マイハートな話

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カテゴリ:インターナショナルクッキング( 27 )

ラムのミートパイ&レモンパイ&サクサクビスケット

ラム肉のひき肉で作る、ミートパイ

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中はとろり、外はサクサクメレンゲのレモンパイ

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メレンゲは、外側に回して入れるのがコツ!

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サックサクのビスケット

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そして、ジャッキーの機密兵器

マッシュポテト器

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チーズおろし器

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[PR]
by my-heart103 | 2013-07-16 22:05 | インターナショナルクッキング

サマーメキシカン

chicken,beef and pork fajitas



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What you need:

Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
3 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch
your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems
400 - 500g meat of your choice (beef, pork or chicken)
Flour tortillas
Sour cream
shredded lettuce
chopped fresh tomatoes
sliced avocado
grated cheese
salsa



What you do:

Mix all the marinade ingredients together, then put it together with the meat in a ziploc bag
for at least an hour at room temperature.
Cut the onions into thin wedges.
Cut the peppers into thin strips.
Prepare all your other toppings.
Heat the griddle or iron frying pan.
Add olive oil and after a minute the meat. Cook on high heat for about 3 minutes each side
(medium rare) Let rest under foil.
Cook the onions and peppers in hot oil for about 5 minutes.
Thinly slice the meat.
Heat the tortillas in the oven, then assemble and eat at the table!



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chocolate almond cake


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What you need:

125g bittersweet chocolate, chopped
1 tablespoon cointreau or Grand Marnier
1 tablespoon black coffee
100g unsalted butter
100g castor sugar
100g ground almonds
3 eggs, separated


What you do:

Preheat oven to 160℃ . Butter and line an 18cm cake tin with baking paper.
Combine chocolate, cointreau and coffee in a double boiler and melt.
When melted, add butter and sugar and mix well.
Add the ground almonds and mix very well.
Remove from heat and add slightly beaten egg yolks, stirring well.
Beat egg whites till stiffish.
Lighten the chocolate mixture with a spoonful of egg white, then fold in the rest and pour
into the tin.
Bake for 45 mins at 160. The cake will be a bit gooey in the middle with a crumbly crust.
Cool completely in the tin, if you can wait that long, then invert onto a serving plate.


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[PR]
by my-heart103 | 2013-07-03 23:08 | インターナショナルクッキング

Happy summer vacation(^^)/

Pasta Pescatore

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Ingredients (4 persons):

4 Tablespoons Olive Oil
1/3 Cup Minced Onion
3 Garlic Cloves, Peeled & Minced
12 Cleaned Clams
1/2 Cup Dry White Wine
1 1/2 Cups Seafood Stock
3 Cups Pureed or Chopped Tomatoes
12 Sea Scallops
20 Cleaned Mussels
12 Large Shrimp, Cleaned
1/2 Pound Fresh Squid, Cleaned & Chopped
1/4 Cup Chopped Fresh Parsley
Salt & Pepper
Red Pepper Flakes
500 g Spaghetti Or Pasta Of Choice

Preparation

In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.

Add the garlic, and cook another couple of minutes.

Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.

Add the tomato sauce, parsley, salt, pepper, and red pepper flakes and bring to a boil.

Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.

Cook the pasta in boiling salted water until it is "al dente".

Drain the pasta, top with a scoop of the tomato sauce and toss well.

Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.


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Warm Bacon, Spinach and Avocado Salad


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ドレッシングをかけて・・・

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Ingredients (4 persons):

100 g Bacon
200 g Spinach, washed
4 large Tomato, cut into wedges
1 small Onion, thinly sliced
1 medium Avocado, peeled, pitted and sliced
4 teaspoons Cheese, Parmesan
1 teaspoon Basil, fresh, torn
1 teaspoon (heaped) Mustard, Wholegrain
2 teaspoons Oil, Olive
1 teaspoon Lemon Juice

Preparation

Preheat the grill. Grill the bacon rashers until crispy.

Meanwhile, put the spinach, tomatoes, red onion and avocado into a large salad bowl.

Make the dressing by mixing together the mustard, olive oil and lemon juice.

Season with a little salt and pepper, then add to the salad bowl and toss together.

Share between 4 plates or bowls, snip the hot bacon rashers on top and sprinkle each portion with 1 tsp Parmesan cheese and basil leaves.

Serve immediately.




