February 29, 2008

Fig dessert

I made this dessert quite a while ago. It was sort of an experiment and it turned out to be really yummy.

1,5 dl water
1 lemon
1,5 tablespoon cane sugar

1 teaspoon rose water
1 teaspoon sherry
5 figs
16 g vanilla
100 ml whipped cream

Boil water with lemon juice and sugar, and cook till it gets thick. Add rose water and shrry and after it is cool add fig. Beat cream with vanilla. Serve in a glass: one level fig mixture and one level whipped cream. It is decorated with chocolate rose leaves.

Pork stir-fry

Just another wannabe Asian dish of mine.

400 g pork (e.g. cutlet)
2 carrots
200 g mangetout
1 leek
1 bell pepper

150 g oyster mushroom
200 g bean sprouts
1 handful peanuts
oyster sauce
soy sauce

teriyaki sauce
corn starch
peanut oil

Slice pork, salt, add corn starch.
Heat oil and stir-fry pork, add some teriyaki sauce, add carrot and pepper. Pour some soy sauce and some oyster sauce on it. Add mushroom, stir-fry, season with some more sauce and add bean sprouts and some soy sauce.

Kocsonya - Hungarian Pork Jelly

Although in other cultures Pork Jelly is usually an appetizer, cold snack or side dish, in Hungary it is considered a main dish, and we eat it with bread and personally I prefer it with some vinegar.

4 pork feet
2 pork ears
1 small pork trotters
500 g pork rind
1 pork tenderloin
1 carrot
3 root parsley
2 whole garlic
1 tablespoon pepper corn

Clean and wash meat products and vegetables. Place trotters, rind, ears, feet in a pot of cold water and let it cook. When it is boiling remove the white foam and add veggies and seasoning and cook for 1 hour. After add tenderloin and cook for another 3 hours, but do not cover it anymore. At the end remove the fat swimming on top.
Separate meat from the broth. Remove all bones and gristle from the meat. Break the meat and skin into chunks, and divide into individual bowls. Fill the bowls to cover the meat. Then allow the whole mixture to cool over night.

February 28, 2008

Chicken with Cashews

Fast, light, spicy.

2 chicken breasts
1 handful cashews
1 carrot
1 piece of leek
1 bell pepper
150 g bean sprouts
sichuan pepper
soy sauce
rice vinager
sesame oil
corn starch

Slice chicken breats, add corn starch and mix well.
Mix 2 teaspoon soy sauce, 1 teaspoon rice vinager and 1/2 teaspoon sugar and marinate chicken in this for about 20 minutes.
Slice vegetables. Heat oil.
Fry sichuan pepper and chili, add chicken and veggies, stir-fry.
At the end add bean sprouts, cashews and the sauce which contains: 2 teaspoon light and 2 teaspoon dark soy sauce, 1 teaspoon rice vinegar, some drops of sesame oil, 1 teaspoon sugar and 2 tablespoon stock.

February 27, 2008

Chocolate-Caramel Cake with Vanilla Sauce

Another great recepie from Larousse du chocolat by Pierre Hermé. I thought a good old vanilla sauce would match. Harmony served on a plate.


For the vanilla sauce:
500 ml milk
2 egg yolk
50 g sugar
1 teaspoon flour
1 vanilla pod

For the cake:
225 g chocolate (60% cocoa)
65 g salted butter
65 g unsalted butter

150 g sugar
70 g flour
5 g baking powder
4 eggs

For the vanilla sauce mix egg yolk with 100 ml milk, sugar and flour. Bring the rest of the milk with the vanilla pod and vanilla to boil and add to the egg yolk mixture hot. Put back to the stove and stir as long as you see it gets thick. Let it cool.
Preheat oven to 180°C-ra. Chop chocolate, and cut butter in small pieces. Warm sugar on middle heat and as soon as it gets light brown take away from the heat and mix in butter. Heat again till it gets to cook and taka it away. Add chocolate and mix well. Add one egg yolk after the other. Beat egg white and stir in the chocolate mixture. Add flour and baking powder. Butter a 22 cm long form and put baking paper in it. Add batter and bake for 35 mintues.

