Hazelnut turban with apples recipe

Hazelnut turban with apples

Ingredients

Butter and flour to grease on
4 tart apples (about 600 grams) Gold hoof knives or elstars
3 tablespoons lemon juice
250 grams soft butter
300 grams of sugar
1 sachet vanilla sugar
Salt
5 eggs
250 grams flour
8 grams baking powder
100 grams hazelnuts
1 teaspoon cinnamon
6-7 tablespoons milk
2 tablespoons almond flakes
100 grams powdered sugar
2-3 tablespoons calvados or Apple juice

instructions

Grease a turban (26 cm) approx. 8 cm high) in and bestuif him with flour. Peel the apples into quarters and remove the cores. Drizzle the apples with the lemon juice. Beat the butter, the sugar, the vanilla sugar and a pinch of salt until a cream, mix the flour with the baking powder and add them into portions to the cream.

Halve the batter. grind the hazelnuts finely in a food processor. mix the hazelnuts and cinnamon, stir them together with the milk by a half of the batter.

Pour the half of the nuts, half the regular batter, the remaining half of the nuts and the remaining half of the plain batter into the turban.

Ironing the batter smooth in the form. Add the apples with the rounded side down on the batter and press them lightly. Bake the turban ca. 50 minutes in a preheated oven (electric: 175 degrees/hot-air: 150 degrees/gas oven: position 2).

Let the cake cool down about 10 minutes in the form. Remove the cake from the Tin and let it completely cool.

Toast the almonds in a dry frying pan and let it cool. Stir in the powdered sugar and calvados or Apple juice to a thin glaze.

Brush the top of the turban with the glaze and sprinkle the almonds over it. Let the glaze dry.

Bacon Deviled Eggs

Bacon Deviled Eggs
Serves 24

Ingredients

12 large eggs
½ cup mayonnaise
2 teaspoons Dijon or whole-grain mustard
2 teaspoons yellow mustard
½ teaspoon Worcestershire sauce
3 tablespoons chopped fresh chives, plus 1 tablespoon for garnish
3 tablespoons finely chopped cooked bacon, plus 1 tablespoon more for garnish Salt
Freshly cracked black pepper

GARNISHES

Fresh dill, lightly chopped
Thinly sliced radishes
Paprika

instructions

1.Fill a large pot with water about 5 inches high and bring the water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Using a large spoon, lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That’s okay. Once the last egg is in, cook them for 11 to 12 minutes, occasionally stirring gently. Use the spoon to transfer the eggs to a large bowl filled with ice water. Let cool for 5 minutes.

2.Peel the eggs, rinse off any shell bits, and pat them dry. Slice the eggs in half the long way and carefully spoon the yolks into a medium bowl (if you’re mixing by hand) or the bowl of a food processor fitted with the regular chopping blade (if you’re mixing in a machine). Place the egg white halves on a serving platter.

3.To the egg yolks, add the mayonnaise and both mustards. Mash and stir with a fork or blend until
smooth in a food processor. If using a processor, transfer the mixture now to a medium bowl. Stir in the Worcestershire sauce, chives, and bacon bits. Season to taste with salt and pepper.

4.Spoon about 2 heaping teaspoons into each egg white. Top with more chives, bacon, dill, thinly sliced radish, and a sprinkling of paprika just before serving. The eggs are best within 2 days of preparing. Serve chilled.

Lemon meringue pie

Lemon meringue pie recipe

Ingredients

For the pastry
225g (8oz) plain flour 
½ tbsp caster sugar 
170g (6oz) butter, chilled and diced 
1 egg yolk, beaten with 2 tbsp water
For the lemon curd 
110g (4oz) butter 
170g (6oz) caster sugar finely grated zest and juice of 2 lemons 3 eggs, beaten
For the meringue 
3 egg whites 150g 
(5oz) caster sugar

instructions

1. First make the pastry. Place the flour and the sugar in a mixing bowl and rub in the butter until it resembles coarse breadcrumbs. If the butter is really cold, you can grate it in for easier rubbing in.

