domingo, 26 de abril de 2009

Milk, honey and vanilla bean jelly

It does not take more than a good quality vanilla bean and few spoonfuls of sugar, honey and gelatin powder to make an amazing milk dessert. Pure flavor and simplicity. I love it. Besides you can add some sweet and tasty Spanish strawberries to make a perfect pair.

Milk & honey & vanilla bean jelly

800 ml milk + 100ml to soften the gelatin
100 ml honey
60 grams sugar
Scraps of one vanilla bean (pod)
4 teaspoons of unflavored gelatin powder


Separate 6 ramekins or glasses. In a small bowl sprinkle gelatin over 1/2 cup of cold milk and let it soften. Meanwhile, in a medium pan over medium heat, mix milk, honey, sugar and vanilla scraps and mix it until the mixture boils. Remove from heat once it boils and add the softened gelatin to the boiled milk mixture mixing it well to help the gelatin to dissolve completely. Bring the pan back to medium heat stirring it until it boils again. Divide cream among ramekins or glasses and let them cool outside the refrigerator (fridge). After mixture is cool refrigerate for 3 or 4 hours before serving.

You can serve the milk gelatins on plates. To transfer milk gelatins just warm the bottom of the ramekins or glasses in warm water, put a plate over the ramekin and turn the gelatin upside down, over the plate.

Serve with fruit sauces (coulis), jams or fresh fruits.

Serves 6

(clique sobre a imagem para ver as fotos em tamanho grande)

sábado, 4 de abril de 2009

Saturday night fish: salmon tartar

I love fish tartar and my favorite is tuna tartar. Differently from Rio, where I normally find fresh tuna, Trondheim doesn't have fresh tuna. Tuna is a high seas kind of fish and not a Norwegian type of fish. Hope this does not sound as complain because it is not. There are lots of different and fantastic fish in Norway, as everybody already knows, and I love them too. I make tartar using the freshest salmon one can get and it is just delicious.

Tartar is a French dish slightly similar to Peruvian ceviche and Syrian-Lebanese raw kibe as these dishes are cooked in lime juice but also bears some similarities with Japanese sashimi, specially if served with a soy based Japanese style sauce.

Tartar is a very simple dish, just like sashimi, ceviche and raw kibe and I made it even simpler as I didn't add egg to the mixture. Not all tartar recipes list an egg, but some of them do. I make tartar with nothing but freshly squeezed lime juice, French spring onions, shallots, salt and pepper. You can serve with a creme fraiche or yogurt based sauce but my obsession with Japanese cuisine stops me from eating tartar the French way since I definitely prefer the Japanese soy based sauce with lime juice, ginger, garlic, sesame seeds and more spring onions.

Salmon tartar

250 grams fresh salmon filet
1 tablespoon chopped spring onion (cut in very small pieces)
1 tablespoon chopped shallot (cut in very small pieces)
1 tablespoon freshly squeezed lime juice
salt and pepper


Cut salmon in small dices;

Chop spring onions and shallot. Mix salmon, onions in a glass bowl. Add lime juice, salt and pepper and toss well.

Let the mixture stand for couple of minutes and divide the fish in small potions and serve with white toast or any kind of bread you like.

If you prefer you can slice some cucumber and roll the spoonfuls of tartar with the cucumber and serve them as a roll in a plate with some sauce.

Japanese style sauce

2 tablespoons freshly squeezed lime juice
4 tablespoons shoyu (Japanese soy sauce)
4 tablespoons nam pla (fish sauce)
1/2 teaspoon grated garlic
1 teaspoon spring onions
1 teaspoon toasted white sesame seed
1 teaspoon grated fresh ginger

Squeeze few tablespoons of juice from some of the best Brazilian limes,

Add some tablespoons of shoyu and nam pla (photo),

Add French spring onions, ginger,

white sesame seeds et voilá

Serve the sauce with the tartar.

If you prefer serve the tartar in cucumber rolls. Just slice the cucumber with a cheese slicer or a mandoline.
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