The Little Door

Foie Gras poêlé Art Home ou un après-midi à l'atelier culinaire du Palais de Tokyo, Paris

2010-07-18T17:54:00.022+02:00

La semaine dernière sur une lumineuse inspiration, je réservais une session chez Art Home (prononcer Arôme), l'atelier culinaire qui fait parti avec le restaurant Nomiya de l'installation éphémère Electrolux au Palais de Tokyo. Le Nomiya est situé sur le toit du musée et offre de jour comme de nuit une vue somptueuse sur Paris. Il peut recevoir jusqu'à 12 convives et se réserve sur le site dont le lien se trouve plus bas (actuellement les réservations sont bloquées dans l'attente d'une autorisation de prolongation d'activité dont l'échéance était arrivée à terme début juillet).

Rendez-vous à 13h. L'atelier culinaire se trouve lui dans la mezzanine du Palais et, luxe suprême par cette chaleur estivale, il est climatisé. Le chef Raphael nous reçoit très amicalement, tandis que nous découvrons un bel espace, ultra-équipé (Electrolux oblige) et lumineux.

Au menu du jour, nous cuisinons un plat et un dessert. Je vous donne ici la recette du plat, le dessert nécessitant une sorbetière, il n'est pas à la portée de tous.

Nous nous équipons des tabliers fournis (qui sont offerts à l'issue de l'atelier, encore une gentille attention). Et c'est parti! Les indications sont brièvement fournies et immédiatement notées fébrilement sur des feuilles de papier : ici, pas de support de cours ou de recettes imprimées, le chef improvise le menu selon l'humeur du jour. Alors il faut suivre et s'adapter :)

Foie Gras poêlé sur un carpaccio de courgettes jaunes et concombre, aubergine sauce betterave et julienne de daikon
j'ai essayé d'adapter les quantités pour 4 (nous étions 8)
1 foie gras frais coupé en large tranches et rapidement dénervé à la pince
1/2 concombre, 1/2 courgette jaune
4 belles tranches d'aubergine
1/2 betterave rouge
1/3 de daikon
jus de citron
huile d'olive
vinaigre de Banyuls
vinaigre de riz japonais
2 gousses d'ail haché
menthe & persil
piment d'espelette
sel de Maldon
poivre blanc et poivre noir

Assaisonner le foie gras frais avec le sel de Maldon et les poivres blanc et noir au moulin. Appuyer avec le plat de la main pour faire pénétrer dans le foie l'assaisonnement. Répéter l'opération de chaque coté puis réserver au frigo jusqu'à la cuisson.

Eplucher le Daikon et détailler en fine julienne, assaisonner au sel de Maldon et vinaigre de riz japonais, laisser mariner.

Emincer le concombre et la courgette jaune dans la longueur avec une mandoline. Dans un bol mélanger huile d'olive, vinaigre de Banyuls, sel de Maldon, poivre, piment d'Espelette, l'ail haché, quelques feuilles de menthe et de persil émincées. Ajouter les tranches de courgette et concombre, laisser mariner.

Eplucher et détailler en petits cubes la betterave, cuire à l'eau bouillante salée pendant 1/2 heure. Mixer avec un trait de citron. Goûter, rectifier l'assaisonnement si nécessaire et passer au chinois pour uniformiser la texture.

Préparer la marinade: dans un bol mélanger huile d'olive, sel de Maldon, poivre, les gousses d'ail hachées, la menthe et le persil émincés. Poêler des 2 côtés à feu vif les tranches d'aubergine avec de l'huile d'olive jusqu'à ce qu'elles soient dorées. Les disposer sur un plat allant au four et les badigeonner de marinade. Enfourner 20 mn à 180°C en retournant les tranches et les badigeonnant de marinade à mi-cuisson.

Dresser les assiettes en commençant par alterner les tranches de concombre et courgette puis la tranche d'aubergine, un petit tas de Daikon au vinaigre et finir avec un trait de sauce betterave.

Poêler dans l'huile d'olive à feu vif le foie gras des 2 côtés (cette mission périlleuse fût laissée à la charge du chef... ouf ! ). Puis retirer le surplus de gras au papier absorbant.

Terminer de dresser les assiettes avec le foie gras poêlé.

... accompagné par un pain façon pizza bianca recouvert de fines tranches de lard réalisé par Raphael, merci chef !

Voilà, il est 14h30, après un petit tour sur la terrasse arrosé d'un verre de Cheverny rouge et un rapide coup d'oeil (et oui, ce samedi il fait vraiment trop chaud pour s'éterniser sur la terrasse, dommage...) sur le panorama parisien et le Nomiya, nous redescendons à l'atelier et dégustons notre repas.

Si vous venez sur Paris, n'hésitez pas et testez cette unique et délicieuse façon de découvrir la cuisine dans un cadre autant exceptionnel qu'inattendu. En plus, à 27€ par personne, cet atelier culinaire reste tout à fait abordable, alors foncez, vous ne le regretterez pas!

* * * * *

Last week on a brilliant inspiration, I reserved a session at Art Home (pronounce Arôme), the culinary workshop which is along with the restaurant Nomiya of the temporary installation Electrolux at the Palais de Tokyo, a museum of contemporary art in Paris. Nomiya is situated on the roof of the museum with a splendid sight on Paris.

Meeting(Appointment) at 1 pm. The culinary workshop is located in the mezzanine of the Palais de Tokyo and, supreme luxury by this summer heat, it is air-conditioned. The chef Raphael receives us very friendly, whereas we discover a beautiful space, beautifully-equipped and bright.

Foie Gras poêlé sur un carpaccio de courgettes jaunes et concombre, aubergine sauce betterave et julienne de daikon

serving for 4
1 fresh foie gras cut in large slices in the width. See interesting informations about foie gras and how to cook it here: www.hudsonvalleyfoiegras.com/finecooking.html
1/2 cucumber, 1/2 yellow zucchini
4 large slices of eggplant
1/2 beetroot
1/3 daikon
lemon juice
olive oil
Banyuls vinegar
Japanese rice vinegar
garlic
mint & parsley
Espelette pepper
Maldon salt
black & white pepper

Season the fresh foie gras with maldon salt and white & black peppers. One seasoned, put in the fridge until the cooking.

