Monday, December 26, 2011

Chanterelle Sauce

300 g chanterelles
1 onion
knob of butter
2 dl milk
1-2 tbsp flour
fresh dill
salt,rose pepper or white pepper

Saute chanterelles & onion with butter until cooked.
Mix flour and milk, pour it over & stir until it thickens. Season.
Sprinkle fresh dill over.
Serve with mashed potatoes & sticky ribs or pork medallions...

Monday, November 14, 2011

Nutty Sponge Cake with Truffle Ganache

For Sponge:
5 eggs
6-7 tbsp sugar
100 g hazelnuts,roasted & crushed roughly
5 tbsp cornflour( you can use here just white flour as well)

ca half cup of strong coffee for moisten the cake later.

Whisk egg yolks with 3 tbsp of sugar until pale yellow.
In a separate bowl whisk the egg whites with pinch of salt until fluffy,then gradually add the rest of the sugar,whisking until completely stiff & holds shape well.
Add few tbsp of egg whites to the egg yolks,mix & stir in the corn flour & crushed hazelnuts.Now add the rest of the egg whites & stir gently.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 20-25 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in half horizontally.
Moisten the both sides with cold strong coffee.
Spread the truffle ganache between the layers.
Also cover the cake with ganache.
Before serving sprinkle with cocoa powder.

Tuesday, November 8, 2011

One Pot Mince & Macaroni

300 g pork mince(any kind you like)
1 onion,chopped,finely
1-2 carrots,grated with bigger grater
knob of butter
300 g cherry tomatoes(or crushed tomatoes will do,well it will give different texture & taste..)
2 tbsp tomato puree
cup of pineapple pieces in juice,drained
3-4 cloves of garlic
500 g macaroni
50 g cheddar cheese,grated
1 tsp chili powder
mince seasoning

Boil the pasta until al dente.
Brown on the hot pan with oil the mince,season.
Add the onion & carrots,knob of butter & fry until ready.
Now stir in the tomato puree,pineapples,tomatoes & crush in the garlic.Season well & cook for a few minutes,then mix with pasta.
Serve with grated cheese on top.

Saturday, November 5, 2011

Truffle Omelette

4 eggs
1 tbsp double cream
1 small fresh truffle or 1 preserved truffle,slice thinly
knob of butter
salt & pepper

If using fresh truffle,slice it thinly & poach in a little water with your seasonings for just 4-5 minutes. Reduce the water to a teaspoonful,cool & add it to the cream.

Using a fork, lightly whisk eggs & cream in a bowl & season to taste with salt & freshly ground pepper.
Heat the butter on the pan,then tip the eggs in. Move them around a little then add the sliced truffles. Allow the top to almost set, fold and serve immediately.

Serve with a fresh green salad & some warm crusty bread,etc.

This is a classic recipe, extremely simple & perfect for special lunchtime treat.
These delicious wrinkly bits can be also used in risotto,mashed potatoes,on steak,roasted poultry, pâtés, terrines & so on..

Thursday, November 3, 2011

Delicious Carrot Cake

3 eggs
250 ml sugar
400 ml flour
0,5 tsp salt
1 tbsp baking powder
1 tbsp cinnamon
200 g butter,melted
400 ml grated carrots
100 ml pineapple in juice,drain,crush with back of the fork(you can use pears instead)
350 g soft cheese(Philadelphia)
200 ml dusting sugar
2 tsp vanilla sugar or drop of vanilla essence
Handful of pecan nuts

Slightly whisk the eggs with sugar.
Mix the rest of the dry ingredients.
Add to the flour mixture the crushed pineapple & grated carrots.
Mix a little.
Now mix in the butter & eggs.Don't over mix just to combine everything.
Pour the mixture to the prepared baking tray(ca 25X35cm).
Bake at 200C for 20 min.
Check with toothpick if comes out clean,its ready.
Cool on the wire rack.
For a filling mix soft cheese,sugar & vanilla.Cover the cake.
Decorate with pecans.

Sunday, October 30, 2011

Baked Boozy Apple Bombs

4 big apples

70 g butter,soft
50 g roasted hazelnuts
50 raisins
3 tbsp sugar
brandy for taste

For serving:
vanilla ice cream
chocolate sauce
2 passion fuits or passionfruit syrup

Crush the nuts slightly.
Mix the filling together.
Cut off the top ca 1 cm of the apples,core & scoop out some flesh.
Divide the stuffing among the apples.
Cover with foil & bake at 200C for 15 min,take foil off & bake until ready.
Serve with ice cream,chocolate sauce & passion fruits on the side.

