Pineapple Cake - Ananasowiec

I have not baked the cake, but looked into booklet with the recipes and I found my Pineapple Cake. Layer of sponge cake, not sweet but light sour cream, cooked with pineapple juice, and pieces of pineapple cover with layer of coconut "bed" ;)

Sponge:

6 eggs
cup plain flour
cup sugar
1 tablespoon baking powder
2 tablespoons corn flour
Two tablespoons of vinegar









Prepare a tin with dimensions of 30 × 25 cm. Put baking paper, spread with butter or lard. Turn oven temperature to 180 degrees.
Flour and baking powder sifted together through a sieve. Prepare 2 large bowls. Separate the yolks from the whites. Beat the whites stiff. Beat egg yolks in separate bowl with sugar (about 15 minutes). Then sieve and flours add to beaten egg yolk slowly stirring. Mix well and move to baking tin. Bake 35 minutes in the oven.


Remove from tin and cool.  When sponge cake cool down , turn upside down, remove grease proof paper.

Pineapple Cream:

1 can pineapple
4 egg yolks
200 g butter
2 tablespoons sugar
4 table spoons of custard powder
1 / 2 cup water









Prepare a pot and bowl. Open can of pineapple, pineapple juice into the pot and separate the pineapple pieces into a bowl. Boil pineapple juice. Custard powder mixed with sugar, egg yolk and water (white eggs live for use in a layer of coconut). Pour into boiling juice. Stir vigorously to boil. Cool down. Pineapple cut into pieces.














Mixer beat the butter, then gradually add the pineapple custard.  For well-mixed with pudding butter add chopped pineapples. Cream leave to cool.

Coconut layer:

4 egg whites
200 g of coconut
1 tablespoon corn flour
1.5 cups icing sugar
tablespoon oil to grease the baking paper.









The same tin as the sponge to spend baking paper. Most plant a 2 layers of baking paper, so that after baking a layer of coconut would be no problem to move away from the dough.  Grease baking paper with oil. Set the oven at a temperature of 18o degrees.
Beat the egg whites to stiff and add more powdered sugar beat to a stiff consistency. Add corn flour and coconut. Put on baking tin. Bake for 30 minutes. Turn upside down, remove the parchment.  Set aside to cool down .

Punch to soak sponge cake:

1 / 2 cup water
1 table spoon lemon juice
Punch sponge soaking, then spread with pineapple cream, then put coconut layer. Allow to stand in the fridge for at least 2 hours. Store in refrigerator.

Cabbage Leaves stuffed with Meat and Rice served with Tomato Sauce - Gołąbki w Sosie Pomidorowym

Stuffed cabbage, my favourite, prepared my Mum way. My mum always likes little "pigeons" (pigeons mean golabki) here and mine are very small;) Some are the size of a walnut. Boiled in a pot with plenty of tomato sauce ... and it is essential to use rice flakes.

Ingredients for the cabbage and the stuffing:

1 medium white cabbage

2 tablespoons tomato paste (for stuffing)

100 g of rice flakes

(Can be rice, which must be pre-cooked half-hard), I prefer the version with the rice flakes because you do not need them before cooking, because I live in NI do not have access to the Polish flakes so I used the rice )

500 g pork mince

salt and pepper to taste (salt spoon, teaspoon freshly ground pepper)

1 egg

2 tablespoons bread crumbs

1 teaspoon dill

2 tablespoons Vegeta, or a stock cube dissolved

1 medium size onion, grated on the grater

Fill a deep pot with water and boil (add a tablespoon of salt). Peel the cabbage should be some upper leaves (save them for later), cut into then put hot water in a deep pot (party to the depths of the bottom). Keep water from the cooked cabbage.  Leaves shapeless or corrupted save it for later. In another small pot to cook rice if we do not use rice flakes.

Boil this site for 15 minutes then turn the party into the cabbage and cook up just for 5 minutes, then fork detached leaf after leaf moving on the plate.If you do not want to leave the list should be boiled cabbage to change first from bottom to top and then break away again. Cut the leaves from the cooled thickened at their ends from the outer leaf inside.

While waiting until the cabbage is boiling, we can prepare the stuffing.  Minced meat, salt, pepper, rice, egg, breadcrumbs, grated onion, dill and tomato concentrate.

Prepare a pot into which we put the cabbage leaves, line the bottom of the pot with leaves that are damaged or washed and used cabbage leaves from the top. At each leaf we put the stuffing prepared according to the following way (the amount depends on the size of stuffing leaf):

Everyone put so complex dove into the prepared pan. Stack the stuffed cabbage tightly next to one another. Stuffed Cabbage pour water from cooked cabbage. I put 2 tablespoons of Vegeta or vegetable stock. Plate covers the

cabbage and cook over medium heat for 30 minutes.

