Wednesday, February 29, 2012
To make the risotto, I recommend you to follow Alex's recipe: Mushroom Risotto.
While you cook the risotto, take the chicken out of the stock, remove all the meat and add it to your preparation just before the end. Few slices of parmesan on top of it and here is your second delicious meal made with the chicken. And there are still the wings and legs for the third recipe!
Wednesday, February 22, 2012
Tuesday, February 21, 2012
Saturday, February 18, 2012
Instead of buying chicken breasts or wings, buy an entire chicken for example. It is way cheaper and you can make 3 different meals with it!
The first recipe I present you is a poached chicken. Ideal to keep the meat moist and really tender, it is another dimension from roasted chicken (which is also delicious).
Take the chicken out of the saucepan (just the chicken, leave the stock in it) and cut the breast off and put the rest back in the stock (we will use it for the next dish). Heat up a frying pan with olive oil and cook the breasts until the skin has a nice crisp. Glaze regularly by putting some of the hot oil on the meat with a spoon.
Serve with any vegetables you want, I chose sautéed potatoes.
Thursday, February 16, 2012
For the dark mousse in the bottom I used:
70 g dark quality chocolate
150 ml of double cream
2 small egg whites
3 tablespoons of sugar
Melt the chocolate in a “bain marie” and add 75 ml of boiling double cream. To get the process going, continue stirring in ice water... While stirring add the remaining 75 ml of cream (if you want to add flavor, add a table spoon of coffee or other...). Stir until you get a soft textured chocolate mix.
Whisk the egg whites and add one spoon of sugar at the time. You should get a great meringue.
Stir gently and set it in a chilled glass. Put the glass in the fridge while preparing the white chocolate mousse!
For the white mousse on top I used:
100 g white quality chocolate
45 ml of milk
2 egg whites
3 tablespoons of sugar
120 ml of double cream
First off, melt the chocolate in a “bain marie” and stir in the milk. To get the process going, continue stirring in ice water...
When smooth, se aside and begin whisking the egg whites.. When you get peaks, add it to the chocolate mix.
Whisk the cream until soft peaks can be formed and add it to the chocolate mix. Stir gently so that the mousse still keeps its fluffiness. Pipe into the glass with dark chocolate and let it rest for at least 2 hours. If you have questions, don´t hesitate to ask!!
You should get a dens great chocolate flavored mousse in the bottom, with a fluffy light white chocolate mousse on top.
Next on the menu was a Duck Confit on string beans and mushrooms with a red wine and blueberry reduction. Of course! I couldn't make a romantic dinner without cooking duck, we love it both too much ; and Duck Confit was the first dish I made to impress my girlfriend so I had to do it again. You can find my recipe HERE.
Wednesday, February 15, 2012
Monday, February 13, 2012
Friday, February 10, 2012
I know: duck again. What can I say? I just love it and my girlfriend loves it even more. And this bird is way too expensive in Norway so I bought a lot before I came back from France. But this is so delicious I could actually eat only duck everyday... The lady agrees. If you can find some wherever you live, the recipe could be a great idea for your Valentine dinner guys.
For the recipe, you need (2 pers):
- 1 duck breast fillet
- 4 potatoes
- 8 asparagus
- 1 shallot
- 30 cl milk
- 10 cl white wine
- 2 bags of earl grey tea
- white grapes
- Sugar / Salt / Pepper
Use a sharp knife to score across the duck breast through the fat but just barely to the meat. Rub the skin with salt and pepper. Put it in a preheated frying pan, fat down over medium-high heat for 6 minutes and turn it on the meat side for 3 minutes. Put it in another pan with 1/3 of the grease and store it in the oven (low heat, just to keep it warm) covered with aluminium foil. While the duck rests in the oven, deglaze the frying pan with the white wine over a medium heat and add the shallot finely chopped. Put the 2 earl grey tea bags in a cup and fill 1/3 of it with boiling water. Wait 1 minute, press the tea bags to get all the flavor in the water and throw them away. Add the tea in the frying pan. Peal a dozen white grapes and put them also in the pan with 2 teaspoons of sugar. Let it reduce until the sauce thickens, add a pinch of salt and a turn of pepper just before serving.
Take the duck out of the oven and cut it in few slices, the meat should be pink and not bloody. The bitterness of the tea in the sauce with the sweetness of the grapes really work with the duck.
Are you going to cook for Valentine's day? If you need any advice or idea, just comment this post:)
Thursday, February 9, 2012
Today I decided to make a dish I´ve come to love. I´ve been to morocco several times (5 to be exact) and I have enjoyed every visit. Among all the great moroccan dishes I like to make, bricks are simple but delicious. For my tuna bricks I only use:
Tuesday, February 7, 2012
Monday, February 6, 2012
So I decided to bake for teatime.
Unfortunately I didn't have many ingredients so I used creativity. I made Muffins Tatin: do a normal muffin preparation and while you let it rest, caramelize small pieces of apple with butter and sugar and add it to the preparation just before you place it in the molds. Tadaaa! The delicious taste of a Tarte Tatin in a muffin:)
So to make a preparation for 4 muffins, you need:
- 50g butter
- 300ml flour
- 200ml milk
- 1 egg
- 3 (big) spoons of sugar
- Spoon of cream
What's your favorite muffin? Comment the post with your answer and I'll try to bake it!
Sunday, February 5, 2012
Friday, February 3, 2012
I have the honor to present you my very first Soufflé! I'm actually very proud as I'm not a big baker at all and making Soufflés was a challenge for myself. Unfortunately, it went done a little bit before I had time to take the picture but I think it still looks very good, don't you?
To make 4 cheesy soft Soufflé, you need:
- 50 cl milk
- 6 eggs
- 100g butter
- 50g flour
- 150g parmesan
- A pinch of Nutmeg powder
On the side, I prepared a simple tomato, lettuce and cucumber salad with mustard vinaigrette and slices of Magret de Canard fumé.
I made two small Soufflés and two bigger ones. They were really soft and the taste was perfect. Of course, you don't have to add the duck as I did and a "simple" cheese Soufflé will always be a great and impressive dish to serve;)
Thursday, February 2, 2012
Yes, I've been spending a few days in Paris with my girlfriend.
This city must be the best place in the world to find inspiration. Of course I'm talking about food. These food markets in the streets of Paris are amazing! The sellers shouting about their beautiful merchandise, the smell of fresh fruit and vegetables, the huge range of products and of course the warmth and friendliness of the people.
I´ve always had great experiences in Paris. Now I´m heading for Norway again, and I´m sure you understand that I just had to bring back a few products. This is a little list of what I bought: pâté, rillettes d'oie et de porc, magret de canard, magret de canard fumé, aiguillette de canard, mousse de canard, etc.
Have you had a great culinary experience in Paris? Please share your story on our blog :)