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.

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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.

Rabbit stifado

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The 55-million-year-old G. elkema is a primitive rabbit ancestor that has features of both rodents and lagomorphs, which likely share a common lineage. It depends on the breed of the rabbit to tell which origin it’s from. For example  the Mini Rex originated for the Rex rabbit and the Netherland Dwarf Rabbit. Rabbits originally came from Spain.

 

Ingredients

 

1 Prepared raddit approx 1 1\2kg \ 3 lbs

4 tablespoons olive oil

2 stalks celery chopped

2 carrots chopped

2 parsnips chopped

150g \ 1 1\2 cups pearl onions peeled

2 onions chopped

2 cloves garlic chopped

2 tablespoons tomato paste

2 slices bacon

500ml \ 2 cups dry wine

2 allspice berries

5 peppercorns

5 coriander seeds

2 fresh bay leaves

1\2 tablespoon thyme leaves

 

Method

 

Heat 2 tablespoons of the oil in a large pan, brown the rabbit portions on all sides and remove from the pan.

Add the remaining oil, add the vegetables and cook for 5 minutes. Season with salt and pepper, stir in the tomato paste and the white wine.

Grind the allspice, pepper, coriander, bay leaves and thyme in a mortar and pestle, add to the vegetables and bring briefly to a boil.

Place the rabbit portions back into the pan and simmer over a low heat for round 1 hour.

Season with salt and pepper and serve.

Sweet potato bake with crabmeat

 

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The Sweet potatoes originate from Central America or South America, sweet potatoes date back at least 5,000 years ago. In South America, Peruvian sweet potatoes date as far back as 8000 BC have been found.

Before the western explortion the sweet potatoes was grown in Polynesia. Sweet potato has been radiocarban-dated in the Cook Island to 1000 AD, and was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Haweii and New Zealand from there.

Spreading to Polynesia to Japan and the Philiopines from the Islands of the Pacific Ocean sweet potatoes have become very popular.

 

Ingredients

200g \2 cups crabmeat

2 onions chopped

2 cloves garlic chopped

50g \ 1\4 cup butter

1\4 teaspoons allspice ground

1kg \ 2 1\4 pounds sweet potato

100ml \ 7 tablespoons milk

200ml \ 7\8 cup coconut milk

200g \ 1 cup creme fraiche

Tabasco

50g \ 2\3 cup grated coconut

 

Method

 

Heat oven to 180 degrees Celcius (160 degrees Fan) 375 degrees F gas 5.

Carefully wash the crabmeat and leave to drain.

Heat about half the butter in a skillet and cook the onions and garlic until translucent.

Add the crabmeat season with salt pepper and allspice and remove from the heat.

Peel the sweet potatoes and slice very finely, using mandolin if available.

Butter a baking dish with the rest of the butter and cover the base with half  of the sliced sweet potatoes.

Cover with the crabmeat and finish off with the rest of the sliced potatoes.

Mix the milk, coconut milk and creme fraiche in a pan, bring to the boil briefly and remove from the heat.

Season well with salt and pepper, add tabasco to taste and pour over the sweet potato bake.

Sprinkle with grated coconut and bake in preheated oven for 45 minutes until golden brown.

Serve immediately.

Braised beef with vegetables

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The word braising is from the French word braiser and is known as a combined-cooking method that uses both wet and dry heat settings: usually, the food is first seared at a high temperature setting, then finished in a covered pot at a lower temperature setting, while soaked in a generous amount of liquid, which may also add flavor.pot roasting is another name for braising, there are two methods baed on which type of liquid is added to the pot roast.

 

Ingredients

 

2 bulbs fennel sliced

2 stalks celery sliced

2 onions chopped

2 carrots chopped

1 parsnip chopped

1kg \ 2 1\4 lbs braising beef boned and rolled

4 tablespoons sun flower oil

50g \ 2 slices bacon diced

1 teaspoon allspice berries crushed

2 bay leaves

500ml \ 2 cups beef stock

 

Method

 

Wash the beef, pat dry and season all over with salt and pepper.

Heat the oil in a large ovenproof pot. Brown the beef in hot oil on all sides, remove and set aside.

Fry the bacon in the remaining oil, add the onion and the vegetables and saute until browned.

Add the crushed allspice, peppercorns and bay leaves and pour in about half the beef stock. Put the beef on top of the vegetables, cover and braise for about 2 – 2 1\2 hours over a low heat until the meat is tender. Add the remaining beef stock gradually during cooking and turn the beef every so often.

Season to taste with salt and pepper and serve.

 

Bean soup with bacon, rosemary and garlic

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Soup is known as a primary liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as Meat and vegetables with powdered soup or another liquid. Hot soups are usually characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

 

Ingredients

 

250g \ 1 1\4 cups driend haricot beans.

1 bay leaf

1\2 teaspoon black peppercorns

2 onions chopped

300g \ 3\4 lb waxy potatoes peeled and diced

2 carrots diced

2 cloves garlic chopped

2 tablespoons butter

150g \ 6 oz green (stirring) beans

200g \ 1 cup chopped bacon

apple vinegar

 

Method

 

Soak the dried beans overnight in water. Rinse the beans, putin a large pan and cover with fresh water.

Add the peppercorns and bay leaf to the pan, bring to a boil, turn down the heat and allow to simmer gently for 45 minutes. Remove the stem and tip from the green (string) beans and slice in half.

Saute the potatoes, carrots, onion, bacon and garlic in hot butter for 10 minutes and then add them to the soup. Simmer for 10 minutes and then add the beans.

Continue cooking until the vegetables are tender and can be easily pierced with a fork. Season the stew with salt, pepper and vinegar to taste and serve.