Foodies@home
Foodies@home A brand new cookbook for starters and pros Dear colleagues, did you ever wonder what your colleagues Cook and EAT while working in their home offices?? We all joined forces to come up with this appealing collection of dishes, which you may easily bring to life in your kitchen. Have Fun! Your Corporate BD Team & GSOs
Yannick’s Ratatouille What you need… VEGGIES • 2 eggplants • 6 roma tomatoes • 2 yellow squashes • 2 zucchinis SAUCE • 2 tablespoons olive oil • 1 onion, diced • 4 cloves garlic, minced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • salt, to taste • pepper, to taste • 28 oz can of crushed tomatoes(795 g) • 2 tablespoons chopped fresh basil, from 8-10 leaves HERB SEASONING • 2 tablespoons chopped fresh basil, from 8-10 leaves • 1 teaspoon garlic, minced • 2 tablespoons Chopped fresh parsley • 2 teaspoons fresh thyme • salt, to taste • pepper, to taste • 4 tablespoons olive oil
Preparation 1. Preheat the oven for 375˚F (190˚C). 2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside. 3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. 4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. 5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. 6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. 7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature. 8. Enjoy!
AND HERE ARE YANNICK’S FAMOUS TYROLEAN SPINACH AND CHEESE DUMPLINGS INGREDIENTS ● ● ● ● ● ● ● ● ● ● ● ● ●
200 gram dry bread cubes 2 fresh free range eggs 180 ml milk 250 gram fresh spinach 1 bunch fresh mint 180 gram spicy mountain cheese 2 tbsp bread crumbs salt pepper nutmeg 1 tsp lime zest 150 gram butter 1 bunch sage
INSTRUCTIONS In a medium size pot bring salted water to a boil and blanch fresh spinach for about 1 minute. Drain under cold water and pad dry. Chop spinach into small pieces. In a small pot bring milk to a boil. Put dry bread cubes into a big bowl and pour hot milk over it. Let it rest for about 5 minutes. Add eggs, spinach, nutmeg, salt, pepper, 2/3 of the grated mountain cheese, chopped mint and lime zest to the bread cubes. Mix together until you have a smooth dumpling dough. If the dough is too wet add bread crumbs, if it's too dry add more milk. Let it rest for 10 minutes. Take a handful of dumpling dough and roll balls in your wet hands. Bring salted water in a big pot to a boil and add your dumplings. Turn down the heat and let them simmer for about 15 - 20 minutes. Meanwhile put your butter into a small pan add the sage and let it melt slowly. Take out your dumplings and arrange them on the plates. Drizzle some nutty sage butter over them, sprinkle with grated cheese and serve quickly!
Ron’s Special Cosmopolitan Cocktail This may look like a girly cocktail but made right has a kick like a Horse... Calories: 281. Prep Time: 5 minutes Serving: As noted below serves 1, simply double up for 2 servings Ingredients: 2.5oz of Citron Vodka - if you want a bigger/dryer kick use original as I have 1.0oz of Cointreau (Not Triple sec as you see in some recipes) 1.0oz Cranberry Juice Finely Crushed Ice Orange peel for Garnish Fresh Limes Instructions: 1. Add Vodka Cointreau, Cranberry Juice and Fresh Lime juice to a Cocktail Shaker ďŹ lled with ice. 2. Shake vigorously until very cold. 3. Strain into a cold Martini glass 4. Garnish with Orange Peel and serve
BORSCH BY ANGELA Borsch can be rightfully considered the symbol of Russian and Ukrainian national cuisines. There is a great variety of methods of borsch cooking: in every region people use their own culinary subtleties that make this dish really special and delicious. Borsch can be cooked with or without meat, from a bone broth, with pork, beef or chicken, with lard or mushrooms, with fresh or sour cabbage. Finally it can be cold or hot. But one fact is undisputable: this soup is the most popular first course on the territory of Russia and Ukraine. Required ingredients: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●
beef - 300 g beet - 300 g white cabbage - 400 g potatoes - 500 g carrots - 100 g root parsley - 2 PCs. onions - 2 heads garlic - 3 cloves clarified butter - 2 tbsp. spoon fat - 50 g sweet pepper - 1 PC. Bay leaf - 1 PC. sour cream - 150 g parsley and dill ground black pepper, salt to taste
How to cook: Boil the meat in 3 liters of water, add salt and pepper. Beets, cabbage and onions cut into strips, potatoes - slices. Beetroot fry in butter, add a tablespoon of vinegar (3%), stew until tender in a small amount of broth, add sugar (1 tablespoon), tomato paste (2 tablespoons). Strain the broth and continue to cook. Meat cut into cubes and put in boiling broth, add potatoes, cabbage and cook for 15 minutes. Then add the beets, vegetables and sweet pepper cut in shreds, spices. Cook for another 15 minutes. Add chopped garlic, pounded with fat and bring to a boil. Then let stand another 20 minutes. Bon appétit!
Cheese Soufflé à la Eva-Maria
You need: 5 eggs 250ml milk 30 gr butter 30 gr flour 150 gr cheese (for example Gruyère) Salt and Pepper Steps: -Separate the eggs -Grate the cheese -Heat butter in a pan, add bit by bit flour and stir without stopping until you have an even mash -Add the milk and continue stirring until you have a viscous sauce -Stir in salt and pepper -Put the pan away from the heat and stir in the egg yolks -Then stir in the grated cheese -Beat egg whites stiff in a bowl -Then fold in stiff egg whites into the cheese mash -butter the bottom of an ovenproof form and fill the cheese mash (leave some space in the form as the soufflé will grow) -Bake for 45 minutes at 160° C -Important: NEVER open the oven while baking
This goes perfectly well with a green salad and a good glass of white wine! Bon appétit….
Sinead’s Smoked Salmon, Horseradish and Irish Brown Bread IRISH BROWN BREAD Ingredients: 350 gr wholemeal flours 150 gr plain flour 100 gr wheatgerm 100 gr oat bran 100 gr porridge 80 gr brown sugar One tablespoon breadsoda 800 ml buttermilk 2 eggs and a squeeze of honey 1 tablesp. sesame seeds or pinhead porridge oats
Method: Preheat the oven to Gas Mark 6, 200°C (400°F). Mix all dry ingredients together in a bowl. Combine the eggs with the buttermilk and honey then mix into the flour. Add a little more buttermilk if the mixture is dry – it should be a soft dough. Pour the dough into a lightly oiled loaf tins. Sprinkle the sesame seeds or porridge oats over the top of the loaf if using. Bake for one hour at 170 degrees. To know when it is cooked simply tap the bottom of the loaf – it will sound hollow when it is fully cooked. Remove from the tin and wrap in a clean tea towel while cooling. This will keep the crust soft.
SMOKED SALMON & HORSERADISH Ingredients: ½ teaspoon creamed horseradish ½ small tub crème fraiche 1 small pinch sea salt 1 small pinch freshly ground black pepper 1 squeeze lemon juice Cress or chives to garnish
Method Add ½ a teaspoon of creamed horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough. Cut a loaf of Irish Brown Bread 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon (a 300g pack is perfect here) Add a dollop of horseradish crème fraîche to each slice, then snip over cress or chives. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice.
Sinead has kindly volunteered to be our cover girl of Foodies@home
Wilko’s Barbecue
No recipe needed!
