Friday, 18 August 2017

Apple Rose Tart

Do you know the feeling that when you watch a pastry video that looks so easy and shows a fantastic result?
Me too and 9 times out of 10 it's a disaster, especially when you cannot bake cakes like me. But there is hope for us and I found this recipe that is easy and looks nice, although some of the edges of the apple were darker than they should have been (not burnt taste though).
I have been lucky to use our apples from our bellefleur tree.

Shopping list:

3 Red apples
2 Round sheets of puff pastry
100 gr Custard (or what I did Creme Anglaise)
Apricot Jam
Brown sugar, but use white 'Kristal' if you don't have it
Sugar powder

It's easier to click on the video so you have the idea how to make it.

Video






Monday, 22 May 2017

Green Curry



We all love Indian, Indonesian, Thai and Chinese food from time to time.
This recipe is from 24Kitchen with a bit of my self and although it was very nice, there have been a discussion that this isn't a Thai Green Curry as it was said.
I really don't care how you call it, but it was very tasty.

Don't worry if you cannot buy all ingredients.



Shopping list:

• 300 g (pandan) rice
• 600 ml of water
• 2 cm fresh ginger
• 2 cloves of garlic
• 2 stems of lemongrass
• 1 bunch of coriander
• 2 tablespoons of green curry paste
• olive oil
• 400 g chicken fillets
• 1 onion
• 1 lime
• 200 g of bean sprouts
• 1 tin of coconut milk (or use the one you have to melt in water..even better)
• 2 tablespoons of fish sauce/stock  (it doesn't matter if you don't have this)

How to prepare the dish
• Cut or grate the ginger.
• Peel the garlic.
• Cut  the lemon grass into pieces.
• Remove the stalks of the coriander and cut the leaves roughly.
• Prepare the garlic, ginger, coriander stalks, lemon grass and the green curry paste in the bar mixer for marinade. Make the mixture smooth with a spoon of olive oil.
• Cut the chicken into pieces and mix with the marinade.
• Peel and chop the onion.
• Heat a spoon of oil in a wok and fruit the onion. Add the chicken and bake for about 4 minutes.
• Remove the ends of the beans, halve the beans and add.
• Zest the lime. Halve the lime and add the juice together with the lime zest.
• Add the coconut milk and a small spoon of water and boil for about 5 minutes.
• Bring the curry to taste with the fish sauce, a little salt and freshly ground pepper.
• Cut the coriander leaves into pieces. Add half and warm briefly.

Monday, 23 January 2017

Mediterranean Stew



Boeuf bourguignon meat is very versatile and if you have time it's certainly worth to try various stews.

Attention: Allow at least 4 hours on the hob and stirr regularly
Not my photo


Shopping list:

• 50 g butter
• 200g bacon
• 1 leek, chopped (or onion)
• 600 g streaky beef steak, cubed (boeuf bourguignon meat)
• 2 large potatoes diced
• 1 can of tomatoes
• 2 tablespoons mild paprika powder
• 3 sprigs fresh thyme
• handful of parsley
• 2 bay leaves
• 2 cloves
• 2 bouillon cubes (no water needed)
• 250 ml white wine
• 100 ml sour cream (optional)


How do we make it:

Heat the butter in a frying pan and fry the bacon gently. Fry the leeks or onions, and gently scoop the meat with salt and pepper. Bake for about 15 minutes and then add the potatoes and tomatoes with herbs and wine.
Let the meat simmer on low heat for at least 4 hours softly, stir from time to time.
Stir just before serving the creme fraiche.
Of course you can add small pieces of celery, carrots, etc.

Thursday, 22 December 2016

Fleur's b/vlog with recipes

A special attention for a recipe blog and vlog ofour daughter Fleur and her friend Lucile since a few months.

The blog is called Les recettes de Lucile et Fleur

http://cook-lf.e-monsite.com/

The video channel on youtube is also called

Les recettes de Lucile et Fleur


https://www.youtube.com/channel/UCOYBfLxWT4zJXw0Sq7yQCyw

Don't forget to watch the trailer with volume up!

