Video:Vahur Võsu
Soundtrack: DJ Reggit alias Martin Võsu
Friday, March 30, 2018
Wednesday, March 28, 2018
Crunchy cornflake cookies
Lovely and crunchy cookies with cornflakes to Wednesday evening 
Freeze dried raspberries and dried apricots are added to balance caramel taste and sweet taste of the light Muscovado sugar.
Freeze dried raspberries and dried apricots are added to balance caramel taste and sweet taste of the light Muscovado sugar.
Ingredients:
125 g butter
150 g light Muscovado sugar
1 tsp of vanilla sugar
0.25 tsp of salt
0.5 tsp baking powder
1 egg
150 g wheat flour
250 ml corn flakes (crush with hands to smaller parts)
1 dl of freeze dried raspberries (crush with hands to smaller parts)
1 dl dried apricots (finely chopped)
125 g butter
150 g light Muscovado sugar
1 tsp of vanilla sugar
0.25 tsp of salt
0.5 tsp baking powder
1 egg
150 g wheat flour
250 ml corn flakes (crush with hands to smaller parts)
1 dl of freeze dried raspberries (crush with hands to smaller parts)
1 dl dried apricots (finely chopped)
Melt butter and add sugars and mix well.
Add baking powder, salt and egg.
Mix corn flakes, flour, apricots and raspberries to even batter.
Make the small balls with hands ( appr. 30 g each) and place the balls on baking tray.
Press the balls flat using your hands. Bake in a oven at 200 ° C for about 10 minutes and allow to cool bisquits completely.
Tuesday, March 27, 2018
Delicious bread pudding with vanilla custard and rhubarb-cinnamon jam.
200 g of small white bread crumbs
50 g butter
100 g of rhubarb jam
1 dl of raisins
cinnamon
4 egg yolks
300 ml whipping cream
300 ml of milk
100 g sugar
1 tsp of vanilla sugar
50 g butter
100 g of rhubarb jam
1 dl of raisins
cinnamon
4 egg yolks
300 ml whipping cream
300 ml of milk
100 g sugar
1 tsp of vanilla sugar
Grease moulds with butter and grease also breadcrumbs with thin layer of butter.
Layer breadcrumbs, raisins and rhubarb jam mixed with cinnamon in the mold.
Make vanilla custard. Heat the mixture of milk-whipping cream to boiling and slowly pour in eggs mixed with sugars. Make sure the eggs not coagulating and the mixture is even.
Add the mixture to the moulds.
Layer breadcrumbs, raisins and rhubarb jam mixed with cinnamon in the mold.
Make vanilla custard. Heat the mixture of milk-whipping cream to boiling and slowly pour in eggs mixed with sugars. Make sure the eggs not coagulating and the mixture is even.
Add the mixture to the moulds.
Bake in oven at 180 C for about 20 minutes. The bread pudding is ready when the vanilla custard is coagulated and dish has beautiful crisp crust on top.
BON APPETIT!
BON APPETIT!
Sunday, March 18, 2018
Homemade zephyr (marshmallows)
In Estonian
https://natashaskitchen.com/…/homemade-marshmallows-zephyr…/
I used black currants instead of blackberries
https://natashaskitchen.com/…/homemade-marshmallows-zephyr…/
I used black currants instead of blackberries
Tuesday, March 6, 2018
Cookies
In Estonian
Again some recipes from Joanne Fluke crime-story.
A book that, in addition to reading experience, provides also good ideas for baking
http://www.joannefluke.com/han…/strawberry-shortcake-murder/
Again some recipes from Joanne Fluke crime-story.
A book that, in addition to reading experience, provides also good ideas for baking
