June 8, 2013
Corn salad with blue cheese
This is an easy-to-make and delicious salad. Suitable for vegetarians and laktovegetarians.
Ingredients (serves 4)
corn (canned) - 800g
blue cheese (Stilton, Roquefort, etc.) - 160g
kefir or yorhurt - 200ml
leek - 80g
dill to taste
Slice the leek and mix it with the corn in a bowl. Cut the cheese into small cubes and mix it with the kefir/yoghurt and dill. Pour it on top of corn and put it in the fridge to let the flavours combine.
Photo and recipe by: http://theunseenempire.tumblr.com

Corn salad with blue cheese

This is an easy-to-make and delicious salad. Suitable for vegetarians and laktovegetarians.

Ingredients (serves 4)

corn (canned) - 800g

blue cheese (Stilton, Roquefort, etc.) - 160g

kefir or yorhurt - 200ml

leek - 80g

dill to taste

Slice the leek and mix it with the corn in a bowl. Cut the cheese into small cubes and mix it with the kefir/yoghurt and dill. Pour it on top of corn and put it in the fridge to let the flavours combine.

Photo and recipe by: http://theunseenempire.tumblr.com

January 25, 2013
Creamy mushroom stew
Easy-to-make and tasty.
Ingredients
500 g / 1 lb button mushrooms chopped, with tough portions removed
15-20 wild garlic leaves, chopped
200 ml / 1 cup single cream (for vegans: full fat coconut milk)
rapeseed oil
salt
freshly ground black pepper
Rinse the mushrooms to remove excess dirt, then chop them. Pour rapeseed oil to a skillet, add the chopped mushrooms and wild garlic then simmer on medium heat. Season with salt and ground black pepper. The mushrooms will soon let off moisture. Simmer until it almost evaporates and the mushrooms become tender. Add single cream and stir well and cook for a few minutes. When it is ready, allow to sit on a low heat for a few more minutes so the stew will thicken.Serve with noodles or cooked brown rice.
(I served it noodles made with chili powder so it was quite spicy. In this case you can omit black pepper)
Recipe and photograph by: http://theunseenempire.tumblr.com

Creamy mushroom stew

Easy-to-make and tasty.

Ingredients

  • 500 g / 1 lb button mushrooms chopped, with tough portions removed
  • 15-20 wild garlic leaves, chopped
  • 200 ml / 1 cup single cream (for vegans: full fat coconut milk)
  • rapeseed oil
  • salt
  • freshly ground black pepper

Rinse the mushrooms to remove excess dirt, then chop them. Pour rapeseed oil to a skillet, add the chopped mushrooms and wild garlic then simmer on medium heat. Season with salt and ground black pepper. The mushrooms will soon let off moisture. Simmer until it almost evaporates and the mushrooms become tender. Add single cream and stir well and cook for a few minutes. When it is ready, allow to sit on a low heat for a few more minutes so the stew will thicken.
Serve with noodles or cooked brown rice.

(I served it noodles made with chili powder so it was quite spicy. In this case you can omit black pepper)

Recipe and photograph by: http://theunseenempire.tumblr.com

December 12, 2012
 Homemade gluten-free bread - an experiment 
This was an experimentation if I could invent a delicious gluten-free bread recipe. Actually it worked for me & tasted good, but I might change the recipe because this was my first attempt.
250 g potatoes 100 g corn or potato starch 100 g corn flour 80 g milk 1 egg 30 g yeast 20 g sugar saltCook the potatoes and mash them. Dissolve yeast in warm milk. Add starch, corn flour, egg, sugar, salt and the dissolved yeast to the cooled mashed potatoes and mix well. Once the dough is smooth place it in a lightly oiled bowl. Leave to rise for 30-40 minutes. Heat the oven to 200 C. Line a baking tray with baking parchment. Place the dough gently molded into a ball on the baking parchment. Bake for 35-45 minutes until golden brown. Cool on a wire rack.
Recipe and photo by: http://theunseenempire.tumblr.com

 Homemade gluten-free bread - an experiment 

This was an experimentation if I could invent a delicious gluten-free bread recipe. Actually it worked for me & tasted good, but I might change the recipe because this was my first attempt.

