tag:blogger.com,1999:blog-22191181429509587642024-03-04T22:17:31.863-08:00Cooking with IlseIlse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-2219118142950958764.post-87126581075181303542014-08-13T13:25:00.003-07:002014-09-01T10:46:27.499-07:00Ilse's Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">7 medium tomatoes<br />1/2 onion<br />1 tsp chopped garlic<br />1/2 Tbsp butter<br />1Tbsp evoo (extra virgin olive oil)<br />1/2 tsp basil<br />salt & freshly ground pepper<br />cayenne pepper - optional<br />Chives for garnish</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Method</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Remove the core at the top of the tomato and cut an X on the bottom. Boil enough water to almost cover the tomatoes and put them into the boiling water on their bottoms. Let them boil for about five minutes or until the skin loosens. Turn them onto their tops half way through the heating. Remove to a plate and let cool for a few minutes. Working from the bottom pull the skin at the X away from the tomatoes in four places.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Turn the tomato onto its bottom and pull the skin all the way from the tomato. Discard the skin and you’re finished! Now cut the tomatoes into quarters, remove the seeds and cut the tomatoes into one inch cubes. You will want to do this on a large plate so that you don’t lose the liquid. Put a saucepan over low heat while you chop the onion finely. Put the evoo and butter into the heated saucepan, add the onion and sweat it until it’s translucent then add the garlic. As soon as you can smell the garlic add the chopped tomato, its liquid, the basil and salt & pepper. Allow to boil for about thirty minutes until the tomato softens and breaks down.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />If you have a stick/immersion blender use it to blend the tomatoes until smooth, otherwise transfer the mixture to a regular blender or a kitchen machine and blend until smooth. Check the seasoning before serving and add some chopped chives. Can be served cold or hot.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Serves at least four</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /> </span>Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-61708304314440953882014-08-13T11:51:00.000-07:002014-08-13T11:51:03.898-07:00My mashed potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />I really like mashed potatoes and detest the texture of pureed potatoes, which is what is usually served as mashed potatoes. To me pureed potatoes taste like glue and lose their potato flavour the more they are processed. I consider them probably best for the sensitive stomachs of babies! <br /><br />Ingredients<br />6 small potatoes cut into 1” cubes<br />2 scallions<br />a handful of parsley<br />2 Tbsp soft butter<br />1/2 a whole nutmeg<br />Salt & pepper<br /><br />Method<br />Wash the potatoes and cut into 1” cubes, put in a saucepan and add water to cover. Bring to a boil over medium to high heat, when the water boils reduce the flame to low. Put a lid at an angle over the pan so that a small vent is made.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />While the potatoes are cooking chop the scallions and parsley finely.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Put the parsley and scallion into a bowl. Using a microplane grate the nutmeg into the bowl.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />If the butter is hard from the refrigerator cut it into tiny pieces and add to the bowl, otherwise add it as is.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Add salt and pepper to taste. When the potatoes are tender drain them and add to the bowl. Using a fork mash the potatoes and mix them with the scallions, parsley, nutmeg, butter and salt and pepper. I like to keep them chunky, but you can mash them further until they are the texture you prefer. Add more butter, if you like. My mother, who taught me to make mashed potatoes, liked to add an egg. We had a large family so one egg wasn't that noticeable in the large quantity. I don't like to add an egg to this small amount, so I don't use it and have come to prefer my potatoes without it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Check the seasoning and serve<br />Serves 3 - 4</span><br /><br />
Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-68326083313172689352014-08-12T17:17:00.003-07:002014-08-12T17:17:46.041-07:00A Perfect Cup of Coffee<h2>
<span style="font-weight: normal;"><i>A Perfect Cup of Coffee</i></span></h2>
