Delicious Rum Cake with biscuit bottom

Ingredients

1 Pack biscuit mix Dr Oetker or a homemade biscuit
1 stick of butter or margarine
2 eggs
3 teaspoons powder espresso coffee that is 1 stick
1 small shot glass rum,
200 grams (caster) sugar
1 sachet vanilla sugar
75 grams nougatine grains and a springform Pan 24 cm

Instructions * butter, sugar and vanilla sugar mixes * eggs, coffee and rum and on highest setting 10 minutes mixing to a smooth cream * biscuit cut in half and half of the cream on it
second half of the cream on the 2nd layer of sponge cake



on top for garnish 75g nougatine grain straw

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Hawaiian Coconut Cake recipe
Servings: 6

Ingredients

Coconut Cake

Unsalted butter (for pan)
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
3/4 cup sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened shredded coconut

Pineapple-Brown Sugar Sorbet

6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples)
3/4 cup (packed) dark brown sugar
3 tablespoons dark rum (such as Gosling's)
3 tablespoons fresh lime juice


Salt-And-Sugar-Roasted Macadamia Nuts (Optional)

1/4 cup sugar
2 teaspoons kosher salt
1/4 cup whole macadamia nuts

Meringue

1 cup egg whites (from about 7 large eggs), room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon coconut rum (such as Malibu)
1/8 teaspoon xanthan gum (optional)

Assembly

4 ripe (wrinkled) passion fruits, halved, pulp scooped out
2 teaspoons finely grated lime zest

Instructions

Cake

Preheat oven to 350°F / 175°C . Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl.

Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend.

Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).

Sorbet

Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur ée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.

Macadamia Nuts (If Using)
Preheat oven to 325°F. Combine sugar, salt, and ¾ cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts.

Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10–12 minutes. Let cool.

Meringue

In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until foamy. With machine running on medium speed, gradually add sugar, 1 Tbsp. at a time. Add rum and xanthan gum gum (if using); continue beating until firm peaks form.

Assembly

Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-oz. ramekin.
Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.

Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead.

Cover and keep frozen.
Preheat oven to 450°. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1–2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

Recipe by Elizabeth Falkner

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Macaroni Carbonara recipe

Ingredients

300 g macaroni
250 g mushrooms
2 onions
150 g ham cubes
500 ml milk

1. Cook the macaroni according to the instructions on the package.

2. Peel and chop the onions. Cut the mushrooms into slices.

3. heat 2 Tablespoons (liquid) margarine in a frying pan or casserole and fry the onions and mushrooms.

4. Add 500 ml milk and content of this bag. Bring to the boil while stirring. Add the ham cubes and let it cook for 2-3 minutes gently.

5. divide the cooked macaroni on the plates and spoon the sauce there.

Knorr mix

Potato starch, Palm fat, processed cheese 18% (cheese, WHEY powder), wheat flour, dried whole egg, salt, MILK SUGAR, smoked bacon 2.4% (pork fat, antioxidant: Rosemary extract, non-aroma), bacon pieces 2.1% (pork, salt, smoke flavouring), milk proteins, flavouring (contains milk), hydrolysed vegetable proteins, nutmeg, garlic, parsley.

Source: Knorr.nl

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ROASTED CHERRY CHOCOLATE SNAP ICE CREAM
MAKES ABOUT 1 QUART

Ingredients

2 cups fresh cherries, pitted and stemmed (frozen cherries can work here as well)
¼ cup balsamic vinegar
½ cup brown sugar
Blank Ice Cream Base
Seeds scraped from 1 vanilla bean (Tahitian, if possible)
1 cup Chocolate Snaps

Instructions

1 Line a baking sheet with parchment paper.

2 Preheat the oven to 425°F. In a bowl, combine the cherries, vinegar, and sugar. Spread on the
baking sheet. Roast for about 30 minutes, or until the cherries begin to release their juices. Allow to cool completely.

3 Prepare the blank base according to instructions.

4 When you’re ready to make the ice cream, again blend the base with an immersion blender until
smooth and creamy. Add the vanilla bean seeds and blend until incorporated.

5 Pour into an ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream is finished freezing, gently fold in the cherries and Chocolate Snaps. Store in an airtight container and freeze overnight.

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Harira bedaouia Ramadan soup
main dish for 4 persons | preparation: ca. 45 min

Ingredients

300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced

Instructions

Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.

Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.

Bring everything to boil the let the soup simmer for about 30 minutes.

Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.

Serve with Moroccan bread (ghobz).

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