250 g potatoes
100 g corn or potato starch
100 g corn flour
80 g milk
1 egg
30 g yeast
20 g sugar
salt

Cook the potatoes and mash them. Dissolve yeast in warm milk. Add starch, corn flour, egg, sugar, salt and the dissolved yeast to the cooled mashed potatoes and mix well. Once the dough is smooth place it in a lightly oiled bowl. Leave to rise for 30-40 minutes. Heat the oven to 200 C. Line a baking tray with baking parchment. Place the dough gently molded into a ball on the baking parchment. Bake for 35-45 minutes until golden brown. Cool on a wire rack.

Recipe and photo by: http://theunseenempire.tumblr.com

November 30, 2012
- as featured in VIE Magazine: http://www.viezine.com/vie/2012/10/made-with-love-holiday-recipes-from-around-the-world/
Boxing Day Bread
Suitable for vegan’s and vegetarian’s
Makes one loaf

8oz/200g/0.9 cups Wholemeal brown bread flour


2oz/50g/0.2 cups White plain flour


Three small potatoes (cooked & mashed)


3 tsp Yeast


2 tbsp Finely ground oatmeal


1 tbsp Swede (cooked & mashed)


3 tbsp Olive oil


2 tbsp Warm water


1/2 tsp Ground ginger


Salt & pepper to taste

In a bowl mix the yeast with 2 tbsp of warm water. Leave for 10 minutes. Stir in the oatmeal, swede and potato, then add the oil and ginger. Add the wholemeal brown flour. Mix together, adding water slowly until the dough comes together. Knead for 10 minutes or until the dough is smooth and not sticky. Leave to rise for an hour. Place a casserole dish half filled with water in the bottom of the oven. Preheat the oven to 180C/350F/Gas Mark 4. Take the dough out of the bowl, it should be sticky. Kneed white flour into it until the dough is smooth and no longer sticky. Grease and flour a baking tray. Pull the dough into a round and place on the baking tray. Using scissors or a knife, cut across the top of the bread. On the top of the bread, add salt and pepper to taste. Bake until brown and a knife or skewer inserted into the bread, comes out clean.
Serve leftover Christmas turkey or nut roast and cranberry sauce between two slices of this bread on boxing day.
Recipe by: http://postmehome.tumblr.com/
Photography by: http://siobhanfeddenphotography.tumblr.com/

- as featured in VIE Magazine: http://www.viezine.com/vie/2012/10/made-with-love-holiday-recipes-from-around-the-world/

Boxing Day Bread

Suitable for vegan’s and vegetarian’s

Makes one loaf

  • 8oz/200g/0.9 cups Wholemeal brown bread flour

  • 2oz/50g/0.2 cups White plain flour

  • Three small potatoes (cooked & mashed)

  • 3 tsp Yeast

  • 2 tbsp Finely ground oatmeal

  • 1 tbsp Swede (cooked & mashed)

  • 3 tbsp Olive oil

  • 2 tbsp Warm water

  • 1/2 tsp Ground ginger

  • Salt & pepper to taste

In a bowl mix the yeast with 2 tbsp of warm water. Leave for 10 minutes. Stir in the oatmeal, swede and potato, then add the oil and ginger. Add the wholemeal brown flour. Mix together, adding water slowly until the dough comes together. Knead for 10 minutes or until the dough is smooth and not sticky. Leave to rise for an hour. Place a casserole dish half filled with water in the bottom of the oven. Preheat the oven to 180C/350F/Gas Mark 4. Take the dough out of the bowl, it should be sticky. Kneed white flour into it until the dough is smooth and no longer sticky. Grease and flour a baking tray. Pull the dough into a round and place on the baking tray. Using scissors or a knife, cut across the top of the bread. On the top of the bread, add salt and pepper to taste. Bake until brown and a knife or skewer inserted into the bread, comes out clean.

Serve leftover Christmas turkey or nut roast and cranberry sauce between two slices of this bread on boxing day.

