Pistacio cake and tangerine confit

Pistaciocake  005

A rather delicious dessert, one I'm really proud of.
It's a combination of different recipes and ideas.
The tangerine confit has already been featured here before but in combination with the pistachio cake it reaches a whole new level.

Pistaciocake  004

For the cake you'll need:

  • 100 gr ground pistacio
  • 25 gr plain flour
  • 25 gr coarse semolina
  • a pinch of ground cinnamon
  • a pinch of ground pepper
  • 50 gr melted butter
  • 3 tbs olive oil
  • a1 tbs vegetable oil
  • 100 gr caster sugar
  • 2 eggs
  • juice and grated zest of 1/2 lemon
  • juice of 1/2 orange

Combine all the dry ingredients apart from the sugar in a bowl, Mix the butter and the oils together.
Whisk the sugar and the eggs, gradually adding the butter and the oil mixture. Gently fold in the flour mix, followed by the zest and the juices.
Pour the mixture into a greased 15cm springform cake tin and bake in a oven preheated to 160°. Bake for 30 minutes or until a cocktail stick inserted in the center comes out clean. Leave to cool on a wire rack.

Now to the tangerines confit which originally comes from Fanny Zanotti's blog

For the confit you'll need:

  • 350g clémentines (that's 3 to 4 fruits)
  • 200g sugar
  • half a vanilla pod
  • 100g water
  • 20g cornflour diluted in 40g cold water

Bring a large pan of water to the boil. Plunge the tangerines in it and simmer for 3 minutes. Sieve, placing the fruits in an ice-cold water bath as you do so. Repeat one more time. Then cool the tangerines until cold enough to handle.
Slice very finely, and place in a pan along with the sugar, vanilla pod and seeds, water. Simmer for 30 minutes or until reduced and almost candied. Then vigourously fold in the cornflour mixture. Allow to boil for a couple of minutes, and transfer to a bowl.

Serve the cake with a bit of the confit an a dollop of beaten cream - delicious!

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Indian Feast

Umiloprnara Dinner15  005-1

Lucky me, Kevin brought me this cookbook from London. He's been eating at the Cinnamon Kitchen and liked it so much he bought the book. In my twenties I travelled to India several times and cooked a lot of Indian food but at one point I totally lost interest in it. I rarely fancy going to an Indian restaurant, but when we go I always love the food... Malabar in London being my favourite .

India back in 1988

A new cookbook is always a good reason to change on old habit. More Indian cooking in the Coeur de Sel kitchen! First up was the Keratin Seafood Pie. Delicious indeed!

Two weeks ago we had a proper Indian feast: Sardines with chilli and apricot glaze, char-grilled broccoli florets with rose petals ans almonds, stir fried greens and naan bread.

What I like so far with this book is the fact that the recipes are quite easy, good for everyday cooking.
Great Indian dishes, with fresh modern twists.



Umiloprnara Dinner15  031-Edit

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Paddington & Lina Bo Bardi

Yet another new drink we tried over the holidays, the Paddington.
I organised and attended a mixing workshop for the place I work this december, now I'm mixing a lot of new drinks I never had before.

I have to admit it like my cocktails on the sweet side, Paddington is a rather dry cocktail and therefore not my favourite. If you like yours dry, you should definitely give it a go. The Orange and grapefruit aromas are rather nice.

You'll need:

  • 4,5 cl Banks % island rhum or any other you have in your bar
  • 1,5 cl lillet blanc
  • 1,5 cl fresh pressed grapefruit juice
  • 1,5 cl fresh pressed lemon juice
  • 1 bs Bonne Maman orange jam

Rinse a chilled coupe glass with a splash of Absinthe. Add the remaining ingredients to a shaker and fill with ice. Shake, and strain into the prepared glass. Garnish with a grapefruit twist.

The paddington is pictured next to the Lina Bo Bardi book that came out with Hatje Kantz for the lina Bo Bardi exposition in Munich. We did not know her prior to seeing the exhibition and were really impressed by her work.

Bobardi  002

Bobardi  003

Bobardi  004

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A double recommendation : Passioned green tea whiskey & Lady and Pups

My favourite Food blog of the 2014 was definitely ladyandpups.com and I strongly recommend you to keep an eye on it. It's funny, unusual, has great pictures and nice recipes.
"An angry food blog - home cooking with extreme prejudice" it's says on top of the page, sounds go too me.
I could do with a lot more food blogs that talk about kitchen disasters, headaches and midlife crises !

We had her  "Passioned green tea whiskey " on one of the last days of the year  - good stuff you should give it a go to.

Endoftheyeardrinks  003

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Festive kitchen experiments

New cookbooks , time and a good reason.
I decided to try some new things over the holidays . Nothing overly exciting came out of it but I learned a few new things and had good fun in the kitchen.

I cooked from the Relae cookbook : Pickled Mackerel with lemon skin puree and Cauliflower mash.
The mackerel was nice and and the preparation totally new to me , so was the lemon skin puree.
The Cauliflower mash was not our thing at all all ...

Also on the menu were the stuffed onions from Ottolenghis and sami tamimis Book "Jerusalem" they were nice but but consistency was way to soggy. I  will give them an other go with a different, firmer rice.

With the jewish menu choice I pleased the mother in law more than the husband ... the red bitter salad with oranges he hated which I should have known. Sweet stuff in salads is a no go with him.
But when it was time for the christmas pudding, ruhm and  soul 7" we were all happy.

