Thursday, April 15, 2010


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...

Tuesday, April 6, 2010

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
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.


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