Our beloved recipes

[sohvi]

We all love food, right? And we all wanna share some of our best recipes with each other, right? I know I do. So feel free to add your favorite in here. Snacks, cakes, food, cookies... I'd like to hear what you do when feeling like cooking/baking.

:woot:
This here is cake that even my man loved, and he really is picky about food that has cheese in it.

Old times fresh cheesecake

Base:
12 cookies (big ones)
40 g melted butter
cinnamon

crush the cookies, add melted butter and cinnamon. press it to bottom of the springform and put some apricotmush on the top

Filling:
2,5 dl cream
200 g cheese
1 lemon's juice
1,5 dl granulated sugar
1 tbsp gelatin /or 5 gelatin leaves
vanilla flavored sugar

warm lemonjuice and dissolve the gelatin to it. Let it cool. Whip the cream, add cheese and sugars. Add cooled lemonjuice-gelatin stuff to cream/cheese carefully. Pour on the base and put whole thing to refrigerator for couple hours.

Topping:
use your imagination
berries or jelly is fine.

sorry, measures are metric ones. And sorry for bad language. tranlating recipe isn't easy. Hopefully you got general idea of it though.

Hmm... what else would you like me to share? Any finnish foods you always wantes to try?

[Cireus]

That sounds good! I'll have to try that one!!! Sorry, I meant to post sooner but, well, life is crazy, ne?

Anyway, this is an old family recipe, THE one recipe that tells me that it's Christmas in our house:

Merry Cranberry Freeze

1 block softened cream cheese (bring to room temperature)
1 small tub whipped cream (Cool Whip or fresh whipped cream, also good)
1 cup sugar
1 bag fresh cranberries
1 small can crushed pineapple, drained
3/4 cup coarsely chopped walnuts

Grind the cranberries (or you can use a food processor or chopper, either is fine). Add sugar and crushed pineapple and nuts and mix thoroughly.

In a separate bowl, beat the cream cheese until smooth and add the cream cheese to the cranberry mash. Stir to mix by hand (using a mixer here is a bad idea as it busts up the nuts). Carefully fold in whipped cream until thoroughly incorporated.

Spread in a casserole pan, cover with plastic wrap and then cover with foil. Freeze for at least 6 - 8 hours. Cut into squares.

Can be served with a dollop of whipped cream on top or without. Other berries can also be substituted for the cranberries though slightly tart berries work best.

[StefiKittie]

My absolute favorite and its quick and easy and very delicious:

Chocolate Fudge


3 cups - of semi-sweet chocolate chips

1 standard 14oz can - of sweetened condensed milk

1 dash - of salt

1 and 1/2 teaspoons - of vanilla

1 cup - of chopped walnuts (optional)


Prep:

heavy saucepan
8X8 dish (it doesn't matter the material its just going in the fridge)
tinfoil lining for easy clean up, greased with your preferred method (I like non-stick spray)


Directions:

Put Chocolate chips and sweetened condensed milk into a heavy saucepan and stir together on low heat until they melt and the mix turns smooth.
Remove from heat and stir in vanilla until mix is consistent.
Stir in walnuts (if desired).
put into lined 8x8 dish
put into fridge for 3-4 hours
Take out and cut into blocks.

***If you want you can also take it out after 2 hours cut into blocks first to make cutting easier then put it back in until it is solidified.***

[sueroxmysox]

Cinnamon Toast! Simple, sweet, crunchy, chewy, and salty in one!

2 peices of bread
Cinnamon
Sugar
Margarine or butter


Toast bread

Spread butter/margarine on toast

Sprinkle as much cinnamon and sugar as needed to completely coat buttered side of toast and enjoy

Serves 1 (or 2 if you wanna share)


Yes, I AM a proud member of the Cereal, Bologna Sandwich & All Things Microwavable Generation!

[sohvi]

Apple Bake

This is something I do at autumn and winter times. It's one of my favourite desserts. Sometimes I do it just because it tastes so good...

6 apples (big ones)
brown sugar
cinnamon

peel and slice apples. Put them in greased deep dish in layers and top of each layer put some sugar and cinnamon. If you want, you can also put small pieces of butter.

