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2_Brandhandler_Cookbook

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FC: French Cooking by Shira Brandhandler

2: Table of Contents | Belgian Waffles Birchermüesli Swiss fondue Quiche Tagliatelle Teigwaren (Pasta) Cheese Souflee Swiss Steak Crepes Apfelküchlein (Deep fried apple cookie) Blegian Chocolate lace wafers

3: BELGIAN WAFFLES 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. | Ingredients * 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

4: Birchermüesli - 1 cup rolled oats - 1/2 cup orange juice - 1/2 cup yoghurt - Some chopped and/or flaked almonds - handful of raisins - 1 cup blackberries Soak the oats in juice and yoghurt and refrigerate it overnight. Before serving, add in a few blackberries per serving in a bowl and crush them. Mix it with the oats-yoghurt mixture until you get the colour you like. Now add in the nuts, raisins, and more blackberries if you like.

5: Swiss Cheese Fondue Ingredients * 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded * 1/2 pound Gruyere cheese, shredded * 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free) * 1 garlic clove, halved crosswise * 1 cup dry white wine (such as Sauvignon Blanc) * 1 tablespoon lemon juice * 1 tablespoon kirsch (cherry brandy) * 1/2 teaspoon dry mustard * Pinch of freshly grated nutmeg * Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears | 1 Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with flour or cornstarch. Set aside. 2 Rub the inside of a 4-quart pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Once the mixture is smooth, stir in kirsch, mustard and nutmeg. 3 Transfer the cheese to a fondue serving pot, set over a low flame to keep warm. If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno. 4 Arrange various dipping foods around the fondue pot. (A lazy Suzan works great for this.) To eat, spear dipping foods with fondue forks or small forks. Dip to coat with the cheese, and eat.

6: Quiche | Shortcrust pastry 225g spinach 150g new potatoes 1 egg 284ml single cream 50g parmesan cheese Chilli flakes Salt and pepper 10 capers Line a 24cm quiche dish with pastry and bake blind for half an hour. While this is happening, wilt the spinach (using a couple of tablespoons of water) and then rinse in cold water. Squeeze out any excess moisture and chop finely. At the same time, boil the new potatoes for six minutes, rinse in cold water and slice. Combine all ingredients, pour into pastry case and top with leftover anchovies. Bake for 40 minutes on 160 degrees.

7: Tagliatelle 15 oz tagliatelle 3 oz butter 2 egg yolks 2 tbsp parmesan, grated 6 tbsp double cream 4 oz bacon (chopped) 1 salt 1 pepper, freshly-milled | Bring a large saucepan of water to the boil, add some salt and a few drops of oil and cook the tagliatelle for 8 minutes. Meanwhile, melt about 1 oz of butter in a small pan and cook the chopped bacon for 3-4 minutes. Beat the egg yolks together with the remainder of the butter, the Parmesan cheese, the cream and some freshly-milled black pepper. Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. Add the bacon and its juices to the pasta, pour in the egg and cream mixture and toss well. (If you've done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). Season with salt and pepper if desired, then serve with more Parmesan. Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad.

8: Teigwaren (Pasta) * 2 to 3 l (0.5 to 0.8 gal) saltwater * 300 g (0.66 pounds) colored pasta * 2 potatoes, pealed, cut into small cubes * 1 tablespoon margarine or butter * 600 g (1.3 pounds) leek, cut in small slices * 1 dl (3.4 fl. ounces) vegetable soup Preparation: 1. Boil the saltwater. 2. Add pasta and potatoes, cook for about 15 minutes until pasta is al dente and the potatoes are soft. 3. Heat the margarine or butter in a pot. 4. Add the leek and stew. 5. Pour the vegetable soup over the leek and cook for about 10 minutes. 6. Add leek to pasta and potateos.

