For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the…]]>
Pumpkin Pie
For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the whole house while it is cooking. This dessert, served with a touch of whipped cream is totally irresistible. I first tasted pumpkin pie a long time ago, in an American family, and I found the consistency very (too?) surprising. Coming back to it today and making it myself from fresh pumpkin, I’ve become a total fan!
Ingredients
Sweet dough
- 210 g flour
- 35 g powdered sugar
- 25 g almond powder
- 125 g soft butter
- 50 g eggs
Pumpkin Cream
- 450 g cooked pumpkin flesh
- 1 can sweetened condensed milk (397 g)
- 2 eggs of 60g each
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon gingerbread mix
- 1 good pinch salt
Instructions
- Start by preparing the sweet dough. You'll only need half the dough, but it's easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.
- Beat with the leaf of the robot (this is the K) until the butter is incorporated.
- The whole thing looks like sand. At this point, add the beaten egg.
- Turn on again just to incorporate the beaten egg but no more! Place the dough in cling film and chill.
- This is the pumpkin used in this recipe. I found a small one. You can take a larger one and use only the amount indicated in the recipe, to put the rest in a soup for example.Note from Bernard:Small precision on the pumpkin. If you can't find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you'll have to put an extra egg in the recipe, but it works just as well! So don't panic if you can't find a little pumpkin.
- Cut it in half.
- Remove the seeds with a spoon.
- And put the two pieces face down.
- Put in a preheated oven at 180°C.
- Bake for 45 minutes. The pumpkin is all softened and well cooked!
- Let it cool, faces up this time.
- Remove the flesh with a spoon.
- Keep 450g (do what you want with the rest).
- Take the dough out of the refrigerator. Lightly flour it and place it on a piece of baking paper (it's easier!). Start rolling it out.
- Put a piece of baking paper in the bottom of the pan. I used a pan with a removable bottom for ease. Take a mold of 18 or 20cm. This will just change the thickness of the cream.
- Place the dough on the pan.
- Fill it well (darken it) with dough.
- Remove excess dough with a roller or knife.
- It's ready! Chill while you prepare the rest.
- Pour the can of sweetened condensed milk over the cooled pumpkin flesh.
- Puree with an immersion blender. You can also blend the pumpkin flesh alone (cooked) in a conventional blender and place the 450g in the bowl with the sweetened condensed milk.
- Here are the spices.
- Pour in the salt, spices and add the eggs.
- Mix well with a whisk.
- Pour the mixture into the pan. You can also pre-bake the dough in the pan. It's up to you!
- Bake at 185°C for 35-40 minutes.
- Let cool and serve with a little whipped cream (not a must)! As the pie cools completely, it will turn into a sort of light syrup on the surface that will make it very shiny.
Nutrition
Serving: 8peopleCalories: 393kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 115mgSodium: 434mgPotassium: 440mgFiber: 1gSugar: 30gVitamin A: 5406IUVitamin C: 6mgCalcium: 213mgIron: 2mg
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Candied fruit cake
It’s funny how tastes change over time. I really wasn’t a fan of candied fruit cakes until two or three years ago. And suddenly, I went crazy about it! Who knows why! I give you my very easy to make recipe. It will be necessary to start the day before to soak the candied fruits in the rum. A step with delicious fragrances. As with my ultimate pound cake (recipe HERE), I don’t beat sugar with eggs, or butter with sugar, or anything at all really! A quick mix and ultimately little yeast. The cake is nicely puffed up though! And forget about the flour around the fruit to prevent it from falling to the bottom of the dough. The important thing here is simply the consistency of the dough. If this one is good, the fruit will be well distributed! The cooking is done in a low oven for a long time and a rest one night is necessary to have a cake with a perfect cut.
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!
Nutrition
Serving: 24cm cakeCalories: 142kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 180mgPotassium: 39mgFiber: 1gSugar: 7gVitamin A: 255IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!
Cantonese Rice
Here it is, the famous Cantonese rice! A lot of people were looking forward to having the recipe on my blog. But I wanted to do things the right way. So here I am, back from Canton where I observed everything thoroughly, where I asked many questions, where I tasted many versions of this famous recipe. First observation: the Cantonese rice as we know it in France is not white. There is always a hint of soy sauce. Here I give you a recipe of this rice exactly as I liked it there. What is the origin of this special and delicious taste? Peking pork (which I make myself)! And cooking at high heat and fast in a real wok. Small precision: you can put what you want in the Cantonese rice, even if you have to respect some principles. There are always peas, corn, eggs etc… But you can remove the shrimps if you are allergic. Concerning the glazed pork: it is the one that gives the subtle taste to the rice. But it can be replaced by duck or chicken. I lacquer my own pork following the recipe for “char-siu” pork: recipe here!
