Getting To Wear Stockings

Evening bloggers - Blogger evening

Last Tuesday Moulinex Cleverwood with the agency had managed to raise a score of bloggers for a culinary cooking class at the Workshop of Yves Mattagne in Brussels. There were also many French bloggers as bloggers Dutch.

After the brief presentation of Moulinex, it was divided into three groups (based on the electrical plans of work that interested). The food baskets were hidden as not to influence our choice. I headed to the mixer because I'm always looking for the most powerful camera to my spice powders and pastes.

The three groups had cooked, under the leadership of Chief Francis Moray, input a cream with mushrooms with scallops with truffle foam and Jacques, our group had prepared a steak Tartar and for dessert we had apple and fig clafoutis.

Happiness mood sharing and openness to the other were the watchwords of the evening. And to close the evening, we were offered the Fresh Express unit to a grating and slicing I've already used to make fried potato and salad (cucumber slices and shredded carrots).

***

Last Tuesday, Moulinex With The agency Cleverwood got together around twenty food bloggers for a culinary workshop at Atelier Yves Mattagne, at Brussels. There were both French and Dutch-speaking bloggers present

After a brief presentation, we split in three groups (according to the electrical appliance that we were interested in). The ingredients were hidden so that we were not influenced by them. I went towards the mixers, since I’m always on the look out for the powerful mixer for my spice powders and pastes.

The three groups cooked, under Chef François Moray’s guidance, as starters a boletus mushroom soup with scallops and a truffle espuma, we made steak tartare, and an apple and fig clafoutis for dessert.

Good humour, sharing and openness were the keywords of the evening. To end the evening, Moulinex, gifted us the Fresh Express and appliance to chop and grate that I used to make röstis and salads (cucumber rondelles and grated carrots).

***

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Waterzooi Chicken Ghent - Gentse Waterzooi

Avant, je n’aimais pas trop le Waterzooï. But I had always eaten with a sauce waterzooïs unpleasantly mealy and vegetables cooked to death. We made this dish, traditionally Belgian specialty of the city of Ghent, when, during cooking as I am, we learned cut into julienne strips. The result of cooking vegetables in English was perfect for keeping the taste and texture of vegetables. The true Waterzooi Gent uses the tuberous root of parsley and I was lucky enough to have found. I must say that we find more easily in the markets of Brussels now.

Waterzooi Chicken Ghent

Ingredients:

1 chicken cut into 8 pieces

6 sprigs parsley, chopped leaves and branches tied with the bouquet garni

a tuberous root parsley

carrots 1 +2 1 +1

leeks,

2 stalks celery,

1 bouquet garni (thyme, bay leaves, parsley sprigs)

2 tbsp butter + a dash of oil

3 egg yolks

100 ml cream,

Salt, pepper, nutmeg.

Method:

Cut vegetables (2 carrots, 1 ½ leeks, celery and parsley root tuberous) julienne.

Cook separately in English (salted water) and refresh immediately in ice water.

Book.

Melt the butter in a casserole.

Make Heat butter + oil.

Add a carrot and half a leek, cook for 5 minutes without browning.

Y to the chicken pieces, 1 carrot and half a leek, parsley sprigs and bouquet garni and 500 ml of water (with a stock cube, if desired)

Season and simmer for 45 minutes covered, stirring occasionally.

In a bowl whisk the egg yolks and cream.

When chicken pieces are cooked, drain them in a dish and strain the stock through a chinois.

Heat the vegetable cooked in the broth and drain.

Remove from heat and add the chicken broth into the egg yolks and cream, stirring.

to thicken, if desired, at very low heat, stirring constantly (I did not).

Adjust seasoning and pour over the chicken and vegetables with the sauce.

Serve sprinkled with chopped parsley.

***

Earlier i did not like Waterzooi. Purpose I always tasted it with an unpleasant floury taste and vegetables cooked to death. In the cooking school that I’m doing, we did this traditional Belgian dish from the city of Gent to learn the technique of cutting vegetables in a julienne. Cooking the vegetables “à l’anglaise” (hot boiling water and then freshened up in iced water), helped preserve the taste and the texture of the vegetables. The real Gentse Waterzooï uses root parsley and I was lucky to have found some. I must say though that we do find root parsley more and more easily at markets in Brussels.

