Recpes in English

   Recipes in English_____

1. Fluffy Curd Cake with Semolina by Neringa

• Curd: 1 kilo
• Eggs: 4 large (or 6 medium)
• Milk: 100 ml
• Semolina: 200 grams
• Sugar: 200 grams
• Melted butter: 100 grams (or margarine)
• Butter: a little bit (for greasing the pan)
• Bread crumbs: 3-4 tablespoons (to cover the pan)

1. Push the curd through a strainer into a bowl, add egg yolks, semolina, milk and melted, cooled butter.
2. Beat egg whites and sugar until stiff. Fold in the whites carefully to the curd mass. Let it sit for about 1 hour.
3. Grease the baking pan with butter, sprinkle the bread crumbs and pour in the prepared mass. Bake in the pre-heated oven at 190C for about 40 minutes. Enjoy!
4. Note: You can add some raisins to the batter before baking.
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2. Pepperoni Stew

• Meat: 300-500 grams (I used pork)
• Carrots: 2-3
• Celery stalks: 2 (leek can be used instead)
• Zucchini: 1
• Pepperoni green peppers: 4-5
• Soy sauce
• Tomato purée
• Black pepper

1. Cut carrots into round slices and cook for about 3-5 minutes on a skillet with a splash of oil. Cut meat into small pieces (I used pork loin), add into the skillet with carrots and cook until meat is nicely cooked. Add diced celery, pepperoni peppers, zucchini and add some soy sauce on top. Cook for few more minutes.
2. Add tomato purée, cover the pan with lid and sauté. Right before the end, add a bit of black pepper. No other spices or salt is needed. Enjoy!


3. Notes: We had this with orzo pasta (highly recommend it), and sprinkled some fresh chopped spring onions before serving.
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3. Pumpkin Pancakes

• Pumpkin: 200 grams (peeled and grated)
• Eggs: 1
• Buttermilk: 200 ml
• Activated baking soda: ½ teaspoon
• Plain flour: 1-1½ cup
• Salt
• Oil (for cooking)

1. Beat an egg with salt, add buttermilk, pumpkin, baking soda and flour.
2. Mix well and cook small pancakes on a frying pan with a little bit of oil. Flip to cook on both sides.
3. Serve and enjoy. Can be served with jam and/or sour cream.
4. Note: Pancakes turned out very fluffy and soft. It was hard for everyone to guess what they were made from.

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4. Curd Cake

• Curd: 500 grams
• Vanilla pudding mix: 1 packet 
• Sugar: 100 grams
• Eggs: 3
• Milk: 200 ml
• Salt: pinch

1. Blend all the ingredients together well with a mixer. Pour the mass into a baking pan and put it in a pre-heated oven at 180*C for about 60 minutes, until the mass is solid.
2. Let it cool before serving. Enjoy!
3. Notes: Chocolate sauce would go really well with this cake (if you do not mind the calories ;)).
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5. Chicken with Mustard Sauce

• Chicken breast: 500 grams
• Plain flour: 3 tablespoons
• Salt: ½ teaspoon
• Pepper: to taste
• Garlic: 5 cloves
• Heavy cream: 200 ml
• Granary mustard: 1 tablespoon
• Butter (for frying the chicken)

1. Start with cutting the chicken into bite-size pieces (or a bit bigger). Mix flour, salt and pepper. Coat the chicken with flour.
2. Fry the chicken pieces in melted butter with sliced garlic.
3. When your chicken is nicely golden, pour heavy cream into the skillet and let it sit on heat for a while. Add a spoon of mustard and mix well.
4. Serve with rice and/or salad. Enjoy!

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6. Onion Rings

• Onions: 1 kilo
• Plain flour: 250 grams
• Milk: 1 cup
• Dry white wine: 1 cup
• Eggs: 1
• Salt: 1 teaspoon
• Pepper: 1 teaspoon
• Oil: 2 cups (for deep-frying)

1. Peel the onions and slice them into quite thick slices and separate them into rings.
2. Prepare the batter: In a mixing bowl, make a hole in the flour and pour in milk, add egg, salt and pepper and mix well. Thin the batter with wine, to have sour cream-like thickness.
3. Coat each onion ring by dipping in the batter and fry in hot oil. Fry until golden brown. Enjoy!