Peel the daikon and cut it in fine julienne, season with maldon salt and Japanese rice vinegar, leave aside.

Slice thinly the cucumber and the yellow zucchini in the length with a mandoline. In a bowl mix olive oil, Banyuls vinegar, maldon salt, pepper, Espelette pepper, the chopped garlic, some leaves of mint and parsley sliced thinly. Add the slices of zucchini and cucumber, leave aside.

Peel and cut in small cubes the beet, cook in boiling salted water for 30mn. Mix with lemon juice. Taste and adjust the seasoning if neeeded, leave aside to cool.

Prepare the marinade: in a bowl mix olive oil, maldon salt, pepper, chopped garlic, some leaves of mint and parsley sliced thinly. Cook eggplant slices in a hot pan with olive oil. Arrange them on a dish and brush them with marinade. Put in the oven 20 mn at 180°C (at mid-cooking, turn slices on the other side, brush with marinade and back in the oven).

Let's prepare the plates. Start by alternating the slices of cucumber and zucchini then the slice of eggplant, a small heap of julienne of daikon and finishing with a line beetroot sauce.

Cook the fresh foie gras in a very hot pan with olive oil on both sides. Then remove the surplus of fat with kitchen paper. Add in the plates and serve.

So it's about half past 2 and we go for a quick visit upstair with a glass of red Cheverny, see the terrace and its kitchen garden and the Nomiya Restaurant on the roof with its breathtaking view over Paris. But the air is so hot we finally withdraw to the mezzanine and have our lunch.

If you come to Paris then you must add that workshop in your visits. It's a unique way to experience French cooking in an exceptional, rare and unexpected location. 27€ per person makes it also very affordable plus you'll leave with a souvenir: the Art Home's apron is offered ; )

* * *

Welcome to Art Home, a unique new experience you’ll want to come back for. This exceptional concept was brought to life by Electrolux and the Palais de Tokyo. We invite you on a culinary journey that will take you to the heights of Paris, and beyond.

"BOOST YOUR CULINARY CREATIVITY AT ART HOME
Come and take part in a workshop unlike any other. From the garden to the kitchen, you'll learn hands-on culinary techniques while basking in the flavours of the season. It’s all part of the Art Home experience. You’ll also get to join culinary director Gilles Stassart or his team for an up-close look at the secrets and inspirations behind the sumptuous dishes served in the Nomiya restaurant. See the history, discover the creations, and sit down and savour them for yourself."

WEBSITE: http://www.art-home-electrolux.com

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Tarte fine de courgettes au Cabécou

2010-07-11T22:23:00.004+02:00

Fast, easy, tasteful & light.
All recipes should apply this rule of 4 during summertime.

200 gr pate feuilletée (puff pastry)
1/2 zucchini, finely sliced
2 cabecou cheeses
cherry tomatoes cut in half
rosemary, thyme, olive oil, honey, salt and pepper

Preheat the oven to 200°C/gas 6.
Place the pastry on a baking sheet, pierce with a fork
Layer the sliced zucchinis, season with salt&pepper, olive oil and rosemary.
Cut the Cabécou in small pieces and add on top with the cherry tomatoes.
Pour few drops of honey on each cheese parts and add a little thyme.
Bake the tart in the preheated oven for 20/25 minutes.

Taboulé, the French way, ideal summer salad and side dish

2010-07-07T08:00:00.002+02:00

This is not the traditional north African tabouli which is mainly made of parsley and bulgur but the one we serve in France when come the hot days of summer. It is served aswell as a main dish or as a side dish with BBQ meats for example. It is also perfect for picnics as everyone in the family usually enjoys it.

Recipe for 4/5 people
. 200 gr of semolina (couscous), cook according to package instructions and let it cool
. 4 fresh tomatoes, chopped
. 1 cucumber, chopped
. fresh mint leaves, chopped
. 2/3 handfulls of dry grapes
. 1 lime juice
. olive oil
. salt and pepper
(quantities may vary according to your taste)

in a bowl, mix everything together : chopped tomatoes, cucumber, mint, dry grapes, lime juice, salt&pepper and olive oil with the couscous.
Put in the refrigerator for at least 1 hour.

Marché des Batignolles, a must-do every weekend in my neighborhood

2010-07-05T09:00:00.005+02:00

When you plan to settle in Paris, next thing you do after checking the closest metro station and the schools for the kids is asking: where's the local Food Market? We, French, spend most of our weekends on shopping foods and cooking it. Saturdays are for the supermarkets, stores and shops, then usually sundays are for the local Food Market. It's an obsession, a hobby, a national sport if you prefer: fetching food on our weekends.

I live very close to the Batignolles area, in the 17th arrondissement, where there's a small but rather nice indoor market. Fresh fish, splendid meat, various fruits and vegetables, wine seller, japanese, lebanon, italian, creole, moroccan caterers, etc. no need to say it's where you'll find me on sundays' mornings, then after a quick stop for an expresso at the Café, back home to hurry and do some cooking.

Here are some photos of the market. And below you'll find all Parisians Markets adresses, if ever you plan to come to visit us ;)

Marchés de Paris / Links for Parisian Outdoor and Indoor Food Markets

♥ Marchés parisiens, source: Site de la Mairie de Paris
♥ Consulter la carte des marchés parisien/ View Paris Food Markets Interactive Map
♥ Daily Markets in Paris - Link in English

Millionaire's Shortbreads, yum yum yum

2010-07-01T11:42:00.009+02:00

Ok I know it's summer and we all should be very worried about that little bikini we just bought during the special sales. But what the hell? Anyway, we're not on vacation yet, so let's enjoy this delightful sweet before - and after - gym (work out can be sooooo exhausting).

