Monthly Archives: February 2012

Cod, smoked salmon and prawns in their shell

You may have noticed that I have posted far more sweet recipes than savoury ones. This is obviously because I’m such a sweet tooth but occasionally, I feel like bringing back some balance with a simple and tasty savoury dish. Today is such an occasion as I couldn’t resist to share with you this fab’ recipe I found in Maiwenn’s blog. When I saw it, I was brought back to my childhood when my mum used to make beautiful fish gratins cooked in lovely scallops shells. The look of the dish by itself brings you to the seaside, and it tastes just as heavenly.

Source: La main á la pâte

Serves 6 to 8 as a starter or 4 as a main.


500g cod (or any other white fish you have on hands)
400g frozen prawns
250g smoked slamon
1 onion
1 tbsp oil
50g butter
50g flour
500g milk
50g hard cheese such as Cheddar
1 slice of bread


  1. Tear the bread into 4 pieces, put in the Thermomix bowl and turn the dial on locked position and press the turbo button, 1 sec at a time until it turns into breadcrumbs. Set aside.
  2. Cut the cheese into 2 or 3 cm chunks, , put in the Thermomix bowl and mix 5 to 10 sec/speed 6 until the cheese is finely chopped. Set aside with  the breadcrumbs.
  3. Preheat the oven at 200C.
  4. Cut the fish in 2 or 3 cm chunks and put in the Thermomix bowl. Mix  1 sec/speed 6. Set aside.
  5. Cut the smoked salmon into 2 or 3 cm chunks and put in the Thermomix bowl. Mix 1 sec/speed 6 and set aside also.
  6. Peel and quarter the onion and chop 3 sec/speed 5.
  7. Add the oil and sauté 3min/Varoma/speed 1.
  8. Add the butter, flour and milk, salt and pepper and cook for 7 min/90C/speed 4 to make a bechamel sauce.
  9. Add the fish, smoked salmon, and chopped parsley and mix in for 30 sec/reverse direction/speed 1.
  10. Place a few prawns in each scallop shell (or into ramequins). Pour in a few tablespoons of the fish sauce and sprinkle with the chopped cheese and breadcrumbs.
  11. Bake for about 10 minutes in the oven until golden and bubbly.


If you are left with egg whites in your fridge and you don’t know what to do (other than meringues), here is an idea: why not try to make those delicious financiers? They are so easy to make and taste absolutely fantastic. In this version, I have added raspberries, blueberries et chocolate chips but they can also be made plain.

For 12 financiers


4 egg whites
40g flour
100g ground almond
190g icing sugar
135g butter
A few fresh or frozen raspberries and blueberries
A handful of chocolate chips


  1. Preheat the oven at 180C.
  2. Melt the butter in a saucepan on high heat while stirring from time to time until the bottom turns brown, then immediately take out of the heat. This is called “beurre noisette”.
  3. If you don’t have icing sugar, make your own by mixing granulated sugar in the Thermomix for 20 sec/speed 10.
  4. Put the flour, ground almond and icing sugar in the TM bowl and mix 5 sec/speed 5.
  5. Add the egg whites and mix 5 sec/speed 3.
  6. Pour the butter through a sieve to catch the impurities and mix another 10 sec/speed 3.
  7. Stir in the chocolate chips with the spatula and pour into moulds (any shape will do), preferably silicone otherwise, make sure you butter the moulds.
  8. Add a few berries in each mould and bake for 20 minutes.
  9. Let the financiers to cool down before tipping them out of their mould.

Little game – Tag

I have been invited by Maiwenn from La main á la pâte to participate to a game called “Tag”. The rules are to answer 11 questions about myself. I will also ask another 11 questions to other bloggers.

Here are Maiwenn’s questions to me:

1. Qu’est ce que la cuisine évoque pour toi ? What does cooking mean to you?

La cuisine, c’est le partage et la convivialité. Cooking is sharing and spending good times with your family and friends.

2. Quel aliment détestes-tu ? Which food do you hate?

Les choux fleur et les abats. I hate cauliflower and offals.

3. La date de création de ton blog ?When did you create your blog?

Juin/June 2011.

4. Le ou les chefs culinaires que tu apprécies ?Which chefs do you like?

Je n’en ai pas vraiment, tous m’inspirent! I have no favourite, they all inspire me in different ways!

5. Ton style de cuisine préféré ? What is your favourite cuisine style?

Francaise bien sur! Mais aussi indienne, japonaise et thailandaise. Apart from French, I love Indian, Japanese and Thai cuisines.

6. Si tu es de l’époque où Casimir passait à la télé, as tu déjà tenté de faire son gloubiboulga ? If you were of the generation that watched Casimir on television (kids program), did you ever try to make his famous gloubiboulga?

Non jamais. Mais je me souviens qu’il y avait du chocolat, des bananes et… de la moutarde dedans… Never tried, I wouldn’t say that a mix of chocolate, bananas and… mustard would go down too well!

7. Ta région culinaire préférée ? You favourite French regional cuisine?

La cuisine du Sud-Ouest ! C’est la cuisine conviviale par excellence ! I love South-West French cuisine (Cassoulet, foie gras, magrets of duck).

8. Es tu friande de gadgets culinaires ? Do you love cooking gadgets?

Bien sur, surtout mon Thermomix ! I have all sorts of gadgets but my favourite is my Thermomix of course!

9. Aimes tu aller au restaurant ? Do you like going to restaurants?

J’adore, je n’y vais plus autant qu’avant la naissance de ma fille mais c’est toujours un plaisir d’essayer une nouvelle enseigne. It’s my favourite kind of a night out, unfortunately, I don’t go as much as before my little one was born but I always like to try a new place.

10. Aimerais tu participer à une émission culinaire ? Would you like to be part of a cooking program?

Non, trop timide et je n’aimerais pas me voir á la télé. I wouldn’t fancy being on television, too shy for that!

11. Combien de temps par semaine tu passes en cuisine ? How long do you spend in your kitchen every week?

Au moins 10 heures par semaine, plus si j’avais le temps! At least 10 hours per week but I would do more if given half the chance!

C’est mon tour á présent de poser 11 questions á 11 bloggeuses. Now it’s my turn to ask 11 questions to 11 bloggers:

  1. Quel fut ton plus grand succès en cuisine ? What was the best dish you’ve ever made?
  2. Es-tu plutôt sucré ou salé ? Do you prefer sweet or savoury?
  3. Comment est venue ta passion de la cuisine ? What got you to love cooking?
  4. Qu’est ce qui t’inspire en cuisine ? What inspires you to cook?
  5. Que trouverait-on dans tes placards ? What do you always stock up in your cupboards?
  6. Si tu devais refaire la cuisine de tes rêves, á quoi ressemblerait-elle ? If you could design your dream kitchen, what would it look like?
  7. Te souviens-tu du tout premier plat que tu as cuisiné ? What was the first dish you’ve ever cooked?
  8. Quel est le dernier livre que tu as lu (pas forcément de recettes) ?What was the last book you read (not necessarily a cookbook)?
  9. Es-tu du genre organisée (á établir tes menus á l’avance…) ou préfères-tu improviser ? How organised are you (do you write down your menus for the week or are you more in the spur of the moment…) ?
  10. Quelles sont les 5 personnes qui t ‘ont le plus influencées dans la vie ? Name 5 people who have influenced your life the most.
  11. Si tu ne devais enseigner qu’une chose á tes enfants, que serait-elle ? What would be the single most important thing you would want to teach your kids?

J’envoie ces questions á/I send these questions to:


Madame Thermomix

Cuisine Plurielle




Petits Beurre

These biscuits have been sold for a long time in France and are associated with the kids tea time or “Goûter”. I got the idea of making them from SorbetCitron, who had been looking for the perfect Petit Beurre recipe for a long time. She came across this kit with the cutter, stamp and recipe book to reproduce the biscuits from our childhood. She was very happy with the results so I bought the kit too and have been making these a couple of times already!

(Source: L’Atelier Petit Beurre, Ed Larousse)

For 50 biscuits


200g sugar
200g salted butter
125g water
2g salt (a pinch)
500g flour
1/2 tsp baking powder


  1. Place the sugar, butter, water and salt in the TM bowl and cook for 3 min/60C/speed 2
  2. Cool down the mixture by mixing 20 min/speed 2, Measuring cup OFF until the bowl is just luke warm to the touch
  3. Add the flour and baking powder and stir 30 sec/speed 3.
  4. If some flour is still not combined, stir it in with the spatula (being careful of the blades).
  5. The mixture should be quite thick but soft to the touch. Wrap in cling film and leave in the fridge for 3 hours minimum to harden.
  6. Preheat the oven 180C.
  7. Flour your worktop and roll the biscuits to a very thin layer (2 to 3 mm)
  8. Using a cookie cutter of your choice, cut out shape and place them on a tray lined with baking parchment/silicone sheet
  9. Bake for 12 to 15 minutes.
  10. Leave to cool and store in an airtight container.

Petits sablés au citron (shortbread with lemon icing)

I got this recipe from Gourmande, another happy Thermomix user, and each time I make these, they have great success.  They are great to make at Christmas but they are so tasty that I would make them all year round! Thank you Gourmande for sharing this wonderful recipe.

(Source : Gourmande from the Supertoinette forum)



250g flour
100g soft unsalted butter, cut into chunks
70g sugar
1 tsp vanilla extract
1/2 tsp baking powder
1 egg yolk
Grated zest of 1 unwaxed lemon
100g cream (preferably thick crème fraîche)
1 pinch salt

Lemon icing

125g sugar
1 egg white
Juice of 1 lemon
Food colouring (optional)


  1. First, make the icing sugar in the Thermomix: blend 200g granulated sugar for 1 min/speed 10. Set aside.
  2. Mix the flour, baking powder, salt, 70g of the icing sugar, the grated lemon zest and the vanilla extract for 10 sec/speed 3.
  3. Add the butter, egg yolk, cream and mix 20 sec/speed 3 until well combined. The mixture should resemble breadcrumbs.
  4. Tip out in a bowl and bring it together into a ball shape, wrap in cling film and reserve in the fridge for 30 minutes.
  5. Preheat the oven to 180c.
  6. Roll the dough on a floured surface down to 5mm thick.
  7. Cut out shapes and set aside on a baking tray covered with parchment paper or silicone sheet.
  8. Bake for 10 minutes.
  9. Once cooked (the biscuits should be hard at the edge but still soft in the middle) and leave to cool on a griddle
  10. Meanwhile, make the lemon icing: combine the remaining icing sugar, the lemon juice and some of the egg white until it is thick but not runny enough so you can easily spread it on the biscuits. You can colour the icing with some food colouring (divide the icing in several bowls and add a little coloring in each and mix well).
  11. Spread on the cooled biscuits and leave to dry at room temperature.