1 poulet
riz
un verre de vin blanc ou rouge
ail
3 oignons
gingembre frais
cannelle en bâton
clou de girofle
poivron (optionnel)
noisettes, noix, un peu au pif ou même noix du Brésil
paprika doux
beurre (une noix)
une bonne cuillerée à soupe de miel.
Découper le poulet au niveau des jointures. en gros huit/dix morceaux. Les jeter au fur et a mesure de la découpe, dans un faitout à feu doux. Retourner les morceaux régulièrement jusqu'à ce qu'ils soient tous un peu dorés.
commencer à éplucher et découper les oignons. jeter les progressivement dans le faitout large et en fonte plutot que dans une cocotte large et en hauteur. en retournant à chaque fois les morceaux de poulet. Puis y mettre le poivron, l'ail. raper le gingembre directement dans le faitout, l'équivalent d'un ou deux doigts. y jeter les noisettes, coupés ou pas.. Donc en gros, tout jeter d'dans progressivement. Poser le miel en haut du mélange et le laisser fondre. Remuer. Couvrir et laisser mijoter à feu doux une heure et demie, deux heures en remuant de temps en temps. Découvrir légèrement si le poulet semble donner trop de jus ou bouillir trop fort. A chaque fois les morceaux doivent être retournés très délicatement afin d'éviter leurs désagragation progressive.
Servir avec un riz thai.
Sunday, December 26, 2010
Saturday, November 27, 2010
Korean Ribs from M.Zs.
1 kg meaty pork ribs
50 ml dark soy sauce
50 ml sesame oil
8 cloves garlic, crushed
1/2 fresh chili pepper de-seeded, finely sliced (1 whole pepper if more spicy preferred)
4 or 5 stems spring onion, sliced
250 ml water
thumb of fresh ginger, sliced
4 tablespoons sugar (or maple syrup)
1. slice up ribs along each bone.
2. mix soy sauce, sesame oil, garlic, chili pepper, spring onion.
pour onto ribs in a pan, turn them around in it all, leave marinaded for a few hours, best overnight.
3. (next day) pour on water and add ginger
4. simmer covered min. 1 hr. until ribs soft (falling off bone almost).
- 15 mins. before end of cooking time, add sugar (or maple syrup)
5. put oven on grill.
arrange ribs in a pan lined with aluminium foil.
pour the remaining sauce over them.
grill 10-15 mins. until rosy (even better on wood fire charcoal)
serve with lettuce leaves, kimchi and rice.
50 ml dark soy sauce
50 ml sesame oil
8 cloves garlic, crushed
1/2 fresh chili pepper de-seeded, finely sliced (1 whole pepper if more spicy preferred)
4 or 5 stems spring onion, sliced
250 ml water
thumb of fresh ginger, sliced
4 tablespoons sugar (or maple syrup)
1. slice up ribs along each bone.
2. mix soy sauce, sesame oil, garlic, chili pepper, spring onion.
pour onto ribs in a pan, turn them around in it all, leave marinaded for a few hours, best overnight.
3. (next day) pour on water and add ginger
4. simmer covered min. 1 hr. until ribs soft (falling off bone almost).
- 15 mins. before end of cooking time, add sugar (or maple syrup)
5. put oven on grill.
arrange ribs in a pan lined with aluminium foil.
pour the remaining sauce over them.
grill 10-15 mins. until rosy (even better on wood fire charcoal)
serve with lettuce leaves, kimchi and rice.
Saturday, December 12, 2009
the pumpkin pie
- 5 rounded table spoons of flour
- 50gr butter
- pinch of salt
mix the flour with the butter, with the tip of your fingers to achieve a kind of bread crumb aspect.
add a drop of water until it comes to a nice ball.
put a little flour in a bowl and put your pastry in the bowl and roll it so that it's covered with flour.
put it in a plastic bag in the frigde for half an hour.
- 2 cups of steamed pumpin
- 1/2 can of unsweatened condensed milk.
- 1/4 cup brown sugar.
- 1/2 cup granulated sugar
- pinch of salt
- 1 tea spoon cinnamon
- 1/2 tea spoon ginger
- 1/4 tea spoon nutmeg
- 1/8 tea spoon cloves
- 1 slightly beaten egg
- 20 cl liquid cream
- 2 packs of vanilla/sugar
once the pastry is in the tin, prick it with a fork. mix all ingredients together.
spread it out on the pastry.
put it on the floor of the oven. quite hot.
cook for about 15 minutes, but check often!
put it now in the middle of the oven, put the temperature down to 3, (medium low) and cook for another 30/45 minutes.
when cold, put 20cl of lquid cream with 2 sugar vanilla packets in a bowl, and place this bowl in a larger bowl containing ice cubes. beat up the cream until it gets firm.
- 50gr butter
- pinch of salt
mix the flour with the butter, with the tip of your fingers to achieve a kind of bread crumb aspect.
add a drop of water until it comes to a nice ball.
put a little flour in a bowl and put your pastry in the bowl and roll it so that it's covered with flour.
put it in a plastic bag in the frigde for half an hour.
- 2 cups of steamed pumpin
- 1/2 can of unsweatened condensed milk.
- 1/4 cup brown sugar.
