APRICOT ROLL

Dried apricots, chopped 1 cup 250 ml
Dates, chopped 1/2 cup 125 ml
Vanilla cookie crumbs 3/4 cup 175 ml
Lemon rind, grated 2 tsp 10 ml
Shredded coconut 1/2 cup 125 ml
Icing (confectioner's) sugar 1/3 cup 75 ml
Brandy flavoring 2 tsp 10 ml
Orange juice 3 tbs 30 ml
Granulated sugar

Either chop the apricots and dates or put them through the food grinder. Combine in a bowl along with cookie crumbs, lemon rind, coconut and icing sugar.
Mix the brandy flavoring with the orange juice, then add to dry mixture. Form into roll. Roll in sugar. Chill in refrigerator. Slice thinly as required.

TEJFOLOS PISKOTA

nagyon finom

3 egesz tojas
25 dkg porcukor (kristalycukor)
3 dl tejfol
30 dkg liszt
1 sutopor
citromhej (vanilia)

az egesz tojasokat a cukorral jo habosra elkeverjuk, hozzaadjuk kanalankent a tejfolt, tovabb keverjuk; vegul a sutoporral elvegyitett lisztet aprankent hozzaszitaljuk es meg jo 5 percig keverjuk. Zsirozott, lisztezett tepsibe ontjuk es egyenletes, kozephomersekletu (350F, 160C) kb. 30 - 40 percig sutjuk. Kiboritva alapjara visszaforditjuk. Porcukorral behinthetjuk, vagy miutan kihult kettevagjuk es gyumolcsizzel vagy valamilyen kremmel megtoltjuk .

A VILAG LEGJOBB BANANKENYERE

nagyon finom

3-4 jol megerett nagy banan
1 3/4 cup (425ml) liszt
1/2 cup (125ml) szaraz nem edesitett kokusz reszelek
1/3 cup (75ml) kristalycukor
1 tbsp (15ml, evokanal) sutopor
1/2 tsp (2ml, teaskanal) mindenikbol: natrium bikarbonat, so, orolt fahej
1/4 tsp (1ml) orolt szerecsendio
2 tojas
1/4 cup (50ml) vegetable oil
1/2 tsp (2ml)vanilia

Bevonat:
1/4 cup (50ml)kristalycukor
3 tbsp (45ml) sotet rum
2 tbsp (30 ml) nem edesitett kokuszreszelek

A lert 350 F (180C) melegitjuk. egy 9x5 in. (2l) puspokkenyer format vekonyan kiolajazunk. Egy edenybe a bananat villaval osszetorjuk. 1 1/2 cup (375ml) banant kell kapjunk. Egy nagy talba osszekeverjuk a lisztet, kokuszdiot, cukrot, sutoport, natrium bikarbonatot, sot, fahejat, szerecsendiot. egy kis talba villaval felverjuk a tojast, bele verjuk az olajat, vaniliat. Ezt a liszt keverek kozepebe toltjuk. Fakanallal konnyeden osszekavarjuk, annyira csak hogy a teszta nedvesnek latszik. Konnyeden bele kavarjuk a banant. Nem szabad tulkavarni. A tesztat beleontjuk az elokeszitett tepsibe, elsimitjuk a tetejet. A ler kozepen sutjuk 55 -65 percig, vagy amikor a beleszurt fogpiszkalo (tu) tisztan jon ki.
Kozben a bevonatnak egy kis edenyben osszekavarjuk a cukrot a rummal. A cukor nem fog teljesen feloldodni. Mikor a teszta megsult, tepsistol kitesszuk egy racsra. Fogpiszkaloval, palcikaval, lyukakat szurunk bele es a maz felet ralocsoljuk a forro tesztara. 10 percig a tepsibe hagyjuk hulni. Utanna kiboritjuk a racsra es a tetejere ecsettel rakenjuk a megmaradt mazt es beszorjuk a reszelt kokuszdioval. Miutan teljesen kihult belecsavarjuk plasztik es utanna aluminium foliaba. Szobahomersekleten 3 napig, a huttobe 2 hetig es a fagyasztoba 2 honapig elall.

CHOCOLATE WALNUT BANANA BREAD

Easy to make, very good

1/3 cup (75ml) nonhydrogenated margarine
1/2 cup (125ml) lightly packed brown sugar
2 eggs
3 large, very ripe bananas, mashed
1 tsp (5ml) pure vanilla extract
1 cup(250ml) each whole wheat and all purpose flour
1 tbsp (15ml) baking powder
1/2 tsp (2ml) each baking soda and salt
1/2 cup (125ml) semi-sweet chocolate chips
1/2 cup (125ml) chopped California walnuts

Preheate the owen to 350 F (180C). In a large bowl, beat with an electric mixer until light and fluffy. Beat in the sugar until light. Beat in the eggs, adding one at a time. Stir in the banana and vanilla until well incorporated.
Combine the flours with the baking powder, baking soda, salt in a separate bowl. Blend the dry mixture into the wet, using deep strokes, until almost fully combined. Gently fold in chocolate morsels and walnuts.
Scrape the butter into a lightly greased, 9x5 inch (2.5l) loaf pan; smooth evenly to the edges of the pan. Bake on the centre rack, for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in the pan on a rack for 10 minutes. Turn out the loaf and let it cool completely before slicing.

BERMUDA BANANA BREAD

Roxana Mio’s recipe, Halifax. It is very easy to make and very good.

1/2 cup shortening or margarin
1 cup sugar
3 eggs
3 or more bananas crushed
2 cup flour
1 tsp baking soda dissolved in a little water
1/4 cup nut meats if desired

Mix in order given and bake at 350F for 40 min.

SALMON WITH LENTILS AND MUSTARD HERB BUTTER

 

For mustard-herb butter

• 5 tablespoons unsalted butter, softened
• 1 tablespoon chopped chives
• 1 teaspoon chopped tarragon
• 2 teaspoons grainy mustard
• 2 teaspoons fresh lemon juice

For lentils

• 1 cup French green lentils
• 4 cups water
• 2 medium leeks (white and pale green parts only)
• 1 tablespoon unsalted butter
• 1/2 to 1 tablespoon fresh lemon juice

For salmon

• 4 (6-ounce) pieces skinless salmon fillet
• 2 tablespoons unsalted butter

print a shopping list for this recipe

Preparation

Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Cook lentils:
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

   

The lentil leek combination is very good, has a somewhat sweet flavor, and the lentils had a nice texture to it , it is not mushy. We liked it very much. Definitely a winner, I will make it again; maybe as a side dish for other meats.

Cooks' notes: ·Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
·Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

COVRIGI CU VANILIE

Ingrediente:
800 g făină,
100 g unt,
o cană cu lapte,
patru linguri zahăr,
o jumătate de linguriţă de sare,
două ouă,
un cub de drojdie,
esenţă de vanilie,
un ou pentru uns. 

Preparare:
1. Se face aluatul, dizolvând mai întâi drojdia cu o lingură de zahăr şi una de făină.
2. Se amestecă apoi ingredientele, mai puţin untul călduţ, care se pune la final. Se lasă la crescut, apoi se frământă câteva minute şi se împarte coca în bucăţi potrivite (de circa 80 g fiecare).
3. Bucăţile de aluat se întind fitil şi se răsucesc, apoi se lipesc la capete, formându-se cercuri. Covrigii se aşază în tavă şi se ung cu ou bătut cu zahăr, apoi se mai lasă 15 minute la crescut.
4. După ce au crescut frumos se coc, iar când sunt rumeniţi se mai ung o dată şi se scot din cuptor.
5. Se pun într-un vas acoperit, ca să rămână pufoşi.

Am pus Turkish Delight in fiecare covrig.
 

LUSTA ASSZONY TESZTAJA

Ezt a receptet Szakacs Eta unokatestveremtol kaptam. O a televizioban hallotta; kiprobalta es nagyon finom.

Amennyi tejfölöd van (nem kell friss legyen) hozzá adsz annyi lisztet,hogy jó puha tésztát gyurj.Kinyújtod késfok vastagra kockákra vágod lekvárt teszel közepépe,kettőbe hajtod forró olajba megsütöd,porcukorral melegen nagyon finom.
A másik változata,hogy 10-12 cm hosszúra sirited keresztbe teszed forró olajban sütöd,pocukorral,ez azért könnyebb,szerintem jobb is,mert nem kell semmi bele,ez olyan nyolcas forma ( 8) csak az alsó fele nem ér össze.

SUGARPLUMS

Preparation time: 20 minutes; makes : about 36 sugarplums; easy to make; very good

250 g (1 - 2/3 cups) datolya (dates)
250 g (1 - 2/3 cups) mazsola (raisins)
1/2 cup whole or 1/3 cup egesz vagy hamozott mandula (slivered blanched almonds)
1/2 cup vagott dio (chopped walnuts)
1/2 (100g) tartositott vag 1/3 cup cukrozott gyomber (container preserved or cristalized ginger)
1 narancs reszelt heja (finaly grated peel of 1 orange)
2 tbsp brandy or cognac
1/2 cup granulated sugar (kristalycukor)

In a foodprocessor whirl dates and raisins together until coarsely chopped. Turn into a large bowl then whirl nuts and ginger using a on-and-off motion, until coarsely chopped. Add to date mixture.
Using your hands, mix together until well blended. Place sugar in a shallow dish. Form fruite-and-nut mixture into tightly packed 1 in (2.5 cm ) balls.
Then roll each ball in sugar. Store in an airthight container in layers, separated by sheets of waxed papaer. Store, tightly covered, in the refrigerator. Sugarplums will keep well for several weeks. Freez for longer storage.

