eggs

Lemon Cupcakes with Lemon Cream Frosting
Lemon Cupcakes with Lemon Cream Frosting
Ingredients

3/4 cup cake flour

1/2 cup caster sugar

1/2 tsp baking powder

1/8 tsp salt

2 1/2 tsp lemon zest

60g butter softened

2 eggs, at room temperature

1 tbsp + 1 tsp lemon juice

Lemon syrup

2 tbsp water

1 tbsp caster sugar

1/2 tbsp lemon juice

Lemon Cream

60g cream cheese

4 tbsp icing sugar

2 tbsp lemon juice
How to make Lemon Cupcakes with Lemon Cream Frosting

Preheat oven at 170C. Line 6 cupcake tins with liners, filling the rest with water so they don’t burn and set aside.

Whisk flour, salt and baking powder into a large bowl. Whisk zest in and set bowl aside. Using an electric mixer, beat butter and caster till mixture is light and fluffy. Add eggs in, one at a time, beating till fluffy after each addition. Stir lemon juice in before gently folding flour mixture in.

Divide mixture between the 6 tins and bake for 20 to 25 minutes till golden brown.

To make lemon syrup Combine lemon juice, sugar and water in a small saucepan. Bring mixture to boil and stir till sugar dissolve. Taste and add more lemon juice or sugar if desired. Let cool before drizzling on cupcakes.

To make lemon cream frosting Beat cream cheese, sugar and lemon juice together till smooth and creamy. Taste and add more lemon juice or sugar if desired. Makes 6
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Spaetzle
Spaetzle
Ingredients

2 ea. Eggs

1 Tbsp. Chopped parsley

1 pinch Nutmeg

8 oz. All- purpose flour

1 pkg. 5.3 oz. Chavrie® pyramid

2 oz. Butter

Salt and pepper to taste
How to make Spaetzle

Combine eggs, salt, pepper, nutmeg and parsley.

Mix well Work in the flour and Chavrie® by hand to form a smooth consistency Let rest for 10 minutes

Meanwhile bring a large pot of salted water to a boil

Using a spaetzle press drop dough in boiling water

When spaetzle float they are cooked

Remove spaetzle with a spider and shock them in cold water.

When chilled drain well

To serve spaetzle sauté in butter

Serving Suggestion: Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté
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German Potato Salad
German Potato Salad
Ingredients

6 pcs medium yukon gold potatoes (diced)

8 strips of bacon

4 pcs romaine lettuce

1 medium red onion ( fine chopped)

1/4 cups sugar

1/3 cup white vinegar

1 tsp salt

3 boiled eggs ( cut 4pcs each)

black pepper
How to make German potato salad

Place patatoes in a large pot, boil with water,cover it till 2 inches abovethe surface of potatoes.

Salt the water, bring it to boiled over medium heat. continue cooking till potatoes is soft. Drain water, pierced with fork.

Cook bacon in a skillet with medium heat till bacon become crispy.

Once crispy, place on a paper towel, crumble into small pieces.

Pour off a side rendered fat, leave 1/4 cup in the pan.

Add onion and romaine lettuce, cook till soft.

Mix vinegar, sugar, stir untill well combine, pour into potatoes, stir again

Add black pepper, bacon,eboiled eggs ,onion and romaine lettuce, mix well.

Serve when hot.
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Tortilla de Patata (Potato Omelette Spanish Style)
Tortilla de Patata (Potato Omelette Spanish Style)
Ingredients

6 or 7 potatoes, medium size.

½ onion

5 eggs

salt

pepper

olive oil

Equipment

a large pan

a small pan

a plate bigger than the small pan

a fork
How to make Tortilla de Patata (Potato Omelette Spanish Style)
Serves 4, 30 to 40 minutes to cook
While everyone who has been to Spain has probably had a chance to try this plate you can rarely see it prepared outside of the country. Why is this? Probably because even though it is a simple recipe it has some tricky bits you have to handle carefully:

Getting old enough potatoes.
In most countries the only potatoes you can buy are young potatoes, while this recipe asks for older potatoes that can get golden when fried.

