Bugnes

A traditional "doughnut" recipe made in February for carnival, going back to a long time before the 19th century. The name bugne comes from the word bugni, meaning beignet which transalates to doughnut. They are also known as merveilles or oreillettes depending on which region you live in with one or two minor changes to the recipe...do try it!

Ingredients:

• 250g flour
• 1t sugar
  
• 1t baking powder
  
• 1t vanilla essence
  
• 1&1/2T of rum
• 1 pinch of salt
  
• 75g melted butter
  
• 1 egg
•  zest of a lemon (optional)
  

Note to self

Method:

In a food processor, place the flour, the pinch of salt, the baking powder and the sugars. Mix on very low to combine the dry ingredients.

Add the egg, the melted butter, the lemon zest and the rum. Mix on medium until the dough the dough comes together and forms a soft but firm ball. The dough must be elastic. If too dry, add a little milk and if too soft, add a little more flour.

 

Allow dough to rest for a half an hour. Flour your work top and roll out the dough to a 5mm thick square or triangle. Cut into strips then slice across to form diamond shape pieces. Cut a slit into each piece as per photo.

 

 

Heat some oil in a shallow frying pan and per batch, add the "bugnes" allow to puff up before turning and fry fry on both sides until golden brown.

 

Remove with a slotted spoon and place on absorbent kitchen paper. Continue until all th epices are done. Transfer to a serving platter, dust with icing sugar and serve immediately.
 

Riz au lait

A family favourite, make-ahead dessert. Keeps for 3-4 days in the fridge. Don't hesitate to tweak the flavour by using different sugars, such a coconut, maple or muscovado sugars.

Ingredients:

• 125g white rice
• 750mL milk
• 50g sugar
  
• 1 vanilla pod
  

Method:

Cut a slit in the vanilla pod. 

In a medium sized pot with a lid, bring the milk to a boil with the vanilla and sugar. 

Stir in the rice and set down the heat to low. 

Cover and simmer for about 2 hours until the rice has almost absorbed all the milk and the rice is creamy.

 

Chill well before serving. Enjoy!

Tarte Tatin

 An upside down apple tart from the Centre region of France. It was made famous by the Tatin sisters, and legend has it that that Stéphanie Tatin, had started making an apple tar,  but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert.

For a savoury version, use a puff pastry and tomatoes, courgettes, endives...

Ingredients:

• 280g plain flour
• 1/2 t salt
• 1 T organic sugar
• 110g cold unsalted butter, diced
• 120ml ice water
• 6/8 Golden Delicious or Boscop apples 
• 30g butter
• 30g sugar
  

Method:

For the pastry, place the plain flour, salt and sugar in a food processor fitted with the steel blade. Stir lightly to combine. Add the butter and pulse until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Remove the dough and quickly knead into a ball. Place in a bowl and cover with a silicon cover or plastic wrap and refrigerate for at least 1 hour. 

Preheat the oven to 180°C. 

Prepare the apples, peel, cut into quarters and remove the core and seeds. In a cast iron pan or a tatin pan, lightly fry the apples until golden in colour. 

 

 

Add the sugar and caramelise the apples.

Roll out the pastry to the size of the pan and cover the apples taking care to tuck in the edges. 

 

 

Place in the oven and bake for 30-35 minutes until golden brown.

 

 

Remove from the oven and place a serving platter over the pan and flip 😅

Serve warm with vanilla ice-cream or fresh cream.

Gâteau au pastis

Brioche-like cake with an aniseed edge.

 

Ingredients:

• 300g flour
• 50g sugar
  
• 80g butter
• 4 eggs
• 15g active dry yeast
  
• 3T pastis
  
• 1t vanilla essence
• 60ml warm milk
  

Method:

Proof the yeast in warm milk. beat the eggs, sugar, pastis and vanilla together. Melt the butter and add milk so it cools down. Add the butter and yeast to the mixture, mix well and progressively incorporate the flour. Cover and let rise for 1 hour. Bake for 40-50min at 180C.

