Month: September 2020

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Quick and Easy Crรจme Brรปlรฉe

Crรจme Brรปlรฉe is a French name for a dessert that literally means burned cream. Crรจme Brรปlรฉe is one of the easiest dessert to make. It does not require much ingredients and can be ready in no time. The only time needed for this dessert is the chilling time!
As this dessert requires chilling time, itโ€™s great to make it ahead of time.
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Quick and Easy Crรจme Brรปlรฉe

Course Dessert
Keyword Creme Brulee
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author LDSโ€™s Mom

Ingredients

  • 1 1/2 cups heavy cream
  • 4 egg yolks
  • 1/4 cup granulated sugar plus 4 tbsp to be caramelized before serving
  • 1 tsp vanilla extract

Instructions

  1. Heat the heavy cream in a saucepan over medium heat until it begins to simmer (donโ€™t boil it). Remove from heat.

  2. In a bowl, whisk the egg yolks, sugar (1/4 cup) and vanilla extract.

  3. Pour the heavy cream gradually over the egg yolks mixture and whisk fast to avoid scrambling the egg yolks.

  4. Place ramequins in a baking pan.

  5. Pour the egg yolks mixture in the ramequins.

  6. Pour hot water in the baking pan so that the water reach half the height of the ramequins.

  7. Bake the custard in water bath or a Bain-Marie.

  8. Bake at 300ยฐF for about 25 to 35 minutes. Once the edges are set and the centers are still a little jiggly (if you gently shake them) take them out from the oven. They will set once cool.

  9. Let them cool at room temperature for 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours.

  10. Put about 1 tablespoon of granulated sugar in each ramequin, make sure to spread it all over the surface.

  11. Use a kitchen blowtorsh to caramelize the sugar.

  12. Once all the sugar is heated and turned into hardened caramel, the crรจme Brรปlรฉe is ready to be consumed.

  13. Enjoy.

Recipe Notes

  • The chilling time was not included in the total time in this recipe.
  • If you donโ€™t have a kitchen blowtorch, you can caramelize the sugar under the broiler.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Kabyle Couscous with Dried Meat

Couscous with dried meat is one of the dishes prepared for the Achoura occasion in the region of Great Kabylie in Algeria.
The meat is usually parts of Lamb or mutton that was sacrificed for Eid Al Adha.
The best parts of meat used for drying are mutton thighs and ribs.

The dried meat is called in Algeria Gueddid, Keddid, Qeddid ( Arabic ู‚ุฏูŠุฏ and Kabyle – Achedluh).

First, prepare the meat sauce

The meat sauce contains dried meat and can have a mix of dried and fresh meat. The vegetables in the sauce are variable. It does not have to be exactly the one I have used in this recipe.

Prepare the dried meat the night before cooking it

Soak the dried meat in hot water the night before cooking it to get rid of excess salt. Cover and let it soak overnight.
Rinse the meat and place it in a saucepan half full of hot water.
Boil the meat for about 5 minutes. This step is optional.
Since the meat is soaked overnight, it should be fine with salt. I do boil it for other reasons.
The meat was sun dried and during the drying process, some insects may be around it . I feel safer to boil it!

Cooking the sauce

Put olive oil in a saucepan over medium heat, add the chopped onion, dried meat ( you can mix it with fresh meat).
Add salt, pepper, ginger, paprika and tomato paste. Let cook for 5 minutes.
Add grated tomatoes, carrots and chickpeas, then let cook for a good 10 minutes.
Cover the meat and vegetables with water and cook over medium heat for about 30 minutes or until the meat is tender.

Prepare the Couscous
While the sauce is cooking, prepare the couscous, please refer to my recipe here:
https://www.myexcellentdegustations.com/how-to-prepare-a-fluffy-couscous/

Add celery and green beans to the sauce . Let cook for 10 to 15 minutes.
At the end of cooking add zucchinis then cook for 10 to 15 minutes. Add hot water if needed and adjust the seasoning.
Serve the Couscous garnished with meat and vegetables along with the sauce.
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๐Ÿ‡ฉ๐Ÿ‡ฟ Algerian Kabyle Couscous with Dried Meat

Course Main Course
Cuisine Algerian
Keyword Couscous with dried meat, Gueddid, Keddid, Qeddid
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • About 2 pounds dried meat (lamb or mutton)
  • 2 lbs couscous
  • 4 medium carrots, cut into long pieces
  • 1 medium onion, chopped
  • 3 medium zucchinis, cut into long pieces
  • 1 lb or less green beans cut into long pieces
  • 4 celery stalks, cut into long pieces
  • 1 large tomato or 2 mediums, grated
  • 2 tbsp olive oil plus more for the couscous
  • 1/2 tsp pepper
  • Salt to taste
  • 1/2 tsp ginger powder
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • Water

Instructions

  1. Put olive oil in a saucepan over medium heat. Add the chopped onion and dried meat (you can mix it with fresh meat).

  2. Add salt (start with 1 tsp), pepper, ginger, paprika and tomato paste. Let cook for 5 minutes.

  3. Add grated tomatoes, carrots and chickpeas. Let cook for a good 10 minutes.

  4. Cover the meat and vegetables with hot water.

  5. Cook covered for about 30 minutes or until the meat is tender.

  6. In meanwhile, prepare the couscous. Please refer to my homemade recipe, the link is above.

  7. Add celery and green beans and let cook for 15 minutes.

  8. Add zucchinis and cook for 10 to 15 minutes. You may need to add hot water and adjust the seasoning.

  9. Once everything is cooked, turn off the heat.

  10. Serve the couscous garnished with meat and vegetables along with sauce.

Recipe Notes

  • Make sure that you add less salt ( start with 1 teaspoon first) to the sauce at the beginning of cooking as the dried meat is salted. Adjust the seasoning later on.

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