Ffwd Coeur a la creme
Fri, Feb 15 2013 12:30
| french friday with dorie, blueberries, coeur a la cream, heavy cream, cream cheese
This was something special for me. I've never heard of it before, but it was a dessert, so it could be very nice. I am a dessert girl. It took two small packages of cream cheese and cream. We don't have heavy cream in Holland, so I used half and half cream and followed the recipe. I also didn't have the molds (it's not a very common dessert here), so I used a plastic mold, which I could leave slightly open on the bottom and a cheese cloth. I think it did the thrick. The texture on my Coeur a la creme is the same as on the picture in Dories book. One down. Then for the taste. I liked it a lot. It has a thick creamy texture, and I think a lot of calories. Two down. I ate it with blue berries, they are quite healthy with lots of vitamin C. That's a great opposite to the calories and a healthy snack. Will I make it more often. I don't think my weight can handle this to often. But it was a great treat for valentines day and it did look great!!
And as you can see, I do have my own copy of the book!!
If you like to see what the other Dorista's thought of it, check out:
http://www.frenchfridayswithdorie.com.
And as you can see, I do have my own copy of the book!!
If you like to see what the other Dorista's thought of it, check out:
http://www.frenchfridayswithdorie.com.
Comments (9)
Shortbread the luxe
Sun, Feb 10 2013 08:00
| dulce de leche, baking, shortbread, chocolate
Last Friday my son and I were watching a 24 kitchen program called: Rudolphs bakery. In this episode Rudolph made shortbread the luxe.
My son, the one who likes to eat what I'm cooking but not the cooking itself, raised up and said: we have to make this one, and I'm helping!
That was an offer I couldn't refuse. So we made the recipe. It had a lot of waiting time. First we made Dulce de leche of condensed milk. Than we made shortbread with walnuts (the official recipe asked for peanuts, but with my allergy that is not a great option).
We topped the shortbread with the dulce the leche and put it in the refregerator and waited for a few hours.
Then we melted two sorts of chocolate. The first one consisted of Pure and milk chocolate and the second one was made of white chocolate.
The pure/milk chocolate was spread out over the dulce the leche. Then we took a spoon and made a few drops of white chocolate on top of the brown choclate. We took a stick and curved the white chocolate through the dark one to create a great pattern.
And then we waited again, and I can tell you this one was the worst waiting, because it looked so great.
But after a few hours we cut it up and tasted it: Yummie. This recipe didn't only look great on television, it tasted and smelled great in real life to.
I put a link in this post so you can read and see the recipe on 24 kitchen (only in Dutch, I'm sorry):
shortbread de luxe,
And this was our result (with a proud son):
My son, the one who likes to eat what I'm cooking but not the cooking itself, raised up and said: we have to make this one, and I'm helping!
That was an offer I couldn't refuse. So we made the recipe. It had a lot of waiting time. First we made Dulce de leche of condensed milk. Than we made shortbread with walnuts (the official recipe asked for peanuts, but with my allergy that is not a great option).
We topped the shortbread with the dulce the leche and put it in the refregerator and waited for a few hours.
Then we melted two sorts of chocolate. The first one consisted of Pure and milk chocolate and the second one was made of white chocolate.
The pure/milk chocolate was spread out over the dulce the leche. Then we took a spoon and made a few drops of white chocolate on top of the brown choclate. We took a stick and curved the white chocolate through the dark one to create a great pattern.
And then we waited again, and I can tell you this one was the worst waiting, because it looked so great.
But after a few hours we cut it up and tasted it: Yummie. This recipe didn't only look great on television, it tasted and smelled great in real life to.
I put a link in this post so you can read and see the recipe on 24 kitchen (only in Dutch, I'm sorry):
shortbread de luxe,
And this was our result (with a proud son):
 |
| Shortbread de luxe with a proud Marc |
Comments (1)
FFwD: Fresh Orange pork tenderlion
Fri, Feb 8 2013 01:00
| tenderlion, french friday with dorie, orange
It's Friday again and we're back with French Fridays with Dorie. This week we made Fresh Orange Pork Tenderlion.
Tenderlion is one of our favourite meat dishes, so we've got high expectations about this one. And oranges are in season, so the taste is quite right. Maybe a new recipe for my tenderlion recipe collection?
This was a real quick recipe. It was made in about half an hour. We ate it with hash brown potatoes and green beans.
And the result:
I don't think that the oranges added enough to the tenderlion that it was a great recipe. It was allright but certainly not great. I like my tenderlion better with apple than with orange.
But the good news is: that's something I know from now on. I don't make my tenderlion with oranges again, not with this recipe anyway.
