Crêpe with Caramelized Apple

Our next woofers were from FRANCE!!!! ….best of all we got to watch how the ALL BLACKS win against France in the Rugby world cup final with them.

They cooked us the true Crêpe.

Crepe

• 500g Flour
• 1L Milk
• 4 Eggs
• 4 T of Oil
• 4 T of sugar
• 1t Rum
• 1t Vanilla
• 1/2 t Salt
• Oil for the pan

Mix the flour with half the milk, when no more lumps of flour show add the rest of the milk, then add in rest of the ingredients.

Mix well and let rest for at least 30min in the fridge.

Warm a shallow pan and with a paper towel wipe some oil in the bottom, when the pan is HOT poor in some of the Crêpe mixture,

just so it covers the bottom of the pan, you want them nice and thin.

When the top looks all cooked and it comes of the bottom of the pan easily, turn over and brown on the other side. Then take out and place in the oven (about 70°C) to keep warm.

Caramelized Apple

• 1T of butter
• 3 apples
• 1T of water
• 2T of sugar

Peel the apples and cut into slices.

Melt butter in a pan then add the apples and water.

When the apples have started to cook and are getting softer add the sugar.

Keep on the heat until the apples have cooked turn off and eat.

Serve the crepe with either the cooked apples or melted butter and sugar.

We had some organic Rapadura sugar, I just loved the caramel flavour of it, then butter added to it….. just divine!

Toad in the Hole

We had a lovely couple from England here, they made us Toad in the hole for my mothers birthday. Kids will absolutely love this dish.

Toad in the Hole
Double the batter if it isn’t enough to cover all your sausages

• 1-2 sausages per person
• 75g Flour
• 1 egg
• 75ml milk
• 75ml Water

Gravy

• 225g Onions
• Oil (if needed)
• 1 Table spoon flour
• 425 ml stock
• 1 tea spoon Sugar
• 1 table spoon Worchester sauce
• 1 tea spoon mustard

Turn oven on to 220°C and pre heat  a greased dish.

Mix flour egg, milk and water together to form a batter mixing till no flour lamps are present. 

Fry sausages in a pan with the onions. Place sausages into the warm oven proof dish (half lengthwise or quarter if you prefer too)  

and poor the batter over.

Place into oven for 30 mins 

Add some oil if there is no oil from frying the onions. When oil is hot add the flour and mix well (do not let it burn) add stock and mix well. Then add the sugar, Worchester sauce and mustard.  Mix with a blinder stick to smooth the sauce out. If it is then too liquid, mix 1tsp of flour with one 1Tbs of cold water and add to the mixer and let it boil again, this will thicken it up. Season with salt and pepper to taste.

When the toad in the hole is done, take out and cut into pieces, serve with steamed vegetables.

Stake with Potato Gratian and stuffed Mushrooms.

Today the culinary taste goes to Belgium, little did I know that there is a part of Belgium that speaks German too. We expected somebody to turn up who speaks Flemish or French, but they speak German. 

Our woofers wanted to cook at a Chicory Gratian, but we couldn’t find chicory in our lovely new Pack n Save in Kaitaia. So they decided on :

Potato Gratian

• 1-2 Potatoes per person
• 284g can Reduced crème
• about 1 cup Milk
• Nutmeg, slat, pepper for seasoning

Peel and slice potatoes in about 1/2cm pieces, keeping the potatoes in a howl shape place in a dish till it is full. Mix reduced crème and milk to it is more liquid but not totally runny, then add nutmeg salt and pepper to taste. Poor over potatoes and back in the oven for about an hour at 200°C.

Stuffed Mushrooms

• 10 Mushrooms
• 1T butter
• 1 onion
• 2 slices of leg ham
• 1/4 Cheese

Cut the stalks out of the mushrooms and hollow out a little bit. Cut onion, ham and the mushroom stalks and the bits you scooped out into small squares. Melt butter in a pan then add the onion. When it is slightly brown add in the ham and mushrooms. When cooked put filling into the mushrooms and back in the oven for about 15 mins or until cheese is browned and mushrooms cooked.

Mushrooms Sauce

• 1 Steak per person
• 1Tbs Oil
• 1 small onion
• 1Tbs Flour
• 1c Stock
• 100g Sliced Mushrooms

Cook your steaks the way you like them, then let rest on a plate, cover to keep warm. Put oil into the pan where you just cooked your steaks, add onion, let them brown. Add flour and mix well.  Poor stock over in while mixing, then add sliced mushrooms and and let thicken.

Serve your meal with a nice fresh salad.

Fish with rice and boiled Vegetables

 

We had a Couch surfer who has been living in Ireland for the last 15 years but is originally from France. This is her creation…

• Oil
• 1 Onions
• 2 Garlic pieces
• 2 fillets White fish of your choice
• 1/2 Cup White wine
• 100g Philadelphia
• Salt and Pepper for seasoning

Heat oil in pan add chopped onions and garlic, fry till onions are clear. Poor in wine then add fish and let simmer till the fish is cooked.  

Add Philadelphia and seasoning. 

Then serve with rice and vegetables.

- FLAMMEKUSCHE from France (alsace - lorraine) -

 

Ingredients :

1. for the base:

• 250g of flour
• 1 big glass of warm water ( not hot)
• 1/2 dl of oil (not olive oil)
• 1 pinch of salt

2. Topping:

• 300g  of cream fraiche
• 1 onion sliced
• 200g of smoke bacon
• Optional mushroom & cheese

First, the base.

Put the flour and the salt in a bawl add the oil into the centre then mix with a fork. Add the water into the centre and mix again but with your hand. Put the base into a air tight and let rest for 1 hour.

When your base has finished resting roll out.  

When the base is rolled out spread the cream on, then lay the bacon and onion on top.(mushroom & cheese if you want your flammekusche gratinee)

Put in the oven at 200 degrees Celsius and bake for 9 minuets…

When finished serve with a salad.

Bon appétit!

The WOOFFer cook book.

I came about to start the wwoofer cook book because we always have so many wwoofers make grate foods. So this will be a collection of the food they make with us. Enjoy.