Butter chicken

Serves four.

Ingredients:

2 chicken breasts cut into chunks

2 tbsp vegetable oil

2 tbsp butter

1 onion chopped

¼ tsp cinnamon

1 tsp garlic crushed

1 tsp ginger crushed

½ tsp ground turmeric

1 tsp chilli powder

2 tbsp ground almonds

225g can whole peeled tomatoes

1 tbsp tomato paste

1 tbsp natural yoghurt

2 tbsp fresh coriander or spinach chopped

Salt and pepper

Preparation:

Before cooking season the chicken with salt and pepper.  

Heat the veget oil in a large prying pan then add the chicken and start frying. Fry the chicken for 3-4 minutes or until it starts to turn golden brown. Remove the chicken onto a flat oven tray.

Using the same frying pan start to melt the butter. Lightly fry the onion along with the cinnamon stirring them together well.

Add all the remaining ingredients into the pan: the crushed garlic, the crushed ginger, the turmeric, chilli powder, the almonds and the peeled tomatoes, the tomato paste and the natural yoghurt. Ster them together well mixing thoroughly. Bring this to the boil and cook for 4-5 minutes. Taste and add seasoning.

Add the chicken and cook for further 5 minutes. Then add the fresh coriander or the spinach if you prefer and stir it into the sauce.

Serve while steaming hot with rice and Naan bread.

Great food techniques can be found here:

http://www.bbc.co.uk/food/techniques

Glam mac and cheese

Here's another yummy recipe by Lorraine Pascale :)

A classic ‘just for the family’ dish turned completely on its head. Serve this little number in individual portions to make it worthy of any dinner-party table. I have used dolcelatte as my cheese of choice. It is softer round the edges than Stilton and incredibly moreish. It dresses up this British classic to make it a meal fit for royalty.

Ingredients:

340g/12oz macaroni

80g/3oz pancetta, diced

small handful fresh thyme leaves

3 spring onions, trimmed and finely sliced

100g/3½oz breadcrumbs

handful chopped fresh parsley

For the cheese sauce:

40g/1½oz butter

40g/1½oz plain flour

pinch ground nutmeg

1 tsp English mustard powder

200ml/7fl oz milk

285ml/10fl oz double cream

200g/7oz dolcelatte or gorgonzola cheese

115g/4oz parmesan, grated

salt and freshly ground black pepper

Preparation:

1)   Preheat the oven to 200C/400F/Gas 6.

2)   Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside.

3)   Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta.

4)   For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. (This will prevent the sauce from going lumpy. The temptation is to put all the milk in at once only to find you are left with clumps of flour floating on the surface. Should this happen, take the pan off the heat and whisk it like crazy. This normally does the trick to eliminate all the lumps! Make sure you get the spoon into the ‘corners’ of the pan as stray mounds of flour often lurk there.)

5)   Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.

6)   Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins.

7)   Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.

8)   Sprinkle with the chopped parsley.

Tip: If you are not a blue cheese fan a good British Cheddar will also suit instead.


http://www.youtube.com/watch?v=rhp1VUQMZ2Y

Puff pastry

I never made puff pastry as I am quite happy with the ones I buy in the shop. Tesco's Taste the difference is my favourite. But I promissed myself that one day I will make one myself. Here's the recipe by Lorraine Pascale.

Ingredients:

245g/9¾oz plain flour, plus extra for dusting

½tsp salt

210g/7½fl oz butter, softened, plus 40g/1½oz butter, chilled and cubed

130ml/4½fl oz cold water

Preparation:

1)   Rub the flour, salt and the 40g/1½oz chilled butter together into a large bowl with your fingertips until they resemble fine breadcrumbs. Make a well in the centre of the mixture, pour in the water and mix this with the dry mixture in the bowl. Once the mixture is well combined, use your hands to form it into a ball, then wrap it in clingfilm and chill in the fridge for 25 minutes.

2)   Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross, and then pull them up and out.

3)   Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the butter, so it is completely enclosed. (The corners should overlap in the centre so no butter is showing.)

