マイハートな話

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<   2013年 06月 ( 2 )   > この月の画像一覧

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