Avocado pasta and sun-dried tomato pesto

 One day my mother asked me to make some avocado pasta. She had heard about it on the net. So I decided to make my own version of it. I learnt the recipe to this pesto during my TET-week. So here's the recipe.

Avocado pesto:

Some cooked pasta

2 Ripe avocados

Lemon juice

1 Large onion

Some chili (Preserving chili, 11th October)

Mix ingredients in a hot pan and serve.

Sun-dried tomato pesto

2 jars Sun-dried tomatoes and some oil

10 Walnuts

5 Garlic cloves

Some chili (Preserving chili, 11th October)

Whiz ingredients to make some paste. Serve.

White Chocolate Bread Pudding

 I made this bread pudding a few days ago. It was boosted with white chocolate and raspberries. I used frozen ones because I didn't have any fresh ones. I first forgot to put the liquids (because of small font). Then I put them later. It didn't affect to the taste at all and to the look a lot. So here's the recipe:

    Bread pudding:  

250g White chocolate

25g Salt-free butter

250g White bread or bun

250g Fresh or frozen raspberries

4 Eggs

6dl milk

2 tablespoons sugar

Melt the sugar with butter in a small bowl. Cut the bread into cubes. Put half of the bread into a casserole and pour half of the chocolate mixture on them. Put half of the raspberries on them. Put the rest of the bread onto the casserole and chocolate and raspberries. Whisk eggs, milk and sugar a bit. Pour into the casserole. Let it soak for 20 minutes.

     Cook in an oven in 190°C for about 30 minutes. Let it chill for 10 minutes and serve.

A date cake in a cool pi mold

I made this date cake for christmas table. I made it in a pi model we bought from New York last summer. So here's the recipe:

A date cake

• 250g Dates
• 3 dl Water
• 1.5 dl Sugar
• 200g Margarin or butter
• 2 Eggs
• 2 tspns Baking powder
• 2 tspns Vanilla sugar
• 3.5 dl Wheat flour

Chop the dates and boil in a pan with water and sugar until pureed. Add water to the warm mixture and let it melt. Chill and add the eggs one by one while whisking. Compound baking powder and vanilla sugar with flours. Add to the date mixture.Mix as little as possible. Pour into an oiled mold and cook in 175°C for about an hour.

Simple, but still amazing-tasting gingerbread house

I made this cool house at our independence day (6.12, I'm a Finn). I used some ready-made gingerbread dough and printed the patterns from the net. Then I cut them and rolled the gingerbread. I cut the shapes of each peaces. I baked them in an oven in 200°C for about ten minutes. Then I let them cool and glued the pieces together with a mixture of water and powdered sugar. Then I decorated it with powdered sugar.

My week at work

            

I had a TET-week. It means that I spend a day at work and I don't have to go to school. The abbreviation comes from Finnish words TyöElämään Tutustuminen. It means something like getting to know to worklife.
     So I went to an Italian-Greek restaurant called Etrusco. It was fun. I prepped stuff, cleaned places and washed dishes. All amounts were illustrative purpose only because the recipes in restaurant were inaccurate. Here's a recipe I learnt there:




Chicken pasta

• Some cream
• Some blue cheese
• Some pasta
• Sun-dried tomato pesto
• Parmesan

Warm the cream in a pan and add the blue cheese. Let it melt. Add pasta. Put on a plate and add a tablespoonful of pesto on it. Add parmesan.

Epic crêpes suzette

We made some crêpes suzette a week ago. Its basically just crepes and caramelised orange segments. The brown spots in the plate are just reflections. So, here's the recipe.

For batter:

1kg flour

2kg milk

6     eggs

       Orange zest

For sauce:

       Some orange segments and juice

       Sugar

       Butter

       Some cointreau for flambéing

Mix the batter ingredients in a bowl. Put about two tablespoons of sugar on a pan an let it melt. Add butter and let it melt. Then add cointreau and flambé it. Add orange juice and segments. Serve.

Delicious pasta with tomato sauce

When we had this etiquette dinner, I couldn't resist myself from picking some self-made pasta to the menu. It's simple, delicious and even the most pickiest people will eat this. Perfect choice for a dinner. If you have freezed some dough ahead of time it will be very quick, too. And there's one more thing. You can shape it into anything you like.

     There happened on little mistake with the sauce: We forgot to add any seasonig into the crushed tomatoes. But it didn't even matter. It tasted great anyway.

Here's the recipe from one of my older posts: http://myfoodblogi.blogspot.fi/2013/09/some-ravioli-and-tagliatella.html.