FLAN

ALTHOUGH IT ORIGINATED IN SPAIN,THIS DESSERT HAS BEEN ADOPTED BY FRENCH CUISINE AS CREME CARAMEL AND IS NOW SERVED THROUGHOUT THE 

WORLD.

INGREDIENTS

250 g sugar

 4 tbsp water

 10 ml vanilla essence

400 ml milk

250 ml  whipping cream

5 large eggs

2 egg yolks

1.put 175 g sugar in a small, heavy saucepan with the water. Bring to the boil over a high heat, swirling the pan to dissolve the sugar. Boil, without stirring. for 4-5 minutes, until the syrup turns a dark caramel color.

2. Immediately  pour the caramel into 4 cup souffle dish.Quickly swirl the dish to coat the base and sides with the caramel then place the dish in a roasting tin.

3.Preheat the oven to 160°.with a small sharp knife,split the vanilla pod length ways, if using and  scrape the black seeds into a medium saucepan. Add the milk and cream and bring just to the boil over medium heat stirring frequently. Remove the pan from the heat, cover and set aside for 15- 20 minutes. Alternatively, mix the vanilla essence with the milk and cream and heat.

4. In a bowl,whisk the eggs and egg yolks with the remaining sugar for 2-3 minutes, until smooth and creamy Whisk in the hot milk and carefully strain the mixture into the caramel- lined dish. cover with foil.

5.Pour enough boiling  water into the roasting tin to come halfway up the sides of the dish. Bake custard for  40 45 minutes. until a knife inserted about 5 cm/2 in from the edge comes out clean.remove from the roasting tin,cool,then chill overnight. 

6.To turn out, run a sharp knife around  the edge of the dish. Cover the dish with a serving plate and invert Gently life one edge the dish,allowing the caramel to run over the sides, then gently life the dish. 

COOK'S TIP : Cooking the flan in a roasting tin of water,or bain - marie,enables the custard to be cooked gently without curdling

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6:21 AM

                                                              SIMPLE ROLLED SUSHI

TO PERFECT THE ART OF ROLLING SUSHI IN SEAWEED TAKES PRACTICE AND THERE IS NO BETTER WAY THAN BY STARTING WITH THIS SIMPLE FROM.

INGREDIENTS

6 sheets yaki-nori seaweed

200 g block tuna for sashimi

200 g  block salmon for sashimi

400 g Japanese rice, cooked

as for Shaped Sushi, using Mixed

Vinegar (see below)

wasabi paste

½ cucumber, quartered length ways

and seeds removed

gari ,to garnish

soy sauce, to serve

FOR THE MIXED VINEGAR

3 tbsp rice vinegar

1 tbsp sugar

 2 /3 tsp salt

METHOD

1. Cut the nori sheets in half. Cut the tuna and salmon into four 1 cm/½ in square, long sticks. The sticks should be the same length as the long side of the nori. Use two sticks per non if necessary.

2. Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.

3. Divide the rice in half, then mark each half into six, making 12 portions in all. Spread one portion of the rise over the nori with your fingers. leaving a 1/ cm ½ in pace uncovered at the top and bottom.

4. Spread a little wasabi in a horizontal line along the middle of the rice and lay a stick of tuna on this.

5. Holding the mat and the edge of the nori nearest to you, roll up the nori and rice into a tube. Use the mat a guide- do not it into the food. Roll the rice tightly so that it stick together and encloses the filling.

6. Carefully roll the sushi off the mat. Make 11 other rolls in the same way, four  for each filling  ingredient. Do not use wasabi with the cucumber. Use a wet knife to cut each roll into six slices and stand them on a platter.wipe and re- rinse the knife occasionally between cuts. Garnish with gari and serve sauce with the sushi.

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5:33 AM

PILAF WITH SAFFRON & PICKLED WALNUTS

PICKLED WALNUTS HAVE A WARM,TANGY FLAVOR THAT IS LOVELY IN RICE DISH.THIS PILAF IS INTERESTING ENOUGH TO SERVE ON ITS OWN. 

INGREDIENTS

1 tsp saffron strands

40 g pine nuts

 3 tsp olive oil

1 large onion,chopped

3 garlic cloves,crushed

4 cm/1½  in piece fresh root ginger grated

1/4 tsp ground allspice

225 g long grain rice

300 ml vegetable stock

40 g raisins

50 g  pickled walnut,

drained and roughly chopped

3 tbsp roughly chopped parsley or

fresh coriander

salt and freshly ground black pepper

parsley or coriander. to garnish

Greek style yogurt. to serve

METHOD

1.Put the saffron in a bowl with 15 ml /1 tbsp boiling water and leave stand. Heat a large frying pan and dry fry the pine nuts until they turn golden. set them aside.

2.Heat the oil the pan and fry the onion, garlic and allspice for 3 minutes. Stir in the ginger and rice and cook for 1 minute.

3.Add the stock and bring to the boil. Reduce the heat,cover and simmer gently for 15 minutes, until the rice is just tender.

4.Sir in the and saffron and liquid, along with the fried pine nuts,pickled walnuts,raisins and chopped parsley or coriander. Season to taste with salt and freshly ground pepper, Heat the pilaf through gently for 2 minutes. Garnish with parsley or coriander leaves and serve with Greek  style yogurt.

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4:49 AM

                                                           PORK & SAUSAGE CASSEROLE

THIS PORK DISH FROM THE CATALAN REGION USE SPICY BUTIFARRA SAUSAGE.YOU CAN FIND THERM IN SOME SPANISH DELICATESSENS BUT,IF NOT,SWEET ITALIAN SAUSAGES WILL ALSO TASTE EXCELLENT IN THIS RECIPE.

                                                                                   
                                                                               

 

INGREDIENTS

 2 tbsp olive oil

4 boneless pork chops, about 175 g/6 oz 

4 butifarra or sweet Italian sausages

1 onion ,chopped

2 garlic cloves, chopped

½ cup dry white wine

4 plum tomatoes, chopped

I bay leaf

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

green salad,to serve

METHOD

1. Heat the oil in a large,deep frying pan. Cook the pork chops over a high heat until browned on both sides, then transfer to a plate.

2. Add the sausages ,onion and garlic  to the pan and cook over a moderate heat until the sausages are browned and the onion softened, turning the sausages two or three times during cooking. Return the   chops to the pan.

3. Stir in the wine .tomatoes and bay leaf and season with salt and pepper. Add the parley. Cover the pan and cook for 30 minutes.

4. Remove the sausages from the pan and cut into thick slices. Return them to the pan and heat through. Serve hot, accompanied by a green salad.

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8:40 AM

                                                               PILAU RICE WITH WHOLE SPICES

THIS COLORFUL AND FRAGRANT RICE DISH MAKES A PERFECT ACCOMPANIMENT TO A SPECIAL INDIAN MEAL

                                                                   

INGREDIENTS 

Generous pinch of saffron strands

 2  1/2 cups chicken stock

4 tbsp butter

1 onion,chopped

1 garlic clove,crushed

1/2 cinnamon stick

6 cardamoms

1 bay leaf

250 g basmati  rice,rinsed  and drained

50 g sultanas

1 tbsp oil

50 g cashew nuts

METHOD

1.Soak the saffron in the hot stock Heat the butter in a saucepan and fry the onion and garlic for 5 minutes Add the cinnamon stick, cardamom and bay leaf and cook for 2 minutes.

2. Add the rice and cook, stirring,for 2 minutes. Pour in the stock and add the sultanas. Bring to the boil, stir.then lower the heat over and cook for 15 minutes, or until the rice is tender and the liquid

absorbed.

3.Meanwhile, fry the cashew nuts in the oil until browned Drain and serve scattered over the rice.

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9:48 AM

                                     PASTA WITH CREAM & PARMESAN
                                                        ( PASTA ALFREDO )

                                            (THIS POPLAR,CLASSIC PASTA DISH ORIGINATED IN ROME.)     

   

 INGREDIENTS                                                                                    

350 g  Dried Fettuccine

25 g Butter

300 ml cups double cream

50 g grated Parmesan cheese

2 tbsp finely chopped fresh flat leaf parsley

salt

black pepper

METHOD

1. Cook the fettuccine in rapidly salted  water until AL Dante.

2.Melt the butter in a large flameproof casserole and add the cream and Parmesan .with salt and pepper.stir over a medium heat until the cheese as melted and the sauce has thickened.

3.Drain the Fettuccine and add it to the sauce with the parsley.fold the pasta and sauce together over a medium heat.grind more pepper over and garnish with the extra parsley.and garnish with the extra parsley.serve at once,with a bowl of grated Parmesan handed round separately.

               

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6:01 AM