July 29th, 2012 § § permalink
Butter, cream and chocolate. The fascinating collaboration of unhealthy foods.
Umm, bad things are so tempting and delicious.
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— Chocolate Croissant Pudding Cups (serves 4)—
3 croissants
70g dark chocolate
3 eggs
50g sugar
200 ml single cream
150 ml milk
1 dash of vanilla extract
1 teaspoon sugar for sprinkle
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Cut the croissants and dark chocolate into small pieces.
Mix the eggs and 50g of sugar in a large bowl, and whisk in the single cream, milk and a dash of vanilla extract.
Divide the chopped croissants and chocolate between 4 ceramic tea cups (200ml capacity per cup). Pour the cream mixture over and leave to soak for 30 minutes.
Preheat oven to 340F/170C.
Sprinkle with sugar on top of each cup (1/4 teaspoon of sugar par cup). Put the cups in a oven dish and pour in enough hot water around the cups.
Bake for 35-45 minutes until the pudding is just set and golden.
July 24th, 2012 § § permalink
By the way, I’ll never step into IKEA on the weekend again . . .
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— Swedish Meatballs (serves 4) —
200g minced beef
200g minced pork
1/4 onion, finely chopped
1 egg, beaten
50ml milk
30g breadcrumbs
1 teaspoon finely chopped fresh dill
2/3 teaspoon salt
A pinch of ground pepper
A pinch of ground nutmeg
Olive oil for frying
Some chopped dill for garnish
Lingonberry or cranberry jam for serving
Mushed potatoes for serving (optional)
*****
— for the sauce —
1 tablespoon butter
1 tablespoon white wine
1 tablespoon plain flour
200ml beef stock
100ml double cream
Salt and pepper
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Heat some olive oil in a frying-pan and saute the finely chopped onion over medium heat until golden brown. Set aside.
Place the minced beef, minced pork, sauteed onion, egg, milk, breadcrumbs, chopped dill, salt, pepper and nutmeg in a bowl and mix well with hands.
Form the mixture into smallish meatballs.
Heat the oil in a frying pan, fry the meatballs over medium heat for 10 to 15 minutes, turning occasionally, until golden brown.
Remove the cooked meatballs from the frying-pan and spoon away excess oil from the frying-pan and then melt the butter, add the flour and stirring until smooth. Add the white wine and bling to the boil, then add the beef stock, double cream and bring to the boil. Turn the heat down to low and continue to stirring until the sauce has thickened. Season with salt and pepper.
Return the meatballs to the frying- pan and coat with the sauce.
Serve with mashed potatoes and lingonberry jam, garnish with some chopped dill.
July 20th, 2012 § § permalink
1 shot, 2 shots, 3 shots, 4. Red red red red, let’s party.
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— Raspberry Vodka Jelly Shots —
1 Hartley’s Raspberry Jelly tablets
150ml water
300ml vodka
Some fresh raspberries for garnish (optional)
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Place the jelly tablets into a bowl, add 200ml boiling water, strring until the gelatin is dissolved.
Stir in the vodka.
Pour into shot glasses and refrigerate until set.
Garnish with fresh raspberries.
July 15th, 2012 § § permalink
Japanese style salmon rice with lemon and soy sauce flavoured spring onion salad topping. This dish remind me of my hometown and mum’s cooking.
I grew up near the river where salmon are born and return. It was amazing to see how they remember the birthplace and swim back hundreds of miles upstream to reach their home.
Home is special for everybody.
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— Salmon Rice with Spring Onion Salad (serves 2-3) —
300g rice (Japanese short grain white rice, or sushi rice)
420ml water
1 tablespoon sesame seeds
200g salmon fillets
1/2 teaspoon sea salt
1 teaspoon sake (rice wine)
60g spring onion
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/2 tablespoon sesame oil
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Rinse the rice in a clod water, changing the water several times until the water runs almost clear.
Drain the washed rice in a sieve and place in a saucepan.
Pour the water in the pan and cover with tight-fitting lid.
Bring to the boil over high heat and let cook for 2 minute. Reduce the heat to the lowest and simmer (always cover the pan with a lid) 15 minute. Remove from the heat, still covered, and leave the pan for another 10 minutes.
Roast the sesame seeds in a dry frying-pan over medium-low heat until golden. Set aside.
Sprinkle the salmon fillet evenly with the sea salt, cover and refrigerate 15 minutes.
Heat the grill or grill pan over medium heat, skin side down and grill for 3-4 minutes, carefully turn over and grill for another 3-4 minutes.
Break up the grilled salmon into small pieces with a fork. Sprinkle with the sake and mix.
Add the salmon and roasted sesame seeds into the cooked rice and gently mix everything.
Place the fresh lemon juice, light soy sauce and sesame oil in a small bowl and mix well to make dressing.
Cut the spring onion into very thin slivers. Toss with the dressing.
Transfer the salmon rice to bowls. Arrange the spring onion salad on top.
July 6th, 2012 § § permalink
I love the combination of grapes and cheese.
Fresh, sweet grapes and mature, salty cheese.
Two different things that go together well. It’s like a good marriage.
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— Toasted Camembert & Grape Sandwich (serves 2) —
4 thin slices of bread
Some butter, softened
150g camembert cheese, thin sliced
a handful of red seedless grapes
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Butter each slice of bread on one side only.
On the unbuttered side, arrange the slices camembert cheese, top a few grapes, pressing into the cheese, and arrange the slices cheese onto the grapes. Put the other slice of bread on top, buttered side out. Press together gently.
Heat a frying-pan over medium-low heat, fry the sandwich for about 2 minutes each side until golden brown.
July 1st, 2012 § § permalink
Sunday, hangover, a couple of DVDs to watch, and this big heap of Nachos.
I won’t get off the couch today.
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— Nachos (serves 2) —
100g tortilla chips
50g cheddar cheese, grated
Some sour cream
Some black olives, sliced
Some romaine lettuce, shredded
*****
— for Tomato Salsa —
2 tomatoes (medium), chopped into small cubes
1/4 red onion, finely chopped
1 green jalapeno chilli, very finely chopped
2 tablespoons chopped coriander
1/2 tablespoon fresh lime juice
Salt to taste (optional)
*****
— for Chunky Avocado Dip —
1 ripe avocado, peeled and stoned, cut into small cubes
1 teaspoon fresh lime juice
1 clove garlic, minced
salt and pepper to taste
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To make the tomato salsa: mix all the salsa ingredients in a bowl.
To make the chunky avocado dip: mix all the dip ingredients in a bowl.
Arrange the tortilla chips on a heatproof plate. Sprinkle over the grated cheese.
Grill for about 3 minutes until the cheese is melted.
Top nachos with the shredded lettuce, sliced black olives, tomato salsa, avocado dip and sour cream.