Brazilian Coffee Bananas

Serves 4

4 small very ripe bananas
1 tbsp instant coffee granules
1 tbsp hot water
2 tbsp dark muscovado sugar
250 g Greek Yogurt
1 tbsp toasted flaked almonds

Mash 3 bananas with a fork.
Dissolve the coffee granules in the hot water & stir into the mashed bananas.
Spoon a little of the banana mixture into 4 serving dishes & sprinkle with the muscovado sugar.
Top with the spoonful of yogurt.
Repeat until all ingredients are used up.
Swirl the last layer of yogurt for marble effect.
Finish with few banana slices & flaked almonds.
Serve immediately or the bananas will discolour.

Simple Pasta with Mince & Onions

500 g pasta shells
300 g pork mince,or any other
1 big onion,chopped

Cook the pasta in salted water al dente.
At the same time heat the big pan with oil & add chopped onions.Let them cook until softened.
Now add mince & fry until browned.
When pasta is ready,drain it & pour it over the mince.Mix everything,fry for few min.
Serve with mayonnaise or sour cream..

Hungarian Pork Goulash

500 g of pork shoulder
2 onions,chopped
1 tbsp sweet paprika
2 cloves of garlic
1 tbsp tomato paste
1 tbsp flour
stock made of 1 chicken stock cube + 750 ml of water
30 g parsley
150 ml of soured cream

Chop the pork into cubes of about 1-2 cm.
Heat the oil in a thick bottomed pan and add onions,cook through few min.
Now add pork cubes and brown all over.
Stir in crushed garlic,paprika & tomato puree.Cook for a minute and then add salt,pepper and flour. Stir well and add hot chicken stock.
Now leave,covered with lead to simmer on low heat for a 2 hours.
Serve with boiled potatoes & with a big dollop of sour cream,sprinkled with finely chopped parsley.

Dark Chocolate Mousse With Raspberries

Makes 4

gelatin 1/2 leaf
75 g chocolate,70%
75 ml milk
2 egg whites
30 g caster sugar
handful of frozen or fresh raspberries
few Chocolate Bourbon Cookies

Soak the gelatin in the water.
Melt the chocolate in a bowl over a pan of simmering water.
Bring the milk to the boil & add it to the chocolate,making sure that mixture doesn't split.
Now add the gelatin leaf (squeeze out the water)to the mixture.
Beat the egg whites & sugar until thick & glossy.
Carefully fold the meringue to the slightly cooled chocolate mixture.
Place few raspberries on to the bottom of each serving glass.
Spoon the mousse over the berries & serve with extra grated chocolate ,cookies & some extra raspberries.

My Easy Vegetable & Prawn Curry

1 kg potatoes,cubed
350 g mix of chantenay carrots,baby corn,fine beans & sugar snaps.
2-3 tomatoes (optional)
200 g tiger  prawns
2 small onions
2 garlic gloves
bit of ginger
2 tbsp tomato puree
1-2 tbsp curry powder
1 chicken stock cube
200 ml milk or fresh cream
2 tbsp sour cream or natural yogurt

Brown the cubed potatoes on large pan in butter or oil whatever you like most.
Add chopped onions,garlic,bit of grated ginger, & whole baby vegetables.
When the vegetables are cooked, add the stock cube ,tomato puree & milk.Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt or sour cream & curry powder. Stir gently to mix well.
Finally scatter on top the sugar snaps & prawns.
Bring to the boil and simmer gently for 2-3 minutes.
Let the sugars naps stay fresh & crisp,that the way the get to be the sweetest..
Season if needed.
Garnish with fresh coriander.

How to make curry video here

Mexican Fritters

225 g flour
1 tsp baking powder
0,5 tsp salt
1 tbsp sugar
1 egg,beaten
120 ml milk
25 g butter,melted
oil for frying
sugar for dusting

Sift the flour,baking powder & salt.Stir in the sugar.

Whisk the egg & the milk together.

Gradually stir in the dry mixture.Beat in the butter to make a soft dough.

Turn the dough on to the slightly floured table & knead until smooth & elastic.Divide the dough into 16 balls.

Flatten them up a bit & using the floured handle of a wooden spoon poke the holes through the centre of the each fritter.

Pour oil into the deep frying pan to a depth of 5 cm.