9: Cheese Souflee Ingredients for 4 people : - 70 gr [21/2 oz] swiss cheese (comté or gruyre type) - 30 gr [1 oz] butter + some for dish - 20 gr [3/4 oz] plain flour - 25 cl [9 fl oz] milk - 4 eggs - salt, pepper & grated nutmeg Recipe : 1-Pre-heat oven to 180C / 350F ; butter the soufflé dishes ; thinly grate the cheese (thin wholes of grater). 2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy. 3- Prepare the béchamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the béchamel is ready (it must get thick). | 4- Add enough nutmeg, salt & pepper, and remove from fire. 5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula. 6- Pour the mixture equally into the 4 soufflé dishes ; fill them about 3/4. 7- Bake in oven for about 25 minutes ; the soufflés must rise and get golden brown. Do not open oven door for they would deflate. You need to increase baking time if you use a large single dish, and vice versa. It would take around 40 minutes for 1 big dish...

10: Ingredients 1/2 cup all-purpose flour 2 teaspoons salt, divided 1/2 teaspoon pepper 2 pounds beef top round steak, cut into 1/2-inch pieces 2 to 3 tablespoons canola oil 6 medium onions, thinly sliced 7 to 9 small red potatoes (about 1-1/4 pounds), halved 1 bay leaf 1 can (10-3/4 ounces) condensed tomato soup, undiluted 2 cups frozen cut green beans, thawed | Directions In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium heat, brown beef in oil on all sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon tomato soup over top. Cover and bake at 350 for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 6 servings. | Swiss Steak

11: 1. Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe. 2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer. 3. Let cook for about 1 minute. Then, flip with a metal spatula, and cook other side for about 30 seconds. | Crepes 2 cups Flour 2 1/2 cups Whole Milk 4 Eggs 2 tbsp. Butter (melted) Pinch of Salt 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional) Vegetable Oil (for pan) How to Prepare Batter: 1. Sift flour and mix with salt in a bowl. 2. Make a well and pour in eggs. Stir well. 3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface. 4. Stir in Butter. Voila!

12: Apfelküchlein * 4 or 5 sourish apples (e.g. Boskop or Jonathan) * 120 g (4 ounces) white flour * 40 g (1.4 ounces) grind hazelnuts * teaspoon of salt * 4 tablespoons of sugar * 2 teaspoons of vanilla sugar * 1 dl (5 fl. ounces) of apple cider * Yellow of 2 eggs * White of 2 eggs * 1 teaspoon of oil * Juice of a lemon * Deep-frying oil * Some confectioner's or cinnamon sugar | Preparation: 1. Add flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar to a bowl and mix well. 2. Add apple cider and stir. 3. Add yellow of 2 eggs and one teaspoon of oil and mix well. 4. Leave the dough alone for about 30 minutes. 5. Peal the apples and remove the core. 6. Cut the apples in rings, each about 1 cm ( inch) thick. 7. Add 3 tablespoons of sugar to the lemon juice, sweep the apples and leave them alone for about 30 minutes. 8. Add a pinch of salt to the white of two eggs and stir until it is stiff, carefully mix it with the dough. 9. Heat the oil in a frying-pan to 190C (375F). 10. Dip one ring of apple at a time into the dough and fry it immediately in the oil on both sides until it is brown. 11. Drip off the oil. 12. Spread confectioner's or cinnamon sugar evenly over the cookies while they are still warm and serve them immediately. But they will also taste good when they are cold, especially if you serve them with some warm vanilla sauce.

13: BELGIAN CHOCOLATE LACE WAFERS 1/2 cup unsifted flour 1/2 cup very finely chopped almonds 1/4 cup dark corn syrup 1/4 cup firmly packed light brown sugar 1/4 cup butter 2 squares (1 oz. each) semisweet chocolate, melted | Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended. Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval. Bake at 350F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies. Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft. Roll into cylinder shape starting on long side. Cool on rack. Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.

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  • By: Shira B.
  • Joined: almost 6 years ago
  • Published Mixbooks: 0
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  • Title: 2_Brandhandler_Cookbook
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  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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