Recipes in English

Carrot muffins

   For dough:
   - 1 egg
   - 220 ml orange juice
   - 135 g melted butter
   - 120 g cinnamon sugar
   - 150 g all-purpose flour
   - 180 g whole wheat flour
   - 1 teaspoon baking powder
   - ½ teaspoon baking soda
   - ½ teaspoon salt
   - 400 g grated carrots
   For coating:
   - 100 g white chocolate
   - ½ tablespoon oil

   Cream the butter and sugar together until light and fluffy. Stir in the  orange juice and the egg and beat until well blended.
Stir the flours, baking powder, baking soda and salt together and add all to the juice mixture and beat until well blended. Finally add the carrots for the dough.
Spoon the batter into the muffin tins filling each about 2/3 full.
Bake in preheated oven at 200 degrees C for 15-20 minutes (until toothpick inserted in center comes out clean). Let them to cool.
For the coating using a double boiler, combine squares of chocolate and oil, stir until melted. Pour chocolate on top of muffins and decorate with little marzipan carrots.


Date balls

   Ingredients (for 36 balls):
   - 30 g butter
   - 220 g dates, pitted and chopped
   - 120 g sugar
   - 2 eggs
   - 2 g salt
   - 70 g plain biscuits
   - 60 g chopped walnuts
   - 5 ml vanilla extract
   - flaked coconut

   Using a double boiler, heat butter, chopped dates, sugar, beaten eggs and salt. Stir constantly until very thick, about 20 minutes. Remove from heat and cool.
Add plain biscuits, chopped walnuts, and vanilla. Mix well and form into small balls. Roll in coconut. Keep refrigerated for a night.


Creamy leek soup

   Ingredients (for 3):
   - 2 leeks, bulb only
   - 350 g potatoes
   - 200 ml white wine
   - 200 ml cream
   - 700 ml chicken stock
   - 1 tablespoon butter
   - 20 g parmesan
   - 3 slices ham
   - 6 slices toast
   - 6 slices cheese
   - salt, white pepper

   Slice the leeks and saute in butter until transparent. Add the wine, the chicken stock and chopped potatoes, season with salt and white pepper. Cook until potatoes soft. Puree with hand blender, add cream and parmesan and cook over medium heat for a few minutes.
Meanwhile roast the hams in a pan and make cheese toasts for the serving.


Maple muffins with walnut

   - 125 g all-purpose flour
   - 60 ml maple syrup
   - 55 g brown sugar
   - 55 g butter
   - 7 g baking powder
   - 1 g salt
   - 1 egg
   - 90 ml milk
   - 30 +10 g chopped walnuts

   Sift the flour, baking powder, and salt together and set aside. Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the egg and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the 30 g of walnuts. Spoon the batter into the muffin tins filling each about 2/3 full and sprinkle with the 10 g of walnuts.
Bake in preheated oven at 190 degrees C for 13-15 minutes or until toothpick inserted in center comes out clean.


Mediterranean meat balls with potatoe strudels

   - 400 g potatoes
   - 175 g sour cream
   - 50 g cheese
   - 2-3 sheets strudel pastry
   - 350 g ground pork
   - 10 slice of bacon
   - 40 g parmesan cheese
   - 1 egg
   - 20 olives
   - 2 teaspoon basil
   - 1 teaspoon oregano
   - salt, pepper

   Place potatoes in large saucepan. Cover with water, bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender, then drain. Add sour cream, salt and pepper and beat until smooth.
Prepare the strudel pastry (use 2-3 sheets and brush the sheets with oil). Spoon the potatoe mixture along longer edge of the top sheet. Roll it up. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture and sprinkle with grated cheese.

In a medium bowl mix together the meat, egg, Parmesan cheese, garlic, oregano, basil, salt and pepper until well combine. Form the mixture into meat balls (dipping your hands in water between making the balls) and place one olive in center of each ball, finally wrap half bacon slice around each ball and place theme to baking sheet.
Bake in preheated convection oven at 200 degrees C for 25 minutes. Then place the strudels the bottom of the oven and bake together for 15 minutes or until cheeses are lightly brown.