Overblog
Suivre ce blog Administration + Créer mon blog

recipe

Cold zucchini stew for hot summer days

Publié le par Charly C.

Or for cold winter days, depending on how you serve it, of course. If you want it hot, it's ideal in winter, and if you want it cold, have it in summer!

Be warned that in winter zucchini is more expensive, since it's in season in summer.

Cold zucchini stew for hot summer days

Yesterday I received these beautiful zucchini, and I decided to cook them. I really like zucchini food, more than any other way of preparing zucchini. These are brought from the countryside and are grown in a bio way, as people here don't like tasteless food ingredients.

The recipe is super easy and you don't need many things at all. Additionally, many other recipes follow a similar pattern, so if you know one recipe, you can make several types of foods.

INGREDIENTS

  • 4 medium sized zucchini
young and pretty zucchini

young and pretty zucchini

  • some salt - about a teaspoon
  • some oil - 2 or 3 table spoons?
  • some condiments - I used black pepper
  • some tomato sauce
  • some all purpose flour

METHOD

  • Pour the oil in a pot and turn on the fire or heat.
  • Dice the zucchini and drop them in the pot.
Cold zucchini stew for hot summer days
  • Sprinkle with salt and set to cook with a lid covering them.
  • Mix from time to time with a wooden spoon or spatula.
  • You have about an hour till they're done cooking.
  • At the end, you will want to sprinkle your condiments, add the tomato sauce, and some all purpose flour if you find it the food liquid.
  • You might want to continue cooking for some 10 minutes more at this point, or turn off the heat and let it sit covered for the same amount of time.
  • Serve in a dish, either hot or cold, however you prefer!
bon appetit!

bon appetit!

NOTES

  • You can cook this with chopped onion if you like. You'll have to saute the onion a little before adding the zucchini. Some people say it tastes better, but I disagree.
  • You don't need to add any water to this food because the zucchini will provide plenty.

I hope you'll like it if you decide to try it out!

© Charly Cross 2013 - present. All rights reserved.

Voir les commentaires

Creme brulee or creme caramel..?

Publié le par Charly C.

Hello World~~

I realize I havent posted anything in a very long time, but this is due to more reasons. The main one is that I haven't cooked something worth sharing, nor something new.  If I did cook something different, I didn't take pictures, and recipes without pictures are boring and don't inspire anyone to try out the dish.

Yes, I remember baking a brownie with walnuts some 2 weeks ago. I found the recipe in a local newspaper, but brownie recipes are all the same. I hope to make it again soon enough and also take some pictures for you to enjoy. But, now let's return to today's recipe.

Creme brulee or creme caramel..?

What I wanted to cook was creme brulee, but I had ingredients for creme caramel...? Well, these 2 sweets are very similar, and to know which one is which, you better read this article because it explains things better than me. In the end, I think the result was a cross between these 2 desserts. In any case it was sweet, light, and with a consistency I liked.

I have used this pan a lot. The whole creme caramel was about a finger thick, though the pan is taller than that.

I have used this pan a lot. The whole creme caramel was about a finger thick, though the pan is taller than that.

Preparation time: some 15 minutes

Baking time: some 30 minutes

Cooling time: as long as possible, preferably in the fridge. I cooled mine overnight.

INGREDIENTS

For the custard:

  • 1 liter milk
  • 8 eggs
  • some vanilla essence

For the caramel

  • 250 or 300 grams sugar
Creme brulee or creme caramel..?

METHOD

First of all, you want to make the caramel. Pour all the sugar in a pot that can contain at least 2 liters of liquid. I used an oven pan of 20 x 30 cm, and some 3 cm deep? [I didn't measure it's depth, but it's pretty deep.] Make sure this is a metal oven pan because you'll place it on direct fire or heat before putting it in the oven.  Then you preheat the oven to medium heat. Place the pan on medium or fast fire, on the stove to melt and burn the sugar. Be careful how you handle the pan to avoid burning your hands or fingers. The sugar has to turn to a medium golden brown color. It doesn't matter if it turns dark brown because "brulee" means "burnt," so the color would match this description.

