European Baroque Cookbook

European Baroque
Cookbook
Index
 Chicken with kale
p. 2
 Havregrød (oatmeal porridge)
p. 4
 Cranberry cake with meringue
p. 5
 Fruit cake
p. 11
 Frutta martorana
p. 15
 The meat pie
p. 19
 Sarma-Grape Leaf Dolma
p. 24
 Smoked sausages
p. 26
 Weaponry Bavarian doughnuts made with almonds
p. 27
 Pfannkuchen à la Princesse Amélie
p. 28
 Cake for Jelgava Spīdola Gymnasium’s
p. 31
1
Chicken with kale
Ingredients:
1 chicken
7-8 carrots
3 onions
Salt
Thyme
Pepper
Kale
Water
1. Boil the chicken in water and add carrot,
onions, salt, thyme and pepper
2. Let it boil until the meat falls from the
bones, and take the carcass up.
2
3. Peel the meat from the bones and put the
meat back in the soup.
4. Add chopped kale and let the soup boil for 30 min.
Tip: You can serve the soup with rye bread and
mustard.
3
Havregrød
(Oatmeal porridge)
1.Add oats and water in a saucepan.
2. Cook it for 3-4 min.
3. Add a bit of salt.
3.
Tip: Add sugar on top of the porridge when you
have done, to give it a sweeter and better taste.
4
Cranberry cake with meringue
INGREDIENTS:
For shortcrust pastry:
100 gram of cold butter
1 egg yolk
170 gram of flour
120 gram of sugar
pinch of salt
For meringue:
4 egg whites
230 gram of sugar
1 spoon of potato flour
1 teaspoon of vinegar
pinch of salt
For cranberry mixture:
250 gram of cranberry
150 mililiters of red wine
1 teaspoon of cinnamon
170 gram of sugar
200 mililiters of water
5
PREPARATION:
Yolk
Flour
Butter
Sugar
Salt
Knead all ingredients for pastry
Put the cake in a cake-pan
6
Bake it in oven preheated to 180 Celsius degrees for about 20 minutes
To make cranberry mixture, put 250 grams of cranberry into a pot, add
sugar and bring it to a boil it for ten minutes
Next mash cranberry and add wine and cinnamon. Boil it for 10 minutes.
7
Mix 200 mililiters of water with
pudding and pour it to cranberry
Blend it and boil it for 5 minutes
Then put it on the baked cake
8
To make meringue you have to beat
4 egg whites
add sugar, vinegar, potato flour
and salt
Then bake it in 160 Celsius degrees for about 1,5 hour
9
Then put meringue
The cake should be in a fridge for about 3 hours
ENJOY YOUR MEAL!
Preparation: Zuza Ochniowska
Photos:
Joanna Bokwa
10
FRUIT CAKE
Ingredients
350g/12oz currants
225g/8oz sultanas
225g/8oz raisins
175g/6oz glacé cherries, rinsed, dried and quartered
175g/6oz ready-to-eat dried apricots, snipped into pieces
75g/3oz mixed candied peel, finely chopped
4 tbsp brandy, plus extra brandy for 'feeding' the cake
275g/10 oz plain flour
½ tsp grated nutmeg
¾ tsp ground mixed spice
400g/14oz butter, softened
400g/14oz dark muscovado sugar
5 free-range eggs
65g/2½oz whole almonds, chopped (skins left on)
11
1 tbsp black treacle
1 lemon, grated zest only
1 orange, grated zest only
To finish
whole blanched almonds
glacé cherries, rinsed, dried and halved
Preparation method
1. Put the currants, sultanas, raisins, rinsed, dried and quartered
cherries, snipped apricots and chopped mixed peel in a large bowl.
Stir in the brandy, cover the bowl and leave in a cool place
overnight.
2. Lightly grease a 23cm/9 in deep round cake tin. Cut a strip of nonstick baking parchment to fit twice around the sides of the tin, fold
the bottom edge of the strip up by about 2.5cm/1 in creasing it
firmly, then open out the fold and cut slanting lines into this narrow
strip at intervals. Put a circle of non-stick baking parchment into
the base of the tin, lightly grease the outer edge and then fit the
prepared strip of parchment with the snipped edge in the base of
the tin to line the sides of the tin. Place a second circle of non-stick
baking parchment in to cover the cut part of the paper.
3. Preheat the oven to 140C/275F/Gas 1.
4. Put the flour, grated nutmeg, mixed spice, butter, sugar, eggs,
chopped almonds, black treacle and the citrus zest into a large bowl
and beat well to mix thoroughly. Fold in the soaked fruits.