Ricotta pancake

Fluffy pancakes with a touch of lemon.

175 g ricotta
100 ml milk
2 eggs
75 g flour
1/2 teaspoon baking powder
1 pinch of salt
8 g vanilla
lemon zest

Mix ricotta with milk, egg yolk, add flour, baking powder, salt, lemon zest. Beat egg white with vanilla and add to ricotta mixture. Heat oil and with a help of a tablespoon bake them.

Risotto with Pea and Zander


The zander is a popular game fish in Europe: it is often eaten and may reach 20 kilograms in size.

100 g pea
1 shallot
5 tablespoon olive oil
200 g risotto rice
100 ml white wine

500 ml bouillon

50 g freshly grated parmesan
4 pieces of zander
salt, pepper

Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
In a separate large saucepan bring the bouillon to simmer, and keep it hot.
Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
Add salt and pepper.
Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
After third portion of bouillon add pea.
Cook over medium heat, stirring, until the butter and parmesan melt.
Season with salt, pepper.
Salt and pepper zander. Turn in flour and fry in butter togethet with thyme.

Swiss Rösti with Morel Sauce

Traditional swiss potato dish. Originally it was a common breakfast eaten by farmers. You find many varionations of it such as with ham and cheese, vegetables, bacon and so on. You can serve it with mirror egg. It is made of potatoes which were cooked a day before.

1000 g potato (cooked)
400 g pork
20 g dried morel
bay leaf
150 ml cream
200 ml stock
30 g butter
oil, butter
salt, pepper

Coarsely grate potatoes, add salt and pepper to taste. Melt half the butter and half oil in the frying pan. Add the grated potato and flatten into a cake in the pan. Cook over a low heat for about 15 minutes. Once the base is crisp turn on to a plate. Melt the remaining butter and oil in the frying pan. Add the potato cake and cook the other side.
Slice meat, salt and pepper. Add mustard on it and fry in some butter. Soak dried morel in milk for about 20 minutes. Add chopped onion in butter, add sliced morel, bay leaf, add stock, you can also add some white wine. Reduce and add cream. Add sauce to the fried pork and cook for some more minutes.

Hungarian Tocsni

Very easy to prepare and it is really delicious. In the original version there is also some garlic and onion but believe me pure is the best and really tasty. It matches some joghurt or sour cream really well. This food has many different names in Hungary such as Lepcsanka, Bere and so on.

500 g potato
1 egg
1 tablespoon flour
salt, pepper

Grate potatos fine. Add egg, flour, salt and pepper, and mix it well. Heat oil in a saucepan and
drop potato mixture by tablespoonfuls into hot oil, a few at a time, flattening each with a spatula. Cook 2 to 3 minutes on each side, until browned and crisp.

February 26, 2008

Bouillon and French Salad

As a child on Sundays it was a must to eat a plate of bouillon. I like bouillon more on the second day than fresh. It contains a lot of veggies which gonna give a yummy French salad. Yes I know it is actually called Russian salad or salade russe, however for me it is always gonna be my mom's French salad. It is composed of diced vegetables and sometimes meats bound in mayonnaise, of course home made mayonnaise.


For the bouillon :
700 g beef
2-3 chicken breasts

1 small piece celery
a bunch parsley roots
a bunch carrot
1-2 small kohlrabi
1 paprika
1 onion
2 tablespoon salt

1/2 tablespoon black pepper corn
1 tablespoon sugar

Cook beef for an hour, and remove foam contionously. Add chicken breast and cook for 20-30 minutes. Add veggies, salt, pepper and sugar.

For the salad:
3 boild egg yolk
3 egg yolk
about 1,5 dl vegetable oil
3 kind of mustard (it is good if one is dijon)
veggies from the bouillon
2 cooked potatos
2-3 sauer cucumber

Stir egg yolks with a hand mixer and add slowly oil. Add mustard and chopped veggies, cooked egg white, sauer cucumber, some cooked meat, pea, cooked potatoes and mix well.

Chocolate Crêpes with Peppermint Ice-cream

Just another crap... I mean crêpe. One is never enough!