- 1/2 cup granulated sugar
- pinch of salt
- 1 tea spoon cinnamon
- 1/2 tea spoon ginger
- 1/4 tea spoon nutmeg
- 1/8 tea spoon cloves
- 1 slightly beaten egg
- 20 cl liquid cream
- 2 packs of vanilla/sugar
once the pastry is in the tin, prick it with a fork. mix all ingredients together.
spread it out on the pastry.
put it on the floor of the oven. quite hot.
cook for about 15 minutes, but check often!
put it now in the middle of the oven, put the temperature down to 3, (medium low) and cook for another 30/45 minutes.
when cold, put 20cl of lquid cream with 2 sugar vanilla packets in a bowl, and place this bowl in a larger bowl containing ice cubes. beat up the cream until it gets firm.
Monday, November 30, 2009
the (easy and delicious) celery soup
1 large celery root (or two or three little ones) (celeri rave)
salt/white pepper (preferably)
1 pot of yogurt
1/2 lemon
peel the celery root, cut it up in little squares.
place in a pot, cover with water (or a touch more)
bring to boil, add salt and pepper. let simmer for 15 minutes.
add yogurt and sqeeze half a lemon.
blend thoroughly.
add a touch of cream or/more water if needed. serve.
salt/white pepper (preferably)
1 pot of yogurt
1/2 lemon
peel the celery root, cut it up in little squares.
place in a pot, cover with water (or a touch more)
bring to boil, add salt and pepper. let simmer for 15 minutes.
add yogurt and sqeeze half a lemon.
blend thoroughly.
add a touch of cream or/more water if needed. serve.
the christmas cake
250 gr currants
250 gr sultanas
200 gr raisins
150 gr candied cherries
100 gr candied orange peel (mixed peel)
100 gr almonds (without skins if possible)
300 gr flour
pinch of salt
1 level tea spoon grated nut meg
1/2 level tea spoon mixed spice
1/2 level tea spoon cinnamon
300 gr butter
300 gr sugar
1 grated lemon rind
6 eggs
a little baking powder
put two table spoons of flour in a big bowl with all the fruit and mix it together
in another bowl put the remaining flour with the nutmeg the spices the pinch of salt, and 1/4 of a tea spoon of baking powder.
beat the butter in a different bowl. add sugar and mix thoroughly. add the lemon rind. add one at a time, each egg and beat it thoroughly.
fold in the mixed fruit and the flour mixture, half at a time, gently and thoroughly until well mixed.
grease the cake tin with greased paper.it should be double layered. so two bands in the inside of the cake tin. and two circular layers in the bottom on the tin. the bottom layers should overlap a little in order to avoid the mixture to run through.
turn into the prepared cake tin and smooth the top. protect the top of the cake with a piece of brown paper.
place in middle shelf. slow. (2) 4 hours max. try with a skewer to verify.
CONCERNING THE MARZIPAN and THE ICING
500 gr ground almonds
250 gr sugar
250gr icing sugar
1 large egg
lemon juice
sive icing sugar and mix with sugar and ground almonds.
add one large egg, with one tea spoon of lemon juice and 1/4 teaspoon of vanila essence. stir well to form a paste and knead thoroughly until smooth. watch out to not make it too liquid, it becomes then very sticky.
previously boil and cool one to two rounded spoons of apricot jam, brush top of cake with jam ( serves just as glue)
roll out sufficient almond paste to make a round a little bigger than the top of the cake.
place cake upside down on the top of the almond paste. with pallet knife press edges of almond paste in level with level of sides of cake. fill the cavities in order to make it flat.
sides. brush all around sides with jam, roll remainder or AP in a long strip that will go round the cake and cover side.
trim off uneven edges.
make sure its nice and even and well joined.
leave cake at least a day before icing.
FOR THE ICING
250gr icing sugar
1 egg white
1 tea spoon lemon juice
sive icing sugar in bowl add egg white and lemon to sugar, and beat with electric beater until icing mix is very white and smooth. depending on size of the egg white, you might need a second one. it's good if the paste is nice and relatively soft.
cover bowl with a cloth rang out in cold water to prevent a skin forming.
keep covered only removing to lift out some of the icing and covering again immediately.
250 gr sultanas
200 gr raisins
150 gr candied cherries
100 gr candied orange peel (mixed peel)
100 gr almonds (without skins if possible)
300 gr flour
pinch of salt
1 level tea spoon grated nut meg
1/2 level tea spoon mixed spice
1/2 level tea spoon cinnamon
300 gr butter
300 gr sugar
1 grated lemon rind
6 eggs
a little baking powder
put two table spoons of flour in a big bowl with all the fruit and mix it together
in another bowl put the remaining flour with the nutmeg the spices the pinch of salt, and 1/4 of a tea spoon of baking powder.
beat the butter in a different bowl. add sugar and mix thoroughly. add the lemon rind. add one at a time, each egg and beat it thoroughly.
fold in the mixed fruit and the flour mixture, half at a time, gently and thoroughly until well mixed.
grease the cake tin with greased paper.it should be double layered. so two bands in the inside of the cake tin. and two circular layers in the bottom on the tin. the bottom layers should overlap a little in order to avoid the mixture to run through.
turn into the prepared cake tin and smooth the top. protect the top of the cake with a piece of brown paper.
place in middle shelf. slow. (2) 4 hours max. try with a skewer to verify.
CONCERNING THE MARZIPAN and THE ICING
500 gr ground almonds
250 gr sugar
250gr icing sugar
1 large egg
lemon juice
sive icing sugar and mix with sugar and ground almonds.
add one large egg, with one tea spoon of lemon juice and 1/4 teaspoon of vanila essence. stir well to form a paste and knead thoroughly until smooth. watch out to not make it too liquid, it becomes then very sticky.
previously boil and cool one to two rounded spoons of apricot jam, brush top of cake with jam ( serves just as glue)
roll out sufficient almond paste to make a round a little bigger than the top of the cake.
place cake upside down on the top of the almond paste. with pallet knife press edges of almond paste in level with level of sides of cake. fill the cavities in order to make it flat.
sides. brush all around sides with jam, roll remainder or AP in a long strip that will go round the cake and cover side.
trim off uneven edges.
make sure its nice and even and well joined.
leave cake at least a day before icing.
FOR THE ICING
250gr icing sugar
1 egg white
1 tea spoon lemon juice
sive icing sugar in bowl add egg white and lemon to sugar, and beat with electric beater until icing mix is very white and smooth. depending on size of the egg white, you might need a second one. it's good if the paste is nice and relatively soft.
cover bowl with a cloth rang out in cold water to prevent a skin forming.
keep covered only removing to lift out some of the icing and covering again immediately.
Monday, January 26, 2009
tea cakes
1/2 pound flour - (8 rounded table spoons or 250gr)
1 level tea spoon of baking powder
pinch of salt
3 ounces of butter (about 100gr)
2 ounces caster sugar (2 rounded table spoons)
2 ounces of raisins
1 egg
a little milk
rub the butter into the flour, baking powder and salt until the mixture looks like breadcrumbs and there is no flour left.
stir in the raisins and sugar.
beat the egg and mix in a little milk then add it to the mix while keeping aside a very little egg/milk.
make four little heaps out of the dough directly on the greased tin. spread the little egg/milk on the top of the cakes before putting in the oven rather hot for something like 10 minutes
1 level tea spoon of baking powder
pinch of salt
3 ounces of butter (about 100gr)
2 ounces caster sugar (2 rounded table spoons)
2 ounces of raisins
1 egg
a little milk
rub the butter into the flour, baking powder and salt until the mixture looks like breadcrumbs and there is no flour left.
stir in the raisins and sugar.
beat the egg and mix in a little milk then add it to the mix while keeping aside a very little egg/milk.
make four little heaps out of the dough directly on the greased tin. spread the little egg/milk on the top of the cakes before putting in the oven rather hot for something like 10 minutes
Tuesday, October 21, 2008
Kourabiedes
640 gr butter
2 soupspoons fine sugar
2 eggs (only the yellow thing)
1 flat teaspoon soda or bakingpowder
juice of 1 lemon
1 cup ground almonds
1 glas (shot) ouzo
1 paket vanille sugar
flavour as much as it become a nice dough
mix butter and sugar until it becomes soft
add the egg and mix it well
mix ouzo soda and lemonjuice
and add it to the butter etc.
than add flavour and vanillepowder to get a soft dough
at the end put also the almonds
form them as you like
in the oven for ca. 25minutes on 200°C
after baking (still warm) put one by one in a bol with finesugar
2 soupspoons fine sugar
2 eggs (only the yellow thing)
1 flat teaspoon soda or bakingpowder
juice of 1 lemon
1 cup ground almonds
1 glas (shot) ouzo
1 paket vanille sugar
flavour as much as it become a nice dough
mix butter and sugar until it becomes soft
add the egg and mix it well
mix ouzo soda and lemonjuice
and add it to the butter etc.
than add flavour and vanillepowder to get a soft dough
at the end put also the almonds
form them as you like
in the oven for ca. 25minutes on 200°C
after baking (still warm) put one by one in a bol with finesugar
Monday, April 7, 2008
CURD CREAM CHEESE PIE (Hungarian cheese cake)
4 ounces of margarine 115 gr
5 ounces flour 140 gr
1 yoke of egg
1 tea spoon rhum
1 table spoon cream
filling:
2 egg whites
1 egg yoke
8 to 10 ounces of curd (thick sour cream) 225 to 280 gr
4 table spoon icing sugar
a little vanilla sugar
1 table spoon flour
2 table spoons jam
2 table spoons sultanas
make the pastry from margarine, flour, egg yoke and cream.
work all these ingredients together as quickly as possible,
so that the margarine does not melt from the heat of your hands.
divide this pastry into 2 parts. and put it aside in a cool place to rest for half an hour.
then roll out 1 half of pastry as big as your baking tin.
grease the tin and place the pastry in it.
pre-heat the oven for 10 minutes. regular 8.
bake it for 8 minutes to a light golden color.
let the pastry cool and when quite cold spread jam on it.
beat the curd to make it creamy.
add 2 table spoons of sugar and the sultanas.
put this aside and beat the egg whites until stiff.
add the rest of the sugar and the egg yoke.
go on beating the mixture for a little while.
fold half on this mixture into the curd.
the curd should now be spread evenly on top of the jam in your pastry tin.
to the other half of the egg mixture, add the flour. folding it in gently.
this should now be poured evenly on top of the curd in the baking tin.
roll out the rest of the pastry and place it on top. prick it all over with a fork.
pre-heat the oven for 10 minutes (regular 8) and then bake the pie for 30 minutes.
when done, sprinkle top with icing sugar and let it cool before cutting it.
