Perfect Bechamel Sauce

All the bechamel recipes I found use plain flour. I have found that by far, the best and lightest bechamel is made using corn flour. (corn starch, for Americans) Another trick is when adding the cornflour to the butter - take the pan with the butter off the heat, add the cornflour, and stir until smooth. The hot butter will melt the cornflour. Add a little bit of the milk until the consistency is liquid THEN put back on the heat ready to add the rest of the milk. Also, be prepared to stir ALL THE TIME! If you get lumps, the sauce is ruined.

Ingredients

5 tablespoons butter

4 tablespoons cornflour

4 cups milk (warmed) - you can zap it in the microwave.

pinch of salt (if you have truffle salt....mmm yummy!)

1/2 teaspoon freshly grated nutmeg

Method

In a saucepan, heat the butter over medium-low heat until melted.

Take off the heat, add the cornflour and stir until smooth. I prefer to use a whisk here.

Add about 1/2 cup of the milk and stir vigorously until you have a thickish consistency.

Put back over the heat.

Add the remaining milk bit by bit, stirring all the time.

Bring to a boil. Cook 10 minutes, (or until the sauce thickens) stirring constantly, then remove from heat.

Season with salt and nutmeg

This sauce can be used as a base for cheese sauce, pasta sauces and also as an addition to pie fillings. I always use this recipe as a topping for my lasagne.

Shrimp and Okra Gumbo

I had no idea what 'Gumbo' is so i relied on wikipedia. After the recipe you will find Wiki's interpretation of Gumbo.

So to my recipe:
Ingredients:
Canola Oil
3 tbs flour
10 tbs chicken broth
1 cup chopped onion
4oz smoked ham, get one whole piece then cube it
1 cup chopped bell pepper
2/3 cup diced celery
1/2 tsp thyme
1/2lb fresh okra pods, sliced
1/2 tsp red pepper
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/4 tsp allspice
1 can (28oz) chopped tomatoes
3/4 lb shrimp, peeled and deveined
2tbs chopped parsley.

seems like a lot of stuff doesn't it? but nothing is easy!!!

Method:
heat 1tbs oil in a saucepan over medium high heat. Add the flour and cook till lightly browned stirring constantly (like making a roux) add the broth and whisk until thick. Pour into a bowl and set aside.
Wipe the pan clean so you can use it again.
Heat 1tbs oil over medium heat. Add the onioon and ham and cook for about 10mins, stirring from time to time. Add the bell pepper , celery, thyme and  okra pods. Cook for about 5 mins, stirring occasionally. Add the broth mixture you had put aside,the red pepper, paprika,salt, pepper and allspice, and the tomaotes.
Bring to a boil, reduce heat and simmer for about 10 mins. Stir in the shrimp and cook until done. Sprinkle with parsley.
Should serve 4.
You can serve it with rice...I liked it by itself!

Now go read the meaning of gumbo!

Gumbo is a stew or soup originating in Louisiana which is popular across the Gulf Coast of the United States and into the U.S. South. It consists primarily of a strong  stock, meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers and onion. Traditionally, one of the key ingredients has been okra, the African plant okingumbo, from which the dish originally took its name. However, today gumbo has evolved to the point where it is often made without the inclusion of okra.

Gumbo is traditionally served over rice.Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.

The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century. French cooking techniques provided the beginning with bouillabaisse. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists.

The first written references to gumbo appear in the early 1800s. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux.

Coconut Cream Pie

This Recipe sent to me from the kitchen of Helen Wolfe from Sperryville, VA. Very Very yummy!
You can use a pre bought pastry case or even make a graham cracker base, like the one for a cheesecake.

Ingredients:
For the filling
3/4 cup sugar
3 tbs corn starch (corn flour for my European friends)
1 cup evaporated milk
1 cup water
3 egg yolks
1 tsp vanilla
1 cup desiccated coconut


For the topping:
3 egg whites
6 tbs sugar


For the Crust:
1 cup flour
3 tbs iced water
2 tbs sugar
pinch of salt
1/4 cup vegetable shortening


Start with the pie crust:
pre heat the oven to 425
Combine 1/4 of the flour and the water and blend well.
Mix the remaining flour, 2 tbs sugar and the salt in a bowl.
Add the shortening, and using finger tops work in until mixture looks like breadcrumbs.
Add the flour and water mixture and mix well.
Lay out a sheet of plastic wrap, press the mixture into a circle and cover with wrap. Roll into a 12 inch circle. Put in the freezer for 10 mins.
Get  a 9" baking plate and spray with non stick cooking spray.
Remove one of the sheets of plastic wrap from the pastry and fit into the baking dish. Remove the top sheet and fold in the edges of the pastry. Line with a piece of foil and arrange pie weights or dried beans on the foil.
bake at 425 for about 20 mins.
Remove weights and foil and cool.


For the filling:
Cream sugar, egg yolks and corn starch in a deep sauce pan or bain marie. Mix milk and water and add, mix well and cook over a low heat stirring constantly until mixture comes to a boil. Remove from heat, add the vanilla and coconut. Cool and pour into the pie crust.


For the topping:
Put mixing bowl in beaters into the fridge for about 5 mins. Put the 3 egg white sinto the cold bowl and beat until foamy and stiff peaks form. Still beating, add the 6 tbs sugar bit by bit.
Pour over the pie filling , spread all over and swirl with a spoon.
Bake at 300F until browned lightly - watch closely!
Remove from oven, cool on a rack then chill for 3 or more hours. Left over, if there will be any (!!!) can be refrigerated.

Mini Cupcakes

I love cupcakes - in all flavours - but since I am always trying to lose weight (HAHA) I decided to make mini cupcakes and limit myself to one a day (you think??!)

This is a super easy recipe.
Make 36 mini cupcakes
Sift, in a medium bowl:
2 1/2 cups flour
1/2 cup corn starch (cornflour for my European friends)
1 tsp baking powder
2 cups sugar
1/2 cup buttermilk powder

 I bought this some time ago and could not decide what to use it for so i used it in my cupcakes!

Using an electric blender, mix:
4 eggs
1/2 cup water
1 tsp vanilla essence
1 cup butter (cut into small pieces)
Mix well until very very smooth.
With the blender running, add the dry ingredients a spoonful at a time and mix until smooth. The mixture will be thickish.
Put into small cupcake pans that you have lined with the little liners.
Cook on 350F for about 20 mins.
When cool, you can add your favorite frosting.

ENJOY!!

The Perfect Steak

BBQ time is here!
Cooking the perfect steak can be a challenge. Smaller cuts of meat can dry out easily or cook too quickly so they become dry, tough or leathery. The best pan to cook them in is a heavy frying pan or griddle. I personally, prefer fillet but if you use the rump, the texture of the meat is firmer and the marbling gives it a full flavour. I got these great tips from the times on line and http://www.donaldrussell.co.uk/ .

Prepare the steaks
Make sure the meat is at  room temperature

Preheat your pan
Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).

Brush the steaks with oil, or pour a little oil into the pan, and season if desired. I use canola but you can use olive too if you like the taste. The meat will sizzle when put on the pan - that tells you it is hot enough.

Cook on one side for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

Turn the steak over with a pair of tongs, and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)

Do not prick the meat with a fork or the juices will escape

To check if done, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.

Serve your steaks. The best knives to cut the meat are super sharp, un-serrated steak knives

 How do you like your meat??
Rare (bleu)

• Press-test: Soft
• The internal temperature is 45-47ºC
• The meat is bloody and the juices are dark red.

Medium rare (saignant)

• Press-test: Soft yet springy
• The internal temperature is 50-52ºC
• The meat is still bloody in the centre and the meat juice is light red.

Medium (a point)

• Press-test: Firm and springy
• The internal temperature is 55-60ºC
• The centre of the meat is pink.

Well done (bien cuit)

• Press-test: Firm
• The internal temperature is 64-70ºC
• The meat is cooked throughout and the juices are clear.