Mango blueberry trifle


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Ingredients (4 persons):

200 g blueberry coulis
200 g mango
6 tsp Sweetener
2 cup yoghurt
cookies
icing sugar

Preparation

Prepare a coulis with the blueberries adding some icing sugar.

Slice the mangos.

Sweeten the yoghurt with the sweetener.

Cut the cookies into small pieces.

Pour half of the blueberry coulis in 4 glasses. Spread sweetened yoghurt on top of the coulis, sprinkle with chopped cookies. Add mango slices.
Cover with remaining coulis.

Serve chilled with a spoon.



ブルーベリーをMIXする時は飛び散るので、注意emoticon-0140-rofl.gif

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まがりちゃん
Thank you for the たのし~~~~い cookingemoticon-0148-yes.gif

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[PR]
by my-heart103 | 2013-06-19 23:10 | インターナショナルクッキング

夏メニュー

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Salade nicoise

今日のメインは、ニース風サラダ

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110g mixed salad leaves
2 small Gem lettuces (optional)
2 tins of tuna in oil
110g French beans, cooked until just done
4 tomatoes, each cut into 8
4 hard-boiled eggs, quartered
10-12 cooked new potatoes, cut into quarters
handful black olives
small tin anchovies in oil

For the dressing
6 tbsp olive oil
1 tsp Dijon mustard
2 tbsp wine vinegar
salt and pepper


Tear the salad leaves and little gems, if using, into bite-sized pieces and place in a large serving bowl.

Drain the tins of tuna and flake onto the salad leaves.

Add the beans, tomatoes, eggs, potatoes, olives and anchovies.

Place all the dressing ingredients into a bowl, season and whisk well.

Pour over the salad and serve immediately.




あまりにも暑くて、冷たい飲み物で休憩

Pineapple juice (100%!!)
Rose hip tea

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ママだいすき~~~emoticon-0152-heart.gif 

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Focaccia




Ingredients :

5 Cups All-purpose Unbleached Flour
2 Teaspoons Instant Yeast
2 - 3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Salt
1-2 Cups Warm Water

Preparation

Measure the flour, oil, salt, yeast, and water, and add everything but the water into a large bowl and stir.
Add half the water and stir, and then continue to add water until the dough begins to come together into a shaggy ball.

Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.

Lightly oil a baking sheet with sides. Dump the dough into the pan punching it down to deflate it. Use your fingers to push and press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for 60 minutes in a warm place.

Use the tips of your fingers to dimple (holes) the entire top of the focaccia. Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations.

Topping for rosemary focaccia:
2 Teaspoons Fresh, Chopped Rosemary
Extra Virgin Olive Oil
Coarse Sea Salt

Sprinkle coarse sea salt and chopped rosemary over the top of your focaccia.
Bake for 20 to 25 minutes until golden brown at 210°C and cool to room temperature before slicing.

Topping for tomato focaccia:
Cherry Tomatoes Cut In Half, or Sliced Larger Tomatoes
Fresh Basil Leaves, Washed, Dried & Cut Into Thin Strips
Extra Virgin Olive Oil
Coarse Sea Salt

Sprinkle coarse sea salt and chopped basil over the top of your focaccia, arrange the tomatoes evenly across the top.
Bake for 20 to 25 minutes until golden brown at 210°C and cool to room temperature before slicing.


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Coffee Cupcakes

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Ingredients :

150g caster sugar
150g butter or margarine
3 eggs
150g flour
1 1/2 tsp baking powder
1 tbsp hot water
1 tbsp instant coffee (add more if you like it strong)


For the icing:
100g icing sugar
50g butter or margarine
1 tbsp instant coffee
1/2 tbsp hot water

Preparation

Preheat the oven at 180C.

Add the sugar and the butter into a bowl and whisk until very fluffy and a pale cream.

Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.

Add the rest of the flour and the baking powder to the mixture and fold it in gently.

Dissolve the coffee in the boiling water and add to the mixture still folding.

Divide into the cupcakes forms and bake for 15-20 minutes

Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cupcakes are done.

Once the cakes are done spread the icing on top of the cakes. Decorate with cherries or walnuts.


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[PR]
by my-heart103 | 2013-06-12 23:21 | インターナショナルクッキング

アラビア料理

Couscous

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Ingredients (for 4 persons):

4 Chicken legs
3 carrots
3 turnips
3 zucchini
2 onions
70 g tomato paste
200 g cooked chickpeas, canned
1 cube broth
1 portion saffron
1 teaspoon grounded ginger
1 clove Garlic
1 tablespoon grounded coriander
bouquet garni
2 Cloves
salt
Pepper
oil

Couscous grains
Harissa


Preparation

Peel the carrots and turnips. Wash the zucchini. Cut all the vegetables into large pieces. Peel and mince the garlic and onion.

