Caramelised Onion Spanish Omelette

Filling and satisfying this recipe is fantastic start to the weeknend when you have more time in the kitchen, and you are more likely than not to have the ingredients needed in your kitchen. The recipe for this dish initially came from a casual conversation at the end of the work day with a college. A Spanish native she did not cook much but this was her signature dish, she gave me the basic recipe but me being me I had to add a spicy twist. The key to create the right texture is to cook the eggs on a low heat and this is because when protein cooks on a high heat it becomes tough. The recipe below is for two people and is versatile so you can adapt it to your taste.

Ingredients:
3 eggs
4 tablespoons of oil
5 new potatoes sliced in thin circles
1 red onion, sliced thinly
1 teaspoon cayenne
Pinch of salt and pepper

Method:

In a medium frying pan start by caramelising the onions in the oil, on medium heat fry the onions unitil they are fried and caramelised, this should take 15 minutes. Once caramelised place the onions on to a plate and set aside.

In the same pan add a little more oil and fry the potatoes until they are soft. Turn down the heat to the lowest setting and place the onions on top.

In a bowl whisk the eggs and add the to pan. Sprinkle the cayenne on top. Cook the eggs on a low heat until you can see cook through, this should take approximately 7 minutes depending on the size of your cooker. Now place the pan under a preheated grill and cook until the omelette is cooked through. Transfer onto a plate and serve. I have garnished the dish with chives because they add freshness.

Cooking the eggs on a low heat is essential to obtaining the right texture as protein toughen on a high heat.

Love Mademoiselle De Baker

Red Chilli Prawns

Some like it hot, and I happen to be one of them. Its the the simple food that sometimes contain the most flavours as the few ingredients compliment each other so well and are able to shine in their own. Hot and simple, perfect date food. The main flavour is the thai red chilli, these chillies are hotter then birds eye chilli but are a little sweeter too. When bitten into you will find your senses awaken. These fiery chillies have a mood boosting quality that somehow makes you feel alive, hence this is perfect starter that will let the mood for highly pleasurable meal exprience.

Ingredients:

2 thai red chillies, chopped finely
20 grams of butter
3 tablespoons olive oil
2 cloves of garlic, minced
1 cm cube of ginger, minced
14 large raw prawns, shelled and deveined

Method:

In a swallow pan start by heating the oil on medium heat and then add garlic and ginger and cook until the garlic is slightly golden. Now add the prawns, chilli cook and butter and cook until the prawns turn pink and opaque, this should take between three to four minutes.


I recommend 7 prawns per person, so if you have more people to serve adjust the recipe accordingly. Serve with some white crusty bread that has been toasted so that it soaks up the butter olive oil sauce, I have decorated the dish with some watercress but you can choose any herb you want.

I hope you also like it hot,

Love Mademoiselle De Baker x

Cinnamon Danish Swirls

Freshly baked pastry in the morning that infuses your home with the irresistible warm smell of cinnamon, chocolate and buttery pastry anyone? I love this recipe. I often get unexpected guests that stay over or arrive unexpectedly on a Sunday morning and tea and biscuits just will not do.

The beauty of this recipe is that is that it s unapologetically simple with ingredients that can be found in your local express supermarket. Nothing can compare to freshly baked pastry for breakfast and as this recipes is so simple you can treat your loved one to this delightful treat on a lazy Sunday morning, imagine their face light up with gratitude.

Ingredients: 

1 packet rolled puff pastry
30 grams of butter, melted
2 tablespoon cinnamon
3 tablespoons of brown sugar
50 grams of chocolate chips (half a packet)

Method: 

Take out your puff pastry and allow it to come to room temperature (this should take approximately 15 minutes). Preheat your oven to 220°c.

Unroll the pastry on to baking paper and brush the melted butter on to surface. Sprinkle the cinnamon from a height so is evenly distributed, you should be able see the pastry under the cinnamon, then spread the sugar so the cinnamon is coated and place the chocolate chips onto the pastry.

Carefully roll the pastry into roll and cut into 1 inch thick piece, if the roll starts to spread gently press the swirl back in. Brush the remaining melted butter onto swirls, this will provide a beautiful golden colour once baked. Place the the pieces on to a baking tray line with baking paper and bake for 15mins or until golden brown.

Love Mademoiselle De Baker.

P.S you can also use raisins instead of chocolate chips.

Cinnamon - My Mother's Spiced Tea.

Strong, powerfully aromatic, sweet and with a wide variety of health benefits cinnamon is an ingredient that is used in both savoury and sweet dishes. The spice comes from the inner bark of the cinnamon tree, in its whole form it looks like a curled piece of dark wood.

The Dating back thousands of years it is said that cinnamon was first found to be used in Egypt in 2,000 BC and is said to be the world oldest spice. In south Asia cinnamon is used in the traditional curries as it as a spicey sweetness and yet in the west it is used in desserts and hot drinks in the cold winter months. Complimenting a wide variety of flavours and textures cinnamon is versatile and easy to use. It comes in both powdered and forms as well as a essential oil.

