10 g cornflour,sifted
1 tbsp cocoa powder

Filling:
4 dl fresh cream,whip it
5 dl natural yogurt,at room temperature
300 g bitter orange marmalade
1,5 dl sugar
1 tsp vanilla sugar
2 dl orange juice + little extra for moisturising the cake
4 tbsp gelatin

Decoration:
5 ripe bananas
3 dl orange juice
4 tsp gelatin

Preheat oven to 200C.
Whisk egg yolks & sugar until well combined.
Fold in the flour,cornflour & cocoa powder.Whisk the egg whites until stiff & gently fold into the mixture.
Pour the mixture into the round baking tin which has been lined with baking paper & smooth over the surface.
Cook for 7-10 min. until ready.
Line the spring form cake tin with cling film.place the cake on to the bottom of the tin & moisturize with some orange juice.
Prepare the gelatin, follow the instructions on the packet,just instead of the water use the orange juice.
Beat into the orange marmalade the sugar,yogurt & vanilla sugar.Add gelatin.
Finally pour over the whipped cream.mix everything through & pour over the cake.
Chill at least 5 hours.
Place bananas into the fridge.
Prepare the jelly from orange juice & gelatin,Leave to cool.
Slice bananas diagonally & place them onto the cake ,starting from outside & covering with every round ca 1/3 of the previous round.
Gently pour over the jelly mixture & let it completely set in the fridge.
You can also make little individual cakes.

Truffle Chocolate Bites




110 g dark chocolate
175 d icing sugar
175 g ground almonds
1 egg white,lightly beaten
For decoration:
175 g dark chocolate
175 g white chocolate

Melt 110 g dark chocolate using the bain-marie.Stir in the icing sugar,ground almonds & egg white to make a paste.Knead briefly.
Take walnut sized pieces of paste(keeping the rest in the plastic as you work) & mold into balls.
Melt white & dark chocolate in separate bain-maries .Cool 5 min.
Put truffle into one of the bowls,turn with fork,lift out on to the greaseproof paper.Coat one
half of the balls with white chocolate & another half in the dark chocolate.
Drizzle the rest of the chocolate over the contrasting truffles.
Leave to set in room temperature.

Cabbage & Cheese Pie


Base:
5 dl flour
0,5 tsp salt
1 tsp baking powder
200g butter
200 g ricotta cheese

Filling:
2 onions
1 kg white cabbage
2 tbsp oil
salt,black pepper
3 eggs
250 g sour cream
200 g cheese

For base mix all dry ingredients.Add soft butter & ricotta cheese.Knead until dough is smooth.Shape a ball & chill 30 min.
For filling chop onions & cabbage & saute until soft.Season.Cool.
Roll the dough out & place on to the prepared baking tray.Using the fork make some little holes through.Spread the filling over,sprinkle the grated cheese on the top.
Mix the beaten egg & sour cream & pour over the pie.
Bake at 200C for 35-40 min.

Saturday, November 7, 2009

Cheesy Meat Loaf


1 dl rice
1,5 dl water
0,5 tsp salt
500g mince
1 egg
1 dl milk
1 tsp salt
fresh ground pepper

Filling:
2tbsp chopped parsley
1 garlic glove,crushed
1 onion,finely chopped
100g feta cheese
20 g butter

Boil the rice.
Mix together mince,egg,milk & season.
Add rice.
Mix parsley,garlic & onion together.Add crumbled feta cheese.


Prepare baking tray.Cover with baking paper or brush it with butter.
Place the mince mixture & filling alternately onto the baking tray,leave mince mixture last.Shape it into bread shape.
Brush the bread with butter.
Bake in the middle of the oven at 200C for 60 min, or until done.
Cool completely,cut into slices.

Mince Dumplings


ca 70
Dough:
250g flour
150 g sour cream or natural yoghurt
1 egg
1tsp oil

pinch of salt
Filling:
300-400g mince
1 small onion,grated
black pepper
salt

Beat the egg,add salt & yoghurt or sour cream.Add the mixture to the flour.Pinch the mixture until it becomes into smooth dough,add a little water if you really need to.Cover with clean towel & let it stand for 30 min.


Roll the dough out really thin & cut out 8cm wide rounds.place on to the every round less then 1 tsp of filling.Lift one side over ito form half moon shape & press sides tightly together.


You can fry dumplings in plenty of hot oil in single layer.


