Quaintr

A very prestigious project but it looks like it's really on a roll!!!

When they say: 'sticky rice' they definitely mean STICKY. It had a tendency to stick to everything that came near to it. Luckily one can easily keep it under control with some water and rice vinegar. Yes, i had my first go at making some sushi and i must admit (as did he) that it turned out well. Plus if i hadn't told him it was vegetarian sushi he wouldn't have noticed.

Vooraf een pompoenmousse met een vleugje sinasappel, geserveerd met tijm-pecannootjes; als hoofdgerecht een lauwwarm gerookte brie met rode-wijn-rode-ui-marmalade, wortel en groene salade, geserveerd met een dun plakje bloedsinasappel en warme portstoofpeertjes met kaneelwalnoottaart en room toe. En dat alles in kluskleren!

Unlike a lot of people i'm not too keen on ic -cream. However, i got an ice-cream-machine as a X-mas present from work. Since i find it the season for maple-syrup, chocolate milk, and nuts and seeds I've found a maple-pecan-ice-cream recipe on one of the sites i regularly visit. Since i didn't have any pecans at the present moment i've decided to change it into a maple-walnut-ice-cream. It's in the machine now, so i'll give you an update soon!

It's Yule-time. Or Christmas-time as you wish. It consists of dark, long, cold nights, hopefully a bit of snow, friends, and (of course) good food. This year's dinner was made with as many seasonal and local fruit and veg as possible. We started off with a parsnip and celeriac rosti with cumberland sauce, followed by a beetroot and pomegranate soup. The main course consisted of a tofu medallion with mulled wine sauce, accompanied by roasted taters and a composition of butternut squash, celeriac mash and mushies. We finished off with a Yule-log.

The (changed) recipes:

Parsnip and celeriac rosti
½ tbsp cumin seeds
¼ tbsp coriander seeds
150g parsnip, grated
100g celeriac, grated
¼ tbsp lemon juice
½ tsp mustard powder
2 tbsp gram flour
1 medium free-range egg
1 tbsp water
salt and pepper as needed
oil
1 packet of watercress

1 Dry fry the cumin and coriander seeds and grind. 2 Mix parsnip and celeriac with lemon juice, spices, flour, seasoning and egg. 3 Heat oil in a frying pan. Divide mixture into (approx) 8 portions and pat into rounds. Put a few at a time into the pan and cook, turning once until crisp and golden on both sides. 4. Serve on a bed of watercress with Cumberland Sauce.

Cumberland Sauce
½ medium organic orange
½ medium organic lemon
2 tbsp redcurrant jelly (or redcurrant jam)
2 tbsp port
½ tsp dried mustard powder
½ tsp powdered ginger

1. Thinly pare the rinds of half of the lemon and half of the orange with a potato peeler, removing all the white pith. Cut into very thin strips about 1 cm in length. 2. Boil the rinds in water for 5 minutes to extract any bitterness and drain (don't taste the juice it's horrible!). 3. Place the redcurrant jelly and port into a saucepan and melt over a low heat for 5 or 10 minutes. Pass the mixture through a sieve to breakdown any remaining globules. 4. In a large bowl mix the mustard and ginger with juice of quart of a lemon until smooth. 5. Add the juice of half an orange, the port and redcurrant mixture and the orange and lemon peel. Mix well. 6. Serve with the rosti (can be served either warm or cold according to the recipe. We served it cold, which was very nice)

Beetroot and pomegranate soup
1 tbsp olive oil
1 smallish onion, finely chopped
175g carrots, thinly sliced
150g parsnips, thinly sliced
1 tsp ground coriander
800ml stock
350g cooked beetroot (not in vinegar), sliced
2 tsp dill, chopped
1 pomegranate
4 tbsp mascarpone

1. Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. 2. Add the coriander and cook for a further 2 minutes. 3. Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes. 4. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add 4 tbsp of the juice to taste. 5. Garnish with the mascarpone.

