Gluten free lemon cookies

Gluten free lemon cookies

My brave daughter baked them... yesterday. On a picture only two left!!



















"Gluten free lemon cookies"


125g butter
225g caster sugar
2 eggs (lightly beaten with a fork)
1 tsp vanilla extract
400g gluten free flour
1/2 tsp salt
1/2 tsp baking soda
Zest from 1 lemon
Juice from 1 lemon



Mix together butter and sugar. Add the lightly beaten egg and vanilla extract, flour, soda and salt. Add the lemon juice and zest.  Place cookie dough balls approximately the size of one tablespoon scoop on a tray lined with baking parchment, then bake for 8 -10 min or until golden brown. 

Cheese and potato pancackes

Cheese and potato pancakes 

My new discovery... tasteful and delicate.




















"Cheese and potato pancakes"

- 250g white cheese

- 0,5 kg potatoes

- 1 onion

- 1 spoon flour

- 1-2 eggs

- salt

- pepper

Peel the poptatos. Grate finely. Add cheese,  chopped onion, eggs and flour. Mix thoroughly and put aside. Fry thinnish pancakes on an oil until brown on both sides. Serve with fresh cream or cinnamon and sugar.

Thyme-flavoured Vinegar

Thyme-flavoured Vinegar

It's very useful in a kitchen. For sauces, salads, sea-food...

















"Thyme-flavoured Vinegar"

- 600ml white - wine vinegar
- 5 fresh thyme sprigs
- 2-3 garlic cloves

Peel the cloves.

Heat gently vinegar with garlic and 4 thyme sprigs for about 10 min.
Put the reserved thyme sprig in a clean bottle, strain the vinegar and add to the bottle. Allow to cool.
It may be kept unopened for up to 3-4 months.

Rosemary-flavoured Oil

Rosemary-flavoured Oil

Easy to prepare and very tasty, I fried potato pancakes on it and it was fabulous!

Potato pancakes:

http://rosemaryscent.blogspot.co.uk/2011/08/potato-pancakes.html















"Rosemary-flavoured Oil"

-600ml olive oil
- 5 fresh rosemary sprigs


Heat the oil until warm but not hot. Add 4 rosemary sprigs and heat slowly for about 10 min.
Put the reserved rosemary sprig in a clean bottle and pour into this bottle the oil. Cool. Use within 10-14 days.

Scotch Pancakes

Scotch Pancakes

Easy and tasty... we had them for supper yestarday. My son with jam and I chose to add some yellow cheese. Fantastic combination!


















"Scotch Pancakes"

- 230 g self raising flour
- 40g caster sugar
- 300ml milk
- 1 egg
- 50g melted butter
- white fat to fry

Combine  dry igrediance together and add milk, butter and egg. Beat well.
Heat a frying pan with fat, drop spoonfuls of the mixture. When bubbles come to the surface flip them over to cook until golden.
Delicious!

Farmhouse Carrot Cake

Farmhouse carrot Cake

My favorite one... unfortunately my teenager is not a big fun of this cake. I really don't understand him. Such a refreshing and puffy cake!!


















"Farmhouse Carrot Cake"

- 430g custar sugar
- 4 eggs
- 1 cup olive oil
- 220g carrots, grated
- 1 1/2 tsp baking powder
- 1 1/2 tsp soda
- 1 tsp cinnamon
- 2 cups flour

For the icing:

Beat all ingredients in a bowl: 2 cups icing sugar, 1 cup cream cheese, 5 dag soft butter... until smooth.



In a big bowl combine carrots, sugar, eggs and oil. Add dry ingredients.

Preheat the oven to 190 stC. Pour the cake mixture into a cake tin. Bake for about 40-45 min. Cool and cut a cake into two pieces. Sandwich them together with a half of the icing then spread the remaining icing over the top of the cake.

Smoked salmon, beetroot & horseradish bread

Smoked salmon, beetroot & horseradish bread

 Simple and fast. Tasty :)

"Smoked salmon, beetroot & horseradish bread"

- 4 slices of bread, toasted
- 2 tbsp creamed horseradish
- 2 tbsp natural yogurt
- small bunch dill chopped/I used coriander/
- squeeze lemon juice
- 2 cooked beetroots
- 4 smoked salmon fillets /I used salmon pate/

Mix the horseradish, yogurt chopped dill and lemon juice. Add some salt and pepper.
Top each slice of bread with some beetroot slices and smoked salmon. Drizzle over the horseradish sauce. Serve with salad if you wish :).