Pai perdu, French toast

Pain perdu

Pain perdu, French toast, Poor Knights, Arme riddere are crispy on the outside, soft in the middle, lightly spiced and golden with a few local variations. This is a quick and easy recipe with no sugar in the main recipe.

My first encounter with french toast was from watching the movie Kramer vs Kramer a long long time ago, yes I am that old.  Mrs. Kramer had just left her husband and son, and the two left behind was going to make breakfast together. Mr. Kramer beat egg and milk in a mug and mashed a piece of white bread into the mixture. His son told him that his mom did it differently. I on the other hand could not understand why he did that at all, and specially after trying it myself. I remember beating egg and milk in a bowl about 50/50, then soaked a piece of white bread in it and then I fried it. The result was a mushy substance I did not care for at all. When my mom came home she showed me how to do it and used stale bread with a much better result. It was still not a huge success it did not become one of my favorites, it was to mushy. Today it is different, I love it and make it quite often and specially if I have stale bread lying around.

French toast, Pain oerdu, arme riddere.

I used brioche brought back from paris, but you can use any kind of bread. Since I am diabetic I do not use sugar in the batter. I rather use sweet condiments later. If you want you can add a bit of sugar into the mixture 1-3 teaspoons, but try without, the spices will give them a lot of flavour.

4 (1/2 inch) slices egg bread
2 egg
1 pinch salt, can be discarded
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 dl milk
3/4 teaspoon vanilla extract
Butter for frying

 

Cut the bread the stale bread.

Whisk  all the ingredients except the bread in a bowl, place a piece of bread in a shallow pan and pour the mixture over the bread let it soak a bit(about 30 seconds) before frying it in a pan with a bit of butter on medium to high heat.

Repeat with the remaining slices. Cook until golden on one side and then flip to brown the other.

Serve immediately with the condiments you like, I used no added sugar raspberry jam with a drizzle og maple syrup and a few raspberries as garnish and to give this treat a little tartness.

Grilled cheese, French, Fried egg, Crock Madame

Crock Madame

Crunchy gooey French grilled cheese sandwich topped with an egg.

Crock Madame

In Norway they have a saying “A loved child has many names”, I guess it goes for this dish also, Grilled cheese sandwiches are loved by many and eaten around the world. Who is to say what is the right or the wrong way to make this sandwich. For the traditional Crock Monsieur you need bread, preferably brioche, cooked ham and cheese, some also use bechamel sauce.

Brioch, Poilâne

My version today is quite easy, I used brioche that I brought with me from MiniMe and my trip to Paris. I used Truffle Jack cheese, egg and I dropped the ham this time. If you scroll down, abow the last picture in this post there is a list of different crock sandwiches

For each sandwich I made I used:

2 slices of brioche(use any type of bread)
2 slices of truffle Jack(use your favoroite cheese)
1 egg
A little lettuce and tomatoes for garnish and added nutrients.

Grilled cheese sandwich

Pre heat oven to 200 C

Toast the bread in a pan with a little butter, sandwiched the cheese between the bread.

Place the sandwich on a baking paper lined baking tray and put the sandwich in the middle of the oven. The sandwich is done as soon as the cheese has melted.

While the sandwich is baking fry the egg in a pan with a little butter on medium heat. As soon as it is done, place the egg on top of your sandwich and enjoy.

Grilled cheese, French, Fried egg, Crock Madame

croque provençal (with tomato)
croque auvergnat (with bleu d’Auvergne cheese)
croque gagnet (with Gouda cheese and andouille sausage)
croque norvégien (with smoked salmon instead of ham)
croque tartiflette (with sliced potatoes and Reblochon cheese)
croque bolognese / croque Boum-Boum (with Bolognese sauce)
croque señor (with tomato salsa)
croque Hawaiian (with a slice of pineapple)

MiniMe and I lunching at Fauchon in Pais. I had risotto with truffles and she had crock monsieur made with only bread, ham and cheese.

 

Chocolate shake, Milkl shake, Analiza Gonzales, MiniMe

Chocolate shake

MiniMe makes frothy, thick, creamy smooth chocolate shake.

I do not remember where I drunk my first chocolate shake, but I do remember it was when I was a little kid. To me a really nice shake must be thick, creamy and a little frothy like a smoothie. I have been to so many places and gotten shakes and smoothies that are runny like milk and juice and I must confess that I get disappointed, specially here in Norway where a regular shake costs from US$ 10,- and up. If I want a chocolate milk, I won’t order a chocolate shake, If I want a fruit juice, I won’t order a fruit smoothie. To me the main difference between a chocolate milk and a chocolate shake is the consistency.

