Celery and pumpkin bisque with sausage chips

Ingredients

• 1 smaller onion
• 3 cloves of garlic
• one half of a pumpkin
• one half of a celery
• 2 tbl spoons of sour cream
• 1.5 tbl spoons of rosemary leaves
• sliced sausage, amount according to taste
• a bit of ground nutmeg
• salt, freshly ground pepper
• about 1 l of water

Peel the onion and the garlic and chop them quite fine. Add some salt and pepper and start cooking them in a bit of oil. Meanwhile peel the celery and the pumpkin and cut them in equally big pieces. When the onions and the garlic is soft enough, add the vegetables and cook them together for 10 minutes, after adding some salt, then pour the water into the dish, turn on the heat and cover the dish. Cook it until the celery becomes absolutely soft. When it's done, puree the soup with a blender and put it back to the burner. Add the sour cream and the nutmeg, some ground pepper and, if necessary, salt. The soup is finished. 

Fry the rosemary leaves in a bit of oil to make them crunchy, as well as the sausage, and serve the soup with these two on the top.

Cauliflower in a spicy coat

I absolutely love deep fried cauliflowers, but I rarely make it at home because it needs too much oil that I can't use afterwards, and also if I have a head of cauliflower I prefer cooking something light of it. This is how I got to the idea of rolling the florets into a spicy crumble and cook them in the oven, because the result is almost the same. It's crunchy and very delicious! I had a couple of pieces of dry bread and rolls so I used those to make homemade bread crumbs.

Ingredients

• 1 smaller head of cauliflower
• 3 eggs
• a little milk
• bread crumbs
• salt, freshly ground pepper
• ground cheese
• garlic salt
• ground nutmeg

Cut the cauliflower head in florets, so that you can handle them better. Sprinkle salt on them, and steam them almost until done. It shouldn't be too soft. Meanwhile, if you make your own bread crumble, grate or grind the dry bread, then add salt, pepper, cheese, ground nutmeg and the garlic salt. Let the cauliflower cool a bit. Beat 3 eggs, and add to it a little milk. Roll the florets in the eggs first, then the crumbs and put them on a tray covered with baking paper. Cook them in the oven for about 10 minutes until golden, at 180-190 degrees Celsius. I mixed some sour cream with lemon juice and rosemary leaves as a dip for the florets. 

Tartlets for onion lovers

These tartlets contain three types of onions: red ones, normal ones and leeks. This time I followed the thin layer of crust with lots of filling in the inside principle again. The crust is the same as the one of the apple pie posted below, in a salty version of course. The best thing about these tartlets is that they are filled with tons of onions, and that is, for a true onion lover, is heaven itself. And I'm proud to be one of them. 

Ingredients for roughly 10 tartlets

The crust:

• 10 dkg of full wheat flour
• 10 dkg of flour
• 2 teaspoons of salt
• 1 teaspoon of baking powder 
• 5-10 dkg of butter
• oregano according to taste
• cold water

The filling:

• 3 red onions
• 2 onions
• half a leek
• salt, pepper
• 4 tablespoons of sour cream
• 2 eggs
• grated smoked cheese 

Measure the flour for the crust, add the baking soda and the oregano, add the bits of butter and make a crumble with the butter and the flour. When its done, add the water and kneed the dough. Let it rest in the fridge until you make the filling. 

Peel the onions, cut them in half, slice them and cook them on a mixture of oil and butter for 20 minutes with the lid on.Add salt and freshly ground pepper. When it's done let it cool for a bit. Add the sour cream and the 2 beaten eggs and mix it carefully. 

Roll the crust very thin, and with the help of some round object cut perfect circles out of it. Stick the edges together so that it has the shape of a little basket. Of course my tartlets lost their shape while they were in the oven, so you might want to use tartlet dishes. Fill the baskets with the sour cream and onion mixture, sprinkle them with the smoked cheese and put them into the oven at 200 deg Celsius for 15-20 minutes until golden. They are absolutely fantastic hot and cold as well.