Gentse Chicken Waterzooi

Ingredients

1 organic chicken, cut in 8 pieces

6 branches of parsleu (leaved chopped and stems kept for the bouquet garni)

1 root parsley

1+2 carrots

1+1 leek

2 ribs of celery

1 bouquet garni (thyme, bay and stems of parsley)

2 tbsps butter with a splash of oil

3 egg yolks

100 ml cream

Sel, pepper, nutmeg

Method:

Cut the veggies (2 carrots, 1½ leek, celery and the root parsley) in julienne (thin long strips).

Cook each vegetable separately and plunge immediately in iced water.

Keep aside.

Melt butter and oil in a pan.

Add the chicken with 1 carrot, ½ leek, parsley stems, bouquet garni and 500ml of water (with a stock cube if you wish).

Season and simmer covered for around 45 minutes.

In a bowl, whip the cream and the egg yolks together.

When the chicken is cooked, remove the chicken and sieve the broth.

Heat the vegetables in the broth and drain.

Off the fire, add the broth to the egg and cream mixture stirring all the time.

If you wish, you could thicken the broth on slow heat, stirring all the time (I skipped this).

Recheck seasoning and pour the sauce on the chicken and vegetables.

Serve garnished with parsley leaves.

***

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Okra Chicken scampi - Okra With

Cette Recipe for Sylvain and his partner, who hate vegetables Benedict mucilaginous, as proof that you can make it without okra is slimy. For my part, I love okra. Last week, when I was in Indian store not far from my house, I saw fresh okra and I have resisted taking it. I prepared this curry, combining fine textures of okra and scampi the whole family loved it.

In preparing the okra, you always have the knife dry, do not hesitate to wipe the blade frequently. During cooking, add an acidifier - lemon juice, amchur (dried mango powder), tamarind, vinegar, etc. ... and these are not slimy okra!

Okra with scampi

For four 6 servings

500g okra, cut diagonally into slices an inch

500g prawns ( France shrimp), shelled

1 tomato, chopped

1 onion, chopped

1 clove garlic, chopped

3cm ginger grated

1 dried red chili, soaked in hot water and sliced

1 small bunch cilantro

1 tsp garam masala

1 tsp of amchur ( dried green mango powder)

1 tbsp ghee

Method:

Heat ghee.

Add onion, garlic, ginger, pepper and brown them.

Add tomato, garam masala and amchur.

Add okra and a little water.

After 7 minutes, put the prawns and cook until prawns become pink and curling. Do not overcook.

Serve sprinkled with coriander leaves.

***

This recipe is for Sylvain And His partner, Benedict Who Hate That slimy vegetables have proof you CAN make okra Being without it sticky. As far as I am Concerned, I love okra! Last week, When I Was in the Indian store near my house, I saw these fresh okras and could not resist buying some. I prepared this curry, that really is a nice combination of textures of okras and shrimp that the full family loved.

While preparing okra, one should always wipe the knife dry often. When cooking add some acid – lemon juice, amchur (dry green mango powder), tamarind, vinegar, etc… and there you have non-sticky okra!

Okras with scampi

For four servings

500g okra, cut in one cm rondelles

500g shrimp

1 tomato

1 onion, chopped

1 clove of garlic, chopped

3cm ginger, grated

1 dried red chilli, soaked in warm water and chopped

1 small bunch of coriander

1 tsp garam masala

1 tsp amchur

1 tbsp ghee

Method :

Heat the ghee.

Add the onion, garlic, ginger and chilli and fry till golden.

Add tomato, garam masala and amchur.

Put In The okra and a little water.

After around 7 minutes add shrimp and cook till The THEY are just pink and curled. Do not cook too much.

Serve Sprinkled With coriander leaves.

