Nameko paddenstoel
6 maanden geleden
zaterdag 30 oktober 2010
Halloween pumpkin "Apple" cake #70
My son Rik made an awesome pumpkin for halloween. We both are big "Apple" fans,so he draw an "Apple" logo on a pumpkin and carved it out.It just turned out great!!From the pumpkin fruit we made a Pumpkin-chocolate cake.All you have to do is use the normal ingredients for a cake recipe,and add 200gr well blend pumpkin fruit and 1Tbsp chocolate powder..shove it in the oven for about an hour.Enjoy Halloween !!
vrijdag 29 oktober 2010
Chicken legg's plum & fennel #71
Last week my colleague,was slaughter a chicken..a big one!! He gave me a few legg's,and ask me what i'm gonna do with it?..I had a nice plan of doing them in the grill (Indirect).I decide to make it with fennel and plum,the chicken was marinated for a few hours in soy,honey,garlic,thym and 5 species powder.Now it was the time to lit the charcoals. Prepare the Weber for indirect grilling.Put the chopped fennel and plum with the chicken and marinade in a skillet.Leave it in the Weber for about 90 minutes (indirect).Serve with some pomme duchesse a salad and a red wine,we had a "Settesoli" The chicken tasted awesome, it has more flavour then the one you buy from the grocery,it looks like red meat and taste like wild! The combination with the fennel and plum you have to try!! Enjoy!!
Halloween Meringue Ghosts #69
WoW,I had a nice day off as always on friday;-) the kids had holiday too,so we did some quality time together.We had a plan of doing lunch at a special restaurant called Tante Truus (dutch only). In this restaurant work only disabled people.It's so much fun to see how serious they take there job,and the food was awesome!! The kids loved it!! After we came home the oldest went to his friends,and the youngest want's to help with the "ghost's".
This is what you need,it's so easy and fun to make.Take 3 egg's (only the white) 180 gr castersugar (white).First blend the eggwhite till it's a little stiff and creamy,then add the sugar spoon by spoon and keep blending,till you have a smooth cream.Put it in a pipingbag and make the figure you want.Preheat the oven on 100 degrees.Put the figures on the baking paper and shove it in the oven for about 90 minutes.After that let it cool down.In the meanwhile you can make some chocolate "au bain marie".Now you can add it on the meringues.have fun and enjoy!!
This is what you need,it's so easy and fun to make.Take 3 egg's (only the white) 180 gr castersugar (white).First blend the eggwhite till it's a little stiff and creamy,then add the sugar spoon by spoon and keep blending,till you have a smooth cream.Put it in a pipingbag and make the figure you want.Preheat the oven on 100 degrees.Put the figures on the baking paper and shove it in the oven for about 90 minutes.After that let it cool down.In the meanwhile you can make some chocolate "au bain marie".Now you can add it on the meringues.have fun and enjoy!!
zondag 24 oktober 2010
Stew...slow cooking #68
This is so easy and quick to make and taste great.This is what you need. 800gr stew meat,400gr carrots,400gr small potato's,rosemary,clove,laurel,1 onion,1clove garlic crushed,300ml boullion,0,7 ltr red wine,pepper salt and flour.
Cut the carrot's,onion,laurel and garlic and put it in a skillet, with the wine and rosemary and boullion,heat up.
Cut the meat in pieces of 5 cm and roll it in the flour,and put it with the rest of the ingredients in the cast iron skillet, put it in the oven 110 degrees.Now the hardest part..you have to wait 5 or 6 hours till everything is done..or you go to a football match,birthday party or go shopping;-). When you came home dinner is ready....Enjoy!!
Cut the carrot's,onion,laurel and garlic and put it in a skillet, with the wine and rosemary and boullion,heat up.
Cut the meat in pieces of 5 cm and roll it in the flour,and put it with the rest of the ingredients in the cast iron skillet, put it in the oven 110 degrees.Now the hardest part..you have to wait 5 or 6 hours till everything is done..or you go to a football match,birthday party or go shopping;-). When you came home dinner is ready....Enjoy!!
zaterdag 23 oktober 2010
Ravioli homemade with prosciutto #67
Today was not so good for the bbq,I had to work(service weekend 24/7)Some problems with an OB van,it's raining the whole day.Bad start of the weekend,headache.Time to do some relaxing stuff,it was to late for an stew,so I always wanted to make pasta by myself,and now I had the time I thought...It was a lot of work but taste awesome,and worth all the work.
All you need is 250gr flour 2 eggs 150 gr Prosciutto.
Make a flat piece of pasta very thin,cut out long pieces,and stuff with prosciutto,fold it together.Use some egg on the edge's.
For the sauce you need,peeled tomato's,2Tbsp balsamico acceto,paprika,1Tbsp sugar,1 onion,2 gloves garlic and basil.You know how it works, cut the onion,slice the garlic etc.etc.
