Pudding235 g self-rising flour2 tbsp cocoa powder120 g brown sugar80 g butter, melted and cooled125 ml milk1 egg, lightly beaten
Sauce175 g brown sugar2 tbsp cocoa power, sifted300 ml boiling water
Preheat oven to 180 ° C. Grease 20 cm x 20 cm baking dish. Sift flour and cocoa into large bowl. Stir in sugar. Combine butter, milk and egg. Slowly add to flour mixture, whisking until well combined and smooth. Pour into baking dish. Smooth top.
To make sauce, combine sugar and cocoa and sprinkle over pudding. Slowly pour boiling water over the back of a large metal spoon, covering pudding. Place dish onto a baking tray. Bake for 35 to 40 minutes, or until pudding bounces back when pressed gently in centre.
Serve hot with cream and berries.
2 kg flour60 g sugar5 g baking powderpinch salt475 ml milk80 g butterpinch carawaylard or oil
Mix dry ingredients in a mixer. Heat the milk, butter and caraway in a saucepan without letting the mixture come to a boil. Add to dry ingredients and blend together. Flour a board and knead the dough by hand. Roll into a long tube, up to 100-120 cm long, and wrap in a tea towel. Let the dough rest and cut into about 40 small pieces, approximately 3 cm wide. Flatten with a rolling pin. Using a knife, cut the flattened dough pieces into slices. Carve a leaf, snowflake or your own custom pattern onto the top of each cake. Grease a skillet with lard or oil and fry cakes until golden on each side. Place hot cakes onto paper towel to remove excess fat.Serve buttered with smoked lamb, boiled potatoes, red cabbage, peas and sweet béchamel sauce.
1 bottle white wine (plus equal amount water)2 lemons, halved2 garlic cloves1 bunch dill2 tbsp salt6 lobstersbutter
Pour liquid into a pot large enough to hold 6 lobsters, cover and add lemons, garlic cloves, dill and salt. Bring to a boil. Cover, lower temperature and simmer for 10 minutes. Add the lobsters and steam for 10 minutes. Rotate the lobsters to ensure all are cooked evenly. Steam for another 15 minutes. Remove lobsters from pot and serve immediately with melted butter.
235 g tapioca flour1 tsp baking powder470 g queso fresco (substitute Monterrey Jack cheese)1 egg1-2 tbsp milk
Pre-heat an oven to 230 ° C. Mix the tapioca flour and baking powder into mixing bowl. Add cheese and mix until cheese is covered in the flour. Add egg to the mixture. If the dough begins to stick, do not add milk. If the dough separates, add 1 tbsp of milk at this time. Divide the dough into 10 equal-sized pieces and shape them into balls. Put a thumbprint into the bottom of each ball to ensure even rising when baked. Place the balls thumbprint side down on a cooking sheet lined with parchment paper, or silicon baking sheet. Bake for 15 minutes until golden and dry.
1 bun500 g ground beef1 egg50 g rice, dry2 onions, chopped and separatedpinch saltpinch pepperpinch paprika1 jar pickled cabbage leaves1 can tomato puree1 garlic clove, mincedoilwater250 ml sour cream
Soak bun in water. Remove and squeeze out excess water. Mix ground beef, bun, egg, rice, 1 onion, salt, pepper and paprika. Rinse cabbage leaves in water and drain. Place a spoonful of ground beef mixture into each cabbage leave. Fold over sides and then roll.
In large pot or skillet, fry remaining onion and garlic in oil until transparent, add tomato puree and water to achieve desired consistency and season with salt and pepper. Place cabbage rolls in sauce. Cook slowly over medium heat for approximately 1 hour.
Top with sour cream and serve with fresh white bread.