DARK CHOCOLATE TRUFFLES

Preparation time: 20 minutes; broiling time: 2 minutes; makes: about 42 truffles

3⁄4 cup whole blanched almonds or 1⁄2 cup slivered almonds
8 squares ( 8 oz) bittersweet or semi-sweet chocolate.
1⁄4 cup unsalted butter
1⁄4 cup sifted icing sugar
1⁄4 tsp vanilla
1⁄4 cup rum, or almond, or orange or raspberry liqueur.
Icing Sugar

1.Preheat broiler. Whirl almonds in a food processor until finely
chopped but not ground. Spread on a baking sheet and place 6 inches
from broiler. Broil until golden brown. Cool.
2.Break Chocolate into small pieces and place with butter in a small
saucepan set over medium-low heat. Stir until melted and smooth. Using
a rubber spatula, turn into a medium size mixing bowl. Stir in 1⁄4 cup
icing sugar, vanilla, and rum or liqueur. Stir in almonds.
Refrigerate, uncovered until firm enough to roll, about 2 hours. Form
into 1 inch balls and roll in icing sugar.

Store, tightly covered in the refrigerator for up to 3 weeks.

WHITE CHOCOLATE TRUFFLES

Preparation time: 20 minutes; makes: 40 truffles

6 squares ( 6 oz.) white chocolate
8 oz. pecans ( about 2 cups)
1 cup finely ground vanilla wafer crumbs
1/3 cup Grand Marnier ( orange liqueur)
Finely grated peel of 1 orange
Icing Sugar

1.Melt chocolate in microwave or in top of double boiler. Grind
pecans in a food processor. Stir into melted chocolate. Add 1 cup
crumbs, liqueur and peel. Mix well.
2.Shape into 1 inch (2.5cm) balls. Roll in Icing Sugar. Store,
tightly covered in the refrigerator for at least 1 week before serving
so flavors blend.

Truffles will keep well in refrigerator for up to 3 weeks.

PUMPKIN PIE

the best pumpkin pie recipe, from Joan Sullivan, a dear friend from Halifax

1 1/4 cup cooked and strained pumpkin
add 1/2cup sugar
2 tbs butter
2 tbs molases
3/4 tsp ginger
3/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt
2 eggs separated
1 1/4 cup hot milk
add egg yolks slightly beaten and the milk. Fold in the egg whites. Bake in uncooked pie crust. Can be made from squash too.
Bake on lower rack at    425F - 10 minute  and 350 F - 30 minutes or until filling is set

CINNAMON ROLLS

125 ml brown sugar
65 ml shortening
1 egg
3 ml vanilla
100 ml milk
375 ml flour
10 ml baking powder
2 ml salt

1.Cream sugar and shortening. Add egg and vanilla.
2.Mix flour, baking powder and salt in a bowl.
3.Add dry ingredients to shortening mixture alternately with the milk.
4.Knead gently on a floured surface
5.Roll out in a rectangle.
6.Melt 30 ml margarine.
7.In a small bowl mix 60 ml white sugar and 9 ml cinnamon.
8.Spread dough with melted margarine using a pastry brush, then
sprinkle with sugar and cinnamon mixture.
9.Roll dough. Cut into slices.
10.Bake at 350F for 15 minutes.
11.Glaze when cooled with 65 ml icing suagr mixed with 8 ml of water.

KEKSZ SZALAMI

Nagyon finom

250 g cukor
1 dl (100ml) tej
2 evokanal kakao
Ezeket 5 percig fozzuk. A tuzrol leveve belekavarunk:
10 dkg vajat vagy margarint
½ kg aprora tort kekszet
diot, mazsolat tetszes szerint. Jol osszegyurjuk, Cukros celofanba vagy sutopapirba szalami rud formara csavarjuk es szaraz, huvos helyen szaritjuk. Masnap vekony szeletekre vagva talaljuk.

KEKSZRUD

1 kg keksz
30 dkg porcukor
1 csomag (250g) mazsola
15 dkg durvara vagott dio
1 dl rum
tej
A keksz negyedet diodaralon vagy mixerbe megdaraljuk. A tobbit osszetorjuk. Mindent osszegyurunk egy edenyben. Henger alakura formaljuk es megvizezett zsirpapirba tesszuk.
Egy napig hutoben tartjuk, utanna vekonyra szeletelve talaljuk

SALAM DE BISCUITI

400 g biscuiti
400 g nuci
400 g rahat de fructe
100 g zahar pudra
cafea lichida
esenta de rom
Biscuitii se piseaza marunt si se amesteca cu zaharul. Se taie cubulete 250 g rahat si se macina 300 g nuci (din cantitatile indicate). Totul se amesteca cu atita cafea fiarta (rece) sau in lipsa cu cicoare, cit sa se poata intinde compozitia si se aromeaza cu essenta de rom. Rahatul ramas se taie felioare subtiri, iar nucile se toaca (nu prea marunt) si se presara peste foaia de biscuiti. Se ruleaza cu grija, se string capetele celofanului si se da la rece.

LINZI GYUMOLCSOS SZELET

Nagyon finom es konnyu elkesziteni. En nem vagtam kette es toltottem meg ahogy a recept keri mert nagyon poronyonak talaltam es nem tudtam elvagni. De igy is nagyon finom. 

Hozzavalok:
28 dkg (280g) liszt
28 dkg (280g) vaj vagy margarin
28 dkg (280g) dio darabosra vagra
28 dkg (280g) cukor
9 g fahej
3-4 szem szegfuszeg (1/4 kaveskanal orolt)
15 dkg (150g) vagdalt cukorgyumolcs
3 darab tojassargaja
nyers tejszin (tej)
savanykas  gyumolcsiz


A lisztet osszedolgozzuk vajjal, dioval, cukorral, finomra tort fahejjal es szegfuszeggel, a vagdalt cukorgyumolccsel, a tojasok sargajaval, es annyi nyers tejszinnel hogy gyurhato legyen. Huvejkujjnyi vastagon tepsibe nyomjuk, elegyengetjuk es mersekelt tuznel szep rozsaszinure sutjuk. Deszkara boritva kettevagjuk es megtoltjuk tetszes szerinti savanykas gyumolcsizzel. Kis szeletkekre vagjuk.

CHICKEN CACCIATORE

I received an early Christmas present from a good friend familiar with my near obsession with healthy eating, and trying to lose weight; Judith Wills, Top 200 low fat recipes. This is my first dish from the book and it was a success.  The flavours of the different components blend in a colorful and unique taste we savored. My husband had two good helpings and also is taking some for lunch tomorrow.  
1 tbsp olive oil
8 skinless, boneless chicken thighs (about 800g total weight)
1 red pepper, deseeded and chopped into 1cm squares
4 cloves garlic, crushed
1 dsp sun-dried tomato paste; by a good quality sun-dried tomato paste in a jar, not the kid in tubes
200 ml dry white wine
400 g can chopped italian tomato

1 tbsp chopped fresh mixed herbes; try thyme, rosemary and oregano, or thyme, basil and parsley
salt and black pepper
16 black stoned olives
12 capers, rinsed and dried

Heat the oil in a large, lidded non-stick frying pan or flameproof casserole and brown the chicken over a high heat for a few minutes, turning occasionally. Remove from the pan with a slotted spoon and reserve.
Add the pepper and saute for a few minutes over a medium-high heat until softened and golden, then add the garlic and stir for another minute.
Add the tomato paste, wine, tomatoes, half the herbs and seasoning, mix everything well and return the chicken to the pan. Bring to the boil.
Reduce the heat to low, cover and simmer for 40 minutes or until everything is tender and the chicken is cooked through. If cooking the dish in a flameproof casserole, you can oven-cook it at 180C/350 F/Gas 4, for 50 minutes, if preferred.
Stir in the remaining herbs, and the olives and capers, then serve.

Serves 4; 350 cal per portion; 15 g fat per portion.

SZILVAS LEPENY

Finom ha a szilva meg van jol erve, maskepp savanyu.

40 dkg liszt
2 evokanal cukor
pici so
2 tojas
eleszto feloldva
15 dkg vaj vagy margarin
A fentieket osszegyurjuk, tepsibe tesszuk. A szilvat kimagolva rarakjuk es a kovetkezo masszaval leontjuk: 14 dkg margarint megolvasztunk, hozzaadunk 2 evokanal lisztet es vajszinure piritjuk. Tejjel lassan feloldjuk es addig kavarjuk mig levalik a labosrol. Hozzaadunk 2 tojassargajat osszekavarva 4 evokanal cukorral. Belekeverjuk a kemenyre vert tojasfeherjeket es 20 dkg tejfolt. Lassu tuznel sutjuk.

CSOKOLADE BOMBA

10 dkg vaj
10 dkg porcukor
25 dkg puhitott csokolade
2 evokanal rum
2 evokanal kakaopor
3 tojassargaja
tortadara
Gozon megpuhitjuk a csokoladet es a tortadara kivetelevel mindent belekeverunk. Hidegre allitjuk es mikor megkemenyedett vizes kezzel kis gomboket formalunk belole. Tortadaraba hempergetjuk es talalasig hideg helyen tartjuk.

CSIGARETES

Szakacs Anna (nagy Dedi) sutemenye; nagyon finom. Mikor gyerekek voltunk, alig vartam hogy susse.

