tag:blogger.com,1999:blog-44646565369289875512024-03-13T19:42:16.444+01:00Kitchen Tales of Sugar & SpiceIngridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-4464656536928987551.post-60417314544678053672015-03-01T17:49:00.001+01:002015-03-01T22:16:56.575+01:00Food We Love - February 2015 - Indian Food Festival<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s1600/fwl+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s200/fwl+logo.jpg" height="200" width="200" /></a></div>
<div style="text-align: justify;">
Although I cancelled all non-food related boxes in 2014, I am still a faithful subscriber to the wonderful boxes of <a href="http://www.foodwelove.nl/">Food We Love</a>. This month's box featured one of my favourite themes : <span style="color: #cc0000;"><b>Indian Food</b></span>. :o)<br />
<br />
I absolutely love curries and the whole range of herbs and spices which give Indian cuisine their mouthwatering smell. The downpoint though is the spiciness. I have learned through trial and error not to stray from the mild options in the restaurant menus and to be very weary of any dish the waiter describes as being even slightly hot. :o) Luckily when you make Indian food at home, you can adjust everything to your own liking and the contents of this box will help in that regard. Find out all about it after the jump.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a>First the usual little recap on the practicalities of the <b>Food We Love</b> Box. The monthly theme is announced on the first of each month, so if you want to play it safe, you can wait until it has been made public before ordering your box. But in the end, we are talking food here, so whatever the theme, it can't possibly be bad. :o)
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
About the pricetag, for Dutch residents, the box costs 27.50 EUR for a single box or 24.95 EUR for those who opt for a monthly subscription. For Belgian residents, the shipping costs are making it a few euros more expensive i.e. 30 EUR for a single box or 27.50 EUR for the monthly subscription. It's also good to know that should you change your mind, cancelling your subscription only requires one month's notice.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-raz5sSuGRTQ/VPNUx7bRPPI/AAAAAAAAB6E/liiLRFzURoc/s1600/PicMonkey%2BCollage%2B0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-raz5sSuGRTQ/VPNUx7bRPPI/AAAAAAAAB6E/liiLRFzURoc/s1600/PicMonkey%2BCollage%2B0215.jpg" height="640" width="468" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
This month's theme is "<b>Indian Food Festival</b>", a colourful and spicy breeze to warm up the dark and grey days of February. India evokes images of holy cows, Bollywood, stunning women in silk saris and of course a whole range of curries, chutneys, naan breads and dosas. India in a box, how could one not love this theme.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s1600/FoodWeLove+07-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" height="51" width="320" /></a></div>
<br />
Let's take a look at the contents :</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RBkcfdfUkDk/VPNUykIuGiI/AAAAAAAAB6M/4EUZ1BkywKI/s1600/image10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RBkcfdfUkDk/VPNUykIuGiI/AAAAAAAAB6M/4EUZ1BkywKI/s1600/image10.jpg" height="640" width="419" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q50zE-gBjf0/UhnExGrkd_I/AAAAAAAABpE/UZbMwOZTALI/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
</div>
<div style="text-align: justify;">
<b>* 500g red lentils from <a href="http://www.greenage.nl/">Green Age</a> </b>(Price online : 2.69 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Green Age is the business of Addy and his partner Sasha, who won the Masterchef Netherlands television show in 2011. They market organic products, balancing sustainability as well as fair revenue for the farmers they work with. These lentils can be used in the Dosa recipe that accompanies this box, but you could also eat them in salads the way I usually do. The visual eater in me prefers red lentils to the green or beluga ones. These will be put to good use.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-C0IR4cDyZdM/VPNU0xUHq-I/AAAAAAAAB6w/pwJ1Ai3yAyI/s1600/image6(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-C0IR4cDyZdM/VPNU0xUHq-I/AAAAAAAAB6w/pwJ1Ai3yAyI/s1600/image6(2).jpg" height="640" width="428" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3FIDqS6Xe1M/UhnEqjOGrAI/AAAAAAAABok/Efn5Dv1-YJU/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<b>* Mango chutney from <a href="http://www.sharwoods.com/">Sharwood</a></b> (Estimated price : 3.95 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I use mango chutney sparingly as I am not a big fan of mangoes, but I never bought the one from Sharwood. My usual supermarket only carries the one from the Patak's brand, but Sharwood requires no introduction. If I get to choose, I'll aways pick one of their products as they pride themselves in never using artificial colours or preservatives. A big plus in my book. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-78Ch5-4k9TY/VPNUz_7L8xI/AAAAAAAAB6k/0ftvSlpssds/s1600/image3(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-78Ch5-4k9TY/VPNUz_7L8xI/AAAAAAAAB6k/0ftvSlpssds/s1600/image3(2).jpg" height="400" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EGeNAp4Ydm4/UhnEy70lqCI/AAAAAAAABpU/Ad-mL4HetZY/s1600/nr+45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<b>* Plain natural pappadums by <a href="http://www.pataks.co.uk/">Patak's</a></b><a href="http://www.biobandits.com/en/products/passionate-pepper/"> </a>(Estimated price : 1.50 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I think this needs no explanation. :o) <span class="" id="result_box" lang="en"><span class=""></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-89V79bHYZhw/VPNUy8Tt5CI/AAAAAAAAB6U/fTs09WzTOkY/s1600/image2(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-89V79bHYZhw/VPNUy8Tt5CI/AAAAAAAAB6U/fTs09WzTOkY/s1600/image2(2).jpg" height="400" width="297" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pwoMPxLMK9s/UhnExCezjrI/AAAAAAAABo8/V-G66pkM2C4/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
* <b>Ghee by <a href="http://www.ghee-easy.nl/about-our-ghee/">Ghee Easy</a> </b>(Price online : 3.75 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In Indian Ayurveda culture, ghee has been the main cooking oil for thousands of years. This ghee is prepared according to the traditional Indian method but with butter from grass-fed cows grazing at organic fields in the Netherlands. Ghee is advertised as a great cooking oil as it can withstand high temperatures without smoking. The burning point of Ghee Easy is no less than 250°C. Moreover Ghee Easy is packed with essential fatty acids omega-3 and omega-9 and contains vitamins A, D, E and K. Not added in a factory, but straight from nature. That sounds interesting, doesn't it? I never cooked with ghee as I usually use either butter, olive oil or coconut oil, but I look forward to trying this out. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YOVMsrEaYpk/VPNU0YL7AKI/AAAAAAAAB6o/qFYrYTzijEA/s1600/image5(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YOVMsrEaYpk/VPNU0YL7AKI/AAAAAAAAB6o/qFYrYTzijEA/s1600/image5(2).jpg" height="400" width="276" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cpT4zVYjH6I/Um-Vg1_32zI/AAAAAAAABtQ/CUTHfm3faKk/s1600/amandes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<b>* Mild curry paste from <a href="http://www.sharwoods.com/">Sharwood</a></b> (Estimated price : 4.25 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A wellknown staple that doesn't need any introduction.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0CX4vVbswU0/VPNU1189qHI/AAAAAAAAB68/epXodoNTbfg/s1600/image9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0CX4vVbswU0/VPNU1189qHI/AAAAAAAAB68/epXodoNTbfg/s1600/image9.jpg" height="320" width="279" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sYc25fe7RyI/UhnEyGdJckI/AAAAAAAABpY/8OfIsyEhzgg/s1600/mosterd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>* Bombay Chicken from <a href="http://www.themanwiththepan.com/">The Man with the Pan</a></b> (Estimated price : 1.99 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This was a new one for me but a quick look at The Man with the Pan website learned that they have several spice blends besides this Bombay Chicken. It seems quite easy to whip up a tasty meal using this little package. Something I will need to try out soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hH-7JM5UpDY/VPNU0o03-WI/AAAAAAAAB6s/juPQiUXCkwo/s1600/image4(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hH-7JM5UpDY/VPNU0o03-WI/AAAAAAAAB6s/juPQiUXCkwo/s1600/image4(2).jpg" height="640" width="385" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NImJSyuvAgU/UhnEtxn7HPI/AAAAAAAABos/0VDmAglUGBg/s1600/fregula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b>* Mango juice from <a href="http://www.enjoymaaza.com/">Maaza</a></b> (Estimated price : 1.01 EUR)<br />
<br />
Maaza is the Indian word for enjoy and although they advertise themselves as being the largest juice company in the world, I never heard of them before finding them in this month's box. I know that straight up mango juice will not be to my liking, but it can be used in the lassi recipe FWL provided. Maybe mixed up with cardamom and yoghurt, this mango juice can be a hit after all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-U-697QP_6PU/VPN3idhD9OI/AAAAAAAAB7c/9Wa5XbTeCyc/s1600/image7(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U-697QP_6PU/VPN3idhD9OI/AAAAAAAAB7c/9Wa5XbTeCyc/s1600/image7(2).jpg" height="400" width="381" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2CkOTZInvC0/UhnExRor0mI/AAAAAAAABpA/y0IIfdDr4Nc/s1600/look.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b>* #40 Tropical Tutti Frutti from <a href="http://www.biteswelove.nl/">Bites We Love</a> (Estimated price : 1.24 EUR)</b><br />
<br />
I discovered Bites We Love last year and used to have a subscription to the healthy snack delivery service until they decided to stop any deliveries to Belgium. :o( I really loved the little bags of snacks with nuts and dried fruits, but truth be told, the delivery system was a bit erratic. A week would go by without any delivery and the next week, two boxes would arrive at the same time. That's why I was stoked when I saw this little pack in the box. I hope that they'll be able to resume the deliveries to Belgium one day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-d8lI0SMxeVU/VPNUylkMvFI/AAAAAAAAB6Q/nKzy62--HLM/s1600/image11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d8lI0SMxeVU/VPNUylkMvFI/AAAAAAAAB6Q/nKzy62--HLM/s1600/image11.jpg" height="400" width="300" /></a></div>
<br />
<b>* Three ginger herbal tea from <a href="http://www.pukkaherbs.com/">Pukka</a> (Price online : 6.20 EUR)</b><br />
<br />
This is not the first time that FWL puts Pukka tea in one of their boxes. I gave the previous box away because it was a licorice tea and if there's one thing I dislike it's licorice. Ginger on the other hand, is high up on my Like list. :o) There is a little bit of licorice root in this herbal tea, but luckily, it isn't noticeable in the final drink. I find the Pukka teas quite expensive and wouldn't buy them for that reason, but they do make nice herbal teas. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VR1-IUbh8vs/VPNU1QQ9tcI/AAAAAAAAB60/KKeXrLj0C1Q/s1600/image8(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VR1-IUbh8vs/VPNU1QQ9tcI/AAAAAAAAB60/KKeXrLj0C1Q/s1600/image8(2).jpg" height="400" width="255" /></a></div>
<br />
<b>* 500 ml Apple/raspberry soda from <a href="http://www.holysoda.nl/">Holy Soda</a> - Sourcy (Estimated price : 0.53 EUR)</b><br />
<br />
A low calorie, 100 % natural soda, sweetened with stevia. Stevia is all the hype at the moment, but I had a stange reaction (tingling throat) after the first time I ate a Stevia cake and ever since, I have been weary of this new sweetener. As I am not into raspberry neither, I am not sure that I will try this soda, but maybe I can make someone else happy :o) </div>
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Verdict for this box?</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As I come to expect from Food We Love, the variety and quality of the selected items are top-notch. I look forward to trying out the recipes they provided. I made the Chai Massala concentrate today using the recipe on their blog and will be putting that one to the test in a Chai Latte tomorrow. If the test is conclusive, you can probably expect a post on the subject. Meanwhile, I can't wait for the new theme to be announced tomorrow and am eagerly awaiting the arrival of my next Food We Love Box.</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com4tag:blogger.com,1999:blog-4464656536928987551.post-42055758836396671072015-03-01T02:18:00.000+01:002015-03-01T02:18:21.138+01:00Hello Fresh - Week 9 recap<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-QXuL6hiIRTI/VPJCGa_GhjI/AAAAAAAAB4o/Cp6Peu2lmDM/s1600/hellofresh-logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QXuL6hiIRTI/VPJCGa_GhjI/AAAAAAAAB4o/Cp6Peu2lmDM/s1600/hellofresh-logo.png" height="200" width="200" /></a>2014 has been hectic with lots of ups and down and blogging and all things related have been put on the backburner. Not that I haven't been cooking, obviously, but I haven't taken things further than the occasional Instagram picture accompanied by a quick and short caption.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
One of my resolutions for 2015 was to participate in food challenges again on the Daring Kitchen and other blogs but I haven't found any yet that really caught my eye.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In order to get back into the blogging mode however, I wanted to tell you all about a new food service I discovered two weeks ago : <a href="https://www.hellofresh.be/">HelloFresh</a>. </div>
<a name='more'></a><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
HelloFresh is a concept that has already proved itself in various countries (USA, UK, Australia, Germany, Austria and the Netherlands) but only recently came onto the Belgian market. These food delivery series seem to be the hype at the moment because since I discovered HelloFresh, I also learned about two other providers (<a href="http://foodbag.be/">Foodbag </a>and <a href="http://www.smartmat.be/">Smartmat</a>) hitting the local foodie market. Budgetwise these competitors are a bit less interesting for me, so I'm sticking to my first choice for the time being.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
But back to HelloFresh. For those who are unfamiliar with the type of service, a little recap is in order.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>What is it?</b></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="http://4.bp.blogspot.com/-TEYdFeHr9CE/VPJOYuzh_2I/AAAAAAAAB5c/KqoHfRt3ALw/s1600/red.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TEYdFeHr9CE/VPJOYuzh_2I/AAAAAAAAB5c/KqoHfRt3ALw/s1600/red.jpg" height="140" width="200" /></a></div>
<div style="text-align: justify;">
Every week the HelloFresh team creates new recipes for delicious
and nutritious meals, that on average only take 30 minutes to prepare. Then
they source all the ingredients needed for those recipes and pack them in the
exact quantities needed. Once a week, in my case on Monday evening, all those
ingredients are delivered, free of charge, in a chilled box.<span style="mso-spacerun: yes;"> </span>The only thing left to do, is the fun part of
cooking up a meal using sometimes unknown items.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>How much does it cost?</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I took a subscription to the Originalbox, but for vegetarians HelloFresh also markets a Veggiebox. There are boxes for 3 or 5 meals and of course, the price is also determined by the number of people you are cooking for (from 1 up to 6 eaters).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-8m6PLwnHCvo/VPJMfs2_AmI/AAAAAAAAB5M/0XUKp01-zFk/s1600/Money_1.svg.med.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8m6PLwnHCvo/VPJMfs2_AmI/AAAAAAAAB5M/0XUKp01-zFk/s1600/Money_1.svg.med.png" height="155" width="320" /></a></div>
<div style="text-align: justify;">
In order to speed up the dinner preparations during the workweek, I opted for the 5 meal box for 2 persons and this subscription costs 53.00 EUR a week or 5.30 EUR a meal per person which is a very reasonable price, considering it also removes the hassle of having to shop for groceries and coming up with interesting meals. I don't regret my decision to embark on this adventure as I do feel that I get good value for the money. At the bottom of this post you'll find a discount code, if you want to try them out yourself.</div>
<div style="text-align: justify;">
<b><br /></b>
<b>And how do all those nice promises translate into real life ?</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Well, have a look below. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This was the contents of the <b>Originalbox</b> for Week 9 of 2015. As you can see all the ingredients are nicely labelled and packaged. Every box also holds the recipe cards for that week as well as a recap card, telling you the preferred order to cook the meals in (taking into account the "best before" dates of the different items - meat, fish, etc.)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
My 5 meals boxes always include 2 meat dishes, 1 fish dish and 2 vegetarian ones. I have been adding meat to the veggie recipes this week as I received some complaints last week from the carnivore of the house, who isn't too keen on, and I quote, " my latest veggie craze". I can confirm though that if you aren't fixated on the archaic "a meal isn't complete without animal protein", the vegetarian dishes really don't need the meat to be tasty and nutritious. :o)</div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dUHxNYtDRjs/VPJLJpplynI/AAAAAAAAB5A/u67l2gZ_8dk/s1600/image8b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dUHxNYtDRjs/VPJLJpplynI/AAAAAAAAB5A/u67l2gZ_8dk/s1600/image8b.jpg" height="296" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
A little recap of this week's dishes. As I didn't save the pictures after posting them on IG, I'm embedding them straight from there but I'll try to have better pictures next time. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b>Meal 1 : Tomato and pumpkin bulgur with spicy chicken sausages</b></span></div>
<br />
<blockquote class="instagram-media" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
<div style="padding: 8px;">
<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50% 0; text-align: center; width: 100%;">
<div style="background: url(data:image/png; display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;">
</div>
</div>
<div style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">
<a href="https://instagram.com/p/zgB8VPylVD/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_top">A photo posted by ceinwyn13 (@ceinwyn13)</a> on <time datetime="2015-02-24T22:20:48+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Feb 24, 2015 at 2:20pm PST</time></div>
</div>
</blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
<div style="text-align: justify;">
In the top 5 of this week's recipes, this landed on number 4. It was the first time that I made a "wholewheat" type of bulgur and maybe it is inherent to the less refined type, but I found that despite cooking it longer than the prescribed time, it still had this slightly undercooked texture to it. Tastewise the pumpkin and tomato combo works nicely, so maybe with another carb it would score better.<br />
Verdict : 6/10
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b>Meal 2 : Indian cod stew</b></span></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b><br /></b></span>
</div>
<blockquote class="instagram-media" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
<div style="padding: 8px;">
<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50% 0; text-align: center; width: 100%;">
<div style="background: url(data:image/png; display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;">
</div>
</div>
<div style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">
<a href="https://instagram.com/p/ziWO_Zylch/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_top">A photo posted by ceinwyn13 (@ceinwyn13)</a> on <time datetime="2015-02-25T19:56:35+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Feb 25, 2015 at 11:56am PST</time></div>
</div>
</blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
<div style="text-align: justify;">
This week's winner recipe. Everything about this dish was perfect : the spices, the veggie combo, ... I never thought of using sweet potatoes in combination with fish and curry but it is a match made in heaven. I will undoubtedly be making this one again.
</div>
<div style="text-align: justify;">
Verdict : 10/10</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b>Meal 3 : Carrot mash with meatballs</b></span></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b><br /></b></span>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aylFvwnLzl8/VPJWZiXJD6I/AAAAAAAAB50/fB_eagFzJSE/s1600/IMG_0260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aylFvwnLzl8/VPJWZiXJD6I/AAAAAAAAB50/fB_eagFzJSE/s1600/IMG_0260.jpg" height="400" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This meal was such a letdown that I didn't even bother to post it on IG. I am mainly a visual eater, meaning that a dish has to look good if it's going to seduce me to take a bite. And this one just didn't work for me. For honesty's sake, I have to say that the original recipe called for red cabbage, one of the very few vegetables I absolutely loathe. Because I didn't know which green could replace that horrendous thing, I contacted the Hellofresh customer service and they suggested replacing the red cabbage by carrots. In the end, despite my apprehension the carrots do marry well with the apple and the walnuts in the recipe but I'm just not really a mash kinda gal and the meatballs were, well, you see the picture, so I will not dwell on that. </div>
<div style="text-align: justify;">
Verdict : 4/10 and therefore bringing up the rear this week.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b>Meal 4 : Creamy orzo with green cabbage</b></span></div>
<br />
<blockquote class="instagram-media" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
<div style="padding: 8px;">
<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50% 0; text-align: center; width: 100%;">
<div style="background: url(data:image/png; display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;">
</div>
</div>
<div style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">
<a href="https://instagram.com/p/znovOpylb0/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_top">A photo posted by ceinwyn13 (@ceinwyn13)</a> on <time datetime="2015-02-27T21:14:29+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Feb 27, 2015 at 1:14pm PST</time></div>
</div>
</blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
<div style="text-align: justify;">
In case you hadn't noticed, cabbage season is on top of us. I'm not really fond of cabbage and other winter fare, so I will be very pleased when with the milder weather less coarse veggies will start appearing again. This dish didn't turn out very pleasing to the eye neither, but at least tastewise it was more than OK. I had to cook it for longer than indicated because the cabbage didn't seem to soften up. Maybe I should have discarded the dark green leaves and concentrate on the inner, softer ones of the cabbage, but I could tell they had already removed the outer leaves, so I figured I didn't need to waste any more. Otherwise the cooking cream and the grana padano cheese I melted in it, made for a very creamy and tasty dish. This was supposed to be a vegetarian dish, but to please the house's carnivore I added bacon to it. After all, everything goes down well with bacon :o)
</div>
<div style="text-align: justify;">
Because of the cabbage, I wouldn't remake this one of my own volition, but it wasn't really bad.</div>
<div style="text-align: justify;">
Verdict : 7/10.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #990000;"><b>Meal 5 : Noodle stirfy with shitake, choisam and peanuts</b></span></div>
<br />
<blockquote class="instagram-media" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
<div style="padding: 8px;">
<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50% 0; text-align: center; width: 100%;">
<div style="background: url(data:image/png; display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;">
</div>
</div>
<div style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">
<a href="https://instagram.com/p/zqKk49SlWa/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_top">A photo posted by ceinwyn13 (@ceinwyn13)</a> on <time datetime="2015-02-28T20:48:38+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Feb 28, 2015 at 12:48pm PST</time></div>
</div>
</blockquote>
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>
<div style="text-align: justify;">
<br />
More cabbage, but as I said before, 'tis the season. :o) This was however a new vegetable for me, as I never heard of choisam before nor did I encounter it in the asian supermarkets I frequent. Apparently it is a relative of the more widespread bok choy, which I quite like. It blended in perfectly in this asian inspired stirfry with shitake and ginger. To please the household I added chicken, but I am convinced that in its original meatless version, it would have been great as well. This was definitely a contestant for the first place in this week's ranking and a recipe I would not hesitate to make again.
<br />
Verdict : 9/10 </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Have all the pictures made you hungry and do you want to try out the HelloFresh Boxes ?</b></div>
<div style="text-align: justify;">
<b> </b>
</div>
<div style="text-align: justify;">
Right now, Hellofresh Belgium only delivers in Flanders and Brussels, but using the <span style="color: #cc0000;"><b>discount code UT55M</b></span>, you can have a 20 EUR discount on your first box when you take a subscription. The subscription requires you to buy 2 boxes but you can take them whenever you want (it doesn't have to be for two consecutive weeks) and once you have those two boxes under your belt, you can suspend or end your subscription every week. For more info, please read up on the fine print on the <a href="http://www.hellofresh.be/">HelloFresh</a> website. On their website, you can also find out which meals are on next week's menu.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Disclaimer : This blogpost is about my own experiences with the Hellofresh service, I am in no way affiliated with the company and I didn't receive any sponsoring to write this post. Just to get this out of the way :o)</i></div>
<div style="text-align: justify;">
<i> </i>
</div>
<div style="text-align: justify;">
Tomorrow, I'll be preparing Bobotie, so if you're lucky, I might be posting again on Sunday.
