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Strawberry Shortcake
Shortcake Ingredients
5 eggs
150 Grams (2/3 Cup) Sugar
150 Grams (1 1/3 Cups) Flour
1 Tsp Baking Powder
Mix the 5 eggs with Sugar until you get a nice batter consistancy. Sift and fold the flour and baking powder. Pour in a greased spring form and bake for 40 mins. at 320F or 160C.
Shortcake Filling and Whipped Cream
300 grams (1 1/2 cups) Sugar
500 dl (Heaping 2 Cups) Strawberries
1 l (4 1/4 cups) Heavy Whipping Cream
3 heaping Tps Vanilla Sugar
Mash the sugar and stawberries into a sauce. Take your cooled cake and split in half, placing one half on a piece of aluminum foil. Top with stawberry sauce and let sit for 20 mins while you top the other half with sauce and Whipped cream. Pick up top half with foil and combine halves. Cover in Whipped cream and whole strawberries.
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Chicken acorn squash soup
Serving for 20 people
Broth
1 Chicken or hen
1 Green leek
4 Carrots
2 Onions
3 Bay leaves
Peppercorn
Salt
(3 aprox. water)
5 Acorn squash
I onion
7 garlic cloves peeled
Rinse and chop vegetables in small pieces.
Cut chicken in small pieces.
Sauté chicken and vegetables in a casserole with olive oil.
Cover vegetables and chicken with cold water (aprox. 3 L)
Put salt, 3 bay leaves, pepper corn in casserole
Bring almost to broil, reduce the heat, and simmer gently, skimming often until impurities no longer appear, let it simmer for two hour.
Remove chicken and vegetables, put chicken for cooling.
When chicken is cold, peel meat from bones. Make sure you don’t get any bones with the chicken.
Cut squash in half, remove seeds. Bake in shallow pan in 350-degree oven for 55 minutes. Place cooked squash halves on paper towels on baking board and allow to cool. Scoop out the pulp and reserve; discard the shells.
Put scooped acorn over in chicken broth for boil, together with onions and garlic bring it to boil, simmer for 30 minutes, use an emergence blender.
Salt, pepper ,nutmeg for taste.
Put rinsed chicken meat in the soup.
Serve with bread.
For our picnic in our park we did bring a casserole and kept it warm over a camp stove, another option is to put in a thermos and you bring it with you where you are going to have your outdoor picnic.
Halloween Bread Bones
This is a Swiss recipe for a little sweet kind of bread we call “Zopf”. The original Zopf is made with white flour only. For the Halloween bones I did put a bit of whole wheat in.
1 kg white flour
1 tablespoon salt
1 tablespoon sugar
Yeast that suits for 1 kg flour
about 6 dl milk
120 g butter
1 Combine the flour with salt and sugar
2. Melt the butter but don’t let it become hot.
3 Mix the yeast with the milk (I always add a little sugar and wait until it starts to produce little bubbles, takes about 5-10 minutes).
4 Pour the milk with yeast and the melted butter into the flour and start to knead until the pastry is smooth.
5. Put the pastry in a bowl and let stand for about 2 hours.
6 Put it in the shape(s) you want. This could be a leaf of bread or many little things like bones. For the bones you roll a “snake” of about 20 – 30 cm and make a nub on each end.
7 To make them look a little shinier you can brush them with either egg yolk, or cream or milk.
8 Bake in the lower part of the oven at 350. If you bake it as a whole bread bake for 50-60 minutes, if you bake them as bones it takes 25-30 minutes.
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