If you like to know if the others liked this recipe look at:
http://www.frenchfridayswithdorie.com
For the result:
Tenderlion is one of our favourite meat dishes, so we've got high expectations about this one. And oranges are in season, so the taste is quite right. Maybe a new recipe for my tenderlion recipe collection?
This was a real quick recipe. It was made in about half an hour. We ate it with hash brown potatoes and green beans.
And the result:
I don't think that the oranges added enough to the tenderlion that it was a great recipe. It was allright but certainly not great. I like my tenderlion better with apple than with orange.
But the good news is: that's something I know from now on. I don't make my tenderlion with oranges again, not with this recipe anyway.
If you like to know if the others liked this recipe look at:
http://www.frenchfridayswithdorie.com
For the result:
Comments (14)
Twd: focaccia
Thu, Feb 7 2013 09:12
| focaccia, tuesdays with dorie, baking, bread
Yes, I'm too late. It isn't tuesday anymore. I had this bread planned on tuesday, and read the first part of the recipe. And stopped when it said for the second rise....
What I didn't expect was that after the second rise you had to put the dough in the refrigerator for 24 hours to get a focaccia. Never ever made a bread which had to rest in the refrigerator after the second rise. But I know better for the future!!
So I changed my menu for tuesday and we ate the focaccia a day later for dinner.
But I was glad I did wait the 24 hours to let the focaccia get it's taste. Boy it was good. A real nice structure and with the herbs on top it was delicious.
We ate it with a bit of fish and a salad. The focaccia was definitely the highlight.
What did I learn? Next time I start with the focaccia dough on time and make this post on time.
But it is a great bread to make and I'm sure I will make it again in the future!
If you want to know the recipe you can check it at our host-site this time:
Shamira has posted the recipe with her beautiful pictures on her site (link: tuesdays with dorie focaccia)
And for my result:
What I didn't expect was that after the second rise you had to put the dough in the refrigerator for 24 hours to get a focaccia. Never ever made a bread which had to rest in the refrigerator after the second rise. But I know better for the future!!
So I changed my menu for tuesday and we ate the focaccia a day later for dinner.
But I was glad I did wait the 24 hours to let the focaccia get it's taste. Boy it was good. A real nice structure and with the herbs on top it was delicious.
We ate it with a bit of fish and a salad. The focaccia was definitely the highlight.
What did I learn? Next time I start with the focaccia dough on time and make this post on time.
But it is a great bread to make and I'm sure I will make it again in the future!
If you want to know the recipe you can check it at our host-site this time:
Shamira has posted the recipe with her beautiful pictures on her site (link: tuesdays with dorie focaccia)
And for my result:
Comments (5)
high tea
Yesterday I had a workshop high tea. I thought it would be nice to tea in vintage style. It looks so classy.
First the ladies entered and made the recipes. That was followed by the official high tea. The high tea dishes entered the table one by one. Off course there were different sorts of sandwiches, brownies, quiche and scones. And a few other sweets were made.
The ingredients that weren't made by the ladies were acquired from local suppliers. The bread and chocolates came from a local bakery. The tea came from a tea house a few kilometers from here. And the rest I got by my usual supplier the Landwinkel, which gets it's produce from farmers and small companies in the neighborhood.
The ladies were very enthusiastic and spread a lot of sunshine in the kitchen.
It was a great workshop.
Hereby a photo of the table styling (with help from my sister in law Danny):
Comments (1)
TWD: french apple Tart
Sun, Jan 27 2013 02:30
| tuesdays with dorie, baking, apple tart
O gee. It's not a tuesday anymore. Guilty. I've been away from home a couple of days and forgotten to put this post in my blog list. And then it's a Sunday.
But I made the recipe so I thought I'm going to post it anyway. The recipe was good. The dough wasn't sweet and was filled with apple puree. In Holland we've got a tart that also got this puree which is called a appelflap. On top there was a nice circle of granny smith apples in a layer. A bit of butter was smeared on top and the tart was placed in the oven until the apples were ready and on the sides nice brown.
Was it the nicest apple tart I've ever tasted? No, but it is very nice though. There are better Dutch apple pies. My husband had the same opinion. But that was no problem: we ate it anyway until the last crumb.
Now I'm going further with the preparation of a high tea workshop. Tomorrow a couple of ladies will make there own sweets, scones and sandwiches and eat it all while drinking tea.
My tea I've got from Bloesem Teahouse from Herpen, a village about 10 km from here. People who've got disabilities or want to learn for a career are working and learning in the Teahouse.
A social and local tea. And very nice also, I can tell from my own experience!
