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Recipe of the Week Archives
Recipe
of the Week
Apple Muffins |
2 Cups (4 dl) flour
4 tsp baking powder
2 Tbsp sugar
1 scant tsp salt
½ Cup (4 fl oz / 1 dl / 125 ml) milk
2 Tbsp butter or ¼ cube butter
1 Cup (2 dl) chopped apples
2 eggs
Directions: |
|
Apple Muffins are always moist and delicious. These can be prepared
and stored for one or two days. Just heat them in the microwave for
a few seconds to freshen them up. They go well with a cup of morning
coffee or tea.
Mix dry ingredients: cut in butter with a pastry cutter, and add chopped apples. Beat the two eggs, add the milk; then add to dry ingredients, stirring just enough to moisten. Pour in well-greased muffin pans until two-thirds full. Place a small slice of apple on top with a little sugar and cinnamon. Bake at 400° F (200° C) for 20 minutes. |
Recipe
of the Week
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| German Apple Pancake
3 large apples
2 Tbs butter
5 oz (150 g) all purpose flour
2 Tbsp sugar
1 egg
1 Cup (8 fl oz / 2 dl / 250 ml) milk
¼ tsp vanilla essence
¼ tsp freshly grated nutmeg
Dash of salt
Directions: |
| This makes a nice treat for a weekend brunch or treat. Serve a good, strong cup of coffee or cappuccino with the pancake. The pancake can also be served with a little whipped cream. Accompaniment: Maple syrup or powdered sugar Preheat oven to 475° F (250° C). Peel apples, cut in half and remove the core. Cut the apples in thin slices and sauté them in a heavy skillet with 1 Tbsp butter until they are tender - about 5 minutes, Place the rest of the butter (ca. 1 Tbsp) in a frying pan or in a tart or pie form and place in the oven for about 5 minutes or until the butter is melted. Mix the flour, sugar, egg, milk, vanilla, nutmeg and salt to form a soft dough. Place the apples in the warmed butter in the tart or pie form, cover with the dough and bake in the oven for about 15 minutes; reduce heat to 400° F (200° C) and bake for another 5-10 minutes or until the pancake is a golden brown. Sift powdered sugar over the pancake or serve with maple syrup. |
Recipe
of the Week
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Russian Blinis
(Serves 4)
Directions: |
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A little Russian treat on the weekend. Serve these with various
toppings and enjoy a late morning brunch. These can be served as a
savory or sweet part of the meal.
2-½ Cups (20 fl oz / 5 dl / 625 ml) warm milk
2 tsp
1 egg
2 Cups (ca. 8 oz / 4 dl / 240 g) all purpose flour
Ca. 2 tsp melted butter
½ tsp sugar
Dash of salt
¼ Cup (2 fl oz / ½ dl / 65 ml) water
Ca. 2 Tbsp vegetable oil for frying
Pour the warm milk in a mixing bowl and add the yeast and let it
dissolve for about 2-3 minutes. Beat the egg and add to the milk and
yeast. Add the butter, salt and sugar and stir well. Slowly add the
flour, mixing well. Let the batter rest for 20 minutes to let it rise.
After 20 minutes, add the water and stir well. |
Recipe
of the Week
|
Thai Fish Soup
(Serves 4)
This is an easy soup to serve guests as a main course or as a starter. If you serve this as a main course, you should include other Thai dishes such as a chicken and beef or pork, stir-fried noodles and/or cooked rice.
2 tsp green Thai curry paste
1 small tin coconut milk (15 oz / 425 g)
2 small stalks of lemon grass, sliced in thinly crosswise
1 thick slice of ginger
1 Strip of lime peel
4 cups / 8 dl fish stock (bouillon)
3 small leek, cut julienne
5 oz (150 g) edible pod peas, cut in half
15 oz (450 g) cod fillets, cut into large cubes
Salt, sugar, lime juice
7 oz (ca. 200 g) large shrimp
1 bunch fresh coriander (or broadleaf parsley)*
Accompaniments: Fresh French or Italian bread
Directions: |
|
In a large wok, heat the green curry paste in a little of the coconut
milk until the curry begins to emit its fragrance. Add the thinly sliced
lemon grass, ginger, strip of lime, fish stock and the remaining coconut
milk; bring to a boil, reduce heat and let the soup simmer for about 20
minutes.