Flan

A delicious flan!

 

Ingredients:

• 1L milk
• 100g maizena
• 100g sugar
• 20g butter
  
• 3 eggs
• 3T honey
• 1t vanilla extract
  

Method:

In a bowl, mix the eggs, sugar, maizena, honey, 125ml of milk and melted butter together (use an electric mixer so there aren't any lumps). In a pot, mix the other 750mL of the milk with the vanilla and bring to the boil while constantly stirring so it doesn't stick to the bottom. Progressively pour the hot milk onto the egg mixture while mixing thoroughly so it stays smooth. Pour the batter back into the pot and cook on low heat until it thickens (keep stirring).

Preheat the oven to 180C. Pour the batter into a buttered (and optionally floured) mould and bake in the oven for 40min. Let it cool down before refrigerating. In a few hours the flan will have settled and can be served.

 

Pancakes

Delicious pancakes! Don't add the eggs for a lighter version.

 

Ingredients:

• 200g flour
• 350ml milk
  
• 2 eggs
• 25g butter
• 2 T sugar
• 1 t vanilla essence
• 1/2 t spiced rum
  
• 2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
  

Method: 

Blend all the ingredients together and cook the pancakes.

Chocolate and almond marble sponge cake

An adaptation of the sponge cake recipes into a marble sponge cake.

     

Almond layers (top and bottom)

• 80g flour
• 80g almond powder
• 75g butter
• 50g sugar
  
• 4 eggs
• 1.5t almond essence
• 1.25t baking powder
• salt

    Chocolate layer (middle)

• 75g flour
• 40g cocoa powder
• 75g butter
• 50g sugar
  
• 3 eggs
• 0.5t almond essence
• 1.25t baking powder
• salt

 

Method:

In separate bowls, one for the almond layers and one for the chocolate layer, proceed by respectively sifting the dry ingredients together and progressively incorporating the mixture of wet ingredients. Grease a mould. Line the bottom with half of the almond mixture. Carefully layer the chocolate mixture and top it with the rest of the almond mixture. Bake for 25-30min at 180°C.

Brioche Vendéenne (Gâche)

Recipe adapted from Thomas Teffri-Chambeland.

 

Ingredients:

• 500g good quality T65 flour
  
• 60g sugar
• 125ml filtered water
• 3 small eggs
• 100ml fresh cream
  
• 50g butter
• 5g salt
• 20g fresh yeast (activated)
  

 

Method:

In a stand mixer, using the dough hook, mix flour, sugar, water and eggs (frasage). As soon as they are all mixed together, add the activated yeast and continue mixing (petrissage).

Once the gluten network is well formed (after about 15min) add the salt. Whisk the cream and incorporate it slowly (bassinage). Finally, add the softened butter. Cover and let the dough rest for 5min. Mold the "pâton" into a ball (moulage), and let it rest for 30min before putting it in the fridge for 8-12 hours.

On a floured surface, divide the "pâton" and shape it as desired. Make sure your hands remain cold during the shaping process. Ideally divide into 3 or 5 lengths which are braided. 

Transfer to a well floured oven tray, cover and let rise for 1h30 to 2 hours. 1 hour in the fridge and the other at room temperature or in a closed oven.

Preheat oven to 150°C.

Lightly wash the brioche with a slightly salted egg wash and bake for 30-33min or until golden brown.

 

French Apple Tart

 An easy and deliciously light apple tart, serve as is or with a dollop of fresh cream or ice-cream.

