Brown sugar roasted salmon recipe

                              
                              SALMON 💖

Known as 'saaman' in hindi, salmon is an excellent source of omega-3 fatty acids and proteins. Moreover, this fish is packed with numerous nutrients that exert myriad health benefits. If you feel like gorging on a tasty and healthy food combination, then salmon is the best bet. Here are top 5 reasons you should eat salmon regularly, followed by two scrumptious recipes from an International chef.
It is also packed with vitamins A, B and D as well as calcium, iron, phosphorus and selenium The presence of omega-3 fatty acids helps your brain work better and improve your memory. 
Salmon fish contains proteins like calcitonin which helps in improving bone density by enhancing the uptake of calcium. This is the reason, why salmon is known to prevent debilitating bone and joint diseases.
Being rich inomega-3 fatty acids, salmon fish is great for your heart. It prevents major cardiovascular diseases like hypertension, heart attack, atherosclerosis, etc. by reducing inflammation and preventing your arteries from getting blocked.

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 With stress and working all the day on the computers, you are prone to suffer from lack of sleep. As inadequate sleep could lead to many complications, here is a natural trick that might help you – eating salmon. As this fish contains high level of tryptophan, a hormone, which acts as a natural sedative, you are ought to sleep better.

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 Eye ailments like age related macular degeneration and dry eyes can be kept at bay with regular intake of salmon fish. This is due to the presence of flavonoids and essential fatty acids that act as potent antioxidant agents rendering protective effect on the eyes.

• This is not all the protein present in salmon is easy to digest and thus, gets easily absorbed by the body. Here are two delicious recipes of salmon from Norwegian Chef Signe Johansen to reap its health benefits.
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•  our recipe for today is: brown sugar roasted salmon 

The ingreadients:

4 (5 -6 ounce) norwegian salmon fillet skin removed
¹⁄₄ cup brown sugar
1  tablespoon black pepper, cracke
¹⁄₂ teaspoon salt
¹⁄₄ cup maple syrup
¹⁄₄ cup mustard (grainy or Dijon)
2  tablespoons dill, chopped
2  tablespoons olive oil

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 Directions:

     *preheat oven to 400°F

*Combine brown sugar, cracked black pepper and kosher salt in bowl. Mix well.

*Rub salmon filets with brown sugar mixture, making sure to use all of mixture. 

*Let stand for 15 minutes in refrigerator covered lightly with plastic wrap. 

*Combine maple syrup, mustard and fresh dill in small mixing bowl; set aside. 

*Coat bottom of baking pan with 1 tbsp olive oil. Place salmon fillets in pan and drizzle with remaining oil. 

*Bake for 12 minutes or until cooked to desired temperature. 

*Remove from baking pan and drizzle salmon with maple-mustard-dill sauce.

CORDON BLEU

CORDON BLEU  ❤

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. (Veal) cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked For chicken cordon bleuchicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.

The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.

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There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried.

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 Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of ham.

A variant popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or chicken wrapped around a filling of Serrano ham and cheese.

In largely Muslim populated countries, the halal versions of chicken cordon bleu are also popular, such that the chicken is rolled around beef or mutton instead of pork product.

Our recipe for today is : CORDON BLEU !!

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the ingreadients:

2 teaspoons dijon mustard
4 teaspoons chopped fresh chives
4 boneless,skinless chicken breast ( 1 1/4 lb)
4 very thin slices reduced fat swiss cheese (3/4 oz)
1 Egg white
1 tablespoon water
1/3 cup finely crushed corn flakes or bran flakes
1/4 teaspoon paprika

• 1 Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
• 2 Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut  cheese slices to fit chicken. Top each chicken breast with cheese slice. Roll up, tucking ends inside.                  
• 3 In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
• 4 Bake 25 to 30 minutes, or until chicken is no longer pink in center.

OPERA CAKE recipe

OPERA cake 💗

The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck, the Opera cake was born.

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 Known throughout the world, the rectangular cake is made of three layers of Joconde almond flavoured sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. The top is covered with a deep dark chocolate icing.

 Every good boulangerie will make a version of this legendary cake and in the Paris Dalloyau store it is still one of their best-selling cakes.

Our recipe for today is: opera cake

ingreadients:

For almond sponge cake:

3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature 
1 cup almond flour
 (3 1/2 oz) or 2/3 cup blanched whole almonds

1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled

For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy

For coffee buttercream

2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened

For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped

Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag
1 offset metal spatula
1 candy thermomete
1 small sealable plastic bag

preparation:

Make sponge cake:

1. Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
2. Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
3. Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
4. Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
5. Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
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7.  Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.

Make coffee syrup:

1. Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.