Roasted beets with cold chicken salad

If I had to choose a favourite vegetable based only on colour, beet would be the absolute choice with its amazing purpleness. Besides its extremely healthy and there's a huge variety of dished you can make of it.

Serves 2

The beets

• 4-5 pieces of beet roots, middle sized
• salt and pepper
• a handful of thyme
• red balsamic vinegar
• water

Peel the beets (better to do it wearing rubber gloves), cut them in equally sized pieces, put them into a dish, add salt and pepper and the thyme leaves. Pour some water under them and cover the dish. Put it in the oven for an hour at least at 200 deg Celsius. When it's done, remove the tin foil used for covering and let the water disappear. Then sprinkle the balsamic vinegar on the beets and mix them. Put it back in the oven for another 15-20 minutes until it gets sticky, but don't forget to mix it again 2 or 3 times. It's done when there is no water under it and its dark and sticky from the vinegar.

The chicken salad

• half a chicken breast fillet
• 1 red onion
• 1 packet of mini mozzarellas
• 2 cloves of garlic
• 2 tablespoons of sour cream
• 1 big tomato
• 2 branches of thyme
• salt, pepper

Peel the onion, cut it half and slice it. Start cooking it in a pan, add salt and pepper and the rest of the thyme leaves. While it's getting done, dice the chicken breast. Put the onions into another dish, and let it cool (I usually put the ingredients I want to cool into the window, nothing has fallen out to the roof yet luckily). Pour a bit of oil into the pan and start cooking the chicken. Add salt and pepper again and cover it for 10 minutes, then remove the cover and let it roast a bit. Chop the garlic fine and add it to the chicken. Now you can let the chicken cool too. Meanwhile add the mozzarella, the diced tomatoes to the onions, and then the chicken. Add salt and pepper to the 2 tablespoons of sour cream, and mix it with the rest of the salad. Let it rest until the beets get done.

Stuffed chicken thighs with roasted apples

Even during the hard workdays we deserve some treats, today this manifested it self as stuffed chicken legs for lunch. This autumn break inspires me to put apples in everything I make, and besides apples can make a perfect substitue for potatoes as garnish. I wouldnt call it a light meal , because the stuffing contains bread and mozzarella cheese, but the apples might give it a lighter essence.

Ingredients:

The amount of the ingredients is up to you to decide, depending on how much bread you want to use and how many chicken legs you have, etc.

For the stuffing:

• dry bread
• onion
• mozzarella cheese
• lemon zest
•  lemon juice
• walnuts
• rosemary 
• 1 egg
• salt, pepper

First of all soak the dry bread in water. Chop the onion fine, and fry it in a bit of oil. Put it in a dish and add the lemon zest and the finely chopped mozzarella. Chop the rosemary fine too, and add it to the mixture. Squeeze the water out of the bread and add this too. Add the lemon juice, salt and pepper and mix it thoroughly, dont leave big bits of bread stuck together. Taste it, if its all right, then add the egg(s) and mix it again.

 

The apples:

Cut the apples in halves, get the cores out and put them into a pan, on a bit of oil. Put the rosemary on the top of the apples, sprinkle some salt and pepper on them, and cover it tin foil.

  

All you need to do now is to sprinkle salt on the chicken legs on both sides, and get the stuffing under the skin. Cover them with tin foil and get it done in the oven at 180 deg Celsius in 45 minutes. When its done, remove the cover and let it become golden on the top. The apple only needs 20-25 minutes at the same temperature.

New design on the blog

Gastro-love had launched more than a year ago, and since then I have been uploading my favourite and new recipes with undiminished enthusiasm. It's time to change the design, but nothing else changes, I will keep up the cooking, and share the most exciting recipes with you Guys. A big thank you for everyone who visited the blog so far and for those who will in the future! :)

A simple double crust apple pie

It's a quick and very autumny double crust apple pie with little sugar combined with sweetener and full wheat flour considering the number of family members who have diabetes. The dough is extremely easy to make and you only have to let it cool in the fridge for half an hour, then you can easily roll it. A thin layer of crust and lots of apple, this makes the perfect apple pie.

