PREVOD RECEPT V ANGL-ODZIV

Posiljam nekaj receptov, ki sem jih dobila, morda koga zanimajo, nisem jih se prevajala in spreminjala merskih enot.
Posiljateljica preverjeno dobra kuharica.
lp

RASPBERRY AND APPLE CAKE

8 oz self raising flour
pinch of salt
6 oz butter
2 oz ground almonds or 2 oz of desiccated coconut
4 oz castor sugar
8 oz eating apples
2 free range eggs. beaten
3 tablespoons of milk
8 oz raspberries – fresh or frozen
2 oz of flaked almonds

oil a 8 inch, spring release tin. Pre heat oven to 180 C /Gas 4

Sieve the flour and salt into a large bowl. Rub in the butter until the mixture resembles fine bread crumbs. Stir in the almonds/coconut, sugar and almonds. Beat the eggs and milk together and stir into the cake mix. Then very gently fold in the raspberries. Spoon the mixture into the prepared tin and level the surface. Sprinkle the flaked almonds over. Bake for 1 – 1 1/2 hours until firm to touch.

ALMOND, LEMON AND RICOTTA CAKE

9 oz of blanched almonds
2 1/2 oz of plain flour
finely grated zest of 7 lemons, juice of 3 lemons
8 oz of soft butter
9 oz castor sugar
6 eggs – separated
10 oz ricotta cheese

pre heat oven to 150 C/300 F /Gas 2
Butter a 10 inch cake tin and prepare with paper if necessary
Coarsely chop the almonds in a food processor. Combine with the flour and lemon zest. Beat the butter and sugar together until pale and light. Add the egg yolks, one by one and then the almond mixture.

Put the ricotta into a bowl and lightly beat with a fork. Add the lemon juice. In another bowl beat the egg whites until they form soft peaks. Fold into the almond mixture and finally stir in the ricotta.

Spoon the prepare mixture into the cake tin and bake in the pre heated oven until set, 35 – 40 minutes.

FRUIT SYLLABUB
– from Sarah Browne – Vegetarian Kitchen

6 oz of pears/apricots/ peaches – any firm, soft fruit – peeled and cored
1/3 pint of white wine
3 egg whites
1 1/2 oz of light raw cane sugar
juice of 1 lemon
1/3 pint of cream – whipped

Soak the fruit overnight in the wine and then stew gently in a covered pan for 20 minutes or until they are soft. Add more fruit juice or water if necessary. Allow the fruit to cool and then puree with some of the liquid, if necessary to make a smooth, but not runny, puree. Whisk the egg whites until stiff and then whisk in the sugar. Fold into the puree and then fold in the lemon juice and whipped cream. Pile the mixture into 6 glasses or small dishes. Chill for 3/4 hours. Serve with a sprinkling of toasted almonds.

CREAMED APPLE POSSET
– this can alternatively be used to fill a pastry case for a more substantial dessert

4 large cooking apples – peeled and sliced
2 tablespoons of water
2 oz butter
2 tablespoons of castor sugar
3 digestive biscuits – crushed
grated peel of a small orange
2 tablespoons of brandy
freshly grated nutmeg
3 eggs – separated
2 1/2 fluid oz’s of double cream
6 oz of castor sugar

Put the sliced apples into a heavy bottomed pot with the water and cook until they are soft. Watch them as they can stick. Avoid adding more water, if possible. When they are fully cooked whisk them to a puree. Then whisk in the butter and sugar. Follow them with biscuit crumbs, orange peel, brandy and grated nutmeg. Combine everything and leave to cool.
Next whisk the egg yolks and cream – lightly and add to the apples when they have cooled. Put the mixture into ramekin dishes or into a large pie dish. Whisk the egg whites until stiff and gradually beat in the remaining castor sugar. Pile the meringue mixture on top of the dishes and bake in a pre heated oven for 25 minutes.

WALNUT STICKY MUFFINS
6 oz plain, white flour
1 oz of wheat germ
1 tablespoon of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of salt
2 large eggs
1 oz of brown sugar
1 cup of butter milk
5 tablespoons of oil
Topping
1 oz of melted butter
1 oz brown sugar
24 walnuts
Heat the oven to 180 C /Gas 5.
Start with the topping. Oil the muffin tins and into each put two walnuts and a teaspoon each of melted butter and brown sugar.
Now make the muffins; Mix all the dry ingredients, except the sugar, into a large bowl, sieving the flour and baking powder together. In another bowl beat the eggs and brown sugar, when smooth add the milk and oil. Pour this mixture over the flour. Stir until the dry ingredients are **** moist. Do not over mix as the this can cause the muffins to be quite rubbery. Put one tablespoon into each cup and bake for 30 minutes, approximately. As soon as you take the muffins out of the oven turn the tray upside down on a sheet of foil and leave for a few minutes. Remove the muffins and allow to cool.

BROWN SUGAR OATMEAL MUFFINS
4 oz of porridge oats
6 oz whole-wheat flour
3 oz of plain, white flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 large eggs
4 oz of brown sugar
1 cup of buttermilk
5 tablespoons of sunflower/ grapeseed oil
Heat the oven to 180 C or Gas 5. Oil tins or use paper cups.
Mix all the dry ingredients, except the sugar, into a large bowl, sieving the flour and baking powder together. In another bowl beat the eggs and brown sugar, when smooth add the milk and oil. Pour this mixture over the flour. Stir until the dry ingredients are **** moist. Do not over mix as the this can cause the muffins to be quite rubbery. Put one tablespoon into each cup and bake for 20 – 30 minutes, until the are risen and firm to touch. Put on to a rack to cool.

CARROT CAKE
from the Whole foods Cookbook – Caroline Liddell
3 medium carrots, grated. approximately 8 oz
5 oz soft brown sugar
7 fluid oz of a light oil, grapeseed or sunflower
2 medium eggs, beaten
8 oz of whole-wheat flour
1 teaspoon of bread soda
1 teaspoon of ground cinnamon
4 oz walnuts
Topping
4 oz of cream cheese
2 oz butter
1 oz icing sugar

oil a 1 LB loaf tin or Swiss roll tin and pre heat oven to 150 C / Gas 2

Put the grated carrots into a large mixing bowl and stir in the other ingredients as they are listed above. Sift in the dry ingredients. Spread the mixture into the prepared tin and cook for 40 to 50 minutes, until the cake in nicely risen and firm to the touch. Leave to cool in the tin and turn out on to a wire rack when it is only **** warm.

For the topping; Beat all the ingredients together until the mixture is really smooth. Spread over the top of the cake when it is completely cool.

Hej!

Vecino teh receptov poznam:)

Korenckovo pecivo sama polijem s stopljeno cokolado in potresem preko
zmlete orehe, mandeljne ali kokosove kosmice.
V Angliji je polivka res bela, pa nisem nikoli vedela, s cim jo naredijo.
No, zdaj vem in naslednjic bom naredila pol temnih kock, pol svetlih:)))

Tisto sadje prelito s stepnim beljakom pa ni zame – surova jajcka odpadejo:)

Jabolcna krema – meringa je tudi po mojem okusu:)

Muffins – dobra recepta:)

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