Monthly Archives: July 2011

Langues de chat (dessert biscuits)

I made some Zabaglione (recipe in the Fast and Easy cooking book) for a Thermomix demonstration a week ago and since the recipe asks for 4 egg yolks, I was left with 4 egg whites that I didn’t know what to do with. Since the Zabaglione is usually served with biscuits, the book mentioned making Langues de chat to compliment the gorgeous Italian dessert. I had never made these biscuits at home before but had them many times as a kid to go with ice-cream or mousses. The recipe is ultra easy and fast and these biscuits keep for days in a biscuit tin.

(Source: Fast and Easy cooking)

Ingredients

4 egg whites
120g softened butter
100g  sugar
150g plain flour
1 tsp vanilla extract
1 tsp baking powder

  1. Mix all the ingredients 50 sec, speed 8
  2. Scrape down the sides and lid of the TM bowl with the spatula. Drop teaspoons of the mixture on a baking tray lined with baking paper, leaving space for them to spread as they bake. With the back of the spoon, flatten the batter slightly to form kind of cat tongues shapes.
  3. Bake for about 10 minutes at 160C/300F/gas 3 until golden at the edge.
  4. Leave out to cool and carefully remove them from the tray and store in a biscuit tin.

Vegetable flan

In France, a flan can be either a sweet or a savoury dish. The sweet version usually involves a mixture of eggs, sugar and milk and is cooked in a bain marie in the oven and served with caramel. The savoury dish is more versatile and is usually made with vegetables or fish. Some flan recipes use a shortcrust pastry as a base although mostly the flan is cooked on its own. The recipe featured today is of the latter kind. I cook them in silicone moulds so I don’t need a bain-marie. However, you can use ramekin dishes or a big oven dish (preferably made of ceramic or pyrex) and cook in a deep tray filled with water so the water reached 2/3 of the flan dish. if you use a big dish, cook the flan for 1 hour.

(source : Demarle)

Ingredients

200g tomatoes (about 2 tomatoes)
500g courgettes (2 courgettes)
1 onion
Parsley
200g cream
35g corn flour
4 eggs
70g cheese (emmenthal, comté or gruyère)
Salt and pepper

  1. Preheat your oven at 160C
  2. To peel the tomatoes, immerse them in a bowl of boiled water for 30 sec, then run them under cold tap water to stop them from cooking and using a sharp knife, peel the skin off
  3. Cut the tomato in 4 and scoop out the seeds
  4. Cut the tomatoes and the washed unpeeled courgettes in small cubes and reserve
  5. Put the cheese and parsley in the Thermomix bowl and chop for 5 sec on speed 5. Tip out and reserve.
  6. Peel and cut the onion in quarters and put them in the TM bowl
  7. Chop them 3 sec, speed5
  8. Add the eggs and grated cheese/parsley and weigh in the cream and corn flour
  9. Mix 15 sec speed 3 or until well combined
  10. Add the cubed vegetables and mix again 10 sec, reverse speed, speed 1
  11. Pour into your dish and cook  in a bain-marie for 35 minutes for ramekin dishes and 1 hour for a big dish

Pain Cocotte (bread cooked in a cast iron dish)

A cocotte is a cast iron dish with a lid on that we use to make slow-cooking dishes like Boeuf Bourguignon. It is a must have in any French kitchen. Most families in France have a few in their cupboard of different shapes and sizes to suit different uses. In this recipe, we are going to use the cocotte to cook our bread. The result is a a well risen bread with a beautiful crust.

(Source: Choupinette28 from Supertoinette forum)

Ingredients

300g water
1 sachet dried instant yeast (or 20 g of fresh yeast)
200g plain flour
300g bread flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp oil

  1. Put the water and yeast in the TM bowl and set 37C, 3 min at speed 1 to warm up the water
  2. Add the 2 flours, salt, sugar and oil
  3. Lock the lid and set timer to 4 min and press the Knead button
  4. Tip out the dough in an oiled bowl, cover and leave to rise in a warm place for 1 hour
  5. Line the cocotte with some baking parchment or silicone sheet
  6. Punch down the dough to get rid of the air and form into a ball and place inside the cocotte
  7. Cover and leave to rise in a warm place for an hour (try not to open the lid, have faith that it has risen enough!!)
  8. Put in a cold oven and set the oven temperature to 250C for 30 min
  9. Remove the lid and cook in the oven for a further 5 min at the same temperature to brown
  10. Tip out the bread onto a grid to cool down.