Heat the oil.

Fry the fritters in batches,taking care not to overcrowd the pan,until they are puffy & golden brown on both sides.Lift out & drain.

Dust the fritters with sugar & serve with plum-or peach sauce.

Perfect Baked Potato with Paprika

Serves 4

8 big potatoes
250 ml sour cream
bunch of spring onions,chopped
ca 50 g cheddar cheese,grated
ground paprika
salt
oil

Scrub the potatoes & prick the skins with fork.Toss them in the oil & rub paprika all over & place them on the baking sheet.Sprinkle with some salt.
Bake at 250C for 60 min or until cooked through.
Cut the potatoes halfway through & open up a bit.
Make a sauce from sour cream & spring onions,season with salt.
Spoon the mixture between the potato halves.Scatter with cheese & garnish with fresh parsley leaves or chives.

Drunken Plum Crumble

Makes 4

500 g plums,quartered
50 ml orange liqueur or brandy

For crumble:
150 g flour
75 g  butter
75 g sugar
100 g mixed nuts,chopped;you can add some raisins as well if you like
50 g chocolate,chopped

Divide plums between 4 buttered ramekins (250ml size).
Sprinkle over some liqueur & sugar,depends how sweet your plums already are.
Put the flour, sugar & butter on to the table.Chop it through with knife until well mixed. Add chopped nuts & chocolate.
Scatter the crumble mixture over the plums.
Decorate with few pecans.
Bake in the preheated oven at 200C for ca 30-40 min,until crumble is lovely golden brown on top.
Serve hot with vanilla ice cream..

My Chilli & Cheddar Buns

450 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
40 g butter
125 ml water
125 ml milk
100 g cheddar cheese,grated
50 g butter,melted
ground chilly

If using dry yeast,then follow instructions on the packet.
For fresh yeast:
Place the yeast into the small bowl along with sugar,mix it until sugar is dissolved.
Boil the water & pour over the butter in a mixing bowl,let it melt & then add the milk.
Gradually add flour along with salt & yeast,mix it together with wooden spoon.
Knead the dough until smooth & comes off the hands & walls of the bowl.
Cover the bowl with cling film & let the dough  rise for 30-40 min until doubled in size in a warm place.
Take it out onto the floured surface,knead a bit & roll it into the big square.
Brush the butter all over,scatter on some chilly & place cheese on top.
Now roll it all up like a log.
Slice it into 2cm wide pieces,place onto the prepared baking trays cut side down.
Set aside covered with clean towel for 20-30 min.
Bake in the preheated oven at 220C for 12-14 min.
Take it out from the oven when cheese is melted & browned all over the buns...

Lemon Tart

225 g flour
115 g butter
2 tbsp icing sugar
1 egg
1 tsp vanilla essence

For filling:
6 eggs,beaten
350 g sugar
115 g butter
grated rind & juice of 4 lemons
icing sugar for dusting

Preheat the oven to 200C.
Sift the flour into a large bowl,add the butter,cut into small pieces & work with your fingertips until the mixture resembles breadcrumbs.Stir in the icing sugar.
Add the egg,vanilla essence & tbsp of cold water,then work to a dough.
Roll the pastry out on a floured surface & use to line a 23 cm tart tin.
Blind bake for 10 min.
For filling,put the eggs,sugar & butter into a pan & stir over a low heat until the sugar has dissolved completely.
Add the lemon rind & juice & continue cooking,stirring all the time,until the lemon curd has thickened slightly.
Pour the mixture into the pastry case.
Bake for 20 min,until just set.
Transfer the tart to a wire rack to cool.
Dust with icing sugar before serving.

Raisins & Cinnamon Cookies

200 g butter

1 egg

100 g sugar

100 g raisins

2 tsp cinnamon

300 g flour

Cream the butter with sugar,add cinnamon,raisins & flour.

Form a roll,4 cm thick & turn it into the cling film.Chill 3-4 hours.

Slice the roll,place cookies onto the prepared baking tray & bake at 200C for 12-14 min.

