Quick & Easy Fish Sauce

2-3 white fish fillet,remove any small bones left behind
1 onion,chopped
1-2 tbsp flour
1 cup of milk
salt,pepper
dill

Fry the fish on the pan with butter & onion until golden.
Mix the flour & cold milk,pour over the fish,season & boil for few minutes until ready.
Sprinkle over some fresh chopped dill.
Serve with boiled potatoes..

Fruit Jelly Sweets Cheesecake



Its gonna be chocolatey,light & moist with different fruit flavours popping out in your mouth as you go along...

2 x Sponge cakes:

5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
1-2 tbsp cocoa powder
Whisk egg whites with pinch of salt until soft peaks form.
Add 1/3 sugar & whisk until glossy & thick.
Whisk egg yolks in a separate bowl with rest of the sugar until pale yellow,add gently to the egg whites.

Sieve the flour,baking powder & cocoa powder into the egg mixture.

Line the 23 cm baking tin with baking paper & pour half of the cake mixture over the bottom.
Bake at 220C for 12-15 min or until ready.
Repeat same with another half of the sponge mixture.Cool.

Filling:
500 g soft cheese
75 g dusting sugar
1/2 tsp vanilla essence
1 orange,grated rind & juice
50 g dark chocolate,grated
250 g fruit jelly sweets,cut into pieces ,softest you can find,they will partly dissolve into the cheese,giving lovely flavours to it..

200 ml orange juice for moistening the cake
cocoa poder for dusting

Line the 23 cm cake tin with cling film.
Mix soft cheese,dusting sugar,vanilla essence,orange peel &-juice.
Add grated chocolate & chopped fruit jellies.
Place one spongecake on to the bottom of the cake tin,moisten with orange juice.
Spoon the cheese mixture over.
Cover with second moistened sponge.
Place the cake into the fridge for 24 h,covered with cling film.

Lift the cake onto the serving plate,dust with cocoa powder.

Toffee & Roasted Hazelnut Cake

This cake is a real treat! Full of flavours & surprises!it takes some time to make it but is not very difficult at all,just read the recipe through before making it,so you  have your vision about how its gonna work out:)

Shortbread Base:
200 g flour
130 g butter
60 g sugar
100 g hazelnuts,whole
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Roast the nuts on the frying pan or in the oven & press them over the cake base.
Bake at 200C for 10-15 min.

2 x Sponge Cakes:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
1-2 tbsp cocoa powder
Whisk the egg whites with pinch of salt until fluffy,then add gradually 1/3 of sugar,still whisking until it holds the shape.
Whisk the egg yolks with the rest of the 2/3 sugar,until pale yellow.Fold it gently into the egg whites.
Bit by bit add to the eggs the sieved flour & baking powder.
Add the cocoa powder into the half of the mixture,so you get one light & one dark base.
Bake  at 200C for 15-20 min.

Cream:
4-5 dl fresh cream
3 tbsp sugar
vanilla
3-4 gelatin leaves
150 dl milk
Whip the cream with sugar,add vanilla.
Place the gelatin leaves into the cold water  for 5-10 min.
Squeeze out the water & put them into the hot boiled milk to dissolve.
Cool slightly before adding it to the whipped cream.

Toffee:
200 ml fresh cream
200 ml sugar
3 tsp butter
1,5 tsp vanilla sugar
Mix together the cream & sugar.
Let it simmer on the low heat until thickens.Check if toffee is ready by dropping it with spoon onto the cold plate.
Take off the heat,add butter & vanilla,cool a bit.

Filling:
3-4 bananas + juice of the half lemon,mashed with fork
~ 400 g canned peaches,drained,leave the juice for moisturising the cake bases
100 ml raspberry jam

Topping:
100 g roasted hazelnuts,chopped

Bringing it together:
1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Make the toffee.
4.Place the shortbread base on to the serving plate..
5.Cover it with half of the toffee.
6.Spoon over some cream.
7.Arrange the drained peaches on to the cream.
8.Moisten the chocolate base with some peach juice,lift it on to the cake.
9.Cover with raspberry jam.
10.Again,spread over some cream
11.Spoon over the cream the banana filling.
12.Moisten the light sponge,lift onto the cake.
13.Cover the sponge with the rest of the toffee.You can melt again the toffee on the low heat if you need to.
14.Sprinkle over the toffee chopped hazelnuts.
15.Cover the sides of the cake with the rest of the cream.
16.Let it set in the cool place for few hours before serving.

Plum Cake

125 g butter
200 g flour
1/2 tsp baking powder
1 egg
4 tbsp sugar
Topping:
500 g plums,halved
150 g flour
75 g butter
75 g sugar
75 g nuts

Cream the butter & sugar,add egg.
Gradually mix in the flour & baking powder.
Press the pastry over the bottom & sides of the tart case (24 cm) & pre bake at 200C for 5 min.
Arrange the plums onto the cake,cut side down.Sprinkle over some sugar.
Work together the butter,sugar & flour using your finger tips to the texture of breadcrumbs.Scatter it over the plums.Top with nuts.
Bake at 200C for 20 min or until plums are cooked & golden on top.

How To Sprout Lentils

Lentils sprouts are fabulous mixed into salads, sandwiches & on crackers. They taste absolutely yummy with fresh lettuce and tomatoes!& mayonnaise..
If you dont want it to be too healthy,then spread loads of real butter on to the home baked,still oven-warm rye bread & eat with your sprouts!

1/2 cup lentils (I use brown lentils)
2 cups water

Place lentils into the 1l jar & cover with 2 cups of water.
Cover the top of the jar with cheesecloth & secure with a rubber band or just make loads of holes into the jar's lid .
Let sit in water overnight (12 hours).
The next day drain off water.
Rinse and drain daily and keep out of sunlight.
On the third day you will have sprouts ready to eat!
Keep in fridge.

Watch videos about sprouting here

Russian Potato Salad

6-8 medium potatoes, boiled
2-3 eggs, hard-boiled
1 cup green peas, canned,drained
2 carrots,boiled
4 dill pickles, finely chopped
1 onion
300 g frankfurters,sliced
1 green apple
For dressing:
100 ml mayonnaise (or more according to taste)
~ 300 ml sour cream
salt  to taste

Peel the potatoes,carrots & eggs,cut into cubes.
Peel & chop very finely the onion.
Core the apple & cut into the small cubes.
Mix in peas,frankfurters & pickles.
Mix it all together.

Add the dressing,toss gently.