September Menu

Students are back to school life is back to normal and summer is almost over try this in between season meal

Savory Beets Soup

Pork Tenderloin with Apple Cider Reduction

Spicy Sweet Potato Wedges

Rye Bread

Pumpkin Orange Cake

Savory Beet Soup

Ingredients ( Serves 8 )

5 ml olive oil

250 ml chopped onions

1 Liter of chicken stock or Vegetable stock

500 ml water

5 ml salt

3 ml fresh ground pepper

3 medium beets peeled and halved

1 medium potato peeled and halved

1 bay leaf

5 lemon juice

sour cream

Method

1.Heat the oil in a Dutch oven over medium-high heat.

2. Add onion; saute 3 minutes or until tender. Add broth and

water,salt,pepper,beets,potato and bay leaf .

3. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.

4.Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice.

Combine 150 ml soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 15 ml sour cream mixture; swirl sour cream mixture using the tip of a knife.

Pork Tenderloin with Apple Cider Reduction

Ingredients serve 4

1 kg. Pork tenderloins cut ½ crosswise

Vegetable oil

Salt and fresh black pepper

350 ml apple cider

125 ml cider vinegar

75 ml maple syrup

Method

1.Heat oven to 250 C. and arrange rack in the upper third.

2.Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper.

3.Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.

4.Place pork in oven and cook until pinkish about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
5.When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over. Could served over a bed of noodles or rice.

Spicy Sweet Potato Wedges

Ingredients and Method (serve 4 )

Toss 1 kg sweet potatoes cut into wedges with 50 ml olive oil,25 ml brown sugar and 20 ml salt ,3 ml cumin ,3 ml chili powder and a pinch of cayenne. Roast cut-side down on a baking sheet in a 210 C oven until crisp bout 30 minutes turning once.

Rye bread

10 gr dry east

15 ml sugar

50 ml melted butter

1 egg

250 ml warm milk

10 ml salt

250 ml rye flour

600 ml all purpose flour

15 ml caraway seeds

5 ml oil

1 large egg

Method

1.Combine yeast ,sugar, melted butter.egg and milk in the bowl of electric mixer with dough hook.

2.Beat at low speed for about 1 minute .Add the salt,rye flour,all purpose flour and caraway seeds.

3.Beat at low speed until all of the flour is incorporated about 1 minute

4 Then beat at medium speed until the mixture forms a ball, leaves the side of the bowl and climb up the dough hook.

5.Remove the dough from the bowl using your hands form dough into balls lightly oil a bowl

and turn it to a oil all sides.

6, Cover with plastic wrap and set aside in a warm, preheat oven 190 C

7.Gently knead the dough several times ,cover with plastic wrap and set aside in a warm place

8. Untill bouble is size about an hour o so brush with egg wash and cook foe about 45 minutes ,when cooked remove form oven and place on a rack to cool.

Fall Dessert

Pumpkin ,Orange Cake

125 mLbutter, softened

250 mLsugar

10 mL finely gratedorange zest

2eggs

14 oz/400 gcooked pumpkin

(500 mLall-purpose flour

10 mLbaking powder

5 mLbaking soda

5 mLground cinnamon

2 mLground nutmeg

pinch salt

160 mL18 % cream

Orange Syrup:

125 mL sugar

125 ml orange juice

35 % cream, to serve

Pumpkin Cake

Butter a 23 cm springform pan. Line base and side with parchment paper. Preheat oven to 180 °C.

Beat butter, sugar and zest in a medium bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition. Add the pumpkin. Stir until combined (mixture may look curdled)

.

Add remaining ingredients and stir until combined. Spoon mixture into prepared pan. Bake in preheated oven for 50 to 60 minutes or until done when tested with a toothpick or cake tester.

Orange syrup

Heat and stir both ingredients in a medium saucepan over medium heat until sugar is dissolved. Simmer, uncovered, for about 3 minutes or until thickened slightly. Pour over hot cake; let stand until cool. Serve with whipped cream.