Thursday, October 27, 2011

Cheese Crackers

ca 35 crackers

150 g flour
150 g grated cheddar cheese
150 g butter
1 egg yolk
sesame seeds for sprinkle

Mix together the flour & grated cheese.
Add butter pieces & rub everything using your fingertips until the mixture resembles breadcrumbs.
Add egg yolk & knead until you get smooth dough.
Chill ca 30 min.
Roll out the pastry onto the floured surface,you want the dough to be fairly thin.Cut ca 6 cm rounds & place onto the prepared baking sheet.
Brush with whisked egg white,sprinkle with sesame seeds.
Bake at 200C for 20 min until golden.
Cool on the wire rack.

Monday, October 24, 2011

Stuffed Cabbage Rolls in a Sour Cream Sauce

1 large head of cabbage
500 g ground pork (or ground chicken, turkey or beef)
1 cup cooked rice
1 medium onion, chopped fine
salt & pepper

For a sauce:
1 cup of water
2 tbsp flour
2-3 tbsp sour cream or yogurt

Core the center of the cabbage
Carefully place the cabbage in a large pot of boiling water.
Remove the outer leaves as they become tender being careful not tear them.
In a large bowl mix together the meat, rice,eggs,onion,salt & pepper.
Place about 1 tbsp mixture at stem end of each leaf & roll the leaf around the filling, tucking in the sides.
Secure the rolls with toothpicks or thread.
In large pot brown the rolls on all sides.
Add hot water as needed to keep rolls just covered with liquid,bring to a boil, reduce the heat, then cover and simmer ca 40 min.You can also cook it in the oven.
If you used the thread to secure your cabbage rolls,then try to remove them now before making the sauce:
Mix together all the sauce ingredients,season & pour over the cabbage rolls.Heat until sauce thickens.

Best if served with boiled potatoes or mash.

There are  many variations and recipes for stuffed cabbage,I  just described my recipe that I love the most.
The most important part of stuffed cabbage is the meat. Everyone has their own opinion about the type of meat to use & usually go with ground beef. I use pork which adds a bit more flavor & is really tender after cooking.
Though this is a very easy recipe, it takes some time to prepare & cook,but in the end, make them once & you'll be asked to make them again & again.

I also found very helpful video to show how to prepare the cabbage rolls:

Sunday, October 23, 2011

Peach & Almond Muffins

1 orange
2 peaches,cut into small pieces
handful of almond flakes
handful of goji berries
300 g flour
2 tsp baking powder
100 g sugar
2 eggs
110 ml sour cream or yogurt
110 ml milk
50 ml melted butter

Grate the orange zest into the mixing bowl,add the juice of the half orange & goji berries.
Sift the flour & baking powder into the separate large mixing bowl.Add the sugar & almond flakes,mix together.
Preheat the oven to 200C.
Grease a 12 hole muffin tin with butter & line with paper muffin cases.
In a separate bowl whisk the eggs lightly.
Measure the sour cream or yogurt & milk into the jug,add vanilla & butter,mix well.Pour in the eggs.
Pour the egg mixture onto a flour.Quickly & gently mix everything together.Don't over mix.The mixture will be slightly lumpy.
Add the orange juice & goji berries,quickly mix through.
Spoon the mixture into the muffin holes & bake for 20-25 min until golden.
Cool in the tin slightly,then lift on a wire rack to cool.
Use the another half of the Orange for a Glaze:
50 ml dusting sugar
juice of half orange
Mix together.Add more dusting sugar if needed.

