On my Moroccan table

Brussels sprouts en gratin- Gratin aux choux de Bruxelles et saucisses

2020-05-09T22:31:00.002+01:00

Recette en français un peu plus bas

Brussels sprouts! I hear you! What an awful vegetable. You don't like it, you don't know what to do with it and with all the good will in the world and you trying to eat your green, you just can't get it down your throat.

I have to sell this recipe to you because my Brussels sprouts en gratin goes down really well with grilled meat as a side dish. Besides, it's my Dad's recipe. That on its own brings so much to the plate.

You can double the quantity of brussels sprouts (I tend to go the opposite way)

Well I say it's my Dads' but he initially got it from the French magazine "Femme Actuelle" sometimes late 80's early 90's I reckon. He worked on a few substitutes on the meat addition.

This recipe dates a bit in our family..

So let's get on with the recipe.

Ingredients

Serves 2-4 people
Prep: 10 min/ Cooking: 5 min (pan) and 30 min oven time

For the base
- 400- 500g of brussels sprouts (if fresh, parboil them for 3 min, if frozen, just use straight away)
- 200 g of sausages of your choice, You could use steak strips or 50 g of bacon (or a mix of all this)
- Salt and pepper to taste
- 1 cube of bouillon (or equivalent)
- 50 g of comte or gruyere cheese
- 1 tbsp of oil

For the Béchamel sauce (you could get away with half the quantity)
- 60 g (2 heaped tablespoons) of flour or cornstarch
- 60 g of butter
- 400 ml of milk, at room temperature
- 1 egg yolk (optional)
- 1 tsp of mustard (optional)
- Salt and pepper to taste
- A generous pinch of nutmeg

The glorious brussels sprouts gratin on an Iftar table

Preparation

Cook the brussels sprouts in a bouillon for 10 min max (water + the cube). Having parboiled them should remove some of that strong taste they usually have.

Drain and set aside.

Preheat the oven at 200 C.

Poach the sausage if you are going that path. Do not forget to prick them in the water. Set aside.

If using the steaks, cut into strips and sautee in butter or olive oil over high flame. Season to taste.

If using bacon, cut into strips and fry. Set aside. I use Turkey bacon when I have them around.

Prepare the Béchamel sauce

In a deep pan, melt the butter. Add the flour, salt, pepper and nutmeg. Stir and let the flour "fry" for a couple of minutes.

Grad and manual whisk and gradually add milk as you whisk along. The trick is to reduce the heat to a bare minimum, add the milk by 1/4 cup (ish) and whisk to homogonize. Do that ask you go along and get to half the quantity of milk. Then you can pour the rest of it into the pan and bring to heat to medium.

Stir from the bottom of the pan to ensure no sticking is happening on your watch.

Cook for about 10 min then add the yolk and the mustard. It should have thickened by now and bubles would have surfaced.

Knock of the heat and set aside. Stir regularely the first 5 min otherwise you get an umpleasant crust.

Assemble the gratin

Fold all ingredients in the sauce and stir. Grate the cheese on top and place in the oven for 15-20 until dark specks of gratinated cheese appear.

Serve warm with a salad or a nice grilled piece of meat.

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Gratin aux choux de Bruxelles

La recette original du gratin aux choux de Bruxelles

The ultimate muffin recipe- La recette ultime du muffin moelleux

2020-04-18T16:32:00.001+01:00

Recette en français un peu plus bas

This is the ultimate recipe for a moist muffin that you need to keep. This is not an empty promise. I have been using this recipe, initially adapted from King Arthur's department store blueberry muffin recipe.

Now, I stress on "adapted" because, if you are familiar with my blog, you would know that anything British or American is too sweet for my palate. So I tend to cut on sugar and enhance the flavour with more "exhausteurs de goûts ".

I also replaced butter with oil because we all know oil brings moist.

I replaced milk with buttermilk because we all know it works better with bicarbonate (which I have added as well).

This recipe I'm sharing today is the basic for any fruit muffin you want to make and the topping is not even mandatory. It does add some contrast and some texture though so I would not advise to leave it out.

So bring a bowl and a whisk and let's get started.

Ingredients

For 6 muffins, medium size
Prep: 5 min/ baking: 25 min at 170 C

For the base
- 1 egg, at room temperature
- 1/3 caster sugar (1/4 also works for me)
- 1/4 buttermilk
- 1/4 vegetable oil
- 1 tsp of vanilla extract
- A good pinch of salt
- 1 1/2 tsp of baking powder
- 1/4 tsp of bicarbonate of soda]
- 1 tsp of lemon zest
- 1 tsp of ginger or 1 tbsp of cinnamon if using apples

Fruit addition
- 1 cup of banane in small cubes (goes well with cinnamon, white chocolate in small bits and a bit of chopped walnuts or pecans)
- 1 cup of chopped apples or rhubarbl (goes well with lemon zest and bergamote oil)
- 1 cup of blueberries or raspberries (fresh or frozen, toss in flour before adding), goes well with lemon or orange zest.

For the crumble
- 2 or 3 tbsp (leveled) of oat

- 1 heaped tbsp of demerara sugar

Preparation

Preheat the oven at 170 C (160 C fan oven).

Place the muffin cases in the muffin tin.

In a bowl, whisk the egg and the sugar for a couple of minutes.

Add in the liquids, salt, baking soda and baking powder, whisk for another second.

Finish off with flour and fruits (nuts, flavourings, chocolate...) and mix loosely for a second.

