Puddings

Pudding is always popular as a cosy dinner with the family or a quick dish for guests. They can be different: sweet, spicy, from curd, pasta, potatoes, meat

Cooking time —
Complication —

In recipe book

Pudding is always popular as a cosy dinner with the family or a quick dish for guests. They can be different: sweet, spicy, from curd, pasta, potatoes, meat…there is no use listing all the variants as you can cook pudding almost from all products you have at hand.

Potato and apple pudding

Ingredients (serves 4):
750 g potatoes
3 sour apples
2 tbsp lemon juice
Salt
Pepper
2 tsp chopped thyme
250 ml cream
150 g Brie
2 tbsp butter

Cooking: Gease a large baking tin. Preheat the oven to 200 C. Peel, rinse and thinly slice the potatoes. Peel, core and quarter the apples. Cut the apple quarters in wedges and pour with the lemon juice. Put the apples and potatoes into the tin in layers. Season each layer with salt, pepper and thyme. Pour everything cream and cover with sliced cheese. Put grated butter on top. Bake for 45 min. Serve on plates, garnish with fresh thyme.

Omelette with pepper, cheese and ham

Ingredients (serves 4-6):
2 yellow peppers (sliced into stripes)
1 large red onion (sliced thinly)
8 large eggs
200 g frankfurters or ham
1/4 cup chopped parsley or basil
3/4 tsp salt
1/4 tsp black pepper ground coarsely
1 cup grated mozzarella

Cooking: Preheat the oven. Fry the ham at a medium heat for 5 min in a non-stick pan till golden. Put on a paper towel to drain excess fat. Put the sliced pepper, onion, and 1/2 cup water and stew stirring for about 12 min till the vegetables become soft. Whisk the eggs with the parsley, salt and pepper in a big bowl, add the cheese. Pour the egg mixture over the vegetables in the pan, add the ham. Cook for 3 min without stirring till the egg mixture is thick on the sides. Put the pan into the oven. Bake for 12 min till the omelette is set. Turn the omelette upside down on a dish or a board, cut into wedges.

Sauerkraut and noodles pudding

Ingredients (serves 4):
250 g noodles
Salt
400 g smoked turkey breast
200 g cheese
1 bunch spring onions
1 tbsp melted butter
520 g sauerkraut (prepared with wine)
150 g tomatoes
Pepper
1 tbsp chopped marjoram
125 ml cream

Cooking: Boil noodles al dente and drain. Dice the turkey breast. Grate the cheese. Rinse the spring onions and cut it into thin rings. Stew the spring onions in butter. Add the sauerkraut and stew everything for 5 about min. Rinse and quarter the tomatoes, carefully stir them into the sauerkraut. Season with salt and pepper. Preheat the oven to 200 C. Put the sauerkraut, noodles, turkey breast and cheese into a baking tin. Pour with the cream mixed with the marjoram. Bake for about 30 min.

Rutabaga pudding

Ingredients:
1 kg rutabaga
1.5 tsp salt
6 tbsp wheat breadcrumbs
1/2 cup cream
2 eggs
2 pinches ground nutmeg
1-2 tsp salt
3 tbsp butter – to butter the tin and to put on top the pudding

Cooking: Rinse, peel and cut the rutabaga into small cubes. Pour with water, season with salt and boil under a lid for 15-20 min. Then drain the rutabaga and press it through a sieve. Soak the breadcrumbs in cream for a few minutes. Preheat the oven to 200 C. Whisk the eggs and mix with rutabaga puree and soaked breadcrumbs. Season with salt and nutmeg. Butter the baking tin and put the rutabaga puree there. Put the remaining butter in pieces on top the puree. Bake in the oven for about 60 min till the top is golden. Serve with roast pork.

Rice pudding with motley vegetables

Ingredients (serves 4):
150 g long-grain rice
Multicoloured peppers
1 fennel root
200 g champignons
1 tbsp lemon juice
2-3 cloves garlic
2 rosemary sprigs
400 g tomatoes
1 pinch caraway
Powdered chilli
3 eggs
Salt
150 g cream
75 g fresh grated cheese
1 tbsp butter

Cooking: Boil the rice. Cut the fennel and the peppers into thin strips. Sprinkle the mushrooms with lemon juice. Crush the garlic and rosemary. Skin and cut the tomatoes. Preheat the oven to 200 C. Mix the rice, vegetables, mushrooms, garlic, rosemary, season with caraway and powdered chilli. Beat the eggs, separate egg whites from egg yolks. Mix the egg whites with cream and cheese and add to the rice. Bake the pudding for 40 min till the top is crusty. Sprinkle with fennel.