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Until then, bon appetit :o) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" /></div>
Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-67580949838301062122013-10-30T00:30:00.000+01:002013-10-30T09:44:14.717+01:00Food We Love Box - October 2013 - Nadia loves couscous<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s1600/fwl+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s200/fwl+logo.jpg" width="200" /></a></div>
<div style="text-align: justify;">
I just caught up with posting about <a href="http://sugarandspicetales.blogspot.be/2013/10/food-we-love-september-2013-enjoy.html">last month's box</a>, and already the new October box was eagerly waiting to be reviewed. Most of the items from this month have already been put to good use and hopefully I'll manage to talk about that recipe before the November box gets delivered. But I won't keep you waiting, prepare to feast your eyes after the jump.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a>First a little recap on the practicalities of the Food We Love Box. The monthly theme is announced on the first of each month, so if you want to play it safe, you can wait until it has been made public before ordering your box. But in the end, we are talking food here, so whatever the theme, it can't possibly be bad. :o)
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
About the pricetag, for Dutch residents, the box costs 27.50 EUR for a single box or 24.95 EUR for those who opt for a monthly subscription. For Belgian residents, the shipping costs are making it a few euros more expensive i.e. 30 EUR for a single box or 27.50 EUR for the monthly subscription. It's also good to know that should you change your mind, cancelling your subscription only requires one month's notice.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-amTEcxB4mvE/Um-VbKQEvOI/AAAAAAAABtA/rzuGMflAUl4/s1600/abricot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sbL-MeIlj9Q/Um-VxtxFNAI/AAAAAAAABtw/1-TDFUIx6AU/s1600/fwl+couscous+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-sbL-MeIlj9Q/Um-VxtxFNAI/AAAAAAAABtw/1-TDFUIx6AU/s640/fwl+couscous+Collage.jpg" width="512" /></a></div>
<br />
This month's theme is "<b>Nadia Loves Couscous</b>". My initial reaction was "Well, I love couscous too. But who the heck is Nadia?". Turns out that Nadia Zerouali is not only a culinary writer and television personality, but she is also part of the duo with Merijn Tol who are running the website <a href="http://www.nadiaenmerijn.nl/">Arabia</a>, with plenty of oriental recipes. She seems to be wellknown in the Netherlands but her fame hasn't gone all the way to Belgium ... yet. I noticed she and Merijn published a <a href="http://www.boekenwereld.com/merijn-tol-arabia-bij-je-thuis.html">book, unsurprisingly called Arabia</a>, but at 29,95 EUR I find it a bit too pricey. Nevertheless, I can put it on my Christmas list and see if Santa wants to bring this book to me. :o) <br />
<br />
Because of the theme, I knew chances were that the box would contain mostly, if not all, familiar items and opening the box proved me right. Not that it bothers me in the least, as I love Moroccan cuisine and you will never see me refuse an invitation to enjoy a delicious tajine or scrumptious couscous. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s1600/FoodWeLove+07-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
Let's take a look at the contents :</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B16-C-Z2TQI/Um-ViLc_HrI/AAAAAAAABtU/IrToK1aRJEo/s1600/couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-B16-C-Z2TQI/Um-ViLc_HrI/AAAAAAAABtU/IrToK1aRJEo/s640/couscous.jpg" width="457" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q50zE-gBjf0/UhnExGrkd_I/AAAAAAAABpE/UZbMwOZTALI/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br /></div>
<div style="text-align: justify;">
<b>* 1 kg Medium Couscous from <a href="http://www.couscousdari.com/fr/">Dari</a> </b>(Price online : 2.85 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I usually stock up on "oriental" foodstuff during the Ramadan and the week of Aid El Kebir, as this is the time where even the regular supermarkets carry a lot of otherwise less available Moroccan products on their shelves. And usually Dari is the couscous brand they sell, which should come as no surprise given that it is the number 1 brand in Morocco. Up to now, I always prepared the semolina the "Western way" i.e. dumping the semolina in boiling water and letting it swell. And although it yielded an OK result, it was in no way comparable to the fluffy couscous I ate at restaurants. And for a reason ! To properly cook the semolina, you have to steam it. I was doubtful when I first read about it, but I tried the steaming method and it made a world of difference. Try it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oAqpYJKLXiA/Um-VXQq1A7I/AAAAAAAABs8/PvuwXc8LDWw/s1600/citron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oAqpYJKLXiA/Um-VXQq1A7I/AAAAAAAABs8/PvuwXc8LDWw/s640/citron.jpg" width="428" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3FIDqS6Xe1M/UhnEqjOGrAI/AAAAAAAABok/Efn5Dv1-YJU/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<br />
<b>* Preserved lemons from <a href="http://www.allamarcafood.nl/">Alla Marca Food</a></b> (Estimated price : 2.95 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preserved lemons are a typical ingredient in Moroccan dishes. Unlike candied fruits, were the fruit is preserved using sugar, these lemons are preserved in salt. The salt changes the structure of the lemon and although it makes the flesh of the lemon rather too salty for consumption, it does soften the rind, maturing its taste, lessening its sourness while preserving the citrus flavours. I love them !<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FQHfWJJzm4g/Um-VkWkT6OI/AAAAAAAABtc/ewQR8Je39vg/s1600/epices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-FQHfWJJzm4g/Um-VkWkT6OI/AAAAAAAABtc/ewQR8Je39vg/s400/epices.jpg" width="325" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EGeNAp4Ydm4/UhnEy70lqCI/AAAAAAAABpU/Ad-mL4HetZY/s1600/nr+45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<br />
<b>* Raz El Hanout Melange by <a href="http://particulier.vanillaventure.nl/">Vanilla Venture</a></b><a href="http://www.biobandits.com/en/products/passionate-pepper/"> </a>(Estimated price : 1.20 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Vanilla Venture is a regular supplier in the Food We Love boxes and their spices never fail to deliver. This <i>raz el hanout</i> mix smells heavenly and tastes just as good. <i>Raz el hanout</i> literally means "the best of the spice shop" and there are as many versions of this mix as there are cooks using it, each adding or removing flavours according to their liking. I usually buy mine at the Moroccan shop but getting there isn't always the easiest to do. It's good to know that this online supplier is a nice alternative. Traditionally <i>raz el hanout</i> combines sweet (cinnamon, cloves), spicy (chile, pepper) and bitter flavours. It is an indispensable spice for making couscous or tajines<span class="" id="result_box" lang="en"><span class="">.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-amTEcxB4mvE/Um-VbKQEvOI/AAAAAAAABtE/wUyFghC6mhM/s1600/abricot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-amTEcxB4mvE/Um-VbKQEvOI/AAAAAAAABtE/wUyFghC6mhM/s400/abricot.jpg" width="290" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pwoMPxLMK9s/UhnExCezjrI/AAAAAAAABo8/V-G66pkM2C4/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
* <b>Unsulfured organic Turkish apricots by <a href="http://www.thenuthouse.nl/">The Nut House</a> </b>(Price online : 3.75 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Although I know that unsulfured dry apricots are naturally brown in colour and that they largely make up their lack of colour in flavour and healthiness, my initial reaction to seeing them is always one of slight distaste. It is hard to kick deeply engrained beliefs like "dried apricots are supposed to look bright funky orange", even though you know better. Nevertheless these are a delicious and healthy treat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cpT4zVYjH6I/Um-Vg1_32zI/AAAAAAAABtQ/CUTHfm3faKk/s1600/amandes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-cpT4zVYjH6I/Um-Vg1_32zI/AAAAAAAABtQ/CUTHfm3faKk/s400/amandes.jpg" width="316" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kvS4LnlL5_U/UhnEy78WGlI/AAAAAAAABpc/wFig-tssVEA/s1600/weck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* <b>Blanched organic almonds by <a href="http://www.thenuthouse.nl/">The Nut House</a> </b>(Price online : 4.75 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I don't think these need any additional comments. Almonds are not only a great snack and also a main ingredient of most oriental pastries, so these will come in handy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Hj6VtKFQwoA/Um-Vy3h9xRI/AAAAAAAABt8/yQd3MttqAnc/s1600/safran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Hj6VtKFQwoA/Um-Vy3h9xRI/AAAAAAAABt8/yQd3MttqAnc/s400/safran.jpg" width="348" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sYc25fe7RyI/UhnEyGdJckI/AAAAAAAABpY/8OfIsyEhzgg/s1600/mosterd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>* Organic saffron from <a href="http://www.crocussativus.nl/">Crocussavaticus</a></b> (Estimated price : 0.80 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Saffron has always been one of the most expensive spices around, but luckily you don't need a lot to jazz up any dish. The saffron from Crocussavaticus comes from Morocco and India where the pistils are handpicked and sundried. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eeLJYgzvd-c/Um-VunemvMI/AAAAAAAABts/IXr51s3PTZA/s1600/fleur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="http://1.bp.blogspot.com/-eeLJYgzvd-c/Um-VunemvMI/AAAAAAAABts/IXr51s3PTZA/s400/fleur.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NImJSyuvAgU/UhnEtxn7HPI/AAAAAAAABos/0VDmAglUGBg/s1600/fregula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<b>* Crocus bulbs from <a href="http://www.crocussativus.nl/">Crocussavaticus</a></b> (Estimated price : 3.75 EUR)<br />
<br />
This was an unexpected item in the box: crocus bulbs to grow your own saffron. After all why not? A lot of people have fresh herbs growing in pots on their window sill and even if you don't want to actually "use" the pistils, crocus are always lovely to look at. :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-7gPl0HUdUuE/Um-VtAvDFKI/AAAAAAAABtk/p7nqqUPo3HU/s1600/marockoek.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-7gPl0HUdUuE/Um-VtAvDFKI/AAAAAAAABtk/p7nqqUPo3HU/s400/marockoek.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2CkOTZInvC0/UhnExRor0mI/AAAAAAAABpA/y0IIfdDr4Nc/s1600/look.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<b>* Moroccan biscuits from <a href="http://www.marockoekjes.nl/">Maroc Koekjes</a> (Estimated price : 5.00 EUR)</b><br />
<br />
Ah ... Moroccan sweets ... one of the very few happy memories I have from an otherwise disastrous holiday in Marrakech. I remember going into the bazar and trying to indicate to the seller which biscuits I wanted. Apparently he must have thought I was too fussy, because at a certain point he stopped listening and just started shoving handfuls of random sticky sweets and biscuits into a box before handing me a huge box and stating a price. That's how we ended up with a box of over 1 kg of biscuits, that took care of our sugar fix for the entire week we were there. :-) Anyway, I have always been a sucker for these sweets from the other side of the Mediterranean and I regularly make them myself too (my favourite being briouats). Needless to say, I was really pleased when I found these in the box. I have been able to restrain myself and haven't eaten them all yet, but that says more about my self discipline than about the deliciousness of these almond cookies. <br />
<br />
<b>* Extra gift : a 5 EUR discount code for <a href="http://www.householdhardware.nl/">Household Hardware</a></b> (a webshop with lots of different items, among which Moroccan crockery and other kitchenware. I am still considering getting myself a <a href="http://www.householdhardware.nl/webshop/7030/cooking_kitchen/7679/couscousiere/">proper couscous pot</a> but have first to find a place in my already overflowing kitchen to store it).</div>
<br />
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Verdict for this box?</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
No real discoveries this time around, but then that was to be expected given the theme. I guess that for people who aren't familiar with that type of cuisine, the box must have been an eye-opener. Otherwise the variety and quality of the sent items are top-notch as always. I can't wait for the new theme to be announced this Friday and am eagerly awaiting the arrival of my next Food We Love Box.</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com4tag:blogger.com,1999:blog-4464656536928987551.post-17653234080033274762013-10-29T10:59:00.000+01:002013-10-29T10:59:55.520+01:00Food We Love - September 2013 - Enjoy Delicious Food<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s1600/fwl+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s200/fwl+logo.jpg" width="200" /></a></div>
<div style="text-align: justify;">
With my holidays and subsequent jetlag, posting about the September <a href="http://www.foodwelove.nl/">Food We Love</a> box was put on the backburner but now that the new box has already arrived, it is high time for me to let you catch a glimpse at this already one month old box. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a><div style="text-align: justify;">
First a little recap on the practicalities of the Food We Love Box. The monthly theme is announced on the first of each month, so if you want to play it safe, you can wait until it has been made public before ordering your box. But in the end, we are talking food here, so whatever the theme, it can't possibly be bad. :o)
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
About the pricetag, for Dutch residents, the box costs 27.50 EUR for a single box or 24.95 EUR for those who opt for a monthly subscription. For Belgian residents, the shipping costs are making it a few euros more expensive i.e. 30 EUR for a single box or 27.50 EUR for the monthly subscription. It's also good to know that should you change your mind, cancelling your subscription only requires one month's notice.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1-zbhJYllAA/Um4tuxTruAI/AAAAAAAABsA/S7F-0_JbeRI/s1600/FWL+sept+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-1-zbhJYllAA/Um4tuxTruAI/AAAAAAAABsA/S7F-0_JbeRI/s640/FWL+sept+2013.jpg" width="448" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Back to this month's box, which came with the theme "<b>Enjoy Delicious Food</b>", as it was put together by the team of <a href="http://www.deliciousmagazine.nl/">Delicious Magazine</a>. I was really looking forward to discovering the items they selected, because I have had a subription to Delicious for over 3 years now and I am completely in hooked on it. They always present great looking and fabulous tasting food and recipes, that you can easily make at home without having to spend half your paycheck on elusive ingredients. I was certain that I would discover new things in this box and it didn't disappoint.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6UDsal-lxhA/UhnEzYQ3JPI/AAAAAAAABpk/D7gUWYASlT4/s1600/yvette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s1600/FoodWeLove+07-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
Let's take a look at the contents :</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-R-26KbEXTX4/Um4ti58omkI/AAAAAAAABrw/QkLUcIJZUXo/s1600/chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://2.bp.blogspot.com/-R-26KbEXTX4/Um4ti58omkI/AAAAAAAABrw/QkLUcIJZUXo/s400/chocolat.jpg" width="400" /></a></div>
<br /></div>
<div style="text-align: justify;">
<b>* Two limited edition chocolate bars from <a href="http://www.tonyschocolonely.com/">Tony's Chocoloney's</a> </b>(Price online : 5.45 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<center>
<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/kgwYcEabBls" width="420"></iframe></center>
<br />
<div style="text-align: justify;">
To be honest, I never heard about this brand of chocolate and their story, before I found these bars in my box. Shocked by the fact that the cacao trade exploited workers, who are really slaves in all but name, Teun van de Keuken, decided to try and market a "slave free" chocolate. Eating chocolate always gives me a warm feeling inside, but knowing that this chocolate was made without the usual exploitation, just made savouring this chocolate an extra "feel good" moment. You can learn more about this chocolate and how it all began in the video above.<br />
<br />
The box held two limited editions, one from 2012 - <i>Milk chocolate, cookie, caramel and sea salt</i> - and one of the newly released editions from 2013 - <i>Milk chocolate, cookie and chile</i>. Due to a rather bad experience with another chile chocolate, I haven't dared giving the latter one a try yet, but I can however assure you that the sea salt caramel is fingerlicking good (although I guess that the picture already gave that away :o) )<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tydQE37b1EY/Um4tvSqRn8I/AAAAAAAABsM/bCw9qc7k2uY/s1600/pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="http://2.bp.blogspot.com/-tydQE37b1EY/Um4tvSqRn8I/AAAAAAAABsM/bCw9qc7k2uY/s400/pasta.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="text-align: justify;">
<br />
<b>* Caserecce Pasta from <a href="http://www.pastapura.nl/">Pasta Pura</a></b> (Price online : 3.95 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Dutchman Ruud Souren learned how to make pasta in Italy and once back home, decided to put his knowledge into practice. The result was a range of pasta products all made from the locally grown Kollenberger spelt. As for the name, <i>caserecce </i>is the shape of the pasta. I never encountered the name <i>caserecce </i>before but a quick glimpse at the pasta dictionary on <a href="http://pastafits.org/pasta-dictionary/">this website</a> learned me all the less known pasta shapes and according names. Check it out :-) Apparently it is best served with a thick chunky sauce, so I am still considering my options with this package.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-jb3Ej7ycxmI/Um4tjFguSLI/AAAAAAAABr0/5J-HaeJhCnk/s1600/beluga.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" src="http://4.bp.blogspot.com/-jb3Ej7ycxmI/Um4tjFguSLI/AAAAAAAABr0/5J-HaeJhCnk/s400/beluga.jpg" width="350" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div style="text-align: justify;">
<br />
<b>* Beluga lentils from <a href="http://www.gekruid.com/">Gekruid</a></b><a href="http://www.biobandits.com/en/products/passionate-pepper/"> </a>(Price online : 2.50 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In general, I am not really a fan of lentils, but I find these ones fascinating. They're round and black and shiny, and unsurprisingly, bear a resemblance to the caviar they get their name from. I would love to give these a try, but I always find it difficult to create a visually pleasing dish while using black food. Not only because, well let's face it, black isn't exactly the most appetizing colour to begin with, but also because cooking always turns it into a dull grey. And I am a picky eater ... if it looks off, I'll have a hard time eating it, even if it tastes like heaven on earth. So right now, I keep this one on the shelf and open up the jar for a look every now and then :o) <span class="" id="result_box" lang="en"><span class=""></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Niw9gPB454g/Um4txPETTII/AAAAAAAABsU/5cyl99LIHK8/s1600/tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Niw9gPB454g/Um4txPETTII/AAAAAAAABsU/5cyl99LIHK8/s640/tea.jpg" width="435" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pwoMPxLMK9s/UhnExCezjrI/AAAAAAAABo8/V-G66pkM2C4/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
* <b>Green tea with lemon from <a href="http://www.clipper-teas.com/">Clipper</a></b> (Price online : 2.39 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For once, an item/brand that I am already familiar with, but then again, I am an avid tea drinker and have had the opportunity to taste all kinds of teas and brands, through swapping and overseas shopping. And although this one isn't really a discovery, it is nevertheless a welcome addition to my tea collection. Speaking of teas, I just ordered a "tea box" from <a href="http://www.laboitedhortense.com/">La Boîte d'Hortense</a>, which will be delivered next month. Right now I just ordered it as a one shot thing, but if it lives up to expectations I might subscribe to it later one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-12ettMdxaX8/Um4tqzNeRUI/AAAAAAAABr8/L5obnlo1eDk/s1600/chorizo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-12ettMdxaX8/Um4tqzNeRUI/AAAAAAAABr8/L5obnlo1eDk/s640/chorizo.jpg" width="424" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kvS4LnlL5_U/UhnEy78WGlI/AAAAAAAABpc/wFig-tssVEA/s1600/weck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>* Chorizo from <a href="http://despaanseschuur.nl/">De Spaanse Schuur</a></b> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This soft chorizo comes straight from the Iberian pigs from the mountainous Guijelo region. Unlike the chorizos which are commonly found outside of Spain, this is not the type you use for tapas but rather the type of meat you cook up with an omelet or add to a pasta dish (delicious with <a href="http://sugarandspicetales.blogspot.be/2013/03/seafood-chorizo-pasta-with-pistachio.html">pistachio pesto</a>) or even a paella. Like all Spanish products, this one was very welcome in my kitchen.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-T1h6ugWWJqE/Um4ty8wJRtI/AAAAAAAABsc/1F8WEGkcHFA/s1600/tinta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://4.bp.blogspot.com/-T1h6ugWWJqE/Um4ty8wJRtI/AAAAAAAABsc/1F8WEGkcHFA/s400/tinta.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sYc25fe7RyI/UhnEyGdJckI/AAAAAAAABpY/8OfIsyEhzgg/s1600/mosterd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>* Squid ink from <a href="http://www.janvanas.nl/">Jan Van As</a></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is probably the only item I have yet received in a box, that I am fairly sure I will never use. Although the usual guinea pig for my culinary adventures is a huge fan of "<i>Calamares en su tinta</i>" and is adamant that squid in its own ink is a truly delicious dish, I have a hard time bringing a bite of it near my mouth. If you read my comment on the Beluga lentils, you will understand my predicament. Ever since I mentioned that the FWL box contained some ink bags however, I have been pestered into trying them out. Until now I have been been successfully resisting the demands, but how much longer? <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iNrQDR6fBd8/Um6QKZWSDMI/AAAAAAAABso/xpK9c3avn_U/s1600/huile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-iNrQDR6fBd8/Um6QKZWSDMI/AAAAAAAABso/xpK9c3avn_U/s640/huile.jpg" width="332" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NImJSyuvAgU/UhnEtxn7HPI/AAAAAAAABos/0VDmAglUGBg/s1600/fregula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
<b>* Almond oil from <a href="http://pariani.org/Home.aspx">Pariani</a></b><a href="http://pariani.org/Home.aspx"> </a>(Estimated price : 12.00 EUR) <br />
<br />
Cold pressed almond oil made from from the best almonds of the Noto Valley in Italy, doesn't that sounds heavenly? I haven't used it yet, but I can confirm that it smells divine and would be a great complement to grilled fish or meat or a dressing over a salad. The box also contains a recipe for a smoothie that includes almond oil. Maybe that's worth trying out too ...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2CkOTZInvC0/UhnExRor0mI/AAAAAAAABpA/y0IIfdDr4Nc/s1600/look.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<b>*<a href="http://www.deliciousmagazine.nl/2013/09/15/mis-ons-oktobernummer-niet/"> Delicious Magazine</a> for October 2013</b> (Price : 5.50 EUR)<br />
<br />
As I have a subscription to Delicious, I already received the October number but I gave this extra item to my mom, who was very happy with it.<br />
<br />
<b>* Extra gift : Postcards with drawings by Larissa Bartonasco.</b><br />
