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6 entries this month
13:56 Sep 11 2023
Times Read: 109
This cake is perfect for a hot summers day.
Soaked Lemon Cake
What you need:
250g Butter or Margarine
250g Sugar - bat both till it’s a foamy texture
5 Eggs
2 Lemons, grated lemon zest - add to dough
250g Flour
2 teaspoons baking powder
1 pinch of salt - mix under the dough
Pour everything into a well greased cakeform (28-30cm)
Bake it in the middle level of a pre-heated oven (180C) for 60-65 minutes.
When it’s done, let it cool off a bit, then poke holes into it with a knitting needle and soak it with following mixture.
1dl lemon juice (about 3-4 lemons)
100g powdered sugar - mix it all well.
As you can see in above pics, I use this same recipe to make muffins and small cakes. :)
If you need different measures, use this convertor
http://www.convert-me.com/en/convert/cooking#subs
Three Kings Cake09:43 Sep 09 2023
Times Read: 119
The 3 kings cake is a yeast cake that gets traditionally baked for the 3 Kings day or Epiphany on 6. January. In one of the pieces a little plastic figurine is hidden and who finds it, will be king or queen for the day. Means you can tell your family, friends or workmates what to do ;) I know this as a Swiss tradition, but I think they have it in other European countries as well.
Ingredients
For 8 people
500g all-purpose flour
1,5 Tsp salt
3 Tbsp sugar
0,5 gr fresh yeast (approx. 20 gr)
60 gr butter, soft
1 lemon
4 Tbsp sultanas or raisins or chocolate drops or leave it away totally. It’s really up to your taste. Traditionally it is with sultanas.
3 dl milk
1 egg
1 Tbsp hail sugar or almond flakes. I added both, just be careful that the almond flakes don’t get too dark when baking or they get bitter.
Preparation
1. Mix flour, salt and sugar in a bowl. Crumble the yeast and mix it in.
2. Cut butter into cubes and add it. Grate half of the zest from the lemon and add it. Then add the milk and sultanas (or what you decided to use) and mix it all for about 10 mins. Knead it to a soft and smooth dough. Cover it with a humid kitchen towel and let it rise for approx. 2 hours in a warm place, till it has doubled in size.
3. Form: Make 8 potions of about 80gr each, I’m weighting them to be sure. And form them into balls. Since you probably don’t have a plastic king, you can use an almond or any other big nut. In Italy the add a dried bean. Of the remaining dough you form one big, that goes into the middle. Place on a baking try lined with baking paper, the way you can see in the picture at the beginning. They small balls won’t touch each other, just place them symmetrically. Then cover the whole thing with a humid towel so the dough won’t get dry and let it rise again for approx. 30 mins.
4. Pre-heat the oven to 180° C
5. Beat the egg, coat the cake with it. Sprinkle everything with the hail sugar/almond flakes.
6. Bake it for approx. 30 mins in the lower half of the oven at 180° C. Take it out and let it cool. If it isn’t golden after 30 mins, just bake it 5 mins longer.
If you have a modern oven, with circulating air, the temp changes to 160° C. I have an old oven that just has upper and lower heat.
Please send me a pic, when you try it out 😊 Enjoy!
Stuffed Zucchini15:51 Sep 07 2023
Times Read: 130
(for one or 2 people)
You need:
2 round Zucchini
300gr minced beef
1 small onion
2 cloves of garlic
30gr grated Parmesan
Salt
Pepper
Extra virgin olive oil
Cut a bit of the bottom of the zucchini of, so it will stand, then cut the top off. Hollow it out with a spoon.
Chop the onions into small pieces and press or cut the garlic too. Mix it with the minced beef. Add the Parmesan and spice it with Salt and Pepper. If you like add also a bit of rosemary powder and nutmeg.
Now mix it all good. Then stuff the zucchini with the beef, press it in really good. If you have any beef spare, just make little balls and put them around the zucchini.
Take a form that you can put into the oven and cover the bottom with olive oil. Now put the 2 Zucchini into it and shove it into the per-heated oven at 230° C for about 20-30 minutes. It depends on the size of the Zucchini. Just check after 20 mins so they wont burn.
Dutch Oven Bread14:01 Sep 06 2023
Times Read: 142
This is one of my absolute fav breads to make. It's so easy and it tastes yummy. I often make it on weekends, so I have bread for the new week.
What you need is something like this in glass or iron. Both works. I use the glass one.
INGREDIENTS
• 800g wheat flour
• 5,4 dl water
• 25g salt
• 7g dry yeast
METHOD
1. Place the flour with dry yeast and salt in a bowl and mix well
2. Add water and mix.
3. Cover the dough and let rise for 1 hour
4. Press the dough slightly flat, and then fold (at least 3 times)
5. Cut the top once after having put flour over it
6. Place the dough in a hot Dutch oven, cover and bake at 250°C/480F for 30 minutes.
7. After 30 minutes, remove the lid and continue bake for 20 minutes so that the bread turns brown
8. When the bread is ready, remove the Dutch oven and let the bread cool for at least 1 hour before slicing it.
Steak Tartar17:53 Sep 05 2023
Times Read: 155
Now this is a dish for raw meat lovers like me. ;)
Ingredients for 2 people:
1 lb. rump steak, all fat removed.
2 egg yolks.
2 tsp. cracked mustard or Dijon mustard.
1 tsp. Worcestershire sauce.
2 - 4 dashes Tabasco, Jamaican Pickapeppa Sauce or other hot sauce.
1/2 small white onion or a couple shallots, finely chopped.
4 small gherkins, chopped.
3 tsp. capers, drained.
Sea salt and freshly ground black pepper, to taste.
Whisk egg yolks, mustard, Worcestershire sauce and hot sauce in a large bowl until smooth. Season with salt and pepper.
Add minced meat, onions, gherkins, capers and to the mixture and toss with two spoons until everything is well combined. Adjust seasonings.
If you don't like capers or gherkins, you don't need to add them.
Serve with toasted bread and butter.
Spinach Soup16:10 Sep 01 2023
Times Read: 170
I got the recipe for this soup when I was in hospital, cause of a burn out. 1 serving has only 40 calories, but I promise it is delicious. I didn't believe it first, but it really is lol.
Ingredients for 4 serves:
1/2 Onion, chopped fine
4dl fat free broth
2dl Milk
2 Tablespoons of flour (don't know the proper English term, but you have to brush over the spoon so the flour is not higher then the rim of the spoon)
2 handful of fine chopped spinach (we get them as cubes, frozen and of course unseasoned)
Salt and nutmeg
Preparation:
Steam the fine chopped onions in a pot with a bit of water, till they start to smell good. Add the broth.
Mix the flour and milk together and then add slowly to the soup. Let it cook, on little heat, for about 10 minutes.
Short before serving, add the frozen spinach to the soup and cook again for another 5 minutes.
Season soup with salt and nutmeg.
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