pierre's recipes
important recipes
Tuesday, November 19, 2024
the gateau au yoghurt
Friday, September 20, 2024
harengs saurs
Saturday, August 13, 2022
Riz au lait de Joan
3 or 4 table spoons of round rice (rince it)
1 liter of milk
3 table spoons of sugar
1 egg
Cinnamon
1 or 2 bananas
A little butter
Cook the rice in the milk, very low heat, for 40 mn or so. Add the sugar when it's cooked.
When it has cooled a little, add the egg, pour the rice on the banana, add the cinamon on top. Et voilà.
Put it in the fridge.
Saturday, April 17, 2021
THE EXQUISITE MARMELADE
INGREDIENTS
1.2kg sevilla oranges
1, 5 unwaxed lemons, (so one and a half lemons, not one kilo and a half ok?!)
2kg granulated sugar, half dark and half lightish. but by all means quality sugar!
2.2 litres of water
so,
put the water in the pot,
halve the oranges and lemons, squeeze the juice into a jug and pour into the water in the pot.
take the pips and pith (that the stuff that's not juice that results from juicing the fruit) and put into a muslin (not muslim duh!) bag or a muslin square tied up with string and throw it in the pot.
cut up as thin as you like the orange and lemon peel and add it all to the pot.
bring the whole pot to boil and reduce to a low simmer for two to three hours. we save an hour by actually starting the boiling process WHILE still cutting up the peels, because that takes forever and is not extremely pleasant or interesting and will not give you any kind of climax or feeling of accomplishment; well maybe that last point isn't quite true.
once the peel is soft, after those two to three hours, remove the muslim bag and put it on the side until it is cool enough to hold in your hand. now if you're some kind of masochistic challenging person, this might be earlier than for a normal person, so I'm not sure I can take that into account.
anyway, while its cooling add the sugar to the pot that is still simmering softly, stirring all the time until the sugar is dissolved. then the squeeze the bag of pips over the pot and extract as much of the squishy, slimy stuff from the bag as you possibly can. you might finally at this point, feel some kind of guilty pleasure doing this, so feel free to close your eyes while doing so, but still paying enough attention to remaining above the pot.
stir it well, and turn up the heat to bring it back to a volcanic boil for about 20mn while testing every few minutes for achieving the right setting consistency. you'll need about 8 normal sized jarrrrrs for this recipe. you'll need to sterilize them first, adding to the panic of these last moments. its good to take a wide milk jug to put it into the pots.
Saturday, May 9, 2020
MATCHA CAKE
250 various types of sugar; dark brown, castor and confectionary so roughly a third of each
1.5 rounded tea spoon of matcha tea
pinch of salt
nice tea spoonful of baking powder
4 eggs
put the oven on
take a rectangular tin, melt a little butter in it bu sticking it into the oven for 5mn, then throw a spoonful of flour into it and shake the tin until the flour has spread evenly all over the sides. stick it into the freezer
melt butter and sugars together, add the matcha tea, mix very well until sugar has dissolved
mix flour with baking powder, salt
add gradually melted butter sugar mix and egg yokes
mix very well until all flour is absorbed
beat egg white to solid
incorporate them into the rest evenly until there's only little bubbles left
take tin out from freezer and pour in the mix, put it in oven at 160C or a little more, it needs cooking for while, until some sharp tool comes out just dry. I wish i knew how to use one of those thermometers, like the one I just bought, but I've no idea what the temperature should be inside and if as I guess, that temperature in the center means it's actually cooked. hmm...
Friday, December 28, 2018
Brioche Vendéenne
230 gr white sugar
150 butter
50 fresh yeast
3 eggs (plus one for the end)
25cl milk
1.5 tea spoon of salt
3 table spoons of sour cream
2 table spns brandy or rhum
2 table spns orange flour water
Vanilla
bring to boil almost all the milk with a nice amount of vanilla in whichever form you want; basically I'm assuming you're kind of grown up and that you are able and willing to make some crucial choices for yourself.
once that's done, take it off the flame and through in, well maybe put it the butter to melt as well as the sugar.
put the last little amount of milk in a container with the fresh yeast and help it dissolve little by little mixing with a spoon or your fingers if you like that slimy feeling, it might turn you on or something.
once the butter and sugar are dissolved you can also put in the orange flower water and the brandy.
In another large bowl, put the flour, salt and then add the milk mix as well as the the three eggs and the cream. mix in the yeast mix as well. mix it all well until all the flour is incorporated. then take it out from the bowl and start needing it passionately for 15mn or so. you might at this point get carried away and yes, that's kind of normal and predictable. These things happen. let the dough rest for a while and then take out the gas and fold it in a few times. It should rest for 6 hours, but I end up letting all night in the fridge. watch out because it might really inflate a lot. Then you're supposed to roll iit out in 3 long thingies that you'll do your best at making plaits with. Let it rest another hour then stick it in the oven (that you'll have previously heated at 180 c. oh, no, before the oven, you must cover the outside of your brioche with the last egg using some kind of a brush. You should also cover it then with little sugar cristals, not sure how you'd call that. anyway, you can make them by putting some sugar in a pan on the flame, just before the sugar actually melts remove it from the pan and put it on a wooden surface kind of all together, it should form little lumps that you can cut up using one of those sharp japanese pretentious knifes.
you can use a rectangle tin to stop it from expanding too much but in that case you'll have to butter and flour that tin first of course. cook it for 45mn or so, just make sure the inside is actually cooked but be sure not to over cook it either.
Saturday, October 6, 2018
Chocolate quatre quarts
250gr flour
250 sugar (dark and light mixed best)
4 eggs
250gr butter
pinch salt
cinnamon
vanilla
juice of one arange
little cognac or something
1 tea sppon baking powder
ten drops orange water eau de fleur d'oranger
melt butter and chocolate in bain marie, then add the suagr and make sure it's all perfectly mixed and sugar well dissolved
mix flour with vanilla, salt baking powder, mix very well
separate egg yokes from whites
incorporate in melted butter mix one egg yoke at a time with two large spoons of flour mix and mix very well; keep on adding one egg with two spoons of flour until all is mixed.
mix in the cognac
turn on oven 180c°
prepare rectangular tin; paste butter all around (but inside ok...) then sprinkle flour and dust off, then place in freezer.
beat egg white to firm and incorporate them in cake mix gently but well.
put in oven, you can make a long slit on top if you like, I like.
after 20 mn or so lower heat and cook until it's almost dry inside.
once out of oven, make little wholes and pour in the orange juice carefully
only when all cool remove from tin
Friday, September 28, 2018
Biscotti
150gr golden sugar
2 rounded teaspoon baking powder (if it doesn't rise enough its not great)
50g powdered almonds
50gr whole almonds
50gr unsalted pistachios (or more almonds, its fine)
3 large egg
2 tea spoon of almond extract
2 tea spoon vanilla extract1/2 lemon or orange zest and depending on size of egg, maybe add some lemon or orange juice.
1/2 tea spoon of anis seeds or
1/2 tea spoon anis étoilé powder
heat oven to 165C°
Mix flour with salt and baking powder. Then add powdered and whole almonds and sugar. mix well. then add the eggs and various other ingredients until it has a sticky consistency. spread it on a floured surface and try and make a 25 to 30 cm roll best is to use some parchment floured paper to do so because it's really sticky. cook for 30mntake out from oven, let cool a little then cut up in 1.5 slices diagonally. To do so, I use a sharp Japanese style knife and cut the dough as if I was a yakuza cutting off my little finger.. Put in back in oven on the sides, for 15mn a little lower: 150C°, then turn around to bake the other sides for another 15mn
watch out not to overcook them as they get much harder once cooled down! they could easily go from biscotti to stonetti..
Tuesday, September 4, 2018
RYE SOURDOUGH BREAD
Wednesday, July 25, 2018
Sourdough bread
Tuesday, May 15, 2018
The loaf
450gr wholemeal flour - in french farine complete T110
5gr dried yeast (2 flat tea spoons)
1, 5 tea spoons of salt
35ml rather hot water
mix flour with salt and yeast.
pour in the water, mix well until everything has been absorbed.
let rest 10mn or so.
then transfer to flat floured surface.
stretch out and fold back in two or three times, then turn vaguely into the shape of your rectangular tin. (you need to oil and flour it first)
put your dough into your tin, press down gently.
put some aluminium foil on top and let rest until its nice and rounded above the top of your tin. this should take 2 hours or so.
throw quite a lot of flour on the top of it. it's so much prettier that way..
heat the oven to around 200c (for me that's 210 because my oven seems to be low)
put the tin in the oven and bake for 40mn
then remove from tin and put it back in the oven upside down for another 15mn.
Now, you can also make a sourdough version of this bread, to do so
first take 150 gr of sourdough and mix it to 150gr of your water and 150 gr of your flour. in another bowl, mix the remaining flour and water and salt. that should be something like 220 gr of four for 130 gr of water, but adjust so that it's not too liquid but can hold itself in a nice firm ball. after a few hours, like 4 or 5, the sourdough mix should be ready, you can test it by dropping a very small amount of it in some water, if it floats then it's done.
mix then the sourdough mix to the flour and water mix and kneed it until it's unsticks from the surface you're kneading it on. (and a little more) then you can transfer to your floured tin and wait (and wait and wait) until it has risen slightly above the level of your tin, it wont rise much more in the oven.
cook it for 1 hour, relatively hot, then remove from the tin, put it back in the oven upside down and cook for another 25mn or so.
Wednesday, May 2, 2018
Soda bread
1 good tsp salt
1 tsp baking soda
1 1/2 cup buttermilk or rather lait caillé (we're in france here) you can replace buttermilk or lait caillé by adding one spoon of lemon juice to one cup of milk, or even 1 pot of yoghurt for one cup of milk, so basically for this recipe replacing the 1 1/2 lait caillé with 1 cup of milk and one yoghurt.
turn oven on at 220c
oil and flour a bread loaf tin
just mix everything in that order, making sure you don't make it too liquid,
pour it in your tin
cover more or less with flour
cook for 40mn then lower a little and cook for another 20 or so.
anyway, it should get a nice color and when you remove it from tin, the bottom should sound hollow and feel cooked. I always get it wrong but that's my karma. can't change it, but I might be able to twist it a little.
anyway, here's the result:
Japanese Milk Bread
so anyway
bechamel:
100ml milk
25 gr flour
dough:
- 330g flour
- the bechamel you just made
- 80ml milk
- 50gr butter (I didn't have enough so I did half butter half oil)
- 1 packet yeast (I think 5gr)
- 1 tsp salt
- 50gr sugar but no more
- 1 egg beaten
you'll first need to make a kind of bechamel:
put 100ml of milk in a saucepan and add gradually the 25 gr flour (yeah doesn't need to be too precise you know) - everytime you add the flour, it's best if you remove it from the flame. put on low flame while mixing constantly until you get something relatively thick. take off flame let it cool down someplace, but cover is so something is in contact with milky thing stuff.
then make dough
add the flower in a large bowl, then sugar, yeast, salt, mix well, add the milk, then the egg, and finally incorporate the butter. You're supposed to stuff it inside the dough and go on kneading it, I added half and half oil/butter, worked out perfect. anyway, keep on kneading as well as you can for a good 15/20 minutes. it should detach from surface now, and be very ellastic or elastic rather.
make a nice ball, put it to rest for a while, like 2 hours or even all night if you prefer. it should be covered of course.
then, take out the farts, the gas should I say, make a hole in the center, open upto create a long tube. cut it up in four equal parts. let it rest a little, covered.
then role them nicely and use a, damn what is it called? yes, a rolling pin to ellongate each ball into a kind of rectangle. fold in each side (lenghtwise) and then roll from one end, it should kind of resemble that little face thing they give you on japanese flights or hotels to wash you face, or hands I'm not sure...
anyway, let it rest for 10mn or so, and then do it again. second time, you can now place each little rolled flannel into your tin (a rectangular bread loaf one) it needs to be buttered and floured previously.
let this grow for a couple of hours (covered) put in the oven 200 c for I think 25mn (my oven sucks) then cover it with aluminium foil and cook for another 20mn or less if your oven is better than mine.
Monday, April 9, 2018
Fruit Cake Royal
80 gr melted butter
50 dark brown sugar
50 icing sugar
2 eggs
20gr powdered almonds
1 tea spoon raising powder
15mn milk
then
30 gr currants
30 gr blond raisins
50 mixed candied fruit (orange lemon etc)
30 gr candied cherries
30 gr candied ginger
a few dried figs
vanilla
then
syrup
50 gr dark sugar (yeah again)
a little water/orange juice
some rhum
a rectangular tin, some aluminium foil
soak currants and raisins in a little water and bring to boil, then turn off and sieve.
Mix melted butter with the 50gr brown sugar and the icing sugar. mix very very well until it makes a delicious thick cream. Add the two eggs then the milk, and mix very well again.
in another bowl, mix raising powder to flour. add the vanilla, the almond powder, the cut up fruit, cut very thinly the ginger. a little less thinly the figs, for the rest, well do as you wish. well actually, only cut up the cherries in two or three. then incorporate this this fruit flour mix into the butter sugar one.
put aluminium foil all inside the tin, then pour in the mind blowing mixture and stick into the oven for an hour or so, maybe a little less, and rather low.
prepare the syrup.
boil the water (30gr) or water and orange juice with 50gr sugar. let it cool down, add a little rhum, then make a few small and deepish holes in the cooked cake and pour syrup into the holes (like 15 of them or so) and then pour the rest on top of the cake. Best is actually to leave the cake in the tin so that all the moisture stays in. Only take out when cool.
ìt's really important to use good quality tasty sugar and butter.
Monday, April 2, 2018
Lemon Marmalade (de Marseille)
1.3 kg organic lemons
1kg organic cane sugar
1 flat tea spoon all spice (piment de Jamaique)
Vanila
Remove both ends of lemons then cut up lemons rather fine. Make up however you want to do that, it's your life.
put them in a large pan, then add the sugar, allspice and some vanilla (that's only if you feel like it)
mix it up nicely and bring to boil while mixing rather often, especially the bottom of the pan. Once it's boiled for a while, take a spoon or two of jam and place it on a small plate that you'll put in the freezer for 5mn in order to verify when and if the marmalade is almost ready. Do this often. As soon as it's almost ready, turn off gas and pour into sterilized pots that you'll have boiled in a pot for a few minutes.
It's very good and the recipe comes from Xavier le Marseillais. But it's my pride to believe that the addition of allspice is my influence from my recipe of Christmas pudding that we discussed extensively. It replaces quite conveniently Sevilla marmalade, which I missed again this year being a little slow in the cabeza.
Sunday, March 25, 2018
Welsh cakes
225gr self raising flour. Or normal flour with 1,5 spoons of baking powder
1 flat teaspoon mixed spices + a little extra cinamon
pinch of salt
80 gr very fine sugar
80 gr currants
1 lemon zest (or half lemon juice)
1 beaten egg
touch of milk if necessary
100gr butter
mix flour with spice and salt with sugar.
add the cut up butter and finger it in until sandy texture.
add the fruit and zest. then the egg. work on it a little until good easy texture. add the milk if necessary.
roll out to the thickness of your little finger or so.
then shape into rounds and...
so here's the little problem. It's said to fry them in a thick saucepan; medium heat. but watch out not to burn them. you can also do it in the oven, but it's not quite as good in theory. the main thing is they should be crispy outside and still a little on the soft side inside.
sprinkle with a little extra fine sugar.
they're really good toasted.
Corfidat
A delicious corn bread with dates figues and currants
180 gr flour
120 gr corn flour
50 gr honey(melted)
60 gr figues
60 dates
40 gr currants or other raisins
1 paquet of raising powder (1 good teaspoon)
10 cl liquid cream
20cl milk
salt
cut up dried fruit then, heat up oven to 180°C
Butter a rectangular tin - I actually put aluminium foil that worked nice for me)
so mix the flour(s) and raising powder, add in the fruit, then the melted honey, salt, milk and cream. so real easy stuff. stick in the tin and bake for a while. can't say how long since my oven seems a little odd. anyway, didn't change temperature and it went rather well.
I think it's best toasted with a little butter. it's actually real good.
Wednesday, March 21, 2018
Banana chocolate chip bread
400 gr flour
3 bananas
120 gr walnuts
2 eggs
1 yoghurt
140 gr sugar
1 packet or 1 teaspoon artificial baking powder
10 gr butter
vanilla
A few squares of dark chocolate
cut up walnuts then turn on oven to 180°C
grease and flour long rectangular pan.
squish bananas - I use a thing to make potato purée.
in large bowl, mix flour with baking powder and pinch of salt.
In the banana bowl, mix in the sugar the walnuts the vanilla and the 2 eggs.
Cut up small pieces of chocolate and mix it in as well.
add the flour mix to the banana mix, gradually and mixing very well.
pour it in the pan. Must cook for a while at 180° when it's doing well, you can lower it to 120° to make sure it's cooked enough inside.
Take it out from pan as soon as done and let it rest on a grilled surface.
Wednesday, March 14, 2018
Bagels
15gr yeast
20 cl milk
1 teaspoon sugar
1 teaspoon salt
1 egg
2 table spoons melted butter
poppy seeds, sesame seeds
put yeast in warm milk
separate white from egg yoke, beat up white a little
in a bowl mix flour with salt, in center of flour add yeast mix, salt, sugar, melted butter and beaten egg white. mix and then knead for around 10mn until it's nice and elastic. let it rest for three hours under something, and in a warmish place.
kead again a little, then cut in two, make two longish rolls that you can cut up in ten slices (altogether, not 20...) make a little hole in the center, you can be cool and make it turn around your finger and then two fingers. anyway, it's supposed to look like a bagel, not a ball or a rubik's cube. let it rest 45mn again.
heat up the oven to 200 °C
plunge the bagels three by three (or four) in boiling water for 30 seconds.
then place them on your oven pan thing. '(that's been oiled)
put the egg yoke (diluted with a little water) on the bagels.
then the various seeds.
stick in oven for 20 mn or so.
I had to broil them a little to get a nicish colour.
Tuesday, December 12, 2017
Pate brisée sucrée
125 butter
1 egg
5 cl water
pinch of salt
mix flour with salt and sugar, then add the soft butter and mix well. Then add the egg and mix more. Finally add the water, but watch out not to add too much of it. you just need to be able to form a big blob that you'll wrap up and put in the fridge for 30mn or so. If you have no egg you can also add more water.
before spreading out the pastry let it warm up at room temperature. spread it out and preferably put it back in the fridge for a little while once you've placed it in your tart tin or whatever its called. you can make little holes with a fork.
if you wanted to make a savory one, just remove the sugar.
Wednesday, November 22, 2017
Scones
1 tspn baking powder
100gr soft butter
pinch of salt
1/4 tspn cinnamon
a little nutmeg
2 eggs beaten
4 table spns milk
75 gr currants
75 gr golden brown sugar
one orange - or lemon zest (optional)
heat the oven to 200 C
mix flour with baking powder in large bowl. Add the cut up butter and mix with the tip of your fingers for a while, until getting a kind of sand texture.
add in the sugar, the spices, the currants, the beaten eggs and then the milk. mix it all, first with a knife, then, make an even ball, if it's too liquid, add flour, if crumbs remain on the bowl add a touch of milk.
spread out with a rolling pin, lightly, in order to get it down to 3cm thick. Use some kind of cutter you can put your hands on and cut up the scones that you'll place on the cooking tin of your oven on which you placed some cooking paper (can't remember what it's called..)
stick in the oven for around 20 mn on the very top of the oven. might want to check if it's not burning after 12/15 if so, lower heat to 180 or something. depending on your oven, you could also try 220 for 10mn and 190 for another 10, just don't over cook them...
best cut in two, served with either butter or clotted cream and some home made jam.
Tuesday, November 14, 2017
Fruit Cake
125 gr blond raisins
50 gr raisins
50 gr cranberries
125 gr mixed candied fruit
50 gr black candied cherries
50 gr skinless almonds, cut up or sliced
a few sliced dates
a few sliced dried figs
1 lemon zest
150 gr flour
1 tea spoon raising powder
1/2 level tea spoon nutmeg
less than 1/2 level tea spoon mixed spice
1/2 spoon cinnamon
150 gr butter
150 gr dark brown sugar
3 large eggs
pinch of salt
a small glass of cognac
take 2 table spoons of flour and mix in all the dried fruit.
in different bowl mix rest of flour with baking powder, all spices and salt.
in different bowl, mix butter with sugar and lemon zest, mix very well then add one at a time the eggs and mix more.
fold in mixed fruit dried fruit and butter mix,
take two rectangular cake tins and butter them in order to stick in it the baking paper.
place in the middle of the oven and bake medium low (160 max) for one hour or so, perhaps a little more. it should be cooked through.
Wednesday, November 1, 2017
Bianca's choco cake
375gr Butter
350 flour
420gr sugar
4 eggs
1/2 coffee spn baking powder
3 table spns cocoa.
1 dose vanilla
1small glass Frangellico liquor or cognac
Melt choc with butter.
In other bowl beat eggs with sugar then incorporate all the with flour and baking powder last.
Mix in the butter chocolate mix and put in oven for 40mn at 160ºc
Wednesday, August 30, 2017
Ttifle
One sponge cake ' genoise'
Cut in half
Put as much fruit as you have. Strawberries, apples, cut up hazelnuts, peaches, raisins, bananas etc...
Put the top back on. Add more fruit on top. Cherry or rhum.
Then make a nice English custard, Bird's english custard powder. And pour the custard on the trifle and add blobs of thick cream in a decorative way. Stick it in the fridge.
Wednesday, June 21, 2017
Almorange cake
Handful sliced alùonds
250 butter
2 oranges zests
50 gr flour
1 large spoon baking powder
4 eggs
80ml fresh orange juice
60gr brown sugar
225 sugar
a little marmalade.
Put on oven
butter tin (20cm)
mix flour with baking powder and the 225 gr of sugar
in a different bowl, whisk the butter with orange zests. until pale orange smooth stuff. through in the eggs one by one. mix and mix more.
little by little add in the flour/sugar mix.
stick it all in the oven.
20/25 mn 180°, and then another 30 or so much lower, like 150. Check it's cooked with the usual method.
take out from the oven.
let it cool
take the brown sugar and orange juice, bring it to a boil and until it becomes kind of sirupy.
make loads of little holes until the bottom of cake with a spike. Pour in the orange sirup.
cover the top with thin layer of warmed up malmalade (with a touch of water) then through on the sliced almonds.
serve with slices of oranges dipped in whiskey and a little brown sugar.
Monday, May 29, 2017
Far britton
200 gr flour
150 sugar
5 or 6 eggs
20 pruneaux of agen
125 gr good butter
Little vanilla
Touch cinnamon
75ml milk
Melt butter with sugar and milk in large pan. Use a whisk to smowly incorporate the flower, mix very well making surz there are unfortunate blobs that you might later regret.
Sorry at first you have taken the pips from the prunes and dipped them in a mix of tea and rhum. Then tou've also pit the oven on.
Ok so now you hace your beautiful mix ready and the prunes have inflated. So you pour tour mix on a heavily buttered roundish thing to stick it in the oven for a while ag medium. Check wirh a skewer it's kust dry when you remove it. Ok of course you didnt forget to throw in the vanilla and cinnamon with the flour.
Saturday, April 22, 2017
rhubard, fig, lemon jam
1 pound dried figs
3.5 pounds sugar
1 big soft lemon
Cut lemon in thin shreds. remove pips. put pips in cup with a little water.
Put shredded lemon in basin and cover with water.
But rhubard in very small pieces. put them in preserving pan with sugar. let it rest overnight.
next day,
chop figs finely or put them through processor to get fine bits, or use scissors.
add them to the rhubarb. add also the lemon and water. Strain in the water from the lemon pips.
stirr over gentle heat until boil. let cook just enough until it settles in the usual way when putting a little mount in freezer for 5 minutes.
Saturday, September 19, 2015
Cheese Cake
for the cake:
250gr digestive buiscuits
100 gr butter
vanilla
600 gr soft cheese
280 ml thick cream
100 gr icing sugar
1 lime
poppy seeds
for the top:
400 gr strawberries
100 gr red currants
a little more icing sugar
mint leaves
in a plastic bag crush the biscuits with a rolling pin, put them in a bowl, pour on it the 100gr melted putter, mix thoroughly, place on the bottom of a large tin in which you'll have carefully placed buttered parchment paper. put in fridge for one hour.
mix the cheese with the cream and icing sugar, add the lime juice and the vanilla, oh and yes, the poppy seeds, just put quite a bit, that you'll have crushed first in order to release the taste. when nice and smooth add the mix to the crust (the one that you've just taken out from the fridge) put it back there for the night (not the day)
next morning, after coffee, crush your strawberries and 25gr icing sugar or so, with a little machine, if you don't the machine, then you can't do the recipe, it makes a beautiful juice kind of stuff, you can then apply or pour this strawberry mix on the cake.
finally place in a artistic and inspired way, the currants, using chopsticks makes it easier. you can also decorate with a few mint leaves.
Brioche parisienne
500 gr flour (type 55)
Friday, December 5, 2014
Happy biscuits
125gr butter
125gr sugar
1 lemon
1 table spoon milk
vanilla essence
icing sugar
ginger
aniseed
currants
put the flour in a bowl. Add the sugar, quite a bit of ginger, some aniseeds, the zest of the lemon and the butter in little cubes.
turn the oven on, low.
with the tip of the fingers, mix it all up until it all becomes like sand. Then add the juice of half the lemon and the table spoon of milk. Mix again, and press it gradually to a nice even ball. Flatten out with a rolling pin to somethng like half a centimeter or less.
cut out shapes.
place on tin with cooking paper.
cook low for 20 minutes or so. turn off before they're hard as they will harden when cooling down.
add icing sugar
Sunday, November 30, 2014
chocolate cake
2 eggs
200gr chocolate
100 gr butter
3 table spoons flour
beat the eggs with the sugar
melt the chocolate with the butter and a little water
add it to the egg/sugar mix
add the flour and mix well
cook for half an hour
Thursday, November 27, 2014
SPICY CAT
- 250 g butter
Monday, November 24, 2014
Banana Bread
Pre heat oven to 325
3 mashed bananas
3/4 C. sugar
1 egg
1 1/2 C. flour
4 Tbl. melted butter or margarine
1 tea. salt
1/2 tea. baking soda
Crushed poppy seeds
Walnuts
mash bananas, and stir in the rest of the ingredients until blended..do not over mix. Pour into a greased and floured pan and Bake 1 hour.
Tuesday, September 2, 2014
peanut butter cookies
4 ounces peanut butter (equivalent butter)
4 ounces brown sugar (4 rounded table spoons)
4 ounces ordinary sugar
1 egg
1 teaspoon of vanilla
8 ounces flour (8 well rounded table spoons)
1/2 tea spoon salt (or less)
1/2 tea spoon baking powder
mix the butter and sugar well, watch out it tends to fly around.
add flour, put it last table spoon with the baking powder.
salt, vanilla and finally the egg.
mix well.
oil the tin.
make little balls into 12 balls.
flatten with a wetted fork.
leave a good little space in between.
cook medium/low around 15 minutes.
Sunday, May 11, 2014
lemon quatre-quarts
250 butter
250 sugar
2 lemons
baking powder
(a little orange water if you like)
4 eggs
icing sugar (for the icing)
So, you melt the butter slowly in a saucepan and add the sugar, mix well until creamy. Then add the four egg yokes one by one, (so separate them from the whites) , alternating with two large spoons of flour (so at the end 8 large spoons of flour should add up to 250 gr) don't forget to add the baking powder into the flour.
Then add one lemon juice with the zest. this is when you can add the orange water but don't over do it.
turn the oven on.
beat the egg whites nice and firm with a pinch of salt.
add them delicately to the cake mix.
place the mix some buttered tin.
cook first relatively hot, then lower. check with something pointed to see if it's cocked. it should come out just dry but still greasy.
once it's out, you can make the icing:
quite a bit of icing sugar mixed with the juice and zest of a lemon and a little butter. it should be quite thick, mix it very well until creamy. then place over the fire and bring it to boil, it'll start foaming, stop just before it starts getting dark. it should be transparent and will get quite thick when drying.
even better if you add slightly roasted poppy seeds with chopped pistachio and pine nuts over the icing.
Wednesday, July 31, 2013
QUEEN OF PUDDINGS
- 1/2 pint milk (3 dl)
- 1/4 once butter (1 teaspoon)
- 1 level table spoon sugar
- rind form 1 lemon
- 2 egg yokes
- 2 table spoons red jam
meringue:
- 2 egg whites
- 3 onces sugar
cut crust off the bread and cut into large cubes (50gr altogether)
put mile and butter in saucepan, bring to boil, take off from heat. Add the bread, sugar and grated lemon. Cover with lid and allow to stand for 15 mn.
When the bread is quite soft, whisk to a purée, then stir in egg yokes.
Poor contense into a small buttered dish. Place in center of moderate oven (4) for 20 mn. Until firm. spread jam (warm) whisk until stiff, prinkle half sugar (1,5 table spoons) and whisk again until thick and glossy. Then using a metal spoon, lightly fold in the remainder of the sugar (1,5 table spoons).
Spoon the meringue over the pudding swirling the surface roughly.
Return to oven until brown meringue (10mn)
Serve hot with cream.
Saturday, May 18, 2013
White peach soup
Tuesday, April 2, 2013
Hungarian cheese cake
Monday, September 17, 2012
shortbread
Thursday, September 13, 2012
cake aux pistaches
Monday, August 13, 2012
trifle
TRIFLE
- 1 genoise - sponge cake - ou 15 biscuits a charlotte (the soft ones)
- raisins secs
- noisettes ou noix
- 1/2 litre de crème anglaise (bird’s custart)
- un petit pot de crème fraiche
- un peu de rhum
- trois peches, ou fruits au choix
- un peu de confiture rouge
Faire 1/2 litre de crème anglaise (bird’s custard)
Diluer avec un peu d’eau deux cuillère a soupe de confiture rouge, et faire chauffer. Y rajouter deux cuillèrées a café de rhum.
Placer un tiers des biscuits, ou couper la genoise en deux. (dans le sens de l’épaisseur)
Couper les fruits en petits morceaux et les placer sur la genoise.
Arroser pour mouiller avec un peu du mélange confiture/eau/rhum.
Mettre un tier de cette creme anglaise sur la première couche, Puis repéter jusqu’a épuisement des ingrédients.
à la fin, terminer avec une couche de crème anglaise, puis mettre des petits blobs de crème fraiche. Enfin, décorer avec des noisettes ou des noix.
Servir bien frais. FRIGO!
Sunday, February 12, 2012
christmas pudding
Briam
- a fair amount of salt
- 2 cans of tomato (400gr each)
- 1 very large onion, or two medium ones
- a few bay lieves, (laurier)
- 4 garlics
- a little paprika
- olive oil
slice up the aubergines in thin slices and salt one side.
while the salt is doing it's thing on one side of the aubergines, prepare some tomato sauce:
chop onions very fine, open the cans of tomato, just cut garlic in halves.
put the frying pan on, add the olive oil, throw in the onions and bay lieves until onions become glassy (so medium heat) throw in the garlic, watch out not to burn them, add tomato sauce and a tea spoon of paprika and a little salt. simmer for ten minutes max.
while simmering, turn over the aubergines and salt the other sides.
turn the oven on.
rince off all the salt from the aubergines.
take tomato sauce off the heat, mix in pepper (and any herbs you might want to add)
gently layer the aubergines and tomato in the pan going into the oven.
sart the bottom layer with the aubergines that have their skin.
you might want to add a little water to the tomato sauce on the frying pan before spooning it onto the aubergines.
spoon on tomato sauce evenly.
add a little more olive oil and salt.
put in the oven for 45mm or so medium heat. until they're nice and soft.
serve when they're a little cooled down.
Monday, December 26, 2011
TURKEY IN THE OVEN
for a 12 pounds turkey.
500gr chesstnut purée
500gr apples
200gr chair a saussisses
1/4 L milk
2 échalottes
persil
1 egg
warm oven 10 minutes before putting in. Medium low. Cooks around 3 hours depending on size.
Cook the chesstnut in a little milf until it's nice and soft.
Cook chair a saussisses for 10mn in a little water.
Peel and core the apples, stew them in a very litle water until purée. Mix with the porc and chessnuts, salt and pepper, add finely chopped echalottes and parsly with a beaten egg.
Stuff it in. Keep a little for extras.
Then sew it closed.
Liberally rub with butter (or oil) cook it perhaps on its side, covered with aluminum foil.
For the sauce, a little white wine can be added and boiled up in the pan once you've removed the turkey. If you have the giblets, cut them up finely and cook them in a little water, when they're soft add them to the pan. Add a little flour and add little by little some water while over a flame.
Chocolate couilles
2 egg yokes
4 table spoons of peanut butter
rhum
coffee
cocoa
brake chocolate in little piece and melt in a little water in a medium sized pan.
Turn off the heat, add egg yokes, a little coffee and the peanut butter, mix with a mixer.
Put in the freezer for a little while, then spread out some cocoa and roll the paste in little balls on the cocoa.
Sunday, November 27, 2011
tarte au chocolat
300G de creme liquide
100G de lait
2 oeuf
40G de beurre
600g de pate sucree brisee
beurrer un plat a tarte
etaler la pate
laisser reposer au frigo une demi heure
prechauffez le four a 200 (+7)
cuire le fond de tarte seul 10mn
couper le chocolat
faire bouillir le lait + creme
ajouter le chocolat
retirer du feu et melanger au fouet pour obtenir une mousse bien lisse
ajouter ensuite deux oeufs entiers battu
bien melanger
verser la preparation sur le fond de tarte
faire cuire entre 15mn et +18MN dans le four prechauffe(+5)
Wednesday, November 2, 2011
FIG JAM
a little grated ginger
cinamon
4 pounds sugar
4 pounds figs.
2 or 3 lemons.
a stick of vanilla
put the figs nicely sliced with the sugar and a glass of water.
the zest of two lemons and the juice and interior or the three lemons.
bring to boil, and then cook slowly for maximum 45mn
tarte aux noix
pour 8 personnes
faire une pate brisée, la laisser reposer couverte d'un peu de farine, emballer dans un sac plastic et réfriger. pendant ce temps:
préparer la pate aux noix:
250 su re roux
55 gr beurre fondu
1 cuillère a café d'xtrait de vanille
2 cuillère a soupe de farine
300 gr cernaux de noix
4 oeufs.
mélanger les oeufs avec le sucre, le beurre fondu et la farine.
hacher grossièrement la moitiés des noix.
repartir les noix au fond de la tarte, verser le mélange sur les noix.
parsemer les cernaux de noix non hachés sur le dessus.
faire cuire la tarte d'abord sur le fondu four durant une dizaine de minutes puis disposer au milieu du four et faire cuir encore une petite vingtaine de minutes. mais jeter un oeil bien avant.
Russian Mafia (carrot cake)
2 cups sugar
3 whole eggs and one egg white, well beaten (you can forget the extra egg..)
2 cups flour
a little salt
a fair a;ount of cinamon
2 table spoons of baking powder ( i think we put less)
1 cup chopped walnuts
1/2 cup golden raisins
3 cups of grated carrots
preheat oven relatively hot.
in a large bowlm mix oil and sugarm beat well. (beater)
add the eggs.
add the flour gradually with baking powder.
nuts, raisins.
grated carrots very gradually.
beat well.
bake for one hour.
ICING:
100 gr butter
200 gr cream cheese ( saint moret works but mascarpone might be better)
2 cups of icing sugar (I put less)
vanilla extract
a little alcohol
mix the butter to cheese, add the sugar and the rest. beat. put a little in the fridge before cuting the cake in two, i filling with icing both inside and on top.
Friday, September 9, 2011
Barm brack
2,5 cups of mixed dried fruit, raisins, figs, prunes, cranberries.
1 cup boiling strong black tea.
2,5 cup self raising flour
3/4 cup mixed brown/white sugar (quantity depending on sweetness of fruit)
1 egg slightly beaten
4 tea spoons of orange marmelade
1 heaped tea spoon mixed spice (allspice, nutmeg, cinnamon, ginger powder, star anis, black pepper, clove, coriander)
1 heaped tea spoon crushed poppy seed
buttered rectangular tin
the night before pour strongly brewed tea over the fruit and let soak all night.
next day, pre-heat oven to 190°c
add rest of ingredients to the soaked fruit
mix well
pour into prepared pan and bake for 1,5 hours
let it cool in the pan
slice and serve buttered with a cup of tea
Monday, September 5, 2011
apple crumble
- 125gr butter
- brown sugar
- 7 apples
- cinnamon
- clove
- raisins
- chopped almonds (not powder)
- pinch of salt
- half lemon
peel and cut up the apples in thinnish slices and kind of cube them also
add the raisins, two table spoons of sugar, half a lemon juice. cinnamon, a little ground up clove. also add a table spoon of flour to the mix and any other fruit you feel like adding.
put on the oven, rather hot.
mix the 8 table spoons of sifted flour with the butter and a pinch of salt using the tip of your fingers in order to try and achieve the consistency of a kind of thick sand. gently mix in one table spoon of sugar and mix gently.
butter or oil the pan, put in the mix, pour a half a cup of water on the mix. then cover with the crumble, pat in down gently, sprinkle with one table spoon of brown sugar.
put in the over for forty minutes to one hour. the mix should be well cooked.
Monday, August 15, 2011
gâteau aux noix et au café
250gr beurre
250 sucre
250 farine
1 citron
1/4 cuillerée poudre levante
4 oeufs
des noix
allumer le four - chaud.
faire fondre le beurre avec le sucre, bien mélanger.
retirer du feu.
ajouter la farine et les jaunes d'oeufs, en alternant farine et oeufs
puis le jus de citron (éventuellement le zeste aussi)
ponter les blancs en neige puis les incorporer au reste du mélange.
y ajouter les noix concassées. en garder pour la déco...
mettre au four assez chaud, puis 10 minutes apres baisser un peu. surveiller après 20 minutes que ça devienne pas sec en plantant un truc pointu au milieu. il doit juste ressortir sans pate humide.
pour la crème:
100gr beurre
du sucre glace
un café (déca?) bien fort et très serré.
mélanger le beurre avec le sucre glace pour que ce soit pas trop dégeu. rajouter le petit café, il faut pas que ce soit liquide quand même, battre avec un truc eletrique que ça fasse une crème très épaisse avec un goum prononcé de café.
mettre au frigo s'il fait chaud, sinon, laisser dans un coin.
retirer le gâteau du four, le couper en deux dans l'épaisseur et y mettre la crème au café.
recouvrir de cerneaux de noix qu'on fait coller avec le reste de crème au café.
saupoudrer de sucre glace - peut être avant que de mettre les noix?