Marble Guglhupf by Chef Mario
Ingredients ● 250 g butter, 200 g sugar, ¼ tsp salt, 4 eggs ● 500 g white flour (I use spelt instead of wheat for all my cooking and baking) ● 1 parcel baking powder, 1 parcel of vanilla sugar or the pulp of one vanilla pod ● 200 ml milk ● 100 g dark chocolate, roughly chopped (I use 80% dark chocolate chocolate. Milk chocolate is not an option.) ● 3 tbsp rum, ● Some additional butter to grease the cake pan ● Icing sugar
Temperature is important: Before you start, make sure that eggs, butter and milk have room temperature. Take the ingredients out of the fridge and wait for an hour or so. Preparation ● During the preparation, preheat your oven to 180°C. ●
Place the butter in a mixing bowl and whisk in the sugar, the vanilla sugar (or the vanilla pulp) and the salt, using a beater.
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Add the eggs but only one at a time and continue to whisk until you obtain a homogenic mixture.
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Mix the flour and baking powder in a separate bowl. (It’s apparently not necessary but I learned to pass the flour through a sieve.)
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Stir the flour into the mixture alternately with the milk. I usually do it in three to four steps using a cooking spoon.
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Put approximately half of the dough into a greased bundt cake pan.
Marble effect ● Place the chocolate in a thin-sided bowl and suspend over a saucepan with a little bit of gently simmering water. Ensure that the bowl does not touch the water. Melt the chocolate and stir until smooth. ●
Stir the rum into the remaining dough.
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Then add the melted chocolate and stir it in until the dough obtains a homogenic colour.
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Put the chocolate dough to the cake pan. Then create the marble effect by running a fork through the mixture in a spiral motion. Baking ● Bake for 60 minutes in the lower half of the preheated oven. ●
Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
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For decoration sprinkle some icing sugar on the cake.
Catie’s Chocolate Ganache Pots with Raspberries Ingredients: 225 g plain chocolate, 500 ml double cream 18 g caster sugar, 10 g cocoa powder 2 g sea salt, 20 g Biscoff crumb (or whatever biscuit you fancy!)
Method: Boil the double cream and pour over the broken chocolate Add the sea salt, cocoa powder and sugar Place crumb in glass and pour in ganache Put in fridge to set four two hours Top with raspberries and Biscoff crumb
Easy Basic Pancakes by Amanda Ingredients 1 cup all-purpose flour, (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 tablespoons unsalted butter, melted, or vegetable oil 1 large egg 1 tablespoon vegetable oil Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
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Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet). Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Pancake Variations BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk. YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk. WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
Julie’s Asian Curry Pork Ribs INGREDIENTS for 5 servings: 500g pork ribs, 2 small potatoes (to cut into quarter), 120ml coconut milk (half portion to dilute with water), a handful of kaffir lime leaves (to slice thinly into strips), 6-7 big tbsp cooking oil, Salt to taste, Sugar to taste, Water Spice Paste 4 stalks of lemongrass (to use the white part), 15 shallots, 6 cloves garlic, 7 big tablespoon of meat curry powder (ready packet available in store) ,2 tablespoon fresh chilli paste (to reduce if prefer less spicy), 10-12 white pepper seeds (lightly crushed), 2 cinnamon sticks
METHOD: 1. Blend the spice paste ingredients (start off with lemongrass first, followed by shallots & garlic) until smooth with a little water added. Sieve the blended ingredients and transfer the paste into a bowl. 2. Add water to the curry powder to make into paste. Transfer the above blended ingredients, fresh chilli paste, white pepper seeds & cinnamon sticks to the curry paste and mix together. 3.
Heat oil in a wok over medium heat. Pour in the spice paste and stir fry until fragrant and oil begins to separate.
4. Add in the potatoes, followed pork ribs and stir until all well coated. Then add in the diluted portion of coconut milk slowly & followed by kaffir lime leaves and let it simmer for 5 minutes. Pour in the balance of coconut milk and simmer on low heat for 20 minutes. Add in some water if gravy is too thick 5.
Stir occasionally to prevent from burning at the bottom
6. Season with salt and sugar to taste. Continue to cook for another few minutes. Dish out and garnish with mint leaves just for a little touch of green (or coriander if preferred). Serve with steamed rice OR naan bread / prata /baguette bread
Chicken Parmigiana by Jeff ‘Dear colleagues, I do not cook. Ever !!! But, for you... I ordered a box of ingredients along with instructions from a company called Plated, and cooked Chicken Parmigiana.‘
Juicy almond zucchini cake by Katja INGREDIENTS 80 g zucchini 6 eggs 150 g sugar 200 g peeled almonds 50 g chopped almonds 50 g spelled flour (Type 630) 1 teaspoon Baking powder Butter for the mold powdered sugar 1 springform pan with 26 cm Ă˜ (12 pieces) 20 minutes preparation Bake time 35 min 1. Line the bottom of the springform pan with baking paper and lightly grease the edges of the pan. 2. Preheat the oven to 180 °. In the meantime, wash zucchini and grate finely. Separate the eggs. Place the egg yolks and 100 g of sugar in a mixing bowl and whisk until they are whisked with the hand mixer. 3. Add the zucchini grated with the ground and chopped almonds to the egg yolk mixture. Mix the spelled flour with baking powder, add to the egg yolk mixture and stir in briefly with a spatula. 4. Whisk the egg whites with the rest of the sugar until stiff and carefully fold them under the dough with a whisk. Place the dough in the prepared baking pan and smooth out. Bake the cake in the hot oven (center) for approx. 35 minutes until the surface is lightly browned. 5 Take the finished cake out of the oven and let it cool in the mold. Remove the cooled cake from the springform pan, place it on a cake platter and dust with icing sugar, cut into pieces and serve.
Mushroom Tofu Ramen also by Katja The mushroom broth with tofu, mushrooms and sesame is served in this vegetarian ramen. It is a delicate, very pure dish with no overly spicy or hearty details. If you want, you can stir in a little Szechuan chili paste or miso sesame tare into each soup bowl to make the broth a little creamier and more hearty. For 4 people, 1.6 l Mushroom broth 4 portions of Ramen noodles TOPPING 200 g fresh shiitake mushrooms 1 tbsp of cooking oil 300 g silk tofu, diced 200 g Enoki mushrooms, cleaned 8o g mizuna or fresh spinach 1 serving of deep-fried shallots 4 tbsp furikake salt HOW TO PREPARE 1. Bring salted water to a boil in a large saucepan. 2. Heat the broth in a saucepan. 3. Preheat four soup bowls with hot water. Pour out the water just before serving 4. Fry the shiitake in a pan over medium heat in 1 tablespoon of oil and salt. 5. Spread the broth on the bowls. 6. Cook the noodles in portions in individual noodle sieves or one sieve in bubbling boiling water for 45 seconds. Then immediately lift it out of the water, drain well and spread it on the bowls. 7. Serve with shiitake, tofu, raw enoki mushrooms, mizuna, deep-fried shallots and furikake. We have added on top fresh green Asparagus, pumpkin and spring onions.
Mushroom broth (APPROX. 2 L)
The mushroom broth is a so-called Assari broth, one light and mostly slightly transparent delicacy. But to give it a really good aroma is a real art. I use both fresh and dried mushrooms, and my secret ingredient is morel mushrooms, which give the whole thing even more depth and a light smoky note. The broth is boiled only once and then goes through like a dashi for a few hours. The strained mushrooms from the broth are also easy to pickle.
