Friday, March 29, 2013

Carrot Thick Soup with Chick-Peas – If it’s snowing



I know it’s spring, but now in Hungary it has been snowing heavily for a few days. So here is a soup which is ideal in this cold weather.

Carrot Thick Soup with Chick-Peas






Carrot Thick Soup with Chick-Peas






Carrot Thick Soup with Chick-Peas

Ingredients:

-          1 kg carrots (peeled and chopped)
-          4 tbsp. olive oil
-          Salt
-          1,5 tbsp. honey
-          Pinch of Chinese five-spice mixture
-          Pinch of cayenne pepper
-          3 cloves of garlic (mashed)
-          140 ml vegetable or chicken stock/water


To the top:

-          yoghurt
-          yellow chilli (chopped)
-          coriander (chopped)
-          chick-peas
-          pepper




  1. Roast the carrots in the oil, sometimes stirring them. Add the honey, and then caramelize it. Mix the five-spice mixture, the cayenne pepper and the mashed garlic to the carrots, too. Pour the stock or water to the carrots, and cook until carrots are tender. Purée the soup with an immersion blender.
  2. Put yoghurt, yellow chilli, coriander, and chick-peas on the top of the soup.


Carrot Thick Soup with Chick-Peas






Carrot Thick Soup with Chick-Peas


Wednesday, March 27, 2013

Pina Colada cake – Or my new cake rack



Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut

I have got a new cake rack from Etsy! And I’m in love with it! I wanted to bake a dark-bright cake to photograph it on my new cake rack. I’m horrible, am not I? I don’t want to bake a simple lamington or coconut balls, but something that only looks like them. So here is the cake with pineapple, coconut and rum, inside a brownie! I hope you like it!

Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut
 


Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut

Ingredients:

For the jam (not all will be used in the recipe):

-          1 pineapple
-          3 tbsp. sugar

For the Rum flavoured brownie:

-          100 g milk chocolate (melted above steam)
-          75 g melted butter
-          2 eggs
-          100 g brown sugar
-          100 g flour
-          50 g cocoa powder
-          Pinch of salt

For the Chocolate glaze:

-          9 g dark chocolate
-          3,5 g gelatine
-          35 g rum
-          20 g cocoa powder
-          21 g heavy cream
-          65 g sugar

For decorating:

-          Shredded coconut




  1. Cook jam from the pineapple and the sugar. (It is optional whether you purée the pineapple completely with an immersion blender or you leave tiny bits of the fruit in the jam.)
  2. For the brownie, blend everything with a food processor. Then preheat oven to 170°C. Butter the muffin pan, and then sprinkle it with flour. Fill the cavities of the pan half full with the batter. Then put some jam on it, and pour the leftover batter so that it would cover the jam filling. Bake it for 15 minutes.
  3. Boil the rum, the cream, the cocoa powder and the sugar while stirring the mixture continuously. Then remove it from the cooker and dissolve the gelatine (that has been soaked in cold water for 2-3 minutes previously) in it. Pour this hot mixture on the chocolate, and blend it with an immersion blender until you get a shiny glaze. Use it about 3-5 minutes later.
  4. Pour the glaze on the top of the cakes, and sprinkle them with shredded coconut.
 

Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut






Pina Colada cake – Rum flavoured brownie with pineapple jam and shredded coconut


Tuesday, March 26, 2013

My 25 recipes in Stahl magazine



I’m very glad because 25 recipes and photos of mine have been published in a Hungarian magazine called Stahl. They are now in the spring volume, but I also wrote some recipes in the winter volume a few months ago. Here are some photos which finally didn’t appear in the magazine.








































Monday, March 25, 2013

Orange & matcha upside-down cake – or if we are hungry for colours

Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake


I don’t know how you feel about upside-down cakes, but I love them. Preparing an upside-down cake is the simplest way to caramelize the fruits in a cake: I don’t have to struggle with caramelising the fruits, it will just happen in the oven.
So this is a sponge cake turned upside down: the green tea makes it a little bit more interesting, the blood orange makes it a little bit sourer, and the vanilla custard makes it creamier.
I think it works with any kinds of citruses. I need some colours to start the spring season!



