Saturday, January 31, 2009

Gourmet recipes - Pumpkin jelly cream

The idea for this cream recipe came by a friend. So i decided to share it with you :). It's very easy and it's not time consuming recipe. If you like it you can also see my other gourmet recipes. Or just visit the section with my gourmet desserts.

And here is the recipe

For 5 cups

Recipe products

400 g pumpkin without seeds
2 big-sized apples
200 ml of milk(0.1%)
10 g gelatin
4 teaspoons honey(or to taste)
You can add cinnamon and walnuts if you wish

Peel the apples and remove their seeds. Slice into cubes. Slice the pumpkin the same way. Boil on steam for around 30 minutes. Strain them as soon as they cool down. Add honey. Dilute gelatin in milk in water bath. Stir the gelatin mixture while adding to the mashed mixture(you can add cinnamon or other aromas if you wish). Put in appropriate cups(you can sprinkle with ground walnuts). Put in fridge for 4-5 hours.

gourmet recipes - pumpkin jelly cream

Friday, January 30, 2009

Small pea meatballs with mushroom sauce

Recipe products

500 g minced meat mixture
250 g boiled preserved peas
1 middle-seized onion
1 slice of white bread

For sauce:

200 g mushrooms
400 g yogurt
400 ml cold water
Juice of half a lemon
60 g flour
20 ml vegetable oil
(Ground pepper if you wish)

Soak the slice of bread in water and squeezed it. Add the slice to the minced meat. Add the peas and the spices. Grate the onion on fine pieces. Mix well. Take small amount of the mixture using spoon and put it in the hot vegetable oil. Fry the small meatballs from all sides.
Slice the mushrooms on slices. Put in hot vegetable oil, add salt and stew them until their fat is extracted. Sift and fry the flour. Put lemon juice into the yogurt. Stir and add mushrooms while stirring. Pour the water. Stir until it boils up. Leave on low heated hot plate for around 5 minutes. Stir periodically.
Serve 4-6 meatballs with mushroom sauce poured on them. You can sprinkle with ground red pepper if you wish.

gourmet recipes - small pea meatballsgourmet recipes - small pea meatballs

Thursday, January 29, 2009

Gourmet recipes - Cookies

This weekend i had some free time and here is the result - cookies :). I hope you like them. Here you can find more of my gourmet recipes for cookies. So here recipe of the day.

Recipe products

3 eggs
400 g sugar
100 ml vegetable oil
30 ml lemon juice
150 ml carbonated water
10 g hartshorn
0.3 g vanilla
1 grated peel of a lemon
800 g white flour

Beat eggs with hartshorn and leave aside for 2 hours.
Sift flour. Add sugar, vanilla and lemon peels. Make a well. Pour egg mixture, vegetable oil, lemon juice and carbonated water. Knead smooth dough with average hardness. Put the dough covered with nylon folio in a fridge for 1 hour.
Put attachment for cookies to a pulverizer. Sprinkle the inner side of the pulverizer with some flour. Tear the dough and oval the parts in flour. Put them in the pulverizer. Make cookies by slicing them with a knife. Arrange in a tray with baking paper. Bake at preheated to 190 degrees Celsius(374 degrees Fahrenheit) oven, on 2 levels, 13 minutes.
If you do not have pulverizer and attachment for it you can roll out a pastry with 1 cm thickness. Slice the cookies using cup or cookie mould.

gourmet recipes - cookies
gourmet recipes - cookies 2

Wednesday, January 28, 2009

Gourmet recipes - Chicken drumsticks on steam

For 2 portions

4 chicken drumsticks
20 ml olive oil
Half a lemon
Pepper or white pepper
3 seeds allspice
1 tablespoon dry rosemary

Remove the skin form the drumsticks. Add salt and (white)pepper. Squeeze lemon juice. Add it to the olive oil and pour the mixture on the drumsticks. Put in fridge for some hours.
Put 1 liter water in a deep saucepan. Put allspice and rosemary and leave to boil. It should not boil too long. Put drumsticks in a steam basket and then in the saucepan. The boiling water should be under the level of the steam basket. Cover and leave on low heated hot plate for around 20-25 minutes.
Serve together with fresh vegetables.

gourmet recipes - chicken drumsticks on steam

Saturday, January 24, 2009

Gourmet recipes - Sweetmeat “Aroma bucket”