Remove the ginger. Add the leek, pod peas and cod fillet; simmer for 5
minutes. Season with salt, sugar and lime juice. Add the
shrimp, heat through and serve. Top each serving with freshly chopped
coriander or broadleaf parsley
*Some people do not like the strong flavor of coriander, in which case you can use parsley. |
Recipe
of the Week
| Pasta with Smoked Salmon (Serves 4) 7 oz (200 g) pasta 8 - 9 oz (ca. 250 g) smoked salmon* ½ Cup (4 fl oz / 1 dl / 125 ml) dry white wine ½ Cup (4 fl oz / 1 dl / 125 ml) fresh lime or lemon juice 1 tsp (or less) freshly crushed black pepper 4 oz (124 g) cold butter in small squares Peel of a lime or lemon julienne 1 bunch fresh chervil or parsley
Directions: |
Cook the pasta according to
directions on package (al dente). Slice the smoked salmon in thin strips
(julienne).
| Combine the wine and lemon or lime juice in a small saucepan, add the freshly ground black pepper and boil until reduced to half of the liquid. Reduce the heat to low and add the cold butter cubes a little at a time, whisking vigorously until you have a light, creamy sauce. Do not boil the sauce. Gently mix the pasta, the salmon strips and chopped chervil, divide into 4 equal portions and place one portion on 4 preheated plates, pour equal portions of the sauce over each portion of pasta and serve immediately. Note: You may mix the pasta, salmon, chervil and sauce, divide into four portions and then serve on preheated plates if you wish. * The smoked salmon used in this recipe is a European smoked salmon which is in very thin slices and very moist. You can use freshly poached salmon for this recipe or other seafoods such as prawns, mussels, or other fish. |
Recipe
of the Week
Greek Meatloaf and Baked Vegetables | (Serves 4) This is a whole meal. The meatloaf is a mixture of pork and lamb; the vegetables are baked with the meatloaf to add a special, exotic flavor to the meal. ½ Cup (1 dl) rice ¾ Cup (6 fl oz / 1-½ dl / 190 ml) water ½ tsp salt 8 oz (250 g) minced (ground) pork 8 oz (250 g) minced (ground) lamb 1 egg ½ Cup (4 fl oz / 1 dl / 125 ml) milk 1 tsp salt Freshly ground pepper
2 Tbsp freshly chopped parsley 1 clove garlic, crushed 1 minced shallot 3 oz (ca. 100 g) Feta cheese ½ oz (15 g) butter (optional) Baked Vegetables 2 large potatoes 1 small aubergine (egg plant) 2-3 large tomatoes 5 oz (150 g) feta cheese (goat cheese) 1 tsp freshly chopped oregano Salt and pepper to taste Olive oil Accompaniment: Tzatziki and Italian bread.
Directions: |
In a small saucepan bring the
water and salt to a boil; add the rice, cover, reduce heat and cook rice
for 12 minutes. Remove the saucepan from the burner and set aside for 12
minutes more.
| Mix the meat, egg, milk, salt and pepper.
Add the cooked rice and mix. Mix the parsley, garlic and onion, and add
the crumbled feta cheese. In a greased meatloaf pan or casserole dish,
pack the meat and herbs in layers, beginning and ending with the meatloaf
mixture. Top the meatloaf with small chunks of butter. Bake for 40 -60
minutes at 400° F (200° C). |
Recipe
of the Week
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Stir-fried Beef with Leek and Celery
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| Serves 4 Marinade 1 shallots 4-5 large cloves garlic 1 Tbsp freshly grated ginger 2 Tbsp fish sauce 1-2 Tbsp sherry or cognac 1 Tbsp vegetable oil 1 Tbsp potato flour (or corn flour) 5 oz (150 g) leek 5 oz (150 g) celery, including leaves 5 oz (150 g) carrots 2 Tbsp vegetable oil for frying 1 bunch freshly chopped coriander or parsley 13 oz
(ca. 400 g) jasmine rice or other
white rice Accompaniments:
Directions: |
