Cocktail:
1 dl earl grey infused gin
4 cl lemon juice
4 cl honey syrup
prosecco
Earl grey infused gin (2dl): Put 2 bags of Earl grey in 2 dl Gin and let it soak for 1 hour.
Honey syrup (2dl): Add 1 dl water to 1 dl honey and heat it up in a pot until the honey dissolves.
Cocktail: Add the infused gin, lemon juice and honey syrup and ice into a shaker and shake until cold. Devid the drink amongst 4 champagne glasses. Top up the glasses with chilled prosecco.
Scones:
4 dl wheat flour (change 1 dl to rye if you would like)
2 tsp baking powder
0.5 tsp salt
50 g butter or margarine
2 dl milk or nut milk
Turn the oven to 250 C.
In a bowl blend flour, baking powder and salt. Pulverize the butter in the flour mixture, either by hand or a food processor. Then add the milk and blend it into a smudgy dough.
Line a baking sheet with parchment paper and divide the dough into 8 pieces and put them on the baking tray. Bake in the oven for 10-12 minutes.
Serve while hot with butter, cheese or some marmalade.
Macarons:
50g Almond powder
40g Powdered sugar
40g Egg white
40g Sugar
yellow Food coloring
Lemon butter cream:
20g Egg yolk
20g Sugar
10g Corn starch
30g Lemon juice
70g Hot milk
80g Unsalted butter
30g Powdered sugar
Macarons:
Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and the food coloring and continue whipping the mixture until it’s stiff and glossy. Dubble sift the almond powder and the powdered sugar and fold it into the egg whites. Put the blend into a piping bag and and a parchment lined baking sheet, start piping out round circles. Let the shells then dry in room temperature for about an 1.5-2 hours.
Turn the oven on to 160 C and bake the macarons for 5 minutes, then lower the temperature to 130C and bake for another 10 minutes.
Butter cream:
Add the egg yolk, sugar, cornstarch and lemon juice to a small saucepan and whisk together. Gradually add the hot milk while whisking the mixture so that the egg don’t start to cook. Then put the saucepan on the stove and warm up the mixture until it starts to thicken (don’t forget to stir). Let it chill.
In a bowl, mix the butter til it’s creamy and add the powdered sugar turning it into an icing, the add the lemon yolk mix and blend until smooth. Put in a piping bag.
Assemble:
Take a macaron en pipe a big dollop of butter cream on it and top it of with another macaron.
Enjoy!
Meringue:
4 egg whites
1.5 dl sugar
3 tbsp seedless raspberry jam
few drops pink gel food coloring (optional)
Preheat the oven to 75-80C.
Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and continue whipping the mixture until it’s stiff and glossy. Place the jam and food coloring in a small bowl and fold in about 1 dl of the meringue. Then transfer the mixture back intro the rest of the meringue and fold again gently to combine.
Pipe rose shapes onto a parchment lined baking sheet and bake for 2-3 hours until the meringues are very dry and can be easily removed off the parchment.
This is not really a recipe but more like instructions.
8 bread slices
4 tbsp hummus
1 red onion (thinly sliced)
1 tomato (thinly sliced)
0.5 tbsp sugar
cream cheese (use vegan if you want)
0.5 cucumber
0.5 tsp of salt
Hummus one:
Saute the onion in some oil and add sugar to caramelize it and the let it cool down in the fridge.
Either make your own hummus or use a store bought one. Take 2 slice of bread and spread a generous amount of hummus one them. Add the caramelized onion and and a few slices of tomato and put the two slices together.
Cut of the crusts making it into a square and then cut the sandwich in diagonally turning them into triangles.
Cream cheese one:
Slice the cucumber with a mandolin or a swedish cheese slicer. Add salt and let i rest for about 5 minutes. Then remove all the moisture with paper towels. Spread a good amount of cream cheese on 2 slices of bread and add the cucumber in the middle. Cut off the crusts and then cut the sandwich in the middle turning the square into 2 rectangles.
Make sure that everyone gets half a sandwich of both types.
7 dl wheat flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
33cl lager (I used Poppels)
100g butter (melted)
Preheat the oven to 175°C.
Prepare a loaf pan, using parchment paper and butter. In a bowl add the flour, baking powder, salt, and sugar and whisk them together. Pour in the beer and most of the butter (saving 2 tbsp) and stir all the ingredients until just combined.
Pour the batter into your prepared loaf pan and smooth out if needed. Then spread the rest of the butter on top of the raw batter evenly.
Bake on the lower part of the oven for 35-45 minutes or until the bread is golden brown on top. Allow to cool for about 5 minutes before cutting it.
Brittles:
0.5 dl Brown ale ( I used Newcastle Brown Ale)
2 dl sugar
1 dl corn syrup
3 tbsp butter
1 tsp baking soda
1 dl pecans, chopped
6 slices of bacon, cooked until crispy and chopped
0.5 tsp salt
1 pinch cayenne pepper
Line a baking sheet with parchment paper and set aside. Combine bacon, pecans, salt and cayenne in a bowl and set aside as well.
