French Goat cheese

 

What else than finishing a meal with an excellent goat cheese from region Loir et Cher. It can be eaten with nuts and French baguette of course.

My mum ordered 3 for me that are frozen and will travel to Spain with me. I prefer to eat them dry rather than fresh as they are now, but that’s a question of taste. Either way I love it 🙂

 

Coconut macarons

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Who said that coconut macarons can’t be red! Friday I did some macarons to bring to France as macarons are very rich in sugar and my mum needs to put on weight since she is still in treatment for a disease that I will not name but rather shame!

I won’t put the recipe on these one as there were not very cosmetically successful, except the color that I really loved. They were of course amazingly tasty but they couldn’t go on the runway of stylish food 😉

Caramel & vanilla flan

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I’m going to make macarons this week to bring to my mum so I’m keeping the whites in the fridge for 3 days before making them. So what do you do with the yolks now? well some simple flans with caramel. Nothing complicated or fancy but just as yummy and quick

What do you need?

  • 5 yolks
  • 100g of sugar + 100g for the caramel
  • 40cl of full fat milk
  • 10cl of cream
  • 10cl of water for the caramel
  • Vanilla sugar
  • Vanilla extract

Start by heating up the milk & cream together in a pan. Add the vanilla extract or better if you have real vanilla seeds. While it heats up slowly, mix the yolks with 100g of sugar. Mix the hot milk in the sugar & yolk preparation, add vanilla sugar.

Pre heat your oven at 180° and meanwhile make a caramel with the 100g of sugar, a bit of water and some drops of lemon if you have. Once ready poor the preparation in your ramekin and poor some caramel inside. Be careful as it might make a reaction as your caramel will be very hot. You can also put it before.

Cook for 25mn at 180°. Once done, let it cool down and put in the fridge, serve cold.

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Macarons with a sad ending… :-(

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It all started well, with the intention to prepare 42 vanilla macarons for my colleagues tomorrow who are coming from all over Europe for a week of training.

But before I tell you the end, you can see the picture at the bottom. Total disaster, total sadness. Gutted. Whilst taking pictures I dropped the macarons on the floor and the cristal stand broke in pieces. I had to throw everything away! I only have 8 left that were not fitting in the stand. I’m so pissed off, all of this for my blog pictures and because I can’t think right…. Anyway, the original recipe of the macarons was from Mad about Macarons! and the vanilla inside from the one I used previously.

3hrs in my kitchen having fun making all of these macarons for a terrible ending 😦 Couldn’t spend an other 3hrs and didn’t have enough sugar so I’ll bring nothing tomorrow but a story and a picture…

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Choux à la crème (puff pastry)

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Today with Amélie, my friend from Avignon visiting, we decided to make choux à la crème. Choux are not difficult to do but you need to respect a technic. And I choose to do them with vanilla custard.

What do you need?

For the pastry:

  • 125g of full fat milk
  • 125g of water
  • 110g of butter
  • 135g of flour
  • 7g of salt
  • 5g of sugar
  • 4 eggs (or 250g of eggs)

Pre heat the oven at 180° (depending on your oven)

In a large sauce pan, put the milk, water, salt, sugar and butter and bring to sightly boil. Once it boils stop the fire, add the flour directly into it and mixed with a wooden spoon until you obtain a mixture that forms a ball. (Drying up the pastry) Your pan should be clean and have absorbed all the flour. Then add the eggs one by one or alternatively mix all the eggs together and add them slowly while mixing with energy. It will create an very soft and elastic texture that is what you need.

Use a pastry bag (N°9) and form medium size mound, not too small and not too big. It’s not easy to form them well so if you are not used to, you might need to practice and watch a video. Amélie did them most as i couldn’t do it right 🙂 Don’t do it like Macaroons, you need to be more quick & direct. With a wet spoon, make the little top a bit flat.

Form the ‘choux’ on a baking paper that you’ll put medium height in your oven. Cook for 20/25mn depending on your oven at 180°, do not open the door. Make sure they are sufficiently cook so that they are slightly crispy. Once cooked, let them rest on a grid.

For the vanilla cream or custard

  • 500g of full fat milk
  • 50g of Maizena (corn flour)
  • 4 yolk
  • Extract de vanilla, fresh vanilla or vanilla flavour. The best is with the fresh vanilla seeds but if you don’t have use extract or flavour
  • 125g of sugar
  • 40g of butter

In a sauce pan, heat up the milk, vanilla (see above) and half of the sugar. Meanwhile, clarify the eggs and keep the 4 yolk that you’ll mixed until white with the other half of the sugar and add the maizena (corn flour).

Once your milk is slightly boiling, remove from heat and poor into the egg/sugar mixture, then put everything back into the sauce pan and cook for 2 to 3 minutes (low fire) – It’s important to not stop mixing with a whip, it should be like a very thick cream. To finish add a small tea spoon equivalent of butter.

Make bain marie style in freezing water with ice to make sure the cream gets cold quickly to go in the fridge. On the top of the cream, put a kitchen plastic film, it will avoid to creating a thick layer.

Once the cream is cold, use again a pastry bag and put the cream inside the ‘choux’, from the bottom. Once full, leave on the back before turning them down.

Meanwhile, you can do a caramel and dip the tip of the ‘choux’ to make them nice and give a sweet taste on top.

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Tatin-Style Apple Cake

 

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This week at work we had the charity week (Diada Solidaria) where some fund raising activities are organised for an association chosen by the employees.

One of the activity is a cake contest where I decided to participate this year, with Elwira from Comfyblog by the way and Marianne W. I’m not yet used to make beautiful cake with fondant so I thought I could do something with Apple. Then I immediately thought of Tatin, our family preferred desert but in the same time I was watching my mum’s book with the yogurt cake. So I decided to mix it all and do an tatin-style base with a thin layer of apple at the bottom of my yogurt apple cake. I was scared it would be too wet and won’t cook well but it was a total success. Very very yummy from my point of view.

What do you need?

  • 2 apples
  • 1 yogurt natural
  • dark sugar (equivalent of 1 + 3/4 of the yogurt dose)
  • 1/2 of oil de girasol (I had put a tiny bit more actually)
  • Cake flour (3 yogurt dose)
  • 3 eggs
  • Extract of vanilla, extract of almonds, pinch of salt, pinch of bicarbonate of sodium
  • butter (about 25g, it’s only for the bottom of the cake)

First peel the apple, remove the central part and cut in half. Then make thin slices of it.

In a baking tray, put baking paper, put some small thin layer of butter, add some slices of apple, don’t put too much and then spread 1 or 2 spoon of brown sugar.

Meanwhile your oven is heating up at 190°, beat the eggs and sugar in your KitchenAid or equivalent mixer. Add the vanilla & almonds extract. Then add the yogurt and flour, baking powder, bicarbonate (pinch) mix well and add the oil.

Pour the preparation into the tray on top of the apples. Then add the rest of your apple slices that you have left.

Bake it for 45mn at 190° – After 20mn if your cake is raising well I usually reduce to 180° and after 10 more minutes to 170°. As always check with a wood stick how it is going on, it always depends on your oven.

Wait about 10mn to remove from the tray and let it get cold before presenting or moving it around to avoid having it break in pieces.

The most beautiful side was the bottom so I put it upside down, like you would do with a Tatin apple tart.

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Carrot cake

 

I wanted to bake a cake for my guests who are staying over a few days and thought I would try the carrot cake again but this time the one of Pili as the one I made last time was not as moisturised as I wanted.

The full recipe can be found here. I must say it’s super delicious and incredibly moisturised. I’m not baking so often as I’m better with salty plates, but this one is just perfect.

