Tag: Simple cooking

Russian marinated mushrooms (perfect for the appetizer)

This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.

Picture found on google image (waiting my new phone for pictures)

Ingredients for a jar:

  • 1 kilo of small button mushrooms
  • 40 cl of wine vinegar
  • 20 cl of water
  • 6 cloves (or 10 juniper seeds)
  • 10 black peppercorns
  • 2 bay leaves
  • 3 sugar cubes
  • oil
  • salt

Preparation:

  1. Cut off the earthy stems of the mushrooms and wash them with vinegar water.
  2. Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
  3. Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
  4. Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
  5. Let cool.
  6. Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
  7. Close carefully and store in a dry, dark and cool place.
  8. Wait 2 weeks before tasting.

приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”

Draniki: Russian-style potato pancake

Last Friday I was doing a film session with a friend. Since I separated from my boyfriend, I felt so alone in this apartment, added to the masks that even outside, in the middle of passers-by, I feel isolated, I felt like I was going crazy (more than usual I mean). It made me feel so good to see her. We spent the whole weekend watching horror films, films that will be useful for a future article!

To satiate us during our marathon, I made us a recipe from my grandmother: Draniki, potato pancakes that are served with sour cream in Eastern European countries.

Ingredients:

  • 500 gr of peeled potatoes
  • 2 eggs
  • 2 tbsp of flour
  • 2 cloves garlic

Preparation:

  1. Peel the potatoes and grate them.
  2. Crush the garlic in the garlic press and add it to the mixture with the eggs and mix well.
  3. Add the flour, mix again
  4. In a frying pan with very hot oil, place a spoonful of potatoes, flatten into very flat patties. Turn occasionally until both sides are golden brown.
  5. Place the ready pancakes on a plate covered with absorbent paper. Eat hot to enjoy the crispness. Simply serve them with sour cream.

Good tasting !

Take care of yourself and your loved ones and see you soon!

Recipe for TV tray: Mini kebab-style skewer, Greek candied potatoes and guacamole!

Jeg elsker dig så meget

I know I haven’t been very active this week but when I got home I was a bit busy and then I have my big sister at home so I eased my foot to take advantage of her.
To catch up with me, I’ll share with you something to make a TV set to unwind with family or friends in front of a good movie like we will do this friday!

If there is one dish that I discovered in France, although it is not French, it is Kebab.
We have them here too, in Denmark, but they are rare if you don’t live in Copenhagen.

As a college student, they had become my staple when I went out with friends (don’t worry Pizza, you’ll always be my favorite!). To revisit it a bit, I will present it in a mini skewer.
I don’t know where this dish comes from but in France, they call it a Greek so I imagine that this dish is from Greece or Turkey, hence my idea to accompany it all with candied potatoes Greek style.

Finally as a bonus, I accompany the whole thing with a little guacamole, because why not! (it’s mostly my sister’s favorite dish).

To make a Kebab, you will need Lebanese pancakes or pita bread that you can find in stores or else make them yourself:

For 3 or 4 Lebanese pancakes, you will need:

  • 180g flour
  • 150g Greek yogurt
  • a pinch of salt

To achieve them:

  1. Mix all the ingredients until you get a smooth paste.
  2. Leave on for 30 min
  3. Separate the pasta into 3 or 4 balls of the same size.
  4. Flatten them into a pancake with a bottle or a rolling pin
  5. Then cook them for a few seconds in a lightly oiled pan. (be careful, it burns fast!)

The Kebabs are seasoned with several sauces of your choice, Ketchup, Mayonnaise, Algerian Sauce … To avoid taking too many calories personally I make a sauce based on yogurt and herbs called white sauce in France but white sauce can also designate another sauce in French cuisine.

The white sauce consists of:

  • Greek yogurt
  • a knife tip of mustard
  • a bunch of grass (here chives but we could add parsley and / or mint …)
  • juice of half a lemon

We mix everything and keep in the fridge.