http://www.joannefluke.com/han…/strawberry-shortcake-murder/
Crispy raisin-oatmeal cookies
-------------------------------------------
48 cookies
-------------------------------------------
48 cookies
225 g butter
400 g sugar
2 tSP vanilla extract
0.5 tsp salt
2 tsp baking powder
2 large eggs
310 g flour
240 ml raisins
470 ml oat flakes
400 g sugar
2 tSP vanilla extract
0.5 tsp salt
2 tsp baking powder
2 large eggs
310 g flour
240 ml raisins
470 ml oat flakes
1. Melt butter and stir with sugar.
2. Add vanilla extract, salt and baking powder.
3. Allow to cool and mix with eggs.
4. Add flour and raisins and mix.
5. Ground oat flakes in a food processor and add to the dough.
6. Keep the dough for about 30 minutes in the refrigerator, Roll dough into balls.
7. Put balls to the baking tray and press with the the fork- until the balls will be flat..
8. Bake at 190 degrees for 10 minutes.
------------------------------------------------------------------------------
2. Add vanilla extract, salt and baking powder.
3. Allow to cool and mix with eggs.
4. Add flour and raisins and mix.
5. Ground oat flakes in a food processor and add to the dough.
6. Keep the dough for about 30 minutes in the refrigerator, Roll dough into balls.
7. Put balls to the baking tray and press with the the fork- until the balls will be flat..
8. Bake at 190 degrees for 10 minutes.
------------------------------------------------------------------------------
Cocoa cookies
---------------------
48 cookies
---------------------
48 cookies
335 g butter
240 g cocoa powder
440 g brown sugar
2 tsp vanilla extract
1 tsp salt
4 tsp baking powder
3 large eggs
375 g flour
100 g sugar ( for coating cookies)
240 g cocoa powder
440 g brown sugar
2 tsp vanilla extract
1 tsp salt
4 tsp baking powder
3 large eggs
375 g flour
100 g sugar ( for coating cookies)
1. Melt butter and stir with cocoa powder and brown sugar.
2. Allow to cool and mix with eggs.
2. Add vanilla extract, salt and baking powder.
4. Add flour and mix.
5. Keep the dough at least 1 hour in the refrigerator,
6. Roll dough into balls.
7. Put balls to the baking tray and press with the the spade- until the balls will be flat..
8. Bake at 175 degrees for 10 minutes.
2. Allow to cool and mix with eggs.
2. Add vanilla extract, salt and baking powder.
4. Add flour and mix.
5. Keep the dough at least 1 hour in the refrigerator,
6. Roll dough into balls.
7. Put balls to the baking tray and press with the the spade- until the balls will be flat..
8. Bake at 175 degrees for 10 minutes.
Sunday, March 4, 2018
Herring-cottage cheese cake on rye breed bottom
In Estonian
Recipe containing herring, beetroot, cottage cheese and eggs, which is good to serve, if you need something more festive- not usual sandwiches
Bottom
3 slices of rye bread (fine and roasted)
2 dl of roasted rye flakes
75 grams of herb butter
a little salt
Recipe containing herring, beetroot, cottage cheese and eggs, which is good to serve, if you need something more festive- not usual sandwiches
Bottom
3 slices of rye bread (fine and roasted)
2 dl of roasted rye flakes
75 grams of herb butter
a little salt
Filling
500 g herring fillet with beetroot (Kalameister OÜ - trademark)
2 tsp of gelatin
0.5 dl of water
500 g herring fillet with beetroot (Kalameister OÜ - trademark)
2 tsp of gelatin
0.5 dl of water
Top
3 boiled eggs
200g cottage cheese
1 dl whipped cream
2 tsp of gelatin
0, 5 dl of water
salt, pepper
3 boiled eggs
200g cottage cheese
1 dl whipped cream
2 tsp of gelatin
0, 5 dl of water
salt, pepper
Bottom
1. Mix roasted rye bread and roasted rye flakes.
2. Add melted butter and salt.
3. Put the mixture in a 20 cm cake tin and press it firmly to the bottom of the tin.
4. Put it to cold place for 30 minutes.
1. Mix roasted rye bread and roasted rye flakes.
2. Add melted butter and salt.
3. Put the mixture in a 20 cm cake tin and press it firmly to the bottom of the tin.
4. Put it to cold place for 30 minutes.
Filling
1.Soak the gelatin with water and heat the mixture until the gelatine has completely melted.
2. Cool the mixture to room temperature and add to herring.
3. Put the filling on the rye bread bottom and place cake tin for 1 hour to cold place.to
1.Soak the gelatin with water and heat the mixture until the gelatine has completely melted.
2. Cool the mixture to room temperature and add to herring.
3. Put the filling on the rye bread bottom and place cake tin for 1 hour to cold place.to
Top
1. Cut the cooked eggs into small pieces,
2. Whip the cream and add cottage cheese and eggs. Season with salt and pepper
3. Soak the gelatin with water and heat the mixture until the gelatine has completely melted.
4. Cool the mixture to room temperature and add it to whipped cream and cottage cheese mix.
5. Put the mix on the top of herring filling and place cake tin for 1 hour to cold place.
6. Decorate and serve.
1. Cut the cooked eggs into small pieces,
2. Whip the cream and add cottage cheese and eggs. Season with salt and pepper
3. Soak the gelatin with water and heat the mixture until the gelatine has completely melted.
4. Cool the mixture to room temperature and add it to whipped cream and cottage cheese mix.
5. Put the mix on the top of herring filling and place cake tin for 1 hour to cold place.
6. Decorate and serve.
Subscribe to:
Posts (Atom)