Turtle Lush cake

Posted on April 8, 2024

Dive into the divine layers of the Turtle Lush dessert. With a buttery crust, creamy cheesecake, chocolate pudding, caramel, and pecans, each bite will take you on a delightful journey of flavors.

Ingredients:

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 1 cup cream cheese, softened

– 1 cup powdered sugar

– 2 cups whipped cream

– 2 cups chocolate pudding

– ½ cup caramel sauce

– 1 cup chopped pecans

– Chocolate shavings for garnish

Directions:

1. Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture onto the bottom of a greased 9×13-inch baking dish to form the crust.

2. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped cream.

3. Spread the cream cheese mixture over the graham cracker crust in an even layer.

4. Pour the chocolate pudding over the cream cheese layer, spreading it to cover the surface.

5. Drizzle the caramel sauce over the chocolate pudding layer, creating a beautiful pattern.

6. Sprinkle the chopped pecans on top of the caramel layer.

7. Spread the remaining whipped cream over the pecans.

8. Garnish with chocolate shavings.

9. Refrigerate the Turtle Lush for at least 4 hours or overnight to allow the layers to set.

10. Slice and serve this indulgent dessert.

Fresh yoghurt cake

Posted on March 29, 2024

The yoghurt makes this cake nice and airy, while the zest of lemon adds a fresh touch. A slice of this yoghurt cake is delicious as a snack or dessert.

Ingredients

– 450 ml yoghurt (full fat)

– 5 eggs

– 180 g butter, at room temperature

– 220 g sugar

– 8 g vanilla sugar

– 250 g flour

– 1 tsp baking powder

– 3 tbsp icing sugar

– 1 lemon (zest)

– 2 tbsp nut mixture

– 5 florets of edible violets

11 ingredients selected

Preparation

Preheat the oven to 180°C.

Stir the baking powder into the flour.

Mix the eggs, butter, vanilla sugar and sugar with a mixer until fluffy.

Add the sifted flour and 250 ml of yoghurt to the mixture and mix to a smooth batter.

Pour the batter into a greased and floured cake tin and put in the oven for 50 minutes.

Check with a wooden stick whether the cake is done.

Let the cake cool on a wire rack.

Meanwhile, mix the icing sugar with the lemon zest under the remaining yoghurt. Spoon this over the cooled cake.

Finish with the nuts and flowers.

Cold cucumber soup with yoghurt

Posted on March 26, 2024 Updated on March 26, 2024

Ingredients

– 1 cucumber

– 2 leeks

– 2 cloves of garlic

– 2 tbsp olive oil

– 500 ml vegetable stock

– pepper & salt to taste

– 200 ml yoghurt

– cayenne pepper

For the finishing touch

– 100 g walnuts

– 1 bunch of dill

11 ingredients selected

Preparation

Peel the cucumbers and cut into chunks, keeping ¼ (in sticks) aside for finishing.

Rinse the leeks and cut into pieces.

Sauté the cucumber, leeks and garlic in some olive oil. Add the stock, season with salt and pepper and cook for 20 minutes on low heat. Leave to cool down.

Add the yoghurt, season with cayenne pepper and any wart extra salt and pepper and blend finely on high speed.

Add extra yoghurt needed if the soup needs to be more fluid.

For the finishing touch, finely chop the dill. Briefly toast the walnuts in a pan without fat and coarsely chop the nuts, mix in the dill.

Divide the soup between glasses, sprinkle with the walnuts and dill and finish further with a few cucumber sticks.

Lamb crumbled with vegetable torte and beer sauce

Posted on March 22, 2024

Lamb and beer go together perfectly. Serve with a nice vegetable tower of onion, potato and kohlrabi.

Ingredients

Vegetable tower:

– 2 onions

– 1 sweet potato

– 2 kohlrabi

– 1 tbsp thyme

– olive oil

– pepper

– salt

– 2 tbsp breadcrumbs

Crumble:

– 3 tbsp thyme

– 50 g flour

– 0.50 tsp cayenne pepper

– 50 g butter

Beer sauce:

– 2 tbsp finely chopped parsley

– 200 ml dark beer

– thyme

– 4 lamb filets

– cooking butter

Preparation

Make the vegetable towers:

Preheat the oven to 180°C.

Peel the kohlrabi and cut into 8 1/2 cm slices. Also peel and cut the sweet potato into 1/2 cm slices, about the same size as the kohlrabi. Do the same with the onions.

Briefly fry the vegetables in olive oil on both sides. Season with the dried thyme, pepper and salt.

Make 4 turrets of 6 to 7 slices of vegetables each, using a wooden skewer if necessary. This will keep them upright. Put them on a baking tray covered with baking paper.

Drizzle some olive oil over them and sprinkle with some breadcrumbs. Place in the oven for 20 minutes.

