For one:
150 g of pasta spirali (or alternatively penne rigate)
150 g of fresh spinach leaves
1 onion
approx. 12 black olives
1 1/2 table sp. creme fraiche
1 table sp. olive oil
salt, pepper

Chop the onion and soften it in a pan with olive oil. Add the spinach leaves and let them reduce (low fire). Add the chopped black olives. Finally add the creme fraiche and let it simmer for a couple of minutes. Season w/ a bit of salt and ground pepper.

Meanwhile boil the pasta in water w/ salt. When al dente, rinse it with cold water and pour the spinach sauce over the pasta.

Cake:

200 g sugar

250 g flour

2 tea sp. baking soda

8 eggs

8 table sp. orange juice

Blackcurrant jam

Pre-heat the oven to 200ºC.

Beat the sugar with the egg yolks and the orange juice. When bubbling, add gently the flour and baking soda. Beat the egg whites into snow peaks with the help of a hand mixer. Fold gently the egg whites into the batter.

Line an oven dish (rectangular) with a baking sheet,  grease it with butter or vegetable oil. Pour HALF of the fluffy batter into the tray and leave it in the oven for approx. 10 min. Take it out of the dish and re-do the operation with the other half of the batter.

When both cake layers are cold, cover the bottom half with blackcurrant jam and lay the top layer over.

Orange Glacé:

400 g icing sugar

50 g butter (soft)

juice of 3 or 4 oranges

Mix the butter, icing sugar and juice into a batter in a small pot. Turn the fire low, and keeping mixing until the batter is homogeneous and glittering.Turn the fire down, and spread the glacé over the cake with the help of a spatula.

*** THIS IS MY B-DAY CAKE  ***

]]> http://ritascookbook.wordpress.com/2009/05/01/orange-and-blackcurrant-cake/feed/ 0 ritalencastre dscf1151 http://ritascookbook.wordpress.com/2009/01/30/pumpkin-bread/ http://ritascookbook.wordpress.com/2009/01/30/pumpkin-bread/#comments Fri, 30 Jan 2009 21:50:38 +0000 ritalencastre http://ritascookbook.wordpress.com/?p=16 ]]>

450 g pumpkin puree
3 1/2 cups all purpose flour
2 cups sugar
1 cup vegetable oil
1 tea sp. table salt
5 tea sp. cinammon (powder)
2 tea sp. cummins (powder)
2 tea sp. ginger (powder)
3 tea sp. nut meg (powder)
2 tea sp. baking soda
4 eggs

Pre-heat the oven to 200ºC.
Beat the sugar, oil and eggs together. Add the flour, baking soda and spices. Pour the mixture into two small greased loaf pans. Bake the loafs for 60 minutes.

Bottom layer:

250g Digestive cookies

80g melted butter

Top layer:

125 g sugar

300g cream cheese (e.g. Philadelphia)

160 g dark chocolate

4 soup spoons of cream

2 1/2 dl crème fraiche

3 eggs

Cranberry jam

Break the cookies into very small pieces and mix them with the melted butter. Butter the bottom of a pie tray (movable bottom). Cover the bottom with the cookie crust and press it down with the backside of a spoon. The cookie layer should be smooth and tight.

Mix the sugar and the cream cheese. Break the chocolate into small pieces and melt it in a small pot with the cream. Blend the chocolate and the cheese mixture together. Add the eggs into the mixture. Pour it into the pie try and bake in the middle of the oven for 40 min (200 ºC).

Let the cake cool down before taking it out of the tray. Spred a layer of cranberry jam over the cheesecake.

adapted from a recipe provided by Arla.dk

250 g butter;

150 g dark chocolate in small pieces;

4 eggs

250 g suggar (approx. 3 dl);

150 g flour (approx. 2½ dl);

3 soup spoons powder cacao

200 g minced nuts

Melt butter with the chocolate on a small pot. Mix the eggs and the sugar into . Add the flour, cacao and nuts into the egg and sugar mix. Add the cooled chocolate mix. Pour the mix into a buttered rectangular tray and bake in the oven for 35 min (175ºC).