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2_blesius_frenchcookbook - Page Text Content

BC: Descriptions of food part2 | Tomates avec de la mozzarella: Red, ripe tomatoes with layers of mozzarella. It also comes lettuce. | Chou-fleur au gratin: Caulliflower with cheese and creamy white sauce. | Belgain Chocolate Truffles: Chocolate truffles filled with dark chocolate power and milk chocolate cream. | Chocolate Charlotte: Lady fingers surrounding a thick, creamy, chocolate cake.

FC: French Cookbook

1: TABLE OF CONTENTS | Petit-Dejeuner: 1. Belgian Waffles 2. Breakfast Souffle Dejeuner: 1. Beef Arlesienne 2. Kerrieschotel 3. Croque-Monsieur Diner: 1. Chou-fleur au gratin 2. Salad de tomates et Mozzarella 3. Belgian Carrots Dessert: 1. Galette des Rois 2. Belgian Chocolate truffles 3. Chocolate Charlotte

2: Belgian Waffles | * 2 cups cake flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 4 large eggs, separated * 2 tablespoons sugar * 1/2 teaspoon vanilla extract * 4 tablespoons unsalted butter, melted * 2 cups milk * non-stick cooking spray | Ingredients: | Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately. | From Belgian

3: Breakfast Souffle | Ingredients: | # 1/2 c grated cheddar cheese shopping list # pinch salt shopping list # 1/2 c grated parmesan cheese shopping list # pinch cayenne or dry mustard powder shopping list # 4 T butter shopping list # 1/4 c flour shopping list # 4 egg whites shopping list # 1 c milk shopping list # 4 yolks | # Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 1 1/2 quart baking dish with cooking spray. # Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce. # Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast. | From French

4: 200gr cubed fried meat 500gr cooked rice 2 medium sized onions 2 teasp. currypowder 45gr butter 1/2 liter bouillon bread crumbs butter | Kerrieschotel | Saute the chopped onions in the butter together with the currypowder. Add the meat and the rice and heat thoroughly. Add the bouillon, and mix well. Make sure the mixture is heated through and through. Put the mixture into an ovendish, sprinkle bread crumbs on top and put a cube of butter on top. Put in the pre-heated oven and bake for about 15 minutes at 180C. | Dutch

5: Beef Arlesienne | 3 pounds boneless pot roast -- cut 1/2" thick slices 2 tablespoons oil 6tomatoes -- peeled and -- quartered 4 ounces sliced mushrooms - -- (1 can), with liquid 1/2 cup pitted black olives 1 garlic clove - crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch dried sweet basil 1 bay leaf | Add meat and cook until well browned on both sides. Pour fat off pan. Add to pan, tomatoes, mushrooms and juice, olives, garlic, salt, pepper, basil, and bay leaf. Bring to boil. Cover tightly and simmer for 3 hours, or until meat is tender. | Dutch

6: Croque- Monsieur | 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups hot milk 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch nutmeg 12 ounces Gruyere, grated (5 cups) 1/2 cup freshly grated Parmesan 16 slices white sandwich bread, crusts removed Dijon mustard 8 ounces baked Virginia ham, sliced but not paper thin | Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot. | From France

7: Belgian Carrots | 8 carrots, sliced crosswise into 1/4-inch pieces 1/3 cup heavy cream 2 tablespoons unsalted butter 2 teaspoons granulated sugar 2 teaspoons dried parsley 1/4 teaspoon nutmeg, grated 1/4 teaspoon salt 1/8 teaspoon ground black pepper | In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender. Drain water from pan & toss carrots with remaining ingredients. Over low heat, stir carrots until sauce is heated through & serve. | From Belgium

8: Salade de Tomates et Mozzarella | Ingredients for 4 people : - 6 tomatoes - 250 gr [9 oz] mozzarella cheese - 8 leaves of fresh basel - 4 Tbspoons olive oil - salt & pepper | Wash the tomatoes and cut them in slices of around 5 mm 1- [1/4-in.] ; strain the mozzarella and slice them about same thickness. 2- Wash the fresh basel leaves and cut them into very thin strips. 3- In a large plate, lay the mozzarella slices and put salt and pepper on each side ; do the same with toamatoes, only with salt. 4- Alternate layers of tomatoes and mozzarella slices into 4 ear dishes, drizzle olive oil and a bit of basel on each layer, including the last one. | From France

9: Chou-fleur au gratin | 1 medium cauliflower 2 tablespoons butter 1 tablespoon flour 2 cups scalded milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 pinch grated nutmeg 2 tablespoons grated Swiss cheese 1/4 cup fresh bread crumbs | Trim cauliflower, separate the flowers, and wash in salted cold water. Cook in boiling salted water for 12 to 15 minutes, or until tender but not soft. Drain. Meanwhile, in small, heavy saucepan, melt 1 tablespoon butter. Add flour. Stir in milk. Add salt, pepper, nutmeg, and cheese. Cook over low flame, stirring constantly until smooth. Arrange cauliflower in ovenproof, buttered dish. Cover with cheese mixture. Sprinkle with bread crumbs. Dot with remaining butter. Broil under broiler flame until browned | From France

