Sunday 25 October 2009
Week 6: Bread Pudding
I made this on monday so I'm a bit late with posting‚ sorry for that. You start of by heating half a liter of milk with 200 grams of sugar‚ don't let it boil‚ you only need it to be warm. Take 500 grams of old white bread and tear it into pieces. Do the same for 5-7 slices of gingerbread and then pour the milk on all pieces and let soak for a bit. Meanwhile you mix 5 eggs with a bag of vanilla sugar (about 8 grams)‚ some cinnamon and 150-200 grams of raisins (to taste). Make sure your hands are clean and squeeze most of the milk out of the bread and gingerbread. Add the bread to the egg mixture and pour the batter into a cake tin that has been buttered and flour-ed. Bake in a pre-heated oven for 45 minutes at 200° Celsius and voilà‚ delicious bread pudding.
Friday 16 October 2009
Week 6: Vegetarian Lasagne
This is a fairly easy‚ straightforward recipe. Everyone knows lasagne and it's not that difficult to make. This recipe is just a bit different from the one we're all used to. Mind you this recipe is in need of some finetuning. I haven't quite figured out how many layers to do because the way it's in my recipe book doesn't really work. I'd also suggest frying your aubergines first to avoid them staying spongy.
For the vegetable sauce:
Chop op an onion and 2 cloves of garlic and fry in some olive oil. Add 3 diced capsicums (red‚ green and yellow)‚ 2 diced sticks of celery‚ a diced courgette and 225 grams of sliced vushrooms. Let cook for about 5 minutes and then add 2 chopped up tomatoes‚ 300 cl of passata‚ basil‚ chili powder and some crushed cumminseeds. Leave to simmer while you make the cheese sauce.
For the cheese sauce:
Start by melting 3 tablespoons of butter‚ add 1-2 tablespoons of butter to form a solid roux. Add 150 ml of vegetable stock and 300 cl of milk. When this starts to thicken add 50-75 grams of grated cheese‚ 2 table spoons of chopped basil and one teaspoon of dijon mustard. Keep on stirring until you get a nice and thick sauce. You might have to add more milk if the sauce is too thick.
Layering:
Start with a layer of green lasagne sheets‚ then a layer of vegetables and on top of that a layer of fairly thinly sliced aubergine. On top of that a layer of pasta‚ a layer of cheese sauce‚ another layer of pasta‚ another layer of vegetables‚ aubergines and lastly a layer of cheese sauce topped with some extra grated cheese.
Pop this all in the over for 40 minutes at 200°C
For the vegetable sauce:
Chop op an onion and 2 cloves of garlic and fry in some olive oil. Add 3 diced capsicums (red‚ green and yellow)‚ 2 diced sticks of celery‚ a diced courgette and 225 grams of sliced vushrooms. Let cook for about 5 minutes and then add 2 chopped up tomatoes‚ 300 cl of passata‚ basil‚ chili powder and some crushed cumminseeds. Leave to simmer while you make the cheese sauce.
For the cheese sauce:
Start by melting 3 tablespoons of butter‚ add 1-2 tablespoons of butter to form a solid roux. Add 150 ml of vegetable stock and 300 cl of milk. When this starts to thicken add 50-75 grams of grated cheese‚ 2 table spoons of chopped basil and one teaspoon of dijon mustard. Keep on stirring until you get a nice and thick sauce. You might have to add more milk if the sauce is too thick.
Layering:
Start with a layer of green lasagne sheets‚ then a layer of vegetables and on top of that a layer of fairly thinly sliced aubergine. On top of that a layer of pasta‚ a layer of cheese sauce‚ another layer of pasta‚ another layer of vegetables‚ aubergines and lastly a layer of cheese sauce topped with some extra grated cheese.
Pop this all in the over for 40 minutes at 200°C
Tuesday 13 October 2009
Extra recipe: Pink!
This one doesn't quite count for the challenge but it's an spare recipe. In case there's a week I can't cook for whatever reason I have this one as an extra. I'm just posting it now because I promised some people I'd show the pictures of my pink dinner.
You start of by cooking 500 grams of potatoes and beetroot (I bought precooked beetroot though) and dicing all of that. chop up 2-4 pickled gherkins‚ (depending on size and how present you want the flavour to be) a small onion and some parsley (4-5 tablespoons when chopped). Dice a cooked through chicken breast.
Take a bowl and mix 5 large tablespoons of mayonnaise with salt‚ pepper‚ paprika (the powder) and the parsley. Add the onion‚ gherkins and chicken and mix well. Add the potatoes and lastly the beetroot. Make sure all is well mixed and marvel at the gorgeous pink coloured meal you just created. For a bit of extra crunch you could add one or two chopped apples.
Works very well with salad and bread but without the chicken you can easily serve it as a side salad during a bbq.
You start of by cooking 500 grams of potatoes and beetroot (I bought precooked beetroot though) and dicing all of that. chop up 2-4 pickled gherkins‚ (depending on size and how present you want the flavour to be) a small onion and some parsley (4-5 tablespoons when chopped). Dice a cooked through chicken breast.
Take a bowl and mix 5 large tablespoons of mayonnaise with salt‚ pepper‚ paprika (the powder) and the parsley. Add the onion‚ gherkins and chicken and mix well. Add the potatoes and lastly the beetroot. Make sure all is well mixed and marvel at the gorgeous pink coloured meal you just created. For a bit of extra crunch you could add one or two chopped apples.
