22.02.09
Honey recipes - march 2009
You like Honey ? Send me your honey recipe(s) - for first or main dish, desert or dr
ink. No more 4 recipes per person ! Get a "dear honey" reward.
Please, write your pseudo or name, blog, join a photo and send it to cuisinekarine@gmail.com
20.02.09
Syllabub
Ingredients Serves 2
150 ml, 1/4 pint double-cream
1 small tsp lemon juice
1/2 teaspoon finely grated lemon rind
1 tsp sugar
3 tbs sherry
chopped almonds
How to ?
Whip the cream until quite thick.
Add the other indregients slowly and whip until thick again.
Serve in small glasses, sprinkled with chopped nuts.
Enjoy !
13.02.09
Beef pie
Ingredients
200 g plain flour
60 g butter
45 g lard
1 egg yolk
500 g braising steak
1 large onion
1 beef stock cube
1 tsp mustard, a pinch of salt, ground pepper
How to ?
Trim any gristle off the beef and cube. Fry until brown then place in a cassarole covered in water, stock cube onions seasoning and mustard.
Cook at 160 degrees c for 2.30 hours then allow to cool for an hour or until just warm.
Meanwhile cube the butter and lard and rub into flour and salt with your fingertips until it resembles breadcrumbs. Rub the egg yolk in then add enough water to bind the mixture. Cut in half and roll out on a floured surface then place in a greased pie dish, trimming the excess edges.
Add meat mixture then use the other half of the pastry to make a lid. Brush with a beaten egg then put in an oven pre heated to 190 degrees c.
ENJOY !
04.02.09
Caramel custar
Caramel
75 g/3 oz granulated sugar
1 tbs hot water
1. Dissolve sugar in water in a small heavy pan and then boil, without stirring, until golden.
2. Have ready heated an ungreased, soufflé dish or similar.
Pour in the caramel, tilting to coat the bottom.
3. Allow to cool and set.
Custard
3 eggs & 1 egg-yolk
1 tbs vanilla sugar (caster sugar & a few drops of vanilla essence)
450 ml, 3/4 pint milk
1. Beat eggs and sugar together lightly, but not frothy.
2. Pour on the milk.
3. Strain into caramel dish.
4. Place the dish inside a small fripping tin ("bain marie".
5. Cook in a moderate oven (160 °C/325 F°) about 1 hour until firm.
6. Leave until cold.
28.01.09
scones
Ingredients, makes 12
8 oz / 2 cups self-raising powder
1 teaspoon baking powder
2 oz / ¼ cup butter
1 oz / 5 ts caster sugar
5 oz / 2/3 cup milk
To serve : butter or whippet cream & jam
How to ?
Preheat the oven to 220°C (425F). Dust a baking sheet with flour. Sift the flour and baking powder into a bowl and stir to mix. Rub in butter and stir to mix. Rub in butter and stir in sugar.
Make a well in the mixture and pour in milk. Using a knife, mix together until dough is soft, but not sticky. Turn onto a floured surface and knead lightly. Pat dough out to a thickness of 1 cm (½ in).
Using a 2 in round cutter, cut out 12 scones. Arrange on prepared baing sheet and dust the tops with flour. Bake in the oven for 10 minutes. Remove to a wire rack and cover with a cloth while cooling.
Enjoy, with butter,whippet cream or jam !
14.01.09
Chocolate Charlotte
Ingredients (for 4)
- 4 eggs
- sponge cakes
- 100 cooking/black chocolate
- 2 tbsp sugar
How to ?
Stand bowl over a pan of simmering water (*) : chocolate has to melt slowly.
Beat egg yolks and mix gently with chocolate.
Whisk egg-whites until thick and fluffy and fold into chocolate mixture.
Cover the dish with cling film if necessary.
Pour sugar into the cold water (*) and water the sponge cakes. Put them in the dish and add the chocolate mousse.
Leave it cool 4 hours in the fridge.
12.01.09
Charlotte & Charles...
Charlotte for queens, Charles for kings...
The Charlotte, such a delicious desert...
This recipe comes from U.K./ At the 19teen century, it has been created for queen Charlotte,
whose husband was George III. This pudding consists in a plam compote, presented in
roasted and buttered bread loaves.
