Malva pudding

Ingredients for the pudding


1 cup flour

1 egg

1 teaspoon bi-carb

pinch of salt

1 cup milk

1\2 cup sugar

1 tablespoon apricot jam

1 tablespoon butter

1 tablespoon vinegar

Method

mix sugar, butter, egg and jamnwell.

add flour, milk, vinegar and bi-carb and mix well.

bake with lid for 1 hour at 180 degrees Celcius.

Ingredients for sauce

1 cup fresh cream

1\2 cup butter

1 cup sugar

1\2 cup boiling water

1 teaspoon vanilla essence

Method

boil butter, sugar and water together.

add cream and vanilla essence.

pour over hot baked pudding.

serve with ice cream.

Sausage hotpot

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Ingredients:

800g \2 lbs small pork sausages.

1 tbsp. olive oil.

400g \ 1/2 pound shallots, quartered.600g \ 1 1/2

1 clove garlic, finely chopped.

1 tbsp. sugar.

2 tbsp. balsamic vinegar.

125ml \ 1/2 cup chicken stock.

600g \ 1 1/2 lbs potatoes, thinly sliced.

2 tbsp. butter.

 

Method:

Heat the oven to 220 degrees Celcius (200 Degrees Fahanheit) 425 Degrees F, Gas 7. Fry the sausages with 1 tsp of oil in a skillet until golden brown and remove from the heat. Heat the remaining oil in a ovenproof pan and cook the onions and garlic until translucent. Sprinkle in the sugar and allow to caramelize slightly, deglaze with the vinegar, reduce a little and then pour in the stock. Add the sausages to the shallots, season with salt and pepper and lay the potato slices on top. Cover with a lid and cook for 5 minutes. Remove the lid put butter in small pieces on the potatoes and bake in the oven for around 15 minutes until browned.

 

Sausage hotpot is a Chinese dish that is made of a pot of soup stock, this is a Chinese cooking method and originates from China. They use a variety of East Asian food ingredients. Ingredients like meat, mushrooms, egg dumplings, wontons, tofu, leaf vegetables, and seafood and these ingredients are usually thinly sliced and put on or with the meal. This dish is similar to fondue. Dipping sauce is usually served with this dish.

 

 

Fish and seafood cobbler

Image result for Fish and seafood cobbler

Ingredients

2 tbsp oil.

2 shallots chopped.

1 clove garlic, chopped.

100g \ 1 1/2 mushrooms, chopped.

1 courgette (zucchini), chopped.

2 tomatoes, finely chopped.

100ml \ 7 tbsp. white wine.

200ml \ 7/8 cup fish stock.

1-2 tbsp. cornflour (cornstarch).

2 tbsp parsley, chopped.

500g \ 1 lb fish fillets.

150g \ 1 1/2 cups prawns (shrimps), prepared.

250g \ 2 cups plain (all purpose) flour.

3 tsp baking powder.

1/2 tsp salt.

150ml \ 2/3 cup milk.

75g \ 3/4 cup cheese, grated.

Flour for the work surface.

 

Method:

Heat the oven to 200 Degrees Celcius  (180 Degrees Fahrenheit) 400 Degrees fahenheit, gas 6. Heat the oil in a pan and soften the shallots and garlic. Add the mushrooms, courgette (zucchini) and tomatoes. Pour in the white wine and fish stock and bring to a boil. Mix the cornflour (cornstarch) to a paste with cold water and stir in to bind the sauce. Remove from the heat and stir in the parsley, fish and prawns (shrimps); season with salt and pepper and turn into an ovenproof dish. To make the topping, mix together the flour, baking powder, salt, butter and just enough milk to make a smooth dough which does not stick to your hands.

Roll out to about1 1/2 cm \ 1/2 thick on a floured work surface and cut out circles of about 3 cm \ 1 1/4 diameter. Brush the circles with milk and lay on top of the fish mixture, overlapping like tiles. Scatter with cheese and bake for 30 minutes until golden brown.

