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parsnip mousse dessert with sweet-sour pear jelly and pear landrynkowymi


Dad sat behind a sofa. The head protrudes above the base and the sight was void and unable to understand his own situation. You could even say that horror or fear .... All soon became clear. Greed is punished. ;)

P and K boiled herbal dessert morning while on wagarach. They had a lot of fun throughout the afternoon and when I came back after good measure, they found an empty bowl in the kitchen after zostawionym pudding for later and unwitting victim of an experiment. Apparently, my dad never went back to the topic and did not feel the need to clarify what happened.

Fortunately, not all culinary experiments have such consequences. Mine was conceived and planned as the final result exceeded expectations. Welcome to the parsnip mousse dessert with sweet-sour pear jelly. I promise that no one will hide behind a sofa!

parsnip mousse dessert with sweet-sour pear jelly
(4-6 servings)

Mus:
2 egg yolks 75g sugar

250ml milk
10g gelatine (leaves) *
250g cold mashed parsnips
beaten 250ml double cream

Jellies:
240ml white wine vinegar
1 tablespoon balsamic vinegar
250g sugar
3 pears, peeled and cut into slices
5g gelatine (leaves) *

Garnisz (pear-flavored sweets):
1 pear cut into thin slices
50ml pear syrup **

Start with mashed potatoes. Peel the parsnips and cut into equal particles, water, and pour a little milk. Cook until parsnips will be very soft. Cast a liquid, mix blender and allow to cool.

gelatin Pour a little cold water in a metal bowl. When softened, insert it into the water bath (place it on a pot of boiling water) and bring to a complete dissolution.

Mix egg yolks with sugar until they are very light and fluffy. Heat milk to boiling point, but do not boil. Pour hot milk yolks stirring constantly. Pour the resulting mix into a clean saucepan and heat to simmer until thickened. Do not allow to boil. It will be ready when the mixture will be easy to cover (ie will not run down) behind a wooden spoon. Pour the dissolved gelatin and add the puree and mix thoroughly. Allow to cool. When will tężeć stir in whipped cream. Put into prepared ramekinów or glasses. Cover and refrigerate.

Jellies:
gelatin Pour a little cold water in a metal bowl. When softened, insert it into the water bath (place it on a pot of boiling water) and bring to a complete dissolution. In a saucepan dissolve the sugar in octach, boil, add the pears, bring to a boil again and continue cooking until the amount of liquid is halved. Remove the pears, ** Cast a 50ml into a small dish, pour the rest of the gelatine solution and mix thoroughly. Leave to cool. When the jelly begins to pour it tężeć previously imposed must. Cover and refrigerate for at least 4 hours.

Garnisz:
Place slices on baking paper-mannered on the tray and sprinkle with powdered sugar. Put in the oven, will repeal the door and bake for 1 ½ - 2 hours at 120-140 ° C. In the middle of baking and then flip slices over and sprinkle with powdered sugar. 20 minutes before removing dip slices in syrup and sealed.

version pictured was done in reverse order, ie first I made jelly and poured it into the petrified ramekinów and when put on mousse. Unfortunately, in this version you must have a lot of patience when removing the plate, which is why I recommend a simpler version, equally attractive and tasty:)

* Check the instructions on the package that is needed amount of gelatin to a concentration of a given quantity of liquid.

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Cappuccino with cream brûlée custard pudding

name is Arek and drink for 20 years, coffee. I drink a lot, sometimes too much. I like the taste, I like the smell, I like the idea that as soon as I drink it. Some say that I'm addicted, but it is not true (so I tell myself). I can not drink it a week or two for no reason, but I rarely break, mostly because I like to drink ....