Recipe products

240 g white flour
330 g sugar
180 g white raisins
4 eggs
100 ml yogurt
70 ml olive oil
30 g butter
1 tablespoon cocoa coconut chips
1 packet baking powder
2 vanillas
1 capsule rum essence
1 small jar of apricot jam

Smear the bottom of a teflon-coated tray with butter. Sprinkle the bottom of the tray with raisins, coconut chips and cocoa. Beat the eggs with sugar in a wide and deep utensil using mixer. Add olive oil and milk. Sift flour with baking powder and vanilla and then sift some flour onto the mixture. Stir slightly until the flour is absorbed using wooden spoon. Add rum essence. Pour the mixture in the tray. Bake in preheated to 170 degrees Celsius(338 degrees Fahrenheit) on 3rd level for 30 minutes. Leave to cool down and divide into to layers. Smear one of the layers with apricot jam and stick the two layers together again.
As a result we have one extremely delicious sweetmeat.

Gourmet recipes - Sweetmeat Aroma bucket

Thursday, January 22, 2009

Gourmet recipes - Bread with beer and pumpkin seeds

Recipe product

500 g flour
250 ml beer
1 egg
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon baking soda
30 g pumpkin seeds

Sift flour. Add salt, baking soda, olive oil and beer. Knead soft dough. Leave aside for 10-15 minutes. Put the dough in greased and floured tray. Smear the dough with olive oil and sprinkle with pumpkin seeds. Push them so they can stick to the dough. Bake in preheated to 220 degrees Celsius(428 degrees Fahrenheit) oven for 20 minutes. Turn off the oven and leave the dough in it 5 more minutes. Take the bread out of the oven and wrap in cloth for around 15 minutes to soften.

See also my other bread gourmet recipes :)

Gourmet recipes - Bread with beer and pumpkin seeds

Wednesday, January 21, 2009

Gourmet recipes - Cake with peers and banana

2 peers
15 g butter
1 tablespoon sugar

Wash, clean and slice the peers into stripes. Heat butter with tablespoon sugar and add the peers. Stir for 2-4 minutes and leave to cool down.

For the dough:

2 1/2 teaspoons flour
3 eggs
250 ml orange juice
60 g butter
1 baking powder
3 vanillas
1 teaspoon sugar
1 banana
5-6 biscuits

Sift out flour with vanilla and baking powder. Beat separately whites of egg and yolks with sugar. Stir them. Melt butter and add orange juice to it. Add this mixture to the egg mixture and stir carefully. In this wet mixture add with new sifting flour and stir until it becomes homogeneous. Put cracked biscuits in a teflon-coated or in greased and sprinkled with flour cake mould. Put peers, equally arranged above, and pour half of the mixture. Arrange sliced into circles bananas above and cover with the rest of the mixture. Bake at 170 degrees Celsius(338 degrees Fahrenheit) for 45 minutes – middle level. After baking leave the cake to cool down. Consume after the cake is cool.

See also my muffins gourmet recipes.

gourmet recipes - Cake with peers and banana

Sunday, January 18, 2009

Gourmet recipes - Chicken with sausage and potatoes

Recipe products

600 g chicken breasts
600 g potatoes
100 g non perishable sausages
3 fresh green peppers
1 tablespoon red pepper
4 tablespoons tomato mash
3-4 tablespoons flour
50 ml vegetable oil
Parsley to taste

Fry the chicken breasts in vegetable oil chopped to bite-size pieces until golden. Stew sliced into small pieces green peppers and sausage in the same oil. When the green peppers soften add potatoes sliced into cubes. Stir. Fry with red pepper and pour water to the level of the potatoes. Leave to cook until ready. Mix together flour and tomato mash and dilute with some water. Pour the mixture with in the meal while stirring. Leave on low heated hot plate to boil for around 5 minutes. You can season with sliced fresh parsley if you wish.

gourmet recipes-Chicken with sausage and potatoes

Friday, January 16, 2009

Gourmet recipes - Meat roll

For 8 portions

Recipe products

800 g minced meat, spiced with spice for grilled rissole
600 g boiled potatoes
130 g processed smoked cheese
180 g soused mushrooms
40 g yellow cheese

Spread the minced meat onto smeared with vegetable oil baking paper. Put smashed and slightly salted potatoes above. Grate processed smoked yellow cheese. Arrange the mushrooms sliced lengthwise. Roll in the roll from the wide side at fixed direction as tight as possible. The end of the roll should be covered under the roll itself. Shape the roll and grate yellow cheese above. Put in a tray together with the baking paper. I baked at 220 degrees Celsius(428 degrees Fahrenheit), second level–30 minutes. Slice only when the roll cools down or the processed cheese will flow down.

gourmet recipes - meat roll

Gourmet recipes - Salad with potatoes and tomato juice

A simple salad recipe :).