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If you’re a coffee drinker you might like to try making it as I do. It takes longer to prepare than a cup of instant, but I think it’s well worthwhile. As far as I’m concerned the only thing worse than instant is coffee made with one of those machines that heat the water past boiling and produce burned coffee that is unpalatable. After I kept seeing ads for these new fangled machines that make a cup at a time, I decided to try a cup when I was at the vet surgery recently and the coffee was so foul I had to throw it away. It had a horrible, burned, acidic flavour that put me in mind of medicine I’d rather not take. <br />
Anyway that’s enough of my ranting let me get on with my method for making my perfect cup. Here’s a picture of what you’ll need:<br />
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A coffee grinder: any grinder will work as long as it grinds the beans finely.<br />
A filter cone: you can choose between plastic or china. China is probably better, but I’ve had both and can’t tell the difference, which may be a reflection of my palate.<br />
Paper filters: you can choose between cheap white or unbleached. Some say the flavour is better with the unbleached.<br />
Coffee beans - try to find a company in your area that roasts the beans and uses free trade coffee. <br />
A 1/2 Tbsp measuring spoon<br />
A brush, which you can get for a dime at your local handicraft supplier.<br />
Heavy whipping cream - unless you like black coffee.<br />
A cup and saucer or a mug.<br />
Barely boiling water - water for coffee should be just under boiling or the coffee will taste burned and acidic.<br />
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Method:<br />
Put enough coffee beans in the grinder to reach the blades. This will make about two cups of coffee. Grind the beans for a count of 22 seconds.<br />
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Set the kettle on to heat while you prepare the coffee. <br />
Put the filter paper into the cone.<br />
Measure two skimmed tablespoons of ground coffee into the filter. <br />
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Put some cream in the cup or mug and place the cone on top. Use the brush to clean out the lid and also do this when the grinder is empty - this is important as any coffee left will go rancid and spoil future grinds. <br />
When you see the first whiffs of steam coming from the kettle the water is hot enough. Pour a little into the filter to warm the grind.<br />
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When the water drips through add enough water to cover the grind. When this has almost dripped through wash down the sides with more water. Keep monitoring the level in the cup or mug to avoid overflow. <br />
I don’t advocate adding sugar, because it masks the full flavour of the coffee and is not good for your body! If you want a little sweetening add 1/16th tsp, but no more. If you’re used to a lot of sugar, please, please do try to reduce it until you don’t need any at all. It will be much healthier for you and you’ll be amazed how much better everything tastes without sugar. Sugar is a preservative and should be used very, very judiciously. The reliance on sugar has been encouraged by the food industry, which adds sugar to everything and this does not allow your palate to mature. If you find that the coffee is too acidic, even made this way, you can add about 10 grains of salt to the grind in the cone before you add water. This is much better for you than any amount of sugar. <br />
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Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-56701556883582247662014-08-10T18:45:00.000-07:002014-08-10T18:45:15.410-07:00Grano's scrambled eggs<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /> My grandmother’s scrambled eggs were tender, creamy delicious and heavenly! When I speak of scrambled eggs I don’t mean the rubbery, coarse concoction made in a frying pan and usually served as scrambled eggs in the US. Other than this egg preparation in the US is excellent. <br /> My Grano taught me how to make them. She always emphasised the need to take time stirring so as to break up the curds and avoid toughness. Low heat and patience are the main ingredients. She used a wooden spoon, but I now use a silicone spatula and find it an improvement as very little egg adheres to it and it does a fine job of scraping the eggs from the pan. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />I also like to use a pan with a non stick coating which will keep virtually all the egg from sticking to the pan.