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Rosboch.net - Recipes
All measurements are metric. For conversions, go here: Onlineconversion
Carpaccio à la Katarina – Antipasto for two people who like beef
Lay out the slices of meat on two large plates. Clean the rucola (remove thick stalks and rinse) and lay out on the meat when the leaves are dry. Use a cheese slicer to spread thin shards of Parmigiano over the meat and salad. Salt and pour on olive oil. Some balsamic vinegar can also be added.
Marinated Filet Mignon – Main course for two people who like beef
Put the two slices in a large bowl. Press or slice one or two large cloves of garlic and add them to the meat. In a glass, mix three or four tablespoons of olive oil, a tablespoon of soy sauce and a teaspoon of honey. When the mixture is even, pour onto the meat. Add some crushed chili, some rosemary, salt and pepper. Turn the meat in the mixture, and let the whole thing marinate for at least an hour. The longer the better.
Fry or grill to taste.
Oven Baked Vegetables – Side dish (for 2)
Peel the carrots and onions. Brush off or peel the potatoes. Cut the potatoes in 5mm slices lengthwise. Quarter the onion and the bell peppers. Pour some olive oil on a baking sheet. Put the potatoes, peppers and onions in. Salt and pepper.
Cut the carrots lengthwise to a thickness of about 5mm. Take sheets of oven tinfoil and put the carrot slices on. Add half a tablespoon of olive oil and a pressed clove of garlic. Salt an pepper. Make small “packages” with the foil and put these on the baking sheet.
Bake everything except the carrot packages in the oven about 25 minutes at 260 degrees. Stir every ten minutes. The carrots go in 5-10 minutes later than the rest.
Cotolette alla Milanese a la Walter – Main course for two (This is Wienerschnitzel for those of a teutonic persuasion)
Crack the egg in a large bowl and whip with a fork. Spread breadcrumbs in a large plate, adding salt and pepper. Take a slice of filet and put in the bowl, ensuring that it gets egg all over on both sides. Lift out and let drip a couple of seconds, then put flat in the breadcrumbs. Turn the slice to get an even surface of breadcrumbs on the whole slice. Repeat with slices two and three. When all the slices are done, heat oil (you have to use a bit) in a frying pan. It should be quite hot. Fry the slices for about a minute on each side together with a teaspoon of crushed dried rosemary or a fresh twig. Make sure that you don’t burn the slices.
Oh, did you get oil all over you stove? Sorry about that. Use a stain protector next time, but not a lid (you want to fry, not steam).
Serve with the lemon so that you can squeeze it over the meat just before eating.
Kat’s famous chocolate cake
Melt the butter and the chocolate in a saucepan on very low heat. Careful that it doesn’t burn. Whip the eggs and sugar until they are quite fluffy (duh). Mix the butter and stuff with the eggs and stuff. Mix in the flour until the dough is even.
Bake at 250 degrees for 15-20 minutes depending on your oven. It is supposed to be really loose, so don’t worry if it seems like jell-o when you take it out.
Let cool. Serve with whipped cream or vanilla ice cream.
· 8 lemons
· 1 liter 95 % alcohol
· 400 g sugar
· 1,2 liter water
Wash the lemons and peel them with a potato peeler and then put the yellow part of the peel in the alcohol.
Boil the water and the sugar to reduce it to about 1 liter and let it cool.
Take away the lemon peel from the alcohol and mix the alcohol and the water/sugar mixture, pour it in bottles and let rest for 20 days.
Put a bottle in the freezer – drink very cold!!!
Can also be used on fresh strawberries to “cheer them up".
· Approx 1½ kg flour
· 1 liter water
· 2 packages dry yeast
· 2 tablespoons extra virgin olive oil
· 2 tablespoons salt
· Some butter for the breadpans.
Mix the flour, the yeast and the salt in a large container. It is hard to tell the exact amount of flour as this varies depending on quality. The dough should be quite loose when poured into the breadpans. Some experimenting is probably needed until you get it exactly right for the flour in your area.
Heat the water until you just almost scald yourself when you put your finger in. Do NOT heat it further.
While mixing with a hand mixer or equivalent, slowly pour the water into the container.
Add the oil and keep mixing with the hand mixer until you get an even dough.
Let rise under a towel for 45-60 minutes. The dough should not be in a cold place (near a window for instance). A nice warm kitchen is perfect.
When the dough has almost finished rising, prepare the bread pans (the long and tall kind made for loaves) by liberally slathering them with butter.
Use the hand mixer to mix the dough again. It will "sink" rather dramatically when you do this.
Pour into three bread pans . If you have done it right, the dough should be quite loose.
Let rise in the bread pans under a towel for about forty-five minutes. After about half and hour, turn the oven on to 175 degrees Centigrade.
Put the bread pans in the oven at the lowest position. They should bake for about 30-40 minutes at 175 degrees centigrade. They are ready when a testing stick comes back out of the center of a loaf with nothing sticking to it.
Immediately tip the loaves out of the pans (you can use a knife to separate them from the sides). Tastes great fresh! You can freeze the bread by letting it cool completely and cutting into toaster-sized slices, then packaging in plastic bags.
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