1kg liszt
1 kanal fagyos sertes zsir (margarin)
8 evokanal olvasztott zsir (margarin)
9 evokanal cukor
1 kaveskanal so
1 tojas
7 dl viz
1 evokanal ecet
1 evokanal szodabikarbona

A lisztet elmorzsoljuk a zsirral, kozepebe keszitunk egy melyedest, beleutjuk a tojast, teszunk bele cukrot es sot. A vizbe beleontjuk az ecetet es a szodabikarbonat s felfuttatjuk. Ezt osszegyurjuk a mazzsaval, amig konnyu, nyujthato teszta lesz belole. A tesztat 8 fele vagjuk. Kulon- kulon kinyujtjuk kb. Fel cm vastagsagura, mindegyiket megkenjuk olvasztott zsirral es megszorjuk cukorral. Henger alakura csavarjuk, majd csiga alakura tekerjuk es most 2 cm vastagsagura kinyujtjuk. Palacsintasutobe, zsirba tesszuk (lefodjuk mert igy magasabbra no) es mindket felet pirosra sutjuk.

MUFFINSZ

Plugor Katatol, Svedorszag

175- gr margarint meg kell olvasztani a kalyhan ,bele kell tenni 100 gr fözö csokoladet , hogy az is olvadjon el. Amikor elolvadt le kell venni a kalyharol es bele kell kavarni : 1 ,5 dl finom lisztet , 2, 5 dl cukrot , egy kaveskanal vaniliat 2 egesz tojast es 10 dkg vagott diot vagy mogyorot. Jol össze kell kavarni es kicsi alluminium formakba kell rakni ( kb 18 drb lessz egy adagbol ) 200 fokon a lerben közepen kell sutni 10 percig .Nagyon egyszeru es finom

VERY BLUBERY MUFFINS

Hajnal’s favourit

Bowl 1 (large):
500 ml all-purpos flour
10 ml baking powder
2 ml salt
Bowl 2 (small):
250 ml plain youghourt
5 ml soda
Bowl 3 (med):
1 egg beaten
125 ml vegetable oil
125 ml sugar
5 ml vanilla
250 ml blueberries

Preheat owen to 400F. Prepare muffin pan.
In bowl 1 combine flour, BP, salt.
In bowl 2 combine soda and yoghourt.
In bowl 3 combine beaten egg, oil, sugar and vanilla.

Add egg mixture to the yoghourt mxture (bowl 3 to bowl 2) . Add all wet ingredients to dry ingredient. Mix all together gently. Fold in blueberries. Put in the owen. Bake 25 min.

OATMEAL MUFFINS

Hajnalka irta le ezt a receptet; nagyon egeszseges teszta.

1 cup old fashioned rolled oats
1 cup buttermilk
1 large egg beaten
½ cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter melted, cooled
1 cup all purpose flour
½ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup dried currents
In a bowl combine oats, buttermilk and let stand 1 hour.
Preheat oven 400F, butter 12 muffin tins.
Add sugar, egg and butter to oat mixture stirring until just combined.
In another large bowl combine flour, salt baking soda. Add to oat mixture. Stir until combined . Fold in currants. Divide batter among prepared muffin tins. Bake 20 min or until tester comes out clean.

ALMAS TESZTA

3 tojassargat 15 dg cukorral habosra keverunk. Hozzaadunk lassan 4 dl olajat, 10 dg lisztet, egy kaveskanal sutoport. Beleljunk ki egy hosszukas format papirral, hintsuk meg liszttel, es ontsuk bele a tesztat, Nyomkodjunk bele ½ kg hamozott, szeletekre vagott almat, 1 cm tavolsagra. Lassu tuznel (350F) sutjuk.

NEGRES

Nagyon finom es szep; eggyik kedvenc tesztam; Szentgyorgyon sokszor sutottem.

Teszta:
50 dg margarine
1 tojas
20 dg cukor
csipetnyi so
30 percig kavarjuk (Mixerrel gyorsabb.) Hozzaadunk 2 evokanal mezet, 20 ml tejet. Tovabb kavarjuk. 300 g lisztbe belekavarunk 1 evokanal szodaport (natrium bikarbonat) es ezt is a masszaba kavarjuk. Kizsirozott tepsibe megsutjuk.
Krem:
25 dg cukrot 2 ek kakaoval es 100 ml vizzel vastag sziruppa fozzuk. Mikor kihult hozzaadunk 25 dg vajat es hagyjuk fellobbanni (felforrni).
A kihult tesztat kockakra vagjuk es a kockakat a krembe, utanna meg orolt dioba martjuk.

MEGGYES TESZTA

Finom nyari teszta. 7 tojassargajat 11 evokanal vizzel 10 percig keverjuk. Mixerrel konnyebb es hamarabb. Addig keverjuk mig a massza kivilagosodik. Hozzaadunk 44 dg cukrot es kavarjuk mig elolvad. Utanna belekeverunk 44 dg lisztet, csipetnyi sot es a tojasfeherjek kemenyre vert habjat. Kivajazott, lisztezett tepsibe tesszuk.
1 kg meggyet elore kimagolunk, szurobe tesszuk hogy a leve lecsorogjon. Mielott a tesztara teszem grizzel (semolina) elkeverem. Kozepes meleg (350F) sutobe sutjuk.

KAVART TESZTA

Torok Dedi szokta sutni. Olcso, konnyu es finom.

2 pohar liszt
2 pohar orolt dio
2 pohar tej
1 pohar zsemlekasa (semolina)
2 pohar cukor
1 csomag sutopor
1 citromnak a leve
A fentieket mind egy talba tesszuk es 2 pohar tejjel feleresztjuk, osszekavarjuk. Egy orat pihenni hagyjuk es utanna kozepes meleg sutobe (350F) megsutjuk

MEGGYES, CSERESZNYES PITE

Konnyu nyari teszta.

Egy talba osszekeverunk 25dkg lisztet, 25 dkg porcukrot (cukrot), 2 dl tejfolt, 2 egesz tojast, egy kis csomag sutoport es egy csomag vaniliat. Kivajazott, kilisztezett tepsibe ontjuk es lisztbe forgatott meggyet vagy cseresznyet szorunk a tetejere. Kozepesen meleg (300F) sutoben sutjuk.
Keszithetjuk gyumolcs nelkul, ekkor lapokra vagjuk es kremmel toltjuk.

KOSSUTH KIFLI

Otthoni recept; nagyon finom; minden unnepre majdnem megsutottek

6 tojassargajat kikeverunk 20 dkg cukorral; a feherjet kemeny habba verjuk. 8 dkg zsirt (vajat) 1 citrom levevel es lereszelt hejaval, valamint egy kis csomag sutoporral kikeverunk, majd a kemenyre vert tojashabokhoz adjuk. Ide keverjuk meg a tojassargakat es a 20 dkg lisztet. Tepsibe ontjuk, tetejere aprora vagott diot szorunk es kozepes sutobe megsutjuk. A kihult tesztat poharral felhold alakura vagjuk. Porcukorral meghintjuk.

KOTTES RETES

Edesanyamtol, vagy kicsi Deditol kaptam.

½ liter tej, ebbol veszunk ki az elesztot megkeleszteni,
½ kg liszt,
1 tojas,
2 evokanal cukor (az egyik kanallal az elesztobe tesszuk),
so tetszes szerint
Az elesztot a cukros, langyos tejben felfuttatjuk, azutan az anyagokat jol osszegyurjuk. Oklomnyi darabkakakt szaggatunk es kirakjuk a lisztes lapitora, leboritjuk es kelni hagyjuk. Kisiritjuk a cipokat mikor megkeltek, olajjal megkenjuk, osszesiritjuk s aztan megint kinyujtjuk. Bo olajban kisutjuk. Ha nem siritjuk ki miutan osszecsavarjuk akkor a tepsibe is megsuthetjuk egymas melle rakva.

CITROMOS SZELET

Andreatol,  nem konnyu elkesziteni, de finom.

Teszta:
3 tojassargaja
8 evokanal olaj
4 evokanal viz
1 csesze cukor
1 citrom reszelt heja es leve
1 csapott evokanal szodapor (sutopor)
annyi liszt amennyit felvesz.
A fentieket osszegyurjuk, harom fele oszrjuk a tesztat es harom lapot sutunk a tepsi hatan. Mikor meg forro a kes elevel levalasztjuk a tepsirol es hagyjuk hulni.
Krem:
A harom tojasfeherjet cukorral felverjuk es goz folott meg fozzuk. Miutan levesszuk a tuzrol teszunk bele savanykas izet es rakenjuk a lapokra. Ha nagyon elegansan akarjuk csinalni, az egyik lap tesztajaba egy evokanal kakaot keverunk, es ezt a alpot kozepre tesszuk mikor a kremmel osszerakjuk.
Maz:
Egy csesze cukor, 4 kanal viz, 1 fel csomag vaj, vagy margarin. Ezt addig fozzuk amig suru lessz es a teszta tetejere ontjuk.
1 csomag margarine vagy vaj = 200 g ha jol emlekszem

BAKED LEMON PUDING

Joan Sullivan’s recipe, Halifax Very good. 

1 cup sugar
1/4 cup flour
1/4 tsp salt
1/4 cup lemon juice
1 tbs grated lemon
2 eggs separated
1 tbs melted butter
1 cup milk

Combine sugar, flour, salt. Stir in lemon juice, rind, beaten egg yolks, butter and milk.Beat egg whites until stiff but not dry. Fold into lemon mixture. Pour into 6cups or 1.5l caserole.
Place in larger pan. Pour in pot water to about 1 in. Depth. Bake at 350F for 40 min or until topping is set and golden brown.

