Welcome to my blog :)

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I cook using genuine products. Good quality food is very important to keep us fit and healthy. I can cook everything but puddings are definitely my favourites.
 My dream? My best dream is to have my own restaurant with small but creative menu offering every day something different. 

Monday, 12 June 2017

Lamb Pate made from stew leftovers


The way to use meat leftovers


Lamb pate made from the stew and gravy (with plenty of fat)
Recipe: 1/2 pan of meat with gravy (approx 3/4liter), blended finely in the food processor with 1 cup of double cream, 3 whole eggs, 3-4 garlic cloves.
Baked in 200*C for 1 hour in the loaf tray. 



Monday, 22 May 2017

Very light almond sponge cake with toffee caramel and raspberries




Sponge cake :)

Ingredients:
4 large free range eggs
1 tsp almond flavour 
100g (about 1/2 cub) of caster sugar 
4 tablespoons of plain flour
1 tablespoon of potato starch or corn flour
1 flat teaspoon of baking powder

Heat the oven to 180^C, grease and line the tin
Break all the eggs into the bowl and whisk them with a mixer for a while untill they're fluffy and then add the almond flavour and the sugar gradually still mixing until pale. Switch off the mixer and sieve the flours combined with baking sugar. Mix all ingredients gently until they combined and fill the tin using a spatula to remove all the mixture from the bowl. Place the tin in the oven as soon as possible and bake for 25 minutes. Do not open the oven until baked! 
If you used a round shaped tin your cake may need longer time to be baked, so check it by lancing with wooden skewer and bake until the skewer is dry.


Toffee caramel:


Ingredients:
100 g unsalted butter
Pinch of sea salt
3/4 cup brown sugar
1/3 cup white sugar
1/3 cup double cream
1/2 cup of water

200- 300 g fresh raspberries

Method:

Bring sugars, salt and water to boil and add the cream and the butter. Keep the caramel on the moderate heat as long as it gets thick and theady, do not stir. When the caramel is getting thicker add the handful of crushed nuts and keep them in the boiling caramel for a while. The toffee caramel must be thick and sticky but not cristalised. 

Once yu take the ready sponge cake from the oven - pour all the caramel on the cake and throw the raspberries over it.