Thursday, July 28, 2011
200 ml fresh cream
200 g white chocolate
juice of the half lemon
vanilla ice cream
100 g meringues
~400 g raspberries
Bring the cream to boil,take off the heat & add the chopped chocolate,let stand for 1 minute and then stir until completely smooth.Squeeze in the lemon juice.
Warm vanilla ice cream in its container until just easy to scoop.
Fill 4 sundae dishes with two of ice cream scoops.
Scatter raspberries onto the ice cream & meringues on top.
Drizzle white-chocolate sauce over sundaes and garnish with raspberries.
Tuesday, July 26, 2011
4 small glasses,for bigger glasses just double the ingredients.
4 doughnuts with chocolate filling
200 ml fresh cream
2-3 tbsp yogurt or sour cream
50 g sugar
100 ml orange juice
300 g-400 g raspberries
chocolate shavings,for decorating if you wish
Make a sauce from 100 g raspberries & sugar.
Whisk together the fresh cream,sour cream or yogurt & sugar.
Cut the doughnuts half.
Place one half of the doughnuts onto the bottom of the serving glasses,moisten with orange juice & spread some raspberry sauce over.
Place one tablespoon of cream over & layer of the raspberries on top.
Put another half of the doughnut over the raspberries,press it down,moisten with juice & spread with raspberry sauce.
Lift the rest of the cream over & decorate with chocolate & raspberries.
Refrigerate at least 30 minutes before serving for best flavor.
Monday, July 25, 2011
ca 5 strawberries for each glass
1 tsp sugar for each glass
vanilla ice cream
2-3 amaretti biscuits for each
Place the quartered strawberries on the bottom of the serving glasses & sprinkle over some sugar.
Place spoonful of ice cream over.
Crush the amaretti biscuits on top.
So simple to put together & so delicious!
Friday, July 22, 2011
6 tbsp flour
6-8 tbsp sugar
2 tbsp cocoa powder
300-400 g raspberries,leave about 100 g for sauce
50-100 g dark chocolate,chopped
Whisk the egg yolks & half of the sugar until pale.
Whisk the egg whites with pinch of salt until soft peaks form,then gradually add the rest of the sugar,whisking until stiff.Fold in the egg yolks.
Gently sift in the flour & cocoa powder.
Pour the mixture onto the baking tray,which has been lined with baking paper & buttered.
Sprinkle over the chopped chocolate & raspberries.
Bake at 200 C for 20-25 min or until ready.
Cool.Dust with icing sugar & serve with ice cream & raspberry sauce:
Crush the leftover raspberries with 1-2 tbsp of sugar.
1 onion,finely chopped
300 g cooked potatoes,roughly chopped
1 red pepper,sliced
200-300 g frozen peas
2-3 tbsp fresh herbs:parsley,chives,basil
grated cheese if you wish
Fry the onion in the butter until softened then add potatoes & fry until nicely colored.
Add pepper & peas,heat it through.
Beat the eggs with the herbs,season & pour into the pan.
Turn heat on low,cover & cook until the base is set & lightly browned.
Place the fritatta under the grill until the top is set & golden.
Sprinkle with Parmesan.
Tuesday, July 12, 2011
1 l vanilla ice cream
~300 g raspberries
~0,5 can of caramel condensed milk
300 g chocolate chip cookies
50 g butter
Let the ice cream to soften.
Crush the cookies & mix with melted butter.
Line the 30x20 cm baking tin with baking paper & press the cookie mix over the base,chill ca 15 min.
Smooth the softened ice cream over the biscuit base,drizzle with caramel condensed milk.
Scatter over the raspberries,press them slightly into the ice cream.
Freeze for a few hours.
Before you cut the cake,let it soften for ca 15 min.
Serve with raspberry sauce.
Sunday, July 10, 2011
1,5 cup flour
2 tbsp sugar
pinch of salt
100 g butter
1 lemon,grated rind
50 ml yogurt or sour cream
1 egg or just yolk
2 big apples
2 cups of strawberries
50 g sugar
juice of half of the lemon
1 tbsp cornflour
Sift the flour into a bowl.
Add the butter & rub in with your fingertips,until the mixture resembles coarse breadcrumbs.Add the sugar & egg,then yogurt or sour cream.Combine to form dough.Place it into the fridge.
Make the filling:
Chop the apples.
Quarter the strawberries.
Mix in the lemon juice,sugar,then cornflour.
Place the baking paper on to the big 25x35 cm baking pan.
Roll out the dough,place it onto the baking pan,spoon the filling in the middle leaving a border of ca 6 cm on all sides.
Carefully fold the edges of the pie crust up and over so that circle of the filling is visible..
Bake at 180C for 40 min.
Serve warm or cold with softly whipped cream or vanilla ice cream.
Thursday, July 7, 2011
1 onion,chop finely
300 g smoked bacon,cut into strips
good pinch of chilli flakes
~250 g cherry tomatoes,halved
500 g spaghetti
Fry with butter the onion,garlic & bacon.
Add tomatoes,sauté until everything is done,season with chilli.
Same time boil the spaghetti until al dente,drain.
Mix spaghetti together with tomato mixture,add basil.
Saturday, July 2, 2011
175 g sugar
50 g flour
15 g cornflour
Grated rind of 1-2 lemons
100 ml whipping cream
100 ml fromage frais or cream cheese
50 g sugar
150 g raspberries
Preheat the oven to 200C.
Whisk the egg whites with pinch of salt until soft peaks form,then whisk in half of the sugar until stiff.
Whisk the egg yolks with the rest of the sugar until pale yellow & gently mix it with egg whites.
Mix together cornflour & flour & sift it into the egg mixture,gently stirring at the same time.
Add lemon rind.
Pour the mixture into a baking tray,which is lined with baking paper,smooth over the surface & bake for 10 min.
Turn out the roulade onto the greaseproof paper,dusted with icing sugar & leave to cool.
Whip the cream with sugar until thick & fold in the fromage frais or soft cheese.
Then,evenly spread it over the roulade.
Arrange the raspberries on top & roll up the roulade,using the grease paper to help.
Before serving dust with icing sugar.