Here's an idea for zucchini that I've never seen before. It's written
in German, so G(translate)IYF or your Germany dwelling DD can help.
<http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>

If I made it, I'd have to leave the shrimp off and I'd change the
Swiss cheese to parmesan. I never buy mascarpone and wouldn't for
such a small amount, so I'd probably substitute either Greek yogurt or
ricotta.


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
>
> Here's an idea for zucchini that I've never seen before. It's written
> in German, so G(translate)IYF or your Germany dwelling DD can help.
> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
>
> If I made it, I'd have to leave the shrimp off and I'd change the
> Swiss cheese to parmesan. I never buy mascarpone and wouldn't for
> such a small amount, so I'd probably substitute either Greek yogurt or
> ricotta.

Thanks very much)
--
http://www.helpforheroes.org.uk/shop/

On 1/05/2014 22:12, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>>
>> Here's an idea for zucchini that I've never seen before. It's written
>> in German, so G(translate)IYF or your Germany dwelling DD can help.
>> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
>>
>>
>> If I made it, I'd have to leave the shrimp off and I'd change the
>> Swiss cheese to parmesan. I never buy mascarpone and wouldn't for
>> such a small amount, so I'd probably substitute either Greek yogurt or
>> ricotta.
>
> Thanks very much)

Just a note: this is not German, but Dutch. If you want I can translate
for you. Just let met know.

Nathalie (in Belgium)

"Nathalie from Belgium" > wrote in message
...
> On 1/05/2014 22:12, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>>
>>> Here's an idea for zucchini that I've never seen before. It's written
>>> in German, so G(translate)IYF or your Germany dwelling DD can help.
>>> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
>>>
>>>
>>> If I made it, I'd have to leave the shrimp off and I'd change the
>>> Swiss cheese to parmesan. I never buy mascarpone and wouldn't for
>>> such a small amount, so I'd probably substitute either Greek yogurt or
>>> ricotta.
>>
>> Thanks very much)
>
> Just a note: this is not German, but Dutch. If you want I can translate
> for you. Just let met know.
>
> Nathalie (in Belgium)

Yes please, Nathalie That would be most kind of you

http://www.helpforheroes.org.uk/shop/

On Fri, 02 May 2014 09:30:12 +0200, Nathalie from Belgium
> wrote:

> On 1/05/2014 22:12, Ophelia wrote:
> >
> >
> > "sf" > wrote in message
> > ...
> >>
> >> Here's an idea for zucchini that I've never seen before. It's written
> >> in German, so G(translate)IYF or your Germany dwelling DD can help.
> >> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
> >>
> >>
> >> If I made it, I'd have to leave the shrimp off and I'd change the
> >> Swiss cheese to parmesan. I never buy mascarpone and wouldn't for
> >> such a small amount, so I'd probably substitute either Greek yogurt or
> >> ricotta.
> >
> > Thanks very much)
>
> Just a note: this is not German, but Dutch. If you want I can translate
> for you. Just let met know.
>
> Nathalie (in Belgium)

Hey, long time no see! Ooopsie on the original language and thanks
for the offer. Google translated it rather crudely, so I'll take you
up on that. I read somewhere that Google is capable of doing a better
job translating, but they choose not to - something about spammers.
In any case, I'd contribute a better translation to them - if I knew
how to speak Dutch.

Fortunately I know what pesto verde is, so that's fine (I hope it's
just regular basil pesto). But I don't know what is meant by "0:25
plant chives" - a quarter of a whole chive plant, really? I will also
take you up on translating "knofl ookteentje fi ne" in Step 1.

Additionally, the Step 2 method is unclear. I would think it's
supposed to go into a blender or food processor at some point, but it
looks like I'm supposed to cook the zucchini to mush in the skillet.

Is Step 4 trying to tell me that I need 1 Tb of chopped chives?

What is step 5 trying to tell me? Fortunately, there's a picture so I
see it's a portion for an unspecified number of people served in
pretty glasses, but "Divide the mousse on slides" means nothing to me
other than what I see in the image. How many people is this supposed
to serve?

