Tag: recipes

[recipe] Poudding chomeur au sirop d’érable

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Ingredients

500 ml maple syrup
500 ml single cream
1/2 cup butter, room temperature
1/2 cup milk
1 cup sugar
2 cups flour
2 eggs
2 tsp baking powder
1 pinch salt

Preheat oven to 200 °C (400 °F). In a heavy bottomed saucepan, bring the maple syrup and cream to the boil. Let boil for 2 minutes. Make sure it doesn’t boil over.

Cream together the sugar and butter. Add the eggs one by one. Fold in the dry ingredients, alternating with the milk. Pour the cake mix into a 13 X 9in pan.

Cover with the maple cream and cook for 35–40 minutes.

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[Recipe] Cretons du Québec

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Ingredients

450g ground pork+ground veal
1 medium finely chopped yellow onion
1 tsp salt
3/4 tsp ground black pepper
1/2 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
125ml vegetable stock
125ml white wine
250ml milk
75g fine breadcrumb

In a large heavy bottomed pan, lightly sweat the onions, then brown the pork and veal mince (about 5 minutes). Add all the spices, mix well, then add wine, stock, milk and bread crumbs, stirring over medium heat.

Reduce the heat to low, cover, and cook, stirring occasionally, until the meat is very tender and most of the liquid is evaporated, about 45m.

Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.

Remove from the heat and adjust the seasoning, to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.

* Serve with thinly sliced French bread or toasted French bread croutons.

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[Recipe] Eggs Benedict with healthy hollandaise

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I made one of Katy’s favourite breakfasts this weekend: eggs benedict. We used store-bought (Tesco’s Finest) hollandaise sauce and, while it was really good, you could tell that it was evil for you. I scrouged a bit online and found a healthier version of the hollandaise sauce.

As a side note, I made it with some thickly toasted sourdough bread slices, thick cut ham on the bone and 3 minute poached eggs. YUMMAY!

Healthy Greek Yogurt Hollandaise Sauce

This is far healthier, with a lot less fat the traditional butter-based Hollandaise. This is guilt-free Hollandaise, so enjoy over eggs, asparagus, other vegetables, as a dipping sauce for artichokes or any dish finished with Hollandaise.

Makes about 1 cup (Serves 4)

Ingredients:

* 1 Cup Fat Free Plain Greek Yogurt
* 2 Tsp. lemon juice
* 3 Egg Yolks
* 1/2 Tsp salt
* 1/2 Tsp Dijon mustard
* 1 pinch fresh ground pepper

Directions:

* Fill a medium saucepan with two inches of water. Choose a stainless steel bowl that will sit partially inside of the saucepan without touching the water to create a double boiler.

* Fill the pan without about two inches of water and bring to a boil, then turn down to a simmer.

* Beat yogurt, lemon juice, egg yolks well

* Heat over simmering water, stirring frequently, until sauce has thickened, approx 15 min (sauce will become thinner after about 10 min and then thicken again).

* Remove from heat and stir in salt, mustard and pepper.

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[Recipe] Tapas – Spanish Tortilla

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Ingredients

1 medium onion (110 g)
4-5 medium waxy potatoes (600g)
3 tablespoons olive oil
5 large eggs
salt and freshly milled black pepper

Preparation method

First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan.

First of all, peel and cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Now thinly pare the potatoes using a potato peeler and slice them into thin rounds – you have to work pretty quickly here because you don’t want the slices to brown. When they are sliced, rub them in a clean tea cloth to get them as dry as possible.

Next, heat 2 tablespoons of the olive oil in the frying pan and, when it’s smoking hot, add the potatoes and onions. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of salt and pepper, put a lid on the frying pan and let the onions and potatoes cook gently for 20 minutes, or until tender. Turn them over halfway through and shake the pan from time to time, as they are not supposed to brown very much but just gently stew in the oil.

Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly – it’s important not to overbeat them. Finally, add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. Now forget all about French omelettes and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.

Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre. Serve hot or cold, cut in wedges, with a salad and a glass of Rioja – it’s brilliant.

Source: Deliah, via the BBC

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[Recipe] Hot carrot and chili chutney

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3 lb finely grated carrots
2″ fresh ginger, chopped
1 large lemon, grated with rind and juice
4–6 fresh chopped chillies
12 tablespoon mustard seeds (white if possible)
2 heaped teaspoons cumin powder
1 heaped teaspoon turmeric
3 heaped teaspoons coriander
1 heaped teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
8 tablespoons olive oil
180ml malt vinegar
2 tablespoons balsamic vinegar
4 tablespoons tomato purée
6 oz brown sugar

Heat the oil, add the mustard seeds and pop them.
Add alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
Add the remainder of the ingredients and give a good stir.
Cover and simmer for about 2 hours.
Ladle into hot, sterilized jars, adding a little extra oil, and seal.
Label with contents when fully cool.

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[Recipe] Homemade Hamburger Helper

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This is a bit embarrassing, as a decent cook, but I used to love Hamburger Helper. I’ve been unable to eat it since my allergies cropped up. I liked was the standardization of the directions in every variety, along with the cutting open of packets and throwing it in the pot. It requires little thinking, which is often what you need at the end of a long day when you’re tired and everyone is hungry.

But, the Internet is your friend! Make your own helper, thought I! You can even make it in advance so it’s all pre-measured and ready to toss in the pot on busy nights. Just like store-bought helper, your homemade helper comes with standardized directions and “packets” to throw in the pot. Very little thinking required–but in this case, it’s much more fresh and you can feel a whole lot better about feeding it to your family.

Hamburger Helper Basics

When creating your own helpers, keep in mind that most packages of Hamburger Helper include about 1 1/2 cups of pasta plus a packet of sauce seasonings, depending on the variety.

After browning and draining half a kilo of ground beef, in the same skillet you add water and milk (usually about 3 cups total), seasonings, and simmer (usually about 12-20 minutes). Add cheese near the end for some varieties.

Brown ground beef in a large frying pan and drain.

Add hot water and milk:

 

Add pasta and your homemade sauce packet:

 

Bring to a boil. Cover and simmer on low about 12 minutes, stirring occasionally, until pasta is tender.

When the pasta is tender, turn off heat and uncover. Let mixture stand, uncovered, about five minutes. It will continue to thicken as it stands.

You can make your Homemade Hamburger Helper in advance by pre-measuring the pasta. Place in a sandwich-size baggie. Snack-size baggies are perfect for the sauce mix. The measured pasta can be used in a number of Hamburger Helper varieties. Just label the sauce mix so you’ll know what you’re picking up then grab whichever bag of pasta you need.

Spice mixes

Chili Mac: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups elbow macaroni, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup shredded cheddar cheese near the end.

Lasagna: Using 1 pound ground beef, 2 1/4 cups hot water and 1/2 cup milk, 1 1/2 cups either lasagna broken into small pieces or small egg noodles, and 1 cup stewed or diced canned tomatoes, prepare a sauce packet including 1 tablespoon corn starch, 1 tablespoon mixed Italian herbs, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon sugar. Stir in 1/2 cup mozzarella, shredded, near the end, then sprinkle the top with parmesan cheese during the 5-minute standing period.

Beef Stroganoff: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon mustard powder with an add-in of 1 cup sliced fresh mushrooms.

Beef Goulash: Using 1 pound ground beef, 1 cup hot water and 2 cups milk (if you have sour cream, replace 1/2 cup of the milk with sour cream), and 1 1/2 cups small egg noodles, prepare a sauce packet including 1 tablespoon corn starch, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 1/2 teaspoon italian seasoning with an add-in of 1 tin of tomatoes and 1/2 cup of frozen peas.

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[Recipe] Beef Stroganoff

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Ingredients

400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushrooms
250g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche (or Greek yogurt)
flat-leaf parsley, chopped

1. Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.

