Showing posts with label French. Show all posts
Showing posts with label French. Show all posts

June 14, 2018

CRUSTY BOULETTES

Ingredients:
Unbleached all purpose flour - 3 1/2 cups
Sea salt - 2 tsp
Active dry yeast - 1 tbsp
Warm water - 1 1/2 cups
Sugar - 1 tsp

Method:

  • Combine the yeast, water and sugar in the bowl of an electric mixer fitted with a dough hook, and stir until blended.
  • Cover the bowl with plastic wrap and let stand in a warm place for 15 minutes, until the mixture is foamy.
  • Combine the flour and salt in a mixing bowl, and gradually add to the yeast mixture while mixing on low speed. Mix for 2-3 minutes until thoroughly incorporated. Increase the speed to medium and mix together for 10 - 12 minutes, or until the dough is smooth and elastic.
  • Transfer the dough to a well - oiled bowl and cover with plastic wrap or a damp towel. Let the dough rise in a warm place for about one hour, or until double in size.
  • Punch the dough down and turn out onto a lightly floured work surface. Knead the dough by hand for one minute. Divide the dough into 2 equal pieces and form each piece into a long rope.
  • Cut each rope into 2 equal pieces,and then divide each of these pieces into 3,making a total of 12 equal sized pieces of dough. Shape each piece into a ball by rolling between your palm and the work surface.
  • Place the rolls on a large baking sheet and cover with a damp towel. Let rise in a warm place for 45 minutes to one hour, or until double in size.
  • About 30 minutes before the dough is ready to bake, place a baking stone in the oven and preheat to 425 F.
  • Remove the towel from the dough.Using a single edged razor,slash the top of each roll in a cross pattern with quick and sure strokes. 
  • Place the baking sheet on top of the baking stone in the oven, and spray the oven walls and floor generously with cold water.
  • Immediately close the oven door and bake for 15 minutes, or until the crust is golden brown and crisp.
  • Remove the rolls from the oven and transfer to a wire rack to cool.

April 23, 2018

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Ingredients:
Large cauliflower - 1 (cut into florets)
Butter - 25 gms
Shallots - 2 (chopped)
Potatoes - 2 (chopped)
Milk - 500 ml
Vegetable stock - 500 ml
Double cream - 150 ml
Olive oil - 2 tbsp
Chorizo - 12 slices
Coriander  - 1 tbsp (chopped)

Method:

  • Set aside two handfuls of small cauliflower florets.
  • Heat the butter in a large pan, add the shallots and gently fry until soft but not brown.
  • Add the cauliflower, potatoes, milk and stock.
  • Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 minutes until the vegetables are tender.
  • Puree until smooth either with a stick blender or in a food processor.
  • Return to the pan and add the cream.
  • Warm through and add more seasoning if necessary.
  • Heat the oil in a pan,add the reserved cauliflower florets and fry until brown and starting to soften.
  • Add a splash of water, cover and cook for a further 1-2 minutes until just tender.
  • Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
  • Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

March 27, 2018

BABA AU ORANGE

Ingredients:
Hot roll mix - 350 gms package
Sugar - 1/3 cup
Butter  -6 tbsp
Eggs - 2
Frozen orange juice concentrate - 150 gms
Sugar - 1 cup
Water - 1 cup
Sliced almonds

Method:

  • Prepare mix following package instructions. 
  • Stir in 1/3 cup sugar and butter. Thoroughly beat in eggs, one at a time.
  • Cover; let rise till double about one hour.
  • Turn into well greased 6 1/2 cup ring mold.
  • Let rise till almost double, 30-45 minutes. Bake at 400 degrees for 30 minutes.
  • If necessary, cover with foil last 10 minutes to prevent overbrowning.
  • Meanwhile, in a saucepan combine the frozen concentrate, one cup sugar and water. 
  • Bring to a rolling boil. Remove from heat.
  • Turn baba out in a shallow baking pan.
  • Immediately spoon hot orange syrup over.
  • Baste with syrup till all is absorbed.
  • Garnish top with almonds.
  • Serve cool.

