Here is a way how to use mashed potatoes leftovers and not to make gnocchi or plum dumplings.

INGREDIENTS :

400 g cheese ( Gouda )

1,500 kg mashed potatoes

500 g mixed vegetables ( frozen )

1 kg minced meat

500 ml cooking cream

1 small tin of corn

1 tin of red beans

3 bell peppers ( red, yellow and green )

50 g tomato puree

3 cloves of garlic

2 onions ( big )

1 spoon of ground red pepper

½ tea spoon of pepper

½ tea spoon of chilli

1 tea spoon of thyme

1 spoon of Vegeta

1 tea spoon of salt

20 ml of oil

PREPARATION :

1 . peel the onions and cut them into tiny cubes …

2 . wash the bell peppers, deseed them and cut them into small stripes …

3 . fry onion on preheated oil , add meat and keep on braising till the meat changes its colour …

4 . chop or press the garlic, then add all the spices and continue braising 5 do 8 minutes …

5 . add tomato puree, vegetables ( except for corn and beans ), and braise ca. 5 to 8 minutes and pour cooking cream, stir and go on cooking for ca. 5 minutes

6 . taste to make sure if it is seasoned enough …

7 . take away from the cooker and add corn and beans, and stir well …

8 . pour the mixture of meat and vegetables into a big tray, even the surface, stir mash potatoes and distribute them on the meat evenly …

9 . sprinkle grated cheese on mashed potatoes …

10 . put the Mexican Casserole into the oven, preheated to 200 degrees C for ca. 25 – 30 minutes …

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Choco Crossies are a fantasy for all lovers of chocolate, peanuts and cornflakes.

Out of only four ingredients you get excellent Choco Crossies which are very quick and easy to prepare.

INGREDIENTS :

100 g . of unsalted peanuts

100 g . of cornflakes

200 g . of milk chocolate

200 g . of dark chocolate

PREPARATION :

1 . put water into a pot and let it boil …

2 . put a suitable bowl on the pot with water …

3 . when the water boils turn the cooker off …

4 . put chocolate into the bowl and let it melt on steam …

5 . in the meantime clean the peanuts …

6 . when the chocolate is melted add peanuts and cornflakes …

7 . stir well so that all ingredients become homogenous …

8 . cover a baking tray with parchment paper and form small ribbons with small spoons …

9 . leave Choco Crossies aside to cool down and to harden …

10 . serve and enjoy …

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Bundt Cake full of flavour and odour, ideal for lunch, excellent to serve with a good starter and fantastic with various dips.

INGREDIENTS : 

400 g Hokkaido pumpkin ( peeled and cleaned )

150 g Cheddar cheese ( you can use another one as well )

1 spoon of thyme ( dry spice)

200 g of margarine for cakes ( or butter )

½ tea spoon of salt

4 eggs

300 g of flour

1 package of baking powder

100 ml of milk

150 g of pancetta ( or other dried meat )

FOR BUTTERING A TUBE PAN :

butter and flour

PREPARATION :

1 . preheat the oven to 180 degrees

2 . butter a tube pan and put it in the fridge …

3 . cut cheese and pancetta to tiny dices (as tiny as possible) …

4 . wash the pumpkin, remove the seeds and grate it …

5 . cream butter and salt and add eggs gradually, one by one. Keep mixing till eggs get homogenous with butter …

6 . add milk, flour, baking powder and thyme and mix well …

7 . at the end add chopped cheese, pancetta and grated pumpkin and mix well …

8 . take the tube pan out of the fridge and sprinkle it with a little flour, and shake out the excess …

9 . put the batter into the tube pan and use a spoon to make it even …

10 . put the Bundt cake into the hot oven and bake for ca. 60 min ( it depends on your oven and shape of tube pan )

11 . leave the baked Bundt cake for 10 minutes after taking it out from the oven, and then get it out from the tube pan to let it cool down …

NOTE :

Take eggs and butter out of the fridge earlier, so they can have the same temperature before use.

If butter and eggs do not have the same temperature, lumps will appear during mixing.

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What to tell you about these sweet mini horns, they are a real pleasure for your taste buds. You get 64 mini horns from this mixture and when I make them, they disappear at the speed of light.

INGREDIENTS FOR PASTRY :

200 g of milk spread ( i.e. Philadelphia )

200 g of cold butter ( or margarine for cakes )

300 g of flour

OTHER INGREDIENTS :

100 g of ground walnuts

90 g of sugar

90 g of brown sugar

1 tea spoon of grated lemon peel

1 tea spoon of cinnamon

1 package of vanilla sugar

PREPARATION :

1 . make very sticky pastry out of the stated ingredients …

2 . put the pastry on transparent foil with a spoon, wrap it well and leave it the fridge overnight…

3 . the next day put the walnuts, all three sorts of sugar, lemon peel and cinnamon in a bowl, and mix well just with a spoon …

4 . divide the mixture of dry ingredients in 4 small bowls evenly, so that each bowl contains the same amount of dry mixture …

5 . take the pastry out of the fridge and divide it in 4 equal parts while the pastry is still on the foil …

• EACH BALL OF PASTRY HAS ITS BOWL WITH DRY MIXTURE •

6 . take one ball of pastry and put other three balls back into the fridge to let the pastry stay cool, so you can work with it more easily …

7 . put 2 spoons of walnut mixture on the work top, roll the first part of pastry over it from all sides, so it stops being sticky …

8 . form a ball out of the pastry and roll it out in a circle with a diameter of ca. 26 cm

• IT IS OBLIGATORY TO SPRINKLE THE PASTRY WITH WALNUT NUTS FROM BOTH SIDES WHILE ROLLING IT OUT, DURING ROLLING YOU SHOULD TURN THE PASTRY OVER TO AVOID ITS STICKING •

9 . cut the pastry in 16 equal parts … SEE THE VIDEO !!!

10 . roll the horns up ! Roll the outer and wider part towards the inner corner …

10 . line the horns on a big baking tray covered with parchment paper, do not forget to leave a small distance among them …

11 . put mini horns in the pre-heated oven at 175 – 180 degrees and bake them for ca . 16 minutes (it depends on your oven) … Horns are ready when they get a light golden colour …

NOTES AND ADVICE :

Horns are still soft when you take them out of the oven, so do not be deceived and do not think they are not baked well enough.

Mini horns have to be cooled down completely to be ready for gastronomic enjoyment.

If you eat the horns warm, you will have a feeling that the pastry is raw from inside, because butter has not hardened yet, so let them cool down completely.

Baked horns must not be put one over another if they are hot or warm, because they will stick together.

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