Thursday, 2 January 2014
Sunday, 1 December 2013
Apple pie.
Apple pie.
Ingredients:
Flour - 180 g
Sugar (approximately) - 250 g
Butter (at room temperature) - 120 g
Egg - 2 pcs
Apple - 600-800 g
Rum (or cognac, brandy, whiskey, vodka) - 5 tbsp. liter.
Vanilla sugar - 1 package.
Raisins - 2 tbsp. liter.
Baking powder - 1 tsp.
First of all you need to cook the stuffing.
Apple peel, cut into thin slices and add together in a saucepan. Add 2 tablespoons raisins, 4 tablespoons 5 tablespoons of sugar and rum (or brandy, vodka, whiskey, in general, any strong drink, who are found in the house). I loved soaking in the Belarusian balm, Riga balsam.
You can add a good pinch of cinnamon.
Pan cover with a lid and leave for a few hours, or better the next day.
Periodically apples should be mixed to better soaked.
(If you do not have time to wait, cake here and want immediately, you can warm up the pan with apples almost to a boil and let cool, soaked faster.)
The basis of the cake:
Sift flour and mix with baking powder. Add 90g. butter, 60g. sugar sachet of vanilla sugar and mix gently until the crumbs hands.
Pour the resulting crumbs into a greased form (I additional bed on the bottom of baking paper and sprinkle with breadcrumbs wall).
Put the stuffing on top, sprinkle with sugar and put in a preheated 200 degree oven for about half an hour.
Meanwhile, prepare the fill.
To do this, beat 2 eggs and 40g. sugar, then add 30g. butter and whisk well again.
Fill the pie with the mixture and send it in the oven for another ten minutes.
Ready cake still hot pour alcohol. I used for this purpose, the remainder of the apple syrup, adding a little brandy.
Remove from the mold, cut and try to better cooled down.
Here is the option we poured pouring cake, where the oil is replaced cream. Also good, but not browning, and reminds type cake Tsvetaeva. Sometimes forget about raisins, again, with raisins I like more.
Ingredients:
Flour - 180 g
Sugar (approximately) - 250 g
Butter (at room temperature) - 120 g
Egg - 2 pcs
Apple - 600-800 g
Rum (or cognac, brandy, whiskey, vodka) - 5 tbsp. liter.
Vanilla sugar - 1 package.
Raisins - 2 tbsp. liter.
Baking powder - 1 tsp.
First of all you need to cook the stuffing.
Apple peel, cut into thin slices and add together in a saucepan. Add 2 tablespoons raisins, 4 tablespoons 5 tablespoons of sugar and rum (or brandy, vodka, whiskey, in general, any strong drink, who are found in the house). I loved soaking in the Belarusian balm, Riga balsam.
You can add a good pinch of cinnamon.
Pan cover with a lid and leave for a few hours, or better the next day.
Periodically apples should be mixed to better soaked.
(If you do not have time to wait, cake here and want immediately, you can warm up the pan with apples almost to a boil and let cool, soaked faster.)
The basis of the cake:
Sift flour and mix with baking powder. Add 90g. butter, 60g. sugar sachet of vanilla sugar and mix gently until the crumbs hands.
Pour the resulting crumbs into a greased form (I additional bed on the bottom of baking paper and sprinkle with breadcrumbs wall).
Put the stuffing on top, sprinkle with sugar and put in a preheated 200 degree oven for about half an hour.
Meanwhile, prepare the fill.
To do this, beat 2 eggs and 40g. sugar, then add 30g. butter and whisk well again.
Fill the pie with the mixture and send it in the oven for another ten minutes.
Ready cake still hot pour alcohol. I used for this purpose, the remainder of the apple syrup, adding a little brandy.
Remove from the mold, cut and try to better cooled down.
Here is the option we poured pouring cake, where the oil is replaced cream. Also good, but not browning, and reminds type cake Tsvetaeva. Sometimes forget about raisins, again, with raisins I like more.
Frampton.
A quirky village with many attractive cottages located on one side of the street and yet nothing on the other, making it appear quite lop sided! Another odd feature of the village is the church of St. Mary with its tower corners consisting of two huge columns, one on top of the other with pinnacles above. Inside the church are rich monuments and memorials. Historically, Frampton was an ancient British settlement and some Roman tessellated pavements incorporating one of the oldest Christian symbols to be found in the country were discovered 150 yrs ago.The Frampton Trail, in an Area of Outstanding Natural Beauty, is a 1 kilometer long circular walk which gives you the chance to discover Frampton's past and to explore how it has changed through the years.
Thursday, 18 July 2013
Blackcurrant Jam.
500g blackcurrants500g granulated sugar ( warmed )grated rind & juice of 1 orange ( medium )150ml water1 tbsp cassis ( optional )
Method-----
Remove stalks from blackcurrants, put the fruit, orange rind, juice and water in a large pan. Bring to the boil, reduce the heat and simmer for 30 minutes.