While you wait for the sugar to become caramel, beat the eggs in a large container, like for an omelet. Pour the milk and vanilla essence on top and mix. In fact, you can use any type of vanilla flavoring you like or have on hand. You can also use some lemon peel if you have, but not more than 2 teaspoons.

This slice is upside-down.

This slice is upside-down.

When all the sugar turned into caramel and covers all the bottom of your pan, pour the egg and milk mixture on top, and place in the oven. Bake on medium heat for some 25 or 30 minutes, but not longer. As the pictures show, mine got a bit too burned with these time and heat settings. Because you're using so many eggs and a lot of milk, it is best to overcook this dessert than to under-cook it.

Creme brulee or creme caramel..?

TIPS:

  • Let it cool completely before chilling it in the fridge. It tastes so much better the next day when it is really cold, like an yogurt.
  • When serving it, make sure to pour some of the brown syrup on top of the custard, because otherwise it will have no taste.

I hope you like this dessert.

Bon Appetit~~~

© Charly Cross 2013 - present. All rights reserved.

PS: post copied from the original CookingMyExperience blog I own, and edited in may 2018

Voir les commentaires

Refilled bell peppers

Publié le par Charly C.

Hello world~~~

Today's dinner will be "refilled bell peppers" with pork, carrots, and rice. People here love this dish, and so do I.  This recipe calls for cooking both on medium heat and in the oven. It can be done all in the oven too, if you prefer. ;) This is a main dish, and I actually forgot what you can eat it with. Maybe a tomato salad, some yogurt or sour cream. You might want bread too, if you're a fan. The dish can be served warm or cold, depending on when you serve it. Sometimes these peppers taste better cold, or the next day if the person cooking them is really talented. If you ask me, this dish doesn't really need other side dishes.

Most main dishes use onions and (or) garlic, but I am allergic to them, so I used shredded carrots instead of onions. I hope the dish still tastes good. I had 10 bell peppers in total, but I only managed to use 7. That's how many fit in my pot, and not all of them had the same size. I broke 1 pepper and I didn't use it anymore for this dish, but I will use it for a sandwich, or some other dish. I will give you the quantities I used, and I want to mention before hand that I have some left overs I placed in the freezer for a future batch. You need a tall enough pot in so the peppers would stand on their tips. I used pork meat, but you can use a mixture of pork and beef, or just beef. I think beef will cook for longer, though, I'm not sure.

serving idea

serving idea

INGREDIENTS

  •  500 g pork meat. [1 pound?]
  • 500 g uncooked rice [1 pound?]
  • 2 long carrots
  • condiments: black pepper, salt, paprika,
  • thick tomato sauce
  • 2 eggs
  • 200 g sour cream [tastes better than yogurt]
  • 3 table spoons of cooking oil [I used sunflower oil, the most commonly found and used here]
  • bell peppers [7 or more]

METHOD

First, wash the rice, and leave it in some water until you're ready to mix it. Peel and shred the carrots. Now, remove the core with seeds from the peppers, and wash the peppers. Make sure you don't break them. It is time to mix the meat, condiments, eggs, shredded carrots, 2 spoons of tomato sauce, and rice.

soaking rice, counted peppers, and the filling before mixing everything

soaking rice, counted peppers, and the filling before mixing everything

With a spoon fill each of the peppers, but leave some empty space at the top as the rice will swell up. Place the filled peppers in the pot, with the opening up. Fill with water to cover them, and place on medium heat for an hour. I think you need medium heat, as I used low heat and things were going nowhere.

While the peppers boil, mix the sour cream with some 4 tablespoons of tomato sauce, some salt, some black pepper, the oil, and some water.

When boiling time is up, your pot is supposed to be half full with water. I had a lid over my pot and the water level never went down. This turned out to be a good things though, as I used some of the water in the sour cream and tomato sauce mixture. ;) The mixture has to be rather liquid, like tomato juice.

