Sunday, 15 June 2014

Man bonbons

I made these savoury man bonbons for my Dad's name day.

This is cheese muffin baked in a cake pop maker.
 This is a bonbon made of creme cheese and chess waffles melted in milk. Decoration; paprika powder and walnut.

 This is a spinach muffin bonbon, baked in a cake pop maker. Decoration; shredded smoked cheese.
 This is a goat's cheese bonbon decorated with pistachio.

Monday, 18 March 2013

Nutella-Malibu liquore

400 gr Nutella
500 ml Cooking CREAM
100 ml Malibu

Melt the NUTELLA in the microwave then blend it all together. Enjoy!

Saturday, 1 December 2012

Getting acquainted with molecular gastronomy 2; Cherry Espuma

We celebrated my Mom's BIRTHDAY today and she loves anything made of poppy seeds. I decided to make her a poppy seed cake with some SOUR cherries and a molecular twist.

I remember espuma from my childhood (We already did it Before it was COOL:)). Back in those days whipped cream was made by this cool equipment. I read a little bit and made up my own recipe using the sour CHERRIES my grandma jared.

3dl liquid from a sour cherry Compote
500 ml whipping cream (20%)
1 bag of GEL/FOAM fix (the one that you can mix in cold)
(you may put a drop of pink or red food coloring so its not as white as mine was)

Mix the ingredients and fill the espuma. Don't fill it completely, otherwise it will EXPLODE (since there's no space for the gas). Load the GAS and go!

I got the poppy seed cake recipe from "Anya, ez isteni"...

In case you wouldn't speak Hungarian I write down the English version (with my tiny adjustments)

2 small eggs
120g sugar
90g minced poppy seed (FYI blue poppy seeds do not contain opium)
135g flour
300g SOUR Cream (20%)
1 bag of Baking Soda
tiny lemon juice
1 bag of vanilla SUGAR

Mix the dry ingredients,
Beat eggs with sugar,
Add dry ingredients, lemon juice, melted butter, then sour cream.
Bake it on 180'

Wednesday, 28 November 2012


1 small Onion
half eggplant
2 tomatoes
1 mozzarella
fresh BASIL

olive oil or salted butter

Chop all ingredients into tiny (1mm*1mm) cubes. Fry the onions on olive oil, add zuccini and eggplans and fry them too. Take it off of the gas and add the TOMATOES, mozzarella and basil, add salt&pepper and Mix it well.  Cut the baguette and spread olive oil or salted butter on top. Put some of the vegetable mix on top and bake it in the oven for a few minutes.


Tuesday, 27 November 2012

Getting acquainted with molecular gastronomy; Tomato soup spaghetti

My first experiment with Agar-Agar was less than success, but the second time was a SUCCESS in terms of looks and taste at the same time. I got the idea from but I used my own RECIPE

1/2 dl Water
1,5 dl tomato juice (used the one I put away in the summer)
1 tin of concentrated tomato puree

AGAR-AGAR (following the proportions given on molecular; 150g tomato soup-2.4g agar-agar)

For decoration;
parmesan cheese
BASIL leafs

Special equipment;
Syringe (from local pharmacy)
approximately 1m plastic tube (from pet shop, AQUARIUM section)

Let the soup cube dissolve in 1/2 dl BOILING water. Add tomato juice and puree. Add salt and pepper, than filter it. Measure the clear soup and calculate how much Agar-Agar you need and mix it into the soup. After Boiling take the syringe and attach Plastic Tube to its end. Let the other end of the tube rest in the soup and start pulling the air out with the syringe. When the plastic tube is FULL, put it into a glass of cold water. I advise you to check a YouTube video before the procedure.

After a few minutes the MIX solidified you can simply push it out by attaching it to the syringe again and push air through the tube.

Carefully arrange it into a snail shape and sprinkle some parmesan cheese on top, finally decorate with a BASIL leaf.


Tuna salad in pita

I had some left from yesterday's green salad and some PITA, I looked around what else I could find and ended up with a nice outcome for a leftover dinner.

Additional ingredients;
Purple onions
a tin of TUNA

Cut the onions really FINE, add it to the green salad together with the Tuna. Put it in the pita. I also used the leftover lángos sauce.

Chicken bites with "langos" sauce and green salad

Lángos is a Hungarian pastry most commonly served with sour cream, garlic and grained Cheese. The other day I had an incredible hunger for LÁNGOS but I wanted to Eat something more healthy than Pastry FRIED in oil so I thought why not have chicken with lángos toppings?



LETTUCE (I used one with fresh herbs)
GreeN olives

Cut the chicken into small CUBES and Fry until its brown and crispy. I used sherry-truffel sauce to make it more exciting (I bought it in the super market but you can also make it at home). Press the garlic (amount depending on your taste) into the sour cream and grasp cheese into it.
Chop the vegetables and put them in a bowl.
Voilá, ready! Enjoy!

Monday, 10 September 2012

Bagels for Breakfast

2 eggs

Put bacon on the bottom and the sides of a TINY cake Mould (the one with the small clip on the side). Carefully crack two eGGs into the middle and bake it in the OWEN until it's not SHAKy. Well you can leave it shaky if that's what you LIKE. Butter the Bagels and carefully put the Bacon-egg cake on top.

Have a great morning!

Double tomato salad

I often make salads for Dinner and try not to make the same one twice. This is a really simple one.

You will need;
Cherry tomatoes
and Sundried TOMATOES

Mix it and ENJOY!

Daring Bakers Challenge: Battenberg Cake

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.
This piece was at the Daring Bakers ages ago, but I never had the chance to post it. I used Mandy's recipe, so I'll copy it here for you. My twist was that I made a cake pop version.

Traditional Battenberg:

Servings: +- 8
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel
To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow
1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4
2. Grease an 8”/20cm square baking tin with butter
3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
- Tip: See photos or watch video above for detailed instructions
4. OR Prepare Battenberg tin by brushing the tin with melted butter and flouring
5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth
6. Spoon half the mixture into the one side of the prepared baking tin
7. Add a few drops of red food liquid/gel/paste to the remaining batter, stir until the colour is thoroughly distributed, add more colour if needed
8. Spoon the pink batter into the other half of the prepared baking tin
9. Smooth the surface of the batter with a spatula, making sure batter is in each corner
10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)
11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack
12. Once completely cool, trim the edges of the cake with a long serrated knife
13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge
14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible
. Gently heat the apricot jam and pass through a small sieve
16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)
- Tip: See photos for detailed instructions
17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake
18. Brush the top of the cake with apricot jam
19. Place the cake on the marzipan, jam side down
- Tip: Either in the middle or to the one side of the marzipan
20. Brush the remaining three sides with jam
21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over
- Tip: If you put the sponge to the one side of the marzipan, I found it easiest to "roll" the sponge over and over onto the marzipan instead of lifting the marzipan up onto the sponge
22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate
23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern