A Warm & Beefy Soup

Hello everyone!

For this week’s recipe I wasn't sure what to cook for all of you, however with the help of my followers on facebook I received great ideas for this week’s recipe.
I want to take the time to thank all of those who participated and gave suggestions, they were much appreciated!


I decide that on this cold and frisky winter day, Emily's suggestion appealed to me...a chucky homemade soup! YUMMO! One of our all time favourite soups in our home is a filling cup of tender beef & barely soup!

I was convinced at the market that I had barley at home and therefore didn't buy any; well I wasn't persuaded enough for unfortunately there was none left. :(  I decided to use basmati rice instead of the barely, which works as great, it is delicious and filling. I had quite a bit of fun in the kitchen today; I hope you all had a great weekend as well.

Enjoy creating this simple recipe in your home!

Have a great week you guys!
Julie 

Beef & Barely (Basmati Rice) Soup

1 pound of Beef (cubes ¼ inch & pepper & Salt to taste)

½ cup of Red wine (Use your favourite wines to deglaze your pan after you seared the meat)

½ a White onion (Diced all of the 3 ingredients)

1 Shallot

2-3 Garlic cloves

1 Package of Knnor onion soup

1 Cube of Knnor concentrated beef stock

2 Diced carrots

1 Whole pepper (For the peppers: use your favourite colours. I used yellow and orange! Have fun in your kitchen!!! )

1 ½ cups of freshly cut green beans

One bag of Baby spinach (optional)

Fresh Thyme

Fresh Rosemary

Fresh Parsley

1 to 1 ½ cups of Barely or Basmati rice

6-8 cups of Water (add more if need be)

Old cheddar cheese for topping

One warm loaf of fresh French bread sliced & smeared with hummus or pesto. Delicious!

 

Chocolate Guinness Cake

Chocolate Guinness Cake

This recipe is DELICOUS!!! All my thanks goes off to Ricardo for creating this recipe. Here is his recipe below and here is his web page http://www.ricardocuisine.com/recipes/3034-chocolate-guinness----cake

However here are my pictures that I took during the process of cooking this cake.

Preparation time: 30 min
Cooking time: 55 min
Waiting: 1 h
Servings: 12

Ingredients

• 750 ml (3 cups) all-purpose flour 
•  10 ml (2 teaspoons) baking soda
•  310 ml (1 1/4 cups) unsalted butter 
• 310 ml (1 1/4 cups) Guinness beer or 
• 310 ml (1 1/4 cups) dark local beer (Boreale Noire, St-Ambroise, Chambord, etc.)

•  250 ml (1 cup) cocoa 
powder
•  375 ml (1 1/2 cups) brown sugar 

•  125 ml (1/2 cup) sugar 

•  2.5 ml (1/2 teaspoon) salt
• 3 eggs, lightly beaten
• 180 ml (3/4 cup) sour cream
Ganache
• 450 g (16 oz) semisweet chocolate, chopped 

• 125 ml (1/2 cup) dark beer 

•  150 ml (2/3 cup) 35%
 cream
• 60 ml (1/4 cup) light corn syrup
• 125 ml (1/2 cup) cold unsalted butter, diced 




Cake Preparation 

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 20-cm (8-inch) springform pans with parchment paper. Butter and flour the sides.

 

2. In a bowl, combine the flour and baking soda. Set aside.

 

3. In a saucepan, melt the butter with the beer and cocoa powder, stirring with a whisk. Let cool.

4. In a large bowl, combine the brown sugar, sugar and salt. With a whisk, add the lukewarm butter mixture alternately with the dry ingredients and eggs.

5. Add the sour cream and beat until the mixture is smooth.

6. Divide the batter among the pans and bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Unmould and

let cool. 


Ganache

1.  Place the chocolate in a bowl. Set aside.

 

2.  In a saucepan, bring the beer, cream and syrup to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.

 

3. With a whisk, gently emulsify the mixture until the chocolate has completely melted. Add the butter and stir to blend. Refrigerate for about 1 hour or until the ganache is spreadable but not too thick.

 

4. If necessary, melt slightly in the microwave oven and stir to blend.

 

5. Remove the cake tops to level them. Spread a 1/4 of the ganache on one cake.

 

6. Cover with the other cake and frost with the remaining ganache.

 

 

 

Et voila mes amis bon appétit!!