BLUEBERRY SOUR CREAM DESSERT

Heidi Grundke’s recipe, Halifax, very good

Crust: 1 1/2 cup flour
2 tsp baking powder
1 tsp vanilla
1/2 cup sugar
1/2 cup butter or margarin
mix and sieve the flour and the baking powder on a board. Make a well in the centre, pour the sugarinto the centre. Add vanilla and cut the butter into it. Cover with flour and work all the ingredients to a smoth firm dough. Roll it out and press it in a spring form, forming a rim of dough arround the edge.

Top: 3 cup bluberries ( fresh or frozen) - pour into the crust and bake at 400F for 15 minutes.
Reduce heat to 375F.
1 cup sour cream or yoghourt
1/2 cup sugar
1 egg
1 tsp cinnamon
Beat egg, sour cream, sugar and cinnamon. Pour over berries. Continue baking at 375F for 50-60 min, until edges of cream mixture are slightly browned. Cool and let stand several hours before cuting..
It is very good with blackberries or cranberries too!!!!

CLASSIC SPRITZ COOKIES

1 1/2 cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 375F. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove cookies from sheet, cool on rack.

Being Christmas, I divided the smooth dough in three, and before placing it in the Cookie Press I added to each a different color of decorative candy.    

RHUBARB FLAN

From Jeannie Ascoli, Halifax

1cup milk
1/2 cup flour
2/3 cup sugar
3 eggs
vanilla
salt
1 tsp cinnamon and cloves
2 cup rhubarb in 1/4 inch slices

In blender combine 1/3 cup sugar flour, eggs, milk, vanilla and salt. Pour 1/4 in. Batter in a buttered 8x8 pan. Bake 5 min at 400F (200C). Mix the rhubarb and the rest of the sugar with cloves and cinnamon. Spread on cooked batter and pour rest of butter on top. Bake 30 min at 400F. Cool on rack and sprinkle with confectioner’s sugar.

VILLAMLEPENY

Orban Szabo Anna szolgalolany sutemenyes fuzetebol, 1913 Erdely

1 tojas nehezsegu vajat 3 tojassargaval, 3 tojas nehezsegu cukorral es kis citrommal jol elkavarunk. 3 tojas nehezsegu lisztet es 3 tojas habjat adjuk hozza. Tepsibe ontjuk, tetejet darabos dioval es cukorral behintjuk. Ha kisult felbe vagjuk, izzel megkenjuk vagy kockakra vagjuk.

MEDVETALP

Orban Szabo Anna szolgalolany sutemenyes fuzetebol, 1913 Erdely Nagyon finom.


14 deka lisztet, 12 deka vajat, 4 deka cukrot, 4 deka orolt feher mandulat tojassal osszegyurunk (en a 4 tojassargajaval gyurtam ossze), kesfoknyi vastagra kinyujtjuk es tepsibe megsutjuk. Akkor megkenjuk malna izzel es a tetejere tesszuk a kovetkezo tolteleket: 15 deka diot hosszura vagunk, 18 deka cukrot , 4 tojas feherjet 1 szelet reszelt csokoladeval habustben keverunk, mig barna meg nyulos lesz. Akkor a tesztara tesszuk, sutoben szaritjuk, mikor felig megsult , kockakra felvagjuk.

BUTTERMILK PANCAKES

 (makes 4 servings 2 pancake per serving)
Hajnalka receptje a Family Favorite Made Lighter-bol

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 slightly beaten egg or egg white
1 cup buttermilk
2 tsp cooking oil

In a medium bowl stir together the flour, sugar, baking powder, baking soda and salt. In another bowl stir together egg, buttermilk and cooking oil. Add to flour mixture. Stir until smooth.
Pour 1/4 cup of butter for each pancake on hot no-stick pan. Cook till golden on both side.

LEVELES ALMASTESZTA

Nagyon finom, Torok Dedi, Edesanyam szoktak sutni. Nekem nem mindig sikerult.

1 kg liszt
7 evokanal olaj
¼ liter viz
csipetnyi so
a fentieket osszegyurom; jo vekonyra kinyujtom; 1 csomag margarint rakenek a kinyujtott lapra. Felcsavarjuk es egy orat hideg helyen pihentetjuk. Kettevagjuk. Kinyujtjuk. Kozepebe almat teszunk es a ketfelet a lapnak rahajtjuk. Ket kg almat megreszelunk, kicsavarjuk a levet es ugy tesszuk a tesztaba. Ha szeretjuk, az almat megszorhatjuk 1-2 evokanal fahejas cukorral.

PERFECT PASTRY

from Joy of Cooking

Make sure all fats are frozen. Combine 2 1/2 cups flour, 1 tsp sugar and 1 tsp salt in processor and puls for 10 sec. Cut 1/2 cup shortening and 8 tbsp (1 stick) butter into 1/2 in (2cm) chunks and, with machine off, scatter over dry ingredients. Pulse in 1 to 2 second bursts until fat is the size of peas. With machine turned off drizzle 1/3 cup plus 1 tbsp ice cold water evenly over the top. Pulse until no dry patches remain and the dough begins to clump into small balls. Try to press dough together with fingers - if it doesn’t cohere , sprinkle 1 to 2 tbsp ice water on dough , pulse and try again. Do not let dough gather into a single mass during processing. You can use this dough immediately or else divide in two, wrap in plastic and refrigerate. Makes two nine-inch pie crust.

BRAN (OATMEAL) MUFFINS (healthy)

Hajnalka receptje

3 cups bran flakes soaked in 1 cup boiling water (can be used oatmeal , wheat germ also)
1 cup honey or molasses or half of each
2 cups buttermilk
2 eggs (optional)
1/2 cup apple sauce
3 cup whole wheat flour
2 - 1/2 tsp baking soda
1/2 tsp salt (optional)
1 cup presoaked raisins or walnuts

Combine honey, buttermilk, eggs, oil add to bran (oatmeal) mixture . Mix until big clumps are gone. Combine flour, soda. Mix well. Add to bran mixture. Stir in presoaked raisins. Bake 25 min at 350F.

ONE BITE APPLE MUFFINS

Hajnalka receptje

1. Combine in a bowl: 1 -1/2 cups flour
1/2 cup oatmeal (rolled oats)
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1-1/2 cup apples, diced (about 2)

2 Whisk together: 1 egg
3/4 cup milk
1/4 cup apple sauce
1 tsp vanilla
Add to dry ingredients. Until moist. Spoon in lightly sprayed or lined muffin cups. Bake at 375F for 12 min or until firm to touch. Cool on racke.

DARK BANANA BREAD

250 ml (1 cup) unbleached white flour
250 ml (1 cup) whole-wheat flour
60 ml (1/4 cup) raw wheat germ
1/2 tsp salt
1 tsp baking soda
125 ml (1/2 cup) unsalted butter
180 ml (3/4 cup) golden honey
2 eggs beaten
250 ml (1 cup) mashed very ripe bananas (about 3)
2-3 tbsp hot water
125 ml dates or raisins

Preheat the oven to 160C (325F) Butter a 22x12 cm (9x5in) loaf pan. Combine white flour, whole wheat flour, wheat germ, salt, and soda in a medium bowl and set aside.
In a large heavy saucepan, melt the butter and stir in the honeyuntil evenly mixed and just lukewarm. Add eggs and banana, combining thoroughly.
Stir in the dry ingredients in two parts, adding the hot water between additions to make a light, smooth dough. Stir in nuts or fruits as desired. Push into prepared pan, level the surface and bake 70 min, or until humped, brown and firm to the touch. Cool in the pan on a rack. Turn out, wrap well and store a day before slicing.

GRIZ PUDING

4 tojas
1 vizespohar cukor
1 vizespohar griz
so
3/4 liter tej
1 evokanal vanilia

A tojasok sargajat elkavarjuk a cukorral. Hozzaadjuk a kemenyre vert tojasfeherjeket, grizt.
Egy labast kikenunk vajjal es prezlivel. Ebbe beletesszuk es a lerbe megsutjuk, 350 F.
A tejet a vaniliaval foni tesszuk. Raontjuk a megsult grizre es lefodjuk, hagyjuk hogy szivja fel.

ZUCCHINI LOAF

Elaine's receipt, very, very good. Can be kept long in the freezer.

2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
dash of cloves
2 tsp cinnamon
1 tsp salt
1/2 cup cooking oil
1 1/2 cups white sugar
2 3ggs
1 tsp vanila
1/3 cup milk
1 1/2 cups grated zucchini
1/2 cup raisins

Bake in greased loaf pan at 350F (160C) 1hr to 1 1/2 hr.

TEJCSOKI

Sepsiszentgyorgyon keszitettuk, mikor nem lehetett csokit kapni. Felvagva, ezustpapairba csomagolva, karacsonyi cukorkanak is hasznaltuk.


250 g cukor
1 dl tej
2 evokanal kakao
ot percig fozzuk, levesszuk a tuzrol es adunk hozza 10 dkg vajat es 40 dkg tejport. Simara kavarjuk es kivajazott tepsibe, talba ontjuk. Mikor kihult, fel lehet vagni.

