Cut mushrooms of different types.
Cut an onion and start to fry it slowly. Put the mushrooms in another pan.
Start boiling the water for the pasta.
Prepare the sauce in a bowl: mix milk, crême fraîche, cornflower, white wine, a bit of curry, salt, pepper.
Pour in a pot and start cooking.
Add a tomato in the onions and some white wine in the mushrooms and in the onions.
Add the pasta in the boiling water.
When there is not much water left with the mushrooms, pour them in the onions' pan. Add a little more white wine. Once disappeared, pour everything in the sauce which in the meanwhile must have thickened a little bit. Add some herbs.
Add bacon bits (lardons) in the pan where the onions used to be.
Once they are cooked, add them to the sauce.
Ready.
dimanche, novembre 05, 2006
Sauce Olives-Xérès
The best sauce ever. It takes a while, but God, it is worth it.
Put onions in a pot. Start frying them a bit hard to give them colour and then reduce to the lowest fire possible. Cover the pot and wait. Add olives.
In a bowl, mix some sherry and some cornflower. Add to the onions. Let simmer for a long long time depending on your tast and what you want to do with this. Add some garlic.
One can use it as a sauce over pasta or meat and for that add some crême fraîche or milk in it.
Otherwise you could add vegetables in it such as carrots, tomatoes, potatoes, turnip etc.. Add water to cover everything and let simmer until the vegetables are cooked.
Put onions in a pot. Start frying them a bit hard to give them colour and then reduce to the lowest fire possible. Cover the pot and wait. Add olives.
In a bowl, mix some sherry and some cornflower. Add to the onions. Let simmer for a long long time depending on your tast and what you want to do with this. Add some garlic.
One can use it as a sauce over pasta or meat and for that add some crême fraîche or milk in it.
Otherwise you could add vegetables in it such as carrots, tomatoes, potatoes, turnip etc.. Add water to cover everything and let simmer until the vegetables are cooked.
jeudi, novembre 02, 2006
Galettes de pommes de terres accompagnées d'une compote pommes-oignons nappée d'une sauce au vin et au miel
It has been quite a while. I have been a bit busy and althought eating was not stopped, creativity was put a little on hold and when it managed to emerge, I did not have the time to record it. The meal here was an improvisation, once again, and I suppose was quite costly since it required a fair amount of wine.
Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.
The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.
When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.
Cut onions and make them fry slowly in a pot. Cut 5 apples in bits and add them with the onions once they look cooked.
In the meanwhile, grate 6 potatoes and mix with some grated cheese. Pour 2 eggs in a bowl, add salt, pepper, paprika and herbs. Mix well.
Now take some of the potato-cheese mixture and make little cakes out of them (5 cm in diameter). Pour into the ball with the egg solution. Take the liquid out and make sure the galette is kind of solid. Store them in a plate. Once they are all done, cook them in a little oil in a covered pan. Do not forget to cook both sides.
The sauce. In a bowl, mix honey, wine, crême fraîche, ginger, paprika, salt and pepper. In a pot, melt some butter, Add some cornflower and mix well. Then add the mixture just prepared. And mix well. When it looks thick, add milk. Mix thoroughly. If it is too liquid, wait longer. You must boil the sauce one, to help the spice reveal themselves and to help the cornflower to thicken the sauce.
When evertyhing is ready, serve the galettes, add the compote and the sauce on top of it.
A good addition is to add ham bits in the pan with the galettes as they finish cooking.
jeudi, octobre 26, 2006
Risotto aux poivrons
Easy meal to do, most of it is just waiting around in the kitchen. Total price should be around £2.
Put some butter in pan with a little oil and had an onion in bits in it. Small fire, cover the pan and let it wait.
In another big pan do the same.
Cut 2 peppers, 2 tomatoes, 2 sausages
When the onions are ready, put rice in the big pan and mix well so the rice drinks the oily liquids. When there is none left and the rice looks kind of transparent, add some white wine. When it has disappeared, add progressively 2 and 1/2 the volume of rice in water (for three people we had 1 and 1/2 cup of rice, so 3 and 3/4 cups of water). Add spices. When the water has disppeared it will be ready. Raise a bit the fire.
In the meanwhile put the tomatoes, peppers, saussages in the other smaller pan and raise the fire a bit.
When the vegetable are cooked, add them in the rice pan. Mix, wait for the water to disappear if there was any left.
Serve
Put some butter in pan with a little oil and had an onion in bits in it. Small fire, cover the pan and let it wait.
In another big pan do the same.
Cut 2 peppers, 2 tomatoes, 2 sausages
When the onions are ready, put rice in the big pan and mix well so the rice drinks the oily liquids. When there is none left and the rice looks kind of transparent, add some white wine. When it has disappeared, add progressively 2 and 1/2 the volume of rice in water (for three people we had 1 and 1/2 cup of rice, so 3 and 3/4 cups of water). Add spices. When the water has disppeared it will be ready. Raise a bit the fire.
In the meanwhile put the tomatoes, peppers, saussages in the other smaller pan and raise the fire a bit.