November 10, 2017

FLAMBEED FRUITS

Ingredients:
Peach or apricot halves - 1 large can
Peach or apricot liqueur - 2 or 3 tbsp
Arrowroot or cornflour - 2 tsp
Almond macaroons or amoretti biscuits - 8-10
Brandy - 1/4 cup

Method:

  • Drain canned fruit, reserving syrup.
  • Put the fruit into a bowl and sprinkle with the liqueur. Cover and set aside.
  • Mix arrowroot or corn flour smoothly with a little of the syrup, heat remaining syrup in wok until simmering.
  • On low heat, stir in the arrowroot and stir constantly until thick and clear.
  • Add fruit and spoon sauce over until fruit is hot.
  • Crumble the macaroons and put into serving dish.
  • Arrange the fruits over the macaroons, heat brandy, ignite and pour over the fruits.
  • Serve flaming.
  • Pour cream may accompany the fruits if liked.


August 19, 2017

BOUILLABAISSE

Ingredients:
Small fillets of sea bass, sole, flounder or snapper  - 700 gms
Squid - 115 gms (optional)
Onion - 1
Garlic cloves - 2
Leek - 1
Red or yellow pepper - 1
Olive oil - 1 tbsp
Tomatoes - 2
Fish stock or equivalent fish stock cubes - 570 ml
Dry white wine - 90 ml
Bay leaf - 1
Fennel seeds - 1/2 tsp
Fresh thyme - 2 sprigs
Tabasco sauce- 2 splashes
Salt and freshly ground pepper
Sea or bay scallops - 4
Parsley - 2 tbsp (chopped)

Method:

  • Finely chop the onion, garlic, leek and de-seeded pepper.
  • Heat the oil in a large sauce pan and cook the vegetables for 3-4 minutes.
  • Add one fish fillet, the tomatoes, fish stock, wine, bay leaves, fennel seeds, thyme, Tabasco sauce, salt and pepper and cook for five minutes.
  • Break-up the cooked fish fillet with a fork. Add the other fillets, and the optional squid, in one layer and top with the scallops.
  • Cover and simmer for another five minutes. Sprinkle with parsley.

April 04, 2017

FRENCH APPLE FRITTERS

Ingredients:
Egg - 1 (separated)
Water - 1 tsp
oil - 1 tbsp
Salt - 1/8 tsp
Sifted flour - 2/3 cup
Apples - 2 (peeled, cored, and cut int 1/4' wedges)
Oil for frying
Confectioner's sugar

Method:

  • To make batter; beat egg yolk well with water, oil, and salt in mixing bowl.
  • Add flour and beat until smooth.
  • Let stand at room temperature for 2 hours.
  • Just before frying, beat egg white until stiff fold into batter mixture.
  • coat apple slices with butter.
  • Heat oil to 375 degrees in deep skillet.
  • Fry apple slices until golden brown on all sides.
  • Drain on paper towels.
  • Sprinkle with confectioner's sugar and serve warm.


December 29, 2016

TARTE AU GRUYERE

Ingredients:
Rich shortcrust pastry - 175 gms
Butter - 25 gms
Flour - 25 gms
Milk - 150 ml
Salt and pepper
Cayenne pepper
Gruyere cheese - 75 gms (grated)
Eggs -2 (separated)
Parmesan cheese - 1 tbsp (grated)

Method:

  • Preheat the oven to 220 C.
  • Roll out the pastry dough and line a buttered 9" flan tin. Bake blind for 20 minutes.
  • Remove from the oven and set aside.
  • Reset the oven to 190 C.
  • Melt the butter in a saucepan. Stir in the flour to make a roux.
  • Draw the pan off the heat and gradually add the milk, stirring constantly.
  • Return the pan to the heat and bring the sauce to the boil, stirring, until very thick.
  • Season with salt, pepper and a pinch of cayenne.
  • Stir in the gruyere and remove the pan from the heat.
  • beat in the egg yolks and set aside until cool.
  • Beat the egg whites until stiff and fold them into the cheese mixture.
  • Pour the mixture into the pastry shell, sprinkle the parmesan on top and bake for 25 minutes or until the top is puffed up and golden brown.

