BEETROOT SOUP for 4 persons
1 red onion
5-7 dl water and vegetable broth
1 kg beetroot
1 1/2 can goat cheese ( Chavroux or similar )
black pepper and spices
Fry onions lightly. Add water and beetroots. Boil and mash.
Add goat cheese and spices. Enjoy!
CHOCOLATE
200g chocolate
4 tbsp cream
2 tbsp butter
(1 tsp rum or similar)
sifted cacao powder
Melt the chocolate, butter and cream and add the rum.
Let it cool down a little pit while stirring.
Put a little pit of oil to the parchment paper.
Put little pats of chocolate to the paper, shape chocolates and roll over in the cacao powder.
MEAD
4 l water
1-2 lemons
250g Muscovada brown sugar
250g sugar
1/5 tsp fresh yeast
raisins
Peal the lemons and squish the juice. Boil about half of the water and pour it on top of the sugar and the lemon peels.
Add rest of the water and the lemon juice. Take a little bit of tepid liquid
(dip a mug into the pot and waiting till the liquid is about 40 degrees, then add the active yeast to the liquid in the mug)
and melt the yeast. Add melted yeast. Stir and let it ferment at room temperature for 1 or 2 days.
Bottle the mead. Add to every bottle 1tsp of sugar and a few raisins(4 or 5).
Mead is ready when the raisins rise up from the bottom of the bottle.
Store in a cool place and use it during one week.
Remember that the pressure rises while fermentation goes on, don’t tighten the lid,
place the lid on such that the excess gasses from the fermentation processes can escape.
Mix the dry ingredients. Add milk, eggs and tepid melted butter.
Pour the paste to the parchment papered owen pan.
Bake in the owen about half an hour at 200-225 degrees celsius.
Cooking Book
BEETROOT SOUP
for 4 persons
1 red onion
5-7 dl water and vegetable broth
1 kg beetroot
1 1/2 can goat cheese ( Chavroux or similar )
black pepper and spices
Fry onions lightly. Add water and beetroots. Boil and mash.
Add goat cheese and spices. Enjoy!
CHOCOLATE
200g chocolate
4 tbsp cream
2 tbsp butter
(1 tsp rum or similar)
sifted cacao powder
Melt the chocolate, butter and cream and add the rum.
Let it cool down a little pit while stirring.
Put a little pit of oil to the parchment paper.
Put little pats of chocolate to the paper, shape chocolates and roll over in the cacao powder.
MEAD
4 l water
1-2 lemons
250g Muscovada brown sugar
250g sugar
1/5 tsp fresh yeast
raisins
Peal the lemons and squish the juice. Boil about half of the water and pour it on top of the sugar and the lemon peels.
Add rest of the water and the lemon juice. Take a little bit of tepid liquid
(dip a mug into the pot and waiting till the liquid is about 40 degrees, then add the active yeast to the liquid in the mug)
and melt the yeast. Add melted yeast. Stir and let it ferment at room temperature for 1 or 2 days.
Bottle the mead. Add to every bottle 1tsp of sugar and a few raisins(4 or 5).
Mead is ready when the raisins rise up from the bottom of the bottle.
Store in a cool place and use it during one week.
Remember that the pressure rises while fermentation goes on, don’t tighten the lid,
place the lid on such that the excess gasses from the fermentation processes can escape.
PANCAKE
4 dl flower
1,5 dl sugar
1 tsp baking powder
1 tsp salt
1 tsp vanilla sugar
8 dl milk
2 eggs
100g melted butter
Mix the dry ingredients. Add milk, eggs and tepid melted butter.
Pour the paste to the parchment papered owen pan.
Bake in the owen about half an hour at 200-225 degrees celsius.