Monday, November 29, 2010
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.
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..
500 g of pork shoulder
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.
Wednesday, November 24, 2010
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.
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
Friday, November 19, 2010
1 tsp baking powder
0,5 tsp salt
1 tbsp sugar
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.
8 big potatoes
250 ml sour cream
bunch of spring onions,chopped
ca 50 g cheddar cheese,grated
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.
Thursday, November 18, 2010
500 g plums,quartered
50 ml orange liqueur or brandy
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..
Wednesday, November 17, 2010
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
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...
Sunday, November 14, 2010
225 g flour
115 g butter
2 tbsp icing sugar
1 tsp vanilla essence
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.