tag:blogger.com,1999:blog-75918317974007582082024-03-14T17:26:27.495+01:00COOKING WITH CORINNETHE BEST OF FRENCH CUISINE
Recipes simplified for Home CooksCooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-7591831797400758208.post-10785625576111842262024-01-06T07:30:00.000+01:002024-01-06T16:41:05.794+01:00KING CAKE EPIPHANY TRADITIONAL CELEBRATION...<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-R87YbRwWNX0Aq6DjHOebHTak02H9Zi4uIX2njSjnCF3cH9NYPU_crh1u0dqdjR1y43wSyrcSz5VdVTclz7eZfczJXivAjTdk3-nR220faavPjYrcErSsWTww5P7H26zC2T6x-kViVuA/s1600/KING+CAKE+-+COOKING+WITH+CORINNE+LIFESTYLE+VACATIONS+FRANCE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="943" data-original-width="1024" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-R87YbRwWNX0Aq6DjHOebHTak02H9Zi4uIX2njSjnCF3cH9NYPU_crh1u0dqdjR1y43wSyrcSz5VdVTclz7eZfczJXivAjTdk3-nR220faavPjYrcErSsWTww5P7H26zC2T6x-kViVuA/s320/KING+CAKE+-+COOKING+WITH+CORINNE+LIFESTYLE+VACATIONS+FRANCE.jpg" width="320" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;">In the beginning of January, French bakeries are
filled with exquisite puff pastry pies that are called “<i>Galettes des Rois</i>” in France but also "King Cake" in the US.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Epiphany is a traditional Christian feast celebrating the 'shining forth'
or</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><span class="ilad"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span id="IL_AD3" style="background-attachment: scroll; background-position: 0% 50%; background-repeat: repeat repeat !important; cursor: pointer !important; float: none;">revelation</span></span></span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">of God to
mankind in human form, in the</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><span class="ilad"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span id="IL_AD6" style="background-attachment: scroll; background-position: 0% 50%; background-repeat: repeat repeat !important; cursor: pointer !important; float: none;">person</span></span></span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">of</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span></span><span lang="EN-US" style="background-color: white;">Jesus Christ. The name "Epiphany" is a greek word meaning revelation. It’s based </span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">on
the biblical story that tells of the Magi or</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Three
Kings</span><span class="apple-converted-space"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"> </span></span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">- Caspar, Melchior and Balthasar - who saw a
bright star on the night Christ was born and followed it to Bethlehem… The
Epiphany is celebrated </span><span lang="EN-US" style="background-color: white;">twelve
days after Christmas.</span><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AcG2cg_UW3lJEu__h3LHDVUCcsGFzHb7pqCt3MYkOlGyKHVSl0vIIWl5wSRmCiNmTOFuUGmjPiGvsH9cQYZGTrPMuudve_7dohxFlsOs6ohKtsGNb1VR1ubJnYufuxaVPZCdYklwQRym/s1600/Epiphanie-rois-mages.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_AcG2cg_UW3lJEu__h3LHDVUCcsGFzHb7pqCt3MYkOlGyKHVSl0vIIWl5wSRmCiNmTOFuUGmjPiGvsH9cQYZGTrPMuudve_7dohxFlsOs6ohKtsGNb1VR1ubJnYufuxaVPZCdYklwQRym/s320/Epiphanie-rois-mages.png" width="320" /></span></a></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">At this occasion, families meet to share the traditional “galette des
rois”. This puff pastry pie is filled with almond cream and... something else !
It’s time to find the kings. The French call it “<i>tirer les rois</i>”.<i><o:p></o:p></i></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7WeJirJBCj_zr1A49zEsFFO6JIPCPmfI20xTFU09qN_qLqKwhT1bP23GjrT8FoyKGnDfegJo3laaCI-dYfM7PdWdOKX_LCqBmlAKShS23NOJOAa_JAmBELUMQkX3cnacXjuboCKaPU2Z/s1600/trinket+in+the+kings+pastry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7WeJirJBCj_zr1A49zEsFFO6JIPCPmfI20xTFU09qN_qLqKwhT1bP23GjrT8FoyKGnDfegJo3laaCI-dYfM7PdWdOKX_LCqBmlAKShS23NOJOAa_JAmBELUMQkX3cnacXjuboCKaPU2Z/s320/trinket+in+the+kings+pastry.jpg" width="320" /></a></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">The traditional galette is cut in slices (one per person sitting at the
table plus one. The slice is symbolic for the first poor person passing by. The
youngest person in the room goes under the table, and announces who gets the
next slice. The youngest person is said to be the most innocent one and
therefore fair in the distribution of the slices. Such an importance is given
to the distribution because of the lucky charm,</span><span class="apple-converted-space"><span lang="EN-US"> </span></span><i><span lang="EN-US">la fève</span></i><span lang="EN-US">, hidden in the
galette.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US">Initially, the lucky charm was a bean but it has since evolved and was
replaced at the end of the nineteen century by porcelain or plastic trinkets.
Today, the diversity of lucky charms is so important that people collect them.
It is called</span><span class="apple-converted-space"><i><span lang="EN-US"> </span></i></span><i><span lang="EN-US">“<a href="http://www.fabophilie.com/index.htm">favophilie</a>”</span></i><span lang="EN-US"> .</span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">The person who gets the slice with the trinket is awarded "king" for the day and wear a golden paper crown (the bakery
gives it) as a symbol of royalty.</span><span style="font-size: small;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ready to bake a King Cake in your kitchen ? Here is my recipe !</b></span></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Preparation time : 15 mn<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Baking time : 30 mn<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Resting time : 30 mn</span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;">INGREDIENTS (8 serving)</span><span style="font-size: small;"><o:p></o:p></span></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">2 buttered puff pastry sheets<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">100g unstalted butter, 125g almong meal, 100g
granulated sugar, 2 eggs, <o:p></o:p></span></span><span style="background-color: white;">50g crushed bitter almonds.</span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">Creme patissiere (see our recipe <a href="http://cookinglifestylevacations.blogspot.fr/2012/11/pink-choux-pastry.html">HERE</a>)</span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">1 egg to glaze<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><o:p><span style="font-family: "georgia" , "times new roman" , serif;"> </span></o:p></span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;">DIRECTIONS</span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl,
combined butter (soft at room temperature), sugar and almond meal. Add the 2
eggs one by one in stirring between. Add the bitter almonds (option but it
gives a good taste and a crispy texture)<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Roll out the
puff pastry sheets on a baking tray covered by parchment paper.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Humidify the
edges of each circle in using a brush.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Prepare the
frangipane in combining 2/3 almond cream with 1/3 cold crème patissiere.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Spread the frangipane cream in the middle of one
circle. Slide a trinket in the cream.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Place the second sheet of pastry on top, and press
down the edges to seal. Beat the remaining egg with a fork, and lightly brush
onto the top of the galette. Use a knife to make a crisscross pattern in the
egg wash, and then prick several small slits in the top to vent steam while
baking.</span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">Chill for 30 minutes.<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 220°C (<o:p></o:p></span></span><span style="font-family: "georgia" , "times new roman" , serif;">425°F)</span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">You are now ready to bake the galette, but don't forget to brush the pastry again with the beaten egg !</span><span lang="EN-US"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;">Bake for 10
minutes at 220°C (425°F), and for 20 more minutes at 180°C (350°F).<o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: "georgia" , "times new roman" , serif;">
</span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US" style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">When the
pastry is baked, brush with a cold syrup (50ml water cooked with 50g granulated
sugar) to give it a shiny presentation.</span><span style="font-size: small;"><o:p></o:p></span></span></div>
<div class="MsoNoSpacing">
<span lang="EN-US"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">King Cake is usually served with Champagne or cider.</span></div>
Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-16827137382223184922024-01-04T16:15:00.001+01:002024-01-04T16:15:16.878+01:00Pumpkin & Coconut spicy Soup<p><span style="color: #444444; font-family: georgia, times new roman, serif;"><i>Winter vegetables are not only healthy but also good for the planet as we just have to buy the ones offered by local producers on the market.</i></span></p><p><span style="color: #444444; font-family: georgia, times new roman, serif;"><i>I have chosen pumpkin but instead of adding a little bit whipping cream, I add coconut milk instead. Try it and you'll see it's delicious!</i></span></p><p><b style="color: #990000; font-family: georgia, "times new roman", serif;"></b></p><div class="separator" style="clear: both; text-align: center;"><b style="color: #990000; font-family: georgia, "times new roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LctXlhZcZXLz8A_zW5LpVQpNtJwK0w3CpB-fZG-dtyfbGQngjyjiq5cReWPbMWvp-Wmf5y7iM__7dAWZdbIvAqwbz4he1lE7cMlNdmVOzv8H11mfn2pJ5GzLT1YVoBFqwKX98MPlrtRQm_h-njsU-FFGeAok9ZACKainIjk2w7YKETgcYw8ImeQVgStz/s1391/Pumpkin%20coconut%20spicy%20soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1391" data-original-width="1125" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LctXlhZcZXLz8A_zW5LpVQpNtJwK0w3CpB-fZG-dtyfbGQngjyjiq5cReWPbMWvp-Wmf5y7iM__7dAWZdbIvAqwbz4he1lE7cMlNdmVOzv8H11mfn2pJ5GzLT1YVoBFqwKX98MPlrtRQm_h-njsU-FFGeAok9ZACKainIjk2w7YKETgcYw8ImeQVgStz/w331-h408/Pumpkin%20coconut%20spicy%20soup.png" width="331" /></a></b></div><b style="color: #990000; font-family: georgia, "times new roman", serif;"><br />INGREDIENTS (6 serving)</b><p></p><div><span style="font-family: georgia, "times new roman", serif;">1 pound pumpkin</span></div><div><span style="font-family: georgia, "times new roman", serif;">1 orange</span></div><div><span style="font-family: georgia, "times new roman", serif;">1 onion</span></div><div><span style="font-family: georgia, "times new roman", serif;">1 liter chicken stock</span></div><div><span style="font-family: georgia, "times new roman", serif;">250ml coconut milk</span></div><div><span style="font-family: georgia, "times new roman", serif;">1/2 tsp ras-el-hanout spices</span></div><div><span style="font-family: georgia, "times new roman", serif;">Olive oil</span></div><div><span style="font-family: georgia, times new roman, serif;">Salt & ground pepper</span></div><div><br /></div><div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b>DIRECTIONS</b></span><br />Peel the pumpkin and remove the seeds. Keep the seeds that you will roast and enjoy later.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"> Cut the pumpkin in cubes.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Peel the orange.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Peel the onion and mince it.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">In the pot, cook the onion with a little olive oil until tender.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Add the pumpkin cubes and the orange cut in quarters.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Combine.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Add the chicken stock. Season with salt, ground pepper and ras-el-hanout spices.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Cook for 15 minutes over medium heat.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Pour the coconut milk and cook for 5 more minutes.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Mix with the blender. Filter it if necessary.</span></div><div><span style="font-family: georgia, times new roman, serif;">You can serve this soup hot or warm at your convenience.</span></div><div><br /></div></div><div><span style="font-family: "georgia" , "times new roman" , serif;">BON APPÉTIT!</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-43037178607422996912024-01-02T13:23:00.000+01:002024-01-02T13:23:16.009+01:00Cheese, Pecan & Squash Savory Tartlets<p><b>I'm glad to share with you a delicious appetizer to enjoy in winter !</b></p><p><i style="color: #444444; font-family: georgia, "times new roman", serif;">This recipe is a tribute to the French Mountain culinary heritage that I'm glad to highlight in my cooking tours. In the Alps, Jura and Franche-Comté, no meals without cheese and dairy products!!</i></p><p><i style="color: #444444; font-family: georgia, "times new roman", serif;">Morbier is a delicious cheese from Franche-Comté, one of the 3 PDO cheeses. It's a raw milk cheese that we easily recognize with it's horizontal line of ashes. In the past, this line preserved the cheese made with the morning milk before the evening milking.</i></p><p><b style="font-family: georgia, "times new roman", serif;"><span style="color: #444444;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia, "times new roman", serif;"><span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgMTxG8JhgvBMdyByJQEHrxz9BaCBES6xT1GdHFAKNNIyu4qe7tPNWXhOzt76KQJAcwU9Cggrxi_u_xKd1-LHFMWOfdQ4YRTzjKaLS3jASLNGLbPdBOjBC7-Nz-D4PjT2fXbeMEeui9v0vJLbSA3PsY17UH4GT0Hwo0_QBl-_Pxw5S9_i0IrXte8z0f1I/s4032/savory%20tartlets%20-%20cooking%20with%20corinne.