Monday, November 14, 2011
6-7 tbsp sugar
100 g hazelnuts,roasted & crushed roughly
5 tbsp cornflour( you can use here just white flour as well)
ca half cup of strong coffee for moisten the cake later.
Whisk egg yolks with 3 tbsp of sugar until pale yellow.
In a separate bowl whisk the egg whites with pinch of salt until fluffy,then gradually add the rest of the sugar,whisking until completely stiff & holds shape well.
Add few tbsp of egg whites to the egg yolks,mix & stir in the corn flour & crushed hazelnuts.Now add the rest of the egg whites & stir gently.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 20-25 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence
Heat the cream & butter until just starts to boil.
Take off the heat & mix in the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.
Split the cake in half horizontally.
Moisten the both sides with cold strong coffee.
Spread the truffle ganache between the layers.
Also cover the cake with ganache.
Before serving sprinkle with cocoa powder.
Tuesday, November 8, 2011
300 g pork mince(any kind you like)
1-2 carrots,grated with bigger grater
knob of butter
300 g cherry tomatoes(or crushed tomatoes will do,well it will give different texture & taste..)
2 tbsp tomato puree
cup of pineapple pieces in juice,drained
3-4 cloves of garlic
500 g macaroni
50 g cheddar cheese,grated
1 tsp chili powder
Boil the pasta until al dente.
Brown on the hot pan with oil the mince,season.
Add the onion & carrots,knob of butter & fry until ready.
Now stir in the tomato puree,pineapples,tomatoes & crush in the garlic.Season well & cook for a few minutes,then mix with pasta.
Serve with grated cheese on top.
Saturday, November 5, 2011
1 tbsp double cream
1 small fresh truffle or 1 preserved truffle,slice thinly
knob of butter
salt & pepper
If using fresh truffle,slice it thinly & poach in a little water with your seasonings for just 4-5 minutes. Reduce the water to a teaspoonful,cool & add it to the cream.
Using a fork, lightly whisk eggs & cream in a bowl & season to taste with salt & freshly ground pepper.
Heat the butter on the pan,then tip the eggs in. Move them around a little then add the sliced truffles. Allow the top to almost set, fold and serve immediately.
Serve with a fresh green salad & some warm crusty bread,etc.
This is a classic recipe, extremely simple & perfect for special lunchtime treat.
These delicious wrinkly bits can be also used in risotto,mashed potatoes,on steak,roasted poultry, pâtés, terrines & so on..
Thursday, November 3, 2011
250 ml sugar
400 ml flour
0,5 tsp salt
1 tbsp baking powder
1 tbsp cinnamon
200 g butter,melted
400 ml grated carrots
100 ml pineapple in juice,drain,crush with back of the fork(you can use pears instead)
350 g soft cheese(Philadelphia)
200 ml dusting sugar
2 tsp vanilla sugar or drop of vanilla essence
Handful of pecan nuts
Slightly whisk the eggs with sugar.
Mix the rest of the dry ingredients.
Add to the flour mixture the crushed pineapple & grated carrots.
Mix a little.
Now mix in the butter & eggs.Don't over mix just to combine everything.
Pour the mixture to the prepared baking tray(ca 25X35cm).
Bake at 200C for 20 min.
Check with toothpick if comes out clean,its ready.
Cool on the wire rack.
For a filling mix soft cheese,sugar & vanilla.Cover the cake.
Decorate with pecans.