Moods & Foods

2012-09-18T22:45:00.000+02:00

Sole Meunière

2010-01-28T21:09:00.003+01:00

Sole is one of my favourite fish. It's delicate and so good.

For this recipe I used:

1 sole fish approx. 300gr
1 lemon
5 branches parsley
30 gr. butter + 1 tbs oil
flour
salt and pepper

Rinse and chop parsley
Spread the flour on a large plate and dredge the sole in it and shake to remove the excess flour
In a big pan melt half the butter with the oil when it's hot place the sole and cook it for about 4-5 minutes on each side turning it carefully not to dismantle it
Place on a plate, sprinkle the chopped parsley and the lemon juice
in the same pan you cooked it, melt the remaining butter, when it turn slightly brown pour it over the sole, it will foam at the contact with the lemon and parsley.
This is often served with boiled patatoes or rice. Today I only wanted vegetables.

Bon Appetit !

HAPPY NEW YEAR !!!

2010-01-02T21:33:00.003+01:00

Happy New Year !

Today I opened my fridge, I had some duck breast I had bought for Christmas and the date being near I decided to treat myself.

For this recipe I used (serves two):

1 duck breast
3 shallots
butter
1dl cream
white balsamic vinegar
cognac
salt, pepper

Take the duck out of the fridge about half an hour before you start cooking it, and slice the skin to to draw squares, salt and pepper on both sides.

Clean the shallots and cut them in halves.

Melt some butter in a pan and add the shallots , cover them and let them cook for about 10 minutes at low temperature. After that poor a little bit balsamic vinegar and then add also about 3 tbs cognac. Let cook 1 or two mn and add the cream. Make it boil a few minutes to allow it to thicken. I added some chilly powder for the taste.

In the meantime, heat a pan without any grease and when it's hot lay the duck fillet on the skin side. Let it cook at medium temperature for approximately 7mn, then remove the excess fat that has melted and turn it on the other side for 2mn.

Slice the duck and pour the sauce on it. You can serve this with noodles or rice and French beans.

Bon Appétit !

MERRY XMAS EVERYBODY !!!

2009-12-24T17:01:00.001+01:00

and another one...

Chicken with cream

2009-12-15T21:24:00.005+01:00

After a month in India, being served and relaxed, I came back home with no motivation to cook. And it's been a month. So today, as it's very cold, I thought why not start treating myself with something 'light' !

For this recipe you need:

2 chicken breasts
2 shallots
1dl crème fraiche
paprika
0.5dl cognac
flour
salt and pepper

mince the shallots
cut the chicken in small pieces
put some flour in a plastic bag, put the chicken in it and shake it until all pieces are covered with it.
heat some butter in a pan, add the shallots and stir for a minute
add the chicken, stir it a few minutes and let it cook for 10 minutes
sprinkle some paprika and stir again
poor the cognac, if you want can light it to make it 'flambé'
add the crème fraiche and allow to boil a minute
Salt and pepper to taste

Serve it with rice or noodles and some vegetable which I didn't have tonight.

Bon Appetit !

Kerala

2009-11-23T18:08:00.003+01:00

Here are some pictures of the fish I had in Kerala on my last trip a few weeks back. It was great and so delicious. I went to Fort Kochi for a couple of days and there picked up some fresh fish which was cooked for me friends at a place nearby and also cooked at the Hotel Mothertree, the guest house I stayed.

The modern maharajahs - Times Online

2009-09-26T00:19:00.001+02:00

The modern maharajahs - Times Online

Shared via AddThis

Soup 'Avgolemono'

2009-09-24T22:29:00.005+02:00

This a an rather easy soup, 'avgolemono' in Greek translates into egg with lemon. Most of my friends love it and ask for eat when I leave the choice of food.

For this recipe I used:

1.5 litres water
2 cubes vegetable broth
0.5 cup Basmati rice
2 eggs
2 lemons
salt & pepper

boil the water with the broth
add the rice and cook as indicated covered
beat the eggs in a bowl and then slowly pour the broth (trying to avoid including the rice at the same time) and keep on beating the eggs. Do this until you have incorporated have the broth.
Add the lemon juice, if you don't want your soup very sour start with the juice of one lemon, I prefer putting more lemon and less salt and then slowly pour the mixture back into the rest of the soup.

I usually eat this as a main course, but it's also great for a start.

Bon appetit !

Plum tart

2009-09-12T18:24:00.004+02:00

Here is one of the favourite deserts in Switzerland at this time of the year. This is the easy way to do it :

1 package of ready rolled short crust pastry
1 tablespoon flour
2 or 3 tablespoons sugar
1kg plume
butter

Roll down the pastry and place it in a flan dish
Sprinkle the flour and some sugar
Wash the prunes, cut them in half and place them on the pastry
Add some sugar to your likings
Cut small pieces of butter
Cook for about 30mn at 180°

For my tart I added some clove to give it a little more taste and it was excellent.

I prefer eating it slightly warm, but it's also delicious when cold.

Bon Appetit !

