Coffee extract

Iggy SZN – Iggy Azalea

Coucou,

I am so late in my posts that I decided to post two in a raw today, I am still in the middle of this mysterious time fault thing and it keeps flying around me. I can’t see things happening before they do, which cause me some problem because last Wednesday I didn’t see the pavement coming and I fell like a huge seal, I ripped my favourite jeans and had blood all over my knee. I should be careful. Anyway, just to say that whereas it is time, pavement or bird I can’t see them coming. I can see Christmas coming though…

About Christmas, I though about a little something to pimp my biscuits and/or to offer to someone: homemade coffee extract. It is delicious if you put it in your biscuits, cakes, and it is a kind though to offer to a baker. I will share my biscuits recipe later with you, for now, here’s the coffee extract recipe.

For two little flasks. 100g sugar, 70ml hot water, 15g instant coffee.

Cook: around 15mn

Put the instant coffee in a mug and stir the hot water in, make sure it is well mixed and you have a coffee!

In a saucepan large enough, add a thin layer of sugar and put it on a medium heat. When the sugar melt, dust with sugar and so on until you finish the sugar. You will have a beautifully golden caramel. You can turn the saucepan on itself if you want to mix the caramel but don’t mix with a spoon.

When you caramel is what you expect it to be, stir the coffee in, never stop stirring. Place the saucepan back on the medium heat for a moment, never stop stirring and if you do it right everything is going to be fine, you will have your coffee extract in a couple of minutes. Try not to let the saucepan for too long because otherwise the extract will harden too much and you don’t want that.

Let it cool, your coffee extract will harden while cooling.

Note: you can keep this extract in the fridge for some months, a mousse might appear but it’s normal, just take it off.

I hope you like the recipe, I really appreciate having little twists like this one in my biscuits or cakes and I find it nice to offer to someone who love to cook as well, in a homemade hamper for example. Imagine: a mug, a biscuits mix and this flask, some hot socks and a book. I would love to receive that from Santa ;)

Des bisous

 

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Choco & vanilla whirls

Je m’en vais – Vianney

Coucou,

I had plans, this article was supposed to be on the blog last Monday (not yesterday, the one before) but I got very busy and didn’t see the time fly. Anyway, here is the recipe now; I’ve seen them many times and I found them pretty but wasn’t really sure if they were worth the try, I was afraid the looked better than they tasted but they actually taste pretty good! You don’t need many ingredients and you probably already have them in your cupboard, this is why I love this recipe, you can make it all of a sudden, when a mysterious desire comes by. And the shape, isn’t cute?

I made 49 biscuits of 6cm diameter. Chocolate part: 135g flour, 80g sugar, 15g non sugared cocoa, 50g soft butter, 1/2 beaten egg, 4tbsp milk. Vanilla part: 150g flour, 70g sugar, 50g soft butter, 1/2 beaten egg, 2tbsp milk, 1tsp vanilla extract.

Prep: 15mn — Wait: 30mn + 30mn — Bake: 15mn by batch

You need to prepare your two parts separately, think about taking your butter out of the fridge few minutes before to have it soft. As for the 1/2 beaten egg, just beat 1 egg and divide it in 2.

Chocolate part. Mix in the flour, sugar and cocoa. Add the diced butter and mix with a wooden spoon. Pour the 1/2 beaten egg in and the milk. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

Vanilla part. Mix in the flour and sugar. Add the diced soft butter and mix with a wooden spoon. Pour in the 1/2 beaten egg, milk and vanilla extract. Continue to mix with your spoon, a ball shape should appear. If it is too sticky, add flour and if it is too crumbly, add milk. Wrap your ball in a baking sheet and put in the fridge at least 30mn.

It can stay in the fridge longer but, I wasn’t patient enough.

After this time, roll your two parts on two different baking sheets. Try to roll them out on two similar rectangular shapes, approximately 3mm thick. Put your chocolate part on your vanilla part and roll them together, as you can see on the previous pictures. Wrap the roll in a baking sheet and put in the fridge at least 30mn. Again, it can stay in the fridge longer but, I wasn’t patient enough :)

Preheat the oven to 160°. Take your roll and cut slices of approximately 7mm. I started with 5mm, tried 7mm and 1cm but we preferred the 7mm. When I suggest you to do is: try and choose the one you prefer! If your roll has stayed enough time in the fridge it should be very easy to cut and stay in a circular shape. If they’re out of shape after the cut, simply shape them back to make beautiful whirls.

