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May 6th, 2010
05:13 pm - portugāļu zupa
šito recepti uzgāju Martā un tā kā viss bija pie rokas (nevajag neko sarežģītu), uzreiz iemēģināju un šodien ieprovēju citu variāciju:
sastāvdaļas:
kartupeļi
burkāni
zaļie dārzeņi un lapas (cukini, spināti, pākšu pupas utml)
sīpols
ķiploks
olīvelļa
metode:
novāra kartupeļus un burkānus (es vēl liku abās reizēs puķkāpostu), kad gatavi - sastampā,
apcep pannā un ēļļā sīpolu un ķiploku, pieliek klāt zupai,
pieliek pākšu pupas un vēlāk cukini. Un 5min pirms zupa gatava - spinātus vai skābenes.
pirmajā reizē liku cukini un skābenes un spinātus (dievīga zupa sanāca). Šodien iemēģināju ar cukini, pākšu pupām un spinātiem. Pupas savu garšu piedod.
+ no sevis papildināju receptri ar buljona kubiciņu un apcepot sīpolus, liku tomātu pastu, tad tāds kreptīgums un krāsa.
un alles!
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December 16th, 2009
09:33 pm - piparkūku garšvielas
Klasiskais piparkūku garšvielu maisījuma sastāvs
½ tējkarote kanēļa,
10 krustnagliņas,
5 graudiņi kardamona,
½ tējkarote rīvēta muskatrieksta,
½ tējkarote ingvera,
1 tējkarote koriandra,
5 piparu graudiņi.
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October 22nd, 2009
05:09 pm - konfektes paštaisītas
200 gr grauzdētu riekstu (izmantoju valriekstus un lazdu riekstus)
200 gr žāvētu plūmju
2 tējas paciņas earl grey
dekoram izmantoju tumšo piparmētras šokolādi (receptē bija ieteiktas kokosriekstu skaidiņas)
sablendēju sākumā grauzdētos riekstus, tad atsevišķi sablendēju plūmes, visu samaisīju kopā. Konfektes saripināju bumbiņās, pirms tam iemērcot earl grey tējā (lai vieglāg ripinās). Ieliku uz 30 min saldētavā. ūdens peldē izkausēju šokolādi, samērcēju šokolādē un ieliku atpakaļ saldētavā uz 30 min.
rezultāts - nereāli garšīgas un kaut kā pēc garšas atgādināja serenādes konfektes..
tā kā viss dabīgs, nekādu ķīmiju un superveselīgs
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October 16th, 2009
05:39 pm
Carrot Cake:
Ingredients
. 200g soft brown sugar
. 140ml vegetable oil
. 300g grated carrot
. 2 eggs
. 80g chopped walnuts
. 180g self-raising flour
. Pinch of salt
. 1/2 tsp bicarbonate of soda
. 1/2 tsp mixed spice
. 1/2 tsp ground nutmeg
. 1 tsp ground cinnamon
Lemon Icing:
Ingredients
. 250g cream cheese
. 50g softened butter
. 1tsp vanilla extract
. 200g icing sugar
. Finely grated zest of 1 lemon
. 1 tbsp lemon juice
Method
1. Preheat the oven to 150degrees Celsius, or Gas Mark 2.
2. Oil a loaf tin and line with parchment paper.
3. Beat the eggs in a large bowl, mix in the vegetable oil, then the sugar, then the carrots and walnuts.
4. Sift in the dry ingredients and mix together well.
5. Pour the mixture into the loaf tin and bake in the oven for about 1hour- 1hour 15minutes or until a knife inserted into the middle comes out clean.
