"Cuisine Au Lit" ("Cuisine Holly") vous invite a l'Asie pour gouter une salade au poulet avec les nouilles de riz.
"Cuisine Au Lit" ("Cuisine Holly") invites you to Asia to sample chicken noodle salad.
Ingredients:
2 large chicken breasts
300g fresh rice noodles
1 tablespoon of black peppercorns
10 spring onions (rinsed)
150g mangetout (rinsed)
4 stalks of celery (rinsed)
1/2 a cucumber (rinsed)
3 tablespoons of soy sauce
2 tablespoons of caster sugar
The juice of 1 lime
Sesame seeds to sprinkle
Salt to taste
Boiling water
Cold water
Equipment:
Large saucepan with lid
Small saucepan with lid
Hob
Kitchen scissors (or use the sharp knife)
Tablespoon
Clean teatowel or kitchen paper
Small cup or bowl
Teaspoon
Tongs or slotted spoon (or your fingers)
To serve:
4 dishes and cutlery or chopsticks
Method:
1. Place the large saucepan on the hob and fill with boiling water. Never cook bare-footed! Heat the hob below the pan to medium. Add the raw chicken breasts, 1 tablespoon of black peppercorns and 2 of the spring onions (chopped) to the pan. Add the lid and leave to simmer for 10 minutes. Then turn off the heat and remove the pan to a heatproof surface for 50 further minutes. Keep the lid on.
Meanwhile:
2. Place the small saucepan on the hob, add the mangetout, cover with boiling water and heat the hob below the pan to high. Add the lid and leave to boil for 3 minutes. Then turn off the heat, drain the pan, cover the mangetout in cold water to stop them from cooking further, drain the pan again, remove the mangetout, pat them dry with the clean teatowel or kitchen paper and divide them equally between 4 serving dishes.
3. Chop the celery, cucumber and spring onion into bite size lengths. Divide them equally between the 4 serving dishes containing the mangetout.
4. Squeeze the juice of the lime into the small cup or bowl and use the teaspoon to remove any pips. It doesn't matter if small pieces of lime flesh are mixed with the juice. Add the soy sauce and caster sugar to the cup or bowl of lime juice and stir the mixture with the teaspoon.
5. Sprinkle half of the lime juice mixture over the 4 dishes of celery, cucumber, mangetout and spring onion.
6. Return the (empty) small saucepan to the hob, add the fresh rice noodles and cover them with boiling water. Cook the noodles according to the instructions (usually for a couple of moments). Then turn off the heat, drain the pan, cover the noodles in cold water to stop them from cooking further, drain the pan again, remove the noodles, pat them dry with the teatowel or kitchen paper and divide them equally between 4 serving dishes, placing them on top of the dressed celery, cucumber, mangetout and spring onion.
You can leave the salad at this stage in the serving dishes while waiting for the chicken to finish cooking.
7. When the chicken has cooked, use the tongs or slotted spoon (or your fingers) to remove it from the pan. Pat off any excess water with the teatowel or kitchen paper (it doesn't matter if the chicken is a little wet). Use your fingers to shred the chicken and divide the meat between the 4 serving dishes, placing the shreds on top of the noodles.
8. Pour the remainder of the lime juice, soy sauce and caster sugar mixture over the chicken in each of the 4 serving dishes.
9. You may wish to season the salad with a little salt at this stage.
10. Sprinkle sesame seeds over each of the 4 dishes. Enjoy your chicken noodle salad!
xx
Cuisine Au Lit - pour ce qui ont les petites oreilles...
dimanche 12 juin 2011
vendredi 10 juin 2011
Recette 2: Sauce chocolate (Hot Chocolate Sauce)
"Cuisine Au Lit" (ou "Cuisine Holly") vous propose une sauce chocolat.
"Cuisine Au Lit" (or "Cuisine Holly") gives you hot chocolate sauce.
