Méli Mélo Gourmand

   You have a busy lifestyle but also you enjoy eating delicious food.

you eat out regularly but also you like to cook at home.

Sometimes you have the time to cook, sometimes you have not the time to cook and when you don't have the time, I offer you some quick and delicious ideas about food from different countries around Mediterranean, with a lots of flavor.

Today I propose you this recipe: " BACON AND HERB OMELET "

Abbrevations

tbsp = tablespoon

tsp = teaspoon

g = gram

kg = kilogram

fl oz = fluid ounce

lb = pound

oz = ounce

ml = milliliter

l = liter

INGREDIENTS:

2 tsp/10ml vegetal oil

2 leeks, chopped

6 slices bacon, chopped

2 tbsp/30g minced parsley

2 tbsp/30g chopped fresh basil

2 tbsp/30g chopped fresh oregano

6 eggs, lightly beaten

1/2 cup/4fl oz/125ml milk

2oz/60g sharp yellow cheese, grated freshly ground black pepper

4 thick slices whole wheat or multigrain bread, toasted.

SERVES 4,

 1.) Heat oil in a work over a medium heat, add leeks and bacon and stir-fry for 5 minutes or until bacon is crisp. Transfer leek mixture to a bowl, add parsley, basil, and oregano and mix to combine. Set aside.

2.) In a bowl, combine the eggs, milk, cheese, and black pepper to taste and beat well.

Pour one-quarter of the egg mixture into wok and swirl so mixture covers base and sides. Top with one-quarter of the leek mixture and cook for 1 minute or until set. Remove from wok, roll up, and place on a slice of toast. Repeat with remaining mixture to make 4 omelets.

note: Fresh mint can be used in place of the oregano if you wish.

For a vegetarian version, omit the bacon and replace with well-drained, cooked spinach. Squeeze as much moisture as possible from spinach before making the omelet.

The next time I propose you: ITALIAN MEATBALLS

 We continue cooking with the world's best ingredient: the chocolate

CHOCOLATE CHIP MARZIPAN LOAF

Makes 1 Loaf

115g / 4oz/ 1/2 cup unsalted butter, softened

150g / 5oz/ scant 1 cup light muscovado sugar

2 eggs, beaten

45 ml / 3 tbsp cocoa powder

150g / 5oz/ 1 1/4 cups self-raisins flour

130g / 3 1/2oz marzipan

60ml /4 tbsp plain chocolate chips

1 Preheat oven to 180°C/ 350°F/ Gas 4.

Grease a 900g / 2lb loaf tin and line the base with non-stick baking paper. Cream the butter and sugar in a mixing bowl until light and fluffy.

2 Add the eggs to the creamed mixture one at a time, beating well after each addition to combine.

3 Sift the cocoa and flour over the mixture and fold in evenly

4 Chop the marzipan into small pieces with a sharp knife. Tip into a bowl and mix with the chocolate chips. Set aside about 60ml / 4 tbsp and fold the rest evenly into the cake mixture.

5 Scrape the mixture into the prepared tin, level the top and scatter with the reserved marzipan and chocolate chips.

6 Bake for 45-50 minutes or until the loaf is risen and firm. Cool for a few minutes in the tin, then turn out on to a wire rack to cool completely.   

Today, I propose you to cook with the world's best ingredient: The Chocolate

HOT CHOCOLATE CAKE

Makes 10-12 slices

200g / 7 oz/ 1 3/4 cups self-raising wholemeal flour

25g / 1 oz/ 1/4 cup cocoa powder pinch of salt

175g / 6 oz/ 3/4 cup soft margarine

175g / 6 oz/ 1 cup soft light brown sugar few drops of vanilla essence

4 eggs

75g / 3 oz white chocolate, roughly chopped chocolate leaves and curls, to decorate

 FOR THE WHITE CHOCOLATE SAUCE

75g / 3 oz white chocolate chopped into small pieces

150ml / 1/4 pint/ 2/3 cup single cream

30-45ml / 2-3 tbsp milk

1 Preheat oven to 160°C/ 325°F/ Gas 3.

Sift the flour, cocoa and salt into a bowl, then tip in the bran remaining in the sieve. Cream the margarine, sugar and vanilla essence until fluffy, then gently beat in 1 egg.

2 Gradually stir in the remaining eggs, one at a time, alternately with the flour mixture, to make a smooth mixture.

3 Stir in the white chocolate and spoon into a 675-900g/ 1 1/2-2lb loaf tin or a 18cm/

7 in greased cake tin. Bake for 30-40 minutes or until just firm to the touch and shrinking away from the sides of the tin.

4 To make the sauce, heat the chocolate and cream very gently in a pan until the chocolate is melted. Add the milk and stir until cool. Spoon a little sauce on to each plate and add slice of cake. Decorate with chocolate leaves and curls. Do this just you are ready to serve.

It's Tea-Time Chocolate Treats and I would like to sugere you an easy recipe that you can make.

Let's go!

Today I sugere you to try "CHOCOLATE CHIP WALNUT LOAF"

  Makes 1 loaf

115g/ 4 oz/ half cup caster sugar

115g/ 4 oz/1 cup plain flour

5ml / 1 tsp baking powder

60ml / 4 tbsp corn flour

115g/ 4oz/ half cup butter, softened

           2 eggs, beaten

5ml / 1 tsp vanilla essence

30ml / 2 tbsp currants or raisins

25g / 1oz/ 1/4 cup walnuts, finely chopped grated rind of half lemon

45ml / 3 tbsp plain chocolate chips

Icing sugar, for dusting

1 Preheat oven to 180°C/ 350°F/ Gas 4.

Grease and line 22 x 12 cm/ 8 1/2 x 4 ½ in loaf tin. Sprinkle 25ml/ 1/1/2 tsbp of the caster sugar into the plan and tilt to distribute the sugar in an even layer over the bottom and sides. Shake out any excess sugar.

2 Sift the flour, baking powder and corn flour into a mixing bowl. Repeat this twice more. Set aside.

3 With an electric mixer, cream the butter until soft. Add the remaining sugar and continue beating until light and fluffy. Add the eggs, one at a time, beating after each addition.

4 Gently fold the dry ingredients into the butter mixture, in three batches; do not over mix.

5 Fold in the vanilla essence, currants or raisins, walnuts, lemon rind and chocolate chips until just blended.

6 Pour the mixture into the prepared tin and bake for 45-50 minutes. Cool in the tin for 5 minutes before transferring to a rack to cool completely. Place on a serving plate and dust over an even layer of icing sugar before serving.

Alternatively, top with glace icing and decorate with walnut halves.

My name is Marinette. I come from France where I lived for 26 years. I am now living in Burnham near Windsor in England. 

I like cooking it's my favourite hobby. I cook French, African and Caribbean food. I also make French pastries.

I create this blog to offer few recipes in order to show you how to make some cakes and food.

I invite you to test those recipes.

Please give it a go and experience this sweet pastry adventure.