***

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shrimp dumplings with meat and vegetables - Meat and vegetable kababs

Given the number of balls recipes on this blog, one could guess that I 'to do often at home. Here are some balls that kids love and let go gently disliked vegetables. In addition, the vegetables provide a soft dumplings and prevent them from being dried. They can be served as an appetizer with a sauce as a starter, for garnish sandwiches, ...

dumplings with meat and vegetables

Ingredients

500 g of minced meat

2 cups mixed vegetables, chopped (I used cabbage, carrots, green beans)

½ tsp turmeric

½ tsp cumin powder

1 tsp coriander powder

1 tsp chilli

2 eggs

1 onion, chopped

½ cup bread crumbs

Oil QS

Salt and pepper

Method:

Heat 1 tbsp oil and sauté onion.

Let cool and mix all ingredients except oil.

Shape into balls and flatten slightly.

Heat the oil in a skillet and brown the meatballs.

Serve with chutney.

***

Meat and vegetable kababs

Ingredients 500g ground meat

2 cups mixed vegetables ( i used cabbage, carrots and green beans)

½ tsp turmeric

½ tps cumin

1 tsp coriander

1 tsp chilli powder

2 eggs

1 chopped onion

½ cup breadcrumbs

Oil as required

Salt and freshly ground pepper

Method

Heat 1 tbsp oil and fry the onion till golden.

Let it cool and mix them with all other ingredients except the oil.

Make balls with the mixture and flatten them a bit.

Heat oil and fry the kababs till well browned.

Serve With A chutney.

***

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Meals Spirit of Christmas - Christmas Spirit meal

Last month, our monthly lunch with Fanny, and Marion Sylvain was going around the theme of the Spirit of Christmas. This allowed us to celebrate Christmas together just before the hour.

Last month o monthly meal With Fanny and Marion Sylvain WAS On the theme of Christmas Spirit. Therefor We "celebrated Christmas together a bit Earlier Than Usual.

Marion offered us an aperitif of champagne soup with sauteed scallops with endive with some goda masala and chili Espelette.

Marion Prepared With champagne aperitif year and was suspected of Belgian endive with Queen scallops sautéed With Some goda masala and chilli espelette.

Sylvain had prepared a home gravlax served with grilled salmon skin and crunchy sourdough bread with cumin home.

Sylvain Brought Some home-made gravlax Served With grilled salmon skin and crunchy home-made sourdough bread cumin.

I made sacred turkey rolls with cream cheese, cranberries and pistachios, with a game and Cointreau sauce with brussel sprouts braised in chicken stock and potatoes Anna.

I made turkey roulade stuffed with cream cheese, cranberries and pistachio, With A game and Cointreau sauce and braised Brussels sprouts by accompagné in chicken broth and potatoes Anna

Fanny brought An English pudding, dried fruit and clementines.

Fanny year Bought English-style pudding, dry fruits and clementines.

Rolls turkey stuffed with cranberries and pistachios

Ingredients for 4

4 turkey cutlets

4 tbsp fromage frais

pistachios 2 tbsp 2 tbsp cranberries (fresh or frozen)

Salt Pepper

200 ml game stock (lyophilized, reconstituted)

2 tbsp Cointreau

1 + 2 tbsp butter

Method :

Flatten cutlets.

salt and pepper.

Spread 1 tablespoon cheese on each cutlet, then sprinkle with some cranberries and pistachios.

Make rolls and tie with butcher's twine.

Heat 1 tbsp butter and brown the rolls.

Add the game stock and cook covered for 15 minutes.

Remove rolls and keep warm.

Reduce the stock, add the Cointreau and then mount the butter sauce.

Remove string and slice the roll diagonally and serve topped with the sauce.

***

Pistachio and Cranberry filled roulades

Ingredients for 4

4 turkey escalope (thin slices)

4 tbsp cream cheese

2 tbsp pistachios

2 tbsp cranberries (fresh or frozen)

Salt

Pepper

200 ml game broth (dried and reconstituted)

2 tbsp Cointreau

1 + 2 tbsps butter

Method

Flatten the escalopes.

