Category: Recipes
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Elderflower cordial
20-30 heads of elderflower1.5 water1 kg sugar2 large / 3 small lemonsShake off bugsheat water with sugaradd zest and juice of lemonsadd to flowerssteep overnightStrain through tea towel
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Soba in dashi
1000 water10 Kombu 25 Katsuobushi – tuna flakesShiitakeNiboshi/iriko200 soba noodlesfor 250 ml of dashi :60 soy sauce2 spoons of mirin5 grated gingerspring oniondried seaweedYuzu kosho / wasabiheat water with kombu, before boiling, remove and add Katsuobushi rest 3-5 minutes, drain dashi.
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Crumpets
350 t5542 yeast / 14 dry yeast1 tsp fine sugar350 warm milk150 warm water1/2 bicarbonate of sodasaltDisolve yeast & sugar in milkadd to flourdough hook speed 2, 5 minutesrest 20 minutesMix the bicarbonate of soda and salt with the warm wateradd to batterrest 20 minutes4-5 minutes, medium heat, each side
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Far Breton aux pruneaux
45 flour180 sugar2 packets vanilla sugar6 eggs750 milk300 prunesbutterhydrate prunes in warm watermix flour and sugaradd eggs and milkbutter trayadd mixture then prunes10 minutes @ 20030 minutes @ 160
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Vegetable cake
2 red peppers – skins burned / removed2 yellow peppers – skins burned / removed2 green pointed spicy peppers – skins burned / removed2 aubergines – sliced grilled2-3 fennel bulbs – sliced grilled3 courgettes – green / yellow8-10 tomatoes – burned on grillbasil4 shallots1 onion1 head of garlic700 mushrooms – in duxelle500 spinacholiveswrap shallot /…
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Tart – Walnut caramel
Pâte brisée sucrée à la vanilleFarine (250 g)Sucre glace à la vanille (70 g)Beurre froid (125 g)Jaunes d’oeufs (2)Caramel au beurre noisette saléSucre de canne blanc (320 g)Crème entière 30% mg (300 g)Crème fraîche 40% mg (100 g)Beurre salé (100 g)Beurre noisette bien refroidi (80 g)Pour la garnitureCaramel beurre salé (150-175 g)Cassonade (40 g)Maizena (1…
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Apple cake
150 floursalt130 sugar100 milk2 eggs11 baking powder – 1 sachet60 oil – peanut2 applesCréme :80 melted butter1 egg100 sugar40 créme fraichemix dry ingredients, gradually add beaten eggs, oil then milkprepare Crémeplace apples on cake mix20 minutes @ 180 add Créme10 minutes @ 180 or until browned
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Brioche aux pralines roses
130 milk250 flour T5515 yeast / 5 dry40 sugar 5 salt1 egg40 butter250 pralines rosesdissolve yeast in warm milk (38)add egg salt and sugarmixadd flourmix roughlyrest 15 minutesadd butter and knead until smoothrise 1 hourmake three ballsrest 15 minutesroll in pralinesrise 1 hourbrush with milk180 – 30 minutes
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Truffle Risotto
225 arborio rice1 tbsp olive oil2 tbsp minced onionwhite winechicken stock, warm2-3 tbsp truffle buttertruffle salt1 tsp truffle oilCrème fraîcheparmesan onion – super finerice – wine – stock – salt – butter
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Cookies – matcha / white chocolate / macadamia / cranberry
For 30 cookies250 butter en pommade1 egg170 brown sugar170 white sugar400 T55250 macadamia chopped300 white chocolate100 cranberry3 teaspoons of matcha11 baking powder / 1 packet levure chimiquesaltbeat sugar and butteradd eggadd flour, baking powder and matchaINcorporate remaining ingredientsForm ~50g ballschill for 2h+15 minutes @ 140°C
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Focaccia
For 1 x 28 cm tray300 T55/’0060 semolina5 salt21 fresh yeast / 7 dry210 water @ 24 °C60 extra virginDisolve yeast in waterCombine dry ingredientsGradually add water/yeast mix the 1/2 of the oilKneed – dough hook, speed 2, 15 minsAdd remaining oilRise 1-2 hoursKnock back, reshape, return to bowlFerment 45 minsTransfer to tray, reshapeRelax 45…