In a saucepan, combine beer, sugar, and corn syrup until well mixed. Over medium-high heat, bring mixture to 120 C, without stirring. Add in butter and stir constantly until mixture reaches 160 C. Remove from heat and quickly stir in the baking soda (mixture will foam up). Fold in nut and bacon mixture. Pour onto lined baking sheet and spread mixture out evenly.
Let harden (and cool) completely, then break into pieces. Enjoy.
Chocolate cake:
225g softened butter
1.5 dl cacao powder
4 dl sugar
2 eggs
1 tsp vanilla extract or vanilla sugar
1.5 dl sour cream
4.5 dl flour
2 tsp baking powder
1 tsp salt
2 dl stout or porter (I used Carnegie Porter)
Ganache:
100 g dark chocolate
1 dl heavy cream
Turn you oven to 175 C, then grease a bundt pan and set aside.
In a bowl, whisk together the butter and the cacao powder, then add the sugar until combined. Follow with the eggs, one at a time and then add the vanilla, sour cream, baking powder and salt.
When it’s all combined, at flour 1 dl flour and mix well then add 0.5 dl stout and repeat until you used up all the ingredients.
Bake in the oven for 40-45 minutes until moist in the middle. (Test with toothpick).Then let it cool completely before inverting it and starting with the ganache.
The ganache:
Put the chocolate chips in a heat “” bowl. Then heat up the heavy cream in a small saucepan and pour it over the chocolate. Let it set for 5 minutes, then gently stir until smooth. Pour the ganache over the cake and let i set for about 10 minutes before cutting the cake.
Potato Risotto:
1 tbsp butter
1 tbsp olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
6-8 large potatoes (starchy)
1 dl Pilsner lager
6 dl chicken stock
2 dl grated semi-hard cheese
3-4 sprigs of fresh thyme (for garnish)
salt & pepper
Lamb Meatballs:
500 g ground lamb
1 egg
1 dl bread crumbs
0.5 dl Pilsner
150g crumbled feta cheese
1-2 cloves garlic finely minced
1 dl green onions sliced very thin
1.5 tsp thyme
1 tsp salt
0.5 tsp pepper
olive oil
Potato Risotto:
Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.
Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.
Lamb Meatballs:
In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.
Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.
Cocktail:
330 ml tropic thunder (dugges)
8 cl gin
10 cl passion fruit juice
4 cl lemon juice
crushed ice
salt or sugar for the rim
Run a lemon slice around the rim of the glass and then dip it into salt or sugar. In a shaker add ice, gin, lemon juice and passionfruit juice and shake. Fill the glass with crushed ice and poar in the mixture. Top off with the beer.
Tartlets:
6 tartshells
5 dl golden syrup
2 tbsp butter
3 tbsp heavy cream
0.5 dl bread crumbs
1 large egg
Turn your oven on 175C.
Add the syrup and butter into a small saucepan and heat on low heat until butter melts. Turn off the heat and add the heavy cream, then whisk constantly and add the breadcrumbs and the egg. Add the filling into to the tart shells and place in the oven for 45-50 minutes. Allow to cool completely and enjoy.
Chocolate cake:
3 eggs
3 dl sugar
1 dl boiling water
2 tsk baking powder
2 tsk vanilla sugar
0.5 dl cacao powder
2.5 dl wheat flour
Filling/Frosting:
250g Raspberries (fresh or thoughed)
1 tbsp Raspberry jam
50 g butter
50 g cream cheese
4 dl powdered sugar
0.5 tsp vanilla sugar
1 tsp milk
Pink food coloring
Green food coloring
Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.
Whip together eggs and sugar and add the boiling water while whipping. In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.
Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.
Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.
Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color.
In the smaller bowl add a bit of green food coloring and blend until you get the right color.
Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.
Filling:
1 onion
1 garlic
2 carrots (sliced)
150g mushrooms (sliced)
175 g corn
1 tbsp tomato paste
1 tsp thyme
1 tsp sage
1 tsp pepper
1 tsp salt
500 ml vegetable stock
1 tbsp flour
Potato:
4 potatoes peeled and chopped
1 tbsp vegan butter
120 ml nut milk
1 tsp salt
1 tsp pepper
Preheat oven to 220C.
In a pot cook the onion until soft, then add carrots, mushrooms, corn, tomato paste and the spices. Add the veggie stock and bring to boil. Add flour and mix and let it simmer until the mixture thickens, then remove from heat and pour it into a pie dish.
Cook the potatoes in slightly salted water until fork-tender. Drain and mash the potatoes, add butter, nutmilk, salt and pepper.
Spoon the potato mash on top of the pie, and with a knife or spatula create a nice pattern. Put it into the oven and bake for 20-25 minutes, then allow to cool for 5 minutes before you serve.
1 pastry sheet
200 g pumpkin
0.5 dl grated cheese
0,5 tsp onion powder
0,5 tsp garlic powder
0,25 tsp sage
0,25 tsp salt
0,25 tsp pepper
1 egg (for the egg wash)
Preheat the oven to 200°C, and line a baking sheet with parchment paper.