You can boil the dumplings buy placing them into the boiling stock & simmer until they rise on to the top.


Serve topped with sour cream or yoghurt.


You can also freeze the dumplings.


Meatballs


500g mince
1 onion,grated
55g breadcrumbs
1 egg,beaten
25g fresh parsley,chopped finely
salt & pepper

Mix all ingredients well.Shape 24 balls,chill for at least 20 min.
fry meatballs in a single layer,without overcrowding until nice brown all around.If you wish you can boil meatballs in seasoned boiling water,until they rise on top of the water.
Cool.Serve with sour cream.

Hot Cheese Soup

55g butter
55g flour
425ml chicken stock
3oo ml milk
2 carrots,grated
175g cheddar cheese,grated
salt,pepper

For serving:
crusty bread
fried bacon


Melt the butter.Sprinkle in the flour & cook.stirring constantly ca 1 min.Remove saucepan from the heat & gradually stir in the chicken stock & milk.Return to the heat & bring to boil,stirring constantly,simmer then 3-4 min.,or until soup is thickened & smooth.Add the grated carrot & simmer for 3 more min.,then stir in the grated cheese.
When the cheese is melted,season to taste.
Serve immediately with crusty bread etc.

Fresh Pea Soup


Small knob of butter
2-3 onions,finely chopped
400 g frozen peas,petite
475 ml water+chicken stock cube
100 ml milk
Salt,ground pepper
Croutons or grilled bacon strips to garnish,sour cream

Melt the butter on a heavy saucepan.Add the onions & cook ca 3 min,stirring occasionally.
Add the peas & stock,season.Cover & simmer ca 15 min.
When the peas are tender pour milk into the blender.Add peas & blend until smooth.
Strain pea soup into the saucepan & heat through without boiling.Add seasoning & serve hot,garnished with croutons or bacon.


Monday, October 26, 2009

Cinnamon rolls


250 ml milk,tepid
25 g fresh yeast,broken into pieces
75g sugar
pinch of salt
450 g flour
75 g butter at room temperature
Filling:
50 g butter butter, melted or softened
100 g sugar
2 tbsp ground cinnamon
raisins (optional)

Mix yeast,sugar,salt with the warm milk.Stir until combined.Add egg,flour,salt & butter.
Knead until smooth & elastic.Cover the bowl with cling film and put into warm place for 40 min,until doubled in size.
Roll out to a rectangle.
Soften the butter,brush over the dough. In a bowl, combine sugar and cinnamon,spread over the dough. scatter over couple of handfuls of raisins if you wish.
Roll up the dough from the long edge to form a sausage shape.Cut into 5cm slices & place on the baking tray.Cover & leave to rise for ca 30 min.
Brush with beaten egg.
Bake in a preheated oven,225C for 12-15 min.

Rice crispie treats with white chocolate

makes 25-30 treats
3 tbsp butter
300 g marshmallows
200 g rice crispies
100 g white chocolate,broken into pieces
handful or two caramelized almonds


Melt butter,add chocolate & marshmallows,stir until completely melted.Remove from the heat.
Add rice crispies.Finally almonds.
Press mixture into the 30-22cm pan coated with butter.Cool.
Cut into treat size squares.
Stores up to 5 days in airtight container.

Roasted banana icecream


3 medium ripe bananas
75 g brown sugar
375 ml milk
2 tbsp sugar
1,5 tsp lemon juice
0,5 tsp vanilla extract
pinch of salt
Oven 200 C

In a small baking dish,chop bananas,toss in sugar.Bake ca 40 min,until bananas are cooked through,caramelized & golden.turn once during cooking.
Blend hot bananas syrup from the dish,milk,lemon juice,sugar,vanilla & salt until smooth.Chill in the fridge until cold.
Place in a plastic container,pop in a freezer & whip every few hours.

Cheese croissants

4 dl flour
2 dl grated cheese
2 tsp baking powder
0,5 tsp salt
50 g butter
2 dl sour cream
Filling:
3 dl grated cheese
For brushing:
1 egg,beaten
Mix flour,cheese,baking powder & salt.
Brake in soft butter.Add sour cream.Mix together to form smooth dough.
On a lightly floured surface,roll out the dough to form ca 35cm round & cut into 12 wedges.
Place a little of the filling on to each of the dough wedges.Carefully roll up each wedge,starting from the wide end.
Place croissants on to the baking tray lined with baking paper.Brush with beaten egg.
Bake in a preheated oven 225C for 10-15 min.

