COOKING WITH CORINNE

EASTER PIE

2025-04-19T14:44:00.001+02:00

The Easter pie, with its golden puff pastry, hard-boiled eggs, and savory stuffing, is prefect for a family meal. Its origins dates from the Middle Ages in France, and especially in the Berry county.

Serve it with a green salad for the balance.

The recipe is simple and can be prepared in advance and reheated on the day.

INGREDIENTS (6 serving)

One roll puff pastry

350g Sausage Meat

1 Veal Escalope (150g)

4 Eggs

4 Spring Onions

20g unsalted butter

Salt and ground pepper

DIRECTIONS

Preheat the oven to 400°F.

Boil 3 eggs for 9 minutes. Rinse them under cold water and peel them.

Chop the onions and cook it slowly for 5 minutes with butter.

Stir to combine with the ground veal, sausage meat, chopped parsley, one egg white. Season with salt and pepper.

Roll out the dough in a rectangle. Place the stuffing lengthwise, arrange the eggs on top, and cover with the stuffing.

Fold the four sides of the dough over to enclose everything.

Moisten the edges and pinch them together.

Turn the pie over and place it on a baking sheet lined with parchment paper.

Make two slits on the top to allow the steam to escape.

Brush the pastry with egg yolk.

Bake for 30 minutes.

Do you prefer to warm it, before serving ?

Preheat your oven to a medium temperature of about 350°F. Wrap the pie in parchment paper to keep it moist. Place it on a baking sheet and heat for about 15 to 20 minutes, or until heated through.

Gratin Dauphinois

2025-01-21T17:43:00.003+01:00

Gratin Dauphinois is a simple and delicious. Seasoned potato slices bubble away until it melts in a thick, ultra creamy sauce. It’s a kind of dish to prepare, to cook and to enjoy when it's cold outside...

INGREDIENTS (4 serving)

2 pounds potatoes

150 ml whipping cream

500 ml whole milk

2 garlic cloves

30g unsalted butter

1 tsp nutmeg

Salt and ground pepper

Fresh herbs to decorate

DIRECTIONS

Preheat the oven to 300°F (150°C).

Butter a gratin ovenproof dish (9 or 10 × 2 inches) round or square.

In a saucepan combine the milk and the cream. Bring to a simmer.

Season with nutmeg, salt, pepper and crushed garlic.

Wash, peel and slice the potatoes.

Display the potatoes in the dish.

Pour the milk and cream mixture, paying attention it doesn’t recover the potatoes completely.

Add some butter knobs on top.

Bake 90 minutes. The gratin must be gold on top and the potatoes well baked.

BON APPETIT!

Roasted Winter Vegetables Soup "Capuccino Style"

2025-01-21T17:07:00.002+01:00

Winter vegetables are not only healthy but also good for our planet as we just have to buy it at local producers on the market.

My personal recipe is made with butternut squash, pumpkin and onions (all organic) but instead of adding whipping cream, I use coconut milk instead.

Try it and you'll see it's delicious!

Preparation time : 30 minutes - Baking time : 1 hour

INGREDIENTS (6 serving)

1 small organic butternut squash

500g organic pumpkin

400g organic carrots

2 garlic cloves + 1 red onion

¼ tsp paprika + ¼ tsp cumin powder

1 liter of chicken stock

200ml coconut milk

1 fresh goat cheese

40g sunflower seeds

A pinch of chili pepper

Salt and ground pepper

Olive oil

Rosemary

DIRECTIONS

Preheat the oven to 400°F.
Wash the vegetables under clear water, cut the squash in half without peeling it, remove the seeds and then cut them into pieces.
Wash, peel and slice the carrots. Peel the onion, cut it in quarters. Crush the garlic cloves.
Cover a baking tray with parchment paper. Put the vegetables on the tray. Drizzle olive oil (2 to 3 tbsp). Sprinkle the spices, rosemary. Season with salt and ground pepper.
Combine to rub all vegetables with oil and spices. Bake 30 minutes at 400°F. Lower the temperature to 340°F for 30 more minutes. Cool at room temperature
Prepare the chicken stock. Mix the carrots with onion, garlic (without the skin) and the flesh of the squash. Add the stock and coconut milk. If your blender is a not bit enough, do this in 2 steps. It's a fairly thick soup, it's up to you to add more stock and coconut milk according to what you like.
Prepare goat cheese quenelles using 2 teaspoons.
In a pan, sauté the seeds with olive oil and salt for a couple of minutes over medium heat.
Serve the soup in individual bowls. Top with goat cheese, seeds and a pinch of chili pepper.

