Delicious Spring Recipes 

Annie Clover

Trending Recipes

Goose Liver Pâté

 

Grandma’s Jam Cookies

Quick Jam Recipe

 

Take Care Of Your Body. It’s The Only One You’ve Got.

Goose Liver Pâté

This is an excellent dish to serve for breakfast or as a snack. It will make your table look absolutely beautiful when you have guests dropping by. Whether you are serving it on bread, crackers, with another dish or as a dip, it’s sure to impress. 

Servings: Over 12 

Time: 3 hours 

Category: European cuisine 

Required Equipment: Rice cooker 

Ingredients: 

  • 400g of goose liver (you can also use duck or chicken liver)
  • 1 chicken Leg (with the thigh)
  • 10 medium-sized mushrooms
  • 1 medium-sized onion
  • A clove of garlic
  • 2 carrots
  • 50g of butter
  • 50ml of milk
  • 2 tablespoons of plain yoghurt
  • 3 tablespoons of flour
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of curry powder
  • 2 bay leaves

Cooking Directions: 

Start off by boiling the chicken leg in water with the bay leaves. Dice the goose liver, onion, carrots, and mushrooms in small pieces then fry them in butter until softened and browned. When the chicken leg is cooked all the way through, separate the meat from the bone and put the chicken along with the fried liver, onion, carrot and mushrooms into a blender. Add the other ingredients from the list and blend well until it becomes a thick creamy pâté. Move the pâté to the rice cooker and cover and cook for about 2 hours. After it is finished cooking let the pot from the rice cooker cool down a bit and then move it into refrigerator. Wait an hour for the goose liver pâté to chill and then this savoury dish is ready to serve. You can spread it on bread by itself or along with butter or cheese. It’s also fantastic on small salty crackers. It also works as a great dip; just add some finely chopped greens like coriander, cucumber or green onion. The salty taste of the pâté goes surprisingly well when served along fresh strawberries, which brings us to our next recipe… 

Grandma’s Jam Cookies 

 These cookies really take me back to my childhood. The smell and taste truly remind me of some of the happiest days running around my grandma’s kitchen. Now that I have grown up I still love them because they are simple, sweet and gone before you know it; just like childhood. 

Servings: 16 

Time: 1 hour 

Category: Dessert  

Required Equipment: Oven, rolling pin 

Ingredients: 

  • 3 Eggs 
  • 3 cups of high gluten flour 
  • 200g of butter  
  • 1 cup of sugar  
  • 3 tablespoons of sour cream or unsweetened yoghurt 
  • 1 teaspoon baking soda 
  • 100g of jam (recipe for homemade jam at the bottom)  

Cooking Directions: 

Mix the 3 eggs and 1 cup of sugar well in a large bowl until it become a light white cream. Mix in the sour cream and the baking soda. If the butter you are using is cold and hard then use a cheese grater to break it up into small pieces (you can also just keep it in a warm place until it softens and melts) then add it to other ingredients and mix it in well. Add flour bit by bit and mix well. Keep mixing the batter until it starts to thicken into a dough. Take the dough out of the bowl and continue to roll it on a counter over flour for another 10 more minutes. Then let the dough rest for a half hour to an hour, but don’t forget to cover it with plastic wrap so it won’t dry out.  Separate the dough into two parts. Roll one half of the dough flat with a rolling pin and put it into a baking dish. Don’t forget to put some baking paper under or grease the dish with some butter so the cookies don’t stick to the dish. Put a nice thick amount of jam on top of the first layer of dough using a spoon to make sure it is evenly spread out. Finally, grate the second part of dough through the thickest hole on your grater over the top of jam. Place it on the middle rack of an oven and bake at 180° C until it turns a light golden brown. Cut the cookies into 16 or more squares before it cools too much and you have yourself a deliciously spring feeling dessert to share. 

Quick Jam Recipe:

Cooking Directions: 

You can use just about any berry to make your own jam. Just cut the berries into small pieces. Weight it and then put it all in a pot with an amount of sugar. Cook the sugar and berries on a very low heat and stir it constantly until it starts to thicken. Let it cool and then bottle it up and refrigerate and you have your own homemade jam for your toast with tomorrow’s breakfast.