food

Compiled Recipe – Pie with Jarlsberg Cheese and Norwegian Herring in Sherry

Pie with Jarlsberg Cheese and Norwegian Herring in Sherry

Ingredients:

For the pie
* 200 grams short crust pastry
* 200 grams grated Jarlsberg cheese
* Egg
* 100 mL fat-free sour cream
* Leek

For the herring in sherry
* 250 grams herring fillet
* 1 tsp ketchup
* 1 tsp red wine vinegar
* 1 tsp half-dry sherry (oloroso)
* 1 tsp vegetable oil (rapeseed)

Preparations:
1) Knead the dough and place it in a round baking tin. Chop the leeks into small pieces and brown them slightly in butter for five minutes.

2) Mix the egg and sour cream, then add salt and pepper. Add the roasted leeks and ground cheese.

3) Put the egg and cheese mixture in the pie. Bake on an oven rack for 30 minutes at 180 degrees Celsius. For the herring in sherry, mix all ingredients (other than herring and vegetable oil) then slowly add the vegetable oil to the marinade, mixing steadily as you go.

4) Chop the herring fillet into 2 cm pieces and let it marinade for one day.

5) Serve with chopped celery and pie.

Image Sources:
http://www.bbc.co.uk/food/recipes/savoury_pies_with_14115
https://arcticgrub.wordpress.com/tag/norwegian-cheese/
https://arcticgrub.wordpress.com/2013/06/

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food review

Food Review – I’m Here Cafe

Thinking of where to hang out next with your barkada or family? Check out this café at Tomas Morato Ave. It’s a new Korean café that you can spot at the 3rd floor of CTTM building across Boy Scout Circle in Timog, replacing Centerstage KTV.

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You can find this café’s space cozy enough for you and your friends to hang out while sipping your drinks and munching on your snacks. You can even spend your time here working on assignments or a project, or surf the Internet. It’s huge and spacious, accommodating a lot of customers who want to chill or de-stress themselves from a very long day at work or at school.

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What I like about this café is its concept of having different cubicles like the study table where students can work on their assignments and school projects. I’d say that this double-deck seating café is convenient for other customers who want to have their own private time.

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This café serves coffee, non-coffee, frappe , smoothie and bread. With regards to their drinks, I’d recommend the Hazelnut Iced Latte or Java Chip Mocha Frappe. You may also want to try out their Garlic Cheese Bread when you drop by this place.

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This was what I and my sisters and nephew tried during our stay here yesterday at  I’m Here Café for our bonding time. (L-R) : Java Chip Mocha Frappe, Hazelnut Iced Latte and Green Tea Frappe. We just can’t help but enjoy munching on their garlic cheese bread oozing with a bit of cheese whiz spread.

This cafe is selfie worthy for you and your barkada or family when you happen to drop by . In I’m Here Café, you’ll feel like you’re at home even when you’re outside. Take note, though,  visitors are required to take off their shoes when paying a visit here.

 

 

 

food

Compiled Recipe – Provencale Style Goatfish

Provencale-Style Goatfish

Ingredients:
* 5 200 grams goatfish
*onion
* one clove garlic
* four sprigs parsley
* 1 sprig fennel
* 50 mL dry white wine
* 1 mL white wine vinegar
* 75 grams butter
* 5 tbsp olive oil
* 6 peppercorns black pepper
* salt and fresh ground pepper – to taste

Preparations:
1) Gut and clean the fish and cut it into fillets. Don’t remove the skin, and, if you like, leave the tails. Remove the remaining bones with pincers. Do not throw away the fish heads and bones. Add salt and pepper to the fillets. Heat the olive oil in a deep, frying pan, then roast the bones and fish heads with a few peppercorns for 7 to 10 minutes. Pour two glasses of cold water into the pan, then add white wine, fennel and parsley. Boil over medium heat for 20 minutes. Strain the broth. Chop the onion and garlic into small pieces. Melt 1/3 of the butter in a clean, deep frying pan and cook the onion and garlic in it for 10 minutes.

