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PANCAKES WITH PRESERVES
Angels pancakes
INGREDIENTS (serves 6):
  • 9oz(250 g) fine wheat flour;
  • 8 eggs, separated;
  • 2 cups (500 ml) milk;
  • 1/2 cup (100 ml) heavy cream;
  • 1/4 cup (50 g) sugar;
  • 1 stick (125 g) butter;
  • A few drops of bitter almond extract;
  • 1 teaspoon vanilla scented sugar;
  • Salt;
  • Preserves of your choice;
  • Confectioners' sugar;

 

 

STEPS:  
  1. Sift the flour into a mixin bowl, mix in the egg yolks, one by one;
  2. Incorporate the milk, cream, sugar, softened butter and a pinch of salt;
  3. Add the bitter almond extract and vanilla-scented sugar;
  4. Leave to rest for 2 hours;
  5. Whip the 8 egg whites to firm peaks and fold them into mixture;
  6. Butter a small frying pan. When it is hot, pour just enough batter to make a thin layer and spread it out evenly. Cook until it just begins to brown and then flip over;
  7. Turn the oven to the 'broil' function;
  8. The preserves should be thick enough not to liquefy when they come into contact with heat;
  9. Fold the pancakes in two, spread out a very thin layer of preserves on the upper side, and then fold over again to form triangular shapes.
  10. Arrange them on a platter and dust with confectioners' sugar. Place the platter in the oven just long enough to allow a glaze to form on the top;
  11. Serve hot!
You can find similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!
SPINACH QUICHE
Spinach Quiche
INGREDIENTS (serves 6):
  • 2 1/2 cups (200 g) flour;
  • salt, pepper;
  • 7 tablespoons softened butter;
  • 3 table spoons water;
  • 2 1/4 lb(1 kg) spinach;
  • 2 eggs;
  • 3/4 cup (200 ml) crème fraîche or heavy cream;
  • 3/4 cup (100 g) Gruyèr cheese, grated;
  • nutmeg;

 

 

STEPS:  
  1. Place the flour and salt in mixing bowl;
  2. Add softened butter;
  3. Using your fingers mix the flour and the butter together;
  4. Add the water;
  5. Quickly form the dough into ball; 
  6. Leave it to rest for 1 hour;
  7. Preheat the oven to 425°F (210℃);
  8. Wash the spinach carefully and drain it;
  9. Pour it into the boiling water and boil for 5 minutes, then drain;
  10. Let it cool;
  11. Squeeze all the water out of the spinach;
  12. Chop it coarsely, season with salt and pepper;
  13. Roll out the dough on a well-floured table into a circle about 1/4 in(5 mm) thick and line a 9 1/2-in (24cm) pie pan with it. Prick the bottom with a fork;
  14. Mix the eggs with the cream and the grated cheese;
  15. Season generously with salt and pepper, add a little nutmeg;
  16. Stir in the cooked spinach;
  17. Pout the mixture into the pie pan and bake for 20 minutes;
  18. Lower the heat to 350°F (180℃) and continue backing for another 10 minutes;

CANDIED ORANGE SLICES WITH CHOCOLATE
Tagliatelle with salmon
INGREDIENTS:
  • 6 big oranges;
  • 2,5 cups  (600 gr) of sugar;
  • 10 oz (300 gr) of cooking chocolate;
  • 1.5 cup (350 ml) water;

 

 

STEPS:  
  1. Boil water in a big pot;
  2. Cut the oranges into 5mm thick slice;
  3. Pour the oranges into the boiling water, leave for 3 minutes and drain; 
  4. Put jam making pot (or just a wide pot) on low heat, dissolve the sugar in the water and pour it on the pot;
  5. Add the oranges and cook for 1.5 - 2 hours or until they become translucent;
  6. Remove the oranges with a slotted spoon and leave them to cool and dry off on a wire rack;
  7. Preheat the oven to 250°F (120℃);
  8. Place the oranges in the oven for 15-20 minutes. Remove and let them cool;
  9. Melt the chocolate using a water bath;
  10. Take one orange slice, deep it into the chocolate and place on the wire rack;
  11. Repeat the previous step until all orange slices are on the rack;
  12. Let them cool;
TENDER CHICKEN SOUP WITH RICE AND THYME
Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 1 chicken 2.6 pounds (1,2 kg); 
  • 1 big carrot, coarsely chopped;
  • 1 celery stalk, coarsely chopped;
  • 1 stem leek, coarsely chopped;
  • 1/2 cup of rice;
  • 80 gr (2.8 oz) butter;
  • 1/2 cup of flour;
  • 1.8 cup (400 ml) of  cream;
  • 3/4 cup (200 ml) heavy cream;
  • sprigs of thyme;
  • a pinch of each: salt, pepper, nutmeg, turmeric and ground white pepper; 