For the Crêpes :
200 ml milk
100 ml mineral water
50 g butter
125 g flour
1 egg
30 g sugar
30 g cocoa powder
1 pinch of salt
For the peppermint ice-cream:
500 ml cream
500 ml milk
150 g sugar
3 teaspoon peppermint
4 egg yolk

Prepare chocolate crêpes :
Melt butter and let it cool.
Mix milk, mineral water, flour, egg, melted butter, cocoa, salt and sugar. Let it stay for a half an hour and bake them.

Prepare peppermint ice:

Warm milk, add sugar. Mix 4 egg yolk with chopped peppermint, add whipped cream and mix it with the cooled milk. Pour into the ice maker.
Before serving smear some strawberry jam on the crêpes.

February 25, 2008

Crêpes with Vanilla Ice-cream and White Wine Pear on Raspberry Sauce

I love crêpes. No matter if you call it crespella, palačinka, Palatschinken, palacsinta, Pandekage, Pfannkuchen,or pannenkoeken. Filled with jam, quark, cinnamon or...does not matter.

For the Crêpes :
125 g flour
40 g powder sugar

2 egg yolk
1 egg

3,5 dl milk
125 ml cream
50 butter
lemon zest
For the raspberry sauce:

200 g raspberry
1,5 dl pommegranate juice
For the filling:
1 pear
0,5 white wine

1 tablespoon sugar
2 egg yolk
120 g sugar
18 g vanilla

1 vanilla pod
400 ml milk
150 ml cream

Crêpes: Sift flour and powder sugar. Add egg yolk, milk, cream and lukewarm, melted butter, and lemon zest. Let it stay for about 5 minutes. Bake Crêpes in a buttered sauce pan.
Cut pear in cubes, add some orange juice, vanilla and white wine and cook for some minutes.
Puree raspberry with pomme granate juce, sugar if needed.
Prepare vanilla ice:

Beat egg yolk, sugar, vanilla until frothy. Warm milk with vanilla pod and add to egg yolk mixture. Let it cool. Add whipped cream and pour into the ice maker.

In each Crêpes put some pear and vanilla ice on top and bind a package with the vanilla pod which you cut in half. Place on the raspberry and serve.

Pork with Coconut Potato Gratin in Orange Sauce

I had no lust to cook today, because I had no idea what. I checked out the leftovers in the fridge which included some coconut milk. I also found two blood oranges and then I thought I should cook something exotic, or at least a little exotic. So I improvised this orange sauce. I confess I do not like meat with fruits at all, but this sauce turned out pretty tasty and I am gonna cook this again for sure.

1 pork tenderloin
salt, pepper
For the sauce:
1 shallot
2 tablespoon butter
150 ml orange juice
1 teaspoon dijon mustard
1 tablespoon soy sauce
1/2 teaspoon coriander
50 ml bouillon
1 tabelspoon honey
1 tablespoon corn starch
1 tablespoon cream
For the coconut potato gratin:
coconut milk
emmentaler cheese
salt, pepper, nutmeg

Slice pork, salt, pepper. Heat butter and fry so that it gets some colour. Add sherry, cover and let it as long as the sherry is cooked. Add some more butter and fry.
Preheat oven to 200°C.
Peel potato and slice with a mandoline. Butter muffin forms and in each form put a layer potato, add salt, pepper and nutmeg. Pour some coconut milk over and add some cheese. Countine doing it as long as it is full. Bake for 25 minutes.
Heat butter and add chopped shallot. Add o
range juice, mustard, soy sauce, coriander,bouillon honey and reduce. Mix corn starch with 2 tablespoon sauce and mix in. Add pepper and cream.

Chocolate Cake with Cinnamon and Coconut Ice-cream

On Saturday I thought I am gonna have a real lazy Sunday reading in bed almost all day. Instead I stood in the kitchen. First I made some braided buns, then I felt like baking a chocolate cake, and early morning I also prepared a lychee sorbet. I always wanted to make coconut ice-cream, when should I, if not on that lazy Sunday.