4)   To start the rolling and folding process, begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 times as long as it is wide. Keep the corners square and edges straight by pressing a palette knife or ruler against them. Lift the dough occasionally to make sure it isn’t sticking; flour the work surface again if necessary and sprinkle with more flour as you go, dusting away any excess with a pastry brush. Take the short edge of the pastry nearest to you and fold it up a third, then fold the top edge down a third to give a rectangular block. Turn the dough 90 degrees.

5)   Repeat the same process as above, making sure that the pastry doesn’t stick to the surface when rolling. You have now given the dough two rolls and folds. Wrap the dough in clingfilm and chill in the fridge for 20 minutes.

6)   Remove the dough from the fridge, unwrap and give it two more rolls and folds. Wrap and rest in the fridge for at least another 20 minutes. The block of puff pastry can at this point be kept in the fridge for a day or two, or frozen.

7)   Remove from the fridge, unwrap and give the dough a final two rolls and folds, then roll it out to the size desired for your chosen recipe. Place on a baking tray, cover with oiled clingfilm and leave to rest in the fridge for about 30 minutes before using.

Tip: To make the cold butter pliable, place between two sheets of greaseproof or baking paper and bash it with a rolling pin

Sticky glazed Asian ham

This sticky ham is trully amazing!

Ingredients:

2.5kg/5½lb cured gammon joint or ham joint, off the bone, soak overnight in cold water as usually the ham is very salty

small handful black peppercorns

2 bay leaves

1cm/½in piece fresh ginger, finely grated

1 star anise

large handful cloves
any other spices that you like really`

For the sticky glaze:

2 garlic gloves, crushed

½ orange, finely grated zest and juice

220g/7½oz honey

340g/12oz soft light brown sugar

1 red chilli, seeds removed, finely chopped (optional)

1 tsp Chinese five-spice powder

100ml/3½fl oz soy sauce

Preparation:

1)   Drain the gammon joint and weigh it to calculate the cooking time.

2)   Place in a clean pan and cover completely with water. Add the peppercorns, bay leaves, ginger, star anise and half of the cloves. Bring to the boil, then reduce the heat to a simmer. Cook the joint for 25 minutes per 450g/1lb. (A 2.5kg joint will take 2 hours 20 minutes.)

3)   Thirty minutes before the joint is ready, preheat the oven to 220C/425F/Gas 7. Mix all of the glaze ingredients in a small pan and heat gently until the sugar is dissolved, then simmer for 25 minutes, or until the glaze is reduced and thickened.

4)   Remove the joint from the water and pat dry with kitchen paper. (Keep the cooking liquid to make a delicious soup.) Remove the thick layer of skin, but not the fat, from the joint. (This can be quite fiddly and often comes off in bits rather than in one large piece.) Use a small, sharp knife to score the meat diagonally, then change direction and score the other way to form diamonds. Stick the remaining cloves into the holes where the lines cross, then pour the glaze over the meat.

5)   Put the joint in the oven and cook for 20–30 minutes, or until the top begins to brown. It can catch easily at this point because of the honey, so keep a close eye on it! Once the joint is cooked, remove from the oven and cover loosely with baking paper to allow it to ‘rest’. This evens out the temperature and makes the meat more juicy.

Steamed rice

Rice is so easy to make and yet so many people get it wrong. I found this recipe by Darlene Schmidt, about.com which i think is perfect. Read the tips, very usefull :) Darlene puts a bit of salt which is optional. I always do too, I also add a bit of sugar, just a quater of a spoon will make your rice taste amazing. Here you go:

 1)   Start with good-tasting, good-quality white rice (see below for buying tips). Measure out 2 cups rice (SERVES 4-5 people) and pour it into a deep medium-size pot. You will also need a tight-fitting lid.
Note: If you prefer, you can wash the rice beforehand. Personally, I tend not to do this, as I was told by a holistic doctor that some of the rice's natural nutrient content can be washed away. In addition, any good-quality rice is thoroughly polished and cleaned before packaging.
 
