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Eye of Round Roasted with Herbs



From A Dissertation Upon Roast Pig by Charles Lamb (1775-1834)
"Mankind," says a Chinese manuscript, "for the first seventy-thousand ages ate their meat row, clawing or biting it from the living animal just as they do in Abyssinia to this day."

From those early challenging days when raw meat was devoured to today's Steak au Poivre, Veal Scallopine, and Rosemary Shish Kebabs, almost everyone has relished the taste of meat. Correctly cooked and imaginatively seasoned, it has great appeal.

Salad and Radish

Ingredients:

  • 1 eye of round beef roast, 3-4 lb.
  • 1 1/2 cups beef stock
  • 5-6 large garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 tsp ground mustard seeds
  • 3 or 4 fresh rosemary sprigs, chopped
  • 1/4 cup cognac
  • salt and freshly ground pepper, to taste

Flowers

Directions:

Mix together the seasonings with cognac and set them aside.

Take out the roast, rinse it and pat dry with paper towels. Rub the seasonings all over the roast, and let it sit out on the kitchen counter for 30 minutes. This allows the roast to reach room temperature, plus it lets the seasonings settle onto the roast.

Preheat an oven to 400°F.

Place a large Dutch oven over high heat. Add the meat and brown on all sides, 7 to 8 minutes total. Then add the beef stock and roast, uncovered, until the meat is evenly browned on top, about 15 minutes. Reduce the temperature to 375°F, cover and continue to roast for 1 hour more.

Transfer the meat to a cutting board. Let rest for 10 minutes. Serve with your favorite vegetables.


Eye Round Roasted 2

4 Comments

Mango and Strawberry Popsicles



The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.

Mango Srtawberry 2

We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!

Garden Herbs

This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant.  I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.

Strawberry Syrup

Love to know what is in your garden and what are you cooking with your herbs.

Flowers

Mango popsicles

Makes 6
Ingredients:

  • 3 mangos
  • 1 tsp honey
  • lime juice from half of lime
  • 1/2 cup heavy cream
Directions:

Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.

Mango Pops

Mango and Strawberry popsicles

Makes 6
Ingredients:
  • 1 mango
  • juice from one orange
  • 1 tsp honey
  • 2 cups strawberries
  • juice from one grapefruit
  • 1 tsp honey

Directions:

Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.


Mango Srtawberry 1

8 Comments

Chicken and Red Currant Pie



The currants add a tart layer to this meaty pie. Cranberries can be used if currants are not available. Great recipe for the picnic. You can serve it hot or cold. If you are planning to use it hot don't put jelly at the end. The pie freezes well. This pie would be amazing for Thanksgiving if you are using turkey and cranberry sauce.

Ingredients:

For the filling:

  • 1 lb ground chicken
  • 1 lb ground veal or sausage meat
  • 1 Tbsp ground coriander
  • 1 Tbsp dried mixed herbs
  • finely grated rind of 2 oranges
  • 2 tsp ground ginger
  • 2 tsp salt
  • 1 lb chicken breast fillets
  • 1 cup fresh red currant
  • ground black pepper
  • 1 egg, beaten
  • 1 1/4 cups aspic jelly, made according to the instructions on the packet
For the pastry:
  • 4 cups plain all-purpose flour
  • 2/3 cup butter or lard
  • 1 tsp salt
  • 2/3 cup mixed milk and water

Chicken and Red Current Pie 3

Directions:

Preheat the oven to 350F. In the bowl, mix together the veal, ground chicken, coriander, herbs, orange rind, ginger and salt. Season with black pepper to taste.

To make the pastry, sift the flour into a large bowl with the salt. Heat the butter or lard in a small pan with the milk and water until just beginning to boil. Remove the pan from the heat and allow the mixture to cool slightly.

Quickly stir the liquid into the flour until a very dough is formed. Place on a clean work surface and knead until smooth. Cut one-third of the dough for the lid, wrap in clear film and keep in a warm place.

Roll out the large piece of dough on a floured surface and use to line the base and sides of a greased 8in loose-based, spring form cake tin. Work with the dough while it is still warm, as it will break if it becomes too cold.

