Apple and Bread Casserole

Soak 1/2 kg of stale white bread in a mix of 3 eggs and 1/2 liters of milk and transfer them to dish. Slice 1 kg of apples and mix with sugar. Butter an oven-proof pot and sprinkle it with breadcrumbs. Line the bottom and the sides of the pot with soaked bread , and fill the middle with alternating rows of apple slices and remaining slices of bread. Dot rows of bread with a little bit of butter. When the pot is full — smooth the top, drizzle with melted butter and sprinkle with almonds crushed with sugar. Bake in a preheated oven.

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Raspberry Jello

Pick over 1 cup of raspberries and wash them in cold water. In a pot add 1 1/2 cups of water to 3/4 cups sugar, mix and bring to boil. Add cleaned raspberries to the hot syrup, bring to boil, turn off the heat, cover the pot and leave to infuse 15-20 minutes. Strain the raspberry infusion, add lemon acid to taste, slightly cool, pour into molds and let it set. If desired — decorate jello with whole berries.

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Carrot Pudding with Breadcrumbs

Was 500 g of carrots, cook in water until soft, peel and rub through a sieve. Add 100 g of crushed and sifted breadcrumbs to the carrot purée. Beat 6 egg yolks, 1/2 cup sugar and 100 g of melted butter until the mixture is light and fluffy, about 30 minutes. Into beaten egg yolks add carrot purée, sliced candied fruit or raisins, mix well, season with salt and fold in whipped egg whites. Carefully transfer mixture into a buttered mold and bake in a preheated oven for 1 1/2 hours.

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Blueberry Kissel

Ingredients:

30 g blueberries
10 g potato starch
10 g sugar
1/10 lemon
300 g water

Wash blueberries, put into a pan and add water. Bring to boil and simmer 10-15 minutes, then strain, add sugar, return to boil, add potato starch mixed with cold water. Mix well without letting mixture to return to boil, then take off the heat and add lemon juice. Let cool before serving.

This recipe is for patients with bowel disorders.

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Dried Apricot Sauce

Ingredients:

100 g / 4 oz dried apricots
1/4 cup sugar
1/4 cup wine (muscat or muscatel)

Wash dried apricots in warm water, put in a pan, pour over with a cup of water, and cook until soft. Rub boiled dried apricots through a sieve, put it back into a pan, add sugar and 1/4 cup hot water, mix, bring to boil and cook for 5 minutes. Remove from heat, add wine and mix. Apricot sauce may also be prepared similarly, replacing dried apricots with apricot puree (200 g / 7 oz).

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Berry Sauce with Wine

Ingredients:

1 cup berries
1 cup sugar
1/4 cup red or white wine

Wash berries (strawberries, raspberries, wild strawberries, currants) and rub through a sieve. Add sugar into a pan, pour in 1/4 cup water, boil and remove scum. Add wine and berry puree to hot syrup and cook until it boils while stirring. Serve sauce hot or cold.

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Slices of White Bread with Fruit

Ingredients:

300 g / 11 oz bread
2 eggs
1/2 can canned fruit
1/2 cup sugar
1 cup milk
2-3 tbsp butter

Mix milk, eggs and sugar and lightly whip. Remove crust from a loaf of white bread and slice. Dip bread slices into egg paste and fry on a skillet with butter on both sides. Place fried slices of bread on a plate, put heated canned fruit on top, pour over with syrup and serve.
Fried slices of bread can be poured over with jam or compote from apples, peaches, apricots and other fruit.

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