In a previous life (as I like to call my previous employment and occupation) the day I started meeting for coffee in one of the friendly pubs in the Old Town. It was a ritual. Kawoszy team, gossip, interests and favors. And then the entire spectrum of work and proposed, drunk, or gently refused coffee: strong, lur, plujek and soluble. Especially in my mind was made a coffee, drunk at a kiosk at Monciak in Sopot *. The owner generally does not allow any representatives of the inside. I was one of the few, endowed with confidence, conversation and coffee. Incredibly strong plujką given in a glass with a metal handle. Drinking it I felt that my heart stirs waves of the Baltic Sea. When I tried to go gently, I said goodbye to Mr. Mark, I established what I fix, I opened the door and when I was on the doorstep, he says, looking me straight in the eye suspiciously: not drunk his coffee ... I went back and finished . MASSACRE!

Even this did not discourage me. Now I drink too much. Such a professional diet. Skubnąć food here and there and drink coffee. Quite religions of today, well, maybe except that I found recently in our kitchen recipe archive ** oldskulowe brûlée cappuccino. Of course, I could not go past him, no matter:)

brûlée with cappuccino cream custard pudding
(8 servings)

Brûlée:
5 yolks of eggs, mid-sized
75gr
sugar 200ml double cream (36%)
200ml milk 60ml
strong coffee

Cream:
150ml milk
½ vanilla pod, or 2-3 drops vanilla essence
30g sugar 1 egg yolk

10g plain flour 10g
cornstarch
lightly beaten 250ml double cream (36%)
8 tablespoons Demerara sugar

Brûlée:
Start mixer mixing the yolks with sugar. In the meantime, warms the milk and cream until it is close to boiling, then slowly, stirring continuously add the egg yolks and pour the coffee. Pour into a saucepan and simmer, being careful not to uproar, cook until slightly thickened. Pour into cups, filling them halfway. Cover each piece of foil cup, put into a deep sheet, fill it enough hot water to its level did not go over the level brûlée. Bake for 40-50 minutes or until it is "cut" in the oven preheated to a temperature of 160 º C. Remove cups from water bath and allow to cool down brûlée.

Cream:
Boil milk with vanilla. In a bowl, mix egg yolk with sugar and then stir in both flours. Then pour the boiled milk (remove the vanilla pod), stirring constantly (a whisk is best). Pour into a saucepan and heat for one minute on low heat stirring constantly until thickened. Cover with plastic film so that it touches the cream (to prevent the emergence of a "skin"). When przestygnie, stir in whipped cream.

Spread the cream to the ostygnięte brûlée and align the surface of a damp spoon. Sprinkle with sugar and a few minutes skarmelizuj the grill.
revelation for me! Pudding for adults;)


* In addition to the grocery store on the corner with Grunwaldzka / W-O insurgents, I do not think that it still exists.
** was served The Ivy in the mid-90s.

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Salmon Roulade

got off the crowded bus, which for half an hour I was standing next to an African of the meter, dried cod carelessly wrapped in paper. I followed the directions from the main street, turned right, then right, passed by a slim, high girl, an old wall advertising, and once again turned to the right. The number indicated that reached the goal, but did not expect the fence. I read the piece "If you're a model / model firmly push the door, knock on the door on the right or Call 0789 ******* 9 ". I pushed the gate and stood on a long and narrow backyard. The door on the right were ... three. I took a chance and came to the last. It was not a hunch or intuition, you could hear the clatter of sewing machines;) opened the door, was buzzing like a beehive, Elliott hugged me in greeting and quickly escaped to complete the amendment to the half-naked model. David, long-unseen friend, suggested vitaminizowaną water and says: See how much confusion, let me fuck. Fuck all the pret a porter, I do couture. Only for the Japanese. Arts, creative and safe. They appreciate it!

Looking at the crowds of Japanese styled scrolling through the streets of London to admit he was right. They are probably an extra sense of styling and sense of detail, not to mention the ability to reject the need for usability in favor of beauty, style and creativity. Sometimes I feel like I turned into a "Japanese tourist" and take their pictures ...