Chicken and Red Current Pie 6

Thinly slice the chicken breast fillets. Put them between two pieces of clear film and flatten with a rolling pin to a thickness of 1/8 in. Spoon half the meat mixture into the tin, pressing it well into the edges. Cover it with half the chicken slices and then the red currants, followed by the remaining chicken and finally the rest of the meat mixture.

Roll out the remaining dough and use to cover the filling, trimming off any excess and sealing the edges with a little beaten egg. Make a steam hole in the centre of the lid and decorate the top by cutting pastry trimmings into leaf shapes. Brush with some beaten egg and bake for 2 hours. Cover the pie with foil if top gets too brown.

Place the pie on a wire to cool. When cold, use a funnel to fill the pie with liquid aspic jelly. Leave the jelly to set for a few hours or overnight, before unfolding the pie to serve it.


Chicken and Red Current Pie 4

10 Comments

Rose Water Meringue Kisses with Chocolate



BLUE-BELLS IN THE SHADE by Eliza Cook 

"The choicest buds in Flora's train, let other fingers twine ; 
Let others snatch the damask rose, or wreath the eglantine. 
I'd leave the sunshine and parterre, and seek the woodland glade, 
To stretch me on the fragrant bed of blue-bells in the shade. 

Let others cull the daffodil, the lily, soft and fair, 
And deem the tulip's gaudy cup most beautiful and rare ; 
But give to me, oh ! give to me, the coronal that's made 
Of ruby orchis mingled with the blue-bells from the shade. 

The sunflower and the peony, the poppy bright and gay, 
Have no alluring charms for me ; I'd fling them all away. 
Exotic bloom may fill the vase, or grace the high-born maid ; 
But sweeter far, to me, than all, are Blue-bells in the shade."

Kisses 2

Tip: Make sure not to make meringue on a humid day, as they tend to leech on to any moisture and will not set up properly or stay crisp. After they baked you need store the meringue cookies in an airtight container away from any heat or moisture. 

Ingredients:

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon rose water extract (or another flavor, if preferred)
  • food coloring, optional
  • 5 oz chocolate, melted and cooled

Kisses 1

Directions:

Preheat oven to 175 degrees. Line two baking sheets with parchment paper.

In a large bowl whisk together the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 5 minutes. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Gently stir in the extract and food coloring, if using.

Fill a pastry bag with the meringue, and pipe small star shapes onto prepared baking sheets.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely in the oven with the door slightly ajar. Once the meringues have cooled to room temperature, sandwich 2 meringues together with 1/2 teaspoon melted chocolate. Repeat with remaining meringues. 


Kisses 3

3 Comments

Ruche's new magazine

So excited to be sharing Ruche's spring/summer DIY guide - A Cup of Tea. Got my Vanilla Button Cookies featured on pages 42-43.

5 Comments

Smoked Rainbow Trout and Mushrooms Quiche



Perfect for picnics, parties or family suppers, this tasty quiche celebrates a timeless combination: cheese, smoked trout and mushrooms. The ingredients in this light but richly flavored quiche perfectly complement the melt-in-the-mouth pastry, which is made with potatoes.

Quiche trout 1

Ingredients:

For the pastry:

  • 1 floury potato, about 4 oz, roughly diced
  • 2 cups plain (all-purpose) flour, sifted
  • 1/2 cup butter, diced
  • 1 small egg, beaten
  • about 2 tsp chilled water
For the filling:
  • 10 oz hot smoked trout, flaked
  • 2 cups mushrooms, roughly chopped
  • 1 onion, finely chopped
  • 2 Tbsp butter
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 eggs
  • 1/2 cup grated Gruyère cheese
  • Salt and freshly ground black pepper, to taste

Quiche trout 4

Directions:

To make the pastry, cook the diced potato in a pan of lightly salted boiling water for about 15 minutes, or until tender. Drain well through a colander and return the potato too the pan. Mash until smooth and set aside to cool while you make the pastry.

Place the flout in a large bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed. Roll out the pastry on a lightly floured surface and use to line a deep 9in round, loose-based, fluted flan tin (quiche pan). Chill for 1 hour.

Position a rack in the lower third of an oven and preheat to 400ºF.

To make the filling, roughly chop the smoked trout into bitesize pieces and set aside. Heat the butter in a large, deep frying pan and add the onions and mushrooms. Cook slowly, stirring occasionally for about 7-10 minutes. Mix with smoked trout and put into the prepared pastry shell.

