Fancy French Cuisine?

I love testing my limits, exploring new recipes, ideas and cuisines – kind of like a taste of a new country in my own kitchen!

One of the harder cuisines personally must be French purely because it really gets panickity not to mention I always have this image of a HUGE plate and this tiny work of art in the middle that I’m either to scared to devour or once I have gotten my grubby paws into it am ready for my main course!

That aside, their use of herbs, and passion for their food is undeniably admirable to say the least, and hopefully I can share with you a little of my favourite recipes  and ideas.

Il n’y a pas plus sincère amour que l’amour de la nourriture. – There is no love sincerer than the love of food!

Herbes de Provence

Herbes de Provence is a classic herb blend using fresh or dried herbs. Very popular in the Mediterranean South of France, it is used to season everything, from soups to grilled chicken. This traditional version uses lavender. Although purists will argue against the exclusion of the herb, one absolutely can omit it from this recipe and still have a delicious and authentic Provencal herb blend.

Ingredients:

• 2 tablespoons plus 11/2 teaspoons dried oregano
• 2 tablespoons plus 1 1/2 teaspoons dried thyme
• 2 tablespoons dried savory
• 2 tablespoons dried, crushed lavender (optional)
• 1 teaspoon dried basil
• 1 teaspoon dried sage
• 1 teaspoon dried, crushed rosemary

Escargot Stuffed Mushrooms

This easy appetizer for escargot stuffed mushrooms will make it appear as though you slaved away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France.

Ingredients:

• 6 tablespoons softened butter
• 2 teaspoons finely chopped shallots
• 1 clove garlic, crushed and finely chopped
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped fresh parsley
• ¼ teaspoon salt
• 1/8 teaspoon ground black pepper
• 12 large mushrooms, cleaned with stems removed
• 12 large canned snails

Preparation:

Preheat an oven to 200 degrees. Mix together 6 tablespoons of the softened butter with the shallots, garlic, celery, parsley, salt, and pepper. Place a small spoonful of herb butter and a snail in each mushroom cap, and then brush the exterior of the mushroom with a bit of the herb butter. Arrange the mushrooms in a shallow baking dish and bake them for 15 minutes. Serve hot.

Wine Poached Salmon with Black Truffles

Ingredients:

• Sauce:
• 1 ½ cups dry white wine
• 1/2 cup shallots, chopped
• ¾ oz black truffles, finely chopped
• 1 1/3 cups heavy cream
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons brandy
• 1 teaspoon arrowroot
• Poached salmon:
• 2 cups dry white wine
• ¼ teaspoon salt
• ¼ teaspoon dried dill
• 460g  salmon fillet

Preparation:

To make sauce:

Combine 1 ½ cups white wine with shallots and simmer until the mixture has reduced by about three-quarters volume – 12-15 minutes. Add truffles, cream, salt, and pepper and heat through. In a small bowl, mix arrowroot and brandy until smooth. Whisk brandy mixture into cream sauce, and heat over low heat, stirring, until it has thickened.

To poach salmon:

Place salmon in a large skillet with 2 cups white wine, cut for fitting if necessary, and sprinkle with salt and dill. Simmer ingredients for 10 minutes, until just done, and remove from poaching liquid.

Individual Chocolate Souffle’s

Ingredients:

• 1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
• 140g  bittersweet chocolate, chopped finely
• 3 large egg yolks, room temperature
• 6 large egg whites, room temperature
• 1/16 teaspoon salt
• Butter
• Icing sugar

Preparation:

Preheat oven to 180 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.

Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.

In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.

Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.

Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired.

True Belgian Waffles

True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar.

Ingredients:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup plus 2 3/4 cups warm milk, divided
• 3 eggs, divided
• 3/4 cup butter, melted
• 1/2 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 4 cups all-purpose flour

Preparation:

In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron.

Pate Sucree Pastry Dough

This butter based pastry dough is a recipe that’s popular in France. It’s slightly sweet flavor complements dessert pies and tarts.

Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter
• 3 tablespoons cold water

Preparation:

In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.

Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.

Makes enough dough for 1 single crust recipe.

