Warm Coronation Chicken with Rice

4 boneless chicken breasts
1 bay leaf
1 small onion,sliced
1 carrot,sliced
salt,pepper
4 peppercorns
1 tbsp olive oil
2 shallots,finely chopped
2 tsp curry powder
2 tsp tomato puree
juice of half lemon
300 ml mayonnaise
150 ml natural yogurt or sour cream
2 tbsp fresh parsley,chopped

Place the chicken breasts into the large sauce pan with the bay leaf,onion & carrot.
Cover with water & add 1/2 tsp salt & the peppercorns.
Bring to the boil over a medium heat,reduce the heat & simmer very gently 20 min.
Remove from the heat,lift the chicken breast out onto the plate & allow to cool.
Heat the oil in a frying pan & saute the shallots gently for 2-3 min until soft but not colored.
Stir in the curry powder,chicken stock along with carrots,the tomato puree & the lemon juice & simmer for 10 min until sauce is quite thick.
Slice the chicken into ca 1 cm pieces.
Mix together the mayonnaise & yogurt or sour cream,stir into the sauce,season to taste with salt & pepper.
Stir the chicken into the sauce until well coated.Allow to stand few minutes.
Serve on the rice.

Raspberry Mille-feuille

Base:
500 g puff pastry
250 g raspberries

Cream:
100g flour
200 g sugar
0,5 tbsp corn flour
5 egg yolks
750 ml milk
1-2 tsp vanilla sugar
50 ml Vana Tallinn or brandy

At first make the custard as it needs time for cooling.
Whisk egg yolks with sugar.
Combine flour & corn flour,carefully mix in the eggs.Pour the mixture into the thick-bottomed sauce pan.
In another pan heat the milk to the boiling point.Gradually pour the milk into the egg mix.
In a very low temperature heat the custard all the time mixing until it becomes thick like sour cream.
Take it off the heat,add the alcohol & vanilla sugar.Cool .Whisk it time to time.
Divide the puff pastry into 4-5 layers,roll it out very thin.Bake the layers separately at 225C for 5 min or until golden brown.Cool.
Cut all the layers into equal sizes.Keep the crumbs for covering the cake.
On to the first layer add cream & spread over fresh raspberries,leaving few for decorating later.
Put the second layer over.Cover that with cream again.
Top with third layer.Cream.Fourth layer.Cover with cream all over.Sprinkle crumbs on to the cake to finalize.
Cover the cake & chill 24 h.

Pancake Cake

Make 8 big fat pancakes
250 g soft cheese+2 tbsp sugar: mix it
250 ml fresh strawberries crushed with sugar
250 ml fresh cream+vanilla+2 tbsp sugar: whisk it

Stack the pancakes with different fillings between.Put the nice dollop of cream on top & decorate with berries.
Slice the cake & serve with extra whatever you like really....

American Style Pancakes

250 ml milk
2 eggs
350 g flour
2 tbsp oil + extra for frying
1 tsp baking powder
1 tbsp sugar
1 tsp salt
Whisk eggs with sugar,add milk.
Mix together flour,salt,baking powder & gradually whisk it into the egg mixture.
Beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a good knob of butter. When it's melted, add 3-4 ladles of batter on to the pan. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm  thick.
Repeat until all the batter is used up.They taste best fresh out the pan.
Serve with honey & squeeze of lemon or some jam or compote...

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.

White Chocolate & Passion Fruit Souffle

90 g white chocolate,melted
4 eggs
pinch of salt
Juice of half lemon
4 tbsp sugar
1 passion fruit

Preheat the oven to 190C.
Place the baking tray into the oven to warm up.
Butter 4 ramekins.Dust with sugar & cocoa powder.Shake out any excess.
Melt the chocolate,set aside.
Beat the egg whites with pinch of salt until soft peaks form.Gradually add 2 tbsp sugar,still whisking,until thick & glossy.Add lemon juice.
Whisk the egg yolks with 2 tbsp sugar until pale yellow.Stir in the chocolate & passion fruit pulp.
Fold in 1/4 of the egg whites,to loosen it up,then turn in rest of the egg whites.
Spoon the mixture into the prepared ramekins,run your finger around the edges,lift them onto the baking tray.
Bake 12 min or until well risen & golden on top.
Dust with dusting sugar.Serve immediately with raspberry-,strawberry- or cherry coulis.