In a bowl, combine the cream, milk and. Using a whisk or fork, beat until well blended. Stir in some of the cheese and season with salt and black. Pour into the pastry shell and sprinkle the top lightly with remaining cheese.

Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 35-40 minutes. Remove from the oven and let stand for several minutes before serving.


Quiche trout 2

5 Comments

Crêpes Gâteau with Plum Jam and Chocolate Meringue Cream - Happy Mother's Day!



I love making crêpes and waffles for my family. My children help to prepare the batter and join in with the cooking. Today you can make crêpes from different flours like buckwheat or rye, and enclosing a myriad of savory and sweet fillings. Batters can be made a day ahead and kept in a container in the refrigerator until needed. This Crêpes Gâteau with Plum Jam and Chocolate Meringue Cream has a rich and chocolaty flavor (the cream alone, makes it a dream) and a little sourness of plums makes perfect combination of flavors. It rolls breakfast and dessert, my two favorite meals, into one.

Check out the cover for my portfolio. I like to hear your opinions.

Cover

Ingredients:

For about 12-14 crêpes:

  • 1 cup all-purpose flour
  • 1 Tbsp superfine sugar
  • pinch of salt
  • 2 eggs
  • 1 1/4 cups milk
  • 1/3 cup heavy cream
  • few drops of vanilla
  • a little oil, to cook
For the chocolate meringue cream:
  • 3 large egg whites
  • 1/2 cup sugar
  • 1 stick unsalted butter, room temperature, cut into tablespoons
  • 5 oz bittersweet chocolate, melted
For the cake:
  • 12-14 crêpes
  • chocolate meringue cream
  • plum jam (as much as you ned it, about 2/3 cup)
  • 2 tsp sugar

Cover_test

Directions:

To make the batter for the crêpes, put the flour, sugar, and salt in a bowl. Add the eggs, mix well with a whisk, then stir in a generous 1/3 cup milk to make a smooth batter. Gradually stir in the rest of the milk and the cream. Let the batter rest in a warm place for about an hour. When you are ready to cook the crêpes, give the batter a stir and flavor with vanilla. Brush a crêpes pan with a little oil and heat. Ladle in a little bate and tilt the pan to cover the bottom thinly. Cook the crêpe for 1 minute. As soon as little holes appear all over the surface, turn the crêpe over and cook the other side for 30 to 40 seconds.Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with waxed paper as they are cooked.

To make the meringue cream, in a heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch (about 160˚F). Attach the bowl to the mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until mixture is fluffy and cooled, about 6 minutes. Switch to the paddle attachment. With the mixer on medium low speed, add the butter several tablespoons of butter at a time, beating well after each addition. Beat in melted chocolate and espresso. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Assembling the Gâteau, place first crepe on a plate. Spread a thin layer of meringue evenly across the cake. Lay second crepe on top. Top with about one teaspoon of the plum jam. Repeat frosting process until all but one crepe is left. Place the last crepe on a separate plate. Evenly distribute remaining 2 teaspoons of sugar. Caramelize the sugar with a small handheld kitchen torch. Place the crêpe on top of cake and let cool. Once the caramelized sugar has cooled, dust with coco powder and garnish with few slices of ripe plum. Cool cake in the refrigerator to let cream harden.


Happy Mother's Day My Dear Ladies!

Crepes Cake 2

6 Comments

Whole Wheat Linguine with Roasted Beet Puree and Chia Seeds



Inspired by a recipe from Pasta Sfoglia, a cookbook by Ron Suhanosky and Colleen Marnell-Suhanosky.

Serves: 4-6

Ingredients:

  • 1 pound red beets, cleaned with leaves and stalks removed
  • 2 Tbsp olive oil
  • 1/4 cup of water
  • 1 package Organic Whole Wheat Linguine 
  • 3 Tbsp unsalted butter
  • 3 Tbsp walnut oil
  • ¼ cup walnuts, finely chopped (optional)
  • 2 Tbsp chia seeds
  • 1 tsp kosher salt
  • ½ cup pasta water
  • 4 Tbsp soft goat cheese

Pasta Roasted Beets 3

Directions:

Preheat the oven to 400°F. Place the beets in a glass or ceramic baking dish. Mix with the olive oil and water. Cover with foil. Bake until the beets are tender through, about 1 hour. Let cool.

