Tuesday, July 23, 2013

Tomato & mozzarella Caprese as a refreshing soup – just to avoid the outdated word “rethought”



Although I posted a long time ago, now I’ve just brought a quick recipe. Everybody is busy enjoying summer time instead of reading blogs anyway. This recipe is ideal for summer (I bet you could not guess it if I don’t say).


Refreshing smoothie with tomato and mozzarella






Refreshing smoothie with tomato and mozzarella





Refreshing smoothie with tomato and mozzarella

- 800 g tomato, cut into pieces & seeds removed
- 120 g green olive, pitted
- ½ red onion
- 2 cloves garlic, mashed
- salt and freshly ground pepper

Topping:
- olive oil
- balsamic vinegar
- mozzarella

Preparation:

1. Blend the tomatoes, olives, red onion, garlic, salt and the freshly ground pepper in a food processor.
2. Decorate the top with olive oil, balsamic vinegar and mozzarella. Serve with ice cubes.





Refreshing smoothie with tomato and mozzarella



Wednesday, July 10, 2013

Chestnut mousse cake with sour cherries dipped in caramel - and my new portfolio



I don’t know what the weather is like this summer in your country, but here in Hungary it is so cold sometimes that at some places even the heating is on, and then, two days later, we have the dog days of the summer when no one can exist without air conditioning or water and beach. I prepared this cake on a rainy, cold summer day, but of course when I wanted to post it on my blog, the temperature was again extreme hot.

And if you have a moment please take a look at my new portfilio page. We work a lot with it! But I hope you like it. 


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel




Chestnut mousse cake with sour cherries dipped in caramel

Ingredients:

For the cinnamon sponge cake (based on Sütibox’s recipe):

- 225 g soft butter
- 225 g sugar
- 3 eggs
- 225 g flour
- 2,5 tsp. baking soda
- 1 tbsp. cinnamon
- 150 g sour cream
- pinch of salt

For the walnut praline (based on Praliné Paradicsom’s recipe):

- 200 g walnut
- 160 g sugar

For the chestnut mousse with rum:

- 5 g leaf gelatine
- 200 ml milk
- 2 tbsp. rum
- 750 g sweetened chestnut purée, at room temperature
- 350 g whipping cream
- 2 tbsp. confectioner’s sugar

For the whipped cream:

- 150 ml whipping cream
- 1 flat tbsp. confectioner’s sugar

For decoration:

- cocoa powder
- sugar
- sour cherries

Preparation:

1. For the cinnamon sponge cake mix the butter and the sugar until fluffy, then add the eggs one by one. Sift the flour, baking soda and the cinnamon, mix them well and add to the butter & egg cream. Stir the sour cream and the salt into the dough, as well. Pour the dough into a buttered spring form pan sprinkled with flour and bake it in the oven preheated to 180°C for approximately 25 minutes. Remove the sides and the base of the spring form pan and let the cake cool down to room temperature on a cooling rack. Wash the spring form pan and place back the cake into the pan.
2. For the praline toast the walnuts and spread them on a piece of baking paper. Caramelise the sugar, then stir in the walnuts, and let it cool again on a piece of baking paper. Then blend the caramelised walnuts in a food processor until it has a smooth and paste-like consistency.
3. For the mousse soak the leaf gelatine in cold water for 3-4 minutes. Heat up the milk with the rum, remove it from the stove and dissolve the leaf gelatine in it. Mix the milk and the chestnut purée until creamy. Whip the cream with the confectioner’s sugar until soft peaks form, and then stir it to the chestnut cream.
4. For the whipped cream whip the cream with the sugar. Put it in the fridge.
5. For the decoration caramelise sugar, dip the sour cherries in it, and let the caramel layer harden on a piece of baking paper.
6. Spread the walnut praline, then the chestnut mousse on the sponge cake. Place the cake in the fridge for at least 3 hours. Finally remove the sides of the spring form pan and decorate the cake with the whipped cream, cocoa powder and the sour cherries dipped in caramel.



Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Chestnut mousse cake with sour cherries dipped in caramel


Monday, July 8, 2013

Creamy aubergine with honey, garlic and figs – On Zizi kalandjai (Zizi’s Adventures)



So, how should I start? How can I tell you the fact that can be squeezed in a single sentence (“You can read my recipe on the Hungarian food blog Zizi kalandjai”) in sentimental, funny, boastful, play-obsessed styles or even in a long version? I would just skip the last one immediately, I wouldn’t recommend it to anybody, and I don’t have the mood to type it, either.

1. “Since Zita has given birth to the most beautiful baby in the world, she asked me to write a post for her page, so that her blog would remain active while she is in the most beautiful phase of her entire life and spends all time possible with her baby in the ocean of the strongest emotions and feelings through their intimate togetherness. Needless to say, these years were the most beautiful time in my life as well, and I wish that she could also enjoy all moments of this period to the full.”
2. “Zita has also met her destiny in the form of a baby. Now she thinks that she can redeem the whole world and her baby will never cry and storm because she is prepared to handle all kinds of situations (I also thought the same…) and her baby will have the best sleep habits in the world (because why shouldn’t babies fall asleep at 8 pm if we exhaust them well… I am glad if my kids go to bed at 11 pm), and the house will always be clean and shiny (because we did not have enough time for that when we used to work, but now… at our home, I am happy if I don’t find pieces of spaghetti behind the bed, but let’s be positive, at least I find them). So I have written a post for her blog.”
3.  “I got an e-mail with the news that the author of the blog Zizi kalandjai (Zizi’s Adventures) was expecting a baby. Hearing this, I was really glad and I immediately started to create a new recipe. I was thinking about what would be in season approximately at that time, and now I am happy to present to you this creamy aubergine with honey, garlic and figs, I hope you will like it. The aubergine is in perfect harmony with the strong contrast of the honey and the garlic, with the sweetness of the figs and with the hot chili paprika. I hope the recipe is exciting enough. It will take only some minutes to prepare. Enjoy it and I wish joy and pleasure to Zita.”
4. “The moment I was waiting for has finally arrived: My recipe is on Zizi kalandjai (Zizi’s Adventures). In connection with this, I invite you to play with me. Just like the Facebook page of my blog (sharing the page is not required, but of course I would be grateful for that) and write a comment here on the blog telling me what your favourite sandwich is which also contains some figs and aubergine, and possibly some garlic as well. So I wait for these comments until tomorrow noon at the latest via e-mail, and then I draw the winner either using slices of papers with names (of course I will also attach a photo which will document the authenticity of the drawing) or using the usual random.org, the authenticity of which is also unquestionable. And the winner will get a piece of fig which was grown in our garden.”


You can read the recipe here together with a short interview. But I think I should have included this information in the boastful part.


Creamy aubergine with honey, garlic and figs

Creamy aubergine with honey, garlic and figs




Creamy aubergine with honey, garlic and figs

- 4 small aubergines
- 1 clove of garlic (grated)
- 3 tsp. honey
- 2,5 tsp. tahini paste
- chili
- salt, pepper
- figs
- coriander
- brown bread

Preparation:

1. Bake the whole aubergines in the oven preheated to 210°C.
2. Blend the flesh of the aubergines, the tahini paste, honey, garlic, chili, salt and pepper with an immersion blender.
3. Spread the creamy aubergine on the bread slices and decorate them with sliced figs and coriander.




Creamy aubergine with honey, garlic and figs

Creamy aubergine with honey, garlic and figs