6. Leave to sit in the loaf tin for a few minutes before removing.
7. Set aside to cool completely before adding the icing.
8. For the icing, beat together the butter and cream cheese using an electric mixer until smooth.
9. Add the vanilla extract, lemon zest, lemon juice and stir.
10. Then add the icing sugar and combine until smooth and thick.
11. Spread icing over the cooled carrot cake and serve.
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05:33 pm
Diarmuid's lemon and lime baked citrus tart
Lemon and Lime Tart
(Serves 8)
Ingredients
For the Sweet Pastry:
. 200 g Flour
. 100 g Icing Sugar
. 100 g Unsalted Butter
. 1 Egg
. 1 Egg Yolk
. Flour (for rolling)
. 1 Egg white
For the Filling
. 6 Whole Eggs
. 200 g Sugar
. 175 mls Cream
. 75 mls Lemon Juice and rind
. 75 mls Lime Juice and rind
Method
1. Mix the four with the sugar and butter in a large bowl.
2. Use your fingertips to mix the ingredients until they resemble breadcrumbs.
3. Stir in the eggs until it becomes a smooth paste.
4. Wrap the pastry in cling film and place in the fridge for at least 3 hours, but preferably overnight.
5. When the pastry is cold and hard, sprinkle some flour on a counter and roll out the pastry.
6. Line the baking tin with the carefully with the pastry making sure there are no holes in the corners.
7. Place the pastry lined tin in the fridge for at least one hour before baking.
8. Remove the tin from the fridge and place some grease proof paper over the top, Fill the pastry with rice or dried pulses.
9. Bake in the pre-heated oven 180 c for 10-15 minutes, until the pastry is just starting to brown.
10. Remove from the oven and discard the beans and the greaseproof paper.
11. Seal the pastry by brushing with the egg white, bake the pastry in the oven for another 3 minutes and remove and leave to cool.
12. Pre-heat the oven to 120°C
13. Make the filling by whisking the eggs and sugar until they are light and fluffy.
14. Add in the cream and the lemon and lime juice and rind.
15. Pour the mixture into the cooled pastry and bake in the pre-heated oven for 30-40 minutes until the top is golden and set.
16. Allow to cool before slicing
Sheana's White Chocolate Caramel Mousse
Ingredients
For Mousse
. 200g White Chocolate
. 4 Large Eggs - separated
. 200ml Double Cream
. 1 Packed of Maltesers
. ½ Orange - juiced
. 1 Tablespoon of Caster sugar
For Caramel
. 300g Caster Sugar
. 3floz Cold Water
. 10floz Double Cream
Method
For Caramel
1. Put sugar and water into a heavy based saucepan. Bring to the boil. Continue to cook until the mixture begins to turn a caramel colour.
2. Carefully pour in the cream. Turn off the heat and whisk until all the caramel is smooth.
3. Allow to cool completely. Break chocolate into small pieces and place in heatproof glass bowl.
4. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top.
5. Allow to melt stirring occasionally.
6. Whisk in egg yolks to the melted chocolate and if using, add the orange juice into the chocolate mixture.
7. Semi-whip the cream and add into the chocolate mix.
8. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar
9. Fold the egg whites into the chocolate mixture and add the crushed maltesers.
10. Spoon the mousse into 4 glasses Layer with caramel and put into the fridge for at least 1 hour.
11. This mousse is delicious served with thin biscuits and topped with whipped cream.
Chocolate Mousse
Ingredients
. 200g Dark Chocolate - 70%
. 4 Large Eggs - separated
. 200ml Double Cream
. 1 Flake Bar - crushed
. 10ml Baileys or Brandy - optional
. 1Tablespoon (3 teaspoons equals 1 tablespoon) Caster Sugar
Method
. Break chocolate into small pieces and place in heatproof glass bowl.
2. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top. Allow to melt stirring occasionally.
3. Whisk in egg yolks to the melted chocolate and if using, add the Baileys or Brandy into the chocolate mixture
4. Semi-whip the cream and add into the chocolate mix.
5. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar.