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgMTxG8JhgvBMdyByJQEHrxz9BaCBES6xT1GdHFAKNNIyu4qe7tPNWXhOzt76KQJAcwU9Cggrxi_u_xKd1-LHFMWOfdQ4YRTzjKaLS3jASLNGLbPdBOjBC7-Nz-D4PjT2fXbeMEeui9v0vJLbSA3PsY17UH4GT0Hwo0_QBl-_Pxw5S9_i0IrXte8z0f1I/w332-h443/savory%20tartlets%20-%20cooking%20with%20corinne.jpeg" width="332" /></a></span></b></div><b style="font-family: georgia, "times new roman", serif;"><span style="color: #444444;"><br />Preparation 45 minutes - </span></b><b style="font-family: georgia, "times new roman", serif;"><span style="color: #444444;">Baking time : 50 minutes</span></b><p></p><p><b style="color: #990000; font-family: georgia, "times new roman", serif;">INGREDIENTS (6 tartlets)</b></p><div><span style="font-family: "georgia" , "times new roman" , serif;"><u>Dough </u>:</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">250g all-purpose flour</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">125g unsalted butter at room temperature</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp water</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">a pinch of salt</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">a few sprigs of thyme.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><u>Garnish</u> :</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1/2 medium-size squash</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 red onion</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">30g pecan</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">80g Morbier cheese</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">200ml liquid cream 38%</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">2 eggs</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp granulated sugar</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp balsamic vinegar</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">table salt & ground pepper</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">olive oil.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><i>NB: if you can't find Morbier cheese, you can make this recipe with Comté mountain cheese.</i></span></div><div><br /></div><div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b>DIRECTIONS</b></span><br /><br />In a the bowl of your food processor, put flour, butter cut in cubes, </span><span style="font-family: georgia, "times new roman", serif;">water, salt and thyme. </span><span style="font-family: georgia, "times new roman", serif;">Mix on low speed until you get a sandy dough. Then add the egg. Mix again until the dough has a smooth consistency.</span></div><div><span style="font-family: georgia, times new roman, serif;">Wrap the dough in plastic film and chill for at least 30 minutes.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br />In the meantime, cut the squash in small cubes. Sauté in a pan with a table spoon of olive oil. Season with salt and pepper. Cook it for about 20 minutes. Leave it aside the stove.</span></div><div><span style="font-family: georgia, times new roman, serif;">Peel and slice the onion thinly. Cook it with olive oil and season with salt and pepper. Add sugar and deglaze with balsamic. Cook it over low heat until tender.</span></div><div><span style="font-family: georgia, times new roman, serif;">Dice the cheese.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350°F (180°C).<br /><br />In a bowl,</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">beat the eggs with liquid cream. Add the squash, onion and cheese.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Between two sheets of parchment paper, roll out the dough.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Line each tartlet tin with the dough. Prick the bottom of the tartlet using a fork and bake it 10 minutes.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Pour the vegetables, cheese and eggs mixture in each tartlet. Cook for 20 more minutes until the top is lightly brown. Serve warm accompanied with a green mix salad.</span></div></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">BON APPÉTIT!</span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-42741360306398669122023-12-16T16:30:00.003+01:002023-12-16T16:30:35.689+01:00Christmas Shortbreads, a old tradition...<p><span style="color: #444444; font-family: georgia, times new roman, serif;"><i></i></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: georgia, times new roman, serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI36CVIq09WlbVSz7Wm2-odwGHH-i1HHcfsizWyFdpKptsaPwDXFAeOnqdEZwZCQZf9DLrbcYgAAo4fbWzeQNzoY0FaPI2NumEwjPHCsnSr4OiVlPCzbM2WYniTGRMb-wrmot-s-PgUVZ3J80JHOjL1DjBNrVfPPSxTczIIjr2MMAmxcudW5xDdBXe8JwE/s618/Capture%20d%E2%80%99e%CC%81cran%202023-12-16%20a%CC%80%2015.51.03.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="618" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI36CVIq09WlbVSz7Wm2-odwGHH-i1HHcfsizWyFdpKptsaPwDXFAeOnqdEZwZCQZf9DLrbcYgAAo4fbWzeQNzoY0FaPI2NumEwjPHCsnSr4OiVlPCzbM2WYniTGRMb-wrmot-s-PgUVZ3J80JHOjL1DjBNrVfPPSxTczIIjr2MMAmxcudW5xDdBXe8JwE/s320/Capture%20d%E2%80%99e%CC%81cran%202023-12-16%20a%CC%80%2015.51.03.png" width="320" /></a></i></span></div><span style="color: #444444; font-family: georgia, times new roman, serif;"><i><br />We will celebrate Christmas soon and it's now the time to prepare delightful biscuits!</i></span><p></p><p><span style="color: #444444; font-family: georgia, times new roman, serif;"><i>According to the tradition, Christmas biscuits are usually star shaped and do you know why ? In the past, peasants said that shortbreads' pointed ends protected people against curses, chased away evil spirits and brought good luck for the new year.</i></span></p><p><span style="color: #444444; font-family: georgia, times new roman, serif;"><i>I decide to make a crown with my little Christmas vanilla flavored shortbreads. It's easy to make at home, and the presentation is nice too.</i></span></p><p><b style="color: #990000; font-family: georgia, "times new roman", serif;">INGREDIENTS (4 serving)</b></p><div><span style="font-family: "georgia" , "times new roman" , serif;">420g all-purpose flour<br />170g granulated sugar<br />200g soft salted butter</span></div><span style="font-family: georgia, "times new roman", serif;">1 tsp baking powder</span><div>1 tsp vanilla extract<br style="font-family: georgia, "times new roman", serif;" /><div><span style="font-family: "georgia" , "times new roman" , serif;">1 tbsp icing sugar & a drop of water</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">2 eggs</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Gold color powder</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Star shaped cookie cutters</span></div><br /><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQss7UjQGd_LtyHioMFeSVqU_XNvHQkpzOtjp-LJVwnzV2m9kBOyfv4xEcfA7MSz3wLHWDbaSoCBXaWBSFjXW3k0W2l1PAj3DDo0IsR619fVMAar3pBviYiJ3hBz6bi8HpDN-KFfVECM09MRKJl1fHuMWPw7al9YxHFDmAVMgqOs9UP-FwcO6D2qoQ5KwI/s745/Capture%20d%E2%80%99e%CC%81cran%202023-12-16%20a%CC%80%2016.01.20.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="745" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQss7UjQGd_LtyHioMFeSVqU_XNvHQkpzOtjp-LJVwnzV2m9kBOyfv4xEcfA7MSz3wLHWDbaSoCBXaWBSFjXW3k0W2l1PAj3DDo0IsR619fVMAar3pBviYiJ3hBz6bi8HpDN-KFfVECM09MRKJl1fHuMWPw7al9YxHFDmAVMgqOs9UP-FwcO6D2qoQ5KwI/w458-h267/Capture%20d%E2%80%99e%CC%81cran%202023-12-16%20a%CC%80%2016.01.20.png" width="458" /></a></div><br />DIRECTIONS</b></span><br /><br />In a the bowl of your food processor, put flour, butter cut in cubes, sugar and baking powder. Mix on low speed until you get a sandy dough. Then add the eggs and the vanilla extract. Mix again until the dough has a smooth consistency.</span></div><div><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><div><span style="font-family: georgia, times new roman, serif;">Wrap the dough in plastic film and chill for at least 30 minutes.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br />Preheat oven to 350°F (180°C)<br /><br />Lightly flower your table. Roll out the dough to get a 1/4 inch thickness.<br /><br />Cut biscuits in using cooking rings. Place it on a baking tray covered with baking paper. Keep space in between biscuits as it will spread in baking.<br /><br />Bake for 10 to 12 minutes. Shortbreads will be lightly gold...<br /><br />Cool on a rack. Brush some biscuits with the gold powder. </span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl, combine icing sugar with a drop of water to get a paste.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;">Display the shortbreads one upon each other and glue it with the icing sugar mixture, as shown on the photo.</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div><div style="text-align: center;"><span style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><i>Merry Christmas to all of you and Happy Holidays !</i></span></div><div style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-56659802260992859322023-11-29T15:21:00.004+01:002023-12-04T16:14:37.181+01:00Lemon flavored Chicken Supremes and Rice<p><span style="font-family: georgia; font-size: medium;"><i>Nothing's better than using a cast iron pot for preparing a stew. Today, I share a recipe that I'm damned for : a delicious lemon flavored chicken cooked with rice. It doesn't take time to prepare. The perfect meal to enjoy during the winter season!</i></span></p><p><i><span style="font-size: medium;"><span style="font-family: georgia;">Tight your apron and let's cook together !</span></span></i></p><p><i><span style="font-size: medium;"></span></i></p><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAMgvFNvICGCogSUb0c2gufYD9_6Xf4gM1IjdYquM1-Xhz4vHUFd3a2_bGG-IpSIaYtXrqnCruPvUODAjL-WrEpYT-6kb8ZxfE6WuKskzn7JvtadTEExZclqKISrRt_TmyV3yftsWQ93K2FNC3bTOtH39MxiUBE45U8g4Mr7pKKSKIDv7NBdW7zn8DV0O/s1081/Lemon%20flavored%20Chiken%20Supremes%20with%20Rice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1081" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNAMgvFNvICGCogSUb0c2gufYD9_6Xf4gM1IjdYquM1-Xhz4vHUFd3a2_bGG-IpSIaYtXrqnCruPvUODAjL-WrEpYT-6kb8ZxfE6WuKskzn7JvtadTEExZclqKISrRt_TmyV3yftsWQ93K2FNC3bTOtH39MxiUBE45U8g4Mr7pKKSKIDv7NBdW7zn8DV0O/w548-h433/Lemon%20flavored%20Chiken%20Supremes%20with%20Rice.png" width="548" /></a></span></i></div><i><span style="font-size: medium;"><br /></span></i><div><span style="font-family: georgia;"><span style="font-family: georgia, "times new roman", serif;"><span style="font-size: medium;">Preparation time : 10 minutes</span></span></span></div><div><span style="font-family: georgia;"><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Cooking & Baking time : 35 minutes</span></span></div><div><br /></div><div><span style="font-size: medium;"><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>INGREDIENTS (4 serving)</b></span><br style="font-family: georgia, "times new roman", serif;" /></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">4 chicken supreme (with the skin)</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">2 shallots</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">1 garlic clove</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">2 organic lemons</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">350g Basmati rice</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">800ml chicken stock</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">1 tbsp dried oregano</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Table salt - Ground pepper</span></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Sunflower oil</span></span></div><div><br /></div><div><span style="font-size: medium;"><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>DIRECTIONS</b></span><br style="font-family: georgia, "times new roman", serif;" /><div><div><ul style="text-align: left;"><li><span style="font-family: georgia, times new roman, serif;">Preheat the oven to 350°F (180°C).</span></li><li><span style="font-family: georgia, times new roman, serif;">Peel and finely chop the shallots and garlic.</span></li><li><span style="font-family: georgia, times new roman, serif;">Heat the oil in the cast iron pot, add the chicken supremes, brown it on all sides. Set it aside on a dish.</span></li><li><span style="font-family: georgia, times new roman, serif;">Add the shallots and garlic to the same cast iron pot, cook it for a few minutes until tender.</span></li><li><span style="font-family: georgia, times new roman, serif;">Deglaze with 100 ml of chicken stock. </span></li><li><span style="font-family: georgia, times new roman, serif;">Add the rice with the oregano to the simmering stock and add the zests and the juice of one lemon.</span></li><li><span style="font-family: georgia, times new roman, serif;">Season with salt and ground pepper. Add 700 ml of chicken stock.</span></li><li><span style="font-family: georgia, times new roman, serif;">Top the rice with the chicken supreme, the zests and slices of one lemon.</span></li><li><span style="font-family: georgia, times new roman, serif;">Bake for 30 minutes covered.</span></li></ul></div></div><div><span style="font-family: georgia, "times new roman", serif;">Bon appetit!</span></div></span></div><div><span style="font-family: georgia;"><br /></span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-30968295197051387172023-11-29T14:46:00.001+01:002023-11-29T14:46:33.441+01:00Black Truffle Brie<h3 style="text-align: left;"><span style="font-size: large;">The black truffle is the Star of our winter menus and delicious meals served for special occasions. It's combined with fat ingredients (sunflower oil, butter, cream, cheese) and eggs! </span></h3><p></p><p></p><p><span style="color: #990000; font-size: large;">For a holiday dinner, I suggest to prepare a delicious truffle Brie. Here's my recipe :</span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s2048/TRUFFLE%20COOKING%20CLASS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><ul style="display: inline !important; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s2048/TRUFFLE%20COOKING%20CLASS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><li style="display: inline !important;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s2048/TRUFFLE%20COOKING%20CLASS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s2048/TRUFFLE%20COOKING%20CLASS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s320/TRUFFLE%20COOKING%20CLASS.JPG" width="320" /></a></li></ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6ah9jz7POoh2TruSVr5DmWnD9itgk41Bdj94tvK4_fJwlfiGLRrmB_uGDq_s11HqZtAzdLungFNmLNTFuM1KyZE24_sJcTQgjEwQho2B1PCH50d2tdnp1GBBZz-YH6-Z6XGkk2UBtBUd5vjGdAYbfyvyChONGBRx3xC5d6x-gb7rBUJj8SyB8-2XHgEL/s2048/TRUFFLE%20COOKING%20CLASS.