2) Add the broth and vinegar to the pan. Boil for 10 minutes, then take them off the burner and add the remaining butter. Roast the goatfish fillets in a dry, non-stick frying pan over very high heat, first on the side with the skin for 2 to 3 minutes, then flip over and cook for another minute. Put the fillets on warmed plate, pour the sauce over them and serve.

Image Sources:
https://ecochiceconomist.wordpress.com/2012/02/15/how-to-cook-a-kumu-goat-fish-hawaiian-microwave-style/
Provençal Food Specialties
http://www.wildpigwines.com/en/legal-age

food

Compiled Recipe – Red Tuna Fillet

Red Tuna Fillet

Ingredients:
* 220 grams red tuna fillet
* 30 grams lettuce leaves
* 40 grams asparagus
* 3 grams basil
* 20 mL vegetable oil
* 5 mL sesame oil
* 10 grams sesame seeds
* 10 grams lemon
* 20 grams pineapple rosemary sauce
* salt and pepper to taste
Preparations:
1) Break the lettuce apart into leaves, then wash and dry it. Rip the leaves up by hand. Then salt the lettuce, flavoring with sesame oil and mixing it thoroughly with sesame seeds.

2) Wash and dry the basil, then use it as a garnish. Carefully wash and dry the asparagus then remove the rough skin from the bottom of the asparagus stalks, boil it for two minutes in lightly salted water and quickly remove it and let it cool so it doesn’t lose its color.

3) Carefully wash and dry the red tuna fillet. It should be about 2 cm. Salt the fillet and brown both sides in vegetable oil in a hot frying pan for one minute per side. The tuna should be golden brown on the outside and retain its natural red color (i.e. it should be raw) on the inside.

4) Put the tuna on a plate with sesame seeds and cover it all over with the seeds, then bake in the oven at 180 degrees Celsius for two minutes. Then place the fish on a cutting board and cut it in a half into two triangles. Put the tuna in the middle of a large round plate. Place the prepared lettuce leaves and asparagus next to it.

5) Pour previously heated up pineapple and rosemary sauce in a circle around the plate. Garnish with lemon wedge and basil blossom.

Image Sources:
http://paulashealthyliving.com/seared-ahi-tuna-steak-with-wasabi-sauce/
Seared Tuna with Mixed Greens and Lemon-Tahini dressing
http://littlebitesofeverything.com/tuna-steaks/

food

Compiled Recipe – Sea Bass with Red Caviar

Sea Bass with Red Caviar

Ingredients:
* 1 sea bass
* 30 grams lettuce
* 20 grams tartar sauce
* 50 mL cream
* 15 grams lemon
* 20 mL vegetable oil
* 10 grams red caviar
* 2 grams basil
* salt and pepper – to taste

Preparations:
1)  Wash the sea bass under running water and remove the scales. Cut off all the fins and remove the gills. Then cut the fish and carefully remove all the bones. Wash the fish carefully and dry it inside and out with a dry towel. Put it belly-down in a metal or ceramic baking pan, open it from the back and bake in the oven at 180 degrees Celsius for ten minutes until done. Carefully wash the lettuce leaves and dry them thoroughly.  Then rip the lettuce up by hand.

2) Put the lettuce leaves in a bowl, add tartar sauce and toss thoroughly. Put the lettuce inside the fish through the open back.

3) Pour the cream in a pot and boil, adding a little salt. Put the fish on a hot plate with high sides. Pour the cream around the fish.

4) Garnish the plate with red caviar, lemon and basil.

Image Sources:
http://www.123rf.com/photo_9190291_sea-bass-sushi-roll-with-cucumber-and-red-caviar.html
http://recipecooking.biz/sea-bass-with-hollandaise-sauce/
http://exploregram.com/pan-seared-sea-bass-last-night-braised-capsiyms-eggplant-caviar-and-white/

food

Compiled Recipe – Simple Grape Liqueur

Simple Grape Liqueur

Ingredients:
* 3 kg grapes
* 1.5 to 2 L vodka
* 75 grams sugar

Preparations:
1) Separate the grapes from bunches, wash and dry them, mash and then place them in a glass or earthenware container. Add sugar. Pour vodka over the grapes.