Recipe products

600 g boiled and peeled potatoes
10 big, black, boned olives
60 g leek
70 g boiled carrots
100 ml tomato juice
60 ml olive oil
2 cloves grated garlic
1 teaspoon dry dill

Slice potatoes into cubes. Add leek, carrots and olives cut into small pieces. Add olive oil, tomato juice, garlic and dill. Stir carefully several times. Add salt to taste and stir again. Cover the utensil with the salad. Serve after 1-2 hours.

gourmet recipes - Salad with potatoes and tomato juice

Thursday, January 15, 2009

Gourmet recipes - Easy and sappy dessert

Recipe products

3 eggs+1 yolk
a pinch of salt
70 ml vegetable oil
250 ml yogurt
320 g cherry jam
0.4 g vanilla(2 packets)
9 g baking powder
180 g white flour
10 g poppy-seeds
Butter for smearing of the tray

Beat eggs and yolk to foam and add a pinch of salt. Add vegetable oil while stirring then add yogurt. Add cherry jam and stir actively. Sift flour with vanilla and baking powder. Sift again while adding to the mixture. Stir with wooden spoon. Smear a tray(30cm length to 22 cm width) with butter. Sprinkle equally with poppy-seeds. Pour the mixture above. Bake in preheated to 180 degrees Celsius (356 degrees Fahrenheit) oven on middle grate for 35-40 minutes. Check whether it is ready using wooden skewer. Upturn and cut into small cubes when it cools down.

gourmet recipes - Easy and sappy dessert

Tuesday, January 13, 2009

Gourmet recipes - Cream “Revanche”

I found that tasty recipe in one of my old notebooks with recipes. I hope you like it.

Recipe products

4 eggs
40 g flour
200 g sugar
1 l of milk
2 tablespoons gelatin
1 tablespoon cocoa
1 lemon peel

Separate yolks and whites of egg. Mix white of eggs with 1/2 of the sugar. Add the hot milk to them while stirring. Put on slightly heated hot plate and continue stirring while the mixture begins to thicken. Take away from the hot plate and leave aside. Beat the whites of egg to snow with the remaining sugar. Mix together yolk and white of egg mixture. Stir very carefully until the mixture becomes homogeneous. Add previously soaked gelatin and the lemon peel. Separate into 2 parts. Color one of the parts with cocoa. Put in appropriate bowls alternating cocoa and white mixture. Put in a fridge to cool down for at least 5-6 hours.

gourmet recipes - cream

Monday, January 12, 2009

Gourmet recipes - Sausage with leek and mushrooms in earthenware pan

Recipe products

400 g raw sausage
400 g fresh mushrooms
400 g leek
400 g potatoes
40 ml water
8 tablespoons vegetable oil
Salt to taste

Cut the products. Put in earthenware pan. Add vegetable oil and water. Add salt and stir well. Put on lower grate. Bake at 200 degrees Celsius(392 Fahrenheit) for 1 hour and 35 minutes. You can add ground red pepper or crushed chillis.

gourmet recipes - sausage with leek and mushrooms

Sunday, January 11, 2009

Gourmet recipes - Bread–“Sun”

Recipe products

800 g white flour(+60 g for final kneading)
10 g dry yeast
350 g milk
4 eggs(one for smearing)
70 g clarified butter
1 tablespoon sugar
1 tablespoon salt

Dilute yeast in milk. Add sugar and 3 tablespoons flour. Stir and leave to boil up.
Sift flour and add salt. Put boiled yeast, broken eggs and butter in a well. Knead very soft dough. Leave on heat to rise and double its volume. Knead again. Divide on 3 equal parts and roll each out lengthwise. Lay them one above other and slice into triangles. Arrange them in a tray in upright position. The wide side(of the triangles) should be in the center. Bend the narrow side–each in the same direction. From the remained dough make small balls and put them in the middle of the bread. Smear with broken egg and leave to rise again. Bake in preheated to 220 degrees Celsius(428 degrees Fahrenheit) oven until ready.

gourmet recipes - bread sun

Saturday, January 10, 2009

Gourmet recipes - Rye small loafs with sesame

Recipe products

350 g white flour
300 g rye flour
30 g yeast
200 ml lukewarm water
1 tablespoon sugar
1 teaspoon salt
3 eggs
40 g butter
5-6 cloves of garlic
Sesame for sprinkling
1 tablespoon vegetable oil

