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Recipes
Clementine & almond syrup cake
By Birgitta
This fragrant cake has a great, light texture and will keep, covered, for at least a week
- Chocolate icing (optional):
- 200 g unsalted butter
- 380 g caster sugar
- 4 clementines, zest grated, and juiced
- Grated zest and juice of 1 lemon
- 280 g ground almonds
- 5 medium free-range eggs, beaten
- 100 g plain flour, sifted
- 1/8 tsp salt
- Orange zest, cut in strips, to garnish
- 90 g unsalted butter, diced
- 150 g dark chocolate, broken up
- 1/2 tbsp honey
- 1/2 tbsp cognac
Plum and rhubarb cobbler with star anise & vanilla
By Birgitta
The flavour of freshly ground star anise is vital for this soul-warming dessert
- Topping:
- 1 kg dark plums
- 600 g (net weight) rhubarb
- 1 vanilla pod
- 11/2 tsp ground star anise
- 180 g soft brown sugar
- Juice of 1 orange
- Icing sugar, for dusting (optional)
- 200 ml crème fraîche, for serving
- 420 g plain flour, sifted, plus extra to dust
- 1 tsp salt
- 70 g caster sugar, plus extra to dust
- 11/4 tbsp baking powder
- 170 g cold butter
- 300 ml whipping cream
- 1 free-range egg, beaten
Stuffed cabbage
By Birgitta
Yotam Ottolenghi. Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter tex...
- 30 g unsalted butter
- 45 g vermicelli (not the rice variety)
- 150 g basmati rice
- 300 ml water
- Salt and black pepper
- 1 medium white cabbage
- 40 g toasted pine nuts, chopped
- 130 g ricotta
- 4 tbsp chopped fresh mint
- 3 tbsp chopped parsley
- 2 garlic cloves, crushed
- 600 g chopped peeled tomatoes, fresh or tinned
- 300 ml dry white wine
- 1 tbsp sugar
- Olive oil
Hemlagad bearnaise
By Birgitta
Smält fettet och låt det svalna något
- 150 g smör eller margarin
- 5 krossade vitpepparkorn
- 1 msk schalottenlök eller gul lök, finhackad
- 3 msk vinäger
- 3 msk vatten
- 3 äggulor
- dragon
- salt
Rabarberchutney
By Birgitta
1. Skölj och skala rabarbern om den är grov/träig
- 1 l rabarber, delad i centimetertjocka skivor ca 500 gr
- 1 hackad gul lök
- 2 msk olja
- (2-3 tsk curry)
- 2 tsk ingefära
- 1/2-1 tsk kardemumma
- 1 tsk chilipeppar
- 2 kanelstänger
- 1 tsk salt
- 3 dl råsocker
- 3-5 msk vitvinsvinäger
Fish soup
By Birgitta
Peel the prawns and leave in fridge for now but don't throw away the shells
- 250 g prawns with shells
- 250 ml white wine
- dill
- 2 leeks
- 2 medium sized potatoes
- 2 medium sized carrots
- 2 garlic cloves
- 60 g celeriac
- 1.5 tbsp butter
- 1 can plum tomatoes, chopped/ squashed
- approx. 150 ml water
- approx. 150 ml cream
- 1-2 fish stock cubes or equivalent concentrate
- ca 350 g fresh fish of two different kinds (salmon and a white fish)
- lemon juice
- salt & pepper
Dark chocolate mousse with Baileys & mascarpone cream
By Birgitta
By Yotam Ottolenghi
- For the Baileys cream:
- 3 free-range eggs
- 100 g caster sugar
- 300 g dark chocolate, broken into small pieces
- 125 g unsalted butter
- 500 ml whipping cream
- Cocoa powder, to finish (optional)
- 200 g mascarpone cheese
- 75 ml Baileys
- 30 g caster sugar
Stuffed portobello with taleggio
By Birgitta
Yotam Ottolenghi Not all cheeses are born equal, at least not when it comes to melting
- 5 large mushrooms, stems removed
- 90 ml olive oil, approx
- Salt and black pepper
- 1 small fennel bulb
- 100 g sun-dried tomatoes, chopped
- 2 cloves garlic, peeled and crushed
- 50 g parmesan, grated
- 75 g taleggio, sliced
- 4 tbsp fresh basil, shredded coarsely
Cincinnati Chili
By Birgitta
Cincinnati chili is basically a thin chili (almost more of a meat sauce) that is flavored with some unusual spices ...
- To serve:
- 2 lb ground beef
- 28 oz can diced or crushed tomato in tomato juice
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup water
- 2 tbsp chili powder
- 1 1/2 tbsp cocoa
- 1 1/2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp allspice
- 1 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle pepper
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 lb cooked spaghetti pasta (hot)
- sour cream
- chopped onions
- dark red kidney beans (heated through)
- shredded cheddar
- oyster crackers
Sprouting broccoli and sweet sesame
By Birgitta
Yotam Ottolenghi: Japanese sweet sesame sauce, paired with a popular seasonal ingredient, purple-sprouting broccoli
- For the sauce:
- 300 g purple-sprouting broccoli
- 120 g french beans
- 180 g mangetouts
- 1 tbsp groundnut oil
- 20 g picked coriander leaves
- 3 tbsp sesame seeds, toasted
- 1 tsp nigella seeds
- 50 g tahini paste
- 40 ml water
- 1 small garlic clove, crushed
- 1/2 tsp tamari soy sauce
- 1/2 tbsp honey
- 3/4 tbsp cider vinegar
- Pinch salt