Salade niçoise

A quick recipe for a fresh traditional niçoise salad… you just need to boil eggs!

To make this salad, you will need:

  • Ripe tomatoes, quartered
  • Italian pepper finely sliced
  • Green onions
  • Black olives
  • Anchovies
  • Green fava beans
  • Capers
  • Salt & pepper
  • A very good olive oil
  • Tuna
  • Eggs, cooked 6 minutes

Arrange tomatoes in a plate, add all the ingredients, drizzle with olive oil, season with salt & pepper and simply ENJOY!

Of course, you can add artichokes, fresh herbs …

Or anything you love! (However it will be not be a Salad niçoise anymore)

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Spotty cake

Today , it was fun to make a roll cake with raspberry jam.

Funky, spotty, girly, easy and yummy!

Posted in Craving of the day, Sweet tooth | 1 Comment

Meringue Suisse

I very often make French or Italian meringue. Today, I tried for the first time the Swiss one.

Please, don’t throw away the egg white you don’t use: Keep them few days in your fridge or freeze them. Then you will always have some, just in case…

Ingredients:

  • 150 gr egg white
  • 300 gr sugar

Method:

   

  1. Place the egg whites and sugar into a stainless steel bowl. Beat with a wire whisk over hot water (Bain Marie) until the mixture is warm and the sugar is dissolved, for 5 minutes.
  2. Transfer the mixture to the mixing bowl and whip at high speed until stiff peaks form and the meringue is completely cool (it takes 10 minutes). The meringue should be very glossy.
  3. Transfer the mix into a piping bag fitted with the tip of your choice.

 

4.Pipe the meringue shapes onto parchment lined sheet-pan and bake them in a very low  temperature oven (200 degrees F.) for 2-3 hours. They must be dry and crisp!

In Switzerland, we enjoy those meringues with a spoon of  crème double ( minimum 45% fat) and red fruits: a famous dessert , crunchy, creamy and fruity! We can’t do more simple…but where can we find such a cream, here, in US ???

ENJOY ANYWAY …

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Fish Chowder…in my way!

 

My friend Isabelle, asked me if I knew how to make the famous New-England Clam Chowder. I usually prefer to cook fish chowder, because I find clams a little bit chewy… So I promised her to post my recipe. As usual, I’ve arranged it the way I like to eat this soup! Sometimes, I add salmon or shrimps and carrots for the taste and the color. Anyway, do as you feel and like!

Ingredients for 6 people:

  • 1 pound of Cod
  • 3 Yukon potatoes, peeled and diced
  • 1 leek, thinly sliced
  • 1 celery sticks, thinly sliced
  • 1 carrot, peeled and diced
  • 1 onions, finely chopped
  • Bacon, chopped (optional)

  • 1/2 cup of heavy cream
  • 1 quarter of fish stock
  • 1 bay leaf
  • Thyme
  • 1 tbsp butter
  • Salt & pepper

 

Method:

  1. In a “cocotte”, melt butter and sauté onions, leeks, celery & potatoes for 10 minutes, stirring frequently.
  2. Add fish broth, thyme, bay leaf and cook for 20 minutes until potatoes are soft.
  3. Meanwhile, cook bacon over medium heat, until crisp. Set aside.
  4. Pour half the soup into a bowl and mash with a potato masher or fork. Return it to the pan, add the cream and fish. Simmer for 5 minutes, taste and season if needed.
  5. Sprinkle with bacon and fresh thyme to serve.

Enjoy!

 

 

 

 

Ingrédients (pour 8 personnes) :

  •  2 pavés de saumon
  • 2 pavés de cabillaud
  • 200g de crevettes roses décortiquées ou clam hachées (facultatif)
  • 2 grosses pommes de terre
  • 2 poireaux
  • 2 carottes
  • 1 gros oignon émincé
  • 1L fumet de poisson
  • 125 ml de crème fraîche
  • Bacon (facultatif)
  • thym
  • Poivre, sel

Préparation :

  1. Dans une cocotte, faire revenir l’oignon émincé dans un peu de beurre.
  2. Laver et éplucher les légumes. Couper les carottes et les pommes de terre en  cubes et les poireaux en rondelles. Les ajouter à l’oignon ainsi que le fumet de poisson et du thym. Faire bouillir et enlever l’écume de la surface. Saler, poivrer.
  3. Laisser cuire 20 minutes jusqu’à ce que les légumes soient bien tendres.
  4. Pendant ce temps, faire dorer de petits morceaux de bacon à sec jusqu’à ce qu’ils soient croustillants et réserver.
  5. Prélever la moitié de la préparation, soit environ 1/2 litre, mixer et rajouter à la préparation.
  6. Ajouter la crème, donner un bouillon puis mettre les poissons coupés en gros cubes, laisser cuire 10 minutes doucement. Si vous voulez mettre des crevettes ou clams, il faut les ajouter 5 minutes avant de servir.
  7. Servir chaud et parsemer de brisures de bacon.

 

 

 

 

 

Posted in Fish lovers, Soup of the day | Leave a comment

Black forest cake, la Forêt noire

Last week, I had great pleasure in making this Black Forest cake for a special birthday. This cake comes from Germany: Schwarzwälder Kirschtorte, which meansBlack Forest cherry torte”.

Traditionally, Black Forest cake consists of many layers of light chocolate génoise (soaked in Kirsch), whipped cream and cherries.