Ingredients:

The crust

• 10 dkg of full wheat flour
• 10 dkg of normal flour
• 4 teaspoons of sugar
• 1 teaspoon of baking powder
• 10 dkg of cold butter
• cold water
• ground cloves and cinnamon
• 1 egg

The apple filling

• at least 8 sourish apples
• the zest of 1 lime
• the juice of half a lime
• sweetener
• ground cinnamon

First of all make the crust. Measure the two types of flour, add the baking powder, the cloves and the cinnamon and the zest of lime. Mix it. Dice the butter and add it to the flour. Make a crumble with the butter and the flour and when it's done, add a bit of the cold water and start to knead. If needed, add some more water. It has to be a non sticky and flexible dough. Put it in the fridge for until the filling is being made. 

Peel the apples (which is almost every other time is unnecessary), cut the core out and slice them fine. Start cooking them in a pan and add the juice of the lime, the cinnamon and the sweetener. It takes about 10 minutes, depending on the type of the apples, to be done, you can put a lid on it too while cooking. When it's done, let it cool a bit. 

Get the pastry out of the fridge and roll it on a surface that has been sprinkled with flour before. Put it into your previously buttered dish and cut the surplus off at the edges. Knead these parts into a new ball again and roll it. With a beaten egg brush the edges of the pastry and lay the other layer of crust on it. Smooth the edges with a fork and brush the top of the pie with the rest of the beaten egg. Make a slash in the middle of the pie so that the steam can leave, and sprinkle with almond chips. Put it in the oven at 180 degrees Celsius until golden. It's perfect!

Avocado salad with chicken fillet

 I had to come up with a quick recipe with avocados because it's been day 4 since I bought some quite unripe avocados in the store, and they started to ripe very nicely. It is a fact that guacamole is my all time favourite when it comes to avocados but I wanted to create something out of it that can be eaten without tortillas or toast. This is why I decided to make a salad, and I was also in the mood for meat, hence the chicken.

Ingredients

• 2 avocados
• one packet of mini mozzarella balls
• 1 clove of garlic
• lemon juice
• thyme
• salt, pepper

Slice the chicken breast fillets, add some salt and pepper and start frying it. Chop the clove of garlic and add it when the chicken is almost done, fry them together until done. Meanwhile dice the avocados, add the mozzarella balls, the lemon juice, the thyme and some salt and pepper. At last add the chicken and mix the whole salad carefully. You might want to let it rest for a couple of hours but its absolutely delicious right away too :)

Honey and ginger cookies

This cookie smells the best when its still in the oven. It's so good it could substitute gingerbread at Christmas.

Ingredients

• 20 dkg of flour
• 10 dkg of sugar
• 10 dkg of butter
• 2 coffe-spoons of baking powder
• 3 tablespoons of honey
• a piece of ginger root
• ground cinnamon
• ground clove
• juice and zest of a quarter of a lemon

Mix the flour with the baking powder and the spices. Grate the ginger, the zest of the lemon and add it to the mixture along with the lemon juice. Crumble the butter with the mixture and when its done, add the honey and finish making the dough. Its gonna be a soft dough. Make little balls of it and press them onto the oven pan covered with baking paper. Bake it for 15 minutes, until golden, at 190 degrees Celsius. 

Pumpkin roasted with chorizo and thyme

 

This recipe is one of my favourite pumpkin dishes. It combines sweet, sour and spicy flavours. The typical throw everything together into the oven kind of food. You can change the amount of the ingredients according to taste. The pumpkin can be replaced with normal or sweet potatoes.

Ingredients:

• pumpkin
• onions
• sausage
• tomatoes
• garlic
• thyme
• salt, pepper

Add the diced pumpkin, the sliced sausage, the chopped onions and tomatoes along with the garlic into a bundle made of tin foil. Sprinkle some salt and pepper on it, add the thyme and some olive oil and mix the whole thing. Close the bundle and steam it for half an hour at 200 degrees Celsius.

