Clafoutis in June or Flaugnarde.

Clafoutis in June or Flaugnarde. 19th Century. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.

When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

A traditional Limousin clafoutis contains pits of the cherries.
The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavour.

Recipe

60g cup all-purpose flour
30g Sugar
Salt
3 large eggs
Vanilla pod (or extract)
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
4 fl oz milk
1 1/2 pints Black Cherries

Instructions

Preheat the oven to 350°.
Butter a 9-inch gratin dish.
In a bowl, whisk the flour, sugar and a pinch of salt.
Whisk in the eggs, vanilla, butter and lemon zest until smooth.
Add the milk and whisk until light and very smooth,
Pour the batter into the gratin dish and top with the cherries.
Bake for about 30 minutes, until the clafoutis is set and golden.

Serve warm #Clafoutis #Recipe

Clafoutis or Flaugnarde.

Clafoutis or Flaugnarde. 19th Century.The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.

When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

A traditional Limousin clafoutis contains pits of the cherries.
The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.

Recipe

60g cup all-purpose flour
30g Sugar
Salt
3 large eggs
Vanilla pod (or extract)
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
4 fl oz milk
1 1/2 pints Black Cherries

Instructions

Preheat the oven to 350°.
Butter a 9-inch gratin dish.
In a bowl, whisk the flour, sugar and a pinch of salt.
Whisk in the eggs, vanilla, butter and lemon zest until smooth.
Add the milk and whisk until light and very smooth,
Pour the batter into the gratin dish and top with the cherries.
Bake for about 30 minutes, until the clafoutis is set and golden.

Serve warm #Clafoutis #Recipe

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Break the Fast Hollandaise sauce,poached eggs on spinach with smoked dry cured bacon.

Hollandaise is one of the five sauces in the French haute cuisine mother sauce repertoire.
It is so named because it was believed to have mimicked a Dutch sauce for the King of the Netherlands' state visit to France.

Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little pepper or cayenne pepper.

In appearance, it is light yellow and opaque, smooth and creamy.
Its flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly flavored foods.

Hollandaise requires some skill and practice to prepare and hold.
Properly made, it will be smooth and creamy with no hint of separation.

The flavor will be rich and buttery, with a mild tang from the flavourings (e.g. lemon juice).

It is best prepared and served warm, but not hot.

There are several methods for preparing a hollandaise sauce.
All preparation methods require near-constant agitation, usually with a wire whisk.
One family of methods involves acidifying the egg yolks to aid in the formation of an emulsion, either with lemon juice or vinegar.

Escoffier uses a reduction of vinegar and water.
Others use lemon juice or sherry.
The acidified yolks are whisked gently over simmering water until they thicken and lighten in color (144 °F/62 °C).

Then, as with a mayonnaise,the emulsion is formed by slowly whisking melted butter.

Being a mother sauce, hollandaise sauce is the foundation for many derivatives created by adding or changing ingredients.

The following is a non-exhaustive listing of such minor sauces.

The most common derivative is
Sauce Béarnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns.

Sauce Choron is a variation of béarnaise without tarragon or chervil, plus added tomato purée.

Sauce Foyot is béarnaise with meat glaze (Glace de Viande) added.

Sauce Colbert is Sauce Foyot with the addition of reduced white wine.

Café de Paris sauce is béarnaise with curry powder added.

Sauce Paloise is a version of béarnaise with mint substituted for tarragon.

Sauce au Vin Blanc (for fish) is produced by adding a reduction of white wine and fish stock to hollandaise.

Sauce Bavaroise is hollandaise with added cream, horseradish, and thyme.

Sauce Crème Fleurette is hollandaise with crème fraîche added.

Sauce Dijon also known as Sauce Moutarde or Sauce Girondine, is hollandaise with Dijon mustard.

Sauce Maltaise is hollandaise to which blanched orange zest and the juice of blood orange is added.

Sauce Mousseline also known as Sauce Chantilly, is produced by folding whipped cream into hollandaise.
If reduced sherry is first folded into the whipped cream, the result is
Sauce Divine
Madame Benoît's recipe for Mousseline uses whipped egg whites instead of whipped cream.