Rice Buying Tips: I highly recommend buying Thai Jasmine Rice (also called 'jasmine-scented' rice). Thai rice gives you the best tasting white rice on the market. It is also the most fragrant, plus it is one of the best in terms of nutritional content among the white rice group. Another bonus is that it stores better than other types of white rice (keeps its taste and nutrition longer when cooked and refrigerated). You will get a good price on Thai jasmine rice if you buy it from Asian food stores. If you can't find Thai rice, the next best thing is Japanese white rice.

2)   Add 2 + 1/2 cups water to your rice pot.

 

3)   This step is optional. In Asia, a lot of chefs leave out the salt altogether, especially if they are planning to serve the rice with an especially salty dish. However, in general I find adding a little salt makes the rice taste even better. Add 1/4 to 1/2 tsp. salt and stir.

 

4)   Bring rice-water to a light boil. You should see bubbles forming on the surface of the water, as shown, and if you place your ear close to the pot, you will hear it gently boiling.



5)   Cover pot tightly with a lid and reduce heat to low (around 2.5 if you have an electric stove OR the lowest possible setting if you have a gas stove). Let rice simmer in this way for 10 minutes.



6)   After 10 minutes, remove lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot. If all or most of the water is gone, continue on with the next step.
If there is still 1/4 inch or more of water, replace the lid and allow it to simmer 3-5 more minutes.

7)   When all (or most) of the rice-water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10-15 minutes, or until you're ready to eat. The residual heat inside the pot will 'steam' the rice and any remaining water will be absorbed, leaving your rice well done and tasting pleasantly sticky.
Tip: Keep the lid of your rice pot on until you're ready to eat - it will stay warm and delicious for up to 2 hours. If you have an electric stove, don't remove it from the switched-off burner, as the residual heat will also help keep the pot warm. This is a great tip if you're throwing a dinner party, as you can make the rice well ahead of time and leave it to stay warm while you get on with making the rest of the meal.

8)   When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer to a serving bowl, and ENJOY!

Coconut pancakes

By Darlene Schmidt

Ingredients:

1 can coconut milk (400 ml)

1/2 cup unsweetened shredded coconut

2 eggs

1+1/2 tbsp white sugar

2 tbsp coconut oil OR butter, melted

1 cup all-purpose flour

3 tsp. baking powder

1/2 tsp. salt

oil for frying

For coconut syrup:

1/3 can  coconut milk

1/4 cup maple syrup

Preparation:

In a medium size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.

In a smaller bowl, whisk the eggs. Add the sugar then melted butter, and whisk again until light and fluffy.

Add the egg mixture to the coconut milk mixture, stirring well to combine.

In a large mixing bowl, stir together the flour, baking powder, and salt.

Now add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.

Heat a frying pan or flat-bottomed wok over high heat for 30 seconds (use a pan with a thick base, if you have one). Reduce heat to medium for another 30 seconds. Add 1 Tbsp. oil and swirl around, then ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. Jiggle the pan a little or tilt to spread the batter out (if needed).

When surface around is covered with bubbles, flip and cook the other side. Always add more oil when frying the next batch, or it may stick. Also, you may need to lower the heat as you go, or the pan might become too hot and burn your pancakes before they're cooked. Medium-low heat is best once the pan is good and hot.

To Make the Coconut Syrup simply combine the coconut milk and syrup, stirring well. 

Hummus

Ingredients:

• 200g/7oz canned chickpeas
• 2 tbsp lemon juice or more
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Salt
• 100ml/3½fl oz tahini (sesame seed paste) optional
• 4 tbsp water
• 2 tbsp extra virgin olive oil
• 1 tsp paprika
• 4 rounds of pitta bread

Preparation:

Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.

Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.

Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.

Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.

Chickpea

Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.

Hot lemon soufflés

By Mary Berry

Ingredients:

• melted butter, for greasing
• 2 lemons, juice and zest
• 2 free-range egg yolks, plus 4 free-range egg whites
• 6 rounded tbsp caster sugar, plus extra for the ramekins
• 3 rounded tsp cornflour
• 1 rounded tbsp plain flour
• 90ml/3¼fl oz double cream
• 110ml/4fl oz full-fat milk
• icing sugar, for dusting (optional)

Preparation:

1)    Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess. Set aside to chill in the fridge.