2. Add half the beaten egg yolk and water and, using your hands, bring the pastry together. If it is too dry to come together, add a little more until it does. 

Do not knead it, but shape it into a round, 2cm (1in) thick, using your hands to flatten it. Cover with cling film and place in the fridge for 30 minutes or up to 24 hours (it can also be frozen for up to three months).

3. Alternatively, if you are making the pastry in a food processor, blitz the flour, sugar and the butter cubes. Whiz for a few seconds, then add half the beaten egg yolk and water and continue whizzing for just a second or two until it starts to come together. You might need to add a little more egg, but don’t add too much, and don’t overprocess the pastry otherwise it will be tough and heavy.

4. If you have any egg yolk and water left over, reserve it for brushing over the pastry at the end of the blind baking. Preheat the oven to 180°C (350°F), Gas mark 4.

5. You will need a 23cm (9in) metal tart tin with removable sides. Take the pastry out of the fridge and place between 2 sheets (larger than your tart tin) of cling film. Using a rolling pin, roll it out until it is 3mm (⅛in) thick. Make sure to keep it round, if the tin is round, and large enough to line the base and sides of the tin.

6. Removing just the top layer of cling film, place the pastry upside down (cling film side facing up) into the tart tin (no need to flour or grease the tin). Press the pastry into the edges, cling film still attached and, using your thumb, ‘cut’ the pastry on the edge of the tin. It should look quite neat. If there are any holes or gaps, patch them with some spare pastry. Remove the cling film and chill the pastry in the fridge for 15 minutes or even in the freezer for 5 minutes (it will keep for weeks in the freezer, if covered well).

7. Bake blind by lining the pastry with baking parchment when chilled (leaving plenty of paper to come up the sides), fill with baking beans or dried pulses and bake for 20–25 minutes in the oven until the pastry feels just dry to the touch on the base. Remove the paper and beans, brush with a little leftover beaten egg yolk and water (or a bit of new beaten egg if there’s none of the yolk and water left over) and return to the oven for 3 minutes. Again, if there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry as the filling will leak out of these in the oven if not patched up. Once the pastry is baked blind, take out of the oven and set the pastry aside in the tin to cool. This can be easily made a day in advance and covered until you need it. Leave the oven on at the same temperature.

8. To make the lemon curd, over a very low heat melt the butter with the sugar, lemon zest and the juice (that you’ve poured through a sieve). Add the beaten eggs and stir carefully over a low heat until the mixture has thickened and will coat the back of a spoon, holding the mark that your finger makes when your draw a line through it. Take off the heat and pour into a bowl to cool. Place the cooled lemon curd into the cooled pastry shell and set aside.

9. Next, make the meringue. Place the egg whites in a clean, dry bowl and, using an electric whisk, beat them until they start to hold stiff peaks. Next add 1 tablespoon of the sugar and continue to whisk until stiff, then fold in the remaining sugar. Spread the meringue over the lemon curd to fill the tart tin, using the back of a spoon to lift up little snowy meringue peaks all over the top.

10. Place the pie in the oven and bake for 10 minutes until deep golden on top. Remove from the oven and leave to stand for 5 minutes before removing carefully from the tin and transferring to a serving plate. Cut into slices to serve.

Filipino-style sticky black rice pudding dessert

Filipino-style sticky black rice pudding dessert
Serves 6–8

Ingredients

400 g (2 cups) black rice
3 fresh pandan leaves
500 ml (2 cups) coconut milk
80 g palm sugar, grated
3 tablespoons caster sugar coconut cream, to serve
mango or pawpaw cubes, to serve

instructions

Place the rice in a large glass or ceramic bowl and cover with water. Leave to soak for at least 8 hours, or preferably overnight.

Drain, then place in a saucepan with 1 litre water and slowly bring to the boil. Cook at a low boil, stirring frequently, for 20 minutes, or until tender. Drain.

Pull your fingers through the pandan leaves to shred them and then tie them in a knot. Pour the coconut milk into a large saucepan and heat until almost boiling.