Saturday, October 22, 2011

Blackcurrant Chocolate Cake

For chocolate sponge:
5 eggs
200 g sugar
vanilla extract
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder

Beat the egg whites with pinch of salt until fluffy,then gradually add the half of the sugar,still whisking until stiff.
Separately whisk the egg yolks with the rest of the sugar until pale in colour.Add the egg whites.
Mix together the flour,baking powder & cocoa powder.Sift the mixture gently into the egg mixture.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 25-30 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

370 g Blackcurrant Conserve

1-2 cups of blackcurrants,can be frozen(I added some red currants as well)
500 ml double cream
5 tbsp sugar
vanilla extract
100 ml apple juice

Whisk the cream  until until it's stiff,be careful not to over mix or it will turn into butter!
Add the sugar,vanilla & gently mix in the currants.
Filling can be done with gelatin also,if that the case,then you should use ca 4 tbsp of gelatin for this amount of cream.Follow the instructions on packet & stir in along with the berries.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in  the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in three horizontally.
Place the first slice onto the serving plate,moisten with apple juice & spread with half of the jam then top with half of the cream.
Place the second sponge on top,moisten again & spread with jam, finish with the rest of the cream.
Moisten the third slice with apple juice & lift on top.
Press the cake slightly down,until cream starts to slip out from between layers & with palette knife run around sides to get it tidy.
Cover the top & sides with ganache.Chill for at least 1 hour.
Decorate before serving.

This cake got to be my daughters birthday cake.
Deliciously moist,rich,chocolatey,light,sweet & sour.all in one:)

Friday, October 21, 2011


Its time to get in mood with all these carved pumpkins, dancing skeletons, smiling ghosts, and witches riding on brooms.
Samhain is the most important holiday of the Celtic calendar. It is the Celtic New Year.This is a good time to make new year resolutions(I make them twice in a year now:) in case i fail I still have 1.jan one left over). In addition to celebrating the year’s end (Samhain literally translates to “Summer’s End”), it is also a celebration of the beginning of Winter.
The doors are opened between the worlds & the paths are travelled by the spirits going back & forth on this night. This world & the Otherworld become equivalent to each other & no barriers exist between the dead & the living, that is, the “Veil” is at its thinnest.
Light a candle for a loved one who has passed on.
Dont forget to leave out food(champ or colcannon) for the fairies on Halloween night at home or at the nearest hawthorn or whitethorn bush (where fairies were known to live) to appease the spirits.

Roasted Pumpkin Seeds

Whilst carving your Jack O’Lantern,save the seeds. Roasted pumpkin seeds are delicious & are rich in nutritious minerals such as zinc.

Preheat the oven to 120C.

Wash the pumpkin seeds to remove all the pulp & place in a bowl. Melt a bit of butter in a pan & then pour in the seeds slowly, tossing while you go. Do not use too much butter, but just enough to lightly coat the seeds. Add salt, spread the seeds out over a baking pan & bake, turning occasionally, until crisp & lightly golden browned. Overcooking causes the nuts to toughen and lose flavor.

Irish Champ
Classic Irish recipe of mashed potato & scallions or spring onions (you can use leeks instead).

750 g-1 kg potatoes, peeled & quartered
1 cup scallions/spring onions
55-75g butter
75-100 ml milk
Salt and pepper

Simmer the potatoes in lightly salted water until cooked.
Finely chop the white part of the scallion/spring onion & roughly chop the green part. Keep to one side.
Drain the potatoes & add the butter & milk & mash until smooth & creamy.
Add the finely chopped white part of the onion and mix well.
Season well with salt and pepper. Serve with the green part of the onion sprinkled on the top.

also has a special meaning at Samhain. On Samhain, colcannon has divination properties,it contains charms -- a ring to symbolise marriage, a coin to symbolise wealth, a pea to symbolise poverty, a thimble to symbolise spinsterhood & a stick to symbolise "one who will travel far."

1kg (2 lbs) potatoes, freshly cooked and mashed
250g ( ½ lb) kale or white cabbage, just cooked, drained & finely chopped
Milk, butter, salt and black pepper

Mix potatoes & kale or cabbage together. Heat some milk with a generous knob of butter. Beat it into the potato mixture until smooth & creamy. Season well.

Did You Ever Eat Colcannon?*

Did you ever eat Colcannon
When 'twas made with thick'n'd cream
And the greens and scallions blended
Like a picture in a dream?
Did you ever scoop a hole on top
To hold the melting cake
Of clover-flavoured butter
That your mother used to make?
Did you ever eat and eat, afrain
You'd let the ring go past,
And some old married sprissman
Would get it at the last?
Gods be with the happy times
When trouble we had not
And our mother made Colcannon
In the little, three-legged pot.