Wild Blackberry Wine

Wild blackberries taste best, but don’t fret if you don’t have access to them. A good quality frozen blackberry from your local market will more than suffice. I’ve used store-brand in a pinch, and they’re great! This recipe makes a dry, medium-bodied wine.

Ingredients:

• 4 lb blackberries
• 900g  granulated sugar
• 1/2 teaspoon pectic enzyme
• 1/2 teaspoon acid blend
• 1 Campden tablet, crushed
• 4l water
• 1 package wine yeast and nutrient

Preparation:

Thoroughly wash the berries and place them in nylon jelly bag bag. Crush them and strain the juice through the bag into the primary fermentor. Be sure to press as much juice as possible, leaving the solids relatively dry. Tie the jelly bag tightly, and insert it into the fermentor, along with the sugar, pectic enzyme, acid blend, Campden, and 4l water. Stir until the sugar is dissolved, cover, and allow it to rest for 24 hours.

Sprinkle the wine yeast and nutrient over it and allow it to sit, stirring once daily, for 5 days. Strain the solids and rack into a dark 3-gallon secondary fermentor. Add additional water to make up the volume, and apply an airlock. Rack the wine in 3 weeks, and again in 2 months. Bottle. For the best flavor, allow a year for the wine to mature before enjoying it.

On that delightful note…Happy Cooking!

Breakfast Brilliance!

As the most important meal of the day, I find it rather amusing how our main focus is generally dinner?  What strange creatures we are at times That said here are some fantastic recipes to make anyone in the mood for good wholesome start to their day!

Flapjacks

225g plain flour

1 tablespoon baking powder

pinch of salt

1 teaspoon sugar

2 large eggs, beaten

30g butter, melted and cooled

300ml milk

butter for frying

Method:

The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges. 2.When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. 3.I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.

French Toast

Sliced bread (white or brown)

3 eggs

100ml milk

salt & pepper to taste

Method:

Whisk the eggs and milk together, then add the salt and pepper to taste.

Dip the bread into the egg mixture ensuring both sides are covered in egg, but be careful not to make the bread too soggy.

Then lightly fry as you do fried eggs or alternatively you can bake them at 180 degrees for 15min on either side.

Serve with either: Syrup

bacon and tomato sauce

Scrambled Eggs

2 Eggs

75ml Milk

Salt & Pepper to taste

5ml Parsley:

Method:

Whisk the eggs, milk, seasoning and parsley. Pour mixture into a pan (med heat) and allow to cook. Then with a spoon mix to ensure it is all cooked and resembles scrambled eggs. Do not over cook as it will cause the eggs to separate and form a watery liquid.

Variations:

Add 100ml finely grated cheese just before cooking is completed

Add cooked sliced mushrooms and garlic to the mixture

Add fried diced bacon to the mixture

Garlic Mushrooms

1 Punnet mushrooms

1tsp garlic

1Tbl margarine

Salt & pepper to taste

Method:

Slice the mushrooms as desired. Place the margarine into a hot pan to melt, once melted add all the ingredients and allow to simmer till cooked. Stir occasionally to ensure that it does not stick. Serve immediately.

Breakfast Bruschetta

FOR THE TOMATO BRUSCHETTA

2 x 15ml tablespoons olive oil

Thickly sliced french loaf toasted

1 ripe tomato (approx. 100g), roughly chopped

salt and pepper to taste

FOR THE AVOCADO BRUSCHETTA

1 ripe avocado

2 teaspoons lime juice

4 thickly sliced short pieces sourdough or rustic toast

salt and pepper to taste

1 tablespoon chopped fresh parsley

METHOD

1.	To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you’re done.
2.	To make the avocado bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste. Spread on each slice of bruschetta. Serve

Chocolate Croissants

1 x 375g packet ready-rolled butter puff pastry

1 x 100g dark chocolate

METHOD

1.	Preheat the oven to 220°C/gas mark 7. Unfold the sheet of pastry and then cut it into six squares.
2.	Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you, and the point away from you.
3.	Break off small pieces of chocolate (approx. 1cm) to place on the pastry triangles, about 2cm up from the wide end nearest you.
4.	Then carefully roll from that chocolate-loaded end towards the point of the triangle.
5.	You should now have something resembling a straight croissant. Seal it slightly with your fingertips and curl it around into a crescent.
6.	Place the 12 chocolate croissants on a lined but not buttered baking tray and paint with the beaten egg. Bake for 15 minutes until they are golden and puffy and exuberantly, if miniaturely, croissant-like.

