Wednesday 30 march 2011
3
30
/03
/Mar
/2011 11:53
Pour la recette en Français, Cliquez ICI
A good mushroom soup makes the most of the subtle and sometimes rather elusive flavour of
mushrooms. Easy and quick to prepare, very simple but
very tasty. This recipe is
different from the one on the bowls.
XXX
Ingredients:
275g mushrooms
20g butter
1 tbsp oil
1 onion
1 tbasp flour
450ml vegetable stock
450 ml milk
A pinch of dried basil
Salt and black pepper
Plus: Some mushrooms+ butter
2 tbsp single cream (optional)
Method:
Finely slice the mushrooms
Heat the oil and butter in a saucepan, add the onion, mushrooms, fry for 2 min stirring frequently.
Cover over a gentle heat for 6 min.
Stir in the flour and cook for about 1 min.
Gradually add the stock and milk.
Add the dried basil and season.
Bring to the boil and simmer for 15 min.
Process the soup until smooth in a food processor or a blender.
Fry the remaining mushrooms with butter.
Add the mushrooms to the soup and serve with the cream if using.
By couscousandpudding
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Posted in: Veggie
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0
Thursday 24 march 2011
4
24
/03
/Mar
/2011 10:47
After the recipe for egg en cocotte (Recipe here), I share
with you today this mushrooms, peppers, tomatoes, onions and cheese casserole, seasoned with curry and thyme. The dish is very easy to prepare and very tasty. It can be served as an appetizer or
as a main dish accompanied by a grilled meat for example. My husband loves mushrooms (you should know by now lol, because I cook a lot with) so he is always happy when I prepare this
dish or casseroles.. lol and guess what, we've had the same dish in Turkey, named as Mantar Guvec. lol
XXX
Ingredients:
450g mushrooms
2 onions
2 peppers (green and yellow for me)
2 tomatoes
1 tbsp of tomato concentrates
1 Tbsp oil
1 tbsp curry
Salt and pepper
2 tbsp thyme
Grated cheese
Method:
Sauté onions and peppers cut into slices in 1 tbsp of oil.
Stir in the tomatoes cut into cubes and tomato paste.
Add the mushrooms cut in halves.
Cook over low heat for 30min.
Season with curry powder and thyme, salt and pepper.
Pour the mixture into a baking dish or casserole.
Cover with grated cheese.
Cook in oven until the cheese melts.
Serve hot.
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By couscousandpudding
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Posted in: Veggie
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3
Tuesday 15 march 2011
2
15
/03
/Mar
/2011 11:34
Today I share with you these courgettes
fritters to which I've added a
carrot and grated cheese . A very simple and quick recipe to prepare for a
very appetizing result for the whole
family..
XXXX
Ingredients:
450g courgettes +
carrots (for me 2 courgettes and 1 carrot)
50g grated
cheese
2 eggs beaten
4 tbsp flour
Oil for frying
Salt, black pepper
Method:
Coarsely grate the vegetables.
Squeeze the vegetables in
a clean cloth to remove any excess
water.
Beat in eggs, cheese and flour. Season.
Make small balls, flatten slightly
between your floured hands.
Fry in hot oil on both sides
until golden brown (2-3 minutes each
side).
Drain before serving
By couscousandpudding
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Posted in: Veggie
0
Sunday 16 january 2011
7
16
/01
/Jan
/2011 17:09
With this cold weather I suggest you a classic from the French cuisine, onion soup also called
bistro halls of Paris soupe. A very tasty soup with onion and croutons. Remember to put the onions in the freezer for few minutes before chopping them or !!!!!!!!!! lol
XXXX
Ingredients:
4 large onions
2 garlic cloves
1 tbsp of
butter
2 tbsp of olive
oil
1 teaspoon sugar
1 / 2 teaspoon
thyme
2 tbsp flour
2 litres chicken or beef stock or just water lol
croutons
Gruyere or
Emmentaler
Method:
In a large pot, sauté onion cut into thin slices in butter and oil for 10 minutes or until onion has a
golden color.
Add the minced garlic cloves, sugar, thyme and leave on low heat for 10min. while stirring.
Stir in flour and the stoke and boil, then reduce heat and let simmer for about 40min.