Sauce Noisette is a hollandaise variation made with browned butter (beurre noisette).
#Recipe

Sunday after noon High tea

Sunday after noon High tea
Welsh rarebit ( alt name Blushing Bunny with tomatoe )
Eighteenth-century English cookbooks reveal that it was then considered to be a luscious supper or tavern dish
Based on the fine cheddar-type cheeses and the wheat breads

Surprisingly, it seems there was not only a Welsh Rarebit, but also an English Rarebit, an Irish and a Scotch Rarebit, but nary a rarebit.

A legend mentioned in Betty Crocker's Cookbook claims that Welsh peasants were not allowed to eat rabbits caught in hunts on the estates of the nobility, so they used melted cheese as a substitute.

1 tsp English mustard powder
3 tbsp stout (Guinness :)
30g butter
Worcestershire sauce, to taste
175g Chedder cheese, grated
2 egg yolks
2 slices bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and about 1 tsp Worcestershire sauce
Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. (
Very important !!!

Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden.
Serve immediately.
#WelshRabbit #recipe



Originally shared by Jon “the chef” Hole

Sunday afternoon Tea Jazz with french fancy cakes.

Part of hosting a tea party is learning how to set the tea table.

Tea and tea snacks will be laid on a table covered with white linen tablecloth (or lace tablecloths) just before the guests arrive.

The tea table is usually set up in dining room, though the mingling of people may not be confined to the dining room.

Prepare two large trays, one for tea and one for the coffee and set them at both ends of the table.

Even though its a tea party, you should serve coffee for the coffee drinkers. You may also serve hot chocolate.

The cups and saucers are placed at the left of the tray, from the viewpoint of the person pouring the tea. That makes it easy to reach for him or her as tea is usually poured with the right hand unto the cup and saucer held by the left.

What if you don't have all the trays, table cloth and all that jazz ? Host it anyway! :)
#Teajazz   
https://soundcloud.com/spacemonkey-1/tea-jazz

Groans of pleasure were all that broke the concentrated silence amid the clattering of spoons against glass as...

Groans of pleasure were all that broke the concentrated silence amid the clattering of spoons against glass as mouthfuls of smooth, silky Panna Cotta were scooped up
#PannaCotta   #Recipe   

Originally shared by Jamie SCHLER
http://www.lifesafeast.net/vanilla-rum-panna-cotta-with-rum-roasted-cherries/

Sweet Tater Pie

Sweet Tater Pie

'gredients & 'structions

º preheat oven to 180ºC.
º Boil half a kilo of sweet potatoes in their skins until soft
º Combine 1 cup almond meal, 1 cup self-raising flour and 1 cup of brown sugar with 75 grams of melted butter.
º Press mixture into a springform tin.
º Bake for 10 minutes, remove from oven, cool.
º Rinse potatoes in cold water, remove skins.
º Mash potato with 1/3 cup of honey (or maple syrup - if that's at hand).
º Add 1 teaspoon cinnamon, 1 teaspoon nutmeg.
º Mix one cup of milk into potato mash until smooth.
º Add two eggs, one at a time.
º Bake for 55 to 60 minutes, result should be a bit wet but not liquidy.
º Cool, remove from tin, slice, serve with a tartish yoghurt, more ground nutmeg and cracked pepper.
º Enjoy.

Pinging Paul Pavlinovich as the base of this will work perfect for your caramel slice that I'm making in November.
Pinging Nikki C because #Bluety  and this is my favourite plate - it's the last of six and I keep it at my office so I can have treats at work on blue.
Pinging Ted Ewen because Sweet Tater Pie.

Also, I've started a new collection - Foodz  
https://plus.google.com/u/0/collection/EFKKDB
If you'd like to receive notifications for this collection, please visit the collection, follow it if you have not already done so and then click on the bell icon. Easy. Do the reverse when you're ready.

#Blue   #Bluetiful   #SweetPotatoPie   #SweetTaterPie   #Pie   #Food   #Noms   #Recipe   #Foodz

Korma for Sarah

Korma for Sarah
Annapurna অন্নদা she is the Hindu goddess of nourishment.
Anna means "food" or "grains".
Purna means "full, complete and perfect".
She is an avatar (form) of Parvati, the wife of Shiva. 

Annapurna is usually depicted as a youthful goddess having red complexion with a face round like full moon, three eyes, high breasts and four hands.

Legend
Parvati was told by her consort Shiva that the world is an illusion and that food is a part of this illusion called māyā.

The Divine Mother who is worshiped as the manifestation of all material things, including food, became angry.

To demonstrate the importance of her manifestation of all that is material, she disappeared from the world.