175 gr all-purpose flour + 125 gr butter + 4 tablespoons sugar
400 ml sweetened condensed milk + 200 ml condensed milk (unsweetened) + 55 gr butter
200 gr chocolate + a little butter + milk

Directions

Shortbread:
Preheat the oven to 190°C. Mix the flour and butter in a bowl with your hands then add the sugar and work again until well mixed. Press the shortbread mixture into a 24x24 cm pan, and bake for 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine both milks and the butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 20+ minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate + milk and butter. Once melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely. Cut into squares and enjoy, or store in the refrigerator.

Recette Biscuits du Millionnaire

175 g de farine + 125 g de beurre + 4 c. à soupe de sucre
400 ml de lait concentré sucré + 200 ml lait concentré non sucré + 55 g de beurre
200 g de chocolat + un peu de lait + un peu de beurre

Préchauffez le four à th.6 (190ºC). Beurrez un moule carré de 24 cm. Mélangez dans un bol la farine tamisée et le beurre et travaillez-les avec les mains jusqu'à obtention d'une pâte brisée. Ajoutez le sucre et mélangez-le bien pour obtenir une pâte ferme. Etalez la pâte dans le moule, piquez-la à la fourchette et enfournez pendant 20 min. Laissez-la refroidir dans son moule.

Chauffez à feu doux le beurre et les laits concentrés dans une casserole en remuant tout le temps jusqu'à ébullition. Baissez le feu et laissez cuire la crème, jusqu'à ce qu'elle prenne une couleur dorée (caramel) et qu'elle s'épaississe. Versez-la sur le biscuit dans le moule et laissez refroidir. Une fois la couche de crème de laits froide, préparez le chocolat, faites fondre le chocolat au lait au bain marie avec un peu de lait et de beurre et une fois prête, versez-le sur le caramel. Laissez refroidir dans un endroit frais puis coupez le gâteau en petits morceaux carrés ou rectangulaires. Gardez au frigo et sortir juste avant la dégustation.

food for rugby fans #23 - White Chocolate and Cranberry cookies

2010-04-08T22:09:00.003+02:00

This is one of the easiest, fastest and effortless recipe of cookies that I know. So it's obviously dedicated to busy rugby fans like us (as a snack while watching the game or to take away when son's U15 team is playing away) but also to all other "gourmands". In less time it takes to read the recipe the dough is ready, and 3 baking sheets and half an hour later, you get a full box of +/-30 delicious homemade cookies. The fact is... you should double the quantities if you still want to have some for the second half of the game.

Ingredients
110g unsalted butter, softened
50g golden sugar
100g white sugar
1 egg
1 tsp vanilla essence
230g plain flour
½ tsp baking powder
¼ tsp salt
125g white chocolate, cut into small chunks
125g dried cranberries

Preheat the oven to 180°C.

Beat the butter together with the sugar. With a fork beat the egg together with the vanilla essence and add this to the butter mixture.
In a bowl, mix together the flour, baking powder and salt. Add this to the butter and egg mixture and blend well. Mix in the chunks of white chocolate and cranberries.

Line baking sheets with non-stick baking paper. Take the dough into walnut-sized balls (take a small part of the dough with a tablespoon without touching or re-working it) and arrange on the baking sheets spaced well apart.

Bake in the oven for 10 minutes. Allow to cool for a few minutes and then transfer to a wire rack: these cookies should be very soft when they are taken out of the oven so that when they cool down they are crisp on the outside but moist and chewy inside. Store in a metal box.

* * *

Ingredients
110g beurre mou (non fondu!)
50g cassonade
100g sucre cristal
1 oeuf
1 càc extrait de vanille
230g farine
½ càc de levure
¼ càc sel
125g chocolat blanc en pépite ou grossièrement haché au couteau
125g cranberries séchées

Sortez le beurre du frigo pour qu'il ramolisse. Hacher grossièrement le chocolat blanc au couteau si nécessaire. Préchauffez le four à 180°C.

Dans un bol battre les 2 sucres et le beurre, ajouter l'oeuf battu et l'extrait de vanille. Mélanger la farine avec la levure et le sel, puis verser progressivement sur le mélange beurre et sucres en travaillant à la spatule pour éviter les grumeaux. Quand la préparation est bien homogène, ajouter le chocolat haché et les cranberries séchées.

Prendre un petite quantité de la pâte obtenue dans une cuiller à soupe (à ce stade, ne pas travailler/ manipuler la pâte à la main car elle risquerait de se tasser ce qui donnerait un cookie dur et sec) et poser un "petit tas" de pâte sur la plaque de patisserie recouverte de papier sulfurisé ou d'un Silpat, bien espacer les "tas" de pâte qui vont s'étendre à la cuisson.

Enfourner pour 10 minutes et attendre quelques minutes que les cookies refroidissent et qu'il soit possible de les manipuler pour les poser sur une grille afin d'évacuer la vapeur au dessus et en dessous des cookies: à la sortie du four ces cookies sont très mous, mais en refroidissant ils vont devenir croustillants à l'extérieur et moelleux à l'intérieur. Une fois froid, ils se conservent à l'abri de l'humidité dans une boîte en métal.

food for rugby fans #22 - Quiche Primavera step-by-step

2010-04-05T11:46:00.004+02:00

Spring is here. There's a pizza recipe I tasted in Italy which is like a bunch of spring to me : Pizza Primavera, made with tomato sauce, resh tomato, ham, mozzarela topped with a fresh rocket. I have created this Quiche version, because Easter is about eggs too, isn't it?! Sorry I don't have a lot of good pics of the final quiche, but once on the table I almost had to fight to be able to photograph a wedge of it before it instantly disappeared. So this recipe is hubby and kids "highly" approved.

♥ Method

250 gr pâte brisée dough
Rool out pastry in a pie pan and prick the bottom with a fork.

Tomato base
3 peeled tomatoes, chopped
1 garlic clove, crushed
1 yellow onion, chopped
fresh basil chopped
salt&pepper
olive oil
Cook in a pan for at least 20mn until the tomato base is thick. Pour the tomato base on the pastry. Preheat oven at 220°C.

