 | Coconut balls |
Ingredients :
100g tapioca
330ml coconut milk
2 bananas
Caster sugar or desiccated coconut
Recipe :
Heat the coconut milk with 200ml of water in a saucepan.
Crush the bananas and set aside.
Once the coconut milk is hot, add the tapioca and crushed bananas.
Continue to heat it while stirring continuously until the tapioca becomes transparent. Remove from the heat and leave to cool.
Make the mixture into little balls then roll them in the desiccated coconut or caster sugar and serve.
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| Diet Recipe see more |
| Cucumber sushi |
4 sheet dried seaweed
1 avocado
1 cucumber
125g smoked salmon or crab
1 teaspoon wasabi
1 tablespoon toasted sesame seeds
1 cup japanese rice
Seasoning :
1/3 cup rice wine vinegar
4 teaspoons sugar
2 teaspoons salt
Sauce :
1/2 teaspoon sesame oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 bamboo mat, for rolling (maki-su)
Recipe :
Wash the rice several times wbefore cooking, under running water.
Cook in a cup of cold water, brought to the boil with the rice.
Turn heat down and simmer for 15 minutes. Taste.
Prepare seasoning whilst rice is cooking :
In a saucepan, mix the vinegar, sugar and salt together.
Bring to the boil.
Pour over cooked rice.
Stir with a wooden spoon and leave to chill in fridge.
Cut the seaweed sheets (nori) in two.
Spread each piece with a thin layer of wasabi.
Put about 4 tablespoons of rice on each sheet of seaweed, leaving a gap of 2 cm at each edge.
Sprinkle with sesame seeds.
Slice the smoked salmon, chop the cucumber and avocado.
Carefully put a line of chopped vegetable down the middle of the rice.
With the help of the rolling mat, roll each sheet of seaweed up so that the vegetables are surrounded by rice. You should have a tight cylinder.
Leave to settle for 5 minutes.
Cut each roll into 4 pieces. Serve fresh.
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| Gourmet Recipe |
| Rose pannacotta with poppy seed tuile |
3 gelatine leaves
600ml (1 pint) double cream
50g (2oz) caster sugar
1 tsp rose water
4 egg whites
125g (5oz) caster sugar
50g (2oz) plain flour
50g (2oz) ground almonds
50g (2oz) unsalted butter, melted
2 tbsp poppy seeds
Recipe :
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Soften the gelatine leaves in cold water.
3. Bring the cream and sugar to a gentle boil. Add the softened gelatine and the rose water.
4. Pour into 4 moulds and refrigerate for 5-6 hours.
5. Meanwhile, to make the tuile, lightly beat the egg whites with a fork to add air. Fold in the sugar, flour and ground almonds. Gently fold in the melted butter.
6. Leave to rest for a minimum of 1 hour.
7. Line a baking tray with greaseproof paper and spread the dough finely with a teaspoon forming circles of 8-10cm diameter. Sprinkle with poppy seeds and bake in the oven for 5-7 minutes, watching carefully until golden brown around the edges.
8. Remove from the oven and whilst still soft and warm, bend it gently into a curl to form the tuile. Leave to cool.
9. To serve, remove the pannacotta from the mould (see advice below). Place the tuile on top and serve with seasonal fruit.
Advice :
To help remove the pannacotta from the mould, place the mould in a bowl of hot water for a few seconds to help free the edges. Do not use boiling water or leave it for too long as the cream will melt.
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| Gourmet Recipe |
| Sea bass fillet marinated in herbs |
Ingredients :
4 sea bass fillets (around 120g per person)
4 tablespoons of olive oil
1 lemon
2 sticks of rosemary (chopped)
2 sticks of thyme (chopped)
2 sticks of flat parsley (chopped)
Salt, pepper and cumin seeds
400g new potatoes
1 stick of thyme
1 stick of rosemary
1 onion
Salt, pepper
Prepare your marinade.
Cover the fillets of sea bass with the marinade.
Leave to marinate for 30 minutes.
Preheat the oven to 200°C (Gas Mark 7).
Place washed new potatoes into a casserole dish.
Add thyme, rosemary and halved onion.
Add salt and pepper then cook in the oven for 30 minutes, covered.
Place the sea bass fillets on kitchen paper to absorb excess oil and then cook the fillets under the grill or in the oven.
Advice :
To add an oriental touch to this dish, infuse it, according to your tastes, with paprika, curry powder, saffron...
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| Gourmet Recipe |
| Danish shortbread |
375g flour
285g butter
285g sugar
100g almonds
1 egg
Recipe :
Preparation time: 15 minutes
Baking time: 10 minutes
Mix egg and sugar together in a bowl.
Soften butter, roughly chop almonds, then add, together with flour. Mix together with your fingers to make a ball.
Divide into 3 rolls and chill for 15 minutes.
Cut rolls into thin slices and arrange on a greased baking tray.
Preheat oven to 400°F (200°C) and bake biscuits for 10 minutes until golden.
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| Diet Recipe |
| Chicken with lemongrass |
1.5kg chicken breasts
3 leaves lemongrass
Chilli powder
2 small onions
2 tablespoons Nuoc Nam (fish sauce)
2 tablespoons soy sauce
2 tablespoons sugar
Black pepper
Slice the chicken thinly.
Peel and chop onions.
Chop the lemon grass very finely.
Brown the onions in a tablespoon of oil, add meat and seal.
Add lemon grass, chilli, fish sauce, soy sauce and sugar.
Turn down the heat, cover and leave to cook for 45 minutes.
Season and serve with noodles.
Advice :
Recommended Wines : Tavel, Bregançon, Bandol
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| Gourmet Recipe |
| Danish shortbread |
375g flour
285g butter
285g sugar
100g almonds
1 egg
Recipe :
Preparation time: 15 minutes
Baking time: 10 minutes
Mix egg and sugar together in a bowl.