Sunday, October 11, 2009

Custard Pastries


Pastry:
5dl milk
50g fresh yeast or 2x7g dry yeast
1,5dl sugar
0,5tsp salt
1 egg
1kg flour
150g butter


Filling:
3,5dl milk
2tbsp flour+2tbsp semolina
3tbsp sugar
2 egg yolks
1tsp vanilla sugar
1 lemon
3o g butter


For making the pastry warm up the milk to the hand temperature.If using the fresh yeast rub it into the warm milk & add sugar & salt.Mix until the yeast is dissolved.Add egg,flour & soft butter.Knead until dough is smooth & elastic.
If using dry yeast then follow the instructions on the packet.
Cover the bowl with dough with clean towel or cling film & let it rise in warm place until doubled in size.
For making the cream whisk the milk, flour,semolina & sugar until smooth.Place it on to the low heat & stir until starts to thicken.Take the cream off the heat & beat in the egg yolks.Put it back on to the heat for little longer until looks nice & creamy,stir all the time.Take it off the heat again ,add vanilla sugar,grated lemon rind & juice.Add butter.Cool the cream completely before using.
Roll out the dough over the floured table.Cut out 8x12cm rectangles & place the teaspoonful of cream in the middle(you can also add a little jam on the top if you like).Place two corners over the pastry & press gently together.Place pastries on to the prepared baking trays & let them rise for ca 10min.Brush with beaten egg & bake in 200C oven 12min.
Sprinkle with icing sugar & serve warm.
From this amount you get 25 pastries.

Friday, October 9, 2009

Feta Cheese Pies

1 pack (500g) puff pastry sheets
150 g feta cheese
8 black olives,stoned
2 tomatoes
2 dl grated cheese
2 tsp oregano
egg for brushing

Place the pastry sheets on to the baking trays,covered with baking paper.
For filling crumble the feta cheese with fork.
Chops the olives & tomatoes into small cubes & mix with grated cheese & feta cheese.
Cut the pastry sheets into four pieces & then cut from two sides 0,5cm wide stripes so pastries will be square shaped.
Place in middle of the each square piles of filling,sprinkle over some oregano & cross over two pastry stripes,press down the ends gently.
Bake in the preheated oven at 200C for 20 min.
From given amount you get 8 pies.

Very Lemony Layered Cake with Mixed Berries


Base:

300 g cold butter,

500 g flour,

0,5 tbsp salt,

1 egg

1 dl cold water.
Cream:

5 eggs

4 egg yolks

3 dl sugar

2 dl lemon juice

grated rind of 1 lemon

200 g softened butter

Berry Filling:

300 g frozen mixed berries

100 g sugar


Base:

Crumble between fingers the flour with butter & salt,add egg & water.Chill.

Divide the dough just before baking into six pieces,roll out really fine plates & bake at 250 C for 5-7 min each or until they are crisp & golden brown.Cool.
Make a cream:

Whisk eggs ,sugar & lemon juice in a heat proof bowl,then whisk it in bain marie for another 10 min until the cream thickens.Pour the cream into the another bowl & add butter spoon by spoon.Cool.

Install the cake:

Base

Cream

Berries+sugar

Base

Cream

Base

Cream

Base

Cream

Base

Cream

1 base crumbled on top


Cover with cling film & chill overnight at least.

Wednesday, October 7, 2009

quick wok



1kg frozen stir fry
300g tomatoes
2 onions
butter
450g mince
1 chicken stock cube
salt,pepper
Fry the mince until browned,add onions,saute until soft.
Add 150 ml water and stock cube.Bring to boil & add vegetable mix & season.Cook until ready.Just before the end add chopped tomatoes.
Serve with baked potatoes,mash or rice.

Mince & Buckwheat

2 dl buckwheat
4 dl water
0,5 tsp salt
1 tbsp oil or butter
2 carrots
1 onion
300g mince
2 tomatoes
0,5 tsp salt
0,25 tsp pepper
handful of chopped parsley
Boil buckwheat in water until ready & season with salt.
Grate carrots with big grater,chop onions.
Brown the mince,add carrots & onions,saute for 4-5min,season with salt & pepper.
Add ready bucwheat,stir.
Add chopped tomatoes,heat for extra 3-4min.
Sprinkle parsley on top.
Serve with sour cream.