Boil the ravioli 3-4 minutes and serve with a red wine,we had a Settesoli Syrah... Enjoy!!
All you need is 250gr flour 2 eggs 150 gr Prosciutto.
Make a flat piece of pasta very thin,cut out long pieces,and stuff with prosciutto,fold it together.Use some egg on the edge's.
For the sauce you need,peeled tomato's,2Tbsp balsamico acceto,paprika,1Tbsp sugar,1 onion,2 gloves garlic and basil.You know how it works, cut the onion,slice the garlic etc.etc.
Boil the ravioli 3-4 minutes and serve with a red wine,we had a Settesoli Syrah... Enjoy!!
donderdag 21 oktober 2010
Noodles & spicy chicken #66
Today was a perfect day for a quick meal, you can have dinner in about 15 minutes...Is this great or what!!.
All you need is 1 chicken breast (sliced in parts of 1 cm),1lemon,1 fresh Spanish pepper (without the seeds) 1 onion (diced) 2 gloves garlic (sliced),1tsp 5 species powder,2Tbsp soy sauce,salt,1 handful of coriander,1Tbsp honey, or more to taste.
Heat up an iron skillet on high fire,fry the onion,pepper and garlic a little bit.Add the sliced chicken, after the chicken is well done add the soy sauce,the juice of one lemon and honey.Stir it until you have a sauce.The last part is to put the coriander on top of the sauce.In the meanwhile boil a pan of water,and make 75gr noodles as described on the package.(mostly 2 minutes).
Serve everything together.Enjoy!!!
All you need is 1 chicken breast (sliced in parts of 1 cm),1lemon,1 fresh Spanish pepper (without the seeds) 1 onion (diced) 2 gloves garlic (sliced),1tsp 5 species powder,2Tbsp soy sauce,salt,1 handful of coriander,1Tbsp honey, or more to taste.
Heat up an iron skillet on high fire,fry the onion,pepper and garlic a little bit.Add the sliced chicken, after the chicken is well done add the soy sauce,the juice of one lemon and honey.Stir it until you have a sauce.The last part is to put the coriander on top of the sauce.In the meanwhile boil a pan of water,and make 75gr noodles as described on the package.(mostly 2 minutes).
Serve everything together.Enjoy!!!
vrijdag 15 oktober 2010
Chicken Pesto #65
Wow tonight we made a chicken pesto salad with the homemade pesto from the last post.This is a quick meal and very easy to make.Boil some water and make the pasta as described on the package (the next time I gonna make pasta by myself).Let the fusilli cool down a bit.After that you add the pesto (2Tbsp) to the pasta.
In the meanwhile you chop some onion and pepper bells.Bake 3 chicken breast in parts,add the pepper bells and onion.If the chicken is ready,add it to the pasta and serve with a salad and the dried tomato's Drink a red wine with it...Enjoy!!
In the meanwhile you chop some onion and pepper bells.Bake 3 chicken breast in parts,add the pepper bells and onion.If the chicken is ready,add it to the pasta and serve with a salad and the dried tomato's Drink a red wine with it...Enjoy!!
Pesto homemade #64
Today I made a perfect pesto, you have to try this....it's quite easy to make,and it taste so much better then the one you buy in the store..
All you need is a handful of fresh basil,a Tbsp pine nuts,2 gloves garlic,3Tbsp Grana Padano,some olive oil,and a blender.
Mix all very well in the blender and add a pinch of salt and pepper to taste.
It's very nice in combination with a sandwich with mozarella,tomato and slaw.Enjoy!!
All you need is a handful of fresh basil,a Tbsp pine nuts,2 gloves garlic,3Tbsp Grana Padano,some olive oil,and a blender.
Mix all very well in the blender and add a pinch of salt and pepper to taste.
It's very nice in combination with a sandwich with mozarella,tomato and slaw.Enjoy!!
Dried tomato's #63
Today had a nice day off, bad weather just rain... Damn...but on the other side,I can made some lovely things,like dried tomato's.
I used them a lot in salads and pasta's.So I started the day early at the grocery to get some fresh tomato's, thyme, laurel,garlic and rosemary.Cut it in a blender or real small.Slice the tomato's in 2 parts, put some of the ingredients on the tomato,sprinkle a little bit of olive oil on the tomato's,preheat the oven on 90 degrees, and put the tomato's for about 5 hours in the stove...after that let it cool down and put it in a jar with some olive oil.Now you have nice dried tomato's for in a salad or pasta....Enjoy!!
