Wednesday, February 23, 2011

Chocolate & Passion Fruit Roulade with Bananas




175g dark chocolate
5 eggs
125 g sugar
4 passion fruits,halved & scooped out
200 ml fresh cream
2 bananas

Preheat the oven 180C.
Grease & line a swiss roll tin with greaseproof paper,then grease the paper.
Melt the chocolate in the small bowl.How to melt chocolate
Beat together the egg yolks & sugar until pale yellow.
Fold in the melted chocolate.
Whisk the egg whites with pinch of salt until peaking but not stiff.
Fold about quarter of the egg whites into the chocolate mixture to lighten it,then fold in the rest.
Spread the mixture over the tin.
Bake in the oven about 20 min,then invert the roulade on to a sheet of the greaseproof paper sprinkled with caster sugar & peel away the the lining paper.Cover & cool.
Spread the whipped cream over the roulade.Cover with banana slices & spoon over the passion fruit pulp.
Roll up the roulade,using the paper.
Serve with raspberry coulis.
I must say,i so adore passion fruits...

Tuesday, February 22, 2011

Minced Meat Schnitzels

500 g mince
1 onion,grated
55 g breadcrumbs
1 egg
25 g fresh parsley,chopped finely
1,5 tsp salt
o,5 tsp ground black pepper

For breading:
1 cup of breadcrumbs
1 egg
50-100 ml milk

Put the mince,grated onion,egg,breadcrumbs & parsley into a bowl,season with salt & pepper.Mix well.
Shape ca 1-1,5 cm thick oval steaks.
Put egg & milk into one bowl,whisk it through.
Put breadcrumbs into another bowl.
Turn each steak at first in the egg & milk mixture then in the breadcrumbs.
Place them onto the plate & chill for 20 min.
Heat the oil in the pan & fry the steaks from both sides until golden brown.
Serve with boiled vegetables & white sauce:
2 tbsp flour
500 ml water
1 onion,chopped
150 ml sour cream
salt,pepper
Fry the onions in the butter.
Mix flour with cold water until dissolved & pour over the onions,add sour cream.
Bring it to the boil for a few minutes until sauce thickens,stirring & season.

Monday, February 21, 2011

Apple & Nut Bread

Makes 1 very big loaf

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
2 tbsp sugar
30 g butter
250 ml water
100 ml sour cream

Filling:
3 apples
handful of raisins
handful of pecans
juice of half lemon
50-100 g sugar
cinnamon

melted butter for brushing
egg,beaten for eggwash

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,sour cream.
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 40 min or until its doubled in size.
For the filling cut the apples into the small pieces.Sprinkle with lemon juice & sugar.Add raisins & chopped nuts.
Roll out the dough on floured surface 40x40 cm.
Brush with melted butter.Scatter over some sugar & cinnamon.
Place the filling all over & roll it up.Pinch together all loose ends & lift the roll onto the prepared baking tray.
Cover it with clean towel & leave for 30 min in warm place.
Brush with egg & bake at 200C for ca 40-50 min.

Frankfurter Buns

400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
100 ml sour cream

Frankfurters for 16 buns
100 g grated cheese
50 g butter

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,sour cream.
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 40 min or until its doubled in size.
On a lightly floured surface,roll out the dough to form two 30cm rounds.Brush them with butter & sprinkle grated cheese over.
Cut both circles into 8 wedges.

Place a frankfurter on to each of the dough wedges.Carefully roll up each wedge,starting from the wide end.
Place buns on to the baking tray lined with baking paper.Cover with clean towel & let them rise for 30 min.
Brush with beaten egg.
Bake in a preheated oven 225C for 10-15 min.

Cabanossi Pasta

500 g pasta
150 g cabanossi
2-3 tomatoes
1 onion
chopped parsley
salt,pepper
Cook pasta in salted water until al dente.
Fry chopped cabanossi & onion with butter.Add tomatoes,season.
When pasta is ready,mix it with sausage mixture & sprinkle over some chopped parsley.
Serve with mayonnaise.

