Bechamel

Bechamel (Mornay sauce) is a versatile white sauce that can be used in lasagna, gratins, etc. Add grated cheese for macaroni cheese.

 

Ingredients:

• 50g butter
  
• 50g flour
  
• 600ml cold milk 
• 1t Dijon mustard
• Nutmeg
  

Method: 

Melt the butter in a heavy bottom saucepan over medium heat. When the butter is melted add the flour.

Whisk the flour and butter together into a paste.

Slowly add part of the cold milk whisking it into the paste. continue until all the milk is used and it is smooth. 

Add the teaspoon of Dijon mustard and grate in some nutmeg. Stir over medium to low heat until the sauce thickens and add the cheese if using.

Turn down the heat and let it simmer slowly for a couple of minutes. Season to taste with pepper. You can use a pinch of nutmeg and add your favourite grated cheese.

Plain rice pilaf

This basic stovetop rice recipe consistently delivers a great result.

 

Ingredients:

• 1 cup of rice
• 1.5 cups of boiling water
• cooking oil

Method:

Wash the rice under cold water until the water runs clear. Let it dry for about 20min or until dry (toss it around for it to go faster). In a pot, heat up the cooking oil and fry the rice until translucent. Add the boiling water and stir. Cover the pot and set the heat down to medium-low, let it cook for 12min. Once cooked, let the rice rest with the lid on for a few minutes before serving.

Variation with Brown Rice

The rice pilaf recipe is exactly the same as for white rice except that the brown rice needs more water and a longer cooking time.

 

 

Ingredients:

• 1 cup of rice
• 2 1/2 cups of boiling water
• cooking oil

Method:

Wash the rice under cold water until the water runs clear. Let it dry for 20min or until dry (toss it around for it to go faster). In a pot, heat up the cooking oil and fry the rice until translucent. Add the boiling water cup by cup stirring until all the rice is covered.. Cover the pot and set the heat down to medium-low, let it cook for 45 to 50 min. Once cooked, let the rice rest with the lid on for a few minutes before serving.

Low fat mayonnaise substitute

Try this healthier version instead of classic mayonnaise, it's delicious with potato salad, coleslaw and as a salad dressing for a Russian salad (Macédoine de légumes), or fish nuggets.

Ingredients:

• 2 or 3 hard boiled egg yolks
• 2 T apple cider vinegar
• 2 t Dijon mustard
• 2 T Saint Môret/Philadelphia or Carré Frais 
  
• 250ml Fromage blanc
• 1/2 t to 1 t Garlic powder 
• A squeeze of tomato paste
• A splash of olive oil (optional)
  

 

Method:

With a fork, mash the yolks in a small salad bowl.

Add the apple cider vinegar and mix to a smooth paste (try to remove as many lumps as possible.

Add the mustard and garlic powder mixing to a smooth paste, then add the cream cheese. Add a squeeze of tomato paste and a slug of olive oil.

Change to a whisk and slowly add the fromage blanc.

 

Serve whenever you need a mayonnaise without a concern for the fat content 😎 

Keeps for about 3 to 4 days in the fridge.

 

 

Yummy spice mix

 This spice mix is made of the organic spices that I frequently use and is a handy short cut. Makes 1 spice jar.

Ingredients:

• 2T ground coriander 
• 2T garlic powder
• 2T mixed herbs
• 1,5T paprika
• 1T mustard powder
  
• 1T onion powder
• 1T Cayenne pepper 
• 1/2T Black pepper
  

Method:

Mix all the ingredients together in a bowl and transfer to an airtight jar.

Pizza dough

 For pizza and fougasse. 

If available in your region, try using pizza flour (Type 00) - I recently tried it and it makes a lot of difference, the crust is soooo crispy!

 Ingredients:

• 500g flour
• 300ml warm water
• 4T olive oil
• 20g instant yeast
  

 Method:

Pour the warm water into the bowl of a stand mixer, add the yeast and leave to "proof" for about 10 minutes. 

Once the yeast is creamy and floating on the surface, add the flour and olive oil and mix with the dough attachment until a nice ball of dough is formed and it no longer sticks to the sides.

Cover the bowl with a plate and place in a warm place to rise until doubled.

I usually divide my dough into balls (about 4 to 6 depending on size of pizza dish) and roll out my dough rather thinly for a crispy crust.

 

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.

 

 

Almond flour crust for sweet desserts

I use this almond crust in place of a biscuit crust for cheesecakes... it has a much lower sugar content than bought biscuits and is delicious!

 Ingredients:

• 200g almond powder
• 25g sugar
• 40g melted butter

Method:

Preheat the oven to 180°C.

Mix everything and press into 20-22cm springform pan. 

Bake for about 15min until lightly golden brown. 

Cool completely before adding filling.

 

 

Pâte feuilletée (puff pastry)

When classic Pâte feuilletée - which involves 6 triple turns (which makes 729 layers) - is too long to make, we turn to these rough puff pastry recipes: the instant method for making a quick and delicious puff pastry, and the artisan method for a to-die-for result, but requiring more time to make.

 

 

Ingredients:

• 500g white flour
• unsalted cold 300g butter
• 250ml iced water

Methods:

 

The instant method

Mix the flour and very cold cubed butter in a kitchen aid stand mixer with a paddle attachment. Once crumbly, add the iced water and continue mixing until a rough ball is formed.

The artisan method

This 4 triple turn method is from chef Michel Roux.

On a silicon mat, make a well in the middle of the flour and add the cubed cold butter. Wash your hands in cold water and mix the butter into the flour. It is important to keep the dough cool throughout the process or the butter might melt. Slowly knead in the cold water. Shape into a flat ball and cut a cross in the middle. Wrap the silicon mat around it so it is air-tight and refrigerate for 20min.

Lightly flour and proceed with the first triple turn: roll out the dough into a 20-by-40 cm rectangle (8-by-16 inches), fold a third of the long side of the rectangle towards the middle, then fold the remaining third on top, the same way you'd fold a letter in three. Rotate the dough 90° and do a second triple turn by rolling the dough out again into a 20-by-40 cm rectangle, then folding in three the same way. Wrap it in the mat and refrigerate for 30min.

Repeat the steps in the previous paragraph until the dough is back in the fridge after completing its third and fourth turns. Refrigerate for at least 30min and up to three days.

Pâte sablée (sweet crust pastry)

For use with tarts, crumbles, etc.

Ingredients:

• 200g flour
• 80g sugar
• 100g softened butter
  
• 2 eggs
• 1/2 zest lemon
• pinch of salt
  

Method:

Sift the flour in a large bowl, add the pinch of salt, the lemon zest, the softened butter and the sugar. 

With your fingers, knead the flour and butter mixture to form breadcrumbs. Then add the eggs. Continue kneading with your fingers until a nice, soft ball of dough has formed. Cover and refrigerate for thirty minutes.

Remove the dough from the fridge, flour the counter or silicon mat, flatten the ball of dough with your hands, maintaining the round shape, flouring the top and underside of the dough to prevent sticking. 

Transfer to a lightly buttered and floured tart dish, and bake blind for 15min at 200°C no fan.

Airfried Croutons

These croutons are made in the airfryer with a tiny drizzle of oil. They are low-fat and wonderfully crispy. Can be kept for a month and added to soups and salads for a nice crunch ;)

Ingredients:

• (stale) bread
• garlic powder
• onion powder
• paprika
• parsley flakes
• black pepper
  

Method:

Put everything in the machine and air-fry for 8-12min depending on the size of the pieces.