Trailer

Monday, 12 December 2016

Spices and Sauce for Shoarma (Kebab)

It's not my photo but it's how I would serve it.
Not my photo either but it should look like this.

Because we cannot really get 'a broodje Shoarma' in this part of France where we live and since it's so nice from time to time. We are making our own.
We use pork steaks for it.

Which spices do you need?

Seasoning, for +/- 500 grams of meat

1 tsp curry powder
1 tsp paprika powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1 tsp black pepper
1 tsp dried parsley
 

Mix all spices in a mortar and you are ready.


The shoarma ( kebab) garlic sauce:

1 cup of Greek yoghurt (natural) because this type of yoghurt is thicker
1 clove garlic, crushed
Chives, fresh or frozen, be generous

Mix and you have a delicious sauce.

Note: tsp = tea spoon and tbsp = table spoon

Monday, 31 October 2016

Kofta

Kofta / Kefta or whatever you call it and it comes from Turkey and not Greece as some people might think.

Shopping list:

- 350 gr minced meat (lamb, pork, bee)

- 2 cans tomatoes 
- 1 tsp salt 
- 1 tsp (cane) sugar 
- 1 onion chopped 
- 1 tbsp ground cumin
- 2 tsp garlic, fresh or powder 
- black pepper to taste 
- 1 tsp thyme leaves, dried
- 1 tbsp oregano 
- 1 tsp cinnamon, ground

How to make it:
 


Put all the spices in a mortar, mash and mix well (without salt) and that already smells wonderful!Mix the meat with the salt and then with HALF of the herbs.MeatballsRoll meatballs of about the size of a golf ball, fry them until they are firmly on low heat (otherwise they tend to fall apart) and remove from the pan. In the same pan you can now make the sauce.The sauceCut the onion but not too fine, otherwise nothing remains of it. Fry them in a little olive oil. If you use fresh garlic, add it now. Put the contents of the cans tomatoes in the pan, let heat well, and stirr (don't blend because there have to be pieces left of tomato!), But that is to look what you've bought. Now add the remainder of the herbs. The sauce should not be too thin. thicken with a paste of cornstarch and a little cold water, thinner by adding a little water. Put the sugar in.Add the meatballs and cook it about 10 minutes to get up very gently, but do not let it boil!

Serve with rice and / or salad.


Tip: You can also shape the mince in disks.

This is a simple and fast version .... mixi fresh mint in the mince would be nice too I think.

Mince from beef is somewhat drier though.

Monday, 25 April 2016

Light Chocolate Dessert




Greek yoghurt
Fresh raspberries
Honey from the Charente
Milka chocolate
Although the real thing is probably nicer, after a 2 course meal you would like a light dessert and thanks to Keukenliefde, I have made this one with my own twist.
I must say that the guests and I liked it a lot but my husband and daughter weren't convinced. Maybe because the original name was 'mousse' and it has nothing to do with that.
Try and let me know.


For 4 persons it’s a generous portion

Shopping list:
• 450 g Greek yoghurt • 2 tbsp honey • 200 g milk chocolate + extra for grating or shaving (of good quality) I have used Milka
• 1 box of fresh raspberries


Ready to dive in
Melted chocolate
How to make it:
Fill the saucepan with a little water and heat over medium heat. Turn the heat-resistant bowl on top of it, but note that the bowl does not touch the water. Do not boil the water. Break the chocolate into small pieces and melt. Au bain-marie method.
Remove the bowl from the pan once the chocolate has melted and let the chocolate cool for 10 minutes.

Fill the dessert glasses 1/3 with raspberries (keep some raspberries behind for garnish).
Stir in the honey first and then the cooled chocolate into the yogurt.
Fill the dessert glasses. Allow at least 1 hour in the refrigerator. Garnish the glass just before serving with grated or shaved chocolate and garnish with the reserved raspberries.