REAL JAM RECIPES!

It’s hard to make sure whether it’s a salad or a dessert. Anyhow, this dish is a fount of vitamins. It can be served as a juicy dietary breakfast or a refreshing garnish for meat, fish and chicken.

1 pound carrot, grated
2 big sweet oranges
2 tbsp chopped pistachios or pine nuts
1 tbsp olive oil
2 tbsp lemon juice
salt, black pepper

1. Peel oranges, remove pellicle from orange segments.
2. Mix oil, lemon juice, salt and pepper and a small bowl to make a seasoning.
3. Combine carrot with oranges, pour in seasoning and strew with nuts.

This spicy mixture is an essential part of many Indian courses. You can make it yourself by frying all these spices in a dry pan for a minute. This will make them more fragrant. Then just crush spices in a coffe-grinder and put garam masala in a clean jar for spices.

2 tbsp fennel
4 parts anisetree
3 inches cinnamon stick
2 tbsp black pepper peas
2 tbsp caraway seeds
2 tbsp coriander
1 tbsp cardamom
1 tbsp cloves

Do you remember what Homer Simpson from the cartoon The Simpsons liked the most? It’s donuts – fluffy, warm and sweet. I like this easy recipe with currant or guava jam. The only condition is: jam shouldn’t be too fluid, it must be more like a jelly.

6 oz flour
1/3 oz (8 g) fresh yeast
4 egg yolks, whisked
3 ½ oz jam
2 tbsp orange juice
2 tbsp warm cream
1 tbsp rum
2 tbsp water
powdered sugar
sugar
salt
oil

1. Dissolve yeast in water and add a pinch of sugar. Stir, cover and leave for 10 minutes in a warm place.
2. Sift flour with a pinch of salt. Make a hump with a hollow in the middle of it and pour in yeast, 1 tbsp sugar, egg yolks, cream, orange juice and rum. Add some water if needed. Knead dough until very soft and elastic.
3. Make a dough ball, cover with a towel and leave it in a warm place for an hour.
4. Roll out dough ½ inch thick and cut small pieces two inches in diameter using a glass. Divide dough circlets in two halves. Put 1spoon jam in the middle of each circlet and cover with another one. Leave for 20 minutes.
5. Heat oil in a deep pan and fry donuts two minutes on each side until golden. Put donuts on paper napkins and strew with powdered sugar.

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

This spicy filling is one of the most delicious ones – it’s a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with turkey.

A not simple turkey recipe for ladies versed in cookery.

4.5 kg (10 lb) turkey
1 ½ рt water
8 oz butter
1 tbsp flour
1 ½ onion, sliced
2 celery sticks, chopped
1 carrot, sliced
4 tbsp oil
5 fresh bay leaves, sliced
10 black pepper peas
1 lemon, sliced
1 apple, sliced
10 thyme twigs, chopped
4 rosemary twigs, chopped
2 sage twigs, chopped
12 parsley twigs, chopped
1 big leek, sliced
salt and pepperfresh bay leaves for decoration

1. Draw turkey and save giblets. Cut the neck and wing tips and put in the plate with giblets. Flavor with salt and pepper inside and outside.
2. To make a broth, put turkey giblets in a saucepan with water. Bring to a boil, remove scum. Add ½ onion, carrot, celery, 2 bay leaves, black pepper and 2 parsley twigs. Cook 2-2 ½ hours. Strain the broth.
3. Combine lemon, apple, ½ onion, thyme, rosemary, sage, parsley and 3 bay leaves with oil. Stuff turkey with herbal mixture from the neck side. Fasten with a spoke and tie together turkey trotters.
4. Heat oven to 240 C (Gas 9). Stir 3 oz butter with flour and rub into turkey skin. Put in a big baking griddle and cook 40 minutes.
5. Reduce heat to 180 C (Gas 4). Melt butter with 1 tbsp water and pour turkey. Cook for 50 minutes more, pouring every 15 minutes. Then bake turkey 20 without pouring. Take it out from the oven. Decorate with bay leaves.
6. To make a dressing, put the baking griddle with turkey grease on the oven and cook stirring for 5 minutes over medium heat. Let it cool down, remove grease. Add onion and cook for a minute, then add broth slowly. Pour dressing into a pan and bring to a boil. Add giblets and boil over gentle heat 15 minutes.
7. Pour dressing in a jug and serve together with turkey and mashed potatoes.

Do you know what chow mein means? It’s a dish consisting of Chinese stir-fried noodles combined with meat and vegetables. There are a lot of varieties of chow mein – everything depends on what kind of meat and vegetables you will use. I’m going to tell you about noodles with pork and green beans.

9 oz pork fillet, finely sliced
9 oz egg noodles
4 ½ oz green beans, sliced
5 tbsp oil
2 tbsp light soy sauce
1 tbsp salt
½ tbsp sugar
1 tbsp sherry
2/3 tsp sesame oil
spring onion, chopped

1. Cook noodles following the instructions on packaging. Pour out water and add 1 tbsp oil.
2. Heat up 3 tbsp oil in a deep-fryer and fry noodles for 2-3 minutes with 1 tbsp soy sauce, then put on a plate.
3. Heat up the rest of oil and fry meat with beans 2 minutes. Combine with sugar, salt, sherry, soy and a half of chopped onion. Cook for a minute.
4. Serve up with noodles, onion and sesame oil.