100 g grated hazelnut

6 eggs
200 g chocolate (60-65% cocoa)
100 g butter, and 10 g for the form

2 g cinnamon
150 g sugar
20 g corn starch
10 g flour for the form

Preheat oven to 180°C.
Melt chocolate over over steam, remove and add butter. As soon as it is mixed well add egg yolks.
Beat egg white, add sugar and stir in the chocolate mixture. Add hazelnut and corn starch and cinnamon. Bake for 30 minutes.

For the coconut ice-cream:

3 egg yolks
100 g sugar
10 g vanilla
250 ml coconut milk

200 ml cream
coconut flakes

Beat egg yolks, sugar, vanilla until frothy. Add coconut milk while stirring constantly.
Whip the cream until almost stiff. Combine with whipping cream and pour into the ice cream maker. Add roasted coconut flakes to the mixture halfway through the preparation time.

For the lychee sorbet:
about 20 lychees
1 tablespoon elderberry syrup

1 teaspoon rose water
2 tabelspoon marsala
10 g vanilla
1 egg white

Puree lychees, add syrup, rose water, vanilla and one beaten egg white. Freeze for 3 hours and stir every hour.

I served with some passion fruit which I cooked for a minute with a pinch of coriander, cinnamon, a teaspoon marsala and rose water.

February 23, 2008

Flatbread filled with spinach and pecorino - Bread baking day #7

The first flatbread I ever baked and it is for the Bread baking day #7 hosted by "Chili and Ciabatta".

2 eggs
a pinch of salt
125 g flour
100 ml milk
100 ml water

150 g spinach
1 onion
50 g pecorino
1 tablespoon ricotta
150 g butter

pepper, nutmeg

Mix eggs, salt, flour, milk and mineral water. Leave for 20 minutes.
In 2 tablespoon butter add chopped onion, spinach and spices.
Add ricotta and grated pecorino and mix it well with spinach.
In 1 tablespoon butter bake flatbread. (3 pieces)
Add spinach mixture and fold in half.

February 22, 2008

Parmesan Mousse with Cocoa Jelly - TGRWT #9

As today I found the announcement for the TGRWT #9, I felt like running to my fridge in the hope to find parmesan. I did! I have already seen how this dish gonna look like. Well I can say that the parmesan mousse matches really well this cocoa jelly, it is quite a good combination and the test person liked it too. The mousse tastes savoury and in combination with the jelly and the salad with strawberry dressing it is spicy but in a decent way.


For the Mousse:
150 g Parmesan

75 g heavy cream
1 rosemary twig
150 ml milk
1 1/2 gelatine leaves
juice from a half lemon

For the jelly:
100 ml water
50 ml sherry
1 tablespoon cocoa
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon dried chili
2 gelatine "paper"

For the decoration:
1 tablespoon salted butter
1 tablespoon pignolia
1 tablespoon sugar
juice from a half lemon

For the salad:
1 tablespoon portwein
1 tablespoon red wine vingar
1 tablespoon pureed strawberry
1 tablespoon grapeseed oil
1 chiccory
1 lettuce
1 red onion

Warm milk with parmesan, but without cooking and keep it warm until parmesan is molten.
Add rosemary, lemon juice and wait 10 minutes. Soak gelatine and add to the mixture.
As soon as you see the milk-cheese mixture that it gets a bit jelly add beaten cream.

Leave in the fridge for at least an hour.
Boil water with sherry and coca, add spices and reduce.
Add gelatine and pour it on the parmesan mousse. Leave in fridge for an hours. Prepare salat dressing.
Roast pignolia. Melt butter, caramelize sugar, add lemon juice and roasted pignolia.
Let it cool down on a baking paper and break in pieces before serving.

Dragon Fruit with Port Wein Foam - Blog-Event XXXII: Portwein

2 dragon fruits
2 kiwis

1 pomegranate
8 g vanilla
2 tablespoons rose water
2 tablespoons port wein

1 tablespoon cane sugar
1 lime
400 ml cream
2 tablespoons powder sugar
200 ml port wein

Clean pomegranate and squeeze its juice with the help of a fleisch beater and bring it to boil. Add vanilla, lime juice, rose water, port wein and cane sugar.
Half dragon fruits and pit out the fruit flesh in form of small balls. Do the same with kiwis.
Mix port wein, powder sugar and cream, add into a cream maker.
Dessert is served in the dragon fruit shell. Place fruit balls in it, pour pomergranate syrup over it and on top port wein foam.