Make coffee buttercream:

1. Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
2. While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
3. Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.

Make glaze:

1. Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble cake:

preparation:

Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.

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Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.

cream puffs recipe

     CREAM PUFFS  😉

This history of cream puffs reads like a mystery novel, leaving the chef to wonder "who done it?" Who invented this delicate puff pastry cream is unknown, although chefs know the century in which this delectable desert was first mentioned in cookbooks and restaurant menus.

By the mid 19th century in both France and England, the cream puff had become known as the profiterole. Often created in elaborate shapes by skilled pastry chefs, elegant Victorian diners could find cream puffs shaped like swans or pyramids of tiny, fragile chocolate or vanilla filled puffs to nibble on with the dessert wine, tea or coffee. In the United States, the first recorded mention of the cream puff on a restaurant menu dates to 1851 at the Revere House Restaurant in Boston.

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The humble cream puff had come a long way from the kitchens of the 13the century as a cheese-filled pastry to the darling of the Victorian dining room. What was once the purview of royalty now became a bakery aisle staple. You can even buy frozen cream puffs at most supermarkets. There's even a chain of cream puff bakeries called "bread papa's", with 300 stores worldwide. But nothing beats the taste of a home baked, fresh from the oven puff pastry filled with sweet cream. Bite into one and imagine you're back at the French royal court, or sitting among the elegant diners at the Revere House Restaurant. Although the origins remain a mystery, the taste answers all questions: it's simply divine.

OUR recipe for today is:  cream puff     

Ingreadients:

For the pate a choux:
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash

For the filling:

2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla

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Directions:

To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water.


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 Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

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CHOCOLATE CREPE

CREPE 💖

The word crêpe is French for pancake and is derived from the Latin crispus meaning “curled”. Crêpes originated inBrittany (fr. Breton), in the northwest region of France, which lies between the English Channel to the north and the Bay of Biscay to the south.  Crêpes were originally called galettes, meaning flat cakes. The French pronunciation of both words is with a short e, as in bed.

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Once isolated from other areas of France on its rocky promontory in the far west, the region of Bretagne (known by us English-speakers as Brittany) has a historic – and enduring – identity all its own. Geographically closer to Britain and with a reputation for residents with a slightly more “British” comportment than the rest of the French, the Breton landscape is rocky and open, its coastline dotted with steep, wild cliffs.

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Traditionally,  on the Breton moors. But when buckwheat arrived in Bretagne in the 12^th century, it took to the harsh landscape right away. The Bretons made the most of this fiber-rich, high-protein grain, grinding it down and combining it with water and a touch of salt to create a batter. With a dab of butter on a hot surface, the batter was spread with a wooden scraper into a flat, round shape, then flipped, folded and filled with whatever was local and fresh. Though white flour has sometimes been used since the 20^th century (known with some derision as crêpes de froment), crepes are still made in this way today.

But the crepe is not just an easy, cheap and delicious food; it has cultural significance and a dedicated day on the French calendar. Historically known as the Virgin Mary’s Blessing Day, February 2 in France is now better known as le jour des crêpes (‘the day of crepes’), and is more of a familial custom than a religious celebration. Also named La Chandeleur (‘the return of the light’), the date commemorates the winter’s decline and the coming light of the spring. Families celebrate this moment with a meal of crepes together.

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OUR recipe for today is : chocolate crepe

Ingreadients:

crepe :

4 large eggs
1 cup milk, at room temperature
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes

ingreadients:

Chocolate crepe: 

100g plain flour
25g cocoa powder
¼  tsp fine sea salt
1 tbsp caster sugar
2 medium eggs, lightly beaten
1 tbsp melted butter, plus a few knobs for cooking
300ml whole milk
1 tsp vanilla extract

Chocolate sauce:

100g good-quality dark chocolate (about 70% cocoa solids)
15g unsalted butter
1½ tbsp clear honey
70ml whole milk

Crème chantilly:

250ml double cream
2–3 tbsp icing sugar
1 tsp vanilla extract

To serve:

4 tbsp flaked or nibbed almonds, lightly toasted
Candied orange zest (optional

Filling:

1 cup strawberry jam
1 cup mascarpone, at room temperature
3/4 cup chocolate-hazelnut spread, such as Nutella

Direction:

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 For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.For the filling: Mix the jam and mascarpone in a small bowl until smooth.Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.

BON appetit

chocolate soup recipe

CHOCOLATE soup 🍜🍜   

Many years ago ,I wachted a television program about Swedish food. I think that show may well have been the catalyst for my current obsession with all things Scandinavian. One scene in particular has always stuck in my mind. The host visited a cafe which served all manner of heavenly chocolate concoction, but the one that made my jaw drop, was chocolate soup.