Quiche mix
6 or 7 whole eggs
25 cl liquid cream
fresh basil chopped
italian dry-herbs (dried tomatoes, basil, origano, garlic, chili...)
salt&pepper

& 1 tomato, sliced
1 Buffalo mozzarella, sliced
Beat eggs, cream and seasoning. Add fresh and dry herbs. Mix well and pour over the tomato base. Top nicely with the sliced tomato & mozzarela.

Bake for 25 minutes at 220°C.

Topping
120 gr Prosciutto Culatello or di Parma or San Daniele or Speck
Fresh Rocket salad seasoned with olive oil and Cream of white balsamic vinegar

Once out of the oven, top with the ham and finish with a handful of seasoned rocket.

Cut the quiche and serve immediately

Hooray, I'm bilingual in the kitchen, at least!!! Thanks Oxo.

2010-04-02T15:40:00.004+02:00

I'm in love with this little piece of cookware I just bought. Thanks to my new Oxo Measuring Cup, I'm now bilingual in my kitchen, forget about tiring conversion when it comes to recipes involving cups when we French use ml. Sometimes happiness is in the little things in life, isn't it?!

food for rugby fans #21 - Celebration Sugar Cookies

2010-03-31T08:45:00.005+02:00

Today, the French that I am just learnt a new English word "pressie". This recipe is matching well with this word with Easter so close, instead of usual chocolate eggs, your Easter "pressie" could be those sugar cookies homemade with love.

I have found the recipe at Brown Eyed Baker's website who owns it from Dorie Greenspan's book. This recipe seems pretty familiar to anglo-saxon people while it was a first and wonderful discovery for me and the people I shared my "new" cookies with.

I have added a little twist at the end: to make them Celebration Sugar Cookies that I first baked to celebrate our French rugby team for winning this year's 6 nations Championship with a Grand Slam. Decorated this way the cookies also delighted the kids and will be doing just fine for an Easter "pressie"... roll the page down to discover how funny they look after that twist...

♥ All-Occasion Sugar Cookies
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 146-147)

Yield: About 50 2-inch cookies

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Sugar or cinnamon sugar, for dusting (optional)
Whisk the flour, salt and baking powder together.

Working with a stand mixer, perferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated – because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finisht eh job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter is up to you – I usually like cookies that are about 2 inches in diameter) and wrap in plastic. Whether you’re going to roll or slice the dough, it must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

If you are making roll-out cookies, working with one packet of dough at a time, roll out the dough between sheets of plastic wrap or wax paper to a thickness of ¼ inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut out the cookies – I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for rerolling, and carefully lift the rounds onto the baking sheets with a spatula, leaving about 1½ inches between the cookies. (This is a soft dough and you might have trouble peeling away the excess or lifting the cutouts; if so, cover the dough, chill it for about 15 minutes and try again.) After you’ve rolled and cut the second packet of dough, you can form the scraps into a disk, then chill, roll, cut and bake.

If you are making slice-and-bake cookies, use a sharp thin knife to slice the dough into ¼-inch-thick rounds, and place the rounds on the baking sheets, leaving about 1½ inches between the cookies.

Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon sugar, if you’d like. Let them rest for 1 minute before carefully lifting them onto a rack to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.

Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.

My little personal twist :
melt white chocolate with a little amount of milk. Use this cream to stick Nestlé Smarties or M&Ms

food for rugby fans #20 - Quick&Easy BBQ Spareribs for weeknights

2010-03-29T08:59:00.009+02:00

I love BBQ spareribs. But I live in Paris, that means no garden, thus no barbecue. So, I have tried to adapt the recipe, at first in the oven but then I found the meat too dry: it has lost all its softness... Until I thought of this method, of course I still miss the charcoal's smell and taste, but that's about it, otherwise as for the meat: soft and juicy as I like it, well coated in its sauce: a delight. Besides with this quick version, you can have it by weeknights! So, what are you waiting for to try it?

Quick&Easy BBQ Spareribs for weeknights

Cut the spareribs into strips.
Boil some salted water, add the pieces of ribs and cook for 15 mn. Drain.
In a bowl, combine ketchup, BBQ sauce (in my case Jack Daniel's with Honey), Worcester, soy sauce and/or mustard, honey, corn syrup, hot pepper, tabasco, garlic powder, green peppers, etc. any condiment which you like for this sauce.

Add the meat and mix well so that all the pieces are generously coated with sauce. Cook the spareribs over medium heat in a pan with few drops of oil during 20/30 minutes (turning over every 5 minutes) according to the size of the pieces: the sauce has to become sticky. Finish over high heat during 2-3 minutes, to grill partially the sauce on the ribs and serve with a salad or a potato oven with crème fraîche and chive.

PS to save time, you can boil the ribs in the morning. Then when you'll come back from work at night, you'll only have the pan cooking to proceed.

Early Easter at Ladurée

2010-03-26T19:00:00.009+01:00

My daughter is about to leave for a "classe verte en Bretagne" (a school study trip to Brittany's seaside) and she won't be here with us for the easter weekend. I couldn't help wanting to spoil her before she leaves. So at my lunch break I went to Ladurée where you can always found sweets and delicate gifts for a 10 years old girl.

Ladurée, Notebook to write down school study trip to seaside memories.

Ladurée, Box of chocolate bunnies

Ladurée, 4 small chocolate bunnies in a box (green, pink, red and brown)

Ladurée, Alice in Wonderland Music Box. Open to hear the music and discover its delightful treasures :

food for rugby fans #19 - Goat Cheese Balls

2010-03-26T08:44:00.005+01:00

It's not not because you prefer the oval that you can't have fun from time to time with round balls! These were made for St Patrick's Day with goat cheese, spices and a mix of fresh and dry herbs. Easy to prepare and great match appetizer.

. Soft goat cheese
. Minced shallots
. Olive oil
. Salt&Pepper
. Spices (piment d'espelette or other of your choice suche as paprika, cumin...)
. Fresh and dry herbs

Place the soft goat's cheese in a bowl and mash with a splash extra-virgin olive oil. Add salt, pepper, piment d'espelette and the minced shallots. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in the mix of dry and fresh herbs (garlic, chives, dried tomatoes...)