12 dried shiitake mushrooms 3 pieces of Kombu (10 -12 g) 2 spring onions 1 piece of ginger (10 cm), sliced 2.5 l of water 6 dried morels 300 g fresh shiitake mushrooms 150 ml Japanese soy sauce salt 1. Boil the mushrooms, kombu, spring onions, ginger and water in a large saucepan and simmer for about 30 minutes. 2. Remove from the stove and let it steep for about 3 hours. 3. Strain the broth and insert the mushrooms. 4. To serve, heat the broth and season with soy sauce and salt
Ritesh’s Indian dish (Punjabi North Indian) Rice Just steam the rice in the cooker. Mutton Heat the mutton a bit to get rid of any kind of bacteria, then marinate the mutton with mutton masala and lemon juice & leave it for half an hour and then cook it with chopped onion paste, ginger garlic paste and chopped tomato paste. Spring Onion This is just a garnish with a special cut. Then the dish is ready to eat. Lecker
Hot and spicy tofu by Arthur Ingredients: beancurd (tofu), tomato, red and green pepper, salt, soyasouce, suger, sichuan soybean jam (dou ban jiang), garlic, leek
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Pan fry the garlic, soybean jam (dou ban jiang) for 20 seconds with oil Add the tomato and cook for 20 seconds, then add tofu Add salt, soyasouce, suger, little water and, cook 2 minutes Add leek, red and green pepper and cook for 10 seconds
TORTILLA DE PATATAS BY ANA 1 kg potatoes, peeled & rinsed 8 large eggs 1 - 3 onions. Depending on your taste Salt and pepper to taste Extra virgin olive oil ● ●
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Cut the potatoes into ½ centimeter slices. Pat the potato slices dry and put them into a large bowl; sprinkle with salt, and mix well. Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat (mine was way too large, so the tortilla will be thinner and less consistent. Again depends on your taste) When the oil is hot, add the potatoes and add more oil if necessary until all are covered. Cook the potatoes for 20 minutes at a low heat. Meanwhile, beat the eggs in a large bowl and season with some salt and pepper. Thinly slice the onion, and fry in a separate pan for about 10 minutes until they begin to caramelize. When the onions are caramelized, drain off any excess oil and add to the egg mixture. Once the potatoes are cooked, remove with a slotted spoon to a strainer to cool off while excess oil drips away. After a few minutes, add the potatoes to the egg mixture and stir well. Let mixture sit for about 20 minutes. In the same pan where you fried the potatoes, remove all the oil and over a medium-low heat add the egg mixture. Over a low heat, cook the egg and potato mixture for about 6-8 minutes on the first side. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly before sliding the uncooked side back in. Once the entire tortilla is set, slide out of the pan onto a serving plate and let cool a little before diving in.
Ahmed’s Spaghetti with Chicken Ingredients: (serves 3 - 4) 500g Chicken breast chopped in cubes One clove of garlic - Crushed. 2 tablespoons of extra virgin olive oil. 2 tablespoons of mixed vegetable seasoning. 400g canned sliced mushrooms 200g sundried tomatoes chopped in slices 450 - 500g Spaghetti Parmesan cheese for topping. Salt and more olive oil for cooking.
Process: Add the olive oil , crushed garlic to the chicken cubes and mix it in a small container. Add the vegetable seasoning and mix it for 1 or 2 minutes then let it marinade for at least 30 minutes. Drain the mushrooms and chop up the sun dried tomatoes. Prepare a frying pan with some olive oil, medium heat, add the chicken and stir it every 30 seconds or so till it changes color. Add the sliced mushroom to the mis and stir for 3 minutes. Add the sun dried tomatoes and stir for a couple of minutes. Add the mix to the pre-boiled spaghetti. Top it with the parmesan cheese. Microwave it after for 30 seconds (Optional).
Easy baked meatballs by Sandra prep: 15 mins | cook: 15 mins | total: 30 mins author: ashley manila yield: 3 dozen meatballs 1 pound ground beef 2 teaspoons garlic powder 2 teaspoons onion powder 1 and 1/2 teaspoons Italian seasoning 1/2 teaspoon ground black pepper 1 teaspoon salt (less if you prefer, but meat loves salt) 1 large egg 1/2 cup freshly grated Parmesan cheese 3/4 cup breadcrumbs 1/2 cup lukewarm water
For the Easy Marinara Sauce: 3 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (optional) 1 (28-ounce) can crushed tomatoes 1/2 teaspoon salt 1 teaspoon sugar 1 and 1/2 teaspoons Italian seasoning Extra Parmesan cheese, for serving Instructions For the Easy Baked Meatballs: 1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside. 2. In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs. 3. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 4. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked though. 5. While the meatballs bake, make your marinara! For the Easy Marinara Sauce: 1. Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sautĂŠ for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste. 2. When meatballs are done cooking, add them to the sauce, stir to coat, and serve! MEATBALLS.. MEATBALLS.
.MEATBALLS..MEATBALLS‌ MEATBALLS
Alexandra’s delicious Chocolate Cake
Sponge Cake 220g flour 65g unsweetened natural cocoa powder* 350g granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 120ml vegetable oil 2 large eggs, at room temperature* 2 teaspoons pure vanilla extract 240ml buttermilk Butter Cream 290g unsalted butter, softened to room temperature 360g confectioners’ sugar 65g unsweetened cocoa powder 4 Tablespoons heavy cream 1/4 teaspoon salt 1 teaspoon pure vanilla extract Decoration: whipped cream Preheat the oven to 120°C. Grease your cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin. Bake for 23 - 26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely in the pan. Make the buttercream: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Garnish with whipped cream or chocolate chips if desired. Refrigerate cake for at least 30 - 60 minutes before slicing. Bonne appétit! :)
SHABI’S MILLET ENERGY CAKE Ingredients: 1.5 cups millet flour 3/4 cup cake flour 1 cup brown sugar 1/2 cup Canola oil 10 g baking powder 10 g vanilla sugar 1 spoon grounded mince 1/2 cup chopped walnuts Shredded peel from one orange 1 cup orange juice
2 eggs Filling & toppings: 4 cut dates 1/2 cup sesame seeds
Preparation: Preheat oven to 170d/320f Grease a gugelhupf pan with canola oil and sprinkle sesame seeds. Mix in a bowl all dry ingredients (Millet, flour, brown sugar and spices) Add all wet ingredients (oil, orange juice and eggs) and mix well. Pour batter into the pan, insert the cut dates equally into the batter and hide them inside. Flatten with spatula Bake for 45-50 minutes.
"The Vernal Ascent of the River La Remontée de la Rivière Printanière" by Peter and his little brother Florian
“Nature presents us Beautiful Performances. It shows us its huge variety of colours, flourishing in Spring season. Let them nurture your balance, harmony and happiness.” OVERVIEW: For this delicious yet easy-to-prepare symbiosis of a hot & cold 5* dish, you will need the following ingredients for 2 people: ● ● ● ● ● ● ● ●
2 portions of your preferred type of rice 2 pieces of fresh raw salmon 2 slightly soft avocados A few edible flowers 1 citron 1 onion, 1 garlic clove Salt, pepper, rosemary, dill, olive oil A few shrubs of Parsley and chive
ONLY 3 STEPS: It is recommended to realise the following three sections in parallel.
The Spring - La Printanière ● ●
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Boil the rice in water until it has the ideal consistency as per your preference, usually ~20 minutes. Add some salt and pepper to it. Shape the ready-to-eat rice as per your eyes' preferences, e.g. by filling it into a tiny bowl so that it becomes "half a ball" when turning the bowl around for putting the rice on the plate. Garnish the rice with the edible flowers indicating the beautiful path towards prospering spring.
