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butter

Fettuccine Alfredo

Fettuccine Alfredo

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This is probably the easiest pasta dish to prepare. You don’t even need a pan to make it. Originally from the Alfredo di Lelio restaurant in Rome in the early 20th century, this pasta has become popular all over the world. Numerous variations have been derived from it with chicken and fish and beef, mushrooms, etc. At the same time, the original classic is one that, when done correctly, will make diners fall under the tongue. Classically, this pasta is made with either homemade or commercial fettuccine pasta. To make this pasta, all you need is butter, parmesan, pasta, salt and black pepper, and pasta cooking water.
However, this pasta is quite easy to ruin. Parmesan has the property of sticking and forming an insoluble and not very tasty lump of cheese, but if you prepare this pasta according to these instructions, it is not very possible to do anything wrong.

Preparation time: 15 minutes
Level: easy
Quantity: for two

Ingredients:
About 75 g Fettuccine pasta
100 g grated parmesan
50 g butter, cut into pieces
Sea salt and black pepper to taste
Fresh parsley to garnish food

Preparation:

  1. Bring about 3-4L of water to a boil in a saucepan, add 1 tablespoon of sea salt. Add the pasta to the boiling water, stir, and cook according to the manufacturer’s instructions.
  2. Chop the butter into smaller pieces and place in a larger bowl.
  3. Grate the parmesan and leave to stand.
  4. When the pasta is ready, transfer the pasta to a bowl and stir until the butter has melted. Add about 100 ml of the pasta cooking water.
  5. When the pasta-butter mixture has cooled for about 30 seconds, add the grated parmesan. Add it in three batches, stirring the pasta until smooth each time. This will ensure that the cheese melts evenly, creating a nice, silky sauce.
  6. Season the food with freshly ground black pepper. Add sea salt if needed.
  7. When serving, sprinkle some grated Parmesan, black pepper, and finely chopped parsley over the food.
    Ready!!
Butter Pecan Cookies

Butter Pecan Cookies

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The butter-pecan flavor combination is known especially in the United States, where this flavor combination is used in puddings, ice creams, cakes, and, of course, cookies.
The fact that the butter used in the cookies is browned and has a sweet caramel smell gives it a special flavor boost.

Preparation time: 1.5 hours
Level: easy
Quantity: About 60 cookies

Ingredients:
300 g of butter
300 g coarsely chopped pecans
450 g of sugar. You can also use brown sugar to give the cookies an even stronger caramel shade
2 eggs and one egg yolk
3 teaspoons of vanilla sugar
500 g wheat flour
1.5 teaspoons of baking powder
0.5 teaspoon of sea salt

Preparation:

  1. Melt the butter and bring it to a boil over medium heat. Cook for 7-10 minutes until the butter starts to brown slightly and smells sweet.
  2. At the same time, mix sugar, vanilla sugar, egg, flour, baking powder, and sea salt.
  3. Coarsely chop the pecans and add to the other ingredients.
  4. Mix the dough until smooth. The dough will have a slightly runny consistency.
  5. Shape the dough into balls about 3 cm in size and press slightly flat, place them on a baking pan covered with baking paper.
  6. Bake at 180 degrees C for 15 minutes.
  7. Let the cookies cool and store them in an airtight container.
    Ready!!
Sable Breton Cookies

Sable Breton Cookies

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Classic cookies from the French Brittany region. The preparation of these cookies has been dated back to the 17th century. Sable means sand in French, and the grainy texture of the cookies is ensured by the use of lots of beaten eggs, flour, and high-quality butter. These biscuits were probably first made in Sablé-sur-Sarthe, which is known for its high-quality salted butter. I made cookies with regular butter, adding sea salt to give the cookies a slightly salty nuance. Nowadays, to decorate the cookies parallel stripes across are drawn.

Preparation time: 1.5 hours
Level: Easy
Quantity: About 90 cookies

Ingredients:
300 g of butter
230 g of sugar
9 egg yolks
540 g wheat flour
1.5 teaspoons of baking powder
2 teaspoons of vanilla sugar
0.5 tsp of sea salt

1 egg yolk for spreading on top of cookies

Preparation:

  1. Beat room temperature or sugar and vanilla sugar to foam, add the egg yolks and beat additionally for about 1 minute.
  2. Add sea salt, baking powder, and flour and mix the dough until smooth.
  3. Sprinkle some flour on the work surface and roll the dough to a thickness of about 4-5 mm.
  4. Cut cookies out of the dough with the edge of a round cookie cutter or a small glass and place them next to each other on a baking sheet covered with baking paper.
  5. Use a fork to press perpendicular parallel lines on the surface of the cookies, which is the traditional way of designing Sable Breton cookies today.
  6. Mix the egg yolk with 1 tablespoon of water until smooth and brush the cookies with this mixture.
  7. Bake at 160 degrees C for 20 minutes.
  8. Let the cookies cool and store them in an airtight container.
    Ready!!
Lyonnaise potatoes

Lyonnaise potatoes

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A food originated from Lyon region, France, whose roots go back to the beginning of the 19th century when this food was prepared in a slightly different way, but in essence, it is still the same food. Potatoes are cut into slices, and boiled before frying, this dish also includes caramelized onions, which are fried either with the potatoes or separately and served together. Nowadays, fresh herbs such as parsley are additionally used for serving and preparing food.

Preparation time: about 1 hour
Level: Easy
Serves: four

Ingredients:
6-7 medium potatoes, washed and peeled, cut into slices about 0.5 cm thick
6-7 medium onions, sliced
A handful of fresh, chopped parsley
Black pepper and sea salt to taste
Olive oil and about 50 g of butter for frying

Preparation:

  1. Wash the potatoes and slice them into slices about 0.5 cm thick.
  2. Peel the onions, cut them in half, and slice them into thin slices
  3. Fry the onions in 3 cm of olive oil and 25 g of butter on medium heat for about 20 minutes until the onions are golden brown, start to stick to the bottom of the pan, and taste a little caramel. Season the onions with salt and pepper.
  4. At the same time, boil water in a pot, add salt, and boil potato slices for 4-5 minutes. Pour into a sieve and drain dry.
  5. When the onion is fried and smells good, remove the onions from the pan and set aside.
  6. Pour 25 g of butter into the pan and fry the potatoes until they become golden brown. Mix carefully and turn the sides of the potatoes.
  7. When the potatoes are soft, add the onion and mix carefully.
  8. Chop a handful of parsley and add to the food. Leave some parsley for garnish.
  9. Carefully mix the food and fry for a few minutes.
    Add parsley leaves to serve. Eat as a separate dish or serve with any dish you like.
    Ready!!
Indian caraway cookies

Indian caraway cookies

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Slightly sweet, slightly salty, cumin-flavored cookies from India’s rich cuisine. These cookies are very easy to prepare and go well with your morning coffee or tea.
These cookies can be found in many coffee or chai shops in India.

Preparation time: 20 minutes mixing the dough, about 1-hour baking cookies in total
Level: Easy
Quantity: about 60-70 cookies

Ingredients:
225 g room temperature 82% butter
75 g of sugar
300 g wheat flour
3 teaspoons of baking powder
4-5 teaspoons of caraway seeds
1.5 teaspoons of fine-grained sea salt

Preparation:

  1. Whisk room-temperature butter with sugar until white foam is formed.
  2. Mix the flour, cumin, sea salt, and baking powder and add to the butter.
  3. Shape the dough into bars with a diameter of about 3 cm and wrap it in cling film. Let cool for about 30 minutes.
  4. Cut slices about 6-7 mm thick, form them slightly rounder between your fingers and place them on a baking sheet lined with baking paper.
  5. Bake at 180 degrees C for 15-17 minutes until the cookies are golden brown and cooked.
  6. Transfer the cookies to a metal rack or cutting board to cool and store them in an airtight jar.
    Ready!!
Danish butter bisquits

Danish butter bisquits

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Classic butter cookies originated in Denmark, whose main components are butter, flour, sugar, and egg. Historically Danish butter has exceptional quality. Occasionally vanilla sugar is added to give the cookies a better taste. Sometimes these cookies are covered with sugar, sometimes chocolate icing is used. These cookies are known mainly in Europe and Asia, but these times also in the US. Danish butter cookies are dry in texture.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
375 g room temperature 82% butter
200 g of powdered sugar
1.5 teaspoon of vanilla sugar
3 scrambled eggs
400 g wheat flour
100 g of potato- or cornstarch

Preparation:

  1. Beat with room temperature or powdered sugar to a beautiful white foam.
  2. Add the egg yolks one by one and whisk the batter after adding each egg.
  3. Add flour and starch and mix the dough until smooth.
  4. Transfer the dough to a piping bag with a larger nozzle and pipe cookies about 2.5 cm in size on a baking sheet covered with baking paper. Alternatively, the dough can be made into balls and flattened in a baking pan, or thin sausages can be made from the dough, which can be rolled into pretzels or baked as is.
  5. Bake at 180 degrees for 10-15 minutes until the cookies turn slightly brown around the edges.
  6. Cool the cookies on a wire rack or plate and store them in an airtight jar. In Denmark, these cookies are sold in a tin cans.
    Ready!!
Chocolate salami (Salame di Cioccolato)