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Ingredients</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />2 eggs<br />2 slices rye bread, buttered on one side<br />1 tsp butter<br />1 1/2 Tbsp heavy cream<br />Pinch of salt<br />Freshly ground black pepper </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Finely chopped chives and parsley - optional<br /><br />Method</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Put the frying pan and saucepan over a low flame to heat while you butter the bread and beat the eggs in a small bowl. Now </span><span style="font-family: "Trebuchet MS",sans-serif;">put the bread butter side down in the frying pan and </span><span style="font-family: "Trebuchet MS",sans-serif;">put 1 tsp of butter into the saucepan. Raise the heat a little under the frying pan. Smear the melting butter all over the bottom of the saucepan and up to about a 1/2” around the sides. When all the butter has melted add the 1 1/2 Tbsp cream. As soon as the cream bubbles add the beaten egg, make sure the flame is low and start stirring. While you stir watch the bread in the pan and turn it when it browns on one side.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> <br />Keep gently stirring and folding the eggs. Curds will form and you want to keep these broken and small so keep scraping the bottom and sides and stirring in the curds. (Now you can add a tiny pinch of salt, if you like.) </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Do not let the mixture dry out, it needs to be nice and creamy! As soon as it is mainly curds remove it from the heat.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Now you need to be quick!!! Put the fried bread on a plate. Give the egg one last stir, scrape it from the bottom and sides and divide it between the slices of fried bread. Add a tiny pinch of salt, if you like and a nice grind of black pepper. If you feel adventurous you can add a few chopped chives and some chopped parsley!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Do not leave any time between serving and eating. Eggs can become quite unpalatable when left to cool on the plate.</span><br />Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-34887849543345746652014-07-27T17:31:00.000-07:002014-07-27T17:31:22.984-07:00Chips or French fries<br />
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<br />Cooking chips, as they are called in Ireland and other English speaking places, or French fries as they are called in America, is not too difficult. Many people are frightened by the hot oil! If you are careful and don’t take any chances with it, it’s really quite straight forward. One safety precaution is to make sure you have an extinguisher in your kitchen - I’ve had one for more than twenty years and have never had to use it, even though I make chips or French fries quite often. Safety first: NEVER, EVER leave the oil over the flame unsupervised! Monitor it all the time while you’re using it. Watch it carefully! Should you, God forbid, have a fire and no extinguisher, do NOT throw water or a towel on it. Turn off the burner and quench the flames with a pan lid. Remain calm - do not panic! If there is flame on the stove quench this with some baking soda. Until you feel confident keep a lid and some baking soda handy! Keep your eye on the hot oil at all times while cooking and you shouldn't run into any problems.<br /><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">For very crisp fries: peel the potato first; after chipping soak in cold water for an hour and carefully drain to eliminate the potato starch. Dry completely before placing in the basket. I never do this and am still pleased with the results. If you are careful to slice the potato along the long side you will only have skin at either end and on a few of the outer pieces. The skin makes fries/chips soggy as does oil that is not hot enough! Immersing the potatoes three times in the hot oil is the key to great fries/chips.<br /> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I like to use Yukon gold potatoes, but others prefer plain white or red potatoes. Experiment and decide which is your favourite. I usually use one large potato and leave on the skin. Most of the nutrition in a potato is just under the skin, the rest is mainly empty carbohydrate, so it’s nutritionally best to use the whole, unpeeled potato. This recipe will serve 1 - 2 people.<br /> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You will need a deep 3 quart saucepan and a basket that fits neatly into the saucepan. A basket is highly recommended when making fries/chips. Without a basket, it takes too much time to slowly scoop the potatoes out of the fat, which results in an uneven fry.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Method:<br />Put the pan with the oil over a high flame while you prepare the potato. N.B.: Keep a careful eye on the oil as it heats! Move it aside if it comes to temperature before you’ve finished preparing the potato! The oil will be ready when you can see a lot of waves in it and a little smoke rising from it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Wash the potato and cut out any dark bits. Dry and place the potato on a cutting board and slice away a thin slice along one of the longer sides.