Portweinschaum Dessert

2 Pitahaya
2 Kiwis
1 Granatapfel
1 Pack Vanillezucker
2 EL Rosenwasser
2 EL Portwein
1 EL Rohrzucker
1 Limette
400 ml Sahne
200 ml Portwein
2 EL. Puderzucker

Granatapfel halbieren, putzen und die Kerne rauslösen.
Die Kerne in einem Topf zerquetschen und diesen Saft mit Vanillezucker,Rosenwasser und die 2 EL Portwein zu einem Sirup kochen.
Fleisch der Pitahayas und Kiwis in mundgerechte Stücke schneiden.
Puderzucker, die 200ml Portwein und Sahne in einen Sahnegerät (Bläser) geben.
Dessert in der Schale der Pitahaya serverien, über die Fruchtstückchen
Sirup verteilen und dann die Portwein Sahne darauf spritzen.

Blog-Event XXXII - Portwein

Mashed Potatoes with Pistachios

Pimp up your potatoes with pistachios. I served with beans and smoked ham cubes on top. Cut bean in pieces precook in some stock. Heat butter, add ham after it is fried add beans and some more stock. Cook for another 5 minutes and serve on top of mashed potatoes. Simple and delish and I think it looks pretty.

500 g potatoes
50 g butter
50 ml milk
100 g pistachios
white and black pepper

Peel potatoes, cut in cubes and cook in salted water. Mash potatoes, add butter, milk and salt pepper, nutmeg. Grate pistachios and mix together.

February 21, 2008

Snowflake - by Pierre Hermé

I love Larousse du chocolat by Pierre Hermé. I decided that I am gonna make each and every dessert which is found in it. I thought why not to try right away as a third recepie the Snowflake. It took me half an hour before each step to preapre myself mentally. Snowflake tastes absolutely fabolous. I still can not believe that I managed to bake it. It is wonderful. Imagine a ganache with caramell splitter and a light chocolate mousse-sabayon. Mmm...


For the iceflakes:
80 ml water
220 g fine sugar

For the chocolate flakes:
2 g fleur de sel

120 g 70% dark chocolate
For the macaroon:
240 g powder sugar

20 g cocoa
140 g grated almond (i used hazelnut)
4 egg whites
For the caramel flakes:
65 g glucose

70 g sugar
25 g salty butter
40 g butter
For the Ganache:
180 g dark chocolate (70% cocoa)

130 ml milk
55 g butter

For the mousse-sabayon:
20 ml mineral water

70 g sugar
1 egg
3 egg yolks
150 g dark chocolate (70% cocoa)

500 ml cream
For the italian basier:
2 egg white

40 ml water
120 g fine sugar

Prepare the iceflakes 72 hours before serving:
Cook 200 g sugar in 80 ml water, after pour it into a big plate and when is cooled down sprinkle 20 g sugar over and let it get hard.
A day before prepare chocolate flakes.
Chop chocolate and melt 60 g of it, mix fleur de sel. Take it from the steam and add the rest of the chocolate and let it cool down. Than warm it again to 30-33°C.
Take a folie and roll chochlate out. Chill for an hour and make flakes out of it.

Preheat oven to 140°C.
Beat 4 egg white, add powder sugar, cocoa and almond.

Draw 3 circles on a baking paper (12,15 and 17cm) and with a icing bag make snails on it.
Bake for 40 minutes in oven which is a little bit open (use a wood spoon to keep it open).
After baked let it cool down and remove paper with one move.
Prepare caramel flakes: melt glucose and sugar and cook a dark caramell.
While stiring add salted and unsalted butter.