Tofu medallions with shiitake and walnut stuffing

Mediallions
2 tbsp vegetable oil
1 onion, peeled and finely chopped
3 cloves garlic, crushed
½ bell pepper
1 tsp dried celery-leaves
1 tsp dried basil
1 tsp dried thyme
1 tsp tumeric
1 tbsp tamari
275g tofu, drained
1 egg (or maybe 2)
150g cashew nuts, finely ground
2 tbsp water
salt and pepper

1. Preheat oven to 200C. 2. Grease 8 ramekins (or cups, bowls, etc). 3. Heat the oil in frying pan and sauté onion, garlic and bell pepper, until soft. 4. Add basil, thyme, turmeric and tamari and stir well. 5. Place this mixture in a food processor together with the tofu, egg(s) and ground cashew nuts and 2 tbsp water and process until all the ingredients are thoroughly mixed. 6. Season to taste. 7. Divide evenly between the 8 ramekins and press down well. 8. Bake for 25 minutes or until firm to the touch and filling comes away from sides of ramekin easily. 9. Turn out onto 4 individual serving plates.

Stuffing
2 tbsp olive oil
½ onion, peeled and finely chopped
200g shiitake mushrooms
1 tsp dried oregano
1 tsp yeast extract dissolved in a little hot water
40g walnuts very finely chopped
2 tbsp fresh wholewheat breadcrumbs
black pepper

1. Heat some vegetable oil in a large frying pan and sauté the onion until soft. 2. Remove the tough stalks from the shiitakes and discard them. 3. Finely chop the shiitakes and add to the shallots, together with the yeast extract and oregano. 4. Cook gently for 5 – 10 minutes allowing much of the moisture to evaporate. 5. Add the walnuts and breadcrumbs, stir and season with black pepper to taste.

Combining the 2
Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with the:

Mulled wine sauce
100g Demerara sugar
400ml red wine
2-3 cloves
some strips of orange peel
1 large cinnamon stick

1. Place all the ingredients in a pan, gently bring to the boil and simmer. 2. After a while (prob 15 minutes) remove the cinnamon stick. 3. Simmer to reduce the liquid for approx. 1 hour. 4. When desired consistency is achieved, remove cloves and peel. Whilst still piping hot, spoon a small amount onto or around the Tofu medallions and serve immediately.

Sweet Rosemary Roasted Taters
½ kg potatoes
1 tbs maple syrup
2 sprigs rosemary, chopped
big knob of butter

1. Preheat oven to 200C° 2. Peel the potatoes, cut into small chunks. Put into boiling water and cook until beginning to soften. The inside should still be slightly firm. Drain. 3. Grease a big enough bowl with butter and put in the taters. Add the syrup, rosemary, some freshly ground sea salt and toss. 4. Put this in the oven and bake for about 30 minutes. If this doesn't provide you with the right result, put it in a frying pan and fry it till you get the desired effect.

Roasted squash, celeriac mash and mushies
1 butternut squash
oil
1 tbsp coriander seeds
pinch of ground cinnamon
pinch of cayenne
salt and pepper
300g celeriac
1 medium potato
300g mixed seasonal mushrooms
pinch of nutmeg
1 tsp thyme, dried
2 cloves of garlic

Squash
1. Preheat the oven to 200C°. 2. Cut the pumpkin in 1,5 cm slices (cut 4 or 8 depending on the size and/or your guests). 3. Grind the coriander seeds, cinnamon, cayenne, salt and pepper. 4. Put the slices on a baking tray, cover them with a bit of olive oil and the spices. 5. Bake them in the oven for about 30 mins.

Celeriac Mash
1. Cut the celeriac and the potatoes in cubes. 2. Boil them for 15 mins. 3. Mash and add nutmeg, salt and pepper to taste. 

Mushrooms
1. Cut the mushrooms (any size you like). 2. Put some oil in a frying pan, heat, and add the mushies, thyme, and garlic, and fry for 5 mins. 

Place the pumpkin on a plate, place a bit of the mash on top, and top this with the mushies.

