Mini omelettes

Mini omelettes

They are very easy to make , kids can do it, and they really liked them. For those ones I used tomatoes, onions and cheddar as filling, but you could use peppers, garlic, mushrooms, zucchini….

For 4 people I used :

• 5 eggs
• salt and pepper
• 1/2 teaspoon dried basil leaves
• 1/4 tomato
• small piece of cheddar
• small piece of white onion.
• 1 tablespoon Olive Oil

Brush about one teaspoon of Olive Oil on 4 cupcakes molds

Cut the tomatoes, onion, cheddar into small cubes.

Beat the eggs, add a bit of salt and pepper, dried basil.

Divide the egg mix into 4 molds.

Add about one Tablespoon of filling into each mold.

Cook at 350 F for about 20 minutes, they should be very easy to take off the mold.

Enjoy!

Apple pie French Style : La tarte Tatin

Tarte Tatin

The tarte Tatin originated in a restaurant in France owned by the sisters Tatin, they were cooking an apple pie that was starting to burn, the apples were caramelized and still good but the dough was overcooked. One sister took the apples and put a new dough on top so they would not cook much more and put the pie back in the oven. Instant success! they became famous for their apple pie and this recipe is still very popular in France.

For 4 to 6 people you will need:

• 2 1/2 lb of Apples ( I used a mix of different varieties)
• 1 cup sugar
• 1/2 cup water
• 2 1/2 of butter cut into small bits
• A pack of tenderflake Puff Pastry- Use only one square, thawed.

Peel the apples and cut them into big pieces or better, have a kid do it:-)

Keep the pieces in a bowl for now.

Make a caramel with the sugar and water. It should be medium brown, don't wait until it is too dark.

spread the caramel on a round mold with high sides, so the caramel doesn't drip in your oven.

Add the apples on top.

Add the small bits of butter.

Take your puff pastry ( 1 square only)

Spread the dough with a rolling pin in a circle shape.

Place the dough on top of the apples.

Use a knife to place the dough in the mold, under the apples as much as possible.

Bake at 350 F for about 50 minutes.

To unmold put a large plate on top of the mold and using a few towels quickly turn the mold and plate. This has to be done as the caramel is still very hot so be very careful not to get burned.

The tarte tatin! Bon apetit 🙂

Apricot Rosemary Jam

Apricots

I bought a few apricots to make jam, you can make this recipe with other fruits as well, it works very well with plums, peaches or pears for example.

I weighted the fruits once I took off all the pit, and had about 700 g . I am using 2/3 of the weight in sugar, so that’s about 460g. Then I added a sprig of fresh rosemary as well as a few leaves.This made almost 2 big jars of jam.

• 700g apricots
• 460g sugar
• 1 sprig of rosemary and a few leaves

apricots, sugar and rosemary

I added a tiny bit of water in the pan , and cooked at medium heat to begin until the mixture was boiling then at low heat. The total cooking time was about one hour.

the jam is ready after one hour of cooking

After that time all the ingredients had melted in a nice consistency, and I did the spoon test, that is I put a little bit of jam on a spoon to let it cool and be sure the consistency was that of a gel.

the spoon test

I let the jam cool down with the jar upside down so that the heat will sterilize the top of the jar. We usually consume the jam in the next few weeks and I will make just small quantities at a time but never had a problem with preservation.

the jam!

Chilled fava beans soup, with lemon and feta

Fava beans, lemon, feta and chives soup

I finally found some fava beans, I wanted to try a cold soup with them. The result was great but next time, I will peel off the skins before cooking them because I forgot and add to pass the soup through a strainer. It worked but was time consuming.

You will need :

• 1 onion chopped
• 3 garlic cloves
• 400 g  fava beans
• 4 cups boiling water
• 1 Tbsp Lemon pesto, or zest of one lemon
• Feta, 50 g or less
• chives
• a few pinches of ras el hanout (you can find recipes on the internet or you can use a mix of equal parts of turmeric, ginger,cumin,salt to simplify)

fava beans

Saute the onion and the garlic until brown, add the fava beans and the boiling water and cook until the beans are tender, about 30 to 40 minutes. Mix with a stick blender, and let cool outside until it’s cold enough to go in the fridge.

the soup cooking

When the soup is cold I add the lemon pesto, or lemon zest. Then just before serving I add a few cubes of feta, chives, and sprinkle with ras el hanout. Serve very cold.

feta and chives

No Crust Quiche

 

No Crust Quiche

 

Lighter than your traditional quiche, this one is made in a snap.