Bottom Layer120 g unsalted butter60 g sugar75 g cocoa1 egg, beaten300 g graham cracker crumbs120 g almonds, finely chopped225 g chopped coconut
Middle Layer120 g unsalted butter40 ml cream30 g custard powder475 g icing sugar
Top Layer4 squares semi-sweet chocolate30 g unsalted butter
For bottom layer, begin by melting butter, sugar and cocoa in a double boiler. Add egg. Stir steadily to cook and thicken. Remove from heat. Stir in crumbs, coconut and nuts. Press firmly into ungreased 20 cm x 20 cm pan.
For the middle layer cream butter, cream, custard power and icing sugar. Beat until light. Spread over bottom layer.
For the top layer, melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over middle layer. Chill in the refrigerator until solid.
Dough475 g all-purpose flour175 ml warm water
Filling475 g finely chopped Napa cabbage (substitute regular cabbage)300 g ground pork80 g shitake mushrooms, minced½ tsp salt1 tbsp grated ginger80 g chopped Chinese chives (substitute scallions)1 egg2 garlic cloves, minced¼ tsp black pepper1 ½ tbsp soy sauce½ tbsp. vegetable oil1 ½ tbsp. sesame oil1 tbsp rice wine
Dipping sauce80 ml soy sauce2 ½ tbsp rice vinegar2 tsp garlic, mincedchili oil
Put flour in a bowl and make a well in the centre. Pour in water and stir, evenly moistening the flour. Gently mix until all of the lumpy bits have been incorporated. Add more flour or water as necessary. The dough should hold its shape when pinched. Transfer dough to a lightly floured surface and knead by hand for about 2 minutes, until smooth and somewhat elastic. When pressed down, the impression should slowly bounce back. Smooth out the top of the dough and pinch the ends to gether on the bottom. Place the dough in a bowl and cover with a plate.
Combine all of the filling ingredients in a large mixing bowl. Add seasonings and mix will with hands.
Forming the Dumplings
Place dough on a floured surface. Cut the dough into thirds and put 2/3 back into the bowl. Cover bowl with plate. Roll out the dough into a 2.5 cm thick log. Cut the log into even pieces, about 2 cm thick each. Roll the pieces lightly in flour and then set each piece aside. Flatten each piece of dough with the palm of the hand. Form into circles.
To roll the wrappers, begin with a lightly floured surface. Roll a rolling pin gently back and forth, while turning the dough. Roll up to about 1.5 cm in from the edge of the dough, avoiding the centre. This ensures the thicker centre will hold the filling, and the thin edges will be easier to seal. Continue rolling the cut pieces until about 10 wrappers are created.
Fill each wrapper with a spoonful of filling. Flatten the filling a little bit in the centre. Fold over and pinch shut. Continue until all wrappers are filled. Cook immediately.
Steaming the Dumplings
Bring 3 cups of water to a boil in a large wok. Place the dumplings in a bamboo steamer basket and place on top of the wok for 8 minutes. Serve immediately
Combine the soy sauce and oils. Add garlic. Stir well.
Ingredients:950 g flour2 ltr hot water, separated1 ½ kg large, chopped walnuts800 g sugar500 g bread crumbs1 ½ -2 kg apple sauce
For the pastry, mix the flour and ½ ltr of hot water and then divide dough into balls. Transfer to lightly floured surface and roll out the dough into thin sheets, about 30-40 cm in length. Bake in a 150 ° C oven for 2 hours, until light-yellow and crispy. Wrap in a dishcloth and set aside for a few days to rest.
When the pastry is ready, mix the walnuts, breadcrumbs and sugar in a bowl. Break about 8-10 sheets of the pastry into small pieces and add to the walnut mixture. Dilute half of the apple sauce with the remaining hot water. Grease a 50 cm diameter cake pan. Place the remaining pastry in the pan and add half of the apple sauce mixture. Add the walnut mixture. Smooth and pour in the remaining apple sauce. Bake for up to an hour, or until golden brown.
Best served fresh from the oven.
