7 February 2015

Cherry and amaretto Eton Mess





Before starting my post today (finally) I want to share with you that I had two weeks very difficult.

I just want to apologize if I have not visit  some blogs (you know I always try to visit them ) 
To summarize my mom was sick several days, needed help, so I would whole days to her house and cook, she has  a person who helps her but she doesnt like how she cooks:)

So I was doing the shopping, cooking and helping, always go sporadically, but this was more often.
BTW, she is better, and now I'm trying to sort my house!
I had cooked meals for post but  was impossible to publish.
Thanks !
Now let's the recipe.
This dessert is delicious, I made other Eton Mess with others fruits  but this with cherry and amaretto was so good! It can be done with cherries in jar or fresh when you have.
In fact I did part with jar and other with fresh cherries .
Here we are with last summer fruits. 
So I cook with the things I can find!









Ingredients


300 grams of meringues purchased or homemade.
I bought them because I I dont had any time these last weeks!But here a so good recipe if you like to make at home.

2 cups fresh cherries pitted or 1 cherry jar
1/4 tsp cinnamon
1/4 cup sugar
1/2 cup Amaretto
1 vanilla bean

2 cups of whipped cream
1 tablespoon sugar
piece sof dark chocolate to garnish (optative)
some cherries to finish

Method

In a medium sauce pan stir together cherries, cinnamon, sugar , amaretto and vanilla bean.
Bring to a boil. reduce to a simmer. Continue simmering until thick and sirupy about 12 minutes.
Set aside to cool completely. Once cool remove vanilla bean.

Assembly


Place cream and sugar into a bowl and whip to soft peaks. In one large bowl or 6 small glasses, layer whipped cream then sprinkle with some meringue  crumbles. Top with cherries and sprinkle with chopped chocolate.
repeat with remaining ingredients.
refrigerate by 1 hour before serving.



Meringue recipe from Good housekeeping



Print recipe here















En español

Postre de cerezas con amaretto y merengues (Eton mess)

















2 February 2015

Gratin au choufleur avec noisette chapelur (Gratin de coliflor con nueces y pan rallado)













I have made several recipes from Rachel Khoo and are always great and I love how she explains everything.
This recipe for cauliflower gratin with Mornay sauce (bechamel sauce) is a recipe that isn't difficult and really delicious.
Also you can do with zucchini or broccoli.
Hope you enjoy this!







Cauliflower gratin with waltnuts



Ingredients
(4 /5 servings)

1 large cauliflower
peeled and detailed in bunches
50 grams chopped hazelnuts or waltnuts
2 sliced of dry bread coarsely crushed

Mornay sauce
2 tablespoon butter
2,5 tablespoon all purpose flour
2 cups of warm milk
1/4 peeled onion
1  bay leaf
200 g grated hard cheese as parmesan or gruyere
1 pinch nutmeg
salt
1 pinch white pepper

Cook cauliflower steamed in a pan . The cooking time will vary according to taste.
Someones love cauliflower crunchy to the bite  but others prefer softer  so be cooked a little longer (about 20 minutes)


Mornay sauce

Meanwhile, prepare the sauce Mornay. 
Over medium heat, melt the butter in a large saucepan. Add the flour and mix to a smooth paste. Remove from heat and let cool for 2 minutes. 
Pour the milk gradually, stirring constantly. Put the pan over medium heat. Add the onion, , bay leaf and cook gently for 10 minutes, stirring regularly. 
If the sauce is too thick, add a little milk. Finalize the sauce by removing the onion and bay leaf.
 Add salt, pepper and nutmeg to your liking. Cool slightly.

Preheat the oven to 180 ° C (th. 6, 350 ° F). Stir in the cheese in hot sauce (keep a little to sprinkle the gratin) and mix the sauce and cauliflower. Then decant all in individual dishes from the oven *. Sprinkle remaining cheese nuts and breadcrumbs.
 Bake for 15 minutes, then continue cooking for a few minutes under a hot grill until  you have a golden crust 

* You can also cook for 20 minutes in the oven in a large dish and put the dish under the broiler for 5 minutes after cooking.



print recipe here









En español
Gratin de coliflor y nueces













Puede que a algunos no les guste la coliflor pero es cuestion de gustos..
A mi me encanta y la coliflor bien preparada puede ser un plato delicioso.
(como ensalada me encanta tambien)
Esta receta es de Rahel Khoo que tienes recetas simples y deliciosas, ella es francesa y tiene varios libros.El aporte de queso y nueces hace de este gratin algo delicioso!


Ingredientes
(4 a 5 porciones)

1 coliflor grande
cortada en ramitos al cocerla
50 gramos de avellanas o nueces picadas
2 rebanadas de pan duro o seco molido.

Salsa mornay (salsa blanca)
2 cucharadas de mantequilla
2, 5 cucharadas de harina
2 tazas de leche tibia
1/4  de cebolla (entera se agrega y se retira)
1 hoja de laurel
200 gramos de que rallado parmesano
1 pizca de nuez moscada
sal al gusto
 1 pizca de pimienta

Método
Cocer la coliflor en una olla grande cortada en trozos (con un poco de pan para el olor)
La cocción puede variar depende del gusto.A algunos les gusta crujiente y a otros más suave. Una cocción de 20 minutos la dejará mas suave.
Pasar por colador y reservar.

Salsa mournay 

Mientras tanto se puede preparar la salsa.
Derretir la mantequilla en un sartén grande,agregar la harina y revolver a fuego bajo, hasta tener una consistencia espesa.
Retirar del fuego y dejar enfriar por unos dos minutos.
Agregar la leche revolviendo constantemente.
Calentar a fuego ,edio, agregar la cebolla y el laurel, cocinar por unos 10 minutos.
Si la salsa estuviera muy espesa agregar un poco de leche.
Al finalizar retirar el trozo de cebolla y el laurel.
agregar sal, pimienta y nuez moscada a gusto.
Dejar enfriar un poco.

Precalentar el horno a 180°c.
Agregar el queso rallado a la salsa,(reservar un poco para gratinar) agregar la colifor en trozos y revolver suavemente.

  Preparar unos pocillos o ramekins  para rellenar con la mezcla(que sean aptos para hono tambien pueden ser pocillos de greda)
Repartir la mezcla y espolvorear queso rallado y las nueces picadas mezcladas con pan rallado.
Llevar a horno por unos 15 a 20 minutos hasta que esté dorado y gratinado.