Diós muffin

Diós muffin citromos krémmel / Walnut cupcakes with lemon icing

Dióimádó nagymamáknak ajánlom 77. születésnapra :)

Hozzávalók 6 db muffinhoz:

15 dkg liszt
1 tojás
5 dkg cukor
10 dkg darált dió
egy pici olaj
kevés tej
fél csomag sütőpor

Hozzávalók a citromos krémhez:

1 doboz natúr Philadelphia krémsajt
1 lime leve
porcukor
1 doboz habtejszín

A muffinhoz a tojást a tejjel, az olajjal és a cukorral elkeverem. A liszthez hozzáadom a sütőport, és a darált diót. Egyesítem a száraz és a nedves részeket, és ha kell, adok még hozzá tejet. Egy kis rumaroma jól megy hozzá.
Beletöltöm a formába, és 170 fokon 25 perc alatt megsütöm őket.

A krémhez a krémsajthoz hozzáadom a lime levét és a cukrot, és simára keverem vele. A tejszínt felverem, és hozzákeverem a sajtkrémhez. Ízlés szerint lehet édesíteni, illetve savanyítani a citromlével. Rákenem a muffinok tetejére, és díszítésként egy egész dióbelet rakok rájuk.

Homemade bread with red onions and thyme

Ingredients:

• 20 dkgs of plain flour
• 20 dkgs of whole grain flour
• 5 dkgs of fresh yeast
• 1 dl of milk
• 1 dl of lukewarm water
• 3 coffee spoons of salt
• 2 middle sized red onions
• 1 tablespoon of fresh thyme leaves
• a bit of olive oil
• an egg for the wash

I'll confess: I don't always knead the dough manually, I sometimes let the machine do its part because it's a lot more efficient and also quicker than me... :)

First of all, the yeast has to be dissolved in the warm (but not hot!) milk with a bit of sugar. Stir it until the yeast is combined with the milk and let it rest, and work. Meanwhile chop the onions fine and caramelize them in a bit of olive oil, until they become brown and sweet. Let it cool down. Until then you can mix the two types of flour in the machine, add the salt, the thyme leaves, a bit of oil, the onions, and the yeasty milk. Then start kneading and if it falls apart, add some lukewarm water but pay attention because you don't want to soak the dough. It has to be a non sticky, flexible dough at the end. When done, let it rest for an hour in a warm place, so it grows double the original size. At 180 degrees it will bake in 25 minutes, you can check it with a needle or knife.

Criss-cross apple pie with sour cherry

Azért lett meggyes is az almás pite, mert sajnos kevés almát vettem (tanulság, az ember nem 1 kiló almát vesz a piacon, amikor az az 1 kiló csak 5 darab), meggy pedig mindig van a mélyhűtőben frissen elrakva, és hát lássuk be, a meggy szinte minden süteménynek jót tesz. A tészta részben rozsliszttel készült, úgyhogy ez egy reform jellegű almás pite lett. Rácsos pedig Nővér kérésére lett :)

Hozzávalók a tésztához:

15 dkg teljes kiőrlésű rozsliszt
25 dkg simaliszt
10 dkg cukor
2 db tojás
2 nagy evőkanál natúr joghurt
15 dkg margarin
1 csomag sütőpor

Hozzávalók a töltelékhez :

5 közepes alma
egy marék mazsola
egy citrom héja
fél citrom leve
fahéj
édesítő
fél kg mélyhűtött magozott meggy

+1 marék összedarabolt dió a tetejére

A tésztához a kétfajta lisztet összekeverem a sütőporral és belemorzsolom a margarint. Hozzáadom a két tojást, a joghurtot és a cukrot, és összegyúrom, amíg szép rugalmas tésztát nem kapok belőle. Egy kis liszt a gyúrás során lehet, hogy kell, ha túl lágy lesz a tészta. Félrerakjuk pihenni, amíg a tölteléket megcsináljuk.