Boiling and frying at the same time.
While olive oil doesn’t work well at high temperatures like peanut oil, it has a usually forgotten quality: it can boil at the same time it fries whatever you put in it. That is if you set the fire at that sweet spot, not too high, not too low. This allows the potatoes to both boil and fry.

Not overcooking the eggs.
It is fairly easy to let yourself go and fearing that the omelette might break you allow the eggs to form a thick, compact shape. But, as in its french counterpart, the beauty of the potato omelette happens when the insides are moist and almost difficult to manage.

Follow these steps for a golden potato omelette:

peel the potatoes and cut them
in slices. The slices should be slightly thicker than the ones you would use for potato chips

add a generous amount of olive oil
to a heated pan. You want at least a centimeter of depth that spreads around the whole surface of the pan. set the heat to a bit above medium

chop the onion
in little bits and add it to the pan. make sure the heat is properly set by looking at the onions: they have to look as if they are being both fried and boiled at the same time

add the potatoes
to the pan when the onions start to be slightly golden

now is a good time to check
if there is enough oil in the pan: all the potatoes should be touching a bit of oil, but they shouldn’t be drenched or submerged in it

leave the heat at medium
and cover the pan so the potatoes and the onion boil and fry at the same time

stir the mix
everynow and then so every piece of potato releases its water and gets covered by the oil

now is a good time to add salt
at your discrection

put the eggs in a bowl
big enough to hold both the eggs and the potatoes and mix them thoroughly with a fork

when the potatoes are boiled/fried
put the oil from the pan aside and mix the potatoes with the eggs in the big bowl. Leave them be for 5 or so minutes

put a little bit of the olive oil
we used to fry the potatoes in a smaller pan. Set the heat to medium

pour half of your potato/onion/eggs mix
in the small pan. Shake the pan, to avoid the mix from sticking

after a minute and a half
maximum grab the plate, cover the pan and tilt it over. You probably want to do this on top of the sink. Do it in a smooth and quickly fashion. You want the omelette to be now on the plate, with the top side cooked and the bottom side uncooked

put the pan back on the fire
and slide the omelette back into it, so the bottom uncooked side is in contact with the pan

cook for another minute or so
, shaking the pan and slide the omelette onto a plate

let it cool off
for a few minutes. This will allow the eggs to harden up a little bit, in case you thought the omelette was a bit ‘undone’

enjoy, your tortilla de patata is ready!

DISCLAIMER:
There are different recipes in every town, and probably in every bar in Spain. This is probably the most common one so if you tried one that had peppers, or no onions, or else, well, you are welcome to experiment :)
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Cheesecake
Cheesecake

Ingredients

1 and a half cups of Graham Wafer Crust, 3/8 cup of Butter, melted, 1lb White Cream Cheese (room temperature), 2/3 cup Granulated Sugar, 3 Eggs (extra large or large), 1 tbsp of Vanilla Extract, 1/2 pint (250 ml) Sour Cream, 1/4 cup Sugar, Fruit Topping or Icing (optional – ie. Strawberry, Blueberry, Mango)

How to make Cheesecake
Graham Wafer Crust
Throughly combine 1 and a half cups of graham wafer crumbs. Pat over bottom and sides of 10″ glass pie plate. Cheesecake Prepare graham wafer crust. Using electric mixer, beat cheese until smooth. Beat in 2/3 cup of sugar, then the eggs, one at a time, beating well after each. Add vanilla. Turn filling into pie plate lined with crust. Bake at 300 F for 30-35 minutes. Remove from over and cool for 5 minutes. Beat sour cream with 1/4 cup of sugar and spread over cheesecake. Return to over for 5 minutes. Cool, then spread with fruit topping or icing, if desired.

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