There are many health benefits to be obtained from this wonderful spice which includes the fact that it cures coughs, clears sinuses and fights colds. It also helps fight cancer, lowers cholesterol and blood sugar levels.

Whenever anyone in our family was suffering from a cold or flu my mother made us our tradition spiced milk tea. It had many ingredients that boosts both your mood and immune system, and we were always assured we would feel better.

Ingredients:

100ml boiled
1 tea bag
100ml milk
2 green cardamom pods
A thin slice of fresh ginger
Tablespoon of fennel seeds
A small piece of cinnamon

Method

In a small sauce pan boil the water and add the tea bag along with the spices and ginger and boil for two minutes mixing occasionally. The add the milk, reduce the heat to moderately low and cook for another 3 minutes. Pour into your favourite mug..

Try this tea when you or someone you care about is feeling under the weather. It has the ingredients to holistic make you feel better. Food is one of God great gifts, hence I believe is no greater tangible gift to show your love.

Love Mademoiselle De Baker.

P.S all of the spices used are optional, although I do recomment all of, so if you if you do not have any of them you can still make the tea.

Guacamole

Guacamole, which translates as a avocado sauce, was created by the Aztecs and is a now Mexican classic. It very easy to make as it consists of chopping and mixing. It is commonly used as a side and compliments many dishes from across the world. Seriously healthy and full of goodness, the main ingredient is avocado which is high in fibre, has anti-ageing properties, regulates blood sugars and is full of vitamins and minerals. Traditionally served with tortilla chips, my favourite way to eat guacamole is when its spread onto garlic bread or wholemeal bread.

Ingredients:
1 avocado
1 lemon or half a limes juice
Half a medium red onion
5 cherry tomatoes or one salad
1 red thai chilli
1 tablespoon chopped coriander
Salt and pepper to taste

Method:

All you need to do is chop the tomatoes, the onion and chilli into small piece and place is the bowl. Cut the avocado in half and take out the stone and peel off the skin, you can either cut the flesh into cubes or puree it, all that matter is your personal preference. Mix the avocado into the tomatoes, onion and chilli and squeeze the juice the lemon/lime, then add the coriander and salt and pepper and mix well.

Guacamole is versatile so you can adjust it to your taste. The lemons are sweeter so they are the citrus of my choice, however limes are traditionally used and they are sharper. Try this recipe for breakfast when you have the chance.

Love Mademoiselle De Baker

Spiced Spinach And Paneer Parcels

This is the story of two classics coming together. Looking through my various cook books I find that many cultures have similarities when it come to their classics, depending on climate and vegetation. Many favourite dishes can become mundane, hence by adding a twist you you have created something new and inspiration can be found in all forms.

The combination of spinach and a mild cheese is much loved in both Mediterranean and Indian cultures. The inspiration for these parcels has come from the traditional Indian street food samosas and the Greek dish of spanakopita. As there are many vegetarians in India, paneer, which is indian cottage cheese, is often used as a meat substitute. The spinch is flavoured with simple spices and compliments the paneers milky softness.

Ingredients:

Paneer marinade
1/2 teaspoon turmeric
1 teaspoon chilli powder/cayenne pepper
2 tablespoons olive oil
Paneer, cut into small pieces

Spiced spinach
200 grams tinned spinach puree
1 white onion, thinly sliced
1 tablespoon minced fresh ginger
4 garlic cloves, chopped finely
2 green chilli chopped finely, or to taste
Pinch of salt
Pinch of pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole cumin
2 teaspoons garam masala
Quarter cup thick plain yogurt

Method:

In a bowl mix the paneer marinade ingredients together toss in the paneer and mix until the cubes are coated in the marinade. Allow to marinade.

In a medium size pan heat your olive oil until its hot and brown the onions until they are a dark caramel colour (this is an important step), then add the garlic and ginger and mix for about a minute and half, or until the garlic has browned.

Now its time to add the spices! Add the ground coriander, ground and while cumin, salt and garam masala and cook for two minutes, add a splash of water, and cook for another minute.

Add the tinned spinach and cook, stirring constantly for 3 minutes. Then lower the heat and add the yogurt and mix well. Cook for another 3 minutes.

In a separate frying pan, cook the paneer (there is no need to add oil to thepan as the marinade has enough) for two minutes on a medium heat.

Decoration and taste in one dish. These parcels are a collaboration of style and substance, serve with lime and enjoy.

Love Mademoiselle De Baker

Vanilla Sugar - my secret ingredient.

An alluring scent which has a relaxing effect on the brain and the nerves, which also said to be an aphrodisiac. It is no wonder that vanilla is so powerfully intriguing.

Originally found in Veracruz, Mexico, growing in a rainforest as a beautiful climbing orchid plant, it is the only edible fruit of the orchid species. Grown in tropical regions of the world vanilla is the second most expensive spice after saffron. With its complex flavour and fragrance vanilla adds a special mysterious enchantment to your dishes, strengthening the charm making resistance ever so futile.

I adore vanilla pods, for me vanilla extract does not compared, it potency is not as strong. I buy mine large quantities from the internet which works out to be the same price, and as I get through a lot its worth it. In order for my desserts to an vigorous vanilla flavour ans scent I use vanilla sugar, which I make myself.

