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Posts Tagged ‘barbecue’

My birthday was last Friday – I am now 30! Goodbye to the roaring 20s…

What I really wanted for my birthday was to be with my family, so Thursday evening we had a BBQ for our family and I enjoyed myself very much. We had entrecote steaks, chicken breasts in two different marinades, and salmon. Everything was amazing! I also made potatoes in the oven (just wash ’em, wrap in aluminum foil and throw them in the oven at 200 C for one hour), carrot, cucumber and red pepper sticks, cherry tomatoes, pitas, hummus, and my mother made my kids’ favorite carrot salad. For dessert I cut up some melon. A good time was had by all. 🙂

Friday I made myself my birthday cake (with my toddler’s help) and we ate it with the kids. I also made sure to give some to my parents –  though my sincere apologies to my in-laws – there is no cake left! My toddler loved it, my youngest didn’t like it a first but got used to it quickly, and it is one of my favorite cakes.

And my husband bought me beautiful flowers.

Not a bad way to start a decade.

Beautiful flowers

Chicken breast marinade I:
Juice from 1 lemon
Olive oil (about equal to the amount of lemon)
One bunch parsley, chopped (a bunch is however many stalks I can hold in my hand with the fingers and thumb touching)
pinch salt

Mix, and marinate breasts for 30 minutes to an hour before grilling. Enough for schnitzels cut from 3 chicken breasts.

Chicken breast marinade II:
6 tbsp white wine
6 tbs honey
6 tbsp mustard
3 tbsp olive oil
3 pinches salt
dried oregano to taste

Mix everything and marinate chicken breasts for 30 minutes to an hour. Is enough for schnitzels cut from 3 chicken breasts. Yum!

Salmon Teriyaki
This is from a food magazine called “Al Hashulhan” (“On the table”). This was amazing.
Teriyaki sauce:
1/2 cup sugar
1 cup soy sauce
1 cup water
6 cloves crushed garlic (I used two as we are not garlic lovers. Next time I’ll try three)
Ginger, chopped (I used dry and it was OK)

Caramelize the sugar (I tried to, I think it was OK) and add the other ingredients (at this point my caramelized sugar became a lump. It dissolved in the end, but if anyone might have comments on how to caramelize and add cold liquids, they would be greatly appreciated. Or maybe I should have cooked the caramel more?). Simmer for 20 minutes. Keeps in the fridge for a few weeks in a closed bottle.

Marinate the salmon fillet in the sauce for 30 minutes to 4 hours and grill. Sublime.

And, as every child knows, there is no birthday without a cake:

Chocolate sponge cake (from “Ugot Lekol Et” – “Cakes for all seasons” by Nina Shuer)
6 egg whites
1 cup sugar
6 egg yolks
2 tbsp brandy
2 tbsp oil
1 tbsp vanilla essence
pinch salt
3/4 cup white flour
1/3 cup cocoa powder

Beat eggs until foam appears. Add sugar in two three times while beating until foam is stiff yet still a little liquid (“flexible”). mix yolks, brandy, oil, vanilla and salt separately and fold in. Mix cocoa and flour (I really recommend sifting it) and fold in. Pour into a greased pan and bake in a preheated oven at 160 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Because I made this with my toddler, I removed 4 tablespoons of the batter into two muffin cups (2 tbsp each) and baked them first for 7-8 minutes so that my toddler would have something to show for his efforts, and the youngest too. It was very good!

Vanilla cream filling:
1 cup milk
250 ml whipping ream
1 packet instant vanilla pudding

Beat together until fluffy. I already mentioned this cream – this is undoubtedly my favorite food in the world. I could eat this alone. To paraphrase, sometimes the cake is just an excuse… 🙂

Slice cake lengthwise in two, putting the upper layer on a plate. Spread half the cream on the lower layer. Cover with upper layer. Spread cream on top (and I even had enough left over that I could eat it, but not so much that I felt guilty 🙂 )

I decorated the top with melted chocolate chips. My MIL gave me decorating pen (she knows I love these things) so I tried it out. It is a combination pen and syringe: You suck into the pen whatever filling you want and by squeezing on the sides of the pen you write what you want. It was nice an easier to handle than the Wilton piping bag I’ve got, but for even slightly longer or more complicated decoration the piping bag is better as the pen is less comfortable and has more air inside.

Decorating pen

The result was a pleasure to the eye and the palate.

My Birthday Cake

Just before picking up the fork...

Bon Apetit!

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