 

Cobbler originates from the United Kingdom and United States of America. Fruit or savoury filling are usually put into a cobbler dish with either a batter, biscuit or dumpling crust. The crust of the cobbler dish is usually very thick and has a top and bottom crust and it is also known as a fish pie. and a cobbler is not a crumble so don’t confuse the two.

 

 

Chicken tagine with olives and salted lemons

Image result for chicken tagine with olives

Ingredients:

1 chicken.

1 onion chopped.

1 1/2 salted lemons.

50g 1 1/4 cup butter.

2 tbsp olive oil.

3 cloves garlic, crushed.

1 tsp ground ginger.

8 threads saffron.

600g \ 1 1/2 lbs potatoes, peeled and sliced.

125g \ 1 1/4 cup green olives, pitted.

2 tbsp fresh coriander (cilantro), chopped.

2 tbsp parsley, chopped.

To garnish:

Parsley leaves.

 

Method:

Rub the chicken inside and out with salt and pepper and set aside. Remove the flesh and seeds from the salted lemons. Rinse the rind and pat dry, then chop roughly and set aside. Heat the butter and oil in a flameproof roasting dish, add the onions and garlic and cook until translucent. Add ginger, saffron and 2 cups water and mix well.

Add the chicken and turn several times, until it is coated in sauce on all sides. Bring to the boil, add the potatoes, cover and simmer gently for 45 minutes, turning the chicken frequently so that it absorbs the sauce evenly. Add a little more hot water during cooking if necessary. Stir in the olives, lemons coriander (cilantro) and parsley, cover and simmer for a further 20-25 minutes. Season to taste.

When the chicken is cooked, take it out, cover and keep warm. If the sauce is too thin, boil over a high heat to reduce it slightly. Carve the chicken and arrange on a warmed platter (tagine). Top with olives and pieces of lemon rind and pour the sauce over. Put the lid on the tagine and serve immediately.

This is a Tagine, also known as a Tajine.

Image result for tagine pot

It is a traditional cooking dish from Morocco, that is used all over North Africa.The tagine is a traditional pot used for cooking stews and casseroles amongst the Moroccan people like the nomadic Bedouin people of the Arabian Peninsula.

Venison with grapes, bacon and croutons

Image result for Venison

Ingredients:

For the ragout:

800g \2lbs venison, chopped.

4 sprigs thyme.

2tbsp red wine vinegar.

500ml \2 cups dry red wine.

4 allspice berries.

1 tsp pepperscorns, 6 juniper berries.

1 bay leaf, 2 tbsp oil.

2 onions, chopped, 2 carrots, chopped.

2 stalks celery, chopped.

1 clove garlic, chopped, 1 tbsp tomato paste.

200ml \ 7/8 cup beef stock.

150g \1 1/2 cups white grapes, peeled.

1 tbsp butter.

100g \ 1/2 cup bacon, sliced into strips.

1-2 tbsp cranberry jelly.

 

For the croutons:

2 slices bread,

crusts removed,

cut into triangles,

2 tbsp butter.

 

For the potato noodles:

600g \ 1 1/2 lbs floury potatoes.

1 egg.

100g \ 1/2 cup plain flour.

nutmeg, 3 tbsp butter.

2 tbsp ground hazelnuts.

 

Method:

Place the venison in a bowl with thyme. Pour over the vinegar and wine cover and marinate overnight. Take the meat out and sieve the marinade. Place the allspice berries, peppercorns juniper berries and bay leaf in a herb bag and tie it tightly. Heat the oil in a pan and fry the meat. Add the vegetables, fry until they are slightly browned and stir in the tomato paste. Pour in the marinade and let it reduce. Cover and simmer gently for 1 hour. Add the beef stock and the herb bag and simmer for further 30 minutes, stirring occasionally.

Place the grapes in a small pan with the butter. Fry the bacon in a non-stick pan without oil for 2-3 minutes. For the croutons, heat the butter in a non-stick pan and fry the bread triangles until golden brown. For the potato noodles, steam the potatoes for 30 minutes until done. Peel, mash and let cool. Add the egg and enough flour to make a smooth, soft dough; it should not be sticky. Season with salt and nutmeg. With floured hands, make dough rolls.

