a diary of illustrated recipes

Thursday, April 13, 2006

Blog Moved


Monday, October 10, 2005

Seabass with saffron sauce and Samphire

The Samphire is a succulent, smooth, much-branched herb, woody at the base, growing freely on rocks on the sea-shore moistened by the salt spray. Best picked between May and September. Usually served with butter and/or with fish plate. Boil them in unsalted water for approximately 5 minutes.
Ingredients: 2 sea bass fillet, clams to guarnish, butter Ingredients for the sauce: pinch of fresh saffron, 1 Tbsp flour, 300ml milk, butter
Melt a bit of butter in a saucepan and fry the sea bass 3/4 minutes each side.
In another small pan, prepare the sauce by melting a bit of butter. Add milk, flour, saffron and a pinch of salt. Bring to boil, then cook for approximately 5 minutes until thick.
Serve the seabass with a bit of sauce, clams opened in a covered saucepan, and samphire previously boiled in water.

Thursday, October 06, 2005

Pine nut, hazelnuts and honey tart

Ingredients for the dough: 150gr flour, 80ml olive oil, 1 pinch salt, 30gr caster sugar, 20gr Ener-g (or 1 egg), 80ml cold water (only if you use Ener-g), 1 or 2 Tbsp cold water (if you use eggs) Ingredients for the filling: 40ml olive oil, 75gr caster sugar, 1 Tbsp honey, 20gr Ener-g (or 1 egg), 80ml water (only if you use Ener-g), 65gr ground hazelnuts, 20gr flour, 1 pinch salt, 1/2 tsp baking powder, 100gr pine nuts
To make the pastry put the flour, salt, oil and sugar into your food processor. Mix until it resembles fine crumbs. Keep mixing and add the Energ (or eggs), and water accordingly if you are using Energ or not. Process until the dough comes together. Wrap and chill for about 20 minutes.
In the meantime prepare the filling, using the processor mix. Add oil, sugar, honey, Energ (or eggs), water (only if you are using Energ), ground hazelnuts, flour, salt and baking powder.
Mix for a couple of minute until you get a smooth cream.
Heat the oven at 190 C (375 F)
Lightly coat a loose-based flan tin with oil, with your fingers, work the dough inside towards the edges to form the borders.
Spoon in the filling and spread with a spoon smoothing the surface. Bake for 10 minutes.
Genly remove it from the oven and scatter the pine nuts on top of the filling. Bake for another 15 minutes and thats it!
Note: although no chocolate or cocoa is in the ingredients of this tart, it tastes of chocolate nevertheless. Hazelnuts must remind me of Nutella, I dont know, but its interesting! :)

Monday, October 03, 2005

Soufflè Valisa

Here we are! I have called this Soufflè Valisa, in honor of the Euro Blogging by Post and especially for Valisa, who sent this cumin cheese. It was about time for me to try making soufflè and now that I had received this cheese I thought the time was right! The result is what you see and the cumin really gives a different taste. For me it has to be served as a main course for the high content of cheese, but if your stomatch is stronger you can eat it as a side dish! ;-)
Ingredients: 125ml milk, 35gr flour, 25gr butter, 50gr cumin cheese, pinch of nutmeg, 2 eggs yolk, 3 eggs white. Four the sauce: 100gr cumin cheese, 30ml milk, pepper.
Before you start, make sure you have all your ingredients ready and the right amount of soufflè dishes. Coat them lightly with butter and sprinkle with a bit of flour so that the soufflè won't stick.
In a small saucepan, melt the butter, add the flour and cook for a few minutes, wisking to eliminate lumps. Add cold milk and nutmeg and keep whisking until you get a soft cream. Let it cool for a few minutes then add the eggs yolk, grated cheese and eggs white previously well beaten until stiff and creamy.
Fill your soufflè dishes for 3/4 and bake at 200 C for 25/30 minutes until golden brown.
For the sauce simply melt the cheese with some milk, add pepper and make sure the cheese doesn't stick to the pan until you get a soft cream.
Instead of milk you could use cream but that is up to you and the cheese you use. Serve the soufflè with a bit of sauce and there you have it! Note: The Soufflè has to be served almost immediately to avoid losing the puffy shape, also avoid cold hair to avoid the "relaxation" effect! ;-)

Friday, September 30, 2005

Euro Blogging by Post comes from Valisa!

Ah! I really dont know where to start this from! It has arrived and its here and its beautiful!! First of all I would like to thank you Valisa for what you sent and how you sent it. I have to say it feels like Christmas has arrived today, just much better than Christmas!
I always think that cooking for someone or giving food to someone is infact an act of love and that is how I felt today, loved by someone I didnt even know the exsistence before and really made my day!
But lets see what's inside :
- volkoren koek. Dutch classic for breakfast good with eat or just plain.
- another Dutch classic Valisa says. chocolate and fruit flavour, can be eaten with bread or use on sweets. (hmmm ideas..!)
- a packet of mie konde noodles!
- little brownies with walnuts and almond that Valisa made with her own hands and a box of chocolate and almonds shortbread! (Already tasted as well and delicious too!)
- chrysanthemum chinese tea (which I never heard of it before, looks very interesting!)
- home made apple chutney! (cant wait to try this one)
- Dutch cumin cheese (Oh god! never had this one either, I have got an idea for tonight already :-)
- and last but not least, a lovely chinese cute little box of beauty powder. Very similar to borotalco, at least it smells like so and its not for eating! :D , though it looks lovely and Lisa spotted my asian addiction as well. I am styding japanese and soon I will be able to read whats written on the cute box too ;-)
- mixed Dutch sweets.
Well as you can see its all good. I will talk about the ingredients more as I try to figure out what to make out of them !
Thanks again to Andrew for this lovely idea and for the coordination. xox
You can visit Valisa's blog at http://lekkertje.blogspot.com

Tuesday, September 27, 2005

Fagottino with Provolone cheese

Ingredients: provolone cheese dolce, fillo pastry, honey, walnuts, leek to tie, butter
Brush the fillo pastry with melted butter. Put a bit of provolone cheese in the middle of each.
Make a little bag and close it with leek. Bake at 200 C (390 F) for 4 to 5 minutes until the cheese melts and the little fagottino gets brown. Decorate with honey and walnuts and serve hot or the cheese will become hard and it wont be as soft as it should.
This is good eaten as an appetizer or after an important main course.

Monday, September 26, 2005

And my parcel goes to...

Nathalie from Cabbage and Kings!
At the very last minute Andrew kindly managed to "squeeze" me in the Euro Blogging by Post. My parcel is in the post already travelling to Nathalie but I am not revealing any of the content. Surprise!
Hope she will like it. I am a bit nervous as I dont know Nathalie but I hope to have guessed some of the ingredients! We shall wait and see ;-) Meanwhile I will wait for mine to arrive !

Friday, September 23, 2005

The Ingredient Edition 2 - Euro Blogging by Post

How do you fancy a mystery food parcel from another cooking-blogger? Join in with the second edition of Euro Blogging By Post and culinary delights aplenty will squeeze themselves through your letter box at the end of the month. This months 'theme' in the loosest sense of the word is going to be 'cupboard raid' - delve into the back of the cupboard for an unused ingredient (opened or neglected!) and the recipient is to make a dish using it. You should of course include more immediately edible items and here we are looking for 'something fruity something autumnal'. Last time all the participants were very generous; if you wish to garner some inspiration of what to send read the write-up over on spittoon. If you wish to take part there are a few criteria - You must have a weblog in which to write-up what you send and what you receive (and the dish you make form the 'ingredient') - You must be resident in Europe (or be an honorary resident bestowed on by me) - You must commit to making/packaging and posting a parcel to someone else by the end of the month
To join in just email Andy with your full postal address and url of your weblog. You can give details of food allergies and dislikes too if necessary. And that's it! Deadline for participating is the 24th September. You will receive details of where to send your parcel to over that weekend and should endeavour to post it off the following Monday.
For more information, please visit Spittoon Extra and good luck! :-)

Thursday, September 15, 2005

Temporarely closed for holidays

from 16th to 20th September See you soon! :)

Coconut and Pistachio Muffins

Ingredients: 300gr flour, 400ml soya milk, 150ml vegetable or olive oil, 100gr sugar, 20gr Ener-g (or 1 egg), 1 grated lemon rind , 50gr desiccated coconut, 50gr chopped pistachio nuts
Pre heat the oven at 180 C (350 F). In a bowl mix flour, sugar, ener-g, lemon rind, coconut and pistachio nuts previously chopped.
Mix well then add oil and slowly the milk until smooth.
Pour into muffin containers or your favourite pan and cook for 45 minutes. Let it cool and sprinkle with caster sugar.

Wednesday, September 14, 2005

Lemon and poppy blue seeds cakes

Ingredients: 180gr flour, 1 Tbsp baking powderd, 60gr Ener-g (equal 3 eggs), 170gr sugar, 150ml vegetable or olive oil, 250ml water, 2 bio lemon, 1 Tbsp poppy blue seeds, 1 pinch salt
Pre heat the oven at 180 C (350 F). Wash the lemons and grate the skin. Squeeze the lemons and put the juice aside. In a bowl mix all dry ingredients. Flour, baking powder, Ener-g, sugar, grated lemon and poppy seeds.
Mix well and then add oil, juice of lemons and water. If the mixture is too dry, add some more water until you get it smooth.
Mix well and then pour the mixture into muffin containers without filling them too much (approx. 2 Tbsp each) so that they dont grow big during the baking. Bake for 45 minutes let it cool and sprinkle with fine caster sugar.
p.s. if you decide to use eggs, do not add water.
Note: this must be the best lemon cakes i have ever had. If you like the taste of lemon this will surprise you! Especially if you use organic lemons.