5 ounces flour 140 gr
1 yoke of egg
1 tea spoon rhum
1 table spoon cream
filling:
2 egg whites
1 egg yoke
8 to 10 ounces of curd (thick sour cream) 225 to 280 gr
4 table spoon icing sugar
a little vanilla sugar
1 table spoon flour
2 table spoons jam
2 table spoons sultanas
make the pastry from margarine, flour, egg yoke and cream.
work all these ingredients together as quickly as possible,
so that the margarine does not melt from the heat of your hands.
divide this pastry into 2 parts. and put it aside in a cool place to rest for half an hour.
then roll out 1 half of pastry as big as your baking tin.
grease the tin and place the pastry in it.
pre-heat the oven for 10 minutes. regular 8.
bake it for 8 minutes to a light golden color.
let the pastry cool and when quite cold spread jam on it.
beat the curd to make it creamy.
add 2 table spoons of sugar and the sultanas.
put this aside and beat the egg whites until stiff.
add the rest of the sugar and the egg yoke.
go on beating the mixture for a little while.
fold half on this mixture into the curd.
the curd should now be spread evenly on top of the jam in your pastry tin.
to the other half of the egg mixture, add the flour. folding it in gently.
this should now be poured evenly on top of the curd in the baking tin.
roll out the rest of the pastry and place it on top. prick it all over with a fork.
pre-heat the oven for 10 minutes (regular 8) and then bake the pie for 30 minutes.
when done, sprinkle top with icing sugar and let it cool before cutting it.
Monday, March 31, 2008
ENGLISH FRUIT CAKE
250gr butter
250gr caster sugar
4 large eggs
a little rhum (or something)
250 plain flour
half a tea spoon of cinnamon
half a tea spoon of mace
450 currants, sultanas and raisins.
75 gr sugared cherries
50gr mixed sugared peels
or prunes, or whatever.. walnuts, nuts etc..
a touch of salt
1/2 a tea spoon of baking powder
when you don't have exactly all this, just use something else, it'll be FINE..
makes 2 long rectangles (for instance)
grease and line the tins (aluminum foil)
beat up the softened butter and sugar together for 5 minutes.
add 1 egg and beat, then stir in 2 rounded table spoons of flower and repeat this 3 more times.
add the baking powder with the flour.
add a little rhum..
roll the raisins etc in a bowl with a little flour,
then add them them to the mixture (don't beat them)
add a tea spoon of sugar (eventually) on the top of the cake before putting it in the oven.pre-heat the oven. (5..) medium, cook for 20 minutes then, turn to lower heat. and cook about one hour altogether.
250gr caster sugar
4 large eggs
a little rhum (or something)
250 plain flour
half a tea spoon of cinnamon
half a tea spoon of mace
450 currants, sultanas and raisins.
75 gr sugared cherries
50gr mixed sugared peels
or prunes, or whatever.. walnuts, nuts etc..
a touch of salt
1/2 a tea spoon of baking powder
when you don't have exactly all this, just use something else, it'll be FINE..
makes 2 long rectangles (for instance)
grease and line the tins (aluminum foil)
beat up the softened butter and sugar together for 5 minutes.
add 1 egg and beat, then stir in 2 rounded table spoons of flower and repeat this 3 more times.
add the baking powder with the flour.
add a little rhum..
roll the raisins etc in a bowl with a little flour,
then add them them to the mixture (don't beat them)
add a tea spoon of sugar (eventually) on the top of the cake before putting it in the oven.pre-heat the oven. (5..) medium, cook for 20 minutes then, turn to lower heat. and cook about one hour altogether.
Sunday, March 9, 2008
SAUCE SALADE
Mélanger une cuillère à café de moutarde avec une cuillère à café de
mayonaise en tube.
Mélanger avec du vinaigre balsamique, sel et poivre.
Monter le mélange (comme une mayonaise) avec de la bonne huile
d'olive, jusqu'a obtenier un mélange épais, homogène et marron.
C'est tout...
C'est simple...
mayonaise en tube.
Mélanger avec du vinaigre balsamique, sel et poivre.
Monter le mélange (comme une mayonaise) avec de la bonne huile
d'olive, jusqu'a obtenier un mélange épais, homogène et marron.
C'est tout...
C'est simple...
Friday, February 29, 2008
SABLÉ À LA CANELLE
100 gr de SUCRE
100 gr de BEURRE
200 gr de FARINE
2 JAUNES D'OEUFS
CANELLE
100 gr de BEURRE
200 gr de FARINE
2 JAUNES D'OEUFS
CANELLE
Battre les jaunes et le sucre jusqu'à blanchir
Ajouter la canelle et la farine
Continuer à battre
Ajouter le beurre amoll
Étaler la pâte au rouleau
Cuire à four chaud
Découpé en petits biscuits, les sablés accompagneront à merveille
votre "tea time"...
Monday, February 25, 2008
LE BAMI (Nouvelle Calédonie / Java)
RECETTE FAMILIALE POUR 12 PERSONNES
400 gr de POULET
800 gr de TRAVERS DE PORC
300 gr de FOIE DE GENISSE
100 gr de CREVETTES CHINOISES SÉCHÉES
500 gr de HARICOTS VERTS FINS
3 CAROTTES
3 OIGNONS
4 GOUSSES D'AIL
5 cuillères à soupe de SOHIO
SAFRAN
PIMENT
LAURIER
HUILE
500 gr de VERMICELLES CHINOIS
Couper les viandes en lanières
Plonger 1/4 d'heure les vermicelles dans l'eau chaude hors du feu
Les égoutter et les couper au ciseau
Faire revenir les viandes dans une cocotte avec l'huile, laisser dorer
Ajouter l'ail, les crevettes, le safran, le laurier, piment, sel et
sohio
Mouiller légèrement et jeter les haricots et carottes coupées
Laisser cuire 1/2 heure jusqu'à ce que le porc soit cuit
Les légumes doivent rester croquants.