2)    Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter). Cut the lemons in half and squeeze the juice. Add the zest to the juice and put to one side.

3)    Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells.

4)    Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard). Add 6 tablespoons of sugar to the small bowl with the egg yolks.

5)    Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven.

6)    Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.

7)    Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.

8)    Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream. Press any lumps to the side to break them up. Then add the rest of the milk.

9)    Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick.

10)  When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture.

11)   Use a wooden spoon to beat the egg yolks and caster sugar together in the small bowl. Beat them into a thick paste.

12)  Add this paste to the mixture in the saucepan and mix well until smooth. Put the saucepan back on the hob to thicken again. Whisk until it begins to bubble and then take if off the heat – the mixture should look like custard. Put it to one side to cool before adding the egg whites.

13)  Whisk the egg whites in a large bowl using a hand whisk or electric hand mixer. Before you start, make sure the bowl and whisk are completely clean and grease-free, and make sure there’s no yolk with the egg whites or they won’t whip to full volume. Whisk until soft peaks begin to form – the egg whites should look like clouds.

14)  When the mixture in the saucepan has cooled you can add the egg whites. Check the temperature of the mixture before you add the egg whites – it should be body temperature or cooler. Add one large spoonful of the egg whites and beat well with the whisk to make the mixture less stiff. Now use a large metal spoon or spatula to very gently fold in the remaining egg whites. Use the spoon to go round the outside and cut through the middle – the aim is to fold in the air bubbles slowly, without breaking them up. Continue until it’s a pale yellow mixture with no streaks of egg white.

15)  Fill the ramekins to the brim with the mixture and level off with a spatula or palette knife. Run a thumb nail around the inside rim of the ramekins (this helps the soufflés rise evenly without catching on the sides).

16)  Place the ramekins on the baking tray in the middle of the oven for about 14 minutes until risen and turning golden. Don’t open the oven during cooking. Time and watch the soufflés carefully – take them out as soon as they’ve risen and are starting to go golden. If you’re using smaller ramekins you’ll need to reduce the cooking time by a few minutes (5 or 6 smaller soufflés will need about 10 minutes).

17)  Dust with icing sugar and serve immediately.

Bread and butter pudding (v)

By Nigella Lawson

Ingredients:

3 free-range eggs
3 tbsp caster sugar
2 cups milk and cream mixed together, half and half
½ tsp vanilla extract
1 loaf white bread, croissants, brioche or panettone
50g butter
Large handful raisins, soaked in a liqueur of your choice (or Marsala is good)
Double cream or custard, to serve

Preparation:

Preheat the oven to 180C/350F/Gas 4.

Mix the eggs, sugar, milk and vanilla extract together in a large bowl.

Slice the bread of your choice, toast and butter it and arrange in overlapping slices in the bottom of an ovenproof dish, leaving some edges sticking out at the top so that they crisp up. Scatter the soaked raisins over the top and then pour in the egg mixture.

Bake for 30 minutes in the preheated oven and serve warm with cream or custard.

Guacamole (v) by Hairy Bikers

Ingredients:

4 mild chillies, finely chopped
Bunch coriander, chopped
2 tomatoes, finely chopped
Salt, to taste
1 onion, finely chopped
1-2 tbsp water
½ lime, juice only
3 ripe avocados

Preparation:

In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste.

Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve.

Purūs Blyneliai

2 dideli kiaušiniai
2 puodeliai (340 g) miltų
2 arb.š. kepimo miltelių
1 arb.š. sodos
60 g sviesto, lydyto
1/2 puodelio (160g) grietinės
1 3/4 puodelio (460 g) pasukų
4 valg.š. (120 g) cukraus
1 arb.š. druskos
1 arb.š. vanilės esencijos (galima naudoti romo)

Dideliame dubenyje sumaišyti miltus, kepimo miltelius, sodą, cukrų ir druską.

 

Kitame dubenyje išplakti kiaušinius su ištirpintu sviestu, grietine, pasukomis ir vanilės esencija.