Ingredients
- 3 eggs
- about ten raw shrimps peeled
- half a nice carrot
- 1 handful of peas
- 1 handful of bean sprouts
- 1 small can of corn
- 6 Chinese chives
- 500 g cooked white rice
- 125 g ready-made glazed pork or recipe here
- one or two tablespoons clear soy sauce
- oil and salt
For the “homemade” glazed pork: (there will be a little left over, but it is so delicious):
- 300 g pork chops
Char Siu sauce
- 40 g maltose syrup (or glucose syrup at G.Detou)
- 40 g honey
- 40 g Hoisin sauce (pronounced "oïe zine", available at Tang frères)
- 30 g clear soy sauce
- 15 g Mei Kuei Lu Chiew (the alcool of rose at 54°!)
- 1/2 tablespoon toasted sesame oil
- 3/4 spoonful of red dye
- 2 good pinches of baking soda
- 1 pinch of glutamate
Instructions
- For this recipe, my friends make fun of me because I lacquer my own pork with my char siu pork recipe!I use pork chops that I marinate in char siu sauce overnight. I then remove it from its marinade and place it in an ovenproof dish.
- Bake in the oven at 180°C for 20 minutes then cut into thin slices.
- Then in small cubes!
- We can start with the Cantonese rice!Start by preparing all the ingredients before starting to cook, which will be very quick!
- Cook the rice. I use an automatic rice cooker, very practical.
- Cut the carrot half into thin slices, then into sticks and finally into small cubes: a fine brunoise!
- Have the vegetables on hand: peas (frozen but thawed), drained corn and peking pork cut into small cubes.
- Cut the shrimp into pieces.
- Chop the Chinese onion.
- Put the wok on very high heat.
- Add a little oil and then pour in the beaten eggs.
- Spread the eggs well in the wok to cook them almost instantly .
- Quickly cut them into pieces.
- And clear in a cold dish. Set aside until ready to use.
- Add oil to the hot wok. Add the shrimp in pieces.
- Add corn and peas. Everything is actually going very fast!
- Add the carrots in brunoise.
- Peeled pork in small cubes and chives.
- And finally, soybeans.
- Cook for one minute, stirring constantly. Finally add the rice.
- Mix well so that all the ingredients blend into the rice. Finish with the omelet and soy sauce. One should not put too much soy sauce. Just enough to color very slightly . In France we only know the white Cantonese rice, but no trace of such a rice in Canton or elsewhere in China.
- Stir well. Salt.
- Serve immediately with the rice, possibly adding a few shrimp quickly cooked in the free wok for a luxurious Cantonese rice!
Nutrition
Serving: 9peopleCalories: 344kcalCarbohydrates: 65gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 582mgPotassium: 417mgFiber: 6gSugar: 7gVitamin A: 1498IUVitamin C: 8mgCalcium: 522mgIron: 20mg
Tried this recipe?Let us know how it was!
Cheese Gougères
Here is my recipe for cheese gougères. They have an extremely tasty texture. Crispy on the outside, they reveal a melting heart on the inside. You can make them any size, but I like them smaller because that way they crisp up even more with the cheese on top. A small wonder very simple to carry out.
Ingredients
- 250 ml water
- 250 ml eggs (you need a colume for the choux pasry to succeed! that's about 5 eggs)
- 140 g flour
- 110 g butter
- 5 g salt
- pepper and nutmeg
- 150 g grated cheese (Emmental is not as good!!) + a little for spinkling
Instructions
- Preheat the oven to 180°C.Put water, butter and salt in a saucepan.
- Bring to a boil over low heat.
- Add the flour all at once off the heat.
- Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.
- Pour the dough into a bowl.
- Add the 250ml of beaten eggs little by little to the dough (stirring well each time).
- Stir vigorously to blend.
- Add grated cheese.
- Add pepper and grated nutmeg.
- With a piping bag, make small piles. Never mind the shape, they will swell.
- Sprinkle grated cheese on top.
- Bake for 18-20 minutes at 180°C. Enjoy it hot! The gougères will be crispy on top and melt in the mouth.
- They are perfect for a sunny aperitif!
Nutrition
Calories: 2216kcalCarbohydrates: 90gProtein: 89gFat: 167gSaturated Fat: 92gPolyunsaturated Fat: 13gMonounsaturated Fat: 45gTrans Fat: 4gCholesterol: 1322mgSodium: 6678mgPotassium: 832mgFiber: 5gSugar: 6gVitamin A: 5433IUCalcium: 1709mgIron: 10mg
Tried this recipe?Let us know how it was!
Kig Ha Farz
Here is the recipe for the famous “kig ha farz”, a monumental Breton dish, for about ten people. No more of five hours of cooking but a rather simple preparation. For this dish, you need a giant pot, some farz bags, a wheelbarrow of vegetables and a dozen guests… Nine was kind enough to give me her recipe and publish it here for our pleasure. Even if it is not a dish that you can make too often at home, it is really nice to prepare with several people and to discuss while peeling the vegetables. So I present you Nine who gives us her explanations for this gargantuan dish. Before starting the preparation, I ventured to ask him some questions!
