Pays du Monde - Cuisine
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Red fruit clafoutis with honey/coriander/ginger/vanilla/cumin/clove.

This is a cake recipe from France with a spicy twist. This recipe is for a 6 large serving cake (8 smaller one).


Ingredients :

-20cl of milk
-40g of butter + 10g of butter
-100g flour
-50g of sugar
-3 eggs
-1 tablespoon of honey
-1 tea bag (earl grey or chai)
-6 coriander seeds
-1/3 teaspoon of ginger (8mm of fresh ginger root or 1/3 of a teaspoon of dried ginger)
-A pinch of salt
-1/2 teaspoon of vanilla extract (1/4 vanilla bean if you have it)
-1 clove
-10 cumin seeds
-A can of red fruit in syrup (cherry , guava , plum...)

Utensils :


-1 mortar and pestle
-1 saucepan
-1 sieve/colander
-1 large tupperware
-1 bowl
-1 mixing bowl
-1 handheld blender (optional)
-1 whip
-1 baking tin (round/rectangular)

Preparation :

1)Grind finely the 6 coriander seeds in a mortar.
2)Heat up the milk in a medium saucepan with the grinded coriander seeds (1) and 1/2 teaspoon of vanilla extract. When the milk start to boil cut the gas and put the tea bag to infuse for 4 min.
3)In the mortar grind the 10 cumin with 1/2 teaspoon of ginger ( fresh or dried ) and the clove. Grind until it forms form a fine paste.
4)Put a container under a sieve/colander and drain the fruit of their syrup. Keep the syrup on the side.
5) Put the paste (3) in a saucepan with the syrup (4). Let it boil until 80% of the water has evaporated. Take the saucepan of the gas and add 10g of butter and stir until dissolved with a whip. Put in a bowl to cool down .
6)Mix the flour and sugar and the pinch of salt in a medium mixing bowl. Mix well. Add the honey. Stir gently until the mixture form small clump of dough and all the ingredients are mixed together. Add the milk preparation from (2). Mix until the dough is dissolved completely in the milk (if there are still some clump of dough , you can blend them using a handheld blender).
7)Butter up a medium baking tin (you can use the wrapping of the stick of butter for that). Put the red fruit of your choice at the bottom of the tin with equal spacing. Add the preparation (6). Heat up your oven to 210°c. After waiting 5min for the oven to warm up put your baking tin in. Set a timer for 30 min. At the 10 min mark lower your oven temperature to 180°c.
8)Once the preparation (5) has reached room temperature put it in the fridge to serve with the cake later.
9)Once the timer is finish take out the made cake (7) and let it cool down. This cake is best serve just warm to the touch with the cold preparation (8) spread on top of it.(You can reheat the cake if you made it a long time before the meal by setting your cake to warm up in your oven to 90°c for 10 min or microwave it for 30 sec on high heat).


Enjoy!
White pudding in chamomile herbal tea glaze with parsley/honey/yellow curry.

This recipe taste sweet and comforting . This recipe is for 1 serving (feel free to adapt the quantity and utensils used if you do it for multiple people).


Ingredients :

-1 teabag of chamomile
-1 teaspoon of dried parsley
-1 teaspoon of honey
-1/8 teaspoon of yellow curry powder
-1 teaspoon of cider vinegar
-1 white pudding
-5g of butter
-30cl of water

Utensils :

-A small frying pan
-A bowl
-A kettle/saucepan
-A large mug

Preparation :

1)Prepare a herbal tea with a chamomile tea bag and 30cl of water. Warm the water until it boil (100°c) in your kettle/saucepan. Put the boiling water in a mug, let the chamomile teabag infuse for 6 min before removing the teabag.
2)Cut the white pudding in 2cm slices.
3)In a bowl add 10cl of the herbal tea (1) with 1/8 teaspoon of yellow curry powder, 1 teaspoon of dried parsley, 1 teaspoon of cider vinegar and 1 teaspoon of honey. Mix until the honey is dissolved. Let the preparation infuse for at least 1"30 min.
4)In a cold frying pan add the 5g of butter and let it warm for 1"30min on medium heat. Add the cut white pudding (2) in the pan and cook it until golden brown on each side (2 min on each side of the slices should do it).
5)Add the liquid (3) 2 teaspoon at a time and let it evaporate until only a thin layer of sauce remain in the frying pan. Continue to add 2 teaspoon at a time of the liquid (3) until you have used it all up.
6)Remove from the heat and serve in the bowl (3) after rinsing it. Add the pinch of salt.