 Ingredients:

For the pastry:

• 280g plain flour
• 1/2 t salt
• 1 T organic sugar
• 110g cold unsalted butter, diced
• 120ml ice water

For the apple topping:

• 4 large or 6 small organic apples
• 20g organic sugar
• 55g cold unsalted butter, small diced
• 2T apricot jam or warm sieved apricot preserve
• 2 tbsp Calvados, rum or water

 

 

 

Method:

For the pastry, place the plain flour, salt and sugar in a food processor fitted with the steel blade. Stir lightly to combine. Add the butter and pulse until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Remove the dough and quickly knead into a ball. Place in a bowl and cover with a silicon cover or plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 200°C. Line a sheet pan with baking paper. Roll out the dough very thinly and trim the edges. Place the dough on sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores. Slice the apples crosswise in thin slices.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.

Sprinkle the apples with the sugar and dot with the butter. Bake for about 45 minutes, until the pastry is browned and the edges of the apples start to brown.

Just before the tart is baked, heat the apricot jam together with the Calvados.

Once you have removed the tart, brush the apples and the pastry with the warm jam mixture. 

Allow to cool and serve warm or at room temperature.

 

Chocolate sponge cake

 A quick & easy sponge cake, serve it warm with vanilla ice-cream for a tasty dessert!

Ingredients:

• 150g flour
• 75g cocoa powder
• 150g butter
• 75-100g sugar
• 5-6 eggs
• 2T milk
  
• 1T vanilla extract
  
• 2t baking powder
• 1/2 t salt

Method:

Beat eggs and vanilla until creamy. Mix in butter and sugar. In a separate bowl sift flour, cocoa, baking powder and salt. Progressively fold into the creamy mixture. Grease a mould. Bake for 25-30min at 180°C.

Variations:

Almond sponge cake:

• 125g flour
• 125g almond powder
• 100-150g butter
• 75-100g sugar
• 5-6 eggs
• 2T milk
  
• 2t almond essence
• 2 t baking powder
• 1/2 t salt

 

Lemon sponge cake:

• 125g flour
• 100g almond powder
• 80-100ml lemon juice
  
• 100g butter
• 75g sugar
  
• 5-6 eggs
• 2T gin
• 1 lemon zest
  
• 2t baking powder
• 1/2 t salt

Chocolate and almond cake

This is a quick & easy chocolate cake recipe and delicious!

Ingredients:

• 200g chocolate
• 60g ground almonds
  
• 50g butter
• 4 eggs

Method:

Melt chocolate with the butter.
Beat the eggs until fluffy.
Combine chocolate with above and stir in the ground almonds.

Pour into tin and bake at 165° C for 40 minutes.

Mousse au chocolat

Chocolate mousse is so easy to make, it's rich and creamy and just delish. Another recipe that should be made the day before or in the morning for a dinner party. Serves 8.

Ingredients:

• 250g dark chocolate
• 50g butter
• 5 eggs, separated
• 2 T spiced rum
• A pinch of salt
  

Method:

Break the chocolate into squares and melt with the butter in the microwave or on the stove top.

 

Stir until smooth, add the pinch of salt, the rum and the egg yolks. Mix well.

 

Beat the egg yolks until very stiff and incorporate delicately, in a few batches as not to "break" the mousse.

 

 

Pour into individual ramekins or a pretty serving dish.

Refrigerate for at least 6 hours before serving.

Tiramisu

This recipe is from a friend I met in the Philippines. It's a great success every time I make it. It should be made the day before or in the morning for a dinner party. as it needs time to set. Makes 6-8 servings

 

Ingredients:

• 500g Mascarpone
• 200g finger biscuits (aka ladyfingers)
  
• 4 egg yolks
• 3 egg whites
• 3 T cacao powder
• 40g sugar
• 30ml Amaretto
• 125 ml strong coffee
• Cocoa powder for serving
  

Method:

Brew the coffee, pour into a wide bowl and add about a tablespoon of the Amaretto. Reserve.

Prepare the cream; beat the mascarpone until creamy adding the egg yolks , the rest of the Amaretto and the sugar. In a separate bowl, beat the egg whites until stiff and delicately incorporate them into the mixture.