For 3 or 4 kebabs we need:

  • some lettuce salad leaves
  • a tomato
  • an onion
  • 2 chicken breast
  • 4 tablespoon of curry
  • 4 tablespoon of paprika
  • 2 teaspoon ground ginger
  • 6 tablespoon of oil
  • and our famous Lebanese pancakes or pita bread.
  1. Cut the chicken into thin slices and marinate it in 4 tablespoons of oil and the spices
  2. Cut the tomato and onion into cubes
  3. We peel the salad
  4. We heat a pan with 2 tablespoons of olive oil
  5. Then we brown the chicken

To make a classic Kebab, just take a pancake or a bread, place some salad leaf, chicken, some diced tomato and onion and finally pour a tablespoon of sauce on top.

For a TV set and to keep my hands off less, I made small skewers, with toothpicks.

To do so, I pricked a small piece of onion, then a piece of salad leaf, a diced tomato, a square of Lebanese pancake and a piece of onion so that everything fits well on the skewer.
Finally I put 5 per bowl in which I had poured a tablespoon of sauce beforehand.

Normally we accompany Kebab with French fries but for a little originality, I suggest a Greek variant.

Greek-style candied potatoes.

Ingredients:

  1. 4 or 5 potatoes
  2. 750 cl of chicken broth
  3. 4 or 5 cloves of garlic
  4. 4 or 5 tablespoons of olive oil
  5. 5 or 6 tablespoon of oregano.
  6. Salt and pepper

Production :

  1. We cut the potatoes the way you want (fried or a quarter)
  2. In a dish we place the potatoes, we pour the oil, the chicken stock, the pressed garlic and the oregano.
  3. We put the dish in the oven for 20 minutes at 200 ° c
  4. We mix the potatoes and put them back in the oven for 20 minutes.
  5. Finally we put the potatoes on a baking sheet covered with baking paper and they are finished in the oven for 25 to 30 minutes.

To taste them, you can use the rest of the white sauce to dip them in or the guacamole recipe that follows.

For the guacamole we need:

  • 2 avocados
  • 1 onion
  • 1 lime juice
  • Some coriander leaf.
  • Salt and pepper

To achieve it:

  1. Mix the avocado with the lime juice and the coriander leaves
  2. Cut the onion into small pieces and mix everything together.

I wish you a good appetite and a good movie! 😉

Tacos with pork, apple juice, pepper and beer.

Last Wednesday I had my aunt and some friends at home. We had a movie night where we watched “From Dusk till Dawn” by Robert Rodriguez and “the Hatefull Eight” by Quentin Tarantino. For the occasion I thought to myself that a good dish from Mexico would be in style for this evening, so I went for Tacos but with a little bit of originality.

Ingredients (for 6 people)

For the meat:
• 1 kg of pork loin
• 2 cloves garlic
• 7.5 cl of cider vinegar
• 10 cl of apple juice
• 20 cl of beer
• 4 Limes
• 2 tsp. peanut oil
• 1/2 tsp. chilli or a whole fresh chili if you’re not a gringo!
• 2 tsp. ketchup
• 1 C. teaspoon salt

For the guacamole:
• 2 Avocados
• 1 Lime
• 1/2 bunch of coriander
• 1 New onion
• Salt

For garnish :
• 12 special taco corn cakes
• 100 g grated cheddar cheese
• 4 tbsp. fried onion soups

Preparation:

  1. Start this taco recipe by preparing the meat. Cut the pork into cubes. Heat some oil in a casserole dish and brown the meat on all sides. Add the peeled and chopped garlic, deglaze with the vinegar. Scrape the bottom of the casserole dish to loosen the cooking juices. Pour in the apple juice and beer. Add the juice of the limes, chilli, ketchup, salt.
  2. Cover and cook for 2 hours over very low heat. When the meat is cooked, shred it with a fork. Mix it with a little sauce. Book.
  3. Guacamole: open then pit the avocados. Scoop out the flesh with a spoon. Mash it with a fork. Add the lime juice, finely chopped onion and half the chopped cilantro, salt and mix.
  4. Fold the patties in half, garnish them with meat and cheese. Add a little guacamole, sprinkle with fried onions and chopped cilantro. Serve immediately.