 

 

Remorse Fruit Salad after the Super Bowl

Remorse Fruit Salad after the Super Bowl

Serves for two

1 Granny smith apple

8 Strawberries

1 Mango

1 tsp of Orange blossom water

½ cup of Fruit of the orchard juice

Interesting info: You’ll be surprise by how such a small splash of orange blossom water can go a long way.

Simple and delicious you can certainly do this recipe in a flash!

Slice your apples, strawberries and mango and place into a large bowl.  Mix your orange blossom water with your juice, then incorporate into your fruit salad, mix together and serve!

That is it “mes amis”…

Bon appétit, until next time!

Hockey & Super Bowl Meal

HOCKEY GAMES & SUPER BOWL WEEKEND!

 

Here is what for supper tonight...it ain't veggie and it ain't fat free, but it will be YUMMY!

Home Made BBQ RIBS, Coleslaw with a twist & Home Made P.E.I Potato Chips!

BBQ RIBS-



The SAUCE- Good for at least four to six large Ribs

 

Mix liquids together.



 Liquids

Chilli Sauce

Ketchup

Molasses

Mustard

Worcestershire sauce  

BBQ Sauce

White wine vinegar

Balsamic vinegar

Hot Sauce

Fresh lime juice

Spices and herbs (add to taste)



 

Garlic powder  Onion powder

Savoury           Oregano

Marjory           Crushed Bay leaves

Basil                Crushed chilli

Black pepper   Smoked paprika

Piment d’Espelette 





If you have a mortar dish, crush your spices together and then add to Liquids. If you don't have a mortar, rub the spices into the palm of your hand.  

Once your sauce is ready, lather your sauce onto the ribs; cover the ribs with aluminum foil and refrigerate for at least an hour. This will help all the ingredients penetrate into the meat.

Keep the ribs covered with aluminum foil and cook in the oven at 250F for 1-2 hours. Tip: If you cook the Ribs, slowly they will be much more tendered. Once fully cooked, broil the ribs until slightly browned and serve. I bet they would taste terrific on the BBQ, I can’t wait for summer!

COLESLAW with a Twist!

Half a head of purple coleslaw

2 carrots

¼ of a purple onion

½ cup extra virgin olive oil

2-3 tbsp white vinegar

1-2 tbsp white sugar

Lime zest

1 fresh lime juice





Mix together the extra virgin olive oil, white vinegar, white sugar, lime juice and zest. Pour into the coleslaw and let sit for 15-30 minutes and serve.

Homemade P.E.I Potato CHIPS

Potatoes

Canola oil

Salt

Pepper

Lime zest

1. Wash and cut potatoes into wedges

2. Fry your potatoes to taste or until slightly brown.

3. Shake the potatoes into a brown paper page with salt, pepper and to give it a twist lime zest!

Enjoy the SUPER BOWL…Bon Appétit mes amis!

CHEERS!

Chocolate & Vanilla Marble Cookies

On Saturday evening I had my family over for supper! We ate “la raclette” with a wonderful bottle of red wine. Afterwards we all had the opportunity to enjoy chocolate and vanilla marble cookies.

I borrowed the recipe from my cookie book “Irrésistibles Biscuits” by Josée Robiatille.

Here is my modify version of their recipe,

 

Chocolate & Vanilla Marble cookies

¼ cup of semi-sweet chocolate chips

1 ½ cups of flour

A sprinkle of salt

½ tsp of baking powder

½ cup of butter at room temperature

½ of sugar

1 egg

1 ½ tsp of vanilla

1. Melt the chocolate in a “bain-marie” and let cool
2. Cream the butter, add the vanilla and the egg
3. Gently sift your dry ingredients into the wet ingredients and mix well

4. Separate your dough into two equal parts.
5. Take half your dough and add your chocolate and blend well
6. Roll out each dough onto a wax paper and chill at least 1 hour
7. Remove the wax paper and twist the chocolate and vanilla dough together
8. Cut the cookie dough into ½ an inch slices and place onto a cookies sheet
9. Cook for 10-15 minutes or until slightly brown.

      Enjoy them! 

                                  

Simple and yummy!

