May, 2013 | Lost in the Kitchen - Part 2

19th May2013

Rhubarb Cupcakes with Mascarpone Topping

by marie

(12 cupcakes)

Peel and dice 500 grams of rhubarb.
	Mix it with 100 grams of cane sugar.
Steep over night.
	Whisk 110 grams of margarine and 80 grams of cane sugar until light and creamy.
Add two eggs, 80 millilitres of rhubarb sugar juice and 100 grams of crème fraîche.
	Fold 170 grams of flour, half a teaspoon of baking powder and one pinch of baking soda in.
Add the rhubarb without the sugar juice.
	Place the dough in 12 cupcake forms and bake at 160 degrees Celsius for 25 minutes.
Blend 250 grams of mascarpone with one shot of rhubarb sugar juice and one shot of liquor 43.
	Whip one cup of cream until soft peaks rise and fold in the mascarpone.
Garnish the cupcakes with the mascarpone topping.

Category : cake

18th May2013

Sorrel Courgette Pasta with Tomatoes

by marie

(3 servings)

Cook 250 grams of pasta and 2 eggs in sufficient salt water for 10 minutes.
	Cook two sliced spring onions translucent in one tablespoon of vegetable oil.
Add two sliced courgettes and roast them gently.
	Add 250 grams of halved cherry tomatoes and let the vegetables simmer.
Wash and slice 100 grams of sorrel into pieces.
	Blend the sorrel with 250 grams of crème fraîche, the two boiled eggs and some cooking water of the pasta.
Spice with one teaspoon of dill and salt and pepper.
	Mix the pasta with the sorrel crème fraîche.
Spice the cooked vegetables with salt and pepper.
	Serve the pasta with the vegetables and some Parmesan cheese.

Category : warm dish

16th May2013

Parsnip Spinach Gratin

by marie

(4 servings)

Peel and slice 500 grams of parsnips.
	Cook the parsnip slices for five minutes in water steam.
In a pan with one tablespoon of vegetable oil cook one diced onion and two sliced sand leeks translucent.
	Add 500 grams of frozen spinach and let it cook slowly.
When the spinach is defrosted spice it with a pinch of nutmeg and salt and pepper to taste.
	Layer parsnips and spinach in a greased oven dish.
Cover with 100 grams of grated cheese.
	Mix 200 grams of crème fraîche, two eggs and five tablespoons of milk.
Pour the egg mixture on the gratin.
	Bake the gratin at 200 degrees Celsius for 30 minutes.

Category : warm dish

14th May2013

Asian Pasta with Chicken

by marie

(3 servings)

Roast two sliced chicken breasts with one tablespoon of flour in two tablespoons of vegetable oil.
	Place the roasted chicken in a big pot and cook it slowly.
Roast four spring onions and garlic in the chicken pan.
	Add three peeled and sliced carrots and roast them in three minutes.
Wash and cut half of an Chinese cabbage and add it to the vegetables.
	Put the roasted vegetables to the chicken in the pot.
Add 200 grams of mung bean sprouts and one can of bamboo to the vegetables.
	Let the vegetables simmer for 5-10 minutes.
Cook 250 grams of egg noodles in lots of salt water.
	Stir fry the noodles with three tablespoons soy sauce, three tablespoons lemon juice, one tablespoon ketchup and one teaspoon of sambal.
Serve the noodles with the vegetables.

Category : meat, warm dish

12th May2013

White Cookies with Lemon Glaze

by marie

(3 trays)

Put 150 grams of sugar, 100 grams of honey, 125 grams of margarine and three tablespoons of milk in a small pot.
	Heat the ingredients until melted, then let them cool down.
In a bowl mix 400 grams of flour, 25 grams of starch, two tablespoons of white cocoa powder and four teaspoons of baking powder.
	Knead the sifted flour mixture in the cooled down honey mixture.

Roll the dough and cut out biscuits.
	Place the biscuits on a baking tray with baking paper and bake them at160 degrees Celsius for 10-15 minutes.
Glaze the biscuits with a mixture of 250 grams of icing sugar and two tablespoons of lemon juice.

Category : cake, dessert

11th May2013

Chicken with Herbal Crackling

by marie

(2 servings)

Cut two chicken fillets into slices and pound them into cutlets.
	On one plate mix five tablespoons of bread crumbs, one teaspoon of garlic powder, one teaspoon of parsley, one teaspoon of rosemary, one teaspoon of thyme and one teaspoon of sage. Put two tablespoons of flour onto another plate and whisk one egg on a third plate. Coat the cutlets with breadcrumbs by first dredging them in flour, then in egg and afterwards in the breadcrumbs.

In a pan heat two tablespoons of vegetable oil and roast the cutlets gently.
	Serve with pasta and carrots.

Category : meat, warm dish

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