Emergency chocolate cookies


Emergency chocolate cookiesFor around 20 cookies
• 160g soft butter (not melted)
• 160g white sugar
• 160g brown sugar /cassonade
• 1 egg
• 300g flour
• 1 tsp levure chimique (baking powder)
• 2 pinches of salt
• 150g of good dark chocolate cut into small pieces
• 80g of pecan nuts

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La tulipe des Cévennes(Languedoc Sun N°34)

La tulipe des CévennesPreparation: 30 min
Cooking time: 10 min


Ingredients for 6
Tulip batter:
  • 125 g butter
  • 125 g sugar
  • 1 sachet of vanilla sugar
  • 125 g of flour
  • 4 egg whites

Decoration:

  • Chestnut cream
  • scented with vanilla
  • Chantilly cream

Preparation

  • Work the softened butter with the sugar. Add the flour then bit by bit the egg whites, lightly beaten with a fork.
  • Cover a baking tray with grease-proof paper.
  • Pour one spoon of batter onto the tray; spread it uniformly to obtain a circle. Repeat until the tray is covered with circles. (You may have to use the tray a number of times).
  • Pre-heat the oven at 180°C (Th 5), for about 10 min.
  • Keep an eye on the circles when cooking. They must stay a light golden colour.
  • When cooked, lift each circle with the aid of a spatula and mould it around a glass. This needs to be done very quickly before it cools down (have a number of glasses sitting on the oven door if necessary)
  • Fill the tulips with two heaped spoons of chestnut cream at the bottom, the chantilly on top and a little grated chocolate to decorate.


This dessert is a speciality from the Cévennes.
You can find these famous ‘tulips’ in all regional pâtisseries/ bakery where the chestnut reigns.
To succeed, I use a baking tray in silicone on which I pour two soup spoons of the batter at a time (be sure that there is enough space between each circle). I then spread the batter to form a 15 cm circle and so on. The cooking is a delicate process. If the batter is cooked too long it will be too stiff to form the shape needed. If it isn’t cooked enough it will fall apart. You need to stop cooking when the batter begins to brown at the edges. You can mould the circles around a glass turned upside down. It all depends on what shape you want.
With the dosage given you can, in theory, make around 15 tulips , but in order to get 6 perfect ones a number will be spoilt. These can be recycled as simple tuiles which taste just as good. I suggest that you prepare the tulips in advance but decorate them just before serving. Otherwise the shapes risk getting soggy and the chantilly limp. If I can do it, you can too, believe me!

Laurence


Soupe mange graisse

Soupe mange graisse

Preparation: 20 min Cooking: 35 min
Ingredients: (4/6 people)
• 3 large onions
• 1 tin of pealed tomatoes
• 2 litres of water
• 1 celery branch
• salt, pepper
• tabasco or Worcester sauce.
• 4 garlic gloves
• 1/2 large white cabbage
• 2 green peppers
• 3 cubes de chicken stock
• curry powder or parsley

Preparation:
Chop the onions and the garlic finely; add the 2 tins of tomatoes.
Slice the cabbage, and the peppers once de-seeded, add the celery, the 3 stock cubes and the 3 litres of water.
Cook for 35 min. and stir well.

My comments: I’ve passed it through a sieve because the children don’t like bits in the soup.

Fougasse d’Aigues Mortes

Fougasse d’Aigues Mortes

This is a delicious light, flat brioche with a subtle taste of orange flower.

INGREDIENTSlanguedoc_sun_recipe_33

250g flour
200g castor sugar
3 eggs
25 cl of liquid cream
4 tbsp of Vahiné Arôme Fleur d’Oranger
1 sachet of baking powder
For the glazing
30g of butter and 4 dessert spoons of sugar

PREPARATION (10 min)

Grease 30cm x 30cm tin.

Mix eggs and sugar. Add flour, crème fraîche, the Fleur d’Oranger and the baking powder. Mix well.

Place in oven at 180°C for 30 minutes.

Glazing
Melt the butter and sugar over a low heat.
Remove the cake from the oven and spread the topping. Return the cake to the oven for a further 5 minutes.

Easy fruit Tiramisu

 

INGREDIENTSImage

15 mn and 6 hours minimum before serving – no cooking

5 eggs

20 biscuits à la cuiller

70 g sugar

500 g mascarpone

5 peaches

500 g of raspberries

20 cl warm water

5 cl grenadine or red fruit sirop

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Iles flottantes

Recipe kindly offered by Denise Prulière (Wall Street Institute, Montpellier).

This is my very best Financial Crisis French Recipe and one of my best even WITHOUT a recession. Less than 1€ per person if you use premier prix ingredients - and that’s for 6 BIG servings! This is a real treat, and easily my favourite French dessert.

INGREDIENTSImage

6 eggs
300 gr sugar
2 packets of vanilla
25 gr Maïzena
1,5 litre milk

Caramel : 20 lumps of sugar, 1 spoonful of water, 4 drops lemon juice

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Fromage de chèvre frais à la tapenade (Languedoc Sun N°23)

Fromage de chèvre frais à la tapenade

This recipe was kindly given by Isabelle, Villeneuve les Avignon

INGREDIENTSlanguedoc_sun_recipe_31

1 fresh goat’s cheese (chèvre frais) Petit Billy or some small Chèvre Cuisine
Black tapenade
Toasted bread
Olive oil
Herbes de provence

PREPARATION (10 min)

Slice your cheeses into 2 halves.
Put a a thick layer of tapenade on the first half of the cheese, cover it with the other half - springle the herbes de provence on the top and spray some olive oil on top.
Serve it with nice toasted bread and salad.

Crème brûlée

INGREDIENTS

¼ L Milk Image

¾ L Crème fraîche

8 egg yolks

300g Sugar

Choice of flavouring: vanilla, lavender, ginger...

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