This dish sounds weird but it is absolutely delicious and very easily altered. This is the basic recipe but you can easily replace the leek with zucchini or mushrooms or... or you could use the crumble on top of a ratatouille! Very versatile recipe and oddly enough very tasty.
You start by making the crumble itself. You need to mix 200 grams of flour, 150 grams of soft butter (not melted!) and 100 grams of Parmesan cheese (pulverized). Now depending on the type of flour you use you might have to add more flour or butter. Some types of flour simply absorb more butter than others. You want to have something that crumbles in your hands when you try to make a ball of it but it has to still stick together in small clumps (are you still with me? I'm confusing myself here)
Set that aside and chop 3 sticks of leek in fairly thin rings as well as a red onion. Sauté all of this in some butter. When the leek starts to soften add some water, milk and a vegetable stock cube. Leave this to simmer for another minute or two and then add a bit of soy cream (or regular if you prefer that) and some salt and pepper. Add a handful of grated cheese and see if the sauce is binding well. If not add some cornstarch dissolved in water. You want the sauce to be quite thick or else the crumble will suck up all the liquid in the sauce and turn into a layer of dough instead of the nice dry crumble we want.
Pour the leek mixture into an oven dish and sprinkle the crumble mixture on top (you will not need all of this. Refrigerate the rest and use it some other time, it will easily last a week in a closed container).
Bake in a preheated oven at 180° for about 15 minutes (or until the crumble is baked dry and golden) and enjoy!
Monday 29 March 2010
Friday 19 March 2010
Week 27: Beef Stroganoff
This is absolutely delicious! You have to try it sometime.
You start by taking 500-600 grams of beef (typically you would use filet but I used the same meat I use for Stoofvlees, the harder parts) and cutting it into strips of about half a cm thick. Set aside.
Combine one and a half tablespoons of mustard (mine is very spicy so use more if yours isn't), a quarter teaspoon salt, one tablespoon flour and one tablespoon water to form a smooth mixture and set aside.
Fry two onions (cut into thin rings)in two tablespoons of oil. Lower the fire a bit and add 250 grams of sliced mushrooms. Fry this for 4-5 minutes and set aside.
Fry the meat in another two tablespoons of oil until cooked through. Add 125 ml of beef stock and lower the fire. Add the mushroom mixture and stir well. Add the mustard mixture and stir until the sauce thickens. Season with salt and pepper. Put the fire as low as you can and add 200 ml of sour cream. Stir well and serve!
Great with potatoes!
You start by taking 500-600 grams of beef (typically you would use filet but I used the same meat I use for Stoofvlees, the harder parts) and cutting it into strips of about half a cm thick. Set aside.
Combine one and a half tablespoons of mustard (mine is very spicy so use more if yours isn't), a quarter teaspoon salt, one tablespoon flour and one tablespoon water to form a smooth mixture and set aside.
Fry two onions (cut into thin rings)in two tablespoons of oil. Lower the fire a bit and add 250 grams of sliced mushrooms. Fry this for 4-5 minutes and set aside.
Fry the meat in another two tablespoons of oil until cooked through. Add 125 ml of beef stock and lower the fire. Add the mushroom mixture and stir well. Add the mustard mixture and stir until the sauce thickens. Season with salt and pepper. Put the fire as low as you can and add 200 ml of sour cream. Stir well and serve!
Great with potatoes!
Monday 15 March 2010
Week 26: Green gazpacho
I won't bother to type out the recipe this week cause it failed. I don't know why though, I followed the recipe exactly but I ended up with some weird green cucumber mush rather than soup.
Ah well, let's hope for more success this week.
Ah well, let's hope for more success this week.
Friday 5 March 2010
Week 25: Flambéed vegetables
This week I did something I had never done before (and I had a wet towel with me at all times :p) I flambéed something! It was all quite easy actually and quite tasty too.
You start by cutting one carrot, one medium-sized zucchini and one onion in thin strips (julienne) as well as dicing three tomatoes. Sautée all the veggies in some butter for a few minutes and add 100 ml of Ricard (or another anise flavoured liquor) and then set it on fire (I shouldn't be this excited about this part). Leave it to burn out and then add 100-150 ml of vegetable stock. Leave to reduce until you have a thick sauce and season with pepper and salt. If you don't have enough sauce you can add some ketchup to compensate. In the end I added some salted capers but this was totally a spur of the moment thing.
I had this with rice and some sautéed spinach but I'm actually thinking it would be great with fish or prawns.
You have to be careful with dishes like this though, if you have an extractor hood (or whatever it's called) remember to switch it off and keep an eye on the flames all the time. We don't want any kitchens catching fire, now do we?
You start by cutting one carrot, one medium-sized zucchini and one onion in thin strips (julienne) as well as dicing three tomatoes. Sautée all the veggies in some butter for a few minutes and add 100 ml of Ricard (or another anise flavoured liquor) and then set it on fire (I shouldn't be this excited about this part). Leave it to burn out and then add 100-150 ml of vegetable stock. Leave to reduce until you have a thick sauce and season with pepper and salt. If you don't have enough sauce you can add some ketchup to compensate. In the end I added some salted capers but this was totally a spur of the moment thing.
I had this with rice and some sautéed spinach but I'm actually thinking it would be great with fish or prawns.
You have to be careful with dishes like this though, if you have an extractor hood (or whatever it's called) remember to switch it off and keep an eye on the flames all the time. We don't want any kitchens catching fire, now do we?
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