Thursday, March 31, 2011

Black Forest Cake

Base:
150 g butter
150 g sugar
15 g vanilla sugar
6 eggs
100 g chopped almonds
150 g dark chocolate
75 g flour
75 g cornflour
3 tsp baking powder

Moisten the cake:
cup of fresh strong coffee,cooled
~50 ml brandy

Filling:
375 g blackcurrant jam
2-3 cups of pitted cherries in syrup,drained
500 ml fresh cream
75 g dark chocolate

Oven 180C.
Cream the butter with sugar,add egg yolks,grated chocolate, almonds,mix of flour & baking powder & cornflour.
Whisk the egg whites separately until stiff & gently add to the rest of the ingredients.
Line the 23 cm round cake tin with baking paper.
Transfer the mixture to the cake tin & bake in preheated oven for 45-50 min or until the inserted toothpick comes out clean.
Cool.
Cut the cake into three horizontal layers,it wont be easy,so be careful.
Place the first layer onto the serving plate,moisten ,spread over half the jam,then 1/4 of the whipped cream & half of the drained cherries.
Put the second layer over & same way moisten,spread with jam & add the rest of the filling.
Top the cake with third moistened layer.
Cover the sides & top of the cake with the rest of the whipped cream.
Sieve over the cake some cocoa powder or sprinkle with grated chocolate.Decorate with cherries..

Curl up on the couch with slice or two & enjoy..

Wednesday, March 30, 2011

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..

Monday, March 28, 2011

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.

Friday, March 25, 2011

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.

Wednesday, March 23, 2011

Amaretti Topped Pineapple

1 small pineapple
1 lemon
100 g sugar
vanilla ice cream

Peel & cut the pineapple into 2 cm chunks.Watch How to Cut & Clean Pineapple
Heat the frying pan.
Pour the sugar onto the pan & pineapple pieces over,dont stir.
When sugar is melted,sprinkle over the lemon juice.
Stir everything through.
Sauté everything until the juices turn into caramel syrup & pineapple is slightly browned.
Lift the hot pineapple on to the ice cream & serve immediately with crushed amaretti biscuits on top.
You can also spice it up with some brandy or Cointreau..

PUFPHMVA

Tuesday, March 22, 2011

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.

Monday, March 21, 2011

Banana Pancakes with Strawberry Coulis

So spring has sprung & we have these big fat clouds all over the place,so i decided to make my own piece of sunshine..

3  eggs
300 ml  flour
1 tsp baking powder
250 ml milk
a pinch of salt
2 tbsp sugar
2-3 bananas
juice of half lemon

Whisk the eggs a bit with pinch of salt,add sugar & mashed bananas.
Combine the  flour, baking powder and milk with the eggs & mix until it forms a smooth, thick batter.
Heat a non-stick frying pan over a moderate heat with knob of butter.

Pour some of your batter over the pan and fry for a couple of minutes until it starts to look golden and firm. Turn the pancake over. Continue frying until golden.
Stack up the pancakes with loads of Strawberry Coulis between:

250 ml  strawberries
75 ml sugar
juice of half lemon

Combine the strawberries, sugar, and lemon juice.
Purée until smooth.

Sunday, March 20, 2011

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.

Thursday, March 3, 2011

Goji Berry & Hazelnut Cheesecake

100 g butter
200 g sugar
2 eggs
250 g soft cheese
grated rind of 1 lemon
100 g hazelnuts
100 g goji berries
250 g flour
2 tsp baking powder
butter & semolina for covering the baking tin with funnel.

While the nuts are roasting, cream the butter & sugar  until fluffy.
Add eggs,lemon rind & cheese.
Pound the roasted nuts with a hammer to coarsely crush them & add to the mixture along with berries.
Finally mix in the combined flour & baking powder.
Butter the baking tin & sprinkle with semolina,dry breadcrumbs or flour.
Spoon the cake mixture into the tin & bake at 200C for ca 45 min.

LinkWithin

Related Posts Plugin for WordPress, Blogger...