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Turn the potato onto the flat side and cut thin slices along the long side</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Line up the slices in a stack and lay them horizontally. Slice through the stack to create thin, long fries/chips. This is a little tricky: do not press down too hard as you slice or the pieces will slide apart! Make sure your knife is sharp and slide it gently across the stack, pressing just enough to pass through the potato. I often remove the top piece with skin to make it easier to cut the potato, then slice that piece on its own when the stack is cut.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Place the fries/chips into the frying basket. Make sure none are stuck together so that all the hot fat can surround each piece. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />When the oil shows waves and begins to smoke, carefully lower the basket of fries into the hot oil. It will bubble and rise up around your potato slices/chips. While the frying is progressing, lay out some paper towels.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Allow the potato to fry for about 3 minutes until the slices/chips look translucent and slightly brown around the edges. Raise the basket slightly above the hot oil to check the appearance of the fries/chips. When ready remove the basket and place it on the paper towels.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Reheat the oil until it’s wavy and smoky again. Carefully lower the fries back into the oil and allow them to fry until they become more brown around the edges - about 2 minutes. Monitor the progress as described above. Remove the basket and place on the towels again. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br />Reheat the oil a third time until it’s wavy and slightly smoky again. Carefully lower the basket into the hot oil and allow to fry for another 3 minutes or until the fries are nice and brown. While they are frying you can make some aioli, if you like it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Aioli: put a tablespoon of mayonnaise in a small container, add 1/4 tsp chopped garlic, some salt and pepper to taste and, if you like, some chili powder. Mix these well with a fork.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br />Once the potatoes are brown, remove the basket from the oil and place it on the paper towels again. Move the pan with the hot oil from the burner and turn off the heat. <br /><br />Immediately sprinkle salt and pepper over the fries in the basket and toss them to coat evenly. Transfer to a plate, taste to check seasoning and add more salt and pepper if desired. Place the dish of aioli on the plate and add a dish of ketchup if you like. In Belgium they always serve mayonnaise with French fries and not ketchup. I like both as well as aioli, which is only fancy mayonnaise!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /><br /><br /><br /><br /><br /></span>Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-80222867927769348482014-07-27T14:20:00.000-07:002014-07-27T14:20:23.459-07:00Ilse's German Potato Salad<div class="separator" style="clear: both; text-align: center;">
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<br /><span style="font-family: "Trebuchet MS",sans-serif;">Germans wouldn’t necessarily accept this as German potato salad. It is the salad I’ve developed over the years, influenced by the potato salad I first learned to make when I was in Germany. I like it very much! My friend, Lupe, likes it so much she uses it as a potato side dish for breakfast. It just goes to show that when you take a recipe from one part of the world to another it can be reused in a different way than is usual. I love this about food and the way it can be reinvented. I don’t think it really matters as long as it’s enjoyed. The first time I offered this to Lupe she couldn’t stop eating it and that is what matters. This recipe will serve between 2 and 4 people depending on how hungry they are and what else you serve with it.<br /><br />Ingredients<br />12 or 14 small, 2” diameter, potatoes<br />6 slices of thick, meaty bacon<br />1/4 of a large onion<br />1/4 red bell pepper<br />1 tsp garlic<br />1 Tbsp evoo<br />Salt & pepper to taste<br />3 tsps vinegar<br />1 tsp brown sugar<br />some chile powder (optional)<br />2 Tbsp chopped parsley <br />2 Tbsp chopped green onions<br /><br />Wash the potatoes and cut away any brown, unsightly areas.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Slice the potatoes into 1/8” to 1/4” slices. To do this cut a thin slice off one end and stand the potato on the flat end. Then slice down carefully until the whole potato is sliced.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Place the slices in a 2 1/2 quart saucepan and cover with water. </span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Bring to a boil over a high flame, reduce flame and allow to boil for about 4 minutes or until a sharp knife slides in easily and the slices are cooked.<br />Strain into a colander over a bowl. Set aside to cool.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">While the potatoes are cooling slice the bacon into 1/4” pieces.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Put the bacon into a frying pan and fry until brown and crisp.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">While the bacon is frying chop the onion and red bell pepper into 1/4” cubes.</span><br />
