3rd episodes of our Homecooking Adventures, hope you like it, I don't have any real feedback on these kind of posts.
These days, I had some weird ideas about cooking and tried several new things, with an old one. First, Tuesday evening, we tried to make some simili-fajitas. We took some fajita bread and added some lettuce with some stir fried lamb along with green/red/yellow peppers... we kind of like those.
Before our hungry fingers laid on it... we need to have a calm glimpse of it:
Now mix it together:
And it's ready to be eaten... :) I won't show any pictures of the roll obtain... it was too messy.
Now that we had plenty of lettuce at home, I made a cold pasta salad to use them all:
Hehehe :)
To finish today post, I made a desert! Yukyin wanted to have it again for so long that I decided to make it tonight. It's called "Oeufs au lait" literally meaning "eggs with milk". Ingredients are simple: Sugar, milk, eggs vanilla aroma. It's a hugely simple thing to do, everybody can make it so I'll make up the recipe:
1/2l of milk
3 eggs
30 gr of brown sugar
1 pack of vanilla sugar (can use real vanilla too)
some sugar for the caramel
Boil the milk and in another bowl, mix the sugar and the eggs.
Make the caramel: sugar+water. I am not an expert of caramel, but one thing, do not put your finger in it to taste it... don't be as stupid as me... got my finger burnt like an idiot...
Fill some cups with the caramel obtain:
Pour the warm milk in the eggs... need to watch out not to cook the egg! so keep stirring while pouring the milk:
Fill your cups with the obtained mix and place them on a big tray with some hot water ready to be baked:
Bake for 20 minutes until the top hardens:
Take it out, break the edges of the top surface an try to "unmold" it on a plate or bowl... you'll obtain a very nice kind of pudding :) Yummy
You can see that I mess up the caramel... need to find a way to obtain a thicker caramel after baking...
You can eat it warm or cold... any way, it's good and tasty.
Have fun in your kitchen!
2 comments:
Hard to decide what looks better: the food or your photos. But have decided that you should make the oeufs au lait for us when we come in Nov.
By the way, if you want to dip your fingers in caramel, please put them in ice water FIRST... THEN dip in the caramel, THEN dip back in ice water. The caramel will turn to candy on your finger. And please just use the tip of your finger first, not your whole hand. =)
If the caramel is too liquidy, reduce the water to make it more "dry". Or you can start out with no water, make the "dry" caramel, then add some cream or even butter. It will hold up better when it is chilled and sitting on top of the pudding.
Thanks for the tip Eugene. I really need to work out the caramel stuff. I may try to make some caramel sticks candy... seems to be a great little thing to do.
Need to do multiple tries to have a thick caramel right after the oven.
Oeufs au lait, Pasta... hehehe... you'll get me turned into a restaurant owner. Anyway, you are welcome to have a dig into these plates at my home... khehehehe, I'll have a muscled slave who will roll the pasta for me... ^_^
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