Peach Cheesecake

Base:
125 g butter
1 dl sugar
1 egg
3dl flour
1 tsp baking powder

Filling:
4-5 very ripe peaches,stoned & cut into pieces as you like.
250 g soft cheese
250 g sour cream
1 dl sugar
2 eggs
2 tbsp cornflour

Cream butter with sugar.Add eggs,flour & baking powder.
Press the dough on to the bottom & sides of the baking tin(26 cm).
Bake in the preheated oven at 200C for 10 min.
Scatter peaches over the base.
Whisk eggs & sugar,add soft cheese & sour cream.Very last add cornflour,mix well.
POur the mixture over the peaches & bake 30 min.

Elderberry Syrup

Makes 1 l syrup..

1 kg elderberry berries,wooden bits removed
1 l water
500 g sugar
juice of 1 lemon
Place berries into the big pan with water,boil on low heat for 15-20 min or until berries are cooked.
Press it through the sieve.
Pour the juice into the clean pan,add sugar,bring it to the boil on low heat for some 15 min,or it starts to thicken.Add lemon juice.Boil for couple of minutes,then take it off the heat.
Pour the syrup into the sterilized bottles or jars,close airtight.
Store in cool place for up to 1 year.


Uses:
Syrup contains in big amounts of vitamin A & C that helps to strenghten the immune system, coughs, colds, flu, bacterial infections, viral infections, tonsilitis, lower cholesterol, improved vision and heart health.

Indicated for:
Cancer, HIV, asthma and bronchitis, reduce inflammation of the urinary tract and bladder.

Infusions of the fruit are said to be beneficial for nerve disorders, back pain, and have been used to reduce inflammation of the urinary tract and bladder.

Take syrup 1tbsp 2 times a day.

Can be used for desserts & drinks.

Lentil Soup

1 l water
2-3 onions
4 dl red lentils
1 big carrot
4-5 tomatoes
1 vegetable stock cube
2-3 garlic gloves
pepper
basil

Fry onions slightly in the butter.
Add chopped vegetables,hot water & lentils.Let it boil on very low heat for ca 30 min.
Season.Boil for another 20 min or until ready.
Sprinkle over some lemon juice,add greens

Rhubarb,Apple & Raspberry Pie

150 g butter
1 dl sugar
1 tsp vanilla sugar
1 egg
3-3,5 dl flour
2 tsp baking powder

Filling:
250 ml rhubarb(4-5 stalks),cut into 1 cm pieces
2 apples,cored & chopped
handful of raspberries
handful of almond flakes
1 dl sugar
1 tsp cinnamon

Cream the butter & sugar until light & fluffy.Add eggs,strongly mixing.
Combine flour & baking powder & add to the mixture.
Press the dough over the bottom & sides of the baking tin(27 cm).
Place the rhubarb,apples & raspberries on to the base.Sprinkle with sugar & cinnamon.
Scatter over some almonds.
Bake in the preheated oven at 175-200C ca 30 min.

Chilli & Smoked Paprika Bread

1 large loaf

275 ml water(lukewarm)
2 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 large mild fresh red chilli,halved,deseeded & finely chopped
300 g white flour
150 g wholemeal flour
1 tsp sugar
17 g fast action dry yeast
50 g sun-dried tomatoes,drained & roughly chopped(optional)
Mix together all dry ingredients,add yeast,then olive oil,warm water,chilli & sun-dried tomatoes if using.
Knead at least 10 min until smooth & comes off the bowl & hands.
Form a loaf as you like it,place onto the buttered & floured baking tray.Cover with clean slightly wet towel & leave to rise for 1,5-2 h.
Bake at 200C for 25 min.
Take out of the oven,brush with melted butter.

Honey Biscuits

1 eggs
1 dl sugar
pinch of salt
75 g butter
4 dl flour
1 tsp baking powder
2 tbsp honey
0,5 tsp cinnamon
0,5 tsp allspice
pinch of grated nutmeg

demerara sugar for topping

Whisk eggs with salt & sugar.Melt the butter,mix in the honey until well combined.Add spices.Pour it gently into the whisked egg.
Mix flour with baking powder & add to the mixture.
Chill for 30 min.
Make little balls,place onto the prepared baking trays.Press them down with back of the folk.Sprinkle over some demerara sugar.
Bake in the preheated oven at 200C for 15 min.

