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November 2008
Onion Marmalade |
2kg red onions
4 garlic cloves
3 tbs. olive oil
150gr brown sugar
1 tsp. salt
1 tsp. pepper
750ml red wine
250ml sherry vinegar
2 tbs. worcestershire sauce
2-3 tbs. cranberry marmalade |
Halve and thinly slice the onions and the garlic. Heat the olive oil in a large saucepan. Fry the onions and the garlic and give them a good stir. Sprinkle over the sugar, salt and pepper. Give everything another good stir and reduce the heat slightly. Cook the onions gently over medium heat for approximately 45 minutes uncovered and stir occasionally.
When the onions are soft and sticky and all the juice has evaporated pour in the wine, vinegar and worcestershire sauce and simmer everything over a high heat for about 30 minutes. Stir occasionally, still uncovered, until the liquid has reduced by about two thirds and the juice is sirupy. Stir in the cranberry marmalade and let everything cool down in the pan.
Scoop into preserving jars and pasteurise. Keeps in fridge for up to 3 months.
Simply yummy with your favourite cheese or paté.
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October 2008
Oatmeal-Chocolate-Chip Cookies |
200gr butter (room temperature/soft)
250gr brown sugar
2 tbs. honey
1 egg
250gr flour
1 tsp. baking powder
1 pinch of salt
1 tsp. cinnamon
200gr rolled oats
80gr hazelnut, chopped
100gr dark chocolate, roughly chopped
2 tbs. water |
Preheat the oven to 180°C . Whisk together the flour, baking powder, salt and cinnamon in a bowl. In a seperate bowl mix the butter, sugar and honey until smooth and creamy. Add the egg and beat to combine for about 2 to 3 minutes. Add the flour- to the butter-mixture and mix well. Then stir in the rolled oats, hazelnuts and the rougly chopped chocolate. Add the water and mix again.
Place big tablespoons of dough on a baking tray lined with non-stick baking paper, allowing room for the cookies to spread (approx. 5cm). Depending on how big the cookies are, bake for 10 to 20 minutes until golden.
Let them cool down and enjoy.
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September 2008
Plum Crumble |
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1 kg fresh plums
80gr butter (room temperature / softened)
1 orange (zest and juice)
3 tbs. honey
50gr brown sugar
80gr flour
100gr rolled oats
60gr shortbread
1 pinch of cinnamon (optional)
Preheat the oven to 180°C. Pit the plums, quarter them and put them in an ovenproof dish. Wash the orange, grate the orange zest and squeeze out the juice. Mix the honey with the zest and juice and pour the mixture over the plums.
Place the flour, sugar, rolled oats, softened butter and the crushed shortbread in a bowl and stir to combine until you get a crumbly texture. Spoon the oat-mixure over the plums and bake for about 35 minutes until the topping is golden and crisp.
Best served hot with yummy homemade vanilla ice cream.
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August 2008
Chocolate coated Coffee beans |
200gr Coffee or Espresso beans
100gr dark chocolate coating
Preheat the oven to 180°C. Spread the coffee beans on a baking tray and roast them for about 10 minutes. Take them out of the oven let them cool. Meanwhile put the dark chocolate coating in a glass bowl and place it over a saucepan filled with hot water over medium heat. Stir until melted and glossy. Add the coffee beans and stir until they're covered.
Take out the beans with a fork, lay them on baking paper and let them cool. When the chocolate is cooled down and smooth, roll them in cocoa powder: A bitter-sweet nibble to your favourite coffee. |
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