Sunday, November 29, 2009

Lemon-Apple Coleslaw

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

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

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.


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
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.


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.


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

4 eggs,boiled
4 carrots
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

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

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 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 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

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

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 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.

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

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
250g flour
150 g sour cream or natural yoghurt
1 egg
1tsp oil

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

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 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.

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.


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