Sunday, June 25. 2006Hail to the Weber
I have been talking about getting one of these for ages and just by chance it was purchased on Dads birthday. Now I will always be reminded of him when I use it.
  In the pot is about 3 tablespoons of butter, 1 clove of grated garlic and chopped rosemary. The potatoes are rather sweet so they caramelise well, they have been boiled in a pot, cooled and then skewered. I brush the butter over them during cooking and also over the steak but only when it is done. Maldon sea salt is a must for the potatoes and the steak.  Visit the Weber homepage for more inspiration. http://www.weber.com/bbq/ Sunday, June 11. 2006Granola
This is a great recipe for a wonderfull breakfast. It can be varied with other ingredients and fruit depending on your taste.
2 cups oats 1/2 cup wheat bran 1/2 cup sesame seeds 1/2 cup coconut (optional) 1/2 cup hazelnuts, chopped 1/2 cup sunflower seeds 1/4 cup lin seeds 1/2 cup vegetable oil 1/2 cup honey 1 tsp cinnamon dash of salt dash of vanilla essence 1/2 cup chopped dried apricots 1/2 cup dried cherries 1/2 cup raisins zest of 1 lemon or 1 orange. - oven 165 c - combine oats, bran, sesame seeds, coconut, hazelnuts, sunflower seeds and lin seeds in a shallow roasting tray. - heat the oil, honey, cinnamom, salt and vanilla in a small pot. - pour over the oat mix and stir to blend in evenly. - bake 20- 30 minutes stiring every 8 minutes or so to ensure even cooking. - the granola is ready when it has a rich golden colour. - remove from the oven and add the fruits and zest. - cool in the tray and then place in an airtight container. This can now be eaten as a breakfast meal with some yoghurt and sliced fruit.  When I made this granola I used more dried fruit types and some maple syrup. Saturday, May 20. 2006Peanut Butter cupcakes with chocolate truffle filling.
For the truffle filling:
1/4 cup heavy cream 2/3 cup good-quality milk chocolate, finely chopped - Heat the cream in a small sauce pan. - Place the chocolate in a bowl and pour the hot cream over. - Stir until the mixture is completely smooth, clingfilm and chill until firm, at least 1 hour. - Form the truffle mix into 18 balls using a melonballer or teaspoon. Place on a baking sheet and transfer to the freezer. For the cupcakes: 4 tblsp unsalted butter 1 cup light brown sugar 1 large egg 1 tsp vanilla extract 1/2 cup chunky peanut butter 1 cup flour 1 tsp baking powder 1/2 tsp salt - Oven 150c. - Fill 2 muffin pans with 18 cupcake papers, fill any empty holes half-full with water. - Melt butter and leave to cool slightly. - Cream the butter and light brown sugar, add the egg and beat until combined. - Add vanilla extract and peanut butter and mix well, scrape the sides of the bowl. - Mix together the dry ingredients and add to the peanut butter mix. Beat in until just combined, it's a good idea to do this bit by hand. - Place a tablespoon of batter in the bottom of each cupcake paper and smooth it over the base. - Place a truffle into each cup and divide the remaining batter among the cupcake papers, pressing it down to surround and seal each truffle. Smooth the tops. - Bake for 35-40minutes, remove from tray and cool on a wire rack. Saturday, May 20. 2006Wednesday, April 26. 2006Chocolate Chip Cookies
1 cup unsalted butter
3/4 cup plus 1 tblsp granulated sugar 3/4 cup plus 1 tblsp soft light brown sugar 2 large eggs 1/2 tblsp pure vanilla extract 2 cups flour 3/4 tsp baking soda 1 1/2 cups chopped walnuts 1 cup semi sweet chocolate chips, chopped - oven 180c - cream butter and sugars till light and fluffy. - scrape sides of bowl and beat in eggs one at a time. - add vanilla and slowly beat in flour and soda until well combined. - fold in walnuts and chocolate chips. - divide into 18 balls and chill for 30 minutes. - place on a greased baking sheet 3" apart. - bake for 18 minutes rotating tray halfway through cooking. - remove from oven and leave the cookies on the tray for 3- 5 minutes before transferring to a wire rack (or your mouth). Wednesday, April 26. 2006Monday, April 17. 20062 Awesome fillings for little pastry tartlets.
Buttertarts
Traditional Canadian dessert. This recipe makes about 24 small tartlets. 2 cups dark brown suagr 2/3 cup melted butter 2 eggs lightly beaten 4 tblsp heavy cream 2 stp vanilla extract 1/2 cup raisins 1/2 cup chopped pecans - oven 190c - roll out sweet pastry and using a ring cutter cut out 24 small discs. Press into a well greased baking tray for little tartlet cases. - mix sugar, butter, eggs, cream and vanilla. - stir in raisins and pecans. - pour mixture into pastry cases, be carefull with over filling them as it makes it hard to get them out once cooked. - bake for + - 18 min. Maple syrup pie Tarte Au Sirop D`erable 1 2/3 cups light brown sugar 2 large eggs at room temp 1/2 cup heavy cream 1/3 cup pure maple syrup, dark amber preferably 2 tsp unsalted butter, melted to serve creme fraiche or whipped cream - oven 190c. - whisk sugar and eggs till creamy. - add cream, syrup and butter, whisk till smooth. - pour into 24 small unbaked tart cases or 1 large. - bake in lower half of oven for + - 18 min for small tartlets and + - 55 min for large. - filling should be puffed up and looks dry but will still trembles. - will set as pie cools. Respect to Restaurant Aux Anciens Canadiens in Quebec for this wonderfull recipe. Monday, April 17. 2006Sunday, April 2. 2006Spelt Gnocchi
This makes 2 large portions. Potatoes that are rich in starch will stick to your knife when you slice them in half.
