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
Enjoy stories, recipes, cooking successes and disasters within a B&B run by an Anglo/Dutch couple with a young daughter in South-West France. The author is Franca, otherwise it will be mentioned.
Thursday, 22 December 2016
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. |
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.
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
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
• 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).
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.
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.
Hasselback potatoes
A little bit of history before you start.
Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.
Hasselbacken
was first established in the 1700s as a tavern and was originally just a
traditional red hut in the midst of a hazel thicket, which is how it got its
name.
Restaurang
Hasselbacken opened
in 1853 in a grand new building. It developed a reputation for grandiose
celebrations, which were enjoyed by Stockholm's rich upperclass.
Hasselbackspotatis were first served in the
1940s or 1950s and were an instant hit because not only do they taste really
good, but they also look so stylish.
4 medium
or large potatoes, any sort will do.
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs
TIP: To cut the potatoes, use a wooden spoon to avoid that you will cut all the way through.
4 tablespoons melted butter, olive oil, duck fat, bacon fat, coconut oil, or a mix
Salt
Pepper
Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs
TIP: To cut the potatoes, use a wooden spoon to avoid that you will cut all the way through.
How to
cook it:
- Heat the oven to 190 degr. C with a rack in the lower-middle position.
- Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
- Cut slits in the potatoes, leaving the bottom intact:
- Brush the potatoes with half
the fat: Arrange
the potatoes in a baking dish. Brush the potatoes all over with olive oil,
including the bottoms.
- Sprinkle with salt and pepper: Sprinkle the potatoes generously with salt and pepper.
- Bake 30 minutes, then brush again with olive oil: Bake the potatoes for 30 minutes. At this point, the layers will start separating. Remove the pan from the oven and brush the potatoes again with olive oil — you can nudge the layers apart if they're still sticking together. Make sure some of the fat drips down into the space between the slices.
- Bake another 30 to 40 minutes: Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. If you're adding any extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total baking time is 60 to 70 minutes for average potatoes; if your potatoes are on the small side or are larger, adjust cooking time accordingly.)
- Serve immediately: These potatoes are best
straight from the oven while the edges are at their crispiest.
Ready to serve
Monday, 28 March 2016
Hummus, the video
This video is presented by Darren, in English, and edited by Franca. Hope you will like it. You'll never buy hummus again in the supermarket.
Sunday, 27 March 2016
Ragout
Hummus
One of
the best dips ever from the southern countries and easy to make yourself. In this case my husband Darren made is.
Shopping list:
Shopping list:
- 160 gr dry chickpeas
- 1 clove garlic minced (especially when it’s fresh, older ones use 2)
- 1 tsp fine sea salt
- 1 1/2 tbsp lemon juice
- 1/2 tsp ground cumin
- 6 tbsp tahini paste
- 200 ml cooking liquid
- extra virgin olive oil, for serving
- red pepper flakes, for serving
- fresh parsley
How do we cook it:
1. Cook
chickpeas: The
night before soak chickpeas in plenty of water: water should cover the
chickpeas by 1-1.5 cl. Next morning rinse and drain the chickpeas well.
Transfer them to a cooking pan and put 2.5 times the water (about ½ liter for
160 g chickpeas). Cook covered on the lowest possible heat for about 1.5 hours
(see the notes above to check for doneness). Drain, reserve the cooking liquid
and wash the chickpeas in 2-3 changes of cold water.
2. Make
hummus: Combine
all the ingredients in the food processor and pulse for a few minutes, or until
the smooth silky paste. Taste and adjust lemon juice and salt to your taste;
add more cooking liquid, if you prefer thinner hummus: mind you that hummus has
a tendency to thicken in a few hours. Hummus keeps in the fridge for 3-4 days.
Nice with pitta bread, cucumber, carrots, celery
Nice with pitta bread, cucumber, carrots, celery
Subscribe to:
Posts (Atom)