chocolate tarte

the (mis)adventures of an aussie girl in a kitchen somewhere in europe

24 Dezember 2006

still dreaming of a white christmas...






no snow (damn) but plenty of amazing pressies from the wizards of Oz and good cheer. Here are some snaps of Xmas 2006 and some of the yummy things we had to eat, where I was able to show off my new French cooking technique known as mise en place. Aka being a bit better organized. More of this to come no doubt in 2007!

Fresh Bread Rolls, Salmon and Sekt
all 4 candles roaring because finally it is Christmas Eve. And just the one glass of Sekt each because the day is but young.
Melon and Mozzarella Salad
(from German tv chef Tim Mälzer)
serves 4
1 melon
salt and pepper
250g buffalo mozzarella
100g creme fraiche
2 Tablespoons lemon juice
olive oil
100g parma ham, thinly sliced
chives

Peel skin from melon, remove seeds, slice and place on a serving platter. Season with salt and pepper. Cut the mozzarella into small pieces, also season with salt and pepper and place over the top. Mix the creme fraich with the lemon juice until smooth and pour over the top, then drizzle with olive oil. Place over the thinly sliced ham and scatter with chopped chives.
Christmas Pudding with Apricots and Chocolate (adapted from Baker's Secret Pudding tin instruction booklet)
serves 8
1 cup plain flour
1 teaspoon baking powder
1 cup packed stale breadcrumbs
125g caster sugar
125g margarine
600g mixed dried fruit
100g diced dried apricots
1/2 cup chopped hazelnuts
3 eggs, beaten
100g dark chocolate, finely chopped
2 Tablespoons brandy
Syrup:
2 Tablespoons treacle
1 Tablespoon brandy

Sift the flour and baking powder into a large bowl then add all the remaining ingredients (but not those for the syrup) and mix. Spoon into a (Baker's Secret!) pudding tin, cover tightly with lid. Then place in a big saucepan, pouring in enough boiling water so that the water comes up to the halfway point of the pudding tin. Cover with a lid and gently boil for about 3 to 3 and half hours, not forgetting to add more water as required. Pudding is finished when a skewer inserted into the middle comes out clean. Turn pudding out onto a plate. Heat the syrup ingredients in the microwave or in a small saucepan and brush over the top and sides. Serve warm with vanilla icecream

2 Comments:

  • At 4:48 vorm., Anonymous Anonym said…

    Dear Ms Bexs, Thank you for the great recipes, great photos, and the entertaining read. Wishing you a happy holiday season and more servings of "chocolate tarte" in 2007!

     
  • At 12:40 nachm., Anonymous Anonym said…

    merry christmas ms bexs

     

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