Bring a large pot of salted water to a boil. Peel the beets and cut into chunks. Add to the bowl of a food processor fitted with a metal blade and process to a rough puree. Add the linguine to the boiling water and cook according to the package directions.

Add the butter to a 10-inch skillet. Turn on the heat to high. Brown the butter, about 2 minutes. Add the olive oil. Add the chia seeds and walnuts and toast for 2 minutes. Add the pureed beets, salt, and the pasta water to the skillet. Stir to fully incorporate.

Use a wire-mesh skimmer or tongs to remove the linguine from the pot and place them directly into the skillet with the puree-sauce. Stir to combine.

Divide the linguine into equal portions and place on warm plates. Use two round or oval soup spoons to form little balls of the goat’s milk cheese. Place a ball on top of each serving.
Serve immediately.


You have no idea how good it is ! -)))

Pasta Roasted Beets 2

2 Comments

Roasted Marinated Chicken with Mango Salsa

Roasted Marinated Chicken 1

A roosted chicken, hot or cold, is a most delicious meal. Stuff it or not, and serve it with tiny roast potatoes and broccoli with drawn butter. In summer, when green corn is plentiful, a cold roast chicken and corn on the cob make a delightful meal. This, with a good green salad and some chilled fruit, is a dinner that will serve both family and guests.

If you are to serve cold chickens, cook your birds in the morning or early afternoon and let them cool rather than chill. A bird cooled without refrigeration is much more crisp on the outside, and the meat is juicier and more flavorful. A faint touch of the oven heat should remain.

Ingredients:

For the marinated chicken:

  • 6 whole chicken legs, skinned
  • 2 Tbsp Asian fish sauce
  • 2 Tbsp peanut oil
  • 2 Tbsp soy sauce
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1 tsp minced fresh ginger
  • 1 tsp honey
  • 1 Tbsp sesame seeds

Roasted Marinated Chicken 3

For the mango salsa:
  • 2 ripe, firm mangos, 1/2" dice
  • 3 Tbsp cilantro, finely chopped
  • 1 small red onion, finely chopped
  • 1 tsp dried fire-roasted tomatoes
  • 2 tsp fresh lime juice
  • pinch of sea salt

Roasted Marinated Chicken 4

Directions:
To make the salsa combine all ingredients together and gently mix. Adjust individual ingredients to taste. Store covered in fridge until ready to use.



To marinate the chicken in the small bowl combine fish sauce, peanut oil, soy sauce, cilantro, garlic, ginger, honey and sesame seeds. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.

Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 45-50 minutes, until cooked. Serve with mango salsa, cilantro and lime.


Roasted Marinated Chicken 6

5 Comments

Banana Coconut Muffins with Dried Blueberries and Hemp Seeds



Last Friday after a long walk in the park, I arrived home to a lovely package on my porch. The package was to me from Bob's Red Mill-)) I received the coconut flour, dried blueberries and hemp seeds. I started thinking of recipes immediately. What to make? Cookies, pancakes, cake… I decided to bake banana muffins using all three ingredients. The following muffin recipe is both delicious and easy to make and are ideal to be served as breakfast or healthy snack. Thank you very much, I am very pleased with the quality of the products!

Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness.

Dried Blueberries have no sugar or additives of any kind, just the wonderful concentrated natural flavor of blueberries. They're simply sweet and plump blueberries that are great for snacking or right out of the bag. They are a great addition to muffins, pancakes, waffles, quick breads, cereal, snacks, or cookies.

Hulled Hemp Seeds is high in Omega-3 and Omega-6 essential fatty acids and an excellent source of protein- containing all of the essential amino acids.

Coconut Flour Muffins 7
Makes 6 regular sized muffins.

Ingredients:


Coconut Flour Muffins 2

Directions:

Preheat oven to 375° F.

Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
Melt coconut oil. Make sure the other ingredients are at room temperature. Wisk the eggs, bananas, coconut oil, honey and lemon extract together. Add the coconut flour, almond flour, baking powder, and whisk together until smooth.

Coconut Flour Muffins 3

Fold in dried blueberries. Pour into muffin cups. Sprinkle with hemp seeds.

Bake at 375° F for 20 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one day after baking.


Coconut Flour Muffins 4

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