Recipes
Under this section of the website, some recipes that my friends know per heart.
I am so used to do them that I am not really looking at the proportion so you might do the same and kind of see and experience how you want the dishes to be. ; )
All these recipes are extremely easy to realize and should not be too expensive also.
You are welcome to send your own to info@influencesbymarie.com.
Bon appetit!
Tomato Tart
Coming soon:
Serve 4-6
2 hours at least before the preparation mix well the tomato paste with the olive oil. Let it rest.
Lemon cumin pork loin casserole with couscous
Serve 4
Peel and mince the onion. Chop the garlic.
The base:
Variation on the oil side:
Aragula, prosciutto and tomatoes pasta salad
Pasta – fusille, farfalle
Two days old bread, Italian, French type
Lisa’s Swedish Meatballs and Gravy
For the meatballs
For the gravy
oOo
Mix bread crumbs and milk, let stand at least 10 min.
Add egg, salt, pepper and onions, mix together with bread crumbs mixture. Add ground beef and mix until you have a smooth mixture of all the ingredients.
Form small balls, about an inch in diameter.
Melt some of the butter in the frying pan and fry meatballs until brown.
oOo
Pour the meat juice from the frying pan into a pot. Add 1 cube beef bouillon.
In a separate cup, mix flour and milk until thickening.
While stirring, pour the thickening into the meat juice.
Boil 3-4 minutes. Add soy sauce and cream after taste.
Lisa’s corner:
Serve with boiled potatoes, lingon-or cranberry jam (I like pickles on the side too!) and a green salad.
Smaklig måltid!
Large tiger prawns (try using fresh prawns, not frozen)
oOo
Peel prawns and leave the tail on them
Cut the prawns along the back making sure you don’t cut through the whole prawn, cut so you will have a butterfly shape at the end.
Put a couple eggs in a bowl and beat them. Dip prawns in egg batter
Coat the prawns completely with flour.
Put the prawns in the shredded coconut and try to cover them with the coconut as much as possible, as a lot of it will fall off during frying.
Put half a cup of olive oil in pan or (fryer) once the oil is ready, put the prawns in the pan, and remove them once the color of the prawns has become golden.
Tanti’s Tip: if you use a pan and not a fryer you should use the least oil possible. You will have some of the coconut that falls off the prawns cooking stay in the pan and once it has been frying for a while it turns black, so you want to refresh you oil at least once if you are making a big amount of prawns.
Machka’s Salmon Terrine (it is my mum signature dishes for party, and it always remind me of hers)
Ingredients:
4 slices of wheat or rye bread
The only difficulty of this recipe is the Bain-Marie cooking method. For a Bain Marie explanation, see below.
Preheat the oven and prepare the bain-marie pan.
In a big bowl, crumb the bread in small pieces. Break the eggs on top of the crumbs, pour the sour cream. Add the alcohol, fresh herbs, salt and pepper.
In a plate, take the skin, bones of the salmon off if any. Crush the salmon and add to the mix.
Crush with the fork the ingredient in the bowl until you get a granular dough, not smooth (if using an electric mixer, keep the process short or the dough will be too smooth and the terrine will not be nice to be eaten, ie, it is going to glue to your palate, said my mum)
Pour the dough into a buttered cake pan and cook bain-marie style for 30 min with a 180 Temp
Machka’s corner:
Eat it warm (let it cool down for a while) with a tarragon tomato sauce or cold with a homemade mayonnaise with tarragon and white wine, lighted with sour cream and white egg. (For a nice homemade mayonnaise recipe, watch for my Grandpa one’s, the king of the mayonnaise)
Lemon cumin pork loin casserole with couscous
Marie’s vinaigrette
Aragula, prosciutto and tomatoes pasta salad
Pan y tomato
Lisa’s Swedish Meatballs and Gravy
Tanti’s Coconut Prawns
Machka’s Salmon Terrine (it is my mum signature dishes for party, and it always remind me of hers)
Shrimp curry
BBQ party
Open sandwich party
Lentil salad
Shrimp pasta
Tagliatelle a la carbonara
Sweet pork
Orange salad
Crepes
All chocolate cake
and more
Preparation time: 10 min
Cooking time: 25 min
Marinating time: 2 hours
5 tasty tomatoes
2 table spoon Olive oil
4 table spoon of Tomato double concentrate
1 sheet of frozen puff pastry defrosted
Salt and pepper
Leaves of fresh basil
oOo
Preheat the oven to 375.
