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Recipe of the Week Archives
Archive # 1 here
Archive # 2 here
See our archived
Christmas goodies!
(Would you like these recipes
on your website?)
| Recipe of the Week |
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Butter Rum Apples
Serves 8
You won’t believe how easy it is to make this and how absolutely
delicious it is as well. A great winter dessert.
4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter
Directions: |
| Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Remove apples and set aside. Cook the rum and butter sauce until quite thick. Serve apple one half apple each in the center of the plate, drizzle a bit of the rum sauce around the outside of the apple, and grate with a bit of fresh nutmeg. Yum! |
| Recipe of the Week |
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Ginger Pumpkin Pie
Pumpkin pie is good the day of the “feast”, the day after or
fresh pumpkin pie with left-over turkey. Pumpkin pie is just plain
good.
1, 9 inch (22.5 cm flan) deep-dish or up to 11 inch (22.5 cm) but
shallow regular pie crust
2 Cups (4 dl) pumpkin puree*
1-1/2 Cup(3 dl) cream
4 eggs
3/4 to 1 cup brown or granulated sugar, according to taste
1/2 teaspoons ground ginger
½ tsp ground allspice
1/2 cup finely chopped crystallized ginger (optional)
Directions: |
|
You can use a ready-made pie crust, in a 9-inch
(22.5 cm flan) pie dish and bake blind at 400°
F (200° C). Heat
pumpkin puree in a heavy saucepan stirring
frequently. Add cream to pumpkin puree, continue
heating gently and stir until smooth. Keep it
hot but don't let it boil.
In a heatproof bowl, beat eggs (and sugar or maple sugar) until smooth. Beat in dry spices. When the pie crust is baked, beat the egg mixture while pouring the hot pumpkin mixture into it in a thin stream. Carefully pour hot pumpkin filling into hot pie crust and bake in the center of the oven and bake at 400° F (200° C). For added flavor, carefully sprinkle the candied ginger evenly over the pie filling before baking it. It will settle gently to the bottom forming a loosely packed layer. The pie is done when the outside edge of the filling is firm and slightly puffed, but the center is still jiggly. Remove to a rack and let cool gently, so the custard can first finish cooking, and then set. Serve cold with freshly whipped cream. * Note: If you use fresh pumpkin, peel and cut the pumpkin into chunks and simmer slowly until most of the liquid has disappeared, then puree in a food processor and continue with the recipe. |
| Recipe of the Week |
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Leek and Potato Mash
(Serves 4)
If you want to try something different with potatoes, try them with
the leek and mash them. The potatoes are good with meat, fish or a
Thanksgiving turkey.
1 lb floury potatoes
5 oz (150 g) whole leeks (ca. 2 leeks)
1 oz (30 g) butter
1 Tbsp olive oil
2 Tbsp fresh parsley, minced
Salt and freshly ground black pepper
Directions: |
|
Peel and cut the
potatoes into small cubes. Trim and cut the leek
into thin rings and rinse several times to
remove all the soil; drain. Place the potatoes
into a saucepan and barely cover with cold
water, add a little salt and bring to boil.
Cover the potatoes, reduce the heat and simmer
for 20 minutes. Add the leek for about 5 minutes
or until they are tender. Drain most of the
liquid from the potatoes, leaving just a little.
Mash the potatoes and leek, then add the butter
and olive oil and continue mashing. Season with
salt and plenty of freshly ground black pepper,
add the minced parsley and stir through. Serve
with a daub of butter if you wish.
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| Recipe of the Week |
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Turkey with Lime and Curry
(Serves 4)
Curries are a simple meal which have vegetables, meat and sauce in
one dish. A great meal for a meal after a busy day.