Sorrel pudding

Ingredients:
800 g sorrel
1/2 cup meat stock
1/2 cup natural apple juice
2 cloves
2 juniper berries
1 big red pepper
100 g brisket
500 g potatoes
1/2 cup white wine
2 tbsp parsley
2 tbsp cream or soured cream
1 tbsp butter

Cooking: Pour the sorrel with the stock and apple juice. Add the spices and boil for about 40 min at a low heat. Halve and seed the pepper, cut it into stripes. Dice the brisket. Fry the brisket, add the pepper and fry a little more. Preheat the oven to 220 C. Slice the potatoes thinly. Add the sorrel to the pepper, pour everything with the wine and put into a baking tin. Put the potato slices on top and sprinkle with the parsley. Pour with the soured cream, add the butter and bake for approximately 20 min.

Carrot pudding

Ingredients:
600 g carrots
300 g curd
0.5 cup semolina
1 egg
1 tbsp sugar
0.3 cup breadcrumbs
1.5 cup soured cream
50 g butter
Salt

Cooking: Rinse, peel and grate coarsely the carrots, simmer in a little water, chill down, stir in the egg, curd, soured cream and sugar. Put the mixture evenly in the baking tin, previously buttered and sprinkled with breadcrumbs. Sprinkle with the rest of the breadcrumbs, pour with the melted butter and bake in a preheated oven. Cut the pudding into portion pieces and pour with the soured cream.

Curd pudding

Ingredients:
Curd 1 kg
3 eggs
Raisins
150 g sugar
Vanilla
Wheat breadcrumbs
2-3 tbsp wheat
Strawberry jam to taste
Berry dressing or condensed milk optionally

Cooking: Rub the curd with sugar, vanilla and 2 eggs. Mix the ingredients well till homogenous. Add the flour and mix again. Soak the raisins ahead in hot water or in cognac to make them more flavoursome. When the raisins swell, add them to the curd mixture. Butter the baking tin, slightly sprinkle it with handmade stale wheat breadcrumbs. Put half of the mixture in the tin, then spread evenly a few spoons of thick jam. Cover with the remaining curd mixture. Beat the last egg and brush the pudding. Make a pattern with a spoon and put in the oven to bake for 30 min. Serve the pudding with soured cream or condensed milk.

Maize pudding

Ingredients:
100 g raisins
250 g smoked brisket
150 g smoked sausage
2 potatoes
100 g butter
150 g first class flour
300 g finely crushed maize grain
1 tsp salt
About 1/2 litre milk

Cooking: Preheat the oven to 180 C. Rinse the raisins with hot water, drain. Cut the brisket and the sausage into small cubes. Peel and cut the potatoes into larger cubes. Grease the baking tin with melted butter. Put aside a third of the brisket and the raisins. The rest of the brisket, sausage, raisins, potatoes, flour, maize grain, salt and butter mix with as much milk as you need to get thick porridge consistency. Put it into the tin and sprinkle with the brisket and raisins you’ve put aside. Bake in the oven for about 50 min. Serve with mixed salad or lettuce.

Greek pudding

Ingredients (serves 4):
200 g soft cheese
750 g chopped meat
3 tbsp olive oil
600 g fresh champignons
1 red and 1 green pepper
375 g soured cream
1 tbsp Provence spices (caraway, parsley, bay leaf, rosemary, basil, dill, marjoram and oregano)
Salt
Pepper

Cooking: Dice the cheese. Fry the meat in 3 tbsp oil. Peel the mushrooms. Chop the mushroom stems. Slice the caps thinly. Peel the peppers and cut them into strips. Stew champignon stems and pepper strips with meat for 5 min. Add the soured cream and Provence spices. Season with salt and pepper. Preheat the oven to 200 C. Put the meat with vegetables into a heatproof tin. Put the sliced mushroom caps as scales on top. Bake for 20 min. Sprinkle with the cheese cubes. Bake for 20 more min.

Bon appetite!