Serves 4
0.5l buttermilk
2 eggs
1 tsp salt
1 tbsp sugar
1 tsp baking soda
6dl barley flour
2 tbsp oil
Beat the eggs with salt and sugar and add buttermilk. Sift in barley flour mixed with baking soda, blend into an even dough. Pour into a baking dish greased with butter and bake at 200 ºC for 25–30 minutes until the barley bread is golden brown.
Serve warm with butter or egg and butter spread and plenty of chives.
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Lemon Squares
24 servings
For the shortcrust pastry:
2dl flour
100g butter
0.5dl icing sugar
For the filling:
2 eggs
1dl sugar
1dl sour cream
2 tbsp flour
0.5 tsp baking powder
0.25 tsp salt
Juice and grated zest of 1 lemon
For the glaze:
1dl sour cream
0.5dl sugar
Grease the baking dish with butter. Sift flour into a bowl. Add cold butter and sugar, and using a knife, cut it into an even dough. Press the pastry on the bottom of the dish and bake at 180 ºC for 15–17 minutes.
To prepare the filling, whip the eggs with sugar and add the rest of the ingredients to the mixture. Pour the filling onto the pre-baked base and bake for 25 minutes. Allow to cool for 10 minutes.
Mix sour cream and sugar and spread on the cake. Bake for another 5 minutes. Allow to cool well, cut into squares and serve.
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Potato and Broccoli Cream Soup
Serves 4
500g potatoes
400g broccoli
50g butter
50g high quality smoked bacon
1 onion
2 garlic cloves
2dl sour cream (10%)
marjoram
a bay leaf
parsley
vinegar
salt
pepper
sweet pepper
1 tbsp flour
1l water
Peel and dice the potatoes. Chop broccoli into florets. Heat the butter in a pot. Add sliced bacon, chopped onion, garlic and parsley and
heat for 2–3 minutes. Add potatoes, broccoli and herbs. Sprinkle in flour, mix thoroughly and heat for a few minutes.
Add water, bring it to the boil and boil for 25–30 minutes until the potatoes and broccoli are very tender. Purée and blend in sour cream and some vinegar. Season with salt if necessary. Bring to the boil and serve.
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Tags: butter, sour cream
Herring Sandwich Cake
10 servings
For the base:
150g rye bread
50g butter
For the filling:
4 gelatine sheets
600g herring
1 small onion
0.5dl chopped dill
50g pickled gherkins
200g cottage cheese
3dl sour cream
0.25 tsp black pepper
To decorate:
3 hard-boiled eggs
herring rolls
chives
Cut the crust off the bread, crumb the soft bread and mix with melted butter. Cover the base of a 22cm spring-form baking tin with greaseproof paper, press the breadcrumbs onto the base and put the tin in the fridge. Soak gelatine sheets in cold water. Chop the onions, dill, herring and pickled gherkins finely. Add cottage cheese and sour cream. Season with pepper.
Squeeze the gelatine sheets very dry. Heat 2 tbsp cold water, melt the gelatine sheets in it and dribble it into the herring mixture, stirring constantly. Put the filling in the tin and leave it in the fridge to set overnight or at least four hours.
Decorate with quartered eggs, chives and herring rolls.
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Tags: butter, cottage cheese, sour cream
Mango Smoothie
Serves 4
400g tinned mango
2dl vanilla yogurt
2dl pineapple juice
honey to taste
Purée mango slices with a hand blender. Blend in yogurt and juice, season with honey. Serve cold.
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Yogurt and Berry Cake
12 servings
1.5dl cherry or other berry or fruit yogurt
400g frozen cherries
3dl flour
1 tsp baking powder
1dl oil
3 eggs
0.5dl sugar
0.5dl brown sugar
icing sugar for sprinkling
Mix yogurt, melted and drained cherries, flour, baking powder, oil, eggs and sugars. Pour into a 24cm cake tin.
Bake at 175 ºC for 25–35 minutes. Once the cake has cooled, sprinkle with icing sugar.
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Aubergine and Cheese Rolls
Serves 4
2 medium aubergines
3 tbsp butter
1.5 tsp salt
black pepper
2 tsp dried oregano
300g strongly flavoured cheese
2 tbsp balsamic vinegar
1 tbsp olive oil
herbs
Cut the aubergines lengthwise into 0.5cm slices. Fry them on both sides in butter and place on a paper towel. Sprinkle with salt, pepper and marjoram. Slice the cheese thinly and put on the aubergine. Roll up and place on a baking dish greased with butter. Mix the balsamic vinegar and olive oil and sprinkle on the rolls.
Bake at 250 ºC in the upper part of the oven for 5 minutes. Sprinkle with chopped herbs.
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Chicken and Smoked Cheese Soup
Serves 4
3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley
Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.
Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.
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Tags: butter, cheese, single cream
Cabbage Pie with Kefir and Yeast Dough
30–35 servings
For the dough:
2.5dl kefir
1 pack of dried baker’s yeast (12 g)
2 eggs
0.5 tsp salt
1dl sugar
1dl cooking oil
11–12dl flour
For the filling:
1.5–2kg cabbage
2 big onions
100g butter
0.5dl light-coloured sugar syrup
2 tsp salt
1 tsp black pepper
1 tbsp marjoram
2 tbsp vinegar (10%)
An egg for brushing
Pour the room temperature kefir into a bowl. Add yeast, lightly beaten eggs, sugar, salt and oil. Mix thoroughly and knead in flour. Cover with a towel and let it leaven in a warm place for about 2 hours. For the filling, shred the cabbage and onions finely. Melt butter in a pot and add cabbage and onions to sauté for 45 minutes. Season with salt, syrup, pepper and marjoram. Add vinegar and allow to cool.
Divide the dough into two halves and roll both parts into rectangles. Place one rectangle on a baking tray, cover with the filling and top with the other rectangle. Press the sides well together. Prick the dough with a fork and brush with egg.
Bake at 225 ºC in the lower part of the oven for 20–30 minutes.
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Panna cotta
Serves 4
2dl kefir
2dl whipping cream (35%)
1.25dl sugar
A vanilla pod
2 gelatine sheets
For serving:
1 kiwi or berries
Honey
Fresh peppermint leaves
Soak the gelatine sheets in cold water. Bring whipping cream, sugar and the vanilla pod to the boil. Squeeze the gelatine sheets dry. Remove the vanilla pod from the pot and dissolve the gelatine in the hot cream. Let the cream mixture cool to blood heat and blend in room temperature kefir. Pour the mixture into glasses and let it chill until firm: about 4 hours to overnight.
Serve with puréed berries, honey and peppermint leaves.
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Tags: kefir, whipping cream
