Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and…]]>
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
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Cream of celery and chestnut soup
I can’t believe the holidays are right around the corner! Yet we should believe it with the ambient cold… In the evening, I want to warm up and for that, a celery and chestnut soup is perfect. I rarely use celery, although I love it. In this soup, the combination is perfect. It is comforting as it should be and with a slice of seared foie gras, it will be perfect for a fancy dinner! But this soup can be made without liver. It is delicious on its own with a little bread and cheese.
Ingredients
- 1 large white (or yellow) onion
- 7 cloves of garlic
- 50 mg semi-salted butter
- 3 tablespoons olive oil
- 850 g celery flesh
- 420 g cooked chestnuts (in a jar)
- 2 liters water
- 250 ml full cream
- salt and pepper
Instructions
- Cut the onion into pieces.
- Peel and chop the celery into large pieces.
- Put the butter, olive oil, onion and peeled garlic cloves in a large pot.
- Let it cook until it browns nicely.
- Add the celery.
- Pour in the water.
- Cook for 15 minutes, pour in the cooked chestnuts.
- Cook for an additional 10 minutes. Blend with an immersion blender.
- Pour the cream.
- Put salt and pepper at your taste. I salted it quite generously because the chestnuts give a sweet taste!
- One last stir, the soup is ready!
- And for a more festive touch, I put a slice of fried foie gras per person. But there is no obligation!
Nutrition
Serving: 6peopleCalories: 441kcalCarbohydrates: 39gProtein: 4gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 65mgSodium: 197mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 1479IUVitamin C: 35mgCalcium: 115mgIron: 1mg
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Czech goulash
I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able to start alone. He had explained everything to me orally, so all I had to do was do it. Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it’s a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish. So yes, it looks more like a winter dish, but after all, I don’t want to eat only cold when it’s hot. And in many hot countries, they eat a lot of rich dishes ! So there’s no excuse to start making goulash step by step!
Ingredients
- 1.5 kg beef bourguignon
- 3 kg onions
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 tablespoon flour
- 75 cl dark beer
- 2 liters water
- 70 g double tomato concentrate
- 1 teaspoon cumin
- 2 tablespoon paprika powder
- salt
- pepper
- oil
- 50 g semi-salted butter
- 1 kg carrot
- 2 red peppers (optional)
- potatoes or knoêdels to serve
Instructions
- Start by peeling the onions. For this recipe, I don't bother cutting 3kg of onions by hand. I cry without stopping. So I put 3 at a time in my blender and pulse. Do not puree the onion!3 kg onions
- It goes much faster and will be perfect for the sauce. Put all the onions in a large pot with 3 tablespoons of oil.
- Cook over low heat with the sugar. Add salt and pepper generously.1 tablespoon brown sugar
- The first cooking will take about 4 hours. Take it easy. You'll have to make sure you mix it up from time to time!
- This takes time, but the onions will slowly caramelize.3 kg onions
- When they are well browned, remove them from the pot.
- Pour in 50g of semi-salted butter and 4 tablespoons of oil.50 g semi-salted butter, oil
- Cut the meat into coarse pieces.
- Pour it into the casserole, this time over high heat.
- Season with salt and pepper.salt, pepper
- The meat must be seared on all sides.1.5 kg beef
- Even if I take good quality meat, it gives water back. If this happens to you, don't throw this water away! Just let it evaporate.
- When it disappears, the meat gets colored much faster.
- Then add the tablespoon of flour.1 tablespoon flour
- Mix well to disperse it perfectly. Pour in the dark beer.75 cl dark beer
- Add the caramelized onions, one liter of water and mix well.2 liters water
- You can add the tomato paste and the 3 cloves of garlic finely chopped (no picture, but the garlic is there!! ).3 cloves garlic
- Mix well and cook for at least 3-4 hours on low heat, covering with the lid. Don't forget to stir from time to time!
- In the end, the goulash looks like this.
- What I do: I let it cool at room temperature overnight, then the next day I add another liter of water, then I recycle again for about 4 hours. After that, the meat starts to have the right texture. Before that, it is simply too hard! Therefore, a very long and gentle cooking is required. But I let it cool, then put it in the fridge this time a second night.The next day, reheat the goulash over low heat for about 30 minutes. Put the cumin in a small pan over low heat.
- In the picture, there is more than a teaspoon of it, because I made some in advance. But you can put only the quantity of the recipe. the cumin should colour slightly in the pan.
- Then put it in a mortar to reduce it to a powder. It is much tastier than the powdered cumin that you buy ready-made!
- Add a teaspoon of cumin and the two tablespoons of paprika.2 tablespoon paprika powder, 1 teaspoon cumin
- Mix well. When you are sure that the goulash is ready (that the sauce has the right consistency), and that the meat is cooked, peel and cut the carrots into pieces.
- Pour them into the goulash. At this point, add the seeded and chopped peppers, if using.
- Let it cook again on low heat with a lid for one hour.
- This time it's ready!
- Instead of knödels, I simply put small spring potatoes, to cook in a little butter with the lid of the emptied and cleaned casserole.
- And hop! With a little salt and rosemary, a delight !
- Serve the goulash hot with the side dish!
Nutrition
Serving: 8peopleCalories: 496kcalCarbohydrates: 54gProtein: 48gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 116mgSodium: 292mgPotassium: 1766mgFiber: 11gSugar: 25gVitamin A: 21996IUVitamin C: 54mgCalcium: 185mgIron: 6mg
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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
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Gingerbread with Orange and Nuts
I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.
Ingredients
- 50 g semi-salted butter
- 50 g caster sugar
- 170 g liquid honey
- 155 g orange marmelade
- 220 g flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 95 g egg (break 2 eggs into an omelette and weight 95g)
- 65 g nuts (you can leave them out)
Instructions
- Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
- In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
- Pour the liquid over the flour and mix briskly with a whisk.
- Add the eggs (in the picture there is only one, don't take it into account!).
- Finish with the nuts.
- The dough is ready!
- Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
- Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
- Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.
Nutrition
Serving: 4peopleCalories: 650kcalCarbohydrates: 107gProtein: 9gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 41mgSodium: 596mgPotassium: 246mgFiber: 4gSugar: 75gVitamin A: 388IUVitamin C: 3mgCalcium: 144mgIron: 3mg
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Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
Nutrition
Serving: 15shortbreadsCalories: 343kcalCarbohydrates: 18gProtein: 4gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 273mgPotassium: 82mgFiber: 2gSugar: 6gVitamin A: 637IUVitamin C: 0.1mgCalcium: 60mgIron: 2mg
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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!