ENJOY !

Roasted squash, Toasted Hazelnuts & Poached eggs Buckwheat Crepes

2025-01-19T17:23:00.007+01:00

A winter flavors comforting buckwheat crepes that combines roasted squash with crispy bacon to enjoy the seasonal produce. This recipe is designed for gluten-free people.

INGREDIENTS (15 crepes serving)

500g buckwheat flour

15g table salt

1 liter water

In a salad bowl, combine flour with salt. Gradually pour in the water while continuing to mix to get a smooth, lump-free batter.

I recommend to prepare the batter one day in advance to allow the buckwheat whole flour to rise.

The next day, take a non-stick pan and put it over medium heat with a knob of butter.

Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. In using a spatula, turn and cook the other side. Repeat until all batter is cooked.

INGREDIENTS (4 serving)

4 buckwheat crepes

400g squash

200g bacon

4 eggs

50g crushed toasted hazelnuts

Salty butter

Parsley

DIRECTIONS

Squash preparation

Wash the squash under the clear water then cut into thin strips (thinner are slices, faster it will cook). Using a silicone brush, lightly butter each squash strip to caramelize when it will cook.

Preheat the oven to 350°F. Roast the squash pieces in the oven for a few minutes until they are soft inside and crispy outside.

Bacon preparation

Cut strips of bacon and place everything in the still-hot oven. Cook for about 5-6 minutes.

Poached eggs preparation

In a saucepan bring water with 1 tbsp white vinegar to the boil.

Break each egg into a clean ramekin as the water heats up. I don't recommend cracking your eggs directly into the water !

Check your pot of water and adjust the heat so that it's just barely simmering.

Carefully slide your eggs, one at a time, into the water, and then set a timer for 3 to 4 minutes, depending on how runny you want your yolk (3 minutes is completely runny, while 4 minutes has some firmer yolk with a soft center).

Plating

Fold the crepes into squares (if they are large enough...).

Put the roasted squash and bacon on each crepe.

Add one poached egg per crepe, placed in the center of the plate.

Decorate with parsley and crushed toasted hazelnuts. Season with salt and ground pepper.

BON APPÉTIT!

Zucchini & Avocado Tartare

2024-05-01T14:04:00.000+02:00

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.

Here's a very good "summer" recipe, which change from the traditional tomato-mozzarella or cantaloupe melon-proscuitto.

Try this recipe at home and enjoy this delicious appetizer !

INGREDIENTS (2 serving)

2 medium-sized zucchini

1 big avocado (or 2 small ones)

1/4 cup pitted olives, cut in small pieces

2 tbsp sundried tomatoes, finely chopped

4 tbsp lemon juice

Fresh herbs : basil, cilantro, dill, parsley, chervil

Fleur de sel, Groun pepper

DIRECTIONS

In a bowl, mix diced zucchini and avocado, diced olives, chopped sundried tomatoes and fresh herbs.

Drizzle lemon juice and olive oil. Season with salt and ground pepper.

Taste and adjust seasoning if necessary.

Serve the zucchini and avocado tartare on individual plates and arrange using a cooking ring.

You can serve it with arugula salad and toasted bread.

Bon appetit!

Zucchini & Quinoa croquettes

2024-04-17T12:17:00.000+02:00

Preparation : 15 minutes - Cooking time : 15 minutes

INGREDIENTS (6 serving)

125g organic quinoa

2 organic zucchini

100g grated parmesan

50g bread crumbs

1 egg

3 tbsp olive oil

300ml water

1 garlic clove

1/2 tsp dried oregano

DIRECTIONS

Wash zucchini under clear water and dry it and grat it.

