Wednesday, September 22, 2010

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.

Friday, September 17, 2010

Peach Cheesecake

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

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.

Thursday, September 16, 2010

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.

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

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

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.

Wednesday, September 15, 2010

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.

Tuesday, September 14, 2010

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

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

2 big rhubarb stalks

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.

Friday, September 10, 2010

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.


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

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
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 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.


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