These cookies taste totally amazing and addictive! I put in it, hazelnut butter, that is to say a butter that I cook until it has a nice dark color, coffee…]]>
Hazelnut butter cookies, coffee, hazelnut and chocolate
These cookies taste totally amazing and addictive! I put in it, hazelnut butter, that is to say a butter that I cook until it has a nice dark color, coffee powder, hazelnut powder and finally dark chocolate. The whole thing gives a very particular and unusual flavor, but completely coherent. They are ready very quickly, even though I let the dough cool at some point. A nice change from the more traditional cookies!
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Lasagna Bolognese
I've just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes a bit of time, as I make it the day before, with a long cooking time for the Bolognese stew. But the result is worth it. I made everything homemade, even the pasta, which is very easy with a rolling mill, but you can of course put ready-made lasagna in it. The result is extremely tasty and creamy, with a little cheese inside. I had already proposed you the real ragout à la bolognaise, that I modify here a little to stick to the idea of lasagna that I had in mind!
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Pistachio and orange blossom galette des rois
Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb of flavors and textures. Especially with a homemade inverted puff pastry. I always have some in advance that I vacuum-seal after my puff pastry workshops. I use lots of whole pistachios and they go perfectly with the orange blossom.
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Waffles from Liege
I had been holding back for years. When I walked past a Liège waffle stand, I drooled and thought it was unreasonable, so I walked away. When I finally got my waffle iron, I devoured the equivalent of all those years of intense deprivation!!! Finally! They are so delicious, rich and chewy, with all that sugar caramelizing on the surface, that I almost didn't feel guilty. I simply could not resist. Of all the waffles, these are my favorite. With the butter in it, I'm not surprised! I made my waffles with a professional waffle iron, but you can obviously make them in a more traditional waffle iron.
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Parmentier of Black Pudding with Apples and Caramelized Onions
Nightmarish for some, delicious for others, black pudding is rarely indifferent. I'm one of those who love it! But then really! Even though I know what it's made of. Not very glamorous to take a picture of, this parmentier is however perfect: apples sautéed in butter, caramelized onions, homemade mashed potatoes and free-range black pudding. All with a good glass of red wine and a green salad and morale is high!!
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Cherry clafoutis. The real one…and my version!
With or without pits… Such is the eternal dilemma for the clafoutis! If you go to the Limousin and say you are going to make a clafoutis with pitted cherries, I don't give a damn! So I propose you the classic version of this dessert, with the basic dough and the whole cherries. But after experimenting with or without the pits, I can tell you that personally, it doesn't change the taste. It seems that the stone, while cooking, leaves the flavor, but no one has felt the difference… And yes, I admit it, I prefer a clafoutis without a stone, which is easier to eat. So I leave you also my clafoutis recipe, less traditional certainly. You will have the choice and I ask the purists to let me eat without me having to spit out my pits
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Almond Baklava
Thanks to Hakim for teaching me this fantastic recipe! It was really fabulous for me to be able to make them with an expert, especially since I had wanted to know the secrets of baklawas for a while. I had already tried when I was a teenager, but with pastry sheets. But I prefer this homemade recipe a thousand times over! We made the baklawas in a giant mold and so I divided the recipe in half to suit molds more suited to our ovens. I think that you can easily fill a 38cm (at MORA) diameter springform pan with the quantities indicated...
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