Scary Shortbread Cookies:

Another Halloween treat is a Barmbrack, a rich Irish fruit bread. Again,the “charms” baked into each loaf would fortell the future of the recipiant. Placed in the barmbrack were: a pea, a stick, a piece of cloth & a ring. Whovever received in their slice the pea, would be unmarried; the stick, would be a fighter; the cloth or rag, would be poor;& the ring, would get married within the year.

Barmbrack is usually baked in a round (20 cm or 8″) cake tin with a loose base.
2 tea bags, or 3 tsp. loose tea (a strong black blend works best)
350 g mixed dried fruit (raisins, golden raisins/sultanas, currants, candied peel)
240 ml milk
1 tsp. sugar
2 tsp. dried active yeast or 25 g fresh yeast
450 g strong bread flour
1 tsp. salt
25 g brown sugar
75 g butter
1 beaten egg
1 tsp. mixed spice

Make 2 cups of strong black tea.
Soak the dried fruit in the tea for few hours or up to overnight.
Warm the milk until it is hand-hot. Stir in the teaspoon of sugar & the yeast & leave in a warm place for about 15 minutes or until it becomes frothy.
Mix the flour, salt & brown sugar in a large bowl. Rub in the butter or margarine. Add the yeast, the beaten egg & the spice. Drain any remaining liquid from the fruit, then add the fruit to the mixture. Mix well to make a smooth dough (add extra flour if the mixture is too wet).
Turn the dough onto a floured board & knead it throughly. Place it in a buttered tin, cover with a clean towel or cling film & leave in a warm place to rise for 45 – 60 minutes; the dough should have doubled in size.
Preheat the oven to 180C.
Place the tin in the oven & bake for about 30 minutes. Remove the loaf from the tin, turn it upside down & put it back in the tin or directly on the oven shelf. Bake for another 20 minutes or so. The loaf will be ready when it sounds hollow when you tap on each of the sides. Cool the loaf on a wire rack before serving.

Chocolate & Blackberry Tray Cake

2 bananas
2 dl sugar
1,5-2 dl blackberries
100-150 g chocolate,chopped
4-4,5 dl flour
2 tsp baking powder
1 tbsp cinnamon
1 dl melted butter
1 egg
juice of half lemon
1 lemon,grated rind
1 orange,grated rind

Mash the bananas & whisk with sugar,lemon juice & rind of lemon & orange.
Mix together the flour,baking powder,cinnamon & chopped chocolate.
Add the banana mix,egg & melted butter.
Gently mix in the blackberries & zest of lemon & orange.
Butter the 25x35cm baking tray.Line with baking paper.
Preheat the oven 200C.
Bake the cake ca 50 min,or until its ready..
Can be covered with icing:
170 g soft cheese
1 dl icing sugar
2 tbsp lemon juice

Thursday, October 20, 2011

Basil & Cheese Rolls

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water

For the filling:
handful of basil leaves,
100 g cheddar cheese,grated
2-tbsp mayonnaise or 1 tbsp olive oil

Make dough:
If using dry yeast then follow the instructions on the package.
If using fresh yeast:
Boil half of the water & pour it over the butter,mix until completely melted.
Add the rest of the cold water,you should get lukewarm mixture.
Add flour & salt.
Melt the yeast with sugar & mix everything together.
Knead for 5 min or until dough starts to come off the hands & bowl. Sprinkle over little flour & leave to stand in warm place,covered with cling film or clean towel for 30-40 min or until its doubled in size.
Roll the dough out on the floured surface into the 30x30 cm square.
Spread over some mayonnaise or olive oil.
Cover evenly with grated cheese,sprinkle over the chopped basil.
Roll it up into a big sausage.Cut into ca 12 pieces.
Place the buns onto the prepared baking tray,cut side down.
Cover with clean towel & leave to rise for 30-40 min.
Brush with egg & ,sprinkle with sesame seeds.
Bake at 200C for 20-25 min or until lovely & golden.