Recipe by: http://postmehome.tumblr.com/

Photography by: http://siobhanfeddenphotography.tumblr.com/

November 30, 2012
Butternut pumpkin puree soup
1 lb butternut pumpkin peeled and diced1 medium potato3 oz/90 ml milk (vegan friendly: soy milk, rice milk)pinch of saltpowdered nutmeg and/or macepink peppercorn
Peel, deseed and cut the pumpkin and the potato into cubes. Put them in a saucepan with the mace and pink peppercorn placed in a spice bag, and add water to cover the vegetables. Season with a pinch of salt and powdered nutmeg too, if you’d like to make your soup spicier. Bring to a boil and cook until pumpkin is very soft. Pour milk into the pan and purée with a hand blender. Bring back to boil and it is ready! You could serve the soup sprinkled with pumpkin seeds, coriander or pink peppercorns.
Recipe and photograph by: http://theunseenempire.tumblr.com

Butternut pumpkin puree soup

1 lb butternut pumpkin peeled and diced
1 medium potato
3 oz/90 ml milk (vegan friendly: soy milk, rice milk)
pinch of salt
powdered nutmeg and/or mace
pink peppercorn

Peel, deseed and cut the pumpkin and the potato into cubes. Put them in a saucepan with the mace and pink peppercorn placed in a spice bag, and add water to cover the vegetables. Season with a pinch of salt and powdered nutmeg too, if you’d like to make your soup spicier. Bring to a boil and cook until pumpkin is very soft. Pour milk into the pan and purée with a hand blender. Bring back to boil and it is ready! You could serve the soup sprinkled with pumpkin seeds, coriander or pink peppercorns.

Recipe and photograph by: http://theunseenempire.tumblr.com

November 21, 2012
Plum and Ginger Jam
900g plums
900g white sugar
2 tsp ground ginger
150ml water
Place the water and whole plums in a large pan, heat until the plums become mushy. If they begin to stick to the bottom of the pan before they are mushy, mash them with a potato masher or fork. Once they are mushy, add the ginger and sugar. Heat on a medium heat until the sugar dissolves. Bring to a boil and heat until the mixture passes the cold plate test. If you do not know what this is, you should google it as i’m not really sure of the best way to explain it so my attempt at an explanation would probably be utterly confusing! 
Ps: sorry about the rubbish photo, I decided to make jam at some time, late in the evening and was far to sleepy to take a decent photograph.
Recipe by: http://postmehome.tumblr.com/
Photograph by: http://siobhanfeddenphotography.tumblr.com/

Plum and Ginger Jam

  • 900g plums
  • 900g white sugar
  • 2 tsp ground ginger
  • 150ml water

Place the water and whole plums in a large pan, heat until the plums become mushy. If they begin to stick to the bottom of the pan before they are mushy, mash them with a potato masher or fork. Once they are mushy, add the ginger and sugar. Heat on a medium heat until the sugar dissolves. Bring to a boil and heat until the mixture passes the cold plate test. If you do not know what this is, you should google it as i’m not really sure of the best way to explain it so my attempt at an explanation would probably be utterly confusing! 

Ps: sorry about the rubbish photo, I decided to make jam at some time, late in the evening and was far to sleepy to take a decent photograph.

Recipe by: http://postmehome.tumblr.com/

Photograph by: http://siobhanfeddenphotography.tumblr.com/

November 18, 2012
Candied Grapefruit Vodka
- As featured in VIE Magazine: http://www.viezine.com/vie/2012/10/holiday-recipes/
Suitable for vegans and vegetarians

70cl Vodka


1 Red grapefruit


1 White grapefruit


40oz sugar/1.134kg/5 cups White granulated sugar/1.134kg/5 cups (plus extra for dusting the peel in)


5 pints/2.8 litres/10 cups Water


1oz/25g/0.1 cups Vanilla tea


1 tsp Nutmeg


2 tsp Ground ginger


2 tsp Cinnamon

Remove the peel from both grapefruit and slice into thin strips. Boil until the water has almost gone and the peel is softer. Add the rest of the ingredients to the pan and boil until the peel is soft and the water is thick and syrupy. Remove the peel and leave to dry on wire racks overnight. Roll each slice of peel in sugar then add to the vodka. The peel must be left to soak in the vodka for at least two weeks before drinking.
Note: The remaining sugar syrup leftover can be use to make Grapefruit Sugar Syrup. A recipe will follow shortly as my christmas cake recipe includes Grapefruit Sugar Syrup inside it.
Recipe by: http://postmehome.tumblr.com/
Photograph by: http://siobhanfeddenphotography.tumblr.com/

Candied Grapefruit Vodka

- As featured in VIE Magazine: http://www.viezine.com/vie/2012/10/holiday-recipes/

