2013年 04月 24日
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.
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.
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.
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.
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.
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.
by my-heart103
| 2013-04-24 18:58
| インターナショナルクッキング