Ingredients:500 g pork500 g beef3 large onions, medium dicelardsalt and pepper, to taste1-1½ bottles Czech pilsner½ bay leaf½ tbsp cumin235 g bread crumbs1 pkg store bought sauerkraut
Cut the meat into cubes and sear in a saucepan along with the onions and lard. Season with salt and pepper. Deglaze saucepan with beer. Add spices. Sprinkle with breadcrumbs. Add just enough sauerkraut to be level with the beer. Simmer for 1 hour on low heat. If sauce is too thick, add up to ½ bottle more beer to taste.
Pudding450 g stoned raisins, chopped55 g mixed peel, chopped55 g blanched almonds, chopped225 g currants225 g sultanas115 g plain, or self-rising flour, sifted½ tsp ground nutmeg½ tsp ground clove½ tsp ground cinnamon1 tsp salt30 g ground almonds450 g ground suet225 g fresh, white breadcrumbs450 g light brown sugar6 large eggs, lightly beaten25 ml brandy225 ml milk25 g unsalted butter
Brandy Butter85 g unsalted butter85 g caster sugargrated rind of ½ an orange30 ml brandy (or to taste)
Mix together stoned raisins, mixed peel and blanched almonds. Mix together in a large bowl with all of the fruits, sifted flour, spices and ground almonds. Blend thoroughly until all of the fruit is well coated. Work in the suet, breadcrumbs and sugar. Stir in eggs. Add brandy and milk, stirring until the pudding has a soft, dropping consistency.
Butter two pudding basins and spoon in mixture. Cover each with a pleated, double layer of buttered, grease-proof paper. Tie down with a pudding cloth. Set the pudding basins in a pan(s) of boiling water, reaching two thirds up the sides of the basins. Boil steadily for 6 hours, topping up water as necessary. Remove puddings and allow to cool. Cover with grease-proof paper and pudding cloth, put in cool place for at least 2 months to mature.
To make brandy butter, cream butter until soft and beat in sugar and orange rind. Beat in brandy until mixture is frothy. Chill in refrigerator 2 to 3 hours until solid.
Before serving, boil the pudding for a further 4 hours. Turn out of basin and garnish with a sprig of holly. Pour over warmed brandy and set alight. Serve with brandy butter.
2 duck breasts, 350 g each30 g sugar15 ml white wine vinegar125 ml chicken broth60 ml orange juice4 oranges30 g buttersalt and pepper, to taste
Preheat oven to 190 °C with rack in middle position. Using a sharp knife, crisscross the fat side of each duck breast without cutting the meat. Salt and pepper the breasts. In a nonstick, ovenproof skillet, brown the duck, fat side down, for about 15 minutes over low heat. Remove the breasts and set aside. Spoon out excess fat from the pan and set aside (about 15 ml). Return breasts to the pan and bake for 8 to 10 minutes. Place the breasts on a plate and over with foil. Let stand for 5 minutes and discard the excess fat.
In the same skillet add brown sugar and vinegar. Deglaze with broth and juice. Bring to a boil over high heat until the mixture is syrupy. Add the oranges and cook to warm through. Remove pan from heat and add butter, stirring until the sauce is smooth, taking care not to damage the oranges. Salt and pepper to taste.
Slice the duck and cover with sauce. Serve with new or mashed potatoes and celeriac.
125 g sugar250 g honey½ tsp ground cloves½ tsp Cardamom1 pkg vanilla sugar1 tsp ground coffeegrated peel of 1 orange50 g melted, cooled butter200 g grated chocolate2 eggs375 g flour20 g baking powder1 bar of 70% chocolate
Place sugar and honey in a saucepan and heat until the mixture comes to a boil. Let cool slightly. Add all of the other ingredients, stirring slowly until the mixture reaches a dough-like consistency. Chill the dough for 2 hours. Lightly flour a board and roll dough gently until about 2 mm thick. Do this in small quantities as the dough is sticky. Use a heart-shaped cookie cutter to shape the cookies. Place on a baking tray and put into a pre-heated 130 ° C oven, with the fan running. Bake for about 25 minutes. Remove when done and cool. Melt chocolate in a double boiler and glaze cookies. Allow chocolate to cool completely before serving.