Put it in a strainer with 1/2 tsp salt. Strain 10mn.

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.

Pour the quinoa in a large bowl. Add the grated zucchini (drained).

Peel the garlic clove and crush it over the bowl.

Add the beaten egg and then oregano, bread crumbs and grated parmesan.

Season with salt and pepper, and shape croquettes.

In a pan, warm olive oil, and cook the croquettes 2 minutes each side over medium heat.

Serve with a yogurt sauce simply seasoned with salt and pepper.

Bon appetit!

Rack of Lamb topped with herbs crust, accompanied by shallots, white & green beans

2024-04-10T19:07:00.000+02:00

Preparation : 15 minutes

cooking Time : 20 minutes at 400°F (200°C)

INGREDIENTS (6 serving)

6 racks of lamb (170g each) prepared by your butcher

200 ml veal stock

2g herbs of Provence

Fleur de sel (table salt) and ground pepper

1 tomato

A pinch of granulated sugar

A pinch of Espelette ground bell pepper (or paprika)

30g carrots

4 shallots

25g chopped herbs (chive, parsley, tarragon)

70g bread crumbs

180g olive oil

2 garlic cloves

White beans (already cooked)

500g green beans + 1 leak

DIRECTIONS

Step 1: Preheat oven to 200°C (400°F).

Step 2: Combine bread crumbs, chopped herbs with olive oil. Season with salt and ground pepper.

Step 3: Season the racks of lamb with salt and pepper. Add one spoon of sunflower oil in a pan, and heat it. Sauté the racks on all sides until lightly brown. Top the meat with the herbs mixture. Bake for 20 minutes.

Step 4: Meantime, peel and crush one garlic clove. Peel and chop 1 shallot. Peel and dice the carrots. Cook it in a pan with sugar, paprika and the veal stock for 5 minutes to get the sauce.

Step 5: Wash the beans. Cut the stems. Keep 6 leak leaves. Cook the beans for 10 minutes in salted boiling water. Drain. Blanche the leak for 2 minute. Drain. Make beans bunches and tie it with the leak leaves (see on the photo above).

Step 6: Peel and crush the second garlic clove. Peel and chop the 3 other shallots. Dice the tomato (remove the seeds). In a pot, add butter with garlic and shallots. Keep a half of it.

Step 7: Put the white beans (already rinsed and drained), diced tomato, and herbs of Provence in a saucepan with half of butter. Season. Cook for 5 minutes over low heat.

Step 8: Place the beans bunches in a oven dish, poor the rest of butter and keep warm in oven for 5 minutes.

Plated step : On each plate, place one rack of lamb, add 3 tbsp of white beans, and a bunch of green beans. Add the meat sauce at the end. Serve immediately.

This recipe is a part of LIFESTYLE VACATIONS COOKING PROGRAMS IN FRANCE

KING CAKE EPIPHANY TRADITIONAL CELEBRATION...

2024-01-06T07:30:00.000+01:00

In the beginning of January, French bakeries are filled with exquisite puff pastry pies that are called “Galettes des Rois” in France but also "King Cake" in the US.
Epiphany is a traditional Christian feast celebrating the 'shining forth' or revelation of God to mankind in human form, in the person of Jesus Christ. The name "Epiphany" is a greek word meaning revelation. It’s based on the biblical story that tells of the Magi or Three Kings - Caspar, Melchior and Balthasar - who saw a bright star on the night Christ was born and followed it to Bethlehem… The Epiphany is celebrated twelve days after Christmas.

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 “tirer les rois”.

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, la fève, hidden in the galette.

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 “favophilie” .

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.

Ready to bake a King Cake in your kitchen ? Here is my recipe !

Preparation time : 15 mn

Baking time : 30 mn

Resting time : 30 mn

INGREDIENTS (8 serving)

2 buttered puff pastry sheets

100g unstalted butter, 125g almong meal, 100g granulated sugar, 2 eggs, 50g crushed bitter almonds.