Pour it on a baking sheet with baking paper on it, let it cool down and grated with a help of a mixer.
Prepare ganache: melt 180 g chocolate in milk, add butter and after ist is cooled down add caramel flakes.
Prepare mousse sabayon: cook 20 ml of water with sugar for 3 minutes. When it makes big bubbles remove it. Mix egg with egg yolk and add the sirup.
Melt chocolate and let it cool add to the egg-sirup mixture. A
dd beaten cream.
In a bowl put some of the mousse sabayon, than the smallest macaroon and 3/4 of the mousse sabayon and put the middle macaroon on it and smear the caramel-ganache and add the last macaroon

Cool for 2 hours in a deep freezer and leave in a fridge over night.
On the day before serving prepare the italien basier: beat egg white add the sirup made of 40 ml water and 120 g sugar and beat it as long as it is cooled down.
Put the bowl where the cake is prepared for short in hot water and let it fall out of the form. Smear the italian basier on it and decorte with ice- and choclate flakes.
Do not forget to get it out of the fridge 1 hour before serving.

Blood Orange Soufflé with Pepper-orange-ragout

Another soufflé with a spicy sauce. Yumm. Recepie by Johann Lafer.


For the ragout:
4 oranges
2 tablespoon sugar
150 ml white wine
100 ml Portwein, white
50 ml orangejuice
1 cinnamon stick
1 vanilla bean
1 chili, dried
1 tablespoon corn starch
1 teaspoon lemon pepper

For the soufflé:
110 g sugar
2 blood oranges
1 tablespoon orange marmalde
1 tablespoon pomme granate syrup
3 eggs
80 g quark
20 g corn starch
butter and sugar for the forms

For the ragout:
Prepare filets out of the orange.
Caramelise sugar, add portwein, white wine and orange juice.
Add cinnamon stick, vanilla bean, chili and cook for a while.
Mix cornstarch with water and mix it in the orange juice mixture.
Add pepper and orange filets. Let it cool.
For the soufflé:
Preheat oven to 190°C.
Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.
Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.
Beat 3 egg white with 50 g sugar, add corn starch.
Mix them together and pour in a buttered, sugarad souffle form.
Put forms in water bath and bake for 30-35 minutes.

Hungarian stuffed Cabbage

Normally hungarian stuffed cabbage are huge cabbage leaves filled with pork-rice mixture. In our family we make them really small, as long as my small finger. My mom is from Transylvania and I have learnt this from her.

1000 g pork hash
1 cup rice
2 onions
0,5 dl oil
1 egg

salt, pepper
hungarian paprika
sauerkraut leaves
smoked sausage
smoked ham

1 tablespoon sugar

Add uncooked rice, spices, fried onion, egg, oil to minced pork and mix it well.
Cut saurkraut leaves as small as you like and fill with minced pork mixture.
You should check how sour the sauerkraut is, and you can leave it in water to reduce the sourness.
In a huge pot put sauerkraut, one level stuffed cabbage, sausage and ham.
When it is full add water, a tablespoon sugar and cook really slow for 2 hours.

Pecan Brownie

You can not stop eating. A recepie by Pierre Hermé. Actually I have used 2 kind of dark chocolate one was about 50% cocoa the other 45% but recepie says 60%. I have used a mixture of pecan and cashew nuts.

140 g dark chocholate (60% cocoa)
120 g flour
120 g pecan nut
220 g butter plus 20 g for the form
250 g sugar
4 eggs

Preheat oven to 170°C.
Cut chocolate in pieces and melt over steam.
Beat butter creamy, add melted chocolate, sugar and eggs.
Add flour and nuts.
Butter a form and put baking paper in it.
The form should be 22x24 cm.
Fill dough in, it should be about 2,5 thick.
Bake for 20-25 minutes.
After cooled down and cut in pieces.

Pork in Hoisin Sauce

Simple, fast, tasty.

400 g pork e.g. cutlet
1 tablespoon sugar
3 tablespoon corn starch
peanut oil
400 g white mushroom
1 carrot
1/4 bell pepper
200 g bean sprouts
a piece of leek
4 tablespoon white wine vinegar
4 tablespoon rice vinegar
4 tablespoons hoisin sauce

Slice pork mix with corn starch and sugar. Leave for 20 minutes.
Chop mushroom and fry in peanut oil, put aside.
Stir fry chopped carrot, bell pepper. Add mushroom. Put aside.
Add white wine vinegar, rice vinegar and reduce.
Add hoisin sauce, add chopped leek, fried vegetables, pork.
Add bean sprouts, mix it well.
Serve with rice.