Add the palm sugar, caster sugar and pandan leaves and stir until the sugars have dissolved.

Add the rice to the pan and cook, stirring, for 8 minutes without boiling. Turn off the heat, cover and leave for 15 minutes to absorb the flavours. Remove the pandan leaves.

Spoon into bowls and serve warm with coconut cream and fresh mango.
Note: Black rice and palm sugar are available from Asian speciality stores. If palm sugar is unavailable, use soft brown sugar.

Banana fritters in coconut batter

Banana fritters in coconut batter recipe
Serves 6

Ingredients

100 g (½ cup) glutinous rice flour
100 g freshly grated coconut or 60 g desiccated coconut 50 g (¼ cup) sugar
1 tablespoon sesame seeds
60 ml (¼ cup) coconut milk
6 sugar bananas
oil, for deep-frying
ice cream, to serve

instructions

Place the flour, coconut, sugar, sesame seeds, coconut milk and 60 ml (¼ cup) water in a bowl and whisk to a smooth batter — add more water if the batter is too thick. Set aside to rest for 1 hour.

Peel the bananas and cut in half lengthways (cut each portion in half crossways if the bananas are large).

Fill a wok or deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds.

ip each piece of banana into the batter, then drop gently into the hot oil. Cook in batches for 4–6 minutes, or until golden brown all over.

Remove with a slotted spoon and drain on paper towels. Serve hot with ice cream.

Chocolate rum mousse dessert

Chocolate rum mousse dessert
Serves 4

Ingredients

250 g good-quality dark chocolate, chopped
3 eggs
60 g (¼ cup) caster sugar
2 teaspoons dark rum
250 ml (1 cup) whipping cream whipped cream, extra, to serve
dark chocolate, extra, grated, to garnish

instructions

Put the chocolate in a heatproof bowl. Half fill a saucepan with water and bring to the boil. Remove from the heat and place the bowl over the pan, making sure it is not touching the water. Stir occasionally until the chocolate has melted. Leave to cool.

Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, or until the mixture is thick, pale and increased in volume. Transfer to a large bowl.

Using a metal spoon, fold in the melted chocolate with the rum, leave the mixture to cool, then gently fold in the lightly whipped cream until just combined.

Spoon into four 250 ml (1 cup) ramekins or dessert glasses. Refrigerate for 2 hours, or until set. Serve with extra whipped cream and garnish with grated chocolate.

Baklava recipe

Baklava recipe
Makes 18 pieces

Ingredients

560 g (2¼ cups) caster sugar
1½ teaspoons lemon zest
90 g (¼ cup) honey
60 ml (¼ cup) lemon juice
2 tablespoons orange blossom water 200 g (2 cups) walnuts, finely chopped
200 g (11/3 cups) shelled pistachio nuts, finely chopped
200 g (11/3 cups) almonds, finely chopped 2 tablespoons caster sugar, extra
2 teaspoons ground cinnamon
375 g filo pastry
200 g unsalted butter, melted

Instructions

Put the sugar, lemon zest and 375 ml (1½ cups) water in a pan and stir over high heat until the sugar dissolves, then boil for 5 minutes. Reduce the heat and simmer for 5 minutes.

Add the honey, lemon juice and orange blossom water and cook for 2 minutes. Remove from the heat and refrigerate.

Preheat the oven to 170°C (325°F/ Gas 3). Combine the nuts, extra sugar and cinnamon. Grease a 30 x 27 cm baking dish.

Cover the base with a single layer of filo pastry and brush lightly with melted butter, folding in any overhanging edges.

Continue to layer ten more sheets of filo in this manner. Store the remaining filo under a damp tea towel.

Sprinkle half the nuts over the pastry and pat down.

Repeat the layering and buttering of five more filo sheets, sprinkle with the rest of the nuts, then layer and butter the remaining filo, brushing the top with butter and pat down.

Score into large diamonds. Pour any remaining butter over the top.