Here some impressions:

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Xmas214 018

Xmas214 021

Xmas214 027-2

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Churros con chocolate - dreams of summer and sea

Currosphonedit

I do have a new dessert crush, it's home made churros with bitter chocolate cream to dip in!

Maybe you laugh at me know and tell churros are really nothing special, that one can buy them at any fun fair and they are very oily. Well I know all this!  And exactly for that reason I fell in love with them again. They are childhood summer holidays memories and they just make me very happy. I remember the wagons selling churros on the street in spain. I remember churros after a day at the beach with still salty lips from the sea and I remember churros in the morning with milk coffee and a cigarette ( when I was a teenager ). Good memories they are!

Also in this recipe from the moro cook book they come with a fantastic  bitter chocolate dip and this is just a match made in heaven.

serves 6

You'll need for the churros:

  • 400 gr plain flour
  • a poinch of salt
  • 1 tsp soda bicarbonate
  • 500 ml boiling water maybe even more more
  • lots of sunflour oil for frying
  • caster sugar for dusting

You'll need for the churros:

  • 1 small cinnamon stick
  • 400 ml milk
  • 300 gr very dark chocolate, I recommend 70 %
  • 250 ml sweetend condensed milk
  • lots of sunflour oil for frying
  • 250 ml cream

For the batter sift flour, soda bicarbonate and salt into a mixing bowl. Make a well in the center. Pour in the water and quickly mix with a wooden spoon so no lumps form.
Transfer to a saucepan and cook over low heat , stirring continuously for 1-2 minutes.
Spoon the mixture in a bowl and let it rest for an hour.

For the chocolate, infuse the cinnamon in the milk by simmering it for 15 minutes. Take of the heat and discard the cinnamon. Meanwhile melt the chocolate in a bain-marie or whatever your favourite way to melt chocolate. When melted gently stir in the infused milk and the condensed milk till smooth.

Fill into 6 glasses or nice tumblers. Whisk the cream until soft peaks form and spoon on to of the chocolate. Chill for at least an hour.

Heat the oil in a large shallow pan over medium heat until hot. Put the dough in a piping bag with a medium sized nozzle. Press the dough into the hot oil . I recommend making coils which you later can cut into pieces. The oil should not be too hot otherwise they turn brown before beeing cooked thoroughly .
When nicely brown take them out an drain on kitchen paper before sprinkling with sugar.

Marbach 088 Edit

picture of my grandmother with her 4 daughters on a summer holiday in italy.

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Looking pretty but tasting very very bitter

We get more and more old vegetable varieties on the market.
A few weeks ago I bought these stunning baby aubergines. Not knowing what to do with them expect having them lying in avow and looking good I made a gratin with them. I probably should have tried them before going through all the effort ... they were so bitter that one could not eat the dish.

Any one knows how to cook these little fellows?

Prettyaubergines  026-Edit

Prettyaubergines  008

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Workdesk still

Shirianastill

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Kitchen Still #12

New Aiko Watanabe Sake set and bowl we brought back from Japan and an artichoke in blossom.

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Vietnamese salmon "burgers"

Salmon Cakes

This is a recipe I wanted to share with you since a long time but somehow it was impossible to get a decent photo.
Well last week I tried again and beside a lovely dinner I also ended up with a decent picture.
These little cakes or burgers are my favourite food a t the moment, they are incredibly yummy and not a big effort.

The Nuoc Cham

Start with making the "nuoc cham " the traditional Vietnamese dipping sauce which should be on every Vietnamese table . This recipe is my absolute favourite, it gives you a very balanced  "nuoc cham" which I'd almost want to drink. I recommend making at least 3 times the amount. It can be kept in the fridge for a week.

You'll need:

  • 1 ts rice vinegar
  • 3 ts sugar
  • 1 birds-eye chilli, finely chopped without the seeds
  • 2 garlic cloves squashed
  • 1 tbs fresh lime juice
  • 2 tbs fish sauce

Mix the sugar , vinegar and water in a pan. Bring to boil and let cool down.
Add the garlic, chilli and lime juice. Then add fish sauce.

The Caramel Sauce - Thang Nuoc Dung

You'll need:

  • 250 gr palm sugar or other sugar

Melt the sugar on very low heat. When the sugar has dissolved turn up the heat.
While stirring the sugar constantly let it caramelise until it turns brown. As soon as it starts to smoke take it of the heat and add 180 ml hot water. Be careful the sugar is very hot and adding the water will be quite "explosive".
In case the sugar crystallises again, put it back on the stove an let simmer on low heat until it dissolves again.

The caramel keeps a long time in the fridge.

The Burgers

You'll need:

  • 500 gr organic or msc salmon
  • 50 gr shallots finely chopped
  • 1 tbs sesame oil
  • 1 tbs fishsauce
  • 1 tbs caramel sauce
  • 5 tbs finely chopped cilantro
  • freshly ground pepper
  • rice noodles or soba noodles

Roughly chop the salmon. Add the chopped shallots, sesame oil, the caramel sauce, the chopped cilantro and fresh ground pepper.

Make little balls and gently press them into burger shape.
Fry briefly in a hot pan. Don't over cook them they are nicer on the raw side.

While the burgers are in the pan, cook the noodles. I like soba noodles (these take a little longer than rice noodles so start cooking them before the fish goes into the pan) but if you prefer rice noodles that's fine too.

Serve with fresh fresh herbs (dill, cilantro, mint and thai basil). As with the Cha Ca La Vong, take a bit of everything and mix in the bowl.

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