Dip the finger biscuits lightly into the coffee mixture, one by one and lay them side be side in a square or rectangular serving dish. It is important to dip them lightly, if not they will become soggy and the finished result will not be perfect. Once the bottom layer is done, spread the cream evenly over the biscuits. Continue the layers, ending with a layer of cream.

Refrigerate overnight or for at least 6 hours.

Just before serving sift the cocoa powder over the cream, completely covering the top. 

Brioche

Yummy brioche.

Ingredients:

• 500g flour
• 220g softened butter
• 80ml warm milk
  
• 20g sugar
• 6 eggs
• 15g yeast

Method:

Proof the yeast in the warm milk with the sugar. Sift the flour into a stand mixer. Add the eggs and yeast mixture and beat on low until a rough ball is formed.

Leave it to rise for 1hr. Film it and refrigerate for 6hrs or overnight, so that the dough isn't sticky anymore. Roll it out and shape it.

Preheat the oven to 200C and cook for 30-35min. Optionally apply an eggwash before putting it in the oven.

Rhubarb tart

 From the potager to the plate! Don't panic if you have too much rhubarb in the garden, make a delicious rustic tart, no leftovers guaranteed!

 

Ingredients:

• Around 6 stalks of rhubarb
• 1 pâte sablée
• 3 to 4T rapadura, muscovado, coconut sugar
• 1t vanilla essence (optional)
  

Method:

Preheat the oven to 180°C

Wash & trim the stalks, cut into about 2 to 3cm slices. Place in a large bowl, sprinkle with the sugar and stir lightly to evenly coat the pieces of rhubarb. Leave to stand.

In the meantime, roll out your pastry, as it's rustic, no need to go for the perfect round ;)

Transfer the pastry to a baking sheet, and cover with the rhubarb leaving a few centimetres around the edges. Fold them over and bake at 180°C for about 25-30 minutes.

Enjoy warm with vanilla ice-cream or at room temperature.

From the veggie garden ;)

Shortbread

 This is a classic shortbread recipe that I've been making since a teenager. This is the original recipe I used a few decades ago, albeit the sugar which I reduced by 30g, but if you have a sweet tooth, best to add 30g to th recipe!

Ingredients:

• 250g butter
• 90g castor sugar
• 360g flour

Method: 

Mix butter & sugar together in a stand mixer until creamy, add sifted flour and continue mixing until a rough dough.

Turn the dough into a well greased pan and flatten with fingertips until evenly spread, about 1/2cm thick.

 

When nicely spread, prick all over with a fork.

Bake at 180°C for 25/30 min.

Remove from the oven and with an adapted knife cut into squares and leave to cool in the baking pan.

Once cool, remove and enjoy!

Baked cheesecake

 As opposed to a chilled cheesecake, there is a baked version which is also known as the New York cheesecake. Albeit different it is just as delicious. Being who I am and where I come from, there is no choice but to try both! I have tried several recipes of the the baked version but I prefer the recipe (adapted to low sugar due to my dietary requirements) from David Lebovitz, The Sweet Life in Paris.

 

Ingredients:

• 1 almond flour crust
• 900g cream cheese at room temperature (like Philadelphia)
• 100g sugar
• The zest of 1 lemon
• 3/4t vanilla essence
• 4 large eggs
• 25g flour
• 125ml yoghurt

Method:

Cream the cream cheese and sugar for about 1 minute at low speed in a stand mixer (or by hand). Beat until the batter is smooth. Add the lemon zest and vanilla essence. Add the eggs, one at a time, scraping the sides of the bowl as necessary. Add the flour. Mix in the yoghurt until incorporated but avoid over beating. 

Pour the batter into the prepared crust and bake at 190°C for 11 minutes, then lower to the heat to 100°C and bake further for 40 minutes, until it jiggles slightly in a 7-10cm diameter  from the centre when you gentle shake it. Do not overbake.

Remove from the oven and cool on a wire rack. Once at room temperature, refrigerate for at least 3 hours before serving. slice with a sharp knife dipped in warm water for best results.