 

i edited this entry in july 2017, when i re-cooked this

i edited this entry in july 2017, when i re-cooked this

When putting the sauce mixture over the peppers, make sure you cover them as well. Place the pot in the oven for 20 minutes. I stopped the fire in the oven after 25 minutes, and then I left the pot in there as it wasn't yet dinner time.

my leftovers before freezing time. can you tell I forgot to put tomato sauce in the mixture? hahaha.

my leftovers before freezing time. can you tell I forgot to put tomato sauce in the mixture? hahaha.

Some notes:

This recipe can be altered for those who do not eat meat, by replacing all the meat with rice or soy. It is best to use some sort of lid for the peppers after filling them, so there will be no leak. You can use slices of tomatoes, potatoes, or pieces of peppers, like I did.

You might have figured out by now, that broken peppers may leak or break further, and you don't want that. Depending on the size of the peppers and number of people at the table, the serving size is 1 or 2 peppers per person. Use at least 2 table spoons of sour cream or yogurt on each pepper after you place them on the plates.

The same filling can be used for refilled zucchini or refilled tomatoes.

Please leave your questions in the comments below.Bon Apetit~~~

© Charly Cross 2013 - present. All rights reserved.

Voir les commentaires

My Linzer torte recipe

Publié le par Charly C.

Hello world~~~

I haven't updated in ages. Well, it is time for a brand new recipe, but first a little bit of a back-story. I received this round, flower shaped baking tray, so I had to try it out right away. And, in case you were wondering, yes, it has been used.

The recipe I used is one I posted already, but I twisted it up a little. The recipe is the one for vanilla biscuits. OK, truth be told, I haven't even measured the ingredients, I just freely poured. If you're a beginner, I highly recommend you measure them. The recipe for the vanilla biscuits uses almonds. I had no nuts around the house.

My gifted baking round/flower tray (on my bed) and compared to my hand.My gifted baking round/flower tray (on my bed) and compared to my hand.

My gifted baking round/flower tray (on my bed) and compared to my hand.

Remember what I called this recipe? Linzer torte? This cake has a crust with some jam on top. If you research the recipe, you'll that the one I used comes really close to it.  I used a cherry jam. I also gave up the lattice design the Linzer torte because of not having enough dough.

INGREDIENTS

  • 200 grams butter
  • 250 grams flour
  • 70 grams sugar
  • some salt
  • some baking powder
  • 30 ml vanilla essence
  • jam of choice

OPTIONAL

  • 100 grams almonds or other nuts
  • some cinnamon
  • vanilla sugar
  • confectioner's sugar

METHOD

Leave the jam to a side. Preheat the oven and prepare a baking tray of choice, using your favorite method

My Linzer torte recipe

Mix all the ingredients in a large enough bowl. You will need to use your hands for this. Get your hands wet so the dough won't stick to them. Mix really well.

Take all the dough and place in the baking tray. Take a lass with a regular shape to help you spread the dough evenly in the tray. It is best to make a little edge to prevent the jam from leaking over. Pour the jam on top, and spread it evenly. Feel free to add more nuts on top.

Place the tray in the oven, in the middle, with a medium-low heat. Baking last about half an hour. Using a toothpick to check if it's done is not very effective due to the jam on top. It is easy to burn this cake, so be careful.

Once it's done, remove it from the oven and let it cool. Once cooled, you can sprinkle confectioner's sugar on top.

Please leave your questions in the comments.

Bon Apetit

© Charly Cross 2013 - present. All rights reserved.

Originally posted on Feb 24, 2014 Edited in November 2018.
 

Voir les commentaires

"generic" pound cake recipe

Publié le par Charly C.

Hello world~~~

You might have many great pound cake recipes, and I cannot wait to find more. There are a few ingredients needed, just a few steps, and then, BAM! baking and voila!