Creme patissiere (see our recipe HERE)

1 egg to glaze

DIRECTIONS

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)

Roll out the puff pastry sheets on a baking tray covered by parchment paper.

Humidify the edges of each circle in using a brush.

Prepare the frangipane in combining 2/3 almond cream with 1/3 cold crème patissiere.

Spread the frangipane cream in the middle of one circle. Slide a trinket in the cream.

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.

Chill for 30 minutes.

Preheat the oven to 220°C (425°F)

You are now ready to bake the galette, but don't forget to brush the pastry again with the beaten egg !

Bake for 10 minutes at 220°C (425°F), and for 20 more minutes at 180°C (350°F).

When the pastry is baked, brush with a cold syrup (50ml water cooked with 50g granulated sugar) to give it a shiny presentation.

King Cake is usually served with Champagne or cider.

Pumpkin & Coconut spicy Soup

2024-01-04T16:15:00.001+01:00

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 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!

INGREDIENTS (6 serving)

1 pound pumpkin

1 orange

1 onion

1 liter chicken stock

250ml coconut milk

1/2 tsp ras-el-hanout spices

Olive oil

Salt & ground pepper

DIRECTIONS
Peel the pumpkin and remove the seeds. Keep the seeds that you will roast and enjoy later.

Cut the pumpkin in cubes.

Peel the orange.

Peel the onion and mince it.

In the pot, cook the onion with a little olive oil until tender.

Add the pumpkin cubes and the orange cut in quarters.

Combine.

Add the chicken stock. Season with salt, ground pepper and ras-el-hanout spices.

Cook for 15 minutes over medium heat.

Pour the coconut milk and cook for 5 more minutes.

Mix with the blender. Filter it if necessary.

You can serve this soup hot or warm at your convenience.

BON APPÉTIT!

Cheese, Pecan & Squash Savory Tartlets

2024-01-02T13:23:00.000+01:00

I'm glad to share with you a delicious appetizer to enjoy in winter !

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!!

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.

Preparation 45 minutes - Baking time : 50 minutes

INGREDIENTS (6 tartlets)

Dough :

250g all-purpose flour

125g unsalted butter at room temperature

1 egg

1 tbsp water

a pinch of salt

a few sprigs of thyme.

Garnish :

1/2 medium-size squash

1 red onion

30g pecan

80g Morbier cheese

200ml liquid cream 38%

2 eggs

1 tbsp granulated sugar

1 tbsp balsamic vinegar

table salt & ground pepper

olive oil.

NB: if you can't find Morbier cheese, you can make this recipe with Comté mountain cheese.

DIRECTIONS

In a the bowl of your food processor, put flour, butter cut in cubes, water, salt and thyme. Mix on low speed until you get a sandy dough. Then add the egg. Mix again until the dough has a smooth consistency.

Wrap the dough in plastic film and chill for at least 30 minutes.

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.

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.

Dice the cheese.

Preheat oven to 350°F (180°C).

In a bowl,

beat the eggs with liquid cream. Add the squash, onion and cheese.

Between two sheets of parchment paper, roll out the dough.

Line each tartlet tin with the dough. Prick the bottom of the tartlet using a fork and bake it 10 minutes.

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.

BON APPÉTIT!

Christmas Shortbreads, a old tradition...

2023-12-16T16:30:00.003+01:00

We will celebrate Christmas soon and it's now the time to prepare delightful biscuits!

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 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.

INGREDIENTS (4 serving)

420g all-purpose flour
170g granulated sugar
200g soft salted butter

1 tsp baking powder

1 tsp vanilla extract

1 tbsp icing sugar & a drop of water

2 eggs

Gold color powder

Star shaped cookie cutters

DIRECTIONS

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.

Wrap the dough in plastic film and chill for at least 30 minutes.

Preheat oven to 350°F (180°C)

Lightly flower your table. Roll out the dough to get a 1/4 inch thickness.

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.

Bake for 10 to 12 minutes. Shortbreads will be lightly gold...