Best Cuts
Fillet

Fillet is the most tender, lean and mild flavoured of all the steaks, therefore the most luxurious and expensive.

Sirloin

Sirloin is tasty and tender with good marbling and a covering of fat on the outside. This fat is what makes sirloin taste so good, but you only need a little to get the full flavour benefits.

Ribeye

Ribeye is juicy and richly flavoured with a rugged appearance, generous marbling and firm texture. It has a wide ribbon of fat at the core which melts during cooking to make it taste extra succulent and mellow.

Rump

Rump is very lean with a robust, firm texture and strong beefy flavour. Traditional rump steaks are very sinewy, but good butchers cut round the sinews. This thicker cut, popular on the Continent, is called ‘Pavé’.

Chocolate Croissants

This recipe was sent to me from Clare in Australia. I have a feeling I have seen this before so if you know where it came from please let me know!

I love these for breakfast - so decadent! They are best eaten the day you make them

Ingredients
170ml  milk
4  to 4 1/2 cups flour
60ml vegetable oil
3 mini chocolate bars
250g butter, softened
2 tsp salt
2 large eggs
¼ oz fresh yeast
3 tbs c sugar
125ml warm water

Method
Place butter into a rectangle on wax paper and place in fridge to chill.
Add yeast, 1 tablespoon sugar, and water to a bowl and mix, leaving to stand for 5 minutes.
While heating milk, add remaining two tablespoons of sugar, half the amount of flour, vegetable oil, salt and eggs into the yeast mix and mix ingredients together until smooth.
Gradually stir in remaining flour until you have a soft dough. Sprinkle flour onto a hard surface, turn out dough and knead until smooth and elastic.
Place in a well-greased bowl and turn dough over, so the top is greased. Cover and place in a warm place to rise for 1 hour or until doubled in size. Push dough down. Cover with plastic wrap, and chill dough for a further 1 hour.
Turn dough out onto a lightly floured surface, and roll out.
Place chilled butter rectangle in centre of dough, and carefully fold dough over butter. Pinch the edges to seal. Roll dough out again; fold into thirds, beginning with short side. Cover and chill for 1 hour.
Repeat rolling and folding procedure two more times, chilling dough 30 minutes each time.
Wrap dough in aluminium foil, and chill for 8 hours.
Divide dough into equal portions and roll into balls.
Take 1 ball and roll flat on a floured surface, and cut into wedges.
Put 3 pieces of chocolate in the wide end of the wedge of dough and roll the wedge to meet the thinnest part, curl the edges of the dough into a crescent shape and pop onto baking tray.
Cover over and keep in a warm place for 30 minutes or until doubled in size.
Repeat for all wedges and remaining dough. Put in oven on 220°C for 8 minutes or until lightly golden. Place on wire rack to cool.

Fig and Pear Salad

Fruit make a really tasty salad...make sure you get ripe figs and pears though, choose carefully.

 Ingredients 
1 pear (the yummy lip licking type!)
3  figs (the jammy type!)
150 g mozzarella (now if you find buffalo mozzarella that would be the best!)
4 slices of bresaola (or if you don't find that try parma ham)
2 tbsp chopped walnuts
about 100 g mixed spring greens  (or even just baby spinach)

 

Dressing
1 tbs walnut oil
1tbs olive oil
1tbs balsamic vinegar (the older the better)
Some mixed herbs (fresh would be best but if not use a sprinkling of Italian seasoning)
Salt and pepper to taste.
 (Serves 4.)
Method
Whisk  all the dressing ingredients in a small bowl. Set aside.
Wash and dry the greens. 
Cut the figs in quarters. 
Slice the mozarella, and cut into about 12 pieces 
Cut the bresaola slices in strips.
Peel the pear and cut into 8 pieces


To serve:
On each plate (this is for 4), put a handful of greens. 
Put three pieces of mozzarella on top. 
Arrange a fourth of the bresaola strips and pear slices on top
Put three fig quarters on top, and sprinkle with a  chopped nuts.
Use a small spoon to drizzle dressing  around the plate and on the salad.
Serve with fresh baguette.
Super easy and super yummy!