Blog posts of '2014' 'February'


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Contest starts at February 25th of 2014 and the winner will be announced at April 16th if 2014.



We thank the participants for sharing their wonderful recipes with us! Please try again in our next contest!

SAFONOV KIRILL "My Mother's Heavenly Napoleon", 1 good sized cake (serves at least 12):

• 800 g puff pastry (either self made or store-bought);
• 6 egg yolks;
• 2 glasses of sugar (400 ml);
• 2 tbsp flour;
• 750 ml (3 glasses) milk glass of milk;
• ¾ 300 g softened butter;
• ¾ 1 tsp of vanilla extract;
• ½ 100 g walnuts;

 • Roll out the puff pastry into 4 thin squares. Poke each slice with a fork (not once, many times and evenly :) and bake until golden.
To make the custard:
Beat the egg yolks with the sugar and vanilla. Add the flour and whisk again. Then add 1 glass (~250 ml) of milk and whisk so that it's nicely smooth and combined. Heat 0,5 l of milk in a separate pot and just before it starts boiling, add the mixture of eggyolks and keep constantly mixing on low / medium heat until the mixture thickens. Set aside and let it cool, when the mixture has cooled down almost entirely (is just slightly warm), add the softened butter and beat it in (the butter shouldn't melt).
Start building the cake:
cover a slice of the puff pastry with a generous amount of the custard (the thinner the pastry slices and the more of custard the better), then add another layer of the puff pastry and another layer of custard and so on. Also do the sides with custard and then decorate with walnuts.
And now the hard part - it should sit somewhere cool for 24 hours before eating so that the custard can seep through the layers of puff pastry and the entire cake can become soft and moist.

DAVID A. DOUGLAS "Cabbage rolls" from Mom’s own recipe (serves 20 +)

• 2 large heads of cabbage;
• 1cup vinegar;
• 2 pounds of lean minced bee;f
• (Optional) 9" coil of kielbasa;
• 2 eggs;
• ¾ cup of brown rice;
• ¾ cup of barley;
• ½ cup lemon juice;
• 2 large cans of sliced tomatoes in juice;
• 2 cups of V8 juice;
• 2 cans of tomato soup (to be used at the end);
• 2 medium size onions - sliced;
• 6 tablespoons of olive oil;
• 5 tablespoons of brown sugar;
• Garlic powder to taste;
• Salt and pepper to taste;

Boil cabbage with vinegar and salt in a very large stockpot until leaves easily pull off (this takes time). Place removed leaves in a bowl for use later. • Pre-cook rice and barley to almost done, rinse and drain. • In a large mixing bowl mix beef, eggs, olive oil, garlic, rice, barley, sliced onions, salt and pepper. • In another large mixing bowl mix sliced tomatoes, V8 juice, sugar, lemon juice, garlic, olive oil, salt and pepper to taste (should be tangy yet slightly sweet). • (Optional) Slice and dice kielbasa into small cubes. • In large covered baking pans, (you will need at least two) spray with olive oil and place a bed of discarded cabbage bits on the bottom of the pan. • Place a palm size pressed mixture of the beef and rice etc. on a cabbage leaf and roll until mixture is all enclosed. • Place cabbage roll seam-side down on the bed of suace and completely fill one layer. • (Optional) Sprinkle some kielbasa bits (cubes) over layer of cabbage rolls. • Pour some of the mixture of the tomato sauce mixture over the first layer. • Repeat these methods until all of the layers are covered in the tomato sauce mixture and the pan is full. Leave about an inch at the top for boil over. • Pour the contents of 1 can of tomato soup and spread over top of the rolls and tomato sauce. (one can per baking pan). • Add salt, pepper and garlic powder over top. • Repeat process for the next baking pan(s). • Pre-heat oven to 325°F. • Cook in an oven reduced to 275°F for 5 hours – (cover the bottom of your oven with tin foil because of boil over) – freeze, if not eating, in dinner size portions. • Finally: Serve with Kosher pickles and fresh rye bread, a shot of vodka and slurp down with red wine. (Overall time from start to the finished cooking at least 9 hours)


This is my favorite recipe and it is so easy to make. Whenever I attend a gathering that requires me to bring a dessert, this is what I take and there are no leftovers for this one.

• 2 Packets - 454 g each frozen, grated cassava;
• 1 tin - 400 ml coconut milk;
• 2 eggs;
• 1 Bottle of macapuno;
• 2 eggs;
• ¾ 1 can of condensed milk;
(all ingredients are very easily available at a Chinese grocery store or in the international isle of your local grocery store)

  Mix all the above ingredients together and bake in a greased pan for 1 hour till it looks like the image. Make sure that it has cooled down completely before you attempt to cut. If you want the glaze then follow the following steps. Boil one small can (250ml) of coconut milk and about 3 tablespoons of condensed milk together. Let it cool down and then slowly mix 3 egg yolks into this mixture. Before mixing the ingredients for the Cassava cake, keep less than half the bottle of Macapuno aside. Remove the cake from the oven 15 minutes before it is ready. Layer the top of the cake with the macapuno and the glaze and bake for the final 15 minutes. This makes the cake very rich so, I don’t do this part.

Parmesan Souffles
INGREDIENTS (serves 4):
  • 1 and 2/3 cups (400 ml) milk;
  • 4 eggs, separated;
  • 2 teaspoon milk;
  • 3/4 cup (75 g) flour;
  • 2oz (60g) Parmesan or Gruyèr cheese, grated;
  • 2 tbsp. butter;
  • salt and pepper;
  • Nutmeg to taste;



  1. Preheat the oven to 350°F (180℃);
  2. Butter 4 small  soufflés molds. Bring the milk to a boil and leave it to cool a little;
  3. Dilute the egg yolks with 2 tea spoons of milk;
  4. Pour the slightly cooled milk little by little over the flour, stirring all the time, until you have a perfectly smooth mixture with no lumps;
  5. Season with salt and add a pinch of pepper and a little nutmeg;
  6. Bring this back to a boil, stirring constantly;
  7. As soon as it begins boiling, remove the pan from the heat and immediately stir in the cheese, butter and yolks diluted with milk;
  8. Whisk the 4 eggs whites to firm peaks and carefully fold them into the milk mixture. Make sure you don't deflate the whisked whites;
  9. Fill the soufflés molds with the batter three-quarters to the top and bake for 10 minutes. The soufflés should be well risen with a lovely crust;
  10. Serve immediately!
You can find this similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
Angels pancakes
INGREDIENTS (serves 6):
  • 9oz(250 g) fine wheat flour;
  • 8 eggs, separated;
  • 2 cups (500 ml) milk;
  • 1/2 cup (100 ml) heavy cream;
  • 1/4 cup (50 g) sugar;
  • 1 stick (125 g) butter;
  • A few drops of bitter almond extract;
  • 1 teaspoon vanilla scented sugar;
  • Salt;
  • Preserves of your choice;
  • Confectioners' sugar;



  1. Sift the flour into a mixin bowl, mix in the egg yolks, one by one;
  2. Incorporate the milk, cream, sugar, softened butter and a pinch of salt;
  3. Add the bitter almond extract and vanilla-scented sugar;
  4. Leave to rest for 2 hours;
  5. Whip the 8 egg whites to firm peaks and fold them into mixture;
  6. Butter a small frying pan. When it is hot, pour just enough batter to make a thin layer and spread it out evenly. Cook until it just begins to brown and then flip over;
  7. Turn the oven to the 'broil' function;
  8. The preserves should be thick enough not to liquefy when they come into contact with heat;
  9. Fold the pancakes in two, spread out a very thin layer of preserves on the upper side, and then fold over again to form triangular shapes.
  10. Arrange them on a platter and dust with confectioners' sugar. Place the platter in the oven just long enough to allow a glaze to form on the top;
  11. Serve hot!
You can find similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
Spinach Quiche
INGREDIENTS (serves 6):
  • 2 1/2 cups (200 g) flour;
  • salt, pepper;
  • 7 tablespoons softened butter;
  • 3 table spoons water;
  • 2 1/4 lb(1 kg) spinach;
  • 2 eggs;
  • 3/4 cup (200 ml) crème fraîche or heavy cream;
  • 3/4 cup (100 g) Gruyèr cheese, grated;
  • nutmeg;



