30 September 2012

Homemade fig jam

  • 2 kilo figs
  • juice of 2 lemons 
  • 660 gram sugar.
  • Glug of basamic vinegar
Bring a couple of liters of water to the boil in a big pan and put in the old jam-jars and their lids and boil for about 10 mins. Put the jars upside down on a clean tea-towel to dry, do the same with the lids. Take care not to touch their insides.
Wash the figs, remove the stems and cut them into small pieces
Put them with the juice, basamic and sugar in a pan and boil for another hour, stirring regularly till you like the consistancy.
Pour the jam into the jars till they are almost full. Close firmly with the lids and turn them upside down for 5 mins. Then turn them again, slowly. Cocer with a teatowel to cool slowly

Spinach salad, blue cheese, figs and pear

Add some thinly sliced red onion for a crunch. 
With a dressing of balsamico and nut-oil
Serve with for instance with a nice cheesy quiche lorraine

21 September 2012

Carpaccio of tomatoes and cod

Bring half a liter of water to the boil and dissolve 50 gram sugar and 40 gr salt. Add 3 cloves. Cool and then pour over 250 gr fillet of cod . Put in the fridge for a day.
Next day take out the fish and let it dry for about half an hour.
Rinse and dry with kitchenpaper. Slice very thinly.

Slice some nice tomatoes thinly and put on a plate. Add some pepper, salt and olive-oil
Cover with the cod carpaccio. Squeeze lemon juice over the fish.

Some more pepper, fresh dill and more olive oil. A Danish delicatessen

5 September 2012

Smoked eel, cauliflower mousse

Fry 150 gr cauliflower softly in 25 gr butter. Add 100 ml chicken stock and boil softly till done. Add 50 ml cream, simmer for another 5 mins. In the meantime soak 2 gelatine leaves  in cold water.
Take the cauliflower from the heat and dissolve the gelatine. Then use the blender to liquidise.
Fry some Spanish ham in a dry pan. Liquidise some parsley with some olive-oil, don't forget a bit of salt to minimise the bitterness. Serve the cauliflower mousse in a ring of smoked eel.  Or like this:

4 September 2012

Red fruit salad with mascarpone

Mix 2 eggyolks and 100 gr sugar. Whisk and whisk and whisk again till the yellow becomes white. Mix with the contents of a 250 gr. tub of Mascarpone. Whisk till nice and smooth. Prepare a red fruit coulis with some creme de cassis. Serve as shown. Use a small kitchen burner to burn the mascarpone a bit