Happy Birthday Daddy!

June fruit cake

1 pound of strawberries

 1 strawberry jelly 

2 mangoes or 4 peaches

 1 peach jelly 

300g blueberries

 1 blueberry jelly 

2 cups of vanilla yogurt (around 300g) 

300g biscuits 

4 tablespoons of Nutella 

Crumble biscuits and mix with Nutella, then put the resulting mass on the bottom of the springform pan and place in the refrigerator. Put strawberry jelly in 250 ml of water. Wash and slice strawberries. Mix cool jelly with one container of yogurt, then add to the prepared strawberries. Refrigerate for 15 minutes, then pour on the bottom earlier. Allow to concentrate. Just do a jelly peach and mango or peach fruit and yogurt. When the weight of strawberry is completely solidified, pour the peach on her weight. At the end of berry jelly, dissolve it in 500ml of water and cool. When the masses  stiffen, pour the jelly and berries on top. 

Yeast cake Denmark - Netherlands

It is European Football Championship time! The plague struck me. Football!
It is better to never ask about anything .Keep the mouth shut!
 And during breakfast,because I want to be nice, I ask: Are these gaming events fun? Then it started ...  " do simple things in the hard way" - as my dad says. It took a long time since I was dealing with a true football fan. So I had to wade through the history of European national teams and individual biographies, rules of games and many, many details ... I ended up with a big diagram on the fridge, so I did not forget what and how, and to no misunderstand the matches.  Due to the 6 hour time difference between us and Europe, most matches that are played out are in hours when Luke is at work. So it brings him to the question:Can you please watch the game for me, and fill me in on whats happening? Please ...

I'm utterly lost! I cannot watch the whole game no way! I thought of something useful. Yeast cake! Kneading the dough unloads my excitement! I still have my last jar of strawberry jam. Good fit for the cake.

Yeast cake: Denmark - Netherlands

 4 cups flour 

100g butter, melted 

2/3 cup sugar 

4 eggs

 glass of milk 

25g fresh yeast 

vanilla extract

 pinch of salt

 additions at discretion :) 

 Today I have strawberries, left over from juice production.

With 3 tablespoons flour, 1 tbsp sugar, crumbled yeast and 5 tablespoons of warm (not hot!) milk. We leave it to ferment and rise. Pour into a bowl the flour, sugar, vanilla sugar, salt, eggs and milk and pour the yeast slurry. I took a mixer and poured slowly dissolved and cooled butter. I let the mixer run  the until dough is smooth and shiny. Cover with bowl and leave it to rise. The dough has doubled in volume. Then remove the floured pastry board and slightly form by hand :). Transfer to a buttered onto a smeared paper plate. Add the strawberries on top spread beaten egg and bake in temp.320 degrees about 30 minutes.

Well-kneaded dough (with a huge load of my  emotions) grew like crazy! I had to bake in the two baking pans.

Mrs. Peach

The Peach is a fruit which Laura loves.

 When she was 3 years old, she made a funny name for "peach" in her childhood language.

 It was a wonderful children's language which was full of music. I remember her invented  words and stories.  I'm waiting until I see what Johnny is going to tell me..  Once the season starts on peaches, I buy them every day. We eat and remember the stories she told me

"a  man who was try collecting a snow" and  "About fools  from the salt planet." The power of childhood imagination :) Today is the Peach day!

Light peach dessert

 2 peach jelly 

2 boxes peach yogurt 

2 peaches

biscuits 

Dissolve the jelly in a smaller amount of water about 350 ml each. Take half of the solute, and already cold jelly, and mix with yogurt. Pour into cups, add crushed biscuits, and refrigerate to harden. Wash and slice peaches, then put on top of dessert and pour the remaining jelly. Allow them to harden.

