Photo
September 29, 2011
Flip-over ginger-pear pie with black currants Ingredients: 1 egg 150 ml milk 100 g of butter 2 dl of brown sugar 1 ts of chopped ginger 1 ts of baking powder 1 ts of ground ginger 200 g of flour 4-5 pears a couple of handfuls of black currants some butter for smearing the baking dish some powdered sugar How to: Mix egg with milk. Melt butter and mix it with brown sugar and chopped ginger. Mix dry ingredients (flour, baking powder and ground ginger), then mix egg-milk mixture with the butter-brown sugar-ginger mixture, and add to the dry ingredients mixture. ix until you get even dough. Half the pears and remove the cores. Smear the baking dish with some butter, sprinkle with some powdered sugar and place the pears “face down”. Put the black currants among he pears.  Pour the dough over and bake for around 40 minutes in the oven preheated to 150 degrees. Take the pie out, place a serving plate over it and invert. Sprinkle over with some powdered sugar.

Flip-over ginger-pear pie with black currants

Ingredients:

  • 1 egg
  • 150 ml milk
  • 100 g of butter
  • 2 dl of brown sugar
  • 1 ts of chopped ginger
  • 1 ts of baking powder
  • 1 ts of ground ginger
  • 200 g of flour
  • 4-5 pears
  • a couple of handfuls of black currants
  • some butter for smearing the baking dish
  • some powdered sugar

How to:

Mix egg with milk. Melt butter and mix it with brown sugar and chopped ginger. Mix dry ingredients (flour, baking powder and ground ginger), then mix egg-milk mixture with the butter-brown sugar-ginger mixture, and add to the dry ingredients mixture. ix until you get even dough.

Half the pears and remove the cores. Smear the baking dish with some butter, sprinkle with some powdered sugar and place the pears “face down”. Put the black currants among he pears. 

Pour the dough over and bake for around 40 minutes in the oven preheated to 150 degrees.

Take the pie out, place a serving plate over it and invert. Sprinkle over with some powdered sugar.

Video
September 26, 2011

She is hilarious! Absolutely in love with her! Meryl Streep did a very good part playing Julia in the movie.

Photo
September 26, 2011
Ginger Lemon Tea My man’s personal favourite! A very simple and wholesome beverage that will keep you warm and healthy, especially now during the chilly period. Ingredients: Ginger root Lemon Honey How to:  Boil water in a deep pan. Cut ginger into thin slices and add to the boiling water. Turn the heat down and let simmer. In 10 minutes add lemon or lemon juice and simmer for around 10 minutes more. Strain and add some honey (add honey somewhat later when the tea somewhat cools down, as honey loses all it’s healthy qualities when the temperature is over 40 degrees). 

Ginger Lemon Tea

My man’s personal favourite! A very simple and wholesome beverage that will keep you warm and healthy, especially now during the chilly period.

Ingredients:

  • Ginger root
  • Lemon
  • Honey

How to: 

Boil water in a deep pan. Cut ginger into thin slices and add to the boiling water. Turn the heat down and let simmer. In 10 minutes add lemon or lemon juice and simmer for around 10 minutes more. Strain and add some honey (add honey somewhat later when the tea somewhat cools down, as honey loses all it’s healthy qualities when the temperature is over 40 degrees). 

Tags: ginger tea

Photo
September 26, 2011
Baked Apples with Black Currants Ingredients: Apples Black currants Demerara brown sugar (or honey) 1-2 ts of grated cinnamon How to: Cut out the cores of the apples and place them in a dish. Mix sugar, cinnamon and black currants and carefully fill the apples with the mixture. Put a small piece of butter on top. Bake for 30-40 minutes in the oven preheated to 180 degrees.

Baked Apples with Black Currants

Ingredients:

  • Apples
  • Black currants
  • Demerara brown sugar (or honey)
  • 1-2 ts of grated cinnamon

How to:

Cut out the cores of the apples and place them in a dish. Mix sugar, cinnamon and black currants and carefully fill the apples with the mixture. Put a small piece of butter on top. Bake for 30-40 minutes in the oven preheated to 180 degrees.

Tags: apples

Photo
September 26, 2011
Canadian Apple Pie Ingredients: 180g (3 dl) flour 0.5 ts of salt 2 ts of baking powder 1 ts of grated cinnamon 85g (1 dl) of sugar 1 egg 1.5 dl of milk 50g of melted butter 5-6 middle-sized apples (peeled and cut into small cubes) For the coating: 4 tbls of demerara brown sugar 3 tbls of flour 1 ts of grated cinnamon 2 tbls of butter How to: Mix the dry ingredients. Separately mix milk with egg and a little of melted butter. Add the mixture to the dry ingredients together with apple cubes. Put the dough in the dish smeared with butter.  Mix the covering ingredients and crumble with a knife or a fork. Spread evenly over the dough. Bake for 30-40 minutes in the oven preheated to 200 degrees. Be careful not to burn the covering, you might want to cover the cake with a piece of foil after 15-20 minutes. The cake is ready when golden and the toothpick stuck into the middle of the pie is clean. You might want to serve the pie with some vanilla ice-cream on top. 