DATE TORTE -both in Hungarian and English-

This summer my mom gave me a cookbook (I love cookbooks, specially if has a story too), a collection of recipes written down by maids in the late 1800 early 1900. In Transylvania, before getting married, village girls went to be maid at rich houses in the city. Here they learned how to manage a household, some sewing, cooking, baking; they ended up in socially, financially, or both, better marriages. 
This recipe is from 1913. The cake is fantastic. Light, sweet but not to sweet and with a drop of Frangelico is just perfect. The recipe asks for whipped cream on top, but we found the cake rich enough without it. Definitely is a winner, definitely I will make it again. The fact that is very easy to make it, is a bonus.     

Hungarian: 8 tojas kemeny habjat, 25 deka cukrot, 25 deka daralt diot, 25 deka datolyat keves citrommal es 1 citrom levevel osszekeverunk, megsutjuk es ha kisult egy kis rummal leontjuk. Tejszinhabbal feladjuk.
English: 8 egg whites; 250g sugar; 250 g walnuts; 250 g pitted dates; juice from a lemon;
In a food processor mix and grind the sugar, walnut, dates. Do not put all the above ingredients at once in the food processor, I started with 1/3 of the walnuts, next 1/3 of the dates and a part of the sugar and repeated till all was mixed and grind it. 
Beat the eggwhites till turning the bowl upside down will not fall out. Now mix the date/walnuts/sugar
in the egg white very carefully, using a small amount at once.  Place in a baking pan and bake it at 370 F for 15 minutes and continue at  350 F for 20 more minutes or till a toothpick inserted in the cake will come out clean.

VANILIAKIFLI

A ferjem kedvence; a receptnek tobb fele valtozata ismeretes, en a Horvath Ilona 1976-os szakacskonyvebe talalhato receptet hasznaltam. A tesztahoz valo anyagokat a foodprocessorba gyurtam ossze. 1/2 evokanal (tbsp) teszta darabokat vettem ki es kezzel kicsi kifliket formaltam belole. 370 F on sutottem 15 min-ig. 

25 dkg (250 g) liszt
20 dkg (200 g) vaj vagy margarin
10 dkg (100 g) porcukor
10 dkg (100 g) daralt mandula/dio
10 dkg (100 g) vanilias porcukor a hinteshez
A tesztahoz tartozo anyagokat gyorsan osszegyurjuk, ceruza vastagsagu hosszu rudakat sodrunk, 5 cm hosszura daraboljukes kifliket formalunk beloluk. Kozepes tuznel egesz vilagosra sutjuk es forron vanilias cukorba forgatjuk.
Ugy is keszithetjuk hogy megsutes utan cukorba forgatas helyett a kiflivegeket csokolade mazba martjuk.

SOS RUDACSKAK

Nagyon finom, enyhen sos teszta, jol elall. Itallal is jol megy. 

27 dkg vajat elmorzsolunk 42 dkg liszttel, hozzaadunk 3 tojassargajat, 3 kanal tejfolt es keves sot. Osszegyurjuk es kinyujtjuk majd tuzon hevitett kessel 1 cm szeles es 10 cm hosszu rudacskakra vagjuk. Tojasfeherjevel bekenjuk, sos komenymaggal beszorjuk es jo meleg sutoben szep pirosra sutjuk. 

LONDONI SZELET

Ez az eggyik teszta amivel edesanyam var mikor haza megyunk. Nem mindenikunk szereti. A gyerekek tul szaraznak talaljak. En nagyon szeretem ahogy a szamban a savanykas iz ize keveredik a dio izevel.
Nagyon finom.

A tesztaja:

21 dkg liszt
10 dkg vaj
3 tojas sargaja
6 dkg porcukor

A tesztat izzel megkenjuk es a tetejere a kovetkezo tolteleket tesszuk:

25 dkg vanilias porcukor
15 dkg daralt dio
3 tojas kemenyre vert habja

KOFAL TORTA

Joli mama receptje. Nagyon finom, könnyen elkeszitheto sütemény.- Emesetol

7 tojás fehérjéből kemény habot verünk.Hozzáadunk 25 dkg porcukrot,1 evőkanál lisztet, 2 evőkanál finom prézlit,25 dkg pörkölt diót megőrölve.Lassú tűznél sütjük.
Töltelék
7 tojás sárgáját, 7 evőkanál vaniliás cukorral összekeverünk , hozzáadunk 8 dkg csokoládét,1 dl felketekávét és habverővel verve gőz felett főzzük. Majd hagyjuk kihűlni.
Mikor kihűlt,hozzáadunk 20 dkg vajat, 25 dkg porcukrot, habosra keverjük. A krémet rákenjuk a tészt
ára , vizes késsel vágjuk.
Diszíthetjük tejszínhabbal.

DIOTORTA

Nagyon finom.

Teszta:
5 tojas
5 evokanal cukor
50 dg orolt dio
1 citrom lereszelt heja
1 evokanal kakao
A kakaot a cukorral 100 ml vizben megfozzuk. Miutan a cukor elolvadt hozzaadjuk a diot es jol osszekavarjuk. Miutan a massza kihulthozzakeverjuk a tojasok sargajat, a citromhejat a tojasok kemenyre vert habjat es 1 evokanal prezlit. Forro sutoben megsutjuk. Mikor kihult kettevagjuk es a kovetkezo kremmet tesszuk bele:
20 dg vaj
6 evokanal cukor
2 evokanal kakao
2 tojassargaja
rumesszenc
A cukrot felfozzuk a kakaoval egy keves vizben amig megvastagodik (egy kispohar hidegvizbe cseppentve a csepp egybe marad, nem megy szet). Mikor kihult hozzaadjuk a tojassargat es lassan a vajat es pici rum esszencet.

DIOS TORTA

15 dkg daralt dio
5 dkg vaj
20 dkg porcukor
½ dl tej
9 tojasfeherje
1 cs vanilia
16 dkg liszt
15 dkg eperdzsem
15 dkg csokolade
A vajat a porcukorral habosra keverjuk, lassan hozzaadjuk a tejet, diot, a lisztet , a vanilias cukrot es vegul a tojasok kemenyre vert habjat. Olajjal kikent tepsibe tesszuk es kozepes sutobe sutjuk (350 F) Ha megsult 2 lappa vagjuk. Eperdzsemmel toltjuk es vajjal kikevert olvasztott csokoladeval bevonjuk. Ep dioszemekkel diszitjuk.

HABCSOK TORTA

Ezt a receptet is Katatol kaptam. Kiprobaltam es nagyon finom, es konnyu elkesziteni.

5 tojas fehert kemeny habba verni majd bele keverni 2 ,5 dl cukrot. Kivajazott lisztezett formaba önteni .Amikor a ler 250 C fok (450F) meleg betenni a habot a ler also reszebe es a lert azzonnal el kell zarni Kb 5 oraig a lert nem szabad kinyitani ( en ugy szoktam ,hogy este teszem be es
akkor reggelig tud szaradni) . A kesz habot kitenni egy talra es citrom kremmel bevonni: 5 tojas sargat 1 dl cukrot 1,5 citrom levet es reszelt hejat suru kreme fözni ,amikor langyosra hult belekavarni 75 gr vajat .amikor a kremet ratetted a habra ,3 dl tejszinhabotspriccolszra a torta
diszitövel kb ugy nezzen ki a teteje mint a racsos tesztanak .50 gr fözö csokit felolvasztani es a torta tetejere spriccolni (A citromkremet is este ellehet elore kesziteni).

MANDULA TORTA

Baratnom, Plugor Kata kuldte ezt a receptet Svedorszagbol

300 gr reszelt mandula massza ,2 egesz tojas ,2 evökanal pityoka liszt, Ezeket össze kell kavarni es egy torta sutöben amelyiknek az alja lejar meg kell sutni 20 percet 175 C fokon (350F) .Amikor kihult ki kell venni a formabol ,a format kimosni es a tesztat vissza tenni .
3 dl tejszint habba verni ,200 gr feher csokoladet felolvasztani ,2 egesz tojassal, amit elöször felversz, ezt az egeszet összekeverni es a formaban levö tesztara önteni .foliat tenni ra es 3 orat a fagyasztoba tenni .

LEMON BLUBERRY POUND CAKE

this cake freezes well

1⁄2 cup butter
4 oz. cream cheese
2 cups sugar
4 eggs
2 cups fresh field blueberries
3 cups flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 cup lemon yogurt
2 tsp vanilla
1⁄4 tsp lemon rind

Glaze:
3⁄4 cup icing sugar
2 tbsp freshly squeezed lemon juice

Set oven to 350 F. Grease 10 inch bunt pan and set aside.

1.Wash blueberries and drain. In a small bowl mix 2 tbsp of the flour
with the blueberries. Set aside.
2.In a medium bowl combine flour, baking powder, baking soda and
salt. Set aside.
3.In a large bowl mix butter, cream cheese and sugar on low-medium
setting until combined. Add alternately flour mixture and yogurt. Add
blueberries. Vanilla and lemon rind. Pour into greased pan and bake
for 60 -70 minutes.
4.Remove from oven and let the cake cool in pan for 15 – 20 minutes.
Place wax paper under wire rack. Remove cake from pan and let it cool
on wire rack.
5.Combine the icing sugar and lemon juice. Brush over the cake.

APPLE CAKE WITH RAISINS

1⁄4 cup butter softened
2/3 cup sugar
2 medium eggs
1⁄2 cup half and half
1⁄2 tsp vanilla extract
1 cup all purpose flour
2 tsp baking powder
3 large tart apples, peeled and sliced

For topping:
1 1⁄2 cups Almond raison muesli
1 tbsp all purpose flour
1 tbsp brown sugar
2 tsp cinnamon
1/3 cup melted butter

Preheat oven to 375 F.