You will need 1 vanilla pod to every kilo of caster sugar initially. In a large jar, pour half the sugar. On a plate cut open the vanilla pod and scrap out the seeds and mix into around a quarter of a cup of sugar until the seeds are evenly distributed. Place the the empty pod and vanilla seed sugar into the sugar jar and pour in the rest of the sugar. Give the jar a little shake and leave to infuse for 6-8 weeks. The scent of the vanilla will spread and when you will top up the sugar as it finish the sugar will pick up the scent quickly. Once I have taken the seeds of the vanilla pod I do not waste the pod, instead I place them in my sugar jars.

I hope you found this post on vanilla interesting, let me know what you think,

Love Mademoiselle De Baker.

P.S as the vanilla fragrance is so beautiful try rubbing the outer layer of pod against your skin, you will find its scent will linger for hours.

Oreo Cupcakes

Innocently tempting yet pleasingly simply to make, these cupcakes are among my favourite cakes. A buttery flavour base gives rich tasting moist cake and is the perfect canvas for the oreo cookies to shine, the vanilla intensifies the oreo flavour further as well as giving a beautiful finish.

In the world of desserts and baking oreos has proven themselves to be marvellous ingredient, they are versatile and the inspirations to many favourite desserts. My take on the oreo cupcake are packed with flavour, the oreo, which have been have been ground to a fine powder, is mixed with a mild vanilla flavour, distributes an even taste and the cake is itself has a very soft texture.



Ingredients:

Cake batter
120 grams of butter (room temperature)
180 grams (3/4 cups) of sugar
190 grams (1 1/2 cups) of self-raising flour
125 ml (1/2 cups) milk
2 eggs
1 vanilla pod (optional)
6 oreo cookies

Oreo cream
125 ml double cream
2 crushed oreo cookies
2 tablespoons condense milk (optional)

Yield 9

Method:

Preheat your oven to 170°c and line your cupcake tray with cupcake cases.

In a food processor grind the Oreos into a coarse powder and place aside.

In a large bowl beat together the sugar and butter until they are light and fluffy. In a glass mix together the milk, eggs and vanilla and pour to the butter and sugar and mix well. Now fold in the flour and then add the oreo powder and combine into the cake mix.

Divide the mixture into the cupcake cases and bake in the oven for 25-30 minutes.

For the cream whisk the double cream to stiff peaks. In a small bowl combine the condense milk and crushed oreos into a paste and mix into the cream. Now simply spread or using a piping bag decorate you cupcakes once they have cooled.

These cakes are great for sharing or taking as a gift when you're invited to your friendsas everyone loves them. I do recommend that you use fresh vanilla as it give both a strong aroma and taste.

Love Mademoiselle De Baker.

P.S the cake batter is so tasty.

Hazelnut (Nutella) Hot Chocolate

When the weather is icey and your motivation is running low there is really nothing like a rich hot chocolate with whipped cream floating on top to brighten your mood and make you appreciate being warm and cosy indoors. Imagine a velvety smooth liquid hazelnut chocolate drink providing warmth on a cold winter's evening. Hazelnut chocolate spread is store cupboard staple as well as the base to this recipe, with only a few more steps you can be transported to a  winter's paradise with this wonderfully comforting drink.

 Ingredients:

1 large tablespoon hazelnut chocolate spread
3 tablespoons of double cream
200ml milk (full fat or semi skimmed)

Method:

Place a small pan on a low heat and warm the cream and chocolate spread until they melt into one another.

Once the sauce has formed you can now add the milk and whisk until you see no lumps in the milk. Heat until you get the temperature you desire, however do not allow to shimmer.

Pour into you favourite mug and dollop some whipped cream on top.


I hope you do try this hot chocolate and fall in love with it as much as I have.

Thank you for reading my blog , love Mademoiselle De Baker.

Strawberry Mini Meringue

Strawberry mini meringue are delightfully light and fruity. A crispy outer layer is supported by a marshmallow middle. These are made with freeze dried strawerries that have been crushed into a coarse powder that give of a outburst of a juicey strawberry hit. This is dish is suitable as a addition to a dessert that you are serving on a special occasion, such as a birthday or when you out to impress as they go well with tea or coffee.

Ingredients:

2 eggs

75 grams of sugar

1 teaspoon of white vinegar/ or cream of tartar

10 grams of freeze dried strawberries


Method:

Preheat your oven to 140°C and measure your greaseproof paper to your baking tray.

In large non-metallic bowl (which I wipe with lemon to ensure there are no impurities) whisk your egg whites until they form soft peaks.

Now gradually add your sugar a bit at a time, you should now be able to see the egg mixture turn gloss and form stiff peaks, this is when you add your vinegar/cream of tartar and fold it in.

Now that the meringue mixture has form you have come to the point where you add your freeze dried fruit and gently fold it in.

Using either a spoon or a piping bag create your desired design, which needs to be the size of a golf ball onto the baking paper. You may sprinkle some crushed strawberries on the top of the meringues.

Bake for 40 minutes.

I hope you enjoy these beautiful little gems,

Love Mademoiselle De Baker