Fill the muffin cases to 3/4 and sprinkle with the topping mix.

Place the muffins in the middle of your oven. At the end of the baking time, check if it's done by inserting a knife or any probe you have to check if it comes out clean and no batter is left uncooked.

Pull out of the oven, let cool for 10 min before moving them out. I like to drizzle some maple syrup on them to add more moist but that's another story..

The muffins keep well for a couple of days. You could put them in the fridge as well. Just take them out 10 min before eating them.

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La recette ultime pour des muffins moelleux

Voici une recette de muffins moelleux, adaptable à tous les goûts et toutes les saisons. La recette est d'une simplicité infantile.

Si vous n'avez pas de moules ou de caissettes pour muffins, n'hésitez pas à utiliser un moule à cake (doublez les quatités pour un moule familial). Pensez aussi à doubler le temps de cuisson.

J'adore la facilité avec laquelle on peut préparer ce gâteau et surtout ce mélange de textures qui fera le bonheur de tout le monde.

Il faudra

Pour 6 muffins (moyens)

Prépa: 5 min/ Cuisson: 25/ 170 C

Pour la base

- 1 œuf

- 1/4 tasse d'huile

- 1/3 tasse de sucre fin

- 1/4 tasse de petit-lait/lben (ou alors lait +1 cc de jus de citron)

- Une bonne pincée de sel

- 1 cc d'extrait de vanille

- 1 1/2 cc levure chimique

- 1/4 cc de bicarbonate de soude

- 1 tasse de farine

Pour les fruits

- Banane ou pomme: 1 banane ou pomme en petits dés (s'associe avec du chocolat blanc ou noir en morceaux, des noix, de la cannelle)

- Myrtilles ou framboises: 1 tasse de fruits a rouler dans de la farine avant de les ajouter (s'associe avec un zeste de citron ou lime)

Pour le topping (en option)

- 3 c.s de flocons d'avoine

- 1 cs bombée de cassonade

La méthode

On prechauffe le four a 170 C.

On dispose les caissettes dans les moules à muffins.

Dans un grand bol, on mélange les ingrédients liquides dans l'ordre. On va battre l'oeuf avec le sucre pendant quelques secondes. Vous pouvez utiliser une fourchette ou un batteur manuel.

Ensuite, on ajoutera graduellement les autres ingrédients sauf la farine et les fruits. On amalgame, toujours avec le petit batteur manuel.

On ajoute la farine, les fruits qu'on introduit dans l'appareil sans trop mélanger. On arrête le moment on n'a plus de grumeaux.

On remplit les caissettes aux 3/4.

On saupoudre les muffins d'un mélange de flocons d'avoine et de sucre cassonade ou blanc.

On enfourne les muffins pendant 30 min au maximum dans le four (au milieu). Ils sont cuits quand vous y insérez le couteau et que ca sort propre.

Laisser refroidir pendant 10 min avant de démouler.

Ces muffins se gardent bien pendant 2 jours. Vu la quantité de fruits dedans, vous pouvez les garder au réfrigirateur et les sortir 10 min avant de les dévorer.

German apfelkuchen (or rhubarb)- Gâteau allemand aux fruits- الكيك الألماني بالفواكه

2019-03-26T00:10:00.000+00:00

Recette en français un peu plus bas

The Germans love their streusel, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart. (look up for German cakes in the "search" box).

I usually enjoy any fruit tart topped with streusel topping. During the berry season which has already started, all bakeries will have different tarts-pies or trays to be sold cut into bars.

This recipe I'm sharing today is the basic for a decent classic Apfelkuchen (German apple cake) but as you see I used rhubarb instead, which shows how versatile it is.

So here is the list of the ingredients and below is the video on how to make it.

This incredible combination of texture in a German cake is irresistible

Ingredients

25 cm diameter
Prep: 10 min/ baking: 35-45 min at 160 C
For the base
- 115 g of sugar
- 115 g of soft butter
- 160 g of flour
- 2 eggs
- 1 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1 tsp of vanilla extract
- 1 tsp of lemon zest
- 1 tsp of ginger or 1 tbsp of cinnamon if using apples
For the fruit layer
-3 apples or 3 stalks of rhubarb
- 1 tbsp of lemon juice
- 3 tbsp of sugar (rhubarb) or 2 tbsp for the apples
For the crumble
- 160 g of flour (of which 1/4 is marzipan 50/50)
- 85 g of butter
- 85 g of brown sugar
- spices or vanilla sugar for flavour

Preparation

Watch me make the cake on my YouTube channel:

Gâteau allemand aux fruits - الكيك الألماني بالفواكه

Une recette qui fera plaisir aux petits et aux grands. J'adore la facilité avec laquelle on peut préparer ce gâteau et surtout ce melange de textures qui fera le bonheur de tout le monde.

Il faudra

Pour un moule rond de 25 cm

Prépa: 1 min/ Cuisson: 35-45 min/ 160 C

Pour la base

- 115 g de beurre mou
- 115 g de sucre
- 2 œufs
- 160 g de farine
- 1/2 cc sel
- vanille, cannelle, zeste de citron
- 1 1/2 cc levure chimique
- 2 cs de lait ou de jus de pommes
Pour les fruits
- 2 ou 3 pommes épluchées ou rhubarbe
- sucre pour les fruits si nécessaire

Pour le crumbre

- 160 g de farine

- 85 g de beurre mou

- 85 g de sucre brun

- Épices ou vanille pour aromatiser

La méthode

C'est ici, sur ma chaine YouTube