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></a><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b>INGREDIENTS (6 serving)</b></span></div><div><span style="font-size: medium;">1 slice raw milk double-cream Brie de Meaux</span></div><div><span style="font-size: medium;">150 g mascarpone</span></div><div><span style="font-size: medium;">1 truffle of 20g</span></div><div><span style="font-size: medium;"><b><br /></b></span></div><div><span style="font-size: medium;"><b>DIRECTIONS</b></span></div><div><span style="font-size: medium;">Slice half of the truffle using a mandoline.</span></div><div><span style="font-size: medium;">Grate the truffle leftover.</span></div><div><span style="font-size: large;">Combine the mascarpone with the grated truffle using a fork.</span></div><div><span style="font-size: medium;">Open the cheese in half lengthwise.</span></div><div><span style="font-size: medium;">Spread the truffle cream on one side. Display the truffle slices.</span></div><div><span style="font-size: medium;">Cover with the cheese cap.</span></div><div><span style="font-size: medium;">Wrap the brie with plastic film.</span></div><div><span style="font-size: medium;">Refrigerate for 2 to 3 days before serving and enjoying it.</span></div><div><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WsJdYipHl9JnINQiLy4q3qTTnC-Kl_TBlpieYFO8BkwDJZwjy4Vkog-2fJcKBb-pkcDrFRSYuhkJhPukoV63wkeWyKpyn03ywpXapquArFbPNMOUBBmefSVYcACH0zr1UBgFs8-P0CxLhbTUBszjaN7gOyUfbbMU-8mdjTLRi3vr4fJiITQzAZhtplI6/s640/Clipart%20forks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="100" data-original-width="640" height="50" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WsJdYipHl9JnINQiLy4q3qTTnC-Kl_TBlpieYFO8BkwDJZwjy4Vkog-2fJcKBb-pkcDrFRSYuhkJhPukoV63wkeWyKpyn03ywpXapquArFbPNMOUBBmefSVYcACH0zr1UBgFs8-P0CxLhbTUBszjaN7gOyUfbbMU-8mdjTLRi3vr4fJiITQzAZhtplI6/s320/Clipart%20forks.jpg" width="320" /></a></div><span style="font-size: medium;"><br /></span></div><p><span style="font-size: large;">In France, black truffles are harvested from December to March, especially in Provence and in the Périgord.This noblest and most characteristic underground mushroom grows on the roots of oak trees. </span></p><p><span style="font-size: large;">Join me in Provence to experience the Truffle Hunting with a dog and enjoy and exclusive Cooking Adventure. You will see how the dog works in symbiosis with the hunter. You will experience the truffle market. You will partake in hands-on cooking classes celebrating the French cuisine and the Truffles!</span></p><p><span style="font-size: large;">This all-inclusive tour is </span><span style="font-size: large;">limited to 6 participants and it's </span><span style="font-size: large;">scheduled February 15-18, 2024</span></p><p><span style="font-size: large;">More information and booking </span><a href="https://www.lifestylevacationsinfrance.com/package/truffle-hunting-cooking-vacation-provence/" style="font-size: large;" target="_blank"><span style="color: #990000;">HERE</span></a><span style="font-size: large;">.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9UU1Gm9Ec0ERFGqvcxLK_Ib1bRiFHU0KQf5flWFwUn-KxU3vhAu3OX2ACmsn-8J3YpMiE4QKNwNa9HvzDkkvPe63O0ftZ_CD7dYaIIWso5eCW7Q9A_oLkHEkMjyvVm_Z6zplk-VqsXc1-RcTbxvhL5vMKaufPLXHn_2BM4FJYcxocxVBP0XROfmW6A9g/s1771/truffle%20experience%20voucher.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lifestyle Vacations Truffle Hunting & Cooking in Provence" border="0" data-original-height="649" data-original-width="1771" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9UU1Gm9Ec0ERFGqvcxLK_Ib1bRiFHU0KQf5flWFwUn-KxU3vhAu3OX2ACmsn-8J3YpMiE4QKNwNa9HvzDkkvPe63O0ftZ_CD7dYaIIWso5eCW7Q9A_oLkHEkMjyvVm_Z6zplk-VqsXc1-RcTbxvhL5vMKaufPLXHn_2BM4FJYcxocxVBP0XROfmW6A9g/w622-h229/truffle%20experience%20voucher.jpeg" width="622" /></a></p><p></p><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-46873828545393129522023-11-08T14:09:00.000+01:002023-11-08T14:09:11.250+01:00Savory Bûche de Noël<div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span><i>Serving a log-shape cake for Christmas is a long tradition. A French celebrity Chef had the idea to create a savory recipe from the traditional Bûche de Noël : a</i></span><i> green rolled biscuit filled with a vegetables whipped cream and beautifully decorated to make your Christmas party unique!</i></span></div><div style="text-align: left;"><span style="font-family: georgia;"><i style="font-size: large;"><br /></i></span></div><div><span style="font-family: georgia; font-size: medium;"><span><b style="color: #990000;"><div class="separator" style="clear: both; text-align: center;"><a href="https://www.lifestylevacationsinfrance.com/package/cooking-vacations/online-cooking-baking-classes/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="746" data-original-width="666" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqUP85dlEK4pJsPmE6PmRYhO68yHN7XSV9n5Tm_15C8vYscf46lgBzEHTM380CxWXNBuZSCuBftssSDW5wnNFj2c-P_Zja8f6WjrVEXdcw8YXhvhteQ6wRc_1qoDJyFF0G2EIj4S8iKEZG9qK599Bu-lYUoEcnnl5euVmmS9ceYax6bEsYo0xEX7xOG0r/w334-h374/Buche%20salee%20aux%20legumes.jpg" width="334" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /> </div></b><div style="font-size: medium;"><span style="color: #444444; font-size: large;">Preparation : 35 minutes</span></div><div style="font-size: medium;"><span style="color: #444444; font-size: large;">Baking and Cooking : 15 minutes</span></div><div style="font-size: medium;"><br /></div><div style="color: black;"><br /></div><b style="color: #990000;">INGREDIENTS (6 to 8 serving)</b></span><br /></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;"><b>For the green biscuit</b>: </span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">125g fresh spinach</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">5 eggs</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">175g all-purpose flour</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">125ml whole milk</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">75ml sparkling water</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">1 tbsp sunflower oil </span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">1 tsp baking powder</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">Table salt and ground pepper.</span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;"><br /></span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;"><b>For the filling:</b></span></span></div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">200g carrots </span></span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;"><span><span>100g</span></span> celeriac</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">1 lemon</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">150ml cold 35% whipping cream</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">225g cream cheese</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">2 tsp powdered garlic & parsley</span></div><div><span style="color: #444444; font-family: georgia; font-size: medium;">1 tsp pink peppercorns</span></div><div><div><span><span style="color: #444444; font-family: georgia; font-size: medium;">Table salt and ground pepper.</span></span></div></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><span style="color: #990000;"><b>DIRECTIONS</b></span><br /><div style="text-align: left;"><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Wash the spinach under clear water. Cook it in a wok or large pot with a knob of butter for about 5 minutes until tender. </span><span style="color: #444444;">Mix the spinach with the eggs, milk, sparkling water and oil.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">In a salad bowl, combine flour with baking powder, salt and pepper. </span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Preheat the oven to 350°F (175°C).</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Incorporate the spinach-eggs mixture with the dry ingredients. Combine.<br /></span><span style="color: #444444;">Line a baking tray with parchment paper. Spread the dough on the tray, using a flat spatula.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Bake the biscuit for 10 minutes at 350°F (175°C). <br /></span><span style="color: #444444;">Gently unmold the biscuit. Remove the paper before rolling the biscuit on itself.<br /></span><span style="color: #444444;">Cool it at room temperature.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Meanwhile the biscuit bakes, peel the carrots and celeriac. <br /></span><span style="color: #444444;">Zest the lemon and squeeze it to get the juice. Combine the juice and the zest in a ramequin.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Fix the cutting comb on the mandoline. Cut the vegetables to get it spaghetti-shaped.<br /></span><span style="color: #444444;">In a wok, brown the vegetables for 5 minutes with one tbsp oil. Season with salt and ground pepper. In the end, pour the lemon juice and zest. Combine. Cool in the fridge.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Whip the liquid cream with the cream cheese, add the parsley powder and the pink peppercorns previously crushed in using a morter. Whip until you get a stiff mixture.</span><span style="color: #444444;"><br /></span><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">On the table unroll the biscuit. Spread the 3/4 of the whipped cream on the biscuit, cover with carrot and celeriac spaghettis then roll up the biscuit on itself.<br /></span><span style="color: #444444;">Film with plastic. T</span><span style="color: #444444;">he log can be prepared the day before and being chilled.</span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;"><br /></span></div><div style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="color: #444444;">Before serving, cover the rolled biscuit with the remaining cream and a few vegetables spaghettis. Trim </span><span style="color: #444444;">the ends of the log before serving.</span></div></div></span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-63502163778713043532023-09-10T14:04:00.002+02:002023-09-10T14:06:10.962+02:00Zucchini & Avocado Tartare<p><span style="font-family: georgia; font-size: medium;"><i>36°C today in Paris... maybe more under the bright sun without wind... too hot to cook. I found a zucchini I brought from Provence in my fridge. I have an avocado and sundried tomatoes from Italy... For the fresh herbs, you could have it in your kitchen garden. In Paris, I always grow it on my balcony. </i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Here's a very good "summer" recipe, which change from the traditional tomato-mozzarella or cantaloupe melon-proscuitto.</i></span></p><p><span style="font-family: georgia; font-size: medium;"><i>Try this recipe at home and enjoy this delicious appetizer !</i></span></p><div><span style="font-family: georgia;"><span style="font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; color: #990000; font-weight: bold; text-align: center;"><br /></div></span></span></div><div><span style="font-family: georgia;"><span style="color: #990000; font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnG7cgJVod8fr5CLzYv-wpFUTJMlmA6movKwuLJOLmT1Ups_tqOVf3WHskhrPVW9NcK3VjwPSlBeN6F60CjhuN_vWE1Z9H_TcnwK7vsT29XQVfvCFgkBn5cBcs0HqlLz_wwWIil6jHFs3BF-AkZBitpP1ElX-h_lXCGENuU-Irc6U_bRH1OH4qAukW-IKr/s1367/Zucchini%20and%20Avocado%20Tartare.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="1297" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnG7cgJVod8fr5CLzYv-wpFUTJMlmA6movKwuLJOLmT1Ups_tqOVf3WHskhrPVW9NcK3VjwPSlBeN6F60CjhuN_vWE1Z9H_TcnwK7vsT29XQVfvCFgkBn5cBcs0HqlLz_wwWIil6jHFs3BF-AkZBitpP1ElX-h_lXCGENuU-Irc6U_bRH1OH4qAukW-IKr/w378-h398/Zucchini%20and%20Avocado%20Tartare.jpg" width="378" /></a></div><br /></span></span></div><div><span style="font-size: medium;"><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>INGREDIENTS (2 serving)</b></span><br style="font-family: georgia, "times new roman", serif;" /></span></div><div><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">2 medium-sized zucchini</span></span></div><div><span style="font-family: georgia, "times new roman", serif;"><span style="font-size: medium;">1 big avocado (or 2 small ones)</span></span></div><div><span style="font-family: georgia, "times new roman", serif;"><span style="font-size: medium;">1/4 cup pitted olives, cut in small pieces</span></span></div><div><span style="font-family: georgia, times new roman, serif; font-size: medium;">2 tbsp sundried tomatoes, finely chopped</span></div><div><span style="font-family: georgia, times new roman, serif; font-size: medium;">4 tbsp lemon juice</span></div><div><span style="font-family: georgia, times new roman, serif; font-size: medium;">Fresh herbs : basil, cilantro, dill, parsley, chervil</span></div><div><span style="font-family: georgia, times new roman, serif; font-size: medium;">Fleur de sel, Groun pepper</span></div><div><span style="font-size: medium;"><br style="font-family: georgia, "times new roman", serif;" /><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>DIRECTIONS</b></span><br style="font-family: georgia, "times new roman", serif;" /><div><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">In a bowl, mix diced zucchini and avocado, diced olives, chopped sundried tomatoes and fresh herbs.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Drizzle lemon juice and olive oil. Season with salt and ground pepper.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Taste and adjust seasoning if necessary.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">Serve the zucchini and avocado tartare on individual plates and arrange using a cooking ring.</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: georgia;">You can serve it with arugula salad and toasted bread.</span></p></div><div><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><div><span style="font-family: georgia, "times new roman", serif;">Bon appetit!