Chocolate salami (Salame di Cioccolato)

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A dessert with Italian or Portuguese roots, known by many different names across Europe. In Estonia, it is known as Kirju koer. Simpler versions of this dessert include cocoa, butter, cookies, sugar, and eggs. This dessert is believed to have its roots in Sicily. The only thing that connects this dessert to salami is its appearance.
I made a different, really rich version of it, which is very tasty. In addition to the classic ingredients, I used crushed almonds, walnuts, pistachios, and chocolate.

Preparation time: 20-30 minutes, set overnight in the refrigerator.
Level: Easy
Serves: about 10 people
 
Ingredients:
200 g of almonds, lightly crushed
50 g walnuts, lightly crushed
450 g of cookies of your choice
200 g marmalade cut into pieces
Grated peel of 2 oranges
250 g butter (melted)
150 g of sugar
200 g of baking chocolate, melted
200 g of dark chocolate cut into pieces
3 tbsp cognac, rum or cointreaou (optional)
3 heaping tablespoons of cocoa
150 g of pistachios
2 teaspoons of vanilla sugar
 
Preparation:
1. Crush the almonds and walnuts.
2. Crumble the cookies with your hands into pieces and add to the nuts.
3. Add sugar, pistachios, and vanilla sugar.
4. Wash the oranges and finely grate the peel of two oranges and add to the mixture.
5. Melt the butter and chocolate and pour them into the cake mixture.
6. Coarsely chop the dark chocolate and add to the mixture.
7. If desired, add 3 tablespoons of rum, cognac, or Cointreau.
8. Mix everything evenly, spread cling film on the work surface, put 1/3 of the mixture on the cling film, wrap the cake in the cling film and press it into an oblong piece with your hands so that there are no air pockets. Similar way wrap all the mixture into the cling film forming three cakes.
9. Form the cake into a sausage-like shape and tightly fold the ends of the film together and form it into a nice round shape. Let stand and set overnight at +4 degrees C.
10. Before serving, unwrap the cake and coat it with powdered sugar, which will increase its resemblance to salami even more.
11. Cut the cake into about 1-1.5 cm slices and serve.
Ready!!
Karelian pies (karjalanpiirakka)

Karelian pies (karjalanpiirakka)

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Karelian pies are a traditional Finnish dish. Originally, created in the Karelia region, the recipe has spread all over Finland and also in Finland’s neighboring countries, including Estonia. It is an open pie made of rye-wheat flour with a thin base, which can be filled with different ingredients. Initially, barley porridge was used as a filling, later potatoes buckwheat porridge, turnip, rice, millet or carrots. Today, perhaps the most traditional fillings are rice porridge and a mixture of rice porridge with cooked and grated carrots. In Finland, it is common to eat Karelian pies, which, in addition to the filling, are also covered with egg butter (munavoi), which is spread in thick layer to already baked and cooled pies.
It was also considered to name Karelian pies the national dish of Finland, but rye bread won the voting. This is a very nice and crispy pie, which is not very difficult to make. As the pie cools and stands, the crust becomes a little softer, remaining just as delicious.

Preparation time: 45-60 minutes preparation of fillings and dough, 15 min of baking
Level: Medium
Quantity: 14 Karelian pies

Ingredients:
Dough:
200 g of rye flour
100 g wheat flour
5 g of sea salt
About 150 ml of water
30 g of melted butter

Rice porridge filling:
200 g of porridge rice or long grain rice
700 ml of milk
50 g of butter
Sea salt for seasoning

Rice porridge-carrot filling:
500 g of carrots
1/3 of the amount of prepared rice porridge
Sea salt for seasoning

Egg Butter:
6 eggs
150 g room temperature butter
Sea salt for seasoning
A little black pepper if desired

100 g of melted butter for greasing the pies

Preparation:

  1. Prepare the dough. Mix together rye and wheat flour, water, salt and melted butter.
  2. Knead the dough lightly. The dough is quite sticky when liquid, add flour if necessary until the dough has the consistency of pliable clay. Make a ball out of the dough, wrap it in plastic wrap and place it in the refrigerator to wait for your next step.
  3. Prepare rice porridge and boil carrots. Peel the carrots if necessary, just boil them in water, add a little salt and boil them until they are soft.
  4. Prepare rice porridge. Mix the rice, milk and a little salt and butter together and cook over low heat, stirring frequently, until the rice is soft.
  5. To prepare the rice porridge-carrot filling, coarsely grate the carrots and mix half with the rice porridge.
  6. Form a cylinder of dough and cut it into 14 pieces of the equal size. Roll the pieces of dough into ovals about 2 mm thick.
  7. Place a large spoonful of filling in the center of each oval. Fold the edge of the dough so that an open pocket is formed. Start from the edges, fold the edges between your fingers in a form of wave. Fold the dough after every 3-4 cm so that an open pocket is formed which containes the filling. Place the ready folded Karelian pie on a baking pan lined with baking paper.
  8. Bake at maximum heat, ideally at 300 degrees C for about 15 minutes until the filling begins to brown very lightly in places. It is very important to use highest temperature possible. This method results in crispy and delicious pies.
    Ready!!
Potato farls, Irish potato patties

Potato farls, Irish potato patties

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Farls are round flatbreads or potato cakes from Scotland and Ireland, which are served traditionally cut into quarters. It is noted that the tradition of eating potato farts is associated with Northern Ireland and Belfast. Potato farls are made with a dough made from mashed potatoes, which is seasoned with salt and black pepper and fried until crispy in melted butter.

Preparation time: 60 minutes
Level: Easy
Quantity: for four

Ingredients:
600 g of floury potatoes
100 g wheat flour
50 g of melted butter
Sea salt and black pepper to taste
Butter for frying the farls


Preparation:

  1. Peel the potatoes, season the water in the kettle with salt and boil the potatoes until soft.
  2. Press the potatoes into a smooth mash using a masher or a potato press.
  3. Melt the butter and mix it into the potatoes with wheat flour.
  4. Season with sea salt and black pepper. Mix the potato batter until very smooth.
  5. Form on baking paper into a disc about 2.5 thick, the size of the bottom of the pan.
  6. Melt 4-5 tablespoons of butter in a pan over medium heat, carefully lift the dough disc into the pan and cut it into four with a knife.
  7. Carefully move the sectors away from each other with a pan spatula so that the butter can get between the sectors to fry.
  8. Fry on each side for 7-8 minutes until the farls are golden brown and slightly crispy.
  9. Serve as a side dish to meat dishes or enjoy as is.
    Ready!!
Crêpes Suzette

Crêpes Suzette

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A classic French dessert which date of origin isn’t clearly defined, but it is believed to be in late 19th century. Thin pancakes served with a cream made from either orange or mandarin juice and grated chest, to which sugar and butter are added, and the flavor is complemented with either Grand Mariner, Cointreau, orange Curacao liqueur, which is often set on fire when served. Alternatively, alcohol can be mixed into the cream when the cream is being boiled, it evaporates but adds really good taste to the cream.


Preparation time: 30 minutes to prepare the crepes, 15 minutes to prepare the sauce
Level: Easy
Quantity: 5-6 pancakes
 
Ingredients:
Dough:
100 g wheat flour
1 teaspoon of vanilla sugar
1 large egg, cracked
A little sea salt
200 ml of milk
10 g of melted butter
Cooking oil for frying
 
Suzette cream:
Finely grated chest of one orange
100 ml (freshly squeezed juice of one orange)
75 g of sugar
50 g of butter
1 tablespoon Cointreau or Grand Mariner (optional)
 
Preparation:
1. Prepare the sauce. Wash the orange well, grate the orange peel with a fine grater and squeeze the orange juice.
2. Heat orange juice with sugar in a pan until it boils, keep the heat for a few minutes. Add sugar, boil for another 3-4 minutes and then add alcohol if desired.
3. To make crepes, mix flour with vanilla sugar and beaten eggs, gradually add milk, mix with a whisk so that there are no lumps in the dough.
4. Mix all the milk and water into the dough, melt the butter and add it to the dough as well, and ideally let the dough stand at room temperature for an hour or two. This step can also be omitted.
5. Mix the batter well before frying. Heat about 0.5 teaspoon of cooking oil in a pan, pour the dough into the pan, spread the dough in a thin layer by tilting the pan.
6. Cook the crepe on medium heat for 1.5 minutes on one side, carefully turn the crepe over and cook for about 1.5 minutes on the other side. Place the finished crepes in a pile on a plate.
7. When warm, fold the pancakes into quarters, place on a plate or pan, drizzle with suzette cream and serve immediately.
Ready!!

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