300 g dry lentils1 onion, finely chopped2 stalks celery, finely chopped30 g butter4 tbsp olive oilsalt and pepper, to taste500 ml vegetable broth1 pkg Italian pork sausage
Soak lentils in a bowl of water for at least 2 hours, or until softened, changing water at least 2 times. Place onion and celery in non-stick pan with oil and butter and sautee a few minutes. Salt and pepper to taste. Add the lentils and let cook over high heat for a few minutes. Add the broth one ladle at a time, about 4 or 5 times, and cover with lid. Cook over medium heat until the lentils are tender, but not soggy. About 40 minutes. Add more broth if they are too dry. Meanwhile, cook sausages according to package instructions. Slice when done and serve on top of lentils.
3 medium sized carrots3 medium sized potatoessalt½ leek, white part3 hardboiled eggs2 medium sized apples3 large dill pickles1 stalk celery200 g smoked ham, or sausage1 can (425 g) green peas, drained2 tbsp mayonnaise1 tsp Dijon mustardsalt and pepper, to taste
Cook carrots and potatoes in pot of salted, boiling water for 40 minutes. Remove and cool. Thinly slice leek. Cube cooked and cooled carrots and potatoes, as well as hardboiled eggs, apples, dill pickles, celery and smoked ham/sausage into roughly the same size as green peas. Add to bowl along with green peas. Add mayonnaise and Dijon mustard. Mix and add more mayonnaise and mustard if necessary. Salt and pepper to taste.
5 thick slices of dried cod2 kg potatoes, washed and skin-on2 bunches Portuguese kale (or 1 cabbage), washed5 eggs4 garlic cloves300 ml olive oil1 tbsp white wine vinegarsalt to taste
Soak cod for several hours to remove salt. Boil for 5 to 10 minutes and set aside on serving plate. Cut the potatoes in half. Boil with eggs in one saucepan until potatoes are fork tender. In another saucepan, boil kale, until fully cooked. Meanwhile, heat the olive oil with garlic. Remove garlic as soon as the oil begins to simmer. Stir in the vinegar and pour sauce into gravy boat. Peel the potatoes and hardboiled eggs. Slice and arrange around the fish on a plate. Serve immediately with dressing.
Crust40 g butter2 tbsp honey120 g sugar4 tbsp milk1 tsp baking powder1 egg450 g sifted flour
Filling6 tbsp semolina flour2 pkg vanilla sugar500 ml milk, separated250 g margarine200 g granulated sugar1 lemon, juiced
Glaze100 g chocolate40 g margarine
CrustPreheat oven to 180 ° C. Mix together the butter, honey, sugar, milk, baking powder and egg. Add the flour. Mix and then knead into a dough. Divide into three separate baking pans and bake until golden brown. Allow to cool and remove from baking pans.
FillingMix together semolina flour and vanilla sugar into half of the milk. Boil the remaining milk. Pour semolina mixture into the hot milk and cook. Set aside and allow to cool. In a separate saucepan, melt the margarine, sugar and lemon juice. Stir into the cooled flour mixture. Pour the filling in between the 3 layers.
GlazeHeat the chocolate and butter over low heat. Pour over the cake.
1 large onion, chopped100 grams bacon (about 5 thin slices), cubedolive oil300 g smoked sausage100 g dried mushrooms1 handful dried prunes3 ½ tbsp sweet paprika2 ltr vegetable stock300 g sauerkraut2 tbsp thyme1 ½ tbsp cuminsalt and pepper, to tastesour cream
Fry onion and bacon in large pot with olive oil. Add smoked sausage. Cook for about 5 minutes to cook. Then add dried mushrooms, dried prunes and paprika, stirring briefly. Add vegetable stock soon after to prevent burning of the paprika. Add sauerkraut and herbs, salt and pepper to taste. Leave 3 hours over low heat. Remove sausages, slice and put back into soup.
