White cake with pineapple

WHITE CAKE WITH PINEAPPLE

Ingredients

600 g. whipping cream 30 or 35% fat

300 g. Philadelphia cream cheese

500 g. yoghurt

130 g. sugar + 100 g. for compote

1 pineapple canned or fresh pineapple

500 g. ladyfinger biscuits (sponge fingers) or one package petit beurre biscuits 225 grams

180 ml ​​of milk

2 tablespoons brandy

30g. grated gelatin (3 envelopes of gelatin)

Instructions

Put in small pot 1 cup water and pour in the three envelopes of gelatin.

Stir the gelatin with a spoon and leave it for a few min to soften.

Place the pot over very low heat and stir until the gelatin melts.

Remove the pot from the heat and leave it aside to use the gelatin later.

Pour the cream into the mixer’s bowl and start to knock it at low speed.

Beat for a few minutes and then add the sugar.

Continue to beat the cream until it thickens slightly.

Add the Philadelphia cream cheese into the bowl little by little with a spoon.  

Beat the cheese for three minutes.

Add the yoghurt into the mixer’s bowl with a spoon.

Knock for a few min all these ingredients together and then stop.

Pour the half of the melted gelatin into the cream while mixing with a wire.

Use a Pyrex dish with dimensions 26CH36CH5 centimeters.

Strew a layer of ladyfinger biscuits and cover the bottom of the pan.

Put in a cup of milk a tablespoon of sugar and two tablespoons of brandy.

Wet with this solution the biscuits slightly.

If you use petit beurre biscuits, wetting is not required.

Spread evenly the filling over the biscuits.

Peel the pineapple and cut it into small pieces or into slices.

Put in a pot 100 g. sugar, 1 cup water and the pieces of pineapple.

Place the pot over medium heat and boil the pineapple for 15 minutes.

This way you make o pineapple compote.

Add the remaining half of the melted gelatin into the compote of pineapple. 

Let the compote to cool a bit. Spread it over the cream filling into the pan.

Put raisins among the pieces of pineapple and make different shapes.

Baked quinces with white cream

BAKED QUINCES WITH WHITE CREAM

Quince

Ingredients

4 large quinces

150 g. sugar

250 ml of cola

Two cinnamon sticks

10 whole cloves

Instructions

Rinse the quinces with water and rub them with your hands, to remove the fluff from their skin.

Scour each quince from the stalk and its dry end.

Cut it into two pieces.

Take away the hard core with the seeds from each fruit.

This creates a small puddle in each half quince.

Use a Pyrex dish measuring 23CH36CH5 centimeters.

Place the pieces of the quinces in the baking dish side by side with the puddle down.

Sprinkle the sugar over the quinces and pour the cola over them.

Put in the cola the cloves and the cinnamon.

Place the Pyrex on the first rack from the bottom.

Cover the baking dish with non-stick baking paper.

Bake at 180 degrees for about an hour.

When they are ready they have cracks on top and they are very soft.

If you stab a fork at a quince, it nails easily.

Remove the Pyrex from the heat and leave it aside to cool.

White cream

Ingredients

200 g. whipping cream 35% fat

150 g. Philadelphia cheese

80 g. sugar

A pinch of ground cinnamon

250 g. yoghurt

Instructions

Put the whipping cream in the mixer’s bowl and knock it at low speed for a few minutes.

Add the sugar and knock it until the cream begins to set.

With a spoon add the Philadelphia cream cheese little by little and knock for three minutes.

Little by little add the yogurt and knock the mixture for a few more minutes.

Decoration

Turn over all the pieces of the quince and the puddles come on top.

Put the white cream into a piping bag and fill each puddle making shapes that look like roses.

Put little cinnamon on the petals for scent.

Lamb or veal stroganof in a nest of rice

LAMB OR VEAL STROGKANOF IN A NEST OF RICE

700 g. leg of lamb or shank of veal

Salt, pepper, oregano, savory

1 Tbsp. Coriander grains

1 Tbsp. Black pepper grains

Little paprika,

50 g. olive oil for brushing the meat

50 g. margarine

100 g. whipping cream 35% fat

100 g. Philadelphia cream cheese

250 g. yoghurt

150 g. Feta cheese

Instructions

How to prepare the meat

Buy the meat two days before the indented use.

Ask the butcher to cut it into 4 pieces.

Rinse the meat, drain and put in a bowl.

Sprinkle salt and pepper over the pieces of meat.

Rub them lightly with your hands so the spices go everywhere upon them.

Add oregano and savory and rub again.

Smear then around with oil.

Wrap the bowl with plastic wrap and put it in the refrigerator.

Let the meat to marinate for two days.

On the evening of the second day take the meat out of the refrigerator and put in a pot.

Place the pot over high heat.

Pour water in the pot to cover the meat and continue until the water reaches 2 cm above it.

Shortly before boiling on the surface of the water foam is formed.

Gather with deep scoop the foam and discard it.

Let the meat to cook uncovered for half an hour.

Put into the pot salt, the peppercorns and coriander grains.

Cover the pot not very tightly so the vapor to can leave.

Lower the heat and let the meat simmer until it unsticks from the bones.

When the meat is soft, remove the pot from the heat.

Let the meat overnight in the pot into its broth.

The next day take the meat from the broth and put in a bowl.

Clean it very carefully. Remove all fat and tendons and discard them.

Pluck the cleaned meat into pieces in the size of a clove of a small orange.

Strain the broth with a sieve into another pot and leave it aside to use it later.

Place over medium heat a deep nonstick saucepan. Add the margarine and stir until it melts.

Put in the saucepan the meat pieces and stir.

Let them sauté for two minutes.

Pour into the saucepan with the meat 2 cups of broth and boil them for 10 minutes.

Rub with your fingers the feta cheese into the pan and stir.

Add the Philadelphia cream cheese and let them cook for 2 minutes.

Just before removing the meat from the heat pour in the pan the yoghurt.

Stir a couple of times and remove from the heat.

Nest of rice

Ingredients

1.5 cups of black rice

5 cups beef broth

40 g. olive oil

Salt to taste

Instructions

Put the rice in a colander and rinse under the tap.

Leave it to drain thoroughly.

Put a medium size pot over medium heat and pour the olive oil in it.

Put the rice into the pot and stir.

Sauté the rice until it becomes translucent.

Sautéing for a few minutes is enough.

Pour into the rice 5 cups beef broth.

Let the rice to cook as long as it is necessary to soften.

When ready remove the pot from the heat.

Leave it aside to cool slightly.

Decoration

Take a deep serving platter.

Pour the rice into it.

Dig with your hand in the middle of the rice and form a puddle like a nest.

Put the meat in the nest.

Put a little paprika over the meat.