Berry-Banana-Quickstep BBQ

Great summer snack!

It looks easy and it is!
Quantities are not important here at all. Just make sure you add enough fruit juice to keep the banana from burning. 

Ingredients:
-banana
-cane sugar, it just adds more flavour than white sugar
-orange juice
-blueberries
-fresh summer herbs, rosemary and lemon thyme
-cognac

Up and away:
This tin foil container is perfect and will last you more than one summer barbie.
-Start with some kind of fruit juice and summer fruit to flavour the sauce for the banana.
-Add a spoon of cane sugar and a little cognac (don't worry later you can add more. If you use it all now it will only evaporate).
-Pop in the banana with or without peel. The peel does protect the banana from the blazing heat of the BBQ.
-Add some other fruits and leave to simmer until banana is a little softened.
-Ten minutes before serving you add the herbs. Rosemary, lemon thyme  
--I find regular thyme gives this dish a soup flavour- You could use a little lavender, but do be careful it might turn into a really nice soap-flavoured dessert... Rosemary an be pretty strong too.
-So finally add the cognac, taste and serve!

Serve with what?
-Straight up
-ice cream
-cake
-...
-...

The orange chef goes global with:

Blueberry pear sauce with thyme, rosemary and cognac

Orange chef making the sauce

For 4 not too greedy people

To make more, just take more of any fruit you like! (You can easily take 2 pears or an apple)

Ingredients:

1 orange

4 tablespoons (Demerara) sugar

100 gram blueberries

1 pear

50 ml cognac

2 twigs rosemary

2 (lemon) thyme

Mise en place:

-Peel zest off of half the orange. Only the orange part of the orange, or bitterness will rule the sauce, as we say in good Dutch.

Watch this guy make perfect zest!

http://www.ehow.com/video_4790427_make-orange-zest.html

-Rinse blueberries

-Peel pear en cut in eight to 16 pieces

-Rinse rosemary and thyme

Start cooking:

-be careful with tasting!!! The sauce will be extremely hot.-

Take a pan, any pan will do but make sure the pan is big enough to mess around. Heated sugar is dangerously hot.

-Start with the sugar and blueberries in the pan on medium heat.

Leave them to melt for a short time,

stir a little after some of the berries are melted.

When all is well mixed add pear, orange zest and herbs.

-mix well.

Attention: if the pear is ripe do not cook to long, about 4 minutes will do. When not ripe, cook the pear till slightly soft.

-now add the cognac or for non-alcoholics some fruit juice.

-reduce the sauce a little

-take out the herbs!!!

Done!!!

Now serve with:

Icecream; Applepie; Yoghurt; custard etc. etc.

Cooking with herbs has a few attention points.

-The flavours can be overpowering and the herbs are also quite chewy.

*so rosemary and thyme in this recipe should not could too long with the sauce.

You will have to try out what you like.

*remove them before they fall apart;

*put them in a little cloth-bag, this works really well in soups and other liquids.

*do not stir to much in the pan, so the herbs won’t break

   

cooking is playing

the best chefs can wait

and wait some more

mixing is hard work for a little orange chef

a great chef knows when the cookin 'izzzz done!

cleaning up, a realy good chef does it all!!!

Van mijn moeder kreeg ik begin november 2011 een 15 tiental verse vijgjes uit eigen tuin.

Dit is waar het mij toe aanzette:

 

recept in PDF: kookboerecensie@gmail.com

FLensjes met Stichtse vijgen in een jus van sinasappel, rum en kaneel

Ingrediënten voor de vijgjes met sinaasappeljus:

1)    Vijgen, twee per persoon (1 per persoon is ook heerlijk)

neem rustig gedroogde vijgen, Antonio Carluccio doet dat ook in ”Antonio Carluccio’s Italia”.)

2)    honing, 1 eetlepel per 4 vijgen

3)    sinaasappel, 1 per 2 vijgen

4)    kaneelstokje**

5)    twee dopjes rum**