Her disappearance brought time to a standstill and the earth became barren.
There was no food to be found anywhere, and all the beings suffered from the pangs of hunger.

Seeing all the suffering, Mother Parvati was filled with compassion and reappeared in Kasi and set up a kitchen.

Hearing about her return, Shiva ran to her and presented his bowl in alms, saying, "Now I realize that the material world, like the spirit, cannot be dismissed as an illusion." Parvati smiled and fed Shiva with her own hands.

Since then Parvati is worshiped as Annapurna, the goddess of Nourishment.

Korma for Sarah
2lb lamb or chicken cut up
1  onion, chopped
3 tablespoons ginger-garlic paste
8oz plain yogurt
8oz Ground almonds
1 stick cinnamon
5 green cardamoms
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1 tsp red chilli powder 
Salt to taste
3 tablespoons oil or ghee
Salt and black pepper to taste
Rose water 

Heat oil.
Fry onions till brown Remove

Add lamb pieces to the oil and fry
Add the spices and ginger garlic paste to the lamb, stir fry for 2-3 minutes.
Add yogurt and 1/2 of the ground almonds  to the lamb and spices in the pan.
Add fried onions
Stirring well
Reduce heat,
add 1-1half pint of water and cover the pan.
Cook for 1 hour.
If the curry gets too thick, add a little more water for desired consistency.
Add the remaining almonds and a few drops of rose water or kewra before serving  
Serve hot with rice and naan bread
#Indian   #Korma   #Recipe

Tamarind fruit (The search for a Ketchup recipe)

Tamarind tree fruit pods

Tamarind Fruit Tree   تمر هندي

I need help in search of a recipe for Tamarind Ketchup ?

If you can ! leave a comment please

Prophet Enoch said

About the tree of knowledge

"It was like a species of the Tamarind tree, bearing fruit which resembled grapes extremely fine; and its fragrance extended to a considerable distance.I exclaimed, How beautiful is this tree, and how delightful is its appearance !
One of my favorite flavors to cook with in dishes but would like to bottle and preserve in a sauce."

The fruit pulp is edible. Pulp of young fruits is sour and acidic, but ripe fruits are sweeter. Some varieties are sweet, while others have always a sour taste. Young leaves can be used in salads.

Did you know that

Legend says that those who sleep under the Tamarind while it flowers will experience strange hallucinogenic dreams !

Special thanks and credit to res-ponders below

Rough measurements but here's what I use for tamarind ketchup: 1 shallot, a clove garlic, 1 cup tamarind paste, half cup passata (or chopped tomatoes with their juice),1 tbsp palm sugar, pinch of salt.Blitz everything, bring to boil & simmer for about 10 -20 minutes, to your taste. At this point, taste and adjust seasoning.Of course, you probably know that tamarind paste/juice will sit quite happily in the fridge for about a month, so I always get a huge amount done, so that I don't have to soften & squeeze the pulp everytime. x+Azlin Bloor 

1,Take the tamarind fruit pulp (without seed), make sure its clean

2,dissolve in water then filter it 

3,Heat it in a pan , with very few spoons of red chilly powder 

4, crush some jaggery and add it into the sauce

5, the jaggery will thicken and the sauce , and release sweet flavour

Measurements can be adjusted depends on your taste

its takes hardly 5-10 minutes for the procedure ..

Most or all tamil nadu's Tamarind are sour by nature . we don't use sweet tamarind in our cuisine .

Enjoy the sauce :-)

ps. don't forget to tell me how it came :-P  +Pradeep Jayabal 

Beautiful tree; tamarind ketchup is a great idea.

In Mexico we used to drink agua de tamarindo, which is basically fresh tamarind blended with cold water, and some sugar.

A tequila, a sombrero, and a siesta under the tamarind tree - a promise of colorful dreams... +Anne Ricci 

Original Jazz Song written by +Alfred Hole ( My nephew :) ) 

Alfie Hole - Piano. 

Spencer Ritchie - Drums. 
Will Lyle - Bass.

Recorded, engineered, mixed, and mastered by Will Lyle

Almond,Orange and Olive Oil Cake Recipe

"Almond blossom, sent to teach us

That the spring days soon will reach us."

Edwin Arnold.   

I so like the idea of using olive oil in cake making which i found via +David Leite many thanks. What a great idea so i have adapted this recipe from his sumptuous recipe and web site @ Leites Culinaria.

