As this sun drenched season is nearing to an end, on this post, I’m sharing with you three of my very own favorite recipes that you can whip up for your next culinary weekend get-together in the great outdoors. Enjoy!

 

Austrian Cardinal Slice

 

One of my go-to summer recipes, this is a mouthwatering dessert ideal to be shared with your friends and family! 

 

Austrian cardinal slice

 

The Ingredients (serves 10)

 

  • The Classic Sponge
    • 2 whole eggs + 7 egg yolks
    • 35g of caster superfine sugar + 1 package of vanilla sugar
    • 50g of coarse flour (sifted)
    • 1 teaspoon of baking powder (sifted)
  • The White Sponge:
    • 150g of caster superfine sugar + 1 package of vanilla sugar
    • 6 egg whites
    • 1 splash of vinegar to finish
  • The Filling:
    • 1 jar of whipped cream (250-300 ml)
    • 4-5 tablespoons of desirable marmalade (I used a good quality currant jelly marmalade)
    • 2 tablespoons of icing sugar to sprinkle with
    • Seasonal fruits to serve with: strawberries or raspberries
    • 1 teaspoon of baking powder (sifted)

 

How to Prepare

  • First, prepare The Classic Sponge. In a large bowl place eggs with egg yolks and sugars. Start whisking on low speed until all eggs are processed. Then, increase the speed on the highest and mix for about 5 minutes (depends on your mixer) until it gets whiter and foamy.
  • Gently stir in the flour with baking powder.
  • It’s now time to prepare The White Sponge. Place egg whites and sugars into a medium metal bowl and mix. Start on a lower speed, then increase to the highest until you get firm snow peaks. Add a splash of vinegar and gently mix with a whisking spoon. Done.
  • Preheat the oven to 180 degrees.
  • Fill up 2 large frosting bags. One with The Classic Sponge Dough, the other one with The White Sponge Dough. Cut the endings, approximately about 1,5 cm wide.
  • Spiral the dough directly onto a baking tray lined with a baking paper (I used a deeper tray 35x25cm), as visualized below. 5 strips of The White Sponge Dough. The amount is for 2 good layers, nicely put on top of each other.
  • Then, take the frosting bag with The Classic Sponge Dough and fill up the gaps in between of white stripes, 4 in total.
  • Place the sponge into the oven and bake for 10 minutes. Then lower the heat to 150 degrees and continue drying for another 15 minutes. Done.
  • Take it out and let it cool down completely.
  • When the sponge is ready to work with, cut the cake in the middle. Transfer ½ onto a baking paper sprinkled with icing sugar (upside down, flat side on the top). Remove the baking paper from the top easily. Put a good amount of marmalade and layer with whipped cream.
  • Gently remove the baking paper from the second half of the cake and place it crunchy side on the top. Sprinkle with icing sugar. Serve immediately with desirable fruits or place in a fridge until serving. Yummy!

 

BBQ Beef Ribs

 

Homemade BBQ ribs

 

The summer is simply incomplete without a barbeque. Here’s my special recipe: 

 

The Ingredients (serves 4)

  • The Ribs:
    • 1000g of high-quality beef ribs (farmer’s market in Prague: eco product s.r.o.)
    • Sea salt and ground black pepper
    • Olive oil
    • A knob of butter
  • Baguettes with Herbal Butter:
    • 4 fresh French Baguettes
    • 100g of butter
    • 1 large clove of garlic, crushed, peeled and finely chopped
    • 1 handful of fresh thyme, parsley, and basil
    • A pinch of sea salt
  • The Celery Salad:
    • A bunch of celery, washed, halved and sliced
    • 2 small apples/or bunch of grapes, washed, peeled and chopped
    • juice from ½ lemon
    • 50g of Cheddar cheese, chopped
    • 1 good quality Greek yogurt
    • 3 tablespoon of mayonnaise
    • 1 teaspoon of Dijon Mustard
    • Sea salt and ground black pepper
  • The BBQ Sauce:
    • 70 ml of Heinz Ketchup
    • 70 ml of stout
    • 3 tablespoons of Worcestershire Sauce
    • 1 teaspoon of Dijon Mustard
    • 2 teaspoons of Balsamic Vinegar
    • 2 teaspoons of honey

 

