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..

Cinnamon Cake

75 g butter
2 dl sugar
3 egg yolks
250 ml flour
1 tsp salt
1 tsp baking powder
125 ml milk
3 egg whites
Topping:
3 tbsp sugar
1 tbsp cinnamon
2 tbsp  butter
1 tbsp flour
1 Bramley apple, cored, peeled, chopped into small pieces or slices as you like.

Preheat the oven to 220C
Whisk butter & sugar, Add egg yolks one by one, whisking at same time.
Mix together flour, baking powder & salt. Add it to the butter mixture along with milk.
At last add the whisked egg whites.
Pour the mixture into the 24 cm baking tin.
Scatter over the apple pieces.
Chop together all ingredients for the topping, sprinkle over the cake.
Bake ca 30 min.

Cheese Crackers

ca 35 crackers

150 g flour
150 g grated cheddar cheese
150 g butter
1 egg yolk
sesame seeds for sprinkle

Mix together the flour & grated cheese.
Add butter pieces & rub everything using your fingertips until the mixture resembles breadcrumbs.
Add egg yolk & knead until you get smooth dough.
Chill ca 30 min.
Roll out the pastry onto the floured surface, you want the dough to be fairly thin. Cut ca 6 cm rounds & place onto the prepared baking sheet.
Brush with whisked egg white, sprinkle with sesame seeds.
Bake at 200C for 20 min until golden.
Cool on the wire rack.

Profiteroles

makes 2 baking trays

100 g plain flour
80 g butter
4 eggs, beaten
160 ml water

For the filling
350 ml fresh cream
vanilla extract
75 g sugar
handful of frozen blackcurrants & redcurrants

Preheat oven to 200 C.
Line 2 large baking trays with grease proof paper.
Put the butter & water into a small saucepan & cook, stirring with wooden spoon for 3-4 min or until the butter melts & the mixture is just coming to the boil.
Add flour at once & beat quickly with the wooden spoon until well combined.
Place over a low heat & cook, stirring, for 1-2 min or until the mixture forms a ball & begins to come away from the side of the saucepan.
Set aside for a 5 min to cool slightly.
Gradually add the eggs, beating well after each addition to form glossy & thick paste. Last egg whisk at first & then add bit by bit, beat until the mixture just falls from the spoon but still holds its shape (you may only need half of the egg or so).
Form the dough into walnut-sized balls using 2 dessert spoons (or pipe it) & place them well spaced on to the trays.
Bake for 20-25 min. They should be well-risen & golden color when baked. Make sure they are nice & dry in the center too.
Remove from the oven & use a sharp knife to make a slit in the side of each puff. Cool on the wire rack completely.
When ready to serve, whip the cream with vanilla & sugar, stir in the berry's. Pipe cream into each choux bun.
Serve with chocolate sauce or icing sugar.

PINEAPPLE & SMOKED HAM FILLING:
200 g cream cheese
100 g smoked ham
small can pineapple pieces
Fresh dill for decorating
Chop ham & pineapples, stir it into the cream cheese. Season as you like.

SALMON FILLING:
200 g cream cheese
100 g smoked salmon
1 tbsp chopped dill
ground white pepper
Blend it all & season.

ROASTED TOMATO FILLING:
200 g cream cheese
2 tomatoes
butter
parsley, chopped
salt, pepper
Place sliced tomatoes under the grill on to the buttered baking tray. Season with salt & pepper.
Grill until done. You can just fry chopped tomatoes on the pan in the butter.
Blend in a bowl, add cheese, parsley & season if you like.

LIVER PATE WITH ORANGE

100g butter
1 small onion, finely chopped
1 garlic clove, crushed
250 g liver
Finely grated zest of 1/2 orange, plus 1 tbsp juice
1 tbsp brandy (optional)
Melt half the butter in a large frying pan over a medium-low heat.
Add the onion & cook for 6-8 minutes, stirring, until soft.
Add the garlic & cook for 1 minute.
Remove with a slotted spoon & set aside.
Cut away any discolored bits from the liver, which will taste bitter.
Rinse under cold running water, then pat dry with kitchen paper.
Return the frying pan to a medium-high heat.
When the butter from cooking the onions is hot, add the liver & zest.
Cook for 2-3 minutes, stirring, until browned but the liver is still pink in the middle.
Add the brandy, if using, to the pan & bubble for 30 seconds.
Transfer the liver & any juices to the bowl of onions.
Set aside to cool slightly, then tip everything into a food processor.
Add the remaining butter & the orange juice & whizz for a few minutes, until really smooth.
Season & spoon into a bowl.
Cover & chill for 1 hour, until firmed up.
Serve at room temperature.

It will keep in the fridge for up to 3 days.