<br />
I forgot to take pictures of the cards when they came in and I can't seem to find them in the <strike>mess</strike> organised chaos, that is my desk at the moment. So you'll just have to take my word for it (or have a look at the picture of it posted on another <a href="http://mariekevanwoesik.nl/cms/wp-content/uploads/2013/10/IMG_9243.jpg">blog</a>)</div>
<br />
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Verdict for this box?</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After three boxes, I can really recommend this food box to all foodies out there. The themes are always fun and interesting as are the matching products. If you are still in doubt about this one, don't be ... you'll love it. I'll be posting the contents of the October box soon, so stay tuned.</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-14976913536699490092013-08-25T23:22:00.000+02:002013-08-25T23:22:25.110+02:00Food We Love - August 2013 - Homemade Food<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s1600/fwl+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s200/fwl+logo.jpg" width="200" /></a></div>
<div style="text-align: justify;">
August is drawing to a close and as the end of the month is nearing, I know I'll be in for a treat. It's around this time that my monthly boxes are finding their way to my doorstep and after the fabulous box I received <a href="http://sugarandspicetales.blogspot.be/2013/07/food-we-love-july-2013.html">last month</a>, I was especially eager to discover my new <a href="http://www.foodwelove.nl/">Food We Love</a> and its theme.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a>First a little recap on the practicalities of the Food We Love Box. The monthly theme is announced on the first of each month, so if you want to play it safe, you can wait until it has been made public before ordering your box. But in the end, we are talking food here, so whatever the theme, it can't possibly be bad. :o)
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
About the pricetag, for Dutch residents, the box costs 27.50 EUR for a single box or 24.95 EUR for those who opt for a monthly subscription. For Belgian residents, the shipping costs are making it a few euros more expensive i.e. 30 EUR for a single box or 27.50 EUR for the monthly subscription. It's also good to know that should you change your mind, cancelling your subscription only requires one month's notice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q6gU4JktzAc/UhiesmQ50II/AAAAAAAABoQ/yLK6kHYHb3o/s1600/fwl+-+08-20132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-q6gU4JktzAc/UhiesmQ50II/AAAAAAAABoQ/yLK6kHYHb3o/s640/fwl+-+08-20132.jpg" width="433" /></a></div>
<br />
Back to this month's box, which came with the theme "<b>Homemade Food</b>". If you have been keeping up with the blogosphere and pinterest, you will have noticed that homemade food is the talk of the town. In an era, where every few months the newspapers are informing us of another food fraud, where more and more people of finding their way to freshmarkets and have gained access to organically grown produce, it shouldn't come as a surprise that a growing number of people are trying to control what they put into their bodies by going back to the roots of food, the food made at home.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6UDsal-lxhA/UhnEzYQ3JPI/AAAAAAAABpk/D7gUWYASlT4/s1600/yvette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-6UDsal-lxhA/UhnEzYQ3JPI/AAAAAAAABpk/D7gUWYASlT4/s400/yvette.jpg" width="400" /></a></div>
<br />
The <b>Homemade Food</b> box was put together in close collaboration with <a href="http://yvettevanboven.com/about/">Yvette van Boven</a>, food stylist, illustrator and author of the <a href="http://www.amazon.com/Yvette-van-Boven/e/B005BV85XC/ref=ntt_athr_dp_pel_pop_1">Homemade Series</a>. I have to admit that I never heard of her before, but she seems to have reached a reputation of rather iconic proportions in the Netherlands. I love the way she illustrated the leaflets that accompany this box and I put her books on my wishlist. I'm sure they won't take long to appear on my shelves :o)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s1600/FoodWeLove+07-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
Let's take a look at the contents :</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q50zE-gBjf0/UhnExGrkd_I/AAAAAAAABpE/UZbMwOZTALI/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Q50zE-gBjf0/UhnExGrkd_I/AAAAAAAABpE/UZbMwOZTALI/s400/jam.jpg" width="400" /></a></div>
<br /></div>
<div style="text-align: justify;">
<b>* Rhubarb & Rosemary Jam from <a href="http://www.katesslowjam.com/">Kate's Slow Jam</a> </b><a href="https://www.tyrrellscrisps.co.uk/"></a>(Estimated price : 4.20 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
“<i>Handmade with patience, to make jam as it should be, simply lovely</i>”. I think this catchline says it all. And patience is clearly an essential element in the concotion of these jams, because as her website states “<i>The special thing about Slow Jam is that it’s made… well slowly, even though jam can be made in 8 minutes, Kate’s jam can take up to 3 days giving the fruit and sugar time to do its thing. Simple ingredients, nothing added, leading to a slightly softer set</i>”. As this jam is gelatin free, it's also appropriate for the vegan jamlover. I've never been keen on rhubarb but I'll give this one a try, after all my last rhubarb tasting attempt already dates back to two decades.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3FIDqS6Xe1M/UhnEqjOGrAI/AAAAAAAABok/Efn5Dv1-YJU/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-3FIDqS6Xe1M/UhnEqjOGrAI/AAAAAAAABok/Efn5Dv1-YJU/s400/coconut.jpg" width="400" /></a></div>
</div>
<div style="text-align: justify;">
<br />
<b>* Coconut blossom sugar from <a href="http://www.royal-green.eu/">Royal Green</a></b> (Price online : 5.95 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I never heard of coconut sugar before,<b> </b>heck<b>,</b> I didn't even know you could extract nectar from the coconut tree. Or how a food discovery box can teach you things :o) From the Royal Green website : <i>The Royal Green Coconut blossom sugar is produced from the sweet sap of
the tropical coconut blossoms. Traditional sugar farmers climb high in
the coconut tree and harvest the sweet nectar from the blossoms. Once
collected, the nectar changes by slowly heating into a delicious rich
sugar</i>. I'd say that sounds lovely. The FWL leaflet also has recipe for a sweet chile dressing using this organic sugar, which sounds really tempting on a fresh cucumber salad. To be tried.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EGeNAp4Ydm4/UhnEy70lqCI/AAAAAAAABpU/Ad-mL4HetZY/s1600/nr+45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-EGeNAp4Ydm4/UhnEy70lqCI/AAAAAAAABpU/Ad-mL4HetZY/s640/nr+45.jpg" width="422" /></a></div>
</div>
<div style="text-align: justify;">
<br />
<b>* 75 cl bottle of beer #45 by <a href="http://kompaanbier.nl/">Kompaan</a></b><a href="http://www.biobandits.com/en/products/passionate-pepper/"> </a>(Estimated price : 5.00 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This beer is one of the three types of beer produced by the relatively new brewery <i>Kompaan </i>(i.e. Companion/Mate/Friend) in The Hague. The box contained either the #20, which is a blonde, lagertype drink or the #45, which I got. I prefer blond to dark beers, so I am slightly disappointed that I got the "wrong" bottle, but I'm sure that I know someone who will be more than willing to give it a try. From their website : <span class="" id="result_box" lang="en"><i><span class="hps">Kompaan</span> #<span class="hps">45</span> <span class="hps">is a dark</span> <span class="hps">beer</span> <span class="hps">made from</span> <span class="hps">6</span> <span class="hps">malts</span> <span class="hps">and</span> <span class="hps">three</span> <span class="hps">types of</span> <span class="hps">hops, which finds its inspiration with </span><span class="hps">English</span> <span class="hps">Porter and</span> <span class="hps">Stout</span> <span class="hps">beers</span><span class="hps">.</span> <span class="hps">The 45</span> <span class="hps">is characterized by its</span> <span class="hps">dark</span> <span class="hps">appearance,</span> <span class="hps">fresh nose</span> <span class="hps">and bitter taste</span></i><span class="">. And for a little trivia, apparently the number of the beer represents the numbers of recipes tried before finding the marketed one.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pwoMPxLMK9s/UhnExCezjrI/AAAAAAAABo8/V-G66pkM2C4/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-pwoMPxLMK9s/UhnExCezjrI/AAAAAAAABo8/V-G66pkM2C4/s640/granola.jpg" width="460" /></a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* <b>Homemade granola by <a href="http://www.gebroedersniemeijer.nl/">Gebroeders Niemeijer</a></b> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As you can see from the picture higher up in this post, the leaflet in the box features a recipe for homemade granola bars and this organic granola by the bakery of the bothers Niemeijer will come in very handy for this. Although I have to admit that this mix of nuts & seeds (pecans, cranberries, coconut flakes, almonds, oats, pumpkin and sunflower seeds) might not make it to the granola bars, as it is also a perfect snack treat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kvS4LnlL5_U/UhnEy78WGlI/AAAAAAAABpc/wFig-tssVEA/s1600/weck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-kvS4LnlL5_U/UhnEy78WGlI/AAAAAAAABpc/wFig-tssVEA/s320/weck.jpg" width="320" /></a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* Weck Jar from <a href="http://www.brouwmarkt.nl/">Brouwmarkt</a></b> (Estimated price : 1.50 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I discovered Brouwmarkt this spring when I was looking for online sellers of rennet, which I needed in order to complete the <a href="http://sugarandspicetales.blogspot.be/2013/03/daring-cooks-lets-get-cheesy.html">Daring Cooks' Cheese Challenge</a>. This Dutch store doesn't only provide the necessary tools for the
cheese trade, but also for a wide array of other DIY products like jam,
or juices or wine or even beer ... Yes, you read correctly, even beer can be homemade these days. Sounds tempting, right? You can also find lots of different types of glassware at brouwmarkt, among which these tulipshaped weck jars. Normally weck jars are used for sterilising produce, but I will be using it shortly to store the homemade mustard I intend to make with the next item in the box. I just love the shape of this jar, so no doubt, this will stay in my kitchen for a very long time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-sYc25fe7RyI/UhnEyGdJckI/AAAAAAAABpY/8OfIsyEhzgg/s1600/mosterd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-sYc25fe7RyI/UhnEyGdJckI/AAAAAAAABpY/8OfIsyEhzgg/s320/mosterd.jpg" width="320" /></a></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* 100g yellow mustard seeds from <a href="http://www.destamkruiden.nl/">De Stam Kruiden</a></b> (Estimated price : 1.10 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Katinka Lamberts & Rob de Boer sell their fresh and dried herbs, teas and seasonal produce on several freshmarkets during the summer period and also have a website where those same herbs and spices can be bought. Yvette van Boven shared her mustard recipe in this box and these mustard seeds will this week be turned into a lovely mustard. I just have to decided whether I'll be adding some extras to it (garlic? tarragon? honey?) or not. Endless possibilities.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NImJSyuvAgU/UhnEtxn7HPI/AAAAAAAABos/0VDmAglUGBg/s1600/fregula.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-NImJSyuvAgU/UhnEtxn7HPI/AAAAAAAABos/0VDmAglUGBg/s320/fregula.jpg" width="291" /></a></div>
<br />
<b>* Fregula Sarda Tostada from <a href="http://www.gransardegna.com/">GranSardegna</a></b> (Price online : 2.10 EUR) <br />
<br />
Fregula is a type of semolina pasta from Sardinia and is similar to Israeli couscous. It comes in different sizes and even tastes, as apparently there is also a saffron variation. The bag that was sent in the box holds the coarse and oven grilled kind. I never saw this type of pasta on the supermarket shelves but as I like pasta, I am sure I will enjoy this one too. It can be prepared as a risotto and Yvette van Boven shared her recipe of fregula with tons of vegetables. Although she proposed a vegetarian meal, I'll try to come up with my own version this week, which will probable combine tomatoes, zucchini, aubergine and pancetta. If it works out, the recipe will undoubtedly make it to the blog as a separate post.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2CkOTZInvC0/UhnExRor0mI/AAAAAAAABpA/y0IIfdDr4Nc/s1600/look.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2CkOTZInvC0/UhnExRor0mI/AAAAAAAABpA/y0IIfdDr4Nc/s320/look.jpg" width="320" /></a></div>
<br />
<br />
<b>* Pink Lautrec Garlic Head from <a href="http://carleau.com/">Car L'Eau</a> (Estimated price : 1.45 EUR)</b><br />
<br />
I was already familiar pink garlic from the many trips I have taken in the South of France and the numerous markets I visited there. If you ever have the chance and love garlic as we do, you should also try the smoked kind, which is simply delicious. Pink garlic is renowned for its fine and somewhat sweet taste, its nice and solid dents and its long shelflife. Although knowing me, I will never have to put its preservability to the test. Garlic never lasts that long around here. :o)<br />
<br />
<b>* Extra gift : Recipes from Yvette van Boven</b> (unfortunately missing from the box, but I let FWL know on their FB page and I'm sure I'll get it in the mail later on)</div>
<br />
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Verdict for this box?</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I can easily say the same as when I received my first box. I really liked discovering these new products and as these are mainly products from Dutch shops, I wouldn't easily come across them in Belgium. I don't regret my purchase and look forward to the future boxes. I was (again) slightly disappointed that there was (again) an item missing from my box, but it goes to proof what I said last time, these things happen more often than not when I am involved. Last time the error was set right by FWL within a week and I am sure it will be again the case this month. Meanwhile, I can again say "Food We Love : two thumbs up".</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-11629289982974237942013-08-14T00:30:00.000+02:002013-08-14T00:30:00.061+02:00Daring Cooks - Biryani<div style="text-align: justify;">
Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
My usual tasting panel isn't fond of all things related to Indian cuisine. Coriander, cumin, chile, cardemom, ... all the flavours that are essential and characteristic to Southeast Asian cooking are frowned upon at the dining room table. So whatever I cooked up for this challenge would be eaten by me alone and although many of the proposed recipes on the <a href="http://thedaringkitchen.com/sites/default/files/u11/52_Biryani_-_DC_Aug_2013.pdf">challenge sheet</a> sounded appealing, in the end I chose to make the one which seemed the easiest to make : <b>Fish Biryani</b>.</div>
<div style="text-align: justify;">
</div>
<a name='more'></a><div style="text-align: justify;">
</div>
<div style="text-align: justify;">
The other elements that convinced me to give this biryani a try as opposed to the other ones, was the rather limited amount of ingredients required and the relatively small yield of the recipe. Considering I would be eating alone, the fish biryani ingredients list was easy to divide in two to keep two servings (one to eat immediately and one to take in a bento to the office the next day).</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For the first attempt, I stuck to the recipe and after pouring in the coconut milk, I kind of winged the amount of water to add, as I couldn't see the rice level anymore. Bad idea. The dish ended up mushy with overcooked rice. Although it still tasted good, it looked far from OK so I will spare you any picture of that culinary debacle. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
My second attempt came out much better after some tweaking of the recipe and that is the one I will be sharing with you today. </div>
<br />
<blockquote class="tr_bq">
<b>Ingredients </b>(2 large servings - enough for 3 too) :<br />
<br />
* 2 tomatoes, skinned and chopped<br />
* 1 tsp ground turmeric<br />
* 1 tsp ground cumin<br />
* 1 green chile<br />
* 2 cloves garlic<br />
* 1 onion<br />
* 2 Tbsp clarified butter (as I couldn't find ghee)<br />
* 1 cup basmati rice, soaked for 30 minutes and drained<br />
* 370 ml coconut milk<br />
* 300g white fish fillets, cut into 2cm pieces (I used cod)<br />
* Salt</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Vm19T8Rzon8/Uf64IFx3aaI/AAAAAAAABng/y8BnTbLrRkw/s1600/biryani+130727+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-Vm19T8Rzon8/Uf64IFx3aaI/AAAAAAAABng/y8BnTbLrRkw/s400/biryani+130727+2.jpg" width="400" /></a></div>
<br />
<br />
<div style="text-align: justify;">
<b>Preparation </b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Blend the tomatoes, turmeric, cumin, chile, garlic, and half of the onion to a smooth paste.<br />
<br />
Thinly slice the remaining onion and fry it in the ghee/butter over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk. Cover and simmer for about 5 minutes until the rice is half cooked .</div>
<div style="text-align: justify;">
<br />
Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Enjoy :o)<br />
<br />
Dared to cook biryani, challenge accepted ! </div>
<div style="text-align: justify;">
<br /></div>
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-32017277478186963542013-07-31T00:30:00.000+02:002013-07-31T00:30:00.049+02:00Tortas de Aceite<div style="text-align: justify;">
For years now, I had been buying the tortas de aceite from <a href="http://www.inesrosales.com/">Ines Rosales</a> at the supermarket, but I think they must have discontinued their commercial relationship with them, because I haven't been able to find them recently :o(</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So when I started craving them last week, I decided to make them myself. I'm not a novice in the kitchen so it should be a piece of cake, right?</div>
<br />
<a name='more'></a><div style="text-align: justify;">
I found a recipe in one of my books but it didn't work out at all. Granted I didn't roll out the dough thinly enough, but the taste was not what I was looking for. So, I turned again to the giant cookbook that is the world wide web.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I encountered all kinds of variations, tortas with anise liquor, with eggwhites, with lemon flavoured olive oil, ... you name it and undoubtedly somebody must have tried it before.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I wanted an easy recipe which felt true to the original recipe, so few ingredients and nothing artificial. And then I came across the video posted by HojiBlanca, a Spanish olive oil cooperative from the North of Malaga Province and I knew I had found what I was looking for.</div>
<br />
<center>
<iframe allowfullscreen="" frameborder="0" height="253" src="//www.youtube.com/embed/m_hitBi831c" width="450"></iframe></center>
<br />
<div style="text-align: justify;">
I adapted the amount of water and the recipe yielded more tortas than the video announced but they were excellent and were approved by my usual Spanish test panel :o)</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients </b>(yields 18 tortas) :<br />
<br />
* 350g all purpose flour<br />
* 1 tsp of dry yeast<br />
* 100g olive oil<br />
* 100g tepid water<br />
* 1 Tbsp sesame seeds<br />
* 1 Tbsp aniseed<br />
* pinch of salt<br />
* granulated sugar (I used sugar cane sugar)</blockquote>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lU4QQCAP6IE/UfTimxq-pcI/AAAAAAAABmo/4ygFo8LBTic/s1600/tortas+de+aceite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lU4QQCAP6IE/UfTimxq-pcI/AAAAAAAABmo/4ygFo8LBTic/s1600/tortas+de+aceite.jpg" height="281" width="400" /></a></div>
<br />
<b>Preparation </b>:<br />
<br />
<div style="text-align: justify;">
In a large bowl, mix the flour, dry yeast and a pinch of salt.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the aniseed and sesame and stir all the ingredients together.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make a hole in the dry ingredients and add the water and olive oil in it. Using a spoon, stir all the ingredients together until you have a flaky dough.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove from the bowl and knead the dough on your working surface for a couple of minutes until smooth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Divide your dough in 18 little balls.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fill a flat dish with granulated sugar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Using a rolling pin, flatten each ball of dough to a disk with a thickness of 2mm. Lift the dough from your work surface and put it on the sugar in the dish, coating one side of the torta with it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the sugar coated tortas (sugary side up) on your baking tray, covered with wax paper and bake them for 15 minutes at 180°C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let them cool down and store them in an airtight tin box. They should keep for a week at least, and maybe even longer but they never last that long around here :o)</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-40659720864454424162013-07-30T00:30:00.000+02:002013-07-30T09:24:19.567+02:00Lula com coco - Coconut Squid<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HZ4blaFUfUM/UfQaJEK1hvI/AAAAAAAABmY/G8fO2hyrt7E/s1600/_1361358382_aperos+monde.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-HZ4blaFUfUM/UfQaJEK1hvI/AAAAAAAABmY/G8fO2hyrt7E/s200/_1361358382_aperos+monde.jpg" width="158" /></a></div>
<div style="text-align: justify;">
Do you remember when I talked about Julie Schwob's "Breakfast du Monde" book yesterday? What I failed to mention then, was that she also published another book which found its way into my library : "<a href="http://www.julieschwob.com/cat-detail_137_livres">Apéros du Monde</a>" (<i>Aperitifs of the World</i>), a collection of drinks and tapas/appetizers from every continent.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I already made several recipes from this book but never took the time to take a picture, let alone write a post about it. Because these coconut squid slices were such a hit last time I made them, I gave them another try this weekend and it confirmed what I already knew : I love those <b>Brasilian <i>lula com coco</i></b>.</div>
<a name='more'></a><br />
<blockquote class="tr_bq">
<b>Ingredients </b>(4 servings) :<br />
<br />
* 500g fresh cleaned squid, sliced <br />
* 1 Tbsp grated coconut<br />
* 1 tsp ground chili flakes<br />
* 1 pinch of salt<br />
* a couple of fresh (or dried) coconut slivers<br />
* 1 Tbsp peanut oil</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OQNK4KWnPOE/UfQZV6cmq6I/AAAAAAAABmM/Se-HknLmsXM/s1600/calamari+130727+ktss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://1.bp.blogspot.com/-OQNK4KWnPOE/UfQZV6cmq6I/AAAAAAAABmM/Se-HknLmsXM/s400/calamari+130727+ktss.jpg" width="400" /></a></div>
<br />
<b>Preparation </b>:<br />
<br />
In a skillet, heat up the oil and fry the squid rings on high heat until they have released all their water and have taken on a golden hue. This should take about 10 minutes.<br />
<br />
Season with salt, the ground chili flakes and grated coconut. Add the coconut slivers, stir everything together and serve hot.<br />
<br />
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-57333299119609616402013-07-29T00:30:00.000+02:002013-07-29T00:30:00.496+02:00Pan Chicharron<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M7DP5fgT_ZU/UfPrteOpbRI/AAAAAAAABlg/WiLeZB5sXpE/s1600/_1361358424_breakfast+monde.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-M7DP5fgT_ZU/UfPrteOpbRI/AAAAAAAABlg/WiLeZB5sXpE/s200/_1361358424_breakfast+monde.jpg" width="158" /></a></div>
<div style="text-align: justify;">