Wednesday, October 19, 2011

Layered Chicken & Vegetable Salad

4 eggs,hard boiled
3-4 potatoes,cooked
2 carrots,cooked
cup of corn,can be from frozen
100 g pineapple pieces in juice
200 g cheese,grated
2-3 chicken fillets,cut into strips or pieces
cup of mayonnaise
handful of pecans

Fry the chicken on the pan with butter or olive oil,season with salt & chilli or paprika.
Grate the potatoes with big grater & place on to the bottom of the serving dish.
Now grate the carrots with big grater & lift onto the potatoes.
Spread some of the mayonnaise thinly over the first layer.
For the second layer scatter the cheese over the vegetables & cover with some mayonnaise.
Now lift in the pineapple pieces & crumbled egg yolks.Cover with mayonnaise.
Next layer will be corn & chicken pieces,spread with mayonnaise.
For the last layer slice the egg whites finely & scatter over the salad.
Decorate with walnuts or pecans & with some greens,like parsley or chives.

Tuesday, October 11, 2011

Chicken Nuggets & Cold Curry Sauce

600-800 g chicken fillets,slice
0,5 cups of milk
1 cup flour
2 eggs
0,5 tsp salt

Mix the batter ingredients together.
Heat the generous amount of oil on the frying pan.Use the heaviest pan you have for this (cast iron is perfect) as you want something that will hold the heat.

Toss the pieces of chicken in the batter and then lift them into the oil.
Make sure that each piece is completely covered in batter.Don't crowd the pan as this will drop the oil temperature & you will get greasy chicken.
Fry the chicken nuggets turning them occasionally, until they are golden brown all over and crispy.Drain on the paper towels.

For the Curry Sauce:

1 dl sour cream or natural yogurt
0,5 dl mayonnaise
0,5-1 tsp curry powder
1 tsp sugar
1 tsp salt
Mix it all together.

Serve everything on rice or just snack away dipping nuggets into the sauce.

Thursday, October 6, 2011

Oven Baked Sausages & Tomatoes

1 onion,sliced
5-6 garlic gloves
600 g cherry tomatoes
handful of basil leaves,thorn
olive oil or butter

In the roasting tin toss everything together & season.
Bake at 200C 20-25 min or until ready.
Serve with mashed potatoes...

Friday, September 2, 2011

Pear & Blackberry Crumbles

4 pears,core & cut into ca 1 cm cubes
100 g sugar
250 g blackberries
1 lemon,juice
200 g flour
100 g butter
100 g almond flakes
100 g sugar
1 lemon,rind,grated
1 orange rind,grated

Preheat the oven 200C .
Place the pears & blackberries into the buttered small ramekins or 1 large baking dish.
Sprinkle with lemon juice & scatter sugar all over.
Bake in the oven for 15-20 min.

Rub together the flour,sugar & butter using your fingertips until resembles breadcrumbs.Mix in the almond flakes.
Spoon the crumble over the fruit.
Bake for 20-25 min for ramekins or 40 min for big dish,until nice golden on top.
Serve hot with vanilla ice cream.

Another adventure in the mountains,at times it felt like we have to keep the head down..

Inviting little thing..

Just about to get ready for picking,cant wait!

I don't think they see people around there too often,so they took one good look at us.

Wednesday, August 31, 2011

Toffee Crumble Cheesecake With Attitude

There is a lot going on this cake,but really easy to make...
With given ingredients you will get one bold ca 20x30 cm size tray cake.For more regular size just halve the amounts.
Here it goes:

For toffee:
300 ml fresh cream
300 ml sugar
4 tbsp butter
2 tsp vanilla sugar

Cheesecake base & crumbs:
500 g flour
200 g butter
200 g sugar
1 big egg
1 tbsp baking powder

1 kg soft cheese
5 eggs
175 g sugar
2 tbsp corn flour
vanilla extract

100 g pecans,roughly chopped
2 very ripe peaches,cut into small pieces

Start with making the toffee:
Simmer sugar & fresh cream on low heat until thickens & turns light brown.
Take off the heat,stir in the butter & vanilla for taste.
Set aside.
For the base:
Rub the butter & flour together using just your fingertips until mixture resembles breadcrumbs.Mix in the sugar.
Take out 4 dl of crumbs,set aside for the cake topping.
Now mix to the rest of the crumbs the baking powder & egg.
Pour the base crumbs onto the baking tray,which is covered with baking paper. Press it down with hand until evenly over the tray.No need to turn it into the dough at first at all.
Bake at  180 C for 10-15 min until it starts to turn golden on top.
At the same time prepare the filling :
Whisk together the soft cheese,eggs & sugar.Add the corn flour through the sieve & vanilla extract.
Mix it all until even.
Spread the toffee over the cake base.
Scatter pecans over the toffee,press them in slightly.
Pour the filling over the base.
Sprinkle the pieces of peaches onto the filling.
Top it with 4 dl of crumbs.
Bake at the 180C for 40-60 min.
Let it cool in the tray for 1 h.

