Showing posts from March 6, 2011

Amuse Gueule....Mussels, Feta & Chili On A Shell.

Amuse Gueule is a one bite affair, one mouthful situation! Something to tickle your appetite with. So today I would like to share with you mussels with feta cheese and chili on a shell. When we buy fresh mussels I always keep the big, nice looking shells, they are washed and sterilized for situations like this when frozen mussels are being used. .
You will need:
Serves many at a party:
-  500 gms of frozen mussles thawed.
-  100 gms of soft feta cheese.
-  A tomato sauce made with lots of garlic,
-  Fresh ginger cut in pieces.
-  Finely chopped chili.
-  Some olive oil.
-  Cook mussels in vapour for 5 minutes after the water boils.
-  Mash the feta, with the chili  pepper and some olive oil.
-  Add a spoonful of sauce in the mussel. shell.
-  Place one or two mussels in the tomato sauce.
-  Place one piece of the ginger.
-  Top with some of the feta/chilli mixture.
-  Pop under the grill (middle shelf) for about 5 minutes.

Et Voila!!

Bauern Früstück...... Farmers' Breakfast!!

Germany, one of the strongest countries in the world, eats lots and lots of potatoes,"Kartoffeln".
Today I will share with you a recipe passed on to me by my German aunt Laura who lived in the country side outside Stuttgart. It is called Bauern Früstück or the farmers' breakfast! It consists of potatoes, eggs, sausages, and smoked bacon all mixed up together to give a hearty meal to begin your work day with.

Codfish With Poached Egg...How Terribly British.

I sort of woke up this morning feeling very hungry, and saw the cod in the water being soaked to get rid of the salt, I cut off a nice thick piece and decided to have myself a nice British breakfast (also to check if the fish was still salty, and it was)  Codfish cooked in milk and butter, topped with a poached egg and some sautéed mushrooms on the side.  My wife and daughter looked at me as if I came from Mars!! In Britain, smoked Haddock or Halibut is used.
You will need :
Serves as many as you wish. I will suggest for one person then you multiply by as many as you wish.
You have to put the salt preserved dried cod in water from the night before in order to remove as much salt as possible. The water has to be changed at least 6 to 8 times.  The smaller the pieces of cod the easier the desalination.
-  200 gms approx. of cod,  bones taken out and desalinated.
-  1/4 - 1/3 cup of milk
-  20 gms of unsalted butter.  
-  Freshly ground pepper.


Braised Octopus....20,000 Leagues Under The Sea!!

It is strange how some movies stay in the minds of children at the age of 10! I remember my parents taking me to see this movie in 1954 "20,000 Leagues Under The Sea" a Walt Disney film, basically for children, but  for grown up science fiction lovers as well.

Just for fun I would like to share with you the trailer to this movie in order to remind you of old times and of the fight against the giant squid Captain Nemo and his crew had aboard the Nautilus.      

In our case, it is a 2.5 kg Octopus caught in the depths of the Indian Ocean.!
In Mediterranean countries, octopus is very much eaten as "meze" . There are many ways to prepare it and one of them is braised with red wine and oregano which I would like to share with you today.

Sauce No.17 For Pasta..."Alla Puttanesca "

First of all I would like to congratulate all the women in the world for today is their day!  With their cleverness,  patience, kindness, hard work, perseverance and their sixth sense, women have excelled, and may I say, even more than men.
Now, this spaghetti recipe is dedicated to these special women who have the oldest profession in the world.

"Tandoori" Turkey...North India.


Cheese & Bacon Pie (BASTERMA) Can Be Used......A Light Entrée


A light entrée to an elaborate meal is always welcome. The cheese and bacon pie would be ideal for this occasion.