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.


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