Friday, 2 October 2020

Lemon Curd

I had made meringues and then I was left with some egg yolks. Of course you can make an omelette with that, but I didn't feel like it. You can also use it for spaghetti carbonara, but we wouldn't eat that that night.

In the end it became a lemon curd. I had never made this before and miraculously I had all the ingredients at home and it turned out very tasty. Below the simple recipe.


Shopping list:

3 egg yolks
100 ml lemon juice
120 gr sugar
40 gr real butter, in cubes

How to prepare it:

In a saucepan, stir the 3 egg yolks with the sugar. Add the other ingredients bit by bit and stir well.

Place the pan on medium heat and stir with a whisk. During heating, the butter and sugar will melt, a nice, even yellow solution will form and after a few minutes the curd will set. Then lower the heat and let the curd heat up and bind for a while. Do keep stirring. Don't let it boil! Keep an eye on the curd and keep stirring with a whisk.

If you think that the curd has a nice thickness, then remove the pan from the heat, let it cool slightly while stirring and then pour into a jam jar. Once the curd has cooled, it is best to keep it in the refrigerator. The curd will stiffen even further during cooling.


But then what do you do with it?


1. It tastes very nice with meringues, if your meringues are not the sexiest looking ones (like mine) make an Eton Mess.
2. You can spread a layer on a cake.
3. Stir it through the yoghurt.
4. Use it as a topping on your cupcakes.
5. Eat it with vanilla ice-cream.







Tuesday, 31 March 2020

Apple cake

This is a sad period for the entire world and if I see that flour is hardly available in the shops, the whole of France is Baking! We still had some flour suitable for an apple cake and although I won't make it to the 'Great British Bake-off', it tasted good.
You know me, so I have changed the recipe a little, because I didn't have everything and then you have to be creative. I have used a sort of flattish baking tray.
So here it is and I hope you'll enjoy it.

Shopping list :

250 gr real butter
250 gr sugar
250 gr self-raising flour
4 eggs  (it's sounds a lot but you need them)
2 tbsp custard or 2 tbsp cornflour + vanilla extract*
pinch of cinnamon
2-3 apples (I had Pink Ladies and used 2 apples, so don't peel them all at once)
Ginger syrup or apricot jam to taste (I had apricot jam which need to be mixed with water)

* I used cornflour and a splash of caramel sauce and some lemon syrup (didn't have lemons) and it did the job as well.

How to prepare it

Preheat the oven to 170C
Grease a flat baking dish with butter and dust with flour or put a piece of baking paper in it.

Mix the butter with the sugar until creamy
Add the eggs one at a time, only add the next egg when the previous one has been completely absorbed.
Sieve the self-rising flour with the custard above the batter and mix it carefully.
Peel the apples, remove the cores and slice them.
Put the batter in the mold.
Place the apple slices in the cake batter and sprinkle with some cinnamon
Bake the apple cake for about 50 minutes and golden brown
As soon as it comes out of the oven, brush the apple cake with some ginger syrup or some apricot jam mixed in a bowl with a little water.

It had daughter's approval which is great, because she's the one who likes baking.






Thursday, 13 February 2020

Fried Fresh Ravioli

Yes, fried ravioli.....I know it sounds weird but I have made it today and it's very nice and something different.  We had it as a meal, but to be honest it's better to have it as either a starter or when hosting an apero or on a buffet it would catch your eye.

To be honest....I didn't make it up.....fried fresh ravioli??? No way. But since a while I've been following Michael from the US on Inspired by Charm  and I must admit his blog is very inspiring; not only with recipes but also with interior design and he has a very good sense of style; well my style that it.

Well enough of this....So I cooked his recipe of the Fresh Fried Ravioli with home made sauces that are yummy too!

I will link you to his recipe here Fried Ravioli and I have made his suggested sauces too which are in the link as well.

Some 'remarks'  ..... just because we're not American ;-)

- In the fresh ravioli packet (we had the beef one) were 23 ravioli (yes I counted them)
- In the recipe I have used half of the ingredients (you might get away with 2 eggs)
- When you see 'half and half' in the recipe....it's meant to add milk and cream to the eggs, but I did just some milk.
-Don't worry about the different types of flour/breadcrumbs ..... I used the ones I had in the cupboard.

A must!

- Make your own pesto sauce/tapenade
- The ranche sauce is really nice; and I didn't have sour cream but I used creme fraiche in stead.

