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.


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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


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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


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Dutch Stamppot With smoked sausage

1 Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.

2 Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
3 Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
4 Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
5 Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!


Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)


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