1 lb turkey breast
2-3 Tbsp vegetable oil
1 red onion
2 large cloves of garlic
1-2 inches (5 cm) fresh ginger
½ Tbsp turmeric
3-4 tomatoes
1-2 red capsicum (bell peppers)
1 Tbsp Thai green curry paste
4 kafir lime leaves
1 tin coconut milk
Juice of ½ lime
Grated rind of ½ lime
Freshly chopped parsley or coriander
Directions: |
| Cut meat into small cubes. Peel and cut the onion in half then slice thinly. Peel and mince the garlic cloves. Peel and mince the fresh ginger. Cut the tomatoes in quarter, remove seeds and cut into smaller pieces. Seed the capsicum (bell pepper) and cut into cubes. In a wok, heat the oil and lightly brown the turkey meat. Remove meat and set aside keeping hot. Sauté the onions, garlic and capsicum (bell peppers) for 2-3 minutes. Add the curry, ginger, turmeric, coconut milk, and grated lime peel and simmer gently for 2-3 minutes. Add the meat, lime juice ad grated lime peel and simmer gently until meat is done. Season with salt and pepper, garnish with freshly chopped parsley or coriander and serve with boiled or steamed rice and chutney. |
| Recipe of the Week |
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Prawns in Tomato and Chili
(Serves 4) The recipe is best when using green prawns, however, other types of prawns can be used. If you are a true prawn lover, you might want to increase the recipe or double it. 20-26 large green prawns Coarse sea salt Freshly ground black pepper Shells from the prawns ¼ Cup (½ dl) good olive oil 1 lb ripe cherry tomatoes 1 small onion 4-6 cloves of garlic ½-1 fresh chili pepper Small bunch fresh oregano, chopped ½ Cup (1 dl) dry white wine Little freshly grated lemon peel Directions: |
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Peel the prawns leaving the tails on. Cut open the backs of the prawns and remove the black intestinal thread. Lightly sprinkle the prawns with freshly ground black pepper and set aside. In a wok, heat the olive oil and roast the prawn shells, remove the prawn shells and discard, reserving the oil.
Cut the cherry tomatoes in half. Cut the onions in half and then into very thin slices; cut the garlic in thin slices. Trim the chili pepper, remove most of the seeds (remove all of the seeds if you want a mild chili flavor) and cut into thin slices. Sauté the onions in the olive oil until transparent. Add the tomatoes and heat through. Add the white wine, chili and half of the chopped oregano and cook gently for 2-3 minutes. Reduce heat, add the prawns, freshly ground black pepper and white wine. Let the mixture simmer gently until the prawns turn opaque and the sauce has thickened. Do not overcook the prawns or they will become rubbery. Season with lemon rind, and add the rest of the fresh oregano. Serve immediately with cooked rice or as a starter with French bread. |
| Recipe of the Week |
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Zucchini and Peas
(Serves 4) Winter vegetables can be a challenge. Try this combination and perk up your dinner. 1 medium zucchini ½ onion 1 large clove garlic, crushed 2 Tbsp olive oil 400 g (12-13 oz) small frozen peas, thawed 1/2 Cup (1 dl) chicken stock Salt and freshly ground pepper Directions: |
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Wash and trim the zucchini, then cut in half and slice. Cut the onion into thin slices. In a wok or medium-sized saucepan sauté the onion in the olive oil until transparent. Add the zucchini and garlic and simmer gently until the zucchini is almost cooked. Add the thawed peas and chicken stock and continue to simmer until the stock is reduced and the vegetables are heated through. Season with salt and freshly ground pepper and serve.
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| Recipe of the Week |
| Directions: |
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Zucchini Gratin
(Serves 4)
A tasty combination of zucchini and aubergine,
topped with a grated cheese and baked in the oven.
Can be served as a vegetarian dish or side dish.
Serve with a green salad and sliced tomatoes.
2 medium large zucchini
1 small aubergine
2 cloves of garlic
Small bunch spring onion or 1 regular onion
1 oz (30 g) butter
1 Tbsp olive oil
Salt and freshly grated pepper
2 Tbsp all purpose flour
4 eggs (or 2 eggs and 3 egg whites)
1-¼ Cups (2-½ dl) milk
Ca. 3-4 oz (90-120 g) grated cheese (e.g.
emmentaler)
Preheat oven 425° C (220° C) Trim, wash and cut the zucchini into thin slices. Trim, wash and cut the aubergine into small cubes. Trim the spring onion and slice thinly (or chop the onion). Mince the garlic. In a wok or large skillet, heat the butter and olive oil and sauté the zucchini, aubergine, onions and garlic until lightly browned and almost cooked. Butter a casserole dish or a flan and put all the vegetables in the dish. With an electric mixer or hand whisk, beat the milk and flour, add the eggs one at a time and continue to beat until batter is smooth. Top with grated cheese and bake in the oven at 425° C (220° C) for 30 minutes or until the top is golden brown. Do not open the oven before the vegetables are cooked and the top is browned or it will collapse. |
| Recipe of the Week |
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Asparagus Risotto
(Serves 4-6)
The soft, creamy rice and the crispy, firm asparagus are a tasty
combination. If you don’t have asparagus try one of your other
favorite vegetables.