Soften butter, roughly chop almonds, then add, together with flour. Mix together with your fingers to make a ball.
Divide into 3 rolls and chill for 15 minutes.
Cut rolls into thin slices and arrange on a greased baking tray.
Preheat oven to 400°F (200°C) and bake biscuits for 10 minutes until golden.
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| Gourmet Recipe |
| Blackberry clafoutis | | |
600g blackberries
2 natural yoghurts made from full-cream milk
90g almond powder
150g sugar
3 large eggs
2 tablespoons flour
Butter for greasing
Vanilla-flavoured sugar
Beat the eggs with the sugar until the mixture is even. Add the flour and almond powder and then add the beaten yoghurt.
Spread the blackberries out in a buttered oven dish (or individual ramekins) and pour the mixture in. Cook in a hot oven at 200°C (Gas Mark 6-7) for about 30 minutes. Sprinkle with vanilla sugar 5 minutes before the end of cooking.
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| Diet Recipe |
| Lebanese bites |
100g chick peas (cooked)
4 slices wholemeal bread
1 tablespoon lemon juice
1 tablespoon olive oil
1 large clove garlic
Paprika
Salt & pepper
Mix chick peas with lemon juice.
Add oil and crush garlic, mix well.
Season, sprinkle with paprika and mix in.
Cut bread to size and grill lightly.
Spread paste on top and serve.
Advice :
Makes a great snack or starter!
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| Gourmet Recipe |
| Mexican hot chocolate cup cakes |
175g (6oz) plain flour
200g (7oz) granulated sugar
8 tbsp unsweetened cocoa powder
2 tsp baking powder
¼ tsp crushed chillies
1 tsp cinnamon
¼ tsp ground sea salt
125ml (4fl oz) milk
4 tbsp oil
250ml boiling water
300ml (½ pint) double cream
50g (2oz) icing sugar
1 vanilla pod
1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Grease 8 ramekins with oil, then add a little flour to each one, shake to coat the inside of the ramekin, then discard the flour. This prevents the cakes from sticking.
3. Mix the flour, 125g (5oz) granulated sugar, 4 tbsp cocoa powder, baking powder, crushed chillies, cinnamon and salt in a large bowl.
4. Stir in the milk and oil, the batter will be stiff.
5. Spoon evenly into the prepared ramekins. Mix the remaining granulated sugar and 2 tbsp cocoa powder in a small bowl. Sprinkle evenly over the batter in each ramekin. Spoon 2 tbsp boiling water into each cup, do not stir.
6. Bake in the oven, on a pre-heated baking sheet for 20 minutes, or until the top is dry to the touch. Cool slightly before serving.
7. Meanwhile, beat the double cream and icing sugar in a large bowl with an electric mixer on high speed until soft peaks form. Add the remaining 2 tbsp cocoa powder and the seeds from the vanilla pod, beat until stiff peaks form.
8. Serve the cup cakes with a dollop of cocoa whipped cream, and sprinkle with cinnamon, if desired.
Advice :
These are also great of cooked in coffee cups and served on a saucer. Ensure that you use coffee cups that are oven-proof.
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| Gourmet Recipe |
| Orange risotto with pumpkin |
250g risotto rice
500g pumpkin
80g butter
1 onion
750ml stock
100g grated parmesan
4 sprigs parsley
1 glass of dry white wine
salt and pepper
Dice the pumpkin.
Lighten the finely chopped onion with 50g of butter in a stewpan. Add the pumpkin, brown all the sides for 5 minutes. Add salt and pepper. Leave to simmer for 10 minutes, stirring frequently.
Sprinkle in the rice and mix intil the grains become transparent. Pour in the wine, leave it to evaporate over a high heat. Pour in a ladleful of stock and stir delicately with a wooden spoon, until the rice absorbs the liquid. Repeat until the rice is soft but firm.
Just before serving, add the remaining butter in small knobs and the parmesan, then cover and leave for 5 minutes off the heat. Sprinkle with chopped parsley and serve.
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| Diet Recipe |
| Parmesan soufflés |
100g parmesan
30cl milk
3 eggs
30g flour
40g butter +15g for greasing
grated nutmeg
salt and pepper
Preheat over to th. 6 (180°C).
Melt butter in a pan, add flour and mix for 30 seconds.
Add a little milk and thicken, stirring continuously, for 5 minutes.
Season and add a couple of pinches of grated nutmeg.
Remove from the heat, add yolks, parmesan and the firmly-beaten egg whites.
Grease 4 dishes with butter and fill ¾ full with the mixture. Cook for 12-15 minutes. Serve hot with salad.
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| Diet Recipe |
| Sole and citrus skewers |
4 limes
600g sole fillets
24 large prawns, prepared
1 tablespoon peanut oil
2 tablespoons sesame oil
Salt & pepper
Sauce:
200ml olive oil
50g desiccated coconut
Juice and zest of 1 lemon
4 shallots, finely chopped
2 tablespoons chopped coriander
1 small red chilli, seeded
To make the sauce:
Combine all ingredients (do not chop chilli), then leave in a bain-marie or heat gently for 30 minutes.
To make kebabs:
Wash, dry and chop limes into chunks.
Cut fish into pieces of about 3cm.
Skewer fish, alternating with prawns and lime, until all ingredients used.
Brush with peanut oil, then brush fish with a little sesame oil and arrange on a plate.
Remove chilli from sauce and pour sauce into a jug, ready to serve.
Grill or barbecue kebabs, serve immediately, with sauce.
Advice :
Recommended Wine:
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1 comments:
Hi, my friend. Great tips. Keep it up.
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