Cool on a rack. Brush some biscuits with the gold powder.

In a bowl, combine icing sugar with a drop of water to get a paste.

Display the shortbreads one upon each other and glue it with the icing sugar mixture, as shown on the photo.

Merry Christmas to all of you and Happy Holidays !

Lemon flavored Chicken Supremes and Rice

2023-11-29T15:21:00.004+01:00

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!

Tight your apron and let's cook together !

Preparation time : 10 minutes

Cooking & Baking time : 35 minutes

INGREDIENTS (4 serving)

4 chicken supreme (with the skin)

2 shallots

1 garlic clove

2 organic lemons

350g Basmati rice

800ml chicken stock

1 tbsp dried oregano

Table salt - Ground pepper

Sunflower oil

DIRECTIONS

Preheat the oven to 350°F (180°C).
Peel and finely chop the shallots and garlic.
Heat the oil in the cast iron pot, add the chicken supremes, brown it on all sides. Set it aside on a dish.
Add the shallots and garlic to the same cast iron pot, cook it for a few minutes until tender.
Deglaze with 100 ml of chicken stock.
Add the rice with the oregano to the simmering stock and add the zests and the juice of one lemon.
Season with salt and ground pepper. Add 700 ml of chicken stock.
Top the rice with the chicken supreme, the zests and slices of one lemon.
Bake for 30 minutes covered.

Bon appetit!

Black Truffle Brie

2023-11-29T14:46:00.001+01:00

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!

For a holiday dinner, I suggest to prepare a delicious truffle Brie. Here's my recipe :

INGREDIENTS (6 serving)

1 slice raw milk double-cream Brie de Meaux

150 g mascarpone

1 truffle of 20g

DIRECTIONS

Slice half of the truffle using a mandoline.

Grate the truffle leftover.

Combine the mascarpone with the grated truffle using a fork.

Open the cheese in half lengthwise.

Spread the truffle cream on one side. Display the truffle slices.

Cover with the cheese cap.

Wrap the brie with plastic film.

Refrigerate for 2 to 3 days before serving and enjoying it.

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.

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!

This all-inclusive tour is limited to 6 participants and it's scheduled February 15-18, 2024

More information and booking HERE.

Savory Bûche de Noël

2023-11-08T14:09:00.000+01:00

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 green rolled biscuit filled with a vegetables whipped cream and beautifully decorated to make your Christmas party unique!

Preparation : 35 minutes

Baking and Cooking : 15 minutes

INGREDIENTS (6 to 8 serving)

For the green biscuit:

125g fresh spinach

5 eggs

175g all-purpose flour

125ml whole milk

75ml sparkling water

1 tbsp sunflower oil

1 tsp baking powder

Table salt and ground pepper.

For the filling:

200g carrots

100g celeriac

1 lemon

150ml cold 35% whipping cream

225g cream cheese

2 tsp powdered garlic & parsley

1 tsp pink peppercorns

Table salt and ground pepper.

DIRECTIONS

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. Mix the spinach with the eggs, milk, sparkling water and oil.

In a salad bowl, combine flour with baking powder, salt and pepper.

Preheat the oven to 350°F (175°C).

Incorporate the spinach-eggs mixture with the dry ingredients. Combine.
Line a baking tray with parchment paper. Spread the dough on the tray, using a flat spatula.

Bake the biscuit for 10 minutes at 350°F (175°C).
Gently unmold the biscuit. Remove the paper before rolling the biscuit on itself.
Cool it at room temperature.

Meanwhile the biscuit bakes, peel the carrots and celeriac.
Zest the lemon and squeeze it to get the juice. Combine the juice and the zest in a ramequin.

Fix the cutting comb on the mandoline. Cut the vegetables to get it spaghetti-shaped.
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.

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.

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.
Film with plastic. The log can be prepared the day before and being chilled.

Before serving, cover the rolled biscuit with the remaining cream and a few vegetables spaghettis. Trim the ends of the log before serving.