Let me know when you have made it!

In the meantime follow Michael on Inspired by Charm (link on top)

And finally....yes, we're there.... some of my photos!
Pesto sauce/tapenade




Thursday, 15 February 2018

Puff pastry tartelette

If you didn't know it, I will tell you now that I cannot be named 'Queen of Cakes', not even a princess.
So desserts are always quite an issue for me. Because they have to look like 'eat me now' and should be equally good as well.

But ready puff pastry is my big friend, although it's a pity that in France you can not buy it in little squares but only as a circle. 
Because I wanted a minimum of 4 rounds gateaux, I have used the whole pastry.



Shopping list:

1 Ready puff pastry (if you're not sure, buy 2)
1 Big pot of crème fraîche or mascarpone (I couldn't get mascarpone)
1 Bag of frozen red/forest fruit (it's not the season to get it fresh so I have used frozen)
1 Egg
1 Whipped cream (if you need to buy it in as a spray that you have to shake, then only buy the best which is 'President', the others will be flattened before they leave the kitchen.
A bit of powdered sugar
Use a bowl to make circles and cut through with a knife

Note: Although the pastry comes in a baking sheet, for better result it's necessary to use another sheet.
Make sure that if you use fruit from frozen, to put it in a bowl a few hours before using.

How to prepare it ?

- Pre-heat oven of course (read instructions of your pastry)
- Only take the puff pastry out of the fridge when you are going to use it, otherwise it gets a too high temperature which makes it more difficult to work with.
- Cut the pastry in circles
- Roll the 'edges' a bit so they are getting slightly higher, so the filling stays in, circa 1 cm.
- Make little holes with a fork
- Get the egg out, mix it and spread it over the pastry (your cat will love the left-over egg)
- Put it it in the oven, for about 25 minutes (read the instructions of your pastry first).

When ready let it cool down completely. That's what I like because you can make the pastry a bit in advanced.

- Oops the pastry has swollen, never mind....just flatten it in the middle with a fork.
- Scoop the crème fraîche or mascarpone
- Put the fruit on the mixture
- Sprinkle with powdered sugar
- And the best part.......give it a generous portion of whipped cream.


Easy.......very
Tasty......very
Combines good with.....sparkling wine

Enjoy and let me know if you have made it.

Saturday, 13 January 2018

Meat balls Teriyaki

Inspired by KeukenLiefde I have made this dish. Let's say it's an Asian dish because it has influences from Indonesia, China and Japan.
The dish is for 4 persons, or for 2 and you'll have more for the next day.

Shopping list:

For the meat:
500 gr mince meat
1 shallot
1 clove of garlic
1 ts coriander powder
1 ts ginger powder
salt and pepper (I didn't use it).

Furthermore:

1 pack of noodles
1 red pepper
1 leek
250 gr mushrooms (optional)
teriyaki sauce (or make it yourself, it's very easy)
sesame oil or sunflower oil
2 tbs sesame seeds, slightly roasted
fresh coriander to garnish (I didn't have it)

For the teriyaki sauce:

200 ml water
200 ml dark soy sauce / kecap
50 gr brown caster sugar (basterd)
3 cloves of garlic, pealed and cut in half
2 ts sesame oil (optional, I didn't have it)
1 tbs cornflour (maizena)

Put all ingredients, but not the cornflour, in a pan and let it cook gently. In the meantime make the cornflour by adding some in a cup with some water until it's creamy liquid and stirring it bit by bit in the sauce until it's slightly creamy. Take the garlic out and use the sauce immediately. After cooling down you can keep it in a bottle in the fridge.

How to cook it:

Mix all ingredients for the meat balls and make small ones. Fry them and take them out of the pan just as they are fried (better shorter than longer, because they get dry very quickly....like mine).

Cook the noodles, cooking time on the packet. Rinse them with cold water and toss them with 1 table spoon of sesame oil/sunflower oil.

After washing and cutting all the vegetables, start with frying in oil the leek, then the mushrooms (optional) until they have lost some of their liquid. Then add the paprika for 1 minute.
Lower the hob, add the meat balls and a few table spoons of teriyaki sauce, until warm, not too long because the meat balls will dry out. Finally add the noodles and warm them up with the rest of all ingredients.
You can add more sauce of course.
Finally garnish with the sesame seeds and coriander.

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.