Top;
4 dl oats flakes
brown sugar
100 g butter

melt butter and add dry ingredients. Put mixture on top of apple slices and bake in oven. 225 deg. Celsius about 20 minutes, or long enough apples to be soft.

Serve with vanilla ice cream or vanilla sauce. Enjoy!

[sohvi]

I've learned some new recipes.. These are from my birthday menu and I decided to share my efforts with you... :) Hope you like them as much as I do

Blackcurrant Mead
also known as Marshall Mannerheim's Mead or Mead of Louhi's Island here in Finland

Half a bucket (5 litres/170 fl oz) fresh leaves from blackcurrant bush
1 kg/ 35 oz sugar
2 lemons
8-10 litres water
1 tea spoon yeast (fresh)

rinse the leaves well and but them in the bucket. Peel lemons well (all white should be peeled) and slice them. Put them and sugar in bucket as well. Pour boiling water on top of everything. Let cool under lid, until its handwarm. Add yeast dissolved in little bit of water. Let ferment(?is that the word for it) for a full day in room temperature. Bottle and let it be in a cool place (fridge is good) for a week. Served cool.

Meringue cake

There's a lot of different ways to make one. Depending on how much time and what kind of cake you want to make. I prefer easiness, specially in my birthday (since it's me who's working in kitchen anyway)

1 slice of sponge cake
1-2 meringue plates
whipped cream
raspberries
vanilla sauce/ice cream

Moist the sponge cake with juice, milk or soda, what you prefer. Spread vanilla sauce on it, then add raspberries, whipped cream and meringue plate. Build how tall you want of it, just remember that meringue crumbles easily, so tall cake is difficult to cut. Put cake to fridge for awhile before serving.
If you use ice cream instead of vanilla sauce serve cake right away so that ice cream doesn't melt too much.

You can also use any other berries or fruits you like. I use raspberries, becaus during my birthday strawberry season is gone and I don't like frozen strawberries...

I still need some salty pie or similar for my menu, so if anyone knows something good and wants to share, please post it here... or if you don't feel like sharing in here, PM me... wants to try something new for a change. :)

[RWHG4Evr]

This isn't a recipie really, but I personally would love to try some of Litas (from Sailor Moon) cooking. Does anyone know if you can make sushi in a container? Cause I have this container that I can actually put in the oven, the fridge and freezer and you can eat out of it and stuff….I mean, there are some parts of sushi that you have to cook, right? I’ve never made it before, so I don’t really know. Anyways, I want to try some of Lita’s cooking, so somebody, become Lita, I’ll give you my foldtuk thing, and you can make me sushi or sashimi, which ever works for you, I don’t care. They’re both good.
Say, does anyone know if you can have sushi with acid reflux disease?

[sohvi]

Since I promised I'll post recipes I tried yesterday... with pictures...

Sohvi's Almond-Chocolate cookies
http://i196.photobucket.com/albums/aa231/sohvi_01/DSCN0004.jpg With white chocolate frosting, sacher frosting and without frosting
200g minced or crushed almonds I used something between
3 ¼ dl icing sugar
2-2½ dl egg whites

Beat egg whites to hard foam, add sugar and almonds. Put small piles on tine and bake in oven at 200 deg. Celcius about 5-10 minutes. Note that piles spread in the oven so leave some space between. Let cookies cool.

Filling
100g butter
1½ dl icing sugar
1 egg yolk
2 Tbs cocoa powder
½ tsp instant coffee powder or 2 tps cool coffee

Beat butter and sugar till smoot. Add yolk, cocoa and coffee. Put pile of filling to flat side of cookie and let cool in fridge for awhile.

Frosting
melted chocolate. I used white chocolate, but any kind that you like is good too.
Don't let chocolate be too hot, it'll melt filling and run

Store in cool. This should make about 100-150 cookies, depending what size you make of them.



Sohvi's Sacher Tarts
http://i196.photobucket.com/albums/aa231/sohvi_01/DSCN0005.jpg With and without frosting. As decoration I used heart made of melted white chocolate.

This is variation that my sister asked me to figure out... She can be spoiled sometimes, but hey... I like baking so why not...