6. Fold the egg whites into the chocolate mixture and add the crushed flake bar.
7. Spoon the mousse into 4 glasses and put into the fridge for at least 30 mins.
8. This mousse is delicious served with thin biscuits and topped with whipped cream.
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August 28th, 2009
06:15 pm
Labas ziņas par turku aviolīnijām, pārbaudīju jūdžu bilanci, man vēl vajag 1 reizīti aizšaut un tad būs brīvbiļete :) pati smaidu un jā
otra laba ziņa, ka viņu mājas lapā atklāju, ka viņiem ir online izdevums savam ikmēneša žurnālam. Augusta mēnesī bija receptes ar aprikozēm, ļopenē baigais slinkums bija pārrakstīt.. tad nu te nu ir online versija.. he he hee
Apricot stew
Ingredients:
250 gr fresh or dried apricots
400 gr lamb stew meat
3 cups water
2 tbsp molasses Turkish ‘pekmez’
1 onion, chopped
3 tbsp butter
1 tsp salt
1/4 tsp black pepper
2 bay leaves (Laurel)
Preparation:
Melt the butter in a pot, add the chopped onion and saute until it begins to color. Add the lamb stew meat and brown for 4-5 minutes. Then add the bay leaves, salt and pepper and let simmer over low heat until the meat is tender. When the meat is almost tender, add the apricots and the molasses. Bring to a boil briefly, remove from the heat and serve hot.
Candied apricots
Ingredients:
1/2 kg dried apricots
1 cup granulated sugar
1 cup ground walnuts
1 tbsp butter, unsalted
1 cup water
2 sticks of cinnamon
Preparation:
Place the dried apricots in boiling water for 15 minutes, then rinse and drain.
Arrange in a pot and cover with the sugar and cinnamon stick. Add the water and turn on the heat.Let simmer over low heat until the water is absorbed and the apricots are cooked through. Melt the butter in a skillet and pour over the apricots in the pot. Turn to coat evenly, remove to a serving plate and sprinkle with the ground walnuts. Serve warm.
Apricots stuffed with clotted cream
Ingredients:
500 gr dried apricots
250 gr clotted cream (Turkish ‘kaymak’)
1 tbsp green pistachios
250 gr granulated sugar
250 gr water
Preparation:
Soak the apricots in cold water for about two hours. Boil in water with the sugar for 5 minutes, then cool. When cool split halfway open with a knife and stuffed with the clotted cream. May be dunked in ground pistachios before serving.
Apricot cake
Ingredients:
5 eggs
300 gr flour
250 gr granulated sugar
10 gr baking powder
250 gr butter
200 gr dried apricots,
finely chopped
Preparation:
Break the eggs into a mixing bowl, add the sugar and beat until the mixture thickens. Then add the baking powder and butter and continuing beating. Add the flour little by little. When the ingredients are mixed well, add the chopped apricots. Pour the batter into a greased cake pan and bake for 40 minutes at 170° C. Cool and serve.
Meat and apricot stew
Ingredients:
500 gr lamb stew
meat with bones
300 gr dried apricots
1 tsp salt
1/4 tsp black pepper
1 onion, finely chopped
2 tbsp butter
2 cups water
Preparation:
Melt the butter in a skillet, add the onion and saute until it begins to color. Add the lamb stew meat and bones and mix well. Brown until the meat juices are absorbed. Add the salt and pepper and water. Cook over low heat until the meat is tender. When the meat is almost done, add the dried apricots and let simmer until done. Serve piping hot.
Apricot souffle
Ingredients:
500 gr milk
125 gr granulated sugar
100 gr butter
150 gr flour
5 eggs
200 gr apricots,
finely chopped
Preparation:
Mix the milk and sugar in a pot and let simmer. Melt the butter in another pot. Then add the flour little by little, browning slowly over low heat. When browned, pour the boiling milk over it. Cook the mixture well, stirring constantly with a spoon, then set aside to cool. Separate the eggs and add one by one to the cooled mixture. Beat the egg whites until stiff. Add the finely chopped apricots to the souffle mixture, then carefully fold in the egg whites. Grease the souffle molds and sprinkle with sugar. Divide up the mixture into the molds and bake for 20 minutes in a pre-heated 200° C. oven. Serve piping hot. May be served with powdered sugar and/or cream.