3 Cups (6 dl) water
2 Cups (4 dl) chicken stock
3 Tbsp butter or margarine or olive oil
1 lb fresh asparagus, cut diagonally into 1-inch pieces*
½ Cup (1 dl) minced onion
1 Cup (2 dl) Arborio rice*
1/3 Cup (2/3 dl) dry white wine
½ Cup (1 dl) cream (optional)
¼ Cup (½ dl) grana padano cheese, grated
Salt and freshly grated black pepper to taste
Directions: |
| Heat the water and broth in a medium-sized saucepan over medium heat until it comes to a simmer. Reduce heat and keep warm. Melt 2 tablespoons butter (or olive oil) in a large saucepan over medium heat. Add the asparagus and cook until tender, but still crisp. Remove and set aside. In the same saucepan, cook the onion in the remaining butter (or olive oil) and sauté. Add the rice and stir for 2-3 minutes. Add the wine and stir until absorb ed. Add 1 cup (2 dl) water and chicken broth and stir until liquid is absorbed. Continue to add 1 cup (2 dl) water and chicken broth and stirring until mixture is absorbed until the rice is tender. This may take 20-30 minutes. Stir in the asparagus, cream (optional), and cheese. Season with salt and freshly grated black pepper. Serve. *Note: Before you cut the asparagus in diagonal pieces, test the stems until you find where they break easily. Discard the broken-off pieces. Arborio rice is a very glutinous rice. Unlike the regular rice, it is round. Sometimes this is called a dessert rice because it is quite creamy when cooked. |
| Recipe of the Week |
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Cheese Scones
(ca. 30 to 35 scones)
Cheese scones are easy to make, but they must be eaten right away
as they dry out quickly. Serve them in the morning, an afternoon
snack or with dinner.
225 g (7.5 oz) all-purpose flour
1 tsp baking powder
100 g (ca. 3 oz plus 1 Tbsp) butter
100 g (ca. 3 oz plus 1 Tbsp) Cheddar cheese
1-¼ dl (5/8 Cup) milk
Preheat oven to 225° C (430°
F)
Directions: |
| Sift flour and baking powder into a bowl. Mix lightly with your fingertips to combine. Add the cheese and mix quickly with the milk. On a floured surface roll out the dough to 1 cm thickness (ca. ½- ¾ inch thickness). Using a drinking glass with an approximate diameter of 4 cm (ca. 1-½ inches), dip the rim of the glass in flour and then press down on the dough to form rounds. Gather any remaining dough and repeat process until you have about 30-35 scones. Place the scones on a cookie tray lined with baking paper, brush the scones with mil and bake them in the middle of the oven 15-20 minutes or until the tops are golden brown. Note: You can sprinkle a little cheddar cheese over the top of the scones while they are still hot. |
| Recipe of the Week |
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Hazelnut Meringue
(Serves 6-8)
The simple combination of crisp meringue
and vanilla ice cream topped with a sweet strawberry syrup gives a
festive ending to a summer meal.
2 egg whites
100 g (ca. 3-½ oz) sugar
75 g (2-½ oz) chopped hazelnuts
1 liter (1 quart) vanilla ice cream
200 g (6-½ oz) strawberries
1 Cup (2 dl) orange juice
150 g (5 oz) sugar
½ vanilla pod
Garnish: Fresh berries and/or fruits
Preheat oven to 175° C (325° F) Directions: |
|
Beat the egg whites until
stiff. Add the sugar a little at a time and continue to
beat the eggs. Fold in the chopped hazelnuts and form
the mixture into 12-16 meringues on baking paper and
bake the meringues for 20 minutes at 175° C (325° F)
until they are crispy on the outside but still soft on
the inside.
