Belgian Breakfast | Nick Saraf's Food Log | Episode 8
- 9 years ago
Learn how to make famous Belgian Breakfast, along with our Chef Nick Saraf only on Get Curried!
After a wonderful journey of covering various famous breakfast recipes of British, French, Canadian, Italian, American and Spanish it's time to learn the breakfast platter of Belgian.
Ingredients:
Cramique
430g flour / 3 1/2 cups
220g milk/ 1 cup
85g butter / 5 1/2 tbsp
1 egg
45g sugar / 3 tbsp
5g salt / 1 tsp
250g raisins
25g yeast / 2 tbsp
egg and milk wash for top
butter to toast
Blackberry jam
Gouda cheese
Cold cut ham
Method:
To lukewarm milk add yeast and let it dissolve. To this mixture add sugar, butter, egg and mix the mixture properly. Take flour in a bowl and add salt, and the wet mixture to it and mix it till it comes together as a soft dough. Cover it with kling film and keep it to rest for 10 mins. After the bread had risen well enough, knead the dough with a very scarcely floured surface. Knead it till it stops sticking to your hands. Keep it again for resting for 30 mins. After the waiting period, flatten the dough out on a surface and add soaked raisins to the flour and mix it lightly, making it like a package. Roll it up forming a log and then put it in a little Teflon bread pan and leave it to rise for 20 mins. Bake it for 40 mins in a pre-heated oven at 190 degrees.
Apricot sauce (coulis d'abricot)
Ingredients:
sugar: to taste
butter: 25 gms / 2 tbsp
Salt : to taste
Method: Blend some apricots in a bowl, add some water, sugar, butter and salt, blend it till it forms a puree.
Blackberry Jam
Ingredients:
1 cup Blackberries / 120 gms
1 cup sugar / 120 gms
In a sauce pan, cook blackberries and castor sugar on a high flame. Crsuh the blackerries lightly. Once the mixture reaches 105 degress, your jam is ready.
Gâteau minute au yoghurt
Ingredients:
150g yoghurt : 1/2 cup
4 eggs
300g sugar / 1 cup sugar
450g flour / 1 1/2 cup
110ml oil / 7 tbsp
1 1/2tsp baking powder / 7 gms
dried fruits to discretion
Method:
Take for egg yolks in a bowl add yoghurt, sugar and blend them well. Add flour and baking powder and mix it with hand mixture, while mixing add vegetable oil to the mixture, after mixing incorporate dried fruits int he mixture with a spatula.
Take 4 egg whites and whisk it till they reach firm peaks. Add 1/3 of the meringue and mix it into the batter and aerate the mixture with the hand mixer, now fold in the rest of the meringue in the mixture gently. Take cupcake moulds and fill it with mixtures and bake them in a preheated oven at 240 degrees for 20 mins.
Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
After a wonderful journey of covering various famous breakfast recipes of British, French, Canadian, Italian, American and Spanish it's time to learn the breakfast platter of Belgian.
Ingredients:
Cramique
430g flour / 3 1/2 cups
220g milk/ 1 cup
85g butter / 5 1/2 tbsp
1 egg
45g sugar / 3 tbsp
5g salt / 1 tsp
250g raisins
25g yeast / 2 tbsp
egg and milk wash for top
butter to toast
Blackberry jam
Gouda cheese
Cold cut ham
Method:
To lukewarm milk add yeast and let it dissolve. To this mixture add sugar, butter, egg and mix the mixture properly. Take flour in a bowl and add salt, and the wet mixture to it and mix it till it comes together as a soft dough. Cover it with kling film and keep it to rest for 10 mins. After the bread had risen well enough, knead the dough with a very scarcely floured surface. Knead it till it stops sticking to your hands. Keep it again for resting for 30 mins. After the waiting period, flatten the dough out on a surface and add soaked raisins to the flour and mix it lightly, making it like a package. Roll it up forming a log and then put it in a little Teflon bread pan and leave it to rise for 20 mins. Bake it for 40 mins in a pre-heated oven at 190 degrees.
Apricot sauce (coulis d'abricot)
Ingredients:
sugar: to taste
butter: 25 gms / 2 tbsp
Salt : to taste
Method: Blend some apricots in a bowl, add some water, sugar, butter and salt, blend it till it forms a puree.
Blackberry Jam
Ingredients:
1 cup Blackberries / 120 gms
1 cup sugar / 120 gms
In a sauce pan, cook blackberries and castor sugar on a high flame. Crsuh the blackerries lightly. Once the mixture reaches 105 degress, your jam is ready.
Gâteau minute au yoghurt
Ingredients:
150g yoghurt : 1/2 cup
4 eggs
300g sugar / 1 cup sugar
450g flour / 1 1/2 cup
110ml oil / 7 tbsp
1 1/2tsp baking powder / 7 gms
dried fruits to discretion
Method:
Take for egg yolks in a bowl add yoghurt, sugar and blend them well. Add flour and baking powder and mix it with hand mixture, while mixing add vegetable oil to the mixture, after mixing incorporate dried fruits int he mixture with a spatula.
Take 4 egg whites and whisk it till they reach firm peaks. Add 1/3 of the meringue and mix it into the batter and aerate the mixture with the hand mixer, now fold in the rest of the meringue in the mixture gently. Take cupcake moulds and fill it with mixtures and bake them in a preheated oven at 240 degrees for 20 mins.
Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited