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Category Archives: French
Ver post de French8 peopleAdvanced1h 30m2h
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My first crêpe-cake was a huge experience, specially because it came out without thinking it so much. I started with the plums, and ended up making plum-crême pâtissière, and filled the cake with it, and some almonds :) This time, again, against all odds I decided to make it again. This time 100% chocolate, and spices.
The ocassion couldn’t have been better: my close friend Evita invited me to Becerril de la Sierra, a beautiful place outside Madrid, for lunch with her husband and her two beautiful daughters. And if you want to win the children and conquer the adults, I think no-one does that job better than chocolate. On the bus ride, everyone looking at me, or well, the dessert, because to be honest (you can judge by the picture!) it turned out perfectly beautiful and delicious!!
The recipe has a really nice spice touch, that goes so nicely with the chocolate: the crêpes have some Cointreau, clove and cinnamon and the chocolate mousse is made with a fresh ginger-infusioned milk and orange zest. Exquisit. The inspiration came from FOOD52.
It requires time and organization, but if you have an afternoon off and guests or you are a guest for next day, believe me when I say you’ll have everyone in love with you by the first bite. The crêpes with the mousse make and elegant and fun dessert.
Ok!! Let’s go to the step by step recipe.
Ver post de French8 peopleAdvanced2h1h
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A tart was my first thought. So, I went on and started to read Julia Child and research a bit on what I could do with the plums. And I adventured myself (I’m more of a salty cook than sweet), and went on into complicating myself more and more… because from a tart, I changed into plum compote, crème pâtissèrie and ended up with a crêpe gâteau with plum-crême pâtisserie and almonds. Flambeed on the top with sugar and orange juice. I must say, it was sooo much worth it. Amazingly french, amazingly tasty. Now it is my duty to tell you how to make it.
Ver post de Starters6 peopleNormal1h 30m3h
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What a better way than starting up my blog than with the recipe that inspired its name? So after digging up and searching all around this is my version of Ratatouille and the movie’s Confit Byaldi. Starting with the piperade and ending up with a rainbow of colour on a clay dish. Two hours and a half later the flavours to our mouths. Out of 5 stars: 10.
- 1 white onion finely chopped
- 5 garlic cloves finel chopped
- 3 bell peppers: 1 red, 1 green and 1 yellow
- 6 tomatoes: 3 skinned with no seeds and cut into squares (save the seed liquid!)
- 1 eggplant
- 2 zucchinis: 1 green and one yellow
- 1 bay leaf
- Fresh thyme
- Salt and black pepper
- Olive oil
- Balsamic vinegar
We first make the base of Ratatouille, which is the Piperade.
- Cut the bell peppers in half, deseed and take them to the oven ar 210ºC for about 20 minutes.
- Brown the onion with olive oil and after a few minutes add half the garlic to the skillet. Season.
- Leave cooking at low heat for about 7 minutes and add the tomatoes. Pass trough a sieve the tomato juice from the seeds and add to the preparation.
- Add the bay leaf, 4 thyme sprigs and 1 teaspoon of chopped parsley. Cook at low heat for 15 minutes.
- Remove the bay leaf and thyme and add the peeled and chopped bell peppers with a sprink of saffron. Taste the salt.
- Cook until all the liquid has evaporated.
- Save a few tablespoons of the piperade and spred it over the clay dish that will be used for the Ratatouille. You can use a normal pyrex or cast iron pan if you don’t have one of clay.