Indian Summer in Geneva Lake

2009-09-12T17:51:00.005+02:00

The view from Chambesy, a near Geneva

Rolle, a small town in Canton de Vaud about twenty minutes from Geneva

Scrambled Eggs with tomatoes

2009-07-28T19:52:00.004+02:00

This is nothing very complicated, but again when it's hot outside, it's so good and also very healthy.

For 1 hungry person you need :

3 eggs
3 tomatoes
a few branches thyme
salt and pepper
a little bit of butter (optional)

Boil some water, put the tomatoes in it for approximately 30s, then place them in cold water and after a few minutes peal them and dice them.
Heat a small frying pan with the butter and add the tomatoes with the thyme, let them cook for about five minutes.
Beat the eggs and add them to the tomato sauce.
Scramble them to your taste.

Bon appetit !

Tomato & Mozzarella

2009-07-25T16:05:00.005+02:00

Here again a very easy recipe, but one very refreshing one for a nice summer day or as appetizer. For this I used :

2 San Marzano tomatoes
5 small mozzarella di bufula
a few basil leafs
olive oil
white balsamic vinegar
salt & pepper

Slice the tomatoes and the mozzarella. Place the tomatoes on a plate. On top of them place a mozzarella slice. Add some salt and pepper. Place the basile leafs on top. Finish by pouring the olive oil and balsamic vinegar.

Eat very fresh. Bon appetit !

Chicken & Merguez

2009-06-27T23:32:00.004+02:00

Here is a very easy and excellent recipe

2 pieces of chicken
8 merguez
1tbs olive oil
salt & pepper

Heat the oven at 250°
Place the merguez in a baking dish
Place the chicken on top of them and baste them with the olive oil
Place the dish in the oven, after 10mn turn the chicken and lower the oven temperature at 180° and cook for 30mn, baste from time to time with the oil coming out of the merguez.

We are the World by Michael Jackson & Co

2009-06-26T20:27:00.004+02:00

I really love this song even after so many year. Can anybody still write anything like this ? We'll miss a great Artist !

USA For Africa - We Are The World
envoyé par ineptique. -

So True...

2009-05-19T21:59:00.001+02:00

Cod Fish Curry

2009-05-18T22:00:00.003+02:00

Today there a promotion on cod, fish and as my nutritionist strongly advised to eat healthy (or to try to) I bought a filet which was quite big, but then I won't have to cook for next 2 days. I wanted to make a curry, so thank you Google and thanks to Jamie Oliver's recipe found here I did the following slightly adjusted:

550gr. cod fish (filet)
6 tomatoes
3 white onions
3cm fresh ginger
3 garlic cloves
2 teaspoons mustard seeds
1 teaspoon fennel seeds
2 teaspoons turmeric
1 little green pepper
10 curry leaves
400ml coconut milk
1 red pepper
250gr fresh spinach
5tbs olive oil
salt

Peel the tomatoes and cut them in pieces
Chop the onions
Mash the garlic and grate the ginger
In a wok, heat the oil and put the mustard seeds, when they start crackle add the fennel seeds, ginger, garlic, curry leaves and stir. Then add the onion and simmer for 5 minutes, add the tomatoes, turmeric, red pepper and green little pepper simmer a few minutes. Poor the coconut milk, add the fish, cover and allow to cook for about 5 more minutes. Adjust the seasoning if needed. One minute before serving add the spinach.

Bon appetit !

Green Beans or Haricots Verts

2009-05-16T17:10:00.000+02:00

Another of the recipes I love, in Greek it's called 'Fassolakia Freska me Tomata'. Green beans are very healthy having vitamins and there are many ways to cook serve them. You can have the as side dish with a nice piece of meat or chicken, or as main dish.

Ingredients:

400gr. Green beans
4 chopped tomatoes
1dl water
2 onions
2 garlic cloves
olive oil
salt and pepper

Chop the onions and the garlic
Heat the oil in a frying pan and sauté the onion until they become translucent
Add the garlic and green beans and stir a few more minutes
Add the tomatoes and water, salt and pepper stir
Cover and let it cook for approximately 25 minutes

Bon Appétit !

Beef Stew

2009-05-10T22:59:00.003+02:00

On Saturday when I went to the downstairs supermarket, there was a promotion on Beef Stew. I won't say I love, because I came to realise that I love pretty everything as long as it is food, but yes this is a dish I really like, my friends like it, and as I had a friend over to organise our holiday at the end of the month, I bought it, and here is the recipe.

Ingredients for 4:

700gr beef in big pieces
2 cans chopped tomatoes
50gr butter
1 stick 5cm cinnamon
1dl white whine
salt and pepper

Put the butter in a big saucepan and when melted add the meat, stir for 5mn to colour on all sides
Add the wine, stir again for 1 minutes
Add the tomato sauce, salt, pepper and cinnamon stir some more, cover
Cook for 2 hours at low temperature stirring from time to time

With this sauce the best thing to serve with this is noodles or if you have some Greek hilopites.