2. In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

3. Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

4. Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

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[Recipe] Pasta with tuna and tomato sauce

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Tuna packed in olive oil is highly recommended for this recipe. If all you have is tuna packed in water, you can try draining it and then adding olive oil to the can, and letting it soak in the olive oil in the fridge for several hours, but you will get the best results if you start with tuna packed in oil.

Ingredients

4 Tbsp unsalted butter
1 750ml can of tomatoes, whole or crushed
Salt
1 pound pasta shells
1/2 cup ricotta cheese
1 large can tuna packed in olive oil
1/4 cup fresh basil, chopped or torn
A generous 1/2 cup grated parmesan cheese

Method

1 Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.

2 Once the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.

3 Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.

4 Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

Yield: Serves 6-8.

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[Recipe] Tartiflette

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Serve this French cheesy potato dish with pickled onions, gherkins, charcuterie and a salad.

Ingredients

1kg Charlotte potatoes, peeled (or any waxy potato)
250g bacon lardons
1 onion, finely chopped
100ml oz white wine
150 ml single cream
sea salt and freshly ground black pepper
1 whole Reblochon cheese (about 450g/1lb), sliced
25g butter
splash of olive oil

1. Preheat the oven to 200°C/gas 7.

2. Bring a pan of salted water to the boil, then add in the potato slices and boil for 8-10 minutes, until just tender. Drain.

3. Heat the butter and olive oil in a frying pan. Add in the onion and fry gently for 5 minutes, stirring now and then.

4. Add in the bacon, mixing well, and fry for a further 5 minutes until both the onion and bacon are lightly browned. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.

5. Layer half the potato slices in a buttered 1.5 litre ovenproof dish. Sprinkle over half the onion and bacon mixture and half the Reblochon cheese. Season lightly with salt and freshly ground pepper.

6. Repeat the layering with the remaining potato, onion, bacon and Reblochon.

7. Pour the cream evenly over the potato dish.

8. Bake for 10-12 minutes until golden brown.

9. Remove from the oven and serve.

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[Recipe] Paella

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Ingredients

3 tbsp olive oil
6 chicken thighs, boned, skinned, cut in half
150g Mathesons smoked sausage
2 onions, chopped
1 large red pepper, quartered, deseeded and sliced
1 large green pepper, quartered, deseeded and sliced
150g peas
1 heaped tsp smoked paprika
2 pinches saffron (or 1/2 tsp tumeric)
1/2 tsp ancho chili powder
1/2 tsp rosemary
1 bay leaf
250g paella rice
1L pints hot chicken or vegetable stock
24 raw king prawns
salt and freshly ground black pepper
handful chopped fresh flatleaf parsley, to garnish
lemon wedges, to serve

Method

Heat two tablespoons of the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with rosemary, chili powder, salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the sausage and cook for a further minute. Transfer to a large heatproof bowl with a slotted spoon.

Add the onions to the pan and fry gently for five minutes until soft and lightly golden-brown. Add the remaining oil, red pepper and green pepper to the onions and cook for two minutes, or until beginning to soften. Stir in the smoked paprika and cook for a further minute.

Stir in the saffron, bay leaf and rice and cook for one minute until the rice is coated all over with the oil. Return the chicken and sausage to the pan, along with any juices that have collected underneath the meat. Stir well, then pour over the stock. Bring to a simmer over a medium heat and cook for 18 minutes, stirring occasionally.

Reduce the heat slightly, scatter the prawns over the top of the paella and continue cooking for a further 6-8 minutes, or until the rice is tender and almost all the liquid has been absorbed, turning the prawns once and pushing into the rice where you can. The prawns should be completely pink once cooked. It is important not to stir the paella after the prawns are added as you want the rice to become lightly browned and a bit sticky on the bottom as this adds lots of flavour.

Sprinkle with freshly chopped parsley and serve with the lemon wedges.

Enjoy with some freshly made white wine spritzer.

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