Chocolate and Honey

I could say I grew up on this cake. It is so absolutely chocolaty and creamy.


500 g flour
80 g butter

80 g sugar
130 g honey
3 tablespoons milk

1/2 teaspoons baking soda
2 eggs

For the filling:
2 package vanilla pudding

24 g vanilla
1 liter milk
1 tablespoon cocoa

5 tablespoons sugar
300 g butter

130 g sugar
130 g dark chocolate

Mix flour, butter, sugar, honey, milk, baking soda and eggs.
Cut dough in 5 pieces. Turn a rectangle baking form on the top and butter the top of it. Roll out dough.

Bake one by one on 200°C for 8-9 minutes.
Bring 8 dl mlik to boil.
In 2 dl milk mix pudding powder with 5 tablespoon sugar and 24 g vanilla, and add it to the boiled milk. Mix till it gets thick.
Mix butter with 130 g sugar and add melted chocolate.

After the pudding is cold add to the chocolate mixture.
Smear cream on one layer and on top pure melted chocolate.

Chestnut Balls

It is a nice combination of nuts and chocolate. The kick is the sherry.

200 g chestnut
50 g walnut
50 g hazelnut
50 g dark chocolate (60-70% cocoa)
8 g vanilla
1 teaspoon acacia honey
3 tablespoons sherry

For coating:
dark cocoa powder
grated coconut

Boil chestnut for about 30 minutes, after peel.
Add walnut, hazelnut, chocolate, sherry and mix in a blender.
Add vanilla and honey.
Form balls and coat in cocoa and coconut flakes.

Tabbouleh Salad

Tabbouleh is a really refreshing Lebanese salad dish. Great for hot summer days.

a bunch parsley
1 bunch mint
4 small tomatos
1 bunch green onion
1 cucumber
100 g bulgur
20 ml olive oil
1 lemon

Prepare bulgur according package instructions.
Chop cucumber, green onion and tomato (without seeds).
Chop parsley and mint.
Mix dressing out of olive oil, lemon juice, salt and pepper.
Mix bulgur with chopped vegetables and dressing.
Chill for 2 hours.

Lemon-yoghurt Mousse

Refreshing dessert, easy to prepare.

3 gelatine foils
2 lemons

100g powder sugar
250g yoghurt
1 mandarin
200g cream
3 cardamon capsule

Put gelatine in cold water.
Add grated lemon zest, mandarin juice to the yoghurt.
Mix lemon juice with powder sugar and add cardamon. Warm it and melt gelatine.
After it is cooled down, add yoghurt mixture and beaten cream.
Cool for 2 hours in fridge.

Ricotta Parfait

Fresh and light dessert, with a nice decoration tip also for other desserts.


For the parfait:
375 g ricotta
1 lemon
5 tablespoons lemon syrup
4 tablespoons powder sugar
2 dl cream

For the decoration:
1 egg
30 g powder sugar
6 g vanilla
50 g flour
a pinch of salt

Preheat oven to 180°C.
Mix egg with the other ingredients.
Pour it into a plastic bag and press forms on a baking paper.
Bake for 5 minutes.
Mix lemon syrup with ricotta, lemon zest and lemon juice, add powder sugar.
Beat cream and mix with the ricotta mixture.
Pour in forms and let it freeze for about 3 hours.
Do not forget the get it out from the freezer about 20 minutes before serving.

Bulgur Chestnut Patties

These patties are really savoury and delicious. It is important to use fresh chestnut, otherwise it is not the real stuff. Yeah it is quite time consuming to peel the cooked chestnut but I think it is worth it, because once I made it out of deep frozen chestnuts and it was almost not eatable for me.

150 g bulgur
2,5 dl bouillon
olive oil
1 onion
1 carrot
100 g pea
2 eggs
5 tablespoon flour
2 tablespoon cheese
150 g cooked chestnut

Cook bulgur in bouillon for 10 minutes.
Rest it for about 20 minutes.
Heat oil in a saucepan, add chopped onion, carrot, pea, chestnut, rosemary, salt, pepper. Add some bouillon and cook till it is reduces.
Add bulgur, eggs, flour, cheese.
Form patties and fry.
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