1.Lightly grease and flour a 9 inch spring form pan. In a mixing bowl
, cream together the butter and sugar until light and fluffy. Add
eggs, one at a time. Beating well after each. Add cream, vanilla,
flour and baking powder. Beat until smooth.
2.Pour batter into prepared pan, banging it on a level surface to
even it out. Place sliced apples on top of batter, pressing slightly
into batter, Bake for 30 minutes.
3.In a medium sized bowl, combine the Muesli flour, sugar and cinnamon. Add the melted butter and mix to combine well. Remove cake
from oven and spread topping evenly over the cake. Bake for another 20
minutes. Let cake cool in the pan.

RHUBARB STIR CAKE

1⁄4 cup butter, softened
1 1⁄2 cup packed brown sugar
1 egg
1 tbsp vanilla
2 1/3 cup all purpose flour
1 tsp salt
1 cup sour cream
4 cups rhubarb
1/3 cup granulated sugar
1⁄2 tsp nutmeg

In large bowl cream together butter and brown sugar. Beat in egg and
vanilla. Sift or stir together flour, baking soda and salt. Gradually
stir into butter mixture. Fold in sour cream and rhubarb. Spoon into
greased 13 x 9 inch glass baking dish. Stir together granulates sugar
and nutmeg, sprinkle over batter. Bake at 350 degree for 40 minutes or
until tester comes out clean.

BURGONYA TORTA

Otthoni recept

½ kg burgonyat hejaba megfozunk, szitan attorjuk.
5 tojassargajat 30dkg porcukorral habosra kikeverunk. Hozzaadunk 3 evokanal lisztet, 1 tasak sutoport, 15 dkg daralt diot, 2 evokanal kakakot es a burgonya masszat. Az egeszet jol kikeverjuk, majd a tojasok felvert habjat hozzatasszuk. Igy konnyu, lagy anyagot kapunk amit tortaformaba teve 180 C sutoben keszre sutunk. Akkor jo ha a villat a kozepebe szurva nem tapad ra semi. Porcukorral, durvara tort dioval szorva talaljuk.

ALMON TORTRE

Roxan Mio’s recipe, Halifax

2 eggs
250 g sugar
250 g butter
200 g flour
100 g sliced almonds

Grease a pan, flour it. Mix the eggs with 150 g sugar and 150 g butter (soft). Cream.
Add the flour. Pour the mixture into the pan. Bake at 350 F until it’s golden.
Mix the remaining suggar and butter (melted) with the almonds. Top the cake with this mixture. Broil.

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM

For cake:
1/3 cup water
1/3 cup sugar
1/2 cup unsalted butter cut into pieces
12oz semisweet or bittersweet chocolate chopped coarse
6 large eggs
1/3 cup strong brewed coffee(may be replaced with fruit liquer or orange juice)
2 tbsp dark rum
1/2 tsp cinnamon
For cream: 1 cup well chiled cream
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 325 F. Butter an 8 in cake pan and lie bottom with parchment paper. In a saucepan simmer water and sugar, stirring occasionally. Add butter and stir until melted. Remove from heat and add chocolate, swirl to submerge. Let stand 3 minutes and whisk until smooth. In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add choc mixture whisking until well combined and pour into cakepan. Put pan in a larger pan filled with water, so the small pan is 1/2 covered. Bake cake in middle of oven 45 min or until firm. Cool cake completely in cake pan on a rack. Run a knife around the edge of cake to loosen and put pan on hot stowe burner for 3-4 sec. Invert cake and remove parchment or foil. Bring to room temp.
In a bowl with a mixer beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving spread cream over top of cake or spoon onto plate along with individual pieces.

AUSTRIAN WALNUT TORTE WITH COFFEE WHIPPED CREAM

mind nagyon szeretjuk

Torte layers:
8 large eggs separated
3/4 cup plus 2 tbsp granulated sugar
1 1/2 cup walnuts
2 tbsp bread crumbs
1 1/2 tbsp strong brewed coffee
1 1/2 tbsp rum
Coffee whipped cream:
1 cup well chilled heavy cream
1 tbsp instant coffee granules
1/2 cup + 1 tbsp confectioner’s sugar
Garnish:
12 walnut halves, toasted lightly

Preheat oven to 350F (180C). Line bottoms of 3 buttered 9 in round cake pans with wax paper or parchement. Butter papersor parchment and dust pan with flour knocking out excess.
In a bowl with an electric mixer beat yolks with 3/4 cup granulated sugar until mixture is doubled in volume and forms a ribbon when beaters are lifted, about 5 minutes. In a food processor puls walnuts with remaining 2 tbsp granulated sugar until ground fine. To yolk mixture add walnut mixture, bread crumbs, coffee and rum and fold in gently but thoroughly. In another bowl with clean beaters beat whites just to stiff peaks. Whisk a large spoonful of white into yolk mixture and fold in remaining whites gently but thoroughly.
Divide batter among prepared pans and bake 20 to 25 min or until sides pull away from pans and tops spring back when pressed gently. Cool layers in pans on rack 10 min. Run sharp knife around sides of layers and carefully invert layers onto racks. Discard wax paper and cool layers completely.

Cream: In a large bowl stir togheter 3 tbsp cream and coffee until coffee is disolved. Add remaining cream and confectioners’ sugar and with an electric mixer beat to stiff peaks.
Fill and frost torte with coffee whipped cream, using about 1/2 cup between each layer. Garnish torte with toasted walnut halves.

RHUBARB CAKE

1 1/2 cups brown sugar
1/2 cup butter or oil or margarin
2 eggs
2 cups flour
1 tsp soda
1/2 tsp salt
1 tsp vanilla
1 ccup milk
2 cups rhubarb, cut small

Cream sugar and butter. Add eggs and beat until creamy. Sift dry ingredients, add altogether with milk. Add vanilla. Stir in rhubarb. Placed in greased and floured 3x13 in pan. Put topping on. Bake 50 min at 350 F.

Topping: 1/2 cup sugar
1/4 tsp cinnamon
1 cup coconut
Mix well.
In place of rhubarb, you may use cherries, apples or pineaple

MIXED FRUIT CAKE

Isti kollegajatol, Halifax

1 cup white sugar
1 cup margarine
2 eggs beaten
1/2 cup orange juice
2 cups flour
1 tbsp baking powder
2 tbsp vanilla
Raisins, mixed fruit, red and green cherries. Cream butter and sugar, add beaten eggs, orange juice. Sift flour and baking powder. Reserve 1/2 cup four for fruit. Add flour and fruit to mixture. Bake in a large greased pan at 300F for 1 1/2 hours. Don’t serve for several days; keep it wrapped in a sealed plastic wrap.

CARROT CAKE

Hajnalka kedvence

Mixture #1: 2 cups flour,1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp cinnamon
Mixture #2: 1 cup salad oil, 2 cups sugar, beat well after each addition
Mixture #3: beat 4 eggs slightly and add to Mixt #2.
Turn Mix #1 into the Mix #3.
Add 3 cups grated raw carrots and 1 cup finely chopped nuts and 3/4 tsp vanilla.
Bake at 375 F for 60 to 80 min.



Carrot Cake Frosting
can be used for other cakes too
1 8 oz cream cheese softened
1/2 cup soft butter or margarin
2 tsp vanilla extrat
1 lb icing sugar
1 tbsp milk
Mix it all together.

LA BETE NOIR

Istvanka kuldte; very,very good;
This phenomenal cake take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."


Ingredients
Cake

* 1 cup water
* 3/4 cup sugar


* 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
* 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 large eggs


Ganache

* 1 cup heavy whipping cream
* 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


* Lightly sweetened whipped cream

Preparation

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

CSODATORTA KREM

2 dl feketekave
1 dl tej
3 evokanal liszt
2 evokanal kakao
30 dkg cukor
Suru peppe fozzuk. Mikor kihult 25 dkg vajat keverunk hozza.

GREEK-STYLE MAHI MAHI

pic.1. mahi mahi prepared for grilling
pic. 2. the final product


3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
4 (6-ounces) pieces mahimahi fillet (1 1/2 inches thick) with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 tablespoons chopped mint
2 tablespoons chopped dill
1 teaspoon fresh lemon juice
8 very thin lemon slices

Preheat broiler.

Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.

Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.

Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.

Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.

Serve with:
toasted orzo with saffron and fennel

NO KNEAD BREAD

I did not have any success in making this bread. However, my husband tells me that his colleague brings wonderful and very tasty slices of bread  for lunch to work.

For 1 normal loaf of Country Bread

• 2 cups all-purpose or bread flour
• 1 cup whole-wheat flour
• 1/2 cup any multi-grain mix
• 1/4 tsp dry yeast
• 1 1/4 tsp salt
• 1 5/8 cups of warm water 
•  
• For 1 normal loaf of City Bread

• 3 cups all-purpose or bread flour
• 1/4 tsp dry yeast
• 1 1/4 tsp salt
• 1 5/8 cups of warm water

For 1 larger loaf of Country Bread

• 3 cups all-purpose or bread flour
• 1 cup whole-wheat flour
• 1/2 cup any multi-grain mix
• 1/2 tsp dry yeast
• 1 1/2 tsp salt
• 2 1/4 cups warm water

For 1 larger loaf of City Bread

• 4 cups all-purpose or bread flour
• 1/2 tsp dry yeast
• 1 1/2 tsp salt
• 2 1/4 cups warm water

For baking

1. Preheat oven to 425 degrees.
2. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
3. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.
4. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated oven.

