Oooey goooey chocolate!

Jan 11, 2012 02:18

Hi!

I'm in the middle of trying to finish my museology paper before Thursday! I admit it is a bit of a long shot but I am trying and slowly failing but enough about that - tonight we had a lovely dinner and

A quick little post with what's for dinner and a recipe! or maybe even two ... oh excitement!

Tonight for dinner I wanted something nice wintery filling but still really tasty! So where does one go to find this .... in her almost empty fridge of course! (and ... overfilled freezer)

What I found was half a celeriac or celery root, some onions, fennel, garlic, spice mixes from our summer holiday on Öland, Sweden and we still have some frozen duck breasts left over from the sales around christmas when I decided to buy what seems like a year's supply of duck!

So all we needed carrots ... and lucky us we have a discount store and a small supermarket just next door! (along with an absolutely marvelous bakery with a drive-in!) so it's super to go shopping - yay!

This is what our dinner ended up looking like!




Do you want to make this?

Boyfriend and I are natural cake fiends - we will eat anything cake and really appreciate the fine art of sugar-fat-flour creations! So we really wanted cake tonight but didn't really have the patience for a big cake project - so I adapted a recipe from Mette Blonsterberg's book for chocolate fondant with bleeding heart - just so I could make it bleed less and be more cake-y and less dessert! And let it be totally no fuss!




Or how about this?


Duck w/root vegetables & fennel

2 persons - 2 days!

2 ducks breasts
1/2 celeriac / celery root (or any other white root vegetable - parsnip, sunchoke/jerusalem artichoke, parsley root)
4 big carrots
3-4 medium to large onions
1 whole fennel
all the garlic you dare putting in - I used 7 or 8 cloves

small knobs of butter

salt, pepper, garam marsala/ "varm vinterblanding" or whatever flavour profile you want to try!

0/ if using frozen duck - like I was - put the duck in the wrapping in warm (not hot!) to defreeze while chopping veggies! or if you wanna be fancy (!) then pull it out way ahead and put in cold water, on the table or in the fridge.

1/ clean your root vegetables & peel your carrots, garlic, and onions & turn on the oven to about 180-220 degrees depending on your oven and how much heat it looses.

2/ cut the roots and carrots into small bits - so it will cook fast and at the same time as the duck

3/ cut onions, fennel - very thin and narrow, & garlic

4/ put all the vegetables in a glass or ceramic pan that can go into the oven. I use a simple dirt cheap square glass pan from IKEA - cause I'm a student and thereby have no money!

5/ spice your vegetables in the pan and put a couple of small knobs of butter on them - the veggies and duck will produce a lot of liquid in the pan don't worry about them drying out!

6/ put the pan with ALL vegetables in the oven and start on the duck!

7/ get the duck out of the packing and so ... this should be pretty obvious - just make sure not to get duck juices everywhere ...

8/ score (cut down just to the meat) the fat/skin on the duck and put spices - I just used lots of salt, some garam marsala and a bit of fresh ground pepper (any pepper goes).

9/ take the pan out so you can put the ducks on veggies with the skin up so it can get nice and crispy!

10/ leave it in the oven for approximately 20 mins - check it by cutting the duck and see if it leeks red juices. As long as it leeks red it's not done - duck can be slightly pink but duck needs to be cooked through - it's poultry!

11/ When done - Good job! and you get to slice up the duck in thinner slices and serve!

This can easily be varied and done with all kinds of meat - it's just one of those everything in a pan and in the oven - it's the cornerstone of my cooking at least! (and my attempts at one pot wonders ...)

And for dessert how about chocately oooey gooey ?
Chocolatey gooey cake

plenty for 2!

150-200g dark chocolate ( I used 100g and there was so not enough chocolate!)
50g flour (any flour will do - I used buckwheat cause I do not use wheat - but wheat is good for those not allergic)
3 eggs
50g sugar
100g butter/fat (can be any kind of fat you want to use or have around - I would recommend butter or margarine)
cupcake tray or small cake forms - silicone or remember this cake will stick to it!

1/ turn on oven on 180 degrees.

2/ melt butter and chocolate together in a pan on low low heat - I use 3 or 4 out of 9.

3/ stir together chocolatey-buttery thing with sugar and flour

4/ stir in eggs - make sure it's a homogeneous (no lumps!) mass!

5/ pour into pans/forms! Put in oven!

6/ bake for 15-20 mins depending on your form/pan size

7/ pull out - cool for a few mins and ENJOY! (and remember congratulate yourself on having made delicious cake!)

this tastes wonderful with ice cream, berry compote or just sour cream!

I have tried to make this more spiffy by adding liqueur but with no success yet - so please tell if you have !

So there it is - my evening in food, delicious yummy food!

I will try and get some photos of my buys up soon - but I need to convince BF to actually take photos of me in them first! It's a daunting task really ...! 

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