 

Mould.

 

Allow to cool. Best served chilled.

Homemade yoghurt

This is the original way yoghurt was made so many centuries ago, which is actually just fermentation of raw milk. this will not work with processed milk. I discovered this amazing recipe on the blog "Ni cuit-ni cru" by Marie-Claire Frédérique who is my guru for fermentation. I have learnt so much from her books and her website: https://nicrunicuit.com/faire/fermenter/faire-ses-yaourts-maison/

 

 

Ingredients:

• 1litre raw milk
• 3 tsp home-made yoghurt (less than 6 days old) or yoghurt culture

Method:

Heat the milk in saucepan until 80-90°C and maintain at this temperature for 20 minutes at the least, whilst whisking, this will prevent a skin to form on the surface. The prolonged heating will kill the harmful bacteria which are detrimental to natural fermentation.
After the 20 minutes, take a 1/2 cup from the saucepan, pour in a 1 litre pitcher and allow to cool until 55°C then add the 3 tsp of yoghurt or yoghurt culture. 
Cool the rest of the milk to 60°C, then add it  little by little to the pitcher stirring slowly. The ideal temperature for the culture to start fermenting is 55°C. 
Pour into jars or a 1 litre mason jar and cover with a bonnet/blanket for 3 hours. If your kitchen is cold, it may take a little longer, so check it every half hour.
If you have an electric yoghurt maker, programme it for 3 hours. I cover mine with a tea towel for extra warmth as my kitchen tends to be cool in winter.

If your oven has a yoghurt programme, follow the instruction manual.
When the yoghurts are firm, cover the jars and place in the refrigerator. 
If you forget the time and your yoghurts ferment for longer, no problem, they will have a more pronounced flavour.
Don't forget to keep 3 tsps for your next batch and don't wait longer than 6 days or the culture will be a little weaker.
You may make hundreds of batches with each new batch, although you will have to start from scratch if you go on holiday or cannot make your weekly batch.
The yoghurts can be kept in the fridge for up to a month.

Pâte brisée (shortcrust pastry)

If  you're in a hurry try the quick method, no refrigeration needed, use immediately. Try the healthy option if you want to skip the butter or simply make the basic recipe for a lovely buttery crust!

Methods:

The quick method

Ingredients:

• 150g wholewheat flour
• 100g buckwheat flour
• 110ml warm water
• 40ml  olive oil
• 1t baking powder

In a medium mixing bowl, mix together the flours and the BP.

Make a well in the centre, add the warm water and oil, mix well together with a spatula or wooden spoon, until a smooth ball is formed. Add more flour or water if the ball isn't smooth enough.

The pastry is ready to use!

 

The basic method

Ingredients:

• 250g flour
• 80g butter
• 80mL very cold water

 

In a food processor, whizz together the flour and the butter until the mixture resembles breadcrumbs. When the dough roughly resembles breadcrumbs, add the cold water through the goulot and mix until it forms a ball. Remove from bowl, place in another bowl, cover and refrigerate for 30 minutes before using.

 

To make without a food processor, mix the first 2 ingredients with fingertips until the mixture resembles breadcrumbs. Add the cold water and knead until the dough forms a ball. Place in a bowl, cover and refrigerate for 30 minutes before using.

The healthy method

Ingredients:

• 250g flour
• 1 egg
• 6T cold water
• 4T olive oil

In a food processor, whizz together the flour, the whole egg and the olive oil. When the dough roughly resembles breadcrumbs, add the cold water through the goulot and mix until it forms a ball. Remove from bowl, place in a bowl, cover and refrigerate for 30 minutes before using.

 

To make without a food processor, mix the first 3 ingredients with a wooden spoon or silicone spatula until they've roughly formed a sticky dough. Add the cold water and knead with fingertips until the dough forms a ball. Place in a bowl, cover and refrigerate for 30 minutes before using.