Posts Tagged ‘ Meat ’

Quiche Lorraine

ql1

Lately I’ve been craving for quiches so much, I made all kinds of quiche with what ever ingredients I have in my pantry.The best partof this, is that I found a recipe of easy crust, which actually a mimic of puff pastry with  a shorter process of making and the result is just like “real” Pate Feuilletée. So now I can make good pastry in  no time 🙂

Of all the quiches , of course the classic Quiche Loraine is my favorite ( I just adore classic dishes), put in a little twist of adding shredded cheddar, make it extra delicious.

ql2

Quiche Lorraine

Recipe adapted from here

Ingredients

Crust

  • 1 1/4 cups unbleached all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 tablespoons (or more) ice water

Filling

  • 6 large eggs
  • 1 cup whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  •  150 gr beef bacon
  • 3/4 cup (packed) coarsely grated cheddar cheese (about 3 ounces)

Preparation

For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

Whisk eggs, cream, salt and pepper, in bowl. Arrange bacon over bottom of crust. Sprinkle with cheddar. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.

Advertisements

Sweet Bread Dumplings / Ba-Pao

bp4

 

In the dreary winter time like this, I just love to have my  breakfast warm, from crepes, pannekoek, french toast to the breakfast from far east: Ba-pao.

Ba-pao is simply a sweet bread dumpling  fillled with soya sauted meat or chicken.

In the Netherlands, Ba-pao is also an all time of the day snack introduce by the Vietnamese immigrants along side with loempia, there you can find them everywhere, from the street vendors to the frozen isle in the supermarket.

In the middle east as far as I know they are no where to be found but in my kitchen 😉 .

I’m sending this to “waiter there’s something in my… hot puds”  host by the passionate cook.

bp1

Beef  Ba-Pao Recipe

Beef  fillings

Ingredients

  • 250 gr minced beef
  • 1 small red onion, finely chopped
  • 1 big clove garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 tbsp sweet soy sauce
  • salt
  • pepper

Directions

  1. Heat oil, saute the onion and garlic until they turn their colours
  2. Add the meat and and the soya sauce, stir, cover the pan and cook for +/- 8 mins
  3. Remove from the heat and set aside

bp2

Dough

Ingredients

  • 500 gr bread flour
  • 2,5 tsp dry instant yeast
  • 250 ml cold water
  • 50 gr butter, softened
  • 125 gr  fine sugar
  • parchment paper, cut into square with 5 cm diameter.

Directions

  1. Mix flour, sugar and yeast in a food processor, add water little by little while it’s still mixing, add the butter in, mix again until it form a big ball.
  2. Knead for -/+ 10 mins until the dough become soft and shiny
  3. Divide the dough into small balls,  roll it out and put the filling in the middle, close the dough and form it into a ball again.
  4. Place the dough on to the ready cut parchment paper, let it rest for +/- 15 mins
  5. Steam the dough for 10 mins
  6. Serve it warm

bp3

Jakarta Beef Soup (Soto Betawi)

Well, if New York has it’s cheesecake, Jakarta has it’s beef soup 😉 .  This one is my edition of the soup,  which I used ONLY meat of the cow ??! ( the original contains beef intestines too) 😀 .

The great thing about Indonesian dish is it has a lot of exotic spices and herbs. Cooking  it, is like formulating your own “love potion”, as cheesy as it sounds but really … you can almost just smell it in the air if your dish is done or has the perfect combinations of ingredients.

I’m sending this for Waiter There’s Something In My… Indonesian  over at the Spittoon Extra

Ingredients

  • 1 kg sirloin beef (trancher)
  • 1/2 kg small potato (cut in halves)
  • 2 big tomatoes (diced)
  • 500 ml coconut milk-liquid or 1 cup coconut milk powder
  • 2 cups of water (if you are using liquid coconut milk) or 3 cups of water (for powder)
  • 3 tbsp sunflower oil
  • Juice of 1 big lemon
  • 1 stick of lemongrass
  • 2 lemon leaves
  • 2 (Indonesian) bay leaves
  • 1 medium red onion
  • 3 cloves garlic
  • 1 knuckle of ginger
  • 1 candle nut
  • Salt

Direction

  1. Make paste out of the onion, garlic, ginger and candle nut.
  2. Heat the oil and saute the paste until soft.
  3. Add the meat, and saute  again until the meat changes its colour.
  4. Add the coconut milk, stir, add water , stir the add the lemon grass, lemon leaves and bay leaves.
  5. Add the potatoes, season with salt.
  6. Cook for 30 -45 minutes, stir every once a while.
  7. Just before serving, add the lemon juice and fresh tomatoes.
  8. Serve hot with minced green chillies (optional 😉 ), melinjo crackers and  steamed rice.

