Passport & Plate - Ice-cream with beetroot and Borodinsky bread

elis — Thu, 5 Mar 2015 10:12:43 GMT

Ingredients
Ingredients

Beet ice cream:
beet 400 g
cream 200ml
milk 200ml
sugar 75 g
egg yolks 4

Ice cream with Borodinsky bread:
milk 200 ml
cream 150ml
4 egg yolks
sugar 170 g
coriander beans 20 g
butter 30 g
Borodinsky bread 150 g

Crumble:
70 g butter
50g sugar
1 cup flour
cinnamon

How to prepare this recipe
How to prepare

Beet ice cream:
1. to rub a beet on a shallow grater
2. to mix up a beet with juice with creams and milk, bring to a boil, clean from a fire, and chill
3. filter a liquid, wring out beet pulp
4. bring the liquid to a boil again and add the mixture of sugar and yolks thicken, stirring
5. filter and leave in the fridge overnight

Ice cream with Borodinsky bread:
1. to warm a coriander in a pan, add milk and creams, bring to a boil, chill
2. bring the liquid to a boil again and add the mixture of sugar (100 g) and yolks
3. filter and leave in the fridge overnight
4. crumble the bread into small pieces
5. melt the butter , mix with bread crumbs and 70 g of sugar
6. bake at 180 ° C for 10-15 minutes, chill
7. to add to the prepared ice-cream

Crumble:
1. mix melted butter , flour and sugar, turn into crumbs
2. bake at 180 ° C for 20 minutes, chill

Put on a plate layer of crumble. Place balls of ice cream on top and decorate it.
Enjoy!

The story behind this recipe
Recently I returned from a two week trip to Eastern Europe and I told my friend Kate about an acquaintance with locals,their culture, lifestyle and of course culinary traditions.
Polish doughnuts with jam of wild roses, fantastic homemade bread that I tasted in Germany, cheese of any form, color and taste. Czech Republic surprised by the variety of sauces, Austria - by sweetnesses, fresh baking, coffee traditions. From Hungary I brought recipe perfect Esterhazy and a meat dish pörkölt.
Kate listened me with some sadness. Then she said that we should forget about it. In Ukraine we have a crisis and good foods cost very expensive. Of course we can not dream about foreign journeys. She was right – foods that depend on the course of dollar (cheese, sauces, nuts, chocolate, spices, herbs, tea, coffee and other), all imported foods (majority in shops) strongly grew in a price.
But I thought it is not a reason to lose heart. We can turn the crisis into an interesting game! We must give up large supermarkets with imported foods and to go to the market, where old ladies sell homemade products. You can connect imagination and make something new, interesting with local seasonal products.
So, we bet. I promised to surprise her, preparing a dish with cheap foods that I will buy at the market. So, I cooked an ice-cream with a beet and Borodinsky bread. Bright, unusual, with a delightful kind and taste. Kate was really surprised.Oh, what a pity, that taste can not be sent! It's fantastic!
I proved my friend that if you do not lose heart and see around the positive side, you can make your life brighter. Also, I made friends with old lady from the market. I always buy her milk, cottage cheese and sour cream and she shares her wisdom with me. Now I try to surprise friends and family with new and unusual dishes (look forward to dandelions to make dandelion jam).
Of course, I won the bet. And now we have another bet, it is about cheap trips ;)

Passport & Plate - Wondercake

elis — Fri, 14 Mar 2014 09:21:21 GMT

Ingredients
2 eggs
100 g. unsalted butter
150 g. crystal sugar
200 g. self- raising flour
25 g. honey
10 g. butter
75 chopped walnuts
100 g. crystal sugar

How to prepare this recipe
1)Sift the flour and egg yolk, 150 g. sugar,100 g. butter into a bowl and work in until the dough binds together.
2) Prick the bases and press a dough.
3) Bake in the preheated oven 20-25 minutes (200C) or until light golden brown.
4)Melt the butter in a sauté pan and stir in the honey, apples, cinnamon and walnuts.
5) Cook over a medium heat, stirring occasionally, for 5 minutes, until caramelised and golden.
6)Whip the2 egg whites with 100 g. crystal sugar in a separate bowl until soft peaks form.
7) Spoon the apple. mixture over the cake.
8) Spoon the meringue over the apples.
9) Bake the preheated oven for about 5 minute, until starting to brown!

* you can place some ice- cream or mascarpone on apples and then spoon the meringue over it.

The story behind this recipe
a great story of this recipe begins....just now.
here begins the story, that my grandchildrens will tell to their friends over a cup of spiced tea with "precisely this pie".
Or this story will be written on the back of the menu of a small cozy restaurant on the seafront.
I love to cook elaborate dishes with contrasting textures, beautiful colors and, of course, unique, bright taste.
But the real favorite dishes, like this cake, easy to prepare, do not require rare, expensive products, but competing in all positions competing in all positions with complex, expensive dishes.

The first time I made this cake in 16 years. It was a culinary inspiration. Of course, I knew how to cook different types of dough and maybe the recipe like this exists in cookbooks, but for me it remains my copyright creation. since the number of prepared cakes exceeded one hundred, as the number of compliments received regularly at tea parties with cake.
But today I first measured out all the ingredients and the time required for each stage.
This cake can be called universal, and not be afraid that his taste bored with frequent cooking, because the stuffing can be changed depending on preferences and available products. perfect for filling peach, apple, banana, blackberry, raspberry, strawberry, blueberry, blackberry, fruits and berries can be easily complement any nuts, cheese, mascarpone cheese.
Well, that's all I wanted to say. And now begins the story of this recipe ...!

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Passport & Plate - Ice-cream with beetroot and Borodinsky bread

Passport & Plate - Wondercake