Here is a recipe to make your day 🙂
Thanks to Renée Maufroid 🙂
Here is our lastest recipe, in our cooking series 🙂 This is actually a recipe with an oriental favour, as we like to mix flavours in France. So enjoy the dessert from Oirda ! 🙂
ORIENTAL ORANGE SALAD
A fresh and easy dessert to end a meal well
Ingredients for 4 people
– 8 oranges
– 1 teaspoon orange blossom water
– 1 teaspoon ground cinnamon
– 2 tablespoon liquid honey
– 1/4 litre orange juice
– 5 mint branches
– 100 grams ground almonds
– Mint sorbet
Preparation (to do the day before)
Peel oranges and cut into thin slices, then collect the juice.
Put the oranges in a deep plate.
Mix orange juice, honey, orange blossom water and cinnamon.
the mixture on the orange slices
Decorate with the branches of mint
Reserve plates in the fridge one hour before serving.
When you’re ready to serve, cover oranges with a scoop of mint ice cream.
You’ll make every mouth water !
Oh, and here is a jewel coming from the deep France 🙂 Let’s read Françoise !
In Limousin, we make the real clafoutis, keeping the stones of the cherries !
J Preheat oven to 180 degrees C.
J Soak cherries in rum and one half of sugar.
J Beat eggs with salt and remaining sugar.
J Add sieved flour and mix.
J Melt 2/3 of butter and add into batter. Mix again.
J Add milk and mix.
J Butter a dish with remaining butter.
J Drain cherries above the batter, then lay the cherries in the dish.
J Mix batter again and pour it on the cherries.
J Bake for about 40 min. in the preheated oven (control from time to time)
J When the clafoutis is ready (it must be medium brown), sprinkle the top with vanilla sugar.
I give you Véro’s cauliflower soup 🙂
Servings : 6
Total time : 30 min (prep 10, cook 20)
Level : easy
750 ml water
1 chicken stock cube
50 g butter
2 tablespoons double cream
Cut the cauliflower into florets
Peel the potatoes
Put into a pot with water, oregano and stock cube. Cover the soup
Boil until you can easily prick with a knife
Mix with butter and cream, salt and pepper to taste
Here is another recipe from Mireille 🙂
Nothing is easier than this delicious starter tart (if you like cheese and savoury sweet recipes).
Bake the tart pastry in the oven for ten minutes.
Then, spread the cheese cut in small pieces with some single cream or cottage cheese.
On the cheese, arrange pears quarters and bake the tart in the oven until the pastry is well done.
Tip: You can eat it with a green salad
Are you a French cuisine lover ? Or a French who loves cooking in English ? Then this post if for you. Lately, our advanced class has been working on the theme on food. Thus, they have all produced recipes that they’d like to share with you. The variety of them will certainly satisfy your taste buds 🙂
Here is one from Evelyne :
500 grs skinless boneless whiting fillets, or another white fish fillets
4 eggs and 2 yolks, at room temperature
100 g double cream
200 g carrots
1 bunch watercress
50 g butter
salt and freshly ground white pepper
TIP : watercress, asparagus and lemon garnish is great !
Enjoy your meal
terrine de poisson (traduction en français)
Thanksgiving oblige, il me faut revoir ma recette de pumpkin. L’autre était décidément trop compliquée. Voici donc la dernière venue. Seule difficulté : Que représentent ces cups (tasse), teaspoons (c’est-à-dire cuillère à thé, la cousine de notre cuillère à café) et tablespoons (cuillère de table, également une cousine de notre cuillère à soupe) que l’on retrouve partout dans les ingrédients ? En fait, les Américains étant très pragmatiques, ils ont remplacé nos unités de mesure par des contenants. Dès lors, on peut tout mesurer, pour peu qu’on ait les bons ustensiles (voir photo). Qu’à cela ne tienne. Prenez ce que vous avez sous la main. Quant à la “cup”, un verre moyen fera l’affaire. Now, let’s get to work !
2 cups pumpkin (canned or puree)
1 1/4 cups light sour cream
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inch pie crust round
1. Preheat oven to 350 degrees F.
2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Freeze until firm, about 15 minutes.
3. Bake pie shell 20 minutes at 350 degrees F until golden brown. Cool completely on a wire rack.
5. Place pumpkin in a large bowl.
6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.
8. Cool completely on wire racks and serve with whipped cream.
SWEET CREPES, step by step…
Ingredients : (for 20 crepes)
250 gr flour
½ litre milk
20 gr butter
A pinch of salt
2 tbs rum
STEP ONE :
Put the flour in a bowl.
Make a hole in the middle, add the eggs, pour the milk and mix.
Add the sugar and beat everything.
Don’t forget to add salt and the rum.
Melt the butter and add in the mix.
Let it sit during two hours in the fridge.
STEP TWO :
Take your batter and mix again.
Heat up a pan with a little oil, take a ladle of batter and pour into the pan.
Fry a side and flip over.
When the crepe is ready, it should be a little brown (cooking time = 2 min).
Slide in a plate.
Add filling to your convenience.
Enjoy your meal !
By Marie-Jo Panettier and Evelyne Decottignies
I actually was sent to the US with a secret mission : one of my friends asked me to inquire about a special cookie recipe, so faithful to my duty, here you go Helene 🙂 But since cookies are always better when you share them with somebody, I thought you wouldn’t mind me extending that to everybody 😉
My thanks to Margie Kennard, my friend Kari’s mom, who sent me that recipe and is obviously a mother among mothers 🙂 So you guys, I hope you enjoy and appreciate the value of this family recipe.
1 cup shortening( I use Crisco)
2 1/4 cup flour ( I use a little extra)
1 cup brown sugar
1 tsp baking soda
1 cup granulated sugar
1 tsp salt
2 tsp vanilla
1 1/2 cup plain M&Ms (3/4 lb package)
Cream shortening, sugars, eggs and vanilla thorougly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture. Mix well. Stir in 1/2 cup M&Ms. Reserve remaining for decorating. Drop by teaspoonful on ungreased baking sheet. Decorate tops of cookies with remaining M&Ms. Bake at 375 degrees for 10-12 min until golden brown.
Happy eating !!!
soooooooooo… My latest blurb was a week ago, when the idea came to make a pumpkin pie. Must have been a wind from across the ocean blowing my way, carrying the rich smells of Thanksgiving. indeed, believe it or not, pumpkins are not well appreciated in France. So I decided to explore the unknown territory 🙂
now, if you are as inexperienced as I am as far as pumpkins are concerned, you’ll need to know the depths of it. Let’s start from scratch, shall we?
Cooking Time: 50 minutes
Step 1 – Let’s begin with the real thing
Thou shall wash the pumpkin… just kiddin hehe
Wash the exterior of the pumpkin in cool or warm water. Cut the pumpkin in half. A serrated knife and a sawing motion works best – a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.
Step 2 – Scoop out the seeds…
And scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS
The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. Then, pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they’re ready to save for next year’s planting or roast.
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.