Az almákat megmosom és lereszelem, én nem szoktam meghámozni, de aki nem szereti a héját, az nyugodtan hámozza meg. Amikor kész, az alma levét kinyomkodom (nehogy kiöntse valaki, leszűrve eszméletlen finom, igazi 100%-os almalé, az almás sütik készítésének legjobb része), egy serpenyőbe rakom, ráreszelem a citrom héját, rányomom a levét, hozzáadom a mazsolát, a fahéjat és az édesítőt, ízlés szerint. Felrakom a tűzre, és kb. 10-15 perc alatt megdinsztelem. A meggyet szintén megdinsztelem egy kicsit, sok levet kiad magából, ezt nem rakom rá a tésztára, mert eláztatná. 

A tésztát kinyújtom, méretre vágom, és belerakom a sütőpapírral kibélelt tepsibe. A megmaradt széleket újra összegyúrom, kinyújtom, mert ezekből lesznek a rácsok.

Az almás tölteléket rásimítom, a meggyet egyenletesen eloszlatom a tetején. A rácsokat ráfektetem, és megszórom a dióval. 180 fokra rakom a sütőbe, alulról is sütöm egy ideig, hogy a tészta biztosan ne ázzon el. Kb. 20-25 perc kell neki, amikor a dió és a rácsok megpirultak a tetején, kiszedem a sütőből.

Nem lesz nagyon édes, de az almás pite pont úgy jó :) 

Brownies with roasted peaches and mint

I searched all over the internet for brownie recipes but most of them had quite a lot of sugar and butter in them, which is obviously needed for the brownie to have the typical crunchy outside and sticky inside. However, I wanted to make a lighter version so here is my very own brownie recipe. It's not excessively sweet but very chocolaty and has lots of cocoa in it. Together with the roasted peaches it didn't take long to finish all of them! :)

Ingredients for 12 pieces:

• 15 dkgs of sugar
• 15 dkgs of flour
• 4 dkgs of cocoa powder
• 3 eggs
• 10 dkgs of dark chocolate
• 1 teaspoon of baking powder
• 1 dl of oil

For the peaches:

• as many nectarines or peaches as you would like to make
• a couple of fresh mint leaves chopped
• zest and juice of one lemon or lime
• sugar

Stir the sugar into the beaten eggs and the oil. Measure the flour and add the cocoa powder and the baking soda. Cut the dark chocolate into small pieces and add those to the flour mixture as well. Now it's time to combine the wet and the dry ingredients, which will complete our dough.

Get a baking tin and butter it on the inside. Pour in the dough and even it out. It needs 15-20 minutes in the oven at 175 degrees. I did a needle test at 15 minutes and it was not sticky any more so I immediately took it out, so the middle of the brownie remained sticky. That completes the brownies, now to the peaches.

Wash them and cut them in halves, take out the seeds. Get a heatproof pan, and place the peaches into the pan, so that the cut side is facing the bottom of the pan. Sprinkle the zest of the lemon on top, add the lemon juice and the sugar. Tear up the mint leaves and sprinkle the pieces on top of the peaches. Cover the pan with aluminum foil and let it steam for 20 minutes in the oven. Then remove the foil and let it get caramelized a bit.

Thai red curry chicken soup

I had a similar kind of soup in a restaurant the other day, so I decided to try and make it at home from the ingredients I have here. It's quite a thick, hearty soup, suitable is you only want to have a soup for lunch or dinner.