Season with salt and pepper.

Spread 1 tbsp of cream cheese on each escalope, and then sprinkle some cranberries and pistachios.

Roll up the roulades and tie them with some twine.

Heat one tbsp of oil and fry the roulades till golden.

Add the gale broth and cook covered for 15 minutes.

Remove the roulades and reserve in a warm place.

Reduce the broth, add the Cointreau and then thicken the sauce by adding bits of butter little by little (this technique of thickening dressings IS Called "butter up").

Remove the Twins From The rolls and cut 'em we slant.

Serve Covered With Sauce.

***

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Vins d'Alsace and L'Air du Temps

On November 25, Sopexa invited on behalf of the Alsace Wine few Belgian bloggers a wine tasting at the restaurant L'Air du Temps.

Last November 25, Sopexa is Behalf Of The Alsace Wine Association of (Vins d'Alsace), Some Belgian Bloggers Invited to a Wine Tasting At The restaurant "L'Air du Temps.

bloggers were present:

Bloggers Were this the Following:

http://foodandfashion.over-blog.com/

http://www.epicurien.be/

http://www.blog-appetit.com/

http://www.gwix.net/

http://crumblecassonade.canalblog.com/

http://gay-dans-lescoings.blogspot.com/

http://www.uncuisinierchezvous.com/

http://www.vinogusto.com/fr  

http://www.bouclesdor.net/

http://melbananecuisine.over-blog.com/  

http://www.mapetiteusineabonheur.be/

http://www.jeveuxduvin.be/fr/index.cfm

http://www.ikwilwijn.be/nl

http: / / vinama.skynetblogs.be /

Chef Sang-hoon Degeimbre, himself a former waiter, and indeed are more susceptible to food-wine pairing has put together a fabulous menu called "Taste and Modernity ', composed of the following dishes:

Chief Sang-hoon Degeimbre, former sommelier year Himself, Therefore more sensitive to good food and wine pairings, concocted a wonderful menu named "Flavours and Modernity", Composed of dishes and wines THE FOLLOWING:

Some preparations served in small portions (knife with abalone and sea gooseberry way tempura)

Preparations Served in small portions (Razor Clams With Abalone and tempura style

Crémant d'Alsace - Cuvee Prestige Brut Cuvee Prestige and-Bestheim, Domain Muré

***

St. Jacques with a warm dashi de Saint Jacques / Rillettes Saint Jacques in fermented sansho / Composition Fresh lemon and Granny

Scallops Warmed in a scallop dashi / Scallop Rillettes (spread) With fermented sansho / Refreshing composition of lemon and apple Granny

Muscat - Home Joggerst Ribeauvillé & Sons, 2008

Pinot blanc - Domaine Albert Mann, 2007

***

Roasted Red Mullet on skin / Parsley Cream tuberous spicy / Cholophylle

Red Mullet roasted With Skin / Cream of spiced parsley root / Chlorophyll

Riesling - Domaine André Osterlag, 2009

Riesling - Maison Léon Beyer, 2009

***

Monkfish Tail / Cream Tart / Juice urchin

Monkfish tail / Sour Cream / Juice of sea urchins

Pinot gris - Domaines Schlumberger, "Spiegel", Grand Cru, 2005

Tokay Pinot Gris - House Leon Beyer Cuvee des Comtes d'Eguisheim , 2005

***

Pheasant / Tuber and root / Consumed vadouvan / Apple earthen

Pheasant / tuber and root / vaduvan broth / potatoes

Riesling - Hugel & Fils, Cuvee Tradition, 2007

Muscat - Domaine Weinbach Faller , 2007

***

Aiguillettes pigeon Waret / Beetroot crapaudine / Kalamansi / crispy potato confit

Waret Squab Aglets / Beetroot crapaudine / Kalamansi / confit potato crips

Gewurztraminer - Pfaffenheim, 2004

***

Around the apple

Around apples

Riesling, Domaines Schlumberger Grand Cru Kitterlee

***

Ingot Hull ivory / chocolate mousse emulsified ivory and orange / quince jelly

Ingot shells of ivory / ivory emulsion foam With chocolate and orange / quince jelly

Gewurztraminer, Late Harvest, Hugel & son "Riquewhir" 1999

thank Mr Thierry Fritsch from Alsace Wine, Chef at Sopexa and Sang-hoon Degeimbre and all bloggers present a wonderful evening!