December 25, 2016

CREME BRULEE (BURNT CREAM)

Ingredients:
egg yolks -4 (well beaten)
castor sugar
Double cream -575 ml
vanilla pod -1" piece

Method:

  • Combine the egg yolks with one tablespoon of sugar in a mixing bowl.
  • Put the cream and vanilla pod into a saucepan, bring slowly to boiling point and boil for one minute exactly.
  • remove the pan from the heat, lift out the vanilla pod and pour the cream on to the egg yolks and sugar, stirring all the time with a whisk.
  • Strain the mixture into the top of a double saucepan and cook, stirring constantly, for 25 minutes or until the custard as thick enough to coat the back of a wooden spoon.
  • Pour the custard into a buttered, heatproof serving dish, allow it to cool then chill in the refrigerator.
  • Sprinkle a layer of castor sugar to a depth of 1/2 " over the surface of the custard.
  • Put the dish under a very hot grill until the sugar melts and turns golden brown.
  • Return the custard to the refrigerator for 2-3 hours before serving.

October 25, 2016

VICHYSSOISE SOUP

Ingredients:
Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives

Method:

  • Wash and chop leeks, chop onion and peel and slice potatoes.
  • Melt butter, add leeks, and onion, cover and cook for 10 minutes.
  • Add water, stock cubes, potatoes, seasoning and nutmeg.
  • Bring to boil, lower heat and simmer gently for 30 minutes.
  • Sieve soup or put in a blender.
  • Stir in cream, reserving about 3 tbsp.
  • Chill soup well.
  • Just before serving, pour over remaining cream in a circle.
  • Sprinkle with chopped chives.



October 21, 2016

PETITS POIS FRANCAISE

Ingredients:
Butter - 2 tbsp
Lettuce heart - 1 (washed and shredded)
Small spring onions - 12 (topped and tailed)
Sugar - 1 tsp
Mint - 1 tbsp (chopped)
Frozen petits pois (green peas) - 500 gms
Salt and freshly ground pepper

Method:

  • Melt the butter in a pan and add the lettuce and spring onions with the sugar, mint and salt and pepper to taste.
  • Simmer gently for 10 minutes.
  • Add the petis pois (peas), cover with a lid and simmer gently for 3-5 minutes or until the peas are tender.
  • Remove from heat, taste for seasoning, and transfer to a warmed serving dish.
  • Serve immediately.




July 21, 2016

CREME CARAMEL

Ingredients:
Sugar - 4 tbsp
Water - 1/4 cup
Eggs - 2
Egg yolk - 1
Caste sugar - 1/4 cup
Milk - 3/4 cup
Cream - 1/2 cup
Vanilla - 1 tsp

Method:

  • Put sugar and water into a small saucepan over medium heat and cook without stirring until the sugar melts and eventually the syrup turns golden brown. 
  • Pour into 4 individual ramekins or custard cups and rotate the cups to coat base and sides with caramel.
  • Beat the eggs and egg yolk with the caster sugar until well mixed, add the milk and cream and mix well. Stir in the vanilla. Strain into a jug, then pour into the prepared cups.
  • Put water into wok to come just under steaming rack and bring to the boil. 
  • Turn heat low so water just simmers, place custard cups on rack and cover loosely with foil, the place cover on wok and steam over simmering water for 30 minutes. 
  • Test by inserting a knife in the centre of one of the cups. It should come out clean when custards are done. 
  • Remove from heat, cool and chill. Run a knife around edge of each cup and turn out on dessert plates. Serve chilled.

May 20, 2016

GENOISE SPONGE

This is classic French sponge cake. It may be cut into small squares or oblongs and iced or served as a large cake with whipped cream.

Ingredients:
Flour - 175 gms
Unsalted butter - 175 gms
Eggs - 6
Castor sugar - 225 gm
Vanilla essence - 1/2 tsp

Method:

  • Preheat the oven to 375F. Lightly grease and dust with flour two 8" sandwich cake tins.
  • Gently melt the butter over a pan of hot water.Leave to cool.
  • Put the eggs, sugar and vanilla essence in a bowl.
  • Place the bowl over a pan of hot water over low heat.
  • Using a wire whisk or rotary beater whisk the mixture for about 20 minutes, or until it is pale and thick and will leave a ribbon trail when the whisk is lifted. Remove from the heat.
  • Sift the flour into the egg mixture and fold it in carefully with a large metal spoon.
  • Pour in the butter and quickly and lightly mix it in.
  • Pour the batter into the cake tins and bake for 25-30 minutes or until the sponge has shrunk slightly a thin skewer inserted into the center comes out clean.
  • leave the cakes in the tins for 5 minutes before turning them out on to wire racks to cool.



