Monthly Archives: November 2011

Berries-N-Cream Cups

21 Monday Nov 2011

Posted by in Desserts

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Berries have been on sale lately so I’ve been making danishes and strudels all week. The berry compote that goes inside a danish is so delicious that I wanted to try it with a sweetened cream cheese.
These cups can be served with coffee for breakfast or with an espresso for dessert. Either way, this gorgeous treat takes no time at all!

Here is what you need:

1 Package of Ready to Bake Pastry Cups
1 Egg
1 Tablespoon of Water
1 6oz of Blueberries
1 6oz of Blackberries
1 6 oz of Raspberries
1 6oz of Strawberries
1 Cup of Sugar
1 8oz Package of Cream Cheese
1/2 Teaspoon of Almond Extract
1/2 Teaspoon of Vanilla Extract
1/4-1/2 Cup of Confectioners Sugar
1 oz of White Chocolate
2 Tablespoons of Heavy Whipping Cream

Preheat your oven to 475. Beat your egg and water to make an egg wash and brush it on top of your frozen pastry cups. Place all 6 on parchment paper and bake for 15 minutes.
While your pastry cups bake, combine all of your berries into a bowl and smash. Add 1 cup of sugar and stir thoroughly. Place the bowl in the microwave for 18 minutes stirring 3-4 times.

Melt the white chocolate and cream in a small saucepan on low heat and set aside.

Your pastry cups should be done. Take them out and remove the tops with a fork. Also, remove as much of the dough on inside as you can without putting a hole in the cup. This has to be done delicately. Then, with your fork, press the remaining dough to the bottom and sides of the cup. You want to be sure you have space to fill these. Put back in the oven for 3 more minutes for extra crispiness. Set aside and let cool.

Take your berries out and stir. Set aside to cool to room temperature.

Combine the cream cheese, almond extract, vanilla extract and confectioners sugar and beat until fluffy. Add 2 teaspoons of the white chocolate mixture and continue to beat.
*Pipe the cream cheese mixture into your pastry cups and use a fork to press the mixture into the cup. Next, place a spoonful of berry compote on top. I added a small dot of cream cheese on top for decoration but that’s optional.

Enjoy immediately!

*I put the cream cheese mixture into a baggie and snipped off one of the corners of the baggies and used this to pipe the mixture into the cup.

Enjoy!

Joy

Rice and Fennel Salad

13 Sunday Nov 2011

Posted by in Salads

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To make rice and fennel salad you will need:

2 Fennel Bulbs (Chopped)
2 Tablespoons of Grated Parmesan
2 Tablespoons of Parsley (Chopped)
Salt and Pepper to Taste
1 Small Cucumber (peeled, seeded and diced)
12oz. Container of Grape Tomatoes (halved)
1 Cup of Rice

Dressing:
3 Tablespoons of Rice Vinegar
1/2 Lemon (juiced)
1/2 Cup of Olive Oil
1/2 Tablespoons Sesame Oil
1/3 Clove of Garlic (minced)

Get your rice started first.

Combine the Fennel, Parmesan, Parsley and Salt and Pepper in a medium sized bowl.

In a separate bowl, combine the vinegar, lemon juice, garlic and sesame oil.
Whisk vigorously as you slowly add you olive oil.

Pour the vinaigrette into the hot rice.  Then, mix into the bowl of Fennel.

Eat immediately or chill.

Joy

French onion soup

05 Saturday Nov 2011

Posted by in Soup and stews

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I bought a whole bag of onions for £1 at my local shop and so thought I’d make some onion soup. It’s super simple, the hardest bit is trying not to cry when cutting all those onions.

What you will need:

6 onions (sliced)
3 garlic cloves (crushed)
1 litre of home-made stock (any kind) or stock cube / or make sure it covers all the onions and then a bit more
A glass of red or white wine (optional)
Tablespoon of butter
Slices of toasted baguette
Grated emmenthal or cheddar cheese
Salt and pepper

There are different stages to this soup and those are the key. I have a pressure cooker, it’s found in most French kitchen’s and is a great way to fast cook soups, stews and you can also steam vegetables. If you don’t have a pressure cooker you can use a casserole.

On a medium heat, in the pot add the butter, once hot add to it all the onions and garlic. You need the onions to soften and golden, this will give a lot of the flavour to your soup. Then you can add your stock, wine and salt and pepper. Reduce the heat and leave for 20 minutes if in a pressure cooker or 45 minutes in a casserole.

Whilst you soup is simmering turn your oven on to 180C. Then toast your baguette slices. Once your soup is cooked add at least half your soup in an oven dish, place the toast to cover the entire dish and sprinkle cheese on top (put as much or as little as you wish, I put loads). Place in the oven for 20 minutes. You can put all your soup in the oven dish but as the bread soaks up so much of the liquid I like keeping the other half to add later. So a few minutes before taking the dish out of the oven reheat the remaining of the soup that’s in the pot.

Remove oven dish and serve in a bowl, add to it some of the soup from the pot.

It’s perfect on a cold winter day.

Mel

Salmon Pie with Lemon and White Wine Sauce

03 Thursday Nov 2011

Posted by in Seafood

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I came up with this recipe because I had planned on my friend and I having lunch but she brought her mother as well.
An extra person usually isn’t a big deal but I only bought a pound of salmon and was worried that there wouldn’t be enough food. So I added some veggies to my salmon and put it in a pie crust.

Here is what you need:

2 Frozen Ready-Made Pie Crusts

Pie Filling:
1 Green Pepper (Chopped)
3 Green Onions-whites only (Chopped)
2 Celery Sticks (Chopped)
Fresh Parsley
5 Tablespoons of Mayonnaise
1 Tablespoon Dijon Mustard

Lemon-Dill Sauce: I’ve had this recipe since the 90’s and CANNOT remember where I found it but I love it!
3/4 Cup Dry White Wine
3 Tablespoons Chopped Shallot
2 Tablespoons Fresh Lemon Juice
1/2 Cup (1 stick) Chilled Unsalted Butter, Cut into 8 Pieces
1 1/2 Tablespoons Chopped Fresh Dill

I baked the salmon at 375 degrees (190C) for 25-300 minutes.
Flake your baked salmon into a medium sized bowl.
In a separate bowl, combine the mustard and mayonnaise and mix into your salmon.
Add your vegetables and mix well.

For Sauce:

Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.
Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more.
Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

The mayonnaise and pie crust makes this a rich dish. I would be generous with the sauce per serving because the lemon and wine help balance all of the flavors.
As you can see, I served this with a side of dressed greens which also helps.

Enjoy!
Joy