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luxembourg Is My Kitchen
LUXEMBOURG Appetizers & Soups
Desserts influenced by France
Rhubarb tart with orange-ginger glaze
Lemon souffles with macademia nut sauce
raspberry mousse with apricot sauce
Pear tart tatin
Sponge cake pancakes
Chocolate bavaroise
Chocolate pâté
Raspberry champagne
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Artichoke pâté
Appetizers & Soups influenced by France Smoked salmon roll Asparagus and tomato salad with feta Asparagus with truffle broth Steamed mussels in white wine Apple blue cheese and hazelnut salad on endive leaves Mussel and scallop soup Artichokes vinaigrette Carrot soufflé
LUXEMBOURG Main Dishes
Appetizers & Soups influenced by France Smoked salmon roll Asparagus and tomato salad with feta Asparagus with truffle broth Steamed mussels in white wine Apple blue cheese and hazelnut salad on endive leaves Mussel and scallop soup Artichokes vinaigrette Carrot soufflé
Grilled pork chops with red onion marmalade
Stir-fried pork tenderloin
Main Dishes influenced by France Smoked salmon mousse Poached eggs florentine Ham aspic with egg salad and avocado Crispy salmon nuggets in kataifi crust Asparagus and tomato salad with feta Savory lollipops for cocktail Cheese croquettes Potato pancakes with smoked salmon and creme fraiche Apple blue cheese and hazelnut salad on endive leaves Smoked salmon with basil-dressed baby greens
LUXEMBOURG Side Dishes
Stir-fried pork tenderloin
Main Dishes influenced by France Smoked salmon mousse Poached eggs florentine Ham aspic with egg salad and avocado Crispy salmon nuggets in kataifi crust Asparagus and tomato salad with feta Savory lollipops for cocktail Cheese croquettes Potato pancakes with smoked salmon and creme fraiche Apple blue cheese and hazelnut salad on endive leaves Smoked salmon with basil-dressed baby greens
Potato crepes
Side Dishes influenced by France
Asparagus and tomato salad with feta
Crispy leeks
Croquette potatoes
Potato anna
Potatoes dauphine
Creamy cauliflower purée
Asparagus sauce
Potatoes fondantes
LUXEMBOURG Desserts
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's few Italian and Portuguese immigrants. As in Germany most traditional, everyday Luxembourg dishes are of peasant origin
Appetizer Artichoke pâté 
Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback 8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Appetizer Smoked salmon roll
The lox or Nova salmon is wrapped around a savory cream cheese mixture and served as appetizer on slices of cucumber. Can be prepared 24 hours before serving.
Serves: 6
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
Serves: 6
Preparation time: 20 minutes
8 ounces cream cheese 1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon capers, drained
1 tablespoon dill, chopped
1 tablespoon Dijon mustard
1/4 teaspoon ground white pepper
8 ounces lox or Nova salmon, sliced
1 hothouse cucumber
In a medium mixing bowl, combine the softened cream cheese, lemon rind, lemon juice, capers, dill, mustard, and pepper until smooth. On a large sheet of wax paper, spread out the slices of salmon to form a rectangle. Spread the cream cheese mixture over the surface of the salmon.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Roll up the salmon tightly from one end, jelly roll style. Enclose in plastic wrap and refrigerate. Wash cucumber, dry and slice across into 1/4-inch slices.
Just before serving, slice the smoked salmon roll into -inch slices. Top each cucumber slice with a slice of salmon roll. Serve at once.
PRESENTATION
Serve this hors d'oeuvre on a tray. Arrange the cucumber and salmon rolls on the tray into two circles. Garnish center of tray with parsley or dill sprigs.
Appetizer Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Appetizer Asparagus with truffle broth
Serves: 6
Preparation time: 10 minutes
Cooking time:8 minutes
1/4 cup chicken stock 1/4 cup peanut oil
2 1/2 ounces chopped black truffles
2 pounds asparagus, trimmed
1 tablespoon unsalted butter, melted
In a small bowl, whisk together stock, oil and truffles.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
In a deep 10 -to 12-inch skillet bring 3 inches salted water to a boil and cook asparagus until crisp tender, 2 to 4 minutes. Drain asparagus. Pat dry. Transfer to a serving dish and toss with butter.
