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Happy New Year 2015!

I would like to wish you all a very Happy New Year. I hope to be more present on the blog this coming year and I have some new cooking classes coming soon (both Thermomix and non Thermomix). More on this later…

Thank you all for all your lovely comments and support. I am looking forward to a new exciting and busy year!

2015

Lemon cake

I came across this recipe on the blog “La cuisine de Bernard”, which is a very popular culinary blog in France. He came up with the ultimate lemon cake recipe by trial and error and I must say he nailed this one. The cake is  very moist and the icing is thin, slightly crispy and very lemony.

LemonCake_001

Source: La cuisine de Bernard

Ingredients

200g sugar (use all the sugar it’s important for the texture of the cake)
120g unsalted butter
Peel of 1 lemon
165g eggs
150g plain flour
80g lemon juice (2 or 3 lemons)
1/2 tsp baking powder

Icing:
25g lemon juice
130g icing sugar

Method

  1. Preheat the oven at 170C.
  2. Mix the sugar and lemon peel 20sec/speed 10.
  3. Add the butter and melt 5 min/70C/speed 1.
  4. Add all the other cake ingredients and mix 15 sec/speed 6.
  5. Pour into a buttered and floured loaf tin and bake for 30 to 40 minutes (a skewer should come out clean).
  6. Unmould and leave 5 minutes to cool a little bit then wrap in cling film (try to find a heat resistant one) until it has totally cooled down. This is to keep the cake soft.
  7. When the cake is cooled, mix the icing ingredients and pour over the cake placed on a grid with a dish underneath to catch the drips.
  8. Reuse the icing dripped down to pour over the cake again and smooth with a spatula until the whole cake is iced.
  9. Bake for 8 minutes at 100C to harden.
  10. Keep in an airtight container.

LemonCake_003

Happy New Year!

I wish you all a Happy New Year 2014. May the new year bring you love (in your tummy), happiness (for your tastebuds) and health (a healthy appetite that is)!

2014-New-Years-Eve-in-Paris

Happy Christmas

I would like to wish everyone a wonderful Christmas. Thank you for following this blog, I hope to have more recipes to share with you in the next few weeks. In the meantime, enjoy the holiday!

noel-2013-idees-cadeaux-mec-30-euros-sapin

Chocolate soufflé

I don’t do soufflés half enough. OK, partly it’s because you have to make them at the last minute and frankly, I don’t always have the time to whip up a soufflé after a dinner. Then I saw that you can actually prepare the soufflé mixture in advance and leave in the fridge until ready to cook. That’s more like it! So here is a divine chocolate soufflé recipe, made fast and easy with Thermomix!

ChocSoufflés_001

Source: 750g video

Ingredients
For 6 ramequins

Creme patissiere
240g milk
25g cornflour
10g caster sugar
3 egg yolks
150g dark chocolate

Meringue mixture:
6 egg whites
65g caster sugar

Butter and brown sugar for the ramequins

Method

  1. Butter generously the ramequins with a brush. Brush from bottom to top on the sides. Pour some brown sugar at the bottom and tilt the ramequins to coat the sides up to the top. Refrigerate.
  2. Preheat the oven at 190C (fan oven) with a tray placed on the middle shelf.
  3. Make the crème patissiere : place all the ingredients except the chocolate in the TM bowl. Cook for 7min/90C/speed 4.
  4. Meanwhile, melt the chocolate in the microwave in short bursts, stirring well in between or in a bain-marie.
  5. Add the chocolate. Stir and pour into a clean bowl. Seal with cling film (touching the cream’s surface to stop a skin from forming).
  6. Clean the TM bowl and dry thoroughly (or use second TM bowl)
  7. Insert the butterfly whisk and whisk the egg whites on speed 3 measuring cup OFF. Add 65g sugar when it starts to foam. Continue whisking until soft peaks (the whites shouldn’t be very firm).
  8. When the crème patissiere is luke warm, add 1/3 of the beaten egg whites and stir vigorously to loosen it.
  9. Then, add the remaining egg whites and fold them in gently in order to keep as much air in as possible.
  10. Pour into the ramequins up to ¾ of the way and smooth the top with the back of a spoon to flatten. You can refrigerate the soufflé mixture at this point for up to 12h. No need to bring them back to room temperature before baking.
  11. Bake on the hot baking tray for 10 to 20 minutes.
  12. Sprinkle with icing sugar and serve immediately.

