Home-made Croissants

How about some Home-made Croissants?

"Everyone is kneaded out of the same dough but not baked in the same oven."

There are moments that we prefer to talk less. There are moments we prefer not to talk at all. Simply because our mouth is full of delicious food :-) Well after all sometimes silence speaks a thousand words. I have just decided that every Wednesday it will be Wordless but I'll be sharing all my priced Home-made recipes. And to start the ball nothing best describes French than their famous morning bread, Croissant. Bon Appetit!

Croissants
(makes 8 large or 12 small)

300 g of flour
12 g of dry yeast
18 cl of water
30 g of sugar
8 g of salt
200 g of butter
1 egg for the brushing the croissant

You can use the machine or your hands in doing the first part of this recipe. If you have big muscles enough then, put the flour on your working table make a hole in the middle. Put the water, yeast, sugar and salt. Mix them well. Work this dough for at least ten minutes until it becomes smooth, elastic and does not stick to your hand. After this stage get a rolling pin and you are ready to put the butter. It is advisable to cut in cubes your butter. Flatten your dough with the aid of your palm then roll smoothly your rolling pin from the center outward. Put your butter in the middle and close it like a pocket using the two sides of your dough to make a rectangular shape. Turn the dough counter clockwise. The dough will now be horizontal. Roll again the rolling pin from the center outward trying to make a rectangular shape that is vertical. Close again like pocket the two sides and turn again the dough counterclockwise. Repeat this process like making your puff pastry dough. This helps to make the layerings inside your croissant. Cut them into triangle shape, then brush it with egg. Fold the triangle from the largest part towards the angle to make the croissant shape. Pre-heat the oven and bake it at 200° celsius for twenty minutes for the large one and about ten to fifteen minutes for the small one. Put them out of the oven and let it cool down before devouring them.

Waking up with freshly baked Croissants will never be the same again

For my french readers, the french version of these croissants recipe is here: http://www.lesfoodies.com/hilda/recette/croissants-2

Lemon, Rosemary & Thyme Fried Salmon

Lemon Rosemary & Thyme Fried Salmon with Lotus Root

Shirley!
Shirley, Shirley Bo, Birley
Banana, Fanna, Foe, Firley
Fee, Fie, Moe, Mirley
Shirley

I am sure you all remember this Name game song of Laura Branigan back in the 80's. Those happy days that we're still pommading layers of gell or emptying cans of spraynet on our hair :-). Those days that the world seemed to be a lot peaceful than what it is now for the only thing that preoccupies our innocent minds are the pimple popping out on our skin and our cotton candy like hair.

I have thought about this song lately when I came across Jumbo Empanada's post on blog name story. I am pretty sure we all have our own pieces of story to tell behind the choice of our blog's name. A story worth hearing for, for curiosity always strikes us back. So, what's in a name?

Danggit are dried salted rabbitfish popularly eaten for breakfast in the island of Cebu in Philippines.

Explanation: {My friends knew that I can eat all kinds of meat and vegetables but not a fish. So to pull a prank on me, they started calling me "Dhanggit", thought it would be funny. But eventually everybody else is calling me dhanggit and Dhanggit becomes me.}

The paradox of all this, is that during my pregnancy I hated being in the kitchen. I hated the smell of it. I even hated the chocolates. And there was only one thing that would give me pleasure and that was eating fish. Weird isn't it? After I gave birth everything went back to normal, except for one thing I can eat fish now.

I'll be sending over this Salmon dish to Ruth for her Bookmarked Recipes, a food blogging event about recipes that we have bookmarked from a cookbook, magazine and others. It's been month I have drooling over to make this recipe from Maxi Cuisine, a french gourmet magazine.



Lemon Rosemary & Thyme Fried Salmon with Lotus Root

4 Salmon slices (you can also use Salmon steak)
2 tbsp of olive oil
10 g of butter
salt & pepper
1 cup of sliced mushroom (you can use any type as long as its fresh)
half a cup of sliced pre-cooked Lotus root (you can buy them frozen on Asian specialty groceries) 20 cl of fresh cream
1 cube of fish bouillon (dissolve in half a glass of water)

Lemon Marinade:
Juice & zest of one lemon
1 tbsp of olive oil
2 cloves of garlic (pounded)
herbes de provence: thymes & rosemary

Start by preparing the marinate. In a salad bowl mix the ingredients for the lemon marinade, mix well. Pour this over the salmon and let it marinate for about 20 to 30 minutes until the sauce have penetrated on the salmon. Heat olive oil and butter in a frying pan or on a barbeque grill over medium heat. Cook each side or until they are golden brown but do not overcook. Take off the salmon from the pan and on the same pan fry the mushrooms and lotus root. Cook them for about 4 to 5 minutes, you can add more olive oil if it becomes too dry. Then deglace the pan using the fish broth. Let it boil but leave it uncover to help the juice evaporate. Then lastly add the fresh cream, salt and pepper to taste. Let it boil for few minutes. You can toss a pasta on this creamy sauce and serve the fried salmon on the top. Or serve the fried salmon with a pilaf rice and this creamy sauce on the side.

