Tag Archives: 　Cheese

Uncategorized

Scottish Dessert: Whisky and Rolled Oats Mousse

12 Comments

BARLEY-WHISKY

Yes, they have great for desserts in Scotland!

Whisky & Rolled Oats Mousse!

INGREDIENTS: for 4 persons

-Fresh cream: 600 ml
-Rolled Oats/Barley: 75 g
-Whisky: 6 tablespoons
-Honey (liquid): 3 tablespoons
-Raspberries (can be replaced by seasonal small fruit: strawberries, blaberries, etc.): 500 g

RECIPE:

-Spread the rolled oats on an oven hot plate. Place them under the grill for 2~3 minutes until they become golden. Let cool down completely on the oven hot plate.

-Beat the fresh cream (chilled!) with an electric beater/whisker. When the cream has become a firm Chantilly, continue to beat as you add the whisky and honey.
Then add the rolled oats with a wooden spoon.

-Pour some of the cream in 4 large glass cups. Place a layer of raspberries. Repeat the process until you reach the top of the glass cup.

-Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).

Drink your favourite whisky with it!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Scottish Cuisine: Green Peas and Mint Soup

4 Comments

PEAS-MINT

I have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m still an ardent fan of Hamilton Academics, better known as the “Accies”, Football Club (Soccer)!

Scotland has more to offer than whisky and haggis, and its gastronomy is slowly but steadily getting better attention thanks to the thousands of tourists visiting this beautiful and still wild country.

It is a very cold country in winter, and a good soup is always much appreciated there!

Green Peas and Mint Soup!

INGREDIENTS: For 4 people

-Fresh or frozen green peas: 500 g
-Lettuce leaves: 150 g
-Onions: 250 g
-Chopped fresh mint: 3 large tablespoons
-Butter: 50 g
-Fresh cream: 100 ml
-Salt and pepper to taste

RECIPE:

-Peel the onions and chop finely. Wash the lettuce leaves and cut/chop finely.

-Melt the butter in large deep pan and cook the onions slowly over a low fire. They must melt but not change colour. Add the lettuce first and after a minute or two add 1 litre of water. Cook over a very low fire for 20 minutes.

-Add the green peas and bring to boil. Take off fire.

-Add the mint and mix for a long time with an electric whisker. Season with salt and pepper. Sieve the soup through a very fine mesh and pour again into the pan.

-Add the fresh cream and re-heat the soup over a low fire, taking care not to boil it.

-Serve hot with a few green peas and mint leaves.

NOTE:
You may also serve this soup with whisked fresh cream to which you have added plenty of pepper!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cuisine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise

8 Comments

SOLE-VERTE

A lot of people have this cringe/hate about mayonnaise.
Why?
Because they usually eat redy-made, meaning a sweet and cloy product akin to fast/junk food.
Make it yourself then! I can assure you your world will change (alright, I’m exagerating!LOL)!
Sole is in season. Parmegiano is a favourite. Why not indulge in the following dish (long title, sorry!):
French Cusine: Beignets de Sole au Parmesan & Mayonnaise verte/Sole fritters with Parmegiano and Green Mayonnaise!

INGREDIENTS: For 4 persons

-Sole filets: 500 g
-Bredcrumbs: 100 g
-Grated Parmegiano: 50 g
-Flour: 50 g
-Eggs: 2 (beaten in omelette)

Oil for deep-frying

-Mayonnaise:
Sunflower oil: 300 ml
Spinach: 25 g
Egg: 1
White wine vinegar: 2 teaspoons
Mixed fresh herbs (Chervil, Tarragon, ciboulette): 25 g
Salt and Pepper to taste

RECIPE:

-Prepare the mayonnaise:
First drop the spinach in boiling water. Let cook for a few seconds only. Take out. Drain well and process with herbs into a puree.
Put aside.
In a food processor drop the whole egg with the vinegar and salt.
Mix at slow speed.
Then pour the oil slowly incresing the mixer/processor’s speed along.
When the mayonnaise is ready, Drop the spinach and herbs puree in andmix quickly. Keep in a cool place

-Heat the dep-fry oil.
Cut the sole fillets in 2cm long pieces.
In three separate dishes place 1) the flour, 2) the beaten eggs, 3) the parmegiano and bredcrumbs mixed together.
Rool the fish in 1) the folur, 2) the beaten eggs and 39 into the Pamegiano/breadcrumbs mixture.

-Drop the fish into the oil and lt fry for 1 minute.
Take out and place on kitchen paper to take off excess oil.

-Serve hot with the green mayonnaise.

What wine with it: dry solid white wine!

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-