Chicken – Pofta de Dulce https://poftadedulce.ro Retete prajituri si torturi Thu, 23 Jul 2015 21:42:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.9 Steamed broccoli with vinegar https://poftadedulce.ro/recipe/steamed-broccoli-with-vinegar-souce/ https://poftadedulce.ro/recipe/steamed-broccoli-with-vinegar-souce/#respond Thu, 23 Jul 2015 21:42:44 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=206 Read More]]> Put your wine, shallot, herbs and peppercorns into a small pot and bring to the boil, then simmer slowly for 3 or 4 minutes or until reduced by half and remove from the heat. The first way to make your beurre blanc is to pour the flavoured wine through a sieve into a metal bowl. Place the bowl over a pan of water on a very low heat, whisk, and add the cubes of butter one at a time, whisking them in until all the butter has been used. The sauce will emulsify and look like a very loose custard. Use the beurre blanc immediately or keep whisking it over your pan of water. If you leave it too long, the sauce may split.

The second way, and this is my favourite, is to pour some boiling water into a Thermos flask to preheat and clean it. Pour the water away and then sieve the flavoured wine into the thermos, adding all of the butter. Put the lid on tightly, place a tea towel over the lid and shake the thermos around for a few minutes. Open it very carefully (in case of any hot steam escaping) and you should have a nice beurre blanc sauce. The best thing about this method is that you can keep it in the flask and it will keep warm until you’re ready to serve the food.

]]> https://poftadedulce.ro/recipe/steamed-broccoli-with-vinegar-souce/feed/ 0 Antipasti of mozzarella, chilli, & lemon crostini https://poftadedulce.ro/recipe/antipasti-of-mozzarella-chilli-lemon-crostini/ https://poftadedulce.ro/recipe/antipasti-of-mozzarella-chilli-lemon-crostini/#respond Fri, 17 Jul 2015 21:25:36 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=179 Read More]]> Heat a griddle pan until it’s really smoking hot, then griddle each slice of ciabatta for a couple of minutes on each side until they are nicely charred.

Cut the garlic clove in half, rub each ciabatta slice with garlic and drizzle with a little olive oil. Tear the mozzarella evenly over the 8 crostini. Season well with salt and pepper, sprinkle over the sliced chilli and basil leaves and grate over the lemon zest. Finish with another drizzle of olive oil.

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