Spoon truffle broth over asparagus and season with salt and pepper. Serve asparagus warm or at room temperature.
Appetizer Steamed mussels in white wine
Serves: 6
Preparation time: 30 minutes
Cooking time:25 minutes
5 pounds fresh mussels 1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
Heat sauce but do not boil. Season to taste with salt, pepper.
Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Appetizer Apple blue cheese and hazelnut salad on endive leaves
Serves: 8
Preparation time:20 minutes
1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice. 3 ounces blue cheese, crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
Appetizer Mussel and scallop soup
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 pounds mussels 2 cups white wine
1 teaspoon shallots, chopped
1 teaspoon saffron
1 tablespoon chopped parsley
2 cups chicken broth
2 teaspoons butter
2 teaspoons flour
1 cup cream
salt and white pepper to taste
8 ounces scallops
1 ounce butter
1 teaspoon lemon juice
Scrub mussels under cold running water. Heat wine in a large pot. Add mussels. Cover pot and steam for about 5 minutes, or until mussels are opened.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Strain cooking liquid through cheese cloth. Save. Remove mussels from shells. Reserve for garnish.
In a medium saucepan, add mussel broth, shallots, onion, saffron, parsley and chicken broth. Simmer for 10 minutes. Combine butter and flour to a paste.
Whip in the cooking liquid to thicken. Add cream and seasoning. Add mussels.
Saute scallops in butter and lemon juice until transparent. Dice the scallops and cooking liquid to soup together with mussels.
Heat soup and serve hot.
Appetizer Artichokes vinaigrette
Serves: 6
1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Preparation time: 20 minutes
Cooking time:35 minutes
1 gallon water 1 cup red wine vinegar
1/4 cup salad oil
1/4 cup lemon juice
1 teaspoon Tabasco
1/4 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
6 whole artichokes
Vinaigrette: makes 1 cup
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons minced parsley and/or chopped fresh chives
Bring water to a boil and add all ingredients except artichokes. Wash and trim the artichoke stems to 1 inch. Remove stems.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Add to water with spices, and boil for 25 to 35 minutes or until bottoms are tender. Remove from pan and invert artichokes to drain thoroughly and cool. Using spoon, remove chokes and discard.
Vinaigrette:
In a mixing bowl, whisk mustard, vinegar, sugar, salt and pepper. Slowly whisk in oil until mixture thickens. Adjust seasoning to taste.
Stir the herbs. Whisk again just before serving.
Appetizer Carrot soufflé
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 tablespoon butter, softened 1 tablespoon flour
1 cup carrot puree *
1 tablespoon olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1 tablespoon flour
1 teaspoon cornstarch
1 1/2 cups milk
salt, and freshly ground pepper
6 eggs yolks
1/2 cup finely chopped basil
6 egg whites
1/4 teaspoon cream of tartar
* Peel and cook sliced carrots until soft. Drain, and place carrot slices in a 350 degree oven for 10 minutes. Puree in a mixer. The carrot puree should be thick.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Preheat the oven to 375 degrees. Brush the interior of a 6-cup soufflé mold with the softened butter.
In a heavy saucepan heat the olive oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick.
Tranfer the bubbly sauce to a large mixing bowl. Season with salt and pepper and mix in chopped basil.
Mix egg yolks, and carrot puree into the thick cream sauce. This mixture can be prepared 2 hours ahead.
Using an electric beater, whip the egg whites and cream of tartar until stiff and glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook for 20 to 30 minutes. Serve at once.
Main Grilled pork chops with red onion marmalade
Serves: 6
Preparation time: 15 minutes
Cooking time:40 minutes
6 center cut pork chops 1 cup apple cider
1 teaspoon salt
3 cloves minced garlic
1 sprig chopped thyme
1 sprig chopped rosemary
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm
Main Stir-fried pork tenderloin
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 carrots 8 slices peeled ginger, 1/8-inch thick
1/2 pound snow peas
2 scallions
2 pounds pork tenderloin
1/3 cup peanut oil
4 cloves garlic, chopped
2 tablespoons red wine (pinot noir or Burgundy wine)
1/4 cup soy sauce
Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.
