Monthly Archives: April 2012

Baba

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Easters do not exist without this fine cake:Image

I got this recipe from a polish cook book published in 1897

 

1 cup flour (=250 gram, a glass)

1 cup hot milk

30 gr yeast

1 cup warm butter

1 cup sugar

100 gr raisins

1 kg flour

12 egg yolks (that’s a minimum.. original recipe said more)

vanilla pod

Pour 0,5 cup boiling milk into 1 cup of flour and stir well so that there’s no lumps and wait until lukewarm. Melt yeasts in 0.5 cup warm milk and add to the mixture. Beat egg yolks quite thoroughly and add them together with raisins, remaining flour, butter, grind  and sugar.  Leave in a warm place when grows a bit place in baba form. Allow some time for the dough to raise again and bake in 180 Celsius.

Fish Cakes

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My new idea for a lunch box: fish cakes!

500 gr fresh fish (salmon is the best  but this time I didn’t find nice salmon fillet so I used a fresh cod. Cod is more delicate in taste and the fish cakes come out less ‘fishy’. )

500 gr potatoes

big bunch of parsley

100 gr breadcrumbs

olive oil

Sea salt, pepper

In a big pot boil water with 2 tsp salt; Spread olive oil on fish fillets and season with salt and pepper. Use a metal strainer to parboil fish fillets on the pot with boiling potatoes. Cover the strainer with aluminium foil so that fish don’t dry out. Allow 10-12 mins for fish to cook and some more time for potatoes until softened. Chop parsley very thoroughly and mix everything in a large bowl. Above is a double portion of parsley as I love parley with everything I eat. Use a fork to make a smooth paste from potatoes, fish and parsley. Some lemon juice will make it even nicer. Add salt and pepper and form small balls with hands. Cover with breadcrumbs and fry on a pan until golden. Goes well fresh salad and white wine 😉