LIGHTLY SPICY CAULIFOWER SOUP

2023-09-09T12:24:00.003+02:00

Caulifower is not only healthy with good nutrition facts, but also delicious depending on how you prepare and cook this vegetable. Here's an original recipe where I substitute the cow milk by the almond milk with a pinch of curry.

Now, tight your apron and let's cook together !

Preparation time : 15 minutes

Cooking time : 20 minutes

INGREDIENTS (4 serving)

1 cauliflower

1 liter almond milk

Corse salt

1 tsp Curry powder

Ground pepper

DIRECTIONS

Cut the cauliflower into 4 and soak it in water with vinegard for a few minutes. Rinse and drain.

Fill a large pot with water and coarse salt. Bring it to a boil. Cook the cauliflower for 5 minutes over medium heat. Drain.

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.

Mix to obtain a smooth creamy soup. You can add the remaining almond milk if you want the soup more liquid.

Adjust the seasoning with ground pepper.

Serve in pretty bowls topped with a few flakes of seaweed.

Bon appetit!

Les petits Sablés français...

2023-01-12T14:00:00.000+01:00

These "petit gâteaux" remind me my childhood... when it was freshly baked and served for "Goûter" after school !
I make it now for tea time, whatever the season is...
It smells so good in the kitchen ! Cinnamon, vanilla, orange zests flavors match with freshly baked cakes...
It's now time to bake and experience my recipe... and offer a delightful moment to your family!

INGREDIENTS (+/- 50 biscuits)
250g all-purpose flour
125g granulated sugar
65g almond meal
125g soft unsalted butter
1 tsp cinnamon or ginger powder
A pinch of baking powder
A pinch of anise powder
Zest of a 1/4 organic lemon
1 egg + 1 yolk
1 tbsp Cointreau liquor
2 drops almond aroma
1 yolk + 1 tsp crème faiche to glaze

DIRECTIONS

In a large bowl, combine all dry ingredients (flour, sugar, almond meal, baking powder and spices).

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.

Add the egg, the yolk, the flavors and combine with a wood spatula until smooth.

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.

Preheat oven to 350°F (180°C)

Lightly flower your table. Roll out the dough to get a 1/4 inch thickness.

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.

Combine the yolk with creme fraiche. Brush each biscuits with.

Bake between 10 to 14 minutes. Shortbreads will be lightly gold...

Cool on a rack.

Christmas French Pain d'Epices "Gingerbread"

2022-12-19T16:00:00.003+01:00

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 !

You are keen in experiencing new French recipes ? Book my online Cooking and Baking classes, scheduled on Saturdays at 11:30am (Eastern time USA/Canada).

INGREDIENTS (10 serving.. at least!)
200g all-purpose organic flour (T65)
150g liquid honey

100g brown organic sugar

100g unsalted butter
2 tbsp cinnamon & anise mix
10g baking powder

10g vanilla sugar

250ml whole milk

1 egg

A pinch of table salt

DIRECTIONS
Preheat oven to 180°C (350°F)

In a saucepan over low heat, warm the milk with honey and butter.
In a large bowl, combine flour, baking powder and salt.
Add brown sugar, vanilla sugar and cinnamon mix.

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.

Butter a rectangle cake tin. Pour batter.

Bake 45 minutes.

Cool on a rack.

This exquisite French "pain d'épices" will accompany your tea or coffee.
You can also serve it with foie gras for Christmas.

Enjoy it !
Bon Appétit and Merry Christmas !!

Leeks Quiche

2022-12-14T14:47:00.004+01:00

INGREDIENTS (6 servings)

Pastry Dough :

2 1/2 cups all-purpose flour

1 tsp coarse salt

1 cup cold unsalted butter, cut into 1/2" pieces

3 tbsp ice water

For the quiche:

3 eggs and 1 yolk

300ml whipping cream

200ml whole milk

6 leeks

3 tbsp olive oil

Unsalted butter

Table salt and Ground pepper

DIRECTIONS

Make the shortcrust pastry as follows:

In a food processor, pulse flour and salt to combine.

Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water.

Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix.

