Cheese with Walnuts and Jam - Irish Recipe (Ireland)

 Cheese with Walnuts and Jam - Irish Recipe (Ireland)

Apple Pie - Chef Marina (Ireland)

Apple Pie - Chef Marina (Ireland)

 

Tarte aux Noix (Walnuts tart) - Chef Françoise (France)

Tarte aux Noix (Walnuts tart) - Chef Françoise (France)

Ingredients:
1pie crust pastry (pate brisee (fr) or massa quebrada(pt)) Homemade pie crust pastry
200g walnuts
150g caster sugar
2 eggs
200ml cream (creme fraiche)

Preperation:
Preheat the oven - 200C
Finely ground the walnuts in a food processor.
Mix the eggs with sugar. Add the cream and then the walnuts. Mix again.
Cover the tart tin with the pate brise and fill it with the walnut's cream.
Put it in the oven for around 25 minutes.

Homemade pie crust pastry - Chef Françoise (France)

Homemade pie crust pastry - Chef Françoise (France)

Ingredients:
250g flour
125g butter
1 egg yolk
50ml water
25g sugar

Procedure:
In a bowl mix together the flour and the butter cubed in small pieces.
Add the sugar, the egg yolk and the water. Mix until you get a ball that holds together.
Wrap it in cling wrap.
Keep the dough refrigerated for 1 hour.

Cream soup with smoked salmon - Chef Ela (Poland)

Cream soup with smoked salmon - Chef Ela (Poland)

Ingredients: 

2 big leeks (sliced) 

2 carrots (sliced) 

5 potatoes (cubed) 

Celery root, the size of a small potato  

2 liters of vegetable stock 

Creamy cheese 

Smoked salmon 

Dill, salt, pepper 

1 spoon butter 

Heat the butter in a large pan and add the carrots , potatoes and leeks. Cook for 3-4 minutes until starting to soften. 

 Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender. 

 Whiz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cheese heat through, decorate with salmon, dill and serve. 

Cherry Cup Dessert - Chef Ela (Poland)

Cherry Cup Dessert - Chef Ela (Poland)

Ingredients:
1 package of mascarpone cheese
3 vanilla yogurts 
Icing sugar (up to taste)
10 chocolate cookies (crispy)

2 bananas
1 tea spoon of butter 
2 table spoons of brown sugar 

Fruit topping:
1 jar pitted cherries: 1 cup cherry juice from the jar and fruits as much as you like.

2 table spoons of Kirsch (optional)
1 table spoon of sugar
1 heaped tea spoon of maizena

Procedure:
Make a cream with mascarpone cheese, yogurt and icing sugar.
Caramelize sugar in a pan, add butter and place on it sliced banana. Mix gently; not to squash the fruit.    

Save ¼ cold cherry juice and mix with maizena.
Boil in a pan the rest of the cherry liquid, sugar, fruits and alcohol (Kirsch ). Once boiling, add the maizena's mixture , keep boiling for 2 minutes.
Cool down.

Before serving put in the glass following layers: cream, crumble cookies, cream, banana and finally fruit topping.

Bom Apetite!

                                                 

Irresistible Lasagna (Anita)

Irresistible Lasagna (Anita)

Ingredients
Precooked lasagna pasta sheets

600g Ground beef
oil to fry onion, garlic and beef
1 small onion
1 clove garlic

3 tbsp of tomato sauce
Paprika (as you wish)
Oregano  (as you wish)
cumin (one pinch)
Salt
Half of a beef stock "knorr"

4 tbsp of olive oil
Around 2 cups of béchamel sauce  or white sauce
6 slices of Ham
slices of cheese to cover 2 or 3 layers
Shredded cheese to cover the top

Procedure
On a fry pan fry the onion and garlic (finely chopped) with some oil. When gold add the ground beef, salt, cumin, paprika, and half beef stock. Let it fry until beef is cooked.
Add the 3 tbsp of tomato sauce and let it fry for 5 minutes. Cover with water (3 fingers above the meat) and let it cooked for some minutes. Keep it aside.

On a oven tray, put around 4 tbsp of olive oil and a bit of béchamel sauce  or white sauce. Cover the bottom of the tray with lasagna pasta sheets, then a thin layer of meat, meat sauce, ham and cheese. Repeat one or two more times in the same order. At the end cover the top with béchamel sauce  or white sauce and at last with shredded cheese.

Put the lasagna (covered with aluminum paper - shiny part turned down to food) on oven (200C - 220C) and let it cook for 25 minutes. Take the aluminum paper and let the cheese get toasted.

Bom Apetite!!




 

Salmon in a shrimp sauce - (Chef Ela- Poland)

 Salmon in a shrimp sauce  - (Chef Ela- Poland)







Marinate salmon for 2 hour in:
3 table spoons vegetable oil,
1 table spoon lime juice, 
1 tea spoon honey,
garlic,
2 cm grated ginger,
lime zest,
small chili,
salt






Place the fish in casserole dish, cover with aluminum foil. Bake in the oven, about 18 min. temp.180ºC .



Shrimp sauce:
20 peeled shrimp
1 cup vegetable broth
1/3 cup white wine (optional)
½ tea spoon wasabi
Pinch of sugar
1 shallot finely chopped
1 table spoon butter
1/3 cup cream (30%)
3 stalk lemongrass.

Heat butter in a deep frying pan, add shallot finely chopped and cook for about 2 min.