Minced Porc

2009-05-08T22:45:00.001+02:00

I went to the supermarket again and there was a pack with a slice of porc at 50% discount as the date was nearly due. With all this swine flue talk all around, I thought why not give it a shot. I arrived at home and that's what I found in my fridge:

140gr minced pork
1 teaspoon ginger/garlic paste
a few branches thyme
10 gr butter
1/4 cup white wine
1/2 lemon's juice
flour
salt and pepper
crème fraiche

Put 1tbs floor in a small plastic bag, add the meat, hold the bag tightly closed and shake it until the flour covers the meat.
Fry the pork in the meat for 5 minutes on all sides
Add the ginger/garlic past and stir
Add the white wine, lemon juice, thyme, salt and pepper and stir some more, cover and let it cook 10 minutes.
Before serving add a little bit crème fraiche and stir.
I had some rice left over from yesterday and my diner was ready and delicious.
Bon Appetit !

Fera Fish

2009-05-07T22:01:00.003+02:00

On my way back from the office, I stopped at the super market, bought 2 mangoes, a few tomatoes, a cucumber, and then went to look at what was available at the fish department. I bought a fish lake typical around the Geneva Lake. In French it's called "Fera", in English I don't know as according too Wikipedia it lives only in the Geneva Lake... love this fish, in fact I love all fishes, but this one has a very subtle taste.

When I arrived at home, I had a problem as I have often eaten Fera at restaurants, but never cooked it before, and as always I googlise it to find a recipe that suited me. The original one is here, in fact it's only the sauce recipe I was looking for, and here is the recipe I prepared for myself.

Ingredients for 1:
1/2 fillet of Fera (200gr)
1 French shallot 1 big carott
1/2 cup white wine
1/4 cup white balsamic vinegar
5 sticks chives
30gr butter
1 tbs creme fraiche (optional)

Chop the shallot and the carrot and put them in the white wine and vinegar with some salt and pepper and reduced to one quarter (approx. 10mn), then add the butter (very cold and cut in cubes, and stir. Add the crème fraiche.
In a separate pan heat a little bit of butter with 1tbs olive oil (you can use corn or any kind if you like) and cook the fish for 2 minutes on each side. Serve in a plate, pour the sauce and serve with some rice. Decorate with the chives.

Bon Appetit !

A Video For Greeks Only

2009-05-05T19:40:00.001+02:00

Sorry for the others... but this is a Greek movie.

Chicken with shallots

2009-05-03T22:27:00.008+02:00

I love chicken. Its low fat and there are so many way to cook it that I never get bored. Here is a very good and simple way to cook it.

2 chicken fillet
4 tomatoes
5 shallots
white wine
butter
a few branches thyme

Peal and cut in pieces the tomatoes
clean and slice the shallots, saute them in a little butter
add the chicken and cook 1mn on each face
add the tomato and a little white white (I've put too much, my hand slipped... oups ! the sauce was too liquid)
add the thyme branches, salt and pepper

Cook approximately 45 mn covered in low temperature, before serving add a little bit crème fraiche, serve with noodles or rice and some vegetables.
Bon appetit !

BloggerAid

2009-04-28T19:57:00.006+02:00

Today was a first for me. I had my first subscriber Ivy...

I also wanted to share with you this very nice Greek proverb I received in my mail box from BloggerAid :

One hand washes the other and both wash the face.

This Greek proverb means that only helping each other and working together or as a team you can accomplish greater things.

Please come and read what the general idea is about.

Visit BloggerAid at: http://bloggeraid.ning.com

Chicken didn't have time to run...

2009-04-27T22:35:00.001+02:00

This is one of my hit recipes. I know it sounds stupid, everybody knows how to cook a chicken in the oven, but well try this one and let me know. My grandmother showed me her recipe year ago, and well the chicken is perfectly cooked and the potatoes as sweet a very good Loukoum.

1 chicken
1 kg small potatoes
a few branches rosemary
10 garlic cloves cut in half
1 cup white wine
1 cup olive oil
salt and pepper

Peel the potatoes and cut them is small pieces
Make a small cut in the chicken skin and insert a halved garlic clove together with a few 'spines' rosemary and repeat this all over the chicken.
Put the rest of the rosemary inside the chicken (save some to for the potatoes) with a few garlic cloves
Place the chicken and potatoes in a big baking dish add the remaining garlic and rosemary, poor the olive oil, white wine and mix. Add salt and pepper to your likings.
Cook in the oven first at maximum heat to roast the chicken skin, approximately 10 minutes on the top, then turn for another 10 minutes. Then lower the oven at 200°, cover the chicken with aluminium and let it cook for at least another hour and half depending on the size of it. From time to time poor some sauce on the chicken to avoid it getting dry.

Tuna Salad

2009-04-24T21:25:00.001+02:00

Here is a light cool salad for Summer when it's hot, as a main dish or a side dish.

1/2 cucumber
2 gherkins
1/2 onion
1 tin tuna
3 tbs capers
basil
olive oil, balsamic vinegar
salt, pepper

Peel and cut in small piece the cucumber, salt it and let it drain
chop the onion in small piece, do the same with the gherkin and the basil
drain the oil off the tuna and crumble it with a fork
mix everything together in a plate add some olive oil, vinegar, adjust the seasoning and eat fresh.