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This recipe gives me hope LOL. I will try it in the upcoming days.

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I used the recipe from the video:

500G flour, 7g dry yeast, 420ml water, a pinch of salt.  Mix the ingredients. Let it raise/rest about 2 hours at a warm place. Add some flower to the table, get the mixture out and fold it a few times, while elongating the dough.  Place baking paper in a dish, place the dough on the baking paper. Cover and let it rest for about 20 more minutes.  Place the covered bread in a pre-heated owen at 220C for about 20 minutes, remove the lid and leave it for another 20 minutes Once done take it out on a cooling rack.

I sprayed the top with a bit of water. 

To my surprise, as a very first bread came out quite nice. Not perfect, but well worth the effort. I am surely keeping this recipe! 

Source: https://www.facebook.com/reel/1563560588085133/?mibextid=rS40aB7S9Ucbxw6v

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Update:

The taste of this cheese cake is divine. I think it is the best tasting cheesecake I ever had.  (not just made, but had!)  This recipe is definitely on the “KEEP” it list, however I to achieve total perfection in consistency I need to make minor adjustments to it. These are “maybe” adjustments, so noting them all so next time I am trying I know where to begin.

1.) use a slightly bigger cake mold
2.) add paper to the mold and don’t use the tray under it
3.) maybe add half a tablespoon of corn flour to it
4.) maybe add a small satchet of gelatine powder to it right after finished mixing.

The cheesecake is very delicious and very filling!

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Ingredients:

• 400 g lean beef
• 400 g pork
• 200 g bacon (with rind removed)
• 250 ml iced water
• 1 tsp salt
• 1 tsp freshly ground white pepper
• 1 medium onion
• 1 dessert spoon marjoram
• Butter to grease the tin

Directions:

1. All meat must be well cooled before preparation begins. Cut meat into chunks and mince on a fine setting.
2. Mix together both meats and add salt, pepper and the iced water until smooth. Mince the bacon on a medium setting and mix with the meat.
3. Peel and grate the onion and add to the mixture together with the marjoram. Place in the fridge to cool. Put the mixture into a greased loaf tin.
4. Smooth the surface and, using the blade of a knife, make a diamond-shaped pattern across the top (about 5 mm deep). Bake in the center of a preheated oven (180°C) for about an hour (fan oven: approx. 160°C, gas mark 2 – 2.5).

source: https://germanculture.com.ua/main-dishes/bavarian-leberkase/

Update:

I had my first ron with an attempt to make the Bavarian Leberkäse  and it was a failure Not due to the recipe but my own error. I thought I can get away with “cold water”, but where the recipe specifically called for ice, I have read upon what makes the lebercase texture soft and nice, and come to the realization that not just the water should be icy, or better crushed ice, but the meat also should be very very clold, slightly frozen for a better result. This is when an emulsification happens. Mine is very much edible, tastes great but it’s “grainy” like a normal meatloaf.  SO better luck next time!

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Caramell sauce

Easy to make, wonderful result

Ingredients

• 200 g sugar
• 200 g heavy cream
• 70 g butter
• 1 pinch of salt

Instructions

• In a thick stainless steel pan start melting the sugar. When about half of it is melted, start mixing it.
• in the microwave heat up the cream a bit
• when the sugar is golden brown, add the salt, and start mixing the cream in, smaller batches.
• after all the cream is added, add the butter and mix until melted.
• add the salt too
• use a sieve to pass the concoction trough, place it in jars and let it cool down.
• it can be used in cookies , cakes too, in this case add a little bit less cream and slightly more sugar for a thicker consistency.

  Some people say if you add a little bit of cocoa powder and milk powder, it makes a wondeffull chocolate cream.

Notes

Source: https://www.facebook.com/reel/1131670632446321

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Crema Bariloche - buttercream recipe

Ingredients

• 150 g salted butter min 80% fat
• 150 g dulce de leche
• 200 g 50-60% chocolate

Instructions

• Take out the butter, measure it and cut it to small cubes. Place it in a bol, and mix it until creamy and silky (probably it's a good idea to have the butter at room temperature)
• Make sure there are no butter pieces left on the side of the bol
• Add the dulce de leche and mix it on low speed until it's homogenous
• melt the chocolate *don't overheat it, and add it to the mix in 2 episodes. Mix it gently until everything is smoothly incorpoated.
• Cover it and let it at room temperature until it firms up a bit, if it's very hot outside, place it in the fridge for a little bit. After this is ready to be used.
• If the cream firms up too much, you can place it in the microwave for a short 5-10second burts to make it softer for filling or decorating

Notes

Video:

https://www.facebook.com/reel/794921819760994

source: www.deliciasnina.com

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Layered Pork Chops

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Ingredients

• 4 slices boneless pork loin
• 1 tbsp oil or butter for frying
• 4 hard boiled eggs
• 3 cloves of garlic
• 150 g grated cheese
• 200 ml cream
• 2 tbsp dried chives
• 200 g sliced bacon
• Salt and freshly ground black pepper to taste

Instructions

• Flatten the loin slices, then season with salt and pepper to taste.
• Heat the oil/butter in a frying pan and fry both sides of the meat slices until nicely browned, then set them aside
• Mix the crushed garlic, grated cheese, cream in a bowl, sprinkle with chives, salt, pepper.
• Line a loaf pan with bacon slices, then place two slices of pre-fried loin inside.
• Top it with slices from 2 boiled eggs and place the other two loins on top
• Add the next layer of sliced hard boiled eggs, salt it and then pour the cheese and cream mixture over the top.
• Fold the hanging edges of the bacon slices over the top and bake in an oven preheated to 180 degrees for 30-35 minutes.
• Let it cool for a while before slicing
• Serve with parsley mashed potatoes and cucumber salad, if desired.

Video

Notes

Source: https://www.facebook.com/reel/1290170159568228

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