Thursday, 15 February 2018

Puff pastry tartelette

If you didn't know it, I will tell you now that I cannot be named 'Queen of Cakes', not even a princess.
So desserts are always quite an issue for me. Because they have to look like 'eat me now' and should be equally good as well.

But ready puff pastry is my big friend, although it's a pity that in France you can not buy it in little squares but only as a circle. 
Because I wanted a minimum of 4 rounds gateaux, I have used the whole pastry.

Shopping list:

1 Ready puff pastry (if you're not sure, buy 2)
1 Big pot of crème fraîche or mascarpone (I couldn't get mascarpone)
1 Bag of frozen red/forest fruit (it's not the season to get it fresh so I have used frozen)
1 Egg
1 Whipped cream (if you need to buy it in as a spray that you have to shake, then only buy the best which is 'President', the others will be flattened before they leave the kitchen.
A bit of powdered sugar
Use a bowl to make circles and cut through with a knife

Note: Although the pastry comes in a baking sheet, for better result it's necessary to use another sheet.
Make sure that if you use fruit from frozen, to put it in a bowl a few hours before using.

How to prepare it ?

- Pre-heat oven of course (read instructions of your pastry)
- Only take the puff pastry out of the fridge when you are going to use it, otherwise it gets a too high temperature which makes it more difficult to work with.
- Cut the pastry in circles
- Roll the 'edges' a bit so they are getting slightly higher, so the filling stays in, circa 1 cm.
- Make little holes with a fork
- Get the egg out, mix it and spread it over the pastry (your cat will love the left-over egg)
- Put it it in the oven, for about 25 minutes (read the instructions of your pastry first).

When ready let it cool down completely. That's what I like because you can make the pastry a bit in advanced.

- Oops the pastry has swollen, never mind....just flatten it in the middle with a fork.
- Scoop the crème fraîche or mascarpone
- Put the fruit on the mixture
- Sprinkle with powdered sugar
- And the best part.......give it a generous portion of whipped cream.

Combines good with.....sparkling wine

Enjoy and let me know if you have made it.

Saturday, 13 January 2018

Meat balls Teriyaki

Inspired by KeukenLiefde I have made this dish. Let's say it's an Asian dish because it has influences from Indonesia, China and Japan.
The dish is for 4 persons, or for 2 and you'll have more for the next day.

Shopping list:

For the meat:
500 gr mince meat
1 shallot
1 clove of garlic
1 ts coriander powder
1 ts ginger powder
salt and pepper (I didn't use it).


1 pack of noodles
1 red pepper
1 leek
250 gr mushrooms (optional)
teriyaki sauce (or make it yourself, it's very easy)
sesame oil or sunflower oil
2 tbs sesame seeds, slightly roasted
fresh coriander to garnish (I didn't have it)

For the teriyaki sauce:

200 ml water
200 ml dark soy sauce / kecap
50 gr brown caster sugar (basterd)
3 cloves of garlic, pealed and cut in half
2 ts sesame oil (optional, I didn't have it)
1 tbs cornflour (maizena)

Put all ingredients, but not the cornflour, in a pan and let it cook gently. In the meantime make the cornflour by adding some in a cup with some water until it's creamy liquid and stirring it bit by bit in the sauce until it's slightly creamy. Take the garlic out and use the sauce immediately. After cooling down you can keep it in a bottle in the fridge.

How to cook it:

Mix all ingredients for the meat balls and make small ones. Fry them and take them out of the pan just as they are fried (better shorter than longer, because they get dry very mine).

Cook the noodles, cooking time on the packet. Rinse them with cold water and toss them with 1 table spoon of sesame oil/sunflower oil.

After washing and cutting all the vegetables, start with frying in oil the leek, then the mushrooms (optional) until they have lost some of their liquid. Then add the paprika for 1 minute.
Lower the hob, add the meat balls and a few table spoons of teriyaki sauce, until warm, not too long because the meat balls will dry out. Finally add the noodles and warm them up with the rest of all ingredients.
You can add more sauce of course.
Finally garnish with the sesame seeds and coriander.

Friday, 18 August 2017

Apple Rose Tart

Do you know the feeling that when you watch a pastry video that looks so easy and shows a fantastic result?
Me too and 9 times out of 10 it's a disaster, especially when you cannot bake cakes like me. But there is hope for us and I found this recipe that is easy and looks nice, although some of the edges of the apple were darker than they should have been (not burnt taste though).
I have been lucky to use our apples from our bellefleur tree.