Dropp your biscuits-to-be on a baking sheet, let enough space between them (around 3-4cm) in case but they shouldn’t spread. Hop, in the oven for 12 to 15mn, check your oven from time to time because it will decide the baking for you. The vanilla part shouldn’t be golden. Your biscuits may seem underbaked but they probably are good enough, let them cool on a baking shelf, they will harden.

So, here we are with nice whirls! What do you think about that? Do you like them? I think it was pretty funny to make and very yummy to eat, le Barbu is my tester because when it comes to chocolate he’s quite difficult to please but he loved them! I left them room and when I came back, he had devoured not one, not two, not three, not four… but a lot of them ;)

A tea, some biscuits… Aren’t we good here? Des bisous

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Comforting tartiflette

Behind Blues Eyes – The Who

Hey, coucou

I told you I’ll come back with a very hot, tough yummy recipe… Do you know the tartiflette? It is a French recipe that we usually bake when the weather is quite cold and the days are short, it is a typical example of comfort food. You’re cold and you want a recipe to save you? Bake tartiflette. You want to please your guests with an easy and quick recipe? Bake tartiflette. Once you’ve done it, you’ll only want to do it again, I promise you!

Serve 4. 1,5kg of potatoes, 1 onion, a little bit of oil, 200g lardon (or diced streaky bacon), a little bit of butter, 1 good reblochon (you need this cheese to make a tartiflette), 3 tbsp creme fraiche.

Prep: 30mn max — Bake: 15mn or so

Peel the potatoes and cook them in a saucepan with room temperature water and salt. The water will boil and your potatoes will be cooked when it will be easy to run a knife through them. Let them drain.

Chop the onion and let it melt with a bit of olive oil, add the lardons and let them cook. While it is cooking, cut your potatoes with a sliver shape.

Preheat the oven to 230°.

Butter your plate. Put half of your potatoes in your plate, half of the onion – lardons, the other half of the potatoes, the other half of the onion – lardons. Spread the creme fraiche on it. Cut your reblochon on the thickness and put it on your creme fraiche, the rind on the creme fraiche. There are two ways of putting your reblochon, you can cut it on the thickness and then you’ll have two semi-cercles or you can cut it in slices. My advise is try both (it means you’ll have to do the recipe twice, that is a great excuse!) and you’ll see what you prefer, I don’t mind but le Barbu prefers the slices. Bake for 15mn or so, your cheese needs to be melted and starting to brown a little… Oulala, now the only thing is to sit around the table and eat still hot.

Well, well, well… Who wants a tartiflette? I want it sooo bad, writing the recipe made my mouth water, oulala! I can’t wait to do a tartiflette again… I hope you liked the recipe, I wish you a lovely end of the week. There will be new post on Saturday. Des bisous.

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Lemon and mascarpone mousse

Mama Said – Lukas Graham

Hey, coucou

After 2 weeks without posting here, the blog is back on its track (at least I hope so). I’m quite busy at the moment with my jobs and I have a little new plan for early December, I don’t really want to talk about it to keep my luck with me but I really hope that it’ll work. Anyway, the blog was put aside for a while but, here we are, back on tracks!

So, let’s talk serious business here: yummy business. The other day I really wanted to eat lemon and I really wanted to eat mascarpone so I said to myself « Hey, let’s make a lemon mousse », su-per logical sometimes. I googled for recipes and they were quite all the same so I made it, using a tiny bit more gourmandise to the recipe…

Serve 4. 250 mascarpone, 3 eggs, 2 organic lemons, 80g sugar, 1 pinch of salt, 6 biscuits (I used French « petits beurre » but you can use mcvities, or any other biscuits)

Prep: 15mn — Rest: at least 2h

In a bowl, mix the 3 egg yolks with the sugar and add the mascarpone, mix again. Zest a lemon, squeeze all of them and it to your bowl. Whisk your prep so it becomes thicker.

In another bowl, whip egg whites to a light mousse with a pinch of salt. Add those little by little to your previous ball, mixing gently overtime you add a bit. Be very gentle, lift the spatula carefully, it will allow your mousse to be lighter.

