Now this is a birthday present :D
The new Xavier video...
sâmbătă, 27 februarie 2016
vineri, 26 februarie 2016
Şakşuka - The Turkish Delight
Such a yummy aubergine recipe, you can eat it simple, with yoghurt, or cheese, or fried eggs...I found this recipe at www.petersommer.com
2 aubergines, 2-3 peppers, finely chopped, 2 tomatoes, peeled and cubed, Tomato purée/paste, 2-3 cloves garlic, crushed or finely sliced, Olive oil
Peel alternate strips off the aubergines lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour.
Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.
Leave to cool. Serve with fresh bread and yoghurt on the side.
joi, 25 februarie 2016
Dreamstime 01
I just sold my first picture on Dreamstime!
It's a statue from Bratislava... so it finally pays off to take so many pictures during my travels :D
sâmbătă, 20 februarie 2016
Spinach and ricotta pull-apart sunshine pie
A little bit tricky to assemble it, but the final result si absolutely spectacular!
Cut a 24.5cm disc from each pastry sheet. Place 1 of the pastry discs on a large sheet of baking paper. Spoon the spinach mixture onto the centre, leaving a 1.5-2cm border. Lightly whisk the remaining egg in a bowl and brush the border lightly with egg. Top with the remaining pastry disc and press the edges to seal.
Use an upturned bowl as a guide to gently score a 9cm circle in the centre of the pie. (Do not cut right through.) Whisk the remaining egg. Brush the top of the pie with the egg. Gently cut the outside ring into quarters. Cut each quarter into four wedges (do not cut through the centre circle), to make 16 wedges. Slide the paper with the pie onto a large baking tray.
Carefully lift and turn each wedge 90° to expose the filling and make petals. Use a small sharp knife to score the centre of the pie to decorate. Brush the top of the pastry with egg. Bake for 30-35 minutes or until golden and puffed.
250g pkt frozen spinach, thawed, excess liquid squeezed, 200g fresh ricotta, 120g goat's cheese, crumbled, 100g cheddar, coarsely grated, 3 green shallots, finely chopped, 3 eggs, 2 sheets good-quality frozen puff pastry, just thawed
Preheat the oven to 220C/200C fan forced. Combine the spinach, ricotta, goat's cheese, cheddar and shallot in a large bowl. Add 2 of the eggs. Season with pepper and mix until well combined.
Cut a 24.5cm disc from each pastry sheet. Place 1 of the pastry discs on a large sheet of baking paper. Spoon the spinach mixture onto the centre, leaving a 1.5-2cm border. Lightly whisk the remaining egg in a bowl and brush the border lightly with egg. Top with the remaining pastry disc and press the edges to seal. Use an upturned bowl as a guide to gently score a 9cm circle in the centre of the pie. (Do not cut right through.) Whisk the remaining egg. Brush the top of the pie with the egg. Gently cut the outside ring into quarters. Cut each quarter into four wedges (do not cut through the centre circle), to make 16 wedges. Slide the paper with the pie onto a large baking tray.
Carefully lift and turn each wedge 90° to expose the filling and make petals. Use a small sharp knife to score the centre of the pie to decorate. Brush the top of the pastry with egg. Bake for 30-35 minutes or until golden and puffed.
marți, 16 februarie 2016
luni, 15 februarie 2016
Caramel apple upside-down cake
Yummy cake, easy to make...
Cover the caramel with overlapping circles of apple. Beat butter and brown sugar in an electric mixer until thick and pale, then add dulce de leche and vanilla. Beat in eggs, 1 at a time, beating well after each addition. (The mixture may look curdled at this stage.) Fold in the flour and almond meal, then pour into the cake pan. Place the pan on a baking tray, then bake for 35-40 minutes until a skewer comes out clean. Rest the cake in the pan for 10 minutes, then release the pan and invert onto a plate. Drizzle over caramel from the pan. Serve warm with cream.
220g caster sugar, 3 Granny Smith apples, peeled, cored, sliced 1cm thick, 175g softened unsalted butter, 100g brown sugar, 200g dulce de leche, 1 teaspoon vanilla extract, 2 eggs, 175g self raising flour, 100g almond meal, Pure (thin) cream, to serve
Preheat the oven to 180°C. Grease and line the base and sides of a 24cm loose-bottomed cake pan, and wrap the outside with foil (to prevent any caramel leaking out during cooking).
Place caster sugar in a pan over low heat with 2 tablespoons water, stirring until dissolved. Increase heat to medium and cook, without stirring, until a golden caramel. Pour in the cake pan and set aside to cool.
Preheat the oven to 180°C. Grease and line the base and sides of a 24cm loose-bottomed cake pan, and wrap the outside with foil (to prevent any caramel leaking out during cooking).
Place caster sugar in a pan over low heat with 2 tablespoons water, stirring until dissolved. Increase heat to medium and cook, without stirring, until a golden caramel. Pour in the cake pan and set aside to cool.
Cover the caramel with overlapping circles of apple. Beat butter and brown sugar in an electric mixer until thick and pale, then add dulce de leche and vanilla. Beat in eggs, 1 at a time, beating well after each addition. (The mixture may look curdled at this stage.) Fold in the flour and almond meal, then pour into the cake pan. Place the pan on a baking tray, then bake for 35-40 minutes until a skewer comes out clean. Rest the cake in the pan for 10 minutes, then release the pan and invert onto a plate. Drizzle over caramel from the pan. Serve warm with cream.duminică, 14 februarie 2016
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