Thursday, August 25, 2011

Big Blueberry Crumble Pie

750 ml flour
300 ml sugar
pinch of salt
350 g butter,cold
2 lemons,grated rind
4 eggs
300 ml sugar
250 ml sour cream
200 ml flour
pinch of salt
ca 600-800 g blueberries

Preheat the oven to 200 C.
Mix together sugar & lemon rind,set aside.
Use a knife or your fingertips to mix together the cold butter,pinch of salt & flour until they resemble breadcrumbs.
Mix in the sugar & lemon rind mixture.
Butter the big baking tin(ca 20-30cm ) & line with baking paper.
Take 400 ml of the crumbs for the topping & pour the rest of the crumbs over the baking pan.Press it together a bit with hand.
Bake for 10-15 min,cool until you make the filling:

Beat together the eggs,sugar,sour cream,flour & pinch of salt .
Gently stir in the berries.
Pour the filling over the base .
Sprinkle the rest of the crumbs on top .
Bake 40-45 min until golden & crisp.
Let it cool in the baking pan before serving for at least a hour.

We actually picked our own berries in the forest.They are maybe not as big & juicy like in the shop but the pie turned out beautiful.For kids it was unforgettable experience & they got very,very blue faces from the blueberries:))!

& look at these babies!I nearly passed out when we found them! Saffron milk-cap, it doesnt get any better for me!Delicious treat after day out!

You can stuff them & bake them, use them in sauces. Or maybe let them to speak for themselves; sizzling away in butter & breadcrumbs.

or dip slices of Safron Milkcap in beaten egg, roll in breadcrumbs, fry in butter & onion.

or for Pasta Sauce: Brown garlic with fried mushrooms in butter or olive oil, thyme, add  orange juice, lower heat & simmer. Pour over the pasta.

See also:
Penny Bun Sauce

Monday, August 22, 2011

Chocolate & Coffee Mousse

100 g good quality dark chocolate
2 eggs + 1 tbsp sugar
4 egg whites + pinch of salt + 2 tbsp sugar
1-2 tbsp extremely strong coffee
drop of vanilla extract
25 g of nuts,crushed

Melt the chocolate,cool slightly.
Whisk together the whole eggs & sugar until pale then whisk in the coffee.
Now stir in the chocolate.
Whisk the egg whites with pinch of salt until soft peaks form,whisk in the sugar,then fold through the chocolate mixture until evenly combined.
Spoon into the ramekins or cups & chill for at least 1 h.
Serve with chopped nuts.

One of my favorite reads last year.

Saturday, August 20, 2011

Salami & Cucumber Muffins

150 g salami cut into small cubes
250-300 g white flour (you can mix it with wholemeal)
1 tbsp baking powder
1 tsp salt
150 ml milk
100 ml sour cream or yogurt
1 small onion,grated
4 tbsp melted butter or olive oil
2 eggs
150 cucumber,grated
1 tbsp dill,chopped,fresh
handful of pumpkin seeds for sprinkle

Preheat the oven to 200C.
Combine all dry ingredients.
In a separate bowl mix together milk,eggs,dill.
Grate  the onion & cucumber.
Mix everything  together very gently,take care not to overwork it!
Butter the muffin pan,place muffin papers.
Spoon the dough in & sprinkle the seeds on top.
Bake 20-30 min,until muffins are golden brown on top.Test if inserted  toothpick comes out clean.
Let muffins cool in the pan for 5 mins,then on the wire rack.
As the school is just around the corner,its perfect for kids lunch boxes.

Friday, August 19, 2011

Rhubarb & Raspberry Crumble Cake

200 g sour cream
250 g butter,cut into pieces
3 cups of flour
500 g rhubarb,peel & slice
100 g sugar
100 g raspberries,can be from frozen

Place the sour cream,flour & butter into the big bowl & work with your fingertips until big crumbs form.
Place 2/3 of the crumbs onto the big baking tray,lined with baking paper.Press it evenly down.
Arrange the rhubarbs & raspberries over.
Scatter ca 75 g sugar(really depends of how sweet you like it)over the rhubarbs.
Now spoon the rest of the crumb mixture over the rhubarbs.Scatter some more sugar over.
Bake at 200C ca 30 min until ready.
Serve warm with vanilla ice cream..