 

Plakinį supilti į miltų mišinį ir gerai išmaišyti, kol tešla taps vientisa. Tešla turi būti tiršta!
   

Leisti paruoštai tešlai pastovėti kambario temperatūroje 5 min., tada išmaišyti dar kartą.
   

Dėti maždaug po 1/4 puodelio tešlos (labai patogu naudotis tiesiog vidutinio dydžio samčiu) į vidutinio karštumo keptuvę. Kepti, kol gražiai parunda, tuomet atsargiai apversti, ir taip pat apkepti kitą pusę.
 

Patiekti su mėgstamais priedais, cukraus pudra, vyšnių uogiene. Na fantazuoite kaip išmanot :)

Banana Pancakes with Maple Syrup

Makes 6-8 pancakes


Ingredients

1 Cup Flour
1 Egg
1 tsp Sugar
2 tsp Baking Powder
1/2 Cup Mashed Banana
1 1/4 Cup Milk

Put the first 6 ingredients in a large mixing bowl. Slowly add milk and mix thoroughly with a whisk but do not over mix. There should be some small lumps of flour.
Heat a griddle or a large frying pan. Make sure to use a pan spray even if your pan is non-stick. Use a 1/4 cup measuring spoon for the pancake batter. This makes more consistent and even size pancakes. Cook on medium heat for 2 to 3 minutes on each side. If it browns too fast, make sure to turn down the heat or else the pancake will be raw in the middle.
Serve with maple syrup or a syrup of your choice. You can also add crushed walnuts into the batter :) Enjoy!


Today I made some pancakes for breakfast. I didn't have any bananas so made plain pancakes with lemon and maple syrup.
Here's the result:

Varškinės spurgos

• 250 g varškės
• 1 kiaušinis
• 8 valg. š. cukraus
• žiupsnelis druskos
• 2 arb. š. kepimo miltelių
• 170 – 180 g miltų
• cukraus pudros
• aliejaus

Ištrinti varškę su kiaušiniu ir cukrumi .

Miltus sumaišyti su druska ir kepimo milteliais, persijoti ir suberti į varškę.


Gerai išmaišyti. Masė turi būti pakankamai minkšta ir lipni.

Keptuvėje ar puode įkaitinti aliejų. Aliejaus turėtų būti bent per du pirštus, kad spurgytės ne keptų, o virtų jame.

Aliejui įkaitus, ugnį sumažinti iki vidutinio didumo. Drėgnomis rankomis imti po gabalėlį varškės masės, suformuoti tarp drėgnų delnų apvalias spurgytes ir dėti į aliejų. Dėti taip, kad spurgytės nesiliestų viena prie kitos.


Spurgoms parudus iš vienos pusės, jas apversti ir dar šiek tiek pavirti iš kitos pusės. Jei spurgytės parunda labai greitai, sumažinti ugnį – kitu atveju, nors spurgytės atrodys gražios ir rusvos, viduje jos dar bus žalios, nespėjusios išvirti.

Išvirusias spurgytes išimti ant popierinio rankšluosčio, kad nuvarvėtų riebalų perteklius.

Nusausintas spurgytes apibarstyti cukraus pudra.


Skanauti ir mėgautis. Skaniausios dar šiltos, su puodeliu gardžios kavos.

Steak and Ale Pie

Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 2 1/4 hrs

Ingredients

• 1½ lb (675g) beef chuck, trimmed and cut into ¾ in (2cm) pieces
• Salt and freshly ground black pepper
• 3 tbsp all purpose flour
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 4 oz (115g) white mushrooms, halved
• 1 garlic clove, minced
• ¾ cup beef stock
• ¾ cup dark ale
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• ½ tsp dried thyme
• 1 bay leaf
• 1 sheet thawed frozen puff pastry
• 1 large egg, beaten, to glaze

Special Equipment

• 9 in (23cm) pie dish

Directions

Season the beef with salt and pepper. Toss in the flour and shake off the excess.

Heat 2 tbsp of the oil in a large nonstick frying pan over medium-high heat. In batches, add the beef and cook, turning, for 5 minutes until browned. Transfer to a large saucepan.

