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Ingredients: 6 medium potatoes, 6 hard boiled eggs, 200 ml sour cream around 40% fat, 200 ml cream for cooking, salt, 4 tablespoons olive oil, and 1 Hungarian sausage-kolbász, (it is optional, because the dish works well without meat), 150 gr cheese, Gouda or other cheese used for pizza
- Cook the potatoes in their skin for about 15-20 minutes. Cook 4 eggs until they are completely hard.
- Put a little olive oil in the bowl. (Traditionally most Hungarian cooking used lard in the past but if you make with sausage then you get enough fat by frying it. Olive oil works just as well as a substitution.) Add finally sliced sausage to 2 spoons of heated oil and fry until it releases the fat. Remove from the heat and put aside.
- Peel the potatoes and the eggs.
- Slice eggs, potatoes, then arrange in alternating layers of potatoes, eggs, sausage slices into a fire proof pottery. Salt and pepper dish to taste. Spread the olive oil over the dish. Add two remained eggs to sour cream and cream mixture, mix well then pour over potato dish.
- Place the gratinoise into the preheated oven, bestrew with grated cheese and bake at 200°C for about 35 minutes or until cheese turns into golden brown and crispy.
The Genoa/Genoise cake is an Italian sponge cake named after the city of Genoa and associated with Italian and French confectionery. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.
It is important to know that Genoise cake should not be confused with “Genoa bread” which is made from almond paste, however it is similar to pan di Spagna (“Spanish bread”), another Italian sponge cake.
How can I describe it?
The Genoise/Genovese cake is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiére as “ribbon stage”. A Genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking.
When finished baking, the sheet is rolled while still warm, or cut and stacked into multiple layers or line a mold to be filled with a frozen dessert. A variety of fillings are used, such as jelly, chocolate, fruit, pastry cream, and whipped cream. The Genoise can be piped in strips to make ladyfingers or into molds to make madeleines. It is the base for Jaffa Cakes.
The cake is notable for its elastic and somewhat dry texture and is sometimes soaked with flavored syrups or liqueurs and often served with a butter cream frosting. The popular tiramisu cake may be made with ladyfingers or a Genoise sheet.
A chocolate Genoise cake/roll can be made by substituting cocoa powder for some of the flour, and is sometimes used as a substitute for the richer cake used in the standard Sacher torte recipe.
Ingredients: 8 large eggs, 3 large egg yolks, 1 cup granulated sugar, 2 1/2 tablespoons honey, 2 cups unbleached, pastry flour, sifted, 3 large egg yolks, 1 cup granulated sugar, 2 1/2 tablespoons honey, 2 cups unbleached, pastry flour, sifted. (I made this recipe into a Chocolate Genoise cake by substituting unsweetened cocoa powder for 10 to 20 percent of the weight (a scant 1/4 cup to a full 1/3 cup) of the flour. Weigh the cocoa powder before you sift it).
Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the whole eggs, egg yolks, sugar, and honey in the mixing bowl and make an egg foam by whisking the mixture to 113 degrees on a candy thermometer, about 7 to 10 minutes. The egg foam passes through various stages becoming foamy, then smooth and finally it thickens. When it is thick, it will be hot to the touch, tripled in volume, and light in color and the sugar will have completely dissolved. If you dip the whisk into the mixture and pull it out, the batter should fall back into the bowl in a thick ribbon.
Remove the mixing bowl from the heat and whip the batter with an electric mixer on medium-high speed until it cools, increases in volume, stiffens slightly and becomes pale yellow, about 7 to 10 minutes. Take the time to whip it well; if the mixture is under whipped, the baked Genoise will be dense. Very, very carefully, fold in the flour with a rubber spatula until the flour is no longer visible, making sure to fold to the bottom of the bowl. Do not over mix or the batter will deflate. Fill buttered and parchment paper-lined 8-inch round cake pans 3/4 full with batter. Bake in a preheated 350 degree F oven until well-risen and golden brown, about 30 minutes.
Let the Genoise cool slightly. Unmold, remove parchment paper and finish cooling on a wire rack. The baked Genoise can be stored in the freezer for 2 to 3 weeks if well wrapped in plastic wrap. Return it to room temperature before using it.
I filled with whipped cream added 2 packets of vanilla sugar and mixed with finally chopped sour cherries (I filtered the compote then added some fruits to cream).
This dish looks like a tulip for you? If yes, then I’m glad because I tried to show my talent! For the side dish I used red and white quinoas and bulgur! And I cooked in my rice cooker with the peas, but the recipe contains the regular cooking procedure of the quinoas.
Ingredients for the stuffed eggplant: two small eggplants, 5-6 cherry tomatoes, 1 package Greek Feta cheese, (natur), 200 gr mushrooms (optional), 2 cloves of garlic, salt and pepper to taste, thyme, oregano, rosemary, 1 tbsp of ketchup or thick tomato juice, 1 teaspoon of cinnamon, 2 tbsp olive oil
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Hollow the flesh of the eggplants and put aside.