Also, you may vary the recipe with other coverings: crushed pink peppercorns, white and black toasted sesame seeds, cayenne pepper, minced golden raisins or dried papaya... up to your taste and imagination!

Keep in the fridge until ready to serve, with cocktail sticks.

food for rugby fans #10 - Moelleux Chocolat de Nathalie, updated with step-by-step recipe

2010-03-18T12:31:00.004+01:00

food for rugby fans - 10 - Moelleux Chocolat (selfish out of the oven version), première mise en ligne par N@th.

Something to cheer up rugby players after a rainy and cold training day.

200 gr bitter chocolate (80% cocoa)
200 gr butter
250 gr sugar
5 eggs
1 ½ soupspoon of flour

Preheat oven to 190°C and grease a cake tin or individual ramekins

1 - Break the chocolate in small pieces and melt it with the butter over hot water or in microwave oven

2 - Add the sugar and mix well,

3 - Add the eggs one by one, carefully mixing before adding the next

4 - Add the flour and mix well.

5 - Transfer to the cake tin or ramekins

6 - Bake at 190°C for 25 to 30 mn.

7 - Let it cool for 5/10 mn and serve the ramekins with the chocolate still warm and smooth inside (moelleux).

Or put in the fridge and serve the next day (fondant)... it's delicious !!!!

food for rugby fans #18 - Compote de Pommes to dip your petits-beurre in

2010-03-17T09:03:00.004+01:00

Simple things are sometimes the best. Here is a very easy dessert that recalls childhood memories of staying at your grandma's for vacation when she served her delicious homemade compote with a petit-beurre for the goûter after a day out, running in the fields, chasing butterflies, playing cowboys & indians with cousins. That's what the compote reminds me: simple and yet real and sweet life.

NOTA: The French compote is rather an apple sauce than some cooked apples in a syrup. There's an in-between called "compotée" in which not all apples are gone in sauce but some keeps in pieces, for that result you usually use 2 sorts of apples with different textures when cooked.

Compote de Pommes to dip your petits-beurre in
. 800 gr apples
. 10 cl water
. 150 gr sugar
. 2 vanilla pods
. Lemon
Option: cinnamon

Peel the apples, discard the seeds and cut, add lemon juice to avoid them browning.
Mix water and sugar in a pot and boil it.
Add apple slices into boiling water. Open the vanilla pods, scratch out the beans and add them in the pot (with the cinnamon).
Boil them and stir them from time to time (take care as the syrup will become a caramel by the end) until they become like a purée.
Then let it cool and put it in refrigerator.

Serve for breakfast, dessert or goûter with a petit-beurre or other cookies. Also it is traditionally used to make the apple pie as a layer between the pâte feuillettée and the slices of apples.

food for rugby fans #17 - Small Meringues (with Nutella) for half-time coffee break

2010-03-13T19:39:00.008+01:00

In a rugby game, half-time is time for a coffee or tea (if you don't go for a beer, of course...). Here is a little something to sweeten that pause.

♥ Small Meringues
4 egg whites + a pinch of salt + few drops of lemon juice
125 gr white sugar + 120 gr icing sugar
1 packet vanilla sugar

Note: Use old egg whites that you have stored in the fridge for at least 3 to 6 days. No bacteria problems as the meringues are baked in oven. Take the egg whites out of the fridge the evening before you cook them and let them warm up to room temperature.

Preheat oven to 90°C fan. Grease two baking sheets and line them with parchment paper.
Mix all sugars in a bowl.
In the bowl mix the egg whites with salt and lemon juice drop with an electric mixer on a low to medium speed until foamy. Gradually add 2tbsp of sugars mix at a time and keep mixing until it has reached stiff-peak consistency (to reach the perfect consistency it usually takes about 15 minutes of mixing ending at high speed).
Transfer the meringue into a piping bag. Pipe meringues in a row around 2cm apart. Sprinkle meringues with icing sugar.
Put them in the preheated oven and let the oven's door slightly open with wooden spoon. Bake the meringues for about 1 ¼ h.

Store the meringues in an airtight container.

And what happens when small meringues meet Nutella?

The Ultimate comfort food for half-time coffee break.

British Grocery in Paris delivering in France

2010-03-13T16:07:00.010+01:00

Where to find real Philadelphia cream cheese, McVitties biscuits, Carrs Table Water biscuits, Kellogs Pop Tarts, JJ'S Breakfast Gourmet Pork Sausages, Scones, Marmite or Vegemite, Bulls Eyes sauces, Traditional Lamb Haggis, M&Ms Peanut Butter (oh my... that must be delicious:), Stilton, Strathton, Cashel, Red Leicester, Cheshire Appleby's, Osle of Mull & Mount Callan cheddars, Caerphilly Gorwydd, Ardrahan, Durrus, Gubbeen, Milleens cheese, lemon curds, Hula Hoops (reminds me when I was a teenager visiting London...) or Walker's crisps cream and oignon or salt and vinegar (better with a fresh Guinness in the other hand...), jellies, molasses, dark sugar, baked beans...

Look no further. I have just found the perfect place. No Eurostar nor easyJet, it's a shop in Paris and they deliver in France! I have not been there yet, but as soon as I will, I'll let you know and make a review. In the meantime here are their details:

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♥ L'Epicerie Anglaise Ecossaise Irlandaise de Paris • fondée en 1993
The Paris English Irish Scottish Grocery store • established since 1993
5, cité du Wauxhall • 75010 • PARIS à la hauteur du 6 Bd Magenta
Tél. : 01 42 00 36 20 ou 09 53 75 41 07

http://www.epicerie-anglaise.com/

Heures d'ouverture : Mardi à Vendredi (10h-19h) • Samedi (11h-19h)

food for rugby fans #16 - Funky Carrot Cake

2010-03-12T19:08:00.006+01:00

On Thursdays I bring a cake at work. It’s like a tradition. I had stopped for a while, because I’m on a diet plus I didn’t have time anymore, but you know how it goes, it’s pretty difficult to get rid of your inner nature.