Today's salad is a nod to the theory of David (f ** k pret a porter, couture only!). Nice food tastes better;))

salad with salmon, avocado and mooli
(2-4 servings)

150g salmon (thinly sliced) *
1 avocado
2 small white radishes (also called mooli or daikon)
Marinade:
2 tablespoons sesame oil
10 tablespoons of peanut oil (or sunflower)
60ml soy sauce
2 tablespoons vinegar balsamic
Garnisz:
Chives
Equal amounts of mint and basil (optional)

Peel the radish and one of using a vegetable peeler to cut them into long slices. Arrange slices in a dish with flat bottom, mix together the marinade ingredients and pour over her radishes. Cover and refrigerate for 12 hours to become soft. Marinated in the refrigerator can store up to one week.
second before serving, peel radishes and avocado. Using a vegetable peeler to cut the radish into long slices and avocado slices curl into rolls (do the same wyjętymi from the marinade.) Arrange the ingredients on a plate and sprinkle with chives.

* I used raw, you can substitute smoked.

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haute couture or roller

This guy is a shaft - this was the first thought that instinctively jumped into my head after thirty seconds of conversation with a future employer. The owner of a vegetarian restaurant in west London, niewysokim blond with an apparent abundance of energy and opaque way of expression. His restless, scanning eyes, slightly hoarse voice, and fanning her eyelashes may operate in other situations ...

decided to take a chance, despite the fact that the name of the restaurant for good measure, you can give freely translated as: chatter or chatter. I started the next night, thousands of abandoned site of my new rules, but the gloomy professionals smiling staff, who despite the lack of camera gives the impression of being under constant observation. The highlight of the evening, which brought some genuine emotion, is to refer Chris "Coldplay" Martin empty-handed (with the no free tables).

morning I got the phone, I do not have to come because it is a little book, the next two days at home gave me food for thought and helped to learn more about my new job. I was not the only one who took part in a game of cat and mouse (a bit strange playing as a vegetarian restaurant, hehe) and decided to withdraw from this farce. However, there was also a positive side and this wonderful meeting. As a novice cook I got there, the council of life: in the kitchen does not have time to do something twice. In other words, do something bad takes as much time as doing something well.

was worth.

roulade with turmeric and basil in a thick soup with Harissa
(ok.6 servings)

roll:
60g butter 90g

flour ½ teaspoon turmeric
375ml warm milk

sea salt Freshly ground pepper
5 eggs (white and the yolk separately)
few sprigs of basil (roughly chopped)

Filling:
400g ricotta cheese
2-3 handfuls of spinach

Soup:
1 onion (cut into cubes )
3 cloves garlic (crushed)
1-2 tablespoons olive
1 level tablespoon harissy from the store or from Carolina
2 large potatoes (cut into cubes)
Juice and grated rind lemon
1 red bell pepper (cut into cubed)
3 tomatoes (cut into cubes)
500ml vegetable stock
500g chick peas (2 cans)
handful of spinach (roughly chopped)

Preheat oven to 200 º C, spread with butter and Sprinkle flour on a plate the size of 23x33cm. Melt the butter in a pan, pour the flour and turmeric. Stir fry for 3 minutes. On the small / medium heat pour the milk gradually, stirring constantly (preferably a small whisk) until a thick sauce. Season with salt and pepper to taste. Remove from the heat for a minute, add egg yolks and stir it vigorously until the sauce is shiny and uniform. Stir in basil and allow to przestudzenia. In the meantime, whisk the protein stiff. Stir in the slaughter of protein to "yellow matter" Spread evenly on baking sheet. Bake for 15 minutes until dough is overgrown and resilient. Remove from oven, put on wire rack to cool down *.

