Shrimp Croquette / Garnalen kroketten

Belgium is really famous for a variety of Croquettes / Kroketten.

One of the most famous one will be Aardappel kroketten / Potato crouquettes, are often served as a side dish. Then there is Kaas kroketten / Cheese croquettes which i super yumm, and then there is this Shrimp / Garnalen crouquettes which is made with grey shrimps and as we live near to the North sea ther eis always fresh grey shrimps available through  my MIL's sister as she knows a fishermen and she gets really fresh grey shrimps for us when it is available.

These Shrimp crouquettes are really famous, you will see pre maid ones in the fish monkers, in the super market in the deepfreeze section and not to mention in almost every restaraunt here.

And it is always ate as a starter with a green salade and deep fried parsley on the side.

ofcourse these days if you buy from the shops, they ask so much money but when you eat them one will be like one really has to look if there is shrimps in them, so I tend to make them at home.

I know if someone would have told me I will be making them at home when I cam here years ago I would have declared them crazy :-)

 

 

 

 





 Shrimp Croguettes: You will get +/- 10 croguettes.

3 Shallots finley chopped

60 gm butter

60 gm flour

300 ml chicken stock

pinch of nutmeg

Salt and peper to taste

200 gm grey shrimps

2 eggs beaten

Few tabls spoon of flour

Bread crumbs to coat the croguettes ( +/- 1 cup)

Oil for deepfrying

Curly parsly for frying

Heat the butter in a pan and add the shalots and fry in the butter softly don't  +/- 3 minutes.

Add the flour and keep on stirring fro 2 minutes just to cook the flour.

Add half of the stock and stirr continiously till it starts to get thick, then add the rest of the stock and bring everything to boil. Take care that you don't burn everything you will have to stir continiously. This will take few minutes, when you see th emixture is really thick then off the fire and add the nutmeg,salt and pepper and give it a good stir. Then add the shrimps. Mix everything carfully.

Pour this mixture into a shallow glass bowl. Smooth the top and keep this in the fridge for 1 1/2 hours.

Divide the mix into ten portion shape them like you see in the picture. ( While I shape them I add a drop of oil in my hands so that the mixture doesn't stick to my hands)

Take a crouquett and roll them in the flour, removing the exceess flour then coat them nicely with the egg and then roll them with the bread crumbs. Make sure bread crumbs are coated evenly. Repeat with the rest of the croquettes.

Heat the oil to 180°c  and fry the croguettes till they are golden brown.

Deep fry the parsly .

Serve with a green salade with the fried croquettes and fried parsley with a wedge of lemon/lime.

I some times make them the evening before and then use the next day, especially when I am making it for a party. I keep them in a tupperware in layers.



 

Vanilla Cup Cake With Baileys Frosting

A hour ago came back home from the train station after saying bye to Shyama, she has been home for the last 2 weeks for the holiday not that she had that much holiday as she was revising for her exams as colleges here in Belgium have exams after the holiday, which is a bumer for the kids as during the holiday they have to learn, plust point they can use the holiday for studying so guess it is a win win situation.

 

Of course if you have her for 2 weeks then one is so used to the routine if having her at home that I am totally lost after comming home, I cleaned up her room then cleaned up some plates and cups after the dinner we had before she left. And then to take my mind of I am sitting here and writting the post here.

It is a two hour train ride  ( long if you think as Belgium is a small country) not long at all if you think about how much every body have to travel as it is such a huge country.

She has to walk to her place some 15 minutes, so I am always waiting for her to ring me here at home when she get to her place.

Some might think why worry, but I am always happy to hear the phone riniging and when I hear a voice on the other side saying me she is in her place.

I am only worried as it is in the evening she leave, if it is during the day I wouldn't.

One must think one will be so used to her leaving now as when the college is there she comes home every weekend and goes back every sunday evening.

But I guess moms always worry .

 







Original Cupcake recipe id from Joy of baking

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar ( I added 70 gm)
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml milk)

 Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool

Original recipe here

CHOCOLATE FROSTING:
Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.

I added less milk and added couple of tablspoon of bailey's.