duminică, 10 decembrie 2017

Food Bloggers Conference Winter Edition

It's december, so the long awaited Food Bloggers Conference has arrived.
It's a great opportunity to meet twice a year people with similar interests, to exchange ideas and see the newest trends in food.
And of course to try all the delicious food prepared with lots of love and attention.
Very interesting discussions about Instagram and food photography.
I was very happy that one of the guest speakers was Ciprian Muntele, whose blog I read regularly and sometimes I try his recipes.





vineri, 13 octombrie 2017

Lemon and Poppy Seed Cake

This is from Ottolenghi cookbook and it's absolutely divine

3 large eggs, 1 cup plus 2 tablespoons (225 grams) granulated sugar, 1/2 cup (120 milliliters) heavy cream, 5 tablespoons (70 grams) unsalted butter, cubed, plus extra for greasing, 1 tablespoon poppy seeds, finely grated zest of 3 lemons (1 tablespoon), 1 1/3 cups (170 grams) all-purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup (90 grams) confectioners' sugar, sifted, 2 tablespoons lemon juice 

Heat the oven to 350° (180° C). Grease the loaf pan and line with parchment paper, then set aside.
Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes, until pale and frothy. Add the cream and continue to beat for about 2 minutes, until the mixture has combined, thickened a little, and turned pale.
In the meantime, melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
Sift the flour, baking powder, and salt together into a bowl, then use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and zest.
Spoon the mixture into the loaf pan(s) so that it rises three-quarters of the way up the sides. Place on a baking sheet and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.
To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl.
Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating. Set aside to cool for 30 minutes before removing from the pan. Leave to come to room temperature before serving.






vineri, 6 octombrie 2017

Hackfleisch Cannelloni

Easy recipe from the MAGGI website

150 g cream cheese, 1 tablespoon tomato paste, 2 tbsp THOMY Pure Sunflower Oil, 1 sachet Maggi fix & fresh macaroni lasagna, 8 pieces of cannelloni, 1 chilli pepper, 250 g minced meat, 125 g mozzarella, 400 ml of water, 1 onion
 
Preheat oven to 200 ° C top / bottom heat (170 ° C convection).
Peel the onion and cut into fine cubes. Finely chop the chili pepper.
Heat THOMY pure sunflower oil in a pan. Fry minced meat in hot oil. Add onion, chili and tomato paste and fry. Stir in 100 g cream cheese. Fill the mass into cannelloni and place in a casserole dish .
Pour water into the pan. Stir in the MAGGI fix & fresh macaroni sachet and bring to a boil. Stir in 50 g cream cheese. Pour evenly the sauce over the cannelloni.
Slice the mozzarella. Cover the cannelloni with the mozzarella slices and cook in the oven for about 30 minutes.

vineri, 29 septembrie 2017

Greek Lamb Pilaf with Orzo

Found this recipe on the net, tried it and liked it :D

6 lamb neck fillets, about 800g-900g (1¾ lb-2lb) in total, 2-3 tbsp olive oil, 1 large onion, finely chopped, 2 garlic cloves, crushed, ½ tsp ground cinnamon, ½ tsp ground allspice, 400g can chopped tomatoes, 2 tbsp tomato purée, 300ml (10fl oz) dry white wine, 2 tbsp lemon juice, 2 tsp sugar, 1 chicken stock cube, 1 tbsp chopped fresh thyme, salt and freshly ground black pepper, 250g (9oz) orzo
To serve: 85g (3oz) feta cheese, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh mint, finely grated rind of 1 lemon (optional)
 
Preheat the oven to 160C (fan 140C/325F/ gas 3). Cut each neck fillet in half lengthways, without trimming away any fat, then cut each halved fillet crossways into 6-8 bite-sized pieces. Heat 2 tablespoons of the oil in a large, nonstick frying pan until hot and sear the lamb in 4 batches over a medium-high heat until browned on all sides. You may need to add another tablespoon of oil. As each batch is seared, transfer the lamb to a large flameproof casserole using a slotted spoon.
Reduce the heat and add the onion to the frying pan. Fry, stirring often, for 3 minutes until golden brown. Add the garlic, cinnamon and allspice and fry for 1-2 minutes, then add the onion mix to the casserole.
Pour the canned tomatoes over the meat and onion. Fill the tomato can twice with water and add to the casserole. Stir, then add the tomato purée, wine, lemon juice and sugar. Crumble in the stock cube and add the thyme, ½ teaspoon of salt, and pepper to taste. Bring to the boil, stirring, then cover the pan and transfer to the oven. Cook for 2 hours, stirring halfway.
Stir in the orzo, cover the pan again and return to the oven. Cook for a further 20 minutes or until the orzo is plump and tender, stirring halfway. To serve, gently stir the meat and orzo, crumble the feta over the top and sprinkle with the herbs and lemon rind, if using.
Orzo swells quickly to several times its size, so don’t use too much and be careful not to overcook it. Stir after 10 minutes’ cooking or it can clump together and stick to the pan.

vineri, 22 septembrie 2017

Grandpa Beard's upside-down ginger cake

I don't know who Grandpa Beard is, but his cake is absolutely delicious...