I believe that being a food and drink blogger is that what you make is to inspire others, a guide line to how to and not necessarily to show the correct way to make the recipes, except when it comes to baking that is a little more chemistry mixed with cooking. We all have different reference points, what I think is too sweet, might be bland for others. What i think might have just enough heat might be to hot for someone else. It depends on what we are used too, what our reference points. Having said that I should also mention that our reference point is always changing. every bit of memory lingers with us, a memory that is helping us determine whether or not the next thing we taste is good or bad. I can remember my parents longing for a dish from the Philippines, but when they finally get it they are sort of disappointed, because it is not as good as they remember it. Their palate had changed and gotten used to ingredients in their new country, our point of reference is ever-changing. When it comes to a chocolate shake recipe I have one criteria and that is the consistency, thick and creamy, the rest is plain and easy.

You need:

3 parts chocolate ice cream
1 part Milk
Melted white chocolate, optional
Melted dark chocolate, optional
Whipped cream, optional
Sprinkles, optional

Decorate the inside of the glasses you want to use with melted white and dark chocolate.

Whip the cream, and when it is finished set it a side.

Add ice cream and milk in a blender and blend untill every thing is smooth and frothy.

Pour into the decorated glasses, add some whipped cream and garnish with some sprinkles.

Finally add the straws and enjoy.

 

Chia pudding, chiagrøt, smoothie chia pudding, smoothie chia grøt

Basic recipes for chia puddings

Another chia pudding post from me in just a short time, but what can I say I love chia seeds and use them quite often. This is why, chia seeds are mini powerbombs filled with more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon, google it if you do not believe me 🙂

The texture of these pudding can be similar to a tapioca pudding, gelatinous. For some this can take a little getting used to and for other like me who are used to tapioca “dis is da bomb”. These seeds are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Best of all you can cook with them too.

Chia pudding, recipe, chiapudding, analizagonzales.com, multicolored chia pudding, dessert, breakfast, snack, treat.
Mango and strawberry yoghurt chia pudding

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to prepare and fill  up on proteins and nutrients. Fill small mason jars, old baby food jars or even squeeze pouches to have on-the-go breakfast, snack or everyday dessert option.

There is no hocus pocus to make chia pudding. You need a gelling agent, a liquid of some kind, you need seeds and you need flavouring and maybe sweetener. You need a few minutes to prepare and then a little patiens, the seeds need a few hours to gel. The best thing is to make the pudding before you go to bed and enjoy it in the morning. If you do not want the little gelled pearls, you can blend the mixture in a blender.

Chiapuddin, chia pudding, healthy, analizagonzales.com, dessert, treat, snack, breakfast
Chiapudding made with almond milk, sweetened with agave syrup

Here are some basic recipes, and what you do with it is up to you.

Ingredients for milk based:

2 cups coconut milk (homemade or natural), soy milk, regular milk
1/2 cup Chia Seeds
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Omega 3 bomb, chiapudding, treats, recipe, breakfast, snack, dessert, analizagonzales.com, chia seeds, healthy
Made with coconut and chocolatemilk from Alpro

Ratio forsmoothie based:

2 cups Smoothie
1/4 -1/2 cup Chia Seeds, depending on the thickness of your smoothie

Chia pudding, smoothie pudding, recipe, analizagonzales.com. Fruit chia pudding
Made with three different smoothies and topped with oatmeal yoghurt pudding

Ingredients for yoghurt based

2 cups yoghurt, plain or flavoured
1/4 cup Chia Seeds

If you are using plain yoghurt
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Chiapudding, chia pudding, healthy, breakfast, dessert, snack, treats, quick and easy, yummy, analizagonzales.com
Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Instructions

For Blended/Smooth Version:  Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to gel. I prefer to make this at the evening before I go to bed to have it ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert after dinner.

Topp the pudding with desired fruit and toppings.

 

Chiapudding, chia seeds, analizagonzales.com, breakfast, dessert, snack, healtht,

 

 

 

Scrambled eggs with tomato and chives

Hapy New Year dear readers.

Yes I know that we are well into the first week of 2017, but better late than never:)

I haven’t blogged much lately, my excuse is that I have gone back to school and haven’t managed to organize my time so that there is enough time to blogging. Or maybe is it just the simple fact that I haven’t had time to cook dinner. No, it is just that I have not had the capasity  to think up anything that I wanted to post on my blog.

Continue reading “Scrambled eggs with tomato and chives”

Crunchy sweet potato fries

Have you tried to make crispy sweet potato fries? No matter how many times you google you can’t seem to find THE right recipe and many of the recipes are almost the same.