Ingredients:
75g dark chocolate
125ml double cream
15ml golden syrup
10ml chocolate or coffee liqueur (this can be omitted if serving to children)
Equipment:
Weighing scales
Saucepan
Hob
Wooden spoon
Small metal spoon which fits inside the serving jug
To serve:
Jug
Method:
1. Break up the dark chocolate and place in the saucepan.
2. Add the double cream, golden syrup and chocolate or coffee liqueur to the saucepan.
3. Place the saucepan on the hob at a low heat.
4. Leave to simmer until all of the ingredients have melted.
5. Combine the contents of the saucepan briefly with the wooden spoon.
6. Pour the contents of the saucepan into a jug.
7. Use the small metal spoon to stir the sauce in the jug well.
8. Serve with brownies (see Recette 1), vanilla ice-cream, nuts or dried fresh, frozen or grilled fruit.
9. This sauce may also be eaten cold. It should be left in the jug to cool, then covered and placed in the fridge where it will last a maximum of 36 hours.
10. Enjoy your chocolate sauce and don't forget to share!
xx
"Cuisine Au Lit" (or "Cuisine Holly") gives you hot chocolate sauce.
Ingredients:
75g dark chocolate
125ml double cream
15ml golden syrup
10ml chocolate or coffee liqueur (this can be omitted if serving to children)
Equipment:
Weighing scales
Saucepan
Hob
Wooden spoon
Small metal spoon which fits inside the serving jug
To serve:
Jug
Method:
1. Break up the dark chocolate and place in the saucepan.
2. Add the double cream, golden syrup and chocolate or coffee liqueur to the saucepan.
3. Place the saucepan on the hob at a low heat.
4. Leave to simmer until all of the ingredients have melted.
5. Combine the contents of the saucepan briefly with the wooden spoon.
6. Pour the contents of the saucepan into a jug.
7. Use the small metal spoon to stir the sauce in the jug well.
8. Serve with brownies (see Recette 1), vanilla ice-cream, nuts or dried fresh, frozen or grilled fruit.
9. This sauce may also be eaten cold. It should be left in the jug to cool, then covered and placed in the fridge where it will last a maximum of 36 hours.
10. Enjoy your chocolate sauce and don't forget to share!
xx
Cuisine Au Lit - pour ce qui ont les petites oreilles...
Recette 1: Brownies au chocolat noir (Dark Chocolate Brownies)
La premier recette de ma "Cuisine Au Lit" (ou "Cuisine Holly") sera les brownies au chocolate noir. Nom nom!
The first recipe from my "Cuisine Au Lit" (or "Cuisine Holly") will be dark chocolate brownies. Yum yum!
Ingredients:
70g margerine
100g dark chocolate
100g caster sugar
30g cocoa powder
1 teaspoon of vanilla essence
1 large egg
30g self-raising flour (plain flour will do)
Boiling water
Extra margerine for greasing the tin
Equipment:
Large bowl
Large shallow dish
Weighing scales
Wooden spoon
Small or medium cake tin, any shape
Oven
Oven glove(s)
Sharp knife or skewer
Wire rack
Airtight tin
To serve:
(all optional)
Sharp knife
Small plates or napkins
Icing sugar and sieve
Raspberries and / or blackberries
Double cream or vanilla ice-cream (and ice-cream scoop)
Hot chocolate sauce (see Recette 2)
Method:
1. Pour the boiling water into the large shallow dish. Never cook bare-footed!
2. Place the large bowl into the large shallow dish of boiling water.
3. Place the dark chocolate (broken into small pieces) and margerine in the bowl.
4. Leave until melted.
5. Pre-heat the oven to 160 degrees Celsius.
6. Add the caster sugar to the bowl.
7. Combine the melted chocolate, melted margerine and sugar using the wooden spoon.
8. Remove the bowl from the dish of boiling water.
9. Add the cocoa to the bowl and combine.
10. Add the vanilla essence and egg to the bowl and mix well.
11. Add the flour to the bowl and beat the mixture until it is glossy.
12. Grease the inside of the cake tin using the extra margerine.
13. Pour the mixture carefully from the bowl into the cake tin.
14. Place the cake tin on the middle shelf of the pre-heated oven.
15. Cook for 15 minutes at 160 degrees Celsius.
16. Use the oven glove(s) when touching the hot cake tin, insert the sharp knife or skewer into the centre of the cooked brownie. If it comes out not quite clean, the brownie is cooked. If uncooked mixture oozes out of the piercing, cook for a further 5 minutes at 140 degrees Celsius (the oven will have cooled to this temperature from opening the door to check on the brownie).