Main Smoked salmon mousse
Serves: 6
Preparation time: 15 minutes
8 ounces smoked salmon 1/2 cup mayonnaise
3/4 cup aspic jelly *
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/2 cup heavy cream
Remove bones and skin from the smoked salmon. Cut in pieces and mix in a food processor. Transfer to a mixing bowl and stir in the mayonnaise.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Run the mixture through a food mill. Mix in the cold liquid aspic jelly, lemon juice, wine and pepper.
Whip the cream until firm. Fold in the salmon mixture. Spoon the mousse into decorative molds.
Refrigerate until mousse is well set and firm. Unmold on serving dish or plate and surround with lettuce leaves.
* If aspic jelly is not available, substitute with 1 tablespoon of unflavored gelatin dissolved in 1/4 cup cold water. Set for 5 minutes. Melt over low heat, and use as directed for aspic jelly.
Main Poached eggs florentine
Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Serves: 6
1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
10 ounces fresh or frozen spinach 1 cup medium-thick cream sauce
6 toasted muffin halves
6 artichoke bottoms, cooked
1 cup Hollandaise
6 poached eggs
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
Main Ham aspic with egg salad and avocado
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
12 slices thin ham 1 1/2 cups egg salad
1 cup aspic jelly
avocado slices
egg slices
Make ham rolls stuffing the egg salad in each slice. Pour liquid aspic in an 8 by 8-inch dish.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Let set until firm. Arrange stuffed ham on a platter. Decorate with avocado and egg slices.
Decorate platter with chopped aspic jelly. Refrigerate before serving.
Main Crispy salmon nuggets in kataifi crust
kataifi is a Middle Eastern pastry that resembles shredded phyllo.
In this recipe, it adds a crisp touch to the salmon nuggets. You may also use shrimp instead of salmon.
Serves: 4
1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1/4 pound kataifi dough, snipped into 4-inch lengths 1/3 cup basil leaves, finely shredded
1/3 cup chives, cut in 1-inch lengths
1 large egg
1 tablespoon water
All-purpose flour, for dredging
16 small bite-size cubes of salmon
Freshly ground pepper
Vegetable oil, for frying
Dipping sauce
In a large, shallow dish, separate the kataifi dough into individual threads using your fingers. Add the basil and chives and toss to distribute throughout the pastry.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
In a shallow bowl, beat the egg with the water. Spread the flour in another shallow bowl. Season the salmon cubes with salt and pepper. Dredge them in the flour and shake off the excess, then dip them in the beaten egg and roll in the kataifi; press to help it adhere.
Set a rack over a baking sheet. In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Fry 4 or 5 salmon pieces at a time until the kataifi is golden brown and crisp, about 2 to 3 minutes minutes. Drain the salmon nuggets on the rack. Season with salt. Serve the nuggets with your favorite dipping sauce.
Main Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Main Savory lollipops for cocktail
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
6 small carrots about 5-inch long 6 baby corn on the cob, (available in cans)
6 green asparagus, trimmed, about 5-inch long
1 beaten egg
1 cup breadcrumbs
1/2 cup flour
1/4 cup freshly grated parmesan cheese
4 tbsp. chopped cornflakes
2 tbsp. tablespoons olive oil
salt and pepper to taste
Preheat the oven to 180°C.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Peel the carrots. Blanch for 5 minutes and drain. Plant a bamboo spike at the base of each carrot, asparagus, and corn on the cob.
Roll carrots, asparagus and corn in flour. Dip them in the beaten eggs. Finally, roll the corn in the chopped cornflakes, then the carrots and asparagus in the breadcrumbs.
Place the vegetables on a baking sheet lined with lightly oiled baking paper. Season with salt and pepper and drizzle with olive oil.