2) Tightly close the lid, shake well a few times and set it aside for 2 to 3 weeks in a dark place at room temperature.

3) Every 3 to 4 days, shake the contents of the container to better dissolve the sugar. Strain the finished concoction through several layers of gauze and cotton wool , then bottle the liquid and tightly close the caps. When kept in a cool, dark place, the shelf life of this drink is up to 2 years. Strength: 25 to 30% alcohol by volume.

Image Sources:


http://drinks.seriouseats.com/2013/09/drink-recipes-concord-grape-cocktails-fall-drinks-entertaining-scotch-sherry-bourbon.html

food

Compiled Recipe – Krupnik (Homemade Honey Liqueur)

Krupnik (Homemade Honey Liqueur)

Ingredients:
*250 grams honey (preferably floral)
* 200 mL water
* 0.5 L cognac
* half a stick cinnamon
* 2 cloves all spice
* 1 pc cardamom
* 1 tbsp mint
* 1 pinch black pepper
* baking soda

Preparations:
1) The spices (herbs) may be changed, depending on personal preference. You can experiment with different combinations and proportions of spices. There is no classic recipe.

2) In a sauce pan, mix water with honey, spices and baking soda. Boil the resulting mixture over low heat for 30 minutes, stirring occasionally so that it does not foam. Do not heat the honey above 60 degrees Celsius, since some beneficial nutrients will be lost at higher temperatures. Cool the brew to room temperature, then strain it through 2 to 3 layers of cheesecloth, thereby removing the remaining spices.

3) Pour the filtered mixture into a glass jar, add the cognac and mix well. Hermetically seal the jam and set it aside for 20 to 30 days in a dark cool place.

4) Filter the finished drink through gauze and cotton wool, and then keep it in a cellar or refrigerator for 10 to 15 days.

Image Sources:
http://www.grouprecipes.com/83952/honeyed-vodka-krupnik.html

food, Uncategorized

Compiled Recipe – Cruchon

Cruchon

Ingredients:
* 100 mL cognac
* 100 mL orange liqueur
* 750 mL white wine (dry or sem-sweet)
* 750 mL champagne
* 1 pc large watermelon
* 350 grams grapes
* 1 pc peach
* 2 pcs apples
* 5 tbsp sugar

Preparations:
1) Cruchon has one distinctive feature: it is only served in a very chilled state. You can use different kinds of fruits, berries, or low alcohol table and sparkling wine. But never add ice, otherwise it will become very watery. This is a rule that you should always remember when you are preparing watermelon cruchon.

2) Thoroughly wash a medium-sized ripe watermelon under running water. Dry it and cut off the top. With a  fine sharp knife, cut out all the red fruit and place it on a separate plate or tray. Since you will be using other fruits and other berries in addition to the watermelon, this amount will be enough to prepare double portions, which can be served in a glass jorum or a round deep salad bowl.

3) Remove the seeds from the red fruit and cut it into small pieces with a knife. If the berries are very ripe, puree them in the blender. Cut the fruits and berries into several pieces and place them into the hollow watermelon.

4) Sprinkle sugar on the fruit, stir gently and pour cold alcoholic beverages over it. Place the prepared cruchon in the watermelon  in the fridge for one hour in order to thoroughly cool the dish.

5) A few minutes before serving, add some fresh or frozen cherries to the drink. They will give the cruchon a special flavor and color. If you want your drink to be less alcoholic, mix in some cold soda water.

Image Sources:
http://www.cocktailrecipes.com.au/punch-recipes-for-the-holidays
http://www.bingapis.com/images/search?q=Fruit+Punch+Mixed+Drink&FORM=RESTAB