ChocSoufflés_002

 

Holidays

As you read this post, I will be away in Paris for some vacations. So while I’m away, I’ve compiled a little list of summer dishes I posted over the last 2 years to keep you busy…

Savoury dishes:

Stuffed tomatoes

Tomates Farcies

Ratatouille

Ratatouille_001

Strawberry and Halloumi salad

StrawberrySalad 001

Desserts:

Warm strawberry tart

TarteChaudeFrais_002

Apricot and white chocolate mousse cake

ChocApricotCake_003

Berry delight

DéliceFruitsRoug_002

Raspberry and tapioca verrine

VerrineTapioca_002

Cherry and apricot clafoutis

Clafoutis_003

Thyme and Apricot tart

Abricot et Guimauves 027

See you soon!

Paris trip and cookery classes

Sorry for the lack of posts recently but I was away on holidays in Paris. I spent a week there visiting friends and family and of course, a trip to Paris wouldn’t be complete without buying a few cooking gadgets and ingredients that I cannot find in Ireland. I didn’t buy as much as I would have liked (baggage restrictions and money constraints unfortunately) but I managed to get a few bits and bobs that I will be putting to use in recipes very soon.

TripParis_001

From left to right and back to front:

Chocolate & hazelnut spread with caramel specks, Speculoos spread (both from PateATartiner.fr), dioxide of titane (white food colouring for macarons), strawberry flavouring, speculoos biscuits, straight star nozzle, smoked cardamoms.

I’m also busy preparing some cookery classes in Kitchen Complements in Dublin. This is very exciting as these will be my very first French cookery demonstrations as a tutor. I’m practicing like mad at the moment so I will not be posting new recipes as often as I would like to but I’ll keep you updated on my latest baking adventures!

Here is the timetable of my next classes:

Thursday April 11th 11am to 1pm Meringues, French, Swiss and Italian

Saturday April 13th 11am to 1pm Speciality Breads

Saturday April 27th 11am to 1pm Tarts Sweet and Savoury (Shortcrust base)

Saturday April 27th 3pm to 5pm Tarts Sweet and Savoury (Puff pastry base)

Thursday May 2nd 11am to 1pm Tea Time in Paris (French petits fours such as madeleines, financiers and éclairs)

Thursday May 9th 11am to 1pm Macarons

Classes are 25 euros. Venue: Kitchen Complements, South Anne street, Dublin 2. To book: call Kitchen Complements: 01 677 0734.

Happy Saint Patrick’s day!

On this special day, I will not post not a recipe, but some Irish poetry gleaned on the internet:

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
~Irish Blessing

 

 

 

 

May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.
~Irish Blessing

So, success attend St. Patrick’s fist,
For he’s a saint so clever;
Oh! he gave the snakes and toads a twist,
And bothered them forever!
~Henry Bennett


Saint Patrick was a gentleman, who through strategy and stealth
Drove all the snakes from Ireland, here’s a drink to his health!
But not too many drinks, lest we lose ourselves and then
Forget the good Saint Patrick, and see them snakes again!
~Author Unknown

 

 

Rain, snow or shine, this song will blow your mind

Today, no recipe but a beautiful song written by French composer Jean-Philippe Verdin aka Readymade FC and sung by Paris born Yael Naïm. Her voice is so beautiful and pure, I just love it and I hope you do too…

The only one

Have a great Sunday!

Happy New Year!

The year 2012 draws to a close and I would like to take this opportunity to thank you all for your loyalty. It really means a lot to me and I am pleased to see more and more of you everyday visiting Journal of a French Foodie. I really appreciate when someone leaves a comment or sends me encouraging words and I love it when you tried a recipe and tell me about it 🙂

So, roll on 2013! I wish the new year brings you happiness and success and I’m looking forward to sharing more yummy recipes (Thermomix or not) with you!