Finding a good dough recipe is a little bit like finding a good man : you want to hang on to it because you know you will have lots of wonderful moments in the future. Also, let’s face it both are not run-of-the-mill !
I won’t share my man, but I can share my best sweet dough recipe…
Continue reading “Sweet dough”
No matter how long you’ve lived abroad and spoken English there will always be this idiomatic expressions from your mother tongue that you struggle translating. It’s somehow frustrating because they convey in a few words EXACTLY what you want to say. In this instance : ‘A la bonne franquette !’
It means informal dinner among friends where you’re not ashamed to bring dessert leftovers at home because you want so badly your son to taste your pie.
I also want you badly to taste it, and the recipe is below …
Continue reading “Rhubarb pie and apricot coulis”
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.
Continue reading “Far breton ( Breton custard pie with prunes)”
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.
Continue reading “Chocolate soup, nuts crumble”
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.
Continue reading “Gift roses : pistachio and rose Basboussa (semolina cake)”
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.
Continue reading “Gingerbread ou pain d’épices”
When not in Rome, you can still do what the Romans do. Meaning, for the matter at hand : Tiramisu ! Continue reading “Tiramisu”
No I did not make up this name, but I did had a crush on this recipe. In the run up to Christmas, baking love cakes seemed quite befitting. So, here you go, bake love !
Continue reading “A crush on Persian love cakes”
Cobblers were created when the English settlers in their American colonies were not able to bake their traditional desserts for lack of suitable ingredients. As a French settler, in my humble American colony, often struggling to find my French go-to ingredients, I felt quite entitled to bake a cobbler for our Thanksgiving dinner.
Continue reading “Pear and Cranberry Cobbler”
D-5 before baby number 2 is officially due! Last time I was cooking before I was due, I did not have time to finish as we had to head to the hospital and my apricot jam ended up in the trash when I came home 5 days later. This time I’m only going for quick recipes, so nothing gets wasted.
As I’m typing the recipe, I also realize how much I’ve been free styling : changing fruits, removing ingredients and adding some. So this clafoutis is also now sort of my baby. Continue reading “Exotic clafloutis”