Hazelnut chocolate spread!

Last Saturday I finished Daddy’s Nutella jar and sunday morning I slept … so when I woke up, the stores were closed.
When Dad doesn’t have his Nutella at the time of his 4 pm hunger, he behaves like a grimlin who would have eaten after midnight!
No choice, I need a substitute remedy!

The recipe for hazelnut chocolate spread!

Certified organic recipe without palm oil.

Ingredients:

310g hazelnuts
100g of muscovado sugar (it is an unrefined sugar with a particular taste. Otherwise use brown sugar)
150g of minimum 32% cocoa milk chocolate.
20g powdered milk
120g icing sugar
10g unsweetened cocoa
8g of toasted hazelnut oil
1 pinch of salt.

The quantities are precise, I suggest that you respect them for a perfect result.

Preparation:

Step 1: The praline

Roast the hazelnuts for 20min at 160 ° Celsius, remove the hazelnut skins by kneading them in a tea towel, to avoid an unpleasant bitter taste.
Make a dry caramel with muscovado sugar. Let it cool on a marble or silicone sheet. Break it into small pieces.
Mix it with 140g of hazelnuts until you get a liquefied paste. Do it in several times if necessary, it is necessary to prevent the preparation from heating up.

Stage 2: The Gianduja

Mix 170g of hazelnut with icing sugar.
Melt your chocolate in a bain-marie or in the microwave,
to mix everything.
Finally add the cocoa, powdered milk and hazelnut oil and stir in the praline.

Mixing everything together the dough will heat up and look liquid to you, but as it cools it will thicken.
Add a pinch of fleur de sel to enhance all the aromas.

Sugar + salt + fat = culinary ecstasy.

Enjoy your meal!

Two perfect sauces for a barbecue: Salsa Mojo Verde and Salsa Mojo Rojo!

Today I share you 2 very simple recipes for your barbecue!
Green and red salsa Mojo are pepper sauces from the Canary Islands. You can eat it with potatoes or grilled fish or meat. Prefer the green one for fishes and the red one for meats.

For the Mojo Verde (green Mojo), you need:

  • 2 green peppers
  • 4 teaspoons chopped fresh coriander
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic
  • 10 cl olive oil

For the Mojo Rojo (red Mojo), you need:

  • 2 red peppers
  • 1 large pinch of ground cumin
  • 1/2 teaspoon wine vinegar
  • 1 red chilli pepper (optional)
  • 2 cloves garlic
  • 10 cl olive oil
  • Ground pepper

Preparation :

  1. Grill the peppers in the oven at 250 ° C (thermostat 8-9). When one of the sides is blackened, take out the roasted peppers, and let them cool. The skin will then peel very easily.
  2. Remove the skin from the cooled peppers. Peel and cut into pieces.
  3. now just mix all the ingredients together and keep cool.

Easy, isn’t it?

¡Buen provecho!

The best dessert in the world : The White Lady Crêpe.

Thursday was my grandmother’s birthday, so I made her favorite dessert: The White Lady Crêpe.

Yeah I know, that sounds awesome, but it’s not that hard to do, just a little bit long.

The recipe is in two parts, I advise you to make the first the day before.

