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Contest starts at February 25th of 2014 and the winner will be announced at April 16th if 2014.



We thank the participants for sharing their wonderful recipes with us! Please try again in our next contest!

SAFONOV KIRILL "My Mother's Heavenly Napoleon", 1 good sized cake (serves at least 12):

• 800 g puff pastry (either self made or store-bought);
• 6 egg yolks;
• 2 glasses of sugar (400 ml);
• 2 tbsp flour;
• 750 ml (3 glasses) milk glass of milk;
• ¾ 300 g softened butter;
• ¾ 1 tsp of vanilla extract;
• ½ 100 g walnuts;

 • Roll out the puff pastry into 4 thin squares. Poke each slice with a fork (not once, many times and evenly :) and bake until golden.
To make the custard:
Beat the egg yolks with the sugar and vanilla. Add the flour and whisk again. Then add 1 glass (~250 ml) of milk and whisk so that it's nicely smooth and combined. Heat 0,5 l of milk in a separate pot and just before it starts boiling, add the mixture of eggyolks and keep constantly mixing on low / medium heat until the mixture thickens. Set aside and let it cool, when the mixture has cooled down almost entirely (is just slightly warm), add the softened butter and beat it in (the butter shouldn't melt).
Start building the cake:
cover a slice of the puff pastry with a generous amount of the custard (the thinner the pastry slices and the more of custard the better), then add another layer of the puff pastry and another layer of custard and so on. Also do the sides with custard and then decorate with walnuts.
And now the hard part - it should sit somewhere cool for 24 hours before eating so that the custard can seep through the layers of puff pastry and the entire cake can become soft and moist.

DAVID A. DOUGLAS "Cabbage rolls" from Mom’s own recipe (serves 20 +)

• 2 large heads of cabbage;
• 1cup vinegar;
• 2 pounds of lean minced bee;f
• (Optional) 9" coil of kielbasa;
• 2 eggs;
• ¾ cup of brown rice;
• ¾ cup of barley;
• ½ cup lemon juice;
• 2 large cans of sliced tomatoes in juice;
• 2 cups of V8 juice;
• 2 cans of tomato soup (to be used at the end);
• 2 medium size onions - sliced;
• 6 tablespoons of olive oil;
• 5 tablespoons of brown sugar;
• Garlic powder to taste;
• Salt and pepper to taste;

Boil cabbage with vinegar and salt in a very large stockpot until leaves easily pull off (this takes time). Place removed leaves in a bowl for use later. • Pre-cook rice and barley to almost done, rinse and drain. • In a large mixing bowl mix beef, eggs, olive oil, garlic, rice, barley, sliced onions, salt and pepper. • In another large mixing bowl mix sliced tomatoes, V8 juice, sugar, lemon juice, garlic, olive oil, salt and pepper to taste (should be tangy yet slightly sweet). • (Optional) Slice and dice kielbasa into small cubes. • In large covered baking pans, (you will need at least two) spray with olive oil and place a bed of discarded cabbage bits on the bottom of the pan. • Place a palm size pressed mixture of the beef and rice etc. on a cabbage leaf and roll until mixture is all enclosed. • Place cabbage roll seam-side down on the bed of suace and completely fill one layer. • (Optional) Sprinkle some kielbasa bits (cubes) over layer of cabbage rolls. • Pour some of the mixture of the tomato sauce mixture over the first layer. • Repeat these methods until all of the layers are covered in the tomato sauce mixture and the pan is full. Leave about an inch at the top for boil over. • Pour the contents of 1 can of tomato soup and spread over top of the rolls and tomato sauce. (one can per baking pan). • Add salt, pepper and garlic powder over top. • Repeat process for the next baking pan(s). • Pre-heat oven to 325°F. • Cook in an oven reduced to 275°F for 5 hours – (cover the bottom of your oven with tin foil because of boil over) – freeze, if not eating, in dinner size portions. • Finally: Serve with Kosher pickles and fresh rye bread, a shot of vodka and slurp down with red wine. (Overall time from start to the finished cooking at least 9 hours)


This is my favorite recipe and it is so easy to make. Whenever I attend a gathering that requires me to bring a dessert, this is what I take and there are no leftovers for this one.

• 2 Packets - 454 g each frozen, grated cassava;
• 1 tin - 400 ml coconut milk;
• 2 eggs;
• 1 Bottle of macapuno;
• 2 eggs;
• ¾ 1 can of condensed milk;
(all ingredients are very easily available at a Chinese grocery store or in the international isle of your local grocery store)

  Mix all the above ingredients together and bake in a greased pan for 1 hour till it looks like the image. Make sure that it has cooled down completely before you attempt to cut. If you want the glaze then follow the following steps. Boil one small can (250ml) of coconut milk and about 3 tablespoons of condensed milk together. Let it cool down and then slowly mix 3 egg yolks into this mixture. Before mixing the ingredients for the Cassava cake, keep less than half the bottle of Macapuno aside. Remove the cake from the oven 15 minutes before it is ready. Layer the top of the cake with the macapuno and the glaze and bake for the final 15 minutes. This makes the cake very rich so, I don’t do this part.

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