Tomates farcies (stuffed tomatoes)

Ingredients

6 tomatoes
300g cooked beef cut into 3 cm chunks
2 slices of ham
2 slices stale bread, crust off
100ml milk
1 egg
1 onion
2 garlic cloves, peeled
1 handful of parsley
salt and pepper

  1. Preheat the oven 190C
  2. In a bowl, pour 100ml of milk and soak the 2 slices of bread in it and leave to the side
  3. Cut the top off the tomatoes (reserve the tops) and using a spoon, scoop out the flesh. Reserve the flesh
  4. Put the emptied tomatoes in an oven dish and set aside
  5. Lock the Thermomix bowl lid and turn on at speed 8. Take off the measuring cup and drop the garlic and parsley on the running blades, then turn off the speed dial after a couple of seconds
  6. Open the lid and put the beef and ham in the bowl (leave the parsley mixture in).
  7. Lock the lid again and press the Turbo button 2 or 3 times, holding it for 1 sec each time until the beef and ham are minced finely. Tip out and reserve
  8. Peel and quarter the onion and put into the TM bowl. Chop 3 sec, speed 5
  9. Add 10g of oil and sauté 3 min 100C, speed 1
  10. Add the tomato flesh and juice to the onion and reduce Varoma temperature, 5 min, speed 1
  11. Add the minced beef/ham/parsley/garlic mixture, the egg and salt and pepper.
  12. Sponge off the excess milk from the slices of bread and add to the beef in the TM bowl
  13. Mix on Reverse blade, speed 3, for 10 sec until the mixture is well combined and looking moist
  14. Spoon the beef mixture inside each tomato, press down with the spoon to allow more mixture in and fill as much above the top of the tomato as possible
  15. Put the top of the tomatoes back on and cook in the oven for 30 to 40 minutes or until the beef has browned and the tomatoes are well cooked

 

Mauricettes (soft bread)

Sunday was supposed to be picnic day so I prepared these lovely breads to make sandwiches. Unfortunately, the weather turned awful so we decided to eat our picnic… at home!  I love making Mauricettes as they are so soft and work really well with smoked salmon or paté or, why not, as burger buns. You could also eat them with sweet filling, so any leftovers would make for a perfect breakfast. Their beautiful brown coloration comes from briefly dipping the dough in a bath of boiling water mixed with salt and baking soda. They are very quick to make with the Thermomix and only need an hour rise so even if time is limited, you can produce wonderful homemade breads that the whole family will enjoy! Thanks Schipsili for this great recipe!

Ingredients

Dough:

225g water
500g bread flour
1 paquet of instant yeast
10g sugar
40g oil (use cooking olive or any bland oil)
1 egg
1 tsp salt

Water bath:

1L water
1 tsp salt
40g baking soda

Finish:

1 egg
Sesame seeds, poppy seeds…

  1. To make the dough, put the water in the Thermomic bowl and heat 37C for 2 min, speed 2
  2. Add the remaining dough ingredients, set the timer to 2min 30, lock the bowl and press the Kneading button
  3. Tip out the dough in a container and let to rest at room temperature for 35 min to an hour
  4. Preheat the oven to 190C (180C for fan ovens)
  5. Put the dough on a floured surface and flatten it with the palm of your hand down to 5cm thick
  6. Use a pastry cutter to cut out  into buns or divide the dough in any shape you like
  7. Prepare the water bath: boil the water with the salt and baking soda
  8. Using a slotted spoon, briefly dip each bun into the boiling water and out again. Set aside on a baking tray lined with baking parchment or silicone sheet
  9. Brush the beaten egg (or egg yolk for a darker finish) on each bun
  10. Sprinkle with the seeds of your choice, indent the top of the buns in 2 or 3 places with a sharp knife and put in the oven for 15 min (check often as it can brown quite quickly)

Quick puff pastry

Puff pastry is not that difficult to make and tastes much nicer than the bought version. The proportions in this recipe make enough for a big tart. You can easily double them and freeze the rest wrapped well in cling film and packed in a freezer bag.