Put the pieces of bread under the grill.
Place the croutons on top of the soup and sprinkle with grated cheese.
Put in the
oven until the cheese is melted
Serve hot ..
By couscousandpudding
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Posted in: Veggie
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0
Tuesday 4 january 2011
2
04
/01
/Jan
/2011 15:30
A Gougère or a savoury choux pastry with cheese
and parsley with mushroom and white sauce, is that I share with you today. A puffed, golden and crispy gougere, very tasty served as an appetizer or as a main dish.
XXXXX
Ingredients:
300 ml water
60g butter
4 eggs, beaten
70g
grated cheddar cheese
2 tbsp of
chopped parsley
Salt and black
pepper
To finnish
1 tbsp of butter
Bechamel sauce (recipe here)
Method:
Prepare the choux pastry:
Sift the flour with a pinch of salt.
Place water and butter in a saucepan and bring to a boil.
Remove from heat and add flour. Beat until the mixture is smooth and shiny.
Return to heat until the dough pulls away from the sides of the pan.
Let
cool slightly.
Add eggs into flour mixture.
Add grated cheese and parsley. Season.
Butter a large baking dish and gently press the puff pastry around the edge.
Cover
and refrigerate while preparing the filling.
Melt the butter in a large saucepan, add the mushrooms and cook gently for 5 minutes.
Prepare the bechamel.
Add mushrooms to the bechamel and season.
Pour mushroom mixture in the middle of the ring of choux
pastry and bake in a preheated oven at 220C for 35-40 minutes or until the Gougère is puffed and golden.
By couscousandpudding
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Posted in: Veggie
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0
Sunday 21 november 2010
7
21
/11
/Nov
/2010 09:36
Chick Peas Croquettes
The Falafel or croquettes are a widespread speciality throughout the Middle East consisting of balls of chickpeas or beans
fried in oil. These falafels are very easy and quick to prepare. They can be served separately or in a Sandwich with Pitta bread
(recipe here) with tomatoes, lettuce and hummus or tahini, which is exactly what I've done for our lunch.
A very nice sandwich ...
XXXXX
Ingredients:
2 1 / 2 cups of chickpeas
1 onion
5 cloves garlic
1 / 2 cup leeks
1 / 4 cup fresh parsley
1 / 4 cup fresh coriander
1 tsp teaspoon coriander, dried
1 / 2 c. teaspoon baking soda
1 tablespoon water
1 / 4 c.
teaspoon pepper
1 / 4 c. tsp cumin
1 / 4 teaspoon mixed spice
Salt
Oil for frying
Method:
For my falafels I used canned chickpeas that I rinsed and drained.
Mix all the diced vegetables with chickpeas.
Blend in a meat grinder or food processor until smooth.
Dissolve baking soda in water and add to mixture, add spices, mix well
Shape into balls by hand or using a Falafel maker (like mine).
Fry in hot oil for 3 minutes or until golden brown.
By couscousandpudding
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Posted in: Veggie
1
Saturday 20 november 2010
6
20
/11
/Nov
/2010 11:10
Sicilian potato cake, My version of a Hairy Bikers Recipe
Today I share with you this potato cake to which I add some cauliflower sometimes, because
my kids love mashed potato I make this cake as a tasty and richer alternative to mashed potatoes because it also contains eggs and cheese
.
XXXXX
Ingredients:
1.5 kg of potatoes
250ml milk
4 eggs
100g
butter
50g breadcrumbs
250g grated Parmesan
100g gruyere
100g mozzarella,
diced
Parsley
Thyme
Salt and pepper
Method:
Preheat oven to 190C/GM 5. Grease bottom and sides of pan with butter, sprinkle with three-quarters of the crumbs.
Boil whole potatoes in a large pot of water for 30-40 minutes or until tender (depending on size).
Drain the potatoes and set aside. Pour the milk and butter in a saucepan and bring to heat until the butter is melted. Add the potatoes and mash.
Add eggs, parmesan, cheddar, mozzarella and parsley.
Pour the mixture into the mold.
Mix remaining crumbs with thyme and spread over the mixture, pressing it gently into the potatoes.
Bake for 1 hour or until cake is golden brown.
By couscousandpudding
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Posted in: Veggie
2
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