</span></div></span></div><div><span style="font-family: georgia;"><br /></span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-54344425132772825452023-09-09T12:24:00.003+02:002023-09-10T14:05:05.583+02:00LIGHTLY SPICY CAULIFOWER SOUP<div style="text-align: left;"><i><span style="font-size: medium;"><span style="font-family: georgia;">Caulifower is not only healthy with good nutrition facts, but also delicious depending on how you prepare and cook this vegetable. </span><span style="font-family: georgia;">Here's an original recipe where I substitute the cow milk by the almond milk with a pinch of curry. </span></span></i></div><div style="text-align: left;"><i><span style="font-size: medium;"><span style="font-family: georgia;">Now, t</span><span style="font-family: georgia;">ight your apron and let's cook together !</span></span></i></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-family: georgia, "times new roman", serif;"><div class="separator" style="clear: both; color: #990000; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyXMifzUq66g1JPcz7swHrePyVQ64ScquDh8kPHcOuYteW3z0s8n0hxRf2QJ-FOp57w4g33BcJ7_qK7NT_qRi6mY5v5fzdPcpQ4a8BxegVQG_2Q-NI9_DbliYnMjTi4LPxUmfULufdy2E9e4FWncERXD2r0SBbeI5-luty-Gu41yZzr2UuOXoq0boTc4p/s684/CAULIFOWER%20SPICY%20SOUP%20-%20COOKING%20WITH%20CORINNE%20:%20LIFESTYLE%20VACATIONS%20FRANCE.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="684" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHyXMifzUq66g1JPcz7swHrePyVQ64ScquDh8kPHcOuYteW3z0s8n0hxRf2QJ-FOp57w4g33BcJ7_qK7NT_qRi6mY5v5fzdPcpQ4a8BxegVQG_2Q-NI9_DbliYnMjTi4LPxUmfULufdy2E9e4FWncERXD2r0SBbeI5-luty-Gu41yZzr2UuOXoq0boTc4p/w436-h350/CAULIFOWER%20SPICY%20SOUP%20-%20COOKING%20WITH%20CORINNE%20:%20LIFESTYLE%20VACATIONS%20FRANCE.png" width="436" /></a></div><br /><span style="font-size: medium;">Preparation time : 15 minutes</span></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Cooking time : 20 minutes</span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="color: #990000; font-family: georgia, "times new roman", serif; font-size: medium;"><b><br /></b></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>INGREDIENTS (4 serving)</b></span><br style="font-family: georgia, "times new roman", serif;" /></span></div><div style="text-align: left;"><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">1 cauliflower</span></span></div><div style="text-align: left;"><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">1 liter almond milk</span></span></div><div style="text-align: left;"><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Corse salt</span></span></div><div style="text-align: left;"><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">1 tsp Curry powder</span></span></div><div style="text-align: left;"><span><span style="font-family: georgia, "times new roman", serif; font-size: medium;">Ground pepper</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br style="font-family: georgia, "times new roman", serif;" /><span style="color: #990000; font-family: georgia, "times new roman", serif;"><b>DIRECTIONS</b></span><br style="font-family: georgia, "times new roman", serif;" /><br style="font-family: georgia, "times new roman", serif;" /><div><span style="font-family: georgia, times new roman, serif;">Cut the cauliflower into 4 and soak it in water with vinegard for a few minutes. Rinse and drain.</span></div><div><span style="font-family: georgia, times new roman, serif;"><br /></span></div><div><span style="font-family: georgia, times new roman, serif;">Fill a large pot with water and coarse salt. Bring it to a boil. Cook the cauliflower for 5 minutes over medium heat. Drain.</span></div><div><br /></div><div><span style="font-family: georgia, times new roman, serif;">In a stewpot, pour 800 ml of almond milk, add the curry powder and cauliflower. Cook for 10 more minutes until the cauliflower is tender.</span></div><div><span style="font-family: georgia, times new roman, serif;"><br /></span></div><div><span style="font-family: georgia, times new roman, serif;">Mix to obtain a smooth creamy soup. You can add the remaining almond milk if you want the soup more liquid.</span></div><div><span style="font-family: georgia, times new roman, serif;"><br /></span></div><div><span style="font-family: georgia, times new roman, serif;">Adjust the seasoning with ground pepper.</span></div><div><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><div><span style="font-family: georgia, "times new roman", serif;">Serve in pretty bowls topped with a few flakes of seaweed.</span></div><div><span style="font-family: georgia, "times new roman", serif;"><br /></span></div><div><span style="font-family: georgia, "times new roman", serif;">Bon appetit!</span></div></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia;"><br /></span></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-87563932032346031082023-01-12T14:00:00.000+01:002023-01-12T15:23:18.882+01:00Les petits Sablés français...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i7QwC1kecbfMEi7Pl8OaOIcoClD6K7yyJqGmp9ibGcSSTwlrFfdGyi044Q5rS6OSqgqTRe5ioyaMnSbG43DmTRf3ZZhRqsgWzQ1SXCaZv-SFUXq0gWD3rDw5vfaSEfO0NzLaRBEHT-65/s1600/French+buttered+shortbread.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><i><br />These "petit gâteaux" remind me my childhood... when it was freshly baked and served for "Goûter" after school !<br />I make it now for tea time, whatever the season is...<br />It smells so good in the kitchen ! Cinnamon, vanilla, orange zests flavors match with freshly baked cakes...<br />It's now time to bake and experience my recipe... and offer a delightful moment to your family!</i></span><br />
<div>
<br />
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-QUifqYoWanOb5ptVOzuoWFeoBOH6oU-HZ5m3h6Y9A_sHIu5ggzTRsM371CLcHcG32lJXiUdfev_guZUL4Riyx9ygRczZCHuBjek5iwRKbqXRjWkyZJ97itVcgbpNxvrfPp84Ktf0WDD/s1600/3243373325_ee869db4ee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="500" data-original-width="334" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-QUifqYoWanOb5ptVOzuoWFeoBOH6oU-HZ5m3h6Y9A_sHIu5ggzTRsM371CLcHcG32lJXiUdfev_guZUL4Riyx9ygRczZCHuBjek5iwRKbqXRjWkyZJ97itVcgbpNxvrfPp84Ktf0WDD/s320/3243373325_ee869db4ee.jpg" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu5q7UGiL-Ddt7TLIutcnx4aeC94ZaovQtgb1SvuRe2yqVDuvni23jQe5yZeEe8091-mfToE52HKdG4h-6xttzjEidLfZv1lPF53npTw4O60Kaq-kXRMNng3gBtiseJ1wG8AhhJzhvA3p/s1600/French+buttered+shortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="500" data-original-width="334" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAu5q7UGiL-Ddt7TLIutcnx4aeC94ZaovQtgb1SvuRe2yqVDuvni23jQe5yZeEe8091-mfToE52HKdG4h-6xttzjEidLfZv1lPF53npTw4O60Kaq-kXRMNng3gBtiseJ1wG8AhhJzhvA3p/s320/French+buttered+shortbread.jpg" width="213" /></a></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><br /></span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000;"><b>INGREDIENTS (+/- 50 biscuits)</b></span><br />250g all-purpose flour<br />125g granulated sugar<br />65g almond meal<br />125g soft unsalted butter<br />1 tsp cinnamon or ginger powder<br />A pinch of baking powder<br />A pinch of anise powder<br />Zest of a 1/4 organic lemon<br />1 egg + 1 yolk<br />1 tbsp Cointreau liquor<br />2 drops almond aroma<br />1 yolk + 1 tsp crème faiche to glaze<br /><br /><span style="color: #990000;"><b>DIRECTIONS</b></span><br /><br />In a large bowl, combine all dry ingredients (flour, sugar, almond meal, baking powder and spices).<br /><br />Cut butter in knobs (butter at room temperature). Add it to the flour mix with the zests. Knead this mixture with your finger tips first and with your hand palms then until you get a thin sand texture.<br /><br />Add the egg, the yolk, the flavors and combine with a wood spatula until smooth.<br /><br />Put the dough on the table and knead by hand in pushing it. Shape a ball. Flat it and film it. Chill for 2 hours.<br /><br />Preheat oven to 350°F (180°C)<br /><br />Lightly flower your table. Roll out the dough to get a 1/4 inch thickness. <br /><br />Cut biscuits in using cooking rings. Place it on a baking tray covered with baking paper. Keep space in between biscuits as it will spread in baking.<br /><br />Combine the yolk with creme fraiche. Brush each biscuits with.<br /><br />Bake between 10 to 14 minutes. Shortbreads will be lightly gold...<br /><br />Cool on a rack.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-24094257859441507122022-12-19T16:00:00.003+01:002022-12-20T12:30:20.255+01:00Christmas French Pain d'Epices "Gingerbread"<span style="color: #666666; font-family: Georgia, Times New Roman, serif;"><i>This cake is a great classic, a very old recipe dating from the Middle-Ages and even earlier. We call it "pain d'épices" as ingredients include honey and cinnamon-anise mix, a tribute to Alsace and Burgundy traditions. See below my recipe, easy to make and so delicious !</i></span><div><span style="font-family: Georgia, Times New Roman, serif;"><i><span style="color: #666666;">You are keen in experiencing new French recipes ? Book my </span><a href="https://www.lifestylevacationsinfrance.com/package/cooking-vacations/online-cooking-baking-classes/" target="_blank"><span style="color: #ad0e1d;">online Cooking and Baking classes</span></a><span style="color: #666666;">, scheduled on Saturdays at 11:30am (Eastern time USA/Canada). </span><br /></i></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i><br /></i></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq592iqy5ZGjEul6CK_0XKBe21PRHNrOMttJZDPJRioQ-HF7BRscC8PjodkmufuMVv4We7yNR6ro7Y-hD5zawZw3T289etQmRa-n2Gq-kho0Z8zyL5HnM4jrbKBi-BXhoxzgoIoxSGUI3FLaX7HHo6Os_SVKK1ORgTl3it8Wuz03itksn5lCdr0EJuA/s727/Capture%20d%E2%80%99e%CC%81cran%202022-12-20%20a%CC%80%2012.20.34.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="727" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq592iqy5ZGjEul6CK_0XKBe21PRHNrOMttJZDPJRioQ-HF7BRscC8PjodkmufuMVv4We7yNR6ro7Y-hD5zawZw3T289etQmRa-n2Gq-kho0Z8zyL5HnM4jrbKBi-BXhoxzgoIoxSGUI3FLaX7HHo6Os_SVKK1ORgTl3it8Wuz03itksn5lCdr0EJuA/w400-h346/Capture%20d%E2%80%99e%CC%81cran%202022-12-20%20a%CC%80%2012.20.34.png" width="400" /></a></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #ad0e1d; font-family: Georgia, Times New Roman, serif;">INGREDIENTS (10 serving.. at least!)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">200g all-purpose organic flour (T65)</span></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">150g liquid honey</span><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">100g brown organic sugar</span></div><div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">100g unsalted butter</span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 tbsp cinnamon & anise mix</span><br style="color: black; font-family: Times;" />10g baking powder</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">10g vanilla sugar</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">250ml whole milk</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 egg</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">A pinch of table salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #ad0e1d; font-family: Georgia, Times New Roman, serif;">DIRECTIONS</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Preheat oven to 180°C (350°F)</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a saucepan over low heat, warm the milk with honey and butter. <br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a large bowl, combine flour, baking powder and salt.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Add brown sugar, vanilla sugar and cinnamon mix.</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour the liquid mixture in the bowl of dry ingredients, little by little, stirring constantly until you get a smooth mixture. Whisk the egg and add it to the batter. Stir to combine again.</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Butter a rectangle cake tin. Pour batter.</span></div><div><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Bake 45 minutes.</span></div><div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cool on a rack.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDUMcOI70IJw94MMOqederj1BVqjvTCjAgA44wTxvlBBsIzg8pW7oKrIxLusH6GVdko57CxvQNIs131WO6Cfr4S8XrVMzIXi82W8ZcuuZyVw85_kmQd7CBkI4E-0zjDOubhSu2F_Ihocz/s1600/pain+d'e%CC%81pices%2Bet%2Bfois%2Bgras.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDUMcOI70IJw94MMOqederj1BVqjvTCjAgA44wTxvlBBsIzg8pW7oKrIxLusH6GVdko57CxvQNIs131WO6Cfr4S8XrVMzIXi82W8ZcuuZyVw85_kmQd7CBkI4E-0zjDOubhSu2F_Ihocz/s1600/pain+d'e%CC%81pices%2Bet%2Bfois%2Bgras.jpg" width="155" /></a><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This exquisite French "pain d'épices" will accompany your tea or coffee.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You can also serve it with foie gras for Christmas.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Enjoy it !</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Bon Appétit and Merry Christmas !!</span><br />
