Courgette cake with pecan nuts and raisins

Ingredients

120 ml sunflower oil
175 grams light brown caster sugar
1/2 orange , grater
1/4 teaspoon salt
2 eggs
200 grams zucchini , grated
200 grams flour
1 tablespoon baking powder
1 teaspoon cinnamon
100 grams white raisins
75 grams pecan nuts, roughly chopped
For the glaze
2 tablespoons full-fat yogurt
125 grams caster sugar

Instructions

Preheat the oven to 175 degrees.
Grease an elongated 25cm cake tin with butter and coated
The bottom and two sides with baking paper.

Put the sunflower oil, light brown caster sugar, orange zest,
And put the salt in a bowl and beat it lightly for a few minutes.
Add both eggs and beat the mixture briefly.
Spatula the grated zucchini, flour, baking powder, and cinnamon
Through the mixture.

Finally, stir the raisins and chopped pecan nuts into the batter.
Spoon it into the tin, smooth and fry the cake in 55-65 minutes until tender.
Allow the cake to cool briefly, then remove it from the tin using the baking paper.
Allow it to cool down far on a grid.

Mix the yoghurt with the icing sugar until a smooth glaze and brush the cooled cake with it.

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Turban with Apple and Pecan Nuts and Caramel Sauce

Ingredients

3 eggs
200 grams dark brown caster sugar
280 ml sunflower oil
2 teaspoons vanilla extract
375 gram Flour
1 teaspoon salt
1 teaspoon baking soda
500 grams apple peeled and small cubes
120 grams pecan nuts, chopped

For the caramel sauce:

100 ml whipped cream
1 Bag Lonka Fudge

Instructions

Preheat the oven to 180 degrees and grease the Turban form.
Beat the eggs frothy in a bowl, gradually add the sugar.
Mix the oil and vanilla extract through it.

Mix the flour, salt and baking soda and add it to the egg mixture.
Stir the apple and pecan nuts through it.

Scoop the batter into the Turban form and bake the cake in 1 hour and 15 minutes in the preheated oven.

Let the cake cool for 10 minutes in the shape and then pour the cake on a serving dish.

For the caramel sauce, put the whipped cream and the fudge and heat under stirring until the sauce gets a nice tan. (not too dark) and slowly pour over the warm cake.

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Curry rice with broccoli and cashew nuts
For 4 persons

Ingredients

1 pack of Norwegian shrimp 100 grams (frozen)
1 onion
1 Walmsley (approx. 150 grams)
300 grams broccoli
3 tablespoons oil
1.1/2 tablespoon curry powder
300 gram parboiled Rice
100 gram raisins
1 Kruidenbouillon tablet
100 gram salted cashew nuts
1 Banana

Instructions

(Allow shrimp to thaw in about 1 hour.)

Onion peeling and sniping.

Carrot clean, wash and slice. Broccoli cleaning and washing.

To divide roses into small rosettes. Stalk Slice.

Prepare: In frying pan to heat oil. Onion with curry powder for about 2 minutes gently fruit.

Put the rice through it and bake in about 2 minutes glassy.

Add carrot and raisins. broth tablet above crumble. 1/2 liters Add water.

Rice mixture in approx. 20 minutes cook gently cooked.

After about 10 minutes add broccoli. To create shrimp and cashew nuts by rice and to warm it up for about 2 minutes.

Meanwhile, peel and slice banana. From fire off banana gently to create curry rice.

Serve with mixed lettuce.


Preparation: Prepare approx. 10 minutes (and approx. 1 hour of waiting time): approx. 30 minutes.

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Filled puff pastry with spinach, nuts and dip

Ingredients

8 sheets of puff pastry
1 onion
3 cloves garlic
2 tablespoons sliced parsley
100 grams fresh spinach
100 grams Mixed nuts
1 egg
Salt and pepper
Olive oil
Baking paper or silicon mat

Method of Preparation:

Preheat the oven to 175 degrees.
Chop a onion and 3 cloves of garlic.
Heat a pan with a little olive oil.

Bake the onion, garlic, spinach and the mixed nuts briefly.
Then let the mixture cool down, then add
The chopped parsley, salt and paper to taste.

Place the sheets of puff pastry on the cutting board to thaw.
Cut the sheets in half.

Then divide the cooled mixture over the
Sheets of puff pastry, the mixture in the middle of a sheet.
Separate an egg and store both the protein and the yolk.

Cover the edges of the puff pastry with protein and then lay
And then put the other part of the sheet top.
Press the edges well to make a package.

Place the puff packages on a baking sheet with a silicon mat or baking paper.
Cover the packages at the top with the egg yolk.
Bake the packages 10 minutes in the oven at 175 degrees.

Ingredients Dip

2 tablespoons creme fraiche
3 tablespoons majonaise
2 tablespoons vinegar
Salt and pepper
Possibly 50 grams of olives.

Chop the olives finely
Mix the olives with the mayonnaise,
Vinegar and creme fraiche and bring to taste,
with salt and pepper.
We omitted the olives

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