Peaches Cake

200g butter, softened

150g of sugar 

zest of 1/2 lemon 

pinch of salt

 1/2 teaspoon cinnamon 

4 eggs

 1 tablespoon cocoa 

300g plain flour

 50g potato starch

 1 1/2 teaspoons baking powder

 2 pounds of peaches

 Butter, sugar, lemon zest, cinnamon, and salt until light and fluffy. Then add one egg and beat it. All ingredients should be at room temperature​​.Then  add  baking powder, wheat flour,  potato starch, and thoroughly mix together. One/fourth of dough remove and mix with 1 tablespoon of cocoa. Grease the baking tray with butter and spread on the cake. Wash peaches and cut them in half, then put it on the cake. On each peach put tablespoon cocoa. Bake about 30 minutes at 180 degrees.

New York - I'm not sleeping

Last night I barely slept a wink. Work that is dragged mercilessly took my dream.

The night in the city is different.

You do not feel sleep here.

Only clocks betray the truth, the fleeing minutes.

Breakfast after such  a night has to be nice. It shouldn't be healthy at all. It must be such as I like. Unhurried and sweet. Today - Steffany cake and coffee.

Steffany cake

450 - 500 g tea biscuits

4 cups of milk

20dkg butter

3 tablespoons of cocoa

1/2 cup sugar

9-10 tablespoons of semolina

Dark chocolate + 3 tablespoons whipping cream for topping.

Milk, butter, sugar, boil then added slowly with vigorously stirring porridge  for a minute. When it thickens, add the cocoa. The cream should be set aside to cool.Then translate the still warm cream on  biscuits. Dissolve the chocolate in 3 tablespoons of whipping cream and pour it over the cake. Put the cake in the refrigerator. It is best eaten the next day.

Green apple

The season now is more about Strawberries, than anything else. And yes every day I prepare something strawberry . But today what tempted me was the green apple. Sour and juicy. And furiously green. So I thought about apple cake, a little awkward because of adding the vanilla pudding. I remember eating a lot of it in my childhood (especially my aunt's parties). Apple, apple green apple ...

Ingredients

2 cup off flour

1/2 cup sugar

2 egg

1 teaspoon baking powder

2 tablespoons sour cream

250 g of butter

2 kg of apples

2 vanilla pudding (for 1/2 liter of milk)

5 tablespoons of sugar

750ml milk

1 teaspoon cinnamon

icing sugar for sprinkling

sugar to the apples at the discretion

Quickly knead the dough, divide into 2 pieces and store in refrigerator. Peel apples, cut them, throw into the pot and cook to soften slightly. Add the cinnamon and sugar to taste (optional). Cook the pudding with 5 tablespoons of sugar in 750 ml. milk. Half of dough to spend on the plaque, prick with a fork and bake about 10 minutes at 180degrees. Remove from the oven, put on them and custard apples. Then grate on top ofthe rest of the dough. Put in the oven and bake another 40 minutes.  Cooled  cake sprinkle with powdered sugar.

Kanafeh- arabic sweets

Kanafeh or Kunafa is a traditional Arabic dessert. The first time I ate it it was prepared by my Egyptian friend. The taste is unique, due to rose water, which is added to the syrup and poured over the baked kunafa.

But most important is the dough. Kunafa is prepared from a special dough called Kataifi. It is nothing but a filo pastry dough in the form of thin threads.

Ingredients

16 oz Kataifi pastry 
450g  ricotta cheese
1 cup shredded mozzarella cheese 
350 g of butter
1/4 cup of sugar

Syrup
1 tablespoon rose water
1 cup sugar
1/2 cup water

1 tablespoon of lemon juice

 Frozen dough should be thrown into the blender and shredded into pieces, about the size of rice grains.I had the dough  defrosted so I just swept them into pieces with my hands. And at the same time, Johnny, had lots of fun. Melt butter in a pan, remove the white foam. Put the dough in a bowl and pour the butter, mix by hand, and distribute all the butter in the dough well.

In another bowl, we made cheese with sugar.  Half of the dough should be put on a baking tray, and well pressed against the edge, put the cheese on top of the dough and cover with the rest of the dough.. Bake30 - 40 minutes at 170 degrees.
With water, sugar and lemon juice and rose water  prepare the syrup. Cook all the ingredients over low heat and stirring constantly until it begins to thicken. You have to be careful not burn the syrup.

Pour syrup over  the baked cake. Can be served warm but also tastes good straight from the refrigerator.