<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-71029867617522560052022-12-14T14:47:00.004+01:002022-12-14T17:32:23.090+01:00Leeks Quiche<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaotWhPRVdcMJyvkiAvmk3OHpQvaj96LrRW9o-wnWKX63ExHsloHuJKoeDEVhmT1GEnHNfYI18Hjd7emZOyZ2Q2lTfmy0Ip67cCWrK71iU6qRrDYw2gsDhoduSxcLRrojJczTAvs3K2ZkIU8BwtkFtk7o5yizd16BL2tgYWAVjVUmodSC6mbAjO1tWYg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1304" data-original-width="1284" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaotWhPRVdcMJyvkiAvmk3OHpQvaj96LrRW9o-wnWKX63ExHsloHuJKoeDEVhmT1GEnHNfYI18Hjd7emZOyZ2Q2lTfmy0Ip67cCWrK71iU6qRrDYw2gsDhoduSxcLRrojJczTAvs3K2ZkIU8BwtkFtk7o5yizd16BL2tgYWAVjVUmodSC6mbAjO1tWYg=w315-h320" width="315" /></a></div><br /><p></p><div><b style="color: #a64d79; font-family: georgia, "times new roman", serif;">INGREDIENTS (6 servings)</b><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><u>Pastry Dough</u> : </span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">2 1/2 cups all-purpose flour </span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">1 tsp coarse salt</span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">1 cup cold unsalted butter, cut into 1/2" pieces</span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">3 tbsp ice water</span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><br /></span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;"><u>For the quiche</u>:</span></span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">3 eggs and 1 yolk</span></span></div><div><span style="color: #444444; font-family: georgia, "times new roman", serif; letter-spacing: 0px;">300ml whipping cream</span></div><div><span style="font-family: "georgia" , "times new roman" , serif;"><div><span style="color: #444444;">200ml whole milk</span></div><div><span style="color: #444444;">6 leeks</span></div><div><span style="color: #444444;">3 tbsp olive oil</span></div><div><span style="color: #444444;">Unsalted butter</span></div><div><span style="color: #444444;">Table salt and Ground pepper</span></div><div><span style="color: #444444;"><br /></span></div></span></div><div><span><div style="font-family: georgia, "times new roman", serif;"><b style="color: #a64d79;">DIRECTIONS</b></div><div><span><span style="color: #444444; font-family: georgia;"><b>Make the shortcrust pastry as follows:</b></span></span></div><div><span><span style="color: #444444; font-family: georgia;">In a food processor, pulse flour and salt to combine. </span></span></div><div><span><span style="color: #444444; font-family: georgia;">Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. </span></span></div><div><span><span style="color: #444444; font-family: georgia;">Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). </span></span><u style="color: #444444; font-family: georgia;">Do not overmix</u><span style="color: #444444; font-family: georgia;">. </span></div><div><span><span style="color: #444444; font-family: georgia;">Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).</span></span></div><div><br /></div></span><div><span style="color: #444444; font-family: georgia, times new roman, serif;"><b>Make the Quiche as follows:</b></span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Preheat oven to 400°F (210°C)</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Butter a pan.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Wash and slice the leeks. Pour olive oil in a wok, cook the leeks over low heat for about 20 minutes until tender. Season with salt and pepper.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;"><div style="color: black; font-family: Times;"><span><span style="color: #444444; font-family: georgia;">Roll out pastry to 1/8″ thick (</span></span><span style="color: #444444; font-family: georgia;">3 mm) and </span><span style="color: #444444; font-family: georgia, "times new roman", serif;">press pastry into the quiche tin or pie dish.</span></div><div style="color: black; font-family: Times;"><span style="color: #444444; font-family: georgia, "times new roman", serif;">Prick the bottom of pastry with a fork.</span></div><div>In a bowl, beat the eggs and the yolk with the cream and milk. Add the leeks into the mixture.</div></span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Pour the leeks mixture into the pastry.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Bake for about 35 minutes. </span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Serve hot accompanied with a green salad.</span></div></div></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-16057045842002645932022-12-14T12:11:00.010+01:002022-12-14T12:19:12.388+01:00Apple and almonds Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jw-C7YFlq9xlngE4UbNo0Y0bmI0XjMEU9f64KZXx5xH1XtUYQOI-UqrJzxsH1KlECJW73n5v0pqXvRRnt8fymQcZ-1iMNys_LRT0g1EWdpMZbEuaN1FMH7dK-YS76JEyBlwCMqnHKAaHD99iIDsxe1fGFHNvVnOmcCaZkc5tuabo1QK6zfNVt0tcsw/s586/IMG_2160.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="586" data-original-width="449" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Jw-C7YFlq9xlngE4UbNo0Y0bmI0XjMEU9f64KZXx5xH1XtUYQOI-UqrJzxsH1KlECJW73n5v0pqXvRRnt8fymQcZ-1iMNys_LRT0g1EWdpMZbEuaN1FMH7dK-YS76JEyBlwCMqnHKAaHD99iIDsxe1fGFHNvVnOmcCaZkc5tuabo1QK6zfNVt0tcsw/w245-h320/IMG_2160.jpeg" width="245" /></a></div><br /><b style="color: #a64d79; font-family: georgia, "times new roman", serif;">INGREDIENTS (8 servings)</b><div><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #444444;">2 medium size eggs</span><div><span style="color: #444444;">3 medium size to 4 small apples</span></div><div><span style="color: #444444;">1/4 cup granulated sugar</span></div><div><span style="color: #444444;">1/8 cup unsalted butter</span></div><div><span style="color: #444444;">5/8 cup all-purpose flour </span></div><div><span style="color: #444444;">1 cup slices almond</span></div><div><div><span style="color: #444444;">100 ml whole milk</span></div><div><span style="color: #444444;">2 tsp baking powder</span></div><div><span style="color: #444444;">A pinch of salt</span></div></div><div><span style="color: #444444;">Icing sugar</span></div><div><br /></div><div><br /></div><div><b style="color: #a64d79;">DIRECTIONS</b></div></span><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Preheat oven to 350°F (180°C)</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">In a bowl, whisk the eggs with granulated sugar until you get a white and foamy mixture.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Add the melted butter and milk, stir to combine.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Sift the flour with salt and baking powder. Add it to the eggs mixture. Combine.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Peel the apples, cut in half, remove the core and slice it thinly in </span><span style="color: #444444; font-family: georgia, "times new roman", serif;">using a sharp knife.</span></div><div><span style="color: #444444; font-family: georgia, "times new roman", serif;">Butter a cake pan and sprinkle a little bit of sugar. Take the pan upside down to remove the excess of sugar. Do not use </span><span style="color: #444444; font-family: georgia, "times new roman", serif;">a silicon mold as the cake must be crispy outside.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Put a layer of sliced apples and almonds.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Pour a part of the batter on the apples.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Do this again until all the end.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Bake for about 30 minutes. </span><span style="color: #444444; font-family: georgia, "times new roman", serif;">Cool at room temperature.</span></div><div><span style="color: #444444; font-family: georgia, times new roman, serif;">Serve warm, topped with icing sugar</span></div></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-82696606375679858412022-02-02T16:01:00.005+01:002022-02-02T16:26:35.270+01:00Crêpes Party!<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh88kBgtYzMZ2M-dYFAcxWlmz8JDR_vQldBZgZ3kzW6pSSYkV3G9N6Usa8YcvcD_IXBSeQ7BwrHcyQQAmT6imRBVxNHAW1DtkRUyd5L5IBcqYxwWtOMaJq6cyL68-TVIUCX8eAZiL1zsKLqIOvKXjKCJlxbbvbr_Mm_OKYhr77issQxfrfEMKZopSPTxg=s1276" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1261" data-original-width="1276" height="316" src="https://blogger.googleusercontent.com/img/a/AVvXsEh88kBgtYzMZ2M-dYFAcxWlmz8JDR_vQldBZgZ3kzW6pSSYkV3G9N6Usa8YcvcD_IXBSeQ7BwrHcyQQAmT6imRBVxNHAW1DtkRUyd5L5IBcqYxwWtOMaJq6cyL68-TVIUCX8eAZiL1zsKLqIOvKXjKCJlxbbvbr_Mm_OKYhr77issQxfrfEMKZopSPTxg=w320-h316" width="320" /></a></div><h3 style="clear: both; text-align: center;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">Plain Crêpes and Crêpes Suzette</span></h3></div><div><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: medium;"><br /></span><div><span style="color: #990000; font-size: medium;">INGREDIENTS (for about 20 crepes)</span></div><div><div><span style="color: #444444; font-family: times; font-size: medium;">250g all-purpose flour</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">500ml milk</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">3 eggs medium size</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">80g granulated sugar</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">1 orange</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">100g icing sugar</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">100g unsalted butter</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">½ tsp table Salt</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">150ml Grand Marnier</span></div></div><div><span style="color: #444444;"><br /></span></div><br /><div><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: medium;">DIRECTIONS</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Sift flour first. </span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Make a well, put whole eggs in the middle. Stir to combine. </span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Add the salt and 60g melted cold butter and combine again. Check you don't have lumps. </span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Add the milk little by little in keeping whisking until smooth.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Chill for 30 minutes.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Heat a non-stick pan over medium heat with a nut of butter.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Repeat until all batter is cooked.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;"><br /></span></div><div><span style="color: #444444; font-family: times; font-size: medium;"><b>Orange & Grand Marnier Sauce:</b></span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Take a large pan</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">In a saucepan, put the orange zests. Add 40g butter, 40g granulated sugar, the juice of the orange and 50ml Grand Marnier. Bring to a light boil.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Pour in the pan.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Roll out the crepes in this sauce. Fold it in 4. Sprinkle icing sugar.</span></div><div><span style="color: #444444; font-family: times; font-size: medium;">Flambé 100ml Grand Marnier and pour on each crepe. Serve hot.</span></div></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-71277594427414718172022-02-01T19:26:00.001+01:002022-02-02T16:28:41.944+01:00Salty Buttered Caramel Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaQ7YA4Qyb3npqvLLrORS7nY8dMGBrZCstHsGAqyehBfZLEPOpy1r-ZXjV-m3xeyO1OUIO0Yp_kzq6VnEkDy6Zd5DAkIA8tQSWT5vMUsnCQE1uIh4L3xI4kLuie5F-crYvPTRnUUIpnyR/s1600/SAUCE+CARAMEL+BEURRE+SALE%CC%81.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaQ7YA4Qyb3npqvLLrORS7nY8dMGBrZCstHsGAqyehBfZLEPOpy1r-ZXjV-m3xeyO1OUIO0Yp_kzq6VnEkDy6Zd5DAkIA8tQSWT5vMUsnCQE1uIh4L3xI4kLuie5F-crYvPTRnUUIpnyR/s1600/SAUCE+CARAMEL+BEURRE+SALE%CC%81.jpeg" height="320" width="212" /></span></a></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">There's different ways to prepare a home-made salted butter caramel cream that matches perfectly with crepes, but not only... If you want to succeed, it seems my recipe is the good one after so many trials. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Here it is.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">INGREDIENTS :</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">250g granulated sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">60g water</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">125g salted butter</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">125g liquid cream 38%</span><br />
<br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif;">DIRECTIONS </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Put sugar and water into a large non-reactive pot. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Turn on the heat and let the sugar and water cook until caramelized, that is to say change to a deep, dark brown color. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Shake the pot if necessary to get all the sugar crystals to melt, but <u>don't stir</u>. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">While the sugar is cooking, bring the cream to a simmer. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">When the sugar reaches the color you like, whisk in the butter in small knobs, until well mixed. Then add the warmed cream, whisk until smooth.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let the mixture cook until the temperature reaches 260°F (125°C).</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">You will need a thermometer for this.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The salted butter caramel cream is a "grand classic" of the Brittany cuisine.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Enjoy it with crepes, chocolate-lava cake, but not only... You can also bake apples with this cream for an exquisite caramelized Tarte Tatin, as well as cook pears sliced in quarters for a delightful dessert.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqIJHR5ocCky08pKK0oA6PBNsvJWyVJPRJgd1WXTQ4ABLEwCHm2cXLz634o6cVmgW5F9dhXx2xmWAtlSkuxuyNYCJ4vAWE26SEyZ-kGczt6f77H206BiCGdEOE95C1vLa2c_qJZFrEYyK/s1600/caramel-au-beurre-sale%CC%81-e1390400936641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqIJHR5ocCky08pKK0oA6PBNsvJWyVJPRJgd1WXTQ4ABLEwCHm2cXLz634o6cVmgW5F9dhXx2xmWAtlSkuxuyNYCJ4vAWE26SEyZ-kGczt6f77H206BiCGdEOE95C1vLa2c_qJZFrEYyK/s1600/caramel-au-beurre-sale%CC%81-e1390400936641.jpg" height="181" width="320" /></a></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-4959501357229585142020-12-28T14:56:00.000+01:002020-12-28T15:28:13.630+01:00<div class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif; font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">"KING CAKE" </span></span><span style="font-family: georgia, "times new roman", serif; font-size: large; font-weight: 700;">FRENCH TRADITIONAL PASTRY CELEBRATING THE THREE KINGS</span></div>
<div class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif; font-style: italic;">An exquisite almond & cream filling sandwiched into two rounds of buttered puff pastry</span></div>
<div class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;">
<span class="Apple-style-span" style="color: #20124d; font-family: "georgia" , "times new roman" , serif;"><b><i><br />
</i></b></span></div>
<div class="MsoNormal">
<span lang="fr" style="color: #20124d; font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #20124d; font-family: "georgia" , "times new roman" , serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOuvHXqfGpGBe7FgfM0pw1njX7azWmgt4rV4mKX9BECWLGRnWHvt6X_NHaclgcqamHa-r65k6rxcKuLGrXknayxYPaKQVNwoHLJC_IUR9CDUO0i2vpK-Smoetf2Wj28RGK5PqyjE6okVp/s400/galette+des+rois.jpg" width="400" /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #20124d; font-family: "georgia" , "times new roman" , serif; font-weight: bold;"><br />