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<br /><span style="font-family: "Trebuchet MS",sans-serif;"><br />Put the cooked potato slices into a bowl</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Once the bacon is nice and brown and crisp, scoop it out of the pan, leaving the fat behind. Add the bacon to the potatoes.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Decant most of the fat keeping about 1 Tbsp in the pan and add the chopped onions and red bell pepper to the fat. Let fry for four minutes until the onions are translucent and the peppers begin to cook. </span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Add the garlic. Cook for another two minutes. When you can smell the garlic add the evoo. Cook for another two minutes. Add the vinegar and brown sugar, cook for another two minutes. Pour the mixture over the potatoes. Add salt and pepper and chile powder. Mix gently but well until all the potato slices are well coated. Taste and add more salt and vinegar if liked. Set aside.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Chop parsley and green onions.</span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Add parsley and green onions to potato mixture and stir in gently. Taste again for salt and add more if desired.</span><br />
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<br /><br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">If you like you can, while the potatoes are still hot, add and mix in all the other ingredients except the parsley and chopped green onions. The potatoes will fall apart and result in a more homogeneous mixture similar to mashed potatoes. Once the potatoes are mixed add and fold in the parsley and chopped onions. Try it both ways and see what you think. You can also choose to add cooked peas, beans, grated carrots or diced hard boiled eggs, if you like. You may need to adjust the salt, pepper and vinegar when you add other ingredients. </span><br />
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<br />Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-87450187813208460832014-07-18T19:12:00.000-07:002014-07-18T19:12:09.853-07:00Rock Buns<span style="font-family: "Trebuchet MS",sans-serif;">Rock buns are very easy to make. They're often the first baking mothers do with their children in Ireland and the UK. The results are quite tasty and not too sweet!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />8 oz/ 225g flour <br />2 tsp double action baking powder (2 tsp baking powder UK)<br />4 oz/110g soft butter<br />2 oz/ 55g brown sugar<br />4 0z/ 110g raisins<br />2 oz/ 55g dried chopped apricots or currants or candied fruit skin<br />1 medium egg<br />2 Tsp vanilla extract<br />1 - 3 tbsp milk - I often use 1/2 water & 1/2 cream<br />Brown sugar for sprinkling<br />Oil for greasing, if you are not using Silpats<br />Optional: add 1 tsp mixed spice or any other spice you like. <br /><br />Preparation:</span><br />
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<br /><span style="font-family: "Trebuchet MS",sans-serif;">Soak the raisins & apricots or currants overnight to plump them. Drain in a sieve over a bowl before using and use the residual water in the dough instead of extra milk.<br /><br />Heat the oven to 400F/200C/Gas 6<br /><br />Sieve the flour and baking powder into a large mixing bowl, add the softened butter and lightly rub together with fingertips (or use the chopper pictured below) until the mixture resembles fine breadcrumbs. I like to use the chopper.</span><br /><br /><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Add the sugar and the fruit and mix until all ingredients are well incorporated</span>.<br /><br /><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Beat the egg, vanilla and 1 tbsp of the milk in a small bowl and add to the flour mixture to create a stiff dough. If the mixture is still dry add the fruit water, milk or cream/water mixture 1 tbsp at a time until required consistency.<br /><br />Line two baking sheets with wax paper or use Silpats: these sheets are pricey, but save you money for wax paper and a lot of work and they last for years. You then place the Silpats on the baking sheets to bake just as if you were using wax paper.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Place golfball size mounds evenly spaced on the 2 baking sheets. Sprinkle with the brown sugar. Makes about 30 small buns. You can make them bigger, if you like, then cut them in half across and serve like a scone. They will take longer to bake if the mounds are larger. The pictures at the top and bottom of this entry are the larger version. </span><br />