Devine Granola

450g rolled oats

120g sunflower seeds

120g white sesame seeds

175g apple compote or apple sauce

2 teaspoons ground cinnamon

1 teaspoon ground ginger

120g brown rice syrup or rice malt syrup, or failing that, golden syrup

4 tablespoons honey

100g light brown sugar

250g whole natural almonds

1 teaspoon salt

2 tablespoons sunflower oil

300g raisins or cranberries

METHOD

1.	Mix everything except the raisins together very well in a large mixing bowl. I use a couple of curved, rigid spatulas; normally, I’d be happy to use my hands, but here it just leaves you covered with everything.
2.	Spread this mixture out on two baking tins (the sort that come with ovens, and are about the width of a rack) and bake at 170°C oven, turning over about halfway through baking and re-distributing the granola evenly during the baking process. The object is to get it evenly golden without toasting too much in any one place. This should take anything from about 40 minutes. I use a gas oven, which doesn’t brown as fast as an electric one, so often leave it in for up to an hour.
3.	Once it’s baked, allow to cool and mix together with the raisins. Store airtight.

Muffins

2 cups white flour

1 tblsp baking powder

half teaspoon salt

2 tabs. sugar

1 egg

1 cup milk

quarter cup melted butter

METHOD

1.	Pre heat to 375degrees-Mix flour, baking powder, salt and sugar in bowl. Add a slightly beaten egg, milk and butter, stirring only enough to dampen the flour, the batter should not be smooth. Spoon into muffin cases and bake for 20- 25 mins.
2.	For Choc. chip muffins i add a couple of packs to batter.
3.	Blueberry muffins use half cup sugar. Reserve quarter cup of the flour and sprinkle over blueberries and stir into batter last.
4.	Wholewheat muffins- use 3/4 cup wholewheat flour and 1 cup white flour.
5.	Date or raisin muffins add 1/2 cup chopped dates or 1/3rd cup raisins to batter.

Scones

1 tablespoon icing (confectioners’) sugar

310 grams (2,5 cups) self-raising flour

a pinch of salt

250 ml (1 cup) milk

30 grams butter, melted

To serve:

jam

whipped cream

METHOD

1.	Preheat oven to 220C. Sift the icing sugar, flour, baking powder and salt into a bowl. Add the link and butter and stir to combine. Knead quickly and lightly until smooth and then press out onto a floured surface.
2.	Use a glass to cut out rounds roughly 5 cm (2 inches) in diameter and 3 cm (1,25inches) deep and place them on a greased baking tray. Gather the scraps together, lightly knead again, then cut out more rounds. Cook for 8 to 10 minutes, until puffed and golden.
3.	Serve with jam and lightly whipped cream.

Omlettes

1 teaspoon olive oil

• 6 eggs, whisked
• 1 Tablespoon water

1 teaspoon salt

1/2 teaspoon black pepper

Fillings below

Method:

Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip eggs, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.

Yield: 2 servings

Fillings For Basic French Omelet

Sausage And Pepper Filling
1 teaspoon olive oil
3/4 cup low-fat polish sausage, cooked and crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 teaspoon oregano
1/4 teaspoon basil

Potato And Bacon Filling
4 slices low-fat bacon, cooked and crumbled
1 teaspoon olive oil
2 medium potatoes, cooked, peeled, and diced
2 Tablespoons onions, chopped
2 Tablespoons parsley
2 Tablespoons fat-free cheddar cheese, grated

Vegetable Filling
1 teaspoon olive oil
1 cup carrot, cut in 1-inch strips
1/2 teaspoon ginger root
1 teaspoon olive oil
1 cup zucchini, cut in 1-inch strips
1 cup mushrooms, sliced
1/2 cup dark red kidney beans, drained and washed
1 Tablespoon Worcestershire sauce
1/4 teaspoon cornstarch

Method:
For Sausage And Pepper Filling:
Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

For Potato And Bacon Filling:
Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and Cheddar cheese just before folding.