</span><br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-weight: bold;"><br />
</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif; font-weight: bold;">HERE'S OUR "GALETTE DES ROIS" ORIGINAL RECIPE...</span></div>
<span class="Apple-style-span" style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-weight: bold;"><br /></span>
<span class="Apple-style-span" style="color: #990000; font-family: "georgia" , "times new roman" , serif; font-weight: bold;">INGREDIENTS (makes 8 servings)</span></div>
<div class="MsoNormal">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll<br />
3/4 cup almond cream<br />
1/4 cup pastry cream<br />
1 tablespoon dark rum<br />
1 large egg<br />
</span></div>
<div class="MsoNormal">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">1 trinket (as the one who has the chance to get it, wear the king’s crown)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;"></span></div>
<div class="MsoNormal">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif; font-weight: bold;"><br />
</span></div>
<div class="MsoNormal">
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>DIRECTIONS</b></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">Line two baking sheets with parchment paper and keep them close at hand. Divide the pastry in half and work with one half at a time. Keep the other half in the refrigerator.<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">Working on a floured surface, roll one piece of the puff pastry into a circle that is about </span><span style="font-family: "georgia" , "times new roman" , serif;">1/8-inch thick. Using a pan lid or the bottom of a tart pan, cut a circle that is about 9 inches in diameter. Transfer the circle to a lined baking sheet, cover with plastic wrap and refrigerate. Roll the 2nd piece of pastry out in the same manner, but this time cut out a circle that is about 9 1/2 inches in diameter. Place this circle on the other baking sheet, cover and </span><span style="font-family: "georgia" , "times new roman" , serif;">refrigerate as well.</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the </span><span style="font-family: "georgia" , "times new roman" , serif;">two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">Remove the smaller circle of pastry from the refrigerator and paint the outer 1 inch border with a light coating of beaten egg. Spoon the almond-pastry cream mixture onto the pastry and spread it smooth across the circle, stopping when you reach the egg-painted border. Put the trinket anywhere on top of the cream and press it gently into the cream. Cover the cream-coated circle with the top (larger) round of puff pastry, pressing it firmly around the border to glue the two pieces together. Press the edges together with the tines of a fork to both </span><span style="font-family: "georgia" , "times new roman" , serif;">decorate and seal them.</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span lang="fr" style="font-family: "georgia" , "times new roman" , serif;">Brush the top of the galette with the beaten egg, then, using the tip of a paring knife. Decorate the top by drawing curved lines from the center of the galette to the edges. Don’t pierce the dough. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span lang="fr">Cut a small circle of dough, a steam vent, out of the center of the galette, slide the galette into the refrigerator, and chill it for at least 30 minutes while you preheat the oven to 475°F. Slip the galette into the oven and immediately lower the temperature to 400°F. Bake the galette for 40 minutes, until it is beautifully puffed and deeply golden brown. If, after 20 minutes, the galette browns too quickly, cover it loosely with a foil tent. Remove the galette from the oven, place the baking sheet on a cooling rack, and allow the galette to cool for 10 minutes</span><span lang="fr"> before serving. Many consider the galette at its best when it is served hot or warm, but it is still </span></span><span style="font-family: "georgia" , "times new roman" , serif;">delicious at room temperature.</span></div>
</div>
<div class="MsoNormal" style="mso-pagination: none;">
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: "arial" , "helvetica" , sans-serif;"><br />
</span></div>
</div>
Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-46606875007014516372020-10-16T15:01:00.000+02:002020-10-17T21:56:19.983+02:00Sautéed scallops, braised fennel, orange butter and walnut pesto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSifKt48iSpJXD1PkgO8gK31OZRt7hgmdP8aKE4KVwRxpNxbCP6SDFig3GqYqE2dH4hPxKKh2VCoK_yldkOcT2b4HLFmSeImP4R9hFBp8XxxeFHT0CKVkklj1urNwwp0uadTSd06qQ8OM_/s1600/saint+jacques+low+resol.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSifKt48iSpJXD1PkgO8gK31OZRt7hgmdP8aKE4KVwRxpNxbCP6SDFig3GqYqE2dH4hPxKKh2VCoK_yldkOcT2b4HLFmSeImP4R9hFBp8XxxeFHT0CKVkklj1urNwwp0uadTSd06qQ8OM_/s1600/saint+jacques+low+resol.jpg" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Photo : Corinne A. Preteur</span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">Lifestyle Vacations France</span></i></td></tr>
</tbody></table>
<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">INGREDIENTS (8 servings)</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 large scallops per person</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>For fennels</u> : 4 fennels medium size, olive oil, 5 juniper berries, 1/2 cup dry white wine, salt and pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>For pesto</u> : 40g walnuts, 40g parsley leaves, 4 tbsp walnut oil, 4 tbsp cold water, ground pepper, 2 pinches of fleur de sel</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><u>For orange butter</u> : juice of 4 oranges, juice of 1 grapefruit, 200g unsalted butter, salt and ground pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Parchment paper.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span><br />
<b><span style="color: #990000; font-family: "georgia" , "times new roman" , serif;">DIRECTIONS</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Walnut pesto : </b>Mix all the ingredients except the salt in the food processor. When you get a smooth mixture, season with fleur de sel, and reserve in a bowl at room temperature.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Braised fennel : </b>Cut and peel the fennels for removing the hard parts and the strings. Slice it thinly lenghtwise. In a pan, warm 2 tbsp olive oil, and add the fennel. <span style="background-color: white; line-height: 18px;">Stir with a wooden spatula, season with salt and pepper, and add 5 crushed juniper berries. Cook for 5 minutes before </span><span style="background-color: white; line-height: 18px;">pouring the white wine, cook over low heat until tender.</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 360°F (180°C). </span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif; line-height: 18px;">Cut 8 rectangles of parchment paper.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 18px;">Spread a layer of fennel in the middle of the rectangle, place 3 raw scallops on top, season with salt and ground pepper. Top with a tsp of pesto. Wrap the paper carefully. Bake for 12 to 15 minutes depending on the scallops size.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 18px;"><b>Orange butter : </b>Pour the fruits juices in a saucepan, and bring it to a simmering boil. Cook it over medium heat until you get 3/4 of the liquid. Remove from the stove. Dice the chilled butter. Incorporate it little by little in stirring constantly with a spatula over very low heat. You must get a thick consistency. Season with salt and ground pepper. Serve immediately.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 18px;"><br />
</span><br />
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif; line-height: 18px;"><b>PRESENTATION ON THE PLATE</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; line-height: 18px;">Place the fennels and scallops in the center of each plate, and put the orange sauce around. Decorate with parsley leaves.</span>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-60034776318415983332020-10-12T18:41:00.006+02:002020-10-13T09:04:23.179+02:00Roasted Butternut Squash soup with Goat Cheese<p style="text-align: justify;"></p><span style="color: #b45f06; font-family: times; font-size: medium;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://www.lifestylevacationsinfrance.com/" target="_blank"><img border="0" data-original-height="826" data-original-width="1771" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6ZvG9HF1I_uhZva2IeI9ysFaRZn1I9Z9T0ugdEmrhfdNvcKiyyRYMEe0IT2ogc1tTHtwv9_rW2Auo1KZGNk7A4N5xjihyphenhyphenAP27Obm7Qgr0icOa7YW2R9QgtVumFLGCzzQ5bVdUlZZiCvU/w400-h186/Cooking+with+Corinne+Autimne+Gourmet+Bliss.jpeg" width="400" /></a></div><br />Autumn is like a second Spring where leaves, fruits and vegetables offer our eyes a feast on vibrant colors of the countryside. Even if the weather is still very nice, in the evening we are delighted with a flavorful soup. I suggest to roast the vegetables with spices such as paprika, cumin and a pinch of chili pepper.</i></span><p></p><p style="text-align: justify;"><span style="font-family: times; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXe_rolCuzfIKMjCnhDrUzRIwMNI-jgLW10gwuG2wA_QbFAXI6Sw0NEZQytypqijFBs1HJmPvFPa9ioTPHp13GYMV1y0gA-x0BeC3ysLopEdgDLhlIdOPQB-gGSTmvfafbIHvi9EvGuOr/s900/clipart+divider.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="50" data-original-width="900" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXe_rolCuzfIKMjCnhDrUzRIwMNI-jgLW10gwuG2wA_QbFAXI6Sw0NEZQytypqijFBs1HJmPvFPa9ioTPHp13GYMV1y0gA-x0BeC3ysLopEdgDLhlIdOPQB-gGSTmvfafbIHvi9EvGuOr/s320/clipart+divider.jpeg" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times; font-size: large; text-align: justify;">For my recipe, I have chosen two squash varieties (yellow crookneck & butternut).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: times; font-size: large; text-align: justify;">I've also added carrots, red onion, and garlic clove. In buying organic vegetables, it's not necessary to peel it. It's even healthier and you spare time!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: times; font-size: medium;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="596" data-original-width="424" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWgLl63o9O8slYy3Y5qx7gXZmyAUJQt7lIPd-q3TgkheWYjBuTrp7JoMhGqw9h-sq6Ohd8Dlp9JUG7EiXwlX0BhsMUzWVlamX32e5D_kGnCKHRNUBG43nnBQZUK1BN1OKsxHIakhoewDW/w285-h400/soupe+legumes+au+four.jpg" width="285" /></div></div></span><br /><span><div><b><span style="color: #b45f06;">INGREDIENTS (6 serving)</span></b></div><div>A small butternut</div><div>800 gr yellow crookneck</div><div>600 gr carrots</div><div>2 garlic cloves</div><div>1 red onion</div><div>Rosemary</div><div>1/4 tsp paprika</div><div>1/4 tsp cumin powder</div><div>1 pinch chilli pepper</div><div>Salt, ground pepper</div><div>Olive oil</div><div><br /></div><div>1 liter chicken stock</div><div>200 ml coconut milk</div><div><br /></div><div>1 fresh goat cheese</div><div>1 tbsp olive oil</div><div>20 gr pumpkin seeds</div><div>20 gr sunflower seeds</div><div>Fleur de sel</div><div><br /></div><div><div><b><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="826" data-original-width="1771" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6_f11ueiZxswP-uSSE-N9mmS51Ciy7FAFKwSRXLyq3KLNyU2yqm9iA6jr5ppVBX0NH2D5NbWs-rhl4cpSbcxv5zzWAD6cLHBywi5rDYYX7WQ5Tl2E4ztxPKmqI40i29GPSiTxyN88cAZ/w400-h186/squash+varieties.jpeg" width="400" /></div><span style="font-family: times;"><br /><span style="color: #b45f06;">DIRECTIONS</span></span></b></div><div><b><span style="font-family: times;"><br /></span></b></div><div><span style="font-family: times;">Preheat the oven to 200°C (400°F)</span></div><div><span style="font-family: times;">Wash the vegetables under cold water, cut the squash in 2 to remove the seeds and then cut them into pieces. As explained, don't peel it as it's organic!</span></div><div><span style="font-family: times;">Peel the carrots and slice it in big parts. </span></div><div><span style="font-family: times;">Put the vegetables on a baking tray covered with parchment paper. Add the red onion cut into pieces and the garlic that you will have crushed under the blade of a large knife (without removing the skin). </span></div><div><span style="font-family: times;">Drizzle 2 to 3 tbsp of olive oil, sprinkle spices, rosemary leaves. Season with salt, pepper.</span></div><div><span style="font-family: times;">Bake for 30 minutes to 200°C (400°F) then lower the oven to 175°C (350°F) for 30 more minutes.</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Remove from oven and cool at room temperature.</span></div><div><span style="font-family: times;">Make the chicken stock. </span></div><div><span style="font-family: times;">In the bowl of the blender, put the carrots, onion pieces, garlic cloves (without the skin). In using a spoon , remove the flesh of the squash. Add the broth and coconut milk. If your blender is small, mix in two times. If you consider the soup too thick, up to you to add more broth and coconut milk according to your likes.</span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Shape the goat cheese quenelles in using two teaspoons. </span></div><div><span style="font-family: times;">Sauté the pumpkin and sunflower seeds for 5 minutes over high heat with olive oil and a pinch of fleur de sel. </span></div><div><span style="font-family: times;"><br /></span></div><div><span style="font-family: times;">Serve the soup hot, topped with a quenelle of goat cheese. </span></div><div><span style="font-family: times;">Decorate with the seeds and a pinch of chili pepper.</span></div></div></span><p></p>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comParis, France48.856614 2.352221920.546380163821155 -32.8040281 77.166847836178846 37.5084719tag:blogger.com,1999:blog-7591831797400758208.post-32374812108497472822020-08-15T12:17:00.002+02:002020-08-15T12:17:27.176+02:00Zucchini & Quinoa croquettes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkqKoZ1AwKJO3I5VTpK1uV979wPO6h8wE6bbLWPycdQRkVHvrsRtSXnM-xpGtJH9dzpoPyx0x9dXwhF1-V-CKL7L9DKFMBk63Urb7UzfW5rbNHEnGz0xFNK_jUnQo5BUTbpsnvKfWoEQk/s640/Quinoa+%2526+Zucchini+croquettes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkqKoZ1AwKJO3I5VTpK1uV979wPO6h8wE6bbLWPycdQRkVHvrsRtSXnM-xpGtJH9dzpoPyx0x9dXwhF1-V-CKL7L9DKFMBk63Urb7UzfW5rbNHEnGz0xFNK_jUnQo5BUTbpsnvKfWoEQk/s0/Quinoa+%2526+Zucchini+croquettes.jpg" /></a></div><div><br /></div><div style="text-align: center;">Preparation : 15 minutes - Cooking time : 15 minutes</div><p></p><div class="separator" style="clear: both;"><span style="color: #b51200;">INGREDIENTS (6 serving)</span></div><div style="line-height: 1.5;">