I will say that again,just to help it sink in. Chocolate soup ! Willy wonka himself could not have dreamed up such a treat. My world changed forever.

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 It wasn't until i began searching for a recipe for this manna from heaven that I learned that chocolate soup is in fact a thing. A big thing.

There are countless recipes out there. The one I looked at thought, all seemed very heavy and rich. I decided that if I was going to indulge in a bowl full of chocolate, then I wanted to keep it fairly pure ,not over worked with too many ingredients.

Always use the best quality chocolate that you can. I love using Whitaker's 70% dark Ghana. It's the only chocolate that I have found with an upmarket taste for a down market price, and it's readily available at any store 

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We tend to enjoy our chocolate soup pure and simple, but for a twist you could try steeping a chilli in the soup cooking and remove it before serving. Now that would warm you up on a cold winter's night! Even a few drops of peppermint essence could be fun.

Now ..I have kept you waiting long enough, here is the recipe for my extra special, warm and delicious, chocolate soup!!!!!!!

Our recipe for today is :  chocolate soup 

The ingredients :

250 g good quality dark chocolate 70% 

300 ml pouring cream

1/3 cup caster sugar

1/3 cup low fat milk

1 cinnamon stick

1/2 vanilla pod 

Marshmallows and extra chocolate ( grated) for garnish (optional)

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 Method:

Add the milk ,cream and cinnamon stick to heavy based saucepan. Scrape the seed from the vanilla pod into the milk mixture. Stirring constantly, bring to a simmer over a low heat.

Add the chocolate and stir until melted and mixed through. Continue stirring over a low heat until the soup thickens slightly. Remove from the heat and pour into serving bowls.garnish with grated chocsugar and marshmallows.

Tips: if your soup is too thin, add a little cornflour. If it is too thick, add more milk. You may also like to adjust the quality of sugar according to your own taste ..

Enjoy and bon appetit!!!

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galette des rois ( King cake )

                                   Galette des rois 💙
                                       ( King cake )


The galette des rois is a cake traditionally shared at epiphany, on 6 January .it celebrates the arrival of the three wise men in Bethlehem.

Composed of a puff pastry cake, with a small charm, the feve, hidden inside ,it is usually filled with frangipane, a cream made from sweet almonds, butter ,eggs and sugar. But more gourmet versions are available for us to enjoy,with chocolate, Apple or candied fruits. Every year, the leading French patissiers offer exclusive creations for the tradition of crowning the one who finds the feve .




The galette des rois, in its simple version, is a flaky pastry with notches incisted across it and browned in the oven .it is usually served with various preparations:
Frangipane,fruit,chocolate, cream,etc.. The one the French like most is filled with frangipane, a cream made from sweet amonds, butter, eggs and sugar.it is said to have been invented by a Florentine nobleman, the Marquis of frangipani, several centuries ago.

the galette is not the exclusive preserve of the names.you will find them in every bakery in France. Craftsmen make them with acknowledge skill, to the greatest pleasure of the sweet-toothed .

Every year, during the traditional reception at the Elysée palace, an enormous galette is made for the president of the French Republic .but the artisan Baker and pastry chef responsible for making it is instructed not to put a feve in the cake because "it would not be appropriate to find a king in the presidential palace of the Republic"

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 Abroad, the famous galette des rois has a lot of fans,notably at Belgian and Dutch table. Even though there is particularly a custom of eating them in New orleons, during the carnival, they are also enjoyed in New York,London and Berlin...

Our recipe for today is : galette des rois

The ingredients:

1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch of salt
1 (17,25 ounce) package frozen puff pastry, thawed
1 dry kidney beans
1 egg beaten
1 tablespoon confectioners'sugar for dusting


Place the almond paste into a food processor with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg,vanilla extract, almond extract, flour and salt. Set aside.

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 Preheat the oven to 425 degrees f (220 degrees C) .butter a baking sheet or line with parchment paper, and set aside.

Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool,do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets

Mound the almond filling onto the center of the pastry that is on the baking sheet.
Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top,and press down the edges to seal.

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 Beat the remaining egg with a fork ,and lightly brush onto the top of the galette.
Use a knife to make a crisscross in the egg wash, and then prick several small slits in the top to vent steam while baking.

Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up
As the pastry will not fully puff. Remove from the oven ,and dust with confectioner's sugar. Return to the oven, and cook for 12 to 15 minutes ,or until the top is a deep golden brown. Transfer to a wire rack to cool.

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 Lay a golden paper crown gently on the top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell every one the bean or feve.

             Bon appetit!!