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7. Red Velvet Cake

• All-purpose flour: 140 grams
• Cocoa powder: 30 grams
• Baking powder: 1 teaspoon
• Salt: ½ teaspoon
• Rapeseed oil: 90 ml
• Vanilla extract: 1 teaspoon
• Red food-coloring: ½ tablespoon (I used Wilton Gel Food Color)
• Butter, room temperature: 85 grams
• Sugar: 175 grams
• Eggs, room temperature: 2
• Egg yolks, room temperature: 1
• Buttermilk, room temperature: 125 ml
For cream: 
• “Philadelphia” cream cheese, room temperature: 226 grams
• Mascarpone cheese, cold: 226 grams
• Heavy cream, cold: 125 ml
• Sugar: 80 ml
• Vanilla extract: 1 tablespoon

1. Grease two 16 cm springform pans, line with parchment paper and grease the paper as well. Pre-heat the oven to 180C.
2. In a small bowl, mix together flour, cocoa powder, baking powder and salt. In a separate bowl, mix the oil with food coloring and vanilla extract.
3. Using an electric mixer, beat the butter with sugar until you get a white, fluffy mixture. Pour in the oil and coloring mixture while whisking slowly and gently, until well combined. While beating, add in eggs and yolks, one at a time. When it’s mixed well together, mix in 1/3 of the dry products, pour in ½ of the buttermilk and mix, add the 2nd 1/3 of the dry products, then rest of the buttermilk and finish with the remaining dry products.
4. Divide batter among two pans and place them on the middle shelf of the oven for about 30 minutes. Once baked, let the cakes cool for 20-30 minutes. Remove them from the pans and let cool completely.
5. Once they are cooled, slice the cakes in half horizontally. You’ll get four sheets. It’s not a must, but I wanted to make a four-layer cake. To make the slicing easier, leave the cakes in a freezer for about 30 minutes.
6. Beat the room temperature cream cheese until you get even mass (1-2 minutes). Add sugar, vanilla extract, mascarpone and heavy cream and beat slowly until well combined. Increase the speed of the mixer and beat it for 1-2 minutes, until the mass is thick, but creamy.
7. Spread each layer of the cake with cream. Decorate as you like. Enjoy!
8. Notes: I prefer not to decorate, unless I really think it’s necessary. I decorated the cake with sugared cranberries. You can buy those at the store or make yourself at home.

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8. Garfield's Lasagne

• Lasagna sheets/noodles: 1 pack
• Minced meat: 500 grams
• Onion: 1 (large)
• Red bell pepper: 1
• Canned peeled tomatoes: according to taste (crushed)
• Tomato sauce/paste: 4-5 tablespoons
• Shredded cheese: according to your liking (usually the more, the better)
• Beef stock: 1 cube
• Garlic: 1 clove
• Spices: 0.5 teaspoon (basil, rosemary) 
• Salt: according to taste
• Ground black pepper: according to taste
For white sauce:
• Butter: 2 tablespoons
• All-purpose flour: 3 tablespoons
• Garlic: 1 clove
• Onion: 0.5
• Salt: 1 teaspoon
• Ground black pepper: ¼ teaspoon
• Milk: 2 cups

1. Start with cooking the minced meat with the onion and diced bell pepper on a skillet, until the meat is browned and onions and peppers are softened. Add in the tomatoes, tomato paste, beef stock, spices and minced garlic. Cover the skillet and simmer on medium heat for about 20 minutes, stirring occasionally.
2. While that is simmering, melt the butter in a medium sized pan and mix in the flour. Gradually add the milk. Bring it to boil while stirring constantly. Add in the garlic clove and onion, both cut in half (no need to chop the onion. Both onion and garlic will add some taste). Add as much of salt and pepper as you want, you can even add a whole bay leave. Stir the sauce until it’s thickened. If it gets too thick, add in some milk, while still simmering.
3. Boil lasagna sheets for about 60 seconds. Cook few sheets at a time, as cooking too many at once can stick them together.
4. Assemble your lasagna by adding some meat sauce to the baking dish, layering with noodles, then adding more meat on top, pouring some white sauce and sprinkling with cheese. Add one more layer of noodles, meat sauce, white sauce and shredded cheese. The top layer should be meat sauce, white sauce and cheese on top. Place the baking dish in an oven, pre-heated to 200C and cook the lasagna for 20-25 minutes. Once it’s done, let it sit for about 10 more minutes, so that the noodles get soaked in sauce. Enjoy!

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9. Yeast Pancakes

• Fresh yeast: 25 grams
• Sugar: 1+2 tablespoons
• Milk: ½ liter
• Eggs: 1-2
• Raisins: 1 handful
• Salt: pinch
• Plain flour: to achieve the sour cream-like thickness of the batter
• Oil: 2 tablespoons (optional)

1. Transfer yeast to a small bowl, add 1 tablespoon of sugar, mix well together until yeast dissolves. Pour this mixture into a bowl with warm milk (about 35*C).
2. Add in 1-2 beaten eggs and 2 tablespoons of sugar, handful of soaked raisins and a pinch of salt. Add as much flour as needed to make the batter thick like sour cream. You can also add some oil to the batter (you can later use less for frying as pancakes will not stick to the pan). Mix well, cover the bowl and let it sit somewhere warm.
3. Once the batter rises and is almost getting out of the bowl, fry your pancakes on a pan with hot oil, one tablespoon of batter per pancake. You can sprinkle the finished pancakes with powdered sugar. Enjoy!

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