Last time, I brought them a Lime Cheesecake with a Lemon Curd Topping. They all loved it. As a French, I confess to take a little personal satisfaction to cook British or American recipes and make people appreciate them because the “usual” French would deny those countries to have a real gastronomy. Of course, I don’t agree. In my point of view, gastronomy is not only cultural, it’s human, like let’s say the sense of humour.

Food is essential for “living” and taste for “living with pleasure”. Which makes it automatically a basic need for any human being: food has to be tasteful. Sometimes we may have different point of views on what’s tasteful, even sometimes have strong disagreements but it’s not because we have different point of views that there’s a right and a wrong one, a good gastronomy and a bad one.

So, I remembered another dessert I do appreciate from my dear Anglo-Saxon friends: the carrot cake. Looking around on the blogsphere I came accross the recipe of LetHerBakeCake that she also found in "Breakfast, Lunch, Tea" the cookbook of Rose Bakery, so, they both deserve all the compliments for this delicious recipe.

I have taken care to follow ~~all~~ almost all LetHerBakeCake's instructions: I only have reduced the oil quantity, left the walnuts away as I'm allergic and changed the icing by a marzipan cover and small decorations, for the Funky style ;)

Carrot Cake adapted from LetHerBakeCake's recipe from Rose Bakery Carrot Cake with Cream Cheese Frosting From "Breakfast, Lunch, Tea" by Rose Carrarini

Serves 8-12. You can also bake this cake as 12 cupcakes or in two 8-inch pans, to make two thinner layers for a layer cake.

Cake:
4 eggs
210 gr white sugar + 15 gr vanilla sugar
250 ml vegetable oil
5 medium or 9 small carrots, finely grated
300 g (2 cups) plain or all purpose flour, sifted
1 tsp ground cinnamon
1 ½ rounded tsp baking powder
1/2 tsp salt
(option if not allergic: 150 g (1 1/2 cups) finely chopped or ground walnuts)

Frosting:
125 g (1/2 cup) unsalted butter, softened
250 g (1 cup) cream cheese
1/2 tsp pure vanilla extract
50-75 g (1/2 - 3/4 cup) icing sugar (depending on how sweet you like your icing)

Topping :
Marzipan + food colors + honey

For the cake: Preheat the oven to 180° C. Grease a 9-inch round cake pan (preferably springform) and line the bottom with parchment or baking paper. Grease the top of the parchment, too.
In the bowl of a stand mixer or in a large bowl using an electric hand mixer, beat the eggs, sugar and oil together until pale and fluffy. After removing the excess juice pressing the grounded carrots in your hands, mix the grounded carrots in.
In a medium bowl combine the flour, cinnamon, baking powder and salt. While mixing on low speed, add the dry ingredients to the carrot mixture and mix until just combined. (Fold in the walnuts).

Pour into the prepared pan and bake around 45 minutes, until the middle is set and a knife inserted comes out clean (cooking times for other pan sizes will vary, so keep an eye on the oven!). Cool completely in the pan before unmoulding the cake.

For the frosting: Meanwhile, with the mixer on medium speed, beat the butter and cream cheese together until combined. Add the vanilla extract. Sift in as much icing sugar as it takes to reach your desired sweetness and consistency.
Cut the cake to make two layers and spread the butter cheese cream between the layers and over the top and sides of the cake. Cover the cake with marzipan of the colour of your choice, sprinkle ice sugar over the top and create some small decorations with marzipan and food colors that you'll stick with honey.

Diet best friend

2010-03-12T17:44:00.014+01:00

Like me, if you love to cook and eat, you must have come to this conclusion at least once in your life: someday you'll have to go on a diet. I'm almost 40 and this time has come! 5 years ago I quit smoking and gained some weight, I promised myself I'll take care of this when I'll be sure not to smoke anymore.

So here I am, with my 5 years plans, on a diet since the 18th of January, 2010. Going through this is not as difficult as I first thought: I keep cooking for my family and friends, which is already half-satisfying and I have chosen a diet which is easy for me to follow. Hope to reach my goal soon and at this point I'm 9 kg less than when I started so it looks like it's going just fine.

The difficult thing about the diet is the water factor. I have to drink a lot of water each day and I must admit I'm not so keen a water. I like sweet drinks. Coffee is far too exciting and tea in great quantity becomes too bitter for me. So let me introduce you to my diet best friend : Kusmi Tea detox.

It comes in a very beautiful green box, and it's a blend of maté, green tea flavoured with lemon and lemon grass. I just LOVE it. Don't need to add sugar or sweetener because the taste and smell are so great. The balance of flavours is perfect. With the help of my little green friend I can take my water ratio each day and in a pleasant way.

Here is my best friend's best friend: my beloved Chinese double-glass tea bottle. Keeps the precious tea warm and is nice to watch at.

What's up doc ?!

2010-03-11T16:22:00.006+01:00

My Sweet Bites of Caramel with Chocolate and Crispy Crushed Praline Topping made the Foodbuzz Top 9 today! And I have updated its recipe with a first attempt of translation in ~~Froglish~~ English.

Also thursday is the day I bake cakes for my co-workers. Today, maybe was I inspired by "Alice in Wonderland" last Burton's film, it’s a Funky Carrot Cake, because outside it’s sunny and that’s sooooo grooooovy and coooooollllll babyyyyyy ; ) Recipe is coming soon...

Galeries Lafayette Gourmet in Paris, the "chic" grocery

2010-03-10T15:39:00.009+01:00

Yesterday I was declined to be a FoodBuzz Publisher :( that's when I realised that all my texts were not in English, especially some of my recent recipes remain in French, because cooking, taking photos and publishing recipes takes a long long time... translation takes me ages. The mail said "blog written in a strong English"... Oops again! Though this mail was not personal I know my English may be under the requested level. Anyway, if I try not I shall never succeed in becoming a FB publisher, so from now on, you'll have to read that Froglish of mine, half Frog half English speaking!!! Sorry for that and please, please be patient, maybe I'll improve with time, who knows! Any help is welcome : ))

So yesterday was my man's birthday.
To fetch food for the diner, there's no other place in Paris than Lafayette Gourmet. Oh, on this side of the Seine's bank I mean, for the Rive Gauche (left bank), the equivalent is La Grande Epicerie, which I love too!
Lafayette Gourmet is part of the Main Department Store Galeries Lafayette.