Banana Bread

210 g flour

1 tsp baking powder
0,5 tsp bread soda
0,5 tsp salt
1 tsp ground cinnamon

150 g sugar

55 g butter
2 eggs
2 very ripe bananas
125 ml sour cream
0,5 tsp vanilla extract
60 g dark chocolate
Mix in a bowl all dry ingredients.

Melt & cool the butter.
Chop chocolate.

Whisk in separate bowl the eggs,add butter,squashed bananas,sour cream & vanilla.Pour it into the dry ingredients & mix it very gently(do not over mix!)Before the flour is completely combined,add chocolate & stop mixing almost as soon as the last bit of flour disappears.

Pour the mixture into the prepared bread baking tin.

Bake in the preheated oven at 200C for 40-45 min.

White Cabbage & Frankfurter Soup

1,5 l water
2 vegetable stock cubes
5 black peppercorns
1 carrot
3 potatoes
1 onion
3 gloves of garlic
1 kg white cabbage
400 g frankfurters
chopped parsley for garnish
Bring water to the boil & add vegetable stock cubes & peppercorns.
Cut the carrots,potatoes,onions & garlic into fine cubes.Add to the soup.
When potatoes are nearly cooked,add shredded cabbage.
Fry the frankfurters in butter & add to the soup.
Boil another 10 min,sprinkle chopped parsley on top.

Nutty Apple & Blackberry Crumble with Creme Anglaise

2 cooking apples,cored,sliced
~50 g sugar
200 g blackberries & blackcurrants
1 lemon,grated peel & juice
Prepare the fruit & spread in the bottom of the baking dish or ramekins.
Sprinkle over the lemon juice & peel.Scatter sugar on top.


75 g butter
150 g flour
75 g sugar,can be soft brown sugar
75 g hazelnuts or almonds
If you wish add some cinnamon
Rub the flour & butter together until it resembles very coarse breadcrumbs.stir in the sugar & chopped nuts.Scatter the topping over the fruit.
Bake the crumble in the preheated oven at 180C for 35-40 min(or 15-20 min in the ramekins)until golden & bubbly.


Serve the crumble with
Creme Anglaise:
500 ml fresh cream
50 g sugar
vanilla extract
6 large egg yolks
Put the cream in a heavy-based sauce pan with 1 tbsp sugar.
Slowly bring to the boil.
Beat the egg yolks & remaiing sugar together until pale & creamy.
When the milk is at the boiling point,pour about third of it to the egg mixture,whisking well.Gradually pour in the rest of the milk,whisking continuously.
Return the mixture to the pan,stirring.Cook on a very low heat,stirring all the timewith the wooden spoon until it thickens slightly_enogh to coat thinly the back of the spoon.If you draw a finger down the back of the spoon,it should leave an impression.
Immediately remove the custard from the heat & strain through the fine sieve into a chilled bowl.Cover & allow to cool,stirring occasionaly to prevent a skin forming.Chill.

Rhubarb & Coconut Cake

Base:
100 g butter
1 dl sugar
1 egg
1 dl flour
1 dl cornflour
1 tsp baking powder
0,5 dl milk

Filling:
2 big rhubarb stalks

Topping:
50 g butter
0,5 dl sugar
2 dl coconut flakes
1 egg
1 tsp vanilla sugar

Whisk egg with sugar,add whisked egg.Mix flour with cornflour & add to the mixture along with milk.Stir gently.
Butter the 23 cm spring form cake tin,sprinkle all over with coconut flakes.
Pour the cake mixture to the cake tin,top with rhubarb pieces.
Bake in preheated oven at 175C for 30 min.
Combine all the ingredients for the topping,take the cake out of the oven & spread the topping over the rhubarbs.
Bake another 15 min or until its lovely golden.

Bacon & Cheddar Buns

2 tsp oil,plus extra for greasing
8 rashers of smoked streaky bacon,cut into small pieces
100 g mature cheddar cheese
350 g flour
2 tsp baking powder
2 tsp ground paprika
1 tsp salt
4 eggs
170 g butter,melted
400 ml milk
2 tbsp parsley,chopped

Heat oven to 180C & grease 12 wells of muffin tin.
Fry bacon in a frying pan with oil until crisp.Cool.
Cut two-thirds of cheese into little pieces,then finely grate the rest.
Sift the flour,baking powder,salt,ground paprika into bowl.
Whisk eggs & milk.
Pour the milk over flour mixture & stir few times until just combined(the mixture will be runny & lumpy but dont try to make it smooth).Add the bacon,cheese pieces & parsley,beeing careful not to overwork the mixture.
Spoon into the greased wells(they will be quite full),sprinkle each with a little grated cheese,then bake for 25 min or until golden,risen & firm to touch.