In a medium saucepan bring the strawberries, orange juice, sugar and vanilla pod to a boil and let it simmer until you have a thin syrup. Don’t stir too much so the berries get mushy. Sieve the juice from the berries. Place a small piece or scoop of ice cream on one meringue, top with another and decorate with some of the strawberries from the syrup, fresh berries or fruit and garnish with syrup in a thin stream. |
| Recipe of the Week |
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Zucchini and Aubergine Roll-Ups
(Serves 4)
The ground beef or chicken in this recipe is great - you
have both meat and vegetables in once dish. All you need
to serve with this dish is some new potatoes.
2 zucchini
1 aubergine
4 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
200 g (6-7 oz) ground beef or chicken)
Salt and freshly ground pepper
Dash of paprika
90 g (3 oz) feta cheese*
240 g (8 oz) cherry tomatoes
100 ml (4 oz) white wine (or chicken stock w. a
little lemon juice)
1 Tbsp herbs de France
1 Tbsp butter
Directions: |
| Slice the zucchini and aubergine in long, thin strips, brush lightly with olive oil and grill for 5 minutes. Sauté the ground beef or chicken, onion and garlic; season with salt, pepper and paprika. Crumble the feta cheese and add to the ground beef mixture . Place 1 strip of aubergine on 1 strip of zucchini and top with 2 tablespoons ground beef mixture and roll up. When all the aubergine and zucchini slices have been filled and rolled up, place them in a greased oven-proof casserole dish and bake for about 5 - 10 minutes at 200° C (400° F). Sauté the cherry tomatoes in a heavy skillet, add the white wine and simmer 5-10 minutes. Remove skins from the tomatoes. Add the cold butter, season w. salt and pepper and pour over the zucchini and aubergine rolls. Serve with a good slice of French or Italian bread or foccacia. *You can substitute another type of cheese for the feta e.g. grated cheddar, etc) |
| Recipe of the Week |
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Baked Tomatoes and Mozzarella
(Serves 4)
This is much like the tomatoes and mozzarella served with a little
freshly chopped basil. This is a baked version which is also tasty
and easy to prepare. Make it up ahead and then just bake and serve.
6-8 medium-sized tomatoes
250 g (ca. 8 oz) fresh mozzarella
1 Tbsp olive oil
1/8 tsp dried thyme
1 Tbsp freshly chopped oregano
1 Tbsp freshly chopped parsley
Pinch of herbes de Provence
Salt and freshly ground black pepper
1 handful fresh basil
1 large clove garlic
1-2 Tbsp olive oil
Little lime
Roasted pine nuts (optional)
Directions: |
| Preheat oven to 200° C (400° F) Drain the cheese and cut into slices. Cut the tomatoes in quarters, remove the seeds, then slice. Lightly butter an oven-proof casserole dish (or single-portion casserole dishes) and place the tomatoes and mozzarella cheese slices in layers, sprinkle a little of the thyme and chopped oregano between layers, ending with the last layer of mozzarella. Drizzle a little olive oil over the last layer of mozzarella. Bake the tomatoes and mozzarella until the cheese begins to melt and the tomatoes are hot. Check the cheese regularly, so it does not get too runny or too brown. Let the baked tomatoes cool a little before serving. Place the basil and garlic into a food processor, adding a little olive oil, a little at a time until you have a thick, light green sauce. Season with salt, pepper and lemon juice. In a food processor place the fresh basil, garlic and add a little of the olive oil, season with salt and pepper. Drizzle the pesto over the dish and garnish the mozzarella and cheese with chopped oregano and parsley. Top with a little of the pine nuts if you wish. There will be a little liquid from the mozzarella and tomatoes, but this normal. Serve with chicken, beef or fish. |
| Recipe of the Week |
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Orange Chocolate Cheese Cake
(Serves 8-10)
This is an easy cheese cake recipe and tasty as well. The orange
chocolate gives a tangy, but sweet flavor. Serve some fresh
strawberries or other berries in season to give color and contrast.