Ajouter les vermicelles
Mélanger le tout et servir avec du riz.
Tuesday, February 19, 2008
MOUSSE DE CITRON
…Ce que ma mère fait à merveille…
POUR 10 PERSONNES
6 citrons
6 œufs
400 gr de sucre
40 gr de maïzena
1/2 litre d'eau
1 blanc d'œuf
Laver les citrons à l'eau tiède
Râper les zestes
Préparer le jus de citrons
Battre (au batteur électrique) le sucre et les œufs entier jusqu'à
obtenir un mélange blanc et mousseux
Ajouter les zestes, le jus de citron et la maïzena en pluie.
Bouillir 1/2 litre d'eau
Mettre le mélange sur le feu
Y verser l'eau doucement en tournant, jusqu'à épaississement
Arrêter le feu et battre le mélange jusqu'à refroidissement
Battre un blanc d'œuf en neige épaisse et l'ajouter au mélange.
Laisser rafraîchir au frigo
…Réveillez-vous la nuit en cachette, et délectez-vous les babines
sans faire de bruit…
LA PASCADE DU ROUERGUE (sud-ouest)
Recette paternelle, pour les pique-niques, apéros, ou autres mises en
bouches…
Et pour les amateurs de cuisines rustiques…
bouches…
Et pour les amateurs de cuisines rustiques…
Pour 4 personnes
2 grands verres de farine blanche
2 œufs
Sel
1 botte de persil
3 gousses d'ail
Verser la farine dans un saladier, casser les œufs, un peu de sel.
Hacher finement au couteau le persil avec les queues, ainsi que
l'ail, mélanger.
Mélanger le tout.
Délayer au fur et à mesure avec de l'eau jusqu'à obtention d'une pâte
à crêpe épaisse.
Laisser reposer 1 heure.
Dans une poêle sans Téflon, verser de l'huile très généreusement et
la chauffer fort.
Jeter la pâte dans l'huile chaude, elle doit y frissonner.
IMPORTANT : La taille de la poêle sera choisie pour que la pâte
versée fasse environ 1 centimètre d'épais, et pour qu'un exedent
d'huile y remonte sur les bords.
Au fur et à mesure de la cuisson, piquer la pâte avec une fourchette
de manière à ce que l'exédent d'huile pénètre. Il est important de
maltraiter le tout et de secouer la poêle pour ne pas laisser coller
la pâte.
Comme une crêpe, la retourner en la faisant sauter.
CONSEIL : s'y prendre à deux mains.
Chaude ou froide, au moment de servir, saupoudrer de sel pour sécher
l'humidité.
Monday, February 18, 2008
LA GALETTE "RUE DE L'ABBAYE"
INGRÉDIENTS:
FARINE T55
EAU
SEL
FARINE T55
EAU
SEL
Mélanger farine et eau pour en faire une pâte épaisse
Ajouter du sel
Frire à la poêle en galette épaisse, recto-verso
...elle remplacera le pain quotidien de ceux qui ne supportent pas
d'en manquer...
recette du XAVIER AUX POMMES
INGRÉDIENTS
4 POMMES
4 CUILLÈRES À SOUPE DE FARINE
4 CUILLÈRES A SOUPE DE SUCRE
4 CUILLÈRES À SOUPE D'HUILE
4 OEUFS
1 SACHET DE LEVURE CHIMIQUE
Mélanger l'huile et la farine (avec la levure)
Séparer les jaunes des blancs d'oeufs
Verser les jaunes dans la farine
Ajouter le sucre
Y mélanger les pommes coupées en dés de 3 centimètres environs
bien mélanger le tout
Battre les blancs en neige
Les mélanger avec soin et délicatesse au reste de la préparation
Préchauffer le four à feu moyen-fort
Après avoir verser le tout dans un moule à gâteau, faire cuire comme
une pâtisserie classique
P.S: Si le mélange parait trop dense, allongez le avec un peu de lait
Variante exotique: le XAVIER AUX POMMES-CANNELLE (ajouter cannelle)
le XAVIER AUX POMMES-RAISINS
(ajoutez raisins secs)
le XAVIER AUX POMMES-POIRES
(ajoutez poires)
le XAVIER AUX POMMES-ROYAL
(ajoutez tout)
GIGOT D'AGNEAU ET SA SAUCE A LA MENTHE
1 gigot d'au moins 1,5kg
3/4 gousses d'ail
huile d'olive
menthe fraiche
vinaigre balsamique
pommes de terre
haricots verts
sucre brun
herbes de provence
prendre un gigot d'agneau de nouvelle zelande.
