Makka's profile page
Recipes
SWISS CHARD WITH SUN DRIED TOMATOES AND GORGONZOLA
By Makka
Soak swiss chard in water to clean and drain, shake off the water
- 700 g swiss chard
- 1 tbsp butter
- 3 clove of garlic
- 8-10 sun dried tomatoes
- ½ tsp coarse himalya salt
- freshly milled pepper
- 1 tbsp sesame seeds
- 60 g gorgonzola piccante
Acacia Syrup
By Makka
Take the flowers off the stalks, put in a big jar, pour onto the boiling water, close and leave it stand for 6 hour...
- 5 liters acacia flowers
- 2.5 liters boiling water
- 250 g sugar
- 2 pack of pectin (50 g)
- 2 tsp vanilla paste
- 4 whole cardamom
- 125 ml lemon juice
Redberry and Black Cherry Cupcake
By Makka
Preheat the oven to 180 °C
- 250 g flour
- 80 g sugar
- 1 tsp baking powder
- 125 g butter
- 2 eggs
- a handful of dried redberries
- a handful of pitted dried black cherries
- 125 ml acacia syrup
- 1/2 tsp vanilla extract
Acacia Fragranced Raspberry Jam
By Makka
Put the raspberries in a big pot, add the sugar, vanilla paste, syrup and crushed pepper
- 5 kg raspberry
- 1.5 kg sugar
- 1 tbsp vanilla pasrte
- 1 tbsp rose pepper
- 200 ml acacia syrup
- 100 ml Crème de Cassis
Bulgur with Asparagus, Tunafish and Mango
By Makka
In a saucepan bring to a boil the water with salt and oil
- 1 cup bulgur
- 2 cups water
- salt
- 1-2 tsp grape seed oil
- 1 red onion
- 2 cloves of garlic
- 1 red chili
- 2 tbsp grape seed oil
- 250 g asparagaus
- 1 can tuna fish
- 1 mango
- salt and pepper
- 1 little bunch parsley
Cumin Red Onion and Orange Salad
By Makka
Cut the oranges into thin slices and cut around with scissors to get rid of all the peel and pith (usually S
- 6 oranges
- 2 red onions, thinly sliced
- 1 tbs cumin seeds
- 1 tbs fresh mint
- 1 tsp black pepper, crushed
- 6 tbs extra virgin olive oil
- 14-16 black olives
Violet Syrup
By Makka
Take off the flowers of the stalks, meanwhile bring to a boil the water with the sugar and citric acid
- 11/2 cup violet flower
- 150 ml water
- 3 tbsp sugar
- 1 tsp citric acid – powdered
Yoghurt and Blueberry Cake
By Makka
Preheat the oven to 175 °C
- For the sponge:
- 6 eggs
- 150 g sugar
- 1/2 tsp vanilla paste
- a pinch of salt
- 3 tbsp rum
- 6 tbsp hot water
- 150 g self raising flower
- 30 g cornstarch
- 2 tsp baking powder
- For the cream:
- 450 g yoghurt
- 4-5 tbsp powdered sugar
- 1 tsp vanilla paste
- 2 sacks of Dr. Oetker Gelatine Fix
- 400 g cream
- 250 g blueberries
Bread with Zucchini, Ham and Pine Nut
By Makka
Preheat the oven to 180 °C
- 2 cup plain flour
- 1 tsp sodium bicarbonate
- 1 tsp salt
- freshly milled pepper
- 1/2 cup pine nut
- 1/2 cup almond
- 1 middle sized zucchini
- 2 eggs
- 100 g ham – I used beef ham with green pepper
- 1/2 cup yoghurt
- 1/2 cup sunflower oil
Elderflower and Quark Pie
By Makka
Preheat the oven to 200 °C
- For the pâte brisée:
- 250 g plain flour
- 175 g butter
- 1 tbsp sugar
- 1 egg
- 1/2 tsp ground cinnamon
- 1/2 tbsp cold water*
- For the filling:
- 500 g quark
- 4 tbsp sugar
- 1 tsp vanilla essence
- 3 eggs
- 6 big elderflowers