Eilenna

Posts tagged Recipes

Cooking a Vegetarian Roast Dinner with Pixiwoo!

Sam and Nic from Pixiwoo are joined by Ian Haste (Nic’s husband) to cook a Leek, Mushroom & Butterbean Crumble - a perfect veggie alternative for Mother’s Day.

You can find the full recipe & ingredients list below -

Leek, Mushroom & Butterbean Crumble Recipe
http://bit.ly/1gJ9BWp

Green Beans with Spring Onions Recipe
http://bit.ly/1jcfads

Hasselback Potatoes Recipe
http://bit.ly/1gD6ERt

(Source: youtube.com)

Peach Mango White Iced Tea 

Mango & Passionfruit Cheesecake

This is one of my cooking experiments which turned out really amazing! It’s the perfect summer dessert, fresh and not too sweet, just fruity tropical goodness. It was quite a success with my guests, many requests for the recipe :-)


BASE:
  • 150 g (5.3 oz) Digestive bisquits (such as McVitie’s)
  • 60 g (2.1 oz) butter, melted and preferably unsalted
MIDDLE:
  • 500 g (17.6 oz) cream cheese (Philadelphia cheese)
  • 3 dl (1.2 cups) whipping cream
  • 1.5 - 2 dl (0.6 - 0.8 cups) sugar (depending on how sweet you like it)
  • Finely grated zest of one lemon
  • A fresh ripe mango
TOP:
  • Pulp and seeds from 3 or 4 fresh passion fruits

How to:

1. Fasten baking paper in the bottom of a springform (18-25cm / 7-9 inches). Crumble the biscuits to fine crumbs. Mix with the melted butter and press the dough into the bottom of the form. Refrigerate for 20 min.

2. Whisk together cream cheese, whipping cream, sugar and lemon zest. The batter thickens quite fast into the desired consistency of a thick cream. Spread over the base.

3. Peel the mango, remove the core and cut the flesh into pieces. Puree the mango until smooth consistency in a food processor. Drizzle the puree over the cream and stir with a spoon or spatula to distribute the puree in swirls in the cheesecake.

If you want the cut pieces to look really stylish, you could do one layer cream, one layer mango (freeze the puree for a while to make it less runny), and one layer cream.

4. Cover with plastic wrap and put in the freezer. After 6 hours it will have perfect concistency for eating. If you freeze it longer than 6 h, take it out about 30 min before serving.

5. Add passionfruit topping and voilà!

Hope you like it.

Silvia cake

Whip 4 eggs and 4 dl sugar to puffy consistency, add 5 dl flour + 4 tsp baking soda. Mix. Add 2.5 dl warm water and mix. Put in oven until it’s done. 175 degrees C. Test with a toothpick. Let cool.

Melt 200g butter, add 2.5 dl sugar and 4 tbsp vanillasugar. Stir. Leave on heat until the sugar has melted. Add 2 eggyolks. Let the glace and the cake cool a little, then spread the glace on the cake and top with grated coconut.

rubella:

wendybrrrd:

freemindfreebody:

itsafitbla:

I just made the tastiest healthiest mini meal… BROCCOLI FRITTERS.

Here’s how ya do it.

Ingredients

  • 3 cups chopped broccoli (1/4 inch cubes, steamed till tender)
  • 1 egg (beaten)
  • 1/2 cup flour (I used bread crumbs as a substitute)
  • 1/3 cup parmesan cheese
  • 1 small clove garlic
  • 1/2 tsp salt
  • Pinch of red pepper flakes
  • 2 tbsp oil

Instructions

  1. Prepare, combine, and lightly mash ingredients. (except the oil)
  2. Oil pan and put on moderate heat. (Flick with water to see if it’s ready… It’ll sizzle)
  3. Plop mixture into 3” rounds, lightly flatten with spatula
  4. Cook for 1-2 mins per side
  5. EAT!

making this vegan asap.

UHM making this tomorrow omfg

Pappardelle with salmon and gremolata

This is one of my favorite seafood pasta dishes.

Ingredients:

Pappardelle for 4 people

300 g skin and bone free salmon

200 g peeled or approx 500 g unpeeled shrimps (fresher taste), or crayfish tails (fuller taste)

2.5 dl cream

(0.5 dl milk, if you want more sauce)

1 dl dry white wine

2 tbs concentrated seafood/lobster stock

0.5 pinch cayenne pepper

1.5 tbs corn starch

Gremolata:

Grated zest of 1 lemon

1 dl finely chopped parsley

2 finely chopped garlic cloves

(some extra virgin olive oil)

Start with the gremolata; make sure the lemons are well washed (preferably use organic pesticide free lemons), mix everything in a bowl with a little bit of olive oil.

Boil pasta.

Cut the salmon into cubes. Mix cream, (milk, ) wine, stock, pepper and starch in a saucepan and bring to a boil while stirring. Add salmon and boil on medium low heat for 2-3 minutes. Remove from heat and add shrimps or crayfish tails. 

Serve with pasta and gremolata.

Super tasty!

Kolakakor

I also made these syrup cookies. They are really quick! Takes 15 minutes to make.

Ingredients:

100 g butter (room temperature)

1 dl sugar

2 dl flour approx

1-2 tbs syrup

1 tsp baking powder

1 tbs vanilla sugar

0.5 - 1 tsp cinnamon

Mix butter, sugar and syrup and cinnamon. (The more you mix the softer it gets.) Mix until smooth. Add 1 dl flour, baking powder and vanilla sugar. Add the rest of the flour.

Sometimes you might need 0.5 to 1 dl more, but no more than 3 dl. If it gets too dry, add more syrup. You want to be able to put it in two long lines on a baking pan and flatten the rolls with your fingers. It should be sticky enough to stick to your fingers but not so sticky it won’t stay on the pan.

And give the dough a nibble, it should taste good ;) If it doesn’t, add more syrup or vanilla. 

Bake in oven approx 10 min.

Immediately draw lines. It takes a couple minutes for the cookies to cool and become crispy.

Voila!

Chokladbiskvitårta

I made this chocolate cake last night =)

It’s not that difficult to make, but it takes a while because it’s done in three steps.

Base:

Ingredients:

1.5 dl sweet almonds

3 egg whites

2.5 dl sugar

1 dl breadcrumbs

Set oven to 175°C, if you have hot air setting, use that.

Pour boiling water over the almonds, wait a couple minutes then peel them and grind them.

Whisk the egg whites to a hard foam. Add the sugar a little at a time and blend until it is smooth. Add almond and crumbs.

Put baking paper in a round baking pan (25 cm) with removable bottom and pour in batter. Bake in the lower part of the oven for 25 min or until it’s dry. Leave to cool.


Truffle:

Ingredients:

225 g butter

3.5 dl icing sugar

3 egg yolks

4 tbs cocoa

(2 tsp instant coffee powder)

1 tbs vanilla sugar (or seeds of one vanilla pod)

Stir butter until it’s soft (easier if it’s room temperature), add the icing sugar and mix well. Add the egg yolks one at a time and blend. Add cocoa powder, (coffee powder, ) and vanilla. Stir to a smooth batter.

Spread the truffle over the base. Put the cake in the refrigerator or freezer until the truffle has hardened.


Topping: 

100 g chocolate (dark or milk chocolate whichever you prefer)

Melt the chocolate for example in a soup plate over hot water. Spread the chocolate over the cake and put it back in the refrigerator or freezer.

Voila!

More Information