Tortilla Suprema

Yesterday, my kids and I  were actually on a picnic in a park , with  a lot of friends and their children too. It was a special kind of picnic, because it was probably our last picnic this summer, as summer is closing in and next week the school is gong to start. I wish it could be summer the whole year 😉

I made potato tortilla suprema (I call it suprema because the “normal” potato tortilla doesn’t contain meat nor cheese). There were many of us in the picnic, and it was a potluck picnic, so I needed some thing  quick , easy to make in a big portion and can be eaten cold. I’m sending it also for the WTSIM … the summer edition! hosted by The Passionate Cook

Ingredients

  • 2 tbsp olive oil
  • 2 medium potatoes, sliced thinly
  • 1 small union, chopped finely
  • 6 eggs, beaten ligthly
  • 150gr minced beef
  • 100gr shreded cheddar cheese
  • 1 tsp nutmeg
  • Salt &  Peper

 Directions

  1. Heat 1 tbsp of the oil in a non stick pan.
  2. Cook potatoes and union, stirring until potatoes are tender.
  3. Remove from from the pan, combine in a bowl with eggs, salt, peper ,nutmeg and minced beef.
  4. Heat remaining oil in the same pan, pour the egg mixture.
  5. Cook, tilting pan, over medium heat until eggs are almost set.
  6. Sprinkle cheddar cheese, place pan under heated grill until the cheese melted.
  7. Served hot or cold.

Turkish Pizza (Lahmacun)

This is one of my favorite sandwiches for lunch, not too heavy but full of flavors 🙂

Ingredients

  • 250gr all purpose flour (sifted)
  • 1 tsp yeast
  • 1/2 tsp salt
  • 1/2 cup warm water
  • 2 tbs milk
  • 150gr fine minced lamb
  • 2 tbs olive oil
  • 1small onion (diced)
  • fresh parsley (chopped)
  • 1big tomato (diced)
  • Salt
  • Black pepper
  • Red cabbage (sliced thinly)

Sauce

  • 3 cloves of garlic (crushed)
  • 250 gr natural yogurt

mix in a blender

Directions

  1. Mix yeast, 1/2 tsp salt and water in a bowl, add flour, cover the dough 30 minutes
  2. Kneed the dough and dived them to smaller balls, cover and wait for another 30 minutes
  3. While waiting, saute the onion until just translucent, add tomato, parsley and minced lamb, season with salt and black pepper, saute for another 3-5 minutes
  4. Heat the oven to 220’C
  5. Roll the dough, brush the top with milk, add the toppings, bake for 7-9 minutes
  6. Serve with the red cabbage and garlic sauce

Kabsah

I was just in the mood for spicy rice and  “herbal” meat (is that the right word? well… you all know what I mean) .

Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken or beef, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, cooked lamb and garnish with fried almond… yam…yam…

Ingredients

  • 4 cups rice long grain (basmati or jasmine)
  • 250 gr lamb
  • 2 ltr ( 8 cups) water
  • 5 tbs tomato paste
  • 1 big tomato
  • 2 Green/red chillies
  • 1 small onion (chopped)
  • 1/2 tbs Cinnamon powder
  • 1/2 tbs Galingal powder
  • 1/2 tbs Coriander powder
  • 1/2 tbs Cumin powder
  • 5 pcs Cloves
  • 5 pcs Cardamom
  • 3 Bay leaves
  • 1/2 tbs Black pepper
  • 1loomi (dried lime), you can use dried lime/lemon powder  too
  • Salt

Directions

  1. cook the lamb with salt, water, onion, tomato paste and all the herbs except the loomi in a pressure cooker for around 45 minutes.
  2. Strain the lamb broth and add 4 cups of it to the rice, put loomi inside, and cook until done.
  3. For the side sauce, mix another cup of lamb broth, salt, tomato and chillies in a blender and cook in a pan.
  4. Serve all warm

—————————————————————————–

photo comment : I was so hungry, I forgot to take picture of the chili sauce 😉

Mie baso tahu a la kadarnya ;)

In Jordan, it’s difficult sometimes to find Asians ingredients, so when I want to eat an Asian dish without complicated preparation, this noodle-meatball-tofu soup recipe is my pick, too easy to make. I made it simple is because I need something quick to satisfied  my hungry stomach in the middle of the spring day 🙂

Ingredients:

  • 150 gr Noodles (any kind will be good, you can even use long pasta)
  • 250 gr White tofu
  • 250 gr Ground beef (I like it coarse)
  • 5 tablespoon Tapioca flour
  • 1 tablespoon All-purpose flour
  • 3 cloves of garlic
  • 1 block of chicken stock
  • Salt
  • Black pepper

Directions:

1. Mix meat, garlic, tapioca flour and all-purpose flour in a blender, season  with salt and peper, mix again, if it’s too dry add a little bit of water.

2. Prepare hot water in a pot, make small balls out of the above mixture and put it inside the hot water, cook it half done (meat balls will be floating), take out and dip it in ice water, then steam to cook it done.

3. Boil water, put the chicken stock, noodle, tofu and the cooked meat balls, wait until the noodle turn soft and it’s ready to eat.

4. Garnish with fried onions, tomato ketchup, and dark soya sauce (all optionals)