Month: November 2015

Cabbage Rolls

Simple and delicious! Learn how to make cabbage rolls – cabbage leaves stuffed with ground meat covered in a sweet and tangy tomato sauce. INGREDIENTS 12 cabbage leaves 500g lean ground beef 1 onion, minced 1 egg 20g panko freshly ground black pepper 1 tsp salt 3 tbsp milk 1 tbsp brown sugar 1 Knorr beef bouillon / consommé 1/4 tsp thyme 1/2 tsp garlic powder 1/4 tsp paprika powder 1 can tomato sauce 1 tbsp rice wine 1 tbsp white cheese, chopped 1/2 cup cream DIRECTIONS 1. Heat the pan with olive oil on medium heat and sauté the minced onions until softened. 2. Bring a large pot of water to a boil. Blanch the cabbage leaves until they are pliable; Refresh (soak the cabbage leaves in iced water) and drain. 3. In a large bowl, combine the meat, sautéed onions, egg, panko, milk, salt and pepper. Mix well with a rubber spatula or with your clean hands. 4. Divide meat mixture into 12 equal parts. Put 1 part of meat mixture on each cabbage leaf. Roll …

Persimmon Walnut Tart

“This is a light yet rich and creamy goodness for a festive fall dessert.” Special equipment: You will need a 9-inch tart pan (preferably with a removable bottom) for this recipe.  INGREDIENTS serves 8 Filling 4 ripe persimmons 1 cup walnuts 1/4 cup milk maple syrup Shortcrust Pastry 200g all-purpose flour, sifted 100g butter 1 egg 5g sugar 2g salt DIRECTIONS In a mixer bowl, beat the butter until softened. Add the sugar and mix until light and fluffy. Add the egg and beat until evenly incorporated. Add flour and salt, stir until just combined and a soft dough forms. Refrigerate in plastic wrap for 30 minutes. On a lightly floured board, roll the pastry out to your required size (large enough to cover the base and sides of a greased 9-inch tart pan). Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Put the pastry into the tin, topside down. Use you fingertips to press the pastry evenly into the bottom and up the sides of the pan; trim edges. Cover the tart shell with …

Boeuf Bourguignon

 Bœuf Bourguignon or Beef Burgundy is a well-known traditional French recipe. This dish originates in the Burgundy region of France. It’s a stew prepared with beef braised in red wine, beef stock and vegetables. The secret to this classic stew – almost velvety creamy sauce – is all in the cooking: marinated overnight and then simmered long and gently. It’s all about building many layers of flavor. Bon Appétit! INGREDIENTS serves 4 120 g bacon, cut into small strips 500 g stewing beef (cut into large cubes) 20 g flour 80 g clarified butter 1 tsp tomato purée 600ml beef stock 1 bay leaf 1/2 tsp thyme 120 g baby onions 50 g butter salt and freshly ground pepper a pinch of sugar 120 g mushrooms 20 g dark chocolate (see tip below) 1 tbsp vegetable oil parsley, finely chopped For the marinade 750ml red wine (full-bodied like Burgundy or Bordeaux) 200 g  mirepoix (a mixture of onions, carrots, leeks and celery, roughly chopped) 2 garlic cloves, finely chopped 12 black peppercorns INSTRUCTIONS  1. In a …