Dilute yeast in lukewarm water and add 2 tablespoons white flour and 1 tablespoon sugar. Leave to boil up. Sift the flours. Add yeast, salt and the broken eggs(set off small amount of the eggs for smearing). Knead a little bit hard dough. Leave to rise to a doubling in volume. Knead again and divide on 8 equal parts. Roll each one out. Put stuffing made from garlic cut into small pieces and pieces of butter. Roll lengthwise. Smear with the egg that was set off for smearing with 1 tablespoon vegetable oil added to it. Sprinkle with sesame. Leave to rise for additional 15-20 minutes. Bake in two trays using baking paper. Bake at 170 degrees Celsius(338 degrees Fahrenheit) on second and forth level for 20 minutes(the oven should not be preheated).

gourmet recipes - rye small loafs with sesame

Thursday, January 8, 2009

Gourmet recipes - Lentils

Recipe products

250 g lentils
7-8 tablespoon vegetable oil
1 green or red pepper
1 onion
8 cloves of garlic
1 small-sized carrot
1 tomato
4 tablespoon salt
1 tablespoon pepper
1 teaspoon savory
a pinch of chili

Wash the lentils and leave in cold water for 5-6 hours to soak.
Wash again and leave to boil. Heat oil in frying pan and put onion, carrot and green or red pepper sliced into fine pieces. Stew until the vegetables grow softer.
Put pepper while stirring. Remove from the hot plate. Add tomato cut into small pieces. Put on the hot plate again until the tomato grows softer. Stir for 1-2 min(the hot plate should be at higher degrees).
Add flour. Stir for around a minute and add boiled lentils.
Put on the hot plate and leave to bubble. Put spices to the mixture after removing it from the hot plate. Stir.
Serve with broken cheese and 1 tablespoon apple cider vinegar.

gourmet recipes - Lentils

Wednesday, January 7, 2009

Gourmet recipes - Chicken with garlic tomato sauce

5 portions

Boil the chicken. Bone it. Tear the chicken to bites.

For the garnish:

180 g rice
600 ml warm chicken bouillon(from boiled chicken)
4-5 tablespoons vegetable oil
10 grains of paper
A pinch of nutmeg
Salt to taste

For the sauce:

1 kg mellow tomatoes
1 onion
5-6 cloves of garlic
5 tablespoons vegetable oil
A pinch of nutmeg
A pinch of white pepper
1/2 teaspoon basil
1 teaspoon sugar
1teaspoon salt

Put rice into the heated vegetable oil and fry until the rice becomes glassy. Add warm bouillon, pepper, salt and nutmeg. Boil until it becomes thick. Put aside to cool down.
Slice tomatoes into fine pieces. Stew onion cut into small pieces and garlic in the hot fat. Add tomatoes, salt and sugar. Boil until the mixture begins to thicken. Add nutmeg, basil and white pepper. Stir.
Put the rice formed into a cube(you can form it using cup) in a dish. Arrange the boiled bites around the rice and pour the warm sauce on them.

gourmet recipes - chicken with garlic tomato souce

Tuesday, January 6, 2009

Gourmet recipes -"Check-mate" Cake

Prepare two layers, one with cocoa.

Products for one layer:

5 eggs
1 cup sugar
1 cup flour for the second layer plus 3 spoons cocoa

For the cream:
1 l fresh milk
1 cup sugar
8 spoons flour
For the glaze:
120 g chocolate
60 g butter
fresh milk about 40 ml

Method of preparation:

For the first layer: Break 5 white of eggs with the half of the sugar using mixer. Then brake 5 yolks with remained sugar. Mix them together, add flour and stir carefully.
For the second layer: Do as you did with the first layer but add 3 spoons cocoa also.
Bake the layers in a mould at 170 degrees Celsius(338 degrees Fahrenheit) 45 minutes on second level oven. Bake them consecutively one after other. Slice each into three circles after they cool down. Make the cream by boiling. When it cools down pour it onto the layers while arranging them in chess-board order. Pour some cream between the circles. After that make the chocolate glaze. Melt chocolate in water bath. Add butter and milk. Stir until you obtain a homogeneous mixture. Pour the glaze onto the cake and make the glaze smooth. You can add grounded walnuts alongside the cake.