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April 22nd, 2009
09:54 pm
ok, ja jau visiem šodien turku vakars... ko tad es :):)
sosvem neproizvolno domāju dušā, ko lai uztaisa vakariņās... izdomāju učinīt a la turka rīsus, ko ēdu pa NY- rīsi ar žāvētām jāņogām un riextiem. Pēdējās 2 sastāvdaļas nebija, bet gala variants bija šāds
-brūnie rīsi,
-rozīnes,
-kebaba gaļa,
-žāvētas dilles,
-žāvēts ingvers,
nedaudz sāls..
pa pirmo, ar salātiņiem...
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April 6th, 2009
06:22 pm
šodien gan uzcepu skounus (latviski tūlkojās kā kviešu/miežu plāceņi, bet plācenis izklausās kaut kā nereāli, plāceni var uzcept un aiznes vīram uz pļauju baltā sainītī uz kātiņa ;))
4 krūziņas miltu
1 krūziņa uz acu mēru kliju
blodiņa izmērcētu rozīņu
150-200 grami sviesta
soda pustējkarote
puskrūziņa cukura (vai kā prasās)
pustējkarote sāls
piens vai kefīrs
samaisa miltus ar garšvielām un sodu, ierīvē ar dakšiņu vai ko sviestu, pieliek rozīnes, pielej pienu vai rugušpienu, skaisti iejauc mīklu. Iesmērē pannu ar lubrikantu violēto (spams, it was joke, ar sviestu), uzkaisa pa virsu miltus un saliek rindiņās apaļīgus kukulīšus saujas lieluma pavasarī.. cep 180% 15-20min vai līdz rozīnes paliek brūnas..
var pasniegt ar sviestu, ievārījumu vai putukrējumu..
es 2 notiesāju ar upeņu ievārījumu..
baigi ātri... tagad zināšu.. būs ko ņemt līdzi uz darbu..
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February 9th, 2009
11:40 am
uztaisīju luvli smoothie
2 lielas šķēles melones
3 banāni
sauja sasaldētu ķiršu
dzērveņu sula
baigi labais....
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November 23rd, 2008
10:55 pm - Xmasīgie rīsi
250 gr basmati rīsi
70gr savvaļas rīsi
70g žāvētās aprikozes
25g mandeles
25g lazdu riexti
1 sarkanais chilli pipars
granātābols
svaigi pētersiļi, piparmētra, lociņi
2ek baltā vīna etiķis
6ek olīveļļas
1 shallot (whatafak is shallot?)
sāls un pipari
atseviši uztaisa mērcīti ar vaigām garšvielām eļļu un etiķi. traukā iepriekš samaisa rīsus ar riekstiem un granātābolu. Pārlej pāri un visu samaisa.
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10:51 pm - punsh tātad (xmasiigais) Jebšu karstais jūrnieka rums
850ml rums
850ml brendijs
600ml svaigi spiesta apelsīnu sula
4ek brūnā cukura
2l vārītā ūdens
un sagriezti augļi...
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August 24th, 2008
11:43 pm - Šarlote
Uzcepu kūku šodie toties.. Nolēmu iestenagrafēt recepti e-veidā... jo lapiņas mēdz nozust..
tātad lieliskā abolkūkas recepte (izdevusies supergaršīgi un īīīdeāli vienmēr)
COCTAB:
mīklai
_______
milti 12 ēd.k
cukurs 100gr,
sviests 150 gr,
ola 1
soda naža gals
āboli
uzlējumam
_________
skābs krējums 1/2l
olas 2
cukurs 200gr
kart.milti 2.ed.k
kanēlis/vanilīns
Miltus ar sviestu saplucina, pieber cukuru, samaisa. Atsevišķi olu sajauc ar krējumu un sodu. Sajauc visu kopā ar mīklu, izmīca. Formu ietauko un izbārsta ar miltiem, uzliek mīklu, pārliek ābolu kārtu (plānās šķēlītēs), pārlej ar uzlējumu. Cep 45min.
Uzlējumam sajauc olas ar cukuru + pievieno pārējos produktus.
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