125g plain flour, half tsp bicarbonate of soda, 1tsp ground cinnamon, 1tsp ground ginger, quarter tsp grated nutmeg, pinch of ground cloves, 1 egg, 125g light brown sugar, 90g black treacle, 125ml soured milk (to create soured milk, add a few drops of lemon juice to fresh milk), 50g melted butter, clotted cream, to serve
Topping: 50g unsalted butter, 100g light brown sugar, 400g pear halves, walnut halves, to decorate

Heat the oven to 180C/fan 160C/gas 4. To make the topping, gently melt the butter in a small saucepan, add the sugar and stir for 1-2 minutes. Smooth over the base of a 20cm cake tin with a removable base, 7cm deep. Arrange the pears on top, cut-side down, with a few walnuts around the outside, flat-side down.
To make the cake, sift the flour, bicarb and spices into a bowl, and add a quarter teaspoon of fine sea salt. Blend the egg, sugar, treacle, soured milk and butter in a separate large bowl, and fold in the flour mixture. Beat with a wooden spoon for 1 minute, and the pour the mixture over the fruit in the tin. Put on a baking tray and bake for 40-50 minutes, until a skewer inserted into the center comes out clean (try to skewer a patch with cake rather than a pear....like, doh!). Remove from the oven, run a knife around the edge and set aside to cool for about 10 minutes.
To serve, remove the collar and invert the cake onto a plate or cake stand. Enjoy warm or at room temperature (but avoid chilling), with a dollop of clotted cream on the side if you wish.

vineri, 15 septembrie 2017

Fursecuri fragede cu unt 321

Another success from Savori Urbane site...
 
300 g white flour, 200 g soft butter with at least 80% fat, 100 g of powdered sugar, 1 whole egg, extract or vanilla, a drop of salt
Filling: apricot jam, raspberry, currant, or cream of vanilla, lemon, chocolate or coffee
Sugar vanilla powder

It is important that the butter is soft, removed from the refrigerator at least 1-2 hours before. In the mixer bowl I placed the soft butter, cut into the cubes and mixed it well with powdered sugar, salt and a few drops of vanilla extract.
When the butter becomes creamy we add the whole egg and mixed it a little. Finally add the white flour in the bowl and mixed lightly with a spatula, manually. Put the dough, covered with plastic foil, in the fridge for 30 minutes.
After 30 minutes stretch it in a thin sheet of about 3-4 mm thick. Cut it in circles of 6 cm diameter. In half of them punch a hole of 2 cm diameter.

Heat  the oven to 180 ° C (medium to high with gas). Put the cookies on a sheet of baking paper and bake them for  8-9 minutes at 180 ° C, taking care to remain as white as possible. 
Leave them 5 minutes to cool, then fill them with jam. Glue them 2 by 2 (one disc + 1 ring on top). Dust them with powdered sugar.
They are delicious after a day, and they can be kept for 2 weeks in an airtight container.

vineri, 8 septembrie 2017

Crema de mascarpone cu ness si cafea

Tried this easy recipe from Savori Urbane, it's perfect for tiramisu, cupackes and cakes in general...

750 g mascarpone, 400 ml natural whipped cream with min. 30% fat, 150 g of powdered sugar, 2 tablespoons of ness, 1 tablespoon of concentrated coffee made from espresso, a little vanilla
Make a strong espresso coffee. While the coffee is still hot, take a good spoon out of it. In this liquid we dissolve two tablespoons of ness and leave everything to cool.
If there is not enough liquid, add a few drops of coffee. Do not add the undissolved ness to the cream because the ness drops will remain, especially if you use ness with large granulation. In addition, this espresso coffee adds extra flavor to our mascarpone cream.
Ingredients must be cold, both mascarpone and whipped cream. In a bowl place all the ingredients: mascarpone, natural cream, powdered sugar, the dissolved ness in coffee and vanilla.
Then beat it all with the kitchen robot until it gets fluffly. Depending on the performance of the robot, beating can take from 3-4 minutes to 10. Do not over beat it, because it will cut it.