Spicy Fettucine Curry with Prawns and Mushroom

Spicy Fettucine Curry with Prawns and Mushroom

Sometimes things happen when you least expect them.

My weekend was I what would quantify as an ordinarily extraordinary. I never realized I had so many little surprises that were in store for me. Not that I was cleaning the house and realized that I just won a lottery ticket and you are actually reading a blog of a millionaire (though I love the sound of this :-)). The truth is you might find it absurd but I always find great happiness on small things. As I rearranged our living room yesterday I realized that our hibiscus plant sitting at the corner for years have finally given us a beautiful red flower. It was just hard to imagine that after years of not bearing any flower this day finally happened. There was even a day we thought of dumping the plant long time ago.

As my husband and I were marveling at our hibiscus flower our daughter approached toward us crawling. Then all of a sudden she stood up with her two feet and smiled at us and applauded. Alright it didn’t last that long about 4 seconds. But could you just imagine how happy it made us that she did stood up for the first time without holding on to something. We just realized that she just turned tenth month old yesterday. Those little happy moments are priceless.

By the way, I hope Kevin of Closet Cooking adores spicy pasta because I am sending this recipe to the Presto Pasta Nights he is hosting, a lovely event created by Ruth of Once Upon a Feast . You can check up the link in here.

Spicy Fettucine Curry with Prawns and Mushroom

500 g of fettucine pasta
250 g of prawns
250 g of mushrooms (champignon de paris)
2 cloves of garlic
1/2 a tsp of cayenne powder (more if you desire)
some sliced chili if you desire (optional)
1 onion
20 cl of fresh cream
1 tsp pg ginger powder
2 tsp of curry powder
some olive oil
salt and pepper
some parmesan cheese

Start by cleaning and slicing the mushrooms. Clean the prawns by removing their shells and deveining them. Do not throw the shells, for you will use them in making the shrimp broth. In a casserole, put the shrimp shells and half a cup of water. Boil until it reduces to a quarter, strain and keep it aside. In a sauteing pan, put some olive oil and brown the garlic. Add the onions, followed by the mushrooms. Lastly add the prawns and let it cook for about three to four minutes. Add the curry powder, cayenne, tabasco, chopped chili (this is optional) and ginger powder, continue stirring. Pour the broth and let it simmer for about five minutes. Add the cream and let it cook for few more minutes. Add salt and pepper to taste. Pour it over your cooked fettucine and top with parmesan cheese.

Apricot Gratin in Sabayon and Yellow for Bri

Apricot Gratin in Sabayon Cream

"Wherever there is a human being, there is an opportunity for a kindness. "

Sometimes it is hard to imagine how can some people be suffering and yet they are all alone in their battle. I asked that question to myself one time as a a teenager when I saw that old sick man living all alone by himself in a make shift house on my way to school. Abandoned by his family? His friends? I assumed he died a lonely man. He probably suffered less than his illness compared to his solitude. I will never forget his face and his fate.


Life's journey is a constant struggle. But it must not stop us from holding on to hope. Braving life's enduring tribulations is more assuring when we know we are encircled by the people who care for us and will be there to support us. When I read about Click's current theme for the month, Yellow for Bri I was moved to tears. Bri's story and her struggles touched me undeniably. It was so unfortunate to have discover her blog this way. I guess there's really so much blog to discover and explore ahead of me. Bee and all the other bloggers tenacity and compassion in pushing through a fund raising campaign for Bri is truly admirable and worth emulating.

As Bee put it, this special edition of Click is tinged with sadness and yet filled with hope. Please go check in here on how you we can help Bri on her battle.

Not alone.

I am sending these flowers for Bri at Jugalbandi's Click event , to give her courage and inspiration to continue hoping. You are not alone Bri. While this delicious Apricot Gratin will go over at Mamina's place Food Matters, the host of this week's Weekend Herb Blogging. Thanks again Kalyn for this creating this event.

Apricot Gratin in Sabayon

300-500 g of apricot
2 eggs + 2 egg yolks
100 g of sugar
50 g of flour
10 cl of fresh cream
2 drops of vanilla extract

Wash and cut the apricot of your desired size. Then spread evenly the fruit on your baking dish. In a bowl, beat the eggs and two egg yolks with sugar, flour and vanilla essence. You will obtain a creamy mixture. Cook over bain marie as you beat it non stop for about 4 or until it thickens. Pour slowly the fresh cream as you continue to beat the mixture. Cut the fire. Pour the sabayon over the fruit and bake for about 10 to 15 minutes at 200° celsius. Before the end of the baking time, check regularly to avoid burning the surface.