The Salmon in the River - Le Saumon qui remonte la Rivière ●
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Fry both sides of the salmon until it has a golden surface as per your gusto, balancing it with a fair portion of salt, rosemary and dill. If you have fresh & uncut rosemary, place it under the fish while frying it. Once ready, place the fish on the plate and drizzle a little bit of olive oil and citron juice over it. Save some citron juice for The Moss - La Mousse des Bois below.
The Moss - La Mousse des Bois ● ●
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Peel the Avocados and mash or puree the Avocado flesh in a bowl. Cut the onion, the garlic clove, the parsley and the chive into pieces. Put some of the cut parsley and chive pieces aside for decoration later on. Put the rest together with the cut onion and garlic clove to the Avocado flesh in the bowl and mix it all. Add a little bit of citron juice, salt and olive oil to intensify the flavour. Shape the ready-to-eat Avocado Mousse in three entities, e.g. with a soup spoon, and put it on the plate around the rice and salmon just like on the picture.
The Finish - La Finition ●
Trickle some of the resting parsley and chive pieces over the fish and in the shadow of the rice for decoration.
Your preferred wineusually it would be a white wine for fish dishes, but we had a smooth rosé - will crown your ultimate sensation of taste. Enjoy your culinary delight!
Indian Lamb Curry by Sumi
Ingredients 1 kg Lamb 1/2 cup puriďŹ ed butter
Instruction: (Total Time - 90 mins)
Salt as per taste
Heat puriďŹ ed Butter in a heavy bottom pan.
5-6 Tomato Cut into 4 pieces
Add lamb pieces and salt and fry on high heat for 5 minutes.
5-6 Green chilli Slit into half 2 tsp Ginger Chopped
Cover the pan and cook the mutton on low heat for 30-35 minutes.
3 tsp Garlic Chopped
Keep stirring in between.
Fresh coriander for garnishing
Add tomato, green chilli, ginger and garlic and cover and cook again for 10-15 minutes. Open the Cover and Cook for another 10-12 minutes until everything comes together. Garnish with fresh coriander. Serve hot with Rice or Bread.
Sharon’s Chinese Rice wine with chicken Ingredients 2 chicken drumsticks 1 medium carrot 1 One medium size potatoes 1 One medium size onion 3 to 4 pieces slice ginger Sauce 1 tbsp. oyster sauce 2 tbsp. rice wine 2 tbsp. of soya sauce 2 cups of water Salt to taste Oil
Methods: Wash the 2 drumsticks with tapioca flour and salt Rinse with water and dry the drumsticks Heat the pan without oil and pan fried the drumsticks Once is slightly brown, cut into desire size ( 6 – 8 pieces) Use 2 tbsp. of oil and fired the ginger followed by onions, carrot and potatoes and all the sauces Then add the chicken together once the chicken fragrance is out add water to simmer till cook ( 20 minutes) Dish out and serve hot.
Ratnas’ Black Forest Cake Prepare time: 60 min Cook: 45 min Serves: 8 Cuisine: western
Ingredients Flour 2 cups Sugar 1 1/2 cups Cocoa powder 3/4 cup, unsweetened Baking soda 1 1/2 tsps Baking powder 1 tsp Salt pinch Milk 1 cup Eggs 2 For layering: Whipping cream 2 cups Chocolate 1/2 cup, grated or chocolate shards to decorate Method for making Black Forest Cake
Preheat oven to 175 degrees Centigrade. Grease and flour 6” cake pan In a mixing bowl beat the egg and sugar until it’s consistent add milk and mix it well. Add flour, cocoa powder, baking soda, baking powder and salt, mix well with the dry ingredients. Pour the cake batter into the prepared cake pan oand bake in the middle rack of the oven for 40 mts or until a skewer comes out clean. Start checking from 35 mts onwards. Cool on a wire rack for 30 mts before inverting onto a wire rack. Bring to room temperature. If the cake has a dome shape, use a serrated knife and slice the dome off and level the cake till it has a flat top. While the cake is cooling, prepare the whipping cream. Place a very large bowl and beaters in the freezer for 15 mts before beating the whipping cream.. Place ice cubes in a plate. Place the cold bowl on the ice cubes and pour two cups of whipping cream in the bowl. Beat with an electric mixer at high speed until stiff peaks form, approx 5-6 mts. Place the whipped cream in the fridge till you start assembling the cake
To assemble the cake: On a turntable, place a cake board that has been lined with paper. Invert the cake and place it upside down on top of the cake base so that the cake has a flat top. Drizzle 5 to 6 tbsps of sugar syrup over the cake layer covering the entire cake. Do not drizzle too much syrup as the cake might get soggy, Using a spatula spread a cup of whipped cream . Leave a gap of 1" along the edge of the cake. It should be a thick layer. Place another layer of inverted cake over the first layer and repeat the same process with cherry syrup, and whipped cream. Finally place the inverted cake layer with the flat top and drizzle with cherry syrup all over and spread a thin layer of whipped cream on top and along the sides of the cake. Place the cake in the fridge for at least 2 to 3 hours at this stage. Place the remaining whipped cream in a piping bag with a star tip and place in fridge. At the time of serving, remove the cake from the fridge and pipe stars along the top edge of the cake. Place a chocolate drizzle on top of each piped out star and sprinkle grated chocolate. You can also place chocolate shards along the sides. Place the cake in the fridge for at least another hour and serve.
The famous 60 HOURS Bread dough recipe by Jasmin
For 1 bread of approx. 1.5 kg Ingredients: 700 g water Cold 1 g fresh yeast 25 g salt 460 g smoked flour (wheat flour type 1050) 600 g semi-white flour (wheat flour type 812)
Preparation: Put all ingredients in the food processor and knead for 15-20 minutes at medium speed. Then put the dough in a bowl, cover with a kitchen towel and let it stand for about 1 hour at room temperature. This hour at room temperature is very important so that the yeast can “start”. Then stretch and fold the dough in the bowl for the first time. Then cover the dough again and put in the fridge for another 55 hours! During this time, stretch and fold the dough 1-3 times a day! Make sure that this process is spread over the day. Just as it suits you in the daily program. It is important that the dough can rest for at least 3-4 hours between the individual processes. To form a Loaf of bread with 60 hours of dough ripening after 55 hours of cooking, place the dough on a floured work surface and carefully pull it over the table top 2-3 times with both hands until the dough has a flat surface. Cover the dough again with the kitchen towel and let it rest for another 2 hours. Push the sheet with the dough onto the middle rail in the oven preheated to 230 degrees top / bottom heat and spray the oven generously with water. So you can generate the desired steam. Immediately close the oven door and bake the bread for about 30 minutes. Then reduce the temperature to 210 degrees and bake the bread for another 30 minutes. Let the bread cool on a wire rack immediately after baking. Durability: In a cloth bag (or a bread box) about 5-6 days or wrapped in foil and frozen, about 2 months.
Taryn's Mandel Bread INGREDIENTS ● 1 cup vegetable oil ● 1 cup Sugar ● 3 large eggs ● 1 tsp pure vanilla extract ● 3 cups all purpose flour ● 1 tsp baking powder ● ½ tsp salt ● 1 cup semi sweet chocolate chips (you can use chopped nuts, candied fruits, etc.) ● Ground cinnamon and granulated sugar for dusting
INSTRUCTIONS 1. Mix together oil and sugar until combined, then add eggs one at a time, after eggs are combined, add vanilla 2. Sift together dry ingredients and add them slowly to the sugar/egg mixture 3. Once the dough is smooth and sticky, pour chocolate chips in and mix 4. Cover the dough with plastic wrap and place in fridge for few hours (at least 2) 5. Lightly oil your hands and form 2 or 4 rows with the dough onto an ungreased cookie sheet. Each strip of dough should be 3-4 inches wide (they will spread during cooking) 6. Bake at 350 F for 25 minutes. While the mandel break is baking in a flat shallow dish, combine the cinnamon and sugar. 7. Take the mandel bread out and turn oven down to 250 degrees F. Slice the mandel bread into biscotti shaped pieces 8. Roll each cookie into the cinnamon/Sugar mixture. Put the pieces back on the cookie sheet and bake for another 15 minutes until the desired texture you desire is achieved. The longer they bake, the crispier they will be. 9. Do not overbake, so keep an eye on them. Mandel bread is traditionally dry as they are “twice baked” 10. Store in an airtight container
A Typical Punjabi Food Chickpeas/Chole (Cho-le') by Ankush Ingredients To pressure cook 2 cups raw chickpeas 5-6 green cardamom pods 4-5 black peppercorn 2 bay leaves 2 cinnamon sticks 2 tea bags salt, to taste 5 cups water For the chole masala 1 tablespoon oil 3-4 cloves 3/4 cup pureed onion , from 2 small onions 2 teaspoons ginger-garlic paste 2.5 cups pureed tomatoes , from 4 medium tomatoes 3 teaspoons chole masala 1/2 teaspoon red chili powder, or to taste 3/4 teaspoon cumin powder salt, to taste To garnish 1 tablespoon ghee 1 inch ginger, cut into julienne 1/4 teaspoon garam masala 1/2 tablespoon crushed kasuri methi, also known as dried fenugreek leaves 2 tablespoons chopped cilantro
Instructions 1. Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water. 2. In a pressure cooker add the soaked and drained chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. 3. In a wok, heat 1 tablespoon of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color. 4. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away. 5. Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around. 6. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes. 7. Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes. 8. Add water (which was used for boiling the chickpeas), cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. 9. To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it. 10. Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame. 11. Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves. 12. Serve with roti, paratha or plain rice.
Lynfford’s favouriteS Prawns Balchao (Goan Dish) Ingredients ● 2 ¼ lbs. (1 Kg.) King prawns/ jumbo Shrimp ● Dash salt (to taste) ● 2 dozen dry red chillies ● 1 thumb -sized piece of ginger ● One large head garlic (15 to 20 peeled cloves) ● 4 tsp. cumin seeds ● 3 cups (750 ml.) white Vinegar Lynfford with his pet Brendon
Steps to make it 1.
Wash, shell and devein the prawns.Pat them dry with a paper Towel.
2.
Mix Salt to taste and the turmeric powder in a small bowl and rub into the prawns. Set aside to marinate for 1 hour.
3.
Grind the red chillies, ginger, garlic and cumin seeds, adding a little bit of vinegar (but not all 3 cups) to help make into a thick, smooth paste. Set aside
4.
Heat 4 Tablespoons of oil over medium heat and stir- fry the prawns until golden. Drain prawns on paper towels and allow to cool.
5.
Fry the spice paste in the remaining 3 tablespoons of oil until the oil begins to separate from the mixture. Add the vinegar, season with salt if necessary, and cook over medium heat for 15 minutes more. Allow it to cool completely.
6.
Place the prawns in a glass pickling jar and pour the cooled spice mix over them. Mix well and allow to rest for a few days before eating.
7.
Serve with Rice and lentils or ust plain boiled rice.
Crispy Chicken Sandwich with Garlic Mayo Sauce
Ingredients ● 250 gms Boneless Chicken Slices ● ¼ tsp Red Chillie Powder ● ¼ tsp Turmeric Powder ● ½ tsp soy sauce ● Dash of lime juice ● 1 tsp salt to taste ● 1 tsp tomato ketchup ● 1 tsp ginger and garlic paste
Steps to make it 1.
Mix all ingredients together to make a paste and apply it on the boneless sliced chicken pieces. Let it rest overnight.
Now make a Dry Mix of ● 100 gms Maida (Refined wheat flour) ● ¼ tsp pepper powder ● ¼ tsp chili Powder ● Sprinkle some dry herbs Now make a Wet mix of ● 1 egg ● 1/4 tsp Maida (Refined wheat flour) ● Some dry Herbs ● Dry garlic powder Dip the Marinated chicken pieces in the dry mix, then in the wet mix and again in the dry mix and then deep fry it till little golden brown. Serve it in garlic bread with garlic mayo sauce as per taste.
Crêpes à la famille Dupré
Here’s a French classic that is easy and fun to do with the kids: “Crêpes” (which is not to be confused with “Pancakes”, s’il vous plaît!) The fun part is of course flipping the crêpe in the air, trying to avoid any accidents – at least this is the part that kids prefer, and when they secretly hope something will go wrong (think Crêpe on the lampshade, on the floor, or on your head). What you will need for about 10 crêpes: ·
250 gr. of flour
·
3 eggs
·
2 big tablespoons of sugar
·
A pinch of salt
·
Some butter for the pan
·
1 shot of dark rum (Optional, but strongly recommended)
Mix the dry ingredients – flour, sugar and salt – into a deep mixing bowl and once well mixed, shape it like a volcano – with a small “well” in the middle. Crack the 3 eggs and pour them in the well, then pour the shot of rum – don’t worry, the alcohol evaporates while cooking, and just leaves that delicious dark caramel taste. Mix everything with a whisk, and slowly add the milk until you have an even liquid dough. You could make the crêpes immediately, but it works better if you cover the mix with a cloth and let it rest at room temperature for 1 hour. PRO TIP 1: swap cow milk for Almond milk, for a deliciously nutty taste, and for the love of the environment. PRO TIP 2: after resting and just before you start making the crêpes, add a little bit of fresh sparkling water. This will make your crêpes light and airy Put a bit of butter in your pan – I suggest having a crêpe pan, but if you don’t have one, take the flattest pan you own. Don’t put the heat up too high, and pour a ladle of the mix so it covers the bottom of the pan evenly. After 1 minute or 2 the mix will have hardened. Take a wooden spoon and check that your crêpe is loose and doesn’t stick to the pan. Now it’s time to flip that baby. PRO TIP 3: It’s all about a good dose of self-confidence, but if you want a hint, it’s all in the wrist! Plate your crêpes and serve with jam, whipped cream, chocolate spread, brown sugar & cinnamon, maple syrup, canned fruit, or whatever takes your fancy.
Voila!
Bon Appétit!
ADULTS ONLY – Espresso Martini
This one is really NOT for the kids as it packs a punch, both in alcohol and in caffeine! But being able to craft a great espresso martini will definitely make you the most popular person in the room – and at time when you’re staying home anyway, definitely the most popular person with your better half. What you will need for 2 Espresso Martini: ·
2 shots of fresh espresso (about 8 cl)
·
6 cl (or 1 and a half shot) of your favourite Vodka
·
2 cl (or half a shot) of Coffee Liquor I love Patron XO Coffee, but Kahlua will do the trick
·
Ice cubes
·
A shaker – if you don’t have one, any container that you can close hermetically will do
ADULTS ONLY
PRO TIP 1: the classic recipe calls for sugar syrup, but I find it too sweet. You can swap it for 2 cl of Galliano for a golden vanilla note. First start with your coffee. If you have an espresso machine at home, now is the time to put it to good use: make two espressi and let them cool down for a bit. Personally I prefer using Illy Classico in a French Press: Zero waste, and you can adjust the strength to your taste. Just… don’t use instant coffee! …please… Just. Don’t. In a shaker filled with ice cubes, pour the vodka, the liqueurs, and the coffee last, to avoid diluting the ice. Shake vigorously. I said VIGOROUSLY! Strain in 2 chilled cocktail glasses and garnish with 3 coffee beans. If you don’t have beans, sprinkle a little pinch of coffee powder for a nice fancy touch. Kick-back, relax, enjoy with moderation. And don’t forget to flick that mysterious smile while you graciously accept the flurry of compliments and the impressed “where did you learn to do that?” coming your way. It’s OK, you can thank me later.
ADULTS ONLY
Pam’s Cauliflower Spinach Skillet Quiche A Blue Plate Special Single serving ingredients: 8 inch cast iron skillet 1 tablespoon butter ½ cup onions ½ cup chopped cauliflower 1 cup fresh spinach 3 fresh eggs ½ cup grated Italian cheese Jane’s crazy mixed up salt
Directions Melt the butter in the skillet and up the sides of the skillet. Put the chopped onions and cauliflower in the skillet and lightly brown them. Add the spinach and heat for 2 minutes. Beat 3 eggs in a bowl with the grated cheese and then pour the egg and cheese mixture over the cauliflower, onions and spinach making sure to cover the onions, cauliflower and spinach. Shake a bit of Janes crazy mixed up salt over the eggs. Turn the heat up on the skillet to medium, cover it with a lid for 2 minutes and then lower the heat. Cook covered for 5 minutes on low heat until the egg mixture is fully cooked. Gently separate the sides of the quiche from the skillet and flip it onto a blue plate. Congratulations. You have your blue plate special.
Pam’s Hollywood low carb dinner: Rack of Lamb and Asparagus Items needed: Cookie sheet lined with foil 10 inch iron skillet French Mustard rack of lamb Jane’s crazy mixed up salt fresh asparagus. 2 tablespoons butter Heat oven to 450
First remove bottoms of all asparagus spears. Then slice all the spears into small diagonal pieces. Place the asparagus into the iron skillet with 2 tablespoons of butter. Lightly sprinkle with Janes crazy mixed up salt. Hold on the stovetop until later. Wash rack of lamb and place On the cookie sheet bones side up, baste the underside with French mustard and sprinkle with Jane’s crazy mixed up salt. Then baste the fat side with mustard and sprinkle with Jane’s crazy mixed up salt. Place the rack fat side up in the upper 3rd part of the oven for 15 minutes then turn the rack over and bake for 10 more minutes. During The last 10 minutes of baking turn up the heat on the asparagus and baste it in the butter for about 10 minutes Remove the rack of lamb and slice the into chops. Place on a lovely plate with the asparagus and enjoy this low carb dinner!
Laura’s Lasagne for a romantic dinner For the ragu • 750g lean beef mince • 2 onions, chopped • 2 garlic cloves, grated • 2 bay leaves • 2 tbsp mixed dried herbs • 1 tbsp fresh or dried oregano • 200g mushrooms, chopped • 150ml/¼ pint beef stock • 3 tbsp tomato purée • 2 x 400g cans chopped tomatoes • Splash of red wine (optional) For the white sauce • 50g butter • 50g plain flour • 750ml/1¼ pints hot milk • 50g/2oz Parmesan, finely grated • Salt and ground black pepper For the lasagne • 12 lasagne sheets • 100g mature cheddar, grated • 150g spinach • 2 fresh tomatoes, sliced
Method 1. Heat a large sauce pan until hot. Cook the mince until browned all over. Drain any excess fat if necessary. Add the onion, mushrooms and garlic to the pan and cook until softened. Add the tomato purĂŠe, bay leaves, mixed herbs and oregano, then stir well. Add the stock and optional red wine, and bring to the boil. 2. Stir in the canned tomatoes. Bring to the boil again, cover and simmer for 30 minutes or until the beef is tender. Remove the bay leaves. 3. Meanwhile, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the and parmesan cheese and season well with salt and pepper. 4. Put one third of the meat sauce in the base of a medium sized ovenproof dish. Top with a layer of spinach. Arrange one layer of lasagne sheets on top. Spoon half of the remaining ragu on top, then another layer of spinach and another layer of lasagne sheets. Then the remaining meat sauce, remaining spinach, a final layer of lasagne. Top with your white sauce. Sprinkle over the cheddar cheese. Add your sliced fresh tomatoes and season. 5. Preheat the oven temperature to 200C/400F/Gas 6. 6. Cook in the middle of the oven for about 45 minutes or until golden brown on top, bubbling around the edges and the pasta is soft. 7. Serve with side salad and garlic bread and red wine (optional!)
Laura’s step-daughter Faith’s Fabulous Fruity Granola Ingredients 400g rolled oats 200g honey 200g mixed nuts (almonds, walnuts, hazelnuts, cashew nuts) 50g sunflower seeds 50g pumpkin seeds 1 tbsp ground cinnamon 100g mixed dried raisins and cranberries Method Preheat the oven to 180ºC/ 350ºF/ gas mark 4. Finely chop/ crush the mixed nuts using a blender or rolling pin. Add the oats, seeds, nuts and cinnamon in to a mixing bowl. Warm the honey through in a saucepan, then add to the mixing bowl. Stir thoroughly until the mix is coated in the honey. Spread the oat mix over a large baking tray then pop in the oven for 18 – 20 minutes, stirring every so often. Important: the granola will bake quickly! You must stir during the course of the baking to avoid the mixture burning! Meanwhile, chop up with the dried fruit. Remove your granola mix from the oven and allow to cool before adding the fruit. Stir thoroughly. Store in a jar or airtight containers for up to 1 month. Serve with yoghurt and fresh seasonal fruit or grab a handful as a healthy snack.
StÊphanie’s Chocolate moelleux 200g of pastry chocolate 3 eggs 100g of butter 100g of sugar 50g of flour In a double boiler, melt the chocolate Melt the butter separately Once melted, mix the melted chocolate and butter Add the sugar and mix Add the three eggs and mix Add the flour and mix Put the mixture in cake mould. Bake in the oven at 180 degrees Celsius during 15-20 minutes Once baked, allow the cake to cool. It is then ready to be eaten. Add whipped cream, vanilla ice cream or whatever you feel like.
Victoria Passion Pâtisserieđ&#x;‘Šđ&#x;?źâ€?đ&#x;?ł
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Ma brioche perdue đ&#x;?ž Ingredients 4 nice slices of brioche 2 whole eggs 50 g vanilla sugar 165 g of whole milk 15 g of butter 1/2 salt Powdered sugar Mix the sugar, eggs and milk. Dip the brioche slices in the mixture. Generously butter a frying pan and toast the brioche. Sprinkle the brioche slices with sugar and lightly caramelize them in the pan.
La tarte aux pommes de ma grand-mère Ingredients 1 pure butter puff pastry 500 g applesauce (Homemade if you're motivated) 4 apples 25 g butter 2 packets of vanilla sugar Cinnamon powder Peel the apples, cut in half, remove the core and seeds. Cut into quarters and then into thin slices. Spread the dough in a pie pan. Prick the dough. Spread the applesauce in the bottom, then spread the apple pieces on top. Sprinkle with vanilla sugar. Add the butter in small pieces well distributed over the pie. Add the cinnamon. Bake in a preheated oven at 200°C for 25 minutes.
