Foie Gras Apfel

Seeing raw Foie Gras was not at all appetizing, but was surely interesting.. and most importantly the final dish was scrumptious! ^^

This is a simplified version of seared foie gras that anyone could do at home.

Ingredients :

[makes 4 servings]

4 Slices of foie gras of 3oz/90g each

4 thick slices of slicepan bread

4 apples cored & quartered (grannysmith preferable)

1/4 tsp ground cinnamon

50g butter

salt and freshly ground pepper

Instructions:

1. Toast the bread and cut it with a medium size cutter to give it a round shape.

2. In a frying pan, melt the butter down add grounded cinnamon and pan fry the apples.

Cook them until a nice golden color. Set them aside.

3.Season well your slices of foie gras and place them in the freezer for 5 minutes.

4. Heat up a dry frying pan and sear your slices of foie gras for a minute on each side and set them aside on some kitchen paper.

Port wine Sauce:

• 2 1/2 tablespoons unsalted butter
• 1 large shallot finely chopped
• 1 bottle tawny port (750 ml or 3 1/4 cups) / red wine of your choice
• 3 sprigs fresh thyme
• 2 1/2 cups chicken broth
• 1 oz. dried porcini mushrooms
• 2 tablespoons all-purpose flour
• 1 teaspoon balsamic vinegar
• 1 sea salt
• 1 freshly ground pepper

1. Melt butter in a large saucepan over a medium heat. add shallots and cook until soft.

2. add all of the port wine, and the thyme sprigs, and bring to a boil over high heat. just as it's about to boil, reduce heat and allow to simmer.

Cook until the wine has reduced to the consistency of corn syrup, about 30 minutes.

3. Bring chicken broth to a simmer in a small saucepan. Add porcini mushrooms. let soak for 15-20 mins

(strain the stock)

4. Mix chicken stock and wine reduction. (bring to boil and let it simmer)

cook for another 15minutes in a low heat so that it's reduced more.

5. Strain the sauce again.

Add seasoning (Salt&pepper)

Arrangement:

On a small tray put your slices of toasts, top them up with the apples and finish with the slices of foie gras. At the last minute put this little "sandwiches" in the oven for 3 minutes at 200C/ 392F. Sprinkle with a couple of grains of cracked pepper and "fleur de sel" on the top of the foie gras just before serving.

Place your foie gras-apple "toasties" at the centre of a plate, drizzle the apple sauce.

(you may also garnish with salad & beetroot)

use your hand to tear off the two sides apart and cut into 90g slices

Season with salt and pepper and put in a freezer for 5 mins.

sear on a heated pan for about 1 minute on each sides.

Voilaa..

*Yummmms*

Champignon & Spinas

A very light yet tasty side dish :)

Ingredients:

• 1 package fresh spinach
• 12 large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 2 cloves garlic, peeled and minced
• 3/8 cup heavy cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 2 tablespoons butter, melted

Instructions:

Preheat oven to 400F/200C). Butter baking pan.

1. Wilt spinach by boiling in a covered saucepan for 3 minutes. Remove heat and drain, set aside.

2. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.

3. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and let cool.

4. Stuff mushroom caps generously with the spinach mix, top with grated parmesan cheese

(you could also add Feta cheese or any type you like)

Season with salt and pepper

5. Drizzle with 2 tablespoons of melted butter (or olive oil for leaner version)

Bake in the preheated oven 30 minutes until lightly browned.

Take stem out and scoop the insides of the mushrooms

Use fresh spinach whenever possible or you could opt for frozen spinach

Stuffed the mushrooms with spinach mix and top with your choice of cheese/cheesess ;P

Yummmss!

Crème brulée recipe

Creme brulee may look very intimidating to make, but it's actually as simple as making custard.. and the best part is flaming the sugar into a caramelized layer on top. it's so simple that even my 13yr old cousin could make them. ;)

Recipe:

1 Vanilla Bean (split & scrape seeds out)

1 tsp Vanilla extract
6 Egg Yolks
1/2 cup Granulated Sugar (i don't like mine too sweet, you could add more depending on ur taste)
18 oz/ 500ml Crème Fraîche (or heavy cream)
1/4 Cup Additional Brown Sugar (to caramelize with)

Instructions:

Preheat Oven to 300°F/150°C

1.Pour the cream into a saucepan on a medium heat, put in Vanilla bean and/or extract
2. Whisk eggs yolks with sugar for 1 minute until pale.
3. Take pan from heat (cream should be almost to the boil), pour cream to egg mixture, stir with wire whisk.

4. Using a large pan, make a bain-marie (double boiler), place ramekins in pan, fill with hot water until about 1/3 of the ramekins are covered.
5. Pour batter into individual ramekins or flan dishes (2/3 full), cover the ramekins with baking sheet and bake for 30 minutes.
6. Take ramekins out of the bath, let cool off completely and refrigerate for 30 minutes/overnight for better texture
7. Powder tops with brown sugar and Flame it using a blow torch. or if you haven't got one, put back in oven (on broil, best if right under the grill) and let caramelize.
8. Garnish with Strawberries/mint leaves.

Serve warm or cold.
Voilà!

powdering the top with brown sugar

(try to make even layer, you could also use the back of a teaspoon)

My Fave part.. flame the sugars with a blow torch

Garnish the way u like it & serve ;)

Yummmmmss!

Special custom cupcakes

Each cupcake we did tells a story, and these ones are no exception...

if anything, they tell a lot of stories of each family member.

A friend of mine wanted something extra special for her Mom's birthday. A very sexy, multi-talented mother of 3 beautiful loving daughters. Each daughters have their own unique personality, which really was a pleasure to portray onto sugar art ;P

sexy sophisticated religious Mom who loves art, painting, singing, photography, floral arranging, birkins, champagne and tatler.. she sprained ther left ankle if you r wondering what the white bandage is for.. ;)

Cool Dad who loves Mars bars..

Stylish daughter who lovesss shoppinggg!

another fashionista who loves Louboutins and Lingerie... *I feel u, sis* ;P

and the sexy scientist.. what a complete package! ;)

The family...

Chef Alfred in the house..

Cooking at home with a Chef is lotttss and lotttss of funnn! esp when the chef is extremely friendly, even when he's cooking for 40 people with only 2 assistants. We all offered to help of course, but guess we did more damage than helping out.. at least the party goes smooth and the food was... superb! ;)

The menu

(last minute print out) ;P

Stuffed Spinach Mushroom

[ click here for recipe ]

Amazing fresh SeaBass in the making

Foie Gras with apple sauce

[ click here for recipe ]

Creme Brule

[ Click here for recipe ]

My cousin William with Chef Alfred

Outdoor table setting we did

Indoor table setting