Sunday, February 20, 2011

Banoffee Pie


Bottom:
300 g double chocolate chip cookies
100 g butter
50 g whole hazelnuts
Filling:
100 g butter
100 g sugar
375 caramel condensed milk
Topping:
4 very ripe medium bananas,sliced
juice of half lemon
300 ml fresh cream
1 tbsp dusting sugar
vanilla extract
50 g grated dark chocolate

Melt the butter.
Roast the hazelnuts on hot pan,clean.
Crush the cookies.
Mix it all together & cover the bottom of the 23 cm spring form cake tin,greased & lined with baking paper.
Chill until you make the caramel cream:
Heat the sugar & butter until sugar is completely dissolved & starts to change the colour.Add carefully the caramel,bring it to boil for a minute,then take off the heat.
Pour the caramel sauce over the cake base & let it chill again at least 1 h.
Sprinkle the lemon juice over the sliced bananas.
Whip the cream & add half of the bananas.
Lift the cream on to the cake.
Decorate with rest of the bananas,cover with grated chocolate.
If you can resist,let it chill for another hour before you remove the cake from the baking tin & serving it..

Lentil Soup with Cabanossi


100 g cabanossi,sliced
1 large onion,chopped
3 carrots,cut into pieces
3 garlic cloves,crushed
2 tbsp tomato puree
1,5 cups green lentils
0,5 tsp thyme
500 ml chicken stock
salt,pepper

Fry the cabanossi & onions in the butter in a big saucepan.
Add carrots,after few minutes crushed garlic & tomato puree.
Stir in the lentils & thyme.
Pour over vegetables the chicken stock.You can make it with 2 chicken stock cubes & 500 ml water.
Boil on low heat for 40 min,add water if needed & season.

Thursday, February 17, 2011

Simple Fish Soup


5 potatoes
2-3 carrots
1 small swede
300 g white flaked fish(can be frozen)
1-2 onions,chopped
10 black peppercorns
salt
1 vegetable stock cube
dill,chopped
spring onions,chopped

Cut vegetables into small pieces.
Bring 1 l of water to boil & add carrots,swede,stock cube,peppercorns & salt for taste.Boil for a few minutes,then add potatoes.
Fry onions & fish in the butter with dill.Season.
Add to the soup & boil gently until everything is ready.
Sprinkle over some chopped spring onions or chives.
Serve with sour cream or yogurt.

Sesame Buns


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

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,sour cream.
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 40 min or until its doubled in size.
Form little buns,place them onto the prepared baking tray & leave to rise under the clean towel for about 30 min.
Brush buns with egg,sprinkle sesame seeds over & bake at 250 C for 12-15 min,or until deliciously golden.

Egg & Bacon Buns




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:
200 g smoked streaky bacon,cut into pieces
1 big onion,chopped
4 boiled eggs
Mayonnaise
Fry the bacon with onions.
Mix in the chopped boiled eggs.
Season.

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 40 min or until its doubled in size.
Roll the dough out on the floured surface into the 40x40 cm square.
Spread over some mayonnaise.
Cover evenly with filling.
Roll it up into a big sausage.Cut into 8 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 & bake at 200C for 20-25 min or until lovely & golden .

Wednesday, February 16, 2011

Wrapped Buns


400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tsp sugar
30 g butter
250 ml water
Smoked streaky bacon for each bun

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 the place,covered with cling film or clean towel for 40 min or until its doubled in size.
Roll the dough out on the floured surface into the 40 cm long sausage.
Cut into 8 pieces,form the balls.Cover with clean towel & let them rise  for 15 min.
Wrap the bacon around loosely,secure with toothpick & place onto the prepared baking tray.
Let them rise again for 15 min.Brush with beaten egg.
Bake in the oven at 200C for 20-25 min or until ready.

Watch how to bake bread from here

Tuesday, February 15, 2011

Meatballs With Peas


Meatballs:
500 g mince
1 grated onion
55 g breadcrumbs
1 egg,beaten
25 g parsley,chopped
salt,pepper

Tomato Sauce:
5 big garlic cloves,crushed
1 onion,chopped
2 peppers,chopped
2-3 tomatoes,chopped
400 g good canned chopped tomatoes
salt,black pepper,chilli pepper

Also 2 big onions,sliced(optional)
200 g frozen petit pois peas

Mix all meatballs ingredients,season.
Shape walnut sized balls & chill 20 min.

Make the tomato sauce:
Fry garlic,onion & peppers in the butter until soft but not browned.
Add tomatoes & -juices,season.
Simmer until you fry the meatballs.
When meatballs are all nicely browned all over,lift them out onto the plate.
Fry sliced onions about 5 min,return the meatballs onto the frying pan.
Stir the tomato sauce into the frying pan & bring to the boil,reduce the heat & simmer for 15-20 min.
Add the peas,continue simmering for 5-10 min until peas are tender.
Serve on mashed potatoes or with spaghetti.
Scatter over some extra chopped parsley.

Simple Apple Cake


5 eggs
150 g sugar
100 g flour
3 Bramley Apples
1tbsp cinnamon
2 tbsp sugar

Preheat the oven 200C.
Line the 30x40 cm baking tin with baking paper.
Peel & chop apples into quite small pieces,mix with sugar & cinnamon.
Whisk the egg yolks with sugar until pale yellow.
Whisk the egg whites with pinch of salt separately until stiff.
Mix 1/3 of egg whites egg yolks,add flour.
Gradually add the rest of the egg whites.
Pour the mixture into the baking tin & scatter apples all over. They will sink in while baking.
Bake 25-30 min.
Scatter over some dusting sugar.
Serve with vanilla ice cream

Monday, February 14, 2011

Malteser Cake

1 Base:
100 g butter
0,5 dl sugar
2 dl flour
0,5 tsp vanilla essence
1 egg yolk

2 Base:
3 eggs
1 dl sugar
3 tbsp warm water
2 tbsp cocoa powder
80 g chopped pecans
3 tbsp cornflour

Between:
300 ml Blackcurrant Jam

Top:
500 g cream cheese
75 g dusting sugar
0,5 tsp vanilla essence
Grated rind & juice of 1 small orange
50 g dark chocolate,grated
12 g gelatin powder
100 ml hot water

Maltesers

Heat the oven 200 C.
Rub the butter,sugar & flour with your fingertips until the mixture resembles breadcrumbs.
Add egg yolk & vanilla essence,work to a smooth dough.
Roll the pastry out on a floured surface & use to line a 23 cm tart tin,lined with baking paper.
Brick the bottom with fork.
Bake for 15-20 min until golden.
Cool on wire rack.

For making the second base,separate the eggs.
Whisk the egg yolks with sugar & warm water until creamy.
Mix together cocoa powder,cornflour & chopped walnuts.
Whisk the egg whites until stiff.
Mix together egg yolks & nut mixture.
Gradually stir in the egg whites.
Pour the mixture into the 23 cm round baking tin,lined with baking paper.
Bake 20 min or until ready.
Cool on wire rack.

Now make the cream for the top.
Mix together cream cheese & dusting sugar,then add the orange rind & -juice & vanilla essence.
Beat until smooth,then stir in the chocolate.
Pour 100 ml of boiling water into the cup.Sprinkle the gelatin over,stir it around until completely melted.
Add the melted gelatin into the cream,stirring all the time until well combined.

Place the first cake base on to the serving plate.Spread over the blackcurrant jam.
Put the second cake base on top.
Spoon the cream over the cake.Decorate with as many Maltesers as you like.
Let it chill for few hours before serving.

Sunday, February 13, 2011

Tropical Puff Tart


500 g puff pastry
250 ml fresh cream
vanilla extract
50 g icing sugar
2 kiwi fruits
2 clementines
2 bananas
Plum sauce: 
4 plums
50 g sugar 


Thaw pastry sheet at room temperature for 30 min.
Roll out on lightly floured surface 30x40 cm & place on the prepared baking sheet.Brush edges with little water & fold over 2 cm on all sides & press firmly to form trim.Prick pastry thoroughly with fork.
Preheat the oven & bake & cool the pastry according to package instructions.Cool on wire rack.
Whip the cream with icing sugar,add vanilla extract.
Slice all fruits.
Spoon the cream over the cooled pastry.
Arrange fruits on top.
Serve with plum sauce:
Cover chopped plums with water & boil until softened.Sieve.
Add sugar & heat through until sugar is dissolved.
Cool.
You can also glaze with orange marmalade instead.