 

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  • 2 eggs
  • 150g brown sugar (I put white as I didn’t have brown and put 20g additional by mistake)
  • 100 ml of olive oil (I put sunflower oil this time)
  • 150g of flour (normal)
  • 170g of carrots
  • 50g of nuts (I put almonds instead as that’s the only thing I had)
  • 4 spoon of Figue marmelade (o manzana) I didn’t have so I couldn’t put it
  • zest of orange (I didn’t have any so I added instead almond oil)
  • Spoon of lino (I didn’t have any left)
  • Cinnamon
  • baking powder
  • salt (I forgot it)

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Check the full recipe on the blog (link above) of Pili, I will just comment the changes I did because I actually between what I didn’t have and what I forgot, it’s still a few changes. lol. I imagine it was even better with everything 🙂 You can try!

What I did:

  • Mix the sugar and eggs together until whiten
  • add the flour
  • add the oil
  • add the nuts, marmalade, cinnamon, baking powder, salt and finally the grated carrots
  • Bake for about 40n at 195°C the first 20mn, the lower to 185°C for 10mn and lower to 175°C until it’s cooked.
  • Don’t leave in the oven, get it out when cooked and let it cold before removing from the baking tray

 

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Yogurt cake

 

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Since I have some guests at my place for a week, I wanted to offer a homemade cake for breakfast to bring an additional personal touch. So I did the easy yogourt cake. You just use the cup of the yogurt to measure your ingredients. Not sure we call it “cup” actually.

Oh and sorry for the picture, I tasted the cake too quickly before taking the picture actually 🙂

  • 3 eggs
  • 1 yogourt
  • baking power – 6g
  • flour: 4 yogurt cups
  • sugar: 2 yogurt cups
  • butter or oil: 1 yogurt cups
  • Vanilla sugar
  • Almond extract

Pre heat the oven at 160°.

Mix the yogourt, flour and sugar. Add the eggs and butter and mix well in your kitchenaid or equivalent. Add the vanilla sugar, almond extract and once done add the baking powder.

Put in a baking tray of your choice and bake in the oven for 45mn starting at 160°, after 20mn put at 180° and for the last 15mn put at 190.

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Cheesecake for the girls' holidays at work

Today was the last day in the office of 2 of my colleagues and I got this good reason to bake a cheesecake and try again my recipe but with a bit less of sugar this time. I think it was a success 🙂

What do you need?

For the base:

  • 200g of IKEA biscuits (the blue box)
  • 50g of speculoos biscuits
  • 70g of butter For the cheese cream

For the cheese:

  • 600g of Philadelphia cheese
  • 25cl of cream
  • 170g of brown sugar
  • 2 vanilla sugar
  • 3 eggs

Prepare the base:

Mix the biscuits in a food processor until you obtain a thin powder. Mix the melted butter and put in your baking tray. Put in the oven at 200• while you prepare the cream cheese .

Prepare the cream cheese:

Mix in you kitchenaid or equivalent food mixer the eggs and sugar until you obtain a smooth mixture. Add the Philadelphia cheese and the cream and mix until the mixture is smooth.  Poor in your tray and cook for 50mn 200 degrees the first 20mn and lower the heat at 160 depending on your oven to avoid the cake to get brownish. I use the fan heat.  Once done let get cold and put in the fridge.

You can add a topping of strawberry for example either with marmalade or by mixing 200g of strawberries, 20g of sugar, 1 zest of limon and 1 sheet of jelly. Spread over and reserve in the fridge 2h.

Tatin Tart

 

Tatin has always been a very popular desert at home. Not only become my mum does the best in the world but because it is just amazing and tasty. Light? probably not… This one was done with my sister for her birthday celebration and because we all love it, Kids included.

What do you need?

  • 10 apples small size
  • 30g of sugar
  • Vanilla sugar
  • 25g of butter
  • Pastry that you can make or bake

Peel the apples and cut in half, clean and empty the center part.

In a deep pie pan melt the butter and put the prepared apple standing up on the gaz with the sugar on top. Watch continuously and when the apple starts to get brown, turn over until caramelised. Add vanilla sugar.

Once sufficiently caramelised, put the oven to heat at 200°c and add the pastry on top of the apples and cook in the oven for about 30mn

Serve slightly warm. Even better with vanilla ice cream.

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