125 g buter
2 dl icing sugar
6 eggs
1 dl sugar
125 g dark chocolate
2 dl wheat flour
1 tsp baking powder
2 tsp vanillasugar
2 Tbs cocoa powder

1. Heat oven to 175 deg Celcius. If you use mold or pan without baking paper, smear and flour it.
2.Separete egg yolks and whites. Make sure there's no yolk among whites.
3. Mix flours with baking powder, vanilla sugar and cocoa powder
4. Melt the chocolate
5. Beat soft butter and icing sugar. Add yolks one by one
6. Beat whites with sugar to tough foam (basically like doing meringue)
7. Add melted chocolate, white-sugar foam and flours to butter-yolk
8. Put to pan and bake it at lower level of oven for an hour

Now, use your common sense too... This recipe was for baking cake in a mold. But it takes less time to bake in pan than in mold, so make sure to check it time to time... Half an hour to 45 minutes should be enough too.

Filling
1 dl cream
1 dl milk
1 dl sugar
2 Tbs potato starch
2 eggs
150-200g butter
2-3 tsp vanillasugar
(melted chocolate OR 2-3 Tbs cocoa powder)

Add cream, milk, sugar, eggs and starch to pot and heat slowly until thick. Remember to stirr all the time. Add vanilla sugar and cocoa/chocolate at heating... Let cool. Beat until fluffy and add butter in small pieces. Make sure cream-stuff is really cooled so butter doesn't curdle.

Frosting
1 dl cream
2 dl sugar
170 g dark chocolate

Heat cream and sugar. Add chocolate in small pieces. Stirr with little heat until frosting is thick and a drop should become solid in cold water. Let cool for awhile.

Take round pieces from cake with cookie mold. Add some apricot sauce and put a thick layer of filling. Even the edges. Put tartes to fridge for about 10 minute. Pour some cooled but running frosting over tartes.

Make sure that frosting isn't too hot, because it'll melt filling and keeps running and it doesn't look nice.

Store in cool place.

[cynsny]

Iri-Iri Pan Pan (Japanese-style beef/egg dish) Serves 4

In one dish, combine: 6 eggs, 2 Tablespoons Sugar, and a pinch of salt. Heat skillet with 1 Tablespoon oil. Add egg mixture and scramble into small pieces. When done, remove from skillet and keep warm.

In another bowl, combine 1 pound extra lean ground beef, 2 Tablespoons sake, 1 Tablespoon sugar, 1 Tablespoon soy sauce and a pinch of salt. In a skillet, heat 1 Tablespoon of oil and brown, breaking into small pieces.

Julienne about a 1/2 cup of snow pea pods and par-boil and drain.

Prepare 4 cups of rice.

To serve: Put a cup of rice on a plate or in bowl, put beef mixture along one side of the bowl and the eggs on the other. Put the peas down the middle.

( <- Beef I I <-- peas Eggs --> )

You can prepare all the ingredients ahead of time and warm up before assembling

[Sidhechaos]

Sohvi's Sacher Tarts
[spoiler]


Oh, sacher torts bring back memories. For many years I used to ghost write and edit for this guy in Austria, he went to the Hotel Sacher with his fiancee every fall and he would have one of the original sacher tort chocolate cakes sent to me. OMG. Beautiful wooden box, coated in rich heavy dark chocoate to preserve it. It's made with wine, and you eat it with MOUNTAINS (that's exactly how Kai described it, MOUNTAINS,) of whipped cream. (I liked eating it with maraschino cherries, but everything is better with maraschino cherries, IMHO)