When I think about it: it would be a great tea to go along with this tart.
When you want to make the tart, you can find the recipe on the site of our host:
http://www.kitchenlaw.blogspot.nl/2013/01/bwj-french-apple-tart.html
Comments (3)
FFWD: shrimp and cellophone noodles
Fri, Jan 25 2013 12:30
| noodles, shrimp, french friday with dorie
French Fridays again and this time we had shrimps and noedels. It was a quick recipe and just on the right time.
I had a plan that I made this recipe in all rest, so I had the time to fully enjoy it. And make a decor, take a lot of pictures, so I could pick out the best. But reality checked in and my day was full and my husband said, shall we go out for dinner instead?
But no, this was the answer, a really quick recipe. Unfortunately also a really quick picture (not the decor I hoped for).
And furthermore? I guess I didn't use the cellophane noodles. But that's a guess because I don't know the Dutch translation of it. I think it's a sort of vermicelli, but I didn't want to use that because my husband doesn't like them at all.
And I didn't use the mushrooms for allergic reasons.
And for the taste? We liked the shrimp and the sauce was ok. The recipe was nice, but it wasn't my favorite shrimp recipe.
So long for the next french Fridays with brussels sprouts. I'm excited!
I had a plan that I made this recipe in all rest, so I had the time to fully enjoy it. And make a decor, take a lot of pictures, so I could pick out the best. But reality checked in and my day was full and my husband said, shall we go out for dinner instead?
But no, this was the answer, a really quick recipe. Unfortunately also a really quick picture (not the decor I hoped for).
And furthermore? I guess I didn't use the cellophane noodles. But that's a guess because I don't know the Dutch translation of it. I think it's a sort of vermicelli, but I didn't want to use that because my husband doesn't like them at all.
And I didn't use the mushrooms for allergic reasons.
And for the taste? We liked the shrimp and the sauce was ok. The recipe was nice, but it wasn't my favorite shrimp recipe.
So long for the next french Fridays with brussels sprouts. I'm excited!
Comments (3)
Sauerkraut casserole
Sun, Jan 20 2013 04:32
| sauerkraut, baking, casserole
It's snowing here in Holland. It's cold and very windy. I can enjoy a really great casserole. Delicious. Put on the oven and a great smell is there. It's winter!
A real winter food is sauerkraut. But it's not a vegetable which everybody will enjoy (because of the sour taste).So I went on the internet and found a good recipe on Smulweb (a Dutch recipe database), with a recipe from RuthBrock. This recipe was the inspiration for my casserole:
Ingredients:
- 1200 gram potatoes;
- 500 mL chicken stock;
-100 mL milk;
- 2 tablespoons butter;
- 125 gram bacon, cut in 1 cm thick stripes;
- 50 mL cream;
- pinch nutmeg;
- 500 grams ground beef;
- pinch ground paprika;
- salt and pepper at taste;
- 3 tablespoons fried onions;
- juice from one orange;
-1 tablespoon of brown sugar;
-1 tablespoon chili sauce;
- 2 tablespoons ketjap manis;
- 4 tablespoons ketchup;
- 4 tablespoons bread crumbs;
- 500 grams sauerkraut.
Preparation:
Preheat the oven to 180 degrees Celsius.Bake the butter crunchy on a low fire. Peel the potatoes and cut them in equal pieces. Boil the potatoes in the chicken stock until they are done.
On a low fire heat the milk, butter and nutmeg, until the butter is melted. Puree the potatoes. Mix with the milk butter mixture.
Meanwhile cook the sauerkraut. Put the sauerkraut in a colander and give a quick rinse with water. Put it in a large pan and add the cream, bacon and fill with water till 2 cm. Cook for 15 minutes..
Add salt and pepper at taste to the sauerkraut. Bake and loosen the ground beef until brown. Add paprika, onions, orange juice, brown sugar, chili sauce, ketjap and ketchup. Taste and add, when you like, a little bit more of the previous ingredients.
Butter a casserole pan. The first layer will be the sauerkraut.Put the meat as a second layer on the sauerkraut. Cover with the potato puree.
Sprinkle the bread crumbs on top en distribute small butter bits on top. Put 30 minutes in the oven until golden brown. Serve immediately.
Ingredients:
- 1200 gram potatoes;
- 500 mL chicken stock;
-100 mL milk;
- 2 tablespoons butter;
- 125 gram bacon, cut in 1 cm thick stripes;
- 50 mL cream;
- pinch nutmeg;
- 500 grams ground beef;
- pinch ground paprika;
- salt and pepper at taste;
- 3 tablespoons fried onions;
- juice from one orange;
-1 tablespoon of brown sugar;
-1 tablespoon chili sauce;
- 2 tablespoons ketjap manis;
- 4 tablespoons ketchup;
- 4 tablespoons bread crumbs;
- 500 grams sauerkraut.