Add the remaining 1 tbsp oil to the frying pan. Add the onion and cook over medium heat, stirring, until softened. Add the mushrooms and garlic and cook, stirring, about 5 minutes, until the mushrooms begin to brown. Transfer to the saucepan. Stir in the stock, ale, Worcestershire sauce, tomato paste, thyme, and bay leaf into the saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer about 1½ hours, or until the meat is tender.

Transfer the meat and vegetables to the pie dish. Reserve 2/3 cup of the sauce, and pour the rest over the meat mixture. Let cool.

Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to a thickness of 1/8 in (3mm). Cut an 11in (28cm) round. Cut ¾ in (2cm) strips from the trimmings. Brush the rim of the pie dish with water, and place the strips around it. Brush with water. Place the pastry round over the dish and press the pastry edges together to seal. Trim off the excess with a knife.

Crimp the pastry edge and use the pastry trimmings to make decorations, if desired. Brush the pastry with beaten egg, make a hole in the middle, and affix the decorations on the pastry, if using. Place the dish on a baking sheet. Bake for 25 minutes, or until the pastry is puffed and dark golden. Serve immediately, with the reheated reserved gravy passed on the side.

Notes

Prepare ahead:

The filling can be cooked, cooled and covered 1 day ahead.

Uzniuko tortas :)

Sitas tortas pasak Uzniuko is supermamu klubo vadinasi Egiptietiskas tortas, bet kadangi as ji pasivogiau is Uzniuko tai ji ir vadinsiu "Uzniuko tortas"
BISKVITUI (išeina trys 20 cm skersmens lakštai)
6 kiaušinių baltymai
6 šaukštai cukraus
120 g riešutų (geriausia migdolų)
1, 5 šaukšto miltų

GELTONAJAM KREMUI
10 kiaušinių trynių
10 šaukštų cukraus
5,5 šaukštų miltų
30 g. vanilino cukraus
340 ml pieno
170 g sviesto

KARAMELINIAM KREMUI
200 g cukraus
120 g riešutų (migdolų)
400 g grietinėlės (36 proc)

BISKVITUI baltymus su cukrumi išplakti iki standžios masės. Riešutus susmulkinti (sumalti) , sumaišyti su miltais ir įmaišyti į baltymų masę.

Kepimo popieriuje nusipiešti apie 20 cm skersmens tris apskritimus ir užkloti juos mase piršto storumo (masė yra gan stangri, visai lengva tai padaryti).Kepti 170 laipsnių 20 min
Dėmesio: kepti reikėtų visus tris iš karto, nes pastovėjus sukris baltymai!

GELTONAJAM KREMUI visus ingridientus, išskyrus sviestą, sumaišyti ir virti ant lėtos ugnies, maišant, kol gerokai sutirštės. Palikti kad atvėstų ir tada įplakti kambario temperatūros sviestą. tada kremą pastatyti į šaldytuvą.

KARAMELINIAM KREMUI pirmiausia keptuvėje ant mažos ugnies ištirpinti cukrų. gautą rudą masę paskleisti ant kepimo popieriaus laaabai plonu sluoksniu
ir palikti atvėsti.
Paskrudinti ir sukapoti riešutus. Atvėsusią karamelės plokštę sulaužyti mažais gabalėliais.
Išplakti grietinėlę ir į ją įmaišyti riešutus ir karamelę.

SURINKIMAS: biskvitas - geltonasis kremas - karamelinis kremas - biskvitas... ant viršaus turi gautis karamelinis kremas. Dėti į šaldytuvą. Skaniausias po paros.
Geriau surinkinėti tortą išardomoje formoje, nes tų kremų daug jis toks nestabilus gaunas , kol nesukietėja.

