Poach salmon wt shredded zuchini & mushroom pasta

 

Ingredients

200g dried angel hair pasta

80ml (1/3 cup) olive oil

5 (about 1kg) zucchini, coarsely grated

2 garlic cloves, thinly sliced

1/4 of brown onion thinly sliced

3 - 4 button mushroom thinly sliced

1 Poached salmon fillets, break into big chuncks *

2 tsp olive butter or any begetable oil 

1/3 cup chopped fresh basil

1 small portion of formage blanc/yougurt/creme fresh to make the sauce.

2 tbs lemon juice

Preparations

1. Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 tsp of the oil. Toss to combine.

2. Meanwhile, heat the olive butter for cooking in a large frying pan over medium-high heat. Stir in the onions and mushroom and cook until softens and translucent. Add the grated zucchini,5-6 minutes or until the zucchini is just tender.

Poaching*

3. Sprinkle the salmon fillets with a little salt. Put the water, parsley and onions in a sauté pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Shred the poached salmon in big chunks and set aside.

4. Add the zucchini & mushroom mixture, basil and lemon juice and the formage blanc/ natural yougurt or créme fresh and the chunky pieces of salmlon together into the pasta mixture. Toss to combine. Serve sprinkled with freshly ground black pepper and basil.

Happy trying everyone!

À bientôt

 foodatelier@gmail.com

Spaghetti aux crevettes /Spaghetti with prawns

My first post for 2014! 

Spaghetti aux crevettes /Spaghetti with prawns

Ingredients :

1 pound long pasta (or any kind)

3 Tbs olive oil

3 or 4 cloves garlic, finely chopped

A big canned diced tomatoes ( 28 oz ) or 1 or 2 fresh tomatoes will do

1tbs tomato paste 

½ cup white wine (optional) or bouillion aux cravette * (pls see note)

1 pound cooked shrimp , deveined and peeled

salt, pepper and hot pepper flakes to taste

2 tbs of grated parmesan cheese

2 tbs of green beans (if you like)

Fresh parsley , to taste

Preparation:

1 . Cook pasta in a large pot of salted water  and a dash of olive oil. 

2 . In a large skillet, heat olive oil over medium heat . Add garlic and cook about 1 minute.

3 . Add tomatoes and wine (optional) or just use bouillion aux cravette* and mix. Add salt, pepper and chili flakes to taste and simmer for ten minutes.

4 . Add the shrimp, green beans to the sauce and pour the drained pasta on your sauce and cook for another 3 to 4 minutes.

5. Add 2 tbs of grated parmesan cheese on the sauce and mix well all together;

6 .  just before serving,sprinkle with fresh parsley pasta .  

_________________________________________________________________

Note *

1. How to make bouillion aux cravette.
1. In a large pot boil water with Rosemary , salt and thyme, 
2. Add in raw prawns  and boil until the skin turned red.
3. Take out the Prawns.
4. Save the water to use for cooking (bouillion aux cravette)

Simple, quick and delicious! 

Have a good try everyone!

  À bientôt

 foodatelier@gmail.com

Omelette aux pommes de terre ( Omlette with potatoes)

 
Splendide Omelette aux pommes de terre et surtout, délicieuse! :))

Ingredients

5 eggs, ( for two person)
2 boiled potatoes,
30 g of cheese,
Dausages or turkey or chicken or ham
salt
pepper
parsley.


Preparation

 

clean and peel potatoes

cubed the potatoes

Cook the potatoes in water and fry in olive oil

For two person use 5 eggs

Cut the sausages which is used here or anything that you fancy, you can just chuck it inside there and fry until crispy. 

Beat eggs and add milk, parsley, basil and  pepper.
Salt and pepper.

Pour in the beaten eggs mixture
Cook over low heat and serve at your convenience: runny or fully cooked.
Add some cheese, put a pinch of salt and pepper.
Add parsley, close the omelette and cook for 2 miutes.

Voila!

hmnnn yummy!

Throw in some extra mozarella on the top if you like :)

ah..the happy cook for the night, my very own Chef Ray :)) hik! hik! hik!