Unroll the puff pastry sheet and lay it with its parchment paper in a tart pan of 10” diameter.
Generously spread the puff pastry with the tomato oil mix.
Top it with slice of tomatoes, and get a single even layer.
Sprinkle with salt and pepper.
Bake it for about 30 min.
When the tart is ready, sprinkle some chopped basil and serve.
The tart is a prefect starter with a green mixed salad.
Preparation time: 15 min
Cooking time: 25/30 min
I pork loin
Fresh juice of 2 Lemons
3 table spoon of cumin powder
1 table spoon of flour
1 I small yellow onion,
1 clove garlic,
Fresh cilantro
Couscous
Olive oil
Butter
Salt and pepper
Cut the pork loin in cube of 2 to 3 cm. mix the cumin powder with some flour and coat the cubes of pork with the mix.
In a pot, add some olive oil and butter and brown the pork cubes on each side. Remove the meat and adds the onion and garlic. Cook for 5 min on medium heat.
Put the meat back in the pan, stir, and add half the lemon juice, slat and pepper, reduce heat and let slowly cook for 15 min, uncovered.
Meantime, prepare the couscous. Either follow instruction or this:
Measure a glass of couscous and put it in a microwavable bowl. Add a little bit of olive oil to the couscous and stir. Salt.
Measure a glass of warm water and add it to the couscous. Stir.
Cook in the microwave for 3 min. add a little bit of butter, stir and bake it again for 2 min. ten stir to separate the couscous.
Add the remaining lemon juice to the meat and some extra cumin powder, stir the meat and let it cook for another 5 to 10 min depending on your taste.
Sprinkle the meat with some chopped cilantro, serve with the couscous.
Soy sauce
Balsamic vinegar
Fresh pepper
Olive oil
Mix (hehehe, it is that simple, I know!)
Add: fresh herbs, garlic and mustard depending on your mood
Hazelnut oil: with cheese, cut meat, tuna (and add lemon to the soy sauce/balsamic)
Truffle oil: for delicate dishes, veggie quiche.
Yogurt mix with neutral oil: Greek salad, anything with cucumber
Olive oil
Balsamic vnegar
Salt and pepper
Tasty tomatoes
Prosciutto
Fresh basil
aragula
Parmesan
Cook your pasta al dente following instruction at least 2 hours before serving.
Put the pasta in a large bowl, add the olive oil and balsamic vinegar, stir, add salt and fresh pepper (be careful with salt, balsamic vinegar and prosciutto are salty ingredients).
Add chopped tomatoes, chopped prosciutto when the pasta are still warm.
Let cool down at room temperature.
Just before serving, stir, rectified salt and pepper add chopped basil, aragula and fresh grated parmesan.
This recipe can also be realized to be eaten warm, without the aragula though it is a tender salad and cooks fast. Make sure to prepare tomatoes, prosciutto, and basil while your pasta are cooking so you can fix and serve the pasta quickly.
The aragula can be mixed later on, to transform the dinner back in a salad ; ) Ta tan!
Tasty tomatoes
Garlic
Olive oil
Sea salt
Cut the bread in slices, toasted it, or even better, in a pan with a little bit of olive oil, brown it.
Grate the garlic on one side of the slices
Grate the tomatoes
Sprinkle with olive oil and sea salt
Excellent base for open sandwich and it uses old bread
1 lbs. ground beef
5 tbl. bread crumbs (rolled oats works too)
¾-1 cup milk or water
1 egg
1½-2 tsp. salt
½ tsp. black or white pepper
4-5 tbl. white onions (fried in the frying pan)
(3tbl. butter for frying pan)
1½ cup meat juice (mix 1½ cup warm water in frying pan after frying meatballs and stir with a whisk)
3tbl. white flour
½ milk
½-1 tsp. soy sauce
4 tbl. cream
Eggs
Flour
Shredded coconut
Olive oil
Salt and pepper
4 big eggs (5 small)
2 can of salmon
Ils disent 500 grs de créme fraiche, j' en met la moitie
1 or 2 table spoon of Cognac or Whisky,
Tarragon, parsley, chives
Salt and Pepper