Steam the pumpkin until they are soft, blend them into a puré and add the cheese and the spices. Using a glass cut out holes in the pastry and put 1 tsp of the blend on the side of the dough circle then fold over the other side creating a halfmoon shape. Pinch together the sides with the help of a fork then cut some slits into each for venting. Wash them with egg wash and put them in the oven for 15-20 minutes until lightly golden.
Cocktail:
15 ml butterscotch liquor (I used De Kuyper Butterscotch)
15 ml coffee
2 tsp marshmallowfluff
Marshmallowfluff:
3 Eggs
1.8 dl white syrup
2 dl sugar
1 dl water
0.25 tsp vinegar
1 tbsp vanilla sugar or 1 tsp vanilla extract
Add water, sugar and syrup into a small saucepan and bring it to a boil. Then lower the temperature and let it simmer for 15 minutes. (Don’t stir it.)
Whip the egg whites until i starts to harden, add the vinegar and the vanilla and whipped until totally hard. Then slowly add the syrup mix and continue mixing with mixer until it's nice and fluffy.
Pour the coffee into the shot glass, then the butterscotch liquor and lastly add 2 tsp of marshmallow fluff.
Popcorn:
1 dl popcorn kernels
1 tbsp coconut oil
Matcha caramel:
1 dl water
2 dl sugar
1 tbsp coconut oil
2 tsp matcha powder
Assemble:
1 tsp salt
1 nori sheet
Pop the popcorn.
In a small saucepan, add water and sugar on medium heat and stir to dissolve the sugar. Let it come to a low simmer and let it reduce to about half (about 5 minutes). Take the saucepan of the heat and whisk in the coconut oil and the matcha powder, then let it rest for about 5-10 minutes (if you pour it on too soon the popcorn will get soggy.)
Pour the mixture over the popcorn and blend to make sure all is covered with the green syrup, then spread it out on a baking sheets lined with parchment paper in one even layer. Let dry for at least 2 hours.
Toast the nori sheet on both sides then tear it into small bits, mix the caramel popcorn, nori sheet pieces and some salt and you have your kelp pop!
Vanilla ice cream:
1 tsp vanilla extract
4 dl milk
3 dl cream
6 egg yolks
2 dl sugar
Chocolate sauce that solidifies:
0,5 dl coconut oil
50 g dark chocolate
0,5 tbsp water
Decorations:
2 bananas
3 cherries
3 m&ms in different colors
Vanilla ice cream:
Add milk, cream and vanilla extract to a small pot and bring to boil. Whisk together the egg yolks and the sugar and pour the hot milk mixture over the yolks. Whisk and pour it back to the pot and heat it to 85 C.
Let the mixture cool down and let it rest in the fridge overnight.
Add it to the ice cream maker and then let it sit in the freezer for 12 hours before serving.
Chocolate sauce that solidifies:
Melt the coconut oil and the chocolate, add the water and whisk. Let it cool down a bit before adding it on top of the ice cream.
Assemble:
Add 3 scoops of vanilla ice cream on top of each other. Pout the chocolate over the top and decorate with m&ms and red licorice. With the help of a couple of toothpicks attach the cherries to the bananas and the bananas to the ice cream.
Krabby Patty secret formula:
500 g crab meat
1/2 cup mayonnaise -1dl mayonnaise
1 egg (beaten)
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp hot sauce
1 dl panko bread crumbs
2 tbsp finely chopped chives
1 tbsp lemon zest
1 tsp salt
1 tsp ground pepper
Rest of the ingredients:
fresh lettuce
crisp onions
tomatoes
sea cheese (or you know regular cheese)
pickles
mustard
ketchup
Whisk together mayo, beaten egg, mustard, Worcestershire sauce, hot sauce in a large bowl. Add crab meat, bread crumbs, chives and lemons zest and fold gently. Shape into 4 patties and place them on a baking sheet, cover them and refrigerate for at least 1 hour.
Then in a large pan add some oil and cook the crab patties for 3-5 minutes per side. Last but not least, assemble the burger with the rest of the ingredients.
3,5 dl defrosted spinach (squeezed dry)
1 dl shredded zucchini (squeezed dry)
1 egg
½ dl Mozzarella Cheese
1 dl cottage cheese
1 dl panko breadcrumbs
1 tsp salt
½ tsp pepper
Dip: aioli
Preheat the oven to 200°C, and line a baking sheet with parchment paper. Squeeze out the liquid from the zucchini and spinach with the help of a cheesecloth or kitchen towel. Combine all the ingredients in a food processor, then scoop 1 tbsp of the mixture and shape it into any shape or form.
Place them on the baking sheet and bake until golden and crispy for about 20 minutes, turning half way.
Serve with aioli or any other dipping sauce.
Cocktail:
1 pineapple
1 lime
6 cl White Rum
10 cl Ginger ale
Cut the top of the pineapple and with the help of a knife and a spoon carve out the inside. Blend the pineapple, lime juice and rum in a blender.
Pour it back it into the pineapple or into 2 glasses and top of with the ginger ale.