Tuesday, August 16, 2011

Pears Helene with Raspberry Sauce

Vanilla ice cream
Raspberry Sauce from fresh raspberries & sugar

4 pears,peel,core,leave stalk on
250 g water
250 g sugar
vanilla extract
Boil the sugar & water until sugar dissolves,add vanilla extract to taste.
Place the pears into the syrup & boil ca 20 min until soft.
Lift the pears on to the plate to cool.

Chocolate Sauce:
100 g cocoa powder
200 g water
400 g sugar
pinch of salt
vanilla extract
100 g chocolate,chopped
Mix cocoa powder,sugar & water.Bring to boil for a few minutes,sprinkle in pinch of salt & vanilla extract for taste.Remove from the heat,add chopped chocolate,stir until completely smooth.
This sauce will store in the refrigerator for couple of weeks in the airtight jar.You can use it for different desserts & drinks,great to have.

Put onto the bottom of the each serving glass 2-3 tbsp chocolate syrup,you can add some brandy for a perfect kick.
On top of the syrup lift 1-2 scoops of vanilla ice cream.
Arrange the halved pears cut side down over the ice cream.
Spoon the raspberry sauce over.
Maybe some toasted almond flakes too(now im really pushing it:))

Swede & Carrot Salad with Raisins

1 big swede
3 carrots
1 orange
140 g raisins
1 tbsp sugar

Grate your carrots & swede with bigger grater.
Add raisins & juice of orange.
Mix in the sugar.

Monday, August 15, 2011

Penny Bun Sauce from the Hellfire Club

Penny Bun Bolete

ca 300 g fresh penny buns,clean & slice
1 onion,chop
30 g butter
1-2 tbsp flour
500 ml milk

Brown the mushrooms in butter.
Add onion,saute until soft.
Season with salt & pepper.
Mix the flour with cold milk,pour over the mushrooms,bring to boil,season if needed.
Boil gently until sauce is thickened.
Sprinkle over some chopped parsley.
Serve with boiled potatoes.

Cursed Hellfire building in Dublin Mountains, with a spectacular views over the city!We love to go for a walks there,forests around are full of blackberries &  some utterly delicious mushrooms!
Goes down well with



Friday, August 12, 2011

Pasta & Cauliflower Cheese Bake

300 g pasta
1 big cauliflower
100 -200 g smoked streaky rashers or cabanossi sausages
1 onion
500 ml milk
1-2 tbsp flour
50 -100 g cheese
1-2 tbsp breadcrumbs
0,5 tsp rose pepper,freshly crushed

Boil pasta in salted water until al dente.Drain.
Bring the cauliflower florets to boil in salted water for about 5 min or less if you like it al dente,drain.
At the same time fry chopped onion & sliced rashers or sausages with butter.
Make the sauce:
At first heat the flour on the pan,cool.Mix it with little milk.Pour the flour mix through the sieve to the rest of the milk,stir.Bring the sauce to boil,season with salt & pepper.Add grated cheese.Stir until sauce is looking lovely smooth,season if you need to.
Mix together cauliflower & pasta,place it into the shallow baking dish.
Pour the sauce all over,sprinkle with breadcrumbs.
Bake in the preheated oven at 180C for 30-40 min.
Best served with boiled beetroot or dill pickles..

My 5y son is terrified of broccoli,so he eats cauliflower with caution as well.This meal went down well & he asked for more,so it was the good sign.
Once he said,being very disappointed,"why they even  sell the broccoli in the shops if they know that kids don't like it & everybody has kids!"

Saturday, August 6, 2011

Quick Millet Pilaf

1 cup of millet
2 cups of water
1 tsp salt
30 g butter
1 onion,chopped
0,5 cup of fresh or frozen peas
100 g chorizo,sliced
2 tomatoes,cut into smaller pieces as you like
spring onions,chopped

Heat the butter in a saucepan and add the onion. Saute until tender but not brown.
Add the washed & drained millet and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes or until done.
Add peas & chorizo,heat it all through,season if needed.
Serve with tomatoes & spring onions.

