Tag Archives: basilica

Microwaves: Pasta and its veggies

3 Nov

The microwaves becomes your very best friend when you only have it. Here is a small recipe to cook some pasta.

Ingredients:
-1/2 onion

– 1 garlic
– 1 tomato
– 1 pepper
-1 eggplant
– 120g of meat
-100g of pasta
– olive oil
– salt & pepper
– chesse
– basilica

Cut and peal your tomato in 8. Cut your garlic and onion, put in a plate that goes into microwaves with 2 spoons of oil. Heat 1 minute with full power, and let it wait 1 minute in the microwaves without opening it. Then add your meat and half a tomato. Heat 1 minute, then add your eggplant and pepper (peeled and cut in small pieces), tomato, salt, add pepper, and cook again 2 minutes. Then let it 1 minute in the microwaves.

Put 200 mL of water, 100g of pasta, salt the water, and cook as it’s said on the recipe (less 1 minute). Wait 2 minutes in the microwaves. Remove the water if there’s some left, and mix the sauce with pasta, add cheese and basilica. And enjoy!

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Eric Frechon’s Risotto pasta

10 Aug

Ok, that’s not as glamour as the dish itself, but this is the cook of the recipe: Eric Frechon

After watching the final episode of “Un dîner presque parfait” (A nearly perfect diner), – a TV show that teams up the best amateur cooks by city and that compete against each other until the final, where they got judged byone of the 23 best French cooks (the 23 chefs= 48 Michelin stars altogether, just seeing them all on a table eating the meal you made for them you feel like you’re watching the Knights of King Arthur’s round table, or something as impressive). Anyway, the last 2 teams were Paris (Yeah!) and Brive. Guess who won?? Of course, Paris :p. The amateurs were only 21 and 18 years-old (i dislike this pedant teenager, but yeah, he’s truly amazing when it comes to cooking u.u”) , while usually people there are between 35-70 years old. – Anyway, my mother and i watched this last episode which happened at the hotel Le Bristol, where there’s a 3* Michelin restaurant. The Chef there, Eric Frechon was one of the judges and he asked as a test for the candidates to cook pasta with only 10cl of water. We, watchers, were lucky to see the recipe and the technic used, while the poor candidates had to find the right way by themselves in 20mn.When she saw the recipe my mother was nearly drooling and immediately said: “You have to do this recipe by tomorrow!” So we went to the supermarket to buy everything needed, and here it is.

I just want to specify, the ingredients are for 3, but we eat a lot of pasta at home (when i say a lot it’s a 500g package for 3 and usually we eat 2 serving each) so you can say that’s for 6 small/normal eaters. I did put any pepper and black olives.

Ingredients for 3/6 people depending the way you love pasta~:
– 400g of penne rigate
– 12cl of olive oil
– 85g of shaved parmesan
– 85g of grated parmesan
– 1/2 strong peppered chorizo cut in really small pieces
– 10 half of dried tomatoes cut in small pieces
– 18 leaves of basilica cut in small squares
– 1 big tomato or 2 normal (he put a whole container of cherry tomatoes but i didn’t have any cherry tomato) cut
– chicken broth in jelly
– water

In a pan, put your olive oil, your penne rigate and your tomato. Heat it 1minute and a half while mixing. Then add your chicken broth and water. Be careful! Don’t put too much water! It must not cover your pastas, so about 60cl/80cl maybe, i didn’t check how much i used. Mix during 15mn (don’t stop mixing), until your broth juice disapear, then add the basilica, the dried tomatoes, the chorizo, the grated parmesan, and mix for 1minute and a half again, then serve in your plate and add your shaved parmesan.

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En regardant “Un dîner presque parfait” la finale nationale (je passe la description de l’émission, car, qui ne connait pas?) qui se déroulait au Bristol, chez Eric Frechon, nous avons découvert la recette des pâtes cuisinées façon risotto. Ma mère m’a alors dit: “Demain, tu nous fait ça!”, donc aujourd’hui nous sommes allées chercher les ingrédients qui nous manquaient, et direction les fourneaux.

Je tiens à préciser que la recette est pour 3 gros mangeurs de pâtes (on se fait le paquet de 500g à 3, et en général, on prend le double des portions pour les pâtes fraîches), donc c’est soit pour 3 gros mangeurs, soit pour 6 petits/moyens mangeurs de pâtes.

Ingrédients pour 3/6 personnes selon que vous aimez les pâtes~:
– 400g de penne rigate
– 12cl d’huile d’olive
– 18 feuilles de basilic coupées en morceaux
– 10 lobes de tomates séchées coupées en morceeaux
– 1 grosse tomate coupée en 16 et pelée ou 2 moyennes
– 1/2 chorizo coupé très petit
– 85g de parmesan en copeaux
– 85g de parmesan rapé
– un bouillon de poulet en mode gelée de chez maggi
– eau

Verser l’huile d’huile, votre tomate et les pâtes dans une casserole pas encore trop chaude, remuer pendant 1,30 minutes et recouvrant bien toutes vos pâtes d’huile. Rajouter votre bouillon de poulet comme ça et rajouter un peu d’eau, mais il ne faut surtout pas que l’eau recouvre les pâtes (ca fait environ 60/80cl d’eau). Remuer pendant les 15 mn de cuisson, tout le bouillon doit disparaitre. Rajouter le basilic, le chorizo, le parmesan rapé, les tomates séchées et remuer 1,30mn, et servir aussitôt en rajoutant les copeaux de parmesan dessus.

