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Showing posts from September, 2013

Zucchini, almond and parmesan Tartine

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A crispy tartine served with a fresh herbs and shallots salad, and marinated red pepper... here is my lunch today !  My tartine (a toasted organic  spelt   bread) is topped with diced zucchini, tomatoe, almonds and grated parmesan... a little thought to my Italian friends Lauren and Rino who I will visit for a few days mid-October, between Lifestyle Vacations Paris Cooking Adventure , and Cooking and Wellbeing Provence tour . @ Valérie Szewczyk INGREDIENTS (6 serving) 6 slices of spelt countryloaf bread 4 organic zucchini (medium size) 1 Roma tomatoe 1/2 onion 1 garlic clove Fresh thyme 4 tbsp crushed blanched almonds 100g grated parmesan Olive oil Table salt and ground pepper DIRECTIONS Preheat your oven to 275°C (540°F) grill position Wash zucchini under clear water and dice it finely. Peel and dice the half onion finely. Peel the tomatoe, remove the seeds and dice it too. In a wok, sauté the onion cubes for 2 minutes. Add zucchini and tomatoe cubes. Sp

Brittany Brioches

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@ Valérie Szewczyk Brittany is certainly one of a region of France where people eat the best... and it also explains why I don't keep returning there ! Aside to fish and seafood, meat and charculteries,  organic vegetables and fruits, Brittany is a heaven for dairies (especially salted butter and cream !), and for desserts and pastries. I love buckwheat shortcrusts, far Breton and of course Kouign-Amann  ! Salty-buttered caramel sauce is also a highlight. It's delicious on a warm crepe, and fabulous in a brioche.  It's a pleasure sharing the caramel brioche recipe with you. Here it is.... @ Valérie Szewczyk INGREDIENTS : 350g all-purpose flour " Moulin de Restaudran " 15g fresh yeast 50g granulated sugar 120ml warm half-simmered milk 1 egg 60g salted butter A pinh of salt, 1 tbsp orange blossom water 80g caramel cream 3 tbsp pralin powder DIRECTIONS Preheat your oven to 180°C (360°F). Combine the warm milk with the yeast. In the bowl

Blueberry & Blackberry Mini-Cakes

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I'm not sure I will feel good without seasons... I sometimes dream about a one-year summer but a change is good for the mood too ! Each season brings its delights and pleasures. It's now the season of blackberries and blueberries, and both are exquisite in our patisseries, sweet with a little taste of acidity, just perfect in a tiny soft cake that I advise to enjoy with a tea or coffee in the afternoon, what the French call "le Goûter". Yummy ! @ Valérie Szewczyk INGREDIENTS (for 6 mini-cakes) 100g (3/4 cup) all-purpose flour 30g (1/4 cup) oat bran 2 eggs 100g (1/2 cup) unsalted butter 100g (1/2 cup) granulated sugar 6g (1/2 tbsp) baker powder 1 tbsp poppy seeds A pinch of salt 50g blackberries 50g blueberries @ Valérie Szewczyk DIRECTIONS Preheat your oven to 180°C (360°F) In a bowl, whisk the eggs with sugar. When the mixture whittens and gets smooth, add flour and baking powder (sifted), oat bran, poppy seeds, and melted cold b