(beje sita recepta ir nuotrauka pasivogiau is supermamu klubo. O rytoj jau pati eksperimentuosiu ir pateiksiu savu nuotrauku :) 

Obuolių ir morkų pyragas

Reikės:

·  Kvietiniai miltai, rupūs, 237 gramai

·  Kvietiniai miltai, 237 gramai

·  Kepimo milteliai, 2 šaukšteliai

·  Cinamonas, 1.5 šaukštelio

·  Muskatas, 0.25 šaukštelio

·  Gvazdikėliai, malti, 0.25 šaukštelio

·  Cukrus, rudasis, 177 gramai

·  Kiaušiniai, 3 vienetai

·  Aliejus, 0.5 stiklinės

·  Morkos, 0.5 kilogramo

·  Obuoliai, 0.5 kilogramo

Viename inde sumaišyti miltus, kepimo miltelius, prieskonius. Morkas sutarkuoti smulkia Burokine tarka, obuolius – stambia. Kiaušinius išplakti su cukrumi, supilti aliejų ir dar kartą gerai išplakti. Supilti sausus produktus ir išmaišyti. Sudėti tarkuotus obuolius bei morkas, atsargiai pamaišyti. Sukrėsti į sviestu pateptą kepimo formą ir kepti įkaitintoje 1800 C orkaitėje 3-40 minučių.

Varškės spurgos

55 vienetams maždaug dviejų centimetrų skersmens spurgyčių pagaminti užtruks vos 45 minutes. Vienai normai tešlos, iš kurios pagaminsite apie 30 nedidelių spurgyčių reikia:

200 g. varškės (naudojau 9 proc. riebumo, liesa varškė čia, manau, netinka),

1 kiaušinio,

1 kiaušinio trynio,

3 valgomųjų šaukštų cukraus,

1 arbatinio šaukštelio vanilinio cukraus,

1 valgomojo šaukšto degtinės (ji čia tam, kad spurgos neprisigertų riebalų kepimo metu),

1 arbatinio šaukštelio kepimo miltelių,

150 g. miltų.

Dar prireiks aliejaus kepimui ir cukraus pudros spurgyčių pabarstymui.

Varškę su kiaušiniais, cukrumi ir vaniliniu ištrinti, kad neliktų varškės gumuliukų, geriausia tai atlikti blenderio pagalba.

Pilti degtinę.

Suberti miltus ir kepimo miltelius, miltus berti ne visus iškart, o palaipsniui, įmaišant vis po porą šaukštų. Viską gerai išmaišyti ir tešla jau paruošta.

Aliejų pilame i puodą storu dugnu ir keletą minučių pakaitiname ant vidutinio stiprumo ugnies, aliejus turėtų užimti maždaug pusę puodo.

Kol kaista aliejus, retkarčiais sudrėkinant rankas vandenyje, formuojame mažus apvalius kamuoliukus, kad aliejui įkaitus iškart būtų galima visus ir kepti.

Kai spurgos gražiai paruduoja, jau galima traukti kiaurasamčiu ir dėti ant popierinio rankšluosčio, kad jis sugertų riebalų perteklių. Atvėsusias spurgytes barstome cukraus pudra ir mėgaujamės :)

Sklindžiai su medumi (puikus Užgavėnių receptas)

Reikia:

• 2 kiaušinių,
• 0,5 stiklinės cukraus,
• 0,5 litro rūgpienio (galima ir parduotuvinio kefyro arba jogurto),
• 1 šaukštelio geriamosios sodos, užgesinto šlakeliu obuolių acto,
• 3,5 stiklinių kvietinių miltų,
• saulėgrąžų aliejaus kepimui.

Suplakite kiaušinius su cukrumi iki baltumo, paskui išmaišykite su rūgpieniu ir soda. Tada suberkite persijotus miltus ir išmaišykite blendinį. Blendinys turi gautis pakankamai tirštas. Šaukštu dėkite ant įkaitinto aliejaus keptuvėje ir gražiai apskrudinkite iš abiejų pusių.
Medų, kuris šiuo metu yra susicukravęs, pakaitinkite, kad išsilydytų ir būtų lengvai užpilamas ant sklindžių.

Sita kaip ir kitus receptus pasivogiau, viska randu internete. Beja tai mano pirmas receptas sitame bloge. Manau, kad turesiu receptu tiek lietuviu tiek anglu kalba :)