Thank you Mr Thierry Fritsch, Wines of Alsace, and Sopexa Chef Sang-hoon Degeimbre not Forgetting All the bloggers for this wonderful and unforgettable evening was!

***

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Кекс (Recipe Russian)

This cake is a classic in Russia. It is simply a recipe for cake which was added tvorog (Russian cheese) and raisins. These small cakes are very soft, very pleasant to eat for breakfast or tea. For dessert, you can opt for individual molds or one large loaf pan.

Ingredients 15 small cakes (we use a muffin tin or large loaf pan) :
- 320 g flour
- 250 g
melted butter - 300 g tvorog (which can substitute for ricotta)
- 200 g sugar
-
4 eggs - 100 g raisins
-
1 lemon - 3 / 4 teaspoon baking sodium
- Salt
- (you can add a touch of vanilla - which will not be moved - by adding a packet of vanilla sugar or 1 teaspoon vanilla extract)

Preheat oven to 180 ° C.
Butter and flour a large loaf pan, or place paper liners in the holes of a muffin pan. Skip
tvorog (no ricotta) to electric chopper to break its granular structure, and that better fit the dough.
Beat eggs with sugar. Then add the tvorog, the juice of half lemon zest and lemon.
Add the melted butter at room temperature and mix well.
Add flour mixed with baking soda and a pinch of salt and finish by adding raisins.
When the mixture is homogeneous, pour the batter into the cake pan buttered and floured, or a good big spoon. Soup of the latter in each box.
Bake for 15-20 minutes at 180 ° C for individual cakes or 50-55 minutes for a large cake. The
kekc are ready when they took a nice golden color.
Enjoy!
Beat the whole eggs with sugar.

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Fried Vegetables - Pakoras - Vegetable fritters

In India, these fritters are universal favorites, which are eaten at any time. On any street corner or in every station there are a seller of pakoras. At home, every family prepare and have their own recipe! Nothing beats the feeling of well-being by eating hot pakoras, looking out the window, the monsoon rains send the waterspouts.

Pakoras Potato

Ingredients 3 potatoes, peeled and sliced 1 cup

(250ml) chickpea flour 1

tsp cumin seeds 1 tsp

ajwain seeds

½ tsp turmeric powder

Salt, pepper Oil for frying

Method Mix the chickpea flour, seeds Nigel and ajwain, salt, pepper and turmeric.

Add enough water to make a thick paste.

Heat the frying oil to 170 ° C or until a drop of batter rises rapidly to the surface.

Dip each slice of potato in the dough and place in frying.

fry until the dough is crisp one minute to two.

I added a chopped onion in the remaining batter to make onion pakoras.

Serve hot with chutney.

***

In India, these fritters are a universal favourite, eaten all the time! There’s a pakora seller at every street corner or every railway station. At home, each family prepares them and have their own recipe. Nothing can beat the feeling of well-being eating hot pakoras while watching the monsoon rain beating down.

Potato pakoras

Ingredients

3 potatoes, peeled and cut in slices

1 cup (250 ml) chickpea flour (besan)

1 tsp nigella seeds

1 tsp ajwain seeds

½ tsp turmeric

Salt, pepper

Oil for frying

Method

Mix the chickpea flour with nigella, ajwain, salt, pepper and turmeric.

Add enough water to prepare a thick batter.

Heat the fryer to 170°C or till a drop of batter raises quickly to the surface.

Put each slice of potato in the batter and slip in the oil.

Fry till the batter is crisp (about a minute or two).

I added a sliced onion in the batter Since I Had Some leftovers.

Serve Hot With A chutney.

***