BBQ salmon and wheat salad
Posted: August 9, 2010 Filed under: Fish, Pulses and lentils, Salad | Tags: Salad, Salmon, Wheat 2 Comments
Barbecue day: parboiled wheat salad, with cherry tomato, cumcumber and vinaigette. Salmon on tin foil, marinated with olive oil, lemon juice, salt and pepper
Apfelschorle
Posted: August 2, 2010 Filed under: Drinks | Tags: Eating and drinking out, Fruit, Juice, Switzerland Leave a comment
Very sunny and hot Sunday afternoon in Basel. “Do you have something large, with a lot of ice and kind of sweet?”, I ask the waiter. “You might want an Apfelschorle“, he answers. He was right – it was just what I needed.
Ice cream cake
Posted: August 1, 2010 Filed under: Dessert | Tags: Cake, Condensed milk, Family recipe, Sugar 1 Comment
As long as I remember, my Mother did this cake for my birthday. And before doing this for me, she did for my Father. A really old family recipe, that no one seems to remember where they get it from. Even at risk of being cut from the will, I reveal the old family secret… The ingredients and its conversions have been profusely discussed elsewhere.
Ice cream cake
Ingredients
- 250g of palitos la reine, or ladyfingers, or savoiardi
- 1 can of condensed milk
- 400ml of double cream
Methods
Let the palitos go dry (if you buy them fresh, it normally takes a couple of days). Then crumb them in a blender until they are pulverized.
Mix the condensed milk and the double cream until you have a fluffy and dense.
Line a pirex tin (or a tin that can go to the freezer) with baking parchment or buttered paper. Then, start layering the cake. The first and last layers should be of palitos powder. I normally end up having 1cm layers, about 3 big spoons of cream.
Put on the freezer for about 24h.
When about to serve just use a warmed knife to separate the cake from tin and pull the paper. It should come out without much dramas, hopefully.
Sticky lemon chicken, green beans and mash
Posted: July 28, 2010 Filed under: Chicken | Tags: Gordon Ramsay, Green brean, Mash, Potatoes Leave a comment
The chicken recipe are in one of the favorite books for this season, Gordon Ramsay’s Fast Food. The mash is a modified version of Gordon’s champ, and the saute green beans were made on the go.
Sticky lemon chicken
Ingredients
- 1 large chicken jointed into 8-10 pieces
- Sea salt and black pepper
- 3-4 tbsp olive oil
- 1 head of garlic, halved horizontally
- Few thyme sprigs
- Splash of sherry vinegar
- 2 tbsp dark soy sauce
- 3 tbsp honey
- 1 lemon, finely sliced (ideally with a mandolin)
- Bunch of flat leaf parsley, chopped
Method
Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
Mash potatoes
Ingredients
- 1 kg floury potatoes peeled
- Sea salt and black pepper
- 30g butter
- Milk as needed
- Bunch of spring onions (about 6-8), trimmed and chopped
- 200g grated Emmental cheese.
Method
Cut the potatoes into similar-sized chunks and boil in salted water for about 10 minutes until tender when pierced with a small sharp knife. Drain well. (Put the potatoes in cold water and start cooking from cold).
Mash the potatoes while still hot, using a potato ricer if you have one, then stir through the butter and chopped spring onions. Add the grated cheese. Put a bit of hot milk if needed. Season generously and serve.
Fish curry Goa style
Posted: July 27, 2010 Filed under: Fish | Tags: Curry, Spices Leave a comment
Fish curry (Goa style), basmati rice. Recipe found by accident on an old edition of The Independent:
Fish curry Goa style
Ingredients
- Vegetable oil
- 1 teaspoon mustard seeds
- 1 small onion, peeled and chopped
- 2.5cm piece of cinnamon stick
- 10g fresh ginger, peeled
- 7 large cloves of garlic, peeled
- 1-3 mild dried red chillies
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- Half a teaspoon turmeric
- Half a teaspoon garam masala
- 2 medium tomatoes, pureed
- 400ml coconut milk
- 450g firm white fish fillets, cut into large cubes
- Salt, to taste, and lots of freshly ground black pepper
Method
Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes. Taste and adjust the seasoning, then serve.
Taken from Anjum’s New Indian by Anjum Anand.
Alheiras com broa, grelos e batatas
Posted: July 26, 2010 Filed under: Sausages | Tags: bread, Game, Portugal, Potatoes, spinach 1 Comment
Game alheiras, spinach sauteed with garlic, potatoes sauteed with rosemary and garlic, broa (maize bread).
Codfish and potatoes
Posted: July 24, 2010 Filed under: Fish | Tags: Codfish, Gordon Ramsay, Potatoes, Tomato Leave a comment
Pan fried codfish in a bed of chery tomato and spring onions, new potatoes sauteed with rosemary and garlic
Lucie Loves Food 