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).

Make the Quiche as follows:

Preheat oven to 400°F (210°C)

Butter a pan.

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.

Roll out pastry to 1/8″ thick (3 mm) and press pastry into the quiche tin or pie dish.

Prick the bottom of pastry with a fork.

In a bowl, beat the eggs and the yolk with the cream and milk. Add the leeks into the mixture.

Pour the leeks mixture into the pastry.

Bake for about 35 minutes.

Serve hot accompanied with a green salad.

Apple and almonds Cake

2022-12-14T12:11:00.010+01:00

INGREDIENTS (8 servings)

2 medium size eggs

3 medium size to 4 small apples

1/4 cup granulated sugar

1/8 cup unsalted butter

5/8 cup all-purpose flour

1 cup slices almond

100 ml whole milk

2 tsp baking powder

A pinch of salt

Icing sugar

DIRECTIONS

Preheat oven to 350°F (180°C)

In a bowl, whisk the eggs with granulated sugar until you get a white and foamy mixture.

Add the melted butter and milk, stir to combine.

Sift the flour with salt and baking powder. Add it to the eggs mixture. Combine.

Peel the apples, cut in half, remove the core and slice it thinly in using a sharp knife.

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 a silicon mold as the cake must be crispy outside.

Put a layer of sliced apples and almonds.

Pour a part of the batter on the apples.

Do this again until all the end.

Bake for about 30 minutes. Cool at room temperature.

Serve warm, topped with icing sugar

Crêpes Party!

2022-02-02T16:01:00.005+01:00

Plain Crêpes and Crêpes Suzette

INGREDIENTS (for about 20 crepes)

250g all-purpose flour

500ml milk

3 eggs medium size

80g granulated sugar

1 orange

100g icing sugar

100g unsalted butter

½ tsp table Salt

150ml Grand Marnier

DIRECTIONS

Sift flour first.

Make a well, put whole eggs in the middle. Stir to combine.

Add the salt and 60g melted cold butter and combine again. Check you don't have lumps.

Add the milk little by little in keeping whisking until smooth.

Chill for 30 minutes.

Heat a non-stick pan over medium heat with a nut of butter.

Pour a ladle of batter. Tilt the pan with a circular motion so that the batter coasts the surface evenly.

Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Repeat until all batter is cooked.

Orange & Grand Marnier Sauce:

Take a large pan

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.

Pour in the pan.

Roll out the crepes in this sauce. Fold it in 4. Sprinkle icing sugar.

Flambé 100ml Grand Marnier and pour on each crepe. Serve hot.

Salty Buttered Caramel Cream

2022-02-01T19:26:00.001+01:00

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. Here it is.

INGREDIENTS :
250g granulated sugar
60g water
125g salted butter
125g liquid cream 38%

DIRECTIONS
Put sugar and water into a large non-reactive pot.
Turn on the heat and let the sugar and water cook until caramelized, that is to say change to a deep, dark brown color.
Shake the pot if necessary to get all the sugar crystals to melt, but don't stir.
While the sugar is cooking, bring the cream to a simmer.
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.
Let the mixture cook until the temperature reaches 260°F (125°C).
You will need a thermometer for this.

The salted butter caramel cream is a "grand classic" of the Brittany cuisine.
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.

2020-12-28T14:56:00.000+01:00

"KING CAKE" FRENCH TRADITIONAL PASTRY CELEBRATING THE THREE KINGS

An exquisite almond & cream filling sandwiched into two rounds of buttered puff pastry

HERE'S OUR "GALETTE DES ROIS" ORIGINAL RECIPE...

INGREDIENTS (makes 8 servings)

14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll
3/4 cup almond cream
1/4 cup pastry cream
1 tablespoon dark rum
1 large egg

1 trinket (as the one who has the chance to get it, wear the king’s crown)

DIRECTIONS

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.

Working on a floured surface, roll one piece of the puff pastry into a circle that is about 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 refrigerate as well.

Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.

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 decorate and seal them.

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.

