Man bonbons

I made these savoury man bonbons for my Dad's name day.

This is cheese muffin baked in a cake pop maker.

 This is a bonbon made of creme cheese and chess waffles melted in milk. Decoration; paprika powder and walnut.

 This is a spinach muffin bonbon, baked in a cake pop maker. Decoration; shredded smoked cheese.

 This is a goat's cheese bonbon decorated with pistachio.

Getting acquainted with molecular gastronomy; Tomato soup spaghetti

My first experiment with Agar-Agar was less than success, but the second time was a SUCCESS in terms of looks and taste at the same time. I got the idea from molecularrecipes.com but I used my own RECIPE. 

Ingredients;
1 Herbs SOUP CUBE
1/2 dl Water
1,5 dl tomato juice (used the one I put away in the summer)
1 tin of concentrated tomato puree

AGAR-AGAR (following the proportions given on molecular recipes.com; 150g tomato soup-2.4g agar-agar)

For decoration;
parmesan cheese
BASIL leafs

Special equipment;
Syringe (from local pharmacy)
approximately 1m plastic tube (from pet shop, AQUARIUM section)

Let the soup cube dissolve in 1/2 dl BOILING water. Add tomato juice and puree. Add salt and pepper, than filter it. Measure the clear soup and calculate how much Agar-Agar you need and mix it into the soup. After Boiling take the syringe and attach Plastic Tube to its end. Let the other end of the tube rest in the soup and start pulling the air out with the syringe. When the plastic tube is FULL, put it into a glass of cold water. I advise you to check a YouTube video before the procedure.

After a few minutes the MIX solidified you can simply push it out by attaching it to the syringe again and push air through the tube.

Carefully arrange it into a snail shape and sprinkle some parmesan cheese on top, finally decorate with a BASIL leaf.

Enjoy!

Quick pasta with Pesto

The best recipes born when you are really hungry. This is one of those. Pretty simple but delicious.

Ingredients:

Fusilli for Two

300 gr of GREEN Pesto

150 ml Creme Faiche

2 mozzarella balls

Parmaham

PARMEZAN cheese

Mix the pesto with the CREME Fraiche while the fusilli is cooking. When the pasta is ready, mix them together. Put the mozzarella cubes on top, decorate it with some ROLLED up ham and hint some parmesan over it. Good appetite!

ARRIVAL Walnut salad by Tatus

This walnut salad is very SPECIAL for me. It has been created by my Granddad and I love it. He never managed to make a Portion that we did't finish in MINUTES.

Story behind:

At the place where my Granddad is from (Makó) they call grandpas; TATA but when I was small I named him TATUS. Since then, we call him that. He is a very social and Cheerful man. They have been married with my Grandma (MAMI) for more than 50 years now. They built a house up in the Mountains and spend most of the summer there.

I live in Holland for 4 years by now and they often pick me up at the AIRPORT. They always ask me what would I Like to eat when I ARRIVE, and the answer was always; Tatus's salad. By now it is kind of a TRADITION.

Ingredients:

6-8 dkg Walnut

2 apples

20 dkg GRAPES

1 big purple Onion

6-8 dkg ChEeSe

Dressing:

5 dkg Mayo

1 tbs Mustard

2,5-3 dl Sour Cream

2 tbs Sugar

a handful of Chives

Cut the Apples and cheese into small cubes and the Onion and chives FINE. Mix the ingredients of the dressing and add the other COMPONENTS. Add the least Fragile ones first.

With love from Tatus.

Creamy Asparagus soup with Cappuccino of smoked ham and Old Amsterdam cheese

This is the first post where I use an INGREDIENT that I brought from a city in HOLLAND. The first free ride -of course- I was heading to Amsterdam. The City that is famous for its canals showed a completely DIFFERENT face this time. The sport shops were packed, people trying on skates and you wouldn't find a piece on the canals without people walking or SKATING on them. The item I brought is -of course- OLD AMSTERDAM Cheese.

Ingredients:

2 boxes of small and thin Green ASPARAGUS

1/2 liter of water

1 Herbs SOUP Cube

1 CHICKEN soup cube

200 ml Cooking cream

3 slice of SMOKED ham

Old Amsterdam Cheese

PREPARATION

Put the CREAM on low gas and place the 3 slice of HAM in it. When the asparagus is ready, remove the ham and make is fluffy and bubbly with the hand blender.

Cook the Asparagus in water and a pinch of salt. When it gets soft remove most of the water, so you have approximately HaLF liter left. Put the soup CUBEs is and cook  it for 10 minutes on low gas. Smash it with a HAND BLENDER.

Put some soup in a cup or bowl, and carefully spread some CREAM over it with a spoon. Sprinkle some OLD Amsterdam CHEesE on top. You can save the top of one or two Asparagus as a decoration.

Canals in February. In Amsterdam Amsterdam Amsi