5. Spoon the mixture into the prepared cake tin and spread out evenly
with the back of a spoon. Decorate the top with the whole blanched
almonds and glacé cherries, pushing them lightly into the top of the
cake mixture. Cover the top of the cake loosely with a double layer
of greaseproof paper. Bake in the pre-heated oven for about 4¼-4
¾ hours, or until the cake feels firm to the touch and a skewer
inserted into the centre comes out clean. Allow the cake to cool in
12
the tin.
6. When cool, pierce the cake at intervals with a fine skewer and
'feed' with a little splash of brandy. Once the cake is completely
cold, leave the lining paper on the cake, wrap in a double layer of
greaseproof paper and again in foil. Store in a cool, dry place for up
to three months, feeding at intervals with more brandy.
7. Next we put the cake together and layered fondant onto it. Here
are some pictures of the process
13
8. Finally we added all of our baroque designs and UK designs. We
incorporated these designs in the three different tier, 1st- UK
2nd – St Georges 3rd – baroque. The cake was Inspired by this
picture.
14
FRUTTA MARTORANA
The depiction of fruit using marzapane (marzipan) is traditionally Sicilian
due to its initial use at Santa Maria dell’Ammiraglio Church, a monastery
near Palermo which used these treats to decorate the bare trees of the
convent when an important guest was visiting. These sweets were
traditionally eaten on the occasion of “Tutti i Santi,” All Saints’ Day
(November 1st) and All Souls’ Day (November 2nd), though they can be
found year-round.
Ingredients:
1 kg of almond flour
600g of sugar
40g. glucose
10 drops of bitter almond
100g. water
A teaspoon of vanilla extract
To decorate:
Different food colours
Leaf and fruit stalks and plastic leaves
15
Preparing fruit Martorana
step 1. Cream the sugar in the water over
low heat. When the water boils, turn off
the heat and add the vanilla and almond
flour.
step 2. Mix well until the mixture gets a
firm texture, smooth and soft and tends to
separate from the sides of the pan.
Then wet a pastry with water and pour the
almond paste.
step 3. When it’s warm, work it a
little more to make it smoother
and homogeneous.
16
step 4. Then proceed with the modelling of the almond paste in the shape
of fruits and vegetables according to your taste and let the Martorana
fruits dry for a few hours.
step 5. Finish your work with the colouring……
17
…… polishing with arabic gum and decorating with the stalks and
plastic leaves.
Enjoy your meal !
18
THE MEAT PIE RECIPE
for approximately 6 people
Ingredients :
Pickle :
 300g of pork
loin
 300g of veal
Dough :
 600g of
pastry dough
 an egg yolk
(shoulder)
 some white
wine
 3 shallots
 2 pieces of
garlic
 thyme
Filling :
 200g of
fresh cream
 2 eggs
 salt and
pepper
 5g of salt
 pepper
 nutmeg
19
Preparation :
Pickle
1. In a bowl, slice all the meat into thin pieces (about 1 by 5 cm).
2. Add the spices (some thyme, a bit of nutmeg, the garlic, the
chopped shallots, 5g of salt and about 1g of pepper)
20
3. Drop some white wine
till it covers it all and mix
roughly
4. Protect with a film and let
the pickle for at least 24
hours.
Building the whole (the day after):
1. Drain the juice off the meat
(meanwhile, remove the big
pieces of garlic and shallot
left).
2. Possibly, use a towell to press
the meat (the meat has to
lose as much of its juice as
possible).
21
3. Lay the pastry dough at the
bottom of a mold.
4. Then lay the meat on it.
5. Cover with another layer of
pastry dough (use the egg
yolk to stick the lower and
upper layers of pastry dough
together). Note : you can
decorate the upper layer of
pastry dough !
6. Make a chimney at the
center (the diameter of a
finger). finger).
22
7. Lay some egg yolk over the
upper layer of pastry dough
(possibly dilute the egg yolk
with water)
8. Bake in the oven (pre-heated
at 220°C, then bake at 200°C
for 45 min)
9. Once out of the oven, drop
the filling through the
chimney (the filling is a
mixture made of 2 eggs, the
fresh cream, a little bit of
salt and pepper).
10. Then put it again in the
oven for 15 to 20 min.
Enjoy it!
Bon appétit
23
SARMA – GRAPE LEAF DOLMA
Sarma or Grape Leaf Dolma is a traditional appetiser dish served for
dinner. There are many versions of this dish, and I have experimented
with them enough to make the most delicious sarma…if I do say so myself.
Sarma comes from the Turkish verb sarmak which means “to wrap.”
INGREDIENTS:
1/2 pound grape leaves
1 cup white rice (I use short grain)
1 large yellow onion – very finely chopped or grated (this part
makes me cry :()
1 medium tomato peeled and finely chopped
1/2 bunch parsley – finely chopped
1 handful fresh mint or 1 tsp dried mint
1 heaping TBS tomato paste
2 tsp paprika (or 2 tsp rep pepper paste)
1 tsp cumin
1 tsp black pepper
1 tsp crushed red pepper
garlic according to desire – very finely chopped (I use 4,
sometimes 5 cloves of garlic because I love garlicky sarma)
2 pinches of salt (the leaves are fairly salty in themselves)
3 TBS olive oil
juice of 1-2 lemons
*optional:
minced meat
currents
HOW TO MAKE IT?
If you have fresh grape leaves, boil water in a pot and add salt.
Cook grape leaves for 1 minute in boiling salty water. Take out and
let cool.
Step 1: Add all of the ingredients, except for the grape leaves and
the juice of 1/2 a lemon, into a large bowl and mix. I like to cover
and set in the refrigerator to marinate for a few hours before
using, but this is optional.
Step 2: Start rolling! This takes awhile, so put on a good movie,
audio book or some nice music. This is definitely a multi-tasking
project. Lay the grape leaves with the vine-y part up and the
smooth side down. Remove the stems-
25
Smoked sausage
Take two pieces of lean pork meat / one piece of lean beef / mince the
meat / put enough roasted salt to it / take minced cinnamon, clove, ginger
and the blossom of a nutmeg / mince
the blossom of the nutmeg roughly /
add pepper to the floured meat so
that they mix / take a smoked bacon /
if you do not have bacon, you can also
add fresh cut into cubes / sprinkle a
little bit of red wine over it / take the
intestines and put everything together
into them / you can also push hard / the intestines have to be filled
completely / there should not be an empty space in them / otherwise
they go mouldy/ the intestines do not have to be wet / on the contrary,
they should be dry / if you have filled the intestines completely, take a
strong string and tie both ends up / hang them onto a wooden stick with
the string / the sausages have to hang in the air for three days so that
they can dry / afterwards smoke them in a smokehouse / but only in cold
smoke / as a side dish you can eat sauerkraut or cabbage .
26
Weaponry Bavarian doughnuts
made with almonds
One has to take a good half pound of minced almonds / take four eggyolks and one full egg, which has to be mixed with the minced almonds /
add enough sugar to it / then you should take plenty of sweet cream /
melt a rather big piece of butter in the cream / then pour the cream and
butter over the eggs and almonds / afterwards stir good white bread
crumbs in it / you have to whip it until it is as thick as the dough of a
funnel cake / take the baking dish / make sure that it is warm / spread
butter on it / pour the dough with a ladle onto it/ make sure there is a
glow in the oven and bake it / before you eat it, you can wrap it around a
rolling pin, so that they are crooked.
27
Pfannkuchen à la Princesse Amélie
The ingredients
28
1.Mix the dough
2. Peel and cut the apples
3. Add some apple juice and boil it
4. Cut the strawberries
29
5. Mix the sauce
6. Fry the dough in a pan
7. Put the strawberries,
apples and the sauce on
the pancake
Enjoy your meal :)
30
Cake
for Jelgava Spīdola Gymnasium’s 25th anniversary
Ingredients for one layer:
 10 eggs
 10 table spoons of sugar
 10 table spoons of flour
Ingredients for the filling:
 0,5 l of sweet cream
 4 table spoons of sugar
 1- 2 table spoons of gelatine
 a jar of jam
Directions:
 Whip eggs and sugar, add flour. Put on
the pan and bake it in the oven (200
dergrees of Cesium) until it is ready
(for about 20-30 min). Make as many
layers as you wish.
 For the filling whip sweet cream and
sugar and at the end add swelled up
gelatine.
 Put the layer one by one and fill with
the sweet cream or jam.
 The upper part of cake spread with
sweet cream and decorate as you wish.
31
Interesting facts
 for
the
Jelgava
Spidola
Gymnasium’s 25th anniversary
were used:
 610 eggs;
 21 kg sugar
 30 l of sweet cream
 13 kg flour
 0,5 kg gelatine
 0,5 kg cocoa
 50 jars of jam
 there were baked 60 pieces of
pastry (60 X 40cm)
 the total size of a cake was 3 m
X 1,20 m
32
33