February 08, 2016

DUCK WITH ORANGE (CANETON A LA BIGARADE)

Ingredients:
Duck - 1
Sweet oranges - 2
Water-cress

Sauce bigarade:
Butter - 1 tbsp
Flour - 1 tbsp
Duck giblet stock - 340 ml
Seville oranges - 2 or 
Sweet oranges - 2 + Lemon - 1
Sugar - 4 tsp
Dry white vermouth - 75 ml
Salt and pepper to taste
Duck liver (optional)

Method:

  • Roast duck in the usual way.
  • Remove peel and pith of the 2 sweet oranges with a sharp knife, cut into slices ad set aside.
  • To make the sauce, melt the butter, stir in flour, cook for 2 minutes then moisten with stock.
  • Simmer 20 minutes.
  • Take peel off the oranges (and lemon), cut into matchstick shreds and blanch in boiling water for 4 minutes, then strain.
  • Flavour the sauce with orange (and lemon) juice to taste, the vermouth, sugar and seasonings.
  • Pound a little blanched peel with the liver if used, and add to sauce just before serving with the rest of the peel.
  • Pour fat from duck cooking juices, and heat the orange slices in them.
  • Arrange round duck on very hot serving dish with water cress and add the juices to the sauce.
  • Pour sauce into sauce boat..


January 23, 2016

ALMOND TUILES

Ingredients:
Flour - 5 tbsp
Sliced blanched almonds- 3/4 cup
Egg whites - 3
Confectioner's sugar - 1 cup+3 tbsp 
Butter - 1/4 cup

Method:

  • Cream the butter in a bowl with an electric mixer for 2-3 minutes.
  • Mix 1 cup of sugar with the flour in a mixing bowl, and with the mixer on low speed, slowly add to the butter.
  • Slowly add the egg whites and continue beating for about 2 minutes, until the mixture is completely smooth.
  • Cover the bowl with the plastic wrap and refrigerate for at least one hour to allow the mixer to firm up.
  • Preheat the oven to 400. Lightly butter a baking sheet.
  • Use a coffee cup or glass about 3" in diameter as a mold, invert it onto the cookie sheet and trace a circle in the butter.
  • Cover the sheet with as many circles as possible, spacing them about 1 1/2" apart.
  • Spoon 1 tbsp of batter into the centre of each circle, spreading the batter out with the back of a spoon to form a very thin layer that covers the circle.
  • Top each circle with a few almonds and lightly sprinkle with the remaining 3 tbsp of sugar.
  • Bake in the oven for about 3-4 minutes, or until a 1/2" border around the edge of the cookies turns brown.
  • Remove the cookies from the oven,and while they are still hot, lift them with a spatula, and transfer to rest over a rolling pin or bottle, smooth side down, to form U shapes.
  • If the cookies have hardened and cooled too much to shape, return them to the oven for 30 seconds, or until they are warm enough to be flexible.
  • After shaping, let the tuiles cool completely and carefully remove from the rolling pin or bottle.


January 06, 2016

BEURRE NOIR

This sauce is served with fish, eggs and vegetables. Lemon juice can be substituted for the vinegar.

Ingredients:
Vinegar - 1 tbsp
Salt and freshly ground black pepper
Unsalted butter- 100 gms
Parsley - 1 tbsp (chopped)

Method:

  • In a small saucepan, boil the vinegar and seasoning until it is reduced by half.
  • In another small saucepan, melt the butter and cook until it is dark brown but not black.
  • Stir in the reduced vinegar and parsley and pour the sauce over the food.

