Jutka Harstein makes delicious orange almond cake, a heavenly cake combining bitterness, sweetness and sourness.
Jutka Harstein cooks tasty tabbouleh, a lovely Middle-Eastern salad that combines hearty grain with fresh, zesty flavours.
Makes 2 litres (4 U.S. pints)
- 4 eggs
- 50 g (1/4 cup) and 100 g (1/2 cup) brown sugar
- 500 ml (1 U.S. pint) whipping cream
- Your choice of flavourings
1. Separate the eggs, keeping both yolks and whites.
2. Whip the egg whites with 50 g (1/4 cup) of sugar. (There’s no need to wash the mixer the whole way through making the ice cream!)
3. Whip the cream.
4. Whip the egg yolks with 100 g (1/2 cup) of sugar and the desired flavourings.
5. Fold the whipped egg white and the whipped cream into the flavoured yolk mix.
6. Pour the mix into a plastic box and freeze for at least 24 hours.
- Cinnamon and honey: 3 tbs honey plus 1 tbs cinnamon (and use only 100 g — 1/2 cup — of sugar in total in the base recipe)
- Fig: 5 tbs fig jam
- Fruit: Any kind you wish, 500 g (1 lb)
- Ginger: 3 tbs crystalised ginger, finely grated
- Rum and raisin: 100 g (4 oz) raisins or sultanas soaked for 1 night (minimum) in 4 tbs run (reall rum!)
- Strawberry: 5 tbs strawberry jam or 500 g (1 lb) fresh strawberries, crushed
- Vanilla: 1tbs good quality vanilla essence (extract) or 1 tbs vanilla powder
Jutka says: This recipe amazes me with its simplicity. Also, it requires no special equipment, just a hand mixer. Once you eat this exquisite ice cream, you won’t buy commercial ice cream ever again.
On a recent visit to Edinburgh, Jutka gathered friends, family and The Living Kitchen team for an evening of delicious food, conversation and laughter. Here are just a few of the wonderful dishes enjoyed on the night.
- 1 kg fresh tomatoes
- 1 litre (4 cups) water
- 2 large sticks celery (with the leaves)
- 1 large onion, cut into quarters
- 5 cloves of garlic
- 4 tbs brown sugar
- salt and pepper to taste
1. Cut the tomatoes in two. Cut out the white bottom part. Boil the water and throw in the tomatoes until their peel can easily be removed (about 8–10 minutes). Remove the peel and put the tomatoes back into the water.
2. Add the chunky celery, onion and garlic to the tomatoes and cook for 20 minutes. Then take out the celery stalks, the onion chunks and the garlic cloves. Blend the tomatoes and the liquid with a hand blender.
3. Add the sugar, salt and pepper to the soup and boil for 2–3 minutes. Serve with chopped fresh parsley or basil.
Jutka says: My grandmother often cooked this light soup in summertime, because tomatoes grew in abundance in our garden and we needed to use them. The soup is suitable for summer tomatoes, because they are the ripest and sweetest. You can also add dumplings to this soup.