I'll give you guys the quantities for a single loaf and the ones for 2 loafs in parenthesis, if you like it and want to try it again ;) This recipe doesn't need baking powder because the eggs and oil make it really fluffy.

not my picture :( it belongs to its maker

not my picture :( it belongs to its maker

INGREDIENTS

  • 4 large eggs (7 medium eggs)
  • 1 cup sugar (2 cups)
  • 5 tablespoons water (7 tablespoons)
  • 5 tablespoons oil (7 tablespoons)
  • some salt
  • 1 cup flour (1 1/2 cups)
  • vanilla, lemon, or other flavoring you like
  • cocoa (if you want it marbled)

METHOD

  1. Pre-heat the oven and prepare your baking tray.
  2. Mousse the eggs whites.
  3. Place the sugar in a pot, pour the water over, and melt the sugar over some heat (like on the stove). Make sure you get a syrup like looking ingredient and that you don't burn it.
  4. Pour the above syrup on the mousse and mix well.
  5. Pour the salt over the egg yolks, mix with a fork, and pour over the meringue above. Mix well.
  6. Add the oil and mix well.
  7. Add the flour and mix well.
  8. Add the flavoring and mix well.
  9. Pour the mix in the tray and bake for some 30 minutes. A toothpick should come out clean if you prick the pound cake in the middle.
"generic" pound cake recipe

MARBLED CAKE

  • Follow the steps 1 to 8.
  • Pour the mix in the tray saving some 2 or 3 tablespoons of batter over which you pour the cocoa.  Mix well and then pour on top of the rest of the batter with a left/right motion.
  • Bake it like above.
the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cakethe cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

You can further decorate your pound cake with any topping you like. You can also add raisins, nuts, or other dried fruits.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

Voir les commentaires

Making soup? Easy!

Publié le par Charly C.

Making soup? Easy!Making soup? Easy!

Winter is around the corner in this city. The weather is still mostly sunny, but it’s cold. There is no better excuse to warm up with some warm home-made soup, is there?

Now I want to share with you a soup recipe I made and liked. I called it an “all-purpose” soup, because you can alter it to any type of soup. It’s like a basic soup that is eaten as it is, or turned into a chicken soup, and so on. Before you read on, I have 2 warnings:

  • I’m allergic to onion and garlic, thus my foods never have these ingredients.
  • I didn’t measure almost none of the ingredients, and I wanted more soup, to have some the next day. Making soup is no exact science for me.
frozen mixes are a good alternative, if you don't want to make the soup from scratchfrozen mixes are a good alternative, if you don't want to make the soup from scratch

frozen mixes are a good alternative, if you don't want to make the soup from scratch

INGREDIENTS

  • 2 liters of water
  • 3-4 medium potatoes
  • 1-2 medium to small carrots
  • 1-2  small bell peppers
  • 1/4 cauliflower head
  • salt
  • any other ingredient (vegetables or condiments) you can think of that would work in a soup

METHOD

  • Turn the stove top on, throw the salt in the water in a large enough pot, and put the pot on the fire.
  • Peel the carrots, dice them and put them in the pot. The water doesn’t need to boil, there is enough time.
  • Peel the potatoes, dice them to bite size and drop them in the pot.
Making soup? Easy!Making soup? Easy!
  • Clean the peppers, chop them and put them in the pot.
  • Clean the cauliflower, chop it, and drop it in the pot.
  • Add any other vegetable you selected above. Any condiments should be added some 10 minutes before you stop the fire.
  • Let boil. It took my soup 45 minutes to completely boil.
Making soup? Easy!Making soup? Easy!

MAKE A MEAT SOUP

Separately, clean any type of meat you want in your soup. Dice the meat and fry it in a pan with little oil. Grilled meat works fine too. The important part is to cook the meat well.

Making soup? Easy!Making soup? Easy!

When the soup is done, put some meat pieces in a bowl and add hot soup on top for a serving.  You can cover the bowl for some 10-15 minutes and then serve.

Meatballs work just as nicely, but make sure they’re properly cooked, like above.

Making soup? Easy!

This “all-purpose” soup is great for families in which some members don’ t eat meat while others do.  My soup is red because I had put some 2 or 3 tablespoons of tomato sauce. These are added towards the end, with some 10 minutes before you turn off the fire.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

this entry was edited in May 2018, with pictures taken at various times.

Voir les commentaires

<< < 1 2 3