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<blockquote data-quote="Gulla" data-source="post: 2529802" data-attributes="member: 4272"><p>I just can't let this go without some more recipies. I <strong>really</strong> love cooking (and eating).</p><p></p><p><strong>Fruitcake</strong></p><p>300 g Hazelnuts, chopped</p><p>100 g Walnuts, chopped</p><p>200 g Dates, chopped</p><p>150 g Raisins</p><p>150 g candied cherries, chopped (It's those oversweet very red or green or blue cherries you get in some cocktails)</p><p>100 g Flour (the simple, nonraising, white stuff made from wheat)</p><p>1 teaspoon Vanilla sugar</p><p>1/2 teaspoon baking powder</p><p>---</p><p>125 g sugar</p><p>3 eggs</p><p>50 g melted butter</p><p></p><p>Mix everything above "---"</p><p>Whip eggs and sugar until light and fluffy (The dictionary claims the word is 'eggnog')</p><p>mix the dry stuff with the egg. Add melted butter last.</p><p></p><p>Put in a cake tin (20 cm * 35 cm) and bake at 150 centigrades for 45 minutes. Cool down.</p><p></p><p>Pack the cake in aluminium foil and store cold and dry for 3-6 weeks. Serve in smal squares. Goes well with whipped cream or icecream.</p><p></p><p><strong>Baked Apples</strong> (Norwegian: Eplekompott)</p><p>Green apples (2 per person)</p><p>Sugar</p><p>Raisins</p><p>Cinnamon</p><p></p><p>Pre heat the oven to 225 centigrades.</p><p></p><p>Wash the apples and remove the core. Cut the apples in slices 3-4 mm thick</p><p>Cover the bottom of an oven-proof dish with apples. Sprinkle a few raisins, some cinnamon and sugar over. Put a new layer of apples and sprinkle. Repeat until you're out of apples. (If you get more than 3 layers your dish is too small).</p><p></p><p>Bake in the oven for 6-8 minutes (the apples should be warm and soft but not mushy)</p><p></p><p>Serve with cold custard or vanilla icecream.</p><p></p><p><strong>Stuffed Chicken Fillet</strong></p><p>4 Chicken Fillets</p><p>200 g Grated Cheese (gouda, Jarlsberg or maybe cheddar)</p><p>50-75 g Salami, shredded</p><p>1 tablespoon dried basil</p><p>1 teaspoon dried thyme</p><p>1 tablespoon flour</p><p>(Half) a bottle of dry, white wine</p><p></p><p>Mix everything except the chicken, preferably in a plastic bag.</p><p>Cut a 'pocket' in each fillet and stuff 1/4 of the mixed stuffing in there. Close with wooden tooth-pics (without mint flavour...)</p><p></p><p>Salt and Pepper the fillets. Fry the fillets in a hot pan until golden on both sides. Add approximately 0.2 litres of whine and let the fillets simmer under a lid until cooked through (5 minutes). If you only used half a bottle of whine, drink the rest, if you used a full bottle save it for the meal.</p><p></p><p>Serve with boiled rice and boiled carrots.</p><p></p><p><strong>Basil Chicken in Cream Sauce</strong></p><p>4 Chicken Fillets</p><p>Dried basil</p><p>Full Cream</p><p></p><p>Salt and pepper the fillets and turn them over in dried basil (mostly covering them).</p><p></p><p>Fry the fillets in butter in a hot pan until golden(ish) on both sides. Add full cream until halfway covering the fillets. Let simmer for 5-10 minutes until the fillets are cooked. Add more cream if the sauce gets too thick.</p><p></p><p>Serve with boiled rice mixed with maize.</p><p></p><p><strong>French Chocolate Cake</strong></p><p>200 g Dark chocolate (55% coco)</p><p>150 g sugar</p><p>125 g butter</p><p>100 g Flour (not self rising)</p><p>4 eggs</p><p></p><p>Melt the chocolate and the butter.</p><p>Split the eggs (whites and yolks)</p><p>Add averything but the egg whites to the melted chocolate and butter.</p><p>Whip the egg whites until stiff.</p><p>Carefully fold in the whipped egg whites in the chocolate mix.</p><p></p><p>Put in a round bakin tin (24 cm diameter) and bake in the oven (close to the bottom) at 180 centigrades for 40 minutes. </p><p></p><p>This cake is supposed to be slightly sticky in the middle. If it isn't it has been too long in the oven.</p><p></p><p>Serve warm with icecream, of cource <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p></p><p>Håkon</p><p>(hmm my recipie for Dark Chocolate Mousse takes too much room to get in here.)</p></blockquote><p></p>
[QUOTE="Gulla, post: 2529802, member: 4272"] I just can't let this go without some more recipies. I [b]really[/b] love cooking (and eating). [b]Fruitcake[/b] 300 g Hazelnuts, chopped 100 g Walnuts, chopped 200 g Dates, chopped 150 g Raisins 150 g candied cherries, chopped (It's those oversweet very red or green or blue cherries you get in some cocktails) 100 g Flour (the simple, nonraising, white stuff made from wheat) 1 teaspoon Vanilla sugar 1/2 teaspoon baking powder --- 125 g sugar 3 eggs 50 g melted butter Mix everything above "---" Whip eggs and sugar until light and fluffy (The dictionary claims the word is 'eggnog') mix the dry stuff with the egg. Add melted butter last. Put in a cake tin (20 cm * 35 cm) and bake at 150 centigrades for 45 minutes. Cool down. Pack the cake in aluminium foil and store cold and dry for 3-6 weeks. Serve in smal squares. Goes well with whipped cream or icecream. [b]Baked Apples[/b] (Norwegian: Eplekompott) Green apples (2 per person) Sugar Raisins Cinnamon Pre heat the oven to 225 centigrades. Wash the apples and remove the core. Cut the apples in slices 3-4 mm thick Cover the bottom of an oven-proof dish with apples. Sprinkle a few raisins, some cinnamon and sugar over. Put a new layer of apples and sprinkle. Repeat until you're out of apples. (If you get more than 3 layers your dish is too small). Bake in the oven for 6-8 minutes (the apples should be warm and soft but not mushy) Serve with cold custard or vanilla icecream. [b]Stuffed Chicken Fillet[/b] 4 Chicken Fillets 200 g Grated Cheese (gouda, Jarlsberg or maybe cheddar) 50-75 g Salami, shredded 1 tablespoon dried basil 1 teaspoon dried thyme 1 tablespoon flour (Half) a bottle of dry, white wine Mix everything except the chicken, preferably in a plastic bag. Cut a 'pocket' in each fillet and stuff 1/4 of the mixed stuffing in there. Close with wooden tooth-pics (without mint flavour...) Salt and Pepper the fillets. Fry the fillets in a hot pan until golden on both sides. Add approximately 0.2 litres of whine and let the fillets simmer under a lid until cooked through (5 minutes). If you only used half a bottle of whine, drink the rest, if you used a full bottle save it for the meal. Serve with boiled rice and boiled carrots. [b]Basil Chicken in Cream Sauce[/b] 4 Chicken Fillets Dried basil Full Cream Salt and pepper the fillets and turn them over in dried basil (mostly covering them). Fry the fillets in butter in a hot pan until golden(ish) on both sides. Add full cream until halfway covering the fillets. Let simmer for 5-10 minutes until the fillets are cooked. Add more cream if the sauce gets too thick. Serve with boiled rice mixed with maize. [b]French Chocolate Cake[/b] 200 g Dark chocolate (55% coco) 150 g sugar 125 g butter 100 g Flour (not self rising) 4 eggs Melt the chocolate and the butter. Split the eggs (whites and yolks) Add averything but the egg whites to the melted chocolate and butter. Whip the egg whites until stiff. Carefully fold in the whipped egg whites in the chocolate mix. Put in a round bakin tin (24 cm diameter) and bake in the oven (close to the bottom) at 180 centigrades for 40 minutes. This cake is supposed to be slightly sticky in the middle. If it isn't it has been too long in the oven. Serve warm with icecream, of cource :D Håkon (hmm my recipie for Dark Chocolate Mousse takes too much room to get in here.) [/QUOTE]
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