During my last trip to the book store, I couldn't resist entering the cookbook aisle. Venturing into that corner of the store is usually a bad idea for me, or rather my wallet, because I always end up going home with more books than I intially meant to buy.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This trip was no exception to the rule. When I saw Julie Schwob's book "<a href="http://www.julieschwob.com/cat-detail_138_livres">Breakfast du Monde</a>" (<i>Breakfasts of the world</i>) and started leafing through it, I knew I had to take this one home with me. So many interesting ideas and recipes in there, that I couldn't wait to try out. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
First try-out : the <b>Peruvian Pan Chicharron</b>.</div>
<div style="text-align: justify;">
</div>
<a name='more'></a><br />
<div style="text-align: justify;">
When looking at the different recipes in the book, it is clear that our sugary sweet breakfasts are more exception than rule. In most countries around the world, breakfast is one of the main meals of the day, which brings you the energy to get going and almost invariably it is of savoury nature. Nevertheless going into savoury mode immediately after waking up is a bit too much for me, so I decided that I would try out the recipes as a brunch. And this works out perfectly. :o)</div>
<div style="text-align: justify;">
<br /></div>
<blockquote class="tr_bq">
<div style="text-align: justify;">
<b>Ingredients </b>(4 servings) :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* 4 pita breads</div>
<div style="text-align: justify;">
* 12 slices of bacon</div>
<div style="text-align: justify;">
* 2 sweet potatoes</div>
<div style="text-align: justify;">
* 1 onion</div>
<div style="text-align: justify;">
* 50g butter</div>
<div style="text-align: justify;">
* 4 Tbsp (spicy) ketchup</div>
<div style="text-align: justify;">
* salt & pepper </div>
</blockquote>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wUwaxTkQKtg/UfQYAAjXx0I/AAAAAAAABmA/AEVwgMIpfVA/s1600/pan+de+chicharron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="http://2.bp.blogspot.com/-wUwaxTkQKtg/UfQYAAjXx0I/AAAAAAAABmA/AEVwgMIpfVA/s400/pan+de+chicharron.jpg" width="391" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gtGyavja88M/UfP0bZQU5pI/AAAAAAAABlw/TwYcUQ_MhJo/s1600/pan+de+chicharron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: justify;">
<br />
<b>Preparation </b>:<br />
<br />
Peel and finely slice the onion.<br />
<br />
Peel and wash the sweet potatoes and cut them in 1 cm slices. Cook them in boiling water for 10 minutes (they should remain slightly firm) and drain.<br />
<br />
Heat up the breads under the grill for 5 minutes and garnish them with the ketchup.<br />
<br />
Fry the bacon 2 minutes on each side in a skillet for without adding any grease. Put three slices in each bread.<br />
<br />
Melt the knob of butter in a skillet and then lghtly fry the sweet potatoe slices on both sides. Season with salt and pepper and add them on the bacon.<br />
<br />
Garnish with the onion slices and close the breads.<br />
<br />
Buen provecho :o)</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-60352907967865330112013-07-28T18:42:00.002+02:002013-07-28T18:42:26.151+02:00Food We Love - July 2013<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s1600/fwl+logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-szqllWAx8Jw/UfUe60CXEvI/AAAAAAAABm4/RoHbQWarV_4/s200/fwl+logo.jpg" height="200" width="200" /></a></div>
<div style="text-align: justify;">
Through an advert in one of my favourite food magazines (<a href="http://www.deliciousmagazine.nl/">Delicious</a>), I discovered the website of <a href="http://www.foodwelove.nl/">Food We Love</a> and their concept of monthly (themed) food discovery boxes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I was a bit bummed at first, as it is a Dutch website and I figured they wouldn't be mailing their boxes outside of the Netherlands. Nevertheless, I decided to drop them a line on their <a href="https://www.facebook.com/FoodWeLoveBox">Facebook Page</a> and look and behold ... they do deliver to Belgium, even if their website didn't mention it explicitly :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Needless to say, I seized the opportunity without hesitation.</div>
<div style="text-align: justify;">
</div>
<a name='more'></a>The monthly theme is announced on the first of each month, but as the number of available boxes was dwindling fast by the end of June, I decided not to wait until the theme was announced and order a box anyway. After all we are talking food here, whatever the theme, it can't possibly be bad. :o)
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
On a practical note, for Dutch residents, the box costs 27.50 EUR for a single box or 24.95 EUR for those who opt for a monthly subscription. For Belgian residents, the shipping costs are making it a few euros more expensive i.e. 30 EUR for a single box or 27.50 EUR for the monthly subscription. As cancelling your subscription only requires one month's notice, I chose the second option.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Back to this month's box, which came with the theme "<b>Let's go outside</b>", the perfect theme for these summer months characterised by al fresco dining and family BBQs with all the usual goodies.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s1600/FoodWeLove+07-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fvw47pIwQNs/UfUjAzmcDcI/AAAAAAAABnI/yOqp5X4LVF0/s400/FoodWeLove+07-2013.jpg" height="325" width="400" /></a></div>
<br />
<div style="text-align: justify;">
Let's take a look at the contents :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* VEG Crisps from </b><a href="https://www.tyrrellscrisps.co.uk/"><b>Tyrrells</b> </a>(Price online : 3.20 EUR) </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I know Tyrrells from the regular crisps (especially the sea salt and cider vinegar ones, which are yummy) but I never encountered the veggie crisps on the supermarket shelves. The version in the box is "Beetroot, Parsnip and Potato" but I saw on their <a href="https://www.tyrrellscrisps.co.uk/crisps">website </a>that they have loads of other veg crisps and also what they call Swanky Veg, that I wouldn't mind trying out.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* Elderflower & Lemon Cordial from <a href="http://www.belvoirfruitfarms.co.uk/">Belvoir Fruit Farms</a></b> (Price online : 3.85 GBP = 4.45 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I love the taste of elderflower and up to now, I only found my fix at IKEA, of all places. They sell a very nice elderflower syrup which is wonderful, but I feel this Elderflower & Lemon cordial can only be better. Belvoir suggest dilutung it in a 1:10 ratio (compared to the 1:7 ratio most syrups recommend) in (sparkling) water, using it in combination with G&T or even adding a dash to a cool white wine. I'd say the possibilities are endless. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* Passionate Pepper Organic Sauce by <a href="http://www.biobandits.com/en/products/passionate-pepper/">Biobandits</a></b><a href="http://www.biobandits.com/en/products/passionate-pepper/"> </a>(Price online : 3.95 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Any good BBQ needs a tasty sauce and this bottle promises just that. According to the website "<i>Like in a good relationship you need some pepper now and than to come to true passion</i>". Let's hope they're as passionate about their products :o) Reading the ingredients list, I think this will be a hot and sweet tasting sauce as it has cane sugar, honey and almond paste besides the telltale Cayenne pepper. I'll have to try this soon.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* <b>Garlic Mayonnaise by <a href="http://desmaak.com/Home.php">De Smaak Van</a></b> (Price online : 3.99 EUR)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Aioli is a staple in my pantry, but then again you'll have a hard time finding more passionate garlic aficionados than in our household :o) So this garlic mayonnaise won't probably last very long. The positive thing about De Smaak Van is that they don't use any sugars in their production process. They therefore warn that for the unaccustomed palates, their mayonnaises and variations might taste slightly more acid than the store-bought industrial versions, which use glucose syrups to sweeten it up. Being used to homemade mayonnaise, I doubt that this will be a problem for me though :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* Organic Potatoes by the <a href="http://www.bioromeo.nl/boeren/dames-en-heren-vos/">Vos Family</a> (Niek & Jozien Vos and son Michiel)</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
These potatoes were harvested early especially for FoodWeLove and are therefore fresh and small. The particularity of this potato, called Nieks Witte (Niek's Whites) or <a href="http://www.bionicapotato.com/index_UK.html">Bionica</a>, is that due to extensive research, it has become immune to blight, the potato disease responsible for the Great Famine in Ireland in the mid 19th Century, which in turn caused the massive migration waves to the States. The box also contains a leaflet with recipes among which one for a potato salad. This seems to be a good destination for these potatoes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>* Saté (Meat Skewers) Spice mix by <a href="http://particulier.vanillaventure.nl/">Vanilla Venture</a> & 5 EUR discount coupon on their webshop</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Unfortunately, the spice mix was not included in my box. I dropped a line on the FWL facebook page this afternoon and they told me that a spice mix would be sent out tomorrow. From the website, I discovered that it is a blend of chile peppers, peanuts, sesame, onion, garlic, colza oil, glutomate, sugar and salt. Sounds nice, doesn't it? Hopefully it will find its way to my mailbox soon.<br />
<br />
<b>* Mango & Mint Nougat by <a href="http://www.nougatenzo.nl/">Nougat en zo</a></b> (Price online : 3.75 EUR) <br />
<br />
Every meal is only complete with a sweet touch to finish it off and if you want to stray from the usual S'mores and icecream, this mango and mint nougat promises to be a refreshing finishing touch. Because of the current heatwave, I put the nougat in the fridge but as this is a soft nougat, I guess it will be best consumed at room temperatures. As the other products, this is a traditionally made treat produced with only natural ingredients. I saw on their webshop that they also have Lemon/Chili and Strawberry/Basil nougats. I wouldn't mind sinking my teeth in those neither :o)<br />
<br />
<b>* 7.50 EUR discount coupon of <a href="http://www.beefensteak.nl/en/">Beef & Steak</a></b><br />
<br />
From their website : "<i>Beef & Steak was founded in November 2008 out of a passion for steaks. Founder Matthijs van der Pijl is a descendant of many generations of butchers and lover and connoisseur of fine meat. Together with his associate Jan Faber, he decided to offer premium meat via the Internet with home delivery in specially designed refrigerated containers. Beef & Steak has become a label that represents quality and carefull selection, with an emphasis on steaks. The company has grown quickly and therefore introduced it's new website in 2008. Through this online store the products are beautifully presented. Not only the selection and premium selection of Beef & Steak but also unsurpassed fair and sustainable products such as Dry Aged Aberdeen Angus beef, Grain-Fed USA Angus beef, among other top brands. Connaisseur Van der Pijl personally guarantees taste and tenderness of all the meat with a money back guarantee.</i>" I saw they also ship to Belgium, so I'll have a look around and will probably place a joined order with my mom. I already spotted they sell Iberico pork, so that will definitely end up in the cart.<br />
<br />
<b>* Extra gift : Metallic BBQ Skewers</b></div>
<br />
<br />
<div style="text-align: justify;">
<span style="color: #990000;"><b>Verdict for this first box?</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I really liked discovering these new products and as these are mainly products from Dutch shops, I wouldn't easily come across them in Belgium. I don't regret my purchase and look forward to the future boxes. I was slightly disappointed that there was a product missing from my box, but these things can happen (more often than not when I am involved) but FWL answered really quickly to y query and I should receive the missing spices this week. Meanwhile, I can only say "Food We Love : two thumbs up".</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: none repeat scroll 0% 0% transparent; border: medium none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-12976492321913941072013-07-27T16:50:00.000+02:002013-07-27T16:50:17.107+02:00Creamy crab dip<div style="text-align: justify;">
The first time I wandered into the delicious world of <a href="http://tideandthyme.com/">Tide and Thyme</a>, I was following the scent of beer candied bacon. Yes, I know, the things one finds on Pinterest, right? There, I discovered that this candied bacon could be incorporated into a <a href="http://tideandthyme.com/bacon-stout-chocolate-cheesecake/">chocolate cake with stout</a> and this recipe has been on my to do list ever since. I have nearly all the ingredients in the house, I just have to summon up the energy to actually try it. One of these days for sure ...</div>
<div style="text-align: justify;">
<br /></div>
But that isn't the theme of the day which is ... Crab, and another of one the fabulous recipes featured on Tide an Thyme, the most <a href="http://tideandthyme.com/creamy-crab-dip/">delicious creamy crab</a> dip you will ever sink your teeth into. Fingerlickingly good doesn't even come close to describing it. Did that pique your curiosity? Have a look after the jump.<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4GdlQx7203Q/UfPSP6BnMDI/AAAAAAAABlQ/hOf-n0-n984/s1600/crab+dip+ktss+130623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4GdlQx7203Q/UfPSP6BnMDI/AAAAAAAABlQ/hOf-n0-n984/s400/crab+dip+ktss+130623.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
The first thing I noticed when reading up on the original recipe, was that one should aim to use fresh crab as the canned variety apparently leaves much to be desired. That sounded like reasonable advice. After all canned vegetables can't be compared to fresh ones neither. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Unfortunately for me, I don't live near the seaside nor close to any other crabproducing location, so my access to fresh crabmeat is rather limited. While looking at the seafood corner in the supermarket though, I came across little 100g packages of <a href="http://www.shellfishireland.com/index.php?page=productdetail&pid=47">Irish Crab Meat</a> (Shellfish De La Mer brand), hidden away in a corner of the fridge. At the staggering price of 5.45 EUR a package (oops!), I was a bit hesitant to take the bait but as I really wanted to give this dip a try, I came home with two packs. And even though the price of the main ingredient makes this a luxury appetizer, I don't regret buying it at all. The dip it produced was simply amazing.</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients </b>(4 servings) :<br />
<br />
* 200g fresh crab meat<br />
<span itemprop="ingredients">* 225g cream cheese (I used Philadelphia Light)</span><br />
<span itemprop="ingredients">* 120g sour cream</span><br />
*
<span itemprop="ingredients">2 Tbsp mayonnaise</span><br />
<span itemprop="ingredients">* 1 Tbsp lemon juice</span><br />
<span itemprop="ingredients">* 1 tsp Worcestershire sauce</span><br />
<span itemprop="ingredients">* 1 tsp mustard powder</span> (I ground mustard seeds in a mortar)<br />
<span itemprop="ingredients">* 100g grated cheese</span> (I used comté)<br />
<span itemprop="ingredients">* a pinch garlic salt</span></blockquote>
<br />
<b>Preparation </b>: <br />
<br />
The crab meat I bought came shredded and free from any cartilage, but if yours still has the cartilage in it, you should remove it before moving on to the next step.<br />
<br />
In a large bowl, combine the cream cheese (which you will have softened beforehand), sour cream, mayonnaise, lemon juice, Worcestershire sauce, ground mustard seeds and garlic
salt and mix all the ingredients together until you have a smooth blend. The original recipe suggested adding some milk for a creamy finish but I found any addition to be unnecessary. Stir in half
of the grated cheese and finish by carefully folding the crab meat into mixture.<br />
<br />
Pour into 4 ramekins and top with the remaining
cheese. Bake at 180°C for 20 to 25 minutes, until the ramekins are topped with a lovely golden crust. Serve hot with some bread, either a fresh baguette or just plain sliced bread cut into triangles. <br />
<br />
<br />
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-74522773374140007382013-06-27T23:24:00.001+02:002013-06-27T23:24:52.902+02:00French Fruit Tartlets<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AmxB4nZSe18/UcyWsRnuNmI/AAAAAAAABkg/I9WgwP-PleU/s456/french_logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="70" src="http://3.bp.blogspot.com/-AmxB4nZSe18/UcyWsRnuNmI/AAAAAAAABkg/I9WgwP-PleU/s200/french_logo.jpg" width="200" /></a></div>
<div style="text-align: justify;">
Because I felt that the blog was growing a bit quiet this month, I decided to hop in at <a href="http://thefoodblogdiary.blogspot.be/">The Food Blog Diary</a> to see if they had any fun challenges I could join this month. And they did !</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Among the monthly challenges, I came across the French Baking challenge hosted by <a href="http://bluekitchenbakes.blogspot.co.uk/">Blue Kitchen Bakes</a>. She set a summery theme this month, inviting us to try our hand at the sweet deliciousness of a <a href="http://bluekitchenbakes.blogspot.co.uk/2013/06/classic-french-challenge-june.html">classic French fruit tart</a>. This sounded right up my alley so I went straight to my cookbook shelf.</div>
<a name='more'></a><br />
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-G96MZPKLYDs/UcyWsZRF9kI/AAAAAAAABkk/3-WmgWx6XCY/s500/larousse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-G96MZPKLYDs/UcyWsZRF9kI/AAAAAAAABkk/3-WmgWx6XCY/s200/larousse.jpg" width="145" /></a>A couple of months ago, when I was in my macaron making stage, I bought several books by Pierre Hermé. Pierre Hermé is famous for his macarons, which really are to die for and I would willingly take a little trip to Paris just to stock up on his <a href="http://www.pierreherme.com/macaron-grand-format-mogador.html?___store=english&___from_store=french">Mogador macarons</a>. What is maybe less known is that he has also written this dessert bible, <a href="http://www.amazon.fr/Larousse-desserts-Pierre-Herm%C3%A9/dp/2035869382/ref=sr_1_1?s=books&ie=UTF8&qid=1372362276&sr=1-1&keywords=herm%C3%A9"><i>Le Larousse des Desserts</i></a>, which covers all areas a sweet tooth should be able to prepare: pies, cakes, ice creams, soufflés, crumbles, individual pastries, crèmes, mousses, types of dough, etc.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Browsing through its pages, I came across a few recipes for fruit pies, but in the end I choose to stray a bit from the "all in" recipes, picking out the recipe for the <i>Pâte sablée</i> (sandy shortcrust pastry) and the <i>Crème Pâtissière</i>, and assembling them to my liking.</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients for the <i>Pâte sablée </i>:<i><br /></i></b>(makes 500g or 12 tartlets of 10cm in size) <br />
<br />
* 1 vanilla pod<br />
* 125g caster sugar<br />
* 250g flour<br />
* 125g butter at room temperature<br />
* 1 egg</blockquote>
<br />
<b>Directions </b>:<br />
<br />
<div style="text-align: justify;">
Cut the vanilla pod lenthwise and remove the seeds. Mix in a bowl the caster sugar and the vanilla seeds and set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sift the flour immediately on your work surface. Dice the butter and work it into the flour using your fingertips until it gains a sandy consistency, without any butter lumps.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make a hole in the sandy mixture, add the egg and the vanilla sugar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix everything together using your fingertips without kneading too much.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Flatten the dough with your handpalm by pushing your hand away from you, until you achieve a homogeneous dough. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Form a ball with the dough, flatten it slightly, cover it in film and let it rest in the fridge for at least an hour.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<i><a href="http://1.bp.blogspot.com/-RsNkwDZBYlM/UcyWslxT7lI/AAAAAAAABks/gyVWBMwrjGM/s1000/tarte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-RsNkwDZBYlM/UcyWslxT7lI/AAAAAAAABks/gyVWBMwrjGM/s400/tarte2.jpg" width="400" /> </a></i></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<blockquote class="tr_bq">
<b>Ingredients for the <i>Crème Pâtissière</i><i> </i>:<i><br /></i></b>(makes 500g or enough for 12 tartlets) <br />
<br />
* 1,5 vanilla pod (1 used the empty pod from the dough and a full pod)<br />
* 80g caster sugar<br />
* 30g corn starch<br />
* 350ml (full fat) milk<br />
* 4 egg yolks<br />
* 35g butter at room temperature</blockquote>
<b>Directions </b>:<br />
<br />
<div style="text-align: justify;">
Cut the vanilla pods lengthwise and remove the seeds.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a heavy bottomed pan, add half of the sugar and the corn starch. Add the milk and whisk everything together. Add the vanilla seeds and pods and bring the liquid to a boil, while whisking continuously.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a large bowl beat the egg yolks with the remaining sugar for about three minutes. Keep whisking and add a little bit of the milk, to temper the eggs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the egg mixture to the milk and keep whisking while it cooks.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As soon as it comes to a boil remove from the heat. Remove the vanilla pods. Pour the <i>Crème Pâtissière </i>into a bowl<i><b> </b></i>and submerge it into a large recipient filled with ice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When the <i>crème </i>has cooled down to 50C, add the butter while whisking vigorously. Set aside to cool down completely.</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients for 12 Fruit Tartles:</b><br />
<br />
* 500g <i>crème pâtissière</i><br />
* 500g <i>pâte sablée</i><br />
* a selection of fresh fruit : I used red and blue berries <br />
(100g raspberries, 100g blueberries, 100g blackberries and 200g strawberries)</blockquote>
<b>Directions </b>: <br />
<br />
<div style="text-align: justify;">
Preheat your oven to 190C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Wash the fruits and let them dry on paper towels. I choose not to wash the blackberries and raspberries as they are quite fragile, dusting them off instead. Cut the strawberries in halves or quarts, depending on their size and how you want to present them on the tartlets.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove the dough from the fridge and roll it out to a thickness of 3mm. Cut out circles the size of your tartlet moulds using a cookie cutter.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grease the tartlet moulds and put the dough disks into them, covering the complete surface. Using a fork, prick some holes into the dough. Cover the bottom of the forms with some parchment paper and add some dry beans or pie weights on top, in order to keep your tartlet flat during baking.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake for 10 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let the tartlets cool down slightly before carefully removing them from the moulds (fragile!) and let them cool down completely on a cooling wire.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When cool, add a good spoonful of the <i>Crème Pâtissière</i> in each tartlet and add the fresh fruit on top of the crème. You could add some glaze made of red fruit jam on top of it but I just kept them as such and there were very much appreciated by my colleagues, who are the guinea pigs on zhich I try my weekly baking :o) I got many compliments on the dough especially, so this recipe is definitely a keeper.</div>