100 g (3 oz) plain digestive biscuits*
50 g (2-1/2 oz) melted butter
2 x 200 g (ca 13 oz) orange chocolate bar
2 dl (1 Cup) whipping cream
250 g (ca. 8 oz) Philadelphia light cream cheese
250 g (ca. 8 oz) Mascarpone cheese
Directions: |
| Break up the digestive biscuits and reduce them to the size of bread crumbs in the food processor and mix the bread crumbs with the melted butter. Line the base of a 20 cm (8 oz) spring form with the bread crumb mixture; press firmly to cover the base in an even layer (use the back of a spoon if necessary), cover and refrigerate to set. Break the chocolate into small pieces and over very low heat melt it. (You can put a heatproof dish over a pan of simmering water, then remove the pan from the heat and let the chocolate continue to melt, stirring once or twice). Whip the cream and set aside. Gently beat the Philadelphia cream cheese and Mascarpone in a bowl until well combined (do not overbeat, just combine well), stir in the melted chocolate and then fold in the whipped cream until smooth. Spoon the cheese mixture over the biscuit base and place in the refrigerator for at least 4 hours or overnight. Before serving, grate some white or dark chocolate over the top and decorate with fresh orange segments (fresh strawberries or raspberries are also nice and give a nice, appetizing color). *Graham cracker biscuits (cookies) may be used instead of digestive biscuits. |
| Recipe of the Week |
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This is a simple salad which has a special flavor because of the
sun-dried tomatoes, walnuts and gorgonzola. You can substitute
blue cheese if you want a stronger-tasting salad.
4 Cups mixed salad (including rocket salad)
2 stalks sliced celery, including leaves
1 handful cherry tomatoes, cut in half
3-4 sun-dried tomatoes in olive oil
¼ Cup coarsely chopped walnuts
2 spring onions, trimmed and sliced
2-3 oz ( 60 to 90 g) gorgonzola cheese, mild
2 rashers fried bacon, chopped
4 Tbsp olive oil
Juice of ½ lemon
Pinch of paprika
Pinch of sugar
Coarse sea salt
Freshly ground black pepper
1 Tbsp freshly chopped oregano
1 Tbsp freshly chopped parsley
4 hard-boiled eggs
Directions: |
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Rinse, dry and place mixed salad in a large salad bowl. Cut
the sun-dried tomatoes into strips and to the lettuce together
with the celery, and cherry tomatoes. Cut the gorgonzola into
small cubes and together with the walnuts and spring onion
place on top of the salad. Season with coarse sea salt and
generous amount of freshly grated black pepper.
Whip the olive oil and lemon juice together with the paprika, oregano, parsley and a pinch of sugar and pour the dressing over the salad. Just before serving, mix the salad, peel and cut the eggs into halves and garnish the salad with these. Sprinkle the chopped bacon over the salad and serve with Naan bread. |
| Recipe of the Week |
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Chocolate Walnut Tart
(Serves 8)
This tart requires a few unusual ingredients and you have to do a
lot of chopping, however, the results are fantastic. You can make
this tart ahead of time, refrigerate it in a sealed container and
serve it when you need it.
150 g (5 oz) walnuts
200 g (6-½ to 7 oz) orange chocolate
40 g (1-½ oz) all purpose flour
1/2 tsp double action baking powder
3 egg whites
100 g (3-½ oz) sugar
3 egg yolks
125 g (4 oz) soft butter (room temperature)
50 g (1-½ g) chopped candied orange rind
Decorate with white chocolate shavings
Directions: |
| Chop half of the walnuts and half of the orange chocolate. In a blender, place the other half of the walnuts and orange chocolate and blend until an even mixture (it will look a bit like large breadcrumbs). Place the chopped and blended walnuts and chocolate in a bowl and add the flour candied orange peel and baking powder and mix through. Beat the egg whites until almost stiff, add 1 Tbsp of the sugar and continue beating until very firm. In a separate bowl beat the egg yolks and the rest of the sugar until somewhat creamy, continue beating and add the soft butter at little at a time (the mixture will be like thickened cream). Add this egg yolk mixture to the chocolate, nuts and flour mixture. Gently fold in the egg whites. Butter a spring form (about 9 inch / 22 cm) and coat with a little sugar. Pour the cake batter into the form and bake at 175° C (340° F) for 30-40 minutes. Shave some white chocolate over the warm cake and let it cool. Very nice with a bit of whipped cream. |
| Recipe of the Week |
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Apple and Cranberry Pie
(Serves 6)
There’s nothing like a tart, tasty apple pie to finish a meal.
Even better is a tart, tasty apple pie with dried cranberries and a
dollop of ice cream.
