How easy is this. Wash potatoes, leaving the skin on, cut into chips. Parboil for 10 mins, toss chips in olive oil, thyme, salt & some chili powder. Cook in hot oven for about 30 minutes. Fry an egg any way you like it, I like mine fried with sunny side up. The yolk is [...]
Archive for February, 2009
Lime Panna Cotta & Cranberry Compote
I was online a few days ago reading the “tastingmenu blog” by a professional chef & her partner, the post on perfecting panna cotta caught my attention. Panna cotta is an italian desert that consists of flavoured cream set in gelatin. Dana the chef on the blog scientifically explains the method to a perfect panna [...]
Daube of Beef Cheeks
Daube is a stew of beef slow cooked in wine, the dish originated from the south of France. Beef cheeks are the hard working muscles on the face of the cow/bull, it is a tasteful cut with wonderful gelatinous buttery texture provided its cooked slowly & gently. Adapted this recipe from Justin North’s “French Lessons“. [...]
Pumpkin Veloute & Thyme Chantilly
Had some uncooked pumpkin leftover in my fridge and my carton of cream was approaching its used by date, it got me thinking Veloute, Veloute…… Adapted this recipe from Justin North’s Potato Veloute recipe from his “French Lessons” cookbook. Along with the veloute, I made a thyme chantilly which is a savoury whipped cream flavoured [...]
Chocolate Pithivier
Pithiviers are a speciality from the town of Pithiviers in the south of France. They are usually served as coffee cakes. The traditional filling is an almond cream mixture with a hint of rum. This recipe is adapted from Liam Tomlin’s book “Season to Taste”. Liam Tomlin is current executive chef at Cape Grace,Cape Town [...]
Pizza Margherita
My first pizza, margherita pizzas are simple & all flavours work perfectly together. This pizza is just my homemade dough, homemade tomato sauce, basil, mozzarella & extra virgin olive oil. The processed mozzarella was great, it’s from Browns Cheese. I have not been able to track down any fresh mozzarella in nairobi yet.
Square Banana Tarts
Inspired by Jacques Pepin’s Tart Carree from his book “La Technique(Complete Techniques)”. This tarts were amazing, banana & custard(creme patissiere) is one of my favourite flavour combinations. Puff pastry shell I used frozen Puff Pastry bought at Nakumatt, not as good as home made one. The commercial varieties use random vegetable oils/fats instead of butter. [...]
My home made bread – Whole meal boule
I love baking bread by hand, it is a slow but rewarding process. This bread took about 4 hours to prepare & bake. I am still a novice at baking, but the results so far have been very rewarding. You cannot compare home baked bread to the commercial crap in the supermarket. The only bread [...]
Rabbit with Olives – Lapin Aux Olives
First time cooking rabbit & I am pleased with the result. What does rabbit taste like? Kinda like chicken. The saddle is almost like the white meat in chicken, the legs are like the dark meats. I got the bunny from the local fruit & veg place, already slaughtered & cleaned. Carrying the bunny home, [...]