First step, making French crêpes :

Ingredients:

 • 250g of flour
 • 500 ml of milk
 • 2 tbs of powdered sugar
 • 4 eggs
 • 1 pinch of salt
 • 50g of melted butter

Preparation :

  1. We mix the flour, salt and sugar. We make a well in the middle and pour the eggs into it. Mix gently so that the flour mixes gradually. When it becomes too hard to mix, add the milk gradually until you get a fluid and rather liquid paste (you can add a little more milk if the paste seems too thick). Finally add the melted butter (be careful it should not be hot!)
  2. Now heat a non-stick pan, once it is hot, with a piece of paper towel, oil the pan and then place a ladle of pancake batter there, so as to cover the bottom of the pan with dough film. Once the edge has turned brown, simply flip the pancake.
    For this my tip is to peel off the edges with a wooden spatula and use an inverted plate so as not to drop it.
  3. Continue until the dough is used up.
    With the given quantities, you will have more pancakes than necessary but they can be tasted later with butter and sugar, jam or maple syrup for example.

Second step, the assembly :

This step can be done at the last minute

Ingredients:

 • A little powdered sugar
 • Vanilla ice cream (or whatever but it will no longer be a White Lady, I used creme brulee ice cream on the photo.)
 • Slivered almonds
 • Chocolate sauce (recipe at the end of the article) or Nutella
 • Whipped cream

Preparations:

  1. Heat a non-stick pan, pour in a tablespoon of sugar, fold one of your crêpe in 4 and place it in the melted sugar, on one side and then on the other.
  2. Wash your pan and start again for the number of desserts you want to make. (It’s annoying, but if we don’t do this step, the sugar from previous crêpes will become bitter)
  3. Once caramelized, place your crêpes on each dessert plate. A scoop of ice cream on top, then the whipped cream, the flaked almonds just golden in the pan and finally the chocolate sauce!

Tadaaaaaam !!!

For the chocolate sauce recipe :

Melt 100g pastry chocolate and 3 teaspoons caster sugar in a bain-marie. Once melted add fresh cream, until the necessary fluidity is obtained for your sauce (keep in mind that the more cream there is, the more it will be liquid but the less it will taste like chocolate).

Italian tomatoes soup

At this moment summer returns, the temperatures rise and soon the garden tomatoes will arrive on our plates.
Here is a fresh entry that will delight your taste buds.

Ingredients :

  • 1 kg of tomatoes
  • 150g of fresh goat cheese
  • Oregano;
  • Sugar
  • Basil leaves
  • Salt and pepper.

Preparation :

Cut the tomatoes in 2 and place them on parchment paper on the baking sheet.

sprinkle generously with oregano and sugar (it will break the acidity of the tomato), add the salt and bake for 40 min at 150 ° if you have a good oven otherwise you can go up to 180 ° (it should not be that ‘they color)

Once cooked mix them in a bowl, add half of the goat cheese and adjust the seasoning as desired. (if the amount of soup seems a bit tight, you can add a little water, but be careful not to dilute it too much otherwise you will lose the benefit of having your tomatoes roasted!)

For the service :

Pour the soup into bowls, add diced fresh cheese and add some basil leaves for the decoration!

Notes :

Traditionally, it is a soup that is eaten either cold or lukewarm. In Italy I have already seen it served with ice cubes, it’s up to you, but it is also very good hot in bad weather.

Containment recipe: Spaghetti with drawer bottoms

Tonight came to realize that no one has been shopping for far too long in this house and that it is the crisis in the fridge.

After an archaeological excavation in the kitchen drawer bottoms which left me a beautiful bump (it will teach me not to close the cupboard doors!), I found a box of sardines, spaghetti and bread rassi … as well as half a moldy chicken leg that Abbot and Costello the maggots has chosen as their home.

I send Abbott and Costello with their house to the trash. Yes I know, I am cruel! Then I cooked the rest of the ingredients and I think the end result was not that bad.

So if you too are like me and you are struggling to cook at the moment, or you do not know what to cook, this is my containment recipe :

Ingrédients :

    • A can of sardines in oil;
     • Cooked spaghetti, but I’m almost sure it works with tagliatelle;
     • A piece of stale bread.

