Monica Galetti's Quick Tarte Tatin

Being a fan of Master Chef UK, I recently watched Chef Monica Galetti making a quick tarte tatin. As you know I do like a good tarte but not very good in making it myself, so this recipe sounded great!

She had a one-persons frying pan, but I didn't have which means more tarte ! I have put a link underneath the recipe of the video of Master Chef.

Shopping list: 

3 Apples (depending on the size of your pan)
Christal white sugar
Real butter
Frying pan with handle that doesn't melt in the oven.

How to prepare the dish:

In a frying pan (make sure that the handle can also be put in the oven and does not melt), cover the bottom with slices of butter and press down.

Sprinkle crystal sugar over it and it will caramelize in the pan.

Peel apples, remove the core, and cut them in half, i.e. into strips without cutting through the apple. (like you do with a Hasselback potato).

Place the apples on the sugar and then put (ready-made) puff pastry over it; and tuck the apples in a little. Let it 'bubble' on the stove for about 10 minutes.

Then make some slits in the puff pastry with a knife and place the whole thing in the preheated oven at 210 degrees for about 30 minutes.

Don't forget to put on your oven glove because the handle is very hot.

Allow to cool slightly and then place the tarte upside down onto a wooden board so that the caramel stays on the board and not on your counter.

Of course it is delicious with a scoop of ice cream or custard with/without a splash of cognac.

I should have used 3 apples in stead of 2 I noticed later, but furthermore it was very tasty and juicy.

The video is here: Monica's Tarte Tatin on Facebook

Gnocchi with boursin, spinach and chicken

A quick but very nice dish, originally from 'Keukenliefde' and modified by me.

Shopping list:

400 g gnocchi (I used the fresh one which you fry in the pan in butter/olive oil)

300 g chicken fillet, cut into strips

1 onion, peeled and finely chopped

2 cloves garlic, finely chopped

300 g fresh spinach

Large handful of cherry tomatoes, halved

250 g boursin*

Milk

How to prepare the dish ?

I started to make the boursin sauce.
Put the boursin in a saucepan with a good splash of milk so that it becomes a sauce; I just put too much milk in it which made the sauce a bit thin. You can refill, you can't take it out!

Sprinkle the chicken strips with salt and pepper (I didn't do that because the dish comes together quite well without extra seasoning). Heat some oil in a frying pan and let it get very hot. Fry the chicken in the hot oil until golden brown and done, then shovel onto a plate. Set aside for now (otherwise it gets over-cooked and dry).

Sauté the onion and garlic over low heat in some oil until soft.

Turn the heat up to high and add the spinach. Let the spinach wilt. Stir the boursin into the spinach and let the sauce reduce slightly over medium heat for a few minutes.

Heat some butter and olive oil in a frying pan and fry the gnocchi until it starts to brown on the outside and it gets a crispy crust. You have to toss around a lot and it's ready in about 10 minutes.

Put the chicken back in the pan together with the cherry tomatoes to re-heat.

If you don't like gnocchi, you can use spaghetti/macaroni, etc. in stead.

* Our friend René gave the tip to make your own boursin.

Recipe Boursin

200 gr cream cheese or dairy spread 
1 tbsp garlic powder
1/2 tbsp onion powder
pepper and salt
1 tbsp chives, finely chopped.
1 tsp dried thyme

Preparation

Mix the cream cheese with the rest of the ingredients. Taste to see if it is to your taste. Add if necessary, some extra herbs, pepper or salt.
You can also use fresh garlic, but it's quite strong compared to the cream cheese. You can buy the dried onion powder and garlic powder at the market, the better greengrocer, the Turkish supermarket and reform or spice shops.
Leave the mix in the refrigerator for a few hours so that it can set and the taste of the garlic and herbs can absorb well.

Bread pudding

Today again there was a lot of French baguette left and since -in general- French bread isn't very good to freeze, I was looking for another way to use it in stead of throwing it away.
And Google never let me down. I found a recipe that I modified a bit and the result is absolute great. It tastes a bit like a Dutch 'Oliebol' !
The guests tomorrow are in for a treat.

Shopping list:

300 grams of (old) bread (leave the crust on)
500 ml milk
175 grams sugar
1 sachet vanilla sugar
cinnamon (to taste)
4 eggs
optional: 1 apple and 50 grams raisins (they make it taste like 'oliebollen').

How to prepare:

Pre-heat oven on 180 degrees

Tear the bread and put it in a bowl.

Heat 500 ml of milk with 175 grams of sugar. Pour it over the bread and let it soak for a while. When it is well soaked, push it with a spoon or with your hands. Add a sachet of vanilla sugar and cinnamon and beat 4 eggs and pour this over. Stir everything well. Add 50 grams of raisins and an apple in pieces. 
Pour the mixture into an ovenproof dish.

Put the bread pudding in a preheated oven at 180 degrees for 45-50 minutes. The pudding should be set in the center and light brown.

Let it cool down before you dive in.

I used a small ring to make nice portions once it cooled.

You can keep it fresh for 5 days in the fridge. No need to re-heat it before serving.