The Water

Many people have asked for this recipe – so here it is…
Good things are for sharing!

My red currant meringue

• - Make a pastry dough in the usual way and line a circular baking tin with the pastry
• - Make little fork-marks overall and cover the base with three dessert–spoons of ground almonds
• - Put 500g. red currants onto almonds and pastry base
• - Mix the following ingredients together ;
  • 2 – 3 egg yolks
  • 4 dessert–spoons of sugar
  • 2 dessert–spoons of cornflour
  • 2 dl cream
  • 2 dl coffee cream ( Kaffeerahm)
  • 1 packet of vanilla sugar (or the contents of 1 vanilla pod)
• - Cover the red currants with the above mixture
• - Bake at 180° for 50 minutes
• ***
• - For the meringue stiffly beat together;
  • 4 egg whites
  • 15 dessert–spoons of sugar
• - Cover pie with meringue mixture and make little ‘peaks’ using a fork and light upward strokes (Tip:it helps if the background music is good - gives best, lightest meringue results)
• - Place back into oven for approx. 10 – 15 minutes
• - Chill well before serving

Enjoy!
Preferably with friends…

 Yellow Pepper Soup with Aniseed

Ingredients

1 onion

1 clove garlic

3 yellow peppers (without the skin)

1 tablespoon butter

1 tablespoon ground Aniseed

5 dl chicken stock

Salt, freshly ground pepper

2 tablespoons Ajvar (red pepper purée in glass)

1 tablespoon Crème fraîche

Preparation

Chop onion, pepper and garlic and fry in butter until the onions become transparent. Add chicken stock and Aniseed and simmer for 10 Minutes. Purée and add salt and pepper. Serve in a broad soup-bowl. Sprinkle some paprika around the edges of the plate. Add the  Ajvar and Crème fraîche, making a pattern in the centre of the soup bowl by drawing a line through it with a fork. Fresh bread and bon appétit…

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Roast figs with honey and  Port wine…

Select beautiful ripe figs – I like to roast approx. two per person.

Slice your figs in quarters and drizzle generously with honey and vintage port …

Put in an ovenproof dish preferably cast-iron or earthenware with a lid and bake in a hot oven for approx. 15min.

I love to eat this just as it is with all the fabulous juices in their abundance…but you can also serve it with homemade vanilla ice-cream.

It’s completely decadent! J’adore!

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Well, I can’t just tempt you with the blueberry crumble as blueberries are out of season now and a whole year away.

So what about a fabulous chestnut cake without flour… I’ll add the recipe below:

Chestnut cake

150g           icing sugar
3                beaten eggs
1                packet of vanilla sugar
1                packet of chestnut purée (180 – 200g)
200g           ground hazelnuts
90g            melted butter

After mixing all the ingredients together, place the cake mixture into an oblong shaped cake-form which has been lined with pergament paper and bake in the middle of a medium oven (180°) for 45 – 55 Min.

Important
The cake should be very moist on the inside… 

While still warm, sprinkle with icing sugar.

Serving suggestions
Serve with vanilla ice-cream and grapes….

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This autumn I made the most fabulous blueberry pie.

Somehow, the oven had just the right temperature so that the berries didn’t open and lose their juices while baking but burst open in your mouth when eating.

An absolutely amazing cake experience!!!
Blueberry crumble wins my most sensational cake of the year award…

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