(Source Fast and Easy Cooking)

Ingredients

150g plain flour
150g butter diced and put in the freezer for at least 10 minutes
75g chilled water
pinch of salt

  1. Mix all the ingredients 15 sec, speed 6
  2. Mix 10 sec, speed 2, reverse blade direction and turn out the pastry onto clingfilm. Wrap and chill in the fridge for 1 hour or in the freezer for 20 minutes until firm but not frozen
  3. Roll the chilled dough into a snake shape on a floured surface (step 1)
  4. Then roll the snake onto itself to form a snail (step 2)
  5. Roll the snail (standing as in step 2) to flatten it. This will form the layers we need in the puff pastry.
  6. Roll into a rectangle (add flour if the dough becomes sticky)  and fold in 3 (step 3). Wrap in cling film and reserve in the fridge until ready to use.

Step 1

Step 2

Step 3

Craquelés (crackled biscuits)

These biscuits were proposed by Maiwenn for the latest Supertoinette challenge. They are soft inside, very tasty and easy to make (you don’t actually need a Thermomix to make them).

Ingredients

250g chocolate (dark or milk)
55g butter
100g sugar (80g for me)
2 eggs
210g flour
2 tsp baking powder
1 pinch of salt
1 tsp vanilla extract
Icing sugar (make it with Thermomix)

  1. Put the butterfly whisk in the Thermomix bowl, add the 2 eggs and sugar and whisk for 6 minutes, speed 3.
  2. Melt the chocolate and butter in the microwave (or in a bain-marie) for 30 secondes, then 10 sec at a time until just melted. Add the vanilla extract.
  3. Add the chocolate mixture to the Thermomix bowl and whisk 30 sec, speed 3.
  4. Remove the butterfly whisk and add the sieved flour, baking powder and salt  to the mixture. Mix 30 sec, speed 3.5. Mix longer if necessary until all the flour is incorporated.
  5. Set aside in the fridge for 1 hour.
  6. Preheat the oven at 200C (180C for fan ovens).
  7. Put some icing sugar in a plate. Take out a good teaspoon of the chocolate dough and roll it between your two palms to form a ball.
  8. Roll the ball into the icing sugar on one side and put it (icing sugar face up) on a baking tray lined with a silicone sheet or baking parchment. Repeat the process with the remaining dough.
  9. Bake for 10 minutes. Let them cool down before taking them out of the tray.

 

Strawberry sorbet

Welcome to my new blog! Follow me in my cooking adventures in the world of French cuisine. I will show you how to make delicious French pâtisseries, sauces, savoury dishes, breads and much, much more. Most recipes on this blog will use my favourite cooking companion: the Thermomix TM31. This is a fantastic tool that combines 10 appliances in one so it’s truly powerful.

With the summer finally showing up, why not start with a classic summer favourite: the strawberry sorbet? With the Thermomix, this takes only a few minutes!

(Source: Fast and Easy Cooking)

Ingredients

70g sugar
500g frozen strawberries
200g ice cubes
1/2 lemon peel and pits off, frozen
2 tbsp liqueur or juice (any berry flavour)

  1. Weight the sugar into the bowl and grind 5 seconds, speed 10
  2. Add the fruit, lemon and ice cubes. Crush at speed 5 until the mixture no longer moves around the TM bowl (you’ll hear it)
  3. Add the juice or liqueur. Churn up to 1 minute, speed 9 while stirring vigorously with the TM spatula through the hole in the TM lid until smooth
  4. Insert the butterfly whisk and whisk 30 seconds, speed 4 until light and creamy. Serve immediately or place in freezer for later use.