2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.
3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)
Press it to an even layer in the bottom and at the edges.
4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.
5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.
6, Fill the pie crust with the mixture.
7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.
For this recipe you can add some fresh truffles at the end (if you want)
Do like this:
Boil the beet roots in salted water until soft. Then rinse them in cold water and carefully peel off the skin with your hands. Then divide them into large pieces.
Rinse the mangold leaves and divide in the middle, put on paper towels and allow to drain.
Heat the oven to 180 degrees and place the hazelnuts in an ovenproof form. Roast the nuts for about 4–6 minutes until they have a golden brown surface. Then let them cool and then chop them into smaller pieces.
Put the butter in a saucepan but save a tablespoon. Boil the butter and stir occasionally with a whisk. Remove the butter from the heat when it starts to get a golden brown color.
Heat a frying pan with a tablespoon of olive oil. Add the carrots and bake them for a few minutes until they are colored. Then put in the mangold leaves and a tablespoon of butter. Stir and fry until the leaves begin to soften. Salt and pepper. Remove the frying pan from the heat.
Place the carrots and mangold on a plate, stir in the browned butter and pour it over the beet roots and the mangold. Top with the roasted hazelnuts and grate generously with parmesan cheese.
Serve and enjoy!
This recipe was created by Isabella Morrone!! And the pic was taken by Danger Österlin. I cooked the food but then I lost all these pictures on the computer somehow;( I had some Valpolicella Superiore to the food. Just like I was recommended. And it was a perfect pairing!
It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!
About 200 small gingerbread figures
4 dl caster sugar
2 dl light syrup
2 dl of water
250 g butter
2 tablespoons of cinnamon
1 tablespoon of milled cardamom
1 tablespoon of milled cloves
1 tablespoon of milled gingerpowder
1 tablespoon bicarbonate
15 dl of wheat flour
How to make icing:
4 dl icing sugar
1 egg white
2 tablespoons vinegar, or squeezed lemon
Add coloring if you want!
1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.
2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.
3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.
4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.
5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!
Add icing if you like!
Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!
The summer is still here, and what can be better than a salad, Tsatsiki and some Baba Ghanoush. The way to do it I’ve learned from some Lebanese friends. And it is fantastic! Here is Hanady’s recipe;
1 large or 3 Long Eggplants
1 Garlic Clove
1 tablespoon Lemon Juice
2 tablespoons Tahini
To Garnish: Olive Oil, Sumac, Parsley
Prick the eggplants with a fork and place directly on your stovetop burner. Rotate the eggplants to get an even char on all sides. When all sides are charred and the eggplant is soft remove from heat and set aside until they are cool.
Once cool, remove the skin and discard.
Place the peeled eggplants, garlic, lemon juice, tahini and salt in a food processor and blend until smooth.
Garnish with olive oil, sprinkling of sumac and parsley.
Serve with pita bread, cucumbers, carrots or cherry tomatoes