Strawberry Snow. This is SO good. Seriously. MAKE THIS.
- 500 g strawberries, hulled
- 2 large egg whites, at room temperature
- 1⁄2 cup caster sugar
- 1⁄2 cup whipping cream
- 1⁄4-1⁄2 teaspoon vanilla (or to taste)
- 6 -8 strawberries, sliced, for garnish
- Puree strawberries in a food processor or blender.
- Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
- Add vanilla to cream, and whip mixture until peaks form.
- Gently fold cream mixture into strawberry mixture.
- Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
- Cover with plastic wrap and refrigerate until you are ready to serve.
- This can be made a day ahead. Good luck keeping everyone else in the house out of it.
These are excellent when they are served cold. And good when fresh out of the oven.
- 2 cups milk
- 4 3/4 cups all-purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 4 carrots, grated
- 2 tablespoons honey
- 1 teaspoon salt
- 3 1/2 tablespoons butter, softened
- Heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. Add 1/2 cup flour and yeast to warm milk. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir carrots, honey, and salt into yeast mixture. Mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. Mix butter into dough until thoroughly integrated using your hands. Cover bowl with a damp, clean towel.
- Preheat oven to 450 degrees F (230 degrees C). Place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes.
- Form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes.
- Bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.
- 2 cups water
- 1 cup uncooked white rice
- 2 cups milk
- salt to taste
- 1/2 cup water
- 1 teaspoon salt
- 1 cup rye flour
- 1/4 cup all-purpose flour, or as needed
- 3 tbsps, butter, melted
- Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
- Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
- On a lightly floured surface, roll each piece of dough out into a thin circle 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
- Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.
- Heat cranberries in 1 1/2 cups water to boiling; reduce heat. Simmer uncovered until berries pop, about 8 minutes.
- Press cranberries through sieve to remove skins. return juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.
- Add farina gradually, stirring constantly. Cook, stirring occasionally, until thickened, 3 to 5 minutes.
- Pour into small mixer bowl. Beat on high speed until pudding becomes fluffy and light pink, 3 to 5 minutes.
- 400 g minced meat
- 1 tsp salt
- Black pepper
- 2 medium-sized potatoes, boiled
- 1 egg
- 100 ml milk or beef stock
- 1-2 medium-sized pickled beetroots
- 1 onion
- 2 tbsp capers
- Oil or butter for frying
Season the meat with salt and pepper.
Peel and grate the potatoes. As I prepared the meat I boiled the potatoes that I had grated before boiling.
Add the grated potatoes, egg and milk into the meat.
Chop the beetroot and onion. Add them with the capers into the meat batter. Mix carefully.
Make small chubby burgers and fry quickly in butter in a hot pan, about 2-3 minutes on both sides. Be prepared for the meat mixture to be a bit sloppy, but they cook up nicely. And the ones that fall apart... well...the cook gets to enjoy. :)
Serve the burgers with plain yoghurt or crème fraîche sauce and pickled cucumbers. We did not serve them this way. We enjoyed them as they were.
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1 tsp almond extract
- 3 cups all purpose flour
- 1/4 tsp salt
- 3 eggs, beaten (I used less)
- 1/2 c white sugar (I needed more)
- 1 1/2 cup finely chopped almonds (I used less)
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and 1/2 cup sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1/2 inch thick and 2 to 3 inches long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
We had such a good time, and the food was all so good. We've added some favourites to our meal plans :) WOOT WOOT. Even our son's cat thought he should have some... He tried hard to sweet talk the lad when he got up, but to no avail...