450g potatoes that have a high starch content. 1 cup of spelt flour. 1 large egg beaten. 1/2 teaspoon of salt. 1 tblsp of freshly grated parmesan, plus extra for garnish. - Oven 150c - Place the whole potatoes and salt in a medium saucepan and cover with water. - Bring to boil and simmer until fork tender, 25 to 30 min. - Drain and spread on a baking tray, bake for 10 min. - Using an oven mitt ( to hold them ) and a small paring knife peel the potatoes while they are still warm. - Cut into chunks and push the potatoes through a ricer into a large bowl, cool. - Sprinkle the flour over the potatoes add 1/2 tsp of salt the egg and parmesan, work in till combined. - Lightly flour a work surface, using your hands roll the dough into a cylinder, divide it in half to make it easier to work with. - Roll the cylinder till it is even and long like a thick rope. Cut into 2cm pieces using more flour if necessary. - Make ridges on each piece of gnocchi by pressing the back of a fork against it. - Transfer the finished pieces to a baking sheet keeping a single layer. - Bring a large pot of salted water to a boil. - Carefully add the gnocchi to the pot. When the gnocchi rise to the surface let them simmer for 1 minute before removing them with a slotted spoon. - They are now ready to be eaten or can be cooled in iced cold water and then warmed up again in a frying pan with some olive oil.  Spelt Gnocchi with roasted aubergines, red peppers, spinach and pesto.
Monday, March 27. 2006Sunday, March 26. 2006Valrhona Chocolate truffles.
230g Noir Gastronomie Valrhona
170ml whipping cream 33g butter, cold diced powered cocoa for dusting - Chop choc and put in a bowl - Boil cream and pour over choc, stirring with a whisk - When cream is incorporated and mix is smooth add butter pieces bit by bit while stirring. - Once all butter is incorporated the mix is ready to be chilled in a suitable container. - When the truffle mix has set you can scoop out balls using a mellon baller. It helps if the mix has been out of the fridge for about 5 minutes and also if the spoon is warmed by dipping it into some hot water. Drop the balls into a bowl of cocoa to coat them. - Take them out of the fridge about 20 minutes before you want to serve them. http://www.valrhona.com/ Carefull now, this is not for the faint hearted! Sunday, March 26. 2006Sunday, March 19. 2006Naan bread and Basmati rice.
200g flour
1 tblsp dry yeast 1 tsp salt 1/4 tsp cayenne pepper 1 tsp dried mixed herbs 1 tsp fresh coriander 1 tsp vegetable oil 1 tsp margerine 1 tsp garlic pure 1 1/2 tsp plain yoghurt 120ml milk butter for spreading - place flour, yeast, salt, pepper and herbs in a bowl. - add oil, margerine, garlic and yoghurt, rub in with your finger tips. - gradually work in the milk and knead till a dough is formed. Rest to rise. - knead into balls and shape into 4 naan breads. - heat some oil in a frying pan and cook the breads for a few minutes. - turn over and finish the cooking under a warm grill. - when done rub some butter on. Basmati rice 2 1/2 cups of chicken stock 1 tblsp butter 1 small onion diced 1 cup basmati 1 1/2tblsp currants 4 tblsp sliced almonds 1 1/2 tsp madras curry powder 1/2 tsp saffron 1 tsp salt - oven 200c - heat the stock to a simmer - warm a small deep oven tray on the stove top and gently cook the onion in the melted butter - add rice, currants, almonds, curry powder, saffron and salt. - stir till rice is toasted and well coated. - add stock and cover with foil. - transfer to oven and cook in the middle for 45-50 minutes. - remove and allow to stand for 10min before removing foil. - fluff with a fork and serve. Sunday, March 19. 2006Chicken curry.
8 chicken thighs or 1 whole chicken.
Juice of 1 lemon 1 tblsp curry powder 2 tablespoons of sea salt 1 large onion sliced 1 red pepper, chunks 3 cardamon pods seeds released 2 cinnamon sticks 5 cloves of garlic, crushed 1 tblsp freshly grated ginger 1/2 tblsp garam masala 1/2 tblsp tumeric 1 tblsp curry leaves 2 green chillies sliced thinly 4 cups of chicken stock 1 large tomatoe, skin and seeds removed 3 tblsp tomato paste coriander leaves - cut the chicken into chunks, skin off, use the bones for the stock. - place chicken in a bowl with the lemon juice, cuury powder and sea salt. - in a large pot warm up some olive oil and gently cook the onions and pepper till soft. - add the dry spices, garlic, ginger, chillies and cook for 1-2 minutes. - add the tomato chunks. stock and tomato paste, cook 10 minutes. - add chicken and cook 35 minutes. - just before serving chuck in a bunch of coriander leaves. 
Wednesday, July 7. 2004 |
About Me Name: Jude van Blerk Location: Oslo, Norway Calendar
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