20 Apr 2011

mille feuille of lemon parfait and crispy pastry with Nigella

Ingredients

5         ea            lemons, peel (grated) and juice
5         ea            yolks
200     g              sugar
250     ml            cream
5         ea            egg white
                          Nigella
                          icing sugar
                          butter
2         sheets      filo pastry


Preparation

-          grate the lemon peel
-          squeeze the lemons
-          whisk the cream until stiff and keep in the fridge
-          line a loaf pan with cling film


Method

Beat the yolks, the juice and half of the sugar in a metal bowl over a water bath until you get a creamy, white mixture. Occasionally remove the bowl from the water bath to prevent the yolks of being boiled.
Remove the mixture from the heat and go on beating to cool down the mixture.
Beat the whites until stiff and add the sugar to proceed beating. Take the yolk mixture and fold in the cream and the white. Pour into a loaf pan and keep in the freezer for at least 24 hours.

For the crispy pastry take one sheet.
Brush with melted butter, sprinkle with Nigella and icing sugar. Cover with the second sheet and repeat the procedure. Bake in the preheated oven at 220°C until the sugar is caramalised. It does not take a long baking time. So keep an eye on the sheets. 


19 Apr 2011

Panzanella with sautéed prawns

Ingredients (6-8 servings)
                                                                             
300         g                   white bread, diced, from yesterday or the day before        
300         g                   tomatoes                            
    1         ea                 capsicum, yellow
    1         ea                 capsicum, red
    2         ea                 shallots
    2         ea                 spring onions
1/4          bunch           basil                                   
   2          tblsp             caper berries                      
   7          tblsp             vinegar, white                   
   8          tblsp             olive oil                             
                                   salt, pepper                        
                                   salad                                  
                                   prawns (3 ea per person)   
                                   rosemary, thyme, garlic


Preparation

-          remove the core of the tomatoes and cut into little cubes
-          do the same with the capsicum
-          cut the shallots into very fine cubes
-          finely slice the green of the spring onions
-          remove the shell and the gut of the prawns
-          wash and dry the salad


Method

Place all vegetables in a bowl. Add vinegar, oil, caper berries and season with salt and pepper.
Fold in the bread.
In the meanwhile sauté the prawns with some rosemary, thyme and garlic.
Cut the basil in to fine stripes and mix with the salad.
Arrange everything nicely on a plate.


12 Apr 2011

If you have spare time.... part II

.... and don’t really know what to do, just agree to deliver some nibbles at Monday morning.
Get up at 7 am to slice the tandoori duck and the home cured salmon. Prepare the mango salsa, skew the cherry tomatoes and mozzarella di buffalo.
Arrange everything on some platters (meat balls, skewers of tomato mozzarella, tandoori duck with mango salsa, home cured salmon on brioche), jump into the car and have a coffee with your client after delivery.












10 Apr 2011

all the prep is done

 Saturday, late afternoon. Still some things to do.
Finished and waiting for the guests.
Welcome, champagne for the reception and the menu can start.

Panzanella with sautéed prawns

 Cream soup of rocket leaves with mushroom strudel

Pike perch served with a ragout of cherry tomatoes,
olives and caper berries

Beef eye fillet wrapped in Parma ham
accompanied by herbal mashed potatoes and vegetables

 Mille feuille of lemon parfait and crispy pastry with Nigella


What a feast.
Who is doing the dishes?

 


  








If you have spare time.... - part I

.... and don’t really know what to do, just agree to serve a five course menu on Saturday night.


Panzanella with sautéed prawns

* * *

Cream soup of rocket leaves with mushroom strudel

* * *

Pike perch served with a ragout of cherry tomatoes,
olives and caper berries

* * *

Beef eye fillet wrapped in Parma ham
accompanied by herbal mashed potatoes and vegetables

* * *

Mille feuille of lemon parfait and crispy pastry with Nigella


When you have done your shopping and all the food is stored hang up your prep list in eye height and start.
No matter what to do and if you like or don’t, always start with the dessert.
Especially when needs to be frozen.