  1. Place the flour and salt in mixing bowl;
  2. Add softened butter;
  3. Using your fingers mix the flour and the butter together;
  4. Add the water;
  5. Quickly form the dough into ball; 
  6. Leave it to rest for 1 hour;
  7. Preheat the oven to 425°F (210℃);
  8. Wash the spinach carefully and drain it;
  9. Pour it into the boiling water and boil for 5 minutes, then drain;
  10. Let it cool;
  11. Squeeze all the water out of the spinach;
  12. Chop it coarsely, season with salt and pepper;
  13. Roll out the dough on a well-floured table into a circle about 1/4 in(5 mm) thick and line a 9 1/2-in (24cm) pie pan with it. Prick the bottom with a fork;
  14. Mix the eggs with the cream and the grated cheese;
  15. Season generously with salt and pepper, add a little nutmeg;
  16. Stir in the cooked spinach;
  17. Pout the mixture into the pie pan and bake for 20 minutes;
  18. Lower the heat to 350°F (180℃) and continue backing for another 10 minutes;

Tagliatelle with salmon
  • 6 big oranges;
  • 2,5 cups  (600 gr) of sugar;
  • 10 oz (300 gr) of cooking chocolate;
  • 1.5 cup (350 ml) water;



  1. Boil water in a big pot;
  2. Cut the oranges into 5mm thick slice;
  3. Pour the oranges into the boiling water, leave for 3 minutes and drain; 
  4. Put jam making pot (or just a wide pot) on low heat, dissolve the sugar in the water and pour it on the pot;
  5. Add the oranges and cook for 1.5 - 2 hours or until they become translucent;
  6. Remove the oranges with a slotted spoon and leave them to cool and dry off on a wire rack;
  7. Preheat the oven to 250°F (120℃);
  8. Place the oranges in the oven for 15-20 minutes. Remove and let them cool;
  9. Melt the chocolate using a water bath;
  10. Take one orange slice, deep it into the chocolate and place on the wire rack;
  11. Repeat the previous step until all orange slices are on the rack;
  12. Let them cool;
Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 1 chicken 2.6 pounds (1,2 kg); 
  • 1 big carrot, coarsely chopped;
  • 1 celery stalk, coarsely chopped;
  • 1 stem leek, coarsely chopped;
  • 1/2 cup of rice;
  • 80 gr (2.8 oz) butter;
  • 1/2 cup of flour;
  • 1.8 cup (400 ml) of  cream;
  • 3/4 cup (200 ml) heavy cream;
  • sprigs of thyme;
  • a pinch of each: salt, pepper, nutmeg, turmeric and ground white pepper; 



  1. Soak the rice in cold water, put aside;
  2. Cut the chicken into 8 pieces, put in a large saucepan,add the carrot, the celery and the leek;
  3. Pour 10 cups (2,5 litres) of cold water into the saucepan, put on medium heat, remove the foam when boil and cook for 2 hours; 
  4. Carefully remove chicken using a slotted spoon;
  5. Remove the vegetables from the saucepan and discard;
  6. Drain the rice and add it to the broth;
  7. Melt the butter in a heavy-bottomed saucepan; 
  8. Add the flour through a sieve, stir carefully;
  9. Add the nutmeg, the turmeric, the cream and the heavy cream. Cook for 10 minutes stirring constantly. Put aside; 
  10. Remove the chicken meat from the bones, chop and add to the broth;
  11. Pour the creamy fill into the broth, stir and cook for another 5-10 minutes until the rice is completely cooked.
  12. Serve immediately!