SEA BUCKTHORN CURD WITH RASPBERRIES
SEA BUCKTHORN SORBET AND CARAMEL SERVED WITH CRISPY GOAT CHEESE
SEA BUCKTHORN AMARETTO CHEESECAKE
CREAM CHEESE SEA BUCKTHORN SNOW COOKIES
DREAM CAKE WITH OATS, COCONUT AND SEABERRIES
ARTIC CHAR WITH SEABERRIES
SEA BUCKTHORN VINEGAR
HOMEMADE SEA BUCKTHORN HONEY MUSTARD
CHOCOLATE CAKE WITH SEA BUCKTHORN FILLING..
DUO CHEESE SESAME HALUMI AND FETA BITES
SEA BUCKTHORN CAKE
SEA BLUCKTHORN CURD WITH RASPBERRIES..
Crispy goat cheese
Crispy goat cheese
SEA BUCKTHORN SORBET AND CARAMEL SERVED WITH CRISPY GOAT CHEESE..
Amaretto-sea buckthorn jelly
Preheat oven to 350°F/180°C.
Grease a 24 cm/10 inch round springform/loose-bottomed cake tin with butter, line the base with parchment paper. Process biscuits into fine crumbs, add melted butter and combine. Press the cookie mixture over base and sides of the prepared tin. Refrigerate for 15 minutes.
To make the cheesecake, beat the cream cheese, sugar and vanilla together until smooth. Add eggs, 1 at a time, beating until combined.
Pour over the biscuit/cracker base and bake in the middle of a preheated 350F/180C oven for 30 minutes, until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin).
Remove from the oven and cool completely.
To make the jelly layer, soak the gelatin powder or leaves in a few tablespoons cold water for 5 minutes.
Place the (defrosted, if necessary) berries into a blender and process until smooth. Press through a fine sieve to remove the seeds. Season to taste with sugar and Amaretto.
Squeeze the gelatine leaves to remove excess cold water, then stir into hot water (about 4 Tbsp) until dissolved. Stir into the sea-buckthorn purée. Pour the mixture carefully over cooled cheesecake. The jelly should not be to firm, whisk or heat slightly in microwave to make it a thick spreadable jelly.
Place into the fridge for at least 4 hours to set.
SEA BUCKTHORN AMARETTO CHEESECAKE..
Add sea-buckthorn berries to a pan with a little water and six teaspoons of the sugar. Bring to a boil, simmer for about 20 minutes until the fruit are soft and pulpy. Press pulp through a sieve into a glass mixing bowl to remove the seeds. Add cooking apples, remaining sugar, flour and cloves and microwave for about five minutes until the apples are softened.
Preheat oven to 400 degrees F. and prepare oil pastry for crust. Spoon filling into prepared crust bottom and cover with top crust. Make vents to release the steam and sprinkle with cinnamon and sugar. Bake for approximated fifteen minutes. Lower oven temperature to 350 degrees F. and bake until the crust is brown and juice is bubbling from the steam vents.
The closest I can describe the taste is the taste of a fresh peach pie. The apples came from a local orchard because our apple tree did not do well this year (all the fruit dropped off before it was ripe). The sea berries, of course, were ours. The fourth picture is two jars of the Sea-Buckthorn jelly I made. Without the apples, the jelly tastes more like oranges or lemons. In the pie with the apples, the tastes blend to something like peaches
APPLE SEA BUCKTHORN PIE..
Cream together the butter and cream cheese. Add the sugar and cream until smooth. Blend in the sea buckthorn juice until it is fully incorporated. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredient into the wet and blend until just combined, careful not to over mix.
Place by 1-inch round balls onto a greased cookie sheet. Flatten the dough and scrape the top with a fork to make etchings on the top of the cookie. Bake at 375ºF for 10 minutes. Allow to cool a few minutes. In a small bowl, pour the powdered sugar. Take a cookie and place it top down into the powdered sugar. Make sure the sugar covers the top of the cookie with a light layer. Repeat this step with the rest of the cookies. If you have a sifter, you can simply sift the powdered sugar onto the cookies. Makes about 20 cookies.
Update: Add a couple of tablespoons of juice to the leftover powdered sugar to make a glaze that will add tons of delicious sea buckthorn flavor!
CREAM CHEESE SEA BUCKTHORN SNOW COOKIES..
1. Heat the oven to 365F or 185C degrees
2. Sieve flour, baking powder into a bowl
3. Whisk together eggs, vanilla, and sugar until pale and fluffy, it takes approx. 12 minutes
4. Sieve (again) the flour and baking powder into the whisked eggs and fold it together
5. Add the butter and cream and stir carefully until fully combined
6. Lastly fold in the berries and tip the dough into the baking tin
7. Bake the sponge for 30 minutes until firm
8. While the sponge is baking, continue with the topping
DREAM CAKE WITH OATS, COCONUT AND SEABERRIES..
ARTIC CHAR WITH SEABERRIES..
Use on your favorite salad vegetables
Fresh tomatoes, sliced red onion, and a little feta cheese is especially delicious
SEA BUCKTHORN VINEGAR..
Crush the mustard seeds with a mortar and pestle or spice grinder. Don't blitz them to powder, just break them up. Mix all the ingredients together in a bowl (for a less spicy mustard use warm water). Place in an airtight jar in the fridge and allow the mustard to sit for a day or two to mellow out a bit. Keeps for a year in the fridge.
HOMEMADE SEA BUCKTHORN HONEY MUSTARD..
CHOCOLATE CAKE WITH SEA BUCKTHORN FILLING..
We heat Morfat on a mixer Once it gets fluffy we add sweetened milk little by little. We then add cocoa, nescaffe, liqueur, sea buckthorn juice and vanilla. Stir until they unite. Swoop the wafers on liquer and milk and apply them to a pan, covering the bottom. Add half of the cream. Make a second wafer layer and then add the rest of the mixture.
Leave the cake on the fridge for several hours. Trim it with sea buckthorn berries, nuts etc
We mix all ingredients to a bowl, purring honey on it.
A delicious breakfast for a great start for the day!
DUO CHEESE SESAME HALUMI AND FETA BITES..
Pre-heat the oven to 180 C. Hit the sugar with the butter in mixer on high speed until a cream. Add 3 eggs. Add flour and cocoa in the mixture alternately with the milk. Add the orange juice and the grated peel from orange peel.
Close the mixer and take 6 tablespoons of the mixture and put in another bowl. Add sea buckthorn juice and stir very well. Apply butter to a cake form and drop into the half quantity of the first mixture.
We then add the second mixture so that will spread accross the surface. Stir a little with a fork.
Finally add the last yeast. Stir again for a bit.
Bake for 35-45 min. Wait for at least 30-45 minutes before removing from the form. Once the cake is cool trim it with cocoa, sugar and icing powder.
SEA BUCKTHORN CAKE..
..when taste meets quality..