Wednesday, August 3, 2011

Pineapple Upside Down Cake

1 small pineapple,cut rounds,core out
75 g sugar
25 g butter
170 g flour
2 eggs
150 ml milk
55 g sugar
1-2 passion fruits
handful of raspberries
Place the butter onto the hot pan,let it melt.
Scatter sugar over.
Place pineapple rounds on top.
Add raspberries.
Heat it all gently until slightly caramelized.

At the same time whisk eggs,sugar,flour,milk together.
Stir in the passion fruit pulp.
Pour the mixture on pineapple & transfer into the oven.
Bake at 20-30 min in the preheated oven at 220C,until golden & springy on top.
Remove from the oven & turn onto plate.
Serve with whipped cream or vanilla ice cream.

Tuesday, August 2, 2011

Easy Vegetable Curry

2 onions,chopped
3 garlic gloves,crush
3 carrots,slice
ginger,about 1,5-2 cm piece,grated
1 green pepper,finely sliced,or cut into pieces
200 g green beans
1 small cauliflower,separate the little florets
4 tomatoes,cut into smaller pieces
200 ml  yogurt or fresh cream
1 vegetable or chicken stock cube
1-2 tbsp curry powder
1kg potatoes,boiled,cooled,cut into ca 2 cm cubes

Fry onions & garlic in butter.
Add ginger.
Add carrots,get them browned.
Bring on the pepper,beans & cauliflower.Add about half cup of  water & the stock cube,heat everything through until soft.I love everything al dente,to feel little crunch,so it takes only few minutes for me.
Now sprinkle in the curry powder,mix everything through,add tomatoes & yogurt or fresh cream.Let it gently boil until done.
At the same time fry the potatoes on the separate pan with generous amount of butter until nice & crisp.Mix potatoes with curry.
Ready to serve.
Instead of potatoes goes very well  rice.

Baked Haddock with Onion,Tomatoes & Dill Potatoes

~ 4 haddock fillets
100 ml sour cream
1-2 tbsp chopped dill,chives
50 g grated cheese,cheddar
1 onion,sliced
2 tomatoes,sliced

Place the haddock fillets onto the baking dish.
Mix together sour cream,herbs & grated cheese.Spread it over the fish fillets.
Arrange sliced onions & tomatoes on top.Season with salt & pepper.
Bake in the preheated oven at 220C for 30 min or until ready.

Serve with Dill Potatoes:
1-2 kg potatoes,new potatoes are perfect!
handful of dill
Boil potatoes along with springs of dill.

I just love it,then fresher the potatoes are then more delicious its gonna be..with butter..

Monday, August 1, 2011

Raspberry & Passion Fruit Cheesecake Dessert

100 g shortbread biscuits
200 g condensed milk
250 g mascarpone cheese
1 lemon,juice
200 g raspberries
1 passion fruit

Press the biscuits on to the bottom of the serving glasses.
Beat together the condensed milk & cheese until smooth.Add lemon juice.
Spread half of the cream onto the biscuits.
Spoon over the raspberries & top with the remaining cream.
Decorate with some raspberries & passion fruit pulp.
Chill before serving.

Chicken & Pasta Salad

300 g pasta
1 onion,chopped
1 red pepper,cut into fine strips or small cubes
100 g sweetcorn
150 g sour cream
300 g grilled chicken
3 tomatoes,cut into small pieces

Cook the pasta until al dente.
Mix everything together,season.

Because its really cold & rainy here,I made it as a warm salad.
Fried onion with butter until soft,added chicken strips,pasta & corn.
Placed it all into the bigger bowl,added the rest of the ingredients,served it warm..
You can use smoked chicken instead & add some green grapes also.

Thursday, July 28, 2011

White Chocolate & Raspberry Sundae with Meringues

200 ml fresh cream
200 g white chocolate
juice of the half lemon
vanilla ice cream
100 g meringues
~400 g raspberries

Bring the cream to boil,take off the heat & add the chopped chocolate,let stand for 1 minute and then stir until completely smooth.Squeeze in the lemon juice.
Warm vanilla ice cream in its container until just easy to scoop.
Fill 4 sundae dishes with two of ice cream scoops.
Scatter raspberries onto the ice cream & meringues on top.
Drizzle white-chocolate sauce over sundaes and garnish with raspberries.


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