Lafayette Gourmet's front door, rue de Provence, Paris

Like a Department Store, it's supposed to concentrate a lot of stuff in the same place. Which is quite true. So here in Lafayette Gourmet, you can find excellent foies gras, charcuteries, smoked salmons, caviar if you can afford it, lots of caterers (italian, chinese, greek, lebanon, etc.) but also common foods from about everywhere. There's also a wine area with a large and excellent selection of "crus", amongst the caterers, Dalloyau to takeaway and some others propose a small space so you can eat a quick lunch (or diner because its open up to 9:30pm). A Tafa's, the Chinese caterer there's only a small shelf to put one or two boxes at your mouth's height but, hey, that's all you need for a noodle soup on the run, dont you? ;)

Tafa traiteur, chinese takeaway, I cant resist that one!!

My lunch at Tafa, yummy and cheap

Fruits and vegetables

Foies gras, cassoulets, confits, produits du Périgord...

Of course, if you go to the Japanese or Chinese area, you'll find less products than in my small Korean shop close to home, because it is not meant to be exhaustive or as specialized, but here you can find the "main" food from around the world that you could not find in the traditional French market or grocery. Not only "they'll have it", but usually it will come in very good quality too.

Selection of salts

British will find here Digestives Biscuits and Marmite, Italian their pastas, Spanish their favorite bellota ham, etc.. there's an impressive selection of products from almost everywhere from olive oil to salts and peppers, spices, dressings & sauces, cookies, chocolates, waters, teas, coffees, sweets, etc. also they sell fresh products like meat and fish.

Looking for olive oil?

Lonzo, Bellota Bellota, Pata Negra, Chorizo...

Sugars of all colors and shapes

Everytime I come here, I bless them for not having shopping trolleys: they only have baskets or very very small golden trolleys, because it is supposed to be a proximity market and the price should avoid you to buy to much stuff... But again, hopefully they don't have trolleys!! I might come back home with hands full and empty wallet :)

Looking for olive oil?

It's already Easter in Lafayette Gourmet!

Unfortunately I was not allowed to take pictures of the Sadaharu Aoki Patisserie which is one of my favorites and was the MAIN reason of my visit this time.

©Sadaharu Aoki Zen & Citron praliné

©Sadaharu Aoki Valencia & Forêt Noire

©Sadaharu Aoki Duomo mâcha azuki & Cuneo

I came here for the birthday cake but it's Tuesday and they don't have any big cakes on week days. Only small individual. I am SO SO SO disappointed !!!

The quest of the cake is not ended yet!
Hopefully our home is close to 2 very good patisseries.
to be continued...

food for rugby fans #15 - Sweet Bites of caramel with chocolate and praline crips topping

2010-03-09T09:26:00.006+01:00

food for rugby fans #15 - Sweet Bites of caramel with chocolate and praline crips topping, première mise en ligne par N@th.

Petites bouchées de caramel recouvertes de chocolat et pralin croustillant

The defeat is bitter and painful, here is something to sweeten the feeling or it might just ruin your diet.

125 gr de beurre
400 gr de lait concentré sucré
2 cuiller à soupe de miel
150 gr de sucre roux
100 gr de chocolat noir
pralin (mélande de noisettes et amandes caramélisées et concassées, crushed praline)

Graissez un moule rectangulaire et tapissez de papier sulfurisé
mélangez le beurre, le lait concentré sucré, le miel et le sucre dans une casserole et faire cuire à feu doux en remuant.

Une fois que le sucre est dissout, augmentez le feu et faites cuire en remuant pendant environ 10 mn jusqu'à ce que le melange soit lisse et de teinte dorée. Versez le caramel dans le moule, couvrez de chocolat préalablement fondu au bain marie et saupoudrez de pralin.

Laissez refroidir à température ambiante puis coupez en petits carrés.

Recipe in English. Thanks to bevvbevv's for your help!!

125 gr of unsalted butter
400 gr of sweetened condensed milk (Nestlé)
2 tbs of honey
150 gr of Brown sugar
100 gr of dark chocolate
Crushed Praline

Grease a rectangular mould and cover bottom and sides with parchment-paper.
Pour the butter, sweet condensed milk, honey and sugar in a pan and cook over a low heat, keep mixing with a wooden paddle or spoon.

When the sugar has melted, increase the heat and cook for approximately 10 mn until the mixture is smooth and of golden tint. Pour the toffy into the mould, let it to cool.

Pour the melted chocolate on the top and sprinkle with the crushed praline.
Let it cool at room temperature, take off the mould and get rid of the parchment paper then cut in small squares.

food for rugby fans #14 - Mes Choux-Choux Stade Français

2010-03-07T01:10:00.008+01:00

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

Terrible loss today for my rugby team : Stade Français 0-29 Toulouse at home in Stade de France. Words are useless to describe the feeling. The team was so under its potential, gutted gutted gutted for them! They would have deserved so much better. But it's the game, it was one of those really bad days, hope it will be one of these terrible days from which you go out, raise your head and finally become stronger.

In the good days or the bad days, we're still Stade Français' fans. Here is a recipe dedicated to the team "Mes Choux-Choux Stade Français" (chouchou in French means a favorite, and Choux are patisserie for the making of a Croquembouche or same family as Eclair and Chouquette) to re-affirm our unconditional love.

Pour la pâte à choux
12 cl d'eau
12 cl de lait
1 cuiller à café de sucre en poudre
1 cuiller à café de sel
110 gr de beurre
140 gr de farine
5 oeufs

Pour le glaçage Stade Français (rose)
150/200 gr de sucre glace
1 blanc d'oeuf
jus d'un demi citron
quelques gouttes de colorant rose

Fraises fraîches
Crême fraiche

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

Mettez l'eau, le lait, le sucre, le sel et le beurre dans une casserole. Portez à ébullition. Versez toute la farine d'un seul coup. Mélangez vivement à la psatule jusqu'à ce que la pâte soit homogène.