You will need for 4-6 people :

• 4 eggs
• 4  Tablespoons of Flour, rounded
• 2 cups of milk
• a few leaves of fresh Basil (dried Basil if you don’t have fresh)
• 8 halves of sun dried Tomatoes in oil
• 1 log of soft Goat Cheese (140 g)
• Salt and Pepper to taste

 

In a mixing bowl, crack the eggs, mix.

Add the flour, mix well.

 

 

 

add the soft goat cheese and crumble into pieces with a fork.

Add milk and mix, then cut the Basil leaves in fine strips

With a pair of scissors cut the tomatoes in fine strips as well. Mix, add salt and pepper to taste.

Pour into a round dish, here I used an earthenware dish. Cook for 45 minutes at 350 F.

You can test if the quiche is done by inserting a knife, it should come out dry

Great with a side of green salad!

 

 

Ratatouille Gratin with Goat Cheese

 

Ratatouille Gratin

 

 

I took this idea from the restaurant Burgoo, making my own version of it. It was very good. Easy to make, you will need around 1.30 hours of cooking time.

you will need for 6-8 people , as a side dish :

• 1 Onion
• 5 Garlic Cloves
• 2 Tablespoon Olive Oil
• 3 small Zucchini
• 1 Red Pepper
• 1 Eggplant
• 1 can of diced tomatoes ( 28 oz )
• 1 teaspoon of each : dried thyme, tarragon, basil, salt, or if you have you could replace all the dried herbs by 1 Tablespoon of Provence herbs ( mix of thyme, rosemary and lavender)
• 2 bay leaves
• 1 soft Goat Cheese log  (140 g)
• 1 cup breadcrumbs

 

Wash the vegetables

Slice the Red Pepper.

Slice the zucchini.

Cut the Eggplant into cubes.

Slice the Onion.

Peel the Garlic.

Brown the Onion and Garlic in the Olive oil.

Then add the vegetables, crushed tomatoes, herb and salt. Mix well.

The secret of a good ratatouille is in a long cooking time at medium-slow heat, 1.30 hour, with a lid on the pot so the vegetables will cook in their own juice.

When the ratatouille is ready, split into individual dishes.

Cover with breadcrumbs and crumbles of goat cheese.

Grill for a few minutes in the oven, until browned.

Very good with a side of Rice!

 

 

Vegetable and Tofu Stir Fry

 

Vegetables and Tofu Stir Fry

 

Fast and easy, very convenient for a light dinner!

You will need for 4-5 people :

• 1 pack of extra firm Tofu
• 6 Tablespoons Soy Sauce
• 4 Tablespoons Chines Cooking Wine
• 1 Tablespoon Vegetable Oil
• 2 Spring Onions
• 2 Red Peppers
• About 20 Snow Peas
• 1 Tablespoon Honey
• 1 Tablespoon Corn Starch
• 1 pack of steamed noodles ( or chow Mein Noodles), 16 oz

 

Boil water in a pot to cook the noodles.

Meanwhile cut the tofu into small cubes.

Add the soy sauce and cooking wine to marinate the tofu.

Then cut and wash the red peppers

Trim the end of the snow peas, slice the spring onions, wash

In a wok, stir fry the vegetables on high heat with a tablespoon of vegetable oil.

Using a strainer, separate the tofu marinade in a bowl. Add the corn starch and honey, mix

Grate the fresh ginger and mix with marinade.

When the vegetable are starting to soften, keep them on the side and stir fry the tofu in the wok, keep on the side when done.

Put the vegetables back in the wok, and add the marinating sauce, it should cook very fast and become a transparent glazing on the vegetables.

Cook the noodles according to package instructions.