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<br /><br /><span style="font-family: "Trebuchet MS",sans-serif;">Bake in the preheated oven for 15 - 20 mins or until golden brown and risen. Serve with whipped cream or butter or your favourite preserves. Enjoy!</span><br />
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<br />Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-86836995787575460082014-04-02T19:46:00.000-07:002014-04-02T19:46:10.162-07:00Leek & Potato Soup<br />
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<i><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Leek & Potato Soup</span></span></i><br /><br />Leek and potato soup is a classic in Britain and known as Vichyssoise in France where it's believed to have originated, though many other regions claim it as theirs. No matter its origins it's delicious, easy and cheap to make.<br /><br />Ingredients:<br />1 leek, trimmed, well washed and chopped roughly<br />1/2 stick celery, finely chopped<br />1 oz butter<br />1 Tbsp evoo (extra virgin olive oil)<br />1 medium baking potato, sliced into chunks<br />1/2 pint vegetable stock & 1/2 pint water<br />3 oz cream or 6 oz milk<br />Salt and pepper<br />Finely chopped parsley for garnish<br />Method:<br /> Reserve 1 cup of the pale green centres of the leeks. In a heavy bottomed saucepan sweat the remaining chopped leeks and celery in the butter and olive oil until soft. Pulse in the food processor until pureed.<br />
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Return to the saucepan, add the stock, bring to a simmer, add the chunked potato, season, cover and cook for 20 minutes. Add the water and the reserved leek centres.<br />
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Check seasoning, add more water or some vegetable stock, if needed, allow to simmer for 5 or 10 minutes. Add the milk or cream just before serving and return to a simmer for 4 minutes. Garnish with finely chopped parsley.<br />
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<br />Serves fourIlse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-82011972957065972312014-03-31T15:40:00.001-07:002014-04-02T14:36:30.244-07:00Chocolate Tart<br />
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<i><span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Chocolate Tart</span></span></i><br />
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1/2 cup milk<br />
7oz finely chopped bittersweet chocolate<br />
1 large egg yolk<br />
7 1/2oz Mascarpone or creme fraiche <br />
1 1/2 tsp vanilla essence<br />
small pinch salt<br />
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Butter and line a 9" pastry shell with wax paper so that some of the paper rises above the edge of the container. You will use these edges to lift the pie out when it's cooked and cooled.<br />
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Lightly whip the egg yolk and Mascarpone or creme fraiche, stir in the vanilla essence and pinch of salt and set aside.<br />
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Bring milk to a boil, turn off heat and add chocolate, stir until chocolate is melted.<br />
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Add a little of the chocolate mixture to the egg yolk mixture to temper it, then add the egg mixture to the chocolate mixture and stir until well mixed.<br />
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Pour the ensuing mixture into the lined pastry shell and place in a preheated oven at 325 degrees F/163 degrees C for 25 - 30 minutes. Remove from oven and cool. Chill for at least 1 hour before serving. Serve with whipped cream.<br />
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Serves 8 <br />
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<br />Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-45836245622316723352014-03-31T13:24:00.000-07:002014-03-31T13:24:07.390-07:00Yogurt Cheese<i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Yogurt Cheese</span></span></i><br /><br />2 cups yogurt<br />
<br /> Line a colander with cheese cloth and place over a bowl. Pour in the yogurt and cover with a moist towel. Place in the refrigerator for at least 5 hours. The whey drains into the bowl and the yogurt cheese is left in the cheese cloth. <br /> Serve the cheese plain or mix with herbs and salt and pepper and serve with crackers, bread or vegetables as an appetizer. Or serve drizzled with honey and garnished with sun dried tomatoes marinated in oil. Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-88079549537597179492014-03-31T13:17:00.002-07:002014-03-31T13:17:39.182-07:00Jerusalem Artichoke Salad<i><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Jerusalem Artichoke Salad</span></span></i><br /><br />1/2 lb Jerusalem artichokes<br />3 Carrots<br />2 Persian cucumbers<br />Black jumbo olives<br />Romaine lettuce<br />