However I made this one with raspberries, and it even has a name: “Vosgienne“.

 

   Fist layer: chocolate génoise, whipped cream and raspberries.

 

 

 

After 3 more layers, whipped cream every where…

 

 

Garnish with shaved chocolate, whipped cream and fresh raspberries: it is so nice!

 

 

Then enjoy after few hours in the fridge!

Surprisingly, this cake is very light…

I promise!

 

Posted in Chocolate addicts, Sweet tooth | Leave a comment

Choucroute garnie

img_0904Choucroute is probably the most famous dish from  Alsace: The sauerkraut is braised with different cuts of pork and garnished with sausage & potatoes. There are 1000 different recipes…today you will find a very simple one, easy to make at home!

This is a perfect, rustic meal for a cold winter…

 

 

 

Ingredients for a large family or a group of friends:

  • 3 tbsp.  duck fat or unsalted butter
  • 2 large yellow onions, thinly sliced
  • 4 lb. sauerkraut, rinsed, drained, and squeezed dry
  • 20 dried juniper berries
  • 2-3 bay leaves
  • 4 garlic cloves
  • 1/2  bottle of Riesling
  • Uncured bacon, cut into small pieces
  • Smoked pork chops
  • Polish Kielbasa
  • Boneless ham
  • Yukon gold potatoes
  • Franks or knacks sausages
  • Pepper
  • Whole-grain mustard to serve

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Method:

  1. Melt fat or butter in a Dutch oven. Cook the onions and the bacon for 10 minutes. Then add the sauerkraut, juniper berries, bay leaves, garlic, wine and bring to a boil. Let it simmer for 1 hour, gently. (Add some broth, if it starts to burn !)
  2. Arrange ham, smoked pork chops into the” cocotte”, cover and simmer for another hour. Then add potatoes, Kielbasa and cook until meat & potatoes are soft.
  3. Bring Knacks or Franks to a simmer.
  4. Transfer sauerkraut, meats, sausages to a large serving plate, arrange the potatoes around. Serve with mustard and a glass of Riesling.
  5. Enjoy!

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Posted in Meat lovers | Leave a comment

Le Gâteau Nantais: Simply delicious!

img_1005My friend Florence, told me she had a lot of Almond flour and didn’t know what to do with it… A good excuse to make this “Rum cake”, a recipe from the west coast of France. This is an easy recipe and the result is simply delicious, moist and tasty… a little rich too! So enjoy it with parsimony, a cup of tea and good friends!

Ingredients:

  • 125 g (9 Tbs) salted butter, softened
  • 150 g (3/4 cup) granulated sugar
  • 125 g (5/8 cup) ground almonds
  • 3 large eggs
  • 40 g (1/3 cup) flour
  • 60 ml rum
  • 100 g (7/8 cup) confectioner’s sugar

Method:

  1. Preheat the oven to  350°F.
  2. Butter a cake pan (22cm/8 ½ inch diameter).
  3. Beat together soft butter with sugar until fluffy, 5 minutes minimum (I used my Kitchen-aid…) then add the eggs, one at a time, and 20ml Rum.
  4. Add the almond flour and then the flour.
  5. Pour the mixture into the greased cake pan and bake in oven for 40-45 minutes.
  6. When the cake is baked, turn it carefully out onto a rack and brush it with 20ml Rum.
  7. For the icing: Mix together 20ml Rum with 100gr confectioner’s sugar. Pour over the cool cake.
  8. You can keep this cake for 3 weeks, in the fridge. At home, after 2 days, it was gone…!

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Note: You can use lemon juice or light syrup with vanilla if you don’t use Rum. The taste of the cake will be different but still delicious!

Ingrédients : Pour un moule  de 20-22cm de diamètre :

  • 3 œufs à température ambiante
  • 125g de beurre demi-sel très mou
  • 150g de sucre en poudre (100g pour moi, et deux sachets de sucre vanillé)
  • 125g de poudre d’amandes
  • 40g de farine
  • 60g de rhum brun
  • 100g de sucre glace  (pour le glaçage)

Préparation :

  1. Préchauffer le four à 170°C.
  2. Beurrer et fariner un moule ou cercle de 20/22cm.
  3. Fouetter pendant 5 minutes le beurre demi-sel très mou avec le sucre en poudre. ( J’ai utilisé mon Kitchen-aid…) Le mélange doit devenir crémeux. Ajouter ensuite les 3 œufs, un à un, en fouettant bien à chaque fois, puis 20g de rhum.
  4. Verser la poudre d’amande, fouetter un peu pour l’incorporer et ajouter enfin la farine.
  5. Verser la pâte dans le moule et enfourner pour 40/45mn.
  6. Démouler délicatement sur une grille,  laisser le gâteau à l’envers et le “puncher” avec 20ml de rhum pendant qu’il est encore chaud.
  7. Pour le glaçage,  mélanger 100g de sucre glace avec le rhum restant et l’étaler  sur le gâteau refroidi .
  8. Ce gâteau est meilleur le lendemain et se garde 3 semaines bien emballé, au frais. Chez nous, il n’y en avait plus au bout de 2 jours!!!

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Note: Si vous n’utilisez pas de rhum, remplacez par du jus de citron ou un sirop léger fait avec de l’eau et du sucre et un peu de vanille, le goût sera différent, mais tout aussi délicieux!

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