Serving on plates or bowl, split the noodles, add the tofu and vegetables on top.

 

 

Stuffed Tomatoes and Peppers

Stuffed Tomatoes and Peppers.

Excellent way to use some leftover rice !

You will need for 5-6 people :

• 3 big tomatoes
• 2 yellow or Red or Orange Peppers
• 1 Tablespoon Olive Oil
• 2 cups of Rice
• 1 Onion
• 3 Garlic Cloves
• 1/2 cup fresh Mint
• 1/2 cup fresh Parsley
• Fresh spinach (about 100 g or 1 bunch)
• shivered Almonds 1/3 cup
• 2 cups boiling water
• Salt and Pepper to taste.

Wash the vegetables.

Cut the tomatoes in haves and take off the central part with a spoon. keep this part in a bowl, chopped.

Leave the emptied tomato halves upside down on a plate.

Cut the pepper in halves, remove seeds and wash.

Brush the skin with Olive Oil, and cook for 15 minutes at 350F in the oven.

Meanwhile, chop the onion and garlic.

Brown them in a pan in 1 tablespoon of Olive Oil.

Add the shivered almonds, brown for 2 minutes.

Add the fresh spinach, saute for 2 minutes until reduced.

Add the chopped tomato flesh and fresh herbs.

Add the 2 cups of rice.

Mix well. Add salt and pepper to taste.

Fill the peppers and tomatoes with the mix. Add a cup of boiling water in the dish so the vegetable don't dry.

Cook for 20 minutes at 350 F in the oven. You could sprinkle with cheese if you like.

Excellent!

Raddichio wrapped Bocconcini

Radicchio wrapped Bocconcini

Excellent appetizer, the bitterness of the raddichio goes well with the sweetness of the sauce and the bocconcini. Easy to make, but you will need to prepare a few hours ahead because the bocconcini needs to stay in the marinade.

You will need for 8 little bundles :

• a pack of Bocconcini ( I used tre stelle, 8 small units in a pack)
• a Raddichio head
• Olive Oil
• 1 Tablespoon dried each dried Basil, Oregano, Tarragon, Thyme
• 1 teaspoon Paprika
• 1/2 cup Tomato Vinegar (if you don’t have you can replace by red wine vinegar)
• 1/4 cup Balsamic Reduction

 

Drain and place the Bocconcini in a cup

Cover with Olive Oil, then add the dried herbs and paprika

Keep in the fridge for a few hours.

Meanwhile make the dressing, in a saucepan bring the vinegar and reduction to a boil, simmer until reduced by half

When the bocconcini has marinated for a few hours, wrap it in a raddichio leaf. If the raddichio is too stiff cook it in the microwave for 10 seconds and then it will be easier to wrap the bocconcini.

Wrap the bocconcini, folding the sides of the leaf inside.

When all the bocconcini is wrapped, saute them in olive oil for a few minutes until the raddichio is lightly browned.

Place the raddichio bundles in a bowl and cover with the sauce.

You can eat them right away or keep them in the fridge and eat them cold

 

 

2010 in review

The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

The Blog-Health-o-Meter™ reads Fresher than ever.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 1,700 times in 2010. That’s about 4 full 747s.

 

In 2010, there were 97 new posts, not bad for the first year! There were 959 pictures uploaded, taking up a total of 52mb. That’s about 3 pictures per day.

The busiest day of the year was September 27th with 65 views. The most popular post that day was Far Breton, Famous cake from Brittany !.

Where did they come from?

The top referring sites in 2010 were networkedblogs.com, facebook.com, en.wordpress.com, twitter.com, and healthfitnesstherapy.com.

Some visitors came searching, mostly for plum and ginger jam, plum ginger jam, classic pumpkin soup, yam puree, and winter salad.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

1

Far Breton, Famous cake from Brittany ! September 2010

2

Plum and Ginger Jam August 2010
2 comments

3

Spinach and Goat Cheese Crepes with Mornay Sauce October 2010
1 comment

4

Hazelnuts and Walnuts Cake October 2010

5

Tomato Bocconcini Stack August 2010