Little Mince Meat Buns


400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
100 ml sour cream

Filling:
0,5 dl rice(not boiled)
200 g mince(pork)
0,5 egg
salt,pepper

For brushing:
0,5 egg

If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt,sour cream.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
For the filling:
Boil the rice until ready.Boil mince in the little water until pink colour is gone. Mix together rice ,mince,egg & season well.
Roll out the dough on floured surface & cut out the rounds (ca 7cm). Put ca 1 tsp of filling into each round,fold the rounds into half-moon shapes.Press the edges together. Place the pies on to the greased baking trays,cover with clean towel & leave for 30 min.
Brush pies with egg & bake in 220C oven for 12-15min or until golden brown.Cool on wire rack.

Cheesy chicken-potato soup


2 chicken fillets
5 medium potatoes
1 carrot
1 red pepper
1 chicken stock cube
3 dl water
0,5 tl salt
0,5 tl black pepper
2 tl flour
4 dl milk
200 g grated cheese

Cut chicken fillets into small pieces,brown & season.Place chopped potato with water & chicken stock cube into the saucer & heat until starts to boil. Chop carrot & pepper,add to the soup. Boil until potatoes are done. Season with salt & pepper.Mix milk & flour ,add gently to the soup. Stir until soup is thick.Finally add chicken pieces & cheese.

Tuesday, October 6, 2009

Profiteroles













makes 2 baking trays

100 g plain flour
80 g butter
4 eggs,beaten
160 ml water

For the filling
350 ml fresh cream
vanilla extract
75 g sugar
handful of frozen blackcurrants & redcurrants

Preheat oven to 200 C.
Line 2 large baking trays with greaseproof paper.
Put the butter & water into a small saucepan & cook,stirring with wooden spoon for 3-4 min or until the butter melts & the mixture is just coming to the boil.Add flour at once & beat quickly with the wooden spoon until well combined.place over a low heat & cook,stirring,for 1-2 min or until the mixture forms a ball & begins to come away from the side of the saucepan.Set aside for a 5 min to cool slightly.
Gradually add the eggs,beating well after each addition to form glossy & thick paste.Last egg whisk at first & then add bit by bit ,beat until the mixture just falls from the spoon but still holds its shape(you may only need half of the egg or so).
Form the dough into walnut-sized balls using 2 dessert spoons (or pipe it) & place them well spaced on to the trays.Bake for 20-25 min.They should be well-risen & golden colour when baked.Make sure they are nice & dry in the center too.
Remove from the oven & use a sharp knife to make a slit in the side of each puff.Cool on the wire rack completely.
When ready to serve,whip the cream with vanilla & sugar,stir in the berry's.Pipe cream into each choux bun.
Serve with chocolate sauce or icing sugar.

PINEAPPLE & SMOKED HAM:
200 g cream cheese
100 g smoked ham
small can pineapple pieces
Fresh dill for decorating
Chop ham & pineapples,stir it into the cream cheese.Season as you like.

SALMON:
200 g cream cheese
100 g smoked salmon
1 tbsp chopped dill
ground white pepper
Blend it all & season.

ROASTED TOMATO:
200 g cream cheese
2 tomatoes
butter
parsley,chopped
salt, pepper
Place sliced tomatoes under the grill on to the buttered baking tray.Season with salt & pepper.
Grill until done.You can just fry chopped tomatoes on the pan in the butter.
Blend in a bowl,add cheese,parsley & season if you like.

Lamingtons

175g flour
6 eggs, at room temperature
150g caster sugar
55g butter,melted

Chocolate icing
500g icing sugar
40g cocoa powder
75g butter,melted
85ml boiling water
splash of grand marnier

250g desiccated coconut

MethodPreheat oven to 180°C. Brush a 19 x 29cm cake tin with melted butter & line the base with baking paper.

Place eggs and sugar over gently simmering water & whisk until thick & pale.

Remove from the heat & sift in the flour.Fold in the melted butter.Pour into the prepared tin& bake for 35-40 min.,until golden.

Cool in the tin 2-3 min,turn out onto the wire rack to cool.Cut into ca 20 squares,trim the edges.

Sift together icing sugar & cocoa powder & stir in the water & butter,mix until smooth.Add splash of grand marnier or brandy for taste.

Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares.

Leave to set.

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