Add the warmed sugar and stir over a low heat until the sugar has dissolved.
Bring the mixture to a rolling boil to cook for about 8 mins or until setting point ( 105deg C/ 220deg F ).
Remove the pan from the heat and skim off any scum, leave to stand for 5 mins (then stir in Cassis if using ).
Carefully pour the jam into warmed sterilized pots and seal. Leave to cool then label and store in a cool dark place.
Sunday, 7 April 2013
Friday, 15 February 2013
Cheese Puffs
Recipe:
1 Cup (8fl oz/225ml) Water.
90g butter.
1 cup(115g) flour.
Pinch salt.
3 Large eggs.
3tbsp parmesan cheese (grated).
Salt & Pepper.
Mustard Powder.
Method:
Preheat the oven to 220degC (fan oven 200C)
Sift the flour and salt onto a square of greaseproof paper.
Place the water and butter in a pan over a medium heat.bring to the boil
remove immediately from the heat and quickly stir in the flour and salt all at once,
using a wooden spoon.
Beat the mixture until it forms a smooth paste that leaves the sides of the pan clean,
leave to cool for a while.
Beat the eggs well,then beat the into the mixture in Six stages until no trace of egg remains,
Beat in the parmesan cheese and season to taste with salt,pepper and mustard powder.
Place dessert spoons of mixture onto a baking sheet, reduce the oven temperature to 200C (Fan 180C)
Bake until golden .
Tuesday, 12 February 2013
Cranberry, Sultana Bun.
Recipe:
250g Flour
7g Dried Yeast
50g Butter
30g Sugar
175ml Warm Water
1/4 Tsp Salt
1. Sift the flour into a large bowl. Melt the butter and allow to cool down.
2. Make a well in the flour.
3. In a small bowl put the yeast a teaspoon of the sugar and all of the water and mix together.
4. Into the flour well pour the yeast mixture,stir in some of the flour from the center of the well until a paste is obtained.
Cover with cling film and leave in a warm place for 15 minutes.
5. Add the melted butter the remainder of the sugar and the salt to the dough and mix with a fork or by hand.Stir in a circular motion in the same direction
all the time dragging the flour from the sides of the crater.
6. Knead the dough until smooth then place in the refrigerator for 6-8 hours.
7. Remove the dough from the fridge and allow to rise at room temperature about an hour.
8. Roll out the dough to about 2-3mm thick brush with vegetable oil, sprinkle with brown sugar and sultanas (or any dried fruit of your choice)
roll into a roll and stretch slightly, cut into 3cm thick slices and place cut side down in a greased 20cm tart tin.
put in a warm place for 45-50 mins to rise.
Meanwhile preheat the oven to 190C. When ready to bake Brush with beaten egg mixed with 1 tablespoon of milk.
Bake for about 30mins at 190
250g Flour
7g Dried Yeast
50g Butter
30g Sugar
175ml Warm Water
1/4 Tsp Salt
1. Sift the flour into a large bowl. Melt the butter and allow to cool down.
2. Make a well in the flour.
3. In a small bowl put the yeast a teaspoon of the sugar and all of the water and mix together.
4. Into the flour well pour the yeast mixture,stir in some of the flour from the center of the well until a paste is obtained.
Cover with cling film and leave in a warm place for 15 minutes.
5. Add the melted butter the remainder of the sugar and the salt to the dough and mix with a fork or by hand.Stir in a circular motion in the same direction
all the time dragging the flour from the sides of the crater.
6. Knead the dough until smooth then place in the refrigerator for 6-8 hours.
7. Remove the dough from the fridge and allow to rise at room temperature about an hour.
8. Roll out the dough to about 2-3mm thick brush with vegetable oil, sprinkle with brown sugar and sultanas (or any dried fruit of your choice)
roll into a roll and stretch slightly, cut into 3cm thick slices and place cut side down in a greased 20cm tart tin.
put in a warm place for 45-50 mins to rise.
Meanwhile preheat the oven to 190C. When ready to bake Brush with beaten egg mixed with 1 tablespoon of milk.
Bake for about 30mins at 190
Friday, 1 February 2013
Dan Lepard's ginger beer scones recipe.
If you like ginger, you'll love these little beauties. They're just the thing for a cold winter's day
Dan Lepard's ginger beer scone: A ginger lover's delight, as there's not just ginger beer in it. There's glacé and ground ginger, too Photograph: Colin Campbell
I first tried these scones, made with plain lemonade, at Marilyn and Gary Barker's Patchwork Teahouse, set deep in Melbourne's Dandenong Ranges, and thought they were the softest and lightest I'd ever eaten. They don't have the crisp top regular ones do, but they stay moist for days and that's something. Use non-alcoholic ginger beer, and one without artificial sweeteners.