125g organic quinoa</div><div style="line-height: 1.5;">
2 organic zucchini</div><div style="line-height: 1.5;">
100g grated parmesan</div><div style="line-height: 1.5;">
50g bread crumbs</div><div style="line-height: 1.5;">
1 egg</div><div style="line-height: 1.5;">
3 tbsp olive oil</div><div style="line-height: 1.5;">
300ml water</div><div style="line-height: 1.5;">
1 garlic clove</div><div style="line-height: 1.5;">
1/2 tsp dried oregano</div><div style="line-height: 1.5;">
<div><font color="#b51200" style="line-height: 1.5;"><br /></font></div><div><font color="#b51200" style="line-height: 1.5;">DIRECTIONS</font><br /><div style="line-height: 1.5;">Wash zucchini under clear water and dry it and grat it.</div><div style="line-height: 1.5;">
Put it in a strainer with 1/2 tsp salt. Strain 10mn.</div><div style="line-height: 1.5;">
In the meantime, cook the quinoa in water for 10 minutes. Remove from the stove and seed the quinoa with a fork. Leave 10 minutes.</div></div><div style="line-height: 1.5;">
Pour the quinoa in a large bowl. Add the grated zucchini (drained).</div><div style="line-height: 1.5;">Peel the garlic clove and crush it over the bowl.</div><div style="line-height: 1.5;">
Add the beaten egg and then oregano, bread crumbs and grated parmesan.</div><div style="line-height: 1.5;">Season with salt and pepper, and shape croquettes.</div><div style="line-height: 1.5;">In a pan, warm olive oil, and cook the croquettes 2 minutes each side over medium heat.</div><div style="line-height: 1.5;">Serve with a yogurt sauce simply seasoned with salt and pepper.</div><div style="line-height: 1.5;">Bon appetit!</div></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-11646278218937466322020-07-27T18:10:00.002+02:002020-07-27T18:10:56.198+02:00Salmon & Spinach French Pie<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrlIRAA5W6GutQl8ppdfRJPPYVJSrQW9XUufLoFmJQmacdQczecBmHx1TT2ky5l_QU3C1wU3VbqBgpEETA6FRkFT1RIyKwE0ATBfVjbCRWaXV3hfkDfIH40a_fjDOvnlg56ae5pXdQPXd/s2048/Cooking+with+Corinne+-+Salmon+%2526+Spinach+Pie.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1683" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrlIRAA5W6GutQl8ppdfRJPPYVJSrQW9XUufLoFmJQmacdQczecBmHx1TT2ky5l_QU3C1wU3VbqBgpEETA6FRkFT1RIyKwE0ATBfVjbCRWaXV3hfkDfIH40a_fjDOvnlg56ae5pXdQPXd/s320/Cooking+with+Corinne+-+Salmon+%2526+Spinach+Pie.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #b51200;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><font face="inherit">Preparation : 25 minutes</font></div><div class="separator" style="clear: both; text-align: left;"><font face="inherit">Baking time : 40 minutes</font></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #b51200;"><font face="times"><br /></font></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #b51200;"><font face="inherit">INGREDIENTS (6 serving)</font></span></div><div style="line-height: 1.5;"><font face="inherit">500g (1 pound) fillet of salmon without skin</font></div><div><div><font face="inherit">500g (1 pound) fresh spinach</font></div><div><font face="inherit">2 eggs + 1 yolk</font></div><div><font face="inherit">2 puff pasty rolls</font></div><div><font face="inherit">3 tbsp creme fraiche</font></div><div><font face="inherit">2 tbsp pine nuts</font></div><div><font face="inherit">Garlic & parsley broth cube</font></div><div><font face="inherit">Nutmeg</font></div><div><font face="inherit">Salt & Pepper</font></div><div><br /></div><div><font color="#b51200" style="line-height: 1.5;">DIRECTIONS</font><br /><div style="line-height: 1.5;"><b>Bring to a boil </b>: 2 liters water with the broth cube. Poach the salmon fillet 3 minutes. Strain and cool. Remove bones if any.</div><div style="line-height: 1.5;"><b>Wash spinach </b>under clear water. Cook in pot without water for about 5 minutes over medium heat until tender. Strain and cool.</div><div style="line-height: 1.5;">Beat the 2 eggs in a large bowl, season with nutmeg, salt and pepper. Add the creme fraiche. Stir to combine. </div><div style="line-height: 1.5;">Crush the salmon, and add it to the eggs mixture. Combine. </div><div style="line-height: 1.5;">Add the spinach. Combine again.</div><div style="line-height: 1.5;"><b>Preheat your oven to 350°F (180°C).</b></div><div style="line-height: 1.5;">Line a 9-in mold with pastry without triming the edges.</div><div style="line-height: 1.5;">Garnish with the salmon and spinach mixture.</div><div style="line-height: 1.5;">Roll out remaining pastry to fit the top of the pie and cover the filling.</div><div style="line-height: 1.5;">Trim, seal and flute edges.</div><div style="line-height: 1.5;">Cross the top of the pie in using a knife to get an opening.</div><div style="line-height: 1.5;">Combine the egg yolk with one spoon of water. Brush the pie.</div><div style="line-height: 1.5;">Bake for 35 minutes.</div><div style="line-height: 1.5;">Serve warm with a green salad.</div></div></div><div style="line-height: 1.5;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiJZ6zyecB51dCzM9YJGNDlv1OWo6DlE25U0JgCJbDuMEn1l0fn0qsnZY5LUZnMxpBw-F1b46BAMmoAc_WNeF_H8mWKoIq_mjpYXfYylgwlr_eOx2IZZAwA8xFy4a01Ri5LR4Kd1yn7Hn/s748/tourte-au-saumon-et-aux-epinards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="748" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbiJZ6zyecB51dCzM9YJGNDlv1OWo6DlE25U0JgCJbDuMEn1l0fn0qsnZY5LUZnMxpBw-F1b46BAMmoAc_WNeF_H8mWKoIq_mjpYXfYylgwlr_eOx2IZZAwA8xFy4a01Ri5LR4Kd1yn7Hn/s320/tourte-au-saumon-et-aux-epinards.jpg" width="320" /></a></div><div style="line-height: 1.5;"><br /></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-92022373826347575662020-06-04T18:35:00.002+02:002020-06-04T18:39:06.832+02:00Clafoutis French classic, an orignal recipe by Mercotte<div style="line-height: 1.5;"><font color="#b51200" style="line-height: 1.15;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGPRxATSCCzKHUrvPhffQtZ6dWUrYvciFTfUpeOCzDNteTgTSdgbtK4POIL_O2IWP5TM9WHg0B2VcRY4yPnSyP-boCyFFKja55X8i_kwHswiNPwjuwTTy5sA5_zBWDsY8prdy79_lIqXe/s1236/cerises.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="1236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGPRxATSCCzKHUrvPhffQtZ6dWUrYvciFTfUpeOCzDNteTgTSdgbtK4POIL_O2IWP5TM9WHg0B2VcRY4yPnSyP-boCyFFKja55X8i_kwHswiNPwjuwTTy5sA5_zBWDsY8prdy79_lIqXe/s320/cerises.jpg" width="320" /></a></div><div style="line-height: 1.5;"><font color="#b51200" style="line-height: 1.15;"><br /></font></div></font></div><span style="color: #b51200; line-height: 1.5;">INGREDIENTS </span><br />For a 6 inches x 2 inches cake mold, you need:<br />75g Almond meal,<br />60g Muscovado Sugar,<br />15g Cornstarch,<br />1 Egg + 1 yolk,<br />75g Heavy Cream 35%,<br />2 pounds Cherries,<br /><div style="line-height: 1.5; text-align: left;">Butter + Muscovado sugar for the mold.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxsCRceLB0xddPVjw5Dc8Ys4YhamycG2XE8kLbmn9n8mE0mtXvMoKBTsDsx1FbfksLgR_UR9jAM7y_agjJKnwc5jgHKseDt_Xhr6LYZLJKUPZScb46xF5CttLHSptQLaT69MiGZOlicXX/s1060/Clafoutis+Mercotte.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="1060" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxsCRceLB0xddPVjw5Dc8Ys4YhamycG2XE8kLbmn9n8mE0mtXvMoKBTsDsx1FbfksLgR_UR9jAM7y_agjJKnwc5jgHKseDt_Xhr6LYZLJKUPZScb46xF5CttLHSptQLaT69MiGZOlicXX/s320/Clafoutis+Mercotte.jpg" width="320" /></a></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><font color="#b51200" style="line-height: 1.5;"><div><font color="#b51200" style="line-height: 1.5;"><br /></font></div></font></blockquote><font color="#b51200" style="line-height: 1.5;">DIRECTIONS</font><br /><div style="line-height: 1.5;">Preheat the oven to 350°F (180°C). In a bowl, combine the egg, the yolk and sugar. </div><div style="line-height: 1.5;">Whisk until you get a light mousse consistency.</div><div style="line-height: 1.5;">Then add the cream. Stir to combine.</div><div style="line-height: 1.5;">Slowly add the cornstarch with the almond meal, together previously sifted. Combine.<br />Butter the mold and sprinkle muscovado sugar. </div><div style="line-height: 1.5;">Pour batter in the mold and bake for 10 minutes. Remove from the oven. </div><div style="line-height: 1.5;">Cover the top with the pitted cherries* and push it to enter in the cake. </div><div style="line-height: 1.5;">Continue to bake 30 minutes until the top is lightly brown. </div><div style="line-height: 1.5;">Allow to cool to room temperature before running a knife around the edge of the mold and inverting it onto a large serving plate. </div><div style="line-height: 1.5;">Serve warm or cold<br /><br /><i><br />* Your clafoutis will be better if you leave the pits, and the juice won’t soak the batter. </i></div><div style="line-height: 1.5;"><i>The fruits are more flavorful, and in addition to that you save time! </i></div>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-83027245683348963802020-05-14T19:24:00.001+02:002020-05-14T19:24:06.443+02:00Basil & parmesan creamy asparagus soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBJOb2-3FmJa-0BOu6NzT3unpC9zCqtkgvugppapAo8tk9TWtem-xjSGjMV1COP8lVuiI5twL1N3DlYIwAufRyUUEYVyr9g0qNLRQmpuKYEdYqlOsSaDI2OP2CPUjMDi2Mo_teZamxa5u/s1600/Asparagus+Cooking+with+Corinne%252C+Lifestyle+Vacations+France.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="1490" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBJOb2-3FmJa-0BOu6NzT3unpC9zCqtkgvugppapAo8tk9TWtem-xjSGjMV1COP8lVuiI5twL1N3DlYIwAufRyUUEYVyr9g0qNLRQmpuKYEdYqlOsSaDI2OP2CPUjMDi2Mo_teZamxa5u/s640/Asparagus+Cooking+with+Corinne%252C+Lifestyle+Vacations+France.jpg" width="640" /></a></div>
<h3 style="text-align: center;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Spring is the best season for the nutritious asparagus!</span></h3>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>First of all, let's see how it's grown...</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">The stalks shoot up from the crown of the plant and grow into fern-like leaves when they are allowed to develop. However, the edible stalks are harvested strictly by hand before the actual fern leaves develop. You have to be patient to grow your own asparagus: It takes three years from the sowing of the seed to the harvest of the first stalks. Asparagus is one of the few vegetables that is grown as a perennial since the plants have about a 10-year life.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Did you know ? </b>The plants are either male or female. The female produces seeds, which not only reduce the size of the stalks but also crowd the beds with seedlings. Since the males do not expend energy making seeds, their stalks are larger and more desirable.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>Asparagus Varieties</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Green asparagus</b>: Most American asparagus is of this variety, which ranges from pencil-thin to very thick.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>White</b>: Preferred in Europe, these sunlight-deprived stalks are a little milder and more delicate. It is difficult to find fresh white asparagus in the United States, but it is widely available canned (usually in jars).</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Violet or purple</b>: This variety is most commonly found in the United Kingdom and Italy and has a very thick and substantial stalk.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Wild</b>: Asparagus grows wild in some areas, particularly in Europe. You'll most likely have to hunt down your own because it is rarely available fresh in markets, except in Italy and the south of France.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>Asparagus Nutrition </b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Asparagus is considered a good source of vitamin K, antioxidants, and thiamine. You don't have to spend a lot of calories to get those benefits. Three spears of asparagus are very low in calories: They add up to 9 calories and hardly need to be counted. In those three spears, you'll also get nearly 1 gram of fiber, and that's a win-win situation.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #990000; font-family: "georgia" , "times new roman" , serif;"><b>Asparagus Cooking Tips...</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">There are many ways to cook this vegetable. Its season is short, and you have to make the most of it. So serve it a few times in different ways. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">- You can r</span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">oast it with parmesan and garlic or lemony breadcrumbs, </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">- Toss with dressing, almonds, and goat cheese,</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">- Garnish with fava beans, lemon zest, and toasted almonds</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">- Mix in risotto with fresh spring peas, parsley, and parmesan. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">- Steam it and season with butter or olive oil, garlic, pepper, and parmesan or shredded Gruyere for an easy side dish. </span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">My personal recipe is this one...</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhfoZ0geS580sFnKVi0hwXukYZ3ElhyphenhyphenC6oC2fTht65Ai2CrNE1TqObEoS7CXZUYiK1pafc4mxRcoVtA__QewI4fvxZL4VwkmLN5Py2HOTectnKD1QDaC1NhRn4qmQI4jqq-Q-Qhbi-tAr/s1600/Asparagus+creamy+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwhfoZ0geS580sFnKVi0hwXukYZ3ElhyphenhyphenC6oC2fTht65Ai2CrNE1TqObEoS7CXZUYiK1pafc4mxRcoVtA__QewI4fvxZL4VwkmLN5Py2HOTectnKD1QDaC1NhRn4qmQI4jqq-Q-Qhbi-tAr/s400/Asparagus+creamy+Soup.jpg" width="400" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b>Basil and Parmesan creamy Asparagus soup</b></span></div>
<div style="text-align: center;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></div>
<div style="text-align: center;">
<div style="text-align: start;">