Remuez vigoureusement encore 2 ou 3 minutes jusqu'à ce que la pâte s'assèche et se détache des bords de la casserole en formant une boule. Transvasez dans un grand saladier.

Ajoutez les oeufs un à un en battant vigoureusement. Attendez que chaque oeuf soit bien incorporé avant d'ajouter le suivant.

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

La pâte est prête quand elle retombe en ruban souple.
Préchauffez le four à 180°C chaleur tournante.
Garnissez de la pâte à choux une poche à douille et façonner des noix de pâte de 3/4 cm de diamètre sur une plaque de cuisson chemisée de papier sulfurisé en les espaçant bien pour qu'ils gonflent.

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

Enfournez et faites cuire 7mn, entrouvrez la porte et laisser cuire encore 13/15 minutes jusqu'à ce que les choux soient gonglés et dorés. Laissez refroidir sur une grille.

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

Mélangez tous les ingrédients du glaçage : blanc d'oeuf, jus de citron, colorant et sucre en poudre poru obtenir un mélange un peu épais.

Trempez un à un les choux dans le glaçage et laisser sécher.

food for rugby fans #14 - Mes Choux-Choux Stade Français, première mise en ligne par N@th.

Incisez les choux avec un couteau et farcissez de tranches de fraises et de crème chantilly.
Servez.

food for rugby fans #13 - Tarte Tatin

2010-03-03T22:57:00.003+01:00

food for rugby fans #13 - Tarte Tatin, première mise en ligne par N@th.

Tarte Tatin
. 8 pommes
. 1 citron
. 125 gr de beurre
. 200 gr de sucre en poudre
Pour la pâte :
. 75 gr de beurre
. 175 gr de farine
. 2 jaunes d'œufs
. 1 ½ cuiller à soupe de sucre en poudre
. sel
. 1 cuiller à soupe d'eau ou plus

Préparer la pate
Ramolir le beurre préalablement coupé en dés en mélangeant du bout des doigts avec la farine, ajouter les œufs, malaxer puis lorsque la pâte forme de grosses miettes, ajouter un peu d'eau et former une boule. Fariner le plan de travail et pétrir avec le plat de la main pendant 2 minutes. Former un boule et couvrir d'un film plastique mettre au frigo pour ½ heure.

Peler les pommes et les évider, couper les en 4 et citronner pour éviter l'oxidation. Réserver.
Dans un plat pouvant aller sur des plaques chauffantes ou une poële pouvant aller au four, faire fondre le beurre, quand il mousse ajouter le sucre en une fois. Cuire à feu moyen pendant +/-5 minutes en remuant de temps en temps avec une cuiller en bois. Lorsque le caramel devient brun doré, retirer du feu et laisser refroidir jusqu'à ce qu'il soit tiède. Disposer les pommes bien serrées les unes aux autres, en cercles concentriques. Cuire à fau vif 20/25 minutes en les retournant jusqu'à ce que tous les cotés soient caramélisés. Retirer du feu et laisser refroidir 10/15 minutes.

Préchauffer le four à 190°C . Etaler la pâte en un disque dépassant de 2/3 cm le diamètre du plat ou de la poële. Disposer la pâte sur les pommes et rabattre les bords autour des pommes. Enfourner pour 25/30 minutes juqu'à ce que la pâte soit brun doré.
Laisser la tarte tiédir avant de démouler. Poser un plat de service sur la poële, tenir fermement les 2 et les retourner.
Servir tiède.

Accompagner avec une crème aigre ou une boule de glace vanille pour les gourmands.

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping

2010-02-28T17:26:00.004+01:00

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping, première mise en ligne par N@th.

RBS VI nations - 3rd day
England 16-20 Ireland

Gutted for England, yet happy for Ireland. At least, both team played to the end and they were both close. Both have demonstrated an average rugby, willing and trying to do well but not enough. This time Ireland won, it could have been England. I wished England to play stronger, faster and more offensive, Wilko not to miss opportunities and making less mistakes, but this is part of building a team I guess. Last Friday, France was not more convincing in its 2nd half against Wales...

Lets cheer up England and Celebrate Ireland with a Lime Cheesecake with Lemon Curd Topping

Makes one 20cm cake.

For the crust:
. 240 gr Speculoos (or Spekulatius) cracker crumbs
. 100 gr unsalted butter, melted, plus additional for greasing a pan later

For the filling:
. 600 gr regular cream-cheese
. 150 gr sugar + 15 gr of Bourbon vanilla sugar
. 2 tbsp cornstarch
. freshly squeezed lime juice
. 2 large eggs
. 30 cl of cooking cream 15%

For the topping:
. Lemon curd

Preheat the oven to 150°C, and position a rack in the middle of the oven. Cut a parchment circle to fit the bottom of the 20 cm springform pan.
Crust : mix together the crushed speculoos and melted butter then press evenly into the bottom of the springform pan. Set aside for now.
Filling : beat the cream cheese with a whisk until creamy, add both sugars, then the cornstarch. Mix in the lime juice. Beat in the eggs, one at a time, add the cream and whisk for approximately a minute.
Brush the sides of the spring form with melted butter. Wrap the inner side of the pan with parchment. Pour the filling into the pan. Transfer carefully to the oven and bake for 60 minutes. Open the oven's door and let the cheesecake cool inside the oven.
Whisk the lemon curd with a fork in a small bowl and pour it over the surface of the cooled cheesecake, tilt from side to side to form a layer.
Cover the springform with plastic wrap and refrigerate overnight.

food for rugby fans - 11 - Viva Italia!

2010-02-27T18:14:00.006+01:00

food for rugby fans - 11 - Viva Italia!, première mise en ligne par N@th.

RBS VI nations - Day 3
Italy 16-12 Scotland

Secretly I wished Italy would win. So happy they did. Also I had already prepared our lunch all'Italiana, so they had to! ;)

Risotto al funghi porcini, grissini con peck, insalata di pomodori e basilico fresco, pizza bianca, crema di balsamico e olio di oliva al basilico, parmigiano reggiano.