Recepty šetřivé hospodyňky


Přestože Eliška Batty mluví i rozumí česky, v psaném projevu dává přednost angličtině. Proto tentokrát uděláme výjimku a recept necháme v originálním znění.
Dobrou chuť a příjemné čtení.

"I have been part of SOKOL Melbourne since my parents, who were SOKOL members in pre-war Czechoslovakia, nominated me in about 1979. I attended SOKOL gym sessions and was part of the Czech folk dancing group."


Eliska Baty




SCOTCH EGGSSCOTCH EGGS

Makes 6 Scotch Eggs

8 eggs
225g ham off the bone
6 anchovy fillets
115g fresh breadcrumbs (use day old bread)
1/2 tsp mixed spice
Freshly ground black pepper
Olive oil for frying

Beat 1 of the eggs in a shallow bowl.
Put the other 6 eggs into a saucepan of cold water, bring to the boil and simmer for 5 minutes. Plunge into cold water and peel. This method should produce a slightly softer yolk than rock hard, which I think is nicer.
Process the ham, anchovies, bread, spice, one egg and pepper in a food processor until well mixed.
Brush each boiled egg with the beaten egg and encase with the ham mixture, moulding it around the egg with your hands.
Fry in olive oil until brown all over.
Cut in half and serve on fried bread or toast. Eaten with a crisp, green salad, pickled walnuts and a glass of wine.
This makes an excellent little luncheon dish.



SAUSAGE ROLLS

The AFL grand final might be over for another year, but that is no reason why not to make the following sausage rolls. They can be made to various sizes depending on the occasion.

225g ham off the bone
6 anchovy fillets
115g fresh breadcrumbs (use day old bread)
1/2 tsp mixed spice
3 of your favourite gourmet sausages from the deli, casing removed
3 or 4 spring onions,
1 egg
3 sheets of Pampas puff pastry
Freshly ground black pepper

Process, the ham, anchovies, bread, spice, sausages, onion, egg and pepper in a food processor until well mixed.
Cut pastry in half length wise.
Divide mixture evenly between the 6 halves, and roll to enclose.
Cut to preferred size.
Place on baking tray and bake in hot oven until pastry is cooked.



CHOCOLATE AND ALMOND CAKE

This is a standard cake that I make for family birthdays or after dinner entertaining.

125g dark chocolate
1 tablespoon brandy
1 tablespoon black coffee
100g unsalted butter
100g caster sugar
100g ground almonds
3 eggs separated
Icing sugar

Preheat oven to 160C. Combine chocolate, brandy and coffee over hot water in double boiler. Stir when melted and add butter and sugar. Mix well. Add almonds and stir all very well together. Stir in the lightly mixed egg yolks. Scrape into a bowl and lighten with a spoonful of the whites, beaten to a snow, but not rocky. Fold in remaining whites, turn into a buttered, paper-lined round cake tin 19 x 4cm, or a heart-shaped tin, and bake for 45 minutes. The cake will develop a crust on the top and is very fragile. Turn out when cool and invert again on to a serving plate. Dust with icing sugar.
 
 
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