Tuesday, September 13, 2005

Fusilli with wild fennel, pine nuts, tuna and capers

Ingredients for 2 : 300gr fusilli, 1 tuna can in oil or water, 1 little bunch of wild fennel, 50gr pine nuts, 1 Tbsp capers, 1 garlic clove, 1 small onion, half glass dry white wine, dried or fresh hot cilly, oil, salt
Wash the fennel and boil it in salty water for about 4 minutes. Drain it and chop it finely. Keep the water aside as it will be used later.
Chop onion and garlic and fry gently in a saucepan with a couple of Tbsp of oil. Add the fennel, capers and pine nuts. Let it cook for a few minutes then add the tuna and the white wine. Let it evaporate by turning the gas mark a bit higher. Add a bit of salt, dried chilly and a bit of water. Let it cook for about 5 minutes.
Cook your pasta in the same water you cooked the fennel in. Drain and add it to the sauce to mix it well with it.
Serve immediately and Buon appetito!
Note: for a Vegan/Vegetarian version, just remove the tuna ;)

Monday, September 12, 2005

Hazelnuts and Walnuts Muffins

Ingredients: 300gr flour, 200gr sugar, 6 Tbsp unsweetneed cocoa powder, 2 Tbsp baking powder, 40gr chopped hazelnuts, 40gr chopped walnuts, 1 pich salt, 500ml water, 190ml vegetable or olive oil, 2 Tbsp rice vinegar, 2 tsp vanilla extract
Pre heat the oven at 180 C (350 F). Mix all dry ingredients in a bowl first (flour, sugar, cocoa, baking powder, salt, hazelnuts and nuts finely chopped with a mixer). Add then the oil, vinegar, vanilla and water. Mix all well together until smooth.
Pour the mixture into muffing containers and bake for 40/45 minutes.
*Inspired by the Bakingsheet

Sunday, September 11, 2005

Bananas and hazelnuts cake with raspberry cream

Ingredients for the cake: 2 bananas, 40gr chocolate cips, 40gr hazelnuts, 180gr flour, 1 tbsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 120ml vegetable oil, 120gr sugar, 40gr Ener-g (or 2 eggs), 1 tsp vanilla extract, 240ml soya or rice milk
Ingredients for the raspberry cream: 150gr tofu, 100gr sugar, 100gr raspberry, soya or rice milk as needed.
Pre heat the oven at 180 C, 350 F. Chop the hazelnuts with a mixer and blen d the bananas with a fork or with the mixer until smooth.
In a bowl mix all dry ingredients. Hazelnuts, flour, baking powder, nutmeg, cinnamon, Ener-g, sugar. In another bowl mix the banans with the oil and vanilla and mix this with the dry ingredients. Add milk and blend all ingredients together. Finally add the chocolate cips and stir.
Pour into a grased baking pan for 45, 50 minutes and serve with raspberry cream. To make the raspberry cream simply blend all the ingredients together in a mixer and add milk as needed to reach the desired consistency. It should infact be like a cream and taste delicious :-)
Nota: keep the cream refrigerated until you have to serve it.

Friday, September 09, 2005

Tofu and walnuts Ravioli

Ingredients for the dough: 300gr flour, 60gr Ener-g (equal 3 eggs)
Ingredients for the filling: 150gr tofu, 50gr walnuts, 15 basil leaves, 10 mint leaves, olive oil, salt
Drain the tofu from its own water, put it in a bowl and smash it with a fork. Crash the walnuts with a mixer along with mint and basil and add this to the tofu. Adjust with salt and let it rest while you prepare the dough.
Mix the flour and Ener-g. Add enough water and work the dough until it becomes soft and elastic. Let it rest for 30 minutes. Have your pasta machine ready to get a few sheets of thin pasta. Use number 5 on your machine.
Cut approximately 8cm squares from the sheets and put about 1 tsp of filling in each. Fold them in a triangle and push well the borders in order to avoid the filling to slip out while cooking. Have a big saucepan ready with boiling salty water. Add the ravioli and let it cook counting 3 minutes from when the water starts boiling again. Dress it with a simple tomato sauce made by frying a bit of garlic in oil and canned tomatoes. Garnish with fresh mint and serve immediately.
Note: the heart has come out there absolutely by chance, but it must mean something! :)