This dishes goes well with slices of multigrain bread.


Enjoy!
White pudding with a ginger/coriander/Caribbean oregano/nutmeg/cinnamon glaze.

This recipe goes really well with "White pudding in chamomile herbal tea glaze with parsley/honey/yellow curry" . The recipe is for 1 serving (feel free to adapt the quantity and utensils used if you do it for multiple people).

Ingredients :

-2 Caribbean oregano leaf
-1/2 teaspoon of fresh ginger (1cm of fresh ginger root)
-6 coriander seeds
-A pinch of nutmeg
-A pinch of cinnamon
-1 white pudding
-5g of butter
-1 tablespoon of cider vinegar
-1 teaspoon of cane sugar

Utensils :

-1 small frying pan
-1 mortar and pestle

Preparation :

1)Grind in a mortar 2 Caribbean oregano leaf, 1/2 teaspoon of grated fresh ginger (1cm of fresh ginger root), 6 coriander seeds, a pinch of nutmeg, a pinch of cinnamon and 1 teaspoon of cane sugar until it forms a paste without any lump.
2)In a cold frying pan put 5g of butter and let it heat up on medium-strong heat.
3)Cut the white pudding in 2cm slices.
4)Add the sliced white pudding (3) with the spice paste (1) in the frying pan. Put the gas on high heat and cook while stirring for 1"30min. Take off the gas and immediately add the tablespoon of cider vinegar. Serve.

Enjoy!
Carp/eel fish ball with honey/fennel/coriander sauce and vegetables.

This recipe is inspired by two recipe found in Apicius's book Cookery and dining in imperial Rome , respectively mortaria (a spice paste from book I) and sisicia de lolligine (seemingly fried fish balls from book II). This recipe is for 4 servings.

Ingredients :

-300g of eel/carp filet
-1 kaffir lime zest
-4 turnips
-2 carrots
-1/2 a celery
-2 teaspoon of honey
-6 coriander seeds
-5g of salt + 3g
-2g of ground black pepper + 2 pinch
-100g of cooked rice
-2 eggs
-15g of butter + 20g of butter

Utensils :

-1 cooking pot
-1 Skimmer
-1 colander
-1 blender
-1 ice-cream scoop
-1 mortar and pestle
-2 large frying pan

Preparation :

1)In a cooking pot put 5l of cold water, 4 turnips cut in half, 2 carrots and half a celery. Put the cooking pot on high heat. Once the water start boiling keep the vegetable in the water 10min. With a skimmer take the vegetables out of the water and put them to dry in a colander. Keep the cooking water for later.
2)In a blender put 300g of fish filet cut in 5cm chunk with 5g of salt, 2g of ground black pepper, the zest of kaffir lime, 2 eggs and 100g of rice. Blend until you have obtain a smooth paste.
3)With an ice-cream scoop make some fish balls from paste (2).
4)In a mortar grind 1/2 teaspoon of fennel seed with 6 coriander seeds and 2 teaspoon of honey.
5)In a cold frying pan add 15g of butter, put the heat on medium high, after 30g sec put the gas on high and add the fish ball from (3). Cook until golden brown on all side (this should take around 3min by side). Add 10cl of the cooking water made in (1) and the paste from (4). Let it boil down until it forms a thick glaze. Keep warm.
6)Now cut the vegetables from (1). The half turnip should be cut again in 3 equal chunk. The carrot should be cut at the middle an each chunk obtained again in half. Each celery stick should be cut in 5 cm long chunk.
7)In another cold frying pan add the 20g of butter, put the heat on medium high, after 30g sec put the gas on high and add the cut vegetable from (6). Cook for 6 min and season with 3g of salt and 2 pinch of ground black pepper.
8)Put some of the vegetables from (7) in a plate, add the fish balls from (5). Serve.

Enjoy!
Sautéed squash.

This recipe work best with squash with a firm flesh. This recipe is for 3 servings.