Preheat the oven to 355°F (180°C).
Layer the eggplant in the bottom of a baking dish.
Fry the flesh of the eggplants, the tomatoes, onion, spices, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
Serve hot, warm, or at room temperature! (the cinnamon gives an extra aroma to this dish!)
Ingredients for the quinoa and bulgur side dish: 1 tablespoon extra-virgin olive oil, 3 1/2 cups water, 1 teaspoons fine-grain sea salt, plus more to sprinkle on top 2 cups quinoa (or 1 cup quinoa and 1 cup bulgur), well-rinsed and drained, 3/4 cup sugar snap peas, 1 lemon, 1 bunch flat-leaf parsley, chopped (should yield about 1/2 cup) 2 tablespoons fresh chives
Directions: In a medium saucepan, heat the olive oil and water over medium heat until it comes to a boil. Salt the water well, add the quinoa and bulgur and stir them. Bring back to a boil, then turn down the heat to low and simmer, covered, until the quinoa and the bulgur absorb the water, about 20 minutes. Remove from heat and set aside for 10 minutes, still covered. This will allow the quinoa and bulgur to fully absorb the water and become nice and fluffy.
In the meantime, heat a large pot of salted water on the stove on medium-high heat and prepare an ice water bath. Add the sugar snap peas to the boiling water and cook for 3 minutes, or until they’ve just begun to soften. Once finished, drain them and toss them into the ice water bath to prevent further cooking.
Zest the lemon, and squeeze 3 tablespoons of lemon juice into a small bowl. add the snap peas, lemon zest and juice, parsley, and chives. Stir to combine and finishing salt on top. Garnish with extra chives or parsley if you like. Arrange bulgur-quinoa mixture on the plate and place next to it the eggplants. This dish is amazingly delicious.
A new food stuff again? OMG, not because lupin has already been the the fav of the Egyptian pharaoh and in Europe it has been used from the 12 century! Hildegard von Bingen (healer and philosopher in the 12 century) alias Sybil of the Rhein praised it and highly recommended to people. Then it was forgotten for long time until the WWI when people started to use for culinary purposes: pressed oil from the plants and prepared coffee from the beans.
Because it had a bitter taste farmers cultivated a sweet sort. The most nutritious is the Australian sweet lupin or lupin bean which are high in protein, dietary fiber, and antioxidants, very low in starch and like all legumes, are gluten-free. Lupins can be used to make variety foods both sweet and savory, including everyday meals traditional fermented foods, baked foods and sauces. The European white lupin beans are commonly sold in a salty solution in jars, like olives and pickles and can be eaten with or without the skin. Lupini dishes are most commonly found in Europe, especially in Portugal, Spain (where lupins are known as altramuz), Greece and Italy. They are also common in Brazil and in Egypt. In the latter country lupin is known as termes (in Arabic) and it’s popular street snack after being treated with several soakings of water and then brined. In the Mediterranean countries, they are popularly consumed with beer. In Lebanon, Jordan, Syria and Israel, salty and chilled lupini beans are called termos and are served as part of an aperitif or a snack. The Andean lupin or tarwi was a widespread food in the Incan Empire because of their edible seeds. Lupins were also used by many Native American peoples such as the Yavapai in North America. The seeds are used for different foods, from vegan sausages to lupin-tofu or baking-enhancing lupin flour.
Lupin omlette with zucchini
Ingredients: 300 ml rice, almond milk, 50 gr lupin flour, 75 gr chickpeas flour, 1 tbsp rice starch, salt, 1 bunch of parsley, 2 twigs of fresh rosemary, 2 zucchinis, 1 tbsp butter, 3 tbsp of olive oil, pepper, psyllium powder (help to low high blood cholesterol level and used as a thickener in ice cream and frozen desserts)
1.Mix together milk, lupin flour, chickpeas flour, rice starch, psyllium and make a dollop. Flavor with salt, and finely chopped parsley. Put aside for 15 minutes
2. Meanwhile melt butter in a pan and fry zucchini (cut into small cubes). Add rosemary twigs and pour over flour mixture. Make an omlette. Salt and pepper a bestrew with chopped parsley and it’s ready to be served!
Avocado with lupin seeds
Ingredients: 1 clove of garlic, 2 avocados, 50 gr lupin seeds or powder, lime zest and juice, 2-3 teaspoons of Worchester sauce, 1-2 drizzles of Tabasco, salt
Direction: Peel avocado discard the pit, smash flesh with a fork. Add lupin powder. Salt and pepper to taste, flavor with lemon juice. For more aromas give 1-2 drizzles of Tabasco and Worcester sauce.