3/4 gousses d'ail
huile d'olive
menthe fraiche
vinaigre balsamique
pommes de terre
haricots verts
sucre brun
herbes de provence
prendre un gigot d'agneau de nouvelle zelande.
une jounée avant sa cuisson, y faire des entailles de trois ou quatre centimetres de profondeur dans lesquelles on glissera des tranches d'ail assez epaisses (l'ail doit etre coupé dans sa longueur en trois tranches) compter environ 6 a 10 entailles par coté de gigot.
etaler un peu d'huile d'olive sur toute la surface, et soupoudrer lourdement tout le gigot d'herbes de provence. tres important car au moment de la cuisson elle empechera la perte du sang.
la cuisson. feu au maximum 20 minutes avant introduction.
cuire environ 45 mn presque a fond. 60mn si on ne veut pas de viande saignante.
accompagnez de petites pommes de terre et haricots.
la fameuse sauce a la menthe ; dans un bol, melanger en parts egales, eau et vinaigre balsamique, ajouter de sucre brun, beaucoup plus que l'on imaginerait, sel et poivre, et une demi botte de feuille de menthe fraiche.
ecrasez a l'aide d'une fourchette et servez le tout avec un vin rouge de caractere.
il ne vous reste plus qu'a parler en anglais.
Sunday, February 17, 2008
ALMAS PITE (covered apple pie)
4 or 5 apples (about a kilo)
2 handfuls of sugar
400 gr of flour
200 gr butter
2 table spoons of sour cream
1 lemon
2 eggs
a little rhum or whiskey or something..
eau de fleur d'oranger (orange flower water)
cinamon.
mix the flour with the sugar, the butter, the egg yokes (keep the whites) and the cream.
mix it very well on a wooden board sprinkled with flour.
put in a little orange flower water (a few drops)
the zest of a lemon.
let the pastry rest covered with a towel for a while (30mn)
grate the apples. take out the excessive juice (drink it!)add a little sugar, the lemon juice and some cinnamon.
put the oven on. (175 C)
divide the mix in two halves. one slightly bigger than the other.
roll the smaller half with a rolling pin into a kind of rectangle.
make little holes in it with a fork.
put to bake in the oven for ten minutes or so.
take it out. cover it with the apple mix.
roll out the second half of pastry big enough so that that it should cover the other half, closing in the apples.
make again little holes with a fork.
brush with the slightly beaten egg whites.
stick in the oven for half an hour or so. check often. don't let the bottom burn.. if necessary adjust the hight of the cake in the oven.
serve each slice covered with icing sugar.
2 handfuls of sugar
400 gr of flour
200 gr butter
2 table spoons of sour cream
1 lemon
2 eggs
a little rhum or whiskey or something..
eau de fleur d'oranger (orange flower water)
cinamon.
mix the flour with the sugar, the butter, the egg yokes (keep the whites) and the cream.
mix it very well on a wooden board sprinkled with flour.
put in a little orange flower water (a few drops)
the zest of a lemon.
let the pastry rest covered with a towel for a while (30mn)
grate the apples. take out the excessive juice (drink it!)add a little sugar, the lemon juice and some cinnamon.
put the oven on. (175 C)
divide the mix in two halves. one slightly bigger than the other.
roll the smaller half with a rolling pin into a kind of rectangle.
make little holes in it with a fork.
put to bake in the oven for ten minutes or so.
take it out. cover it with the apple mix.
roll out the second half of pastry big enough so that that it should cover the other half, closing in the apples.
make again little holes with a fork.
brush with the slightly beaten egg whites.
stick in the oven for half an hour or so. check often. don't let the bottom burn.. if necessary adjust the hight of the cake in the oven.
serve each slice covered with icing sugar.
the VERY GOOD OMELETTE
about 2 eggs per person
tomatoes
feta cheese
fresh spinach
paprika
some herbs..
milk
a small onion
beat the eggs with the milk
add salt and pepper.
heat the pan, add a little oil. let it heat again.
fry the chopped onion for a couple of minutes, then take out of the pan.
the flame should be relatively high.
throw in the mix. don't touch it.
after a minute or so, add the sliced up tomatoes, the fried onions, the cheese and finally the spinach.
then the paprika and the herbs.
let it cook rather high. eventually cover the pan a little.
when it's cooked but still a little juicy, take off the flame. let it cool down a little. only then with a wide wooden spatula, cover one half of the omelette with the other. cut up in slices.
tomatoes
feta cheese
fresh spinach
paprika
some herbs..
milk
a small onion
beat the eggs with the milk
add salt and pepper.
heat the pan, add a little oil. let it heat again.
fry the chopped onion for a couple of minutes, then take out of the pan.
the flame should be relatively high.
throw in the mix. don't touch it.
after a minute or so, add the sliced up tomatoes, the fried onions, the cheese and finally the spinach.
then the paprika and the herbs.
let it cook rather high. eventually cover the pan a little.
when it's cooked but still a little juicy, take off the flame. let it cool down a little. only then with a wide wooden spatula, cover one half of the omelette with the other. cut up in slices.
FAVA
yellow (oriental) lentils
olive oil
lemon
1 big red onion
clean the lentils thoroughly.
put them in water for a few hours.
then,
cover them with water and put them on the heat.
when it's boiling, add half the finely chopped onion and some oil.
cook for a while.
when the lentils are cooked, and all the water has been kind of absorbed. remove from the heat. add sald only then.
sieve the lentils (if needed)
serve with the other half of the freshly chopped onion, more fresh olive oil and some lemon juice.
olive oil
lemon
1 big red onion
clean the lentils thoroughly.
put them in water for a few hours.
then,
cover them with water and put them on the heat.
when it's boiling, add half the finely chopped onion and some oil.
cook for a while.
when the lentils are cooked, and all the water has been kind of absorbed. remove from the heat. add sald only then.
sieve the lentils (if needed)
serve with the other half of the freshly chopped onion, more fresh olive oil and some lemon juice.