 

 

STEPS:  
  1. Soak the rice in cold water, put aside;
  2. Cut the chicken into 8 pieces, put in a large saucepan,add the carrot, the celery and the leek;
  3. Pour 10 cups (2,5 litres) of cold water into the saucepan, put on medium heat, remove the foam when boil and cook for 2 hours; 
  4. Carefully remove chicken using a slotted spoon;
  5. Remove the vegetables from the saucepan and discard;
  6. Drain the rice and add it to the broth;
  7. Melt the butter in a heavy-bottomed saucepan; 
  8. Add the flour through a sieve, stir carefully;
  9. Add the nutmeg, the turmeric, the cream and the heavy cream. Cook for 10 minutes stirring constantly. Put aside; 
  10. Remove the chicken meat from the bones, chop and add to the broth;
  11. Pour the creamy fill into the broth, stir and cook for another 5-10 minutes until the rice is completely cooked.
  12. Serve immediately!
TAGLIATELLE WITH SALMON
Tagliatelle with salmon
INGREDIENTS (serves 6):
  • 400g flour;
  • 5 eggs;
  • pinch of salt;
  • 200g of your gravadlax leftovers (or 200g of cured salmon) cutted into little cubes;
  • 250g of cream;
  • small banch of chives
  • 1 garlic clove;
  • Olive oil;
  • 50g Parmesan grated;

 

 

STEPS:  
  1. Shake the flour trought the sieve to form a mound on the benchtop. Make a well in the center, break the eggs into the well and, using a fork, beat the eggs together until combined. Then, still with the fork, start incorporating some flour into the eggs, a little at a time, until the eggs aren't runny any more. Put the fork aside and continue to knead with your hands until the dough is smooth and elastic. Wrap the dough in cling wrap and let it rest for a minimum of 20 minutes at room temperature or for up to 24th hours in the fridge;
  2. Roll out the pasta dough into very thin sheet and cut it into sheets about 25 cm long. Flour lightly and roll each sheet into a loose cylinder then, using a very sharp knife, cut trough the dough at 5mm intervals. You can save your time if you use Italain-made "Imperia" pasta machine;
  3. Boil water in a pot for tagliatelle; 
  4. Meanwhile heat olive oil in a large non-stick frying pan over medium heat. Finely chop chives and garlic and sauté  with three tablespoons of olive oil;
  5. Boil your tagliatelle for 1 minute, drain and add to the chives and garlic;
  6. Add cream, gently stir and bring to a boil;
  7. Add salmon and parmesan. Cook one minute more.;
  8. Optionaly you can add a table spoon of red caviar before serving which will make this wonderful dish even more refined!

 

GRAVADLAX
Quince Jam
INGREDIENTS (serves 6):
  • 1 side of salmon fillet, skin on and pinboned (aprx 700 g);
  • 160g of rock salt;
  • 50g demerara sugar;
  • 40g fresh horseradish, peeled and finely grated (or jarred grated horseraddish);
  • 500g raw beetroots, peeled and coarsly grated;
  • 50ml plain schnapps or vodka;
  • large bunch of fresh dill finely chopped;
  • 1 lemon;
  • 200 ml sored cream
  • 1-2 heaped teaspoons wholegrain mustard;
  • pinch of sea salt and freshly ground black pepper;
  • zest and juice of 1/2 of lemon;
  • small handfull of lemon finely chopped.

 

 

STEPS:  
  1. Place the salmon on a large tray, skin side down, and spoon the rock salt evenlly all over the fish - this will draw the moisture out and make it dense and firm enough to carve. Scutter over the sugar to give some sweetness, then spread the grated horseradish and beets all over the salmon so that the flesh is completely covered. Gently pat it down with your hand ;
  2. Drizzle over the schnapps, sprinkle over all your chopped dill;
  3. Finely grate the zest of your lemon, then cover the tray of salmon tightly with clingfilm. Pop a weght on top to help pack everything down and put into the fridge for 48 hours;
  4. After 2 days unwrap the fish and hold the fillet down while you pour away the juices from the tray. Use your hands to push away all the toppings. Wipe everything off, then pat the fillet dry with kitchen paper;
  5. Skin side up carefully remove the skin;
  6. Slice what you need and arrange on the plate;
  7. Before serving mix all the souce ingredients together and serve next to your gravadlax;

You can find this and other great recipes in Jamie Oliver famous book "Jamie does"