Crumble your biscuits in little ramekins, count 1 biscuit and a half per ramekin. Put the lemon mousse on it, try to share the mousse fairly in 4. Let it cool in the fridge for at least 2 hours.

After 2 hours (or more), your mousse should be set. You can decorate it with zests or crumbled biscuits. It is not only pretty, it is also really yummy, really fresh! I admit that with those temperature (3 degrees where I am), we tend to want something tough, something hot and invigorating but away away with your ideas, even if this mousse is fresh, it is so soft, so delicate, so… invigorating! And, if you want a very hot, tough yummy recipe, wait until Thursday, I am going to give you one very much like that.

Des bisous

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Rustic tart with thyme, onion and feta

Notre-Dame des oiseaux – Vianney

Hey, coucou

I hope you’re all well. As you can see, I’ve slowed the rhythm of publication here but we will still escape and we will still treat ourselves with nice meals. Today, I’m posting a very simple recipe yet very yummy, I made it this summer for my mum and since then le Barbu begged for having one too. One day, after he broke 2 phones in less than a day, I decided that it was time for him for a little comfort food and I made this famous rustic tart. I used the recipe from Julia Child’s pastry and flavoured it with thyme, so yummy and the smell is fab.

For the pastry: 140g flour, 110g butter, 1 pinch of salt, 45ml water, 2 tbsp thyme. For the tart: 6 average onions, 2 tbsp brown sugar, 100g feta cheese, 2 olive oil trickles.

Prep: 10/15mn — Cook: 20/25mn

Start with the pastry. Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt. Add the water along with the thyme and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky. Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time. Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator while your dealing with the onions.

Chop the onion finely and put them in a pan with a trickle of olive oil and the sugar, let them caramelised. Mix from time to time to keep them from burning.

Preheat your oven to 190°. Roll the pastry out, you can have it thick or thin, do as you like. Put the caramelised onions on and the diced feta cheese then sprinkle with a trickle of olive oil. Fold the edges and put in the oven for 20/25mn.

It smells very good and tastes very good, le Barbu was very happy to finally eat it and he recommends it. As for my little tummy, it was very happy too! I should think of this tart more often because it is quick and easy to make and perfect with a salad. I’d say that you can serve 2 or 4 people with this recipe, depends on what you have as a side.

I wish you all a lovely week. Des bisous

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Minty peas and beans

Ocean – Boy Kiss Girl

Hey, coucou

There’s a huge temporal hurricane right, I’m in the middle of a series of days without really knowing which day we are. I have my two jobs, online courses and I’m preparing for a competitive exam, I don’t really have time to understand anything about time. I took time to make traditional baguettes the other day while I usually make easy quickly baguettes (recipe in French), I also tried bretons biscuits but it was pretty much a failure, I need to find the right recipe.

But, for now, let’s talk about this minty peas and beans recipe. I absolutely loooove it! I saw it in Jamie Oliver Magazine and its smell, its minty flavour, I can’t resist! And it is super-easy. What else?

Serve 6, as a side. 300g peas, 200g runner beans, 3 little onions, 1 green pepper, 450g burrata (or mozzarella), 100ml olive oil, chiselled mint, 1 lemon, salt and pepper.

Prep: 5mn — Cook: 3mn

If you’re using peas and runner beans in a can, you just need to dry them and put them in a plate. Otherwise, blanch them in a pan with boiling water for 3mn. Dry them and put them in a plate.

Chop the onions finely along with the green pepper and add them to the plate. Sprinkle with chiselled mint (as much as you like), add the olive oil, salt and pepper. If you serve straight away, press the lemon and add its juice to the plate if not, wait until the very last moment so it won’t discolour your vegetables. Cut the burrata in large pieces and add them, with its juice, to the plate.

We really love this plate and usually eat it with lamb chops. I don’t know why but this plate is like a comfort food for me, it brings sunshine, freshness… And with the autumn coming that fast, who doesn’t need comfort food? I really do!

I hope you like this recipe, des bisous.