Inspired by this pudding, Antonin Carême, « the kings's cooker and the king of the cookers"
realised the parisian Charlotte, using biscuit and bavarian cheese.
You like Wosley lodges, I suppose you'll enjoy staying at www.relaischateaux.com/charlotte
to Charlotte Montague : hello dear !
10.01.09
Jeu littéraire (et culinaire)
Un petit jeu, proposé par Anne de Papilles&Pupilles, légèrement adapté...
- Citer la personne qui vous a tagué ( ex. cuisinekarine )
- Choisir un livre (de préférence ayant trait à la cuisine), l'ouvrir à la page 24
- Recopier à la 5ème les 5 lignes suivantes
- Indiquer le titre du livre, l'auteur, l'éditeur, l'année de l'édition
- Taguer 4 personnes en leur précisant le "règlement"
- Les avertir par courriel ( ça leur fera plaisir: c'est Anne qui le dit !)
Merci, pour leur aimable participation, à http://lejardindenat.canalblog.com/
J'ai choisi Le prix du plaisir, John Lanchester, Seuil 1996 - une sorte de roman dense et fort intéressant...
The Debt to Pleasure, John Lanchester, Picador, London 1996
Une dissertation culinaire... Imaginez la rencontre de Laurence Sterne et de Brillat-Savarin, de l'un des plus grands écrivains anglais du XVIII° siècle et du plus brillant de nos philosophe-cuisinier. On vous entraine sur les routes au voyage des sens, de l'humour et de la pholosophie.
Extrait (p 24)
Parmi les nombreuses préparations à base de pâte à frire, qui comprennent aussi bien les crèpes,
et les galettes françaises que les frumkakor, les sockerstruvor, et les plättar
suédoises, les tattoriblinit finlandais, et plus générallement les äggvaffla scandinaves,
les brigidini italiens, les gaufrettes belges, les nalesniki polonais et le Yorkshire pudding,
c'est aux blinis que vont mes préférences.
John Lanchester, né en 1962 à Hambourg, eu une enfance cosmopolite (Calcutta, Honk-kong, Brunei) et a fait ses études à Oxford. Critique gastronomique à l'Observer, il a collaboré à plusieurs publications. Ce roman a été décerné par le Whitbread Prize du premier roman.
03.01.09
Frangipane tarts
Vous connaissez celui qui dit "Serrez-vous la ceinture ?" ... et qui augmente son salaire et le budget du gouvernement ? Celui qui dit "Soyez solidaire"... et qui se sert, égoïstement, cyniquement, fait payer les autres...
CuisineKarine, c'est l'inverse, ses résolutions, elle s'y attelle... Voici donc une recette en anglais... et sa traduction, en français, qui suit...
Ingredients
1 (10") tart pie crust
7 ounce package almond paste (NOT marzipan)
1/4 cup powdered sugar
2 Tbsp. melted butter
2 eggs
3 pears, peeled and sliced 1/2" thick
1 Tbsp. lemon juice
2 Tbsp. sugar
2 Tbsp. pear or apple jelly
Preparation 1 hour, including Cook time 45 mns
Preheat oven to 350 degrees F.
Prepare tart shell and set aside.
In food processor, crumble almond paste and add powdered sugar and butter; process until mixed.
Add eggs, cover, and process again until smooth. Pour mixture into prepared tart shell.
Now prepare the pears; peel, core, and slice into half slices. Arrange slices over the almond filling, pressing in slightly. Sprinkle with lemon juice, then with sugar.
Bake tart for 45 minutes or until almond filling is set. In small saucepan, heat jelly until liquid; carefully brush over pears. Let tart cool, then serve. Serves 8-10
Enjoy !
11.12.08
Chocolate roses
Some roses for winter times...
You need : 50% végétaline, 50% 
chocolate, corn flakes... that's all !
How to ?
Break the chocolate into small pieces and melt in a pan with the "végétaline".
Mix corn flakes and this melted chocolate in a bowl.
Use nice papers to get nice roses : leave them cool some hours in the fridge.
Enjoy !
La version française fait partie du chapître Mignardises - du livre Karine et la Chocolatine