gourmet recipes - Check-mate Cake

Monday, January 5, 2009

Recipes - Lemon Cake

Use a cake mould – 24 cm diameter. The cake consists of three layers. Products for one layer are:

2 eggs
40 g sugar powder
30 g white flour
For the cream:
350 ml milk
100 g sugar
1 egg
25 g flour
30 g butter
150 g liquid cream
1 capsule lemon essence

Mix eggs and sugar with mixer. Add sifted flour. Cover the bottom of the cake mould in which the cake will be baked with baking paper. Pour the mixture in it. Bake in preheated to 170 degrees Celsius(338 degrees Fahrenheit) oven for 15 minutes, average level. Turn off the oven and take the cake out after 5 minutes. That is how the 3 layers should be cooked. Leave them to cool down.
Milk, sugar and lemon essence put on a low temperature hot plate. Stir periodically. Mix egg and flour in a separate utensil. Dilute with some of the warm(but not hot) milk. When the mixture becomes homogeneous pour it in the remaining milk. Stir until the mixture becomes thick. Add butter so it can melt. Leave to cool down.
Mix the liquid cream(previously chilled in fridge) with mixer until it becomes thick. Add this mixture to the mixture described above. Put this between the layers and also use as a glaze. Put in a fridge for around 12 hours.

Sunday, January 4, 2009

Recipes - Tomato pizza

Here is a recipe of my children favorite gourmet recipes. They just love it. And pizza at all :).

For pizza dough

500 g flour
200 ml warm water
20 g yeast
1 tablespoon salt
1 teaspoon sugar
3 tablespoons olive oil
100 ml tomato juice

For pizza stuffing

2 tablespoons olive oil for smearing
3-4 tablespoons ketchup
100 g yellow cheese
150 g pork fillets (ham)
100 g processed smoked cheese on circles
1 tomato sliced on circles
2 green peppers sliced on stripes

Dilute yeast in water. Add 2 tablespoons flour and sugar and leave to rise. Sift flour. Add remained products and yeast. Knead soft dough. Leave to rise to a doubling in volume. Move to a small pan oiled with olive oil. Stretch the dough until it covers the bottom of the small pan. Smear with olive oil and ketchup. Grate yellow cheese above. Put the smoked fillets, the processed cheese, the tomato and the green peppers above. Slice on pieces. Bake at 220 degrees Celsius(428 degrees Fahrenheit) for 20 minutes – average level.

gourmet recipes - tomato pizza

Saturday, January 3, 2009

Recipes - Pork-chop with leek and carrots

For 5 portions

Recipe products

5 pork-chops without bone
2 sticks of leek
3 middle-seized carrots
200 ml tomato juice
3-4 cloves of garlic
2 laurel-leaves
bread-crumbs for rolling the pork-chops
marinade: 40 ml red wine, red pepper, savory, cumin, salt

Make shallow slices on each pork-chop crosswise. Hammer in and put in marinade for around 2 hours. Fry the pork-chops(rolled in bread-crumbs) in a frying pan with hot fat – 2 minutes for each side. Put sliced on circles leek, carrots and garlic in the same fat. Cook the vegetables until they soften. Put in a small pan. Add ½ cup of water, tomato juice and laurel-leaves. Stir. Arrange the pork-chops above. Roast on lower level for 15 minutes at 250 degrees Celsius(482 degrees Fahrenheit). Roast the pork-chops for additional 15 minutes but this time from the other side.

recipes - Pork-chop with leek and carrots

Friday, January 2, 2009

Recipes-Small loafs with oat flakes

for more bread recipes

Recipe products

110 g rye flour
300 g white flour
60 g fine oat flakes
150 ml of milk (1% fat)
1 white of egg
60 g walnuts on pieces
7 g baking yeast
A pinch of salt
1 teaspoon sugar
Additional 50 ml of milk (1% fat)
40 ml vegetable oil
Yolk and sesame for sprinkling

Put the oak flakes in 150 ml milk for around 30 minutes. Sift rye and white flour. Sprinkle yeast, sugar and salt above. Add broken white of egg, vegetable oil, the oak flakes and walnuts on pieces. Stir the mixture while adding 50 more ml of milk. Knead hard dough. Leave to rise to a doubling in volume. Divide on 8 pieces and form into small loafs. Smear with yolk diluted in vegetable oil. Sprinkle with sesame. Bake in preheated to 200 degrees Celsius(392 degrees Fahrenheit) for around 20 minutes. Put away to cool down.

recipes - Small loafs with oat flakes