Goatcheese lollipops , Angelina Jolie and others

What does Angelina Jolie have in common with me? Brad Pitt? Same vital statistics? We have the same mom? Well, wrong answers :-)

Do not think that I just shifted my blogging topics into star buzzing but rumor has it circulating that, she gave birth or will give birth to Maternité Etoile, the same hospital in our place where I gave birth. The idea just made me excited. Everybodys talking about the castle of Miraval that the couple bought not far from our area, meaning we're neighbors now. Alright, I don't think you guys are interested so back to regular programming.

Who doesn't love Appetizers and Hors d'oeuvres? Those little things, bite sizes pieces we eat along as we chit chat on interesting topics (such as hollywood gossips? he hehe) and as we drink some cocktails, champagne or liquor. I love preparing them because they often push me to be creative and there are basically no rules, as long as they are bite size. When I heard that Monthly Mingle for the month of June is about appetizers & hors d'oeuvres I knew I needed to share some of my creations I often prepare when I received guests at home. I hope Mansi (of Fun & Food) our lovely host for this month loves goatcheeses because I am sending it to her. Thank you Meeta for creating this delicious event!

Goat cheese Lollipop (with dried mango, apricot and walnuts)

1/2 pound Goat cheese
2 sprigs of thyme
1 tsp of honey
half a cup of olive oil
50 g of dried mango
50 g of dried apricot
50 g of chopped walnuts

In a bowl crush the goat cheese, mix the honey and blend well. Put the thyme to enhance the flavor then put in the fridge. In a food processor, chop finely the dried mango and apricot. Take out the goat cheese from the fridge and start to make ball like shape with the aid of your palm. Be sure to make them evenly. Submerge the goat cheese balls in the olive oil. Before serving cover the goat cheese balls with dried mangoes, apricot and chopped walnuts.

Amuse bouche of Goat cheese and Apricot

100 g of dried apricot
half a pound of goat cheese
different herbs; chives, rosemary, thyme
some olive oil

Cut the dried apricot in the middle and insert a sliced goat cheese. Top it with herbs and olive oil.

Goat cheese in so many ways

Home-made yogurt with Honey and Red fruits

Home-made Yogurt with Honey and Red fruits

I won't be blabby much this time.
Let's just savour this in silence.
This is my Wordless Wednesday.


Home-made Yogurt
Adapted recipe from here

2 cups whole milk
2 cups reconstituted non fat dry milk
1/4 cup non fat dry milk powder
2 tbsps of yogurt

For the flavoring
Honey (you will be needing about 2 tablespoons of honey per 125 g of yogurt)
Fresh red fruits (raspberry, blueberry, strawberry, etc)

Combine all ingredients in a medium saucepan. Scald, do not boil; remove from heat. Pour into a bowl; cool to lukewarm. Stir in 2 tablespoons of plain yogurt; cover and let it stand in a warm place for about 10 hours. Then transfer them in your desired jars or bottles and keep them refrigerated. Always save some from the first batch to start the next batch.

Chocolate Clafoutis Muffin Style

Chocolate Clafoutis Muffin Style

I am not being pessimist. But you see, our car is broken and its been weeks we haven't had a beautiful weather. A lot of people are saying its first time in Southern France to be gloomy like this. Provence is not Provence without blue sky and sunny weather. My brother in law told me to blame it on "La Nina" while my dad in law advised me to just buy a postcard to see Provence in its finest. Alright, alright I know I need to stop from lamenting and better see the brigther side of things. Rain helps the farmers to have abundant harvest and greener plantation. Look at how much cherries we have in the garden. And moment like this gives me enough reason to take refuge on my all time comfort food, chocolate.

I hope you are not getting tired of chocolate and cherries for they are wonderful together.

I am sending this delicious recipe to Wandering Chopsticks, who's hosting Weekend Herb Blogging this week. Thanks to Kalyn for creating this beautiful food blogging event.

Chocolate Clafoutis in Muffin Style
Muffin recipe adapted from Cyril Lignac
*(Note: I have been receiving feedback regarding the consistency of this muffin: too compact, too much baking powder, etc. I'll try to re-do the recipe and see some modifications needed to improve the recipe. Thanks a bunch for all your feedbacks!)

125 g of flour
100 g of almond meal
1 teasepoon of baking powder
75 g of brown sugar
a pinch of salt
1 egg 10 cl of milk
20 g of butter
100 g of dark chocolate
250 g of cherries
10 g of butter for the ramekin

Pre-heat the oven at 210° celsius and butter the ramekin. In a bowl put the flour, baking powder with the almond meal, salt and sugar. Then add the egg, the melted butter and the milk. Mix well until it becomes homogenous. Fold in the melted chocolate and mix well. Pour the mixture in the ramekin (about 4-6 depending on the size). Put the cherries on the ramekin and bake for about 20-25 minutes.

Chocolate and Cherries, forever gorgeous!