Bake for 30 minutes, then reduce the heat to 150°C (300°F/Gas 2) and cook for 30 minutes. Immediately cut through the original diamond markings, then strain the syrup over the top.

Refrigerate before serving.

Chocolate banana cake recipe

Chocolate banana cake
Serves 6–8

Ingredients

3 ripe bananas, mashed (about 1 cup)
185 g (¾ cup) caster sugar
185 g (1½ cups) self-raising flour 2 eggs, lightly beaten
3 tablespoons light olive oil
60 ml (¼ cup) milk
100 g dark chocolate, grated
90 g (¾ cup) walnuts, chopped

Instructions

Preheat the oven to 180°C (350°F/ Gas 4). Grease a 20 x 10 cm loaf tin and line the base with baking paper.

Mix the mashed banana and sugar in a large bowl until just combined. Add the sifted flour, eggs, oil and milk.

Stir the mixture gently for 30 seconds with a wooden spoon. Fold in the chocolate and walnuts.

Pour the mixture into the tin and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 5 minutes before turning onto a wire rack.

If desired, serve warm with cream.

Note: In warm weather, chocolate can be grated more easily if it is left to harden in the freezer for a few minutes before grating.

Scottish shortbread recipe

Scottish shortbread
Makes 16 pieces

Ingredients

250 g unsalted butter, softened
160 g (2/3 cup) caster sugar
210 g (12/3 cups) plain flour
90 g (½ cup) rice flour
1 teaspoon sugar

Instructions

Preheat the oven to 160°C (315°F/ Gas 2–3). Brush a 28 cm round pizza tray with melted butter or oil and line with baking paper.

Beat the butter and sugar with electric beaters in a small bowl until light and creamy. Transfer to a large bowl and add the sifted flours. Mix to a soft dough with a flat-bladed knife.

Lift the dough onto a lightly floured work surface and knead for 30 seconds, or until smooth.
Transfer to the pizza tray and press into a 25 cm round (the tray must be larger than the uncooked shortbread as the mixture will spread during cooking).

Pinch and flute around the edge with your fingers to decorate. Prick the surface lightly with a fork and mark into 16 segments with a sharp knife. Sprinkle with sugar and bake on the middle shelf of the oven for 35 minutes, or until firm and lightly golden.

Allow the shortbread to cool on the tray.

Fattoush Salad

Fattoush Salad

Ingredients

2 Tbsp. vegetable oil
2 pita bread rounds, torn into bite-size pieces
1⁄4 cup olive oil
1⁄4 cup lemon juice
2 cloves garlic, minced
1⁄2 tsp. ground sumac (optional)
1⁄4 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper 4 cups torn romaine lettuce
1⁄2 medium cucumber, seeded and coarsely chopped
1⁄2 cup sliced radishes
1⁄2 cup sliced green onions
1⁄4 cup chopped fresh mint and/or Italian parsley
1⁄2 cup crumbled ricotta salata

Instructions

1. In a large skillet heat 1 Tbsp. vegetable oil over medium-high heat. Add half of the pita pieces. Cook 2 to 3 minutes or until toasted, stirring occasionally.Remove pita pieces to paper towels to drain. Repeat with remaining 1 Tbsp. vegetable oil and remaining pita pieces.*

2. For dressing, in an extra-large bowl whisk together the next six ingredients (through pepper).

3. Add the next five ingredients (through mint) to dressing in bowl; toss to coat. Add pita pieces and cheese; toss to mix. Makes 4 servings.

*TIP If you prefer to bake the pita pieces, preheat oven to 350°F. Omit vegetable oil. Lightly coat torn pita bread with nonstick cooking spray. Arrange pita pieces in an even layer in a 15×10-inch baking pan. Bake 10 to 15 minutes or until golden brown and crisp. Continue as directed in Step 2.
per serving 331 cal., 24 g fat (5 g sat. fat), 13 mg chol., 486 mg sodium, 24 g carb., 3 g fiber, 6 g pro.

