27th Jul2012

Summer Vegetables with Mustard Sauce

by marie

(2 servings)

Peel one onion and dice it. Peel four carrots and use a potato peeler to cut them into long thin stripes.In a pan heat one tablespoon of vegetable oil. Cook the diced onions until translucent, then add the carrot slices.

Cut one eggplant into small pieces and add to the carrots in the pan. Let it simmer for about 5 minutes.

In a small bowl mix half a cup of cream and two tablespoons of mustard with a pinch of salt and pepper. Add the sauce to the vegetables in the pan and let it boil down for 15 minutes.

Serve with fresh parsley.

Category : warm dish
0 Comm
24th Jul2012

Pommes Duchesse

by marie

(4 servings)

Peel 750 grams of potatoes and put them in a big pot. Add one teaspoon of salt and enough water to cover the potatoes. Bring the water to a boil and let the potatoes simmer for 25 minutes (keep the lid on the pot).

Drain the potatoes and mash them. Add one egg and two tablespoons of butter and a pinch of nutmeg.

Put the mixture in a piping bag with a star-shaped nozzle. If you do not have a piping bag use a freezer bag and cut off one corner. Form tuffs on a oiled baking tray.

Bake the pommes duchesse in the oven at 180 degrees Celsius for 12 minutes.

Category : side dish, warm dish
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24th Jul2012

Bacon wrapped mustard flambe medaillon of beef

by marie

bacon wrapped medaillon in the pan

You need two beef medaillons for each person. After washing and drying them with a piece of paper towel, spice the meat with pepper and salt.

Brush one tablespoon of mustard on each medaillon and wrap each with two slices of bacon.

Heat a tablespoon of oil in a pan and roast the meat packages gently from both sides. Pour one shot glass of dark rum over the packages and light it.

Put the pan in the medium heated oven for about 20 minutes until the meat is well-done.

Category : meat, warm dish
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20th Jul2012

Cake 43

by marie

Mix half a cube of fresh yeast (25g) with five tablespoons warm water and five tablespoons of milk.

Add 225g of flour, 60g of sugar and one tablespoon of vanilla.

Stir in two eggs and gradually add 75g of butter.

Leave the dough at a warm place for about one hour, stir it afterwards an put it in a greased Bundt cake pan, give it another hour at a warm place.

Put the cake into the oven: 10 minutes with 225 °C afterwards 10 minutes with 175 °C.

Turn the warm cake upside down on a plate . Pour 8 cl Liquor 43 and 8 cl sugar sirup on top of the cake. Put the cake back in the cake pan and again pour 8 cl Liquor 43 and 8 cl sugar sirup on top of the cake. Let it rest over night.

Category : cake
0 Comm