Strawberry Charlotte

Delightful!

Ingredients
Strawberry purée
454 grams (16 oz) frozen unsweetened strawberries
50 grams (1/4 cup) granulated white sugar, or to taste
Freshly squeezed lemon juice (optional)

Sponge cake
3 large eggs
75 grame (1/3 cup + 1 tbsp) granulated white sugar
2.5ml (1/2 tsp) pure vanilla extract
85 grams (1/2 cup + 2 tbsp) all purpose flour
(1/8 tsp) salt
28 grams (2 tbsp) unsalted butter, melted

Strawberry cream
180ml (3/4 cup) strawberry purée
240ml (1 cup) heavy whipping cream
7 grams (1/4 oz) unflavored powdered gelatin

Plus
60ml (1/4 cup) strawberry puree
8-10 large Strawberries
60ml (1/4 cup) strained apricot preserves

Preparation
Strawberry purée
1. Place the unsweetened frozen strawberries in a large bowl and thaw. This may take a few hours.
2. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed.
3. Pour the puree into a 500ml (2 cup) measuring cup. You need 1 cup of puree. If you have extra puree, cover, and place in the refrigerator for another use (great over ice cream).
4. Add the sugar to the puree and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.
The puree can be stored, covered, in the refrigerator for up to one week

Sponge cake
1. Preheat oven to 180°C (350°F) and place rack in center of oven.
2.Butter and line the bottom of an 20 cm (8 inch) cake pan with parchment paper.
3. In your electric mixer, or with a hand mixer, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
4. Add the vanilla extract and beat until incorporated.
5. In a small bowl whisk together the flour and salt. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in.
6. Whisk about 125ml (1/2 cup) of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter.
7. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.
8. Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper. Set aside.
The cake can be made a day or two in advance.

Strawberry cream
1. Chill your mixing bowl and whisk in the freezer for about 15 minutes.
2. Meanwhile, in a small measuring cup stir together the gelatin and 60ml (1/4 cup)of the strawberry puree. Let this mixture sit for 5 minutes and then microwave for a few seconds to dissolve the gelatin. Once the gelatin has dissolved, stir the gelatin mixture into the remaining 120ml (1/2 cup) of strawberry puree. Set aside while you whip the cream.
3. Remove the mixing bowl and whisk from the freezer, and beat the cream until soft peaks form.
4. Add the strawberry puree mixture and continue to beat the cream until stiff peaks form. Taste and fold in a little sugar, if needed. To assemble the Charlotte 1. Place the cooled cake layer on the bottom of a20 cm (8 inch) springform pan.
2. Spread 60 ml (1/4 cup) of strawberry purée over the top of the sponge cake.
3. Halve the strawberries and fit them, snugly, on top of the cake with the cut sides facing the outside edge of the pan.
4. Fill the center of the cake with the the strawberry whipped cream.
5. Smooth the top, cover loosely with plastic wrap, and chill for about 2-3 hours so the cream has time to set.
The charlotte can be made up to this point and refrigerated for a day before serving.

To unmold and serve
Several hours before serving, gently remove the sides of the springform pan. Heat the apricot preserves in a small saucepan over low heat until barely warmed. Then, using a pastry brush, glaze the cut surfaces of the strawberries and the outside edge of the cake. Cover and refrigerate until serving time. If desired, decorate the top of the cake with a whole strawberry.

Makes 8-10 servings

Source "An A-Z of Food & Drink" by John Ayto

Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

© Hallee The Homemaker

Ingredients
Meatballs:
1kg (2.2 lb) ground lamb
Spice Mix, recipe follows
1 egg
125ml (1/2) cup ketchup

Meatball Sauce:
30ml (2 tbsp) olive oil
125ml (1/2 cup) minced onion
15ml (1 tbsp) minced garlic
15ml (1 tbsp) minced shallots
2 cinnamon sticks
15ml (1 tbsp) ground cumin, toasted*
15ml (1 tbsp) ground coriander, toasted
1L (4 cups) tomato puree
250ml (1 cup) vegetable or chicken stock
Salt and freshly ground black pepper
15ml (1 tbsp) thinly sliced mint leaves
15ml (1 tbsp) minced Italian parsley leaves
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving

Spice mix:
15ml (1 tbsp) ground coriander, toasted
15ml (1 tbsp) ground cumin, toasted
5ml (1 tsp) curry powder
15ml (1 tbsp) garlic powder
5ml (1 tsp) onion powder
5ml (1 tsp) dried oregano
5ml (1 tsp) dried thyme
(3/4 tsp) ground mustard
( 3/4 tsp) paprika
2.5ml (1/2 tsp) ground allspice
2.5ml (1/2 tsp) ground cinnamon
2.5ml (1/2 tsp) chili powder
Salt and freshly ground black pepper

Preparation
Spice Mix:
1. In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

Meatballs:
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.

1. Preheat oven to (350°F).
2. In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat.
3. Form into 35g (1.25 oz) balls, about the size of a ping-pong ball.
4. Place meatballs on a large baking sheet and bake for approximately 20 minutes.

Meatball sauce:
1. In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft.
2. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes.
3. Add tomato puree and bring to a boil.
4. Add stock and season sauce with salt, ground black pepper, mint, and parsley.
5. Simmer for about 10 minutes and remove the cinnamon sticks.
6. Add the meatballs to the sauce and heat until warmed through.
7. Pour a small amount of sauce on the plate and add 5 meatballs per serving.
8. Garnish with toasted slivered almonds, mint, and warm pita wedges.