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A brioche with chocolate chunks

Southern Rain – Jake Bugg

Hey, coucou

Let’s start this article with a very important question; am I allowed to live on brioche? I’ve been baking brioche and brioche again over the past week to give you the perfect one, the perfect timing to add the chocolate chunks and, honestly, isn’t life all about brioche? Having a good brioche when you wake up and just take a little piece of it, aren’t you happy for the rest of your day? And there is chocolate…

 

Brioche: 220ml semi-skimmed milk, 75 sugar, 1/2 tsp salt, 2 eggs, 500g flour, 8g dried yeast, 175g chocolate chunks, 70g butter at room temperature. Finish with 1 egg.

Prep: 30mn — Rise: 1h30 + 45mn — Bake: 20 to 30mn

I used my Kitchenaid but you can make it with your own hands, you just need a little more energy and add 5mn when you knead.

Pour the milk, sugar, salt, egg and flour in your bowl. use the dough hook and knead for about 1mn to 1mn30 on speed 1. Add the dried yeast and knead for 10mn on speed 2. It is really important to add the yeast after so it won’t be in direct contact with the salt.

After 10mn, add the chocolate chunks and the diced butter. Knead, still on speed 2, for about 5mn. Butter must be blended, the dough mustn’t stick to the bowl if it does, add flour but little by little and while you knead. Make a beautiful ball with the dough and let it rise in the bowl covered with a tea towel. If possible, let it rise in a warm room. When the sun is here I always let it rise near my window, it might not be hot but the sun directed to the window produces heat. Your dough should double.

When it has doubled, gently punch your dough. Weigh it and divide the dough in 3. Roll them to make them long and cylindrical. Bring the 3 of them together and make a plait. Don’t overbond them because the dough will rise one more time. Once your plait is done, bring the endings together and let it rise on a baking paper. Cover with a tea towel and let it rise for 45mn. The plait will rise, it might even double.

Whisk an egg in a small bowl and with a brush, paint your brioche. Don’t preheat your oven, turn it on and directly put your brioche in it, 180°. Bake it for 20 to 30mn, watch it because it needs to be golden not black. Let it cool a little, or not… Will you be able to resist and wait?

I don’t know about you but I love melted chocolate chunks so usually I tend to wait for 5mn so I don’t burn my fingers and I grab a piece. Usually, it takes us 3 or 4 days to eat the brioche because we’re only 2. So, in the morning when I wake up, I put a piece of brioche in the oven, low temperature. I drink my glass of water, pour my milk in my mug and then take my brioche out of the oven, the chocolate chunks are just melted and it is SO yummy. That’s how a good day starts…

Des bisous

 

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The famous brookie

Bibia Be Ye Ye – Ed Sheeran

Hey, salut

First of all, it is my sister’s birthday so let’s wish her a super awesome birthday! I hope you are all having a good day but especially my sister.

Few months ago, I posted a recipe on my French blog (that I should translate here because it’s fab) that had quite a nice success: cookies-brownies. As I said they were delicious so I thought about trying a brownie-cookie, usually called brookie. Let’s talk about this delight, I’m going to start by warning you, it is really chocolaty! No less than 475g of chocolate! I made it when we were in France and I strongly recommend you try it, but I advise you to eat it with restraint, especially if you eat it for dinner otherwise you might wake up the next day pretty heavy. Chocolate is always good but even if you like chocolate a lot, it is necessary to know when to stop :) And nothing will keep you from eating  a piece of brookie the next day!

The brownie part: 125g chocolate + 50g, 70 salted butter, 100g sugar, 2 eggs, 80g flour. The cookie part (I used my perfect cookies recipe): 270g flour, 4g baking powder, 3g salt, 150g brown sugar, 80g caster sugar, 90g melted butter not hot, 1 tsp vanilla extract, 1 egg, 1 egg yolk, 300g chocolate chunks.

First, the brownie: preheat the oven to 190°. During this time, melt the chocolate with the butter in a bain-marie. In a large bowl, pour the melted chocolate and butter, add the sugar and eggs, whisk. Add the flour and make chunks out of the 50g chocolate left, add them. Pour the brownie mix in a springform cake tin or your favourite cake tin but make sure to moisturize it with butter before.

