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”
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 :
Continue reading “Wild Blackberry Jam”
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…
Continue reading “Pate à choux & éclairs”
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”
If you’re allergic to waste, in search for a new soup recipe and fond of small blogposts this is for you. Read further and in 2 minutes you’ll see how to enjoy every penny of your fresh radish bunch.
Continue reading “Tip top radish tops soup”
When not in Rome, you can still do what the Romans do. Meaning, for the matter at hand : Tiramisu ! Continue reading “Tiramisu”
Punctuality is the King’s politeness and that of the soufflé eater as well ! In other words, when your better half prepares a soufflé do her the courtesy of being on time at dinner. This will give her a chance to boast for the 5 minutes the soufflé will be risen !
Continue reading “Cheese soufflé”