17. Use the oven glove(s) to remove the hot cake tin from the oven. Place on a heatproof surface and leave to cool for 10-20 minutes.
18. The tin may still be hot. Remove the cooked brownie carefully from the tin.
19. (a) At this point you may wish to serve the brownie warm. Cut into square portions with the sharp knife and add either vanilla ice-cream or double cream and, if you wish, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
19. (b) If you wish to serve the the brownie cool:
(i) Place it on a wire rack in a dry place and leave until it is cool
(ii) Transfer the cool brownie to an airtight tin until you wish to serve (it will last up to 5 days, but for maximum moistness should be eaten within 3 days)
(iii) When you wish to serve the brownie, cut it into square portions and place each one on a small plate. Sift icing sugar through the sieve over the portion of brownie. If you wish, serve with double cream, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
20. Enjoy your brownies and don't forget to share!
xx
The first recipe from my "Cuisine Au Lit" (or "Cuisine Holly") will be dark chocolate brownies. Yum yum!
Ingredients:
70g margerine
100g dark chocolate
100g caster sugar
30g cocoa powder
1 teaspoon of vanilla essence
1 large egg
30g self-raising flour (plain flour will do)
Boiling water
Extra margerine for greasing the tin
Equipment:
Large bowl
Large shallow dish
Weighing scales
Wooden spoon
Small or medium cake tin, any shape
Oven
Oven glove(s)
Sharp knife or skewer
Wire rack
Airtight tin
To serve:
(all optional)
Sharp knife
Small plates or napkins
Icing sugar and sieve
Raspberries and / or blackberries
Double cream or vanilla ice-cream (and ice-cream scoop)
Hot chocolate sauce (see Recette 2)
Method:
1. Pour the boiling water into the large shallow dish. Never cook bare-footed!
2. Place the large bowl into the large shallow dish of boiling water.
3. Place the dark chocolate (broken into small pieces) and margerine in the bowl.
4. Leave until melted.
5. Pre-heat the oven to 160 degrees Celsius.
6. Add the caster sugar to the bowl.
7. Combine the melted chocolate, melted margerine and sugar using the wooden spoon.
8. Remove the bowl from the dish of boiling water.
9. Add the cocoa to the bowl and combine.
10. Add the vanilla essence and egg to the bowl and mix well.
11. Add the flour to the bowl and beat the mixture until it is glossy.
12. Grease the inside of the cake tin using the extra margerine.
13. Pour the mixture carefully from the bowl into the cake tin.
14. Place the cake tin on the middle shelf of the pre-heated oven.
15. Cook for 15 minutes at 160 degrees Celsius.
16. Use the oven glove(s) when touching the hot cake tin, insert the sharp knife or skewer into the centre of the cooked brownie. If it comes out not quite clean, the brownie is cooked. If uncooked mixture oozes out of the piercing, cook for a further 5 minutes at 140 degrees Celsius (the oven will have cooled to this temperature from opening the door to check on the brownie).
17. Use the oven glove(s) to remove the hot cake tin from the oven. Place on a heatproof surface and leave to cool for 10-20 minutes.
18. The tin may still be hot. Remove the cooked brownie carefully from the tin.
19. (a) At this point you may wish to serve the brownie warm. Cut into square portions with the sharp knife and add either vanilla ice-cream or double cream and, if you wish, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
19. (b) If you wish to serve the the brownie cool:
(i) Place it on a wire rack in a dry place and leave until it is cool
(ii) Transfer the cool brownie to an airtight tin until you wish to serve (it will last up to 5 days, but for maximum moistness should be eaten within 3 days)
(iii) When you wish to serve the brownie, cut it into square portions and place each one on a small plate. Sift icing sugar through the sieve over the portion of brownie. If you wish, serve with double cream, raspberries, blackberries and / or hot chocolate sauce (see Recette 2).
20. Enjoy your brownies and don't forget to share!
xx
Cuisine Au Lit - pour ce qui ont les petites oreilles...
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