<b><i><br /></i></b>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com2tag:blogger.com,1999:blog-4464656536928987551.post-89926034535425266352013-06-14T17:14:00.003+02:002013-06-14T17:14:49.086+02:00Daring Cooks - The Meatball World Tour<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1eESNtjtn_A/UaxhHD1c7vI/AAAAAAAABhU/oGyI3TLo16Y/s1600/meatball+Collage+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-1eESNtjtn_A/UaxhHD1c7vI/AAAAAAAABhU/oGyI3TLo16Y/s200/meatball+Collage+2.jpg" width="200" /></a></div>
<div style="text-align: justify;">
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from <a href="http://cmomcook.blogspot.com/">C Mom Cook</a> and Ruth from <a href="http://mommy-crafts.blogspot.com/">The Crafts of Mommyhood</a>
challenged us to try meatballs from around the world and to create our
own meatball meal celebrating a culture or cuisine of our own choice.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This theme was welcomed with open arms over here by my willing test subjects. Meatballs, and minced meat in general, are always very much appreciated at our dinner table even though I often tend to privilege other cuts. Needless to say that when I revealed the new theme for this month's DC Challenge, my usual eaters were already champing at the bit. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let me take you on a trip across the world, at the discovery of one type of preparation that you can find in almost any cuisine : meatballs. This way, please.</div>
<a name='more'></a><br />
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-z_IgX_eOdXQ/UaiANNa0GnI/AAAAAAAABgM/ThFDAC7j1ns/s1600/belgium.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-z_IgX_eOdXQ/UaiANNa0GnI/AAAAAAAABgM/ThFDAC7j1ns/s200/belgium.jpg" width="198" /></a>First stop, just around the corner (at least for me) : <span style="color: #990000;"><b>Belgium</b></span>, for a taste of the famous <b><i>Boulets liégeois</i></b>, or Meatballs from Liège, a city located at the east of Belgium, as you can see in the map to the right.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Boulets liégeois</i> is a real institution, to the point that there even is a brotherhood, la <a href="http://www.gayboulet.be/">Confrèrie du Gay Boulet</a>, dedicated not only to making the <i>boulets </i>known all over the world but also to perpetuate of this dish and its "ancestral" recipe. There are obviously as many versions of the <i>boulets </i>as there are cooks preparing it, everyone adding their little twist to it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For this challenge, I decided to stick to the recipe offered by the brotherhood. After all, if I am going to introduce this specialty to a worldwide audience, the least I can do, is to share an approved recipe :o) </div>
<br />
<blockquote class="tr_bq">
<b>Ingredients for <i>Boulets à la liégeoise</i> :</b><br />
<br />
For the meatballs (about 6)<br />
<br />
* 500 gr. minced meat (pork/beef)<br />
* 1 onion, finely chopped<br />
* chopped parsleys<br />
* 2 slices of toast bread (soaked in milk)<br />
* 1 egg<br />
* crushed breadcrumbs<br />
* salt, pepper and nutmeg<br />
<br />
For the sauce<br />
<br />
* 2 big onions, coarsely chopped<br />
* 1 bay leaf<br />
* 2 cloves<br />
* a sprig of thyme<br />
* a few juniper berries<br />
* 2 Tbsp of <a href="http://www.sirop-de-liege.com/en">Vrai Sirop de Liège</a><br />
* 4 Tbsp of cassonnade (<a href="http://www.davidlebovitz.com/2009/11/french-sugars/">natural brown sugar</a>)<br />
* 500ml beef stock<br />
* 2 Tbsp corn starch<br />
* a dash of (red) wine vinegar<br />
* (raisins)<br />
* salt, pepper</blockquote>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XRXXSxezDAo/UauwV4AGo6I/AAAAAAAABgg/8HsGy1TLJxs/s1600/boulet+liegeois+130602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="http://2.bp.blogspot.com/-XRXXSxezDAo/UauwV4AGo6I/AAAAAAAABgg/8HsGy1TLJxs/s400/boulet+liegeois+130602.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Boulets à la liégeoise</i></td></tr>
</tbody></table>
<br />
<div style="text-align: justify;">
<b>Directions</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat your oven to 180°C. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a bowl, mix all the ingredients together until you have a homogeneous preparation. Moisten your hands to prevent the meat from sticking to them while you roll your balls. For the <i>boulets</i>, you should have balls of about 100g, but you can also make them smaller, in which case they will be called <i>boulettes</i>.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grease an ovenproof pan and place the meatballs on it. Bake in the preheated oven for about 35 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Brown 4 roughly diced onions with the thyme leaves, 1 bay leaf and 2 cloves using a knob of butter. Add 4 tablespoons of brown sugar and let it boil to a caramel before deglazing with a dash of wine vinegar.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the beef stock to the onions, season to taste with salt and pepper and add 2 tablespoons of <a href="http://www.sirop-de-liege.com/en/sirop-de-liege/index.php">Vrai Sirop de Liège</a>. Genuine Sirop de Liège is, as the name indicates, a speciality of the Liège region and is basically a type of fruit butter made from apples, pears and dates, following a recipe dating back to 1937. If you'd like to know, how it is made you can see and read about the whole process on this <a href="http://www.sirop-de-liege.com/index.php?option=com_content&task=view&id=38&Itemid=4">page</a>. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let the sauce simmer on low heat for 35 to 40 minutes. Thicken the sauce with a spoonful of cornstarch and finish it with some raisins and juniper berries (I ran out of raisins, so I omitted them in my dish). If needed, you can correct the seasoning, adding salt or pepper to taste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the meatballs to the sauce and let them simmer on a low heat for a few minutes, before serving (preferably with homemade fries). </div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
</div>
<div style="text-align: justify;">
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/ceinwyn13/5092801327/" style="margin-left: auto; margin-right: auto;" title="Untitled by Ceinwyn13, on Flickr"><img alt="Untitled" height="200" src="http://farm5.staticflickr.com/4090/5092801327_4c79be8f34.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>A souvenir from Frigiliana</i></td></tr>
</tbody></table>
<br />
I hope you enjoyed this Belgian take on meatballs and although I am sure you'd like to get acquainted with other typically Belgian dishes, we're packing up our gear and heading south. Our next destination? Sunny <span style="color: #990000;"><b>Spain </b></span>with the recipe for <i><b>Albóndigas en salsa</b></i>, made with a recipe from <a href="http://javirecetas.hola.com/albondigas-en-salsa/">Javi Recetas</a>.</div>
<br />
<br />
<br />
<br />
<br />
<br />
<blockquote class="tr_bq">
<b>Ingredients (2 servings)</b> :<br />
<br />
* 400g minced meat (veal/pork)<br />
* 1 (very) large onion, thinly sliced<br />
* 100g peas<br />
* 4 garlic cloves<br />
* 250ml chicken stock<br />
* 125ml white wine<br />
* 1 large egg<br />
* 1 Tbsp of freshly chopped parsley<br />
* 1 Tbsp of breadcrumbs<br />
* safron powder<br />
* 1 laybeaf<br />
* 8 Tbsp of olive oil<br />
* all purpose flour<br />
* water<br />
* salt & pepper</blockquote>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UQ4MYIQLGq4/UauwVhcXP3I/AAAAAAAABgk/VaQcUoYx-1E/s1600/albondigas+130601.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://1.bp.blogspot.com/-UQ4MYIQLGq4/UauwVhcXP3I/AAAAAAAABgk/VaQcUoYx-1E/s400/albondigas+130601.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Albóndigas en salsa</i></td></tr>
</tbody></table>
<div style="text-align: justify;">
<b>Directions </b>: </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In order to soften the onion that will be incorporated into the meatballs, blanch about 30g of sliced onion and one garlic clove. Plunge them in boiling water, remove them after 2 minutes and shock them with cold water to stop the cooking process. Set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat up the 8 tablespoons of olive oil in a skillet and add the remainder of the (uncooked) onion, three thinly diced garlic cloves, a bayleaf, a tsp of salt and let it cook in low heat. The onion shouldn't colour, so if it seems that it is browning too quickly, add one teaspoon of water from time to time. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
While the vegetables are cooking, thinly dice the blanched onion and garlic. In a large bowl mix together the minced meat, the parsley, onion, garlic, egg, breadcrumbs and season witth salt and pepper.</div>
<div style="text-align: justify;">
Once all the ingredients are well blended into a homogeneous meat mixture, it's time to start rolling the meatballs. This recipe yields about 12 to 14 of them (4cm). </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat up the chicken stock.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the frying oil (I used regular olive oil) in a skillet and while the oil is heating up, roll all the meatballs in a shallow dish of all purpose flour and shake off any excess flour. When the oil has reached the required temperature, fry the meatballs in one or two batches until they are golden brown. Set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Meanwhile the onion should be cooked and lightly coloured. Add a tablespoon of flour to the onion/garlic mix and toss around for a minute. Add the white wine and increase the heat under the skillet. Add the meatballs and when the wine has reduced slightly, add the hot chicken stock and let it cook for an additional 5 minutes</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the saffron powder and the peas and let simmer for about 10 minutes, until the sauce has reduced and the peas are cooked to your liking. Correct the seasoning with salt and pepper if necessary.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve with fried potatoes and enjoy a delicious meal.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-xLsG_T2WNas/UbnVScZK8jI/AAAAAAAABjM/4ymth0DRdRo/s1600/SA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="http://4.bp.blogspot.com/-xLsG_T2WNas/UbnVScZK8jI/AAAAAAAABjM/4ymth0DRdRo/s200/SA.jpg" width="200" /></a>I hope you have enjoyed these other flavours, because we are continuing our voyage south and this time all the way down to the Southern hemisphere. Buckle your seatbells ... we are going to <span style="color: #990000;"><b>South Africa</b></span>, because I heard they make delicious <i><b>Frikkadels </b></i>over there. Don't forget we are on a meatball journey, after all. :o)</div>
<br />
<br />
<div style="text-align: justify;">
I have to admit that I never heard of <i><b>frikkadels </b></i>before entering this meatball world tour. But the whole point to the Daring Kitchen challenges is to step out of our comfort zones and venture out into the great culinary unknown, right? </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Looking for possible meatball variations through our faithful friend Google, I ended up on the Traci's website, <a href="http://lottamadness.com/">LottaMadness</a>. She has a fun blog covering all kinds of subjects (amongst recipes), so I invite you to take a look over there, but the post that grabbed my attention was the one in which she shared her <a href="http://lottamadness.com/home/2011/06/20/frikkadels/">recipe for Frikkadels</a>. I tweaked her recipe a bit because I couldn't find the chutney and used the pork I had in the fridge. I came across another version of this recipe that used coriander instead of parsley but as my meatball testing panel has a profound aversion to my favourite herb, I didn't get to try it out. Maybe it's worth a try if you like the typical coriander taste.</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients </b>:<br />
<br />
<br />
<div class="ERSIngredients">
* 500g minced pork<br />
* ½ cup of oat bran<br />
* 1 onion, chopped<br />
* 1 cup of chopped parsley<br />
* 1 tbsp Worcestershire sauce<br />
* 2 tbsp apricot jam<br />
* 1 egg, lightly beaten</div>
<div class="ERSIngredients">
* salt & pepper</div>
</blockquote>
<div class="ERSIngredients">
<br /></div>
<div class="ERSIngredients">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6D5eHxhrE5A/UauwXgk__ZI/AAAAAAAABg4/pCS9iPsGrWI/s1600/frikandellen+130601.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="313" src="http://3.bp.blogspot.com/-6D5eHxhrE5A/UauwXgk__ZI/AAAAAAAABg4/pCS9iPsGrWI/s400/frikandellen+130601.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Frikkadels</i></td></tr>
</tbody></table>
<b>Directions :</b></div>
<div class="ERSIngredients">
<br /></div>
<div class="ERSIngredients">
So easy, you can hardly call these "directions" : mix all the ingredients together, roll spoonfuls of the meat mixture into balls and fry them in some oil.</div>
<div class="ERSIngredients">
<br /></div>
<div class="ERSIngredients">
And that's it :o) I ate them hot and cold and loved them both ways. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
<br />
<div style="text-align: justify;">
Our Meatball World Tour is nearing its final destination. We are leaving South Afrika, land of <i>braai </i>and <i>frikkadels</i>, behind us and are heading to the land of the rising sun for our last meatball tasting. <span style="color: #990000;"><i><span style="color: black;">[For your info, the illustration was not shot in Japan, but in Brussels (the far east at my doorstep :o)]</span></i><b><br /></b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://www.flickr.com/photos/ceinwyn13/6448946053/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Japanese Tower, Brussels by Ceinwyn13, on Flickr"><img alt="Japanese Tower, Brussels" height="200" src="http://farm8.staticflickr.com/7167/6448946053_bfbb89ba3c.jpg" width="134" /></a><span style="color: #990000;"><b>Japan </b></span>is traditionally associated with rice, sushi and seafood but I feel that <b><i>tsukune </i></b>also deserve their place in this list. Chicken meatballs glazed in a delicious terriyaki sauce, who can say no to that?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Before moving on to the recipe, I have to share the source of this delicious Asian meatball, namely one of my favourite Youtube Channels for Japanese food i.e. <a href="http://www.youtube.com/user/cookingwithdog">Cooking with Dog</a>. Aside from the fact that the recipes are always well explained (although in a rather odd sounding English), what makes this channel so different from the other recipe channel is ... you guessed it, the dog. Personally, I think cooking in front of a poodle perched on a bar stool is just hilarious and a brilliant marketing concept. :o)</div>
<br />
<br />
<center>
</center>
<center>
<iframe allowfullscreen="" frameborder="0" height="225" src="http://www.youtube.com/embed/NPSJfYN4_-o" width="400"></iframe></center>
<br />
I didn't stick completely to the directions provided by the video, so I will be sharing my take on this recipe. <br />
<blockquote class="tr_bq">
<b>Ingredients </b>:<br />
<br />
For the meatballs :<br />
<br />
* 300g minced chicken<br />
* 4 scallions, thinly sliced<br />
* 1 egg<br />
* 1,5 tsp ginger, grated<br />
* 3 tbsp Potato Starch<br />
* salt & pepper to taste<br />
<br />
For the sauce :<br />
<br />
* 2 tbsp soy sauce<br />
* 2 tbsp cooking sake<br />
* 2 tbsp mirin<br />
* 2 tbsp water<br />
* 1,5 tsp honey</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cLJLLLd_rAM/UauwXzpzkkI/AAAAAAAABhA/NzoCtmO4MlY/s1600/kutsune+130602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-cLJLLLd_rAM/UauwXzpzkkI/AAAAAAAABhA/NzoCtmO4MlY/s400/kutsune+130602.jpg" width="400" /></a></div>
<br />
<b>Directions </b>:<br />
<br />
<div style="text-align: justify;">
Same easy directions as for the <i>frikkadels</i>. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix together the different ingredients for the meatballs. Just as in the provided video, the meat mixture remained stickier than what I am used to when preparing meatballs. I think it might be the consistency of the minced chicken, which feels differently from beef or pork. I tried using the press and scoop technique as she did, but I found it difficult to produce calibrated meatballs. They also ended up rather lopsided, but I pretended to the tasting panel that it was the Japanese way of presenting meatballs and nobody was there to contradict me :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fry the meatballs in some oil on medium heat, until nicely browned on both sides. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add the sauce mixture to the pan, let it thicken slightly and toss the meatballs in the sauce, coating them all over. Keep a close eye on the sauce because it burns quickly. You can add them on a skewer and present them like yakitori, or just drop them on a plate. Either way, they'll be quick to disappear :o)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s1600/lines-food-072554.GIF" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="51" src="http://4.bp.blogspot.com/-wzxtlsUTTNg/UbnRXt8FBGI/AAAAAAAABi8/AtAKLEKdu-U/s320/lines-food-072554.GIF" width="320" /></a></div>
<br />
<br />
<div style="text-align: justify;">
If you have read this long post until the very end, I thank you for your perseverance and hope you enjoyed this little Meatball World Tour. See you soon on another Daring Cooks adventure. :o)</div>
<br />
Dared to make meatballs. Challenge accepted.<br />
<br />
<br />
<br />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com5tag:blogger.com,1999:blog-4464656536928987551.post-78568203036953242812013-06-07T12:04:00.000+02:002013-06-07T14:15:19.431+02:00Scaloppina Milanese<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-R0-n9j2rppU/UbGsx4KPFiI/AAAAAAAABik/LZnq_mcZb3g/s1600/Sans+titre+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-R0-n9j2rppU/UbGsx4KPFiI/AAAAAAAABik/LZnq_mcZb3g/s1600/Sans+titre+3.jpg" /></a></div>
<div style="text-align: justify;">
This seems like such a simple dish that it hardly warrants a recipe post, but at the same time its simplicity doesn't take anything away from its deliciousness, so there you go.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you want to know how to make a tasty breaded veal cutlet in Italian style, check out the recipe for <b>Scallopina Milanese</b> after the jump.</div>
<br />
<a name='more'></a><br />
<blockquote class="tr_bq">
<b>Ingredients (4 servings)</b><br />
<br />
<b>Tomato sauce</b> :<br />
<br />
* 2 shallots<br />
* 1 garlic clove<br />
* 1 sprig of fresh rosemary<br />
* a dash of olive oil<br />
* 5 cl red wine<br />
* 400g chopped tomatoes (I used the canned variety) <br />
* salt & pepper<br />
<br />
<b>Scallopine</b>:<br />
<br />
* 4 veal cutlets<br />
* 1 egg<br />
* 50g all purpose flour<br />
* 50g panko (or other bread crumbs)<br />
* 50g Parmesan cheese (in block or already grated)<br />
* 2 sprigs of thyme<br />
* 1 sprig of rosemary<br />
* 1 sprig of oregano<br />
* 200ml olive oil</blockquote>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8fJ36im0oy4/UY_8zjdrPoI/AAAAAAAABc8/kMTyJY40IEY/s1600/scallopina+milanese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8fJ36im0oy4/UY_8zjdrPoI/AAAAAAAABc8/kMTyJY40IEY/s400/scallopina+milanese.jpg" width="400" /></a></div>
<br />
<b>Directions </b>:<br />
<br />
<div style="text-align: justify;">
<b>Tomato sauce</b> :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Peel and thinly dice the shallots and garlic cloves.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat a dash of olive oil in a skillet and colour the shallots and garlic. Add a sprig of rosemary and braise for a while on medium heat.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Add the red wine and keep stirring until the alcohol has evaporated. Once it has, add the tomatoes and let the sauce simmer on low heat for about 10 minutes. Season to taste with salt and pepper.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<b>Veal</b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Prepare three individual dishes or shallow bowls, one for the breadcrumbs, one for the flour and one for the beaten egg. Season the flour with salt and pepper. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Grate the parmesan cheese and add it to the breadcrumbs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Shred the thyme, oregano and rosemary leaves and discard the stems. Mix the shredded herbs into the breadcrumbs as well.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Dredge each cutlet in flour, then in the beaten egg and finally in the breadcrumbs. Make sure that every cutlet is breaded evenly.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat a skillet in which you will have added a generous amount of olive oil. As the meat will be fried and not broiled, 1 cm of oil on the bottom is a good measure.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
As soon as the oil has reached its peak temperature, you can start frying the meat. The cutlets being thin slices of meat, it will only be a matter of minutes before they are ready. Turn the cutlets around midway, in order for both sides to have a nice crispy crust.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let the meat drain for a minute on a paper towel, before serving it with some al dente pasta, topped with the tomato sauce and some Parmesan shavings.</div>
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com1tag:blogger.com,1999:blog-4464656536928987551.post-74134144104825028682013-06-05T14:47:00.000+02:002013-06-07T14:15:38.637+02:00Pecan Brownie Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-twMa_hi0QJ8/Ua8QQU0pegI/AAAAAAAABiU/sHjiJPR_MJ4/s1600/pbc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-twMa_hi0QJ8/Ua8QQU0pegI/AAAAAAAABiU/sHjiJPR_MJ4/s200/pbc.jpg" width="200" /></a></div>
<div style="text-align: justify;">
If you have been following this blog for a while, you will undoubtedly have noticed that I have quite a sweet tooth. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I never really figured out if I love baking because I enjoy tasting the finished product or if it is the other way around. Whatever the reason, it should come as no surprise that I like to spend part of my spare time perusing the gigantic cooking library that is the world wide web. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is during one of those surfing sessions that I came across this dessert, combining two well known and much loved sweet treats : a <b>Brownie Cheesecake</b>.</div>
<a name='more'></a><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The recipe source of this scrumptious dessert is the website from Hervé, <a href="http://www.hervecuisine.com/recette/duo-de-choc-brownies-cheesecake/">hervecuisine.com</a>, a French recipe site that features youtube videos for every single one of its recipes. So, even if you haven't mastered the language of Molière, don't hesitate to browse his website. You can always watch the videos to see how the different dishes are made and isn't a good visual worth a thousand words?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Back to the brownie cheesecake. The cake should have come out more whitish that the dark caramel brown you see on the picture below, but I had a little slip up with the oven thermometer which I only noticed about 5 minutes before the end. The excessive heat coloured the cheesecake and made the brownie's rind slightly crispy, but everyone who tasted it still came back for seconds, so imagine if you do it the right way ... success guaranteed ! :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
<b>Ingredients (8-10 servings, baked in a round 24cm springform)</b> :<br />
<br />
<b>The brownie</b><br />
<br />
* 150g all purpose flour, sifted<br />
* 200g granulated sugar<br />
* 185g butter<br />
* 200g dark chocolate<br />
* 50g pecan nuts, chopped<br />
* 2 eggs<br />
<br />
<b>The cheesecake</b><br />
<br />
* 300g cream cheese (I used my faithful Philadelphia Light)<br />
* 50g granulated sugar<br />
* 2 bags of vanilla sugar (can be remplaced by vanilla extract)<br />
* 2 eggs</blockquote>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="300" src="http://1.bp.blogspot.com/-R7ujAKAJxmc/UauwV70C1QI/AAAAAAAABgc/9t5GOWCJmTg/s400/brwnie+cheesecake+1302602.jpg" width="400" /> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<b>Preparation </b></div>
<br />
<div class="separator" style="clear: both; text-align: justify;">
Preheat your oven to 180°C.
