Chef in my Kitchen











{May 8, 2009}   Broccoli Gratin

I rustled this up a couple of nights ago  – a recipe I found on the net, which is very simple to make, and tasted fantastic.   It turned out to very light and delicious and the kids wanted more.

BROCCOLI GRATIN
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 4-6

5-6 cups / 1.25-1.5 L (cut in chunks)
Steam broccoli just until crisp-tender, 6-8 minutes. Drain well and set aside.

1 onion (thinly sliced)
1 clove garlic (minced)
In small saucepan sauté in 2 tablespoons oil until fragrant and tender, about 5 minutes.

1/4 cup / 60 ml flour
Sprinkle on onions and garlic. Cook, stirring constantly, 3 minutes without browning.

2 cups / 500 ml milk
Whisk in and bring to a boil.

1 teaspoon salt or more to taste
1/4 teaspoon pepper
pinch each ground nutmeg and ground red pepper
Add and cook 5 minutes.

1 cup / 250 ml cheddar cheese (shredded)
Stir in and remove from heat. Combine with broccoli. Transfer to a glass-baking pan.

1 cup / 250 ml bread crumbs
1 tablespoon butter (melted)
1/4 cup / 60 ml Parmesan cheese (grated)
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
Combine and sprinkle on top of broccoli mixture.
Bake in preheated oven at 350F / 180C until thoroughly heated, 20 minutes.

I am sending this recipe to Sowmya, of  Creative Saga, who is hosting SWC – Cooking with Greens. I have seen this event on My Recipes & Events.



{May 3, 2009}   Apple crumble

apple-crumble

One of my all time favourite desserts is this recipe which is one of my mother’s recipes and she loves it so much.  Although my mother doesn’t use craisins or cinnamon, I have added some in the filling as my husband and children love it this way.  We ate this with some soft vanilla ice cream, but custard or whipped cream or even crème fraîche would work well, too.

Ingredients

For the crumble:

• 35g rolled oats

• 35g wholemeal flour

• 20g  sugar

• 35g margarine or butter
For the filling:

• 400 g cooking apples, peeled, cored and quartered

• 70 g sugar, to sweeten

• 1 tablespoon water

• 2 T craisins

• 1 tsp cinammon

Instructions

serves 5
Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.

Put the apples in to a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small oven proof dish.  Mix in the craisins and cinnamon.

Place the flour and oats in a bowl and mix well. Cut the margarine or butter in to small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

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This recipe goes to Ivy, of Kopiaste for her event Celebrating Mother’s Day.



risotto

Don’t let the title of my blog mislead you.  I am by no way a Chef, just a wife and mom trying to please my family.

This is my first blog post and I was motivated to start blogging from Ivy, at Kopiaste.. to Greek Hospitality. I have been reading her blog for a while and recently joined BloggerAid.

Ivy, together with two other lovely ladies, Giz, at Equal Opportunity Kitchen and Val, at More than Burnt Toast created this Social Network to bring awareness about hunger.  They are also going to publish a Cookbook by the end of the year and all money will be going to School Meals, a programme of the World Food Programme.

I bookmarked this recipe from Ivy’s blog and my whole family and I have been enjoying it as I have made it more than once.

I saw some events going on at BloggerAid and decided to write my first post and participate at these events.

Risotto with Shrimps and Mushrooms

Recipe adapted from Ivy’s blog

Preparation time:  10 minutes

Cooking time:  25 minutes

Serves: 5

Ingredients:

  • 500 grams Arborio rice
  • 1 kilo frozen shrimps
  • 5 mushrooms, sliced
  • 4 ripe tomatoes grated
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 5 tablespoons, olive oil
  • 3 tablespoons, balsamic vinegar
  • 1/2 cup white wine
  • Salt and pepper
  • 1/2 teaspoon dried thyme
  • Chicken stock (about 4 cups)

Directions:

1. In a large skillet heat the olive oil and sauté mushrooms.  Remove and set aside.

2.  Add onion and garlic and sauté until translucent.

3.  Add the rice and sauté for a few minutes.  Add the wine and vinegar and mix.

4.  Season with salt and pepper.

5.  Add the tomatoes and mix and start adding the chicken stock gradually.  When it is absorbed continue adding and mixing.

6.  Five minutes before the rice is ready, add the shrimps and the mushrooms and keep adding stock and mixing.

7.  Remove from the heat and serve while hot.

I am sending this recipe to Srivali, at Cooking 4 all Seasons, who is hosting the event Monthly Mingle 31, Kids’ Lunches, event started by Meeta.

mm-kidslunches



et cetera