SD6JMAS57MPB

Wednesday, February 9, 2011

White Chocolate & Passion Fruit Souffle


90 g white chocolate,melted Watch How to Melt Chocolate
4 eggs
pinch of salt
Juice of half lemon
4 tbsp sugar
1 passion fruit

Preheat the oven to 190C.Place the baking tray into the oven to warm up.
Butter 4 ramekins.Dust with sugar & cocoa powder.Shake out any excess.
Melt the chocolate,set aside.
Beat the egg whites with pinch of salt until soft peaks form.Gradually add 2 tbsp sugar,still whisking,until thick & glossy.Add lemon juice.
Whisk the egg yolks with 2 tbsp sugar until pale yellow.Stir in the chocolate & passion fruit pulp.
Fold in 1/4 of the egg whites,to loosen it up,then turn in rest of the egg whites.
Spoon the mixture into the prepared ramekins,run your finger around the edges,lift them onto the baking tray.
Bake 12 min or until well risen & golden on top.
Dust with dusting sugar.Serve immediately with raspberry-,strawberry- or cherry coulis.

Watch How to Make Souffle

Tuesday, February 8, 2011

Pear,Banana & Passion Fruit Upside Down Chocolate Cake


1 banana,sliced
2 passion fruits,juice
3 small pears,sliced,seeds out
100 g butter,softened
100 g sugar
2 eggs
75 ml milk
75 g flour
50 g dark chocolate (75%),melted How to melt chocolate
1 tbsp vanilla extract
40 g cocoa powder

Heat the oven at 180C.
Line the 20 cm loose-based tin with baking paper.
Arrange pears & bananas over the bottom,sprinkle over the passion fruit juice.
Cream the butter & sugar.Gradually beat in eggs & milk with little flour.
Stir in the chocolate & vanilla,then remaining flour & sifted cocoa powder.
Spoon the mixture over the fruits.
Bake for 25-30 min,until ready.
Cool completely before turning it on to the serving plate covered with dusting sugar.Remove carefully the baking paper.

Fanta Orange Marmalade with Chocolate


1 kg marmalade oranges,peeled & cut roughly
250 ml sugar
500 ml Fanta
50 g chocolate
peel of half of orange & lemon,sliced very finely

Boil oranges in the Fanta until soft & mushy.
Press them through the sieve.
Put back into the saucepan along with citrus peels & sugar.Boil fast ca 20 min.
Wash 3 x 250 ml jars & rinse. Place jars on  to a baking tray and heat them in a 200C oven.
You can check if marmelade is ready by dropping a bit on to the cooled plate,if marmalade sets,its ready.
Pour the hot marmalade  into the jars,let cool a bit & stir in the chocolate bits.
Close the leads tightly.

Pork Hotpot


500 g pork chops
3 carrots,sliced
1 swede,cubed
half of the small white cabbage,shredded
1 onion,chopped
butter
5 peppercorns
salt,pepper

Cut the pork into  pieces,season & fry  in a big saucepan until nicely browned.
Add onions,carrots & swede,add a bit salt,cook ca 10 min.
Add cabbage,peppercorns,season with salt,cover with water.Bring it to boil & simmer,covered until everything is ready.
Serve with boiled potatoes & sour cream.

Tuesday, February 1, 2011

Lemon Creams



500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

Spiced Chicken with Onions


For 2

2 boneless,skinless chicken breasts
1 tbsp olive oil
2 tbsp curry powder
1 large onion(red is nice),sliced thinly

Heat the oven to 190C.
Brush the chicken with olive oil,then sprinkle with curry powder.
Toss the onions in the remaining oil.
Put the chicken & onions in a roasting tin.
Bake for 25 min until the chicken is cooked & onions crisp.
Serve with aromatic rice.

Aromatic Rice


~ 250 g rice
300 ml chicken stock
1 cinnamon stick
1 tbsp raisins
2 garlic gloves,sliced finely
1/4 tsp chilli powder
1/4 tsp ground allspice
50 g  butter
100 g frozen peas
chopped parsley or coriander to serve

Heat the butter in the pan & fry garlic for few min.
Stir in the rice,raisins & cinnamon stick,cook for another min & add stock.Cover & simmer gently for ca 15 min,until rice is just tender.
Stir in the peas,season & heat through gently until everything is cooked.
Sprinkle over some greens.

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