Cooks' Corner

[Maggi Young]

Delicious, Erika... even on the screen... quite delicious!

[Lesley Cox]

We need recipes for these ones Erika, especially the curd cake. Pretty please.

[Arykana]

:-)
Poppyseeds and curd cake
Crust:
10 ml sour cream
1 teaspoon baking powder
1 tablespoon sugar
120 g soft butter
1 egg
pinch of salt
Poppy seeds filling:
250 g poppy seeds
6-8 tablespoons sugar
raisin
1 zest of 1 lemon
10 ml milk
1 tablespoon soft butter
Curd cream
500 g curd
2 eggs
10 ml sourcream
6-8 tablespoons sugar
juice of 1 lemon
1 pocket vanilla pudding powder
Make a dough from the crust materials, put in the fridge.
Put all the materials of poppyseeds staffing in a pot, bring to boil, stir it continuously. Let it cool
bit up the egg withes, add the sugar, bit it till shiny, and eggyolks stir it well,  pour sour cream in it and the lemon juice, add the pudding powder
Grease a baking form. Roll out the crust, line out the baking form, make an inch high on the side of the form. Spreed on the poppy seeds filling, an pour over the curd cream
Bake in a warm oven on low heat for 45 minutes, check with a woodstick, if it is came out clean it is done


more tomorrow

[maggiepie]

Erika, is the Szent-Györgyi crapes a spicy apple pancake?
Would love the recipe for it.
 

[SueStephens]

Erika... should there be some flour in the crust?
Sue

[Arykana]

Erika... should there be some flour in the crust?
Sue

Yes, thank you! there is 350 g flour 

[Arykana]

Erika, is the Szent-Györgyi crapes a spicy apple pancake?
Would love the recipe for it.
 

filling made from walnut, will translate tomorrow

[Lesley Cox]

Thank you Erika. I'll add the flour to the recipe and make it as soon as we have a good wet day and I don't want to go out. To day is very hot with high wind so I'll be on the end of the hose most of the day and hope there's enough water in the tank from last week's rain.

[annew]

Mine isn't so delicious. I made some soda bread with ground up, toasted sunflower seeds in it. When it was cut open, it was green inside. As it cooled further over the next few hours, it became a really bright emerald green! 
I've noticed green flecks in my carrot cake before, which has hazelnuts in it, and also contains bicarbonate of soda, so I'm thinking it's some reaction between the seeds/nuts and the soda. Any chemists out there?

[Arykana]

I would love it if the flavor not change

[annew]

It does not taste as it should either. 

[SueStephens]

Vegetable, Lentil and Cashew Nut Roast recipe

I'm not a vegetarian but I think this is really yummy. It is very easy and gives about 4 really good helpings. When I made it, I forgot to add the bread crumbs but it didn't seem to matter.

Ingredients:

450ml vegetable stock
200g split red lentils
100g cashew nuts
100g wholemeal breadcrumbs
100g mushrooms
100g cheddar cheese
1 onion
1 red pepper
1 leek
1 garlic clove
1 egg
1 tbsp. lemon juice
2 tbsp. olive oil
Salt and pepper
Small handful freshly chopped parsley
Method of Preparation:

Finely chop the onion, mushrooms, leek, garlic clove, and red pepper.
Rinse the lentils under cold water then simmer in the vegetable stock for 15-20 minutes until soft and pulpy.
Whilst the lentils are cooking, toast the nuts in a dry frying pan until golden, then whiz in a food processor until finely chopped.
Preheat the oven to 190C and grease and line a loaf tin.
Heat the oil in a frying pan and then fry the onion for five minutes, add the leeks, red pepper, mushrooms and garlic and fry for another 5-10 minutes. Add the lemon juice.
Stir the lentils and the nuts into the frying pan, add the breadcrumbs, the cheese and the egg, season well and then stir in the parsley.
Once fully combined, place the mixture into the loaf tin and level the top. Bake the nut roast for 30 minutes covered with foil and then remove the foil for another 30 minutes of cooking.
Once cooked, allow to cool slightly and then cut into thick slices to serve.

[ashley]

Sounds delicious Sue.  I'm going to try that!

[SueStephens]

It freezes well too... Hope you enjoy it Ashley

[SueStephens]

This one is for Maggi and all of the other chocoholics on here. Buy an ice cream maker if you don't have one. You wont regret it!

60g 70% chocolate
1/3 cup unsweetened cocoa powder
1.5 cups milk
2 large eggs
1 cup sugar
1 cup double cream
1 tsp vanilla extract

Melt the chocolate in the top of a double boiler over hot... Not boiling water. Stir in the cocoa a little at a time stirring constantly until smooth. It can get a little stiff, but dont worry if it does.
Stir in the milk a little at a time and heat until completely blended. Remove from the heat and let it cool.

Whisk the eggs until light and fluffy then whisk in the sugar a little at a time then continue whisking until completely blended. Then pour in the cream and vanilla and whisk until completely blended.

When it is cool, pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold.

Transfer the mixture to an ice cream maker and freeze.

You can add chocolate chips but wait until the ice cream just begins to stiffen.

When it is ready transfer to a carton and freeze until you are ready for it. It keeps a couple of weeks in the freezer.