 

Add shrimps, wasabi and the lemongrass. To get the flavor from the grass, you have to smash the stalks with the back of a knife.





After 1 min. pour in the broth and wine. Cook about 5 min.
Next, pour in the cream and bring it to a simmer. Cook until cream begins to get thicker.
Serve the sauce with the salmon and mash potatoes. 


Bom Apetite!

 

 

Couscous Salad (Chef Ela- Poland)

Couscous Salad (Chef Ela- Poland)

 

Ingredients:

1 cup couscous
1 table spoon vegetable oil
1 cup vegetable broth

 

sauce:

mix

3 table spoons mayonnaise
2 table spoons yogurt
fresh parsley, salt, pepper : to taste

 

1 red pepper
1 yellow pepper
3 big pickles
1 can corn

 

2 big chicken breasts (marinated 3 hours or the day before)

Marinate: 

1 tea spoon harrisa sauce, 

1 tea spoon honey,

2 tea spoons  Worchester sauce, 

2 table spoons coca cola,

1 table spoon lime juice,

1 table spoon ketchup,

1 tea spoon Tabasco (optional),

1 sliced  onion,

2 chopped cloves of  garlic,

1 tea spoon mild pepper,

1 table spoon chopped parsley,

3 table spoon vegetable oil.

 

Preparation:

Marinate the chicken breast 3 hours or the day before.

Prepare the sauce - mix 3 table spoons mayonnaise, 2 table spoons yogurt, fresh parsley, salt, pepper : to taste.

Pre heat the oven (180ºC)

 

 

Put all the marinated ingredients in a bowl and mix them. After drop the marinate on top of the chicken breast. Cover the recipient very well and place it into the refrigerator: minimum 3 hours, better if overnight.  

 

Procedure:

Heat the pan, when is hot place the chicken on it and fry for about 2 minutes per side.  To finish cooking, place the breasts on casserole dish, cover with wet baking paper, put into the oven for about 20min.

Prepare couscous with vegetable broth and oil.

 

 

 

 

 

After cold, sliced the chicken breast and then cut in small cubes. keep them aside.

Cut 1 red pepper, 1 yellow pepper, and 3 big pickles in cubes.
Add 1 can corn.

Put together the vegetables, the couscous, and the chicken.

At the end, add the sauce (3 table spoons mayonnaise
2 table spoons yogurt, fresh parsley, salt, and pepper - quantities depend on your taste) and mix well.

It is ready to serve! Bom apetite!

 

 

 

 

Rice -cabbage meat balls - Chef Ela (Poland)

Rice -cabbage meat balls - Chef Ela (Poland)

                          

Ingredients: 

600 g minced beef 

2 cups of rice, cooked in 2.5 cups salty water 

2 onions 

¾ chopped (grate) cabbage  

Salt, pepper, mild and hot red pepper (optional), tomato sauce, herbs (oregano, basil) 

Fry chopped onions in 2 tablespoon butter till gold. 

Chop cabbage, put into boiling water for 3 min. Drain well. 

In the big bowl mix together meat, rice, onion, cabbage and spices for taste. Form the meat mixture into balls. Place meatballs into the casserole.   

Mix about 600ml “puree de tomates” with salt, pepper and some herbs to taste. You can add also a bit of water. 

Pour this sauce over the meat. 

Bake in the preheated oven (200 ºC) about 45 min 

Oatmeal Cookies with Cranberries - Chef Ela (Poland)

Oatmeal Cookies with Cranberries - Chef Ela (Poland)

Ingredients: 

150g butter (I  use around 100g)

1/2 cup brown sugar (I use less)

Vanilla 

1 cup flour

1 big egg 

1/2tea spoon of baking powder 

 3/4 cup chopped walnuts 

1/2 cup cranberry 

1/2 cup raisins 

1 cup oatmeal 

You can use all kind of nuts 

Mix the butter with the sugar and vanilla, add egg than flower with baking powder. At the end the rest of ingredients. Form walnut-sized balls, put on baking paper on a tray, than gently press to get oval shape. 

Bake in the preheated oven (150 ºC) about 25 min, till gold-brown color.  

Tarte aux Pralines - Chef Françoise (France)

Tarte aux Pralines - Chef Françoise (France)

Ingredients:
1pie crust pastry (pate brisee (fr) or massa quebrada(pt)) Homemade pie crust pastry
150g crushed pralines (30%almond)
50g almond powder-flour
200g cream (crème fraiche)

Line a tart tin with the pie crust pastry.
Put in the oven 200C for 10 min.
Mix the pralines with the almond powder and the cream.
Fill the tart with the mix.
Put in the oven 180C for 20-30 minutes.

Bom Apetite!

CANTUCCI (Chef Alessandra - Italy)

CANTUCCI (Chef Alessandra - Italy)

Ingredients : 

500g flour 

150g butter 

350g sugar 

4 eggs 

1 packet of baking powder
250g whole almonds  a pinch of salt
1 packet vanilla sugar 

Preparation: 

Mix the butter with the sugar, salt and vanilla sugar until get a soft cream. Add the eggs one at a time, then the flour, almonds and finally the baking powder. 

Put the mixture into a pastry bag, and form small loaves lined on a baking tray covered with baking paper. 

Sprinkle the surface with the sugar, then bake at 200 °C for about 12 minutes. 

Remove from the oven and using a sharp knife slice rectangles crosswise into 2 cm slices. 

Place them back on the baking tray and bake again in the oven for 5 minutes.