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.

Nutty Apple & Blackberry Crumble with Creme Anglaise

2 cooking apples,cored,sliced
~50 g sugar
200 g blackberries & blackcurrants
1 lemon,grated peel & juice
Prepare the fruit & spread in the bottom of the baking dish or ramekins.
Sprinkle over the lemon juice & peel.Scatter sugar on top.


75 g butter
150 g flour
75 g sugar,can be soft brown sugar
75 g hazelnuts or almonds
If you wish add some cinnamon
Rub the flour & butter together until it resembles very coarse breadcrumbs.stir in the sugar & chopped nuts.Scatter the topping over the fruit.
Bake the crumble in the preheated oven at 180C for 35-40 min(or 15-20 min in the ramekins)until golden & bubbly.


Serve the crumble with
Creme Anglaise:
500 ml fresh cream
50 g sugar
vanilla extract
6 large egg yolks
Put the cream in a heavy-based sauce pan with 1 tbsp sugar.
Slowly bring to the boil.
Beat the egg yolks & remaiing sugar together until pale & creamy.
When the milk is at the boiling point,pour about third of it to the egg mixture,whisking well.Gradually pour in the rest of the milk,whisking continuously.
Return the mixture to the pan,stirring.Cook on a very low heat,stirring all the timewith the wooden spoon until it thickens slightly_enogh to coat thinly the back of the spoon.If you draw a finger down the back of the spoon,it should leave an impression.
Immediately remove the custard from the heat & strain through the fine sieve into a chilled bowl.Cover & allow to cool,stirring occasionaly to prevent a skin forming.Chill.

Pasta Carbonara

500 g Penne

200 g smoked bacon,cut into strips

1 tbsp olive oil

2 garlic gloves,crushed

4 large egg yolks

200 ml milk

50-100 g grated cheese

Cook the pasta according to the package instructions.

Meanwhile fry bacon strips until just crisp.Add garlic,cook for ca 30 sec.

In a bowl mix egg yolks,milk & cheese.Season.

Drain the pasta,then return to the pan.Quickly add the egg & bacon mixtures & 2 tbsp fresh chopped parsley.Toss to combine on very low heat until creamy sauce will form.Don't let it get too hot or you will get the scrambled eggs!

Serve immediately with extra cheese.

Crème Brûlée with Rhubarb

500 ml fresh cream
vanilla extract
125 g sugar
6 egg yolks

1 big rhubarb
splash of water
2-3 tbsp sugar

6 tsp sugar for sprinkle over the Crème Brûlées.
Bake rhubarb with sugar & water.Add a bit of rhubarb compote onto the bottom of each 6 ramekins.
Place the pan of cream & vanilla over the medium heat & allow to warm to just under the boiling point.
Oven 140C.
Whisk eggs & sugar until pale.Gradually pour in the warm cream,whisking continually.Once combined,set aside.
Strain mixture into the jug.place 6 ramekins into the roasting tin,fill with cream.Pour enough boil ling water into the tray to reach half way of the ramekins.Bake for 30 min.
Remove Crème Brûlées from oven,cool in room temperature.
Before serving sprinkle 1 tsp sugar over each Crème Brûlée .Caramelize the top under hot grill or with chefs torch.
Serve at room temperature.