Shopping list:

3 Red apples
2 Round sheets of puff pastry
100 gr Custard (or what I did Creme Anglaise)
Apricot Jam
Brown sugar, but use white 'Kristal' if you don't have it
Sugar powder

It's easier to click on the video so you have the idea how to make it.


Monday, 22 May 2017

Green Curry

We all love Indian, Indonesian, Thai and Chinese food from time to time.
This recipe is from 24Kitchen with a bit of my self and although it was very nice, there have been a discussion that this isn't a Thai Green Curry as it was said.
I really don't care how you call it, but it was very tasty.

Don't worry if you cannot buy all ingredients.

Shopping list:

• 300 g (pandan) rice
• 600 ml of water
• 2 cm fresh ginger
• 2 cloves of garlic
• 2 stems of lemongrass
• 1 bunch of coriander
• 2 tablespoons of green curry paste
• olive oil
• 400 g chicken fillets
• 1 onion
• 1 lime
• 200 g of bean sprouts
• 1 tin of coconut milk (or use the one you have to melt in water..even better)
• 2 tablespoons of fish sauce/stock  (it doesn't matter if you don't have this)

How to prepare the dish
• Cut or grate the ginger.
• Peel the garlic.
• Cut  the lemon grass into pieces.
• Remove the stalks of the coriander and cut the leaves roughly.
• Prepare the garlic, ginger, coriander stalks, lemon grass and the green curry paste in the bar mixer for marinade. Make the mixture smooth with a spoon of olive oil.
• Cut the chicken into pieces and mix with the marinade.
• Peel and chop the onion.
• Heat a spoon of oil in a wok and fruit the onion. Add the chicken and bake for about 4 minutes.
• Remove the ends of the beans, halve the beans and add.
• Zest the lime. Halve the lime and add the juice together with the lime zest.
• Add the coconut milk and a small spoon of water and boil for about 5 minutes.
• Bring the curry to taste with the fish sauce, a little salt and freshly ground pepper.
• Cut the coriander leaves into pieces. Add half and warm briefly.

Monday, 23 January 2017

Mediterranean Stew

Boeuf bourguignon meat is very versatile and if you have time it's certainly worth to try various stews.

Attention: Allow at least 4 hours on the hob and stirr regularly
Not my photo

Shopping list:

• 50 g butter
• 200g bacon
• 1 leek, chopped (or onion)
• 600 g streaky beef steak, cubed (boeuf bourguignon meat)
• 2 large potatoes diced
• 1 can of tomatoes
• 2 tablespoons mild paprika powder
• 3 sprigs fresh thyme
• handful of parsley
• 2 bay leaves
• 2 cloves
• 2 bouillon cubes (no water needed)
• 250 ml white wine
• 100 ml sour cream (optional)

How do we make it:

Heat the butter in a frying pan and fry the bacon gently. Fry the leeks or onions, and gently scoop the meat with salt and pepper. Bake for about 15 minutes and then add the potatoes and tomatoes with herbs and wine.
Let the meat simmer on low heat for at least 4 hours softly, stir from time to time.
Stir just before serving the creme fraiche.
Of course you can add small pieces of celery, carrots, etc.

Thursday, 22 December 2016

Fleur's b/vlog with recipes

A special attention for a recipe blog and vlog ofour daughter Fleur and her friend Lucile since a few months.

The blog is called Les recettes de Lucile et Fleur

The video channel on youtube is also called

Les recettes de Lucile et Fleur

Don't forget to watch the trailer with volume up!


Monday, 12 December 2016

Spices and Sauce for Shoarma (Kebab)

It's not my photo but it's how I would serve it.
Not my photo either but it should look like this.

Because we cannot really get 'a broodje Shoarma' in this part of France where we live and since it's so nice from time to time. We are making our own.
We use pork steaks for it.

Which spices do you need?

Seasoning, for +/- 500 grams of meat

1 tsp curry powder
1 tsp paprika powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1 tsp black pepper
1 tsp dried parsley

Mix all spices in a mortar and you are ready.

The shoarma ( kebab) garlic sauce:

1 cup of Greek yoghurt (natural) because this type of yoghurt is thicker
1 clove garlic, crushed
Chives, fresh or frozen, be generous

Mix and you have a delicious sauce.

Note: tsp = tea spoon and tbsp = table spoon