Second, the cookie: Melt the butter. Chunk your chocolate by cutting squares in 4 or 6. In a bowl, mix the flour, baking powder and salt. In a larger bowl, mix the butter and sugars until well blended. Add the vanilla, egg and egg yolk and mix until you get a creamy mix. Add the previous mix, mix but not too much, your mix should be homogeneous but not overmixed. Add your chunks and incorporate them with you hands. Now, what I advise you to do is to take a baking paper sheet large enough and sprinkle with flour. Take your cookie dough and roll it out so it’ll fit in your cake tin and you just need to transpose it on your brownie mix. I’ll admit that it might be risky so, if you want a simpler way: take some cookie dough, press it and just place it carefully on your brownie mix, cover the whole cake tin. If you love chocolate more than reasonable, you can add chunks, yes again.

Voilà, in the oven for 20 to 30mn, according to your oven. The cookie part should be golden and you get to decide whether you want your brownie part to be fondant or not, stab your brookie and look at the knife blade, judge.

As I told you, it is really chocolaty so, if you want less chocolate you can take 100g of chocolate chunks off in the cookie. Yes, I know, 100g is a lot but I really love chocolate you see so, when one love… You’ll also probably have cookie dough left and if I were you I’d just make tiny cookies because they are cute, aren’t they? And one never has enough cookies! Yep!

I hope you liked the recipe, see you here soon. Des bisous (and even more for my sister!)

 

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The best pastry dough by Julia Child

Super Powers – Cocoon

Hey, salut

I discovered Julia Child a couple of years ago, the Julia Child, the one who introduced French cuisine to the USA and wrote a book about it, Mastering the Art of French Cooking in 1961. Few weeks after I discovered Julia Child, I discovered Julie & Julia the film and even though I was really tempted by Julie’s challenge to make all the book’s recipe in a year, I can’t but I often open the book to find inspiration. I already posted a recipe from Julia’s book in my French blog, rice with mushrooms à la Bordelaise, but today it is a really simple and basic recipe that I’m posting here, the best pastry dough. It became my favourite recipe and I’ll never do another one again, it has a buttery taste, gourmet and perfect!

140g flour, 110g butter, 1 pinch of salt, 45ml water

Prep: 15mn — Cool: 1h

Julia recommends to work the dough rapidly, particularly if your kitchen is warm, so that the butter will soften as little as possible.

Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt.

Add the water and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky.

Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time.

Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator for about an hour at least before you use it. You can keep it in the refrigerator for 2 to 3 days or in the freezer for several weeks. Always wrap it in baking paper and a plastic bag.

When you need to use it, spread the dough rapidly otherwise it could be too difficult to handle. Don’t forget to sprinkle flour on your pastry board and on your dough so it won’t stick nor to the pastry board nor to the rolling pin.

So, hat do you think about this pastry dough? Are you a Julia Child fan too?

See you very soon, des bisous.

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His tortilla

Shark in the water – V V Brown

Hey, salut

Today is a special day because it’s le Barbu’s birthday so I dedided that I would post his recipe, his tortilla. I’ve never done a tortilla because it’s his specialty and I really enjoy seeing him being busy with potatoes and knives and oil :) He always do it on the moment, he adjusts the recipe with the eggs size, potatoes and level of hungriness but I’ll post the reference recipe.

Olive oil, 6 medium size potatoes, 1 onion, 8 eggs, salt and pepper.

Prep: 10/15mn — Cook: 15mn + 15mn

Peal and dice the potatoes but don’t mesure, if they’re not the same size it’s completely okay. Heat a centimeter of olive oil in a large pan. When it’s hot, add the potatoes and cover with a lid. When the potatoes are almost cooked, add the minced onion and let it cook until the potatoes are melted. Dry the potatoes and onion with a colander but keep a little bit of olive oil in the pan. In a large bowl, break the eggs and whisk them, add the potatoes and onion, salt and pepper. Pour everything back into the pan, on a medium heat. When the edges are cooked, turn the tortilla-to-be over with the help of a plate. Put the uncooked side of the tortilla-to-be facing the pan and allow to cook for almost 5mn, probably less. And voilà, your kitchen smells deliciously good and you are going to be very happy to taste that tortilla.

Le Barbu tells me to precise that when he makes the tortilla he doesn’t really count the minutes, it’s all about feeling… Talent you know what I mean? Ahah

We really hope you’ll enjoy this recipe and wish you a lovely week-end. Des bisous

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