Ingredients:

• half a chicken breast fillet cut in cubes
• 3-4 pe-tsai leaves sliced thin
• 2-3 thin carrots chopped in circles
• a handful of champignons sliced
• a small handful of spaghetti (you can break them in halves)
• 2 tablespoons of sour cream or cream
• 2 teaspoons of starch 
• 1 tarragon stem
• 1 teaspoon of turmenic
• rosemary according to taste
• 1 teaspoon of thai red curry
• salt, pepper

On a bit of oil start browning the chicken, add salt and pepper and then cover it for 10 minutes. Remove the lid and let the water boil away. Take the chicken out of the dish and let it rest until you prepare the rest of the soup. Throw the pe-tsai leaves into the pan, it doesn't need a lot of time, so right after it collapsed a little, add the mushrooms. Once it let out its juices, you can throw in the carrots, give it a good stir, add the seasoning and pour in 1.5 litres of water. Cover it and cook until the carrot is soft. Meanwhile cook the spaghetti in a separate bowl and when it's done, and the soup is also done, add the pasta to the soup. The final touch is the starch and the sour cream. You have to mix the sour cream with the starch in a bit of soup in yet another separate bowl and then add it to the rest of the soup. Wait until it almost boils again and then turn the heat off.

A very easy fresh cheese spread

As per my friend's request, here comes the recipe for this fresh cheese cream.

Ingredients:

• fresh cheese or cottage cheese
• garlic
• basil
• rosemary
• thyme
• salt, pepper
• sour cream

Mix the sour cream with the fresh cheese. The amount of sour cream depends on how creamy you want it to be. All of the basil, rosemary and thyme has to be chopped fine, and the garlic needs to be smashed. Add everything to the mixture plus the salt and the pepper. Give it a thorough mix, and taste it.

Asparagus and potato tart

This recipe is from Jamie Oliver's show, "Jamie at home", more specifically from the second season, the episode about asparagus. Its quite easy and quick but really filling, we liked it a lot :)

Ingredients

• a packet of filo pastry
• 2 bunches of green asparagus
• 8-10 potatoes
• 2 dl of cream
• 10-15 dkg of grated cheese
• 3 eggs
•  2.5 dkg of butter, melted

Blanch the asparagus in boiling salt water in about 5-10 minutes. Peel the potatoes and cook them in salt water as well. While doing that, get the filo pastry, do a little bit of wallpapering with the melted butter on each of the layers, and lay them in the tart pan. Drain the asparagus and let it cool. Drain the potatoes as well and start mashing them in a dish. Add the cheese, the cream, salt and pepper and basically make mashed potatoes. Add the 3 eggs and mix the whole thing. Pour the mashed potatoes into the pan and lay the asparagus on top of it. Cover them with the rest of the melted butter so that it doesnt dry out in the oven. My tart spent 30 minutes in the oven at 180 C, but Jamie said 20 minutes, anyways you can always check it with a needle or knife. Allow it cool for 20 minutes, and serve it.

Mushroom caps stuffed with eggplant cream

Ingredients for 2 large servings

The mushrooms:

• 8-10 pieces of mushroom
• 1 eggplant
• 1 clove of garlic
• a little bit of lemon juice
• 2 tablespoons of cream
• cheese on the top of the mushrooms according to taste

The garnish:

• 2 dl of rice
• 4 dl of water
• the stalks of the mushrooms
• 1 packet of sliced bacon or any similar kind of meat
• 2 pieces of spring onion

Start roasting the eggplant in a dry pan, with the peel on, like when you roast it on the grill. Let it become black, it doesnt matter if the peel gets burnt, because you will have to take it off anyways when its done. When its done, put it into a dish and cover it so that the steam softens the peel, and you can take it off easily. Then take the inside of the eggplant, cut it up a bit, and add the garlic, the lemon juice, the cream and salt to it in a pan. Take the stalks of the mushrooms out and put it away for now. Sprinkle salt on the mushroom caps, and fill them with the eggplant cream. You can also sprinkle a bit of cheese onto the top, according to taste. It gets ready at 180 degrees in about 20 minutes.

The stalks can be used for the garnish. Chop it, and fry it in a pan along with the spring onion and the bacon and then add the whole mixture to the rice. Its a realitvely light but a filling lunch.

