Saturday, January 21, 2017
Quick gravy for poutine
A friend of mine never had poutine and so one day I made some for her and her husband.
Ingredients:
1 cup of broth (1 cube of bouillon disolved in a cup of water)
2 table spoons of flour/cornstarch
2 tablespoons of butter
Make a roux from the butter and the flour and mix in the broth bit by bit to make the gravy. I made the poutine with chicken and mozarella.
Labels:
bouillon,
broth,
butter,
chicken,
corn flour,
mozarella,
water,
wheat flour
Saturday, December 17, 2016
Shakshuka & feta
Last summer I had to be in the UK where we had Shakshuka & feta.
The dish is pretty basic but awesome. It is warm tomato sauce (passata), to which are added poached eggs with some feta crumbled over it and some toasted bread.
For presentation the plate was sprinkled with some flat leaf parsley which made the plate a combo of red, white, yellow and green.
It was rainy but that breakfast at the Serpentine Bar in Hyde Park was the breakfast fix we needed.
The dish is pretty basic but awesome. It is warm tomato sauce (passata), to which are added poached eggs with some feta crumbled over it and some toasted bread.
For presentation the plate was sprinkled with some flat leaf parsley which made the plate a combo of red, white, yellow and green.
It was rainy but that breakfast at the Serpentine Bar in Hyde Park was the breakfast fix we needed.
Thursday, November 3, 2016
Ipanema Cocktail
Last time I was in Germany we went for a drink. I wasn't feeling like having alcohol so I went for a non-alcoholic cocktail called Ipanema.
It was a mix of ginger ale, passion fruit juice, sugar cane. I didn't have the recipe but with a bit of rince-and-repeat you will find the measurements you like.
- Crush the ice
- Add the passion fruit juice
- Add the ginger ale
- Balance out the acidity with some sugar cane syrup.
Sunday, September 25, 2016
Pickling peppers
This year I started growing peppers at home and it was a success. I grew seedlings from seed and gave them a lot of time. I started last year and grew them basically for a year.
When the time came to pluck the fruits of my effort I had to decide what to do with them and I decided to pickle them since I like them pickled.
This is what I used:
Make sure you sterilize the jar and the lid. When you fill it up do not give any space for airpockets so before filling it completely you can tap the jar on the counter and the bubbles rise to the surface. Finally fill completely and screw the lid onto the jar.
Turn the jar upside down and store in the dark. According to the research I did you have to wait at least 2 days before you can eat the peppers so I did and I must say they tasted amazing.
I did it with green and red peppers and it worked file twice. New plants are growing for next year but they just have sprouted. It is a different kind and I will probably use them differently.
When the time came to pluck the fruits of my effort I had to decide what to do with them and I decided to pickle them since I like them pickled.
This is what I used:
- 2 cloves of garlic
- a teaspoon of peppercorns
- a mixture of 50-50 vinegar-water
- a mixture of 2:1 salt:sugar
Make sure you sterilize the jar and the lid. When you fill it up do not give any space for airpockets so before filling it completely you can tap the jar on the counter and the bubbles rise to the surface. Finally fill completely and screw the lid onto the jar.
Turn the jar upside down and store in the dark. According to the research I did you have to wait at least 2 days before you can eat the peppers so I did and I must say they tasted amazing.
I did it with green and red peppers and it worked file twice. New plants are growing for next year but they just have sprouted. It is a different kind and I will probably use them differently.
Tuesday, November 24, 2015
Thai Mango Salad
About a year ago I was in Thailand and to bring back the memories I looked up the recipe for Thai Mango Salad.
Thinly slice mangoes lengthwise. Thinly slice red pepper and remove the pepper seeds and the core.
In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
Ingredients
- 1/2 cup coarsely chopped peanuts
- 2 firm mangoes, (about 2 lbs/1 kg)
- 1 sweet red pepper
- 2 carrots, coarsely grated
- 4 cups torn mixed greens
- 1/2 cup thinly sliced green onions
- 2 tbsp coarsely chopped fresh mint
Dressing:
- 1/4 cup vegetable oil
- 1 tsp grated lime rind
- 2 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
- 2 tsp granulated sugar
- 1 tsp minced hot pepper
- 1/4 tsp each salt and pepper
Thinly slice mangoes lengthwise. Thinly slice red pepper and remove the pepper seeds and the core.
In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
Sunday, January 11, 2015
Butternut Hummus
Hummus is a paste made from basically chickpeas and sesame seed paste (tahini). I recently came an article in which there spread was butternut hummus. I loved the idea so I got to work in my kitchen and this is what I did:
Ingredients:
First of all you cut up the butternut up into dice of the same size and throw them in a bowl to coat them with (peanut) oil, pepper, salt and garlic. You put them in a preheated oven on 180 degrees Celsius and bake them until they are golden brown.
Once they are ready I 've put them in a tray and into the fridge so that the pieces can cool down. First I blended the butternut into a puree and then I added the sesame seed paste and blended it down again. I got a smooth sweet orange paste but it needed some kick (I just returned from South-East Asia and like my food spicy) so I added some sriracha chili sauce to it to finish it of with some heat and acidity.
Ingredients:
- 1/2 butternut
- pepper
- salt
- garlic
- peanut oil
- sesame seed paste
- sriracha hot chili sauce
First of all you cut up the butternut up into dice of the same size and throw them in a bowl to coat them with (peanut) oil, pepper, salt and garlic. You put them in a preheated oven on 180 degrees Celsius and bake them until they are golden brown.
Once they are ready I 've put them in a tray and into the fridge so that the pieces can cool down. First I blended the butternut into a puree and then I added the sesame seed paste and blended it down again. I got a smooth sweet orange paste but it needed some kick (I just returned from South-East Asia and like my food spicy) so I added some sriracha chili sauce to it to finish it of with some heat and acidity.
Monday, October 7, 2013
Jalapeño Salsa
The other day one of my friends was at my place when we came home from a night out and had munchies. I know that you can't feed Mogwai after midnight but anyways we had a snack and this salsa before going to bed.
Ingredients:
- onion
- vinegar
- jalapeño peppers
Dice the onion and peppers, put them in a bowl, blend it down you will get a green paste under which I mix some vinegar for taste and better preservation.
Ingredients:
- onion
- vinegar
- jalapeño peppers
Dice the onion and peppers, put them in a bowl, blend it down you will get a green paste under which I mix some vinegar for taste and better preservation.
Subscribe to:
Posts (Atom)