I thought preparing" foie gras" was too much of a hastle and very tricky until I contacted Philippe Raynaud,a culinary consultant who has a shop rue Daubenton 35, rue Daubenton - 75005 Paris.He will be very glad to share his recipe with you!
This Mujk Peperkaka"Gingerbread"has an unbelievably light and moist texture.Excellent accompanied warm with whipped cream or cold with butter.I eat it as it is with nothing on top ...
Ingredients:
90 g butter
12,5 cl buttermilk
1 egg
150 g brown sugar
175 g flour
1 ts baking soda
2 ts ginger
1 ts cinnamon
1/2 ts grounded cardamom
30 g almond meal
Preheat oven to 175 (345 F).Line the base of a 20 cm square cake tin.
Heat butter in saucepan over medium heat until it melts.Off the stove when cooled down a bit add buttermilk.Beat egg and brown sugar together and add to liquid mixture.
Sift flour, baking soda and spices. Add almond meal.Pour liquid mixture in the center of dry mixture.Stir until texture is smooth and fluffy.Bake for 25 to 35 minutes depending on your oven.
Pour les français:
Ingrédients pour moule carré de 20 cm.
90 g de beurre
12 cl de lait ribot
1 oeuf
150 g de sucre brun
175 g de farine
1 cuillère à café de bicarbonate de soude
2 cuillères à café de gingembre rapé
1 cuillère à café de cannelle en poudre
1/2 cuillère à café de clou de girofle moulu et de cardamone.
30 g amandes hachées
Simple,quick,delicious snack from "La table du thé"by S.Brissaud .Chesnuts are a good source of vitamine C and full of antioxidants.Chestnuts contains minerals, too — phosphorus and potassium in particular — which are key for nerve function, muscle control, blood-pressure control and heart health. They are rich in complex carbohydrates and are, therefore, a good source of energy.
- 200 g cooked chesnuts
- 2 Tbs toasted sesame seeds
- 2 pinches of salt
- 2 Tbs honey
- 2 Tbs pinenuts.I used walnuts
Mix in food processor chestnuts,sesame seeds and salt until smooth.Add the honey and mix.Shape
this mixture in 3 cm balls.Roll them in powdered walnuts.
Pour les français:
Simple,rapide et délicieux;cette gourmandise vient du livre"la table du thé"de S.Brissaud.Les châtaignes sont riches en vitamine C et en antioxydants.Bonne source de minéraux aussi,contiennent du phosphore et du potassium.Bref,booster d'énergie...
- 200g de châtaignes cuites sous vide
- 2 cuillères à soupe de graines de sésames
- 2 pincées de sel
- 2 cuillères à soupe de miel liquide
- 2 cuillères à soupe pignons de pin.J'ai utilisé des noix.
Dans un mixeur,réunissez les châtaignes cuites, les graines de sésame et le sel. Mixer jusqu'à obtention d'une pâte lisse et homogène. Ajouter du miel et mélangez bien.Façonnez ce mélange en boulettes de 3 cm de diamètre environ.
Mixer les noix(ou pignons de pin) en poudre fine et roulez les boulettes dans cette poudre.
Nutritionally, most winter squash varieties qualify as "superfoods" because they offer plenty of fiber and the antioxidant vitamins carotene and vitamin C. They also have folic acid as well as several minerals many of us need more of -- calcium, magnesium, and potassium.I discovered this vegetable while living in California but haven't seen many on Parisian markets until last Sunday at the Richard Lenoir/Bastille Market! I love the bursting with vitamin color of it and the crunchiness of the texture even once it's cooked.
This squash is usually prepared by cutting it in half lengthwise with a knife and baking it in a micowave oven for 10 min, cut-side down, in a baking dish with 1/4-inch of water. Or in a traditional oven.(At 375 degrees, baking will take about 35 minutes.).I boiled half of mine in salty water for 20 minutes.Oops!Normally you should'nt cut it before.As I didn't cook it for too long, it wasn't at all bland and remained crunchy.Here's the fun part: When you scrape out the inside flesh of the squash halves it easily separates and has the appearance of spaghetti.I added some grounded nutmeg.
Ingredients for 2:
-1/2 squash
-200g of mushrooms (whichever you prefer).I mixed "champignons de Paris" and dried shitake(soak them in boiing water for 30 min)
- 2 shallots
- 2 Tbs of soy cream which contains less fat but you could use half and half.
- 1/4 cup white wine
- fresh parsley
While spaghetti squash is cooking prepare sauce.Heat olive oil in skillet.Add sliced mushrooms. Increase heat and cook until all liquid has evaporated.Add soy cream.Stir and serve with parsley and Parmesan.Season with salt and pepper to taste