Wonderful recipe, thank you for sharing it@!

~~~~~~~

don't know if anyone is still reading this thread, but since it's fall and I viisted the apple orchard last week....here is something I put together in a afternoon of cooking frenzy years ago that has been really well recieved.

Rhiannon's Wicked Witch of the Midwest Sweet Stuffed Pumpkin (I didn't name it folks)

1 pie pumpkin
several firm pie apples
cinnamon (TT)
nutmeg (TT)
ground cardamom (TT)
Brown Sugar
a cup of apple juice, orange juice, or apple cider
crushed or pieces nuts (pecan, walnut, whatever you prefer)
rasins and dried apricots
molasses or honey

Most of this is to taste, depending on how spicy or sweet you want to make it.

Hole the top of pumkin as if you were going to make Jack O' Lantern, retaining the top. Hollow out the seeds and ooky crap. Slice up apples. Mis spices sugar and nuts. Put thin suga/spice layer on inside bottom of pumkin. Put down a layer of sliced apples with some raisins and apricots mixed in, put down another thin layer of sugar/spice, another layer of fruit, repeat ad nom nom nom until pumpkin is full near to top. Pour in mix of fruit juice and honey/other sweetener, carefully shaking/spinning the pumkin to make sure it soaks down. Stuff pumpkin in over at 350 until you can't stand drooling over the smell anymore and the skin give way with a good hard poke with a fork or knife. Remove CAREFULLY. Allow to cool. Remove pumpkin "lid" (CAREFULLLY, STEAM HURTS PEOPLE) Scoop yummy pumpkin/apple goop out and eat straight from pumpkin errr...put into bowls or serve as a side dish. Is also amazingly mind blowingly good served over ice cream, boyfriends, etc. Excess juice can be drained out and reduced (simmer on low heat in a saucepan until thickening, may need to add a bit of corn starch or sweet rice flour to help thicken) to make a syrup, again, good on ice cream, boyfriends, licked out of the pan, whatever.

A friend of mine actually decided to have her wedding in the fall because she wanted me to make a big batch of these stuffed pumpkins to serve at the wedding rehearsal. (there was no way I could make enough for the wedding dinner, dear gods, 200 + people! The rehearsal was neary fifty!)

Enjoy......
nom nom nom :)

[cynsny]

Poached Salmon with Mint Potato Salad

500g Jersey Royals or English new potatoes
Sea salt
1 sprig of fresh mint, plus 6 leaves, finely chopped
2 spring onions, finely chopped
100ml crème fraîche
1l fish stock
200ml Noilly Prat ( dry vermouth)
1 bay leaf
1 sprig of thyme
2 star anise
2 parsley stalks
4 x 125g wild salmon fillets, skinned and pin-boned (ask the fishmonger to do this)
4 sprigs of mint to garnish
2-3 tbsp classic vinaigrette (see below)
1 Wash the potatoes well and place in a saucepan with the salt and sprig of mint. Bring to the boil and simmer them for 15-20 minutes, until quite soft. Drain and return to the pan, add the onions and crème fraîche and mix with a wooden spoon. Chop up some of the potatoes with the spoon and mix well. Place in a non-metallic bowl and put in the fridge for 1 hour.
2 In a medium-sized pan, reduce the Noilly Prat until there is virtually nothing left (in a 20cm pan this will take approximately 10 minutes). Add the stock and herbs and boil again until the volume has reduced by half.
3 Add two of the fillets and poach for 3-4 minutes, using a fish slice to turn the fish halfway through the cooking time. Remove from the cooking liquor and allow to cool. Repeat with the other two.
4 Remove the potato salad from the fridge 20 minutes before it is required. Spoon the potato into the centre of the serving plate. Cut the fish in half diagonally and pile it on top of the potato. Place a sprig of mint on top of the salmon and drizzle the vinaigrette around the potato. Serve immediately
CLASSIC VINAIGRETTE

This vinaigrette is incredibly flexible - it can be used for dressing salads, glazing braised fish, or to marinate cooked potatoes. It has an indefinite shelf life, so you can keep it as long as you want in the fridge, in a plastic dressing bottle.

600ml good olive oil
200ml white wine vinegar
Sea salt and freshly ground black pepper

1 Place all the ingredients into a mixing bowl and emulsify using a whisk or hand-held blender.

[hollieshort_girl]

I have a good recipe for chocolate souffle. Believe me, it's NOT HARD to make-plus it's really delicious, although I'm not sure about the fat content :P I made it for my 12th birthday four years ago and have made it ever since.

Note: Beating the egg whites is the most important part of the recipe. To get it right, use a dry, preferably cool metal bowl and clean equipment (if fat, such as the yolks, gets into the whites, it will not whip up as well). Whip the whites until they are white and glossy. Also, if you lift up some of the whites with the beater, they should form a peak which droops over at the tip. Don't overdo it, otherwise the souffle will fall flat.