Salt and Pepper<br />
<br /> Shred the artichokes - you may peel them first, if you like. Wash and shred the carrots and mix these into the artichokes. Season with salt and pepper to taste. Make a bed of lettuce in a serving dish. Mound the artichoke and carrot mixture in the lettuce bed. Peel, then cut the cucumbers into strips and garnish the salad with these and the olives. <br /><br /><br /><br />Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-27262165254136210752014-03-31T13:02:00.001-07:002014-03-31T13:02:18.539-07:00Parmesan Sauce<i><span style="font-family: Verdana,sans-serif;"><span style="font-size: large;">Parmesan Sauce</span></span></i><br />
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8oz softened cream cheese<br />3/4 cup evaporated milk - UNsweetened<br />1/2 tsp salt<br />pepper to taste<br />1/2 tsp garlic salt<br />1/4 cup parmesan cheese<br />1/4 cup chopped parsley<br /><br />
Beat the cream cheese in a saucepan, gradually stir in the evaporated milk and beat until smooth. Heat until hot over very low heat, about 3 - 5 minutes, stirring occasionally. Add Parmesan cheese, salt, garlic salt and parsley. <br /> <br />
Serve over baked potato, green beans, asparagus or cauliflower.Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-58071567944712561952014-03-31T12:37:00.000-07:002014-03-31T12:37:21.294-07:00Egg Pie with Potatoes, Onions & Red Bell Peppers <i><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Egg Pie with Potatoes, Onions & Red Bell Peppers</span></span></i><br />
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1 large red bell pepper, seeded and halved <br />
1/2 cup extra-virgin olive oil, eyeball the amount <br />
2 medium Russet potatoes, peeled and halved, then thinly sliced across into half moons <br />
1 small onion, halved, then very thinly sliced <br />
1 small brown paper sack <br />
8 large eggs, beaten <br />
1 tsp tarragon<br />
Salt and pepper<br />
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Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.<br />
While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions, add tarragon. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.<br />
Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-88385614087704425332014-03-29T13:34:00.000-07:002014-03-29T13:34:51.379-07:00Candied Citrus Peel<span style="font-family: Verdana,sans-serif;"><i><span style="font-size: large;">Candied Citrus Peel</span></i></span><br />
<br /> Collect the peel from lemons, limes, grapefruit and oranges. These will not keep longer than a week in your fridge so I usually buy the fruit, peel it and store the fruit or juice separately. I like to segment the grapefruit and oranges and to juice the lemons and limes. <br /> Cut the peel into one inch square pieces, place these in a saucepan, cover with water, bring to a boil and simmer for ten minutes, stirring the skins to make sure all get a good dunking in the simmering water. Do this three times. This eliminates the bitterness in the skin.<br /> Next place the skins in a measuring jug and assess how much there is. For every cupful you will need 1/3 cup sugar and 1/4 cup of water. Place the sugar and water in a saucepan and bring to a simmer. When the sugar has melted and you've created a simple syrup add the skins. Now comes the difficult part: you will need to keep this at a slow simmer on low heat and stir continuously until all the syrup has been absorbed. I usually let it simmer for three or four minutes and stir it for two minutes. The important thing is to keep the skins turning over in the syrup in order to distribute it evenly.<br /> When all the syrup has been absorbed turn the skins out onto a plate or silicone mat. Spread them out into a single layer, dust them with sugar and let them dry for a few hours. I like to put most of them into a food processor, chop them into 1/8 inch pieces, put them into a glass container and freeze them to use later. I'll post some recipes for using them. Some I keep to dry out and become tasty morsels to eat when I feel like a sweet, crispy nibble.Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0tag:blogger.com,1999:blog-2219118142950958764.post-74039662863003066662014-03-27T18:38:00.001-07:002014-03-27T18:38:23.410-07:00Fruit Galette<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">Fruit Galette</span></i></span><br /><br />Preheat the oven to 400 degrees Fahrenheit.<br /><br />A galette is an open, rustic, French pie - there's no need to worry