Baked pumpkin with lupin bean
The smoky grilled pepper passport for a flavor trip to the Greek Isles.
Ingredients: 1 butternut pumpkin, 6 tbsp olive oil, 1 red pepper, 150 gr lupin seeds (in jar or salted) kidney bean, 1 red onion, salt, pepper, caraway seeds, garam massala, wild basil leaves, 1 tbsp lupin flocks, some flower for decoration
Direction: Preheat oven for 180 Celsius/Gas mark 6. Hollow pumpkin, discard seeds and put aside. Lightly sprinkle hollowed pumpkin with salt and pepper. Mix together the olive oil, balsamic vinegar and lemon juice and brush the pumpkin. Heat the broiler or grill pan and let it bake for 15-to 20 minutes.
Meanwhile grill the pepper and red onion, flavor with salt, pepper and caraway seeds or powder and garam massala. Add kidney bean to veggies and scatter with lupin flocks. Fill with this the grilled pumpkin and decorate with edible flowers!
I saw this Salmon, broccoli recipe on the BBC1, and because I loved all the ingredients I decided to give it a try, but I altered it a bit. It turned out to be a very tasty, nutritious meal.
For the chips: 3 large potatoes, cut into 1cm/½in chips, drizzle of rapeseed oil
For the frittata: 6 eggs (instead of six I used only 3 eggs, one added to the sour cream), 60g/2¼oz fresh salmon, 1 tbsp oil, 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced, 100g/3½oz frozen peas, salt and freshly ground black pepper, fresh lemony mint, 1 tbsp of horseradish and 2 tbsp sour cream
1. Preheat the oven to 200C/Fan 180C/Gas 6.
2. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.
3. Meanwhile, fry the salmon fillets in some butter, salt and pepper to taste. Remove from pan. Crack the eggs into a bowl, add the milk/sour cream and horseradish and a pinch of salt and pepper then whisk. Stir in the salmon (if you like the salmon more sour then you can squeeze a bit of lemon juice to salmon).
4. Heat half the oil in a large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes then add the peas and fry for a further 1 minute.
5. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.
6. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.
7. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.
8. Slide the frittata onto a plate, cut it into slices and serve with the chips.
Ingredients: 1 medium head of sweet cabbage , 1 to 1-1/4 pounds ground beef and pork mixture, 1 cup cooked rice (or stale bread soaked in water, 1 tablespoon mustard, 2 cloves garlic, 1 small onion, chopped, 1 egg, lightly beaten , 2 teaspoons salt-free seasoning, 1/2 teaspoon pepper, 1/2 teaspoon dried dill, 1/4 cup bouillon from stock, 1 tablespoon vinegar, 100 gr smoked bacon
Instead of cabbage rolls I made this excellent Hungarian dish in a pot-cake (tube form) and steamed in Bain Marie for two hours! Flavored with dill and served with sour cream. It was a big hit!
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.
- Fry chopped onion in 1 tablespoon oil. Steam rice with the garlics in a little oil for 3 minutes (adding some water).
- In a bowl, combine ground beef, steamed rice, fried onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven.
- Combine bouillon and vinegar; pour over cabbage rolls. Spice with dill. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking. Fry bacon and put aside. Serve cabbage pudding with the crispy bacon slices and flavored with sour cream! Yield: 4-6 servings.
Ingredients: 180 sunflower oil, plus more for greasing, 190 g self-raising Italian chestnut flour, 60 g Holland cocoa powder, 1 tsp bicarbonate of soda, 250 g caster sugar, 250 g beetroot, cooked, 3 eggs, 1 tsp vanilla extract
For the icing: 250 g icing sugar, reserved beetroot juice, 25 g white chocolate, broken into pieces, 25 g dark chocolate, broken into pieces
- Preheat the oven to 180C/fan 170C/Gas 4.
- Lightly oil a 23cm diameter, 7.5cm deep, round cake tin and line the base with baking parchment.
- In a large bowl, sift together the flour, cocoa and bicarbonate of soda and stir in the sugar.
- In a food processor, purée the beetroot, then scrape it into a sieve set over a bowl and push out the juices with the back of a spoon. Reserve the juices for the icing.
- Tip the beetroot pulp back into the food processor, with the motor running, add the eggs and vanilla, then slowly pour in the oil. Mix until blended.
- In a mixing bowl make a well in the centre of the dry ingredients, pour in the beetroot mixture and, with a large spoon, gently fold together.
- Pour into the tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Remove the cake from the oven, leave it for 5-10 minutes in the tin, then turn it out on to a wire rack until completely cold.
- For the cover
- Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the dark chocolate to the bowl and heat until it melts. Cool slightly, then spoon into a piping bag. Snip the very ends of both bags. Smear melted chocolate with a brush or toothbrush. Finally sift powder sugar on the top.
- Be as freeform as you like, until you have produced your very own edible masterpiece.