1 cup milk
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
2 tablespoons flour
4 ounces semisweet chocolate
1/3 cup hot water
3 tablespoons sugar
1/4 teaspoon salt
2 large egg yolks
5 large egg whites

Hot chocolate sauce (optional)

1 1/2 ounces unsweetened chocolate, grated
1 cup water
2 tablespoons sugar
1/2 teaspoon vanilla extract

1: Preheat the oven to 450 degrees F, with a rack in the center. In a small saucepan, scald the milk. Turn off the heat and set aside.

2: In a heavy-bottomed saucepan, melt the butter. Add the flour and cook over medium heat, stirring for 3 minutes, until opaque but not brown. Add the milk, whisking vigorously. Cook the mixture, whisking occasionally until thick and smooth, about 5 minutes.

3: Add the chocolate and whisk until melted and smooth. Remove the pan from the heat. Add the vanilla extract now.

4: Whisk in the hot water, sugar and salt until blended. Add the egg yolks stirring vigorously until smooth and satiny. Cover the chocolate base with wax paper, setting it directly on the surface, set aside.

5: In a medium bowl, beat the egg whites until they are stiff but not dry. Fold a little of the egg whites into the chocolate base, then gently fold in the remainder. Spoon gently into a 2-quart unbuttered souffle dish or four 1-cup ramekins. The dishes should be 3/4 full.

6: Bake until puffed and browned, 20-25 minutes for a large souffle, 12 to 13 minutes for individual ones.

Hot chocolate sauce:

Meanwhile, in a small heavy-bottomed saucepan, combine the chocolate, water and sugar. Simmer, stirring occasionally, for 15-20 minutes. Remove the pan from the heat and keep the pan warm. Stir in the vanilla extract just before serving.

[cynsny]

Beef Curry Recipe

Ingredients:
2 tablespoons oil
2 pounds cubed beef
4 tablespoons curry powder
1/2 cup molasses
2 ounces unsweetened chocolate
Salt and pepper to taste
1/2 cup tomato sauce
1 cup orange juice
2 fresh tomatoes cubed
1 cup assorted color peppers, cut in thin strips
1 very small onion, sliced very thinly



Directions:

Heat oil. Brown beef in oil over medium high heat. Add curry when meat is about halfway to brown. When browned, add molasses and chocolate. Add salt and pepper. Stir to melt chocolate. Add tomato sauce and orange juice. Bring to a boil, reduce to a simmer. Simmer for 30 minutes, adding more orange juice if getting too dry. Add remaining vegetables and simmer over very low heat 30 minutes more or until beef is tender.

serves/makes 6

[sueroxmysox]

can anyone give the recipe for arroz con pollo? and any HEALTHY chinese food recipes would be appreciated! :hug:

[sohvi]

I decided to make chocolate cake one day and ended up browsing around untill I almost made cake from three or four different recipes. After getting cake done and it was eaten I started looking for recipe with which I had actually baked the darn delicous thing and found that I had managed to use only two recipes... one for base and frosting, other for filling.
Darn delicous thing was gone in mere two days... hope you enjoy it as much as my sugarmouses did.

Moderated Devil's Food Cake

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream


Preheat oven to 350 deg F (180 deg C) and grease two 9 in (23 cm) cake tins.
Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
Bake until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.

Now then, like I always say, use your common sense. I used one large cake tin (30cm or something) and cut the cake in two layers and then in half. I had cake in half moon shape. Vanilla extract is never obligatory. I use vanilla or vanillin sugar instead.

Mocha-Chocolate Cream Filling:

5 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa
2 tablespoons instant coffee granules
1 cup half-and-half
1 cup (220g) butter, softened
1 cup Confectioners Sugar
1 teaspoon vanilla extract

Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is the consistency of whipped cream.
Frosting;

1,5 cups white sugar
½ cup water
1/8 teaspoon cream of tartar (optional)
2 egg whites
pinch salt
½ teaspoon vanilla extract

Combine sugar and water in a saucepan.
Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water.
Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff.
Add hot syrup in a slow stream, beating constantly. Stir in vanilla.

And again common sense. In my opinion it's not necessary to have sugerwater heated that much. Let it boil until you can see drop forming a layer at the bottom of glass of cold water. Worked alright for me.

I used Cream filling in top and bottom layers and frosting in the middle one and of course covered the whole thing with it.