best ever liver-pork-pâté!

this is a recipe from my mom's good friend.
the first time i tasted this pâté i fell in love with it...everyone does!

...i didn't want to put easy in the title, since all of the recipes i post are easy, but it really is easy. i even compared it to pâté recipes in my cookbook and all of them had much more ingredients and were also more complicated.


ingredients:
300g ground pork liver (1 liver is approx 500-600g)
900g ground streaky pork (the bacon cut)
1 large finely chopped onion
20g salt
1 tsp peper
2 tsp of seasoning - i use either trader joe's 21seasoning salute or alnatura klare gemusebruhe
mason jars and lids

3 STEPS: 1. MIX thoroughly with your hands or in your kitchen aid - smaller portions and on low.
2. FILL jars only 2/3 full (if you fill it more, the juices will get under the lid and it won't be able to suction.
3. COOK - lightly boil for 2hrs.

notes and tips:
- for those of you who have a meat grinder, grind it yourself :)! - i have a grinder attachment to my favorite(!!!) kitchen appliance - kitchen aid :).
- if the lid doesn't end up suctioning, which has happened to me many times - put in freezer or give out to friends for ealry consumption :)!
- 1 liver makes a batch of approx 10 300ml jars(filled only 2/3!)

go fly a kite!

easy-peasy cake!

...so easy, even the kids can make it!

last week St turned 1(yay!!!)and this is the cake i made him. first thing he did was grab some piškoty - has one in his hand on the photo :)

Ji loves this cake and also enjoys making it! and even dad had second helpings....he doesn't have much of a sweet-tooth(more like meat-tooth...lol), so that means it really is really good! 

ingredients:

- piškoty - lady fingers

- 200ml whipping cream

- 200ml sour cream
- 1-2 tbs sugar

- fruit - canned/frozen/fresh - i used frozen strawberries and blueberries and canned mandarin oranges and peaches

- agar(optional)

- cake pan or if you don't want to make a "cake," you can just put it in bowls

directions:
- whip up the whipping cream with the sugar(i use vanilla sugar)
- gently stir in the sour cream *1
- start layering: 1. piškoty, 2. wc-sc, 3. fruit *2
- refridgerate *3
- agar layer according to the instructions *4
- decorate *5

* notes/tips:
1. the amount of creams vary depending on how many layers you want to make...i made 6 layers (2 of each) and used a 22cm cake mold. the ratio if wc/sc is up to you - the best thing to do is taste as you go along :)
2. for the first layer of piškoty, i fiil in the holes between the whole piskoty with broken up pieces. if you are using frozen fruit, make the cake with it still frozen, so it doesn't get soggy. if you are not going to add a final agar layer and you are using canned and/or frozen fruit -  after adding the fruit, spread another thin layer of cream on(so the fruit doesn't dry up).
3. usually a couple of hours will do...depending on the number of layers. if you are going to add agar, refridgerate for an hour or so, just to set it and get it cool before you add the agar.
4. i like mine thin, just to make a nice glaze. make it natural or add some fruit juice or syrup to add color.
5. after you take off the outer cake pan ring you can add some piškoty to the perimeter - the cream soaks through so it's moist enough to just stick them on.

p.s. this cake is also really good with just one type of fruit - like fresh strawberries...:)))