Delicious Peach & Red currant Cake

450 g flour
300 g butter
150 g sugar
2 eggs
Sieve the flour into the bowl,add sugar & butter pieces.Rub it between your fingertips until it resembles breadcrumbs.Add eggs & press it together into big dough ball.Place the baking paper onto the baking tray & roll the dough out to cover the bottom of the tray.Prick it lightly all over with fork.Chill for 30 min.
Preheat the oven to 200C.Bake the dough ca 10 min.

Prepare the filling:

4 peaches
200 g red currants
ca 100 g sugar
vanilla sugar
Arrange stoned & sliced peaches all over the cooked base.Throw over the berries.Scatter sugar & vanilla sugar on top.

Topping:

5 eggs
6 tbsp sugar
5 tbsp flour
2 tbsp cornflour
grated rind of lemon
Whisk the egg whites until soft peaks form.Gradually add sugar,whisk until thick.Gently fold in the egg yolks along with sieved flour & cornflour.
Pour the mixture over the peaches.

Bake at 200C for 25 min.
Sprinkle some icing sugar onto the cake before serving.

Warm Potato & Tuna Salad

1 kg new potatoes
2 peppers,red & green,sliced
100 g canned sweetcorn,drained,or from frozen
2 onions,red,finely sliced
300-400 g canned tuna,drained
salt & pepper
lime wedges to garnish

Dressing:
4 tbsp mayonnaise
4 bsp sour cream
1 tbsp lime juice
2 garlic cloves,crushed,finely grated rind of 1 lime

Cook the potatoes until tender.Cut halves or quarter.Fry in the butter until crisp & nicely browned.
Place warm potatoes into large bowl.Add onions,peppers,sweetcorn.Arrange the flaked tuna on top.
Mix together the dressing & spoon over the salad.Garnish with lime wedges.

Roast Beetroot & Feta Salad

6 small raw beetroot,unpeeled
olive oil
salt,pepper
1 red onion,very finely sliced
50 g rocket
100g feta cheese,cubed
handful of mint leaves for garnish

For dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar

Preheat the oven to 200C.place the beetroot in a roasting tin.Pour little water around,drizzle with olive oil,season with salt & pepper.Cover with foil & roast for 1-1,5 h or until tender.Cool.Peel & cut into large cubes.
Put the beetroot & onion into the bowl & toss them in the dressing,then scatter rocket over.Top with feta cubes,garnish with mint.

Strawberry Jam Buns

Ingredients for around 16 buns
25 g butter
3 dl water
25 g of fresh yeast or 12 g of dried ones
1 tsp salt
2 tbsp sugar
450 g of white flour
Besides that you will need jam or some other filling (can be a custard or apple marmalade) & beaten egg.

Boil 150 ml of water & pour it over the butter to melt it.Add rest of the cold water.Mix fresh yeast with sugar.Add the rest of the ingredients; combine it all together until it is smooth.Cover the bowl with cling film,set aside to rise until doubled (1-1.5 hours).

Roll it into a tube and cut it into 16 pieces. Put in a baking tray leaving very little space in between.Again set it aside to rise but only for 10-15 minutes,then using a piping bag fitted with big nozzle fill the buns with jam and after that let them rise few more minutes(make sure the buns touch each others sides).Now brush egg.

Bake in 220 degrees around 20-25 minutes on bottom part of the oven..

Frankfurter Croissants

Makes 16 croissants

4 dl flour
2 dl grated cheddar cheese
2 tsp baking powder
0,5 tsp salt
50 g butter
2 dl sour cream

Filling:
2 dl mozzarella cheese grated
8 frankfurters,halved

Topping:
egg,beaten
sesame seeds

Mix flour,grated cheese,baking powder & salt.Cut in pieces of butter.Add sour cream,knead into smooth dough.
Take half of the dough,roll out into fine circle.Cut out 8 triangles.Place onto the bigger part of every triangle some cheese & frankfurter & roll it up towards the narrow part.
Place croissants onto the baking paper on the baking tray,brush with egg & sprinkle over some sesame seeds.
Bake at 225C for 15 min.
Do the same with another part of the dough.

