FIG JAM

November 9, 2006

INGREDIENTS
100 gr wild green figs
1 kg sugar
10 cloves
1 tablespoon lemon juice

PROCESSING METHOD
– Skin the green figs using gloves in order to avoid your hands from getting dark.
– Cook them in plenty of water for some time.
– Rinse in cold water. Squeeze each fig gently.
– Boil sugar with about 3 glasses of water to a thick syrup. When ready add figs and cook on medium heat until figs let go water and absorb it again.
– Add 1 tablespoon of lemon juice, boil for one minute and take off fire.
– Add cloves to give more flavour. (You may add vanilla.)

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GOAT CHEESE SWEET IN SYRUP

November 9, 2006

INGREDIENTS
500 gr goat cheese
50 gr butter
50 gr sugar
20 gr flour
20 gr semolina
4 egg yolks
1/2 teaspoon baking powder

SYRUP
3 glasses sugar
2 and 1/2 liters water
1/2 lemon juice

PROCESSING METHOD
– Beat the egg yolks with sugar. Add melted but cool butter, baking powder and mashed goat cheese. Mix well.
– Add flour and semolina. Mix well.
– Take small lemon sized pieces of the dough. Roll the each one in the palms of your hands into a ball. Press the flatten.
– Place them in an oiled oven pan, leaving 2 cm in between.
– Bake in medium hot oven for 20-25 minutes, until they are golden brown.
– Meanwhile boil the syrup and let simmer for 10-15 minutes.
– Pour it over the cheese sweet Cover and bake at low heat for 15 minutes more.
– Let cool before serving.


ALMOND CREAM

November 9, 2006

INGREDIENTS
2 and 1/2 liters milk
400 gr sugar, powdered
4 eggs
100 gr pistachio nuts
100 gr almonds
75 gr potato starch mixed with a glass milk
50 gr grated coconut
50 gr pistachio nuts

PROCESSING METHOD
– Soak the almonds and pistachios in boiling water for 5 minutes.
– Crush them with a mortar and pestle or in a grinder.
– Pour the milk into a saucepan, add the chopped nuts and the sugar. Bring to a boil while stirring constantly.
– Keep stirring and add the potato starch mixed with milk.
– Add 4 beaten eggs. Cook until the mixture becomes creamy in texture.
– Pour into cups or small bowls.
– Garnish with pistachio nuts and coconut.
– Serve cold.


PISTACHIO CREAM

November 9, 2006

INGREDIENTS
1 liter milk
4 egg yolks
200 gr sugar
50 pistachio nuts
15 gr flour
15 gr potato starch
1 soupspoon vanilla sugar

PROCESSING METHOD
– Place the egg yolks, chopped pistachio nuts, sugar, flour, starch and vanilla into a saucepan and beat with a wisk.
– Add the boiling milk.
– Stir constantly for 5 minutes over a low heat.
– Remove from the stove. Pour into dessert bowls
– Serve cold.


DRIED APRICOT IN CREAM

November 9, 2006

INGREDIENTS
500 gr dried apricots
500 gr sugar
500 gr fresh
100 gr almonds, crushed
Let the apricots expand in water overnight.

PROCESSING METHOD
– Drain the apricots. Place the apricots in a saucepan and cover with water. Boil for 20 minutes.
– Pour off half the water, add the sugar to the apricots. Stir and boil 25-30 minutes more.
– Let cool.
– Put the apricots on a plate and open each one and put a spoon of cream in the center.
– Pour the syrup from the saucepan over the apricots.
– Sprinkle with the crushed nuts.


PUMPKIN IN SYRUP WITH CRUSHED WALNUTS

November 9, 2006

INGREDIENTS
1 and 1/2 kg pumpkin
1 and 3/4 glasses sugar
2 glasses water
1 glass walnuts, crushed

PROCESSING METHOD
– Seed and peel the pumpkin. Cut it into 2-3 cm thick slices.
– Arrange them in a flat pan. Spread the sugar, pour the water over. Cover and cook on low heat for 50-60 minutes, until they are tender.
– Let cool.
– Arrange them in a serving dish. Pour the syrup over. Sprinkle with crushed walnuts.


BOILED EGG WITH SAUCE (1)

November 9, 2006

SERVINGS : 4

INGREDIENTS
8 eggs
250 ml chicken stock or water
45 gr mushrooms stalks and pieces
375 ml Chicken Veloute Sauce
180 ml thickened cream

PROCESSING METHOD
– Boil the eggs. Remove the shells and cut each one into 4 round slices.
– In a heavy-based saucepan, add stock and mushrooms. Bring to the boil and boil until liquid is reduced to about 125 ml.
– Remove from heat and keep hot.
– In a separate small heavy-based saucepan, heat Chicken Veloute Sauce, bring to the boil.
– Lower heat and simmer about 10 minutes until reduced to 250 ml.
– Strain mushrooms and their liquid over sauce, discard mushrooms. Stir mushroom flavoured stock into sauce.
– Slowly add cream, stirring constantly. When cream is heated through.
– Serve hot over hard_boiled eggs.