Saturday, December 29

Happy New Year!

Here are some tips, recipes etc.. for New Year's entertainment..

Snowman Cake

Convert that great recipe for the cake you always make for a Holidays into fun and loving Snowman!
It’s easy; you just need two water proof bowls where you can bake four pieces of this Snowman.

You’ll need:

2 smaller waterproof bowls in different sizes (one smaller for a head, one bigger for a body)

Favourite cake recipe (any of your choice)

Quick 7 minutes icing recipe:
2 egg whites
1 1/2 cup sugar
2 tbs water
Combine the ingredients and mix over double broiler for 7 minutes.

Shredded coconut for icing covering (optional)

Gummies and other candies for Snowman assembling. Eyes and nose – jujubes or liquorish etc

Making: Prepare your cake batter and split in two: 2/3 of the batter in one and 1/3 in another pot. Then, take half of every batter part and put in aluminum lined oiled bowl: half from bigger part in a bigger bowl and half from smaller (1/3) part in smaller previously oiled bowls. You’ll have to do baking twice to get same sized parts. Cool and peel of the foils from the cake.
You should have two bigger and two smaller cakes in a shape of half sphere (balls).

Prepare icing.

Snowman assembling: take two bigger parts and put them together as a sphere, by spreading a little bit of icing at a flat part of each baked half sphere (ball). Do same with smaller parts. Now you have two cake balls for a body and a head. Attach them together again (head on body), with icing and then spread icing all over the Snowman. Cover with coconut if you want and decorate with prepared candies for eyes, nose etc..

 Happy baking!

Sushi-roll Rice Salad

1 1/2 cups short-grain sushi rice       
2 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tbsp sugar
1 tsp salt
1 medium carrot
1 tsp wasabi paste (Japanese horseradish paste)
1 1/2 tbsp vegetable oil
1/2 large seedless cucumber (usually English), peeled, halved lengthwise, cored, and chopped (1 cup) 3 scallions, thinly sliced diagonally
3 tbsp drained sliced Japanese pickled ginger, coarsely chopped
2 tbsp sesame seeds toasted 1 firm-ripe avocado 1 (6-inch) square toasted nori (seawead), cut into very thin strips with scissors

Rinse rice in several cold waters in a bowl until water is almost clear, and then drain in a colander for 30 minutes. Bring rice and 2 cups of water to a boil, then simmer, covered for 2 minutes. Remove from a heat, cover with a towel or lid and leave for 10 minutes. Bring vinegar, sugar, and salt just to a boil in a small saucepan, stirring constantly until sugar is dissolved. Remove from the heat and cool for 2 minutes. Sprinkle rice with vinegar mixture in a large shallow bowl and evenly mix with a wooden spoon. Cut very thin slices of carrot into 1/4-inch-wide strips. Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently. Peel avocado and cut it crosswise into 1/4-inch-thick slices.
Top rice mixture with avocado and nori strips.

Olivier Salad - Russian Salad 

(It's more recognized as a Russian but its original name is Olivier, usually made for New Year's all over the Eastern Europe)

1lb of ham chopped into 1/2 inch cubes
1 can (15 oz) of sweet peas or 1 cup cooked peas
3 middle size potatoes cooked and chopped into cubes
4-5 small carrots cooked and chopped into cubes
5-6 eggs cooked and chopped
6-8 middle size cucumbers (pickled), chopped

Ground black pepper Salt by taste
3-4 tbsp mayonnaise 
1 tsp mustard

Combine all the ingredients and mix well!

Buns with pork cracklings

You'd be surprised with an amazing taste of these unusual buns, that can be served with anything!

2 cups whole wheat flour                       
1 egg
1/2 cup plain yogurt
1 tbsp baking power
1/2 cup cracklings
1/4 tsp pepper
1/2 cup milk
1/2 tsp salt

The cracklings have to be ground on a machine before incorporating with a rest of the ingredients. Put the dough into cupcake or any other small moulds and bake for about 20 min at 275 F/ 180 C.

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