Bake 20 to 30 mins. Sprinkle the carrots and asparagus with the parmesan then place everything on a serving platter before serving.
Main Cheese croquettes
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
4 ounces butter 1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups tomato sauce
2 cups fried parsley
In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with tomato sauce and fried parsley.
Main Potato pancakes with smoked salmon and creme fraiche
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
2 lbs peeled and cubed potatoes1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges
Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
Main Apple blue cheese and hazelnut salad on endive leaves
Serves: 8
Preparation time:20 minutes
1 large Tart-sweet red apple, such as a gala or Braeburn. cored, cut into 1/8" dice. 3 ounces blue cheese, crumbled, to yield about 3/4 cup
3/4 cup (2 large) ribs celery, finely chopped
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
Kosher Salt
5 Belgium endives, leaves separated; smaller leaves saved for another use
1/2 cup hazelnuts, toasted and coarsley chopped
In a medium bowl, combine the apple, blue cheese, celery, mayonnaise, and lemon juice. Stir gently to combine. Season to taste with salt.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
To assemble, mound a small spoonful of the apple mixture onto the core end of each endive leaf. Sprinkle with the hazelnuts and serve.
Main Smoked salmon with basil-dressed baby greens
Serves: 8
Preparation time: 15 minutes
for basil dressing: 1 1/2 cups fresh basil leaves, washed and drained
1/4 cup olive oil
1/4 cup water
1/3 cup white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound smoked salmon, thinly sliced
1 pound mixed baby greens, cleaned and spinned
French bread
For the basil dressing: In a blender, combine the basil, olive oil, water, white wine vinegar, garlic, salt and pepper. Puree until smooth. Transfer to a bowl. Cover a set aside.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.
PRESENTATION
Toss the clean salad with the dressing. Divide the salad between the cold plates, and arrange in the center of the plates. Roll slices of smoked salmon.
Divide between the plates and arrange on top of the lettuce. Serve with French bread.
Side Dish count Potato crepes
Serves: 6
Preparation time: 40 minutes
Cooking time:30 minutes
6 medium red bliss potatoes 2 tablespoons olive oil
1 large Spanish onion
3 tablespoons chopped parsley
6 crépes (recipe below)
4 oz brie or camembert cheese
2 tablespoons melted butter
Crêpe batter:
makes 8 to 10 crêpes
2 large eggs
1 1/4 cups milk (can be low-fat)
1 cup flour
1/4 teaspoon salt
1/4 cup melted butter
Wash potatoes with the skin. Cook potatoes in salted boiling water until tender. Drain well. Peel and cut crosswise, into thin slices.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in cheese to melt and add parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.
To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.
Slice onion thinly, crosswise.
In a frying pan, heat olive oil; add onion and sauté until lightly browned. Stir in potatoes and sauté for a minute. Stir in cheese to melt and add parsley. Adjust seasoning with salt and pepper. Lay out crêpes on a working surface.
Using a pastry brush, lightly coat one side with melted butter.
Divide stuffing in 6 equal portions and place a portion in the center of each crêpe. Fold the sides of the crêpe over the filling. Starting from one open end, roll up each crêpe to make a firm but not tight cylinder. Again, brush them with melted butter.
Place on small nonstick baking sheet. Bake in a 300 degree F. oven for 10 minutes.
To make crêpes, use a 6 or 7-inch crêpe or omelet non-stick pan.
Combine egg, milk, flour and salt in a blender or food processor and whip until batter is smooth. Heat crêpe or omelet pan.
Lightly brush pan with butter, and heat pan over medium heat. Pour in about 1/4 cup batter. Tilt the pan in all directions until the pan thoroughly coats the bottom.
Pour off any excess of batter (crêpe should be thin). Cook on one side over medium heat until lightly brown (about 20 seconds) then turn over and cook to brown the other side.
Turn the crêpe out onto a plate and repeat the process until all the batter is used. Stack the finished crêpes on one another; they don't stick.
Note:
crêpes can be made several days ahead. Cover the plate tightly with plastic wrap and refrigerate until use.