Homemade bread with paprika and seeds

This was my first attempt to bake homemade bread without a bread machine, luckily it turned out to be good, maybe a bit saltless but you can always set that off with delicious things on the top :)

Ingredients:

• 25 dkg of plain flour
• 25 dkg of full wheat flour
• 1,5 tablespoons of paprika powder
• 1 dl of milk
• 5 dkg of yeast
• 2 dl of lukewarm water
• a bit of oil
• sunflower seeds
• linseed
• salt, pepper

Warm the milk up a bit and add a bit of sugar, sprinkle the yeast into it, and let it run up. Meanwhile mix the two types of flour, the paprika powder, the salt and the seeds. I used the bread machine to knead the dough, cause my hands aren't that strong :) So pour the flour mixture, the oil and the milk with the yeast in it into the machine. Start kneading and add the water carefully, only add as much as it needs to be "flexible". When its done, put it in a bowl with a bit of flour on the bottom, and let it raise for an hour. Then knead it again a bit and put it into the baking frame. Bake it at 180 degrees for 45-50 minutes, and you'll get a nice bread that you can slice up nicely.

Chicken braised in white wine wine with leek

Ingredients:

• 6 upper thighs
• 1 leek
• 1 packet of mozzarella cheese
• 1 dl of white wine
• oil, salt, pepper

Take the skin off the chicken, and sprinkle salt and pepper on them. In a heatproof dish pre-fry them for a couple of minutes, so that they get a nice colour, and then add the wine, cover it and put it in the oven at 200 deg celsius. Meanwhile chop the leek and steam it in a pan under cover. Add salt an pepper according to taste. When the chicken is done, pile the onions on the top of them, and cover them with the sliced mozzarella. Put it back in the oven until the cheese fries.

A Sunday lunch for my friends

All of it disappeared, I hope that was the sign of success.

The menu:

Mozzarella and tomatoes with basil
Mustard and rosemary chicken rolls
Rapsberry-coffee cream

Mozzarella and tomatoes with basil
Cut the tomatoes in pieces and mix it with the mozzarella balls and olives. Mix some basil leaves with olive oil and pour it on the tomatoes. Add some freshly ground pepper and salt.

Mustard and rosemary chicken rolls





Ingredients:

• chicken breast
• rosemary
• mustard
• garlic
• salt, pepper
• yarn to hold the chiken together

Cut the chicken breast in halves. Its better if you marinate it the night before, all you need to do is to mix the mustard with the smashed garlic and slush the chicken with it. The next day put fresh rosemary leaves on the slice of chicken and roll it up. Fix it with the yarn. Pre-fry the pieces in a pan and then put them in the oven, covered with aluminium foil, at 200 degrees celsius until its done. You can sprinkle some cheese on it in the end and wait until it goes golden.

Rapsberry-coffee cream

 
















Ingredients:

• mascarpone
• rapsberry (can be frozen)
• instant coffee
• milk
• caster sugar
• ladyfingers
• rum or rum flavour

Dissolve the coffee in a little hot water. Mix the mascarpone with the coffee, the sugar, and the rum or rum flavour. Modify the amounts according to taste. Dissolve some coffee in the milk and add some rum or flavour. Dip the ladyfingers in the milk for a couple of seconds and then put them on the bottom of the cup. Put some of the rapsberry on the ladyfingers and then comes part of the cream. Then rapsberry again and the rest of the cream. Let it rest at a cool place for some time.

Muffins filled with dried fruits

I changed the original muffin recipe but the result was very good so here is the new kind of muffin :)

Ingredients for 12 muffins

• 30 dkg of flour 
• 10 dkg of sugar
• 2 tablespoons of cocoa powder 
• 2 eggs 
• 2 dl of milk 
• dried fruits (apricots, plum, papaya-pineapple mix) 
• crystallized orange and lemon skin 
• 1 tablespoon of oil 
• cinnamon, ground cloves, rum flavour
• 1 packet of baking powder

Mix the eggs with the milk, the sugar, the oil, the cinnamon and the cloves. Add the baking powder to the flour, add the cocoa powder and the chopped dried fruits along with the lemon and orange peel. Mix the milky mixture with the flour. Fill the pastry cutter and put in the preheated oven. It needs 20 minutes at 170 degrees celsius.