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..

Delicious Meatball Soup

For meatballs:
300 g mince

small handful of parsley

100 ml breadcrumbs

1 egg

1 onion,grated

salt,pepper

For soup:
5 potatoes

1 small turnip

3 carrots

150 ml frozen peas

2 chicken stock cubes

2 l water

Make the meatballs by mixing everything up,season.

Shape ca 20 little balls,chill until ready to use.
Chop all vegetables.
Add turnip & carrots,chicken stock cubes into the boiling water & simmer 5-6min.Now add potatoes,peas,bring back to boil.
Place meatballs carefully into the soup,add more water & seasoning if you need to.
Slowly boil until meatballs come on to the top & potatoes are ready too.
Take it off the heat,cover & leave to cool for 5-10 min before serving.

Amaretti Topped Pineapple

1 small pineapple
1 lemon
100 g sugar
vanilla ice cream

Peel & cut the pineapple into 2 cm chunks.
Heat the frying pan.
Pour the sugar onto the pan & pineapple pieces over,don't 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..

Meatballs

500g mince
1 onion,grated
55g breadcrumbs
1 egg,beaten
25g fresh parsley,chopped finely
salt & pepper

Mix all ingredients well.Shape 24 balls,chill for at least 20 min.
Fry meatballs in a single layer,without overcrowding until nice brown all around.
If you wish you can boil meatballs in seasoned boiling water,until they rise on top of the water.
Cool.Serve with sour cream.

Nuts & Raisins Cake for Kate

2 eggs

250 g sugar
100 g butter
300 ml sour cream
150 g nuts & fruits mix,chopped
360 g flour
3 tsp baking powder

Oven 200C.

Whisk eggs & sugar,add chopped nuts mix(i just broke it up with meat hammer),sour cream & cooled melted butter.
Mix flour & baking powder,add to the egg mixture.

Butter 20x20 cm baking tin,sprinkle over some bread crumbs.
Turn the dough into the baking tin & bake in the preheated oven for ca 40-50 min.

Before serving sprinkle over some icing sugar.

Always best on the next day!

Malteser Cake

1 Base:
100 g butter
0,5 dl sugar
2 dl flour
0,5 tsp vanilla essence
1 egg yolk

2 Base:
3 eggs
1 dl sugar
3 tbsp warm water
2 tbsp cocoa powder
80 g chopped pecans
3 tbsp cornflour

Between:
300 ml Blackcurrant Jam

Top:
500 g cream cheese
75 g dusting sugar
0,5 tsp vanilla essence
Grated rind & juice of 1 small orange
50 g dark chocolate,grated
12 g gelatin powder
100 ml hot water

Maltesers

Heat the oven 200 C.
Rub the butter,sugar & flour with your fingertips until the mixture resembles breadcrumbs.
Add egg yolk & vanilla essence,work to a smooth dough.
Roll the pastry out on a floured surface & use to line a 23 cm tart tin,lined with baking paper.
Brick the bottom with fork.
Bake for 15-20 min until golden.
Cool on wire rack.

For making the second base,separate the eggs.
Whisk the egg yolks with sugar & warm water until creamy.
Mix together cocoa powder,cornflour & chopped walnuts.
Whisk the egg whites until stiff.
Mix together egg yolks & nut mixture.
Gradually stir in the egg whites.
Pour the mixture into the 23 cm round baking tin,lined with baking paper.
Bake 20 min or until ready.
Cool on wire rack.

Now make the cream for the top.
Mix together cream cheese & dusting sugar,then add the orange rind & -juice & vanilla essence.
Beat until smooth,then stir in the chocolate.
Pour 100 ml of boiling water into the cup.Sprinkle the gelatin over,stir it around until completely melted.
Add the melted gelatin into the cream,stirring all the time until well combined.

Place the first cake base on to the serving plate.Spread over the blackcurrant jam.
Put the second cake base on top.
Spoon the cream over the cake.Decorate with as many Maltesers as you like.
Let it chill for few hours before serving.

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.