Yule log
5 eggs
140g light muscovado (licht bruine basterd) sugar
100g self-raising flour
25g cocoa powder
caster sugar

Icing and filling
200ml whipping cream
90ml/g mascarpone
400g 70% dark chocolate

 1. Heat oven to 190C. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment (or make your own one with aluminium foil). 2. Separate the eggs, putting them into two large mixing bowls. 3. Add the sugar and 2 tbsp water to the egg yolks. Whisk the sugar and yolks for about 5 mins until the mixture is light in colour and nice and thick. Sift in the flour and cocoa in 3 batches, fold in lightly, using a large spoon. 4. Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in 3 batches very carefully, to preserve as much air as possible. 5. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 12-15 mins (until the cake feels firm to the touch). 6. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Roll the cake up from one of the long sides of the cake, using the paper to help you, rolling the paper inside the cake.

7. To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1.5 hours.

8. Carefully unroll the cake, then spread 1/3 of the filling over the cake staying clear of the edges (about 2cm). Roll up the cake again using the paper to help you (peeling off the paper proved to be a wee bit more difficult then earlier), then set on a board.

9. Cut a thick diagonal slice off one end of the cake. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump. Spread remaining icing over the cake, then dust with icing sugar to serve.

You can also make meringue mushrooms to garnish. I didn't have the time but i'll provide you with the recipe anyway: 

Meringue
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
100g superfine (caster) white sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor).

1. Line two baking sheets with parchment paper and set aside. Fit a pastry bag with 1cm round tip. 2. Preheat oven to 100C and place 2 oven racks in the upper and lower thirds of the oven. 3. Beat the egg whites until foamy. 4. Add the cream of tartar and beat until soft peaks form. 5. Continue beating, whilst gradually adding the sugar, until the whites are very stiff and glossy.

Keep 4 or 5 tbsp of meringue apart (this will be used as glue) 

4. Caps: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure into rounds building up the meringue to form a 5 cm round that is about 2.5 cm high. Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue. Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.

5. Stems: Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top.  The stem should be about 2.5 cm high.  Try to keep the stems as straight as possible.  Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.

6. Bake the meringues for approx 1 hour, or until the mushrooms are firm enough that they can be lifted from the baking sheet without sticking.  Rotate the baking sheets from top to bottom and front to back (about three quarters of the way through) to ensure even baking.

Remove from oven and with a small sharp knife, make a small hole in the middle of the underside of each mushroom cap.  Using the pastry bag fitted with small tip, pipe a little bit of meringue in the hole and gently press the top of the stem into the hole.

Place the mushrooms, caps down, on a parchment lined baking sheet and return to oven for about 15 - 30 minutes, or until the mushroom are dry.  Remove from oven and lightly dust the tops of the mushrooms with cocoa powder.

Na het tekort aan olie, hebben nu ook een tekort aan suiker?!  (http://eetschrijven.blogspot.com/2009/12/wie-zoet-is.html)

Hmm. Are scones supposed to resemble stones when they come out of the oven?

I LOVE mint chocolates... I love them a LOT. He loves them too. So when we found the following recipe we couldn't resist making it. We had to tweak it around a bit (since we couldn't find all the ingredients) and the following recipe was the result:

450ml milk
125ml Chocolate and Mint Bailey's
4 heaped tbsp cornstarch
2 heaped tbsp cocoa powder
40g sugar
1 packet vanilla sugar
10 mint leaves (fresh) or 2 sprigs of mint
45g plain chocolate (76% solids)
4 pieces of after eight

First of all mix the cocoa and the cornstarch, add some milk, whisk it thoroughly to get a smooth consistency. Add the rest of the milk, the Bailey's, the sugar, vanilla sugar, and mint leaves, and bring this to a boil. Make sure you stir the mix properly in order to avoid lumps in your pudding. As soon as the mix is boiling, reduce the heat and add the chocolate and after eight (you can decide to take out the mint leaves before you add the chocolate (or leave them in to add to the suprise-effect)). Let it simmer, stirring continuously, for another 5 minutes. It should be nice and gloopy by then. Transfer the mixture to several small bowles or to one big one, and refrigerate for at least 3 hours. Serve with freshly whipped cream and a sprig of mint.  

Bon appetite!

They finally came to their senses.

It has been a busy month. Moving to Holland, moving into my new room, catching up with old friends, starting my internships, whilst in the mean time making sure that my diet provides me with the essential nutrients to stay healthy. Last week, we had a themed 'new year's'-dinner. The theme: 'merican fud, which turned out to be quite healthy and very appetising.  

