Redcurrant Clafoutis

Today I really fancied a Far Breton. As I have already done that for Recipes365 I tried the next best thing: Clafoutis. Usually it is made with cherries. Because the custard mix is fairly sweet, however, I prefer tart fruit. The tartiest fruits in season right now are redcurrants.
I buttered and floured an oven proof dish and covered its bottom
with the redcurrants.

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Over my redcurrants I poured the custard mix consisting of 3 eggs, 1 cup milk, 1 cup sugar, 1/2 cup flour, a pinch of salt and some vanilla essence.

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After baking in the oven at 180C for 35-40 minutes it looked a bit monstrous.

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I left it to cool and went off to see a hot movie (dare I admit it…, Magic Mike).
When I got back the clafouti had deflated considerably.

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And it tasted wonderful! I liked how the redcurrants all rose to the top to form a tarty red ‘crust’.

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One slice simply is not enough…

No Monkey Business

Up until recently I was not very fond of gin. Then I discovered Hendricks and got hooked!
Today I bought a bottle of Monkey 47, a gin produced in the Black Forrest.

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I googled it and read that they recommend making a Monkeypolitan with it. I couldn’t find a recipe for it online so I made up my own:

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I mixed 2cl Cointreau, 4cl Gin, juice of half a lime and 1.2 dl cranberry juice.

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Fan-bloody-tastic!
Next I invented the Monkeypom:

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For the Monkeypom I mixed 4cl gin, the juice of half a lemon and 5cl of ginger ale and pomegranate juice each.

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A ginny gingery pomegranny delight!
The monkey was well worth its money!

Sweet and sour beluga

Beluga lentils were on the menu tonight. I couldn’t find a recipe in any of my books and invented my own. I made a sweet and sour vegetable sauce by pan frying chopped onions, peppers and pumpkin and making a sweet and sour sauce with honey (2 tablespoons) and vinegar (1 dl), star anise, ground coriander seeds, ground cloves, salt and pepper. At the same time I cooked the beluga lentils in boiling water for 20 minutes.

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I mixed the lentils with the veg, gave it a stir and put a dollop of crème fraiche and a sprinkle of chives on top.

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Simple and delicious. And there’s enough left over to turn this into a salad lunch tomorrow.

Pumpkin Soup

Temperatures dropped considerably thus I went for hot soup today. Pumpkin soup. The recipe is simple: boil pumpkin flesh with potato and onion. Blend, season (curry powder, salt, pepper), garnish (with crème fraiche and pumpkin seeds) and serve. Easypeasy!

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I served my soup in the pumpkin and turned it into a lantern after dinner. Brilliant!

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Burrata

Every once in a while a product surfaces that is hyped to death. To me Burrata is one of them. It has been talked about a lot recently and when it was on sale at my local supermarket today I thought I’d give it a try.

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I researched Burrata a little and apparently it is best served with a little olive oil, sea salt and pepper. I added cucumber and tomato and a dash of balsamic vinegar.

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It tasted okay but I don’t really see what all the fuss is about. It was not that different from mozzarella.
I also made figs wrapped in parma ham. A tasty favourite of mine. I simply criss cross the figs, stuff some goat’s cheese in the middle, add a tiny drizzle of honey and then wrap each fig in a slice of parma ham.

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After 10 minutes at 180C the figs were cooked to perfection.

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Fantastic! I will do the figs again anytime. Not too sure about the burrata…

Sarnies for the road

I overslept this morning and was very pressed to make some sarnies for today’s road trip. I already sorted out my recipes yesterday. They are from hand outs by Betty Bossi, I once did an afternoon tea cooking class with them.
I opted for the classic cucumber and a Harry’s Bar anchovies and egg sandwich.
The cucumber sandwich is made with cream cheese, cucumbers and dill.

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The Harry’s Bar sarnie is made with egg, mayo and anchovies. I made a lighter version by using half mayo half curd cheese and I did not butter my bread. Still tasted grand!

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Perfect fingerfood for the car ride into the mountains.

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Tomato & Yoghurt Soup

It was another hot day today, ideal for trying another cold soup recipe. This one is by Swissmilk (organization of Swiss dairy farmers) and very easy.
For 2 generous portions I blanched 3 tomatoes in boiling water to make their skin peel off.

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I put the tomatoes in my blender together with 1 clove of garlic, 150g yoghurt and 0.5dl vegetable broth.

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I seasoned it with salt and pepper and set it aside in the fridge.
The original recipe only adds basil to the soup but I forgot to buy basil and therefore fried some croutons with anchovies to add to the soup.

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A perfect summer lunch!

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Pimm’s o’clock

This recipe is my own concoction but based on the popular Pimm’s Cup with ginger ale.
I mixed one part peppermint greentea, one part ginger ale and one part Pimm’s.

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I love my drinks frozen so I gave the drink a quick whizz in my blender with lots of ice cubes.

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And as I like my drinks pretty, I made some cucumber garnish.

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It tastes twice as nice with lovely garnish!

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Halloumi… Shmalloumi!

I think today was the first and last time I ate halloumi. I watched Come Dine With Me last week and one of the contestants grilled halloumi for her starter.
I chose a recipe for halloumi burgers from a cypriot tourism website (www.zypern.de) but tweaked it a little by stuffing the beef and halloumi into tomatoes.
I started off by ‘gutting’ the tomatoes.

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For the burgers I soaked 100g bread cubes in one egg and half a cup of vegetable broth.

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Next I added chopped parsley, basil, half an onion and one clove of garlic and mixed in 500g minced meat.

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After mixing it thoroughly I seasoned it with salt and pepper and divided the meat mix into two parts. My boyfriend strictly prohibited me from messing with his burgers… So I added cubes of halloumi cheese only to my share of the meat.

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Here are 3 burgers without

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and one with halloumi.

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And the stuffed tomatoes:

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While the burgers fried in a pan, the tomatoes baked in the oven at 200C for about 25 minutes.
Both were very tasty but to be frank the halloumi added absolutely nothing to the dishes. I found it odd in texture (very chewy) and absolutely tasteless.

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Breadcake with Plums

Today’s recipe is perfect if you have stale bread lying about. For some reason I am really bad with buying bread and we always have lots of it left over. Usually we feed it to the swans at out local lake.

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Today I used my old bread as one ingredient for my bread plum cake. The recipe is from a Swiss cook book used at schools (“Kochen, Braten, Backen”, Lehrmittelverlag Kanton Zürich, i.e. “Cooking, roasting, baking” by the publishing house for teaching materials of Canton Zurich).
You need 220g old bread that you dice and soak in 2dl hot milk.

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In a separate bowl whisk together 50g butter, 80g sugar, the juice and rind of half a lemon, and 3 egg yolks.
Then add about 100g chopped nuts (whatever variety you like). I used almonds because I find they work very well with plums. With the nuts add 500g fruit, plums in my case.

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Now add the plum/egg mix to the soggy bread. Then whisk the 3 egg whites until stiff and fold it all together. Pour the dough into a breaded cake tin.

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After 45-55 minutes in the oven at 180C the bread cake is ready.

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Let it cool down for a bit and then enjoy!

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