Mon fondant au chocolat avec Kempinski Kđ&#x;?Ť Ingredients 200 g Dark Chocolate 150 g Butter 150 g Powdered sugar 50 g Flour 3 Eggs In a saucepan, break the chocolate into pieces to which you add 3 spoons of water and melt over medium heat in a bain-marie. In the meantime, in a bowl, using a wooden spoon, you work the soft butter into an ointment, to which you add the powdered sugar. Keep stirring until the mixture becomes light and creamy. Add the eggs one by one, alternating with the flour. Add the melted chocolate to this mixture, stirring with a spoon. Butter your mould, pour the dough into it and bake in the oven, preheated to 150°c, for 25 to 30 minutes
My delicious Pancakesđ&#x;Ľž Ingredients for 12 Pancakes 250 g flour 2 eggs 60 g caster sugar 1 sachet of vanilla sugar 1 sachet of baking powder 70 g melted butter 20 cl milk Pour the flour, baking powder, salt and sugar into a large bowl. Mix and make a well in the center. Pour in the eggs and mix. Slowly add the milk and melted butter until you have a smooth dough. Now let it rest at room temperature for 20 to 30 minutes. Heat your pancake pan and grease it. When the pan is hot, cook over low heat for a few minutes, turning the pancake over when you see small bubbles appear.
Jaclyn’s Chocolate & Coconut Easter Nests So easy a 2 year old can make them!
Ingredients: chocolate, cereal, coconut, colourful decorations.
Melt the chocolate.
Mix well and do your best to stop your little helper from licking the spatula.
Spoon into cake cases to create a nest shape then chill in the fridge.
Add the crushed cereal and coconut.
Decorate with chocolate eggs, icing, and anything else that takes your fancy!
Enjoy!
“Clean� the spatula.
Thin apple tart by Caroline Very simple but very good recipe of caramelised apples on a crusty pastry What you need : - puff pastry dough - Apples - butter (better with salted butter) - sugar (better with brown sugar or cassonade) Then: - Cut the apples in very thin slices - Put the puff pastry directly on the baking sheet - sprinkle with sugar and then thin slice of butter - dispose the apple slices over the sugar and butter so that they are well tighten and slightly overlap (as they will reduce when cooked.) - sprinkle with sugar again - sprinkle with thin slice of butter again - put in oven at 200 C for approx 35/40 minutes. (Regular Oven - do not turn on fan assisted / convection oven) The tart is ready when the apples have caramelised. Bon appĂŠtit
Poulet au citron also by Caroline 1. Marinade de pre salted and peppered chicken for 1 hour in the following preparation : - juice of 2 lemons (or lime) - 3 chopped garlic cloves - 1 sliced onion - 1 coffee spoon of curcuma - 1 soup spoon of honey 2. SautĂŠ the chicken over high heat so that it takes a nice color.
3. Add the marinade and cook over low heat for 1 hour (covered ) (cut time if you cannot do low heat (below 100 C) 4. Add coriander on top
Easy-to-make Chicken Coconut Curry with Rice by Olivier Ingredients & Instructions: Prep Time: 10 minutes Cook Time: 25 minutes 2 Servings Ingredients: 2 Chicken Breasts 3 Tablespoon Yellow Curry Powder 1 Tablespoon Paprika Powder 2 Tablespoon Coconut Oil 250ml of Coconut Milk 6 Bay Leaves 1 small chopped onion 2 Cups of Rice Salt Pepper Chicken Coconut Curry Recipe: 1. Slice the Chicken Breasts into bite sized pieces, while adding salt & pepper for seasoning 2. Heat one spoon of coconut oil in a large frying pan, while adding chopped onions until they are softened. 3. Add the bite sized chicken breast pieces directly into the frying pan. Then, cook the chicken for 2-3 minutes, browning the sides of each chicken piece. 4. Once the chicken pieces have been cooked, add 2 tablespoons of yellow curry powder, together with 3 bay leaves and the coconut milk. Let the coconut milk simmer until the sauce thickens - depending on your preference of thickness, if you would like to have it less thick you may add chicken broth. In regards to the RICE: I recommend using Basmati-Rice, following the rice instructions, while adding 1 tablespoon of coconut oil and one tablespoon of yellow curry powder to the water while preparing the rice for avor. Once the rice has been cooked, add the remaining bay leaves
Marcela’s famous Carrot Cake Recipe
Ingredients: 2 large carrots 4 eggs 1 cup of vegetable or canola oil 3 cups of wheat flour (without yeast) 2 cups of sugar 1 pinch of salt 1 tablespoon of baking powder
Syrup Ingredients: 4 tablespoons of powdered chocolate 1 can of condensed milk 1 tablespoon of butter
Marcela with her Co-chef’s Lila & Donna
Cake Preparation Method: 1. In a blender, place the oil and carrots and beat for 1 minute; 2.Then add the eggs and beat for another minute; 3. In a bowl mix the flour, sugar and salt together with the carrot that was beaten in the blender; 4. Stir with the help of a fouet or with a spoon until it gets very homogeneous; 5. Finally, add the baking powder and mix gently; 6. Pour this dough into a greased and floured pan; 7. Bake in a preheated oven, 200ºC, for about 45 minutes.
Syrup Preparation Method: 1. In a pan, over low heat, melt the butter and add the condensed milk; 2. Mix and add the chocolate powder; 3. Stir well until the mixture is very creamy and homogeneous (about 5 minutes); 4. Turn off the heat and pour the syrup over the carrot cake.
Pizza Bella Bianco dough Makes enough for one half-sheet pan (if you like a thicker-crusted pizza) or two half sheet pans if you like your pizza thin as can be)
3 1/2 cups (1 lb) Italian "00" flour 1 1/2 to 2 teaspoons fine sea salt 1 packet (1/4 ounce) active dry yeast or 7 grams instant yeast 1 1/2 teaspoons raw or regular sugar 2 tablespoons olive oil 1 1/4 cups lukewarm water toppings Mozzarella Sour cream mixed with olive oil White asparagus, sliced and pre-cooked in the oven with butter, olive oil, lemon juice 1. Put the flour into a large bowl and make a well in the middle. In a large measuring up, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Sprinkle in the salt. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Of course you can also use a free-standing mixer with a dough hook. 2. Wash out your bowl, dry it and oil it lightly. Place the ball of dough in the bowl and turn to coat it with oil. Cover the bowl with a damp cloth and place in a warm room or an oven (not turned on) for about an hour. The dough will have doubled in size. 3. Now put the dough on a flour-dusted surface and gently deflate it with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. Tipp: For a better flavour and a more relaxed dough prove it overnight in the fridge! If using right away, simply pat out to the size of your half-sheet pan or divide in half and roll out to cover two pans. You can also divide the dough into little balls for individual pizzas - this amount of dough is enough to make about three to four medium pizzas. 4. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Then simply top them and bake them in a very hot, preheated oven (turn your oven as high as it will go) for about 10 minutes for the thicker pizza and less for the thinner ones, until crisp and bubbling.
I enjoy it with a cold bottle of Lugana white wine!
Buon appetito!