</div>
<br />
Melt the chocolate and the butter, either in the microwave or in a pan, and whisk the mixture until smooth and both ingredients are completely blended in<br />
<br />
While continuing to whisk, add the sugar, followed by the eggs (one at a time), the sifted flour and finally add the chopped pecans.<br />
<br />
In another bow, mix together the cream cheese, sugar, eggs (one at a time) and finally the vanilla sugar.<br />
<br />
Pour the brownie preparation in the bottom of your bake mould, spreading it out evenly and cover it with the cheesecake preparation.<br />
<br />
Bake for 45 minutes at 180°C and let the cake cool down before removing it from the mould.<br />
<br />
<img src="http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg" style="background: transparent; border: none;" />Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-48048439226407745592013-06-04T22:38:00.000+02:002013-06-07T14:16:10.855+02:00Caiprinha Cheesecake<a href="http://4.bp.blogspot.com/-wr868sz8gU4/Ua2xnC2M_HI/AAAAAAAABh0/zJuecMGJJP4/s1600/Sans+titre+br.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wr868sz8gU4/Ua2xnC2M_HI/AAAAAAAABh0/zJuecMGJJP4/s1600/Sans+titre+br.jpg" /></a>
With the temperatures being well below par this last month, I am craving not only warmth and sunshine but also some sunny, summery food on my plate.<br />
<br />
Like most people, Google is my friend when it comes to finding delicious stuff and as usual, it didn't let me down, as I stumbled upon this ridiculously easy, oh so tasty <b>Caipirinha Cheesecake</b>.<br />
<br />
Let's all board the foodie plane, destination Brazil for a fresh dessert in Samba style.<br />
<br />
<a name='more'></a>Before giving you the ingredients and the how-to for this dessert, I have to share the youtube video that introduced this fantastic combo to me. <i> </i><br />
<br />
<i>Le Monde à Croquer</i> is a recurring feature on the Marmiton channel, a spin off of the recipe website bearing the same name. Its stop motion filming is a refreshing approach to recipes on the net and although it is in French, I do encourage you to have a look:o)<br />
. <br />
<center>
<iframe allowfullscreen="" frameborder="0" height="225" src="http://www.youtube.com/embed/qPz6W_IPC2U" width="400"></iframe></center>
<br />
<br />
<blockquote class="tr_bq">
<b>Ingredients (4 servings - 200 ml glasses)</b><br />
<br />
<b>Base</b> :<br />
* 100g coconut cookies (I used <a href="https://www.lu.be/lu2/page?locale=befr1&PagecRef=639&cid=1732&pid=2808">LU's Rachel cookies</a>)<br />
* 50g brazil nuts<br />
* 20g melted butter<br />
<br />
<b>Caipirinha Curd</b> : <br />
* 1 avocado<br />
* 50g cane sugar<br />
* 30ml cachaça (or alternatively rum)<br />
* 1 lime (zest and juice)<br />
<br />
<b>Cheese topping</b> :<br />
* 240g cream cheese (I used regular Philadelphia light)<br />
* 80ml sweetened condensed milk<br />
* 80ml ice-cold whipping cream<br />
* the juice of 1 lime</blockquote>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5f3VodJ2jyg/UauwXXWxKpI/AAAAAAAABg0/LTW7oJkax3Q/s1600/caipirinha+cheesecake+130602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://1.bp.blogspot.com/-5f3VodJ2jyg/UauwXXWxKpI/AAAAAAAABg0/LTW7oJkax3Q/s400/caipirinha+cheesecake+130602.jpg" width="400" /></a></div>
<br />
<b>Directions </b>:<br />
<br />
Grind the cookies to powder. You can use a food processor but I used my regular mortar, which worked fine. The recipe called for crushed brazil nuts but these nuts (which are actually seeds), are rather soft and friable so instead of using a knife, I grated it on my garlic rasp plate (which actually looks very similar to <a href="http://allthingsandrea.blogspot.be/2011/01/rasp-plate.html">this one</a>). Mix both the cookies and nuts together and incorporate the melted butter. Divide the cookie mixture over the glasses and pack well.<br />
<br />
In a mixing bowl, blend the sugar, lime juice and zest, the cachaça and the pureed avocado. The resulting curd should be smooth without any lumps. Divide this mixture over the cookies (one big spponful per glass) and place in the fridge while preparing the cheese topping.<br />
<br />
In a bowl, whisk together the cream cheese, lime juice and condensed milk. Add the whipping cream, while continously whisking the mixture until it has thickened substantially.<br />
<br />
Divide over the glasses and leave in the fridge preferably overnight, or otherwise at least for 2 hours.<br />
<br />
Once served, close your eyes and pretend you are in sunny Brazil :o) <br>
<br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-46122170822974066382013-05-30T16:30:00.000+02:002013-06-07T14:16:31.217+02:00Daring Bakers - Karl-Gustav cake, a Prinsesstårta variation<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mh43tvMMCs8/Uac8i1bErbI/AAAAAAAABf8/bmTYZn5s63k/s1600/photo2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-mh43tvMMCs8/Uac8i1bErbI/AAAAAAAABf8/bmTYZn5s63k/s200/photo2.JPG" width="200" /></a></div>
<div style="text-align: justify;">
I am a bit late with the post of this month's challenge, but as the saying goes ... better late than never, right? :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Korena of <a href="http://korenainthekitchen.com/">Korena in the Kitchen</a> was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I never heard of <i>Prinsesstårta </i>before this challenge, even though we spent a whole week in Stockholm last year. I feel like I missed out on a great foodie experience, because this cake is truly delicious. Another reason to go back to the lovely Swedish capital?</div>
<br />
<a name='more'></a><div style="text-align: justify;">
It is generally accepted that the original Prinsesstårta was created in the 1930s by a Swedish home economics teacher named Jenny Åkerström, who taught the three Swedish princesses of the time. She published a series of four cookbooks called “The Princess Cookbooks” and in one of the editions, there was a recipe for “<i>Grön Tårta</i>” (green cake). One story is that this later became known as “princess cake” (<i>prinsesstårta</i>) because the three princesses (Margaretha, Märtha and Astrid) are said to have loved it so much.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://commons.wikimedia.org/wiki/File%3AAstrid_av_Sverige.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="By Unknown photographer [Public domain], via Wikimedia Commons"><img alt="Astrid av Sverige" height="200" src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Astrid_av_Sverige.jpg/256px-Astrid_av_Sverige.jpg" width="139" /></a>By the way, for your trivia knowledge, one of those princesses, Astrid, married in 1926 the Belgian Crown Prince Leopold and later became Queen of Belgium, when Leopold succeeded to his father (when the latter died in a tragic mountaineering accident in 1934). Queen Astrid was very loved in Belgium and when she died prematurely in a car crash only a year later, the country mourned the lovely queen who left three young children behind. She is the mother of our previous and current monarch and considering the link between this cake, the princess, the queen and my country; I could not pass on this challenge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The original <i>Prinsesstårta </i>is characterised by layers of sponge cake, raspberry jam, custard, whipped cream and a (bright) green marzipan coating. I was already considering alternatives for the raspberry jam (as raspberries are along with cherries, the only red fruits that I can't bring myself to eat) when I came across this little sentence on the <a href="http://thedaringkitchen.com/sites/default/files/u11/79_Swedish_Prinsesstarta_-_DB_May_2013.pdf">Challenge Sheet</a>, under the "Variations" heading :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Karl-Gustav tårta, made with custard, sliced banana, a chocolate-covered meringue disc replacing the middle layer of cake, and covered with yellow marzipan</i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Whipped cream and banana? Can you think of a better sounding combo? At that moment I knew what cake I would make for Mother's Day : a Karl Gustav cake. :o) I used part of the recipe provided on the challenge sheet and the <a href="http://enkonditorsbekännelser.se/videoinlagg-recept-karl-gustav-tarta/">recipe</a> on Camilla Jakobsson's blog <a href="http://enkonditorsbekännelser.se/">En konditors bekännelser</a> for this Challenge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
My cake ended up to be slightly too big, because I didn't have a small enough round spring form to bake the sponge cake. I had to use the 26cm form which really is oversized for this cake, considering all the things that go into it. I'd really recommend using a 20 or 22 cm form, unless, like me, you can rely on willing neighbours and a dozen coworkers to finish off this huge 26cm cake. :o)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-oqt-kv2-Mrs/UaJzEWNYFwI/AAAAAAAABfo/03NtydQJ7ck/s1600/prinssestarta+whole+130512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-oqt-kv2-Mrs/UaJzEWNYFwI/AAAAAAAABfo/03NtydQJ7ck/s400/prinssestarta+whole+130512.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
The custard, sponge cake and meringue are to be prepared a day ahead, so that the day you are serving the cake you'll only have to take care of the whipped cream, marzipan and the actual assemblying of the cake. I am putting the recipes below, but for good visual step by step pictures, you should look at the <a href="http://thedaringkitchen.com/sites/default/files/u11/79_Swedish_Prinsesstarta_-_DB_May_2013.pdf">Challenge Sheet.</a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
<b>Vanilla custard - Ingredients</b> :<br />
<br />
* 240ml heavy cream, divided<br />
* 4 egg yolks<br />
* 2 tablespoons potato starch<br />
* 2 tablespoons granulated white sugar<br />
* 1 vanilla bean, split and scraped </blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Directions </b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in 120 ml of heavy cream until smooth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Meanwhile, in a medium saucepan over medium heat, combine the remaining 120 ml of heavy cream and the scraped vanilla bean and bring just to the boiling point. Remove the vanilla bean pod, leaving behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it becomes thick like pudding and just comes to a boil. The mixture must hit a boil for the starch to properly thicken the custard, and also to cook out any starchy taste. If it starts to look curdled or lumpy, remove it from the heat and whisk vigorously until smooth, then return to the heat. As soon as it comes to a boil, remove it from the heat.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
<b>Sponge Cake - Ingredients</b> :<br />
<br />
* Fine dry breadcrumbs for the pan (such as crushed panko)<br />
* 4 large eggs, at room temperature<br />
* 200g granulated white sugar<br />
* 65g all-purpose flour <br />
* 65g potato starch<br />
* 1 teaspoon baking powder<br />
* 1/8 teaspoon salt </blockquote>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Directions </b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 180°C with a rack in the lower third of the oven. Thoroughly butter a round springform pan (preferably 22cm, mine was 26cm), line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set aside.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated 180°C oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<blockquote class="tr_bq">
<b>Chocolate covered meringue disk - Ingredients</b><br />
<br />
* 150g whites (I used the 4 remaining from the custard)<br />
* 150g granulated white sugar, divided<br />
* 75g confectioner's sugar<br />
* 1,5 tsp of lemon juice<br />
* 50g dark chocolate pellets<br />
* 40ml of heavy cream </blockquote>
</div>
<div style="text-align: justify;">
<b>Directions </b>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat the oven to 90°C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Beat the egg whites and lemon juice until it begins to foam. Then add 75g granulated sugar and beat on medium-high speed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sprinkle the remaining 75g of granulated sugar into the mixture while the whites are being whipped. Continue to whip until you have stiff peaks.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Sift the confectioner's sugar and mix gently.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pipe a round disk the size of your baked sponge cake on oven tray lined with parchment paper. I noticed that my sponge cake shrank and was therefore smaller than the 26cm of the baking form. As the disk should be the same size as your cake, check your cake's diameter before piping. I have parchment paper which has different cake sizes printed on them, but if you don't, you can always draw the required diameter on your paper and then turn it around before piping, so your food doesn't come in contact with the ink or pencil.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bake in the oven for about 1 hour and leave overnight in a closed oven .</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After removing it from the oven the next day, you can start coating it with chocolate. Because I found the meringue a bit too fragile to turn around (due to its size), I only coated one side, but you can of course do both.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put your chocolate pellets in a bowl. Heat up the cream to near boiling point (on the fire or microwave it as I did) and pour the simmering liquid over the chocolate, whisking gently all the while until the chocolate has melted completely. Allow to cool slightly.</div>
<div style="text-align: justify;">
After the chocolate has cooled down and before it hardens, cover the meringue disk by gently brushing the chocolate over it and allow to set.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-W2k9sc1M7h4/UaJzDmOioII/AAAAAAAABfc/jx8a6cD9kFM/s1600/prinssestarta+rose130512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://2.bp.blogspot.com/-W2k9sc1M7h4/UaJzDmOioII/AAAAAAAABfc/jx8a6cD9kFM/s400/prinssestarta+rose130512.jpg" width="400" /></a></div>
<br />
<blockquote class="tr_bq">
<b>Marzipan Covering and Rose - Ingredients</b> :<br />
<br />
* 300g marzipan (homemade or storebought, like mine)<br />
* yellow, green and red food colouring <br />
* confectioner's sugar</blockquote>
<br />
<div style="text-align: justify;">
Set aside a small amount of plain marzipan (about the size of a walnut) for decoration. Knead the remaining marzipan on a surface dusted with confectioner's sugar until it becomes softer and smooth (the warmth from your hands will help this).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Add a small amount of yellow food colouring (I used 3 drops of liquid food colouring) and knead it into the marzipan to get the desired shade of yellow. The liquid food colouring makes the marzipan really sticky, so you will probably have to incorporate quite a bit of confectioner's sugar to get it workable and less sticky. Considering you are working with food colouring, it might be a good idea to put on some thin throwaway latex gloves. Looking at how stained they were when I finished, I was glad I hadn't been working barehanded! Wrap tightly in plastic and refrigerate until you are ready to cover the cake (or store as directed on the marzipan package).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To make the leaves and rose, take the reserved plain marzipan and divide it in 2, about 1/4 for the leaves and 3/4 for the rose. Taint the marzipan respectively with green and red food colouring. Dust your work surface with confectioner's sugar and knead in the colouring and sugar until it is less sticky.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Roll out the green marzipan between two sheets of wax paper to a thickness of about 2-3 mm and cut out 2 leaf shapes, either using a leaf cutter or by hand as I did. To reproduce the nerve pattern on the marizpan leaf, I used a real mint leaf that I pressed into it. It gives a nice pattern to your marzipan if you don't have the specialist leaf cutter.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Roll out the red marzipan between two sheets of wax paper to a thickness of about 2-3 mm and cut out 5 rounds of equal shape using a cookie cutter. Thin the edges of the round slightly using the back of a teaspoon. Roll the first petal into a tube and flare the edges, Wrap the second petal around it, centring it on the crease. Flare the edges and proceed with the same way with the remaining petals until your rose is formed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Set aside to dry slightly.</div>
<br />
<center>
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/Rh1KsD4agmQ" width="420"></iframe></center>
<br />
<br />
<blockquote class="tr_bq">
<b>Assembling the Karl-Gustav tårta - Ingredients</b><br />
<br />
* 500 ml heavy cream, chilled<br />
* granulated white sugar, to taste (scant 1 tablespoon is plenty)<br />
* Sponge Cake, cooled<br />
* 1 banana, sliced
<br />
* 1 meringue disk, covered with chocolate
<br />
* Vanilla Custard, chilled<br />
* Marzipan Covering and Rose<br />
* Confectioner's sugar, for rolling and dusting</blockquote>
<br />
<center>
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/i1AhRwQ-8BI" width="420"></iframe></center>
<br />
<div style="text-align: justify;">
In a large bowl, whip the heavy cream until soft peaks form. Add sugar to taste (keep in mind that the rest of the cake components are sweet, so the whipped cream should be very lightly sweetened at most) and continue whipping the cream until stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Multi-tasking is not recommended during this step. I was preparing dinner while whipping the cream and unfortunately I ended up with butter :o( I had to drive 30k to the only store I knew to be open on a Sunday in order to buy fresh cream. So keep your eyes on the cream ! :o) Set the whipped cream aside.<br />
<br />
With a long serrated knife, slice the sponge cake into two even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off the top layer after you cut it. This will become the top layer of the assembled cake. <br />
<br />
Place bottom layer on a cake board or serving platter and spread it evenly with the half the chilled custard, leaving enough room around the edges so that it doesn’t spill over. Spread the banana slices over the custard, leaving at least 1 cm free from the edge of the cake. Spread part of the whipped cream over the banana slices.<br />
<br />
Carefully deposit the meringue disk on top of the whipped cream. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.<br />
<br />
Reserve ½ cup of the stiffly whipped cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.<br />
<br />
Place the final layer of sponge cake on top of the whipped cream, with the soft inner side facing outwards. Do not press on the top of the cake instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.<br />
<br />
Gently spread the reserved ½ cup of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.<br />
<br />
Dust your work surface with confectioner's sugar and press the marzipan into a 20 cm disc (knead it a bit to warm it up first). Coat both sides with confectioner's sugar and roll it out into a 45 cm) diameter circle less than 3 mm thick. Use plenty of icing sugar to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of confectioner's sugar). These are the measurements I used for my oversized cake. If you stick to a 22 cm sponge cake mould, 35 cm should be enough.<br />
<br />
Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands.<br />
<br />
If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other. Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.<br />
<br />
Dust the cake with confectioner's sugar, then place the marzipan rose and leaves in the middle of the cake.<br />
<br />
To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vwhFOGT5GAA/UaJzD9ZuLMI/AAAAAAAABfg/ekDeaPJHoHQ/s1600/prinssestarta+slce+130512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://4.bp.blogspot.com/-vwhFOGT5GAA/UaJzD9ZuLMI/AAAAAAAABfg/ekDeaPJHoHQ/s400/prinssestarta+slce+130512.jpg" width="400" /></a></div>
<br />
Dared to bake a <i>Prinsesstårta.</i> Challenge accepted !<br />
<br />
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com7tag:blogger.com,1999:blog-4464656536928987551.post-13278175381456934532013-05-14T00:30:00.000+02:002013-06-07T14:17:09.270+02:00Daring Cooks - Beef Wellington<div style="text-align: justify;">
Our lovely Monkey Queen of <a href="http://www.dontmakemecallmyflyingmonkeys.com/">Don’t Make Me Call My Flying Monkeys</a> was our
May Daring Cooks’ hostess and she challenged us to dive into the world
of en Croute! We were encouraged to make Beef Wellington, Stuffed
Mushroom en Croute and to bring our kids into the challenge by
encouraging them to create their own en Croute recipes!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This challenge was the boost I needed to try out a dish I had heard and read about but never tried myself : Beef Wellington. I made this dish for my parents on Mother's Day and it met with success at the dining table. So I think it is not the last time, this piece of beef will be prepared in my kitchen :o) </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-I8Z043vRHD4/UZACjsOI8yI/AAAAAAAABdI/GQ9CONnVB3w/s1600/Beef+Wellington+130512+-+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-I8Z043vRHD4/UZACjsOI8yI/AAAAAAAABdI/GQ9CONnVB3w/s400/Beef+Wellington+130512+-+1.jpg" width="400" /></a></div>
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
The challenge sheet provided a recipe for Beef Wellington but as our hostess allowed any variation as long as it was an "en croute" dish, I opted for a recipe I encountered on youtube a while back : Gordon Ramsey's Christmas interpretation of Beef Wellington.</div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<center>
<iframe allowfullscreen="" frameborder="0" height="280" src="http://www.youtube.com/embed/5uXIPhxL5XA" width="500"></iframe></center>
<br />
<div class="separator" style="clear: both; text-align: justify;">
I did stray from this recipe though : I choose not to incorporate the chestnuts as (a) they are no longer in season and (b) I am not a huge fan of chestnuts, let alone those of the canned variety.</div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: justify;">
<b>Ingredients</b> (serves 4)</div>
<br />
* 800g beef<br />
* 500g mushrooms<br />
* 1 garlic clove<br />
* 1 onion<br />
* mustard <br />
* a sheet of puff pastry<br />
* 6 slices of raw dry ham (prociutto type)<br />
* 1 eggyolk<br />
* salt & pepper<br />
* a sprig of thyme</blockquote>
<br />
<b>Preparation</b> :
<br />
<br />
<div class="" style="clear: both; text-align: justify;">
Heat your oven to 200°C.<br />
<br />
Season a piece of beef with salt and pepper. Pour a bit of olive oil in a skillet and sear the beef on all sides. Remove from the heat and while the beef is still hot, brush the whole surface some mustard. I used old style grainy mustard but you could use any type you like. Set aside.<br />
<br />
While the beef is cooling, pulse-chop 500g mushrooms, with a garlic clove and a medium sized onion in a food processor.
Heat about 2 tbsp of the olive oil in a large pan and fry the mushrooms on a medium heat, with some fresh thyme, for about 10 mins stirring often, until all the excess moisture has evaporated. Remove the mushroom duxelle from the pan to cool.<br />
<br />
Pull a sheet of cling film over a large chopping board. Lay the slices prosciutto on the cling film, slightly overlapping, in a double row. Season with pepper. As the ham is already cured, salt is not necessary. Spread the duxelles over the prosciutto, leaving a couple of cms between the duxelles and the edge of the prociutto and sit the beef on it. Use the cling film's edges to draw the prosciutto around the beef, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the meat for 15 minutes.
<br />
<br />
Pull out another sheet of cling film over your chopping board and spread out a piece of (chilled) puff pastry over it. I used ready made, storebought puff pastry but if you have time, you can of course make your own. Take the beef out of the fridge, remove the clingfilm and place it on the pastry. Roll the pastry over the beef until the ends meet. Trim off any excess pastry and tightly seal the edges so that the meat is completely encased. Thightly wrap the beef in the clingfilm and allow to set in the fridge for an additional 5 minutes.
<br />
<br />
Remove from the fridge. Glaze the pastry with some eggwash and score the Beef Wellington with a sharp knife, taking care not to cut into the pastry.<br />
<br />
Cook in the preheated oven until golden and crisp. The medium-rare beef I made (pictured), stayed in the oven for 30 minutes. Choose your oven time according to your desired level of doneness, but do keep in mind that the puff pastry would need at least 25 mins to bake.<br />
<br />
Allow to stand for 10 mins before serving in thick slices.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IsDwYlK_2Ws/UZADjdLEqjI/AAAAAAAABdU/NJpo5nj1grM/s1600/Beef+Wellington+130512+-+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-IsDwYlK_2Ws/UZADjdLEqjI/AAAAAAAABdU/NJpo5nj1grM/s400/Beef+Wellington+130512+-+2.jpg" width="400" /></a></div>
<br />
Dared to make Beef Wellington? Challenge accepted.
