Penne with salmon, cream and lemon

I am using piece by piece the salmon that I got for my birthday and today I felt like eating pasta for dinner so I made this very quick and easy penne with salmon and cream. A smaller piece of salmon is more than enough for 3 or 4 people, because it makes a very hearty meal. I don't even have to say that I love salmon, maybe one day I'll dedicate an entire blog to this amazing fish so that I can talk about it all day long :)

Ingredients

• about 20 dkgs of fresh salmon
• 3 spring onions
• the juice of half a lemon
• 2 dls of cream
• a little piece of butter
• salt, freshly ground pepper
• 25 dks of penne

Put the water on the heat and when it's boiling, pour the penne into the water and cook it until ready. Meanwhile slice the onions and in a soucer pan start cooking it with the piece of butter and some oil. Cut the salmon into smaller pieces and when the onion is soft, add the pieces of salmon too, and the lemon juice. Carefully give it a stir from time to time and cook it for about 10 minutes until the fish is done. Then pour the cream onto it, add some salt and pepper and stir it again gently. If it's too thick, you can add some of the water in which the pasta was cooked. Pour the penne into the pan and give it a final stir, then it's ready to eat. 

Mrs. Lipton's most excellent cherry cake

I read the original recipe on this great blog called mandulasarok,  and I was over the moon back then to have this recipe and I decided that I MUST make it once. As a true You rang, mylord? fan it was one of the most important moments of my life when I could finally experience what Mrs. Lipton's most excellent cherry cake could have tasted like. The answer is easy: delicious. It's crunchy on the outside, soft on the inside, but I could have used more cherries because as Ivy once said, those are the best parts. 

 Ingredients:

• 20 dkgs of butter
• 20 dkgs of sugar
• 4 eggs 
• 20 dkgs of flour
• half a teaspoon of baking soda
• 10 dkgs of grated almonds
• 250 dkgs of sour cherries
• 2 tbslpoons of brown sugar

Stir the soft butter with the sugar until it's fluffy and add the eggs too, one after the other, and keep stiring it meanwhile. Then add the flour and the almonds too, give it a good stir, then add the cherries without the seeds. Put it in the preheated oven at 180 deg Celsius for an hour.

Whole grain tea-biscuits filled with fig jam

I remade the classic tea-biscuit recipe because I was curious if it could me made with whole grain flour and xylitol. Not very surprisingly, it can :) It's true tough that it's not that easy to handle it, I had to make the pieces by hand, that's why they don't look as pretty as they should. But despite all that, it's still very delicious :) You have to let them rest at least one night because that's when they gather the humidity from the jam and they become super soft. 

Ingredients:

• 16 dkgs of butter
• 15 dkgs of xylitol (powdered) 
• 6 egg yolks
• 25 dkgs of whole grain flour
• zest of one lemon
• 1 teaspoon of vanilla extract or flavour
• half a jar of fig jam
•  5 dkg of dark chocolate

Mix the soft butter with the sugar until it becomes fluffy. The easiest way is to use a mixer. When that's done, add the yolks one after the other. After that add the flour too and give it a good stir so that there aren't any lumps of flour in it. Add the lemon zest and the vanilla flavour too, and give it a last stir. You have two options from here: form little balls of it by hand or use a plastic bag, cut off the edge and push the dough out. Press them onto the baking tin. Bake them in the oven at 180 deg Celsius for 10 minutes tops until the edge becomes golden. Then wait until they cool down and stick the tops and halfs together with the jam. You can cover the top with melted dark chocolate.