Spice ricotta with salt and pepper and smear it evenly dough, cover with a layer of spinach and roll in a roll. Wrap the roll formed several times in the film of plastic. Store in refrigerator.

soup. In a saucepan fry the onion and garlic in oil until soft. Add Harissa, potatoes, peel and lemon juice, paprika, tomatoes and broth. Boil, reduce heat, cover pot and continue cooking for 15-20 minutes or until potatoes are soft but not disintegrating. Add chickpeas and spinach. Boil to chickpeas to PJ. Preheat oven to 180 º C, place the roll (still wrapped in foil) on a baking tray and heat for 10-15 minutes. Cut into slices and serve given the soup.

Delicious and impressive!

* This can be removed from the oven shelf.

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vegetarian fish marinated in black in honor of the Japanese

It's an incredible story. His wife called him Mr. Pot, but he is every day, Chief Financial Officer, was buried in the papers piled on his desk, looking for possible job losses in the acquired companies. Unieszczęśliwiania people could not stand, he fell ill and during the convalescence has decided to change the current of life. "I realized that I wanted to make people happy, do something positive, to be among the happy and smiling people, where you hear laughter, " - he said, and decided to start a traditional, 10-year experience of Japanese cuisine. He was 35 years and the goal that will establish his own restaurant before czterdziestymi birthday. He started with a free washing up in a renowned restaurant, to be able to watch the chef at work. Unfortunately, there was no time for watching, quickly concluded that no way to go. Found the kitchen, where he won a year basis, to experiment with his ideas and most importantly believe in your abilities. He returned to the master, the "sink" left after four months and began to hone his technique. In mid-2008 he opened a restaurant with a friend, which they called Hiroo ichi a meeting of the Hiroo (district in central Tokyo). The restaurant is tiny, has fourteen seats, six of which at the bar, behind which Junichi Watanabe slicing, cooking, grilling meat, and composes his ten-course feast, prepared with seasonal and often only available for restaurant components, in the meantime, guests explaining the details of the menu . This is the better side of the coin ...

The less color page for hours of work. He works six days a week, often starting at two o'clock in the morning, ending before midnight and slept on the floor of the restaurant. Tuesdays is free, but spends it on inventing new dishes and deepening of knowledge ...

In November 2009, got a call from a representative of the Michelin Guide that Hiroo ichi was awarded a star with the release in 2010. A few days later he celebrated his 40th birthday. I admire!

seabass marinated in black

4 fillets sea bass *

Marinade:

50ml Sake 50ml

mirinu

4 tablespoons miso paste

3 tablespoons sugar

Grilled chives for decoration

Mix together all marinade ingredients in a container with a flat bottom. Put the fillets to the marinade, cover and refrigerate for 24 hours. Preheat the oven to 220-230 º C, gently wipe the finger excess marinade from the fish, place on a baking tray / pan and bake about 8 minutes or until fish is cooked and nicely "przyczerniona.

In a saucepan, reduce the marinade to a thick consistency and serve in a few drops on your plate.

* or other marine fish by taste.

** Written on the basis of the article in the Financial Times

*** pictures and more information on www.eatpia.com / restaurant / ichi-Hiroo-japanese

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Ananaska dreamer?

assume that everyone knows how to dance to SKA. It is important for a good understanding of the whole;) After throwing the last bit of meat, we decided to settle down. Few talked and cursed. But we played loud Madness and talked about in the kitchen ska-dance step. It was a very cleansing experience. How to eat a pineapple, which today affects me in two forms: raw and granites. Best to eat both. Crude facilitate digestion and cleanse the "language / palate" and granita ... remind about the holidays:)

pineapple granita with pepper seczuańskim
(4-6 servings)

1 small pineapple
1 teaspoon pepper seczuańskiego
2 flat tablespoons powdered sugar

Peel pineapple, cut in half lengthwise and the halves in half again. With each part of the cut, "woody" measure. The resulting cut the quarters into smaller pieces, toss into a bowl, add pepper seczuański and powdered sugar. Mix Blender to "mush", put into a container with a flat bottom, cover and put into the freezer for several hours until stwadnieje. To specify a spoon and scrape the chilled glasses Apply.

py S of KA!