</div><br><br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>
Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com3tag:blogger.com,1999:blog-4464656536928987551.post-83863314157367371632013-05-12T22:09:00.000+02:002013-06-07T14:16:46.357+02:00Ile flottante aka Floating Island<div style="text-align: justify;">
A dessert post for a change and a classic amongst my childhood favourites : <i>île flottante</i> or floating island, which is the literal translation and according to wiki also the correct English name.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PkIswfuApw8/UY_2eUBC-gI/AAAAAAAABcw/kkGrmLdUNTY/s1600/ile+flottante.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-PkIswfuApw8/UY_2eUBC-gI/AAAAAAAABcw/kkGrmLdUNTY/s400/ile+flottante.jpg" width="400" /></a></div>
<br />
<a name='more'></a>This dessert is sold ready made in the supermarkets, straight out of the factory. Heck, even Weight Watchers has commercialised its own version of this classic, although you'll have to go to France to score them. Even in Belgium, these "light" WW versions are hard to find.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
An <i>île flottante</i> is basically a meringue island floating on a see of vanilla custard, drizzled with caramel. Sounds plain and simple? It is. Tastes just as plain? Oh no, way better :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If you feel like it and don't mind the extra dishes, you can make the caramel yourself by melting 100g of toffees with a dash of cream, but sometimes it isn't necessary to reinvent the wheel and a storebought flask of caramel will do just fine. Although having a bottle of caramel won't do any good, if you forget to pour it on top of the dessert ... as I did. But anyway, ...</div>
<br />
<blockquote class="tr_bq">
<b>Ingredients </b><i>for the custard</i><br />
<br />
* 0.5 L milk<br />
* 4 egg yolks<br />
* 150 g sugar<br />
* 1 vanilla pod</blockquote>
<b>Preparation </b> :<br />
<br />
<div style="text-align: justify;">
Pour the milk into a pot and heat on medium fire.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut the vanilla pod lengthwise and scrape the seeds out, before adding seeds and pod halves to the milk.</div>
<div style="text-align: justify;">
Separate the eggs and set aside the egg whites</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Add the yolks to the bowl of your stand mixer and whisk them lightly. Add the sugar and whisk it together on high speed for a few minutes until you have a whitish and airy mass.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Remove the bowl from your stand mixer, add a dash of warm milk to the sugary yolks and whish it together manually. Pour this mixture into your pot of hot milk and whisk it. (Don't forget to remove the halved pods).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Let the custard thicken on medium fire, all the while stirring it with a spoon to prevent it from burning.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Once you have achieved the required thickness, remove from heat and set aside to cool.</div>
<blockquote class="tr_bq">
<b>Ingredients </b><i>for the meringue</i><br />
<br />
* 4 egg whites<br />
* 6 tbsp of powdered sugar<br />
* 100 cl milk<br />
* 1 vanilla pod</blockquote>
Preparation :<br />
<br />
<div style="text-align: justify;">
Meringues making requires a grease free bowl, so make sure your mixing bowl is spotless. If need be, some lemon juice on a paper towel is an easy and powerful grease remover.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Pour the milk in a pot and heat it on medium fire almost to boiling point. Add the vanilla pod so it can infuse the milk with its flavours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Take the eggwhites you set aside earlier and whisk it at high speed in your stand mixer's mixing bowl until you have a firm snowy white foam. Reduce to low speed and add the sugar to the meringue, until all of the sugar has been absorbed.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The meringue is now ready to be poached in the hot milk. Make dumplings and let them poach for approximately two minutes on each side in the milk. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Just before serving, put a spoonful of the cooled custard in a plate, dress with one or two egg white dumplings and drizzle some caramel over it.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
PS. You don't have to throw the milk away after use. I passed the milk through a sieve to remove any lump of egg white, which might have been left behind and put it in the fridge. Ice cold vanilla infused milk is delicious on cereal :o) </div><br><br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>
Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-49039262434615414662013-04-09T15:41:00.001+02:002013-06-07T14:17:27.893+02:00Vol-au-vent<div style="text-align: justify;">
This weekend I made, what is considered a classic dish around these parts of the world i.e. <i>vol-au-vent</i>. Although technically, <i>vol-au-vent</i> is the name of the little puff pastry that accompanies the stuffing, it has given its name to the whole dish. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-odx_G9kVPHM/UWQYyCxsN3I/AAAAAAAABYk/Ndqjugwfs88/s1600/vol+au+vent.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-odx_G9kVPHM/UWQYyCxsN3I/AAAAAAAABYk/Ndqjugwfs88/s400/vol+au+vent.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
</div>
<a name='more'></a>In Belgium, this classic dish can be ordered in brasseries and cafés but also in self service restaurants, and even in any of the many <i>Frietkot </i>(lit. Fries Shed) around the country. Fries are indeed the most common accompaniment for vol-au-vent, although you can serve it just as easily with mashed potatoes, as I did.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Because I didn't feel like going through the hassle of making the pastries myself, I bought them ready-made from the baker's, but if you have a bit of time on your hands, rings in two sizes, an egg and puff pastry is all you need. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Back to our <i>vol-au-vent</i>. One of the main ingredients needed for the sauce is chicken stock. You can use ready-made stock in which case you'll need to cook your chicken separately or you can prepare homemade stock, which is super easy to do and equally delicious. The only downpoint on the homemade version is that it is time-consuming : the dicing of the different vegetables and the making of the stock itself, it could easily take up 1,5 hours.</div>
<blockquote class="tr_bq">
<b>Ingredients </b><i>for the chicken stock</i><br />
<br />
* 4 large carrots<br />
* 6 celery stalks<br />
* 4 large onions<br />
* 4 leek stalks<br />
* 3 L water<br />
* 15 black pepper corns<br />
* 2 cloves<br />
* 4 garlic cloves<br />
* a bunch of thyme sprigs<br />
* a bunch of parsley (with stalks)<br />
* 4 laurel leaves<br />
* 2 sprigs of fresh rosemary<br />
* salt to taste<br />
* 1 chicken</blockquote>
<br />
<b>Preparation </b>:<br />
<br />
<div style="text-align: justify;">
Wash all the vegetables in order to remove any residual soil that might cling to them. This might seem obvious but I once had gritty soup because someone forgot to wash the leeks, so just so that we are clear ... wash those veggies :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the water into a large pot and bring to the boil over medium fire. Season if wanted with salt but keep in mind that it will be easier to adjust the salinity in function of the preparation you will use the stock for.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Dice the vegetables and add them with all the condiments to the boiling water, cover and let simmer for approximately 15 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After 15 minutes, add the raw chicken (whole chicken or chopped pieces as you prefer) to the liquid and let it cook for an additional hour.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Skim the stock and strain it through a colander in order to keep a clear stock. The vegetables and condiments have given off all their flavours and can therefore be discarded. If you like your stock to have a stronger flavour, you can reduce the strained stock over medium heat.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
The remaining stock can be frozen for later use (soups, sauces, risotto, ...).</div>
<blockquote class="tr_bq">
<b>Ingredients </b><i>for the </i>vidé <i>(stuffing) - yields 4 servings</i><br />
<br />
* 250 g ground meat (I used a beef/pork mix)<br />
* 60 g butter<br />
* 80 g all purpose flour<br />
* 1 egg<br />
* 1 Tbsp of bread crumbs (I used panko)<br />
* 1 garlic clove<br />
* 250 g mushrooms <br />
* 1,5 L chicken stock<br />
* 15 cl cream<br />
* a dash of lemon juice<br />
* salt and pepper</blockquote>
<br />
<b>Preparation </b>:<br />
<br />
<div style="text-align: justify;">
Mix the ground meat with the egg and breadcrumbs and season with salt and pepper.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Make little meatballs from the meat preparation.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cook the meatballs in the strained stock on medium fire (you could also fry them in a pan) </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Dice the mushroooms and fry them in a skillet in a knob of butter. Add the crushed garlic clove during frying so the garlic can't burn. Let the mushrooms colour en set aside. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pull the meat from the chicken carcass into small pieces and set aside.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
The preparation of the sauce starts with a basic roux. Melt the butter in a pot and add the flour. While stirring continuously, let the flour mixture dry out, while being careful not to burn it. When the roux starts to smell like biscuits, start adding the chicking stock, all the while whisking the liquid in order to avoid lumps .</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Add some stock every now and then and after a while, the sauce should have thickened but still be reasonably liquid. Add the cream and stir well.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Next add the fried mushrooms, the chicken pieces and meatballs to the sauce. Drizzle a bit of fresh lemon juice into it and season with salt and pepper. Mix everything together.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Remove the lid of the pastry, and pour the filling into and around the pastry.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Serve with fries or mashed potatoes.</div><br><br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>
Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0tag:blogger.com,1999:blog-4464656536928987551.post-81716788383339747932013-04-07T20:14:00.001+02:002013-06-07T14:17:46.271+02:00Daring Bakers - White chocolate and parsnip cake<div style="text-align: justify;">
At the third attempt, my white chocolate and parsnip cake has finally left the oven in an edible version. Yes ! I think it might need a bit more tweaking as it still came out slightly too moist, but after my many failed vegetable cakes, you won't hear me complaining (too much).</div>
<br />
<a name='more'></a><div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-Rqk0Tdpv3OE/UWGhiNhn1XI/AAAAAAAABWc/-GVDZnOlr74/s1600/insolites+de+julie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Rqk0Tdpv3OE/UWGhiNhn1XI/AAAAAAAABWc/-GVDZnOlr74/s1600/insolites+de+julie.jpg" width="198" /></a>The original recipe of the parsnip cake came from the book <i>Les insolites de Julie</i> byJulie Andrieu, that I bought in view of the <a href="http://sugarandspicetales.blogspot.be/2013/03/daring-bakers-avocado-granny-smith.html">Daring Bakers Hidden Veggies Challenge</a>. I meant to post this recipe for the challenge but none of my try-outs yielded a good cake by the due date, so I had to postpone it to a later date.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Because I couldn't get an adequate result while sticking to her recipe, I will be posting the adapted version that worked for me. </div>
<br />
<blockquote class="tr_bq">
<b>Ingredients</b> :<br />
<br />
* 130 g soft butter<br />
* 130 g <i>sucre vergeoise blond</i> -> brown sugar made from sugar beets (see <a href="http://www.davidlebovitz.com/2009/11/french-sugars/">here</a>)<br />
* 6 cl orange juice<br />
* 300 g grated parsnip<br />
* 125 g white chocolate, chopped<br />
* 200 g all purpose flour<br />
* 1 tsp baking soda<br />
* 2 tsps cream of tartar<br />
* 1 tsp cinnamon<br />
* 0.5 tsp ground nutmeg</blockquote>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oxGFy9l2c18/UWGeT2HXCsI/AAAAAAAABWU/mpy5XsUV0tY/s1600/Parsnip+CHocolate+130407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-oxGFy9l2c18/UWGeT2HXCsI/AAAAAAAABWU/mpy5XsUV0tY/s1600/Parsnip+CHocolate+130407.jpg" width="400" /></a></div>
<br />
<b>Preparation </b>:<br />
<br />
In a mixing bowl, blend the soft butter with the sugar until it withens.<br />
<br />
I steamed the shredded parsnip, because I thought it might release extra moisture this way. Parsnip being a raher dry vegetable though, there wasn't a substantial difference between the raw and the cooked parsnip. You could therefore use raw parsnip for this recipe.<br />
<br />
Add the grated parsnip and orange juice to the sugar/butter blend and mix all the ingredients together.<br />
<br />
In a second bowl, mix the all purpose flour with the cinnamon, nutmeg, cream of tartar and baking soda.<br />
<br />
Add the first preparation gradually to the flour, stirring all along and at the end, mix in the chopped chocolate.<br />
<br />
Pour the dough into a previously greased and floured mould and bake for approximately 50 minutes in a preheated oven at 170C.<br><br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com2tag:blogger.com,1999:blog-4464656536928987551.post-67263379939465270342013-03-27T00:30:00.000+01:002013-06-07T14:18:03.836+02:00Daring Bakers - Avocado & Granny Smith Soufflé <div style="text-align: justify;">
Ruth from <a href="http://makey-cakey.blogspot.be/">Makey-Cakey</a> was our <a href="http://www.thedaringkitchen.com/sites/default/files/u11/77_Hidden_Veggies_-_DB_Mar_2013.pdf">March 2013 Daring Bakers’ challenge</a> host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<a name='more'></a><div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_uXVd5A64z0/UVF9B8bTbjI/AAAAAAAABTw/dzYUUpNLlXg/s1600/zucchini+chocolate+130303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_uXVd5A64z0/UVF9B8bTbjI/AAAAAAAABTw/dzYUUpNLlXg/s200/zucchini+chocolate+130303.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A failed chocolate zucchini cake:<br />
too moist, didn't rise, ... <br />
the only thing kind of<br />
positive about it was the taste.</td></tr>
</tbody></table>
The blogchecking lines should also have said "disastrous" results because many of my attempts at baking with veggies ended up in utter failure. Ok, utter failure might be an exaggeration, but still none of the cakes I tried, worked out in the end whether I stuck to the recipe or took some liberties with it. I am however a stubborn woman and I will not hang my head in despair and give up. I have set my mind on this parsnip and white chocolate cake, so I will tweak the recipe yet again and have a third try next weekend, even if it will be too late for the challenge post.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If cakes and me are no longer BFFs since the beginning of this challenge, I haven't completely lost my baking skills though (Thank God!). So, in the end, despite the numerous failed cakes, I do have a success story to share : a delicious <b>Avocado and Granny Smith Soufflé</b>, that rounded off a nice Sunday meal with the family.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-es_vXJeJgKE/UVF3XlPq1UI/AAAAAAAABTc/2zy3cwN_9sE/s1600/desserts+aux+legumes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-es_vXJeJgKE/UVF3XlPq1UI/AAAAAAAABTc/2zy3cwN_9sE/s200/desserts+aux+legumes.jpg" height="200" width="188" /></a>I found this recipe in the book : <a href="http://www.amazon.fr/Les-insolites-Julie-Andrieu/dp/2841234177">Les insolites de Julie</a> by <a href="http://www.julieandrieu.com/">Julie Andrieu</a>. I have been watching Julie on TV for a couple of years already in this great programme called "<i><a href="http://www.france5.fr/documentaires/fourchette-et-sac-dos/">Fourchette & sac à dos</a></i>" (Fork & Backpack), where she travels around the world, cooks dishes with the locals while offering us a glimpse of those exotic and faraway countries. But somehow, until 2 weeks ago, I was oblivious to the fact that she had a few cookbooks published in her name. As soon as I found out, I went to my favourite Cook Shop <a href="http://www.artofcooking.be/fr">Alice Délice</a> and found two of her books that I have been studying in detail ever since I got my hands on them : <a href="http://www.alain-ducasse.com/fr/shop/collection-livres-de-chef/julie-cuisine-le-monde-chez-vous">Julie cuisine le Monde chez vous</a> and the aforementioned Les insolites de Julie. You can expect some new posts in the coming weeks, as I cook my way through her recipes. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Back to the soufflé. I know that technically avocado is a fruit an not a vegetable, but as it fell into the "unusual combinations in sweet desserts" category, it met the <a href="http://www.thedaringkitchen.com/sites/default/files/u11/77_Hidden_Veggies_-_DB_Mar_2013.pdf">Daring Bakers Hidden Veggies Challenge</a>. Until now I only had avocado either in guacamole or in salad with shrimp, so using it in a sweet dessert was definitely a novelty for me.</div>
<div style="text-align: justify;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OdVHW4Po9Qg/UVH1EThpkHI/AAAAAAAABUM/x7doUFsYHE0/s1600/avocadi+souffle+130317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OdVHW4Po9Qg/UVH1EThpkHI/AAAAAAAABUM/x7doUFsYHE0/s400/avocadi+souffle+130317.jpg" height="315" width="400" /></a></div>
<blockquote class="tr_bq">
<b>Ingredients </b>(for 4 servings) :<br />
<br />
* 1 ripe avocado<br />
* 1 granny smith apple<br />
* 2 Tbsp olive oil<br />
* 1 Tbsp ornage juice<br />
* 1 lime<br />
* 4 Tbsp of sugar cane syrup (I used agave syrup instead)<br />
* 5 cl rum<br />
* 1 tsp grated gringer<br />
* 80g egg whites (± 2/3 egg whites) <br />
* 20g butter<br />
* 20g butter<br />
* Cinnamon<br />
* Icing sugar</blockquote>
<b>Preparation </b>:<br />
<br />
Preheat the oven to 190°C.<br />
<br />
Peal the apple, wash the lime, grate its zest and press out half of its juice.<br />
<br />
Blend together the avocado flesh with half the apple, 1 Tbsp of olive oil, the orange and lime juice, the lime zest, the ginger and 2 Tbsp of (sugar cane) syrup.<br />
<br />
Dice the remaining half of the apple, sauté on high fire in the remaining Tbsp of olive oil. Deglaze with rum and add 1 TBsp of (sugar cane) syrup.<br />
<br />
Whisk the eggwhites to stiff peaks, sweeting them with 1 Tbsp of syrup.<br />
<br />
Fold the avocado and apple preparations delicately into the eggwhites. <br />
<br />
Butter and sugar 4 ramekinds and pour the preparation into it.<br />
<br />
Bake for 15 minutes.<br />
<br />
Serve hot, sprinkled with cinnamon and icing sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1OM6Fz3CmIs/UVH1Esc3IcI/AAAAAAAABUQ/lnUtRejCnAI/s1600/avocadi+souffle+2+130317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1OM6Fz3CmIs/UVH1Esc3IcI/AAAAAAAABUQ/lnUtRejCnAI/s400/avocadi+souffle+2+130317.jpg" height="640" width="440" /></a></div>
<br />
<br />
<br />
<span style="color: #990000;"><b>Dare to bake with hidden veggies. Challenge accepted! </b></span><br />
<br />
<br /><img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com8tag:blogger.com,1999:blog-4464656536928987551.post-25455369028370110302013-03-19T21:21:00.000+01:002013-06-07T14:18:34.033+02:00Ajo Blanco<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-KTMtJMobJuc/UUh8un7UIyI/AAAAAAAABQI/tGkr2KIrOi0/s1600/no_croutons_required.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KTMtJMobJuc/UUh8un7UIyI/AAAAAAAABQI/tGkr2KIrOi0/s1600/no_croutons_required.jpg" /></a></div>
<div style="text-align: justify;">
Although I am not a vegetarian and definitely no vegan, I am mindful of what I eat and like to bring variety in my diet and sometimes this expresses itself in the form of a meatless dish. So when I came across this monthly vegetarian challenge, I bookmarked it for later use.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I didn't plan on participating in the <b>No Croutons Required</b> March Challenge, hosted by <a href="http://foodandspice.blogspot.be/2013/03/no-croutons-required-winner-for.html">Lisa's Kichen</a> as the theme for this month was "Raw". I immediately associate raw with sashimi, but this being a vegetarian challenge, any fish was obviously out of the question.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<a href="http://www.blogger.com/blogger.g?blogID=4464656536928987551" name="more"></a><br />
<a name='more'></a>With animal derived products taken out of the equation, my only inspiration was a salad. But when you look outside and see snow and ice, salads are not exactly the thing you long for to warm your belly with. The challenge went on the backburner.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://4.bp.blogspot.com/-ZQ3tFVradmU/UUiBURzzgeI/AAAAAAAABQQ/V9H57uNvotY/s1600/cover.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-ZQ3tFVradmU/UUiBURzzgeI/AAAAAAAABQQ/V9H57uNvotY/s200/cover.jpg" width="181" /></a>And then, I came across the book <i>Manger cru</i> (Eating raw) by Lynette Scott-Aiken and thought that maybe it was a sign that I had to participate after all. Perusing the pages of this book (which as the cover indicates contains only meatless and no cooking recipes), I came across a recipe for <i>Ajo Blanco</i>.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Ajo Blanco</i> is a cold soup from Andalucia, Spain and is sometimes called the little white brother of the renowned <i>gaspacho</i>. I had been meaning to give it a try and had some recipes pinned with this in mind, but most of them required some cooking, excluding them for this challenge. I'll probably try these later on, but for the moment being, this raw version (from the <i>Manger Cru</i> book) is what you'll get.<br />
<br />
For the menu suggestion requested by Lisa, I would recommend staying in a Spanish ambiance and having this cold soup as an appetizer or starter before diving into a vegetarian paella (like the one found on the <a href="http://thedaringkitchen.com/sites/default/files/u11/41_Paella_-_DC_Sept___2012.pdf">DK Challenge Sheet</a> from last September) and round of the meal, either the Spanish way i.e. with a piece of fruit or the sweettooth way, with a delicous <a href="http://www.notquitenigella.com/2009/02/20/crema-catalana-catalan-creme-brulee/"><i>crema catalana</i></a>.</div>
<div style="text-align: justify;">
<br /></div>
<blockquote class="tr_bq">
<div style="text-align: justify;">
<b>Ingredients </b>(for 4 servings)<b><br />
</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
* 125 g whole almonds, soaked overnight in water and then peeled</div>
<div style="text-align: justify;">
* 440 ml almond milk (°)</div>
<div style="text-align: justify;">
* 2 garlic cloves, crushed</div>
<div style="text-align: justify;">
* 500 ml water</div>
<div style="text-align: justify;">
* 2 Tbsp sherry vinegar</div>
<div style="text-align: justify;">
* 6 Tbsp virgin olive oil (+ extra for serving) </div>
<div style="text-align: justify;">
* salt & pepper</div>
<div style="text-align: justify;">
* 40 (seedless) white grapes</div>
<div style="text-align: justify;">
* 2 Tbsp chopped chives</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
(°) Because my blender isn't powerful enough, I went for the easy option and used storebought almond milk. However, if you want to make it from scratch, you just have to mix peeled almonds with lukewarn water and a pinch of salt (60g/0.5 cup of whole almonds soaked overnight in water and peeled for every 0.5 liter / 2 cups of water)</div>
</blockquote>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-N_2v_jlaNmw/UUjH2s1812I/AAAAAAAABRA/tGOtMqD9vRM/s1600/ajo+blanco+130319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-N_2v_jlaNmw/UUjH2s1812I/AAAAAAAABRA/tGOtMqD9vRM/s400/ajo+blanco+130319.jpg" width="310" /></a></div>
<br /></div>
<div style="text-align: justify;">
<b>Preparation </b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Mix the almonds and almond milk in a blender, cover and refrigerate overnight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The next day, pour the mixture into the blender again, add the garlic cloves and water and mix everything until you have a smooth liquid. Add the oil and vinegar, season with salt and pepper and mix again.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cover and set aside in the fridge until it is completely cold.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Meanwhile peel and cut the grapes in half. Pour the soup into cold bowls, sprinkle with the chopped chives and garnish with the white grapes. Drizzle a bit of olive oil on top and serve immediately.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
If all the almonds haven't been ground finely enough and the soup is still a bit lumpy, you can sieve it just after blending the water and garlic (which is what I had to do). It is however of utmost importance to use prime quality olive oil and sherry vinegar.</div>
<div style="text-align: justify;">
</div>
<br><br><img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com2tag:blogger.com,1999:blog-4464656536928987551.post-79102482713646433742013-03-14T00:30:00.000+01:002013-06-07T14:22:15.281+02:00Daring Cooks - Let's get cheesy<div style="text-align: justify;">
Sawsan from <a href="http://chefindisguise.com/">chef in disguise</a> was our March 2013 Daring Cooks hostess!