| Marinade Peel and finely mince the shallots and garlic cloves. Divide them into three equal portions. Peel and finely mince the ginger and mix with one portion of the minced shallots and garlic and place in a large bowl. Add the fish sauce, sherry or cognac and 1 tablespoon vegetable oil. Mix the potato or corn flour with 1 tablespoon water and add to the ginger mixture in the bowl. Cut the beef into paper thin slices and in 1x2 inch (3x6 cm) sizes. Add the slices to the ginger mixture in the bowl and stir. Let the meat and ginger mixture marinate for 20-30 minutes. Wash the leek, celery and carrots. Cut the celery, carrots and leek into thin slices . In a wok or heavy skillet, heat one tablespoon oil until it almost smokes. Add one of the onion portions (you should have two) and sauté until lightly browned. Add the marinated meat and cook for 2-3 minutes stirring constantly, remove from the wok and set aside on a large platter. Add a little more vegetable oil to the wok and heat until almost smoking; add the last portion of onion, cook a minute or two then add the carrots, leek and celery and cook for 1-2 minutes stirring constantly. Add the meat mixture and heat through 1-2 minutes. Serve directly from the wok or on a large platter decorated with freshly chopped coriander or parsley. Serve with freshly cooked rice and a fresh green salad. |
Recipe
of the Week
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Belgian Potato Soup
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(Serves 4-6)
1 oz (30 g) butter
4 medium onions, thinly sliced
8 oz ( 250 g) mushrooms, sliced
4 Cups (1 quart / 8 dl/ 1 liter) chicken stock
4 sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
4 medium potatoes (ca. 2 lbs / 1 kg) peeled and chopped
1 Cup (2 dl) whipping cream or light cream
Directions: |
| Heat butter in a medium pan over low heat; add onion and mushrooms and cook gently until soft. Add the stock and herbs, bring to boil, add the potatoes, reduce heat and cook, covered, for 30 minutes or until potatoes are tender. Cool. Discard the bay leaf and thyme. Place soup mixture in batches in a food processor or blender. Process or blend for about 30 seconds or until the mixture is smooth. Return the soup to the saucepan, add the cream and reheat gently. Serve with a little freshly chopped parsley and some good French or Italian bread. |
Recipe
of the Week
Melon with Caramel
| (Serves 4-6)
| Caramel:
| 1 Cup (8 fl oz / 2 dl / 250 ml) whipping cream
| ½ Cup (4 fl oz / 1 dl / 125 ml) light cream
| ½ Cup (4 oz / 1 dl / 120 g) sugar
| ¼ Cup (2 oz / ½ dl / 75 g) golden syrup
| ½ oz (15 g) butter
| Ca. 2 tsp lemon peel cut in strips
| 1 lb mixed melon cut in large cubes
| 1 liter (1 quart) vanilla ice cream / or sherbet of your choice)
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Directions: |
In a small saucepan,
bring the whipping cream, sugar and golden syrup to a boil. Reduce heat
and simmer for about 15 minutes or until liquid becomes a little thicker.
Add the butter and stir until well mixed. Remove from heat and let it
cool. Place the mixed pieces of melon on 4-6 wooden skewer or place on
individual Dessert dishes. Place a scoop of ice cream on the plate and
drizzle the caramel Sauce over the fruit and around the ice cream.
Decorate with a mint sprig. Serve immediately.
| |
| Recipe of the Week |
Summer Mussels
(Serves 2)
1-¼ lb fresh mussels
1 medium-sized onion, chopped
2 large clove of garlic
2 carrots
2 small zucchinis or 1 large (ca. 16 oz / 500 g)
1 tsp olive oil
2 Cups chopped tomatoes (can be tinned)
1 Cup fish stock
(can be 1 bouillon cube dissolved in water)
2 tsp lemon juice
Fresh chopped parsley
Accompaniment: Garlic bread (or French fried potatoes - Belgian custom)
| Directions: |
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If you make your own garlic bread, take a small French bread, cut it in
half lengthwise
and brush it with 1 tsp olive oil mixed with 1 large clove of crushed garlic and
coarse salt. Grill in the oven until bread is golden brown. Wash the
mussels in running water 2-3 times. Throw out any mussels which are not closed.
(If a mussel is open, tap it gently on the counter, if it closes, it is alright; if
it does not close, throw it out.) Wash
vegetables, trim the carrot and zucchini and cut them julienne. Sauté
the Crushed
garlic and chopped onion in a little olive oil in a large, heavy pot;
Add the
vegetables, tomatoes, fish stock and lemon juice. Bring the vegetables
to a boil, add
the mussels and cook covered for about 10-15 minutes or until the mussels have
opened. (Throw out any mussels which have not opened.) Sprinkle fresh
chopped parsley over the mussels and serve in the large pot. Place a
large soup bowl
and side plate before each guest and let them serve themselves.