Ingredients :

-1/4 of of butternut or 3 chayote (or a mix of both)
-20g of butter
-1 teaspoon of baking soda
-1 teaspoon of sugar
-1 teaspoon of salt + 1/2 a teaspoon
-1/6 teaspoon of ground black pepper

Utensils :

-1 large cooking pot
-1 peeler
-1 skimmer
-1 colander
-1 large frying pan

Preparation :

1)Put 3l of water to boil on high heat in the cooking pot. Add 1 teaspoon (each) of baking soda/sugar/salt.
2)Remove the seeds from your 1/4 of butternut (you can wash them dry them and roast them as a snack) with a tablespoon and peal the butternut with a peeler (or a knife to your liking). For the 3 chayotes peal first then cut in half, remove the core and the seed in the middle (wash the seed and keep it in a sealed bag in the freezer for later use). Cut in stick of 5cm by 1cm.
3)When the water in the cooking pot (1) start to boil add the cut squash (2). Let it cook for 4min (this process is called blanking). Remove the cooked squash with a skimmer and put them in a colander to dry.
4)In a cold frying pan add 20g of butter, put the frying pan on high heat for 30sec. Add the squash from (2) and cook for 4min. Add 1/2 teaspoon of salt and 1/6 teaspoon of ground black pepper. Serve.

Enjoy!
Sea bream in fish sauce/caper/ginger glaze.

This recipe could be great served with "Sautéed squash". This recipe is for 3 servings.

Ingredients :

-400g of sea bream/swordfish/spearfish
-2 tablespoon os fish sauce
-1 and 1/2 tablespoon of capper
-1/2 teaspoon of fresh ginger (1cm of fresh ginger root)
-15g of butter

Utensils :

-1 mortar and pestle
-1 medium baking tin
-A sheet of cooking paper
-1 medium frying pan

Preparation :

1)In a mortar grind 1/2 teaspoon of fresh ginger (1cm of fresh ginger root).
2)In a cold frying pan add 15g of butter, put on medium-high heat. After 30sec add the ground ginger from (1) and cook for 30sec, add the 1 and 1/2 tablespoon of caper and 2 tablespoon of fish sauce. Let it boiled down for 20sec. Cut off the gas.
3)Heat up you oven to 230°c for 5min. Cut the sea bream/swordfish/spearfish into 1.5cm cube. Put a sheet of cooking paper in the bottom of a medium baking tin, add the cut sea bream/swordfish and put in the oven for 5min. Take out off the oven.
4)Put the frying pan from (2) back on medium-high heat, add the cooked sea bream/swordfish/spearfish (3). Cook for 30sec (until the glaze coats every chunk). Serve.

Enjoy!
Japanese style glaze for skewer/roast meat, fish or vegetables.

This is a glaze recipe for 100g of ingredients .

Ingredients :

-1 teaspoon of honey
-1 tablespoon of oyster sauce
-1/2 teaspoon of fresh ginger (1cm of fresh ginger root)
-3 pink pepper kernels
-3 tablespoon of water
-1 and 1/2 teaspoon of sesame oil

Utensils :

-1 mortar and pestle
-1 ramekin

Preparation :

1)Grind 1/2 teaspoon of fresh ginger (1cm of fresh ginger root) and the 3 kernels of pink pepper.
2)In a ramekin put the paste from (1) and add 1 teaspoon of honey, 1 tablespoon of oyster sauce, 3 tablespoon of water. Mix until the honey is dissolved.
3)You can now glaze your skewer/roast meat, fish or vegetables. After you finish cooking your dish add 1 and 1/2 of sesame oil to your cooked dish. Serve.

Enjoy!
Sea bream steak with flambéed pineapple chutney and spicy and sweet toast (honey/dill/ginger/cinnamon).


This recipe was inspired by the name of a dish I saw written on the daily menu of a restaurant. This recipe is for 1 serving.


Ingredients :

-1 sea bream steak (2cm in thickness)
-1 teaspoon of fresh ginger (2cm of fresh ginger root)
-2 teaspoon of dill
-2 pinch of cinnamon
-2 pinch of salt
-1 pinch of pepper
-5cl of rum (aged or vanilla works best)
-1/4 of fresh victoria pineapple (or 1/6 of regular pineapple)
-1 teaspoon of honey (acacia or regular flower honey)
-200g of butter + 10g + 15g
-1 large slice of rye bread (2cm in thickness)

Utensils :

-1 mortar and pestle
-1 mixing bowl
-2 medium frying pan
-1 plate
-1 bowl


Preparation :