German Pork Schnitzel

INGREDIENTS:
• 500 g boneless pork loin chops (thin-sliced, about 5-6 chops)
• 250 g flour
• Black pepper,salt
• 300 g plain bread crumbs
• 2 eggs, slightly beaten with a bit of milk
• 2 tablespoons butter
• 4 tablespoons olive oil
• Lemon wedges(optional)

PROCEDURE:
Trim excess fat from pork chops. With a meat mallet or side of plate, pound pork chops through,scatter over both sides some salt & pepper.
Place flour in shallow dish.
Place beaten egg in another dish and bread crumbs in a third.
Turn pork chops in flour, then in egg, then in bread crumbs.
Heat pan with oil and butter over medium heat until bubbly. Don't let mixture brown.
Add chops. Fry for 2 to 2 1/2 minutes per side, or until golden brown.
Squeeze a couple of lemon wedges over chops. Serve hot with boiled potatoes & white sauce with some side salad. Makes 5 to 6 servings

Hot Oven Sandwiches

Spread the butter or mayonnaise over the white- or wholemeal bread.
Place ham,salami or frankfurters on top.
Arrange the tomato slices over,season with salt & pepper.
Sprinkle over with grated cheese.
Bake at 220C until crisp.

Black Cherry Tiramisu

Ingredients

6 tbsp orange liqueur (Grand Marnier)
500 g mascarpone cheese, at room temperature
250 ml fresh cream
100 g sugar
1 tsp pure vanilla extract
ca 28 ladyfingers
300 g fresh black cherries pitted & halved
Chocolate shavings
250 ml red fruit juice for soaking
Directions

Stir the juice and 4 tablespoons of the orange liqueur in a small bowl.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl.
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of big glass serving dish with half of the soaked ladyfingers.
Spread half of the mascarpone mixture over the ladyfingers, then cover with half of the fresh halved cherries.
Repeat layering with the remaining ladyfingers, mascarpone mixture and cherries. Cover and refrigerate at least 3 hours or overnight.

Scatter chocolate shavings all over..

Grapes & White Chocolate Cheesecake

4 chocolate chip cookies or digestive biscuits
500 g grapes
100 g white chocolate
250 g soft cheese
50g fresh cream
1/4 tsp cinnamon
pistachio nuts,chopped roughly

Melt the chocolate.Whisk it with cheese & cream.
Add cinnamon.
Pour the cream over the grapes.
Place cookies on bottom of the each glass.Place grape & cheese mix over.
Scatter over some chopped pistachio nuts...

Rhubarb Soup with Cheese Cream

For Soup:
2 big rhubarb stalks
600 ml water
2 tsp cornflour+1 dl cold water
2 dl sugar
For Cream:
250 g soft cheese
2 tbsp sugar
4 tbsp sour cream
1 tsp vanilla sugar
8 digestive biscuits

Chop rhubarb,boil in the water ca 7 min.Add sugar.Add cornflour+water mix.Bring it back to boil for a min.Take it off the heat,cool slightly or completely if you like.
For cream whisk well together cheese & sour cream,vanilla sugar & sugar.Break roughly the biscuits,mix with cream.
Serve in the individual dessert bowls.Pour rhubarb soup over the cream.

Pink Pastasalad

150 g grated cheddar cheese
150 g garlic salami
500 g pasta shells
3 pickled gerkins
3 carrots
2 dl sour cream
3 tbsp tomato puree

Boil pasta & carrots.
Chop salami,gerkins,carrots.
Stir together sour cream & tomato puree.Season.
Mix everything.
Sprinkle on top some extra grated cheese & chopped parsley

Grapes & Apples Crumble Cake

500 g flour
200 g sugar
250 g butter
2 eggs
2 tsp baking powder
vanilla
For filling:
ca 800 g apples
200 g seedless grapes
50 g sugar
100 g pecan nuts
cinnamon

Mix all dry ingredients,pieces of butter.Work it all together with your fingertips,until crumbly texture forms.
Slice apples.
Place 2/3 of the crumble mix over the prepared big baking tray.
Place apples & grapes on to the top.Sprinkle over with sugar & cinnamon.
Cover the cake with the rest of the crumble.Scatter over pecans.
Bake in the preheated oven at 200C for 40 min or until golden brown.