Serve with dollop of sour cream.
1 watermelon1 swimming pool
Slice watermelon. Dependent on hunger level, take one, or more slices. Sit on edge of swimming pool with feet dangling in the water. Insert watermelon into mouth. Enjoy your holiday watermelon feast.
50 g butter2 tbsp extra virgin olive oil2 leeks, sliced1 carrot, peeled and chopped1 garlic clove, minced500 g prawns, 6 separated2 tbsp flour150 ml tomato sauce1 tbsp tomato puree100 ml brandy1 ltr fish stocksalt and pepper, to taste150 ml creamspicy oil, to taste
Put a large skillet on medium-high heat, melt butter with olive oil. Add the leeks, carrots and garlic. Sautee for a few minutes. Separate 6 prawns and add the rest to the pan. Stir well until the prawns change colour completely. Stir in flour. Add the tomato sauce and tomato puree. Remove skillet from heat and pour in brandy. Place back on heat, simmer until alcohol is evaporated. Cover with fish stock, about 2 fingers above the rest of the ingredients. Salt and pepper to taste. Reduce heat to medium and simmer for 20 minutes. Remove from heat and pass through blender. Pour back into skillet and place over medium heat. Add the cream and stir well until fully incorporated. Bring to the boil for 5 minutes and strain into a clean saucepan.
Meanwhile, lightly oil, salt and pepper the remaining prawns. Grill until colour has changed completely. Arrange a prawn in separate bowls and pour the soup around. Garnish with spicy oil.
100 g Västerbotten cheese3 eggs, separate yolks from whites200 g sugar1 tsp vanilla sugar700 ml whipping cream, unwhipped
Roughly grate the cheese. Whisk egg yolks with sugar until fluffy. Whip the cream with the vanilla sugar. Beat the egg whites until stiff. Mix the cheese with beaten yolks and cream mixture. Fold in egg whites. Pour into a cake pan and freeze for at least 4 hours. Remove from freezer 15 to 20 minutes before serving.
Serve with cloudberries, or warm cloudberry jam.
375-500 ml dry white wine3 cloves garlic, minced2 tsp potato starch or corn starch700 g mixed Gruyere and Emmenthal, grated1-2 tsp kirsch
In a sturdy saucepan, stir in wine, garlic and starch. Add grated cheese and cook over moderately high heat, stirring often until the cheese is melted and smooth. Cook until the mixture leaves a skin over the holes of a slotted spoon. If the mixture becomes too thick add a little more white wine. Add kirsch to taste. Serve warm in a fondue pot, with dense and crusty white bread.
Plantain wrappers5 kg plantain leavescooking twine
Guiso Filling2 limes, halved1 ½ kg chicken (legs, thighs and breasts)1 ¼ ltr water125 ml vegetable oil1 ½ kg pork shoulder1 kg lean ground beef¼ kg lard4 leeks, thinly sliced800 g white onion, diced4 garlic cloves, minced750 ml chicken stock, separated6 scallions, thinly sliced½ kg roasted red bell peppers, skin and seeds removed½ tsp fresh or canned habanero peppers, finely diced4 pickled sweet cherry peppers, diced600 g chopped tomatoes, peeled and seeded60 g capers, finely chopped120 g pimento-stuffed olives, sliced120 g pickled vegetables1 tsp paprika120 g raisins300 g shredded papelon (substitute 175 g molasses)2 tbsp Worcestershire sauce2 tsp salt½ tsp pepper125 ml Muscat wine2 tbsp prepared mustard½ tsp freshly ground black pepper
Dough700 g lard or solid vegetable shortening, separated3 tbsp annatto seeds2 ½ kg pre-cooked white cornmeal475 ml chicken stock3 tbsp salt
Garnish115 g lard or solid vegetable shortening, sliced½ kg cooked, shredded chicken½ kg red bell peppers, cut in strips2 medium white onions, sliced into thin rings120 g small capers235 g pitted green olives, sliced120 g raisins120 g blanched whole almonds
Plantain wrappersPlace the leaves in the sink and cover with water. Then, taking one leaf at a time, unfold and wipe each side with a damp cloth. Each hallaca uses 3 leaves. Cut 25-30, each, pieces of the following sizes and set aside in 3 piles:
Base leaf (where the dough is placed) 28 cm x 30 cmCamisa (keeps water out of filling) 20 cm x 25 cmFaja (holds ends of Camisa together) 410 cm x 15 cm
Cut one piece of cooking twine per hallaca, roughly the length of an arm.
