Thursday, May 26, 2011

Apple Cake with Strawberry Coulis


Base:
300 g flour
200 g butter,cut into pieces
100 g sugar
1 egg
grated rind of half lemon

Sift the flour into a bowl.
Add the butter & rub in with your fingertips,until the mixture resembles coarse breadcrumbs.Add the sugar & egg.Combine to form dough.
Place the baking paper on to the big 25x35 cm baking pan.Press the dough evenly over the bottom of the pan.
Prick it lightly all over with a fork.Chill for 30 min.
Preheat the oven to 200C.Bake the base for 10 min.

Filling:
1 kg Bramley apples,cored,quartered,sliced
1 lemon,juice
100-150 g sugar
1tbsp cinnamon

Top:
5 eggs
6 tbsp sugar
5 tbsp flour
2 tbsp cornflour

Separate the egg yolks from egg whites.
Whisk the whites until soft peaks form then gradually add sugar,still whisking until stiff.
Whisk the egg yolks until pale in colour,add to the egg whites.
Sift in the flour & cornflour mixture.
Gently mix everything together.

Arrange the apple pieces over the cake base,scatter the sugar & cinnamon over & pour the egg mixture on to the top.
Bake at 200C for 20-25 min or until deliciously golden.

Before serving dust with dusting sugar &  drizzle some strawberry coulis over....

Strawberry Coulis:
250g strawberries
50g caster sugar
1tsp lemon juice

Wash and dry strawberries, then hull. Place in a food processor with sugar and lemon juice and whizz until the sauce is glossy and the sugar has dissolved.

Can be also stored in an airtight container in the refrigerator, where it will keep for three or four days.

This cake will be absolute heaven with rhubarbs as well..

Wednesday, May 25, 2011

Snickers Rolls

 
Makes 12-15 buns
250 ml milk,tepid
25 g fresh yeast,broken into pieces or 7 g dry yeast(follow the instructions on the package)
2 tbsp sugar
0,5 tsp of salt
450 g flour
75 g butter at room temperature
Filling:
50 g butter butter, melted or softened
100 g sugar
120 g Snickers Bars,chopped
handful of raisins (optional)
For the glaze:
200 g icing sugar
2 tbsp cocoa powder
3-4 tbsp hot milk
1 tbsp butter
vanilla

Mix yeast,sugar,salt with the warm milk.Stir until combined.Add flour,salt & butter.
Knead until smooth & elastic.Cover the bowl with cling film and put into warm place for 40 min,until doubled in size.
Roll out to a rectangle.
Melt the butter,brush over the dough.Scatter over sugar,chopped chocolate & handful of raisins if you wish.
Roll up the dough from the long edge to form a sausage shape.Cut into 2-3 cm slices & place on the baking tray.Cover with clean towel & leave to rise for ca 30 min.
Bake in a preheated oven at 220C for 12-15 min.
Make a glaze:
Mix it all until smooth.Spread the glaze onto the hot buns,leave to set for couple of min.

Tuesday, May 24, 2011

Cheese & Garlic Meatballs



400 g mince(my choice is pork mince)
150 g sour cream
~2 dl breadcrumbs
1 onion,grated
1 clove of garlic,grated
1 egg
salt,pepper
fresh chopped parsley
Filling:
~100 g grated cheese

In a large bowl, mix all the ingredients. Season with salt & pepper.
Make flat, thin patties with the mixture. Place a bit of cheese in the middle and roll into balls,about size of the walnuts.
Place the meatballs into the fridge for 30 min.
Fry in the small batches  until golden brown all over.
You can also bake them in the oven.
Serve alone with sour cream or with mashed potatoes & white sauce or pasta..

Thursday, May 19, 2011

Chunky Tomato Sauce


50 g butter
1 large onion, chopped
3 cloves garlic, chopped
Salt and freshly ground pepper
6-7 big tomatoes,cut into smaller pieces
handful of basil leaves,teared

Heat the butter in a large saucepan over medium heat. Add the onion,garlic,tomatoes,salt,pepper,basil & simmer until sauce thickens. .
You can also refrigerate the sauce in a tightly sealed container for 3–5 days or freeze for 1–2 months.
Great with pasta, vegetables,chicken or meat dishes.

Add cumin, oregano or fresh parsley.
For a smooth sauce - puree sauce in a blender or food processor.

Fish Goujons


450g firm white fish fillet, skinned
3 tbsp plain flour
1/4 tsp cayenne pepper or not
2  eggs
80g fine, fresh white breadcrumbs
2 tbsp sesame seeds,optional
salt and freshly ground black pepper

Cut the fish fillets across their width into thick, finger-like strips, about 2cm wide.
In a shallow bowl, mix together the flour and cayenne with some salt and pepper to season.
Whisk  the eggs in a separate bowl.
Mix the breadcrumbs with the sesame seeds in a third bowl or on a plate.
Toss the fish in the  flour mixture, then dip each piece first in the beaten egg and then in the breadcrumbs.
Fry in the hot oil until golden brown on both sides..

Tuesday, May 17, 2011

Grissini


400 g flour
25 g fresh yeast or 7 g dry yeast
1 tsp salt
1 tbsp sugar
35 g butter
250 g water
2-3 tbsp sesame seeds
1-2 tbsp rosemary,basil or chives,finely chopped
1 egg to glaze
sea salt flakes for sprinkling
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,stir 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 bit of flour & leave to stand in warm place,covered with cling film or clean towel for 40 min or until its doubled in size.
Turn the dough out onto the floured surface & cut into 3 pieces.Leave one piece plane,knead the sesame seeds into the second piece & the chopped herbs into the last piece.Cut each quarter into 8 pieces,then roll each piece into a rope about 25 cm long.Transfer to a greased & floured baking sheets.Cover with clean towel & leave in a warm place for 30 min.
Brush the bread sticks with whisked egg.Sprinkle the plain ones with sea salt flakes.
Bake in a preheated oven at 220C for 10 min or until golden.
Cool on the wire rack.
Makes 24 sticks.Yumm.

Finnish Egg Butter


4 eggs
2 -3 tbsp butter, softened
salt
chives or parsley,chopped

Hardboil the eggs.
With back of thr fork crumble the eggs &  mix them with butter together until spreading consistency.
Add salt.
Spread on the bread or toast.

Monday, May 16, 2011

Baked Buttery Cauliflower


1 big cauliflower
100 g butter,melted
~100 ml fine breadcrumbs

Boil the cauliflower in the salted water until half cooked.
Gently lift it out onto the baking dish.Pour over the melted butter & cover with breadcrumbs.
Bake in the preheated oven at 220C until golden brown.

Vegetable Cutlets


2-3 medium potatoes or leftover mashed potatoes
~1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
1 onion,finely chopped
~1 cup breadcrumbs+ 1 cup extra for coating
1 egg
chopped parsley,chives
salt &  little bit of freshly grated rose pepper

Boil & mash the potatoes.
Boil the vegetables,drain.Grate the carrots & chop the green beans.
Mix all ingredients together.Season.
To get the right texture you can add more breadcrumbs or some milk.
Shape the mixture into flat round patties & roll them in the bread crumbs,set aside.
Heat the oil on medium high heat in a frying pan.
Fry a few cutlets at a time until they are golden-brown on both sides.

Sunday, May 15, 2011

Shortbread Cookies


335 g butter
170 g sugar
560 g flour,sieved

Preheat the oven to 175C.
Cream the butter with sugar.
Add flour,mix it all.
Now you can add different flavours:take one part of the dough,add to it cinnamon or cocoa powder or chopped chocolate or roasted hazelnuts or grated lemon rind,whatever you feel like & knead it quickly into the dough.
Roll it out 1-1,5 cm thick & cut out the shapes you like.Now you can brush cookies with egg yolk & sprinkle over some nuts or just sugar.
This way you can take different portions with different flavours or toppings.
Place the cookies on to the prepared baking tray & bake ca 20 min.
Lift them cool on the rack.

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