All kind of recipes, with the theme: BEARS!!!
preparation time: 20 minutes
cooking time: 20 minutes
ingredients: 125 gram butter, 60 gram sugar, 3 teaspoons milk, 1 small bag of vanilla sugar, 200 gram flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 30 gram chocolate sprinkles, 1 egg
1. Sit the butter soft and add the sugar, milk and the vanilla sugar. Stir everything well.
2. Put the flower, baking powder, cinnamon and the sprinkles in, plus half the egg and stir till it's all well mixed together.
3. Put the dough for about 15 minutes in the fridge.
4. Roll the dough flat, till about halve a centimetre in height.
5. Press the bear-mould in the dough till you have enough biscuits.
6. Put the biscuits on a greased baking tray and put them in a pre-heated oven of 190C, for about 20 minutes.
preparation time: 1 hour
cooking time: 1 hour
ingredients: dough: 225 gram flour, 120 gram butter, some cold milk. Stuffing: 450 gram bilberries, 2 table spoons corn-flour, 4 table spoons water, 2 tea spoons lemon juice, 225 gram sugar, 1 egg
1. Preheat the oven to 220C.
2. Mix the butter, flour and cold milk into a firm dough. Wrap it in tin-foil and put in the fridge for 30 minutes.
3. Split the dough in half and roll out one piece, so it will fit a flan-tin of 25cm. Put the tin in the fridge.
4. Mix the corn-flour, water and lemon juice and pour it over the berries.
5. Gently stir the sugar through the mixture.
6. Spoon the stuffing into the chilled dough.
7. Roll out the rest of the dough and cut it into strips.
8. Put the strips on the filling and firmly press the sides.
9. Cover the flan with the whipped egg and bake it for about 10 minutes.
10. Put the oven on 180C and bake again for 40-45 minutes.
preparation time: 15 minutes
cooking time: 20 minutes
ingredients: dough: 340 gram flour, ½ teaspoon baking powder, 1 teaspoon bicarbonate of soda, 2,8 dl olive oil, 60 gram sugar, 1,4 dl cognac, 4 tablespoons orange juice, 1 tablespoon orange zest, 60 gram walnuts, 1 teaspoon cinnamon. Syrup 2,8 dl honey, 120 gram sugar, 2,8 dl water
1. Preheat the oven to 180C.
2. Sieve the flower, baking powder and the bicarbonate of soda.
3.Pour olive oil, sugar, cognac, orange juice and zest and whisk. Add the flower, baking powder and bicarbonate of soda and make a flexible dough.
4. Take the dough and make oval rolls from ca. 8 cm long and put the well apart on a greased metal tray.
5. Bake the rolls for about 20 minutes and let them cool.
6. Whisk the ingredients for the syrup and bring to the boil. Let it boil for about 5 minutes till it thickens and let it cool.
7. Dip the cooled rolls in the syrup and sprinkle them with the nuts and some cinnamon.
preparation time: 1 hour
cooking time: 15 minutes
ingredients: pasta: 225 gram vermicelli, 60 gram butter, 3 table spoons honey, 2 teaspoons sesame seeds, ¼ teaspoon cinnamon. Sauce: 1,25 dl whip cream, 1,25 dl double cream
1. Boil the vermicelli soft in salted water for about 5 minutes. Stir often with a fork.
2. Drain and put the vermicelli on some kitchen paper or towel to leak. Leave it for about an hour.
3. Melt the butter in a small sauce pan on a low heat.
4. Add the sesame seeds and bake them golden.
5. Stir the honey, cinnamon and vermicelli into this mixture and let it heat.
6. Whisk the whip cream and the double cream and let it cool down.
7. Server the vermicelli hot, with a dollop of cream on top.
'Paddington Bear' Bread and Butter Pudding
source: Rick Wakeman (for Masterchef, BBC)
preparation time: 10-30 minutes
cooking time: 10-30 minutes
ingredients: 140 gram medium shred marmalade, 55 gram sultanas, 465 ml double cream, 2 eggs, 100 gram caster sugar, 6 slices of white bread, 15 gram toasted oats, 5 ml honey
1. Preheat the oven to 190C.
2. Place 125g of the marmalade in the base of four individual oven-proof dishes and sprinkle 25g of the sultanas over the top.
3. Place 300ml of the cream into a pan and heat until boiling.
4. Place the egg and 80g of the sugar into a separate bowl and whisk together.
5. Pour the boiling cream on to the mixture and whisk.
6. Pour half the mixture onto the marmalade and sultanas and reserve the remainder.
7. Layer the bread on top and sprinkle on the remaining sultanas.
8. Pour on the remaining cream mixture. Put the dishes onto a metal tray and place in the oven for approximately 20 minutes.
9. To make the sauce lightly grill the oats until they change colour. Put them aside to cool.
10. Whisk the remaining sugar and cream in a mixing bowl.
11. Add the honey and a dash of whisky.
12. Add the oats once they are cooled and whisk. Spoon the mixture into small round dishes and place in the refrigerator until ready to serve.
13. Place the remaining marmalade into a pot and microwave on full for approximately 20 seconds, until melted.
14. Brush the melted marmalade on top of the bread and butter puddings as soon as they are taken out of the oven. Serve with the dishes of sauce.
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