When the vegetable are cooked, add them in the rice pan. Mix, wait for the water to disappear if there was any left.
Serve
dimanche, octobre 22, 2006
Pommes sautées et poires
For a quick and easy dessert:
Cut 3 big apples in small cubes and fry them gently in a pan. (they must roast a bit). Add piment d'espelette and cinnamon. Mix and add on top pears cut in long bands. Do not mix, leave them on top and cover the pan so they cook with vapour. Once the pears start looking more and more transparent, it is ready.
Cut 3 big apples in small cubes and fry them gently in a pan. (they must roast a bit). Add piment d'espelette and cinnamon. Mix and add on top pears cut in long bands. Do not mix, leave them on top and cover the pan so they cook with vapour. Once the pears start looking more and more transparent, it is ready.
Tarte aux oignons, tomates et pommes de terre, servie avec une fondue de poireaux
Still in the line of "oh my God, I don't have anything left in the fridge and no money is in the common pot" this meal was designed.
Cut 3 onions in half circles. Let them sweat in some oil and butter in a covered pan on the smalled fire you can find.
Cut potatoes in small cubes and add them in a another pan with oil on a small fire (and cover that pan as well).
Cut tomatoes in bits.
Take already made dough and place it in the quiche pan. Do holes in the dough with a fork.
In a bowl, mix 1/3 of a crême fraîche pot and 150 ml of milk with 3 eggs. Add seasoning to your taste. Mix again and ad some grated cheese. Mix well.
By now the tomatoes have to be put in with the onions.
Start cleaning the dishes.
Once everything is cooked, the potatoes should be a bit roasted and well cooked in side, put the potatoes (without the cooking oil) on the dough. On top spread the onions and tomatoes. And then put the batter you have prepared. Finish by adding some more cheese on the top.
Put in a preheated oven for 50 minutes at 200°C.
While this cooks, cut three leeks and put them in the pan that contained the onions. Cover and leave it cook for a while. Once the leeks are cooked. Add some crême and milk and, an idea by Sebastian, a drop of sherry. salt pepper.
Serve hot with the quiche.
Cut 3 onions in half circles. Let them sweat in some oil and butter in a covered pan on the smalled fire you can find.
Cut potatoes in small cubes and add them in a another pan with oil on a small fire (and cover that pan as well).
Cut tomatoes in bits.
Take already made dough and place it in the quiche pan. Do holes in the dough with a fork.
In a bowl, mix 1/3 of a crême fraîche pot and 150 ml of milk with 3 eggs. Add seasoning to your taste. Mix again and ad some grated cheese. Mix well.
By now the tomatoes have to be put in with the onions.
Start cleaning the dishes.
Once everything is cooked, the potatoes should be a bit roasted and well cooked in side, put the potatoes (without the cooking oil) on the dough. On top spread the onions and tomatoes. And then put the batter you have prepared. Finish by adding some more cheese on the top.
Put in a preheated oven for 50 minutes at 200°C.
While this cooks, cut three leeks and put them in the pan that contained the onions. Cover and leave it cook for a while. Once the leeks are cooked. Add some crême and milk and, an idea by Sebastian, a drop of sherry. salt pepper.
Serve hot with the quiche.
Gratin de pâtes avec une sauce paprika-miel
Something terrible had befallen the house. No more money on Saturday in the common pot. Forced then to live on the fridge's reserves. So, there is no need to say that this meal was indeed cheap and I would put it around £2.
Cut 8 shallots in bits. Fry them gently in a pan.
Boil some water for pasta.
Cut 2 tomatoes in bits and wait for the shallots to have nice colours before adding them in the pan.
Put the pasta in the pot and switch on an oven. It must be put on grill.
Aside, take two spoons of crême fraîche and mix it in a bowl with some milk, two teaspoons of honey, some piments d'espelette, and paprika. Salt pepper. Had some cornflour. Mix and pour in a small pot. Warm gently and keep mixing it and when it has boiled once, add the shallots and tomatoes in it. It should be a bit thick. Add a little bit of grated cheese in it.
Wait for the pasta to finish cooking and the sauce to finish. Pour the pasta in a oven-resistant dish, pour on top the sauce and add as much grated cheese as you like on top.
Put in the oven and wait for the cheese to get coloured.
Cut 8 shallots in bits. Fry them gently in a pan.
Boil some water for pasta.
Cut 2 tomatoes in bits and wait for the shallots to have nice colours before adding them in the pan.
Put the pasta in the pot and switch on an oven. It must be put on grill.
Aside, take two spoons of crême fraîche and mix it in a bowl with some milk, two teaspoons of honey, some piments d'espelette, and paprika. Salt pepper. Had some cornflour. Mix and pour in a small pot. Warm gently and keep mixing it and when it has boiled once, add the shallots and tomatoes in it. It should be a bit thick. Add a little bit of grated cheese in it.
Wait for the pasta to finish cooking and the sauce to finish. Pour the pasta in a oven-resistant dish, pour on top the sauce and add as much grated cheese as you like on top.
Put in the oven and wait for the cheese to get coloured.
Inscription à :
Articles (Atom)