Make the crumble:

Mix the butter with flour, thyme leaves, cayenne pepper and a pinch of salt.

Prepare the meat:

Fry the lamb fillets on all sides until golden brown in cooking butter. Season with salt and pepper. Arrange them side by side in an oven dish and spread the butter crumble over them.

Place in the oven for 15 minutes. For the last 5 minutes, turn on the oven grill so that the crumble turns a nice golden brown.

Make the beer sauce:

Deglaze the pan in which the meat was cooked with the beer, scrape off the cooking residue and bring to the boil. Reduce by half. Turn off the heat and stir in the parsley and 1 tablespoon of cold butter to bind the sauce a little. Season with salt and pepper.

Finishing:

Slice the lamb fillet and divide between the plates. Spoon the beer sauce around it and serve with the vegetable toasts. Finish with some sprigs of thyme.

Philadelphia chicken breast

Posted on February 29, 2024

Ingredients for 4 servings
600 g chicken breast fillet, salt, pepper, paprika powder (rosy-hot), 2 tbsp olive oil, 200 g cream cheese (herbs), 250 ml cream, 130 ml milk (whole milk), 1 tbsp mustard, 2 tsp vegetable stock (powder), 1 clove garlic, 2 tbsp parsley or chives (freshly chopped)

Preparation
Casserole dish (approx. 25 x 20 x 5 cm)
Ingredients: step 1.

600 g chicken breast fillet, salt, pepper, paprika powder (rose hot), 2 tbsp olive oil
Preheat the oven to 180 °C top and bottom heat. Pat the chicken dry and cut into large pieces. Season on both sides with salt, pepper and paprika powder. Heat the oil in a pan and sear the chicken pieces for approx. 3 minutes on each side. Place in a baking dish.

Ingredients step 2.

200 g cream cheese (herbs), -250 ml cream,130 ml milk (whole milk), 1 tbsp mustard,-2 tsp vegetable stock, 1 clove(s) of garlic, salt and epper
In a bowl, whisk together the cream cheese, cream, milk, mustard and vegetable stock. Peel and crush the garlic clove and stir in. Season with a little pepper. Pour the sauce over the meat in the baking dish and bake the Philadelphia chicken in the oven for 20-25 minutes.

Ingredients step 3:

2 tbsp parsley or chives (freshly chopped)
After cooking, sprinkle with fresh herbs and serve with pasta, rice, potatoes or baguette.

Grandma’s apple cake

Posted on February 23, 2024

An apple cake like the grannie’s? You can make one with this recipe. Success guaranteed!

Ingredients

– 200 g butter at room temperature

– 200 g sugar

– 8 g vanilla sugar

– 1 lemon (zest)

– 4 eggs

– 200 g self-rising flour

– salt

– 2 apples (Jonagold)

Finishing

– 1 tbsp icing sugar

9 ingredients selected

Preparation

Preheat the oven to 180°C.

In a large mixing bowl, beat the butter until fluffy and creamy, together with the sugar and vanilla sugar.

Break the eggs and split into egg yolks and egg whites. Stir the egg yolks into the softened butter. Beat the egg whites until firm, and set aside.

Add the zest of the lemon to the batter, sift in the self-rising flour and add a pinch of sea salt. Mix carefully until the batter is homogeneous, then carefully spat in the beaten egg whites without breaking them.

Grease a cake tin with butter and dust with flour. Pour the batter into the cake tin.

Peel the apples and remove the core. Cut into thin slices and push them into the cake. Bake the cake for about 45-50 minutes in the middle of the oven.

Use a skewer to check if it is done; if any dough sticks to the skewer, it is not yet done.

Remove the cake from the oven, unmould and leave to cool on a cake rack.

Dust with icing sugar and serve.

Pork stew and pomme duchesse of parsnip puree

Posted on January 20, 2024

Stew with pork and pomme duchesse as you have never tasted them before at your dinner. The deliciously aromatic and slightly sweet touch of the parsnip will add another dimension to your pomme duchesse. Together with the spicy, tangy flavours of the rocket, you will experience a real taste bomb. Enjoy

Ingredients for the stew

– 4 pork shanks

– 2 tbsp flour

– 8 shallots

– 3 cloves of garlic

– 4 stalks of celery

– 500 ml brown beer

– 2 tbsp tomato puree

– 500 ml beef stock

– 2 sprigs of rosemary

– 3 sprigs of thyme

– 2 bay leaves

For the pommes duchesse

– 600 g floury potatoes

– 200 g parsnips

– butter

– nutmeg

– pepper& salt

Finishing

– 50 g arugula

– parsley (finely chopped)

19 ingredients selected

Preparation

Make the stew. Preheat the oven to 150°C.

