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Champagne Palate on a Cola Budget: November 2011
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Saturday, 12 November 2011. Meatball and Egg Tagine. Also known as Kefta Mkaouara. 450g/1lb minced beef or lamb. 2 tbsp finely chopped parsley. 1 tsp ground cumin. Freshly ground black pepper. 189; tsp hot paprika. 1 medium onion, finely chopped. 800g/14oz can chopped tomatoes. 1 tsp ground cumin. 189; teaspoon hot paprika. 1 tsp freshly ground black pepper. 2 garlic cloves, crushed. Salt and ground black pepper. 4 For the sauce, ad...
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Champagne Palate on a Cola Budget: November 2012
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Saturday, 10 November 2012. 200gr all purpose flour. 1 tablespoon ground ginger. 2 teaspoons ground cinnamon. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon ground cloves. 200gr unsalted butter, room temperature. 1/2 cup orange marmalade. 1/4 cup mild-flavored (light) molasses. 1 teaspoon grated orange peel. Transfer pudding to platter. Cut pudding into wedges; serve with Vanilla ice cream or cream.
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Champagne Palate on a Cola Budget: October 2011
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Saturday, 29 October 2011. Delicious after a heavy meal! 115 g vanilla sugar, or caster sugar. Grated zest and juice of 1 lemons. 55 g self-raising flour. 1 Preheat the oven to 200°C. 2 In a mixing bowl, cream together the butter, sugar and lemon zest. 3 Add the yolks and flour and beat together. Mix in the milk and 3 tablespoons of lemon juice. Wednesday, 12 October 2011. 200 gr butter, room temperature. 1 dsp baking powder. Simple...
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Champagne Palate on a Cola Budget: Tuna Tartar
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Thursday, 9 February 2012. Ingredients for a Starter for 2. This dish is quite indulgent as it uses fresh red tuna from the market. However, it is worth it! It is very easy to make and the result is impressive. 1 fresh red tuna steak, about 250gr. Chopped coriander leaves about 1tbs. 1 tsp grated fresh ginger. 1 tbs extra virgin olive oil. 1/2 clove of garlic, minced to a pulp. 1 tsp wasabi, optional. Subscribe to Campagne Palate.
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Champagne Palate on a Cola Budget: Majorcan 'Porcella'
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Monday, 2 January 2012. 1 pork joint, with the skin. Salt, pepper,. 3 bay leaves,. 1 glass of sherry or white wine. Heat the oven to 18 degrees celsius. Pat the skin dry with a kitchen towel. The skin must be super dry to make a crackling. Score the skin with a sharp knife, to make strips of crackling. Rub some salt and pepper on the skin, and season the meat with more salt, pepper. Subscribe to: Post Comments (Atom).
champagnepalateonacolabudget.blogspot.com
Champagne Palate on a Cola Budget: February 2012
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Thursday, 9 February 2012. Ingredients for a Starter for 2. This dish is quite indulgent as it uses fresh red tuna from the market. However, it is worth it! It is very easy to make and the result is impressive. 1 fresh red tuna steak, about 250gr. Chopped coriander leaves about 1tbs. 1 tsp grated fresh ginger. 1 tbs extra virgin olive oil. 1/2 clove of garlic, minced to a pulp. 1 tsp wasabi, optional. Subscribe to: Posts (Atom).
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Champagne Palate on a Cola Budget: Tartiflette savoyarde
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Sunday, 24 February 2013. The name derives from the name tartiflette of potato Savoyard tartifles, a term also found in Provençal tartifles. The Savoyards first heard of the tartiflette when it arrived on the menus of restaurants in the ski stations, conveying an image of friendliness, authenticity, and soil of the mountain. It is hard to find Reblochon outside France, so I often use Raclette cheese instead. 8 people, as a side dish.
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Champagne Palate on a Cola Budget: Steamed Ginger Pudding
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Saturday, 10 November 2012. 200gr all purpose flour. 1 tablespoon ground ginger. 2 teaspoons ground cinnamon. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon ground cloves. 200gr unsalted butter, room temperature. 1/2 cup orange marmalade. 1/4 cup mild-flavored (light) molasses. 1 teaspoon grated orange peel. Transfer pudding to platter. Cut pudding into wedges; serve with Vanilla ice cream or cream.
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Champagne Palate on a Cola Budget: Bread Dumplings
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Friday, 1 November 2013. To use up leftover baguette or any other bread. I have used it to go with a casserole, with roast chicken, and in a broth. Or other bread (crust included). 5-6 leaves of Sage (optional, instead of parsley). Salt and freshly ground black pepper. 1 tbsp plain flour. Heat a knob of butter in a large frying pan and fry the dumplings on a medium heat for five minutes or until golden-brown and crisp, then drain.
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Champagne Palate on a Cola Budget: January 2012
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Champagne Palate on a Cola Budget. Gourmet Cooking for the Nouveau Poor. Monday, 2 January 2012. 1 pork joint, with the skin. Salt, pepper,. 3 bay leaves,. 1 glass of sherry or white wine. Heat the oven to 18 degrees celsius. Pat the skin dry with a kitchen towel. The skin must be super dry to make a crackling. Score the skin with a sharp knife, to make strips of crackling. Rub some salt and pepper on the skin, and season the meat with more salt, pepper. Stale bread, 200 grams, sliced thinly and dried.
