Junglefrog Cooking

Mango icecream

Simone (junglefrog) — Thu, 08 Jul 2010 16:06:27 +0000

Put the mango chunks in a blender and blend until smooth. If you don’t own a blender I am sure this will work equally well in a magimix or similar machine or handblender.

Once pureed, add the sugar and cream and mix the lot together until smooth. I did this by hand as I was a little afraid that the blender would start whipping the cream into another consistency, but maybe that doesn’t happen. I don’t know.

Add the lemon juice and wodka and cool in the fridge for at least an hour.

Once cool; put in your icecreammaker according to the instructions of the manufacturer. Mine took about 25 minutes to finish.

Strawberry frozen yogurt

Simone (junglefrog) — Wed, 07 Jul 2010 15:37:49 +0000

Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.

Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.

ENDIVE SALAD WITH NECTARINE, SEEDS AND HALOUMI

Simone (junglefrog) — Sun, 04 Jul 2010 15:18:45 +0000

cCut the endive into small strips of about 2 cm en leave them in icewater for about 15 minutes. Dry with a saladspinner.

In the meantime fry the garlic and onion in oil until they are supersoft. Put them into a bowl and add the balsamic.

Cut the nectarines (leave the peel on) around the pit into small parts. Roast the pumkin seeds in a tbsp of oil and fry the cubes of haloumi. Ones golden brown take them out of the pan and put on kitchenpaper to remove most of the fat.

Mix the endive in a salad bowl with the dressing and add pepper and salt if you want to.

Divide across plate and put the nectarine and haloumi on top and sprinkle with the seeds to finish.

BARCHETTE DI ZUCCHINI RIPIENE

Simone (junglefrog) — Sat, 15 May 2010 16:01:18 +0000

Mix ham, parsley, garlic, half the pancetta, the ground beef, the parmesan and the egg into a bowl with salt and pepper to taste. With a little sharp knife (or use a spoon) cut out the meat from the courgette but make sure to leave the shells intact. Fill them with your meatmixture.

Heat the butter and oliveoil in a wide pan (it will have to fit the courgettes too!), add the onion and the rest of the pancetta and bake for about 5 minutes on low; stir occasionally. Add the courgette and bake them also for a few minutes.

Mix the passata with 175 ml of warm water and put the mixture in the pan. Add salt, cover and let it simmer for about 20-30 minutes or until the meat is cooked and the courgettes are tender.

Put them in a hot bowl and pour a little of the cooking sauce over the top.

ENCHILADAS

Simone (junglefrog) — Fri, 14 May 2010 15:47:06 +0000

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chili pepers, stock, peanut butter and chocolate. Simmer for 10 minutes.

Take a ovenproof dish that is large enough to put two tortillas in. I used a storebought variety which is fairly large so I could fit only two tortillas in the dish pictured but since we’re with two that was perfect. The qty’s given above are for two (very) generous portions or three smaller ones. Put some of the sauce in the bottom of the dish and put the first two tortillas on top. Spread with some more sauce, half of the chopped up chicken and 1/3 of the grated cheese. Put two more tortillas on top, top with the rest of the chicken, more sauce and another third of the grated cheese.

Put the final two tortillas on top and top that with the remaining sauce and cheese.

Bake until the cheese has melted and everything heated through, about 20 minutes. Take from the oven and let rest for about 5-10 minutes. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro if you wish. You can also make this in individual gratin dishes.

The sauce is incredibly rich and the chocolate and peanutbutter give it an amazing taste and it smells just sooo good, there are no words for it. I changed some of the qty’s of the original recipe and left out some too.

Blintzes

Simone (junglefrog) — Mon, 10 May 2010 20:45:45 +0000

Mix all the ingredients together to make the batter and start baking them! Make them thin, much thinner and bigger as your average american pancake, but if you’re dutch; they are the same as a regular crepe… You need them to be the same thickness.

For filling the choices are really endless. For sweet fillings you can use strawberries & cream or pineapple or banana or mango or… well, I guess you get the point; anything will go in there and taste good.

APPLESOUP

Simone (junglefrog) — Fri, 07 May 2010 20:51:48 +0000

Peel the apples, remove the pits and inside and cut into pieces. Peel the celeriac and potatoes and cut into pieces. Make the chickenstock with 750 ml of water.

Put the apples and the vegetables together in a pot. Add salt and pepper and pour 200 ml of chickenstock over it. Put on medium high heat with the lid on for about 20-30 minutes or until everything is soft. Puree the mixture while adding cream and if necessary add more stock in too so it is not too thick (see which part I skipped??)

Add salt and pepper to taste and serve in four bowls. Add the nutoil and poppyseeds before serving.

Note: I put in the 200 ml of chickenstock but that is really not enough so I ended up using the entire 500 ml that I made (I made it for 2 people, so technically I should have only added 100 ml of stock and that would have been just wrong!) and then still being short as the soup is still too thick. So just experiment with the measurements for the liquid until the consistency is to your liking.