Side Dish Asparagus and tomato salad with feta
This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April. This dish makes a great vegetable side dish and pairs perfectly with Easter.
Serves: 4
Preparation time:10 minutes
Cooking time:10 minutes
1 tbsp balsamic vinegar1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape tomatoes, halved (551 ml)
3/4 cup feta cheese crumbled
Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.
Use tongs to remove asparagus
In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.
Cover and set aside until ready to use.
Arrange cooked asparagus tomatoes on a large platter.
Sprinkle with feta cheese and parsley.
Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.
????Variations & Substitutions
Tomatoes- you could use cherry tomatoes instead of grape tomatoes
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion
Side Dish Crispy leeks
Preparation time: 15 minutes
Cooking time:3 minutes
2 leeks 1/4 cup vegetable oil
coarse salt
Trim leeks of all green parts. Cut them in half lengthwise. Holding each half together.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.
Wash all grit away under cold water. Pat dry with paper towels. Lay each half, cut side down, on a cutting board. and slice lengthwise into fine julienne. Again pat dry with paper towel.
Heat oil in non stick pan over medium heat. add the leeks and fry for about 3 minutes or until golden and crisp. Remove to paper towels and allow to drain well. Season to taste with salt.
When reheating, lay in a single layer.
Side Dish Croquette potatoes
Serves: 8
Preparation time:30 minutes
Cooking time:15 minutes
2 pounds potatoes 3 ounces butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
for breading:
3 eggs, beaten
2 tablespoons oil
1/2 cup flour
2 cups fresh breadcrumbs g
Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).
Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
Deep fry at 350 degrees F. until golden brown.
Side Dish Potato anna
Serves: 6
Preparation time: 20 minutes
Cooking time:50 minutes
8 large baking potatoes 1/3 cup clarified butter
To taste salt and pepper
Preheat oven to 400 degrees.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Peel potatoes and trim to conical shapes. Slice into 1/8-inch thick slices, using a mandoline slicer.
Butter a non stick heavy round mold or a non stick frying pan with a metal handle, about 6 inches across and 2 inch deep.
Arrange potato slices in an even circular pattern. Season and brush with melted butter each layer of potatoes until mold is filled. Cover and bake until potatoes are cooked and well browned.
Unmold on a serving platter like a cake. Cut into 6 equal wedges.
Side Dish Potatoes dauphine
Serves: 8
Preparation time: 30 minutes
Cooking time:20 minutes
1 pound potatoes, peeled and washed salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying
CHOUX PASTRY:
1 cup water
1/2 cup salted butter
1 cup flour
4 large eggs
Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.
CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Combine potatoes and choux pastry (See recipe below). Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1-inch tip. While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer.
After a few minutes, the potatoes will puff and float, and turn golden brown. Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with potato mixture.
CHOUX PASTRY:
Heat water and butter in a saucepan, until butter melts and water comes to a boil. Remove from the heat and add flour all at once. Stir vigorously with a wooden spoon over low heat until mixture no longer sticks to pan and forms into a ball. Remove from heat.
Beat eggs in thoroughly, one by one. Beat mixture until smooth.
Side Dish Creamy cauliflower purée
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.
Side Dish Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Side Dish Potatoes fondantes
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
5 pounds potatoes 4 ounces butter
1 quart chicken broth
salt to taste
Preheat oven to 350 degrees.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Peel and wash potatoes. Shape into the size of whole walnuts. Wash and put in a roasting pan in one layer.
Cover the potatoes half way with the broth. Bring to a boil on top of the stove. Add 2 ounces butter.
Place in the oven. Cook until potatoes are tender. Brush occasionally some melted butter over potatoes. Season with salt.
Dessert Apricot and plum tart
Serves: 6
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired
Preparation time: 30 minutes
Cooking time:25 minutes
a 1-inch piece vanilla bean split lengthwise1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired
Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.
