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Recipes
SPICY PLUM KETCHUP
By Makka
Place plums in a saucepan along with the finely chopped onion, garlic, ginger, chili and other ingredients
- 1 kg plums – measured after pitting
- 250 g red onions
- 2 cloves of garlic
- 80 g fresh ginger
- 125 ml dry red wine
- 1 tbsp red wine vinegar
- 4 red chilis
- grated zest of 2 oranges
- 150 g brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg mace
- ¼ tsp ground clove
- ¼ tsp salt
My Mom's Apple Pie
By Makka
Preheat the oven to 190°C
- For the dough:
- 250 g butter
- 3 egg yolks
- 600 g flour
- 200 ml sour cream
- a pinch of salt
- 150 g sugar
- 1 package baking powder
- For the filling:
- 11/2 kg apples
- 200 g sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla paste
Strawberry Jam with Elderflower and Cointreau
By Makka
Wash strawberries and cut into little cubes, place in a little pot and start to boil
- 500 g strawberries
- 150 g sugar
- 1 tbsp powdered pectin*
- 6 big elderflowers
- 50 ml Cointreau
Strawberry Jam with Rose Pepper and Cognac
By Makka
Wash strawberries and cut into little cubes, place in a pot and start to boil
- 1 kg strawberries
- 300 g sugar
- 2 tbsp powdered pectin*
- 1 tsp rose pepper
- 1/2 tsp vanilla paste
- 100 ml cognac
Strawberry Jam with Chocolate and Rum
By Makka
Wash strawberries and cut into little cubes, place in a little pot and start to boil
- 500 g strawberries
- 200 g sugar
- 1/2 tsp vanilla paste
- 1 tbsp powdered pectin*
- 60 g Côte d'or dark chocolate 86%
- 50 ml dark rum
Strawberry Jam with Crème de Cassis
By Makka
Wash strawberries and place i a food processor, it doesn't matter if the pieces arn't equal
- 4 kg strawberries
- 1 ,5 kg sugar
- 75 g powdered pectin*
- 200 ml Crème de Cassis
APRICOT JAM WITH CARDAMOM AND CHOCOLATE
By Makka
After washing and pitting the apricot place in a pot, add sugar and spices – cardamom seeds crushed in a mortar â...
- 3 kg apricots
- 750 g sugar
- 250 g cane sugar
- 1 ½ tsp vanilla paste
- 1 tsp cardamom seeds
- 1 ½ sacks (37,5 g) Haas Quittin pectine 3:1
- 100 g Côte d’Or chocolate 86%
- 100 ml dark rum
MASCARPONE CAKE WITH BLACKBERRIES
By Makka
Place biscuits and amaretti in a blender making crumble
- For the base:
- 80 g amaretti
- 150 g whole ground biscuits
- 150 g butter
- 2 ek Amaretto
- For the cream:
- 2 eggs
- 2 ½ tbsp powdered sugar
- ½ tsp vanilla paste
- 250 g mascarpone
- 100 g white chocolate
- 1 sack Dr. Oetker Instant Gelatine Fix*
- 250 ml cream
- On the top:
- 500 g blackberries
Apricot Mascarpone Ice Cream
By Makka
Place milk and cream in a saucepan
- 2 cups whole mlk
- 1 cup cream
- 1 tsp vanilla paste
- ¾ cup caster sugar
- ¼ cup cane sugar
- 4 eggyolks
- 250 g mascarpone
- 500 g apricots
- 1 ½ tbsp caster sugar
- ¼ tsp ground cardamom
- freshly milled pepper to garnish
COFFEE VANILLA CHOCOLATE CAKE
By Makka
Preheat the oven to 185 °C
- For the cake:
- 2 cups cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup cocoa
- 1 tsp ground cinnamon
- 375 g butter
- 2 ½ cups sugar
- 1 tsp vanilla paste
- 6 eggs
- 3 tsp instant coffee
- 3 tbsp hot water
- 1 cup buttermilk
- For topping:
- ½ cup cream
- 200 g milk chocolate
- ½ tsp ground cinnamon
- ½ tsp vanilla paste
- 1 tsp instant coffee