Source Quinz Restaurant

Taktouka

© the mediterranean vegan

Ingredients
6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
45ml (3 tbsp) chopped fresh parsley
45ml (3 tbsp) chopped fresh cilantro
5ml (1 tsp) salt (or more to taste)
(1/4 tsp) black pepper
15ml (1 tbsp) paprika
10ml (2 tsp) cumin
pinch of cayenne or red pepper (optional)
(1/3 cup) olive oil

Preparation
1. Mix all ingredients in a large frying pan.
2. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
3. Mash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.
4. Serve taktouka warm or cold with pita bread or crusty bread for scooping up the salad.

Makes 4 servings

Roasted White Fish Wrapped in Bacon

© David Loftus

Ingredients
4 x 200g white fish fillets, cut 2.5cm thick, skinned and pinboned
2 sprigs of fresh rosemary, leaves picked and very finely chopped
zest and juice of 2 lemons
freshly ground black pepper
16 smoked streaky bacon or pancetta
olive oil

Preparation
1. Preheat your oven to 200ºC (400ºF).
2. Season fish fillets with the rosemary, finely grated lemon zest (no bitter white pith, please) and pepper.
3. Lay 4 bacon together, slightly overlapping, put a fish fillet on top and wrap the bacon around it.
4. Lightly heat a large ovenproof frying pan, add a splash of olive oil and lay your fish, prettiest side facing up, in the pan. Fry for a minute.
5. Then place the pan in your preheated oven for 10 to 12 minutes, depending on the thickness of the fish, until the bacon is crisp and golden.

Source "Cook with Jamie"

Cauliflower Soup

So worth the effort...

Ingredients 1 to 2 heads of cauliflower
1 carrot
1 celery branch
1 onion
(8 tbsp) butter
30ml (2 tbsp) parsley
1L (4cups) chicken or vegetable broth
500ml (2cups) milk
(6 tbsp) flour
2 bay leaves
salt to taste
250ml (1 cup) crème fraîche

Preparation
1. Cut in half and get rid of hard inner core. Roughly chop the cauliflower.
2. Finely dice carrot.
3. Finely dice celery.
4. Finely dice onion.
5. Place a stock pot over medium heat and melt (4 tbsp) butter.
6. When butter is melted, add onion. Stir them around for 2-3 minutes until lightly colored.
7. Add carrots and celery and stir around for 1 minute.
8. Add cauliflower and parsley and stir well. Reduce to heat to low and cover. Let simmer for 15 minutes, stirring a few times.
9. Add broth. Bring to a boil over medium heat, then reduce heat and let simmer.
10. While it's simmering, melt (4 tbsp) butter in a medium saucepan over medium-low heat.
11. In a separate bowl, pour milk, add flour and whisk.
12. As soon as the butter is melted, pour the milk mixture into the saucepan. Stir to combine and until it thickens.
13. Add 250ml (1 cup) half-and-half cream into the milk mixture and stir.
14. Pour milk mixture into the simmering soup and add 2 bay leaves.
15. Salt to taste.
16. Let soup simmer for 15-20 minutes.
17. In a soup tureen (or whatever serving bowl you will be using) place crème fraîche in bottom.
18. Add 2-3 ladles pf soup to crème fraîche and stir vigurously to get crème fraîche warmed up.
19. Pour in the rest of the soup and serve.

Makes 6 servings

Source: thepioneerwoman.com

Mussels Vinaigrette

The sea at its best...

Ingredients
(3 quarts) mussels
(1/4 cup) finely minced shallots
(1 1/2 tsp) oil
(1 1/2 tsp) butter
5-6 sprigs of fresh flat-leaf parsley
1/2 bay leaf
Few sprigs of thyme
(1/4 cup) dry white wine

Preparation
1. Scrub mussels well, scraping away all barnacles, beards, and dirt. Soak in fresh water for 1-2 hours. Alternatively, by pre-cleaned mussels and skip this step
2. In a large, covered pan, sauté shallots in oil and butter until soft.
3. Add mussels, herbs and wine.
4. Raise heat to high, cover pan, and cook, shaking pan every other minute, for about 5 minutes.
5. Do not overcook or mussels will shrink.
6. Cook only until shells have opened.
7. Drain in a colander and let cool.

Vinaigrette
Ingredients
(1/4 cup) Dijon mustard
30ml (2 tbsp) wine vinegar
(3/4 cup) light olive oil
Coarse salt and freshly grounded black pepper to taste
5-6 sprigs of fresh flat-leaf parsley

Preparation
1. Combine mustard, vinegar, salt & pepper in a bowl.
2. Gradually whisk in oil to make a thick sauce.
3. Pour over mussels and gently toss to coat mussels completely - using your hands makes it easier.
4. Sprinkle with chopped parsley.
5. You can serve lukewarm or let them cool.

Thundup's Thai Shrimp

Exquiste flavours...

Ingredients

400g cooked shrimp

3 cloves of garlic

2 green onions

1 lime

200ml coconut milk

30ml (2tbsp) vegetable or olive oil

10ml (2 tsp)red curry paste

15ml (1tbsp) tomato paste

good handful of fresh coriander, chopped
salt
black pepper

Preparation

1. Heat the oil in a large skillet or wok.
2. Sautée shrimp with garlic and green onions for 2 minutes.
3. Add coconut milk, curry paste and tomato paste.
4. Salt & pepper to taste.
5. Leave cook for 3 minutes.
6. Add lime zest and juice, coriander and serve immediately.

Makes 4 servings