The recipes:

Appetiser: Artichoke dip and corn chips

5 tbsp (40g) Parmesan, 3 tbsp mayonnaise, 3 tbsp sour cream, 1/2 onion (chopped finely), pinch of garlic powder, 1 can artichoke hearts (chopped small pieces), pepper and salt to taste, some herbs you like (but only a pinch - i used basil and some paprika), 

Whisk 4 tablespoons grated Parmesan, mayonnaise, sour cream, dried herb(s), black pepper, salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to oven-proof dish. Preheat oven to 180°C. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).Preheat grill. Sprinkle dip with some Parmesan cheese and paprika. Grill till cheese is melted. Serve with corn chips.

Soup: Ocean chowder

Olive oil, 1 yellow onion (diced), 1 clove of garlic, 1 stalk of celery (diced), 1 big carrot (diced), 1 pound (500g) potatoes (diced), 2 cups (500ml) vegetable stock, 1 bay leaf, 1 cup (250ml) heavy cream, fresh parsley, thyme (fresh or dried), freshly ground black pepper

Heat a swig of oil and sauté the onion for about 10 mins. Add the garlic, celery, and carrot. Cook for about 5 more mins, then add the taters, bay leaf, and stock, and bring to a boil. Once boiling, reduce heat and let simmer for about 20 mins (until the taters are just cooked). Add cream and herbs, and simmer for 10 more mins.

Main: Corn pudding, Coleslaw, Cabbage rolls, Biscuits

Corn pudding:

1/2 cup flour, 1 tsp salt, 4 tsp sugar, 3 tbsp butter (melted), 2 cups fresh, frozen (thawed), or canned whole kernel corn (cooked), 3 large eggs, 2 cups milk

Combine flour, salt, and sugar, and mix in the corn and melted butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 220°C. Put the mixture into an ovenproof dish and place it in the oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible. Return to the oven for 10 more minutes. Repeat stirring procedure. Repeat this 2 more times or till done (the pudding should be firm.

Coleslaw:

Dressing: mix 1/3 cup olive oil (add some water to make it 1/4 cup), 2 tbsp lemon juice, 2 tbsp mayonnaise, 2 tsp sugar, 1/4 tsp salt, 1/4 tsp freshly ground pepper.

Salad: 3 cups shredded green, 1 cup shredded peeled carrots.

You can add any other kind of vegetable (squash, courgette, radishes, cucumber, bell pepper, celery, to name a few), nuts, seeds, and berries, to taste. 

Cabbage rolls:

1 cabbage head, 1 yellow onion (fine chopped), 1 clove garlic (crushed), 1 tbsp olive oil, 1 1/2 c raw carrots (grated), 2 c cooked mashed lentils, 2 eggs, 1 tsp Italian mix herbs, salt and pepper to taste, 1 tsp paprika, pinch of cayenne, 2 cups sieved tomatoes + 1 cup water.

Remove cabbage core, and either steam the cabbage whilst peeling off the leaves as you steam it, or plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. Peal off 8-12 leaves, cut out the centre ribs and set aside. In the mean time, boil 1 cup of lentils with 2 cups of water (or vegetable stock). Add the lentils (mashed) to the carrots, onion, garlic, eggs, seasoning, and combine well. Spoon the mixture (about 1 or 2 tbsp) into the centre of each leaf, fold leaf edges over stuffing, roll into cigar-shapes (or try to, i can never manage). Arrange them at the bottom of a deep, flame-proof dish. Pour the juice (and some paprika) over stuffed leaves, cover, and simmer for about half an hour at 200°C. 

Biscuit: any recipe for baking powder biscuits will do. I got mine here.

Dessert: Pecan pie

However, i made the shell myself: 110g butter, ice water, 2 tbsp sugar, 1/4 tsp salt, 1 cup of flour. Chop the butter finely and freeze for half an hour. Add flour, salt and sugar to the butter, and add as much ice water as needed to quickly make a dough. Return the dough to the fridge until needed.