LE FLAN (aux framboises)
175 gr sucre brun - Brown sugar
4 oeufs - eggs
40 gr beurre - butter
1 litre lait - milk
vanille - vanilla.
Touch of Rhum
Touch of salt
And possibly raspberries...
mettre la farine a plat, y faire une fontaine. Ça marche tout aussi bien dans un grand bol...
y incorporer un a un et en mėlangeant très bien à chaque étape, le sucre, puis les oeufs.
puis le beurre fondu tiède.
Très bien mélanger jusqu'à ce qu'il n'y ait plus un grumeau.
Y ajouter le litre de lait avec pas mal de vanille. Mélanger à nouveau très bien.
cuire a four assez chaud pour 45 minutes.
Ok et c'est meilleur avec une barquette de framboises que l'on aura incoporė juste après le lait. Ces framboises peuvent aussi avoir été passées dans le mélange farineux avant d'y avoir ajouté le beurre et les oeufs.
FRUCHT BROT
250 gr walnuts or hazelnuts (cut up)
250 gr raisins
100 sugar
250 gr figs (cut up)
60 yeast
100 sugared lemon
100 sugared orange
1.5 tsp of salt
mix yeast with a little tepid milk and one tea spoon of sugar, cover the bowl and stand near a warm radiator.
it'll come up in 5minutes or so.
put the flour and all other ingredients in a big bowl. Don't do like me, really make sure you haven't forgotten anything.
make a hole and pour the yeast in the hole and gradually incorporate slowly.
heat up to blood temperature a fair amount of water and add it slowly to the mix. until it's a nice consistency not too fluid (you can add the salt)
petrire la pate until it's stiff but manageable and homogene. (not fluid)
leave in bowl, cover with clean cloth, put somewhere warm.
in about two hours it should have risen about double it's size.
put in large oiled baking tin.
divide the mixture as well as possible. (in two)
preheat oven low (maybe not too low)
and bake between 6 and 7.
look after one hour.
test with skewer or knife. Undercooked is not cool.
mix yeast with a little tepid milk and one tea spoon of sugar, cover the bowl and stand near a warm radiator.
it'll come up in 5minutes or so.
put the flour and all other ingredients in a big bowl. Don't do like me, really make sure you haven't forgotten anything.
make a hole and pour the yeast in the hole and gradually incorporate slowly.
heat up to blood temperature a fair amount of water and add it slowly to the mix. until it's a nice consistency not too fluid (you can add the salt)
petrire la pate until it's stiff but manageable and homogene. (not fluid)
leave in bowl, cover with clean cloth, put somewhere warm.
in about two hours it should have risen about double it's size.
put in large oiled baking tin.
divide the mixture as well as possible. (in two)
preheat oven low (maybe not too low)
and bake between 6 and 7.
look after one hour.
test with skewer or knife. Undercooked is not cool.
QUATRE QUARTS AU CHOCOLAT
QUATRE QUARTS AU CHOCOLAT
250 gr beurre/margarine
250 gr chocolat noir (de preference de bonne qualité)
250 sucre (8 table spoons)
250 farine (8 table flour)
4 oeufs
3/4 of a flat tea spoon of baking power
le zest d'une orange
un peu de whiskey ou autre
un peu d'eau de fleur d'oranger
Un tout petit peu d'eau dans une casserole pour faire fondre le chocolat. Ensuite le beurre, puis enfin, le sucre.
éteindre le feu.
Rajouter deux cuillérées de farine dans la casserole.
Séparer les blancs des oeufs.
Mettre les jaunes dans la casserole et les blancs dans un bol séparé.
Melanger le melange, plutot bien.
Rajouter encore deux cuillérées doucement. Puis un peu plus energiquement quand rajoute les jeunes d'oeufs.
Avec les deux dernières cuillérées incorporer le baking powder ainsi qu'une pincée de sel.
ajouter le zest d'une orange, un peu de whiskey et une demie cuillerée a cafe de fleur d'oranger
Battre les blancs en neige.
Incorporer doucement dans la mixture.
Si c'est trop fluide, rajouter un tout petit peu de farine.
Allumer le four. Assez chaud - 7.
Beurrer (ou huiler) les moules. soit un moule et du papier alu, soit un moule tefal.
Mettre au four, au milieu. Environ 25 minutes, verifier après 15 minutes et le cas écheant baisser un peu. Mieux vaut un peu sous-cuit que trop.
250 gr beurre/margarine
250 gr chocolat noir (de preference de bonne qualité)
250 sucre (8 table spoons)
250 farine (8 table flour)
4 oeufs
3/4 of a flat tea spoon of baking power
le zest d'une orange
un peu de whiskey ou autre
un peu d'eau de fleur d'oranger
Un tout petit peu d'eau dans une casserole pour faire fondre le chocolat. Ensuite le beurre, puis enfin, le sucre.
éteindre le feu.
Rajouter deux cuillérées de farine dans la casserole.
Séparer les blancs des oeufs.
Mettre les jaunes dans la casserole et les blancs dans un bol séparé.
Melanger le melange, plutot bien.
Rajouter encore deux cuillérées doucement. Puis un peu plus energiquement quand rajoute les jeunes d'oeufs.