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 before serving. Many consider the galette at its best when it is served hot or warm, but it is still delicious at room temperature.

Sautéed scallops, braised fennel, orange butter and walnut pesto

2020-10-16T15:01:00.000+02:00

Photo : Corinne A. Preteur
Lifestyle Vacations France

INGREDIENTS (8 servings)
4 large scallops per person
For fennels : 4 fennels medium size, olive oil, 5 juniper berries, 1/2 cup dry white wine, salt and pepper
For pesto : 40g walnuts, 40g parsley leaves, 4 tbsp walnut oil, 4 tbsp cold water, ground pepper, 2 pinches of fleur de sel
For orange butter : juice of 4 oranges, juice of 1 grapefruit, 200g unsalted butter, salt and ground pepper
Parchment paper.

DIRECTIONS
Walnut pesto : 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.
Braised fennel : 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. Stir with a wooden spatula, season with salt and pepper, and add 5 crushed juniper berries. Cook for 5 minutes before pouring the white wine, cook over low heat until tender.
Preheat oven to 360°F (180°C).
Cut 8 rectangles of parchment paper.
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.
Orange butter : 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.

PRESENTATION ON THE PLATE
Place the fennels and scallops in the center of each plate, and put the orange sauce around. Decorate with parsley leaves.

Roasted Butternut Squash soup with Goat Cheese

2020-10-12T18:41:00.006+02:00

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.

For my recipe, I have chosen two squash varieties (yellow crookneck & butternut).

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!

INGREDIENTS (6 serving)

A small butternut

800 gr yellow crookneck

600 gr carrots

2 garlic cloves

1 red onion

Rosemary

1/4 tsp paprika

1/4 tsp cumin powder

1 pinch chilli pepper

Salt, ground pepper

Olive oil

1 liter chicken stock

200 ml coconut milk

1 fresh goat cheese

1 tbsp olive oil

20 gr pumpkin seeds

20 gr sunflower seeds

Fleur de sel

DIRECTIONS

Preheat the oven to 200°C (400°F)

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!

Peel the carrots and slice it in big parts.

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).

Drizzle 2 to 3 tbsp of olive oil, sprinkle spices, rosemary leaves. Season with salt, pepper.

Bake for 30 minutes to 200°C (400°F) then lower the oven to 175°C (350°F) for 30 more minutes.

Remove from oven and cool at room temperature.

Make the chicken stock.

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.

Shape the goat cheese quenelles in using two teaspoons.

Sauté the pumpkin and sunflower seeds for 5 minutes over high heat with olive oil and a pinch of fleur de sel.

Serve the soup hot, topped with a quenelle of goat cheese.

Decorate with the seeds and a pinch of chili pepper.

Salmon & Spinach French Pie

2020-07-27T18:10:00.002+02:00

Preparation : 25 minutes

Baking time : 40 minutes

INGREDIENTS (6 serving)

500g (1 pound) fillet of salmon without skin

500g (1 pound) fresh spinach

2 eggs + 1 yolk

2 puff pasty rolls

3 tbsp creme fraiche

2 tbsp pine nuts

Garlic & parsley broth cube

Nutmeg

Salt & Pepper

DIRECTIONS

Bring to a boil : 2 liters water with the broth cube. Poach the salmon fillet 3 minutes. Strain and cool. Remove bones if any.

Wash spinach under clear water. Cook in pot without water for about 5 minutes over medium heat until tender. Strain and cool.

Beat the 2 eggs in a large bowl, season with nutmeg, salt and pepper. Add the creme fraiche. Stir to combine.

Crush the salmon, and add it to the eggs mixture. Combine.

Add the spinach. Combine again.

Preheat your oven to 350°F (180°C).

Line a 9-in mold with pastry without triming the edges.

Garnish with the salmon and spinach mixture.

Roll out remaining pastry to fit the top of the pie and cover the filling.

Trim, seal and flute edges.

Cross the top of the pie in using a knife to get an opening.

Combine the egg yolk with one spoon of water. Brush the pie.

Bake for 35 minutes.

Serve warm with a green salad.