1)The day before you cook this dish ground in a mortar 1 teaspoon of fresh ginger (2cm of fresh ginger root) and 2 teaspoon of dill.
2)Mix paste (1) with 200g of cold butter in a mixing bowl until thoroughly incorporated. Roll the butter into a cylinder and put back in the fridge.
3)When you are ready to make your dish the following day take 1 slice of rye bread butter each side from butter made in (2). Toast in a frying pan set to medium heat (each side should take 3min). Take off the gas and put the slice of toast on a plate. Drizzle with 1 teaspoon of honey and a pinch of cinnamon. Keep it to the side .
4)Remove the skin and the top and bottom of your fresh pineapple. Cut 1/4 or 1/6 according to the pineapple you use. Cut the chunk you just obtained in 1cm cube.
5)In a cold frying pan add 10g of butter, set to medium-high heat. After waiting 30sec add the cube of pineapple made in (4), cook for 3 min. Add 5cl of rum to your frying pan, set fire to the rhum (flambéed), wait until the flame has died down. Remove from the heat and set this preparation to the side in a bowl.
6)Put a pinch of salt/pepper on each side of your sea bream steak. Set a frying pan to high heat, wait 45 sec, add 15g of butter, put your seasoned sea bream steak in immediately. Roast on each side for 3 min. Remove from the heat.
7)In a serving plate put the seabream steak from (6) add 1 and 1/2 tablespoon of cooked pineapple made in (5) on the top of the seabream steak in the middle of it. Add the slice of toasted rye bread made in (3) to the side. Serve.

Enjoy!
Knack (finely minced sausage)/tofu with sweet and sour pickle glaze served on a bowl of rice.

This recipe was inspired by a Japanese novel which mentioned a pickle rice bowl recipe, so I tried making my own pickle rice bowl recipe (I have no idea how far or near I'm from the original recipe). This recipe is for 1 serving.

Ingredients :

-1/4 of a large sweet pickle
-Optional: 2 big slice of pickled onion or 2 small pickled onion
-2 teaspoon of pickle brine
-2 teaspoon of soy sauce
-2 teaspoon of dark soy sauce/mushroom soy sauce
-1 tablespoon of oyster sauce
-1 teaspoon of sugar
-2cl of cooking oil
-1cl of sesame oil
-100g to 150g of knack or firm tofu
-1 bowl of cooked rice

Utensils :

-2 bowl
-1 small frying pan

Preparation:

1)Chop in small bit 1/4 of a sweet pickle with the 2 slice of pickle onion/the 2 small pickled onion. Put in a bowl. Next cut your 100g-150g of knack/tofu into small bit (uneven small cut will look better) put in a separate bowl.
2)In the bowl where you put your chopped pickle and onion add 2 teaspoon os pickle brine, 2 teaspoon of soy sauce, 2 teaspoon of dark soy sauce/mushroom soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar. Mix until the sugar is dissolved.
3)In a small frying pan set to high heat add 2cl of cooking oil and 1cl of sesame oil. Once the sesame oil sart to become flagrant(you can smell the odor or sesame oil) add your chopped knack/tofu from (1), roast the knack for 3min or roast the tofu for 2min (if the tofu start to give water wait until the water has evaporated before counting 2min). Next add the mixture made in (2) 1 tablespoon at a time. Wait for the glaze to thicken before adding the rest. Once you've used up all the sauce remove from the heat. Serve on warm bowl of rice. (if you have cold rice and it's a little hard add 5cl of water in a bowl with your rice put a small plate over your bowl and microwave for 3min at high setting).

Enjoy!
Roasted white meat/tofu with garlic, pepper, oregano, clove, pimentón.

This recipe is spicy and invigorating. The recipe is for 1 serving.

Ingredients :

-4cm sprig of fresh oregano
-2 cloves of garlic
-2 black pepper kernels
-1 pinch of pimentón (smoked strong paprika)
-the tip of a teaspoon of strong chili paste
-4cl of olive oil
-100g-150g of cooked white meat or firm tofu
-5cl of water

Utensils :

-1 mortar and pestle
-1 small frying pan
-1 bowl

Preparation :

1)In a mortar grind 2 cloves of garlic, 2 black pepper kernels, 1 clove and 1 pinch of pimentón. Put on the side.
2)Chop the 100g-150g of white meat/tofu into small chunk (to your liking). Put on the side.
3)In a small frying pan set to high heat add 4cl of olive oil with a 4cm sprig of fresh oregano. Let it cook for 2min. Add the spice past (1) and cook for a further 30sec. Add your cut white meat/tofu (if the meat/tofu gives off a little water that's good it will prevent your spices from scorching, if does not add 1 tablespoon at a time of water to keep the spices moist). Cook your meat/tofu 2”30min on each side. Take of the heat.
4)Add the tip of a teaspoon of strong chili paste into a bowl add the preparation made in (3). Mix until the chili paste cover all the meat. Serve.

Enjoy!
Mushroom catsup

This recipe is inspired by the old English recipe of mushroom catsup, it goes really well with steamed green bean or roasted red meat.

Ingredients :

-1 small tin of button mushroom (400g with water)
-1 small onion
-2 cloves of garlic
-2 dried bay leaves
-2 teaspoon of dried parsley
-2 tablespoon of balsamic vinegar
-2 tablespoon of mushroom soy sauce
-2 tablespoon of fish sauce
-1 tablespoon of rum
-2 teaspoon of cane sugar
-2 pinch of ground black pepper
-1/8 of a teaspoon of salt
-15cl of water + 2 tablespoon
-2cl of olive oil
-1 tablespoon of corn starch

Utensils :

-1 blender
-1 baking tin
-1 large frying pan
-1 ramekin
-1 bowl

Preparation :

1)Peel 1 small onion and 2 clove of garlic. Strain 1 small tin of button mushroom of its water. In a blender add the small onion, the 2 clove of garlic, the strained button mushrooms, 2 teaspoon of sugar and 2 pinch of ground black pepper. Blend until no large chunk remain.
2)Oil with 2cl of olive oil your baking tin. Put the baking tin in your oven set to 230°c for 4 min. After 4 min add the blended mixture (1) in your baking tin and put back in your oven for 10 min. Take out of the oven once it's done.
3)In a large frying pan add the baked mixture (2) and 1 tablespoon of rum, 2 dried bay leaf, 2 tablespoon of balsamic vinegar, 2 tablespoon of mushroom soy sauce, 2 tablespoon of fish sauce, 1/8 teaspoon of salt and 15 cl of water. Cook for 4 min on high heat. In a ramekin mix 1 tablespoon of corn starch and 2 tablespoon of cold water until no lumps of corn starch remains. Add the corn starch/water mixture to the frying pan and stir until you've obtained a thick sauce. Put in a bowl to cool down with 2 teaspoon of dried parsley. Serve with steamed/boiled green bean or roasted red meat. (You can use this sauce for white meat by adding 5 ground coriander seed per 2 tablespoon of mushroom catsup.)

Enjoy!
Sweet potato hash brown


This recipe require regular orange sweet potato and sweet mauve sweet potato. The recipe is for 3 serving.

Ingredients :

-250g of orange sweet potato
-250g of mauve sweet potato
-2 eggs
-60g of flour
-2 teaspoon of brown sugar
-5 scallions (or 1 medium onion)
-10cl of regular cooking oil
-A pinch of grated nutmeg
-1 and ½ teaspoon of salt
-2/3 of a teaspoon of ground black pepper
(optional -2 cl of sesame oil )
(optional 1 teaspoon of Worcestershire sauce)

Utensils :

-1 electrical vegetable and cheese grater (or a manual one)
-1 bowl
-1 colander
-1 large baking tin
-1 large mixing bowl
-1 large frying pan
-1 medium size Tupperware
-1 peeler

Preparation :

1)Start by peeling 250g of orange sweet potato and 250g of mauve sweet potato. Rinse them and then grate them coarse. Put the two kind of grated sweet potato together into a medium size Tupperware and fill with water, and then empty out the water. Rinse the sweet potato like this 2 times and fill it with water the 3rd time. Soak the sweet potato 1h in the fridge.
2)Now mince thinly 5 scallions or 1 medium onion. Put in a bowl for later.
3)After 1h drain your sweet potato of their water in a colander. After that put some sheet absorbent paper on a large baking tin and put your grated sweet potato (1) to dry. Put some absorbent paper on top. The grated sweet potato must be thoroughly dried before cooking them so don't hesitate to change the sheets of absorbent paper if the grated sweet potato are not dry enough.
4)In a large mixing bowl add 60g of flour, 2 teaspoon of brown sugar, a pinch of ground nutmeg, 1 and ½ teaspoon of salt and 2/3 of a teaspoon of ground black pepper. Mix until the spices are well incorporated into the flour. Add the 2 eggs, the dried grated sweet potato (3), 2cl of sesame oil, 1 teaspoon of Worcestershire sauce and the minced scallions/onion (2). Mix well until no clump of batter remain and the grated sweet potato is thoroughly coated with the batter.
5) Set a large frying pan to high heat with 10cl of regular cooking oil. Once you can feel the heat from the pan 50cm above the pan you can start to add the batter (4) in the shape of small disks (they must be around 1cm thick). Let it cook for 4min on each side (or until golden brown on each side). Take out the made hash brown and put on a large baking tin with some absorbent paper and keep warm. Do the same process until you've used up all the batter (you may need more oil or not). A thing to note is that the pan may get hotter after the first round of hash brown so you may need less time until they are done for the next one. Serve.

Enjoy!



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