For Vegetable Filling:
Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine Worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.

Well fellow foodies, happy cooking!!

Tasty appetizers…with ease

It’s Saturday afternoon, you have a few mates joining you later in the afternoon.  You not really in the mood to slog away in the kitchen but you would like something appealing to offer as nibbles…well these easily prepared appetizers are a sure winner for any get together and will leave you feeling rather chuft with yourself!

Hawaiian Sausage Appetizers

680g bulk pork sausage
1 can pineapple chinks in light syrup
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup small diced green pepper

Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 180 degree oven 25 minutes, or until cooked; drain well on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, pineapple chunks and drained cooked sausage balls. Serve hot.

Makes about 24-32 meatballs

Cheese Tortilla Roll Ups

1/4 cup soft cream cheese with chive and bacon; or any available flavor
4 small-sized flour tortilla; also try flavored tortillas
8 slices cheese
8 slice smoked cooked ham

Spread one tablespoon cream cheese on each tortilla. Top with two slices of ham and cheese. Roll up tightly. Wrap each roll securely in plastic wrap. Refrigerate. Cut each roll into six pieces, secure each slice by running toothpick through middle.  Serve with chunky salsa.

Melon and Prosciutto

You should get about 8-12 slices from a large melon.  Estimate about 2 slices per guest.

1 large cantaloupe, casaba or honeydew melon
1/4 to 1/2 thinly sliced prosciutto or ham, cut into 1-inch strips
Fresh lemon or lime juice
Freshly grated black pepper (optional)
Toothpicks

Cut melon in half.  Scoop out the seeds and fibers.  Cut each half into 4-6 slices and remove the rind.  Cut crosswise slits 1 inch apart in each melon slice.  Sprinkle each slice with lemon or lime juice.  Place 1 or 2 pieces of prosciutto around each slice.  Push ham into the slits using the edge of a knife. This will secure the ham around the melon.  Sprinkle with black pepper if using.
Alternatively, cut each melon slice into 3-4 pieces.  Wrap each piece in strips of prosciutto and secure with toothpicks.

Easy Cheese-Stuffed Mushrooms

680g Medium fresh mushrooms
1 tub Cream cheese; softened
Dash of salt
Dash of Worcestershire sauce
Dash of ground nutmeg
Freshly ground black pepper
1 Cup Grated Parmesan cheese

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tablespoons Parmesan cheese. Mix well. Spoon enough mixture in each mushroom to fill and be slightly mounded.  Sprinkle a little of the remaining Parmesan cheese on each mushroom.  Bake in a 350 degree pre-heated oven for 20-25 minutes.  Sprinkle with extra cheese if desired.  Serve at once

Sandwhich Sushi

4 slices of soft 100% whole wheat bread
Several baby spinach leaves, long stems removed
2 slices of cheese of your choice
mayonnaise, dijon mustard, and / or any spreadable condiments of your choice
8 slices of lunch meat of your choice, sliced very thin

1. Trim the crusts from the bread (you can save these to make bread crumbs, or add them to pesto sauce, as I like to do). Squish a crustless slice of bread slightly between your hands to take away from of the fluffiness. Spread the mayo and whatever other condiments you are using onto one side of the bread.
2. Place a few pieces of the stemless spinach on the bread. One layer is plenty. In the center of the piece of bread, place a thin strip or two of the cheese of your choice. I found that a strip of cheese down the middle rolls up better than a slice of cheese spanning the entire slice. Place a slice of lunch meat on top of the bread.
3. Roll the slice so that the ends of the strip of cheese stick out at both ends of the roll. Be careful that all your sandwich fillings are tucked snugly into the roll! Sort of smoosh the ends together so that the roll will (hopefully) stay mostly closed.
4. Slice the roll in half and place it on the plate pretty-side-up.

On that note – HAPPY COOKING!