Blog posts of '2013' 'July'

INGREDIENTS (serves 8):
  • Vegetable stock (2 cups/500 ml.);
  • 2 big beets;
  • 4 shallots;
  • Coconut milk (2 cups/500 ml.);
  • Fresh ginger (2 inch/3 sm.);
  • Olive oil 2 tbsp.;
  • Salt, pepper;
  • Lemongrass 2 stems;
  • Garlic 3 cloves;
  • 1 Fresh Chilli Pepper (deseeded);
  • 1 Lime (juice and zest);
  • Plain yogurt (1 cup/250 ml.);
  • Soft Goat Cheese (250 gr./0.5 pounds);
  • Small bunch of fresh coriander;
  1. Wrap the beets in foil and bake in the oven for about an hour (360°F/180°C). Let it cool, peel and cut into cubes;
  2. Cut off the lower bulb of the lemongrass and remove tough, outer leaves. You will not need the upper stems;
  3. Prepare a paste of spices: finely chop the garlic, ginger, chilli and lemongrass. Add the olive oil, zest and juice of the lime and a little water;
  4. Finely chop the shallots and cook until translucent in a thick bottomed saucepan;
  5. Add the paste of spices and cook for another 5 minutes;
  6. Add the beat's cubes and the stock, cover the saucepan and bring to the boil;
  7. Season and put aside for 10 minutes;
  8. Meanwhile prepare the dressing: finely chop the coriander, add the plain yogurt and the goat cheese and beat with a fork until smooth;
  9. Before serving, whisk together the soup with the coconut milk in a blender and add the coriander and goat cheese dressing. Best served chilled!


INGREDIENTS (serves 6):
  • Vegetable stock (1 litre/4.2 cups);
  • Big juicy carrots (700 gr/25 oz.);
  • 1 big onion;
  • 1 tbsp. of olive oil;
  • 1 tsp. of ground coriander;
  • 1 tsp. of paprika;
  • 1 tsp. of curcuma (turmeric);
  • small bunch of fresh coriander;
  • 4 pieces of stale bread;
  • 3 cloves of garlic;
  1. Preheat oven to 180°C(360°F);
  2. Wrap the carrots in foil and place in the oven for 40 min.;
  3. Remove the carrots from the oven, remove the foil and pour over the carrots with cold water, peel and cut into cubes;
  4. Finely chop the onion and cook until translucent in a thick bottomed saucepan;
  5. Add carrots and cook for another 2 minutes;
  6. Add spices and cook for one more minute;
  7. Pour the hot stock and cook for another 20 minutes;
  8. Meanwhile cut the bread into little cubes and finely chop the garlic;
  9. Heat the oil in a frying pan, add the garlic and the bread cubes and cook stirring frequently until bread becomes golden brown;
  10. Let your soup cool, then whisk it in a blender;
  11. Season to taste;
  12. Serve chilled with the garlic croutons!


INGREDIENTS (serves 4):
  • 2 lb. (1kg.) Cottage Cheese;
  • 4 tbsp. flour;
  • 2 tbsp. sugar;
  • 4 tbsp. olive oil;
  • 2 eggs;
  • 1 lb.(0.5 kg.) of pitted cherries (fresh or frozen);
  • 2 tbsp. of cornstarch
  • 3-4 tbsp. of sour cream
  1. Mix together cottage cheese, eggs, flour and sugar;
  2. Wet your hands and form the patties (form a loose egg-size ball and press gently with the balls of your hands to form a patty);
  3. Pour olive oil into the frying pan;
  4. Fry the patties on both sides until the bottoms are brown and crisp;
  5. Meanwhile put the cherries into a pot and heat, let them release the juice and bring it to a boiling point, but do not boil;
  6. Dissolve the starch in cold water and add to the pot with cherries, stir well, bring to a boil and remove from the heat.


INGREDIENTS (serves 4):
  • 3 lb.(1.5 kg.) Red Currant;
  • 1 cup of sugar;
  • 3 cups of water;
  • 3 tbsp. of cornstarch;
  1. Remove the Red Currant from the stems, wash and puree in the blender;
  2. Line a sieve over a bowl, pour the Red Current puree into the sieve and rub it through the sieve, collecting the juice in the bowl;
  3. Shake out all that is left in the sieve into a saucepan, add the water and the sugar and bring it to the boil;
  4. Dissolve the starch in cold water (100 ml) and add it to the saucepan. Stir well, bring to the boil, remove from the heat and let cool;
  5. Pour the juice from the bowl into the saucepan and stir.


