COOKING WITH CORINNE

Courtesy of Michelin-star Chef Olivier Roellinger INGREDIENTS (2 serving) 2 Victoria pineapples 1,5 liter of water 400g granulated sugar 1,5 vanilla pods 2 tbsp " La Luna " ground pepper (flavored with cocoa nibs) Pineapple purée : 1 Victoria pineapple, 1 lemon,1 tsp agar-agar Brown sauce : 100g treacle sugar, 2 limes  DIRECTIONS  Start poaching the fruits with vanilla : Prepare a syrup with water and sugar. With a knife, open the vanilla pod, and scrap it. Add the seeds and the bean to the syrup. Bring to a boil. Peel the pineapples, cut it in quarters and soak the fruits in the hot syrup. Remove the pot from stove.  Cover it and keep the fruits in the syrup for about 30 minutes. The pineapples must be "al dente". Meantime, prepare the pineapple purée : Squeeze the lemon. Peel the fruit, remove the core, and mix the pineapple. Add the lemon juice combined with agar-agar. Bring this mixture to a boil for 2 minutes. Reserve and chill.

Today it's Candlemas, a very popular fest that we celebrate with crepes and cider ! Always scheduled February 2nd, exactly 40 days after Christmas, Candlemas is linked to the Christian religion, celebrating  the presentation of the child Jesus, Jesus’ first entry into the temple, and the V irgin Mary’s purification.  Many Christians consider Jesus as the “light of the world” so it is fitting that candles are blessed on this day and that a candle-lit procession precedes the mass.  It is a tradition to eat crepes on Candlemas in some parts of Europe, such as France. Each family member prepares and cooks a crepe while holding a coin in hand. This is believed to assure wealth and happiness until the next Candlemas celebration. Making crepes is very easy, and you will succeed in following my recipe, if you respect the quantities per ingredient and if you combine it as explained below. Now I suggest that you make crepes at home ! Ingredients : 250g all-purpose  flour 500ml