See you guys next week…Cheers

"Terre et Mer"

If you love sea food and beef, this meal is for you!

I must say that I experimented in the kitchen once more, and like the French would say "Ça porté fruit"!

For appetiser I made a “Sweet Chilli & Orange Sea Food” dish as for the main course I made “Un filet Mignon avec sa sauce au vin a l’ail”.

I must say that my husband and I ate very well last night! I hope will enjoy creating this in your own kitchen and adding your own colour to my recipe.

“Sweet Chilli & Orange Sea Food”

2 oranges

1 small onion

3 garlic cloves

1 tsp of fresh chopped ginger

¼ cup of sweet and sour chilli sauce

¼ to ½ cup of orange juice
1 tsp of soya sauce

¼ tps of crushed chilli flakes

10 scampi (uncooked)

1 fresh piece of “Pangasius” or your favourite white fish

½ cup of old cheddar cheese

In a jar mix in; 1 orange zest, thinly chopped garlic and onion, fresh chopped ginger, sweet and sour chilli sauce, orange juice, soya sauce and the crushed chilli flakes. Place the lid on top and give it a shake!

Take your uncooked scampi and remove the shells, clean your scampi and place into a medium sized bowl. You can now chop your fish into one inch cubes, combine with the scampi and add the sweet chilli and orange sauce in the bowl. Once incorporated gently mix together and let it marinate in the refrigerator for 30 to 45 minutes.

Meanwhile, begin grating your cheddar cheese and rest aside. Cut your oranges into ¾ inch slices, placing them into the bottom of your ramekin bowls. Cover your oranges with the sea food and cover the whole with cheese. Place into the oven at 375F and cook for approximately 10 minutes or until cooked. Then turn on the broiler simply to turn the cheese into a golden brown and serve.

Now, how about that? YuM, YummY YUMMO!

I would like to share with you a really great red wine! Some of you might already have had the opportunity to enjoy it, as for those who haven't it’s a must!

I present you all, the "Brouilly"

 

 “Un filet Mignon avec sa sauce au vin a l’ail”.

 

 For this recipe you will need the following...

2 filet mignon
4 garlic cloves
1 small onion
pepper & salt
1/4 tsp of steak spices
1/2 tsp of Tyme
Brouilly or your favorite red wine






  

In a hot pan melt in some butter and sear the meat (one to two minutes each side).

Just like in the picture...

Once your meat is seared, unglazed your pan with the “Brouilly”, you will need approximately ½ cup.

Simmer gently 30 seconds or so, simply to absorb all those flavors.

Remove the meat from the pan and place onto a tray into the oven at 400F for 5 to 10 minutes all depending how you enjoy your meat.

Meanwhile, remove the liquid from your pan; add butter and let it melt. Incorporate the onions as well as the garlic into the butter until lightly brown, return the liquids into the pan and whisk gently.

There you have it! A scrumptious “Sauce au vin à l’ail”.  Remove the meat from the over, cover with aluminum foil and let sit for 10 minutes. (This allows the juices to retract themselves into the meat.) Once your 10 minutes is up, plate and serve with a generous spoonful of sauce. Yum!

Here is what I suggest to accompany this meal.

Julie’s homemade Orange Couscous & Caramelized Baked Veggies

For the couscous you will need

-          Half an orange zest

-          A fresh squeezed orange

-          1/3 cup of Raisins

-          One grated carrot

-          Pepper to taste

-          1 Garlic clove

-          1 tsp of grated Ginger

-          Fresh coriander (opt)

-          Of course you will need couscous

Procedure: It is simple! Mix in all these ingredients together and serve and there you have my homemade couscous!

Now for my Caramelized Baked Veggies you will need

2 red pepper

1 yellow pepper

½ of a Brocoli Rapini head

¼ of a Cauliflower head

½ of a white onion

4 tbsp of the Sweet Chilli & Orange sauce

Kalamata olives (to taste)

Parmesan reggiano

Wash and cut vegetables into bite size pieces. Place vegetables on to a cookie sheet that has covered been covered with a wax paper bottom. Drizzle sauce onto vegatbles and cook in the oven for 15 minutes or until lightly brown. Then spread the kalamata olives and parmesan reggiano cheese to the veggies and bake till the cheese is lightly brown.   

Well thats it folks, see you all next week!

Cheers et Bonne Appétit mes amis!

A little bonus for this week

Alright so I decide that it could be nice to add a little bonus recipe for three.

Week three's recipe is coming this Saturday (Jan 19th,2013) ...so come on by!

This recipe is a simple and delicious!

 I named it "The mid-day sandwich"

Cooking Simplicity at its best

A smoked maple ham sandwich with thinly slice Cortland

apples, covered with smoked Gouda & old cheddar cheese with a hint of mustard.
You will need the following ingredients

·         Your favourite bread

·         Cortland apples

·         Smoked gouda

·         Old cheddar cheese

·         Smoked maple ham

·         Dijon mustard

·         A dab of mayo (optional)

All you need to do now is assemble it all together and voila you have your very own delicious mid-day sandwich!

Enjoy!

It is a "Petit pêché Mignon"!

So this week I thought I was going to do something extremely fancy and then I thought to myself, why do something complicated when I can do simple! I am not saying that I won't try and do something out of the box but for this week it will have to do. Life is throwing enough curves balls at me, therefore simple it is!

Cooking food lately has been like a new revelation. I get excited thinking about cooking, going to the supermarket, cooking itself and when the final results comes along...YUM! I am thrilled to share with you all this weeks’ recipe. Made and invented by "Moi”!

So here is week two... "The petit pêché mignon"

Strawberry & Banana Crêpe Stuff with Cream Cheese Covered

by a

Orange Dark Chocolate Coulis. 

 



So here is how I made this delectable and SIMPLE recipe! You will need the following ingredients 

(This recipe serves for two).

Prepare a head of time

1 fresh package of strawberries

1 Banana

1/3 of a cup of cream cheese

1 Orange Zest

 · Rinse and cut strawberries into quarters            

        (6 strawberries )

 · Use half of a Banana per person and cut them into small slices. 

 · Use half of the cream cheese and spread onto the bottom of each crêpe. (You can also put the quantity you enjoy)

 · Zest of one orange and put aside for topping 

 

 

Orange Dark Chocolate

To do the coulis you will need the following ingredients

130g of Dark chocolate orange

1/4 cup of cream 

You will need to make a Bain-Marie, if you don't have one, you can create your own. For those of you who are not quite sure what a "Bain-Marie" is, check out my pictures below. Basically, it is a pot of simmering water with a glass or metal bowl place on top of your pot. This process helps the chocolate cook slowly and prevents it from burning. That does not mean you should not be vigilant, it can happen, trust me!

Useful tip: The water must not touch the bottom of your bowl; you want a soft bubble during the whole process.

So with that in mind, add your orange dark chocolate and cream in a bowl. Then place your bowl on top of a simmering hot pot of water. Whisk gently but constantly. When creamy and smooth pull aside and serve on top of the crêpe.

 

Crêpe mixture 

You can use your favourite one that you make on Sunday mornings for your family. The most important detail is simply this, you have to make them thin or else they will break and not be able to fold onto themselves. You can also use my recipe but I must say that I do everything with my gut, therefore I don't measure anything. This is only approximately what I make, adjustment can be made if need be. Tip: If to thick add milk and if it is to thin slowly add a little flour.

3 eggs (we absolutely love eggs around here! You can put 2 eggs if you like but you might need a tad more milk)

2 cups of flour

1 cup of milk

¼ cup of extra virgin olive oil

1 tsp of vanilla

½ an Orange Zest

1. Whisk eggs until they are frothy or foamy
2. Add vanilla, milk, oil and orange zest to the eggs
3. Slowly incorporate the flour in the mixture by whisking

When the mixture is fully homogenised it is ready to be cooked. Prepare the stovetop oven on high and let your pan get hot, then bring down the temperature to an 8 or 7 (a little over medium).

Cook the mixture for 1 to 2 minutes on each side or until lightly brown and serve.

The making of…"The petit pêché mignon"

Place your crepe on the bottom of your plate, then lather with cream cheese. Add the strawberries and bananas and fold the crepe onto it self. Drizzed with the orange dark chocolate, sprinkle with orange zest on top of the crepe and “voila”, you have a delectable dish to serve to your family and friends!

Bonne Appétit mes amis!

 

My husband enjoying our lovely breakfast!