Saturday, March 3, 2018

Warm Coronation Chicken with Rice

4 boneless chicken breasts
1 bay leaf
1 small onion,sliced
1 carrot,sliced
4 peppercorns
1 tbsp olive oil
2 shallots,finely chopped
2 tsp curry powder
2 tsp tomato puree
juice of half lemon
300 ml mayonnaise
150 ml natural yogurt or sour cream
2 tbsp fresh parsley,chopped

Place the chicken breasts into the large sauce pan with the bay leaf,onion & carrot.
Cover with water & add 1/2 tsp salt & the peppercorns.
Bring to the boil over a medium heat,reduce the heat & simmer very gently 20 min.
Remove from the heat,lift the chicken breast out onto the plate & allow to cool.
Heat the oil in a frying pan & saute the shallots gently for 2-3 min until soft but not colored.
Stir in the curry powder,chicken stock along with carrots,the tomato puree & the lemon juice & simmer for 10 min until sauce is quite thick.
Slice the chicken into ca 1 cm pieces.
Mix together the mayonnaise & yogurt or sour cream,stir into the sauce,season to taste with salt & pepper.
Stir the chicken into the sauce until well coated.Allow to stand few minutes.
Serve on the rice.

Thursday, February 22, 2018

Raspberry Mille-feuille

500 g puff pastry
250 g raspberries

100g flour
200 g sugar
0,5 tbsp corn flour
5 egg yolks
750 ml milk
1-2 tsp vanilla sugar
50 ml Vana Tallinn or brandy

At first make the custard as it needs time for cooling.
Whisk egg yolks with sugar.
Combine flour & corn flour,carefully mix in the eggs.Pour the mixture into the thick-bottomed sauce pan.
In another pan heat the milk to the boiling point.Gradually pour the milk into the egg mix.
In a very low temperature heat the custard all the time mixing until it becomes thick like sour cream.
Take it off the heat,add the alcohol & vanilla sugar.Cool .Whisk it time to time.
Divide the puff pastry into 4-5 layers,roll it out very thin.Bake the layers separately at 225C for 5 min or until golden brown.Cool.
Cut all the layers into equal sizes.Keep the crumbs for covering the cake.
On to the first layer add cream & spread over fresh raspberries,leaving few for decorating later.
Put the second layer over.Cover that with cream again.
Top with third layer.Cream.Fourth layer.Cover with cream all over.Sprinkle crumbs on to the cake to finalize.
Cover the cake & chill 24 h.

Tuesday, February 13, 2018

Pancake Cake

Make 8 big fat pancakes
250 g soft cheese+2 tbsp sugar: mix it
250 ml fresh strawberries crushed with sugar
250 ml fresh cream+vanilla+2 tbsp sugar: whisk it

Stack the pancakes with different fillings between.Put the nice dollop of cream on top & decorate with berries.
Slice the cake & serve with extra whatever you like really....

American Style Pancakes

250 ml milk
2 eggs
350 g flour
2 tbsp oil + extra for frying
1 tsp baking powder
1 tbsp sugar
1 tsp salt
Whisk eggs with sugar,add milk.
Mix together flour,salt,baking powder & gradually whisk it into the egg mixture.
Beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a good knob of butter. When it's melted, add 3-4 ladles of batter on to the pan. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm  thick.
Repeat until all the batter is used up.They taste best fresh out the pan.
Serve with honey & squeeze of lemon or some jam or compote...

Banana Pancakes with Strawberry Coulis

So spring has sprung & we have these big fat clouds all over the place,so i decided to make my own piece of sunshine..

3  eggs
300 ml  flour
1 tsp baking powder
250 ml milk
a pinch of salt
2 tbsp sugar
2-3 bananas
juice of half lemon

Whisk the eggs a bit with pinch of salt,add sugar & mashed bananas.
Combine the  flour, baking powder and milk with the eggs & mix until it forms a smooth, thick batter.
Heat a non-stick frying pan over a moderate heat with knob of butter.

Pour some of your batter over the pan and fry for a couple of minutes until it starts to look golden and firm. Turn the pancake over. Continue frying until golden.
Stack up the pancakes with loads of Strawberry Coulis between:

250 ml  strawberries
75 ml sugar
juice of half lemon

Combine the strawberries, sugar, and lemon juice.
Purée until smooth.


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