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Creamy Limoncino
skin of 5 lemons500 ml grain alcohol (96% ethanol)650 g sugar1 l milk2 bags (20 g) vanilla sugar Remove the skins from lemons very thinly. Dice them and put in a bottle with alcohol. Wrap the bottle with aluminum foil and keep in a dark place for 6 days. On the 7th day, heat milk...
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WHB #203 – The Roundup
Weekend Herb Blogging was originally created by Kalyn of Kalyn’s Kitchen. Haalo of Cook (almost) Anything at Least Once is taking care of the event now and thanks to her, I got the opportunity to host again Here are last week’s entries, in order I received them: .nobrtable br { display: none} My Experiments &...
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Autumn Tomato Salad
I am hosting Weekend Herb Blogging this week and would be delighted if you’d join me Posts should include the phrase Weekend Herb Blogging, a link to this blog and to the WHB rules. You can post anytime during the week but remember to send your email by the cut-off time. Send your entries to...
White Pie
I made an incredible pie the other day! And nothing less I expected from Branka‘s recipe. I placed it with my favorites along with Monika‘s Honey pie. There are a very few desserts that can compete with those two. I only beg you, do not judge it wrong because of the pork fat in a...
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Daring Bakers, September 2009 – Vols-au-Vent
The September 2009 Daring Bakers’ Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!” Michel Richard’s Puff Pastry Dough(from Baking with Julia by Dorie Greenspan) 354 g all-purpose flour142 g cake...
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Red Risotto
150 g short grain rice100 g sheep milk cheddar cheese, diced500 ml tomato puree2 basil leaves1/2 bundle of parsley leaves1,5 Tbsp olive oilsaltground black pepper250 ml water Boil tomato puree. Heat oil in a pan and fry cheese a bit on very high heat. Add rice and cook for 2 minutes stirring continuously. Pour about...
Orange Liqueur
skin of 3 large oranges500 ml grain alcohol (96% ethanol)450 g sugar450 ml water Remove the skins from oranges very thinly. Dice them and put in a bottle with alcohol. Wrap the bottle with aluminum foil and keep in a dark place for 6 days. On the 7th day, boil water, reduce the heat on...
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Veal In Red Wine
500 g boneless veal, cut into pieces3 Tbsp flour1 tsp salt1/2 tsp ground black pepper1/2 Tbsp hot paprika3 Tbsp pork fat3 Tbsp butter12 tiny onions*2 tsp Vegeta seasoning150 ml beef clear stock**200 ml red wine100 g tiny button mushrooms10 green olives10 black olives2 red bell pepper, cut into pieces (about 100 g)fresh parsley leaves *Try...
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Pork Loin Stuffed With Figs
900 g pork loin50 g bacon, cut into thin strips500 g figs1 onion1/2 bundle fresh dill (or 1 tsp dried)30 g buttervermouthsaltground black pepper Make a cut through the center of a loin. Meat should have a hole right through it. Poke holes all around the meat and insert pieces of bacon into them. Stuff...
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Gazpacho
200 g hard bread, diced1,2 kg tomatoes, peeled, seeds removed600 g cucumbers, diced and peeled2 cloves garlic2 green bell peppers1 onion2 Tbsp vinegar6 Tbsp olive oilsaltground black pepper Ground bread with all the vegetables in a meat grinder. Add vinegar, olive oil, salt and pepper to taste, stir well and leave in the fridge for...
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Maria Callas’ Oysters
A little known fact about Maria Callas was that she was a passionate cook and a recipe collector. The recipe below is taken from Casanova’s memoirs and only slightly adapted by adding water to the batter. It was a treat that Aristotle Onassis used to impress his guests, as well as Maria ;) Maria Callas’...
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Polenta Bites
200 g instant polenta3 eggs70 g feta cheesesaltground black pepperchopped pistachios* Cook polenta in 650 ml boiling salted water. Let cool, then stir in egg yolks and cheese. Add salt and pepper to taste. Shape into bite-sized balls. Dip each ball into egg whites and then into pistachios. Bake in a preheated oven on 200°C...
