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Recipes february 2013

Crema Catalana

desert for four


Ingredients*)

1 ltr milk

1 vanilla pod, cut and seeds removed

1 cinnamon stick

Peel of a small organic lemon cut in strips

Peel of half an organic orange cut in strips

8 egg yolks

120 gr of caster sugar

40 gr of cornflour

50 gr sugar (demerara or white)

Shopping list

Shopping list

shopping list

Ingredients

milk

vanilla pod

organic lemon and orange

eggs

caster sugar

cornflour

sugar

Which shop?

Jumbo

GAIA

"

"

Ammerlaan

Jumbo

"

"

  

serves 4

serves 4

(click here for the print version)

Risotto with roasted pepper, gorgonzola and basil

starter or side dish from OLIVINO


Ingredients*)

1 red pepper, cut in four, seeds removed

1 yellow pepper, cut in four, seeds removed

6 tbsp olive oil *

4 tbsp Balsamic vinegar (sweet or 2 or 3 medals by Giusti)*

1 onion, finely chopped

400 gr Arborio or Carnaroli risotto rice*

1 ltr of chicken or vegetable broth*

Salt and freshly milled pepper

To serve:

6 tbsp shredded basil leaves

50 gr Gorgonzola (young or stronger)

6 torn basil leaves

(*) all ingredients available at Olivino: Jacob Gillesstraat

Method


Pre-heat the oven to 200 °C

Lay the peppers on a baking sheet and sprinkle with half the olive oil and the basil.

Roast in the oven about 7 – 8 minutes or until soft. Take out of the oven and put aside. 

Heat the broth in a separate pan, and keep warm. 

Heat the rest of the olive oil in a shallow pan with a heavy bottom and fry the onion until soft and slightly translucent. 

Add the rice and stir for 1-2 minutes until coated with the oil.

Then add the broth a spoonful at a time until each spoonful is absorbed; continue stirring and adding broth (takes about 20 minutes). When all the broth has been incorporated, stir in the roasted pepper, some salt and freshly milled pepper to taste and some basil, reserve some for the garnish.

To serve put in a dish and crumble the Gorgonzola over the top, garnish with some basil.

  

Ingredients

olive oil

Balsamico Giusti***

Risotto rice

chicken/vegetable broth (or cubes)

Gorgonzola

++++++++++++++++

oignions

red & yellow peppers

basil

Which shop?

Olivino






++++++++++++

Smaakweb

green grocers

Breaded prawns with whisky cocktail sauce


starter


Ingredients:

50 cl single cream

6 tbsp mayonnaise

2 tbsp tomato ketchup

2 tbsp Whisky

freshly milled pepper

salt

Worcestershiresaus

4 raw tiger prawns per person

3 slices of white bread (old) (pavé from Galerne)

1 beaten egg

100 ml oil (sunflower )

Wooden skewers

Method:

Beat the cream with a mixer. Incorporate the mayonnaise, ketchup and Whisky. Add a few drops of Worcestershiresaus and salt and pepper to taste. Clean the prawns removing the head and make sure you remove the intestinal tract; dry them on kitchen paper and put two prawns on each skewer. Make breadcrumbs in the food processor and put them on a flat plate. Beat the whole egg and also put that on another plate. Dip the prawn skewers in the beaten egg and then press them into the breadcrumbs.

Heat the oil in a large frying pan which can hold the skewers, and fry them about a minute on each side until they are light brown.  Serve with the Whisky cocktail sauce and garnish with some salad leaves.

  

Ingredients

deepfrozen prawns


mayonnaise

tomato ketchup

whisky

worcestershire saus

white bread

eggs

skewers

oil

Which shop?

Simonis/ Zoutenbier/ZOT



Gall&Gall

Jumbo

Galerne

Ammerlaan

Jumbo

Jumbo

(click here for the print version)

click here for the print version)

Method


Bring the milk with the vanilla, cinnamon, lemon and orange peel to the boil.

Let it boil slowly for 5 minutes to infuse. 

Beat the egg yolks with a mixer or in the food processor for 5 minutes.

Add the cornflour and the white caster sugar and mix well. 

Add the heat milk while stirring constantly.

Put it back in a clean pan on a slow heat and keep stirring until it is thick and creamy. Do not let it boil, but keep it near boiling point otherwise it will curdle. 

Pour the mixture into small low earthenware pots and put it into the fridge until you are ready to serve it.  Before serving put the containers on a baking tray, sprinkle with sugar. 

Caramelise the top under the grill or with a gas crème brulée burner.

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