Canadian Apple Pie

Ingredients:

  • 180g (3 dl) flour
  • 0.5 ts of salt
  • 2 ts of baking powder
  • 1 ts of grated cinnamon
  • 85g (1 dl) of sugar
  • 1 egg
  • 1.5 dl of milk
  • 50g of melted butter
  • 5-6 middle-sized apples (peeled and cut into small cubes)

For the coating:

  • 4 tbls of demerara brown sugar
  • 3 tbls of flour
  • 1 ts of grated cinnamon
  • 2 tbls of butter

How to:

Mix the dry ingredients. Separately mix milk with egg and a little of melted butter. Add the mixture to the dry ingredients together with apple cubes. Put the dough in the dish smeared with butter. 

Mix the covering ingredients and crumble with a knife or a fork. Spread evenly over the dough.

Bake for 30-40 minutes in the oven preheated to 200 degrees. Be careful not to burn the covering, you might want to cover the cake with a piece of foil after 15-20 minutes. The cake is ready when golden and the toothpick stuck into the middle of the pie is clean.

You might want to serve the pie with some vanilla ice-cream on top. 

Tags: apple pie pastry

Photoset
September 26, 2011

Jamie Oliver’s Apple and Walnut Risotto with Girgonzola

This is an original Jamie Oliver’s recipe taken from Cook with Jamie and also available on JamieOliver.com

This is like a Waldorf salad! The combo of strong cheese with apples and walnuts just works. If you can get hold of quality gorgonzola, please do – the sweetness of the apples really offsets it. I’ve used marjoram here, but thyme works just as well.

ingredients

• 1 x basic risotto recipe
• 700ml hot vegetable or chicken stock
• 100g butter
• 1–2 small handfuls of freshly grated Parmesan cheese, plus a block for grating
• 200g gorgonzola cheese, diced
• 100g soft goat’s cheese, crumbled
• 2 crunchy eating apples, cored, halved, and finely chopped, tossed in lemon juice
• a small bunch of fresh marjoram, leaves picked and chopped
• sea salt and freshly ground black pepper
a handful of walnuts
• extra virgin olive oil

method

First make your basic risotto recipe, then put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice – check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it.

Turn off the heat, beat in your butter, Parmesan, gorgonzola, goat’s cheese, chopped apple and marjoram. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute so the cheese can really ooze into it. While you’re waiting, gently heat the walnuts in a pan. Then either take the risotto to the table and let everyone help themselves, or divide it between individual serving plates. Put a block of Parmesan on the table for grating over. Sprinkle with the walnuts and drizzle with a little extra virgin olive oil before tucking in.

Photo
September 26, 2011
7 notes
Custard squash pancakes with garlic sauce Ingredients: 500g of custard squash or marrow 1 egg 1 onion 1-2 tbls of olive oil 2-3 tbls of flour  salt  pepper For the sauce:  1-2 cloves of garlic mayonnaise or sour cream salt pepper any spices of your liking How to: Grate the squash and the onion. Let it stay and pour out the extra juice. You might want to add some salt to make it faster. While you are waiting you can make the sauce. Grate the garlic, add salt, pepper, spices and sour cream. Stir well. Come back to your squash. Add flour, egg, olive oil, salt and pepper. Mix well. If you see that the batter is too watery, you might want to pour out the extra liquid. Fry the pancakes on the preheated pan with olive oil until golden colour. Be careful not to break the pancakes while turning them to the other side. Serve with parsley and garlic sauce. Perfect for vegetarians! 

Custard squash pancakes with garlic sauce

Ingredients:

  • 500g of custard squash or marrow
  • 1 egg
  • 1 onion
  • 1-2 tbls of olive oil
  • 2-3 tbls of flour 
  • salt 
  • pepper

For the sauce: 

  • 1-2 cloves of garlic
  • mayonnaise or sour cream
  • salt
  • pepper
  • any spices of your liking

How to:

Grate the squash and the onion. Let it stay and pour out the extra juice. You might want to add some salt to make it faster.

While you are waiting you can make the sauce. Grate the garlic, add salt, pepper, spices and sour cream. Stir well.

Come back to your squash. Add flour, egg, olive oil, salt and pepper. Mix well. If you see that the batter is too watery, you might want to pour out the extra liquid.

Fry the pancakes on the preheated pan with olive oil until golden colour. Be careful not to break the pancakes while turning them to the other side.

Serve with parsley and garlic sauce.

Perfect for vegetarians! 

Tags: vegetarian squash marrow

Photo
September 26, 2011
2 notes
Sfornatini with bacon and rucola Ingridients: 1 pack of Sfornatini (grissini or other Italian bread sticks, just make sure you choose the thicker ones) 2 packs of bacon strips (cold smoked) a handful of rucola How to: Wrap the bacon strips around one end of the bread sticks. Preheat the oven to 180 degrees. Lay the sticks on the tray covered with baking paper. Bake for 10 minutes. Let the sticks cool down, add some rucola leaves, and voila! Bon appetit!  

Sfornatini with bacon and rucola

Ingridients:

  • 1 pack of Sfornatini (grissini or other Italian bread sticks, just make sure you choose the thicker ones)
  • 2 packs of bacon strips (cold smoked)
  • a handful of rucola

How to:

Wrap the bacon strips around one end of the bread sticks. Preheat the oven to 180 degrees. Lay the sticks on the tray covered with baking paper. Bake for 10 minutes. Let the sticks cool down, add some rucola leaves, and voila! Bon appetit!  

Tags: snacks bacon