Olive pomace oil is the oil that is extracted from the olive pulp after the first press. Once the mechanical oil extraction of olive oil is complete approximately 5-8% of the oil remains in the pulp,

 

Recipe

250g Plain Flour

200g Ground Almonds

2 teaspoon Baking powder

1 teaspoon salt

4 Oranges

3 Table spoons Orange Flower water

5 Eggs

400g Castor sugar

1/2 pint Olive oil (I used Pomace olive oil)

Method

1. Zest the oranges, then squeeze 4 of them. 

3. Sieve  together the flour, baking powder, and salt in a large bowl 

4. In a large bowl  beat the eggs on medium speed 

 Add in the sugar and beat 2 minutes.Turn down adding the flour mix and oil slowly.Add the orange juice, zest and orange flower water, beat for a few seconds to mix 

5. Pour the mix into greased and floured cake tin and bake at 350f / 170c  1hour 15 mins or there about. Cool 10 mins

6. Turn the cake out onto the rack and cool completely 

Buttercream icing

140g butter, softened

280g icing sugar

1-2 tbsp Lemon juice

1 Beat the butter in a large bowl until soft.
2 Add half of the icing sugar and beat until smooth.
3 Add the remaining icing sugar and one tablespoon lemon juice and beat the mixture until creamy and smooth. Beat in the lemon juice if necessary, to loosen the mixture.

Taster Menu of Alchemy, from the 21stCentury Kitchen

View from Kitchen
  

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page here for more information on Chanterelle Wild Mushrooms

Chanterelle

Recipe for Chicken and Chanterelle Galina 

with original music by Galina herself

Caramel iphone5 Apple upside down cake

Recipe here

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world ! ) 

Dark Chocolate and Raspberry Mousse recipe Here

With wine and music !

The Delusion of Food and Lardy cake,with funk

Somersetshire  Lardy Cake Recipe here 

Aromatics for Food  Saffron

As the saffron tints and crimson flushes of morn herald the coming day, more here with spice music

By Jon Chef

Rowan Jelly

Rowan Tree.

"Rowan is the tree of power, causing life and magic to flower."

Common name Mountain Ash

USES: The hard pale brown wood of the rowan was used to make bows in the middle ages, also used for tool handles, bowls and plates and for general woodcraft.  The berries were used to make rowan jelly which was eaten with meat and helped prevent gout. Containing high concentrations of Vitamin C, the berries were also ingested to cure scurvy 

A rowan wand or walking stick will protect you from being harmed on a journey and bring spiritual enlightenment along your path. Scottish tradition did not allow for the use of Rowan wood for any other purpose than ritual.

Rowan Tree and Berries

Warning Berries are poison when raw cooking destroys poison.

Rowan Jelly

4 lb Rowan berries, washed and stalks removed

3 lb Crab apples, quartered

1 lb Sugar for each pint juice

Preparation:

Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight

.

Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.

Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. 104 C 

When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

Rowan Jelly, has a unique bitter/sweet flavor  is traditionally served with game especially venison but it is a delicious accompaniment to any meats and poultry.Cold or hot 

While you are eating thin slivers of venison

and Rowan jelly.

A wee dram of Whisky

I would love to get a bottle of this whisky

Rowan jelly and menthol cigarettes whisky

There is none left to my knowledge ! 

Whispering woods - tales of the Caledonian Forest written by Alan Crawford www.whisperingwoods.co.uk/

By Jon Chef

What Happened to My Sago Pudding Foodies+

Foodies+Sago,Orange and Cardamon Pudding

1 Litre Goats Milk (Personal choice)
90 grams Sago
1 Orange Zest
1 Lemon Zest
5- 10 pods Cardamon seeds ground
2 table spoons Honey
1-2 table spoons Eau de fleurs ( Orange Flower water)
Scottish Raspberry preserve
Candied Angelica ( My own picked from Craigievar  castle and candied)

1.Heavy sauce pan,place all ingredients in apart from Raspberry jam and Angelica
2. Slowly bring to simmer gently gently stir all the time with wooden spoon
20 min or so test the sago seeds
3.Melt the raspberry preserve (May be a splash  of Framboise (Spirit) :)
4.Place 2 spoons in your serving bowls or glass
4. Let Sago cool down place bowl garnish with candied Angelica
5.Eat

Sago pudding

Candied Angelica and Cardamon Pods

For all my new found friends at "foodies+ at the corner bistro for those who love food !"
Come see assorts of delights and me if ya lucky at The corner Bistro for those who Love food

After all that food some mellow cool Original music by Galina  Relax

By  Jon Chef

Wine,music and desert : Chocolate and Raspberry Mousse

Wine,women,song and desert

One of my most Favorite food combinations Dark Chocolate and Raspberries(Scottish best in the world !) 