Palmiers

16 Jul

  

This is for appetizer. I made 2 kinds of palms, but you can put whatever you like inside. With 1 flaky pastry, you can make around 25 Palms.

Ingredients:
Basilica Palms
– 1 flaky pastry
– lemon juice
– basilica
– parmesan
– pepper

Raw ham Palms
– 1 flaky pastry
– raw ham
– Parmesan
– pepper

Preheat your oven to 180°C (thermostat 6).
Unroll your pastry in shape of a square, put your parmesan, basilica+ some lemon juice/ham already cut in small pieces, until te all pastry is covered. Add pepper as you want.
Roll each side of your pastry until the two rolls of each side touch each other. Put in the freezer for 15mn.
Cut in slides. Arrange your pieces on greaseproof paper and heat it for about 15mn.

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Pour l’apéritif. J’en ai fait de 2 sortes, mais on peut les garnir avec ce que l’on veut. Avec une pâte feuilletée, on peut faire environ 25 palmiers.

Ingrédients:
Palmier au basilic
– 1 pâte feuilletée
– jus de citron
– parmesan
– poivre

Palmier au jambon de pays
– 1 pâte feuilletée
– jambon de pays
– parmesan
(- poivre)

Préchauffer le four à 180°C.
Dérouler votre pâte en forme de carrée, y mettre vos ingrédients de façon à ce que toute la surface soit recouverte. Rouler 2 côtés opposés vers le centre jusqu’à ce que les deux rouleaux se touchent. Mettre au congélateur 15mn. Découper en tranches. Mettre sur du papier sulfurisé et enfourner 15mn environ.

Frog’s First heat salad

27 Jun

Today was the first really hot day of the year and when i came back from work, i didn’t want to eat anything warm, so i decided to go for a salad. I happily opened the fridge…bam, first problem…it was empty!
I only had yesterday leftover: a little bit of chiken, some tomatoes, 2 mozarella, a pepper… Ok, let’s try something out with this! I like challenges!!

So i made 2 things: one Gaspacho in my way, and one salad that i tried to make with what i had.

(ok i know i’m bad at taking pictures…)

Frog’s first heat salad

Ingredients:
–  apple
– cherry tomatoes
– mozarella
– some white chicken already cooked
– chorizo
– bread
– olive oil
– oil
– olive
– salt
– pepper
– vinegar
– thyme
– crumbs
– bread

In a stove, put your chicken, chorizo and bread in small pieces, with oil if needed, and add crumbs and thym. Once it’s ready, put it aside.
Cut you apple tomatoes, mozarella in small pieces. For the vinaigrette, do as usual ( i use 1 -small- table spoon of vinegar for 2 table spoons of olive oil, salt and pepper). Them put all your ingredients together and add thym! That’s easy, quickly done (even faster than asking at a McDo! mouhahaha).

Gaspacho

Ingredients for 4 people:
– 4 tomatoes
– 1 red pepper
– 1 garlic
– 1 shallot
– salt
– pepper
– olive oil
– basalmic vinegar
– basilica
– tabasco
– water
– ice
– white bread or crumb

Cut your vegies in small pieces, put in the mixer with 2 table spoons of olive oil, one teaspoon of basalmic vinegar, some tabasco, salt, pepper, basilica as you like it, one glass of water, and ice. Then mix and put in the fridge up until you want to drink it. Quickly done too!

With those two, you ate at least 2 vegies, it’s fresh and easily made for lazy people like me right now!

 

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On peut dire qu’aujourd’hui, il faisait vraiment chaud pour la première fois cette année. Donc en revenant du travail, je n’avais pas envie de manger quelque chose de chaud. Je me suis donc rapprochée du frigo, prête à faire une super salade, et là…bam…le frigo était vide. Ce n’est pas grave, j’aime les défis! On va voir ce qu’on peut faire avec ce qu’on a!

La Salade des premières chaleurs de la Frog

Ingrédients:
– pomme
– poulet déjà cuit
– tomates cerises
– chorizo
– mozarrella
– olives
– huile d’olive
– huile
– vinaigre
– thym
– pain
– chapelure
– sel
– poivre

Couper le poulet, le chorizo et le pain en petits morceau et mettre dans la poêle, ajouter de l’huile si nécessaire, et mettre la chapelure et du thym. Retirer du feu une fois que c’est cuit.
Couper les autres ingrédients, préparer la sauce vinaigrette comme à votre habitude (perso c’est 1 petite cuillère de vinaigre pour 2 cuillières d’huile d’olive, sel et poivre). Rajouter tous les ingrédients et le thym. C’est prêt!

Gaspacho

Ingrédients pour 4 personnes:
– 4 tomates
– 1 poivron rouge
– tabasco
– 1 ail
– 1 échalote
– vinaigre balsamique
– basilique
– sel
– poivre
– pain de mie/ de la mie
– eau
– glaçons

Couper les légumes en petits morceaux, mettre dans le mixer, rajouter 2 cuillères à soupe d’huile, une de café de vinaigre balsamique, du sel, du poivre, du basilique et du tabasco à votre souhait, de la mie de pain, un verre d’eau et des glaçons. Mixer et mettre au réfrigérateur jusqu’au moment de servir.

Deux recettes rapides (plus rapide que de commander un menu Mc Do je vous dis!) qui vous font manger au moins 2 légumes et hyper faciles pour les fainéants  comme moi en ce moment!

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