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| Recipe of the Week |
Super
Easy Lasagna
(Serves 4)
If you prefer to make your own tomato sauce or want to use some of
your favorite vegetables, this recipe can easily be adapted to
your taste.
7 oz (ca. 200 g) lasagna
23 oz (690 g) ready-made
tomato or spaghetti sauce
20 oz (600 g) mixed frozen
vegetables (e.g. broccoli, cauliflower, peas, carrots, etc.)
13 oz (400 g) cottage cheese
3 oz (ca. 100 g) grated mozzarella cheese
2 tsp dried oregano
Accompaniment: Italian or French Bread
| Directions: |
|
Divide the Lasagna noodles into three portions. In an oven-proof casserole dish (ca. 8 x 10 inches / 24 x 18 cm) spread 1/4 of the tomato sauce over the bottom of the dish. Spread 1/3 of the frozen mixed vegetables over the tomato sauce. Then top with 1/3 of the cottage cheese. Last, top with 1/3 of the lasagna. Repeat the layers two more times finishing with the tomato sauce. Sprinkle grated mozzarella cheese and dried oregano over the lasagna and bake in the middle of the oven at 400 degrees F (200 degrees C) for 30 minutes or until the lasagna noodles are tender. Let the lasagna rest for about 15 minutes before serving. |
| Recipe of the Week |
Panne Cotta
(Serves 4)
2 Cups (2 dl / 16 fl oz / 500 ml) whipping cream
1 vanilla stick or essence of vanilla
2 oz (50 g) sugar
1 thin piece of lemon peel
1 Tbsp gelatin (3 gelatin sheets)
Apricot Coullis
2 oz (50 g) dried apricots
1/2 cup (1 dl / 4 fl oz / 125 ml) fresh orange juice
1 Tbsp good honey
1/2 cup (1 dl / 125 ml / 4 fl oz) sweet white wine such as a Muscat
| Directions: |
| In a medium-sized saucepan bring the cream, vanilla stick,
sugar and lemon peel to a boil over medium heat. Stir constantly. In 1-2
tablespoons water, soften the gelatin and heat until the gelatin is
dissolved. (If using gelatin sheets, follow the directions on the
package.) Add a little of the hot cream to the dissolved gelatin and
then add the gelatin to the hot cream, stirring constantly. Strain the
hot mixture through a sieve and pour into four ramekins which have been
rinsed with cold water first. Cover the ramekins with plastic covering
and place in the refrigerator for at least 3 hours. Chop the apricots
and over medium heat cook them in the orange juice and honey. Remove the
mixture from the burner and add the white wine. Let the mixture cool.
Add more honey to the apricot mixture if desired. The apricot coullis
may be put through a blender if you wish to have a thick, creamy coullis.
Remove the panne cotta from the ramekins by placing them up-side-down on a small dessert plate and pour some of the apricot coullis around the dessert. Decorate with fresh berries in season for added flavor and color. |
| Recipe of the Week |
Chicken with Parma Ham
(Serves 4)
500 g (
1 lb) chicken filet e.g. chicken breast
(about 4 pieces)
small bunch fresh basil
4 slices Parma ham
(air-dried dried ham, popular in Italy, Belgium, France, etc.)
Pasta
50 g (ca. 2 oz) hazel nuts
2 large cloves garlic
2 Spanish onions (red onions) in wedges
1/2 dl (1/4 Cup) olive oil
250 g (8 oz) fresh mushrooms (these may be mixed)
250 g (ca. 8 oz) pasta e.g. shells
small bunch freshly chopped parsley
Parmesan cheese
Salt and pepper to taste
Accompaniment: Italian bread and tossed green salad or fresh tomato salad
| Directions: |
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Place one leaf of fresh basil
on each piece of filet and save the rest of the basil for the pasta.
Season the chicken filets with salt and freshly ground pepper. Wrap a
slice of Parma ham around each piece of chicken filet and place in a
lightly oiled casserole dish. Cover with foil, cut one or two small slits
in the foil to let the steam escape and bake at 225 C (400 - 425 F) for
about 15 minutes or until the chicken is cooked. |