Seems like a lot of seasoning with salt & pepper is happening in that
recipe too. LOL

Does reading it in Dutch make any more sense to you than reading
Google's translation makes to me - or is this an example of a poorly
written recipe (no matter what language it's written in)?


Ingredients

125 g shrimps (fresh market)
1 zucchini
0:25 plant chives (fresh)
1 shallot
1 clove of garlic
2 tbsp. Mascarpone
1 petit-suisse cheese
1 tbsp. pesto verde
1 tbsp. olive oil
salt and pepper

Preparation (25 min + 20 min cooling)

1. Finely chop the shallot and knofl ookteentje fi ne. Cut the
unpeeled zucchini into cubes.
2. Heat the olive oil in a pan and fry the shallots and garlic until
translucent. Add the zucchini and 2 tbsp. water. Let simmer for 10
min. Season with salt and pepper. Blend until smooth mousse and let
cool for 20 minutes.
3. Meanwhile, finely chop the chives fi ne (you have 1 tbsp. Needed).
Keep several blades separately. Mix the petit-suisse cheese with pesto
verde.
4. Mix the cooled zucchini mousse with mascarpone and chives. Season
with salt and pepper.
5. Divide the mousse on slides. Garnish with a dollop of pesto shrimp
and cheese. Garnish with 1 or 2 chives.



--

Good Food.
Good Friends.
Good Memories.

On 2/05/2014 15:15, sf wrote:

>>>> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>


> Hey, long time no see! Ooopsie on the original language and thanks
> for the offer. Google translated it rather crudely, so I'll take you
> up on that. I read somewhere that Google is capable of doing a better
> job translating, but they choose not to - something about spammers.
> In any case, I'd contribute a better translation to them - if I knew
> how to speak Dutch.
>
> Fortunately I know what pesto verde is, so that's fine (I hope it's
> just regular basil pesto). But I don't know what is meant by "0:25
> plant chives" - a quarter of a whole chive plant, really? I will also
> take you up on translating "knofl ookteentje fi ne" in Step 1.
>
> Additionally, the Step 2 method is unclear. I would think it's
> supposed to go into a blender or food processor at some point, but it
> looks like I'm supposed to cook the zucchini to mush in the skillet.
>
> Is Step 4 trying to tell me that I need 1 Tb of chopped chives?
>
> What is step 5 trying to tell me? Fortunately, there's a picture so I
> see it's a portion for an unspecified number of people served in
> pretty glasses, but "Divide the mousse on slides" means nothing to me
> other than what I see in the image. How many people is this supposed
> to serve?
>
> Seems like a lot of seasoning with salt & pepper is happening in that
> recipe too. LOL
>
> Does reading it in Dutch make any more sense to you than reading
> Google's translation makes to me - or is this an example of a poorly
> written recipe (no matter what language it's written in)?


Hi sf,
It 's a mix of a not too good recipe and a bad Google translation really
:-)
I 'll try to give it a shot, but keep in mind English is my 3rd language
and recipe writing is not my forte... feel free to ask any questions if
anything is unclear.

A few notes:
- The shrimp are the small grey North Sea shrimp
(https://www.google.be/search?q=grey+...w=1366&bih=585)
, not sure what would be a good substitute in the US. You could leave
them out, or substitute with some crab meat maybe?
- The Petit Suisse cheese is in fact not what you call Swiss cheese but
more of a Philadelphia style cream cheese. See here for explanation and
pictu http://en.wikipedia.org/wiki/Petit_suisse . We serve it to
little children with some sugar, nice childhood memories...

Courgette (zucchini) mousse with shrimp

for 15 small glasses

ingredients
125 grams grey shrimp
1 courgette (zucchini)
1 tbsp of fresh chives
1 shalott
2 tbsp mascarpone
1 petit-suisse cheese (replace by 1 large tbsp of fresh
philadelphia-style cream cheese)
1 tbsp green pesto
1 tbsp olive oil
salt and pepper

Preparation (25 mins prep time + 20 mins cooling)

1. Finely mince the shalott and the garlic. Cut the courgette in small
dices.
2. Heat the oil in a pan and bake the shalott and garlic. Add the
courgette and 2 tbps of water. Cook for 10 mins on medium heat.
Put in a blender and blend until smooth. Let cool.
3. Chop 1 tbsp of chives, keep a few sprigs whole for garnishing
Mix the cream cheese with the pesto.
4. When the courgette mixture has cooled, mix it with the mascarpone and
the chopped chives. Add pepper and salt to taste.
5. Divide the mixture into small glasses (as seen in the picture,
typically we would use shot glasses for this). Garnish with the shrimp
and a dollop of the pesto/cream cheese, and a sprig of chives.

"Nathalie from Belgium" > wrote in message
...

> Hi sf,
> It 's a mix of a not too good recipe and a bad Google translation really
> :-)
> I 'll try to give it a shot, but keep in mind English is my 3rd language
> and recipe writing is not my forte... feel free to ask any questions if
> anything is unclear.
>
> A few notes:
> - The shrimp are the small grey North Sea shrimp
> (https://www.google.be/search?q=grey+...w=1366&bih=585)
> , not sure what would be a good substitute in the US. You could leave them
> out, or substitute with some crab meat maybe?
> - The Petit Suisse cheese is in fact not what you call Swiss cheese but
> more of a Philadelphia style cream cheese. See here for explanation and
> pictu http://en.wikipedia.org/wiki/Petit_suisse . We serve it to little
> children with some sugar, nice childhood memories...
>
> Courgette (zucchini) mousse with shrimp
>
> for 15 small glasses
>
> ingredients
> 125 grams grey shrimp
> 1 courgette (zucchini)
> 1 tbsp of fresh chives
> 1 shalott
> 2 tbsp mascarpone
> 1 petit-suisse cheese (replace by 1 large tbsp of fresh philadelphia-style
> cream cheese)
> 1 tbsp green pesto
> 1 tbsp olive oil
> salt and pepper
>
> Preparation (25 mins prep time + 20 mins cooling)
>
> 1. Finely mince the shalott and the garlic. Cut the courgette in small
> dices.
> 2. Heat the oil in a pan and bake the shalott and garlic. Add the
> courgette and 2 tbps of water. Cook for 10 mins on medium heat.
> Put in a blender and blend until smooth. Let cool.
> 3. Chop 1 tbsp of chives, keep a few sprigs whole for garnishing
> Mix the cream cheese with the pesto.
> 4. When the courgette mixture has cooled, mix it with the mascarpone and
> the chopped chives. Add pepper and salt to taste.
> 5. Divide the mixture into small glasses (as seen in the picture,
> typically we would use shot glasses for this). Garnish with the shrimp and
> a dollop of the pesto/cream cheese, and a sprig of chives.

Thank you!

--
http://www.helpforheroes.org.uk/shop/

On Wed, 07 May 2014 08:27:10 +0200, Nathalie from Belgium
> wrote:

> On 2/05/2014 15:15, sf wrote:
>
> >>>> <http://www.colruyt.be/colruyt/static/culinair/recept-nl.shtml?29390&5&0&utm_source=20140430_CO1114_A_NL _KOOKBRIEF%20%281%29&utm_medium=email&utm_campaign =EM_COL_20140430_CO1114_A_KOOKBRIEF_NL>
>
<snip>
> >
> > Does reading it in Dutch make any more sense to you than reading
> > Google's translation makes to me - or is this an example of a poorly
> > written recipe (no matter what language it's written in)?
>
>
> Hi sf,
> It 's a mix of a not too good recipe and a bad Google translation really
> :-)
> I 'll try to give it a shot, but keep in mind English is my 3rd language
> and recipe writing is not my forte... feel free to ask any questions if
> anything is unclear.
>
> A few notes:
> - The shrimp are the small grey North Sea shrimp
> (https://www.google.be/search?q=grey+...w=1366&bih=585)
> , not sure what would be a good substitute in the US. You could leave
> them out, or substitute with some crab meat maybe?
> - The Petit Suisse cheese is in fact not what you call Swiss cheese but
> more of a Philadelphia style cream cheese. See here for explanation and
> pictu http://en.wikipedia.org/wiki/Petit_suisse . We serve it to
> little children with some sugar, nice childhood memories...
>
> Courgette (zucchini) mousse with shrimp
>
> for 15 small glasses
>
> ingredients
> 125 grams grey shrimp
> 1 courgette (zucchini)
> 1 tbsp of fresh chives
> 1 shalott
> 2 tbsp mascarpone
> 1 petit-suisse cheese (replace by 1 large tbsp of fresh
> philadelphia-style cream cheese)
> 1 tbsp green pesto
> 1 tbsp olive oil
> salt and pepper
>
> Preparation (25 mins prep time + 20 mins cooling)
>
> 1. Finely mince the shalott and the garlic. Cut the courgette in small
> dices.
> 2. Heat the oil in a pan and bake the shalott and garlic. Add the
> courgette and 2 tbps of water. Cook for 10 mins on medium heat.
> Put in a blender and blend until smooth. Let cool.
> 3. Chop 1 tbsp of chives, keep a few sprigs whole for garnishing
> Mix the cream cheese with the pesto.
> 4. When the courgette mixture has cooled, mix it with the mascarpone and
> the chopped chives. Add pepper and salt to taste.
> 5. Divide the mixture into small glasses (as seen in the picture,
> typically we would use shot glasses for this). Garnish with the shrimp
> and a dollop of the pesto/cream cheese, and a sprig of chives.

Thanks, to begin with - I could substitute just about any shrimp, but
they aren't integral to the recipe so I'll just leave them off. I
would make it for an everyday type meal, not a party. Thank you also
for clarifying what petit-suisse cheese is - I would have used the
wrong type for sure and what I had in mind just didn't fit into a
recipe like that because the only "petit" cheese I could think of was
this
http://www.thegrocerygirls.com/media.../YAWWO.jpg.jpg

I will try to find a better written, but similar, recipe because the
idea appeals to me. I see exactly one at the moment, published by the
New York Times in 1982. The ingredients call for an egg white, but I
think the method would be a better one to follow - so I can try to
combine the two.

Hope to see you posting more in the future - but I'll certainly
understand if I don't. RFC has been over run by trolls, so you need a
news reader with kill file capabilities if you're determined to read
it anyway.

Thanks a million!


--

Good Food.
Good Friends.
Good Memories.

>
> Thanks, to begin with - I could substitute just about any shrimp, but
> they aren't integral to the recipe so I'll just leave them off. I
> would make it for an everyday type meal, not a party. Thank you also
> for clarifying what petit-suisse cheese is - I would have used the
> wrong type for sure and what I had in mind just didn't fit into a
> recipe like that because the only "petit" cheese I could think of was
> this
> http://www.thegrocerygirls.com/media.../YAWWO.jpg.jpg
>
> I will try to find a better written, but similar, recipe because the
> idea appeals to me. I see exactly one at the moment, published by the
> New York Times in 1982. The ingredients call for an egg white, but I
> think the method would be a better one to follow - so I can try to
> combine the two.
>
> Hope to see you posting more in the future - but I'll certainly
> understand if I don't. RFC has been over run by trolls, so you need a
> news reader with kill file capabilities if you're determined to read
> it anyway.
>
> Thanks a million!
>

I 'm reading very regularly but don't feel like posting often, but I
like to contribute when I believe I have something to say on the topic
(mostly Belgian-French-Dutch cuisine, though I 'm fond of more exotic
cuisines as well). I do have a very good killfile, I think I only see
1/4 of the posts here, which suits me well :-)

On Thu, 08 May 2014 08:35:51 +0200, Nathalie from Belgium
> wrote:

> I 'm reading very regularly but don't feel like posting often, but I
> like to contribute when I believe I have something to say on the topic
> (mostly Belgian-French-Dutch cuisine, though I 'm fond of more exotic
> cuisines as well). I do have a very good killfile, I think I only see
> 1/4 of the posts here, which suits me well :-)

In that case, thank you for delurking!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila