Far breton ( Breton custard pie with prunes)

There is an interesting story about this custard : it is said the ‘far breton’ used to be a very simple custard until the pirates in the harbor of Saint-Malo ( France) added the vanilla, rhum and prunes. All those ingredients were coming from plundered vessels, which not only adds an richer taste to this dessert, but also the taste of adventure. Now, we’re in the 21st century and you’ve probably bought legally all your supplies… but still think about the pirates when enjoying this dessert.

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Chocolate soup, nuts crumble

Let’s not be narrow-minded : a soup does not have to be eaten at the beginning of your meal, nor does it have to be a topic of quarrel between a mum and her children. Here is the glorious proof : when “Eat your soup !” is no longer a threat and does not need to be repeated twice.

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Two gold nuggets… to feed your spirit !

I am a poor reader, although I genuinely wish I were better at making time for books in my life. I owe my 2 year old a big part in all the books I have read in the past years. Most of the adults books I’ve read lately are found in the culinary section of bookstores.
This daunting possibility that a book might not be to my liking sorts of nips it in the bud most of the time. I like when people gift me books they’ve liked because it reassures me it is worth my trying to fit the reading in my day.
So here they are, those books that will remain on my bookshelf at our next “minimalistic” stroke, when we will next want to donate everything and declutter our lives.

Gift roses : pistachio and rose Basboussa (semolina cake)

It takes all sorts to make a world. At a smaller scale, it also seems to hold true to make a couple. Take that pistachio and rose Basboussa for instance : no finger pointing but one of us just does not get just yet the beauty of this recipe. Given that it’s a recipe for 10 to 12 people, it’s a pretty good thing it does not go stale overnight because I end up eating the whole thing by myself and it takes me a couple of days.

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Wild Blackberry Jam

Come beginning of spring, I get antsy like a squirrel in front of its depleting nuts reserve : the count down to September starts as it is only then when I will be able to make a fresh batch of blackberry jam. You’ll think, why tease us with a recipe we won’t be able to make before another 5 to 6 months ? Well, because there is preliminary work to be done ! Finding your wild blackberry spots is the name of the game : you want them accessible enough not to get too many scratches in the process, but hidden enough not to be within everybody’s reach; sunny enough so that you can get beautiful ripe fruits, but not overexposed for they would get dry; also, make a mental note to pray for some rain, to get juicy fruits… Once nature played its part, you can play yours. This is how it goes :

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Pate à choux & éclairs

Key takeaway of this pastry class from yesterday : if your nerd in school, a nerd always you’ll be. Here I was scribbling notes on the side of the recipe sheet that was handed over to us, and asking all kinds of questions… imagine my joy when I realized I was heading home with homework : empty choux to fill with the pastry cream 🙂

But first things first, as a respectable nerd, I’m sharing my notes for those who skipped the class. Then I’ll submit myself to the hardest jury one can think of : mother-in-law and husband will assess my work…

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Gingerbread ou pain d’épices

If you are a purist, and you’re not famished, you will allow the dough to rest 3 weeks to 6 months before finalizing your gingerbread. This is how it is supposed to be traditionally prepared. If you’re stuck in a snow storm and hungry as it is my case today, you can also get it done in 1 hour.

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