How to prepare

  • Clean the beef and season well with salt and pepper. Sprinkle with the olive oil and rub it in all over the meat.
  • Melt the butter in a deeper, non-stick frying pan over high heat. Add the meat and sear nicely from both sides until golden. Lower the heat to low, add around 100 ml of boiling hot water and put the lid on. Cook slowly for at least 4 hours until the meat is tender, falling off the bone. The time depends purely on the size of the meat.
  • Or if you prepare The Ribs on a grill, you can create a small deep bowl made from aluminum foil and bake them in it with all the extra water. Check on them regularly and observe the beauty.
  • At the end take the meat out and save the stock. You can either freeze it in a box or use for any kind of stews, baked potatoes or to cook rice in it.
  • By using a basting brush, spread the sauce all over the meat. Continue cooking for at least 30 minutes on low heat (brush the sauce for a couple of times, at least for once, while it is cooking).
  • If you finish the meat in a pan, increase the heat at the end of the cooking, so the meat nicely darkens and the sauce will stick better.

 

The Herbal Butter

  • In a marble mortar place herbs (thyme, parsley, and basil). Add butter and garlic, season with salt and pepper. Mash into a smooth texture and taste. Wrap in aluminum foil like a candy and refrigerate until further processing.

 

The Celery Salad

  • In a mixing bowl place the celery, apples/grapes, lemon juice, and cheese. Pour in yogurt, mayonnaise and season with a pinch of salt and pepper. Mix it well and set aside in the fridge.

 

The BBQ Sauce

  • Pour in the ketchup, stout, Worcestershire sauce, mustard, vinegar, honey, and stir. Taste and taste and season accordingly. Sometimes it needs more ketchup, other time more honey. Let it thicken for about 5 minutes on medium heat and think about the taste. Take off the heat and set aside.
  • Serve all together and with the rest of the stout. 

 

My Very Favourite Apricot Marmalade

 

homemade marmalade and jams

 

Conserve and pickle what the summer farmer markets offer to us and let’s make some scrumptious preserves. There are so many combinations and techniques to play with: marmalades, jams, chutneys, confits, drink,  and pickles of any kind.

 

The Ingredients (makes 7 small jars)

  • 2000g of ripe apricots with seeds (I got a special Italian red and yellow kind), washed and thoroughly cleaned
  • 300g of caster superfine sugar with vanilla pod in it, laid at least for a week
  • Juice from ¼ of lemon or use of a gelling sugar
  • 7 (clean) small glass jars

*Note: You can also mix the caster sugar and gelling sugar 1:1, instead of lemon. It consists of pectin, however, you a more jelly-like texture and assurance that marmalades do not go bad.

 

How to prepare

(Do this a day ahead)

  • The evening before, prepare your apricots. Mold them into the biggest pot you have. Two layers of apricots in. Clean them nicely from the seeds and cut them into quarters. If they are tougher, nicely chop them into 8 pieces. If they are riper, leave them in 4 pieces as those will melt just as easy.
  • Sprinkle with sugar. Continue until all apricots are processed. I don’t use lots of sugar. Apricots themselves are sweet enough. It is always easier to add some additional sugar than to remove the sweetness out of it.
  • Sprinkle with some extra sugar on the top and put the lid on. Place in a cold place (not in the fridge) to let them work overnight. I always put them in the trunk of my car.

(The next day)

  • In the morning, take out the pot and mix gently.
  • On medium heat place around 3-4 large spoons of apricots into a frying pan. Use also the juice from the fruit. The cooking of apricots takes shorter than strawberries, half of the time. The procedure is, however, the same.
  • Firstly, the apricots melt, then the mixture gets foamy, then foam reduces and you can try the consistency. Maximum 10 minutes on medium heat.

 

My culinary notes

  • Apricots are more acid in general. When the marmalade starts melting, taste it. If you don't find it sweet enough, you can add the caster sugar and juice from the lemon (in case you don't use any gelling sugar within). If you add it at this stage, the marmalade gets sweeter (as the sugar melts better) and guarantees a better consistency, too.
  • Note that apricots consist of pectin, so you don’t need a lot of lemon juice. In fact, you could try even without it. However, I like the acidity and honestly, I don’t dare to go without as I want my marmalades to last longer.

 


Been looking to learn to become a master baker so you can make the most out of all the seasonal fruits that summer has to offer? Treat yourself to a pastry and baking culinary vacation!  Want to find more recipes from Kristina? Be sure to check out CulinaryTalks.com!