マイハートな話

okitanyome.exblog.jp

クッキング

雨がよく降りますね。
おかげで、部屋の中は、洗濯物だらけになってますわ(^^ゞ

インターナショナルスクールは、もう夏休みに入ってて
今日はクッキングはあるものの、いつも賑やかな子どもたちの声が聞こえません。

Salmon & leek parcels

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お皿に山盛りのお料理で、ちょっと品がないですね~~
これって、一応作ったものを全部人数割りして取り分けた結果です・・・

大抵は、全部食べれないで、
タッパーに入れて持ち帰り、家族の夕食のタシになってます^^;


これは、簡単で美味しかったわ~~♪
バターで柔らかくなるまでいためた大量のネギに、クリームチーズをよく混ぜて
サーモンの刺身短冊の上にのせ、冷凍パイシートを薄く伸ばしたものでくるんで
オーブンで焼くだけ!

4 leeks , trimmed and finely chopped
25.0g butter
100.0g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets


Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.

To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.

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Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

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Gruyere gratin

15g butter
2 large onions, sliced
1 tablespoon olive oil
1kg potatoes, thinly sliced
175g gruyere, grated
1 teaspoon fresh rosemary, finely chopped
600ml dry white wine
50g butter
pinch of grated or ground nutmeg

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Preheat the oven to 180°C, 350°F, gas mark 4.
Melt the butter in a saucepan, add the onions & cook for 2-3 minutes.
Lightly grease a gratin dish or large ovenproof dish.
Arrange the potatoes, onions & cheese in layers, seasoning each layer, adding a pinch of rosemary. Finish with a neatly arranged top layer of potatoes.
Pour the wine over the potatoes. Add a few knobs of butter, cover with a lid or foil.
Bake in the preheated oven for 1 hour 45 minutes.
Remove the cover after 1½ hours, return to the oven to brown the top layer.


Pecan toffee cake

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300.0g pecans halves
140.0g stoned dates
200.0g butter , softened, plus extra for greasing
200.0g light muscovado sugar
1.0 tsp mixed spice
4 eggs , beaten
140.0g self-raising flour
maple syrup , to serve

Tip 100g pecans into a processor and whizz until fine, then tip into a bowl. Put the dates into a small pan with enough water to cover, boil for 5 mins until very soft. Drain, discarding the liquid, then whizz in the processor until smooth. Leave to cool.

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 23cm cake tin. Beat the butter, sugar and spice together until lighter and creamy, then tip in the dates, ground pecans, eggs and a pinch of salt and beat briefly until smooth.

Fold in the flour with a metal spoon, then spoon into the tin and level the top. Sprinkle the remaining nuts over the top (don't press them in), then bake for 40 mins or until risen and golden and a skewer comes out clean. Serve warm, with generous drizzles of maple syrup and scoops of Maple crunch ice cream (see 'goes well with').
[PR]
by my-heart103 | 2009-07-01 18:46 | 生活、料理