Frankfurter Soup

4-5 potatoes
2 carrots
0,5 cup frozen peas
cup of pasta shells
300 g frankfurters
slice of butter
1 onion
2 l chicken or vegetable stock
parsley
salt,pepper
Chop potatoes,carrots,onions as you like.Slice frankfurters.
Bring the stock to the boil,add carrots,after few minutes add potatoes,pasta,peas.
Let it simmer on low heat,add more water if needed.
Fry onions & frankfurters with butter,until browned.Stir into the soup,get it back to simmer,season.soup is ready when pasta & potatoes are ready.
Take soup off the heat,sprinkle parsley over.

Roasted Tomato Salad

250 g cherry tomatoes,halved
100-200 ml sour cream
30 g butter
salt,black pepper
dill,chopped
Fry tomatoes on hot pan,season with salt & pepper.Add butter.Mix it through,take off the heat.
Pour in the sour cream as much as you like,sprinkle fresh dill on to the top.
Serve with rice or boiled potatoes & white fish..

Cowslip Cake

5 eggs
200 g sugar
pinch of salt
150 g butter
250 g flour
1 tsp baking powder
1-2 handfuls of cowslips

Whisk eggs with sugar & salt until strong foam forms.
Quickly mix in the flour mixed with baking powder,melted butter & cowslip flowers.
Pour the mix into the buttered loaf pan & bake at 200C for ca 30 min.

Baked Cheesecake

Big baking tray full of cake...
Base:
500g flour
200 g butter
200 g sugar
2 eggs
2 tsp. baking powder

Filling:
350 g soft cheese
50 g sugar
3 eggs
50 g cornflour
200 fresh cream
120 g sour cream
50 g lemon juice,grated lemon rind
2 tsp vanilla sugar
raisins as much as you like..

Whisk butter with sugar,add eggs,continue whisking.
Mix in flour & baking powder.
Place the dough onto the prepared baking tray bottom & sides(use baking paper).Chill in the fridge until you make the filling:
Whisk together fresh cream,sour cream & soft cheese,until you get smooth texture.
Add eggs,lemon rind & juice.Add all dry ingredients.
At last mix in whisked fresh cream.
Pour the filling over the base,scatter raisins all over.
You can brush the top with whisked egg to get really glossy look.
Bake the cake in the preheated oven(bottom of the oven) at 175C for 60 min.Make sure the top of the cake wont burn.
Cool.Take it out of the baking tray.

Bolognese

1 large onion ,chopped

3 cloves of garlic,crushed

500 g mince

1 425g can of chopped (organic) tomatoes

1/3 cup of tomato puree

2 beef stock cubes

1-2 cups of water

1-2 carrots,grated

2 peppers,chopped

Fry onion & garlic in the butter until soft.

Add mince,brown all over.

Add tomatoes,puree,stock cubes,water,carrots,peppers.

Stir to combine,reduce the heat & simmer ca 15 min,until sauce is slightly thickened,stirring occasionally.Season.

Sprinkle over a good handful of chopped parsley.

Best with pasta of your choice.

Mom`s Mushroom Salad

1 pk button mushrooms
50 g butter
1 big onion or 2 small
200 ml sour cream

Fry sliced mushrooms in the butter until really crisp,season with salt & black pepper.
Chop onions finely.Add to the cooled mushrooms.Pour over the sour cream,mix well.
Serve with boiled potatoes.

My Delicious Plum Baked Alaska

500 g plums

200 g sugar

For topping:
ca 100 g digestive biscuits,slightly crushed

100 g chopped roasted hazelnuts

4-5 egg whites

175 g sugar

75 ml cointreau or brandy

500 ml vanilla ice cream

Place halved & stoned plums into the oven proof moulds(4 big or eight small) ,skin side down.Sprinkle over with sugar.Bake in the preheated oven at 220C ca 40 min or until cooked.Remove from the oven & cool completely.

Shortly before serving preheat oven 220C.

Beat egg whites to stiff peaks.Slowly pour in the sugar,whisk till glossy.

Drizzle liqueur over the plums.
Scatter some of the biscuits & nuts over. 

