German Sauerkraut Pie

Crusty Bottom:)

3 dl flour
125 g butter
50 g grated cheddar cheese
1 egg

Filling:

100 g bacon,ham,cabanossi or chorizo sausage
1 grated carrot,optional
1 onion,chopped
3 eggs,boiled
1 chicken stock cube
1-2 cups of sauerkraut,drained
1 cup of sour cream
2-3 eggs
parsley

Sift the flour into the bowl,add cold butter & grated cheese.
Rub with your fingertips until the mixture resembles breadcrumbs.
Add the egg & combine to form dough.
Roll out on floured surface & line the bottom & sides of the 23 cm loose-bottomed tart tin.
Chill for 20 min & pre-bake at 175 C for 10 min.Take out of the oven.
At the same time make the filling.
Fry  the bacon or cabonossi (whatever you decide to use) & onion in the butter.
Add carrot if using,sauerkraut & stock cube.Season.Cook everything through for few min.
Mix in chopped boiled eggs.
Spoon the filling onto the base.
Whisk together the eggs & sour cream until well combined,season with little salt & pepper.
Pour it over the filling.
Bake in the preheated oven at 175 C for 35-40 min or until crisp & golden on top.
Sprinkle over some chopped parsley.

PASSION FRUIT & BANANA SOUFFLE

100 g sugar

3 eggs,separated
1 big ripe banana,mashed
100 ml passion fruit pulp (4-5)
butter+sugar for preparing ramekins

Oven 190C
Butter 4 ramekins with butter & lightly dust with sugar.
Beat the egg yolks with 50 g of sugar until pale & smooth.
Beat in the banana & passion fruit pulp.
In another bowl beat the egg whites to soft peaks.
Add in the rest of the sugar & whisk until meringue-like.
Gently fold a little egg white into the yolks,stir,then add in the rest.
Fill the souffle dishes to the top,level off with knife,put on the baking sheet & bake just below the middle of the oven for 12-14 min or until puffed & golden.
Remove the souffles from the oven,dust with the icing sugar & serve immediately.

MARACUJA-BRAZILIAN PASSION FRUIT MOUSSE

 

Ingredients:

 

8 passion fruits

10 g white sugar

1 can sweetened condensed milk

475 ml cream
Break passion fruits in half & empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve. 
Stir in sugar & sweetened condensed milk.
In a chilled bowl, beat cream until stiff peaks form. 
Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain.

Refrigerate for 1 hour.

 

Creme de leite:

 

250 ml of milk

2 egg yolks
125 g of sugar
3 whole cloves
Dissolve sugar well in milk. 
Beat egg yolks slightly & add to milk & sugar mixture. 
Strain the mixture & cook over low heat stirring constantly with a wooden spoon until it starts to simmer. Don't let it boil, it will curdle! 
Simmer until the cream thickens,never stop stirring.
Refrigerate. 
To serve, put a couple of spoonfuls of mousse on a plate or small bowls & spoon the creme de leite on top. 
Use the cloves to decorate the plates.

 

 

 



BAKED ALASKA

4 alaskas

Base:
1 eggs
150 ml sugar
75 ml milk
225 ml flour
1 tsp baking powder
1 tbsp cocoa powder
75 g melted butter
1 tsp vanilla

500 ml good vanilla ice cream
200 g jam(black cherry,plums or raspberries)
4 tbsp Kirsch or Cointreau
4-8 tbsp strong coffee

3 egg whites
125 g sugar
1-2 tbsp lemon juice

Line 4 ramekins (175 ml) with cling film.
Divide the ice cream between them,leaving the hollow into the middle.
Spoon the jam into the ice cream hollows,cover & freeze overnight.
For base heat the oven 225 C.
Whisk the egg with sugar until very stiff.
Add milk.
Mix in another bowl the flour ,cocoa powder & baking powder.
Add into the egg mixture.
In the end add melted butter & vanilla.
Pour on to the small prepared baking tray (25x25 cm) & bake for 15 min.Cool.
Before serving cut out the rounds for alaska base.
Moisten each with 1 tbsp kirsch & 1-2 tbsp of coffee.
Beat the egg whites until soft peaks form.
Gradually add sugar,then lemon juice,whisking until meringue is thick & glossy.
Turn 1 ice cream out onto each round of cake,peeling off the cling film,then spread over the meringue until completely covered.
Wave a cook’s blow-torch lightly & quickly over each meringue to colour. This only takes seconds – take care to avoid over-scorching.You can also use grill.
Serve at once.