Filling Stew/GuisoClean chicken with lime and rinse well with water. Place chicken in pot with water, bring to boil over high heat, lower temperature and let simmer on stovetop for 30 minutes, until chicken is tender but not falling off the bone. Transfer chicken to a plate; and set aside stock. Shred meat with hands. Reserve ½ kg to use for garnish.
Clean the pork shoulder with lime, then rinse well with water and cut into a fine dice. In a large stock pot, heat oil over high heat; add diced pork and ground beef and cook, stirring frequently, until meats are browned; transfer to a plate.
Reduce heat under the pot and add lard, leeks, green onions, onions and garlic. Add 25 ml chicken stock and cook, stirring frequently, for 5 minutes or until vegetables are soft but not browned. Add red bell peppers, habanero peppers, sweet cherry peppers and cook until vegetables are soft. Add tomatoes and cook 15 minutes at low heat. Add the capers, olives, papelon, pickled vegetables, paprika, raisins, Muscat wine, Worcestershire sauce, salt and black pepper. Add 500 ml of chicken stock. Return the pork and ground beef to the pot. Simmer uncovered for 30 minutes, stirring occasionally. Stir in chicken strips and cook for 1 hour in low heat, stirring occasionally. Remove from heat and let rest, covered until completely cooled. Refrigerate until ready to use.
DoughPlace 475 g of lard in a pan with annatto seeds over medium heat. Bring to a boil, then remove from heat, being careful not to burn the seeds. It should be an orange colour when ready. Remove seeds by straining mixture. Set lard aside. Put corn flour in a large mixing bowl and add salt. Slowly add remainder of uncoloured lard and begin mixing into a doughy consistency. Add the coloured lard and continue to mix. Add the chicken stock to the mixture and combine well until a firm, but soft consistency. Knead the mixture. The dough should be a dark orange colour, smooth with no lumps. Make balls of about 7 cm in diameter, set aside and cover with a damp cloth. Set aside the remaining coloured lard to be used to grease the plantain leaves during assembly.
AssemblyLightly grease the centre of the base plantain leaf with reserved coloured lard. Take a balls of orange dough and place in the centre of the base leaf. Flatten the dough into a circle about 15 cm in diameter in the centre of the leaf. Use fingers to extend the dough thinly. Place 3 spoonfulls of meat filling in the centre of the flattened dough, as well as 2-3 pieces of garnish elements.
Fold over the plantain leaf against the grain and dough, so the filling is covered. Fold the opposite side over so the filling is completely encased. Bring the ends of the leaf up over the filling on the seam side. Lap the 2 ends over each other to secure the filling completely. Press seams together gently so as to not tear.
Place the hallaca diagonally at one edge of the second square of the plantain leaf, the camisa. Fold the camisa over the hallaca on the diagonal grain and fold the edges over the sides. Use the faja leaf to hold the pieces in place, wrapping it around the hallaca 2-3 times. Tie entire hallaca with twine like a postal package.
CookingPlace the hallaca upright, on end, in a large steaming pot. Cover and steam for an hour, keeping water at slow boil and replenishing as it cooks away. Cool hallacas and refrigerate for at least 24 hours.
Prior to serving, carefully place hallacas inside a pot of boiling water and cook for 35-45 minutes. Transfer from pot to plate with tongs to strain water. Cut the sides of the leaf and carefully open and fold sides back to present the filling.