Posts from — June 2009

5 oz flour
3,5 oz butter at room temperature
a pinch of salt
0,5 oz sugar
1 dl milk

7,5 dl milk
2,5 oz sugar
2 packets vanilla sugar
4,5 oz rice
2 eggs

DOUGH:
Sieve the flour. Make a hole in the flour and put the softened butter in it. Add a pinch of salt and 0,5 oz sugar. Knead into a dough and slowly add 10 dl milk, keep kneading. Cover the dough with a cloth. Rest in the refrigerator for one hour.

RICE MIXTURE:
Mix the rest of the milk (7,5 dl) with 2,5 oz sugar, 2 packets vanilla sugar and the rice. Warm this mixture on low heat until the rice is done. Leave to cool for a while and mix with the eggs – use a mixer.

Roll out the dough with a rolling pin – it should fit a cake tin of about 9,5 inches diameter. Grease the cake tin and put in the dough. Divide the rice pudding over it.

Place everything in a preheated oven (180°C) for 25 – 35 minutes, until the pie is golden brown. Let the rice pie cool before serving.

4 cups (1 L) milk
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) sugar
1 cinnamon stick
1/2 vanilla bean, split lengthwise
A pinch of saffron threads
Brown sugar for garnish

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over moderate heat, stirring occasionally. Add the cinnamon stick and vanilla bean and simmer covered – without stirring – over very low heat for 30 minutes.

Stir in the saffron and cook 1 minute, stirring to distribute the color of the saffron.

Discard the cinnamon and vanilla and cool to room temperature. Serve garnished with a sprinkle of brown sugar.

Serves 4 to 6.

500 gram flour
100 gram raisins
25 gram preserved ginger, chopped
1 apple, peeled, cleaned and chopped
1 tbsp sugar
rind from 1 lemon
1/2 tsp cinnamon
1 tsp yeast
150 gram beer
icing sugar

Mix all the ingredients together and stir in 350 gram water. Allow the batter to rise for one hour.

Use two tablespoons or an ice-scoop spoon to make balls out of the batter and fry 7 minutes at 160 degrees C°. Turn them halfway if necessary. Serve with icing sugar.

600 gram cod fillet
1 onion, chopped
1 lemon, sliced
handful parsley, chopped
1 cup / 2,5 dl white wine
50 gram butter, in cubes
4 tbsp bread crumbs

Put the onions on the bottom of a greased oven dish. Put the cod on top and sprinkle with salt and pepper. Pour the wine over the cod. Bake this in the oven at 180 degrees Celsius for 20 minutes. Pour the fluid in a pan and reduce on high heat to half. Turn off the heat and add the butter, whisking all the time, piece by piece. Finally, add the bread crumbs and pour this sauce over the fish. Put the lemon on top and sprinkle with parsley.

450g / 1lb Brussels sprouts, trimmed
480ml / 16fl.oz. dark beer
1/2 teaspoon salt
3 tablespoons butter

Place the sprouts in a medium saucepan and pour in enough beer to cover.
Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender, adding more beer if necessary.
Drain well then return to the pan, season with salt and add the butter.
Stir over a low heat until the butter has melted and coated the sprouts. Serve immediately.