Avec les deux dernières cuillérées incorporer le baking powder ainsi qu'une pincée de sel.
ajouter le zest d'une orange, un peu de whiskey et une demie cuillerée a cafe de fleur d'oranger
Battre les blancs en neige.
Incorporer doucement dans la mixture.
Si c'est trop fluide, rajouter un tout petit peu de farine.
Allumer le four. Assez chaud - 7.
Beurrer (ou huiler) les moules. soit un moule et du papier alu, soit un moule tefal.
Mettre au four, au milieu. Environ 25 minutes, verifier après 15 minutes et le cas écheant baisser un peu. Mieux vaut un peu sous-cuit que trop.
THE FAMOUS OATY CAKE
the famous oaty cake
3 cups uncooked oatmeal - 270gr
1 cup of flour - 128gr
1 teaspoon of baking powder.
1 cup of melted butter. - 227gr
1 cup brown sugar - 200gr
1 table spoon of gloden syrup. You can also use 1.5 spoonfuls and rhen reduce a little the sugar amount.
1/2 (half) cup of chopped nuts - 70gr
1 egg
1/2 cup raisins - 75gr
a little salt
1/4 tea spoon nutmeg.
Low preheat oven 10 minutes
melt the butter in a saucepan, add the sugar and syrup. when all melted turn off the heat, add the oatmeal. stir in flour, salt, raisins and nuts. raising plwder, nutmeg. gently sir in egg and a little milk if necessary.
put in a greased tin. spread evenly, put in middle shelve. Best to cook using rather low temperature for apretty long time. Until you think it's evenly cooked inside.. cut into squares when cool. cooking on a sheet of cooking paper could be good as well. Watch out for the bottom of the cake that it shouldn't be burned. Also, remove from oven as soon as you think it's cooked. Try 150 °
3 cups uncooked oatmeal - 270gr
1 cup of flour - 128gr
1 teaspoon of baking powder.
1 cup of melted butter. - 227gr
1 cup brown sugar - 200gr
1 table spoon of gloden syrup. You can also use 1.5 spoonfuls and rhen reduce a little the sugar amount.
1/2 (half) cup of chopped nuts - 70gr
1 egg
1/2 cup raisins - 75gr
a little salt
1/4 tea spoon nutmeg.
Low preheat oven 10 minutes
melt the butter in a saucepan, add the sugar and syrup. when all melted turn off the heat, add the oatmeal. stir in flour, salt, raisins and nuts. raising plwder, nutmeg. gently sir in egg and a little milk if necessary.
put in a greased tin. spread evenly, put in middle shelve. Best to cook using rather low temperature for apretty long time. Until you think it's evenly cooked inside.. cut into squares when cool. cooking on a sheet of cooking paper could be good as well. Watch out for the bottom of the cake that it shouldn't be burned. Also, remove from oven as soon as you think it's cooked. Try 150 °
LEMON CURD
LEMON CURD
Always make double quantity to this..
One pound of sugar
4 eggs
6 ounces of margarine or butter.
3 lemons
Wash lemons, grate zests with fine grater.
melt margarine in double soucepan (big bowl that wont brake in saucepan of gently boiling water) or one saucepan in another.
Melt margarine in double saucepan.
Add sugar.
Add lemon juice and grated rinds and dissolve.
Add beaten eggs and stir constantly until it thikens.
If you don't stir it'll turn to scrambled eggs.
Pour into clean dry pots.
Best kept in fridge or eaten up quickly.
Always make double quantity to this..
One pound of sugar
4 eggs
6 ounces of margarine or butter.
3 lemons
Wash lemons, grate zests with fine grater.
melt margarine in double soucepan (big bowl that wont brake in saucepan of gently boiling water) or one saucepan in another.
Melt margarine in double saucepan.
Add sugar.
Add lemon juice and grated rinds and dissolve.
Add beaten eggs and stir constantly until it thikens.
If you don't stir it'll turn to scrambled eggs.
Pour into clean dry pots.
Best kept in fridge or eaten up quickly.
CHICKEN IN THE OVEN
a chicken
potatoes
turnips
olive oil
some herbs
tomatoes
garlic
onions
carrots
dried prunes.
warm up the oven (quite hot) for 15 minutes
cover the chicken with olive oil and add crystals of salt. eventually some herbs.
put in the oven alone for 15 minutes. hot.
then lower a little the temperature and add the cut up onions (not small) and carrots (not small pieces either)after having covered them with olive oil and some salt.
leave for another 15 minutes or so.
then add the peeled and cut up, oiled and salted potatoes (not small pieces again).
another 15 minutes later add the oiled and salted turnips.
another 15 minutes later add the garlic and the prunes.
altogether, the whole thing should cook for about 1,5 hours.
potatoes
turnips
olive oil
some herbs
tomatoes
garlic
onions
carrots
dried prunes.
warm up the oven (quite hot) for 15 minutes
cover the chicken with olive oil and add crystals of salt. eventually some herbs.
put in the oven alone for 15 minutes. hot.
then lower a little the temperature and add the cut up onions (not small) and carrots (not small pieces either)after having covered them with olive oil and some salt.
leave for another 15 minutes or so.
then add the peeled and cut up, oiled and salted potatoes (not small pieces again).
another 15 minutes later add the oiled and salted turnips.
another 15 minutes later add the garlic and the prunes.
altogether, the whole thing should cook for about 1,5 hours.
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