Sexy Gourmet

German Meet Rolls Goodness

November 16, 2011


6 Gourmands

1.2 cup flour (00 if possible)

5 eggs

0.6 cup durum wheat semolina

1 cup water

2 1/3 minced mixed meet

1 glass of milk

4 tablespoons breadcrumb

3 tablespoons butter

1 bunch parsley

2 carrots

1 turnip

1 leek

1 bouquet garni

2 onions 

4 garlic cloves

3 pints beef stock

6   tablespoons olive oil

4 cups white Sylvaner


In a stockpot cook the meet with 1 onion, carrots, turnip, leek, bouquet garni and the beef stock. After boiling point cook gently for 2 hours. when done keep the broth without the vegetables and chop the meet  in an electric chopper with the parsley, the breadcrumbs, 1 egg, the milk and 1/2 onion. 

In a frying pan get the butter and the rest of the onion then add the meet mix, 0.5 cup broth and the white wine.                  

 the noodle base: on a clean table or flat surface  get the flour make a hole in the middle add 4 eggs, mix gradually the eggs to the flour when ready leave it at rest for 20 mins.

Roll it out until large and flat as suggested in this video then ad the meet mix gradually. Roll the dough around the meet several times. Then with a knife cut slices of 1 inch each. In a fry pan get the olive oil and fry the meet roll called "Fleischnacka" make a little green salad on the side.


European style Doner Kebab

November 15, 2011

4 Gourmands

1.5 pound Lamb mince

4 lebanese breads

2 tbls crunch pepper

1 tsp cumin

4 tsps coriander

1 egg beaten

1/2 cup yogurt with fresh mint

1/2 ounce persil

 1/2 minced salad

1 onion sliced

5 teaspoon onion juice

1 tbls black pepper

2-3 tbls salt

2 sliced tomatoes

5 ounces red cabbage (optional)

3 lemons

1/3 cup olive oil

It looks like a lot of ingredients but it is indeed relatively simple to make a good doner at home.

Marinade the meat overnight with lemon juice, persil, on...

Continue reading...

French toasts with Grand-Marnier

November 15, 2011


2 Gourmands

4 thick slices of hard bread

1 large lemon

4 eggs

1 cup milk

2 tablespoons melted butter

1/2 glass of Grand-Marnier liquor

Peel the lemon and squeeze the juice. In a shallow bowl mix the eggs, milk, 3/4 melted butter and the Grand-Marnier liquor. Display the bread and wait for 10-15 min that the bread has absorbed the mix. when ready put the rest of the butter in a large frying pan and cook until brown and golden color.

Continue reading...

Almonds French crepes

November 15, 2011


6 Gourmands: 

4 Eggs

1 cup Flour

4 tablespoons butter melted

2 cups of Milk

2 teaspoons  cream fraiche

2 teaspoons almond powder

1 small bag of vanilla sugar

In a large bowl mix the eggs, flour, sugar, 3/4 of the butter and milk beat until smooth. 

leave at rest for 20min. ad the creme fraiche and the almond powder.

Melt the rest of the butter In a large pan and wait until hot. Now you are ready to start cooking your crepes.

Crepes must always been eating after cooking and hot is much...

Continue reading...

Venison Tenderloins with Bacon, forest mushrooms and assorted baby veg

November 15, 2011

 2 Gourmands

 2 venison tenderloin steaks

 1/2 pound diced Bacon

 1/2 pound mushrooms

 1 onions

 2 gloves garlic

1 glass Bourbon
 1/2 cup veal stock

 1 teaspoon of cocoa powder

 1 1/2 pound baby vegetables mix

salt  and black pepper

Steamed the vegetables in a large pot. In a frying pan grill the onions then add the bacon with the mushrooms, add the madera when cooked ad the veal stock, the garlic and the spoon of cocoa for the sauce let let it reduce until perfect coloration wil...

Continue reading...

Cream Brulee with Apricots and Orange Blossom Water

November 12, 2011


4 Gourmands

8 egg yolks

1/2 cup sugar

2 cups heavy cream

vanilla beans 

12 apricots (washed, dried, pitted, and cut in half) 

the juice of 1 lemon

2 tablespoons of orange blossom water

Cook  the fresh apricots in a sauce pan with some lemon juice (350F-180C) Cover it  and let it cook until it looks like a marmalade. Let it cool off.