Sweet potato fries

When baking or frying sweetpotatoe you might get a stiffer outer layer that soon softens, but it is not crunchy. The reason for this is that sweet potatoes does not contain the same tye of starch as the regular potato does, so to get the strips nice and crunchy you need to cheat a bit.

Continue reading “Crunchy sweet potato fries”

Give the taco meat a rub

One of my favorites in college was the steak taco from Taco Bell. Actually Taco Bell was my first Tex Mex experience in the US and it was a lot different from when I got it served for the first time. I think it was 1986 or was it 87 and some friends of my parents served a meat sauce made with salsa in taco shells with lettuce, grated cheese and sour cream, it was not a hit.

30 years later there has been a lot of taco experiences since the taco Bolognese and Taco Bell is but a fond memory from the past. This recipe is my adaptation of the steak taco from Taco Bell.

Nice rib eye steaks rubbed with Fajita spice mix, use a ready made spice mix or make your own

Fajita spice mix

1 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3⁄4 tsp crushed chicken bouillon cube
1⁄2 tsp onion powder
1⁄4 tsp garlic powder
1⁄4 tsp cayenne pepper
1⁄4 tsp cumin

Mix the spices, rub them on your steaks and grill them to your liking.

I served this with tortillas, lettuce, red onion, sour cream, avocado and pebre a chilean version of salsa.

SAMSUNG CSC

 

Coconut and ube ice cream sandwiches

Coconut and ube icecream sandwich

One of my dads favorite deserts was Ube halaya, purple yam boiled, grated and mashed and cooked in condensed or coconut milk with butter until a thick paste. I haven’t been able to find any purple yams in my vicinity, but I found ube ice cream:)

Coconut macaroon and ube icecream sandwich

I thought I could make ice cream sandwiches, but what kind of cake or cookie should I use, I wanted to use a typical Filipino cookie. After googling I decided to make something a little closer to home(Norway) and used a recipe for a cookie typical around Christmas time here, coconut macaroon.

16 cookies

4 egg whites
200 g sugar
1 teaspoon vanilla extract
200 g desiccated coconut
Pinipig for decoration (Pinipig are immature grains of glutinous rice pounded until flat before being toasted)

Preheat oven to 180 ° C.
Whisk egg whites lightly together in a saucepan. Add sugar, vanilla extract and dedicated coconut.
Set the pan over medium heat and stir with a wooden spoon, make sure the mixture do not stick and burn. When the mass has the consistency of thick rice porridge is the complete, approximately 10 minutes.Coconut macaroon

I divided the dough into 16 equal parts and rolled them into balls, rolled the balls in pinipig then placed them on a baking paper lind tray and pressed them down a bit so they were 1 cm thick.
Bake them in the middle of oven for about 15 minutes or until golden. Cool on a rack.

Place a scoop of ice cream between to macaroons and enjoy:)

Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Salmon
Scallop
Crab
Wakame
Wasabi pearls
Pickled ginger
Nori
Sesame seeds
Soy sauce
A small bowl
 .
.
Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
,
On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.
.

Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Pretzels

 

Homemade pretzels

Chewie on the outside and soft on the inside, to me that is a perfect pretzel, unlike the first one I tried. It was my first trip to the US and I had to transfer to a domestic flight at Newark and went over to wait for my flight to SF. I regretted going early because the there were not as many places to eat or at least nothing that I really cared for. I came across a Hot dog stand that sold pretzels and I had waned to try one for a long time, after seeing them on TV or at the movies. It was nothing like the pretzels I have eaten later, this was really chewie and dry. I guess a hot dog stand at Newark in 1989 probably wasn’t a place to start my culinary adventure 😀

8 pretzels

2,5 dl luke warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
10 dl flour
2 tbsp melted butter

Sauce pan 2/3 with water
1/10  of  baking soda (10 dl water=1 dl bakinhsoda, 5 dl water=0,5 dl bakingsoda)
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar, yeast and salt in the  baking bowl. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix until everything is well combined.

Mix and knead the mixture to make a firm dough (around 10 minutes) and leave for approx 1 and a half hours or until when you poke the dough it gently springs back.

Turn the dough out onto a work surface and knock the dough back, knead and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel

Bring water and the baking soda to a boil in a  saucepan or roasting pan

Place the pretzels into the boiling water, 1 by 1,  until they float (about 5 second), fish out and lay on a baking tray lined with baking paper. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the sea salt.

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. and enjoy them with some mustard.

Pretzel recipe