November 03, 2015

CAROTTES RAPEES (CARROT SALAD)

Ingredients:
Carrots - 2
Onion - 1
Vinaigrette
Extra French mustard
Parsley and chives (chopped) or chopped fennel and parsley or chopped tarragon and parsley

Method:

  • Pee and grate carrots. Finely chop onion.
  • Mix carrots, onion, vinaigrette and extra mustard to taste.
  • Fold in a couple of tablespoons of chopped herbs, that give an extra flavour to the salad.
  • Chill until required. Drain off surplus liquid, and serve carrots with some freshly chopped herbs on top.

October 28, 2015

SAUCE BERCY

Ingredients:
Shallots - 4 (chopped) or 
Onion - 4 tbsp (chopped)
White wine - 150 ml
Meat jelly or essence from roasting meat or concentrated fish stock - 125 ml
Butter - 1 tbsp
Lemon juice to taste
Chopped parsley

Method:

  • Put the shallots and wine into a small pan and boil until there is about 4 or 5 tbsp of liquid left.
  • Stir in the jelly, essence or stock. Season.
  • Just before serving stir in the butter so that it melts into the sauce but does not cook, a squeeze of lemon juice to taste, and about one tsp chopped parsley.
A sauce of concentrated and piquant flavour, served in small quantities with grilled steak or liver. If juices from foil baking are added instead of meat essence, it makes an excellent sauce with fish.

August 11, 2015

TOMATES A LA PROVENCALE

A most appetizing way of cooking tomatoes. Try and get hold of large craggy red tomatoes. Olive oil is essential.

Ingredients:
Tomatoes - 6-8
Olive oil - 6-8 tbsp
Garlic cloves - 2-3 (finely chopped)
Parsley - 2-3 tbsp (chopped)
Bread crumbs - 3-4 tsp
Extra olive oil or a little butter

Method:

  • Cut tomatoes in two crosswise.
  • Remove as much juice and as many seeds as you conveniently can.
  • Fry in oil on both sides, but do not allow to collapse or lose their shape.
  • Put in ovenproof dish, cut side up.
  • Mix garlic and parsley and divide between the tomatoes.
  • Sprinkle with bread crumbs, dot with oil or butter and brown lightly under the grill or in a hot oven.



June 30, 2015

KIDNEYS WITH MUSHROOMS AND CREAM SAUCE

Ingredients:
Lamb kidneys -8 or Veal kidneys - 2
Butter - 60 gms
Salt and freshly ground pepper
Cognac or Brandy - 3 tbs
Button mushrooms - 250 gms(sliced)
Spring onions -3 (finely chopped)
Thyme fresh - 1 tsp or Thyme dried - 1/2 tsp
Stock - 1/2 cup
Madeira or dry French vermouth - 1/2 cup
Cream - 1/2 cup
French mustard (prepared) - 2 tsp

Method:

  • Cut the kidneys in halves lengthways. Remove and discard core and cut kidneys in thick slices. Heat half the butter in wok, add the kidneys and saute, for about 8 minutes. Season well with salt and pepper. 
  • Heat the cognac in a brandy warmer or small saucepan or ladle, pour over the kidneys and ignite.Shake the pan or  baste kidneys with a long handled spoon until flames subside.
  • Transfer contents of wok to a dish, cover and keep warm. Wipe out wok with kitchen paper.
  • Heat remaining butter and on low heat fry the mushrooms and spring onions, stirring for 3-4 min ,
  • Add the thyme, stock, wine and cream and bring to simmering point. Stir in the mustard. Return the kidneys and heat through without boiling.
  • Serve immediately with toast points, sauteed potatoes.

    

BUTTERED CUCUMBERS

Ingredients:
Large green cucumbers - 2
Butter - 60 gms
Salt and white pepper
Chives - 1 tbsp (chopped)

Method:

  • Peel the cucumbers, cut in halves length ways and scoop out the seeds.
  • Cut the cucumber halves in half again cross ways and each piece into four or five strips.
  • Melt the butter in wok over low heat, add the cucumber and cook, turning the pieces frequently, until they are coated with butter.
  • Season with salt and pepper.
  • Cover and cook on low heat for 4 or 5 minutes. 
  • They should be tender but not too soft.
  • Serve at once, sprinkled with chives.
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