CORN BREAD

Gourmet, November 1993

1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ tsp double-acting baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 ¼ cups buttermilk
½ stick (1/4 cup) unsalted butter, melted and cooled
Preheat oven to 450F. Grease a 9-inch square pan generously. In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda and the salt. In a small bowl whisk together the eggs, the buttermilk, and the butter, add the buttermilk mixture to the cornmeal mixture, and stir the batter until it is just combined. Heat the greased pan in oven for 3 to 5 minutes or until it is very hot, add the butter, spreading evenly, and bake the cornbread in the middle of the oven for 15 min, or until the top is pale golden and the sides begin to pull away from the edges of the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack, and let it cool completely. Cut the cornbread into 9 squares. Makes nine 3 inch squares.

PANETONNE BREAD

A kenyercsinalo geppel kell ezt kesziteni

2 eggs (tojas)
1/4cup milk (tej)
3 tbsp butter or margarine (vaj vagy margarin)
1/3 cup water (viz)
1/2 tsp vanilla
2 3/4 cups flour (liszt)
1/4 cup white sugar (kristalycukor)
1/2 tsp anise seed (anizs mag)
2 tsp bread machine yeast (eleszto)
1/2 cup raisins (mazsola)
1/2 cup candied chopped mixed fruit (aprora vagott cukrozott gyumolcs)

Everything I put in the breadmaker, minus  the raisins and candied mixed fruit.  I set the machine on "dough" (2 hrs). Start, when the machine beeps I put in the raisins and fruits. When the dough is ready, I take it out and place it in a pan. I cover it and leave it for 30-45min to raise again. I I put the owen on 350 F and I bake it 30 min, or a toothpick comes out clean when inserted in the panettone.

KURTOS KALACS TRANSYLVANIAN CHIMNE CAKE

First recipe:







nagyon finom Erdelyi sutemeny

50 dkg liszt
5 dkg cukor
1 tojas
2 dkg eleszto

A hozzavalokat vizzel keplekeny tesztava gyurjuk. 30 percig kelni hagyjuk, majd virsli vastagsagu csikokat siritunk es ezzel a jol megzsirozott sutofat tele tekerjuk. Kezzel kisse osszelapogatjuk. Tetszes szerint lafogathatunk ra orolt diobelet is. Vegul cukros vizzel jol bekenjuk es eleven parazs felett lassan forgatva pirosra sutjuk. A sutofat vekonyabb vegevel tartva a kalacsot lekoppantjuk.
En sutes elott jol megszortam cukorral. Sutes utan lehet orolt dioval, kokuszreszelekkel is megszorni.


Second recipe:

1 kg (2 lb. ) all purpose flour
100 -120 g  (4 - 4 1/2 oz) butter
2 whole eggs + 4 egg yolk
1/2 tsp salt
2 tbsps sugar
50 g  ( 2 oz) yeast
500 ml lukewarm milk
1- 2 lemons zest
1 vanilla sugar or 1/2 tbsp vanilla

Dissolve the sugar in the lukewarm milk and add the yeast. Cover and let stand till the yeast starts to rise.

Beat the egg yolks with the butter and when is slowly add the whole eggs too. Beat till nice creamy. Add the salt.

Sieve the flour in a big bowl and slowly add the egg mixture and the yeast mixture.

Blend together thoroughly. You work the dough till air bubbles appear in the dough, till the dough comes off your hand and the side of the bowl.  Cover with a cloth and put to a warm place to rise.Do not over rise. I let it for around 10 minutes and after I had to keep in the fridge to stop the process.

Divide the dough in small balls.  Take one the rest keep in the fridge if necessary. Roll out the dough in a long, 1/2 inch wide rope. In the mean time heat up the rolling pin, brush it with melted butter (I used coconut oil ) and wrap the dough rope on the pin.

Press together with the fingers so that the edges nearly meet. Also you can roll it, push it to get the edges to meet. Brush with melted butter (coconut oil) and sprinkle with sugar. I rolled it in sugar.

Bake on BBQ, open fire, ... turning constantly. When half cooked brush again with oil and sprinkle with sugar. When is ready you can roll it in cinnamon or coconut or crushed nuts.

Take it off the rolling pin and Bon appetite!!!

Notes: ensure the wood pin is hot ; brush the pin well with oil or butter; Keep the temperature very high, 600 -700 C.







i

CINAMON ROLLS

Darazsfeszek Kanadai modra, az otthoni sokkal jobb.


125 ml brown sugar
65 ml shortening
1 egg
3 ml vanilia
100 ml milk
375 ml flour
10 ml baking powder
2 ml salt

Cream sugar and shortening. Add egg, mix and add vanilla. Mix flour, baking powder and salt together in a bowl. Add dry ingredients to shortening mixture alternately with the milk. Knead gently on a floured surface. Roll out in a rectangle. Melt 30 ml margarine on stove or microwave. In a small bowl mix 60 ml white sugar and 9 ml cinnamon. Spread dough with melted margarine using a pastry brush, then sprinkle with sugar and cinnamon mixture. Roll dough. Cut in slices. Bake at 350F (180C) for 15 min. Glaze when cooled with 65 ml icing sugar mixed with 8 ml of water.

BROWN BREAD

Deborah Langille’s recipe, Halifax

2 cup rolled oats
4 cup boiling water
4 tbs shortening
4 tbs sugar
1 cup molasses
4 tsp salt

Stir together and let stand until cool (1 hr).
Add 2 tsp sugar to 1 Cup warm water. Stirr. Add 2 tbs dry east (2pkg), let stand 10 min. Stirr down and add to bread. Add 10 cup flour ( I use 6 cup white and 4 cup whole wheat). Add 5 cup at first then 1/2 cup at a time thereafther. Knead 100 times. Cover. Let rise until double. Punch down. Divide in to 4 parts. Form in pans. Let rise. Bake at 350 F for 1 hour.

CHICKEN WITH AVOCADO AND TOMATO

Sorry, not a very good picture. 
 After eating heavy food for the last few days I was looking for a light and tasty dish I can make.  As  usual first I looked in my "magic book", the  500 Low Glycemic Index Recipes by Dick Logue.  This recipe looked easy enough and also promised new flavors. The end product was a light, somewhat flavorful meal.  If you make it, do not cover the casserole; I made the mistake and I ended up with lots of juices, what I had to drain of.   
It was a good but not a favorite meal.

2 tablespoons (42g) unsalted butter, melted
4 boneless skinless chicken breasts
2 avocado
1 cup (180g) tomatoes, chopped
1/2 cup (115g) sour cream
1/2 cup (58g) Monterey Jack cheese, shreded

Slice chicken 1/2 inch (1 cm) thick.
In large skillet, heat butter on medium-high. Add chicken slices and saute 3-5 minutes, until they start to turn brown. Preheat oven to 350 F (180C, or gas mark 4). Peel, pit, and thinly slice avocado. In medium casserole, layer chicken, avocado, and tomato. Top with sour cream. Sprinkle with cheese. Bake 30 minutes.
yield 2 servings.

Each with: 339 g water, 705 calories, 46g protein, 52g total fat, 21g saturated fat, 22g monosaturated fat, 4g polyunsaturated fat, 18g carb, 10g fibre, 1g sugar, 577mg phosphorous, 349mg calcium, 2 mg iron, 313 mg sodium, 1323mg potasium, 1527 IU vitamin A, 228 mg ATE vitamin E, 34 mg vitamin C, 166 mg   cholesterol.

ESPRESSO BLACKBERRY MACARONS

This was my first attempt to bake macarons. I used raspberry instead of blackberry and a spoon to place mounds of butter on the baking sheet. The cookies came out as promised in the recipe, delicious with a wonderfully chewy texture.  Definitely this is a "repeat" in my cookie baking. 

For macarons:

• 3 ounces almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
• 1 1/2 cups confectioners sugar
• 1 tablespoon instant-espresso powder
• 1 teaspoon pure vanilla extract
• 3 large egg whites, at room temperature 30 minutes
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar

For filling:

• About 1/2 cup blackberry jelly

Equipment:

• a food processor with a sharp blade or an electric coffee/spice grinder
• a large pastry bag fitted with a 3/8-inch plain tip or a quart-size sealable bag with a corner snipped off
• an offset spatula.

Preparation

Make macarons batter:
Line 2 large baking sheets with parchment paper.

Grind almond flour or almonds with confectioners sugar in food processor until powdery, 30 seconds for almond flour, about 2 minutes for almonds. (If using grinder, grind in small batches.) Sift through a medium-mesh sieve into a bowl (if not fine enough for almost all of nuts to go through sieve, regrind). Sift again into a large bowl.

Stir together espresso powder and vanilla in a cup until powder has dissolved.

Beat egg whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in granulated sugar, a little at a time. Increase speed to high and beat until meringue holds stiff, glossy peaks, about 1 minute. Add espresso mixture and mix at low speed until incorporated. Fold meringue into almond mixture with a rubber spatula until completely incorporated. (Meringue will deflate and batter will be loose.)

Pipe and bake macarons:
Put small dabs of batter under corners of parchment to secure to baking sheets.

Spoon half of batter into pastry bag. Holding bag vertically just above baking sheet, pipe 1 1/2-inch-wide mounds of batter about 1 inch apart, stopping pressure and flicking tip sideways to avoid peaks (tamp down any peaks with a wet finger). Refill pastry bag and repeat. Let macarons stand, uncovered, at room temperature until a light crust forms, 20 to 30 minutes.