Summer cake with roses
  • 500 g.(18 oz.) fresh strawberries;
  • 120 g.(4.2 oz.) iced sugar;
  • 1 tsp. rose extract (or 2-3 tsp. of rose water);
  • 15 g. (0.5 oz.) of gelatin;
  • 1000 g. (35 oz.) Ricotta;
  • 400 g. (14 oz.) Crème fraîche ;
  • 110 g. (3.0 oz.) of egg whites;
  • 300 g. (10.5 oz.) of sugar;
  • 74 g.(2.6 oz.)  water;
  • 1 vanilla pod;
  • Gelatin 30 g (1 oz.);
  • 370 g.(12 oz.) flour;
  • 70 g.(2.5 oz) almond flour;
  • 6 g. (0.2 oz.) baking powder;
  • 2 g. (0.07 oz.) Fleur de Sel;
  • 130 g. (4.6 oz.) of iced sugar;
  • 70 g. (2.5 oz.) of egg yolks;
  • 200 g. (7 oz.) of butter;
  • 1 vanilla pod.
Summer cake with roses
DAY 1;
Prepare Strawberry jelly:
  1. Soak the gelatin in cold water and let it swell;
  2. Puree the strawberries in a blender and mix them with iced sugar;
  3. Take 1/3 of the mixture; put it into a saucepan and heat without boiling. Remove from the heat and dissolve the gelatin in it;
  4. Add the rose extract and remaining pureed strawberries;
  5. Cover one of the spring forms with plastic wrap, pour the strawberry mixture in it and store it in the refrigerator overnight;


DAY 2;
Prepare the rose petals and little rose buds (or some berries if you wish) for decoration:
  1. Lightly beat the egg white with a fork just until it loses its structure;
  2. With the help of a thin watercolor brush apply a thin layer of the egg white on both sides of each petal and around the rose buds;
  3. Sprinkle with sugar trying not to miss any spots. Lay down on a silicone mat or on the grill and leave it overnight;


Prepare the shortbread:
  1. Preheat the oven to 175°C (360°F);
  2. Mix all the dry ingredients in the food processor, add the vanilla seeds;
  3. Cut the butter into small cubes and add to the dry mixture. Mix on medium speed for 5 minutes or until the mixture is smooth. At the end, add the yolks. Mix vigorously until it forms a homogeneous lump;
  4. Roll out the dough to about 1cm thick and 12 inches wide;
  5. Cut the dough circle equal to the diameter of your spring form pan;
  6. Put the dough into second spring form pan and bake in the oven for about 20 minutes (or until nice and golden);
  7. Remove from the oven and let it cool;


Prepare the Ricotta cream:
  1. Soak the gelatin in cold water and let it swell;
  2. Mix the Ricotta with the vanilla seeds and Crème fraîche;
  3. Using an electric mixer, beat the egg white mixture on medium speed until stiff peaks form;
  4. In a saucepan, mix the sugar and the water and heat it to a temperature of 118°C;
  5. Pour the prepared hot syrup into egg whites, then increase the speed and continue to beat until it forms stiff, glossy peaks. This is called an “Italian meringue”;
  6. Dissolve the swelled gelatin in the small amount of boiling water and add it to the Ricotta and Crème Fraîche mixture. Mix well;
  7. Now carefully add your meringue to the cream cheese mixture. Mix gently and let it cool;


Assembling the cake:
  1. Line the spring form pan with a plastic wrap;
  2. Put the shortbread on the bottom;
  3. Remove the strawberry jelly from the fridge, remove the wrap and place it on the top of the shortbread;
  4. Pour the cheese cream on top and smooth it out;
  5. Store in in the fridge overnight.;


DAY 3;
  1. Remove the cake from the fridge;
  2. Decorate it with the candied roses and berries to taste;
  3. Serve it to everyone’s astonishment!