Suitable for vegans and vegetarians

  • 70cl Vodka

  • 1 Red grapefruit

  • 1 White grapefruit

  • 40oz sugar/1.134kg/5 cups White granulated sugar/1.134kg/5 cups (plus extra for dusting the peel in)

  • 5 pints/2.8 litres/10 cups Water

  • 1oz/25g/0.1 cups Vanilla tea

  • 1 tsp Nutmeg

  • 2 tsp Ground ginger

  • 2 tsp Cinnamon

Remove the peel from both grapefruit and slice into thin strips. Boil until the water has almost gone and the peel is softer. Add the rest of the ingredients to the pan and boil until the peel is soft and the water is thick and syrupy. Remove the peel and leave to dry on wire racks overnight. Roll each slice of peel in sugar then add to the vodka. The peel must be left to soak in the vodka for at least two weeks before drinking.

Note: The remaining sugar syrup leftover can be use to make Grapefruit Sugar Syrup. A recipe will follow shortly as my christmas cake recipe includes Grapefruit Sugar Syrup inside it.

Recipe by: http://postmehome.tumblr.com/

Photograph by: http://siobhanfeddenphotography.tumblr.com/

November 18, 2012
Caesar salad
Ingredients
1 head romaine lettuce 2 cups croutons1/4 cup grated Parmesan cheese
Dressing
1/4 cup olive oil2 tbsp grated Parmesan cheese1 tbsp white wine vinegar2 tsp Dijon mustard1 egg yolk2 cloves garlic, minced  1/2 tsp each salt and pepper 1/2 tsp Worcestershire sauce3 tbsp milk or creampinch of dried parsley
In a bowl, whisk together the egg yolk and mustard. Then add oil, cheese, vinegar, garlic, salt, pepper and Worcestershire sauce. Whisk until smooth.
Tear lettuce into bite-size pieces. Place in large bowl. Add dressing, croutons and cheese; toss to combine.
How to make croutons
3-4 slices of white bread3 tbsp olive oil1 tsp garlic powder / 1 clove minced garlicpinch of salt
Preheat the oven 350F / 175 C. Trim the crusts of the bread slices then cut into small cubes. Pour oil in a skillet, add the garlic and the cubes of bread and sauté until the bread cubes are golden brown. Season with salt. Remove from heat and spread the cubes on a cookie sheet. Bake for 15 minutes and check to see if they’re dry and crispy.
Recipe and photograph by: http://theunseenempire.tumblr.com

Caesar salad

Ingredients

1 head romaine lettuce
2 cups croutons
1/4 cup grated Parmesan cheese

Dressing

1/4 cup olive oil
2 tbsp grated Parmesan cheese
1 tbsp white wine vinegar
2 tsp Dijon mustard
1 egg yolk
2 cloves garlic, minced  
1/2 tsp each salt and pepper
1/2 tsp Worcestershire sauce
3 tbsp milk or cream
pinch of dried parsley

In a bowl, whisk together the egg yolk and mustard. Then add oil, cheese, vinegar, garlic, salt, pepper and Worcestershire sauce. Whisk until smooth.

Tear lettuce into bite-size pieces. Place in large bowl. Add dressing, croutons and cheese; toss to combine.

How to make croutons

3-4 slices of white bread
3 tbsp olive oil
1 tsp garlic powder / 1 clove minced garlic
pinch of salt

Preheat the oven 350F / 175 C. Trim the crusts of the bread slices then cut into small cubes. Pour oil in a skillet, add the garlic and the cubes of bread and sauté until the bread cubes are golden brown. Season with salt. Remove from heat and spread the cubes on a cookie sheet. Bake for 15 minutes and check to see if they’re dry and crispy.

