Sweet potato scone

Sweet potato scones

Good choice for a lazy afternoon. Easy to prepare and baked in 15 min :)




















"Sweet potato scones"

- 1 1/3 cups plain flour
- 2/3 cup milk
- 1 tbsp custar sugar
- 3 tbsp mushed potatoes
- 1 tsp salt
- 3 1/2tsp baking powder
- 1/4 cup melted butter

Combine all dry ingredients together. In another bowl mix well potatoes, butter and milk. Add dry ingredients. Make a dough. Turn on to lightly floured surface and knead lightly. Roll the dough to 1 cm thickness. Stamp out your favorite shapes. Put them on a greased baking sheet and bake around 15 min until golden.

Wels Clay Pot Loaves

Wels Clay Pot Loaves

Funny way of preparing it... And a nice surprise on a table.



















"Wels Clay Pot Loaves"


- 350g white flour + 100g wholemeal flour
- 2 dag fresh yeast/ 2tsp dried
- 1 tbsp sugar
- 1 tsp salt
- 150ml warm milk

- 1 garlic glove, crushed
- 1 tbsp chopped parsley
- 1 tbsp chopped sage
- 1tbsp chopped chives


Put all ingredients for dough to the bowl. Mix well with a blender and then with your hand. Add spices. Leave for one hour in a warm place.

Turn the dough out on to a floured surface and knock back. Shape and fit into well greased flower pots. Wait another 40-45 min.
Preheat the oven to 200stC, sprinkle the top with any seeds, if you want. Bake for 30-40 min, depends on the size of the pots.

Plaited Prune Cake

Plaited Prune Cake

Looks a bit complicated but in fact it is very easy to prepare.





















"Plaited Prune Cake"

- 450g white flour
- 150ml warm milk
- 1 tsp dried yeast
- 1 egg
- 2 tbsp sugar


For feeling:

- 250g cooked prunes
- ew. a few chopped walnuts

Combine flour, yeast, milk, egg and sugar. Mix well and leave for an hour in a warm place.
Transfer to a floured surface and knead briefly. Roll into rectangle. Spread the filling in the centre. Cut strips at an angle on either side of the filling. Fold up one end nearly then fold over the strips from alternating side until all the strips are folded over.
Wait for another 30 min.
Bake in a hot oven 200stC for around 25 min.

Courgette and Walnut Loaf

Courgette and Walnut Loaf

A very sunny and quiet morning... good for a long breakfast and even longer coffee...



















"Courgette and  Walnut Loaf"

- 230g wholemeal flour
- 1 egg
- 150g grated courgette
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp soda
- 1tsp cinnamon
- 1/2 tsp crushed cardamon
- 2 tbsp chopped walnuts

Mix in a blender courgette with an egg, olive, flour and spices. Walnuts in the end.

Spoon into the greased loaf tin and bake in the warm oven 200stC for about 50 min.

Croatia's style fish

Fish from the oven

I like to have guests at home. Especially when we cook together. I always learn something new...this time my cousin Alicja showed me how to bake fish in a Croatia style...


















"Croatia's style fish"

- 2 pieces salmon
- 2 pieces cod
- 1 lemon sliced
- 1 big red onion 4/4
- 2 tomatoes 4/4
- 3-4 garlic cloves
- olive oil
- salt, pepper


Grease tin or a casserole with olive oil. Place all kind of fish, onion, garlic and tomatoes into the tin. Add lemon's slices, season well.
Bake in a hot oven for 20 min.

Butternut squash, chickpea and carrot tagine

Butternut squash, chickpea and carrot tagine

Excellant for vegetarian but not only... very tasty and it smells fantastic!




















"Butternut squash, chickpea and carrot tagine "

- - 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic
- 1 small butternut, cubed
- 1 big carrot, quoter
- 2 tsp fresh ginger, grated
- 1 tsp cumin, cinnamon and curry
- 1 can 400g chopped tomatoes
- 8 dried apricots, chopped
- 1 can 400g chickpeas
- 1 cube vegetable stock in 400ml water
- fresh coriander

White rice or couscous to serve.

Heat the oil in the heavy casserole. Add the onion, garlic after a while and butternut squash with carrots. Cook for about 4 min, lower the heat and add spices and ginger. Cook for 1 -2 min, add tomatoes, apricots and pour water with vegetable stock. Stir well and cover. Keep on a low heat for a half an hour.
Seve with coriander on a top with couscous or a white rice.

Leek in Egg and Lemon sauce

Leek in Egg and Lemon sauce

No calories... almost ;) and very, very tasty.





















"Leek in Egg and Lemon sauce"

- 600g  leeks, trimmed
- 1 tbsp cornflour or potato flour
- 1 tbsp sugar
- 2 egg yolks
- juice of 1 lemon

Cook leeks in a salty water for about 7 min. Lift out the leeks and arrange in a shallow serving dish.
Mix 200ml of the cooking liquid with the flour and bring to the boil stirring all the time. Stir in the sugar and cool slightly.
Whisk the egg yolks with the lemon juice and stir into the sauce. Cook on a very low heat stirring all the time. Do not let the sauce to overheat. Add salt and pepper as necessary. Cool and pour the sauce over the leeks. Chill for at list 1 hour before serving.