Magic Pie Crust (Enough for 4 single pies)
3 Cups (6 dl) all purpose flour
1 tsp salt
1-¼ Cup (2-½ dl) shortening
1 egg slightly beaten
5 Tbsp cold water
1 tsp vinegar
Filling
1 Cup (2 dl) sugar *
1/3 Cup (2/3 dl) all purpose flour
5 Cups (10 dl) peeled, pared and sliced apples (about 5 apples)
¼ Cup dried cranberries
3 Tbsp butter
Preheat oven to 425° F (220°
C)
Directions: |
| Combine the flour and salt; cut in the shortening until mixture resembles coarse cornmeal. Combine egg and water and sprinkle over the flour mixture. Add the vinegar and lightly stir until the mixture forms a ball. Wrap in waxed paper and chill (best overnight) until ready to use. Note: this recipe makes enough dough for four 8-inch pie crusts. You can form it into a long roll, divide it into four equal parts and freeze it until you need it.
Filling
Stir together sugar and flour. In pastry-lined pie pan, alternate layers of apples, cranberries and sugar mixture, beginning and ending with apples. Dot with butter. Cover the pie with foil and bake 40-50 minutes. Remove foil and bake another 10 minutes or until the apples are soft and lightly browned. Serve warm with a dollop of ice cream or whipped cream. |
| Recipe of the Week |
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Almond Slice with Apricot Cream
(Serves 6-8)
Easy dessert which can be made a day ahead and kept in the
refrigerator until ready to serve. Great for a dessert or treat with
coffee or tea. Enjoy!
150 g (5 oz) sundried apricots
1-½ dl (¾ Cup) whipping cream
100 g (ca 3-½ oz) dark chocolate
100 g (ca 3-½ oz) ground almonds
50 g (ca. 2 oz) all purpose flour
150 g (ca. 5 oz) sugar
4 egg whites
Preheat oven to 190° C (375° F) Directions: |
| In a bowl mix the almonds with the flour and 100 g (3-½ oz) sugar. Beat the egg whites until almost stiff, then add the rest of the sugar (50 g / 1-½ oz) and continue beating the eggs until quite stiff. With a spatula or wooden spoon, fold in the ground almonds. Line a square cake pan with baking paper, letting the paper come up on the sides, and pour the almond mixture into the pan (ca. 20 x 20 cm / 8 x 8 in) , spreading it out evenly. Bake for 15-20 minutes in the oven at 190° C (375° F) or until a light golden brown. Cool completely and remove the paper carefully. Cut the cake into squares and top with Almond Cream. Cut the almonds into small pieces. Whip the cream and stir through 2/3 of the apricots. Serve the almond slices with a generous portion of the apricot cream. Decorate with more apricots and grated or shaved chocolate. |
| Recipe of the Week |
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Pancake Brunch Special
(per person)
The French serve pancakes for all occasions, so why not for
breakfast? If you are planning a weekend brunch, why not be inspired
to try something new? If you buy the pancakes, they should be thin
crepes.
1 large pancake (preferably crepe)
1 egg
60 g (2 oz) ham, julienne
60 g (2 oz) mild grated cheese
Little butter
Directions: |
| Over medium heat melt the butter in a frying pan then place the pancake in the hot butter. Heat the pancake on one side, then turn it over and break the egg and place it in the center of the pancake, surround the egg with the ham and top with a little cheese, leaving the egg yolk free. Cover and continue to heat the pancake (it will probably get a bit crisp on the bottom). When the egg is cooked, fold the four sides of the pancake to the middle and serve. If you have difficulty folding the four sides of the pancake, just fold two of the sides and serve. Good with some fresh slices of oranges, grapefruit or other fruits. |
| Recipe of the Week |
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Hot Goat Cheese Salad
(Serves 4) The walnuts, ground almonds and goat cheese add a new dimension to an otherwise simple salad. You can always use a little less goat cheese if you like a milder salad. 1 Tbsp all purpose flour 1 egg, beaten 5 oz (150 g) fresh white breadcrumbs (about 5 slices of bread) (can also use dried breadcrumbs) 2 oz (50 g) ground almonds Firm goat’s cheese rounds Little corn oil for deep frying Salad dressing 1 oz (25 ml) sherry or white wine vinegar 1-2 Tbsp caster sugar (or less if you wish) 1 oz (25 ml) each vegetable oil and walnut oil ½ clove garlic, minced ½ oz (15 g) walnut pieces, chopped 2 oz (50 g) mixed salad leaves ½ shallot chopped or ½ red onion thinly sliced 1 Tbsp freshly chopped chives Preheat oven to 350° F (180° C) Directions: |
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Put the flour into a small bowl. In another bowl beat the egg. In a third bowl put the breadcrumbs and ground almonds and mix well. Dredge each piece of the goat cheese in flour and shake off any excess, then dip in the beaten egg, and from there to the breadcrumbs, pressing firmly to coat the cheese. Put the breaded cheese on a plate and keep cold in the refrigerator.
