Here is a recipe ready in just a few minutes. In less than 10 minutes, you will have delicious pancakes ready to be devoured. Plus, they're naturally gluten-free! To be…]]>
Hazelnut pancakes
Here is a recipe ready in just a few minutes. In less than 10 minutes, you will have delicious pancakes ready to be devoured. Plus, they're naturally gluten-free! To be served with maple syrup or a homemade praline for a perfectly autumnal breakfast or snack...
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Pan-fried cod, hollandaise sauce, homemade mashed potatoes and oven-roasted broccoli
I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can see HERE) and I had discovered the production circuit of this fish from the cold seas of northern Europe and therefore more specifically from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.frIcelandic cod can be found in all large and medium-sized stores.For information, the Icelandic industry uses two certifications to ensure sustainable fishing, Iceland Responsible Fisheries: - Based on the guidelines of the FAO (Food and Agriculture Organization of the United Nations), the Iceland Responsible Fisheries Management Certification Program is a third-party certification model whose function is to attest to the responsible management of fishermen in Icelandic waters and respect for marine resources. MSC (Marine Stewardship Council) is an international certification program that aims to ensure the sustainability of fish populations, minimize the impact of fishing on the environment and promote effective fisheries management. The MSC has certified more species in Icelandic waters than the IRF program. In total, 15 species are certified, including the wolffish (Loup de Mer) which is part of the Fishmas campaign.
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Savoury bear garlic cake
A good friend gave me a huge bag of wild garlic freshly picked in the forest. Many thanks to Flore, I invite you to check out her Instagram page HERE! I took the opportunity to make three recipes, of which this is the first. I love wild garlic and it's not always easy to find it in stores. So I was over the moon to see what I could do with it. I propose you a very easy salted cake, with wild garlic, tomatoes and feta. Get your whips!
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Egg custard
I created this blog in January 2010, and yet until now, I had not proposed a recipe for custard. I had given you the one for pudim de leite, a delicious Brazilian flan that is a little firmer, but not yet the simple one for our cream. This is a really easy recipe to make, with only three ingredients. It's also good sometimes to make great classics, which I think we still enjoy as much!
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Welsh Cakes
Here is a recipe from Wales. These cakes are pan-fried and ready in 15-20 minutes maximum. A childish simplicity for a very tasty result. They are delicious for breakfast with butter, jam or the famous clotted cream, or for a snack with a hot tea. For a change from scones!
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Soft buns for hot dogs, Yudane method
The yudane is like a small miracle. To get magically soft buns, buns and milk breads, yudane and tangzhong are pretty amazing solutions! I start with yudane, for those hot dog buns. You could also make round hamburger buns. The resulting texture is fantastic and a radical change from a dough made without the yudane. So what is yudane? It is a part of the flour that is mixed with boiling water. This soft, plastic dough is then added to the dough, which then becomes incredible. Why is this? Because the yudan retained water, and caused the starch in the flour to gelatinize. You have to try to believe it!
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Kanelsnurrer
For Christmas, I offer you one of the many recipes from my new book, Scandalously Decadent, published by Flammarion, the Kanelsnurrer. I redid everything step by step for the blog, and the picture you see here is not the one from the book. You have to try this recipe, just for the incredibly delicious smell of baking these kanelsnurrer, these "cinnamon swirls". Because in addition to the cinnamon in the filling, the paste also contains cardamom. This is the original, Scandinavian version of cinnamon buns. Despite the apparent complexity of the designs, the recipe is actually very simple and quick to make. Just make the dough early enough to let it rest. The little trick to make the twists is not complicated and the result is amazing: the kanelsnurrer are soft and fragrant!
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Czech Christmas Braided Brioche
Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don't panic, everything is explained step by step as usual and even in video!
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Puff pastry brioche
As you may know, I have just finished writing my 6th book, which will be published by Flammarion on November 18th and which marks my real return to the field of pastry, even if there was some in "Végéterrien" and in "Je fais mon chocolat maison". I've been away from the blog for a while, but only to come back to it. This time I'm offering you my recipe for puff pastry brioche, which is really not that complicated to make at home. But above all the result is really delicious and buttery. With a simple jam, it is the perfect snack or breakfast!
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Salted Babka with basil pesto and pecans
I love sweet babkas, whether they are chocolate, cinnamon or Grand Marnier. But in a savory version, it is also a delight that will be perfect for a colorful aperitif! I warn you, it's totally addictive! Here is a version with basil/pecan pesto. The smell in the kitchen while cooking is just amazing!
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