Dessert Rhubarb tart with orange-ginger glaze
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
1 cup fresh orange juice1/2 teaspoon grated ginger
1 tablespoon fresh lime juice
1/2 cup sugar
3/4 pound red rhubarb stalks, unpeeled and thinly sliced diagonally (1/8 inch)
1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
1/2 teaspoon grated orange zest
Accompaniment: vanilla ice cream
Preheat oven to 400°F with rack in middle.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Stir together orange juice, grated ginger, lime juice, and sugar in a bowl. Add rhubarb and let stand, stirring occasionally, 10 minutes.
Meanwhile, cut pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet.
Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge. Prick pastry inside border all over with a fork.
Strain rhubarb mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with half of rhubarb, overlapping slices slightly. Repeat with remaining pastry and rhubarb.
Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
Meanwhile, boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. The glaze will become medium thick
Transfer tarts to a rack. Brush rhubarb and pastry with glaze and sprinkle with zest.
Dessert Lemon souffles with macademia nut sauce
These soufflés are great served individually after a fish entrée.
Recipe can be doubled if necessary.
Serves: 6
1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream
Serves: 6
Preparation time: 30 minutes
Cooking time:16 minutes
For the molds: 1 tablespoon soft butter
1 tablespoon superfine sugar
For the soufflé mix:
3/4 stick (3 ounces) butter
1/3 cup flour
1 1/3 cups scalded milk
1/3 cup sugar
6 eggs, separated
1 tablespoon lemon peel, grated
1/4 cup lemon juice
1/4 teaspoon cream of tartar
1 recipe Macademia nut sauce (see recipe)
MACADEMIA NUT SAUCE
Recipe can be doubled or quadrupled if necessary.
serves 6 to 8
1/2 cup macadenia nuts
3 tablespoons honey
2 tablespoons Grand Marnier, or Cointreau
1/2 cup light cream
PREPARATION
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Preheat oven to 350 degrees. Butter six 6-oz individual soufflé molds. Sprinkle the bottom and sides of molds with superfine sugar; shake out excess. Place dishes on a baking sheet.
In a heavy bottom saucepan, melt butter over low heat. Stir in the flour until smooth. Pour in the milk, and whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks and sugar. Mix in the lemon peel and juice. (I first grate the lemons for the peel, then make the juice with the grated lemons.)
The mixture can be made 3 to 4 hours ahead. Cover with plastic wrap.
In an electric mixing bowl, combine egg whites with the cream of tartar. Beat at high speed until thick and firm. With a rubber spatula, fold the egg whites into the lemon mixture. Spoon the soufflé mixture into the prepared molds. Fill up to the rim, and level the mixture with a small spoon or spatula. Bake for 12 to 16 minutes. Sprinkle with icing sugar.
Serve with Macademia nut sauce.
MACADEMIA NUT SAUCE
Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with lemon soufflés.
Dessert raspberry mousse with apricot sauce
Serves: 6
Preparation time:30 minutes
Cooking time:10 minutes
6 egg yolks 1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries
Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.
Dessert Pear tart tatin
Serves: 8
Preparation time: 20 minutes
Cooking time:40 minutes
2 cans (1-lb, 14-oz size) pear halves 1 cup sugar
1 teaspoon butter
1 9-inch puff pastry circle
1 cup whipping cream
2 teaspoons confectioners' sugar
Preheat oven to 450 degrees.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Drain pears. Caramelize sugar with ¼ cup water until golden brown.
Pour caramel into the bottom of an 8½-inch round baking dish. Arrange pears, rounded side down on caramelized sugar.
Top with a second layer. Dot with butter. Bake 25 minutes. Bake pastry circle for 10 to 15 minutes or until golden brown. Place circle over pears.
Place serving plate over the top of pastry circle. Invert; remove baking dish.
Whip cream with sugar until firm. Garnish pears with whipped cream rosettes.
Dessert Sponge cake pancakes
These pancakes are light and fluffy.
Serves: 4
150 mL of sparkling water,
140 g of wheat flour,
3 large eggs, separate yolks and whites
2 tablespoons of sugar,
pinch of salt,
2 tablespoons of vegetable oil + oil for frying.
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
250 mL of milk,150 mL of sparkling water,
140 g of wheat flour,
3 large eggs, separate yolks and whites
2 tablespoons of sugar,
pinch of salt,
2 tablespoons of vegetable oil + oil for frying.