Remove skin from chicken thighs.

Dissolve the stock cube in a liter of water. Take a tablespoon of broth and diluted tomato paste. Pour in the broth.

Heat oil in a large casserole. Add the chicken and fry for two minutes on each side. Add the spice mixture to the chicken thighs, vegetables and herbs. Moisten with broth. Lightly salt and pepper. Cover and simmer for 45 minutes.

Rinse and drain the chickpeas. Add 15 minutes before the end of cooking.

Cook the couscous as discribed on the package and serve with chicken, vegetables and chickpeas.

Serve with harissa if you like it spicy.



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Spinach and yoghurt soup


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Ingredients (for 4 persons):

500 g spinach or (300 g frozen spinach)
1 onion, sliced
3 tablespoons olive oil
600 g yoghurt
3 garlic cloves, crushed or grated
1 litre vegetable or chicken broth
110 g / 1/2 cup uncooked rice
salt, pepper to taste
fresh mint

Preparation

In a large pan, heat a little olive oil. Fry the onion until translucent and soft.

In the meantime, rinse the spinach. Tear the spinach into strips, or cut it into strips with kitchen scissors. Then add the spinach to the onions, and cook on low heat for about 5 to 10 minutes.

Add the rice and stir everything. Add the broth, and season with salt and pepper. Let the soup simmer until the rice is done.

Take the pan off the heat.

In a bowl, slightly beat or whisk the yoghurt. Add the garlic and mix again. Add the yoghurt to the spinach and mix well.

Warm up the soup on the stove but do not boil. The yogurt will curdle if the soup is brought to a boil. Season to taste with salt and pepper.


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Baklava


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Ingredients (for 4 persons):

2 packs puff pastry (270g)
500 g walnuts (or almonds)
250 g butter (melted)
2 teaspoons cinnamon

For the syrup:
300 g of sugar
200 g of honey
6 pieces cloves
0.4 liters of water

Preparation

Bring the puff pastry sheet to room temperature as per direction.

Preheat oven to 190 ° C.

Take an aluminium foil and coat it with oil. Place one sheet of pastry on it.
Using a pizza cutter or knife divide it into 9 or more pieces. Similarly do the same for the other sheet also and keep aside.

Arrange them with a spacing of 4 cm in between.

Mix the finely chopped walnut/almonds with cinnamon powder, butter and 1/2 cup sugar. Spread this mix over one set of squares.

Cover each square with a piece of pastry sheet and make a diagonal slit to facilitate baking.

Bake this in 190 degrees for 10 minutes and check if it is puffed up. Otherwise increase the timing by 5 minutes.

In the mean time bring the rest of the sugar, the honey, the cloves and the water to boil. Let it achieve a syrup like consistency. Then add a pinch of cinnamon + vanilla essence to it. Let it cool. Take out the cloves.

Take the baked baklava out.

Pour the prepared syrup in a pan and place the baklava over it. Drizzle some syrup over the baklava and we are all set now.

Serve the Baklava immediately or cool. Baklava is ready!


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ミントティ

緑茶、ペパーミント、砂糖

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[PR]
by my-heart103 | 2013-05-22 15:52 | インターナショナルクッキング

イタリアン

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Pizza dough


Ingredients (for 2 pizzas):

400g flour
1 sachet yeast (3g)
3 tbs oil
200cc warm water
1 tsp salt

Preparation

In a large bowl mix together the flour, yeast, salt, and oil.

Slowly add in the warm water, stirring as you go until the dough comes together in a ball.

Place the dough in a bowl covered with a cloth and keep it for at least 1 hour in a warm place.


Garnish the pizza as you like and bake for 15 minutes at 200 degres.



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tomato sauce, spinach, feta cheese, salt&pepper, garlic, olive oil.

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tomato sauce, anything you like and cheese on top.

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tomato sauce, tuna, onions, cheese




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tomato sauce, cheese. Bake the pizza. Put raw ham and rucola salat after backing.

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Easy Tiramisu

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Ingredients (for 4 persons):

225g mascarpone
1 egg
2 tbs plain yoghurt
2 tbs caster sugar
2 tbs brown rhum
2 tbs strong coffee
8 lady fingers
2 tbs black chocolate grated

Preparation

In a medium bowl beat together the mascarpone, the egg yolk and the yoghurt.

In another bowl beat the egg white and when stiff add the sugar.

Mix both preparations.

Put half of the mascarpone cream in cups.

Mix the coffee and the rhum and dip quickly the lady finger into it.

Put the lady fingers on top of the mascarpone cream in the cups.

Mix the remaining coffee mix into the remaining mascarpone mix and cover the lady fingers withthis cream.

Sprinkle grated black chocolate on top of the cups.

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Asparagus, Cherry Tomato & Mozzarella Salad

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Ingredients (for 4 persons):

1 Bunch Asparagus, Trimmed & Cut Into 2 Inch Pieces
3 Cups Mesclun Salad Mix
2 Cups Cherry Tomatoes, Halved
1/4 Cup Chopped Green Onions
3 Tablespoons Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
1 Teaspoon Dijon Mustard
Sea Salt & Pepper
2 Balls Fresh Mozzarella (1 Pound Total)

Preparation

Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until tender crisp.

Drain, and place the asparagus in ice water.

Place mesclun mix over the bottom of four bowls.

Mix vinegar, oil, mustard and salt together and set aside.

Drain & dry the asparagus, and then mix together the asparagus, tomatoes, and green onion.

Pour the dressing over the asparagus and toss.

Spoon the asparagus and tomato mixture over the greens, spooning any extra dressing on top of the salads.

Slice the mozzarella and arrange on top of the salads.


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[PR]
by my-heart103 | 2013-05-08 20:53 | インターナショナルクッキング

クッキング

White fish and leek gratin



Ingredients :

500 g white fish (cod for example)
2 medium Leek, sliced
450 ml Milk, Skimmed
2 1/2 tablespoons Margarine or butter
40 g Flour
50 g Cheese
1 teaspoons (heaped) Mustard, Wholegrain
50 g Breadcrumbs
1 sprig(s) Thyme, Fresh
1 pinch Salt
1/2 teaspoons Black pepper


Preparation:

Preheat a medium grill. Put 4 individual gratin dishes or one large shallow baking dish in the grill compartment to warm.
Put the fish and leeks into a large frying pan and cover with water. Heat and simmer gently for 5-6 minutes, or until the fish is just cooked. (The flesh should flake easily when tested with a fork). Drain thoroughly then share the fish and leeks between the warm dishes.
Put the milk, margarine and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until the sauce boils and thickens. Remove from the heat. Stir in the mustard and half the cheese. Season and pour over the fish. Scatter the breadcrumbs, thyme or rosemary sprigs and remaining cheese over the top. Grill for 3-4 minutes, until browned and bubbling. Serve at once.


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Pissaladière - Provencal onion tart


Ingredients :

For the pastry:
200 g flour
1 tsp salt
2 tsp dried yeast
120 g warm water

For topping:
500 g onions , thinly sliced
4 tbsp olive oil
150 g tomatoes
8 anchovy fillets
a handful of black olives

Preparation:

Tip the flour, salt and yeast into a bowl. Pour in the water and mix to a soft dough.

Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours.

While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.

Preheat the oven to 220C. Lightly oil a shallow 23x33cm baking tin or tray.

Knead the dough again briefly, then roll it out and press it into the tin. Don't leave it to rise again.

Spread the onion mixture over the dough, then arrange the tomatoes cut in slices, the anchovies and olives on top. Sprinkle with some olive oil.

Bake for around 15 minutes until golden.

Serve warm.



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Raspberries Sablés


Ingredients :

175 g plain flour, plus extra for dusting
100g butter
75g sugar
1 egg yolk
some vanilla essence

whipped cream
raspberries
icing sugar

Preparation:

Preheat the oven to 190C.

For the sable biscuits, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs.

Add the sugar, the egg yolk and the vanilla essence and mix well to bring the mixture together as a dough.

Roll the dough out onto a floured work surface, then cut two 10cm/4in discs from it using a biscuit cutter or upturned cup as a template.

Transfer the discs to a non-stick baking tray and bake in the oven for 8-10 minutes, or until pale golden-brown.

Set aside to cool on a wire rack.

Once the biscuits have cooled down, put some whipped cream and raspberries between 2 biscuits, dust with icing sugar and decorate with one raspberries.


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[PR]
by my-heart103 | 2013-04-24 18:58 | インターナショナルクッキング

タイ料理

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Beef and Bamboo Shoot Curry

Gang Naw Mai Neuw Sub

Ingredients:

1/2 can bamboo shoots
240 ml coconut milk
1 tablespoon red curry paste
2 tablespoons fish sauce
250 g ground beef
360 ml water

Preparation:

Cut bamboo shoots into small pieces along the grain.

Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. After a few minutes you'll see red oil starts to bubble up.

Add ground beef. Stir and coat ground beef with curry sauce.
Add bamboo shoots when beef starts to brown. Stir the bamboo shoots in.

Add the rest of the coconut milk and water and the fish sauce.

Let the curry boil for a few minutes until everything is cooked.

Serve hot with rice.



Thai Green Chicken Curry

Gang Kiew Wan Gai

Ingredients:

500 g chicken breast
1 thinly sliced chili pepper
240 ml coconut milk
1-2 tablespoons green curry paste
6-7 eggplants
2 tablespoons fish sauce
4-5 kaffir lime leaves
1 tablespoon sugar
Thai basil
240 ml water

Preparation:

Cut the breast meat into bite size.
Cut the eggplants into cubes.
Wash and pick kaffir lime leaves by ripping the center stems from the leaves
Slice the chili thin, lengthwise.
Wash and pick Thai basil.

Into a pot over medium heat, pour half of the coconut milk and green curry paste. If your coconut milk separates and has cream on the top, use the cream. Mix the paste with coconut milk well. Keep stirring to prevent bottom from sticking and burning.

Add chicken into the curry mixture. Stir to coat the chicken for a couple minutes, until it is partially cooked. Add the eggplants. Stir more.

Add the rest of coconut milk and 1 cup of water. Let it simmer for 10 minutes or until the chicken is fully cooked.

Add the seasonings; fish sauce and sugar. Add the slivers of red chili pepper and kaffir lime leaves. Let it boil one more time. When you are ready to serve, add the Thai basil. Stir to mix the basil in and immediately turn off the heat to keep the basil green. Quickly pour onto serving bowl.
Serve with rice or thin rice noodles




Thai Yellow Curry with Seafood


Ingredients:

4 scallops
6 tiger prawns (peeled, deveined, but leave the tails on)
12-15 mussels and clams
1 small zucchini (cut into slices)
2 tablespoons of Thai yellow curry paste
1 small can of coconut milk
Fish sauce to taste
Sugar to taste
Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)

Preparation:

Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma.

Add in all the sea food and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil.

Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet).

Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy.

If the curry is too thick, add some water.

Serve hot with plain white steamed rice.


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~おまけ~

ふーみんの作った「カントリーマァムクッキー」

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[PR]
by my-heart103 | 2013-03-13 23:44 | インターナショナルクッキング

フレンチ

Duck breasts with balsamic-honey sauce

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Ingredients (for 4-6 persons):

2 duck breasts
3 tablespoons honey
3 teaspoons balsamic vinegar
salt, pepper

Preparation:

Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.

Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth in the oven.

Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.

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Gratin Dauphinois (potato gratin)

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Ingredients (for 6 persons):

750 g potatoes
½ l milk
1 egg
50g butter
125g grated cheese
garlic
Grated nutmeg
salt and pepper

Preparation:

Peel and slice the potatoes.

Mix the milk, the egg, garlic, nutmeg salt and pepper in a bowl.

Place the potatoes in a large saucepan and cover with the milk mixture. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.

Using a slotted spoon, transfer the potatoes to a large gratin dish if your pan cannot go into the oven. Sprinkle grated cheese and put the butter cut in small pieces on the top of the gratin.

Bake, uncovered, until the gratin is crisp and golden on top, about 20 to 30 minutes at 200°C.

Serve immediately.


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Curried carrot soup


Ingredients (for 4 persons):

2 oignons
600g carrots
¼ teaspoon grated nutmeg
1 teaspoon curry
800 ml stock
Cream cheese
salt and pepper, to taste

Preparation:

Peel and chop the onions.

Peel and cut the carrots in sliices.

In a pressure cooker, heat olive oil and sauté the onion over low heat then add the carrots, pepper, nutmeg and curry powder.
Mix and cover with chicken broth.

Close the pressure cooker and cook for 12 minutes

Remove the lid, add the cheese cut into small pieces, mix and blend with a hand blender. Correct the seasoning with salt if necessary. Serve in bowls or plates, sprinkle with cilantro or parsley.


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Tarte Tatin

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Ingredients:

For the pastry:
250g flour
125g butter
50ml water
1 egg yolk
salt

For the filling:
125g butter
125g sugar
4 apples

Preparation:

Prepare a pastry with all the ingredients.

Roll out the pastry to a thin layer at least 2.5 cm bigger than the baking pan.

Peel and cut the apple in quarters.

Put the butter and the sugar in a pan which can go into the oven and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.

Place the pan on the hob over a medium heat again for around 10 minutes to allow the apples to soften a bit.

Then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges – it's best to use a wooden spoon so you don't touch the caramel. Make a small hole in the middle of the pastry.

Bake the tarte Tatin for about 25 to 30 minutes at 220°C, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven.

Wait 30 minutes then turn it around carefully (be careful with the hot caramel) on a serving dish.

Eat with vanilla ice cream or beaten cream


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[PR]
by my-heart103 | 2013-02-27 20:15 | インターナショナルクッキング

懐かしのドイツ料理\(^o^)/

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Krapfen

南ドイツやオーストリアのカーニバルの時に食べるお菓子

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Ingredients (for around 20 krapfen):

500 g flour
250 ml milk
1 egg
1 yeast
50 g brown sugar
50 g butter
1 pinch of salt
2 drops of lemon oil

Vegetable oil for frying
Jelly (traditionally apricot)

Preparation:

Place the flour in a bowl, make a well in the center. Put the rest of the ingredients.

Mix together until you obtain a smooth dough which detach easily. If too sticky, add some flour.

Allow to stand in a warm place for about 1 hour covered with a dish towel.

Roll out the dough into 1 cm thickness on a floured surface and cut of circles using a glass or cup. Allow the cut-out dough circles to stand for a further 15 minutes covered with the dish towel.

Heat the oil to 170 degrees C in a deep-fryer or large saucepan. Lower the krapfen 2 to 3 at a time into the hot oil and fry until the puff up and turn golden brown (around 2 minutes on each side).

Remove the fried krapfen from the oil with a slotted spoon and allow to drain on paper towels.

Allow the krapfen to cool then fill them with jam using a decorating syringe with a long thin needle. Sprinkle with confectioners sugar and enjoy!



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Beef Gulasch

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Ingredients (for 6 persons):

1.2 kg beef
800 g onions
2 tablespoons oil
5 tablespoons paprika powder (sweet)
2 spoons tomato paste
1 tsp thyme, dried
1 pinch of cumin
3 garlic cloves
2 tablespoons vinegar (red wine vinegar)
Salt and pepper

Preparation:

Cut the beef into large cubes.

Peel and cut the onions. Heat oil in a large pot over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.


In a medium bowl, combine paprika, marjoran, thyme, cumin, salt and pepper. Coat beef cubes in spice mixture, and cook in the pot until brown on all sides. Add the vinegar.

Return the onions to the pot, and pour in tomato paste, water and garlic.

Reduce heat to low, cover and simmer, stirring occasionally, 1 to 1 1/2 hour, or until meat is tender.

ホントはかたまり肉ですが、この安いオージービーフでもOK!

もともと、ハンガリーの伝統料理ですが、ドイツでも普通に食べます。

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Spätzle




Ingredients (for 6 persons):

500 g all-purpose flour
5 eggs
150-200 ml water
1 teaspoon salt

Preparation:

Put the flour and salt into a large bowl. Make a well in the center, pour in the eggs and gradually beat them into the flour. As the dough gets thicker add the water gradually until you have a soft, just-runny dough.

Bring a large pan of salted water to the boil.

Take a small cupful of the soft dough and either rub through a flat Spätzle disk with a flat spatula or rub through a colander with the back of a ladle.

The dough will fall into the water as thick "squiggles". They cook very quickly — when they rise to the surface of the water allow them a few seconds longer, then scoop out with a slotted spoon into another colander.

If cooking ahead, then drop the cooked Spätzle in iced water for a couple of minutes.
Otherwise, dress with a little melted butter and seasoning.


マガリちゃんの持ってきた、シュペッツレマシーンemoticon-0148-yes.gif

フランス人だけど、長くドイツに住んでいたマガリせんせ

ご主人もドイツ人です。

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[PR]
by my-heart103 | 2013-02-13 23:30 | インターナショナルクッキング