If the stuffing is not used, we can do it to be small fry meatballs in a pan and then serve with tomato sauce from stuffed cabbage. :)

While cabbage is cooking prepare tomato sauce.

Tomato sauce:

250 g of tomato pure

7 tablespoons of sweet cream (single cream)

7 tablespoons plain flour

teaspoon pepper

All the ingredients mix well gradually add water from a pot of gołąbki, still stirring. Add enough water to pure consistency was pouring. Remove the cover plate of stuffed cabbage and pour prepared sauce for the whole pot. Do not mix only with a plate put back on the doves. Gently squeeze the plate several times. So you do not need to be mixed. Allow to boil. Allow the best for 2 hours and serve.

Serve with bread or potatoes.

Enjoy your meal;)

Chicken Chow Mein served with Egg Noodles - Kurczak Chow Main z makaronem

This dish is prepared by Stir - Fry, indicating a very quick frying in very high temperature, with very little fat.  The best vessel to comply with this dish is wok, which I strongly recommend to buy, because it can then be used to create other dishes. Wok evenly distributes heat very quickly. Most Chinese dishes prepared using the wok on the kitchen gas. Recipe from Ching He Huang.

Ingredients for 5 servings:

1 red pepper

3 medium-size breast of chicken

6 mushrooms

150 g egg noodles

1 tablespoon sweet chilli sauce

2 tbsp dark soy sauce to marinade chicken and 2 tablespoons dark soy sauce at the end of frying

1 spring onion

2 large cloves garlic (finely chopped)

4 tablespoons corn flour

150 g of bean sprouts

Soy bean oil is best, but you can also use our vegetable oil

freshly ground pepper

All the ingredients prepared in advance, before frying food.  Boil water in medium pot. Cook pasta up to 3 minutes. Drain and rinse with cold water. Pour a spoon of oil and mix, which will prevent the pasta from sticking together.

Cut chicken breasts into thin strips, marinated with two tablespoons of dark soy sauce and sweet chilli sauce spoon, lightly sprinkle each strip of corn flour. Wash the peppers and cut into thin strips. Wash mushrooms, cut into slices. Wash sping onion and cut into long big pieces. Rinse sprouts under cold water.

The general rule of cooking stir fry is quick frying meat first, then separately vegetables from the heaviest to the lightest. I prefer roasting each ingredient separately, using the same wok every time, without washing it after every ingredient. Wok only must every time very well warmed up and poured 2 tablespoons of oil. Lighter ingredients such as sprouts and chives, don't need fry before.

Prepare a wok, pour the hot walls of the wok with two tablespoons of oil.  Before you start frying wok must be very well heated, the oil should be burn.

Start from the chicken, throw it in hot wok and fry for 3 minutes, stirring until golden. Then Put into a bowl, heat the wok again use 2 tablespoons oil and fry mushrooms, about 2 minutes. So do the same with peppers.

Heat a wok again, 2 tablespoons of oil fry chopped garlic for a few seconds then add pasta, stir-fry a minute, then add pre-fried mushrooms, peppers and chicken, stirring continuously.

Then add the sprouts, chopped chives, 2 tablespoons dark soy sauce (can add a little more if someone likes a more salty foods) and fresh coarsely ground pepper. Mix, leave the fire. Best Serve at once.

In the preparation of meals, Sir, you can use different types of meat or vegetables (peas, carrots, onions, broccoli, etc.).

Enjoy your meal;)

Walnut Cream Gateau - Tort Orzechowy

Supposed to be a quiet afternoon after a long week of work, and suddenly my neighbour visited me, asking if I could not bake a cake for her good friend's birthday.  I'm not a master in baking cakes, cake today is the fourth prepared Torte in my life;). I like challenges, then, I decided to bake Walnut Cream Gâteau, which tempted me for a long time.  Delicate nutty and fluffy sponge cake with sweet vanilla cream and decorated with a huge amount of walnuts. Excellent! ;)

Ingredients for sponge:
150 Walnut
50 g plain flour
1 tablespoon baking powder
5 eggs
2 tablespoons sunflower oil
150 g caster sugar

 

Grind nuts in food processor or chop very finely with a knife. Add to them the flour and baking powder and mix.  Preheat oven to 180 ° C. Grease 23cm Cake tin, line bottoms of tins with non stick baking parchment.


NOTE: Furnace can also be divided into three equal parts and stove tops, each separately.