Separate the egg whites from the yolks. Beat the yolks with sugar until fluffy.
Add the milk and sparkling water to the yolks while continuing to mix.
Next, add the sifted flour, a pinch of salt, and two tablespoons of oil to the mixture. Mix everything until you achieve a smooth batter.
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula.
Cover the finished batter and let it rest for 15-20 minutes.
After this time, mix the batter again and start frying the pancakes on a preheated, lightly greased pan.
Cook the pancakes on both sides until golden brown over medium heat.
Place the finished pancakes on a plate. Serve with fruits, whipped cream, jam, or other toppings.
Add the milk and sparkling water to the yolks while continuing to mix.
Next, add the sifted flour, a pinch of salt, and two tablespoons of oil to the mixture. Mix everything until you achieve a smooth batter.
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter using a spatula.
Cover the finished batter and let it rest for 15-20 minutes.
After this time, mix the batter again and start frying the pancakes on a preheated, lightly greased pan.
Cook the pancakes on both sides until golden brown over medium heat.
Place the finished pancakes on a plate. Serve with fruits, whipped cream, jam, or other toppings.
Dessert Chocolate bavaroise
Serves: 10
Preparation time: 30 minutes
Cooking time:8 minutes
8 ounces semi sweet chocolate 1 envelop unflavored gelatin ( or 3 large sheets)
1/4 cup cold water
3/4 cup sugar
8 egg yolks
2 cups scalded milk
2 cups heavy cream
For chocolate sauce:
4 ounces semi sweet chocolate
1 cup heavy cream
Melt chocolate over a double boiler. Dissolve gelatin in cold water. If using gelatin sheets, immerse in cold water.
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan.
Stir with a wooden spoon over low heat until the mixture coats the back of the spoon.
Do not boil. Stir in the gelatin and melted chocolate. Strain into a bowl. Cool mixture.
Whip the heavy cream to a medium peak. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with chocolate sauce around bavaroise.
Chocolate sauce:
combine cream and chocolate. Stir over low heat to melt. Cool
Dessert Chocolate pâté
Serves: 10
Preparation time: 25 minutes
Cooking time:10 minutes
16 ounces semi sweet chocolate 4 ounces sugar
1/2 cup water
7 egg yolks
1/4 cup Cognac
1 cup heavy cream
Mocha creme:
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract
Melt semi sweet chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.
Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating continuously at medium speed until cool. Add cognac. Mix.
Whip cream until stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto plate using a warm carving knife. Decorate with fresh fruit and if desired serve with Mocha creme sauce.
Mocha creme:
Beat the egg yolks and sugar until lemony in color. Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook over low heat while stirring constantly with a wooden spoon. The custard should coat the back of a wooden spoon. Do not boil custard as it will curdle.
Strain into a serving bowl. Dissolve coffee in water. Mix coffee and vanilla into custard.stir to cool.
Cover with plastic wrap and refrigerate. May be prepared two days in advance.
Dessert Raspberry champagne
Serves: 20
Preparation time: 10 minutes
1/2 cup Framboise liqueur 1/2 cup brandy
1/2 cup orange liqueur
1/2 cup sugar
3 lemons, unpeeled
5 oranges, unpeeled
2 cups raspberries
6 bottles champagne, chilled
block of ice
Combine Framboise liqueur, brandy, orange liqueur and sugar in large container and shake to dissolve sugar. Slice oranges and lemons; add to container.
Cover and refrigerate until thoroughly chilled, about 2 to 3 hours.
Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving.
To be consumed while the punch is still fizzing.
Cover and refrigerate until thoroughly chilled, about 2 to 3 hours.
Chill punch bowl.
To serve, add block of ice to punch bowl and pour in chilled mixture along with raspberries; pour in champagne. Include a fresh raspberry in each serving.
To be consumed while the punch is still fizzing.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
LUXEMBOURG
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
39 Recipes
9 Appetizers
12 Main dishes
9 Side dishes
9 Desserts