Gourmet Turnip Cake Kihen Fin Veisseriben Recipes

Steps:

• To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.
• In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.
• Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.
• To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Steps:

• Cook shredded turnip with 1 cup of water for 5 minutes.
• Add some sugar if turnip is bitter.
• Heat 1 tspn of oil, stir fry Chinese sausage/ham, dry shrimp, mushrooms, shallots until done.
• Add black or white pepper if desired.
• Mix ingredients and rice flour with turnip.
• Add salt if desired.
• Note: this mixture should not be too thick.
• Turnip cake will turn hard if it is too thick.
• To steam: Choice (1) place step 5 mixture in a container and use steamer to steam for 50 minutes with high flame.
• Choice (2) If you do not have a steamer, use 8x8x2 baking pan.
• Cover baking pan with foil paper, pour in mixture.
• In a large deep pan, add water, position a bowl in center of pan, then, place baking pan on top of bowl.
• Put on lid and steam for 50 minutes with high flame.
• Chill turnip cake in room temperature.
• Slice cake into square or rectangular shape with a cleaver.
• Fry in pan with 1 tbspn of oil until golden brown on both sides.
• Sauce: Minced garlic and red chili pepper Mix with soy sauce, a drop of sesame oil and little bit of sugar.
• Ready to serve.

Steps:

• Mix with a electric mixer the egg whites for 3 minutes. Gradually add spoon by spoon the sugar, the vinegar and the salt. Keep on stirring until its firm.
• Put baking paper in a casserole dish or Pyrex.
• Preheat oven at 150°C or 300°F.
• Arrange the meringue in the Pyrex and place in the oven.
• Reduce temperature at 140°C or 280°F and cook for 90 minutes.
• When the pavlova is cold enough, break in pieces and put them in glasses mixed with the fruits, also in small pieces.