about making it look perfect! It will look beautiful once it has baked! Use any fruit such as apples, rhubarb, apricots, peaches, plums, etc. <br /><br />1 1/2 lbs of fruit <br />a few squirts of lemon or lime juice <br />3 Tbs butter (for dotting the fruit before baking)<br />
1/3 cup brown sugar (for sprinkling on the pie before baking)<br />
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Prepare the fruit. Peel it, pit it (as needed) and cut it into pieces - quarter the plums or apricots, cut rhubarb into 2 inch pieces and apples or peaches into 1/2 inch thick slices. Place the prepared fruit in a bowl, add lemon or lime and mix the fruit to coat it well. You can use a little more or less juice, if you prefer, but you must use enough to coat and stop the fruit from browning, especially apples. Set aside in the refrigerator.<br />
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Next prepare the base:<br /><br />
3 Tbs whole ground almonds<br />1/4 cup sugar<br />
3 Tbs flour<br />
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Place these ingredients in the food processor and pulse until they look like very fine bread crumbs. Set aside.<br /><br />The secret to the pastry lies in having all ingredients very cold, leaving the shortening in large chunks, working very quickly and allowing the dough to rest in a cold environment before baking. If you keep your flour in the refrigerator it will always be cold when you need it! <br /> <br />For the pastry:<br /><br />8 oz cold organic, whole grain, pastry flour<br />6 oz cold butter<br />1/2 tsp salt<br />1/3 cup ice cold water<br /><br />Cut the butter into 1 cubes. Measure the flour, mix in the salt and place in the food processor. Make sure to keep the water cold until you're ready to use it. <br /><br />Add the cold butter to the cold flour in the food processor and process to a count of 8 short pulses, so that the butter is cut very little and mixed roughly into the flour - the butter should still be clearly visible and no less than about 1/2" in size. Pour the water in through the funnel to a count of 4 short pulses. The dough should form into a ball. You will have to work with this until you produce the required results as it is affected by your environment. You can now wrap it in some plastic and put it in the refrigerator or use it immediately. <br /><br />Place the ball of dough onto a lightly floured silicone mat or, failing that, a piece of grease proof or waxed paper. Carefully press a rolling pin down across the dough starting in the middle, working towards the edges and slowly flattening it. Always work from the middle to the edges with the pin or you will stretch and break the dough. Keep the pin and dough lightly floured and flip the dough occasionally to avoid sticking. Work methodically, turning the dough a little when the pin reaches the sides, rolling it into an oblong about 15 inches across, 18 inches long and about an 1/8 inch thick. Leave it on the silicone mat/waxed paper and put it on a cookie sheet. Spread the prepared base cover to within an inch of the edge. The base cover will keep the bottom layer of pastry dry and crisp.<br /><br />
Spread the fruit to the edge of the nut mixture and carefully fold the pastry edge up over the fruit. If the pastry tears or develops a hole, patch it with a little pastry from the edge. Dot the fruit with tiny chunks of the 3 Tbs butter. Dampen the pastry edges with some of the liquid left in the bowl and pour the rest over the fruit. Sprinkle the fruit and damp edges with the 3 Tbs brown sugar.Place in the freezer for 30 minutes.<br />
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Meantime heat the oven to 400 degrees F or 204 degrees C.<br /><br />Transfer the pie to the oven and bake for 1 hour. The pastry should be brown and the fruit soft. If you have used grease proof or waxed paper, slide a knife under the pastry as soon as it comes out of the oven to ensure any escaped juices don't make it stick. Brush a little berry jelly or strained preserves over the fruit to give it a sheen. The pie can be eaten cooled a little or completely cold. <br /><br />Serve as is or with mascarpone, whipped cream or ice cream.<br /><br />Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26noCewslLgAvI-xokT-B_c0tYDpc0deyPfKT7U_Z86l1ND9NspfmjyGocq7Kve30R8sSnHOfwJSxURGtdMKrNGB9k8wCgnBOD57767lzyzju5YUVMK4gUsAMommyjQrDo-5RO1xXccbx/s1600/PC240047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26noCewslLgAvI-xokT-B_c0tYDpc0deyPfKT7U_Z86l1ND9NspfmjyGocq7Kve30R8sSnHOfwJSxURGtdMKrNGB9k8wCgnBOD57767lzyzju5YUVMK4gUsAMommyjQrDo-5RO1xXccbx/s1600/PC240047.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a plum galette</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Ilse Danielhttp://www.blogger.com/profile/14811106948731089157noreply@blogger.com0