 

 Recipe

Dark Chocolate and Raspberry Mousse

Ingredients

120 grams dark chocolate,(Organic high cocoa content roughly chopped )
2 egg yolks
2 egg whites
3 teaspoons icing sugar

Fresh Raspberries

Raspberry Compote
100 grams raspberry icing sugar, to taste -
Framboise ( raspberry liqueur ) Splash :)

Make the raspberry compote:

In a small saucepan, placed the rinsed raspberries and a teaspoon of icing sugar and place over a low heat. Stir gently,  Once heated, the berries will have softened and released their liquid - taste this liquid and add shot of Framboise liqueur and extra sugar if desired. Simmer for a minute and then remove from the heat and allow to cool.

Make the dark chocolate mousse:

Place the chocolate into the bowl over a pot of simmering water and allow to melt completely.

Melted dark Chocolate

When melted, remove the bowl from the pan and allow to cool for a min

Add the egg yolks one at a time, stirring vigorously until well mixed

In a clean bowl, whip the egg-whites until soft peaks form - add the icing sugar and continue whipping until mixed

Take a quarter of the egg-whites and stir into the chocolate mixture Then fold in the remaining egg-whites using a large spoon.FOLD in
gently do not mix to hard !!


Place a spoonful of the raspberry compote into the base of  a glass the size you like
Pipe in or spoon in the chocolate mix.Top with a raspberry boom boom

Wine and Music 

A desert wine i love and will go together well  Maydie 08 Tannat Madiran Red Sweet Wine

This sweet liqueur wine made from Tannat has a deep red color and offers powerful aromas of black fruit and variations of dried fruits with walnuts and grilled almonds. Maydie is best enjoyed when served between 12° and 15°C, either as an aperitif or a dessert wine.

Odd name but hey :)

Cool lush groovy music fresh off the press 100% Mr Bob Grove                       
 By Jon Chef 

Caramel iphone5 Apple upside down cake

Caramel Apple upside down cake

Recipe

For the cake mix:

110 g butter

110 g soft brown sugar

110 g self-raising flour                                                                    

1 tsp baking powder                                    

55 g flaked almonds

2 eggs, beaten

For the apple base:                                                       

30 g butter

30 g soft brown sugar

½ lemon, juice only

2 bramley apples, peeled, cored and quartered

Method

Cream together the butter and sugar in a large mixing bowl.

Add the flour and the baking powder, mixing well, as you do.

Stir in the flaked almonds, then gradually add the beaten eggs, to form a cake batter.

For the apple base:

Heat the butter in a medium non-stick, oven-proof frying pan, over a medium heat.

When the butter begins to melt, add the sugar, and allow to begin to caramelise, then add the lemon juice.

Add the quartered apple wedges to the pan, tossing well, to thoroughly coat them in the caramel, and continue heating through for two minutes.

Pour the cake batter over the top of the apples, then place the pan into the hot oven, to cook for 10-12 minutes, or until golden.

Beater for cake mix

                                 Enjoy Jon the Chef            

By Jon Chef

Food for music Chanterelle Chicken Galina

Food for music

Menu

To the Kitchen:

Have been deep in the forests of here in North Scotland and came across Flute shaped beauties with a saffron glow known as the " Queen of the Forest" Chanterelle mushrooms.See my page  here for more information on Chanterelle wild mushrooms

Recipe:           Chanterell Chicken Galina

Chicken breast(Cut into strips)

Onion

Chanterelle mushrooms

Double Cream

Saffron  (Soak in a little hot water)

Sea salt

Fresh Ground black pepper

White wine Splash ;)

1. Saute (Fry) chicken till golden brown add chopped onion,sliced chanterell mushrooms
2. Add white wine,saffron liquor and cream and a little chicken stock
3. Salt and pepper,cook until not too thick
4. Serve with what ever you like for me rice and some fresh green vegetables

Omit chicken for vegetarian.         Bon Appetit !!!!

   

Dessert coming soon            


By Jon Chef








Some great original music from sound clouder Galina