Spanish Shrimp and Scallop Sauté

Spanish Shrimp and Scallop Sauté

Ingredients

16 fresh or frozen medium shrimp (8 oz.)
8 fresh or frozen sea scallops (8 oz.) 1 Tbsp. all-purpose flour
2 tsp. smoked paprika
1⁄4 tsp. sugar
1⁄4 tsp. black pepper
1⁄8to 1⁄4 tsp. cayenne pepper
1⁄2 tsp. salt
2 Tbsp. butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
1⁄4 cup reduced-sodium chicken broth
3 Tbsp. dry vermouth or dry white wine 1 Tbsp. fresh lemon juice
3 Tbsp. finely snipped fresh Italian parsley
3 Tbsp. snipped fresh chives 2 cups hot cooked brown rice

Instructions

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.

2. In a large resealable plastic bag combine the next five ingredients (through cayenne pepper) and 1⁄4 tsp. of the salt. Seal bag; shake to combine. Add shrimp and scallops to bag. Seal bag; shake to coat shrimp
and scallops.

3. In a large nonstick skillet melt 1 Tbsp.
of the butter over medium-high heat.
Add garlic and the remaining 1⁄4 tsp. salt; cook and stir 30 seconds. Add shrimp and scallops to skillet in an even layer; cook

2 minutes. Stir in the next four ingredients (through lemon juice); cook 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally. Remove from heat; stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve in shallow bowls with hot cooked rice. Makes 4 servings. per serving 300 cal., 8 g fat (4 g sat. fat), 115 mg chol., 693 mg sodium, 31 g carb., 3 g fiber, 22 g pro.

Delicious Mokka cream Cake

Delicious Mokka cream Cake

Ingredients

Biscuitmix of Dr. Oetker
Half a litre of milk
30 grams of custard
200 grams caster sugar
250 grams butter
Strong tea-coffee extract or powder to taste
Nougatine garnish

Instructions

Mix 30 grams of custard powder and 100 grams caster sugar with something the milk into a paste.

Spend the rest of the milk to the boil and bind the milk with the paste.

Let the custard Cook for a while and let it ' regular stirring to cool to room temperature.

Mix the butter with with 100 grams of white sugar until it is soft and light in color.

Now spoon for spoon the custard mix by the Buttercream and finally add the coffee extract.

Cut the bottom part of the cream by across. Ironing on the layers biscuit and put it on each other.

Brush the side with the mokkacreme and paste almond chips on the side.

Garnish the top with the nougatine.

Biscuit bottom with Orange Buttercream

Biscuit bottom with orange Buttercream and shaved chocolate

Ingredients

Bicuitbodem of Dr. Oetker, in 2 halves
Buttercream
250 brown sugar
250 grams soft butter
1 teaspoon vanilla extract
1 to 2 tablespoons orange juice

Instructions

All this mix until it becomes a cream. the first half of the biscuit on the bottom.

Then, half of the cream.

Afterwards, some finely cut lonka shredded Orange about it. then the second layer on it.

And another layer with the butter cream, and shredded what about orange cut in half for garnish, a little cocoa, and what shaved chocolate of a dark chocolate bar with orange.

Delicious carrot cake

Delicious carrot cake

Ingredients

• 200 grams flour
• 100 g dark brown soft sugar
• 100 grams sugar
• 200 ml sunflower oil
• 200 grams of carrot, grated
• 2 eggs
• 2 tsp baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 teaspoon vanilla extract
• knife point salt

cream cheese glaze:

• 100 grams cream cheese (cream cheese)
• 40 grams soft butter
• 240 grams powdered sugar
• 1 tablespoon Stroh rum 38%

salted caramel with pecans:

• 40 grams of sugar (just white granulated sugar)
• 100 grams of Salted Pecans
• TSP coarse sea salt

Instructions

Preheat the oven to 180 ° c degrees.

Use a round baking dish of about 26 cm diameter and low baking paper, so to ensure that the cake in 1 time, there will come out

Mix the 2 kinds of sugar with the eggs and the sunflower in the food processor and mix until all ingredients are well mixed. Then gradually add the flour, baking powder, cinnamon, ground ginger, allspice and salt. Mix until the 1 whole.