I used them a lot in salads and pasta's.So I started the day early at the grocery to get some fresh tomato's, thyme, laurel,garlic and rosemary.Cut it in a blender or real small.Slice the tomato's in 2 parts, put some of the ingredients on the tomato,sprinkle a little bit of olive oil on the tomato's,preheat the oven on 90 degrees, and put the tomato's for about 5 hours in the stove...after that let it cool down and put it in a jar with some olive oil.Now you have nice dried tomato's for in a salad or pasta....Enjoy!!
zondag 10 oktober 2010
Challenge November 2010
Cornish Game hen,string beans,cranberry and sweet potato's.What are we gonna do with these ingredients.It was a lot easy'er then last time.The only problem now was the bad weather. It's raining the most of the time,or i'm at work.But I find a nice day for preparing the dish for this "challenge". This is how I started my day.
I stuffed the Cornish Game Hen with onion,lemon,tarragon and garlic and put the hen on the indirect side of the Weber for about 2hours.
In the meantime I made a cranberry compote.You need 180 gr fresh cranberry's,100gr granulated sugar and 100ml water.
Boil the water & sugar,until the sugar is dissolved.Add the cranberry's and stir till you've got a jelly.
Wash a few sweet potato's cut them in parts and put them in a large bowl with some pepper salt and rosemary,sprinkle some good olive oil on top of it.
For serve beside the sweet potato's we made a tarragon mayonaise.
You need 2 small eggs (only the yellow part) 1Tbsp mustard 1Tbsp lemon juice and 100ml olive oil/sunflower(50-50) oil
First put the eggs,mustard and lemon juice in a bowl and mix very well,until it's a bit creamy,then add the oil drip by drip and keep on mixing till the oil is dissolved.
We also had a bunch of string beans with it, wrapped it in bacon and heated up on the Weber.
The result was awesome,the combination of cranberry,with "game hen" was great..
Additional participants in this month’s Ingredient Challenge include:
Robyn Medlyn of Grillgrrrl – ENTRY HERE
Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.
Paul Haight of No Excuses BBQ – ENTRY HERE
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Rob Bergstrom of In To The Flames- ENTRY HERE
Rob launched Into The Flames in the summer of 2010 as a way to share his passion for cooking, eating, and exploring food.
Bob’s Brew & Que – ENTRY HERE
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
The BBQ Grail ENTRY HERE
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
I stuffed the Cornish Game Hen with onion,lemon,tarragon and garlic and put the hen on the indirect side of the Weber for about 2hours.
In the meantime I made a cranberry compote.You need 180 gr fresh cranberry's,100gr granulated sugar and 100ml water.
Boil the water & sugar,until the sugar is dissolved.Add the cranberry's and stir till you've got a jelly.
Wash a few sweet potato's cut them in parts and put them in a large bowl with some pepper salt and rosemary,sprinkle some good olive oil on top of it.
For serve beside the sweet potato's we made a tarragon mayonaise.
You need 2 small eggs (only the yellow part) 1Tbsp mustard 1Tbsp lemon juice and 100ml olive oil/sunflower(50-50) oil
First put the eggs,mustard and lemon juice in a bowl and mix very well,until it's a bit creamy,then add the oil drip by drip and keep on mixing till the oil is dissolved.
We also had a bunch of string beans with it, wrapped it in bacon and heated up on the Weber.
The result was awesome,the combination of cranberry,with "game hen" was great..
Additional participants in this month’s Ingredient Challenge include:
Robyn Medlyn of Grillgrrrl – ENTRY HERE
Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.
Paul Haight of No Excuses BBQ – ENTRY HERE
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Rob Bergstrom of In To The Flames- ENTRY HERE
Rob launched Into The Flames in the summer of 2010 as a way to share his passion for cooking, eating, and exploring food.
Bob’s Brew & Que – ENTRY HERE
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
The BBQ Grail ENTRY HERE
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
"Challenge" october 2010
The first "challenge" with the BBQ Grail.I was recommended by Thegrillgrrrl for taking part of the 4 ingredients "challenge".Wow this is fun...until I saw the ingredients...
It was a difficult one,the ingredients for this month were,broccoli,shrimp, pomegranate and focaccia.The combination is not easy to match with the pomegranate.
After a few weeks of thinking I decide to make a simple focaccia with grilled shrimps and broccoli,with a dressing of the pomegranate on top.
This is how I did it. (3 persons)
1broccoli 1onion 5 gloves garlic 1 Spanish pepper 1pomegranate 400gr shrimps salt and pepper to taste.
250gr flour for the doug 3Tbsp olive oil 2Tbsp sage.
Heat up the weber for indirect grilling.
In the meanwhile you can prepare the dough for the focaccia and put it on the hot grate indirect for about 20 minutes.When ready save it in a aluminium foil.
Cut the pepper,garlic,onion and broccoli in big parts, I like it the rough way.Do everything in a iron skillet,on the grill over medium heat,till everything is ok. grill in the last 5 minutes the shrimps,with the veggies.