10: Belgian chocolate truffles | Yield: 50 truffles 2 Sticks(8 oz)Unsalted butter, best quality240 g 5 Tablespoons(3 oz)Invert sugar (recipe on this site)90 g 1 lb 2 oz(1 lb 2 oz)Milk chocolate (38-40% cocoa content)500g Cup(2 oz)Cognac60 g 1 lb 8 oz(1 lb 8 oz)Semi or bittersweet chocolate couverture750 g | Cream the room temperature butter until light and fluffy. Add the invert sugar and cream more. Melt the first listed chocolate to 95F (34C) and add the chocolate in this temperature to the creamed butter. Mix well and add the liquor, mix until combined. Let the mixture set for several minutes until it sets firm enough to pipe into even mounds. Do not place the truffles in a refrigerator. Let set in a cool area until firm. Temper the couverture chocolate as shown on this site and dip the truffles into the couverture chocolate. Immediately place on best quality cocoa powder. Cocoa powder can be mixed with 30% powdered sugar for flavor balance. Carefully roll the dipped truffles into the cocoa powder ensuring not to stick the fork into the truffle cream itself. When firm shake off extra cocoa powder and place in a refrigerator. Serve at room temperature for full flavor experience. | From Belgium

11: Galette des Rois | 450 gr [1 lb] puff pastry / 125 gr [4.5 oz] thinely ground almonds / 100 gr [3.5 oz] sugar / 2 eggs + 1 egg yolk / 50 gr [2 oz] (unsalted) butter / 10 cl [3 fl oz] milk / 2 Tbspoons rum / 1 Tbspoon cornstarch / 1 pinch vanilla seeds. | Ingredents: | Prepare the cream with the eggs, butter, sugar and cornstarch syrup. Then mix them till the mixture is thick. Also add some rum. Put the mix over a buttered oven sheet. Bake the galette in 400 F and wait for 40-45. Then eat the galette hot. | From France

12: 40-50 boudoirs (lady fingers) 1/2 cup kirsch 8 ounces good quality dark sweet cooking chocolate 1/4 cup milk 7 tablespoons butter 4 eggs (at room temperature) 1/4 cup powdered sugar 1 cup heavy cream (well chilled) | Chocolate Charlotte | Lightly butter an 8 cup charlotte mold and line the bottom with wax paper to insure quick release. Mix the kirsch with 1/2 cup cold water in a shallow dish. Working with one boudoir at a time (you don't want to leave them lying in the alcohol or they will disintegrate), quickly roll it in the alcohol and place it standing against the side of the charlotte pan with its curved side facing outward. Line the whole pan neatly in this fashion. Separate the eggs. Place the egg whites in a mixing bowl and have the yolks ready to add to the chocolate mixture. Using a double boiler, heat the chocolate and milk, blending until smooth with a wooden spoon (no need to boil the water in the double boiler for this - best just to keep it at a simmer). Add in the butter, one tablespoon at a time, blending until smooth after each addition. Add in the egg yolks one at a time, blending well after each. Beat the mixture for several minutes with the wooden spoon until smooth and glossy. Remove from the heat. Beat the egg whites until stiff and then beat in the powdered sugar. In another bowl beat the chilled cream until it forms soft peaks (you don't want this too stiff or it is hard to blend in to the other ingredients). Blend the chocolate mixture into the whipped cream and than fold in the egg whites. You want to end up with everything completely blended but a light hand is needed to keep things fluffy. Pour the mousse into the prepared charlotte pan pushing on it sightly to make sure it fills the pan completely. Line the top of the pan with more boudoirs that have been briefly soaked in the kirsch mixture. You may want to add two layers of boudoirs to create a firm foundation for your chocolate mousse when you turn it over. Cover the cake with plastic wrap and place a weight on top of it (I use a pan that is just the size of the charlotte pan and put a heavy can of beans on top). Place in the refrigerator over night. To serve, simply remove the plastic wrap and invert the charlotte on a serving plate. It should slide right out. Decorate as you wish - whipped cream, cherries, shaved chocolate - or just serve as is. | From France

13: Descriptions of Food | Belgian Waffles: Fluffy waffles with crisp sides and a delicious Belgian breakfast. This dish has strawberries and whipped cream on it. | Breakfast Souffle: A french breakfast that is golden brown bread with cheese in it and very fluffy. A common thing to find on a french menu. | Kerrieschotel: A dutch salad that has fried meat, chopped onions, and white powder covering rice. | Beef Arlesienne: A delicious dutch dish that has carrots, beef, and lettuce. The whole dish can sometimes be drowned in gravy or meat juice. | Croque-Monsieur: A ham sandwich with cheese stuffed inside. It has fried bread and has egg on it. It is sort of like a panini just better. | Belgian Carrots: Chopped carrots with with olive oil around them. Seasoned with herbs and lettuce.

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  • By: Gabriel B.
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  • Title: 2_blesius_frenchcookbook
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  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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