425g plain flour 50g icing sugar 1 tsp ground ginger 2½ tsp baking powder 200g crème fraîche 1 large egg 100g chopped glacé or stem ginger 150ml ginger beer Milk, for brushing the top
Spoon the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and stir well. In another bowl, beat the crème fraîche, egg and glacé or stem ginger, then add the ginger beer and stir to amalgamate. Pour into the mixing bowl and gently mix until you have a very soft and sticky dough.
Flour your work surface very well, then scrape the dough on to it. Don't try to knead it – it's way too sticky for that; just flour the top and pat it out to 2-3cm thick. Cut the flattened dough into discs or squares and place on a flour-dusted tray.
Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, brush scone tops with milk and bake for 10-15 minutes, until brown on top.
Dan Lepard's ginger beer scone: A ginger lover's delight, as there's not just ginger beer in it. There's glacé and ground ginger, too Photograph: Colin Campbell
I first tried these scones, made with plain lemonade, at Marilyn and Gary Barker's Patchwork Teahouse, set deep in Melbourne's Dandenong Ranges, and thought they were the softest and lightest I'd ever eaten. They don't have the crisp top regular ones do, but they stay moist for days and that's something. Use non-alcoholic ginger beer, and one without artificial sweeteners.
425g plain flour 50g icing sugar 1 tsp ground ginger 2½ tsp baking powder 200g crème fraîche 1 large egg 100g chopped glacé or stem ginger 150ml ginger beer Milk, for brushing the top
Spoon the flour, icing sugar, ground ginger and baking powder into a large mixing bowl and stir well. In another bowl, beat the crème fraîche, egg and glacé or stem ginger, then add the ginger beer and stir to amalgamate. Pour into the mixing bowl and gently mix until you have a very soft and sticky dough.
Flour your work surface very well, then scrape the dough on to it. Don't try to knead it – it's way too sticky for that; just flour the top and pat it out to 2-3cm thick. Cut the flattened dough into discs or squares and place on a flour-dusted tray.
Heat the oven to 220C (200C fan-assisted)/425F/gas mark 7, brush scone tops with milk and bake for 10-15 minutes, until brown on top.
Tuesday, 22 January 2013
Wednesday, 2 January 2013
Monday, 31 December 2012
"I'm dreaming of a white Christmas."
Happy New Year to all!
"It is very important that you only do what you love to do.
You may be poor, you may go hungry, you may lose your car, you may have to move into a shabby place to live, but you will totally live.
And at the end of your days you will bless your life because you have done what you came here to do."
― Elisabeth Kübler-Ross
You may be poor, you may go hungry, you may lose your car, you may have to move into a shabby place to live, but you will totally live.
And at the end of your days you will bless your life because you have done what you came here to do."
― Elisabeth Kübler-Ross
Tuesday, 25 December 2012
Our Christmas dinner.
Recipe of:
- Slow-roasted Pork Shoulder
- Ina's Rosemary Roasted Potatoes.
- Winter pudding bombe
HERE!
- Slow-roasted Pork Shoulder
- Ina's Rosemary Roasted Potatoes.
- Winter pudding bombe
HERE!
Thursday, 1 November 2012
Wednesday, 12 September 2012
Tuesday, 21 August 2012
Tuesday, 7 August 2012
Сity news.
This is one of the walkways of the city under reconstruction on EU money (the marble slabs for paving were imported all the way from Italy!).
Reconstruction has dragged on for the third summer for us, outside the windows of the apartment that is our home. It would seem so simple:
- money no object,
- with high unemployment in the country - unlimited choice of labour!
What more could you want! But NO!
Yesterday local news explained that the company that started the contract did not meet expectations, and just the other day was replaced by another contractor according to a tender. When will the work be completed? - Asked the reporter. The answer: "After 6 months".
And today in our city it began to rain. My husband went to the balcony and looked at the vacant site and said: "After 6 months...plus one day!"
The British sense of humour bordering on sarcasm. ... sarcasm, timing, and wit - a dry sense of humour!
Monday, 6 August 2012
Tarte Aux Pommes.
Made by me, Brian, in Visaginas, Lithuania.
Tarte Aux Pommes - French Apple Tart with Pastry Cream Recipe:
- Pâté Sucrée Recipe - French Sweet Pastry Crust Recipe;
- Creme Patissiere (Pastry Cream) Recipe.
Sunday, 5 August 2012
Thursday, 2 August 2012
Monday, 30 July 2012
Saturday, 7 July 2012
Todays Roasted Butternut Squash and Sweet Potato Soup.
Ingredients:
1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Salt and pepper, to taste
60ml/2fl oz olive oil
1 onion, chopped
2 cloves garlic, chopped
1.5 litres/2 pints 13fl oz vegetable stock.
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
Salt and pepper, to taste
60ml/2fl oz olive oil
1 onion, chopped
2 cloves garlic, chopped
1.5 litres/2 pints 13fl oz vegetable stock.
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper, to taste
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