In a sauce pan, heat the cream gently with the vanilla beans( 325F-170C). Caution!!! The heavy cream must be hot but not boiling because it will causes the ...

Continue reading...

Pizza with sun dried tomatoes and Comte cheese

November 12, 2011

6 Gourmands:

 2 1/2 bread flour 

 1 cup warm water

 1 bag dry yeast

 4 table spoon olive oil

 1 pinch salt

1 1/2 cup of tomato sauce

20-25 sun dried tomatoes (sucked in water for 2-4 hours before preparation).

1 table spoon herbs de Provence

1 table spoon dry parsley

1 teaspoon sugar

14 ounces Comte cheese 

The Pizza has been around for a long time but what about a pizza with a French twist?

Pizza dough:

Dissolve the dry yeast into  the water. On a clean table display the flour and get a h...

Continue reading...

Smooth Chocolate Mousse with Jamaican Rum and Jalapenos

November 11, 2011

4 Gourmands:

30 min preparation

2-4 hours to the fridge 

17 ounces of dark chocolate

  6 eggs ( only use the white part of the eggs)

  1 3/4 whipping cream

        2 teaspoon of unflavored gelatin

     1/2 cup sugar

  4 large Jalapenos

    1/2 cup dark rum or banana liquor

Melt chocolate in a pan then grab a large and deep bowl (no plastic) and whip the egg whites until foamy. Add the whipped cream, melted cooled chocolate, the sugar, the liquor, the vanilla extract and the juice o...

Continue reading...

Autumn Fruit Tart

November 6, 2011

Autumn Black Plums Tart

4 peoples

45 min cooking

+ 30-45 min preparation

1 1/2 Flour

1 1/2 sticks butter

4 piece of brown sugar

1 cup of water

3-4 dozen Black Plums

1 cup liquor/brandy for macerating the fruits

Take 1 1/2 cup of flour and make a hole in the middle add 1 1/2 sticks of soft butter, a pinch of salt and a cup of water in which you have melted a few pieces of brown sugar.  Mix and blend ingredients together by hand until you have used all of the butter and all of the s...

Continue reading...

How to organize an awesome choucroute party!

November 6, 2011

2 hours cooking

+30 min preparation

Recommended wines pairing for this dish:

A white wine from Alsace like a Gewürztraminer , Pinot Gris , Riesling or Sylvaner

For 6 persons: 

6 pounds sauerkraut (in plastic bags), drained and easy to find in Trader-Joe's stores),

1 pound back bacon sliced, 

2 pounds boneless Ham Hock, 

12 sausages. The ones in Whole Food Market are fantastic but if you want the real deal there is a list of German store's you can get it from. The perfect mix w...

Continue reading...

Sexy Gourmet Chef

Chef Laurence Natacha Mannhart Laurence Natacha Mannhart is a talented, French born TV Chef and entrepreneur who started her career 15 years ago after graduating from The French Cordon Bleu School in France. She started working in the late 90's as a Chef for Palaces in Cannes and Monaco. I remembered interviewing Natacha as she told me she was so thankful to her grand-mother and mother to had taught her all about traditional French cuisine as well as living a healthy lifestyle. "Yes, French food can be fattening but not when using the freshest organic ingredients and in reasonable proportions" said Natacha. Her passion for cooking has taken her all around the world including countries such as; England, Australia, the Caribbean and the Emirates .Natacha has been a private chef for numerous rich and famous people as well. Nowadays, Natacha is dedicated to sharing her knowledge through education. Her goal is to teach American adults and children about food and the prevention of obesity. Natacha is demonstrating every day to hundreds of people by use of her live stream TV Channel. Now everyone can be shown how to have a wonderful guild free meal on budget with little time and effort. Her message is clear: "there are no excuses for not taking care of yourself! A delicious meal can be very rewarding so keep it simple, lite and most importantly share with people you love and you care about".

Blog Archive


Make a Free Website with Yola.