Borsch or Ukrainian Beetroot Soup

500 g beetroot (boiled),cut into pieces
2 chicken fillets
2 tbsp butter
2 chicken stock cube
0,5 small white cabbage
6 tomatoes,peeled & seeded.chopped
1 onion,chopped
4 garlic gloves,crushed
4-5 potatoes,cut into pieces
2 carrots,sliced
salt,pepper

Cut chicken fillets into small cubes.
Heat the pan,add butter & chicken pieces.Fry until browned all over.
Add onions & garlic,fry for a minute.
Now add carrots,brown a little.
Throw in the chicken stock cubes & boiled water to cover everything.Let it simmer until you chop cabbage & add it to the soup.Add extra water if needed.
Add beetroot & tomatoes.
Simmer for ca 20 min,then add potatoes & boil until potatoes are done.
Season.
Serve with sour cream.

SELJANKA

2 big onions
2 tbsp butter
200 g pork or beef
150 g choritzo or smoked bacon
100 g chicken
1 l water
2 beef stock cubes
1 can chopped tomatoes
8 black olives
1/2 ground paprika
3 pickled gherkins
1 dl liquid of the pickled gherkins
1 laurel
5 whole black pepper
pinch of chopped dill
2-3 gloves of garlic
salt,pepper

Chop onions & fry in butter.
Add chopped meats & choritzo or bacon.
Simmer for 10 min,then add boiling water,stock cubes,laurel & pepper.
Cover & simmer 15-20 min.
Mix chopped tomatoes with flour & add to the soup along with chopped pickles & everything else.
Simmer for extra 5 min.
Take the soup off the heat,cover & leave for 5 min,before serving.

CREAM CHEESE BUNS

Dough:

2,5 dl milk

o,5 dl sugar

1 tsp salt

25 g fresh yeast or 7 g dry yeast

1 egg

100 g butter,room temperature

6-7 dl white flour

Filling:

500 g cream cheese

2 eggs

1 dl sugar

1 dl raisins

1-2 tbsp lemon juice

1 dl sour cream or natural yogurt

Warm the milk to the hand temperature, add sugar, salt, fresh yeast, mix until dissolved then add egg & butter.
Knead dough until smooth & elastic,cover with towel & let rise in warm place for ca 40 min.
If you use dry yeast then follow the instructions given on the packet.

Make little balls about the size of the golf balls,let to rise another 10 min.

Make the filling:press the middle of the bun down with the bottom of the glass & spoon the cheese mix into each bun.
You can scatter over some cinnamon if you like.Brush the sides with beaten egg.

Bake in the oven 225 C 12-15 min.

Let them cool under the clean towel.You should get ca 16-18 buns.

CARROT PIE

Base:
3,5 dl flour
150 g grated cheddar cheese
150 g butter
3 tbsp cold water

Filling:
3 onions
1 kg carrots
2-3 tbsp oil
1 tsp salt
2 tsp lemon juice
4 eggs
3 dl milk
0,5 tsp black ground pepper

Mix flour,cheese soft butter until crumbs form.
Add water & work quickly into the dough.
Place the dough onto the baking tray which has been covered with baking paper & chill for 10 min.
Bake in the preheated oven at 200C for 10 min.
For the filling chop onions & grate the carrots with big grater.
Fry onions & carrots in oil for 10 min,season & add lemon juice.
Beat the eggs, add milk & salt.
Place the carrot mixture onto the prebaked base,pour over the egg & milk mixture & bake at 200C ca 40 min.