Preparation: 20 min</div>
<div style="text-align: start;">
Cooking time: 25 mn</div>
<div style="text-align: start;">
<br /></div>
<div style="text-align: start;">
<b>Ingredients (4 serving):</b></div>
<div style="text-align: start;">
- 1 pound green asparagus</div>
<div style="text-align: start;">
- 1 onion</div>
<div style="text-align: start;">
- Olive oil</div>
<div style="text-align: start;">
- 1 tbsp cornstarch</div>
<div style="text-align: start;">
- 500 ml chicken stock</div>
<div style="text-align: start;">
- 150 ml liquid cream</div>
<div style="text-align: start;">
- 50 g parmesan</div>
<div style="text-align: start;">
- Salt and ground pepper</div>
<div style="text-align: start;">
- Basil leaves</div>
<div style="text-align: start;">
Asparagus bundles: 8 green asparagus, 8 slices of bacon, crème fraîche, parmesan</div>
<div style="text-align: start;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh5h5EdB1mC0xw-tJ5squLhFtLB6GXrsUu1kaLm6T0FCxxs_B8lae0kN5BrEtciUJsaEz40hzreLn1SBg6Cneszjxv7hKQ1zhjLyNnrSMfWVqUj-ezo4MoMSgoHVjCw8pjwEL_oM2HaZS/s1600/asparagus+Cooking+with+Corinne.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="552" data-original-width="1600" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh5h5EdB1mC0xw-tJ5squLhFtLB6GXrsUu1kaLm6T0FCxxs_B8lae0kN5BrEtciUJsaEz40hzreLn1SBg6Cneszjxv7hKQ1zhjLyNnrSMfWVqUj-ezo4MoMSgoHVjCw8pjwEL_oM2HaZS/s400/asparagus+Cooking+with+Corinne.jpeg" width="400" /></a></div>
<div style="text-align: start;">
<b><br /></b></div>
<div style="text-align: start;">
<b>Directions:</b></div>
<div style="text-align: start;">
<i><u>For the soup... </u></i>Peel and slice the onion. Wash, trim and cut the asparagus. Sauté the onion slices in a pan with olive oil over medium heat, then add the asparagus. Pour the stock and cook it over low heat for 20 to 25 minutes.</div>
<div style="text-align: start;">
In a bowl, combine the cornstarch with a little glass of warm water. Add it to soup. Mix. Add the cream. Combine. Season.</div>
<div style="text-align: start;">
<u><i>Asparagus bundles</i></u> - Cook 8 asparagus in a steamer.</div>
<div style="text-align: start;">
Place each asparagus on a slice of bacon. Add a knob of crème fraîche and a teaspoon of parmesan.</div>
<div style="text-align: start;">
Roll the bacon around the asparagus and quickly brown in the oven. </div>
<div style="text-align: start;">
<br /></div>
<div style="text-align: start;">
Serve the soup in an individual bowl, top with a basil leaf and two asparagus bundles.</div>
</div>
Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-67893540670624589432020-04-10T15:00:00.004+02:002020-06-04T18:23:28.065+02:00Tatin French Pear Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0gRsAZOsjo21gN7lCFG0c_Vpms4GlWYKrBj_nG2Mf3Vt1Y7dGElxoHkkvXJGJY-sEuyjehcxX6wfHZC-0imSA5ejAqI5ajkSN1lh4wMeQihRpDgMxSGsjbkLzhx23ep2ru7p_uRC2yeS/s1600/r87-tarte-tatin-poires-cannelle_ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1134" data-original-width="880" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB0gRsAZOsjo21gN7lCFG0c_Vpms4GlWYKrBj_nG2Mf3Vt1Y7dGElxoHkkvXJGJY-sEuyjehcxX6wfHZC-0imSA5ejAqI5ajkSN1lh4wMeQihRpDgMxSGsjbkLzhx23ep2ru7p_uRC2yeS/s400/r87-tarte-tatin-poires-cannelle_ss.jpg" width="310" /></a></div>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS (6 servings)</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 buttered puff pastry roll<br />5 to 6 pears<br />50 g unsalted butter<br />50 g granulated sugar<br />1 tsp cinnamon</span><span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>DIRECTIONS</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 350°F (180°C). Peal the pears and cut it in quarters.<br />Cook it in a pan with butter, sugar and cinnamon until it turns into a light brown color.<br />To assemble the tart, arrange the pear quarters tightly in a circle around the edge of the mold, as shown on the photo.<br />Leave at room temperature to cool. Cover with the puff pastry. Tuck the edges down the inside of the mold and, with a fork, prick a few holes in the pastry to allow steam to escape. <br />Bake for 30 to 35 minutes until the pastry is golden brown and crisp.<br />Allow to cool to room temperature for 15 minutes before running a knife around the edge of the mold and inverting it onto a large serving plate.<br />Serve warm with a vanilla flavored whipped cream.</span>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-48169325789761405802020-03-06T01:49:00.003+01:002020-03-06T01:53:04.276+01:00French Verrines at a glance...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9caLZ5rpOOos3nIhs_ZR76eMYqsXplFUxVfu5Rr5Q3k7xsCy12Ny5w3JjTg7gs7Ex8zDja7ac6IJBbH3IDN2iXSSd7ZDuhgcInOSyThCJPpeQcwDxi8xctrZgB_bTlpKHObsYlxU8zpM/s1600/Cooking+with+Corinne...+les+Verrines%2521.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="1600" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9caLZ5rpOOos3nIhs_ZR76eMYqsXplFUxVfu5Rr5Q3k7xsCy12Ny5w3JjTg7gs7Ex8zDja7ac6IJBbH3IDN2iXSSd7ZDuhgcInOSyThCJPpeQcwDxi8xctrZgB_bTlpKHObsYlxU8zpM/s640/Cooking+with+Corinne...+les+Verrines%2521.jpeg" width="640" /></a></div>
<br />
This month I am exploring the immensely popular nosh in a glass called <i>Verrines</i>, a culinary phenomenon that has enjoyed an explosion in popularity these last years years.<br />
You might be served <i>Verrines</i> as an amuse bouche in a Michelin-starred restaurant, but you are just as likely to discover and enjoy it at a friend's <i>apéritif dînatoire</i>.<br />
<br />
Typically, Verrines are . . .<br />
Layered, to concontrast tastes, textures, and colors and that's why it make <i>Verrines</i> so appealing,<br />
<span style="color: #990000;">Served in clear glasses</span>, to appreciate the layering,<br />
<span style="color: #990000;">Small</span>, as most Verrine glasses sold in France are about 2 ounces,<br />
<span style="color: #990000;">Served cold or at room temperature</span>, so you will make it ahead,<br />
<span style="color: #990000;">Served as an appetizer or part of a cocktail dinatoire</span>... a French party features sample finger food, served in waves, starting with savory noshes and ending with small desserts.<br />
<br />
<div style="text-align: center;">
<b>RECIPE 1: QUAIL and SALMON EGGS, VEGETABLES JELLY</b></div>
<span style="font-size: xx-small;">
</span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQMTzcjNald2Uy60pISlS5JzVU3ALtTcKM1QeFCVyHCmDdZ6ZP-jVGNHKr1xzHpGOAE_iuaWqlfLgRm-viajY_u52I1SvbSD2qFPQMXguX5QGv-hDiQ46gt6b74N8eWN3Xd5TzqW3ncFv/s1600/Quail+and+salmon+eggs+verrine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQMTzcjNald2Uy60pISlS5JzVU3ALtTcKM1QeFCVyHCmDdZ6ZP-jVGNHKr1xzHpGOAE_iuaWqlfLgRm-viajY_u52I1SvbSD2qFPQMXguX5QGv-hDiQ46gt6b74N8eWN3Xd5TzqW3ncFv/s400/Quail+and+salmon+eggs+verrine.jpg" width="400" /></a></div>
<b><br /></b>
Preparation: 15 min<br />
Cooking time: 10mn<br />
<br />
<b>Ingredients (6 serving):</b><br />
- 12 quail eggs<br />
- Salmon eggs<br />
- 10 chive stems<br />
- 600 ml (home-made) vegetables stock<br />
- 3 g agar-agar<br />
<br />
<b>Directions:</b><br />
Cook the quail eggs 5 minutes in boiling water. Drain it and cool it at room temperature before removing the shells.<br />
Simmer the vegetables stock and add the agar-agar stirring constantly. Cool at room temperature.<br />
Chop the chive stems thinly.<br />
In each glass, put chopped chive, salmon eggs, 2 quail eggs.<br />
Pour the vegetables stock warm.<br />
Chill two hours at least in the fridge.<br />
<div>
<br /></div>
<br />
<div style="text-align: center;">
<b>RECIPE 2: CARDAMOME FLAVORED CREAM, ROASTED PINEAPPLE</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA62CiyOq-iw8FfLZIH4WtFJ2WeFhGsIZWz3MDLLQX7xG_ziCI6Go6jyBlshsDP63faQ015iviArDQyUW7RTU0yGgcE2YLbt4nRVibGTiYTFyqg5q_S7vTXIpSi4421oZVSRoJvSmfNndn/s1600/Cardamome+flavored+cream%252C+roasted+pineapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="337" data-original-width="480" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA62CiyOq-iw8FfLZIH4WtFJ2WeFhGsIZWz3MDLLQX7xG_ziCI6Go6jyBlshsDP63faQ015iviArDQyUW7RTU0yGgcE2YLbt4nRVibGTiYTFyqg5q_S7vTXIpSi4421oZVSRoJvSmfNndn/s400/Cardamome+flavored+cream%252C+roasted+pineapple.jpg" width="400" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<div style="text-align: left;">
Preparation: 15 min</div>
<div style="text-align: left;">
Cooking time: 10mn</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Ingredients (6 serving):</b></div>
<div style="text-align: left;">
1 2/3 cup liquid cream 35%</div>
<div style="text-align: left;">
1/4 cup condensed milk + 2 tbsp</div>
<div style="text-align: left;">
1/2 "Victoria" pineapple</div>
<div style="text-align: left;">
1 tsp cardamome powder</div>
<div style="text-align: left;">
12 tiny mint leaves</div>
<div style="text-align: left;">
1 vanilla bean</div>
<div style="text-align: left;">
2 gelatin leaves</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Directions:</b></div>
<div style="text-align: left;">
Peal and dice the pineapple. In a non-stick pan, cook the pineapple dices for 10 minutes over medium heat. Remove from the stove to cool. Add 2 tbsp condensed milk. Combine and chill.</div>
<div style="text-align: left;">
Soak the gelatin leaves in a bowl of cold water.</div>
<div style="text-align: left;">
In a small saucepan, warm the cream over low heat and add the condensed milk. Stir to combine. When it starts simmering, incorporate the vanilla and the gelatin that you will have previously squeezed. Combine and leave it infusing for about 5 minutes.</div>
<div style="text-align: left;">
Fill each glass to the 3/4 and chill for two hours in the fridge.</div>
<div style="text-align: left;">
Top each cream with diced pineapple and chill again for at least one hour.</div>
<div style="text-align: left;">
Decorate with tiny mint leaves.</div>
<div style="text-align: left;">
<br /></div>
<div>
<br style="text-align: start;" /></div>
</div>
Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.comtag:blogger.com,1999:blog-7591831797400758208.post-11113397234339814802020-03-04T18:49:00.000+01:002020-03-05T16:38:05.259+01:00"Petit Beurre" Baking Class in Paris!<div style="text-align: justify;">
<i><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Petit Beurre (literally "little butter") is a small rectangular cookie invented in the late nineteen-century by Louis Lefèvre-Utile, the founder of the Nantes-based company LU. This man was the first to create a cookie manufacture in France. He was also ahead on his time in terms of marketing and advertising too. </span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">More than hundred years later, Petit Beurre is still a highlight in the long list of French classics !</span></i></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEU-W7DCUZdmEqjEIscXZm1I-Nucf0ZL5OzeEtkfH2lOl7VewJBBZvGq9xahaL6zdicBGmffjIJiWW7eiGWNqfiSNpsT6cWQBu9EDH4s6Px1Qnhr8cmng9BeEoe1zaOw95lgzSIft7B8v/s1600/Petits-Beurre-Maison.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEU-W7DCUZdmEqjEIscXZm1I-Nucf0ZL5OzeEtkfH2lOl7VewJBBZvGq9xahaL6zdicBGmffjIJiWW7eiGWNqfiSNpsT6cWQBu9EDH4s6Px1Qnhr8cmng9BeEoe1zaOw95lgzSIft7B8v/s400/Petits-Beurre-Maison.jpg" width="400" /></a></div>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Petit Beurre is crispy, not too sweet and not too rich. It perfectly accompanies a cup of tea. You will easily recognize a "Petit Beurre" by the dents all around the edges, browned ear at each corner, and tiny holes on the surface as if pricked by a needle. Children say that corners are the best, starting to eat "les petites oreilles" first !</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Of course you could go to the supermarket and buy a pack of Petit LU but.... just do it in your kitchen. It's easy and much more better !</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">To get a perfect cutting and also to print the surface, buy a petit beurre cookie cutter online.</span></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">The best one is sold by the <a href="http://www.cook-shop.fr/materiel/238-emporte-piece-a-petit-beurre-brigitte.html">Cook Shop</a> as you can customize the cookies with the words of your choice.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">It's a pleasure sharing my recipe with you. However I saw some recipes on American and UK websites including almond meal. There's not !</span></div>
<div style="text-align: justify;">
<br /></div>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS (for about 20 cookies)</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">200g (1 2/3 cup) all-purpose flour</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">80g (6 tbsp) salted butter</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">80g (6 tbsp) granulated sugar</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">50ml water</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/4 (0,10 oz) baking powder</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1/2 vanilla pod</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif;"><b>DIRECTIONS</b></span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">To make these cookies, I use the same method as the choux pastry.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">In a saucepan, put water, sugar, butter. Warm it over low heat. When the liquid starts boiling, remove it from the stove. Reserve at room temperature for 20 minutes. Then add sifted flour and baking powder together. Stir to combine with a spatula, and finish with your hands until you get a non-stick but smooth dough.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Wrap in plastic and chill for about 2 hours.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">meanwhile, preheat the oven to 180°C (360°F)</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Roll out the dough on a floured board to get a 1/8 inch thickness.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">In using a cookie cutter, cut out cookies and put it on a baking tray covered with parchment paper. Repeat with the remaining dough. Prick the cookies all over with the head of a pin. Bake for 12 to 15 minutes until lightly brown at the edges. Transfer on a rack to cool completely.</span><br />
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><br /></span>Cooking & Baking with Corinnehttp://www.blogger.com/profile/07491789899914021195noreply@blogger.com