Pear & Apple Jam with Raisins

4-5 pears,very ripe
3 apples
1 clementine
~100 ml sugar
handful of raisins

Peel,core & cut the pears & apples into the smaller pieces.
Peel & cut the clementine,make sure all seeds are out.
Put apples,pears & clementine into a small sauce pan,cover with water & boil until soft,add sugar.Add water if needed.Boil it for extra 1-2 min,take off the heat & blend.You can also press it throu the sieve.Add raisins,back to the heat,check the taste if you need more sugar or want to add some spice to your jam,cinnamon or ginger,maybe nutmeg,bring it to the boil ,take off the heat & spoon the jam into the jars(about2x250 ml jars).Close the jars airtight & keep in the fridge.

I had loads of pears waiting for somebody to eat them way too long,in some reason they are not too popular fruits in our family.So i had to use them up & now I got this beautiful spread for our sunday pancakes!Delicious & not too sweet,so the fruits can spoil your taste buds.

Chanterelle Sauce

300 g chanterelles
1 onion
knob of butter
2 dl milk
1-2 tbsp flour
fresh dill
salt,rose pepper or white pepper

Saute chanterelles & onion with butter until cooked.
Mix flour and milk, pour it over & stir until it thickens. Season.
Sprinkle fresh dill over.
Serve with mashed potatoes & sticky ribs or pork medallions...

Nutty Sponge Cake with Truffle Ganache

For Sponge:
5 eggs
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.

Truffle Ganache:
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.

One Pot Mince & Macaroni

300 g pork mince(any kind you like)
1 onion,chopped,finely
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
mince seasoning

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.

Truffle Omelette

4 eggs
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..