Boil the potato noodles and simmer for 2-3 minutes until they float on top; dip into cold water and drain. Take the meat out of the sauce. Remove the herb bag and sieve the sauce. Return the mean to the sauce and season with salt, pepper and cranberry jelly. Fry the grapes gently. Heat the butter and hazelnuts in a pan and heat the potato noodles. Sprinkle with bacon and the grapes and serve with the croutons and potato noodles.

 

This recipe originates from South Africa and comes from a deer or an antelope which is also known as gaming meat. Venison is only available in Europe, North America. During the traditional hunting season Venison is widely available in European supermarkets during the months October to December. The saddle and hind leg were the most popular cuts to the Europeans. Venison is less common in North America because there are not a lot of abattoirs who process deer. In North America they import venison from New Zealand and Tasmania and is only available through high end speciality grocers.

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Porcini al forno

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Porcini al forno originates from Italy. This dish is very popular in Italy on public holidays and Sundays, especially in the South of Italy. Its a good meal to feed a large family of Italians because they love it so much. The kids also love it. Porcini al forno is a beautifully baked dish and so looks so good when brought to the table.

 

Ingredients

 

750g \ 1 1\2 lbs potatoes peeled

500g \ 1 lb porcini mushrooms finely sliced

2 cloves garlic chopped

40g \ 2 cups fresh parsley chopped

4g of oregando chopped

4 tablespoons olive oil

freshly grated nutmeg

1 tablespoon lemon juice

250ml \ 1 cup chicken stock

60g \ 1\2 cup pecorino cheese freshly grated

 

Method

 

Heat the oven to 200 Degrees Celcius (180 C Fan) 400 degrees F, gas 6.

Boil the potatoes for 20 minutes until done.

Fry the mushrooms in 2 tablespoons of oil. Add the garlic and herbs reserving 1-2 tablespoons of herbs to garnish.

Fry for a further 3-4 minutes. Season with salt, pepper, nutmeg and lemon juice.

Grease an oven proof dish with the remaining oil. Drain the potatoes, chop into slices and layer up in the dish with the mushroom mixture. Pour over the stock and scatter with Pecorino.

Bake for 20 minutes until golden brown and serve scattered with the reserved herbs.

 

Braised beef roulades

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Every major event in the German family, calls for the preparation of King of Meats and German creamed spinish. This was a very hard recipe for me to try and write down, as we just buy the ingredients and put it together – the more steak you buy, the more other ingredients you will need.

The original German Beef Rouladen recipe is from her children’s Grandmother, Gertrude Zemp.  This is how she taught her daughter to make rouladens.  Roulades are also know as Rinderrouladen and German beef rolls.

She had readers say that this recipe is not a true German Rouladen because there are no dill pickles in it.  Well, Gertrude learned to make rouladens from her mother in Germany. Different regions of Germany have their own variations of roulades, just like in the United States.

 

Ingredients

 

600g \ 1 1\2 lbs flank steak cut into 4 lightly pounded

1 tablespoon hot mustard

8 small pickled gherkins sliced into sticks

4 slices smoked bacon

1  tablespoon plain (all purpose) flour

2 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoon tomate paste

200ml \ 7\8 cup dry red wine

400ml \ 1 2\3 cups beef stock

2 carrots finely chopped

3 shallots sliced

2 tablespoons capers

 

Method

 

Heat the oven to 160 Degrees Celcius (140 Degrees Fan) 325 Degrees F, Gas 3.

Spread each piece of beef with mustard, lay over 1 slice bacon and afew gherkins, roll each one tightly and tie with kichten string.

Dust the roulades with flour. Heat the oil in an ovenproof pan and brown the roulades on all sides.

Stir in the paprika and tomato paste, pour on the wine and stock and bring to a boil, stirring gently.

Add the carrots and shallots to the meat and cook in the oven for 60-70 minutes, turning the roulades frequently.

Add the capers and season the sauce with salt and pepper.

Remove the string before serving.