Pat the pork shanks dry and season with salt and pepper. Roll them through the flour. Fry the shanks in butter until golden brown. Chop the shallots and finely chop the garlic. Remove the meat from the pan and set aside. Add some extra butter to the pan and fry the shallots and garlic until glazy. Dice the celery and add it to the shallots along with the tomato puree. Stir-fry for 1 minute. Deglaze with the beer and stir to loosen the cinders. Return the meat to the pan. Add the stock, herbs and bay leaves. Put the lid on the pan and cook in the oven for about two hours, until the meat is tender and almost falls off the bone.

Meanwhile, prepare the pommes duchesse: Peel the potatoes and parsnips and cut into equally sized pieces. Boil them until tender in lightly salted water. Then drain and mash them with a knob of butter. Season with nutmeg, pepper and salt. Remove the stew from the oven and increase the oven temperature to 200°C. Spoon the puree into a piping bag with serrated mouth and pipe little towers onto a baking tray lined with baking paper. Place in the oven for 15 minutes.

Finishing

Season the stew with salt and pepper and serve with the pommes duchesse and fresh rocket. And finish the dish with finely chopped parsley.

Boeuf Bourguignon

Posted on January 14, 2024

Boeuf Bourguignon is the stew of French cuisine, but you can also make a delicious meal with high-quality local produce.

Ingredients: 1.20 kg beef, 2 onions, 3 cloves of garlic, 2 carrots, 1 celery stalk, 4 butter beetroots, 2 bay leaves, 2 thyme sprigs, 2 cloves, 4 juniper berries, 1 bottle of red wine, cooking butter, 300 g mushrooms, 300 g lean bacon, 3 tbsp flour, 1 bunch parsley, 320 g pearl onions, thyme, bay leaf, marjoram, salt, pepper

for the side dish: 800 g potatoes

23 selected ingredients

Directions:

Peel and chop the onion into large pieces. Crush and peel the garlic.

Chop the celery, turnips and carrots and put everything in a large bowl. Add the meat, bay leaf and thyme. Season with cloves, pepper and salt.

Add some crushed juniper berries and garlic cloves.

Pour in the red wine and refrigerate, covered, for at least 2 hours. You can also do this the day before.

Remove the meat from the marinade and pat dry with kitchen paper.

Cut the bacon into strips. Melt a little butter in a large, thick-bottomed pan and fry the bacon strips in it.  Remove from the pan and fry the beef until golden brown.

Clean the mushrooms and cut into quarters. Add to the meat and fry over a high heat.

Strain the marinade through a sieve. Set the vegetables aside with the marinade. Remove the juniper berries, bay leaf, thyme, garlic and cloves. Add the marinated vegetables to the meat. Sprinkle with flour and fry briefly.

Pour the bacon strips and marinade over the meat and bring to the boil.

Put the lid on the pan. Simmer over a low heat for about 2 hours.

Peel the potatoes and boil in lightly salted water until tender.

Drain the pearl onions and add to the meat, simmer uncovered for another 30 minutes.

Rinse the parsley, drain and finely chop. Sprinkle the chopped parsley over the boeuf bourguignon.

Serve with the boiled potatoes.

Côte à l’os with kale

Posted on December 29, 2023

Ingredients: 1 kg côte à l’os, 800 g potatoes, 200 g kale, 10 peppercorns, 9 shallots, 100 ml port wine, 300 g butter, 2 tablespoons parsley, finely chopped, 2 tablespoons thyme (finely chopped), pepper, salt

11 selected ingredients

Preparation

First, prepare the butter: put the peppercorns in a bowl and cover with 80 ml of boiling water. Leave to swell for 10 minutes.

Drain and set aside the cooking liquid, then finely chop the mushrooms and 1 shallot. Put the mushrooms and shallots, the cooking liquid and the port in a pan and bring to the boil. Simmer for 6-7 minutes until most of the liquid has evaporated.

Leave to cool in a mixing bowl. Then add the butter, parsley and thyme. Season with salt and pepper.

Mix well, then wrap the butter in cling film or baking paper and roll into sausage shapes. Leave to set in the fridge for a few hours.

The côte à l’os

Preheat the oven to 200 °C.

Brush the meat with olive oil and season with salt and pepper. Heat the oil in a frying pan and brown the meat on both sides over a high heat for 3-4 minutes. Place the meat in the oven and cook for a further 5 minutes.

Turn the meat over and fry for a further 5 minutes. Remove the meat from the oven and leave to rest under foil for 10 minutes.

Preparing the kale and potatoes

Half-boil the potatoes in salted water for 10 minutes, then cut into 3 mm slices and fry until golden brown.

Meanwhile, remove the veins from the kale and fry 8 shallots until crispy. Remove from the pan and turn up the heat. Sauté the kale for 3 minutes until lightly crispy.

To serve

Serve the sliced côte à l’os with the melted butter, a few slices of potato and the kale.