GOD SAVE THE LEMON CURD

Makes one little jar of luscious delicious English cream

3 lemons
120g sugar
50g butter
2 tbls corn starch
2 eggs
2 egg yolks

Mix the zest from 3 lemons with the juice from 2 lemons. In a saucepan over medium heat combine the lemon zest/juice with sugar and butter. Bring just to a boil.

Mix corn starch with the juice from the third lemon and add to the warm liquid.

Stir in eggs and egg yolks.

Cook again over medium heat, stirring constantly, until mixture thickens.

Pour into glass jar and store in fridge. 

WINTER BANANA BREAD

This banana bread is full of Nordic winter flavours - 

cinnamon, cardamom and ginger. 

Ingredients:

150g unsalted butter

200g sugar

2 eggs

2 tsp baking powder

1 tsp salt

1 tsp ground ginger

2 tsp ground cardamom

2 tsp ground cinnamom

1 tsp ground cloves

300g flour

5 ripe mashed bananas

Preheat the oven at 180C.

Mix butter and sugar. Add eggs and mix well.

Mix baking powder with flour, salt, spices and add it to egg mix.

Add the mashed bananas.

Pour the batter into cake tin and bake for 1 hour 20 minutes.

If you like banana bread please check also my Totally Nuts Banana Bread here http://mumsfilibaba-mumsfilibaba.blogspot.ch/2013/03/banana-nut-bread_4.html

Idea from Nordic Bakery

LUXURY AUTUMN APPLE PIE

So here we go. 

Summer is gone and apples are here.

10-12 pieces

Pie:

120g softened butter

180g plain flour (3 cups)

60g icing sugar (1 cup)

1 egg yolk 

Mazarin Filling:

190 g almond paste 

2 g of cardamom (1 tsp)

80g softened butter

1 egg

3 egg yolks

Apple filling

4 apples

2 g of cardamom (1 tsp)

8 g of ground cinnamon (1 tbsp)

50g almond flakes (4.3 cups) 

50g runny honey (2 tablespoons)

40g raw sugar (1/2 cup)

Oat crumble

50g caster sugar (1/2 cup)

90 g of wheat flour (2.11 cups)

20g rolled oats (1/2 cup)

2 g baking soda (1/2 tsp)

60g softened butter

Pie: Preheat the oven to 180 C. Mix all ingredients in a bowl and work into a smooth dough. Roll out the dough into an approximately 3 mm thick circle and place the crust into pie plate.

Mazarin Filling: Grate the almond paste and place in a bowl. Add the cardamom and stir in the butter a little at a time. Mix in egg and egg yolks until it becomes a smooth paste.

Apple Filling: Peel, share, core and dice the apples. Mix with the remaining ingredients.

Havrecrumble:   Mix all dry ingredients in a bowl and rub in the butter with your fingertips. 

Preheat the oven to 180 degrees.   Distribute Mazarin filling and then the apple filling evenly into pie plate. Sprinkle the crumble over the pie and bake in the middle of oven for 30-35 minutes. 

Recipe: Roy Fares

CHOCOLATE CAKE WITH RASPBERRY GANACHE

Ahhhhoooooiiiii all the chocoholics.

This one is for you.

Can't get more choco than that.

Ingredients

Cake:

3 eggs

150g sugar

140g butter

150g dark chocolate

140g flour

1 1/2 dl raspberries

pinch of salt

Raspberry Ganache:

400g raspberries

300g dark chocolate

2 tablespoons butter

Preheat oven at 175C / 350F.

Separate egg yolks from the egg whites.

Add sugar to the egg yolks and whisk until pale and thick.

Whisk egg whites until stiff.

Mix the egg yolks with the egg whites.

Melt the butter.

Add chocolate to the butter and let it melt.

Mix chocolate butter together with egg mix and add flour.

Add pinch of salt and raspberries.

Mix everything together and bake in oven for 20-30 minutes.

The cake should still be creamy inside.

Add the raspberries to the saute pan and cook over medium heat until berries are soft. Pass the raspberries through a sieve to remove the seeds. Warm up the raspberry sauce and mix in chocolate and butter.

Spread raspberry ganache over the chocolate cake.

Top with berries and white chocolate.

POTATO SALAD WITH BEURRE NOISETTE

You can call it also Welcome Spring Salad.

Ingredients:

500g baby new potatoes with skin on

500g asparagus, woody ends removed

4-5 radishes, halved

100g butter

salt and pepper

Boil the potatoes until tender and set aside.
Boil the asparagus 1-2 minutes and set aside.
Boil the radishes 2-3 minutes and set aside.

Melt the butter in a medium pan until it is light brown, beurre noisette.
Add all the vegetables and toss to coat.
Season with salt and pepper.
Cook over medium heat for about 5 minutes, stirring occasionally.

IRRESISTIBLE CRANBERRY CREAM SCONES

Who can resist afternoon tea with homemade cranberry scones, whipped cream and jam? 

Not me.

Ingredients:

150g butter

600g plain flour

150g sugar

40g baking powder

200g dried cranberries 

190g heavy cream

190g milk

Preheat the oven to 220C.

In a large mixing bowl combine flour with baking powder and 

cut in butter. Mix in sugar and cranberries.

Add milk and cream and stir until just combined. 

Transfer dough to a lightly floured surface and knead few times. Let the dough rest, covered, in fridge for 15 minutes 

Transfer the dough to a lightly floured surface and roll out to 2-3cm thick. Cut the dough into 6*6 cm rectangles.

Reduce the temperature to 200C and bake scones 15-20 minutes until golden brown and well risen.

Eat with clotted cream (whipped cream) and jam. 

SPICY PICKLED PUMPKIN

Welcome winter and snow.Yeahhh. 

Spicy pickled pumpkin is a typical delicious winter dish.

That sweet-spicy scent of cinnamon stick, sugar, cloves and ginger makes your tastebuds to explode.

1,5 l water

ca 1 kg peeled, seeded and diced pumpkin

ca 3 cm fresh ginger, finely peeled and chopped

1 vanilla bean, halved

some small chillies

1 cinnamon stick

5-6 cloves

5-6 black peppercornes

150 g sugar 

1 tbsp white wine vinegar

Heat water in a large pot and add ginger, vanilla bean, chillies, cinnamon stick, peppercorns and cloves. 

Bring to a boil and add sugar

Cook another 5 minutes.

Add pumpkin and simmer on medium heat, stirring occasionally until pumpkin is soft. Then add vinegar and cook another minute. 

Place the pumpkin in sterile jar(s). Leave it in fridge one week before eating.