Hasj cake recipe

Directions:


Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.

Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.

Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.

Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.

Enjoy your meal.

Ingredients:


200 gr. of baking flour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 degrees c)
a baking form
8 grams of good (light) hasjs. (I prefer using Polm or Zero)

Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.


Read more

Spring Tempura

Directions

1.Make the batter: Stir egg, yolk, and ice water together in a large bowl. Add the flour and stir using a fork until just combined. Batter should have the consistency of heavy cream and will have many lumps. Do not overmix.
2.Fry the vegetables: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375 degrees F. Place a baking pan, fitted with a wire rack, in oven and preheat oven to 300 degrees F.
3.Dip the vegetables into the batter, one at a time, wipe excess batter off against the side of the bowl, and place into the hot oil.
4.Repeat, adding as many dipped vegetables as comfortably fit in the pan, and fry until batter is crisp and pale golden and vegetables are tender -- 2 to 4 minutes, depending on the size and thickness of the vegetables.
5.Remove using a slotted spoon, drain on a wire rack, and transfer to the prepared baking pan to keep warm. Repeat with remaining vegetables. Serve immediately with Spicy Lime Dipping Sauce.




Ingredients

1 large egg
1 (large) egg yolk
1 1/2 cup(s) ice water
2 cup(s) self-rising cake flour
3 cup(s) canola oil, for frying
3 pound(s) assorted vegetables, such as asparagus, sugar snap peas, yellow wax beans, green string beans, baby carrots, shiitake mushrooms, or shiso leaves
Spicy Lime Dipping Sauce




Read more

Chilean Empanadas - Empanadas de Pino

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Preparation:

1.Prepare empanada dough and chill.

2.Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.

3.Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.

4.Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

5.Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.

6.Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

7.Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

8.Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.

9.Bake at 350 for 25-30 minutes, or until golden brown.

Ingredients:
•Empanada dough (see recipe link below)
•3 large onions, chopped
•1 pound ground beef
•2 teaspoons cumin
•1 teaspoon chile powder
•1 tablespoon paprika
•1 beef bouillon cube, dissolved in 1/4 cup hot water
•2 tablespoons flour
•1/2 cup raisins
•1/2 cup chopped olives
•2 hard boiled eggs, sliced
•1 egg yolk
•2 tablespoons milk


Read more

Colchester Oysters En Brioche Recipe

1. Cut the butter into 2.5 cm (1 inch) cubes and put in a small heatproof bowl. Microwave, uncovered, on HIGH for 20 seconds or until it melts. Stir in the lemon rind and juice.
2. Using a grapefruit knife, cut out the centre of the brioche and remove. Discard the crumbs from the underside of each lid and reserve the lids. This should give 4 hollow brioche 'baskets' with lids and a space inside for the filling.
3. Brush the outsides and insides of each brioche and lid with the lemon butter (reserving about 5 ml [1 level tsp] for the spinach).
4. Open the oysters and free them from their shells.
5. Put the spinach on a heatproof plate and cover with cling film. Microwave on HIGH for 1 minute. Chop the hot spinach quickly, adding the reserved lemon butter, then quickly divide the mixture between the 4 brioches.
6. On each bed of spinach place 1 oyster and its juice. Grind black pepper generously over all. Replace the lids and arrange, evenly spaced, around a heatproof serving plate. Microwave on HIGH for 2 minutes. Remove the lids and sprinkle 3 drops (no more) of Pernod over each oyster.

Ingredients 50 g (2 oz) butter
Finely shredded rind of 1 lemon
30 ml (2 tbsp) lemon juice
4 small (single serving) firm brioches
4 live Colchester or Whitstable oysters
75 g (3 oz) fresh spinach, roughly torn and washed
Freshly ground black pepper
2.5 ml (½ tsp) Pernod


Read more

Indonesian Sate's

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.
Ingredients:
For the Sate's:
500 gr. of Beef, Pork or Chicken
For the marinade:
1 Onion
2 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick).
Combine all the marinade ingredients, except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.


Peanut (Katjang) sauce.
This sauce is a very good accompaniment with sate's, Indonesian fried rice. Why not serve it at your next barbecue party.
Ingredients:
1 onion
1 teaspoon of trassie or 1 tablespoon of thai fish sauce
2 cloves of garlic

3 tablespoons Peanut butter

30 gr Dark Brown Sugar

20 ml Kecap Manis

1 teaspoon Coriander

½ teaspoon Cumin

1 stalk Lemon grass (crushed)

1 tablespoon Lemon juice

1 tablespoon groundnut oil

1 teaspoon Sambal Ulek

Coconut Milk or Water

Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water.
Slowly heat on low flame adding liquid as required to make it into a smooth sauce.
Remove Lemongrass before serving.


Read more

Dutch Brown Bean Soup "Bruine bonen soep"

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.


Preparation:

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.
Bring the soup to the boil and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

Ingredients:

5 oz. smoked bacon, cubed (145 g)
1 tbsp butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tbsp ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
12 oz. tomato puree (375 ml)
3 cups beef stock (500 ml)
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 cup chopped celery leaves
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

If you feel discriminated? here is the recipe for "White" bean soup




Read more