Then stir the grated carrot in the batter with a spatula.

Pour the batter into the baking dish with parchment paper held and put about 30-35 in the preheated oven. When the cake is cooked, let it cool before you with cream cheese etc., otherwise everything right again of the cake by the heat.

Make in the meantime that the cake in the oven is the caramel:

Put a baking sheet with parchment paper ready for the caramel. Just a tip; not touch the caramel for the first 15 minutes with your bare hands!!!

Put a saucepan with the sugar on medium heat and let the sugar melt gently. Try not to stir, but ´ ´ swirl a bit with the pan to the heat. Is the caramel become beautiful golden brown, then do the Salted Pecans and some extra sea salt into the pan and stir quickly with an iron spoon through and collapses on the baking paper what is ready.

Would you like to use whole nuts for decoration, you can now quickly with your spoon the rest pushing ´ ´, within a minute is the caramel so cooled down (but still very hot!) that the one big bonk. Not as bad as you anyway (like me) just chopped to pieces.

Tip to the saucepan clean again; fill the saucepan with water and put back on the fire, so any residual melt caramel beautiful road and is your pan clean again.

For the cream cheese: beat the powdered sugar with the soft butter until all is well mixed, then add the rum and gradually the cream cheese. Keep certainly knock a few minutes until you have a nice shiny glaze. Spoon the cream cheese in a pastry bag.

Stitch with a biscuit shape or small glass (± diameter of 3 cm) small turrets from the great carrot cake. Cut the turrets by half and syringe in the middle and a tuft on top of cream cheese. Put the turret back together, chop the Pecans coarsely and sprinkle over the top.

Apple Tart with calvados crispy

Apple Tart with calvados crispy
Ingredients for approx. 16 pieces.

Ingredients

Butter and breadcrumbs for the baking Tin
7 (small apples (ca. 700 grams
3-4 tablespoons lemon juice
160 grams (soft) butter
175 grams of sugar
1 sachet vanilla sugar
Salt
3 eggs
175 grams flour
2 teaspoons baking powder
3 tablespoons milk
75 grams walnuts
3-4 tablespoons calvados (Apple brandy)

Instructions

Grease a springform Pan (26 cm) in and sprinkle it with breadcrumbs. Peel the apples, cut them
And remove core.

Unzip them to the rounded side in with a fork or cut them with a knife.
Drizzle them with the lemon juice.

Stir in 125 g butter, 100 grams of sugar, the vanilla sugar and a pinch of salt until a cream. Stir in the eggs one by one by. mix the flour and baking powder.

Stir in the flour and the milk
Alternately in small quantities by the batter.

Spread the batter into the form.
Add the apples with the convex side facing up on the URbeslag.bak the Apple Pie ca. 30 minutes in a preheated oven (electric 175 degrees/150 degrees hot air/gas position 2)

Chop the walnuts coarsely. Karamelliseer 75 grams of sugar until it is golden brown and take the pan from the heat. stir 35 grams of butter.

Add the calvados little by little. Put the pan briefly on the heat and stir the mixture is smooth. take the pan from the heat and stir in the walnuts by the mixture.

divide the crispy right away about the cake. Bake the cake at the same temperature another ca. 10 minutes. take the cake right out of the form.

allow it to cool.

Delicious Lawyer-cake

Delicious Lawyer-cake
Preparation: 7 minutes | Preparation: 50 minutes

Ingredients

Yield: 1 cake

• 250 ml sunflower oil
• 250 gr sugar
• 5 eggs from happy hens
• 250 gr flour
• 250 ml lawyer
• 1 bag of baking powder

Instructions

1. the oil, sugar and eggs until a creamy mixes.

2. Lawyer slowly stirring constantly add.

3. Add flour and baking powder and mixing.

4. the cake in a preheated oven at 160 degrees C (fan) on the lower grate in 50 minutes baking.