Anna’s Honey Garlic Salmon in Foil INGREDIENTS • • • • • • • • • •
1/4 cup butter 1/3 cup honey 4 large cloves garlic, crushed 2 tablespoons fresh lemon juice (juice of 1/2 a lemon) 1.2 kg | 2 1/2 pound side of salmon Sea salt, to taste Cracked pepper, to taste (optional) Lemon slices (to serve) 2 tablespoons fresh chopped parsley/dill Optional: green or white asparagus
INSTRUCTIONS 1.
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2.
In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
3.
Place the salmon onto lined baking tray or sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak. You can add any kind of vegetables to the salmon, but I prefer green or white asparagus.
4.
Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.
TIPS ·
Give it a good 15-18 minutes in a HOT oven. While your salmon is baking, don’t be tempted to keep opening the foil packet to see if it’s done.
·
THEN, (because that’s not enough), you’re going to open your foil packet and broil the salmon for an extra 2-3 minutes (give or take), which results in a caramelised, crispy top, and a tender, flakey middle.
Bon Appetit!
Asparagus Salad by Johannes Ingredients Asparagus Salad ● ● ● ● ● ●
4 large eggs, hard boiled and sliced 2 lbs asparagus 4 medium tomatoes, sliced 2 large avocados, diced 1 cup slivered or chopped almonds 1/4 cup green onion, finely chopped
Dijon Vinaigrette ● ● ● ● ● ● ●
3 tbsp extra virgin olive oil Zest of a lemon 1/2 lemon (2 tbsp), juice of 1 tbsp soy sauce 1 tbsp Dijon mustard 1/4 tsp salt Ground black pepper to taste
Instructions 1. 2. 3. 4. 5. 6. 7.
Bring large pot full of water to a boil (I used the same I boiled eggs in previously). In the meanwhile, to trim asparagus snap the end of one spear and cut remaining asparagus same length. Then cut asparagus into 2 inch pieces, add to boiling water and cook for 60 seconds if it is thin and for 3 minutes if the stalks are thicker. Drain and fill pot with ice + cold water to stop the cooking process. Set aside. Preheat ceramic non-stick skillet on medium heat and add almonds. Cook until fragrant and toasted, stirring occasionally. About 3-5 minutes. Set aside. In a small bowl, add olive oil, lemon zest and juice, soy sauce, mustard, salt, pepper and whisk with a fork. In a large salad bowl, add drained cooked asparagus, eggs, tomato, avocado, almonds, green onion and pour dressing on top. Gently mix to combine and serve immediately.
To make ahead: In a salad bowl add prepared asparagus, tomatoes, green onion and eggs. Refrigerate covered for up to 2 days. Make salad dressing and store in a glass jar with lid for up to 7 days. Olive oil in it will probably solidify, so place it in a bowl with hot water for 10 minutes. When ready to serve, dice avocado, toast almonds and combine all salad ingredients. You can also keep toasted nuts in dry cool place for up to 1 week. If you store them in the fridge with other ingredients, almonds will lose the crunch. And diced avocado will turn brown.
Ruta’s easy Honey-mustard salmon Ingredients:
4 Salmon fillets 2 tablespoons honey 2 tablespoons Dijon or wholegrain mustard 2 cloves garlic, minced 3 tablespoons extra virgin olive oil (divided 2 Tbsp for the sauce and 1 Tbsp for brushing) 1 tablespoon lemon juice 1 tablespoon chopped fresh or dry dill Pinch of salt and pepper (to your taste) Cooking method: 1. Preheat the oven to 200°C (395°F). 2. In a small bowl, whisk together the honey, mustard, garlic, 2 Tbsp of olive oil, lemon juice, and dill. 3. Line a baking tray with aluminum foil. 4. Brush the salmon fillets on both sides with olive oil and season with salt/pepper (both sides). 5. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined tray. 6. Coat the top side of each fillet evenly with the honey-mustard sauce. 7. Bake in preheated oven to desired doneness, about 10 – 13 minutes or until fish flakes easily with a fork. 8. Once done, serve immediately. It can be served with rice or potatoes.
Marion’s favourite 3-course menu
“COQUILLETO” Risotto of coquillettes (pasta) with ham. • 360 g of shells (pasta) • 4 slices of ham • 1 onion • 2 cloves of garlic • Cheese (Comté, emmental or gruyère) • 4 tablespoons cream • 1 chicken broth STEP 1 Garlic and onion preparation: peel and chop the onion and garlic. Brown the garlic in the oil and then remove the garlic and add the onion. Brown for 5 minutes. Then add the shells and let them brown for 3 minutes. STEP 2 Launching the risotto: add a ladle of broth to wet the shells and mix until absorbed. Repeat the operation for 9 minutes so that the shells are al dente! While the shells are cooking, cut the ham into thin strips. STEP 3 Once the shells are cooked, add the grated cheese and mix well so that it melts. STEP 4 Pour the crème fraîche. Pepper. Add the ham to your risotto and mix well. Serve immediately on 4 plates.
BOEUF BOURGUIGNON Ingredients / for 6 people ● ● ● ● ● ● ● ● ● ● ● ●
1,5 kg of beef for bourguignon 200 g of lardons (bacon) 60g of butter 10 small onions 2 carrots 2 cloves of garlic 60 g of flour (4 tablespoons) 2 big glasses of red wine (50 cl) Bourgogne (obviously !!) 2 big glasses of meat broth 250 g of mushrooms 1 bouquet garni Salt and pepper
Cut the beef into cubes of 3 to 4 cm. Peel the onions without skinning them. Peel and cut the carrots into not too thin rings (2mm minimum). Peel the garlic and remove the germ. In a large casserole dish, melt the butter. Add the whole onions and the bacon. Sauté, stirring constantly. When they are golden, remove them with a skimmer and set aside. In the same casserole dish, brown the pieces of meat over high heat. Add the carrots, and brown for another 5 min. When the meat is golden brown, sprinkle with flour (60g) and continue to stir. Pour the broth (which you will have prepared by melting the 2 cubes of meat broth in 50 cl of boiling water). Scrape the juices well. Return the bacon and onions to the casserole dish. Pour the red wine. Season with salt and pepper and add the bouquet garni and the crushed garlic cloves. Bring to a boil. Cover and simmer gently for 3 hours (small broths). Once done, add the minced mushrooms, and cook for another half an hour. Remove the bouquet garni and pour into a dish Serve with pasta (tagliatelle for example), or steamed potatoes (the sauce should be thick, but not thick. Otherwise, add a little water).
KEY LIME PIE INGREDIENTS FOR THE CRUST ● ● ●
1 3/4 cup graham cracker crumbs 5 tablespoons butter, melted Pinch of salt
FOR THE FILLING ● ● ● ●
1 tablespoon (heaping) lime zest 3 egg yolks 1 cup (1 can, 300 ml) sweetened condensed milk 3/4 cup lime juice (about 8 limes)
FOR THE WHIPPED CREAM ● ● ●
1 1/2 cup whipping cream 2 tablespoons icing sugar 1/4 cup coconut Greek yogurt
STEPS 1. 2. 3. 4.
Preheat the oven to 350˚F. Combine the graham cracker crumbs, butter, and salt and press the mixture into a 9 or 10-inch pie dish. Bake for 10 minutes. Let cool completely. Meanwhile, combine the lime zest and egg yolks in a stand mixer bowl. Beat at high speed for 2–3 minutes or until the eggs are pale yellow. Add the remaining ingredients and mix well. Pour over the crust and bake for 10 minutes. Let cool completely in the refrigerator. Whip the cream with the sugar until stiff peaks form. Add the yogurt, stir, pour into the pie dish, and serve.
LE FIN