Cut ice cream into four or eight & pile over the plums.Sprinkle over the ice cream some crushed cookies.

Using the spatula cover the ice cream with meringue,make sure its completely covered,no gaps.Smooth meringue into swirled peaks & bake in the hottest oven for 3-4 min,until golden brown or use chefs blow torch for burning meringue.

Serve immediately.

Dumpling Salad

1 pack of dumplings of your choice,boiled
1 pack of radishes,sliced
1 small lettuce,chopped
1/2 cucumber,chopped
~300 ml sour cream

Mix everything,season.
Serve with heavily buttered brown bread...

Salmon,Dill & Potato Tart

Shortcrust pastry:

220 g flour

150 g butter,cut into pieces

1 egg yolk,white for brushing

3-4 tbsp water

Filling:

350 g new potatoes,sliced

300 ml fresh cream

2 eggs

3 tbsp chopped dill

zest of 1 lime
200 d smoked salmon,torn into strips

Mix the flour & cold butter until it resembles breadcrumbs,then add egg yolk & water.Bring the mixture together into a pastry being careful not to over work it.Put onto a floured surface & roll out to 36 cm circle.

Place the pastry over the ring & push into all the edges.Now put into fridge for an hour prior to blind baking.

Blind bake in the preheated oven at 180 C for 15-20 min.Once cooked,remove the paper & beans & put pastry back into the oven for a further 5 min or until golden brown.Once removed from the oven,brush with egg white immediately to seal & put back into the oven for 1 min.

Remove from the oven & cool until making the filling:

Cook the potatoes in boiling salted water for 6-8 min until tender,then drain.

Beat together the cream,eggs,dill,lime zest,salt & pepper.

Scatter half the potatoes over the bottom of the pastry case,then put half the salmon strips in the gaps.Pour over half the egg mix,then arrange the remaining potatoes over the salmon pieces & put the remaining salmon in the gaps between.Pour over the rest of the egg mix.

Bake for 25 min until the top is lightly covered.

Cool for 10 in before removing from the tin,then serve warm at the room temperature sprinkled with extra dill or rocket.

Chicken & Prawn Curry

2 onions
2 chicken fillets,cut into small cubes
200 g tiger prawns
1 green pepper
2 tbsp curry powder
2 tbsp tomato paste
150 ml fresh cream
150 ml sour cream(can be replaced by natural yogurt)

Saute onions in butter.
Add chicken cubes,fry them until browned.Mix in chopped pepper.
Sprinkle over curry powder,mix well.
Pour in cream & sour cream,boil away on low heat,season if needed.In the very end add prawns,after couple of minutes remove from the heat
Serve with rice.

How to make curry video here

Cheese shortbread

125 g butter

100g soft cheese

1 egg

1 tsp baking powder

200 g sugar

400 g flour

Mix everything & roll out onto the floured table 0,5 cm thick.

Cut out the rounds using glass.Turn each round in the sugar.Fold in half & one more time in half.

Place hem onto the prepared baking sheet.

Bake at 200C until biscuits are golden brown.

place them on to the wire rack,sprinkle over some extra sugar.

Black Forest Mousse

100 g dark good chocolate, melted
1 egg yolk
100 ml fresh cream, whip
5 g gelatine, dissolve by following the instructions on the packet
1 tbsp brandy (optional)
5 chocolate chip biscuits, finely crushed
pitted cherries or raspberries

Garnish:
Whipped cream
Ganache :
50 g dark chocolate
1 dl fresh cream
1 tbsp butter
2 tbsp cocoa powder

Chocolate spirals (or other garnish as you like)
Cherries or rasperries
Instruction:

1.Press crushed biscuits into the 4-5 rings.Cover evenly with berries.If they are bit too sour for your taste,sprinkle over some icing sugar.
2.Beat the egg yolk in double boiler until frothy and begins to thicken. Continue beating until the egg yolk is warm to the touch. Remove from the heat.
3.Pour prepared gelatine in as a thin steady stream,whisking all the time.
4.Pour in melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
5.Fold in whipped cream, blend well. Add brandy (if using), blend well.
6.Pour mousse into the rings, on crushed biscuit. Let it set and cool in refrigerator.
7.Prior to serving, carefully remove the rings and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).