Tag Archive for JC

Happy New Year 2014, my latest recipes to be healthy and to be naughty!

 Mushroom soup to be good?

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Photo: Sandrine Aim

Serves: 6 Preparation: 30 minutes Cooking time: 15 minutes in a pressure cooker, 45 in a pan

INGREDIENTS

350g mushrooms (cup, chestnuts or forestiere) 4 medium-sized potatoes 1 onion 1.5 litre vegetable stock Olive oil To serve: 150g chestnut mushrooms diced into small pieces A dash of single cream, crème fraîche or pareve cream 15g flat parsley, finely chopped

METHOD

Peel the potatoes and quarter them.

Wash the 350g of mushrooms and cut them in half.

Slice the onion and put it in a pressure cooker or a large saucepan with 4-6 tablespoons of olive oil and sauté until it is golden brown.

Add the vegetable stock, turn heat up and bring to the boil.

Add the halved mushrooms and potatoes and cook in a pressure cooker for 10-15 minutes or at medium temperature for 30 minutes in a traditional saucepan on a hob.

Use a slotted spoon to transfer the vegetables and some of the stock to a blender.

The soup should be a velvety texture — not too thick, not too liquid. Add the stock gradually so as not to thin it too much.

To serve: dice the remaining 150g of mushrooms and sprinkle them over the soup with the parsley and a bit of cream.

Or Mont Blanc, to be naughty?

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Photo: Sandrine Aim

Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

Serves 6
Preparation: 45 minutes
Cooking: 120 minutes

INGREDIENTS
For the meringues:
3 white medium sized eggs
175g caster sugar
For the topping:
250g sweetened chestnut purée
300ml double cream
One vanilla pod
Coloured sprinkles for decoration
3 large disposable piping bags

METHOD

Preheat your oven to 100°C.

For the meringues: beat the egg whites until very stiff and gradually add the sugar, beating again until stiff.

Lay baking parchment on an oven tray and use a piping bag to pipe 3cm round mini meringues.

Cook the meringues for two hours. They are done when dried out and easily peeled from the baking parchment.
Leave to cool on a wire rack.

Meanwhile, slit your vanilla pod in half lengthwise and scrape off the seeds.

Put the cream in a deep bowl with the vanilla seeds.

Beat the cream until it holds its shape but is not too firm. It should be like Greek yoghurt in texture — fluffy and light — not too stiff like butter.

Put the cream in a large piping bag — with a medium cut at the end — and refrigerate until needed. Put the chestnut purée in the last piping bag — with a small cut at the end — and also refrigerate until ready to assemble the meringues.

When the mini meringues are fully cooled and just before serving, pipe cream all over each meringue and then pipe chestnut cream in lines over the top of each one leaving space between so you can see the cream below.

Sprinkle with the decorations and serve immediately or soon after assembling so the meringue stays crunchy.

Jewish Chronicle Recipes, cakes cakes cakes!!!

cakes

Jewish chronicle charlotte and bake off
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JC summer recipe 2013, cakes

June 27th, 2013 and June  6th 2013

 White chocolate and red fruits charlotte

 Creamy and light dessert with summer berries, a sweet and sharp combination,  Make the day before 

200g of white chocolate

300ml of double cream

3 egg whites from 3 large eggs 

150g of raspberries

150g of blueberries

150g of blackberries

3 or 4 strawberries

250g of sponge fingers biscuits

50ml of milk

One vanilla pod 

One Charlotte or large jelly dish

  •  Prepare your charlotte dish by lining a small round piece of baking paper at the bottom of the dish
  • Warm the milk in a saucepan with the vanilla pod cut in half in the length
  • Break up150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie), or in the microwave for one minute, stir, and an additional minute if it is not completely melted; do not melt it for two minutes in one go as the chocolate might burn in the microwave
  • Whip the double cream until it is fluffy and not to firm
  • Whisk the egg whites until firm
  • Mix the chocolate with the cream and the egg whites with a wooden spoon to make sure you keep the fluffy and light texture of the eggs
  • Keep aside 50g of each fruits, and the strawberries to decorate the Charlotte when it will be out of the dish the following day
  • Start creating the Charlotte; add some chocolate mousse at the bottom of the dish
  • Dip enough sponge finger biscuits in the vanilla milk to put all around the dish, the sugary side outside to be visible when you will get the Charlotte out the dish
  • You then need to alternate layers of red fruits, white chocolate mousse, biscuits, finishing with the cream at the bottom; you need to use all the ingredients
  • Leave overnight in the fridge
  • To get the cake out of the dish, put some hot water at the bottom of your sink
  • Leave the cake at the bottom of the sink for two minutes
  • Put a serving plate on top of the Charlotte cake and turn over the dish; the cake should come off of the Charlotte dish and stay beautifully straight
  • Do not forget the remove the baking paper disk on top of the cake
  • Decorate the Charlotte with the extra fruits and make some white chocolate pieces using a potato peeler and the 50g extra white chocolate
  • French Fruits cake (on show)

 

220g of self raising flour
100 g of crystallised fruits
50g sultanas
125 g caster sugar

125 g margarine or butter
3 eggs
10 cl of old Rum

Cut the crystallised fruits in cubes. Warm the Rum and add the sultanas to it. Leave it to soak for 30 minutes. Then, drain the sultanas and add 10g of flour on them, making sure you do not mix the flour to them, you must still see the white of the flour. Add 10g of flour on the crystallised fruits without taking of the flour.

Separate the white from the yolk of the eggs. Mix the yolks with the sugar. Melt the margarine and pour it on the preparation. Add 200g of flour. With an electric whisker, beat the white until firm. Add them to the sugar/flour/egg mixture. Add the fruits. Put some melted margarine in a rectangular 25cm baking tray, put 10g of flour all over the tray, and remove the excess by putting it upside down. Put the mixture and bake at 180C (th 6) for 45 minutes approximately. Leave it to cool down before you remove from the tray.