Meanwhile, preheat oven to 300°F with racks in upper and lower thirds.

Bake macarons, switching position of sheets halfway through, until crisp and interior does not give easily when gently pressed, 22 to 28 minutes total. Cool completely on baking sheets (to harden bottoms) on racks, about 30 minutes. Loosen macarons from parchment with offset spatula (they will be fragile).

Assemble cookies:
Sandwich flat sides of macarons together with a thin layer of jelly.

Layer macarons between sheets of parchment in an airtight container and let stand at room temperature at least 2 hours to soften before eating.

Variations:
Chocolate earl grey macarons:
•Add 3 tablespoons Dutch-process cocoa powder (preferably Valrhona) to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Grind 1 teaspoon Earl Grey tea (from 1 tea bag) to a fine powder in an electric coffee/spice grinder. Sprinkle about 1/4 teaspoon (reserve remainder) on macarons before baking.
•Fill with chocolate Earl Grey ganache: Bring 1/2 cup cream and remaining 3/4 teaspoon tea powder to a simmer in a small heavy saucepan. Remove from heat and stir in 3 ounces finely chopped bittersweet chocolate (60% to 64% cacao if marked) and 1 tablespoon unsalted butter until smooth. Chill, whisking occasionally, until thickened, 20 to 30 minutes. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be ganache left over.)

Grapefruit macarons:
•Add 2 teaspoons grated grapefruit zest to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 6 drops red food coloring into meringue.
• Fill with grapefruit marmalade.

Coconut passion-fruit macarons:
•Add 1 cup unsweetened grated dried coconut (3 ounces) to almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 6 drops yellow food coloring into meringue. •Fill with passion-fruit curd: Whisk together 1/3 cup thawed passion-fruit purée, 1/3 cup sugar, 3 large egg yolks, and a pinch of salt in a small heavy saucepan. Add 1/2 stick butter (cut into pieces). Bring to a simmer over medium-low heat, whisking, then simmer, whisking constantly, until curd is thick, 1 to 2 minutes. Cool completely. Transfer to a sealable bag. Snip off a corner and pipe to fill macarons. (There will be curd left over.)

Pistachio-cardamom macarons:
•Substitute 1/3 cup unsalted shelled pistachios plus 1/2 teaspoon ground cardamom for half of the almond flour or almonds when grinding.
•Omit instant-espresso powder and vanilla.
•Beat 4 drops green and 3 drops yellow food coloring into meringue.
•Fill with apricot jam.

Cooks' note: Filled macarons (of any flavor) can be kept in an airtight container wrapped in plastic wrap, chilled 2 days or frozen 1 month. Bring to room temperature in wrapped container (to avoid condensation), about 1 hour if chilled or 2 hours if frozen.

CHEESY BAKED MAC & CHEESE

For me mac & cheese meant the food in a carton box which we kept ready in the pantry when I needed a fast or cheep supper to make. Through my children cooking I learned that there is one other level, a "high end" for the simple mac & cheese. Voila !!!

Serves 6

Ingredients:

300 g elbow macaroni

500 g spicy Italian sausage, diced

250 g aged sharp cheddar, cubed

250 g mild cheddar or Monterey jack, cubed

1/3 cup butter

1 medium onion, finely chopped

1.5 teaspoon crushed garlic

3 tablespoons flour

14 oz can diced tomatoes

1 cup heavy cream

1 cup milk

1 cup breadcrumbs

Preheat oven to 350F. Butter a deep casserole dish.

Cook macaroni according to package directions.

In a medium saucepan cook sausage and set aside. Add butter and chopped onion. Sautee onion until translucent, add garlic and stir while adding flour to make a roux. Add diced tomatoes, cream, milk and while continuing to stir, add cheese cubes gradually. When completely melted, add macaroni and sausage. Mix evenly and pour into casserole. Top with breadcrumbs and bake uncovered for 30 minutes, or until cheese is bubbly and the top golden.

Enjoy!

BAKED SALMON WITH CREAMED SPINACH

Our son came home from Paris for a week. He learned this recipe there. It is a delicious and very presentable dish and can be served for the family or to dinner guests. Serves 4.

P.S.the image doesn't do justice to the food.

Ingredients:

4 boneless salmon filets

1.5 cups rice

3 cups vegetable stock

1 (300 g) package cooked spinach, drained

1 cup grated parmesan cheese

1.5 cups milk

1 medium onion, finely chopped

1 teaspoon crushed garlic

1/3 cup butter

2 tablespoons flour

1 cup bread crumbs

Preheat oven to 350F. Butter a 9x13” baking pan.

Cook rice in vegetable stock until tender, and all stock is absorbed.

Thaw salmon filets if frozen, and drain excess water.

Melt butter in a medium saucepan, and add onion. Cook over medium heat until onion is translucent, then add garlic. Stirring, add the flour to make a roux. Add spinach and gradually stir in milk, followed by parmesan cheese.

Spread cooked rice evenly in the baking pan and lay the salmon filets across the top.

Pour creamed spinach over salmon and sprinkle with breadcrumbs.

Bake 20 -30 minutes, depending on thickness of salmon filets.

Enjoy!

SPICY LAMB STEW

Ingredients:

1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb

• salt and pepper
• 1/4 cup all-purpose flour
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• dash coarsely ground black pepper
• 1 medium carrot, diced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup chicken broth
• juice of 1/2 lemon

Preparation:

Trim fat from lamb; cut into bite-size pieces. Sprinkle with salt and pepper then toss with the flour.
In a Dutch oven or large saucepan, heat 1 tablespoon olive oil. Add the floured lamb pieces and the chopped onion; cook until lamb is browned on all sides, stirring frequently. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender. Serve over hot cooked rice, grits or polenta, or cous cous, or serve with hot buttered noodles or potatoes..
Serves 4.

ROAST RACK OF LAMB IN ORANGE AND SHERRY SAUCE

One great lamb recipe from Eecutive chef Philippe Wettel, Westin Ottawa. Serves 4

2 small racks of lamb, 7 ribs each, each rack 10 to 12 ounces (310 g)
salt, pepper
1 tbsp (15 ml) olive oil
½ cup (125 ml) dry sherry
For the marinade:
2 tbsp (25 ml) olive oil
juice of two oranges
zest from one orange
2 tbsp (25 ml) soy sauce
2 tbsp (25 ml) vinegar
pinch cayenne pepper
salt to taste
For the date compote:
¼ cup (50 ml) pitted dates
3 cups (750 ml) orange juice
1/3 cinnamon stick
Combine all marinade ingredients and place in large resealable plastic freezer bag. Season meat with salt, pepper and slip into plastic bag with marinade. Seal bag, toss to coat and refrigerate about 12 hours.
Preheat owen to 350F(180 C). Drain lamb from marinade, reserve marinade. Heat one tbsp (15ml) of olive oil in a heavy ovenproof frypan or Dutch oven and brown lamb on both sides, then roast in oven 15 min for medium rare, or 25 minutes for medium. Remove from pan or Dutch oven and let rest on a warmed plate 5 minutes at room temperature.
Add marinade to frypan or Dutch oven and simmer over high heat to thicken the sauce , about 10 min. Add sherry and boil, whisking to combine all pan juices.
To make the compote, in a separate saucepan cook dates with orange juice and cinnamon until dates are very soft and almost dry, about 20 min. Remove cinnamon stick and puree to syrup consistency.
To serve, cut racks into individual chops, spoon on sauce and serve with date compote and favourite vegetables.

ROAST LEG OF SPRING LAMB WITH MINT SAUCE

Very very tasty. I will make it again and again. My children loved it, before becoming vegetarians.

For the lamb:
6 cloves garlic thinly sliced
1 tbs chopped fresh mint
1/2 tsp choped fresh rosemary
salt and freshly ground pepper
1 leg of lamb 5-6 lb (2.5 - 3 kg) trimmed of excess fat
2 tbsp olive oil

For the mint sauce:
2 cups (60 g) lightly packed fresh mint leaves
1/4 cup (125ml) extra-virgin olive oil
2 tbs white wine vinegar
1 large clove garlic minced
salt and freshly ground pepper

fresh mint springs

To prepare the lamb, in a small bowl mix together the garlic, chopped mint, rosemary and salt and pepper to taste. Using a sharp paring knife make incisions 1 in (2.5cm) deep all over the meat and insert the garlic mixture into the slits. Rub the meat evenly with the olive oil. Position the rack in the bottom of an oven and preheat to 450 F (230C).
Place the lamb, fat side up, on a rack in a large roasting pan and season with salt and pepper. Roast the lamd for 30 min. Turn the lamb over and reduce the heat to 325F (165 C). Continue to roast until an instant-read thermometer inserted into the thickest part of the leg away from the bone registers 130-135F (54-57C) for medium rare, or the meat is pink when cut into with a sharp knife, about 54min.
Meanwhile, make the mint sauce: pleace the mint leaves, extra virgin olive oil, vinegar and garlic in a blender or in a food processor fitted with the metal blade. Process on high speed until smooth. Transfer to a bowl and season to taste with salt and pepper. When the lamb is done, transfer it to a cutting board; reserve the juices in the pan. Cover the lamb loosely with aluminium foil and let rest for 10 min before carving. Using a large spoon skim the fat from the pan juices and strain the juices through a fine-mesh sieve into the mint sauce. Stir until incorporated.
To serve, cut the lamb across the grain into thin slices. Arrange the slices on a warmed platter and garnish with mint springs. Pass the mint sauce at the table to add to taste.