If your drawer is a cornucopia you can add:

     • A tablespoon of capers;
     • The zest of a lemon;
     • And a little parsley for the finish.

Preparation :

First cook your pasta.
Pour the sardine oil in a frying pan and heat it. Mix your piece of bread and toast your breadcrumbs thus obtained in the famous oil.
Add the pasta and mashed sardines to the fork (personally I like my pasta toast a bit at that time.)

When ready to serve, you can add the capers, the zest of your lemon and the parsley.

Enjoy your meal !

4 simple recipes for a good picnic

Today it is sunny and warm, a perfect time for cycling and a picnic with friends!

Everyone had prepared a dish to share with others. Personally I stayed simple by making tuna, hard-boiled egg and mayonnaise Wraps

Wraps!

For 4 people, we need:

  • 4 Wheat tortillas
  • 125g canned tuna
  • 2 hard boiled eggs
  • The juice of a lemon
  • 1 tomato
  • 1/2 cucumber
  • Some lettuce leaves
  • Salt pepper.

For the preparation :

Cut the tomato and cucumber into cubes, crumble the tuna and boiled eggs, mix them all with the mayonnaise, salt, pepper and lemon juice in a salad bowl.

We place some lettuce leaf in the center of the tortillas, then a little of our mixture and roll our tortillas to form our wraps.

All that remains is to keep them in the refrigerator until they are put in the cooler.

Our friend Medhi made us a hummus, I admit that I knew only the industrialist and personally I did not like that. But when it’s homemade, it’s true that it’s very good.

Hummus!

For 6 people (yes he had planned wide!) :

1 can of natural chickpeas
5 tablespoons sesame puree
1 lemon
1 pinch of salt
3 tablespoon of olive oil (I’m sure he put in a lot more!)

For the preparation :

The chickpeas are rinsed in cold water and drained, before mixing with the sesame purée, lemon juice and salt, while pouring the olive oil little by little.

To taste fresh with good bread. (It’s super tasty with avocado!)

Lucine, made us a Lebanese tabbouleh

Lebanese Tabbouleh!

Always for 4 people :

30g of fine bulgur (or couscous for those who prefer)
4 ripe tomatoes, but firm
3 lemons
2 green onions
3 bunches of parsley
4 sprigs of mint
4 tablespoons of olive oil (I suspect there were more ^^ ‘)
1 pinch of pepper
1 pinch of cinnamon.
1 pinch of salt

For the preparation :

We swell the bulgur in the juice of 2 lemons, with the salt and chilli, we add the tomatoes and then seeded and cut into cubes, WITHOUT MIXING. (Do not mix the tabbouleh before serving it keeps the flavors longer)
Finely chopped parsley is added, still without stirring.
The onions are very finely cut before being placed on parsley and sprinkled with cinnamon.
We bury the mint leaves in the parsley to prevent them from blackening

Just before serving, add the olive oil and you can mix everything, rectify the seasoning and adding the juice of a lemon if necessary. Normally it is served on tender salad leaves.

Erik is a cheater! >. <, he took the banana cake from that mom.

Banana cake!

For 4 people :

250g of flour
150g of melted butter
150g of nuts
120g of sugar
2 ripe banana
3 eggs
1 sachet of vanilla sugar
1 teaspoon baking powder

For the cake :

Peel the bananas and cut them into cubes. The eggs are beaten with sugar, vanilla sugar and butter. We add little by little, flour and yeast. As the dough is homogeneous, we add the crushed nuts and bananas

Butter a cake mold and then flour, before pouring the preparation. The whole is stuffed into a preheated oven at 180 ° for 45 minutes.

Let it cool before eating it.

After our pantagruel meal, we went fishing. Well actually the boys dipped their cane and waited while sipping non-alcoholic beers (our friends being Muslim) while Lucine and I were basking in the sun.
I wish you a good day, I must leave you, I have sunburns to heal! >. <