Sequana [10]
Monday, May 7th 2018, 1:15pm
Food corner
Hey guys,
I love cooking and I also love to test out new recipes. So I was hoping you would like to share the recipe of your favourite food from your home country with us. Maybe there is more hobby-chefs out there and so we can try new food and share how we did like it.
Here is my favourite food which is ideal if you expect a lot of people round for food. You prepare it all the day before and just have to reheat it on the "big party day" ....
Jools’s favourite beef stew
Ingredients - SERVES 4
1 onion
2 parsnips
½ a butternut squash
1 handful of Jerusalem artichokes , optional
a few sprigs of fresh sage
olive oil
1 knob of unsalted butter
4 carrots
800 g stewing steak or beef skirt , cut into 5cm pieces
plain flour
500 g small potatoes
2 tablespoons tomato purée
½ a bottle of red wine
285 ml organic beef or vegetable stock
1 lemon
a few sprigs of fresh rosemary
1 clove of garlic
Method
Preheat the oven to 160ºC/300ºF/gas 2.
Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Looking forward to your recipes and suggestions
I love cooking and I also love to test out new recipes. So I was hoping you would like to share the recipe of your favourite food from your home country with us. Maybe there is more hobby-chefs out there and so we can try new food and share how we did like it.
Here is my favourite food which is ideal if you expect a lot of people round for food. You prepare it all the day before and just have to reheat it on the "big party day" ....
Jools’s favourite beef stew
Ingredients - SERVES 4
1 onion
2 parsnips
½ a butternut squash
1 handful of Jerusalem artichokes , optional
a few sprigs of fresh sage
olive oil
1 knob of unsalted butter
4 carrots
800 g stewing steak or beef skirt , cut into 5cm pieces
plain flour
500 g small potatoes
2 tablespoons tomato purée
½ a bottle of red wine
285 ml organic beef or vegetable stock
1 lemon
a few sprigs of fresh rosemary
1 clove of garlic
Method
Preheat the oven to 160ºC/300ºF/gas 2.
Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Looking forward to your recipes and suggestions
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Eloise_ [9]
-TheRiddle- [11]
Wednesday, May 16th 2018, 1:43pm
I have been cooking today and I kinda reminded myself of that thread so I even made a picture 
Probably most already had it before or at least heard about it, simple dish, but so so yummy
Polish pancakes aka Crepes:
Ingredients I use:
-1&1/3 cup of milk
-1 cup of flour
-1 egg
-Pinch of salt
(Ingredients can be scaled ofc)
Oh and a bit of oil, I'd say maybe 1-2spoons
Add flour to the bowl. Break egg and add it to the bowl and then add milk and pinch of salt. Mix it all.
After mixing I like to add some oil to the mixture, but it's optional.
Pre-heat your pan and add a bit of oil.
As soon as your pan is hot enough start pouring the mixture with the circular movements of the pan to spread it equally.
Wait till the rim of the crepe starts getting goldish color and than flip it around.
Voilà!
Now use anything you like, nutella, fruits, fruit sauces, whipped cream, jam to fill the crepe!
Probably most already had it before or at least heard about it, simple dish, but so so yummy
Polish pancakes aka Crepes:
Ingredients I use:
-1&1/3 cup of milk
-1 cup of flour
-1 egg
-Pinch of salt
(Ingredients can be scaled ofc)
Oh and a bit of oil, I'd say maybe 1-2spoons
Add flour to the bowl. Break egg and add it to the bowl and then add milk and pinch of salt. Mix it all.
After mixing I like to add some oil to the mixture, but it's optional.
Pre-heat your pan and add a bit of oil.
As soon as your pan is hot enough start pouring the mixture with the circular movements of the pan to spread it equally.
Wait till the rim of the crepe starts getting goldish color and than flip it around.
Voilà!
Now use anything you like, nutella, fruits, fruit sauces, whipped cream, jam to fill the crepe!
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