REAL JAM RECIPES!

Remember, that this tender chiffon cake is cooked in an ungreased pan – it clings to the pan sides and becomes light and high. To prevent sticking oil is added right into the cake.

¾ cup guava paste
2 cups flour
1 ½ cups sugar
6 egg yolks, lightly whisked
10 egg whites
½ cup flavorless oil
¼ cup water
1 tbsp vanilla extract
2 tsp baking powder
1 tsp salt
2 tsp lemon zest, grated
1 tsp cream of tartar
powdered sugar for decoration

1. Preheat the oven to 160 C (325 F). Sift flour trough a strainer into a large bowl. Combine with 1 ¼ cups sugar and backing powder and mix. Add guava paste, water, oil, lemon zest, vanilla extract and yolks. Beat up until the cake batter is very smooth.
2. Whisk egg whites thoroughly, combine with cream of tartar and beat again until very soft. Add the rest of sugar gradually while mixing and whisk until thick. If you use a hand mixer, beat up whites for about 10 minutes, using a stand mixer – 5-6 minutes.
3. Take ¼ of the whites, add to the batter and stir lightly. Then add the rest of the whites and gently fold them into the cake batter clockwise, using a large egg whisk or a spatula.
4. Carefully place the batter into a pan with a removable bottom or usual pan and smooth the surface. Bake about an hour, until an inserted toothpick comes out clean. Do not open the oven until cake is half-cooked – it will fall.
5. Decorate chilled cake with powdered sugar.

Tasty home cake for a family dinner on saturday. You can use guava jam instead of paste; in this case you should use less sugar because your guava cake will be too sweet.

1 ¼ cup guava paste
2 cup flour
3/4 cup butter
2 eggs
1 cup sugar
1 tsp baking powder
1 tsp vanilla extract

1. Slice guavas and blend to a solid mass. Preheat oven at 180 C (350 F).
2. Cream butter in a bowl, adding sugar slowly. Combine with eggs, vanilla extract, flour and backing powder. Mix batter thoroughly.
3. Pour half of the batter in a casserole, put guava on it and cover with the rest of the batter. Cook about 50 minutes until an inserted toothpick comes out clean.

If you want your turkey to be juicy, flavored and tasty, try this quite easy recipe. This is a perfect dish for a thanksgiving dinner for two.

1 turkey weighing 5 kilos
12 ounces couscous
1 pint chicken broth
3 tablespoons olive oil
1 small onion, diced
1 clove garlic, grated
8 ounces bacon, diced
3 parsley twigs, chopped
1 tablespoon fresh thyme leaves
3 1/2 ounces dry tomatoes, sliced
1/2 lemon peel
1/2 cup butter
1 teaspoon salt
1/2 teaspoon ground red pepper

For the gravy:
2 tablespoons flour
1 1/2 cup chicken broth
1/2 cup Madeira
1 tablespoon mustard

1. Put couscous in a big pan, combine with hot broth and leave it for 10 minutes.
2. Fry onion and garlic about 5 minutes. Increase heat, combine with bacon and cook for 5 minutes more.
3. Combine couscous with bacon, herbs, lemon peel, tomatoes, salt and pepper. Brush turkey with butter and stuff with the couscous mass.
4. Heat the oven to 200-220 C. Put turkey on a casserole dish, tent with foil and bake about 3 hours. Then remove foil, grease turkey with its juice and cook for 20-30 minutes more.
5. Take turkey out when it’s ready and place it on a big dish, covered with foil. Take the casserole dish with turkey grease and put it on fire. Add flour, broth, Madeira and mustard. Cook 10-15 minutes over a medium heat. Season turkey at your taste.

This savory herb filling will surely enhance your turkey for thanksgiving table. In its part sweet apple glaze is snap to cook and has a really delicious and original taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

1. Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.
2. Heat oven to 220 C. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.
3. Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.
4. Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.
5. Take the turkey out, cover with foil and let it for half an hour