Orange & matcha upside-down cake



Orange & matcha upside-down cake with vanilla custard

Ingredients:

For the matcha sponge:

-          135 g flour
-          90 g potato-starc
-          9 tsp. matcha
-          1½ tsp. baking powder
-          6 eggs
-          270 g sugar
-          3 tbsp. confectioner’s sugar
-          240 ml sunflower oi
-          6 tbsp. lemon juice
-          Grated zest of a lemon
-          Pinch of salt
-          Blood orange (peeled and sliced)
-          3 tbsp. brown sugar
-          Butter and flour (for the pan)

For the vanilla custard:

-          4 egg yolks
-          80 g sugar
-          1 tbsp. flour
-          1 vanilla pod / 1 tsp. vanilla extract
-          200 ml heavy cream
-          400 ml milk





  1. For the sponge: Beat the egg yolks with the sugars with an electric mixer until they get thick and lighter in colour. First pour the oil gradually, and then add the lemon juice and lemon zest to the egg yolks while stirring it continuously. Whip the egg whites with the salt with an electric mixer until stiff peaks form. Sieve together the remaining dry ingredients, and add them to the egg yolks. Finally fold the egg whites into the batter.
  2. Preheat oven to 160°C. Butter the cake pan, and then sprinkle it with flour. Pour the batter into the pans. Bake it until it turns golden brown.
  3. For the vanilla custard: Beat the egg yolks with the sugars with an electric mixer until they get thick. Then add the vanilla and the flour to it. Pour the cream and the milk gradually to the egg yolks while stirring it continuously. Then cook the custard above steam until it thickens.
 


Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake

Monday, March 18, 2013

Avocado cream rice balls with chili & peanut butter dip – and what’s the connection between taking a photo and the leftovers

 Avocado cream rice balls with chili & peanut butter dip



You know how this works! You buy a lot of stuff to prepare a recipe, mostly if you want to take a photo of it! This happened to me last time, when I cooked the spaghetti with avocado cream. So I must do something with the remaining avocado.
 


Avocado cream rice balls with chili & peanut butter dip






Avocado cream rice balls with chili & peanut butter dip






Avocado cream rice balls with chili & peanut butter dip

Ingredients:

For the rice balls:
-          1 avocado
-          Juice of 1 lime
-          1 bunch of coriander
-          1 clove of garlic (grated)
-          1 shallot onion
-          Salt, pepper
-          400 g rice (cooked in salted water)
-          Flour, eggs, bread crumb, oil (for the crumb)

For the peanut butter dip:
-          3 tbsp. peanut butter
-          Juice of 1 lime
-          Chilli (to your taste)
-          50 ml water
-          50 ml cream



  1. Mix the avocado, lime, coriander, garlic and onion with the cream. Salt and pepper it, then stir it with the rice. Make balls and then crumb and fry them in hot oil.
  2. Mix the peanut butter with the juice, and then pour the water and the cream to it while stirring it continuously. Flavour the dip with chopped chilli.


Avocado cream rice balls with chili & peanut butter dip


Sunday, March 17, 2013

Tomato-Cocoa Bundt Cake – And We Must Bake Cakes with Vegetables



I don’t know how it is in your country, but in Hungary it is trendy to bake cakes with vegetables. Everyone uses carrot (it’s nothing special, isn’t it?), avocado and zucchini (that’s a little more interesting, though). But I wanted to do something really crazy! What about baking with tomatoes!? Anyway, we use cinnamon to season foods containing tomatoes to make them sweeter. So it must work! And I tell you that it really worked!

Tomato-Cocoa Bundt Cake




Tomato-Cocoa Bundt Cake

Ingredients:

-          120 g flour
-          35 g cocoa powder
-          12 g baking powder
-          5 eggs
-          165 g sugar
-          100 ml olive oil
-          100 ml mashed tomatoes (passata)
-          Pinch of salt
-          Pinch of cinnamon
-          Butter and flour (for the Bundt pan)

For the glaze:
-          Confectioner’s sugar
-          Orange liqueur or orange juice (to your taste)


  1. Stir all the ingredients with a food processor, then add the tomatoes, and mix it well.
  2. Preheat oven to 160°C. Butter the Bundt pan, and then sprinkle it with flour. Pour the batter into the pan and bake it for 1 hour.
  3. Mix the confectioner’s sugar with the juice or liqueur to get a thick but pourable glaze and pour it on the baked Bundt cake.


Tomato-Cocoa Bundt Cake