Ingredients
- 1,8 kg beef shanks 900g each
- 1400 g semi-salted pork Palette
- 1400 g Morteaux sausage
- 6 leeks
- 12 carrots
- 1 white cabbage
- 10 turnips
- 1 onion pricked with 2 cloves
- 1 tablespoon coarse salt
Lipig (you can use less onions, but it's terribly delicious like this!)
- 12 onions
- 300 g semi-salted butter
- 1 teaspoon salt
Far white:
- 250 g wheat flour
- 50 g sugar
- 4 eggs
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Far black:
- 335 g buckwheat flour
- 20 g wheat flour
- 1 egg
- 100 g bacon
- 300 ml cooking broth
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Instructions
- Start by gathering the ingredients. This will probably require a wheelbarrow! More seriously, it is important to choose vegetable waters for this recipe. All those shown here come from a farm in the Finistère north. Sand carrots, beautiful onions, inimitable potatoes...
- For the meat, you must also choose the best. Here we see the Morteaux sausage, the beef shanks and the pork shoulder.
- First, remove as much fat as possible from the pork shoulder. It is indeed this fat that will give a lot of foam and therefore work afterwards.
- You have to get the biggest pot you can find.
- You can see how big this pot is, especially when you see Nine next to it!
- Pour water to a little more than half the capacity of this gigantic pot. Put on the degreased pallet and the shanks.
- Heat the pot over high heat (given the quantity, don't hesitate to heat well!). With a skimmer, remove the foam that forms on the surface.
- Meanwhile, prepare the vegetables. Cut and worm the leeks. Cut to separate the white from the leek tops. Tie the whites together and the tops together also.
- Peel carrots and turnips.
- After one hour, add the whole kale. There is no need to cut it.
- But also carrots...
- Turnips...
- And the leek tops, but not the whites!
- Prick an onion with two cloves.
- And add it to the broth.
- Close and let cook on the fire for two hours (before adding the bags of farz).
- During this time, prepare the lipig which takes about an hour. Peel and chop onions.
- Put the butter in a large frying pan (we cooked the lipig in a wok, which proved to be very convenient). Cook it on low heat to melt it perfectly.
- Add the onions.
- And let it cook gently, scraping the bottom regularly to prevent the onions from sticking.
- The onions will slowly but surely caramelize.
- To the point of giving the famous lipig. You can't necessarily see it, but it's fat as it should be!
- When the lipig is almost finished, remove the "eyes" of fat in the broth. It may seem surprising to remove the fat on one side and put a lot of butter on the other, but we must not forget that we are going to drink the broth! And it's more pleasant to drink a fat-free liquid anyway! However, it is true that we will make up for generously with butter on the farz!
- You can see that you can remove a lot of fat from the surface of the broth. Three glasses were removed.
- Now prepare the farz. On the one hand, the black flour.Put buckwheat flour and wheat flour in a bowl. Add the egg. and mix a little.
- Put the lard in a bowl and add the hot broth. Stir to melt the lard.
- Add the broth to the flour.
- Then beat with a hand whisk. Add salt and milk.
- Pour the dough into a stuffing bag.
- Tie the bag well and put it in the broth.
- Along with the bag, add the leek whites.
- Do the same thing with the white flour and proceed like a classic pancake batter.
- Add the Morteaux sausage.
- Let cook for two more hours... One hour before serving the "kig ha farz" add the peeled, uncut potatoes. The kig ha farz cooks for another hour with the potatoes (just to be clear!).
- To serve, pour the broth into a tureen. You can see that the broth has taken on a nice color and that it is almost not greasy!
- It is usually served with bread crumbs (just baked).
- And then you can start enjoying your meal! In starting with one or two bowls of broth...
- Then we return in the heart of the subject with the farz. Just remove the bags and take out the farz carefully.
- Then cut them into slices.
- Both are equally delicious.
- Reheat the lipig.
- And take out the meat that we will cut before serving (it is cut with a spoon!).
- Take the vegetables out of the pot, making sure not to burn yourself as it is very hot.
- All that's left is to take a little of everything on your plate...
- And don't forget to serve yourself a generous helping of hot lipig with caramelized onions.
Nutrition
Serving: 10peopleCalories: 1195kcalCarbohydrates: 97gProtein: 45gFat: 72gSaturated Fat: 32gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 363mgSodium: 2386mgPotassium: 1583mgFiber: 17gSugar: 28gVitamin A: 52904IUVitamin C: 80mgCalcium: 321mgIron: 14mg
Tried this recipe?Let us know how it was!