Welcome

Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !

29/04/2013

Risotto with tomato, mushroom and chorizo

Français

This is the risotto recipe that my father used to prepare when I was a child. It’s really delicious, the smell is amazing, and once you found out how to correctly prepare a risotto, it’s very easy, no matter what ingredients you use!


Ingredients (for 4 people)
400 g round rice
1 stock cube
300 g mushrooms
1 large tin of peeled tomatoes
3 spring onions
10 cl white wine (optional)
Tomato sauce
Chorizo
Parsley

Preparation
Cut the mushrooms in slices, brown them in a frying pan and put them in a plate. Chop the onions, brown them and add the rice. When it’s transparent, crumble the stock cube and pour some water little by little. Put the mushrooms back.
Slice the chorizo.
After 10 min, add little by little the tomatoes and their juice, crush in the rice. Add the white wine and the chorizo, salt, pepper and parsley. When the rice is ready, add some tomato sauce and some sugar to counter the acidity of the tomato. Serve immediately.

Bon appétit !!!

21/04/2013

Lassi with mango and papaya

English

You can serve this lassi for dessert, in the afternoon, for breakfast, or even as a cocktail with some vodka! Very sweet, it will give you a lot of energy!


Choose the fruit proportion that you prefer. The key is to put the same weight of yogurt and fruits.

Ingredients
1 mango (about 200 g peeled)
175 g papaya
3 yoghurts
Sugar 

Preparation
Put all the fruits in a blender, obtain a liquid and add sugar. Put at least 30 min in the fridge before serving.

Bon appétit!!

19/04/2013

Stir-fried chicken with vegetables (carrots, fennel, celery)



For a change, let’s try a wok recipe.



Ingredients (for 4 people)
400 g chicken
300 g Chinese noodles
1 fennel
2 carrots
1 onion
1 stem garden celery
Soya sauce 
3 soup spoons rice alcohol
Sesame oil
 
Preparation
Cut the vegetables in thin sticks. In a wok or a sauté pan, brown the onion and then the chicken. Add salt and pepper. Once the chicken is almost ready (5 min), add the vegetables. Brown for some minutes and then add the rice alcohol, some soya sauce and sesame oil (about 1 or 2 soup spoons). Cook for 5 more minutes.
Cook the Chinese noodles for about 4 min into salted boiling water.
Serve together.

Bon appétit !!!

Pitas with meat, raw vegetable and yoghurt sauce (Greece)



This dish is a cousin of the kebab, it’s nice and easy to prepare. In Greek, pita is a round bread, flat and empty inside. Don’t look at my picture, I didn’t find any and I used wheat tortillas. Less convenient because of the sauce, but it does the trick


Ingredients (for 4 people)
400 g lamb meat (you can use turkey)
1 cucumber
4 tomatoes
1 onion
4 pita breads (or 2 wheat tortillas per person)
2 Greek yoghurts
Chive
Some lemon juice (or vinegar)

Preparation
Cut the meat and the vegetables in small dices, chop the onions. Put the tomato and the cucumber in a bowl.
Brown the onions in a frying pan. Place in a bowl. Fry the meat on both sides, add salt and pepper (5-10 min).
Prepare the sauce: in a bowl, bring together the yoghurts, some lemon juice (or vinegar). Add salt, pepper and chopped chive.
When the meat is ready, put it in another bowl. Put all bowls on the table and let everybody prepare its pita.
If you have tortillas, preheat them in the microwave 30 seconds with a little water.


Bon appétit!!!

Risotto with fresh goat's cheese and sun-dried tomatoes

Français

I wanted to use a fresh goat’s cheese box and some sun-dried tomatoes that were in my fridge. I wondered what to do with them... A risotto?


Yes, another risotto !! I love this dish, what can I say? The result was great and creamy thanks to the goat’s cheese.

Ingredients (for 2-3 people)
200 g round rice
150 g fresh goat's cheese
100 g sun-dried tomatoes
Thyme
1 onion
1 stock cube

Preparation
Boil 1 litre water (in a kettle).
Chop the onion and brown it in some oil. Then add the rice and wait until it is translucid. Add the crushed stock cube. Pour the water little by little as it is absorbed by the rice. Sprinkle with thyme, add pepper and salt only if necessary.
After about 18 min, when the rice is ready, add the goat’s cheese and the sundried tomatoes cut in dices. Stir well until the cheese has melted in the rice.
Serve immediately.

You can also add 15 cl white wine at the beginning to perfume the dish.

Bon appétit !!

Pancakes with maple syrup



It’s a classical dish, perfect for breakfast!


I had already made blueberry pancakes. It would be hard to say which one is the best! You should serve them with a homemade hot chocolate!
 

Ingredients (for 6 pancakes)
125 g flour
40 g brown sugar
1/2 sachet dried yeast
1 egg
15 cl milk
25 g butter
Maple syrup

Preparation
In a salad bowl, bring together the sugar, the flour and the dried yeast. Beat together the egg and the milk and add them. Add the melted butter.
Fry the pancakes. If you don’t have the right frying pan... I recommend you use a plancha: pour ¾ of a ladle on it, on the same point so that the mixture makes a round.
Once the pancakes ready, pour some maple syrup and serve!


Bon appétit !!

Souvlaki and tzatziki (Greece)



Let’s travel to Greece now!


It’s a fast food classical recipe of Greece. You can eat it as a skewer or in pita breads (but I used a lunch box…).

Ingredients (for 4 people)
400 g meat (I chose lamb)
3 tomatoes
Tarragon
Some lettuce leaves
1/2 cucumber
2 yoghurts
Some lemon juice or vinegar
1 onion
4 pitas breads

Preparation
Cut the meat in dices, chop the onion and slice the tomatoes and the cucumber. Salt the cucumber to get rid of the water.
Put the meat in a soup plate, add salt, pepper, tarragon and some oil.
In a frying pan, brown the onion and then add the meat. Cook for about 10 min.
Throw the water from the cucumber, then bring together with the yoghurt, the lemon, salt and pepper (you can also add a garlic clove).
Serve it together.

Bon appétit!!

Vegetable soup (pumpkin, carrot, potato, leek and tomato)



Here is a basic recipe for a soup. The good point is that you can put the vegetables that you want once you know the basic method.


I recommend you always keep, for the taste and the colour, the stock cube and the tomato puree. You can also choose between two alternatives: cut the vegetables in dices and serve them as it, or blend everything before serving. I prefer when the soup is not blended, but to transport it in a thermos bottle, it is easier when it is.


Ingredients (for 4 people)
Some pumpkin
3 carrots
2 potatoes
1 or 2 leeks
50 cl tomato sauce
1 stock cube
Ginger and chilli in powder
Grated Swiss cheese

Preparation
Wash the vegetables and cut them in dices.
Put in a casserole dish, add the crushed stock cube, and pour the tomato puree. Cover with water, add salt and pepper, heat up and let simmer for 30 min. To give perfume to your soup, you can add some powder ginger, chilli powder... If you chose to blend, do it before serving. Sprinkle with Swiss cheese

Bon appétit !!!

15/04/2013

Mushroom - leek soup



Once, I tried the association of leek and mushrooms in a risotto, and I loved it! Here is another version for the cold days. I found the recipe in a German traditional cook book.


I think it makes a great starter!


Ingredients (for 4 people)
500 g white mushrooms (fresh if possible)*
1 leek
75 cl stock cube
20 cl milk
20 cl heavy cream
3 soup spoons flour
1 shallot

* 250 g if you use tinned mushrooms, but I recommend fresh ones because the taste is really better

Preparation
Chop the shallot; slice the leek and the mushrooms. (If you think there are really a lot of
mushrooms, don’t worry, in no time there will be 2/3 less in volume!)
In a casserole dish or a sauce pan, melt some butter, brown the shallot and then the leek and brown for about 2 min.
Add the mushrooms, brown for 5 min and stir gently. Add 1 soup spoon flour, the stock and the milk. Boil and simmer for 10 min. Stir from time to time. Add salt and pepper.
Add the cream and the rest of the flour, stir and cook for another 5 min. If necessary, add more salt and pepper. Blend with a hand blender. Sprinkle with parsley and serve.

Bon appétit!!!

Salmon, bell pepper and leeks, and mascarpone cream



One day, I wanted to eat fish, nothing specific and here is what I finally made.


Delicious, quite light, and a good harmony of flavours.

Ingredients (for 2 people)
2 fish filets (I took salmon but a white fish would be a good choice) 
1 leek
1 red bell pepper
250 g mascarpone
Chive 
1 stock cube

Preparation
Cut the vegetables in thin slices. Brown them in a soup spoon oil, pour 15 cl stock and stir. On the top, put the fish filets, add salt and pepper, cover and let cook for 7 min. Turn the filets upside down, put more salt and pepper and cook for another 8 min.
Meanwhile, prepare the mascarpone cream: bring together the mascarpone and the chopped chive, 1 crushed garlic clove and 2-3 soup spoons from the vegetable stock. Stir well to obtain a homogeneous cream.
Serve immediately (you can also prepare white rice).

Bon appétit!!

Bell peppers stuffed with fresh goat's cheese and olives



Looking for a nice and colourful starter: here is an idea. The taste is really amazing; you first taste the olive, then, progressively, the goat’s cheese. Amazing, I tell you!


It is best to prepare the cream in advance so that the flavours have time to develop. Once the bell pepper stuffed, they can wait in the fridge without a problem.


Choose small bell peppers, otherwise the quantity will be huge!

Here is an idea of warm stuffed bellpeppers.

Ingredients (for 2 people)
2 small bell peppers
300 g fresh goat's cheese
12 olives
1 shallot
Basil

Preparation
Cut the top of the bell peppers, empty them and grill them in the oven 15 min at 180°. Take out of the oven and let cool down.
Prepare the stuffing: in a salad bowl, bring together the cheese and 2 soup spoons olive oil, the chopped shallot, basil and olive.
When the bell peppers have cooled down, stuff them and store them in the fridge until you serve them.


Bon appétit!!!