Recipe and photograph by: http://theunseenempire.tumblr.com

November 10, 2012
Crispy caramel cake (Dobos Torte)
In Hungary this patisserie product is called Dobos cake, because its creator was József Dobos, chef, grocer and journalist, who never actually owned a patisserie. He created this cake which became instant success.
Ingredients
500 g plain flour
300 g margarine
2 whole eggs
200 g icing sugar
100 ml milk
½ sachet baking powder
For the cream
¾ litre milk
350 g sugar
100 g plain flour
3 tsp chocolate powder
250 g butter
1 sachet vanilla sugar
Mix the flour with the margarine until the whole lot resembles breadcrumbs, then add the icing sugar and the baking powder. Mix in the milk and the eggs and knead. Divide the mixture into 6 tiny loaves. Roll out each loaf to the size of your baking tray and bake at the bottom of the tray or on a baking sheet with no edges. Bake the cake until it has a nice pale colour. (You can also bake them on the bottom of a round spring-form). Allow the sheets to cool down and fill them with cream.
To make the cream, mix the milk, flour, chocolate and vanilla sugar and cook until the mixture is nice and thick, then let it cool. Whisk the butter with the icing sugar and gradually add the cooled thick mixture, then mix thoroughly. Cover the top of your cake too. On the top of the cake goes a caramel glaze. To make this, caramelize 150 g sugar in a pan, then pour it onto a greased plate and let it cool. Cut into as many slices as you wish, but draw the lines in the caramel topping with a knife while the caramel is still unset. Place the caramel slices on the top of the cake.
Photo & recipe by: http://peregrinefalconwanders.tumblr.com

Crispy caramel cake (Dobos Torte)

In Hungary this patisserie product is called Dobos cake, because its creator was József Dobos, chef, grocer and journalist, who never actually owned a patisserie. He created this cake which became instant success.

Ingredients

500 g plain flour

300 g margarine

2 whole eggs

200 g icing sugar

100 ml milk

½ sachet baking powder

For the cream

¾ litre milk

350 g sugar

100 g plain flour

3 tsp chocolate powder

250 g butter

1 sachet vanilla sugar

Mix the flour with the margarine until the whole lot resembles breadcrumbs, then add the icing sugar and the baking powder. Mix in the milk and the eggs and knead. Divide the mixture into 6 tiny loaves. Roll out each loaf to the size of your baking tray and bake at the bottom of the tray or on a baking sheet with no edges. Bake the cake until it has a nice pale colour. (You can also bake them on the bottom of a round spring-form). Allow the sheets to cool down and fill them with cream.

To make the cream, mix the milk, flour, chocolate and vanilla sugar and cook until the mixture is nice and thick, then let it cool. Whisk the butter with the icing sugar and gradually add the cooled thick mixture, then mix thoroughly. Cover the top of your cake too. On the top of the cake goes a caramel glaze. To make this, caramelize 150 g sugar in a pan, then pour it onto a greased plate and let it cool. Cut into as many slices as you wish, but draw the lines in the caramel topping with a knife while the caramel is still unset. Place the caramel slices on the top of the cake.

Photo & recipe by: http://peregrinefalconwanders.tumblr.com

November 4, 2012
Vanilla slice(a type of millefeuille)
Ingredients:
Puff pastry (can be substituted with ready-made puff pastry)
5 cups bread flour
2 cups water, or as needed
2 1/2 teaspoons salt
2 cups unsalted butter, at room temperature

Vanilla custard
1 cup milk
1 cup double cream
1 vanilla pod, split, seeds scraped out
5 and ½ tbsp sugar
2-3 egg yolks

Puff pastry:
Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ”turns”. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.
Line a square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan lined with tin foil.

Vanilla custard:
Preheat the oven to 200° C. Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to a boil, then remove from heat and remove the vanilla pod. Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until thick custard is formed. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
Remove from pan, cut into squares and dust with icing sugar.

Photo by: http://peregrinefalconwanders.tumblr.com 

Vanilla slice
(a type of millefeuille)

Ingredients:

Puff pastry (can be substituted with ready-made puff pastry)

5 cups bread flour

2 cups water, or as needed

2 1/2 teaspoons salt

2 cups unsalted butter, at room temperature

Vanilla custard

1 cup milk

1 cup double cream

1 vanilla pod, split, seeds scraped out

5 and ½ tbsp sugar

2-3 egg yolks

Puff pastry:

Mix the flour and salt together in a large bowl. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.

Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.

On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ”turn”. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.

Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ”turns”. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.

Line a square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).

Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan lined with tin foil.

Vanilla custard:

Preheat the oven to 200° C. Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to a boil, then remove from heat and remove the vanilla pod. Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until thick custard is formed. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.

Remove from pan, cut into squares and dust with icing sugar.

Photo by: http://peregrinefalconwanders.tumblr.com