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Blueberry Lemon Yoghurt Cake

Blueberry Lemon Yoghurt Cake
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Blueberry Lemon Yoghurt Cake
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Ingredients
Blueberries
Dry
Wet
Servings:
Instructions
  1. Preheat oven to 200C.
  2. Grease a 22 cm springform pan with butter, line base with baking paper.
  3. Rinse blueberries, shake off excess water (but don’t pat dry). Set aside about 1/3 of the blueberries (for topping cake). Toss remaining blueberries in flour, set aside.
  4. Whisk Wet in a large bowl. Add flour and salt, sprinkle over baking powder.
  5. Whisk until just combined - few small lumps is fine. Stir through blueberries (including loose flour in bowl). Pour into pan, top with remaining blueberries.
  6. Place in oven, TURN DOWN to 180C (standard) or 160C (fan/convection). Bake 50 minutes or until skewer comes out clean. Remove sides of springform pan and cool on a rack, then once cool remove the base.
  7. Sprinkle with icing sugar (powdered sugar). Serve!
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Reform Cake (Reform Torta)

 Reforma Torta is of Serbian origin and consists of a rich, multi-layered walnut sponge cake with a creamy chocolate filling. It is a  very popular desert and it is hard to imagine any celebration without it.

 

Reform Cake Reform Torta)
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Reform Cake Reform Torta)
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Ingredients
Servings:
Instructions
Walnut Sponge
  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Separate 10 egg whites from 10 eggs. Using electric mixer whisk egg whites in a clean dry bowl until soft peaks form, Gradually add sugar until sugar is dissolved.
  3. Add wallnats and whisk until just combined.
  4. Spoon half of the meringue into the average sized rectangular baking pan. The thickness should be about 0.5-1cm.
  5. Bake in oven for about 15 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.
  6. Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 4 layers.
Filling
  1. To make a filling place 10 yolks and 10 tablespoon of sugar in a double boiler over medium heat. Whisk for 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Add 100 gr of dark chocolate and mix for another couple of minutes. Remove from the heat, leave to cool.
  2. Using electric mixer beat the butter in a separate bowl. Fold in the cooled chocolate mixture, mix until combined.
Assemble the Torte
  1. Place one layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 4 layers are stacked on top of each other.
  2. Frost the top and sides of the torte with the remaining chocolate filling. Leave at room temperature for several hours before refrigerating. If desired, garnish with a sprinkle of chopped walnuts.
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Poached eggs and avocado toast

Poached egg and avocado toast
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Poached egg and avocado toast
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Ingredients
Servings:
Instructions
  1. Bring a pot of water and 2 tablespoons of vinegar to a full boil. Once boiling reduce the heat so the water is simmering. Use a spoon to swirl the water into a whirlpool.
  2. Break an egg carefully into a bowl or saucer. Slowly tip the egg into the centre. Cook for 3-4 minutes or until the white is set. Lift the egg out with a slotted spoon and drain it on kitchen paper.
  3. Meanwhile toast the bread.
  4. Cut the avocado in half and remove the stone. Mash the avocado and lemon juice. season well with salt and pepper.
  5. Spread the avocado mix onto each slice of toast and top each with a poached egg. Sprinkle with fresh herbs.
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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Semolina Cake with Milk Syrup – Koh

Semolina Cake with Milk Syrup - Koh
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Semolina Cake with Milk Syrup - Koh
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Ingredients
Servings:
Instructions
  1. Separate egg white from egg yolk.
  2. Mix together yolk and 6 tablespoons of the sugar until nice and creamy. Add semolina and flour. Mix until just combined.
  3. Beat egg whites until nice and fluffy. Whisk in semolina mixture. Stir together slowly with a wooden spoon.
  4. Use spray oil on an oven proof dish (33x23cm). Pour mixture in a dish and bake for 20-25 minutes on 180C .
  5. Meanwhile, put 6 tablespoons of sugar into a saucepan with 1 liter of milk and bring to a simmer; remove from heat and add 1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract.
  6. When cake is done, remove from the oven and pour hot milk over hot cake. Leave it for half an hour to absorb milk before serving.
Recipe Notes

Semolina Cake YouTube

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Honey biscuits

Honey biscuits

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Honey biscuits

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Ingredients


Servings:

Instructions
  1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

  2. Mix sugar, honey, 3 eggs and 1 egg yolk together. Add oil. Tip in the flour and bicarbonate of soda and stir well until smooth.

  3. Roll one tablespoon of mixture at a time into a ball. Press each ball down and pop an almond in the centre of each one.

  4. Bake 10-15 minutes.
    Cool on the tray for a couple of minutes, then transfer to a wire rack to finish cooling. Store in an airtight container.

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Mango Pancake

 

Mango Pancake
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Mango Pancake
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Ingredients
Pancake batter
Pancake Filling
Servings:
Instructions
Pancake batter
  1. 1. Put all the ingredients in a bowl in the order listed. Whisk vigorously until blended (about 30 seconds by machine standards). Scrape down the sides and bottom of the bowl and beat or blend 15 seconds longer.
  2. 2. let the batter sit for an hour or longer so the starches can absorb. You can make the batter up to a day in advance and keep it in the refrigerator, just bring it up to room temp before you cook it. It should be the consistency of buttermilk. If it’s lumpy you can strain it.
  3. 3. Spray a non stick skillet with a little cooking spray, or brush lightly with a neutral oil and get it hot but not smoking. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!
  4. 4. Return to heat and let cook for 1 to 2 minutes (I used the lowest heat, so it took a lot longer for me- but it meant that the crepes would be smooth!). The thin edges will get crispy and curl up, and the top will mostly set but stay shiny. Flip the crepe around with a spatula (this part is difficult! for me anyways....)
  5. 5. Cook the second side for about 30 seconds, then remoce crepe and place it on a clean, dry and preferably light colored dish towel (I put it on a dish.....)
Pancake Filling
  1. In a large bowl, whisk the cream until slightly thickened then add icing sugar until it tastes sweet enough, and stiff peaks form. Chill while you get the rest of the ingredients ready.
  2. Peel and chip mangoes into long, thin pieces.
  3. Place one crepe on a plate (with the nice side down!) and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango around the whipped cream, then wrap the crepe around it. I do this by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.
  4. Chill in the fridge for at least an hour (the longer the better) before serving
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Chicken fillets in Parmesan

Chicken fillets in Parmesan
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Chicken fillets in Parmesan
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Ingredients
Servings:
Instructions
  1. Season meat with salt and pepper. Place the flour on a piece of foil.
  2. Beat eggs in a shallow bowl and set aside.
  3. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
  4. Sprinkle flour over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
  5. Place chicken in a baking dish. Bake in the preheated oven for about half an hour. Take the dish out of the oven, pour tomato sauce over chicken and return to the oven for another ten minutes.
  6. Serve with mashed potatoes.
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