À bientôt

 foodatelier@gmail.com

French Vanilla Moist and Strawberry Cake

 Cake:

Ingredients

1 cup unsalted butter, softened

2 cups white sugar

4 eggs, room temperature

2-3/4 cups flour

2-1/4 tsp baking powder

3/4 tsp salt

1 cup milk

2 TBS pure vanilla extract

6 pieces of large strawberries (sliced)

Frosting:

1 cup butter, softened

7 to 8 cups powdered sugar, sifted

1/2 cup evaporated milk

1 TBS pure vanilla extract

5 to 6 pieces of strawberries (Divided)  

Directions

PREHEAT oven to 350 degrees. Butter your  9 inch cake pans and dust the inside with flour . Line the bottom of the pan with parchment paper.

Sift the dry ingredients together and set aside.

Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes.

Add the eggs, one at a time, and beat thoroughly after each addition.

Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and finally pour half into prepared cake pan then layers it with pieces of the sliced strawberries refer photo)

Then pour in the remaining half of the cake mix.

Then spread the cake mix evenly and covering all conners.

Bake for 25-30 minutes.

 

Transfer to a rack and cool for 5 minutes, then

unmold them and peel off the paper liners.

Invert and cool to room temperature, bottom side up.

FROSTING:

Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar.

Add the vanilla and milk and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy; spread on the cooled cake and decorate the cake with some strawberries and your cake is done!

Happy Trying everyone!!


À bientôt

 foodatelier@gmail.com

Chicken Céasar Salad

Pan fried Chicken
just season your skinless and boneless chicken fillet with:
Thyme
Salt & Pepper

Next step is fry pan it in a non stick frying pan using just a little bit of olive oil  until they are golden brown and after your chicken are done, cut into small bite size pieces

Salad
Any type of your preferred salad greens will do
Apple (skinned and cut into small bite pieces)
Hard boiled eggs ( sliced)
cheeze ( Any type you like, just cut it into bite size pieces)
Tomatoes ( cut into small sizes)

arrange all the ingredients mentioned above on a salad plate and dress it with the dressing sauce

Dressing:

olive oil, (6 Tbs)

balsamic vinegar (3 Tbs)

, salt& pepper

, Mustard seeds Ancienne (1 ½ Tps)

and a little bit of water

Mixing all ingredients together and shake it well and thats it :)

incase anyone needs to know how mustard l'Ancienne looks like here is a picture of it :)


À bientôt

 foodatelier@gmail.com

Petit Madeline :)

One of the things i enjoyed very much when i'm back in France is having the "goûter de 5 heures" meaning having a tea break at 5pm. In France it's a tradition for the children when they get back from school and having their little break of small cakes and some milk or chocolate drink. But In my case, my first introduction to "goûter" is when i was with Vita & Dhini in Paris. Everyday Dhini get's back from school and was met by her mom with a little goûter on the way home or at home where we will all sat by the dining table sipping tea or coffee while chating with Dhini about her days at school. It was a fun occasion and i guess in Malaysia they would call it afternoon break but the time and food are totaly different with food in Malaysia would be roti canai or Goreng pisang or some cucur udang or some hot buns eaten while having a tea tarik or coffee Tenom. I love both versions of it. When i was in Kampung Beauvoir, France i had similar tradition with my inlaws and i never missed, not even one time to have my "goûter de 5 heures" with them and our food would consist of pain depice, gâteaux. or petit madeline which is my usual excellent choice :) with of course our delicious coffee or tea :)

Because i like Madeline so much, i had to find ways to have some here when i'm away in Angola so, i tried making them myself and so here is the outcome of it :)

Mon Petit Madeline

theres only a few ingredients needed to make petit madeline and here they are :-

Flour, Sugar, Eggs, Butter and Vanilla essence

1. Melt your butter

 

2. Beat the Eggs, sugar and Vanilla Essence until fluffy

3. Sift in the flour slowly into the egg mixture

 4. pour in the melted butter, stir and let it set and firm itself in the refrigerator for at least 30 to 45 minutes.

5. Pour the firmed batter in a dusted moul. And set the Oven to 180°C and bake it for at least 15 minutes

6. Let it rest for a few minutes before attempting to get it out of the moul because it sticks very much to it.

Voila! Homemade petit madeline!


 À bientôt

 foodatelier@gmail.com