Serve everything on the grilled focaccia,and put some pomegranate on top of the veggies.
This was my first entry of the 4 ingredient "challenge"
Please check out the 4 other bloggers about their adventures.
Larry’s Blog Description:
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
ROB'S BLOG DESCRIPTION:
Rob launched Into The Flames in the summer of 2010 as a way to share his
passion for cooking, eating, and exploring food.
Blog description:No Excuses BBQ
The No Excuses BBQ website was started in January of 2009 as a way to record the author's goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control...
Robyn Medlyn of Grillgrrrl – ENTRY HERE
Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.
Chris of Nibble Me This – ENTRY HERE
The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.
It was a difficult one,the ingredients for this month were,broccoli,shrimp, pomegranate and focaccia.The combination is not easy to match with the pomegranate.
After a few weeks of thinking I decide to make a simple focaccia with grilled shrimps and broccoli,with a dressing of the pomegranate on top.
This is how I did it. (3 persons)
1broccoli 1onion 5 gloves garlic 1 Spanish pepper 1pomegranate 400gr shrimps salt and pepper to taste.
250gr flour for the doug 3Tbsp olive oil 2Tbsp sage.
Heat up the weber for indirect grilling.
In the meanwhile you can prepare the dough for the focaccia and put it on the hot grate indirect for about 20 minutes.When ready save it in a aluminium foil.
Cut the pepper,garlic,onion and broccoli in big parts, I like it the rough way.Do everything in a iron skillet,on the grill over medium heat,till everything is ok. grill in the last 5 minutes the shrimps,with the veggies.
Serve everything on the grilled focaccia,and put some pomegranate on top of the veggies.
This was my first entry of the 4 ingredient "challenge"
Please check out the 4 other bloggers about their adventures.
Larry’s Blog Description:
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
ROB'S BLOG DESCRIPTION:
Rob launched Into The Flames in the summer of 2010 as a way to share his
passion for cooking, eating, and exploring food.
Blog description:No Excuses BBQ
The No Excuses BBQ website was started in January of 2009 as a way to record the author's goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control...
Robyn Medlyn of Grillgrrrl – ENTRY HERE
Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill. As a McCormick’s flavor correspondent for their “This Week in Grilling Campaign”, Robyn shares fun, tropical video recipes documenting her grilling adventures from her backyard in Sunny, Hollywood, Florida.
Chris of Nibble Me This – ENTRY HERE
The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.
Bison veggies and fries #62
I'm so exited, I was asked to be a part of the "challenge" from the BBQgrail,to represent the Netherlands.No time to think so just do it!! It is a great proposal to show the world about my grill adventures.I would like to thank the Grillgrrrl for the introduction.
Back to the grill, it was one of the last beautifull days this year so I was thinking of some summer veggies like zucchini,pepper bells, sweet onion and garlic, cut everything in pieces and do it in a large bowl with olive oil,mix well and let it stay in the fridge for an hour or so.
Heat up the Weber,bake the bison on a hot grate with only a little salt and pepper to taste.Do the veggies in a cast iron skillet and heat up.
For desert I used 4 stuffed pears with rum and brown sugar. Cut of the top of the pear and take the core out of it. Add a little bit lemon on the inside of the pear and under the cut off top,you have to replace it after stuffing.
For the filling you need soft butter 2Tbsp,2 Tbsp brown sugar,2 Tbsp hazelnut (crushed),1 Tsp cinnamon, a little lemon juice,2 Tbsp rum and a little vanilla sugar flavour. Mix it very well and stuff it into the pear, put the top back on the pear.
After you grilled the Bison and the veggies,you can set the pears in a drip pan indirect on the Weber for about 40 minutes,serve with some ice cream..Enjoy!
Back to the grill, it was one of the last beautifull days this year so I was thinking of some summer veggies like zucchini,pepper bells, sweet onion and garlic, cut everything in pieces and do it in a large bowl with olive oil,mix well and let it stay in the fridge for an hour or so.
Heat up the Weber,bake the bison on a hot grate with only a little salt and pepper to taste.Do the veggies in a cast iron skillet and heat up.
For desert I used 4 stuffed pears with rum and brown sugar. Cut of the top of the pear and take the core out of it. Add a little bit lemon on the inside of the pear and under the cut off top,you have to replace it after stuffing.
For the filling you need soft butter 2Tbsp,2 Tbsp brown sugar,2 Tbsp hazelnut (crushed),1 Tsp cinnamon, a little lemon juice,2 Tbsp rum and a little vanilla sugar flavour. Mix it very well and stuff it into the pear, put the top back on the pear.
After you grilled the Bison and the veggies,you can set the pears in a drip pan indirect on the Weber for about 40 minutes,serve with some ice cream..Enjoy!
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