Prepare 2 large bowls. Separate egg whites to one bowl and the yolks to the other. Beat the white eggs, then add 50 g sugar, whisking for 5 minutes. Beat egg yolks with oil and remaining amounts of sugar (100g) for 10 minutes.  All the ingredients carefully move into a bowl (the slaughter of white eggs, egg yolks and ground nuts with the flour and baking powder) gently and thoroughly mix all ingredients.


Put into prepared tin. Bake in oven for about 25 minutes. Remove the cake tin on a flat surface (upside down) and peel of baking parchment, cool completely.

  

With serrated knife, cut cake horizontally to make 3 thin layers.


Cream:
600 ml whipping cream
60 g icing sugar
2 tablespoons vanilla flavour
1 tablespoon gelatin Dissolve gelatin in 5 table spoons of hot water. Cool, is not allowed to be hardened gelatin (must be pouring consistency.)

In a large bowl, whip cream to stiff, then add icing sugar, gelatin and aroma of vanilla and mix thoroughly. Allow to cool in the refrigerator for 15 minutes.


Decoration: 300 g of chopped walnuts

Place cake layer on cake plate, spread with one-quarter of whipped cream. Repeat layering, ending with a cake layer. Spread remaining one-quarter of whipped cream on side of cake. Press remaining chopped walnuts intro cream on side of cake. Pipe whipped cream in pipping bag on top of cake in parallel lines. 



The distance between one line and the second should be about 0.5 cm. Sprinkle chopped walnuts in between lines of cream on top of cake. Refrigerate cake if not serving immediately.

Pictures are not of good quality as preparing a cake in the evening, and my little camera not cope with pictures-made at night or in the evening. Plus, I can not show you the exact section of the cake, because it is a birthday gift, but I hope that, despite this miss the chance to bake this cake, which despite appearances is not that difficult. Enjoy your meal;)

Walnut Cream Gateau - Tort Orzechowy

Supposed to be a quiet afternoon after a long week of work, and suddenly my neighbour visited me, asking if I could not bake a cake for her good friend's birthday.  I'm not a master in baking cakes, cake today is the fourth prepared Torte in my life;). I like challenges, then, I decided to bake Walnut Cream Gateau, which tempted me for a long time.  Delicate nutty and fluffy sponge cake with sweet vanilla cream and decorated with a huge amount of walnuts. Excellent! ;)

Ingredients for sponge:
150 Walnut
50 g plain flour
1 tablespoon baking powder
5 eggs
2 tablespoons sunflower oil
150 g caster sugar

Grind nuts in food processor or chop very finely with a knife. Add to them the flour and baking powder and mix.  Preheat oven to 180 ° C. Grease 23cm Cake tin, line bottoms of tins with non stick baking parchment.

NOTE: Furnace can also be divided into three equal parts and stove tops, each separately.

Prepare 2 large bowls. Separate egg whites to one bowl and the yolks to the other. Beat the white eggs, then add 50 g sugar, whisking for 5 minutes. Beat egg yolks with oil and remaining amounts of sugar (100g) for 10 minutes.  All the ingredients carefully move into a bowl (the slaughter of white eggs, egg yolks and ground nuts with the flour and baking powder) gently and thoroughly mix all ingredients.

Put into prepared tin. Bake in oven for about 25 minutes. Remove the cake tin on a flat surface (upside down) and peel of baking parchment, cool completely.

 With serrated knife, cut cake horizontally to make 3 thin layers.

Cream:
600 ml whipping cream
60 g icing sugar
2 tablespoons vanilla flavour
1 tablespoon gelatin Dissolve gelatin in 5 table spoons of hot water. Cool, is not allowed to be hardened gelatin (must be pouring consistency.)

In a large bowl, whip cream to stiff, then add icing sugar, gelatin and aroma of vanilla and mix thoroughly. Allow to cool in the refrigerator for 15 minutes.

Decoration: 
300 g of chopped walnuts



Place cake layer on cake plate, spread with one-quarter of whipped cream. Repeat layering, ending with a cake layer. Spread remaining one-quarter of whipped cream on side of cake. Press remaining chopped walnuts intro cream on side of cake. Pipe whipped cream in pipping bag on top of cake in parallel lines.

 

The distance between one line and the second should be about 0.5 cm. Sprinkle chopped walnuts in between lines of cream on top of cake. Refrigerate cake if not serving immediately.

Pictures are not of good quality as preparing a cake in the evening, and my little camera not cope with pictures-made at night or in the evening. Plus, I can not show you the exact section of the cake, because it is a birthday gift, but I hope that, despite this miss the chance to bake this cake, which despite appearances is not that difficult. Enjoy your meal;)