Sawsan challenges us to make our own homemade cheeses! She gave us a
variety of choices to make, all of them easily accomplished and
delicious!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
When I first read about the challenge, I felt a mix of different emotions : enthusiasm about my very first official challenge, but also fear of failure, as cheese making seemed to be such daunting enterprise. And my major question was : where do I start? I didn't have a cheesecloth, or a mold. Let alone this exotic sounding rennet.<br />
<br />
<a name='more'></a></div>
<div style="text-align: justify;">
As I said before though, I do like a challenge and so I set out to find the items I needed. Predictably, it was impossible to find the necessary utensils in the stores close to home, so I ended up browsing the interwebs. I came across this fabulous site which is <a href="http://www.brouwmarkt.be/">Brouwmarkt</a>, where they sell everything you can possibly need if you decide to make your own cheese. And this Dutch stores doesn't only provide the necessary tools for the cheese trade, but also for a wide array of other DIY products like jam, or juices or wine or even beer ... This last one has gotten me thinking and beer brewing might very well end up on the to do list for this year. After all, I wouldn't be a true Belgian if I didn't like beer and chocolate (and fries, which have never been French btw, no matter what they try to tell you :o))</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
So, I ordered a couple of cheesecloths and liquid rennet and went on my merry way. For all the info on the types of milk to use, the different types of rennet and enzymes etc, I recommend you to read up on the <a href="http://thedaringkitchen.com/sites/default/files/u11/46_Say_Cheese_-_DC_March_2013.pdf">Challenge Sheet</a> Sawsan prepared for this challenge.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Labneh Korat</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To ease myself into the cheese challenge, I started with the easiest option according to Sawsan : <i>labneh </i>and more particularly, <i>labneh</i> <i>korat </i>or yoghurt cheese balls. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OkOGv47jh50/UT3envM3zAI/AAAAAAAABLM/IqyPwZKB60M/s1600/labnek+korat+130303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OkOGv47jh50/UT3envM3zAI/AAAAAAAABLM/IqyPwZKB60M/s400/labnek+korat+130303.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
<i>Labneh </i>is a staple on the middle eastern menu, but until this challenge, I had never heard of it. <i>Labneh </i>is basically strained yoghurt, which means that although it keeps the somewhat sour taste typical of yoghurts, it has a richer texture closer to soft cheeses.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Making <i>labneh </i>is indeed the easiest thing around as you only need two ingredients : yoghurt and salt. I used a 750ml container of organic full fat yoghurt, mixed it with 3/4 of a teaspoon of salt and let it strain overnight in a cheesecloth. The resulting soft cheese was rolled into balls and then into roasted sesame seeds, before being served as an appetizer along with the <a href="http://sugarandspicetales.blogspot.be/2013/03/raincoast-crisps.html">raincoast crisps</a> I made for last months Daring Bakers challenge. The remaining labneh balls were stored in a jar of olive oil for later use.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Mascarpone</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Strengthened by this first successful attempt at cheesemaking, I ventured onto a slightly more complicated path, as it required the use of a stove and a thermometer :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I had seen a recipe for Mascarpone on the <a href="http://www.chefnini.com/mascarpone-maison-en-images/">Chef Nini</a> blog a while ago and it seemed like a rather straightforward method, so I had pinned it for later use. This challenge provided me with the necessary stimulus to actually put it into practise.</div>
<br />
<blockquote class="tr_bq">
<i>Ingredients </i>:<br />
<br />
* 1L of fresh heavy cream (I used full fat cream, at 40%)<br />
* 3 Tbs of (fresh) lemon juice</blockquote>
<br />
<i>Preparation </i>:<br />
<br />
Because the pictures on the original blog were so well done, I didn't take step by step pictures. If you want to have a look at the process, you can check it over <a href="http://www.chefnini.com/mascarpone-maison-en-images/">here</a>.<br />
<br />
The cream has to be heated up and the best way to achieve the required temperature is to use the bain-marie method. So, put water in a cookpot and place a heat resisting mixing bowl on top of it. Pour the heavy cream into the mixing bow and heat it until it reaches 85°C.<br />
<br />
Once the temperature has been reached, reduce the heat to a minimum and add the lemon juice.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Next step is to whisk the cream continuously for approximately 5 minutes but it is important to maintain a rather steady temperature of 85°C throughout the whisking period. So be sure to keep your thermometer in the cream and manage the heat accordingly (remove from the heat if it gets too hot or put it back on the fire if it cools down too much).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After about 5 minutes the cream should have thickened. If you stick a spoon into the liquid, it should be covered the way a crème anglaise or thin custard would cover it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Remove your bowl from the fire and let it cool down to room temperature before letting it set in the fridge for 6 hours.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After that time frame, cover a colander with your cheesecloth and pour the now tickened cream into it. By now it should have the consistency of a double cream.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Strain the cream for 12 hours in order to remove the whey. You can also press the mascarpone to remove as much whey as possible. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
And that's it : fresh mascarpone to be used for trifle, tiramisu or however you see fit :o)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7uhjJeJOvgU/UT4G6UX0LEI/AAAAAAAABLc/yea-Yhp1dQo/s1600/mascarpone+130303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-7uhjJeJOvgU/UT4G6UX0LEI/AAAAAAAABLc/yea-Yhp1dQo/s400/mascarpone+130303.jpg" width="400" /></a></div>
<br />
<b>Mozzarella</b><br />
<br />
<div style="text-align: justify;">
Bit by bit, I added difficulty to my cheesemaking adventures. Just after the mascarpone, I tried making mozzarella, but it was a failure. I already knew that UHT milk wouldn't work, but I had high hopes that the organic pasteurised milk I found in the supermarket's fridge would suffice. It didn't. The milk curdled slightly but never reached the consistency required for the next step.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As the supermarket couldn't help me any further in my quest for the perfect cheesemaking milk, I knew I had to find fresh milk from a (preferably local) farm. Google and a regional products website directed me to a local dairy farm, <a href="http://www.waterhofgaasbeek.be/">Waterhof</a> in Gaasbeek. I went there last Friday and came back with liters of fresh (raw) milk as well as a selection of their own cheeses and a cheesecake that was fingerlicking good. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Making cheese is all about starting of with the right ingredients and the milk you use is really of primordial importance. With the rennet, this milk curdled right away into a nice block, which in turn yielded great chunky curds. Fabulous.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For the Mozzarella recipe, I used again one I found on <a href="http://www.chefnini.com/mozzarella-maison-en-images/">Chef Nini</a> Blog. I redirect you to her site for the well made step by step pictures (<a href="http://www.chefnini.com/mozzarella-maison-en-images/">here</a>).</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3KRcLivPGOQ/UT8MUoX0IdI/AAAAAAAABLs/K54GYJa6cQI/s1600/mozzarella+130309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://2.bp.blogspot.com/-3KRcLivPGOQ/UT8MUoX0IdI/AAAAAAAABLs/K54GYJa6cQI/s400/mozzarella+130309.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<blockquote class="tr_bq">
<i>Ingredients </i>:<br />
<br />
* 1L of fresh unpasteurized milk<br />
* 6 tsp of (fresh) lemon juice<br />
* 8 drops of liquid rennet <br />
* 1 Tbs of salt</blockquote>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Preparation </i>:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Pour the milk in a cook-pot, add the lemon juice and stir. Heat up the milk/lemon mixture to 38°C and remove from the heat. Then add the rennet and stir again.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Put a lid on the pot, cover it with a kitchen towel and let it rest for 45 minutes (if possible near a radiator or other heat source to maintain the warmth).</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the 45 minutes, check on your milk. It should have curdled into a block with a bit of whey along the sides and on top. Check for firmness by sticking a straw in the curd. You should feel some resistance while inserting it and the straw should be able to stand up straight.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Using a knife or curd cutter, cut the curd into blocks : cut lines 4 cm apart, turn the pot 90° and cut again. Let the resulting cut curd rest under cover for another 15 minutes. Cutting the curd makes it release more whey, resulting in a firmer curd.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After the 15 minutes rest, turn the curd using a skimmer in order to break it into grape-size pieces.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat a small amount of water up to 40°C in a large cook-pot in which your first pot will fit, for a bain-marie. Remove from heat and insert the smaller pot with the curd (be careful that the hot water doesn't overflow in the smaller pot). Cover with a lid and a kitchen towel and let it rest for 3 hours. Having a heat source as a radiator near, will help maintaining the temperature.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
After this resting period the curds should have firmed to up to mozarella consistency and it will be time to turn these curds into the familiar ball shape.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat up a small pot of water to a temperature between 80°C and 90°C. Using a soup laddle, take a bit of the hot water and drop a piece of curd in it. After a few seconds in the heat, you should be able to stretch out the melting curd between your fingers. My curd was already reacting as it should after the initial 3 hours, but if it doesn't stretch out, you should let the curd rest for an additional
half hour. Do the stretching check at 30 minutes intervals until you have the right
consistency. Once it does, strain the curds, removing any excess whey.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cut the curd in small pieces and season with salt. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Heat up water to 80°-90°C and pour it over the curds, which you have previously put into a (mixing) bowl. The curds should be completely submerged.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Leave the curds in the water for 30 seconds and then proceed to gather them around a spatula. Remove it from the water letting the cheese form elastic strands before gathering it all again on the spatula, creating the characteristic elastic, stringy texture. Mozzarella is after all a <i>pasta filata</i> cheese or stretched-curd cheese.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Take the mozzarella into your hands and knead it into the familiar round shape, submerging it again in the warm water to soften if up if needed for further kneading. Once you are done, submerge the cheese in a bowl of cold salty water for conservation and consume within a few days.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Dr7DpB13CI4/UT8MZOPOnII/AAAAAAAABL4/mV9FBDgNUCw/s1600/mozzarella+2+130309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://2.bp.blogspot.com/-Dr7DpB13CI4/UT8MZOPOnII/AAAAAAAABL4/mV9FBDgNUCw/s400/mozzarella+2+130309.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
As you can see, my mozzarella was looking great on the outside but cutting it revealed the error I had tried to camouflage. Just after finishing the kneading stage, I recalled I had a doctor's appointment and rushed out of the house leaving the just finished mozzarella under cover by not submerged in salty water. Big mistake. When I got back home, the outer layer of the mozzarella had dried out and gotten a yellowish tint. I immediately submerged it back in 90°C water, kneading and stretching it and on the outside it looked perfect again. Slicing it up however, revealed the still slightly hardened layer that I had kneaded into the cheese. Therefore my mozzarella ended up tougher than it should have, but I served it in a Caprese salad with a ball of <a href="http://sugarandspicetales.blogspot.be/2013/03/seafood-chorizo-pasta-with-pistachio.html">pistachio pesto</a> and I didn't hear any complaints about the odd appearance or texture :o)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TD7zHy8cXco/UT8MaAjWGyI/AAAAAAAABMA/09IPkWkhJ30/s1600/mozzarella+3+130309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-TD7zHy8cXco/UT8MaAjWGyI/AAAAAAAABMA/09IPkWkhJ30/s400/mozzarella+3+130309.jpg" width="400" /></a></div>
<br />
<b>Feta</b><br />
<br />
<div style="text-align: justify;">
Boosted by my relatively successful cheese making attempts, I decided to tackle what appeared to be if not the most complicated, at least the most time-consuming cheese on the Challenge Sheet : Feta.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I had previously searched high and low for a goat or sheep farm in the vicinity to score some fresh milk from, but without success. And thus I ended up using fresh cow milk to make the feta. I am sure the Greek must be crying out blasphemy when reading this, but you have to work with the tools you are dealt with. :o)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I followed the recipe of <a href="http://thedaringkitchen.com/sites/default/files/u11/46_Say_Cheese_-_DC_March_2013.pdf">Challenge Sheet</a>, which in turn was adapted from <a href="http://fromthebartolinikitchens.com/2012/05/09/makin-feta-you-betcha/">The Bartolini Kitchens</a> </div>
<div style="text-align: justify;">
<br /></div>
<blockquote class="tr_bq">
<div style="text-align: justify;">
<i>Ingredients </i></div>
<div style="text-align: justify;">
<br />
* 2L sheep’s milk (or cow milk in my case)<br />
* 1 Tbsp live culture, plain yogurt mixed in 1 Tbsp (15 ml) milk from above (°)<br />
* 24 drops of liquid rennet (°°)<br />
* 1/2 tsp salt</div>
</blockquote>
<div style="text-align: justify;">
<br />
To make the brining solution<br />
5½ Tbsp of salt for every 590 ml fluid whey</div>
<div style="text-align: justify;">
(°) Because I couldn't find any sheep milk, I used a sheep milk yoghurt for the live culture, I don't know if it makes a real difference tastewise, but it doesn't taste bad, that's for sure.</div>
<div style="text-align: justify;">
(°°) The initial recipe called for ¼ rennet (“junket”) tablet dissolved in 6 tablespoons (90ml) distilled water at room temp. I found on the internet that one rennet tablet equals 1 tsp of liquid rennet, and 1 tsp equals about 96 drops of liquid. That's how I converted the ¼ rennet tablet to 24 drops.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Preparation </i></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Place the milk in a pot with a lid, warm it up to 30°C and remember to stir the milk occasionally to prevent<br />
the bottom from burning.</div>
<div style="text-align: justify;">
<br />
Take the milk off the heat, add yogurt/milk mixture, stir well, cover with the lid and allow it to sit for 1 hour at room temperature.</div>
<div style="text-align: justify;">
<br />
Move your pot to an area where it will remain undisturbed. Add rennet, stir quickly to ensure even distribution of the rennet then cover the pot, and leave overnight.</div>
<div style="text-align: justify;">
<br />
The next morning, check the cheese. It should be set into one large block of curd with a little whey separated on the side. </div>
<div style="text-align: justify;">
<br />
Now you have to check for a clean break : Stick your finger, on an angle, into the curd and slowly bring the finger to the surface to test for a “clean break,” meaning the curd is firmly set from top to bottom. Your finger should come up relatively clean which means that the cheese has set into one block of curd. A bad break is when your finger comes out covered in a thickened dairy product(kind of like when you stick your finger into yogurt), that means that your cheese has not set completely, if that happens you need to leave it for 2 hours and check again. If you still get a bad break give it 2 more hours and check again. If you still get a bad break you have to throw it out and start over.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
Now that you have achieved a clean break you have to cut the cheese and this step is done to allow as much whey to separate from the cheese as possible.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Using a long knife cut parallel lines through the entire thickness of the curd dividing it into vertical slices. Then turn the pot and cut horizontal parallel lines through the entire thickness of the curd. Now you need to take your knife at an angle and repeat cutting horizontal and vertical lines to cut the curds that are beneath the surface, stir the curds gently and cut any cubes that are too big </div>
<div style="text-align: justify;">
<br />
Allow the curd to set for 15 minutes stirring it occasionally to allow more whey to come out. You will notice that the curds will shrink slightly in size. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Next you need to strain the cheese, to do that line a colander with a cheesecloth. Gently pour the curds and whey in and allow it to strain. Do not discard the whey, as it will be used for the brining solution. Once most of the whey has been strained collect the 4 corners of your cheesecloth and tie them to form a knot that allows you to suspend the cheesecloth then allow it to strain for 2-4 hours. (If you live in a very warm place you may want to allow it to strain in the fridge.)</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<br />
The next day remove the cheese from the cloth, break up the curds and add 1/2 teaspoon salt. Line a mold with holes in the bottom with cheese cloth, place the cheese in, fold over the cheesecloth place a heavy weight on top of the mold and leave overnight (again if you live in a really warm place do this in the fridge).</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yWb3mmrlPEM/UT83ODi9qdI/AAAAAAAABMY/2ki1b73cUg8/s1600/feta+1+130311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://1.bp.blogspot.com/-yWb3mmrlPEM/UT83ODi9qdI/AAAAAAAABMY/2ki1b73cUg8/s400/feta+1+130311.jpg" width="400" /></a></div>
<br />
My cheese was already rather firm when I got it out of the mold the next day. I cut it into cubes at added them to the brining solution.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HcipgNhnqlk/UT83O66suOI/AAAAAAAABMg/KSYh8cc-dl4/s1600/feta+2+130311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HcipgNhnqlk/UT83O66suOI/AAAAAAAABMg/KSYh8cc-dl4/s400/feta+2+130311.jpg" width="400" /></a></div>
<br />
To make the brine solution : add 5½ Tbsp of salt for every 590 ml fluid whey and mix it, dissolving as much of the salt as you can. Allow the feta to brine in the fridge for 5 days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-popq4IVqqgw/UT83MRg3n7I/AAAAAAAABMQ/Ap3eser_r7c/s1600/feta+3+130311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://2.bp.blogspot.com/-popq4IVqqgw/UT83MRg3n7I/AAAAAAAABMQ/Ap3eser_r7c/s400/feta+3+130311.jpg" width="400" /></a></div>
<br />
Store in the refrigerator. Rinse before use to remove excess salt
<br />
<div style="text-align: justify;">
<br />
My feta has only been in the brine for 3 days when I am writing this post. The texture is perfect, but I think might have been a bit heavy on the salt. Or it could be that I am not used to the taste of salt as I hardly use any while cooking. I'll have to check again in a couple of days, for a final verdict.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7hE5KnvBvI8/UUDwN5kzIlI/AAAAAAAABNs/AoUxBNWzclI/s1600/feta+130313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="http://4.bp.blogspot.com/-7hE5KnvBvI8/UUDwN5kzIlI/AAAAAAAABNs/AoUxBNWzclI/s400/feta+130313.jpg" width="400" /></a></div>
<br />
<b>Kefir</b><br />
<br />
On a side note, and although it isn't strictly a cheese, rather a dairy product, I wanted to share with you the milk drink that my parents have been making on a daily basis for the past couple of years i.e. <i>kefir</i>. Personally, I am not fan of it, but then again, you won't catch me drinking buttermilk neither, so...<br />
<br />
According to wiki, "<i>Kefir is a fermented milk drink made with kefir grains and is believed to have its origins in the Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains</i>".<br />
<br />
So it all starts with these kefir grains which look like tiny cauliflowers. These are the grains used to make milk kefir. I recently discovered that you can also produce water kefir, but the grains for this type of kefir are different, as they are translucent and apparently way more fragile than their milk counterparts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zi6Qx_LGa9g/UT9MSpF7aKI/AAAAAAAABMs/4yaPaUEiY_I/s1600/kefir+grains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="http://3.bp.blogspot.com/-zi6Qx_LGa9g/UT9MSpF7aKI/AAAAAAAABMs/4yaPaUEiY_I/s400/kefir+grains.jpg" width="400" /></a></div>
<br />
Kefir grains are not something you can make from scratch. It is a life culture that you have to acquire in some way. My parents bought their starter grains at the Agronomy Institute and the wonderful thing about kefir grains is that, kept and used in ideal circumstances, they keep growing all by themselves.<br />
<br />
The method to produce kefir is quite simple. You only need 1 liter of milk (cow, goat, sheep, whatever catches your fancy) and some grains, an acid-proof container and you're good to go. Like for the cheese however, you can't produce kefir with the widely spread UHT milks. Now that I have discovered a good source for fresh milk, my parents will give that one a try, but at the moment they are using sterilised full milk (in glass bottles) from the dairy vendor and that seems to work just fine too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-L6-msYMYMzk/UT9PjfA0PAI/AAAAAAAABM8/qj5Quly8ds4/s1600/kefir+Collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://2.bp.blogspot.com/-L6-msYMYMzk/UT9PjfA0PAI/AAAAAAAABM8/qj5Quly8ds4/s400/kefir+Collage2.jpg" width="400" /></a></div>
<br />
You put some kefir grains in a acidproof, in this case glass, container and pour 1L of milk at room temperature over it. And then you have to allow it to rest at room temperature for 24 hours, preferably in the dark. The container should be not be tightly covered, nor filled to the brim, as the liquid tends to expand a little over time due to the fermentation (growing grains + carbon dioxide gas). <br />
<br />
After fermenting for 24 hours, you just have to sieve the kefir, using a non-metallic colander as the metal could affect the grains. And the kefir is ready to be consumed. Before reusing the grains, you should rinse them in water and once a week trim them as they keep growing more grains over time. If you want to stop making kefir for a while, it is best to store the grains in milk in the fridge.<br />
<br />
My parents consume the kefir on a daily basis, making new one every day, but I guess if you don't drink it all, it would be best to keep it refrigerated. It is said to be a probiotic with lots of health benefits. :o)</div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gxqxaHqJ8g4/UT9UyLWgV3I/AAAAAAAABNE/Bzb8nJSm6mo/s1600/kefir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-gxqxaHqJ8g4/UT9UyLWgV3I/AAAAAAAABNE/Bzb8nJSm6mo/s400/kefir.jpg" width="290" /></a></div>
<br /></div>
<div style="text-align: justify;">
Dared to make cheese. Challenge completed ! </div><br>br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>
Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com6tag:blogger.com,1999:blog-4464656536928987551.post-4071078506020027582013-03-13T12:44:00.000+01:002013-06-07T14:22:36.216+02:00Homemade hazelnut chocolate spread (Nutella)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ozbmXLmtdlA/UT9ai4QDY3I/AAAAAAAABNY/VHlghJnUWac/s1600/nutella+130310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://2.bp.blogspot.com/-ozbmXLmtdlA/UT9ai4QDY3I/AAAAAAAABNY/VHlghJnUWac/s400/nutella+130310.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Like most kids from industrialised counties, I grew up with Nutella. Countless times when my mother wasn't watching, I would dig in the familiar jar and walk away with a spoonful/s (read tablespoonful/s) of the chocolate goodness. And to this day, although I have tried different brands and types of chocolate spread, I keep coming back to the well-known Italian brand. Because whoever has tasted Nutella will tell you, it really is taste-wise the best around.</div>
<div style="text-align: justify;">
<a name='more'></a><br /></div>
<div style="text-align: justify;">
However ... these past few years Nutella has come into the spotlights, not as much for its taste, as well for the ingredients that go into the recipe, and one ingredient in particular : palm oil. You don't need a PhD to know that the fabulous chocolate spread is a caloric bomb and should be consumed with moderation. Palm oil is widespread in the food industry as it is cheaper than other fats and keeps baked goods and other products soft and gooey. At the same time, palm oil has more saturated fats that oil or butter and is rarely harvested in a sustainable way.</div>
<br />
<div style="text-align: justify;">
High time to try and find an alternative and why not, make one myself. Apparently I am not the only person who has come up with that brilliant idea, because a "homemade nutella" search on google will lead you to countless possible recipes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
I didn't want to try and reinvent the wheel and decided to go for the recipe Lucie from Cuisine en Scène, posted over <a href="http://blogs.cotemaison.fr/cuisine-en-scene/2012/04/06/nutella-maison/">here</a>, which in turn was inspired by a <a href="http://bakecookeat.blogspot.de/2010/05/homemade-nutella-hazelnut-chocolate.html">post </a>on Sam Tan Kitchen blog. I initially picked this recipe because it didn't contain any dairy products which would imply having to keep the spread refrigerated. However due to some mechanical problems when it came to grounding the hazelnuts, I ended up having to add a few spoonfuls of cream to make it spreadable. My paste has therefore to be kept in the fridge. <br />
<br />
Tastewise, it is really good with a really nice hazelnuts flavour although because I couldn't mix it to paste level, it did acquire Nutella's smooth texture. Next time I 'll try Lucie's <a href="http://blogs.cotemaison.fr/cuisine-en-scene/2012/12/29/le-nutella-maison-pour-une-bonne-annee-2013/">second Nutella recipe</a> (as her pictures look really promising) and keep you updated on the results. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pSaJAa-MwPo/UT9aiqz97RI/AAAAAAAABNU/Dgastpifkyo/s1600/nutella+2+130310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-pSaJAa-MwPo/UT9aiqz97RI/AAAAAAAABNU/Dgastpifkyo/s320/nutella+2+130310.jpg" width="320" /></a></div>
<br />
<blockquote class="tr_bq">
<b>Ingredients</b><br />
<br />
* 150g whole hazelnuts<br />
* 100g melted milk chocolate<br />
* 0,5 cup of icing sugar<br />
* 2 Tbsp of unsweetened cocoa powder <br />
* a pinch of salt<br />
* 1 tsp of vanilla essence<br />
* 1 Tbsp of hazelnut oil<br />
* 4 Tbsp of liquid cream </blockquote>
<br />
<b>Preparation </b><br />
<br />
Preheat your oven to 200°C.<br />
<br />
Roast the hazelnuts for 10-15 mins until they are fragrant and then rub them vigorously with a cloth or paper towel to remove as much of the skins as possible.<br />
<br />
Using a blender or food processor, grind the nuts until they form a smooth peanut butter-like paste. My (small) food processor overheated and I was therefore left with a hazelnut blend somewhere in between a fine meal and the beginnings of a paste. It left the final spread a but grainy, but didn't deteriorate the taste of it in any way.<br />
<br />
Add the remainder of the ingredients to your paste and mix everything together until you have a smooth spread. If you have reached the paste stage of the hazelnuts, you can probably omit adding the cream. <br />
<br />
And there you go : homemade Nutella, to be use with (or without) moderation :o)<br />
<br />
If you used cream, it would be best to keep the spread refrigerated, otherwise you can leave it on the shelf. Either way, it will probably disappear quickly :o)<br><br>
<img src='http://2.bp.blogspot.com/-FDQfg__zOVQ/URlu1duHnnI/AAAAAAAABDs/Tms4YrRpOAY/s1600/ingrid+signature.jpg' style='border: none; background: transparent;'/><br/>Ingridhttp://www.blogger.com/profile/10180742524958883048noreply@blogger.com0