Prepare the dressing by mixing the vinegar and sugar in a small bowl and mix well. Add the oils and garlic and whisk to mix well. Set aside. In a large skillet heat the oil and fry the breaded goat’s cheese and fry for about 2-3 minutes until golden brown. Drain on kitchen paper. Put the cheese on a baking sheet and bake in the oven for a further 3 minutes. Pour 5 tablespoons of the dressing in a large bowl and add the walnuts, salad leaves, shallot and chives and toss together. Arrange the salad on individual plates, sprinkling over a little shallot and chopped walnut, put a couple of pieces of goat’s cheese on the salad and serve immediately. |
| Recipe of the Week |
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Beef Oriental
This is a bit westernized, but good, especially if you like a light taste to the Asian food. You can use whatever fresh vegetables you have, but try to keep the amount to that indicated in the recipe. 1 small onion 1 Tbsp vegetable oil Ca. 8 oz (250 g) ground (minced) beef Paprika Dash of brown sugar 1 Tbsp soy sauce Salt and pepper Ca. 12 oz (350 g) mixed vegetables julienne e.g. carrots, cabbage, peas, Green beans, celery, etc. ¼-½ Cup (½-1 dl) water ½ Cup (1 dl) light sour cream (creme fraiche) 7 oz (200 g) egg noodles 1 clove garlic Freshly chopped coriander or parsley Directions: |
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Boil the water and cook the noodles following the directions on the package.
Peel and chop the onion. In a wok, heat the oil and lightly fry the onion until just transparent. Add the ground (minced) beef and stir gently. Add the paprika, soy sauce, a little salt and pepper, and a dash of brown sugar. Add the vegetables and water and simmer for 2-3 minutes. Add the creme fraiche or light sour cream and crushed garlic, Stir through and serve with the hot noodles. Garnish with freshly chopped coriander or parsley. |
| Recipe of the Week |
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Symphony of Fish
(Serves 4)
What could be more appetizing than a colorful symphony of fish on a
dull, dark day. Spice up your evening and enjoy this meal. If
you don't like the orange flavor in fish, leave out the orange juice
and just use the grated orange rind.
4 plaice fillets Directions: |
| Dry the fish with a paper towel and sprinkle lightly with salt. Sauté the leek in a little butter and water until they are soft but not browned. Place the fish filet on a cutting board, sprinkle lightly with coarse sea salt, top with a little of the leek and then with the salmon steak. Roll up the fish fillet around the salmon and fasten with string. Place them in the dish with the open side down in a buttered oven-proof, casserole dish. Pour the white wine, the Noilly Prat, and fish stock over the fish. Season with a little freshly ground pepper and sprinkle a little olive oil over the fish. Cover the fish with aluminum foil and bake in a preheated oven at 330° F (170° C) for 15-20 minutes or until fish is just done (it will turn an opaque color). Remove from oven but keep hot. Sieve the stock from the fish into a small saucepan, add the grated orange rind and orange juice and boil to about 1/3. Add a little of the butter at a time, and use a whisk to blend the butter and stock. Bring to a boil now and again to thicken the sauce. Add the cream and heat through but do not boil, season with salt and freshly ground pepper. Serve the fish by pouring a little of the sauce onto a plate, place the fish on top of the sauce and the potatoes and broccoli next to the fish. Garnish with a little freshly chopped parsley. Serve immediately. |
| Recipe of the Week |
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Papaya and Pineapple Salsa
(Serves 4)
A tangy, fruity accompaniment to a medium or hot curry meal. You can add a little more chili peppers if you like the salad spicier.
1 Cup fresh pineapple pieces Directions: |
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Chop all ingredients and mix. Let stand for the flavors to mix for 20-30 minutes. Serve at room temperature as an accompaniment to a good curry or other meats.
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