Preparation:
Preheat the oven to 180 degrees Celsius.Bake the butter crunchy on a low fire. Peel the potatoes and cut them in equal pieces. Boil the potatoes in the chicken stock until they are done.
On a low fire heat the milk, butter and nutmeg, until the butter is melted. Puree the potatoes. Mix with the milk butter mixture.
Meanwhile cook the sauerkraut. Put the sauerkraut in a colander and give a quick rinse with water. Put it in a large pan and add the cream, bacon and fill with water till 2 cm. Cook for 15 minutes..
Add salt and pepper at taste to the sauerkraut. Bake and loosen the ground beef until brown. Add paprika, onions, orange juice, brown sugar, chili sauce, ketjap and ketchup. Taste and add, when you like, a little bit more of the previous ingredients.
Butter a casserole pan. The first layer will be the sauerkraut.Put the meat as a second layer on the sauerkraut. Cover with the potato puree.
Sprinkle the bread crumbs on top en distribute small butter bits on top. Put 30 minutes in the oven until golden brown. Serve immediately.
FFwD: Long and slow apples
Fri, Jan 11 2013 08:43
| baking, french friday with dorie, orange, apples
It's Friday again and so it's Friday with Dorie time. This time we made a dessert with apples. The apples were combined with Orange zest, sugar, butter and a few spices. And then it had to bake for a real long time in the oven.
It was served with single cream, but not a usual single cream: this cream had a few extra ingredients. Some spices which added a special taste to the cream.
And the result, did we like it. Yes and no. It looked great, but it was to big. The apples were so strong of taste that the amount of apple was to much for one dessert. The taste was nice, but not in that amount. But I could imagine this apple dessert in a small portion in a grand dessert, with some vanilla ice cream perhaps?
If you want to know what the rest of the participants thought of the recipe: you can look it up at:
For the result:
Comments (12)
Spaghetti with minced meat, broccoli and bacon
A really nice recipe, even if your not a great fan of broccoli (so has been said by others). And really fast, so ideal when you have a work day. I've got a lot of great reactions on this recipe. Maybe it's the combination of the salty bacon, the sweet onion and the pepper from the olive oil.
Is there something that would make this recipe even better? Yes, when you make your own spaghetti. But that's something for another blogpost. One tip: the pan is really clean after I make the amount in this recipe for 3 adults and 3 children below 10. For the recipe:
Ingredients:
- 1 kg broccoli;
- 250 grams bacon slices;
- 500 grams minced meat;
- 1 small onion;
- olive oil, extra vierge;
- 500 grams spaghetti;
- parmesan at taste.
Preparation:
Slice the onion very thin. Cut the broccoli in small pieces. Put two pans with water on the stove and let the water cook (make sure you've got one big pan). In the meanwhile put a frying pan with the bacon on medium gas for about 5 minutes. Add the onion and bake for another 5 minutes. Then add the minced meat and bake it until it's nice brown. Put aside.
Cook the broccoli in the smallest pan for about 7 minutes until done. Drain and set aside. In the largest pan cook spaghetti conform the manufacturers direction. Drain the spaghetti en put it back in the large pan. Pour a little olive oil on the spaghetti and add the broccoli and minced meat/bacon mixture. Mix well.
Put it on a plate and add the parmesan at taste.
Is there something that would make this recipe even better? Yes, when you make your own spaghetti. But that's something for another blogpost. One tip: the pan is really clean after I make the amount in this recipe for 3 adults and 3 children below 10. For the recipe:
Ingredients:
- 1 kg broccoli;
- 250 grams bacon slices;
- 500 grams minced meat;
- 1 small onion;
- olive oil, extra vierge;
- 500 grams spaghetti;
- parmesan at taste.
Preparation:
Slice the onion very thin. Cut the broccoli in small pieces. Put two pans with water on the stove and let the water cook (make sure you've got one big pan). In the meanwhile put a frying pan with the bacon on medium gas for about 5 minutes. Add the onion and bake for another 5 minutes. Then add the minced meat and bake it until it's nice brown. Put aside.
Cook the broccoli in the smallest pan for about 7 minutes until done. Drain and set aside. In the largest pan cook spaghetti conform the manufacturers direction. Drain the spaghetti en put it back in the large pan. Pour a little olive oil on the spaghetti and add the broccoli and minced meat/bacon mixture. Mix well.
Put it on a plate and add the parmesan at taste.
Comments (1)