Works very well with salad and bread but without the chicken you can easily serve it as a side salad during a bbq.
Tuesday 6 October 2009
Week 5: Mac 'n'cheese
Yes that's right‚ I made a special version of mac'n'cheese today. Believe it or not another Piet Huysentruyt recipe but his cookbook really is one of my favourites. Now this recipe is for 3-4 people instead of the usual 2 because I made a bit extra so I don't have to cook tomorrow night when I come home from class.
You start by cooking 200 grams of pasta and rinsing it with cold water. Then you have to slice 250 grams of mushrooms and cut 5 slices of ham in squares. Next you melt 50 grams of butter and then add 100 grams of flour. Stir well and leave on a very low fire for 5-6 minutes. Take 400ml chicken fond and add the same amount of milk and 100 ml of cream. Add this to the roux (butter+flour) and stir well until all lumps are gone (this takes a while) and you have a nice smooth sauce. Leave this to simmer for a few minutes while you squeeze a lemon and chop up some parsley (you need about 4 tablespoons).
After 5-10 minutes of simmering you add the parsley‚ ham‚ mushrooms‚ 50 grams of grated emmentaler cheese‚ a dash of nutmeg‚ salt and pepper and lemon juice to taste. Make sure this is all well-mixed and add the pasta.
Pour all of that into an oven dish and spread some breadcrumbs over the top. Put the entire dish in the a pre-heated oven at 180°C for 10-15 minutes.
This is a great variety to a classic and I'll definitely be making this again seeing as pasta (and in particular mac'n'cheese) are favourites of both my dad and myself.
You start by cooking 200 grams of pasta and rinsing it with cold water. Then you have to slice 250 grams of mushrooms and cut 5 slices of ham in squares. Next you melt 50 grams of butter and then add 100 grams of flour. Stir well and leave on a very low fire for 5-6 minutes. Take 400ml chicken fond and add the same amount of milk and 100 ml of cream. Add this to the roux (butter+flour) and stir well until all lumps are gone (this takes a while) and you have a nice smooth sauce. Leave this to simmer for a few minutes while you squeeze a lemon and chop up some parsley (you need about 4 tablespoons).
After 5-10 minutes of simmering you add the parsley‚ ham‚ mushrooms‚ 50 grams of grated emmentaler cheese‚ a dash of nutmeg‚ salt and pepper and lemon juice to taste. Make sure this is all well-mixed and add the pasta.
Pour all of that into an oven dish and spread some breadcrumbs over the top. Put the entire dish in the a pre-heated oven at 180°C for 10-15 minutes.
This is a great variety to a classic and I'll definitely be making this again seeing as pasta (and in particular mac'n'cheese) are favourites of both my dad and myself.
Thursday 1 October 2009
Week 4: Goulash (but not quite)
Thius week's recipe is a mild success‚ I do however know how to make it awesome just let it cook for a bit longer than I did and it should be perfect.
You need about 500 to 600 grams of beef‚ generally you want the slightly tougher parts because you'll let it cook for quite some time anyway. No need to use expensive tender parts when the cheap one will taste exactly the same in the end (or probably even better). Start by shortly frying them in a fair bit of butter after having cut them in cubes of about 3 x 3 cm (standard size I guess :p). Add 2 chopped onions‚ a clove of garlic‚ 300 ml of beef stock‚ one bayleaf‚ a bit of oregano and some cumin seeds. Let it simmer for about 20-25 minutes (this is a guesstimation‚ my cookbook didn't have cooking times for this recipe).
While this is cooking you have to thinly slice one red and one green capsicum and add them to the meat. After another 15-20 minutes add around 200 grams of mushrooms and 2 to 3 tablespoons of concentrated tomato paste (to taste really) and a bit of cream to thicken the sauce. If the sauce is still too runny (which is quite possible) you can always use some corn starch and water or milk to thicken it. Let it simmer for a few more minutes until the meat is tender enough to eat (that's what went wrong with me today‚ I wasn't patien enough and the meat was still a bit tough).
You can eat this with rice or pasta or even potatoes‚ very versatile and yummy!
You need about 500 to 600 grams of beef‚ generally you want the slightly tougher parts because you'll let it cook for quite some time anyway. No need to use expensive tender parts when the cheap one will taste exactly the same in the end (or probably even better). Start by shortly frying them in a fair bit of butter after having cut them in cubes of about 3 x 3 cm (standard size I guess :p). Add 2 chopped onions‚ a clove of garlic‚ 300 ml of beef stock‚ one bayleaf‚ a bit of oregano and some cumin seeds. Let it simmer for about 20-25 minutes (this is a guesstimation‚ my cookbook didn't have cooking times for this recipe).
While this is cooking you have to thinly slice one red and one green capsicum and add them to the meat. After another 15-20 minutes add around 200 grams of mushrooms and 2 to 3 tablespoons of concentrated tomato paste (to taste really) and a bit of cream to thicken the sauce. If the sauce is still too runny (which is quite possible) you can always use some corn starch and water or milk to thicken it. Let it simmer for a few more minutes until the meat is tender enough to eat (that's what went wrong with me today‚ I wasn't patien enough and the meat was still a bit tough).
You can eat this with rice or pasta or even potatoes‚ very versatile and yummy!
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