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Author: Corinne

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recipe

Petites frangipane tarts with a chocolate surprise

Petites frangipane tarts with a chocolate surprise

I know Christmas is most certainly going to be different this year, but I am determined more than ever to just enjoy it and not even think about "what it could have been without Covid". At Christmas, as you can imagine, cooking and baking really take centre stage in my house and that is not going to change this year. Sadly, it can also become overwhelming for some, my secret to overwhelm, has always been preparation and simple, quick recipes. So I think you are going to enjoy this one very much, especially if you're not a big lover of mince pies. So here you have it, my "petites frangipane tarts with a chocolate surprise".

Ingredients:

A cupcake tray

A set of pastry cutters including a little star shape  cutter

One block of sweet shortcrust

2 Tbsp of plain flour

240 g ground almonds

4 eggs

240 g of sugar (any type of sugar will work)

240 g butter

One tablet of chocolate (milk, white or dark)

This amount should allow you to make two cupcake trays

Pre-heat your oven to 170° C

Method:

The frangipane mix:

Mix the butter, flour, grounds almonds, sugar and eggs into a paste and set aside.

Take your pastry out of the fridge at least 15 minutes before use. Then, using your pastry cutters, cut out some circles and place them in your tray (you’ll want your circles to be bigger than the cases so there is enough space to fill them).  Prick the bottom of your cases with a fork. Use the leftover bits of pastry to cut some stars. Then, place a square of dark chocolate at the bottom of the cases, and add a teaspoon of frangipane mix on top and place the star on top of your frangipane.

Place your tray in the oven and cook for 15 to 20 minutes until golden brown on top. Eat warm or cold, once cool pop them in an airtight container, they will last for a good week. You can also freeze them.

P.S. for more Chritmassy recipes head over here. If you enjoy pastry, how about booking yourself onto one of my pastry workshops.

Bon appétit!⠀

Corrine x

Categories
recipe

Butternut squash and cinnamon bundt cake

Butternut squash and cinnamon Bundt cake

I've had such an amazing crop of butternut squash this year, that I had to come-up with some new recipes. And this one is a really good one to try and dare I say perfect for Christmas. It is super easy to make a one pan job, kind of cake, and the result is delicious and stunning for a Christmas table. So here you have it my Butternut squash and cinnamon Bundt cake.

Butternut squash and cinnamon Bundt cake

Ingredients:

You will need a Bundt tin, buttered generously (you can use a 9″ tin if not, but you won’t have the wow factor).

400 g of squash

300 g melted unsalted butter

4 eggs (beaten)

200g muscavado sugar

200g granulated or caster sugar

pinch of salt

2 tsp of cinnamon

2 tsp of baking powder

400g self raising flour

2 tbsp of milk

For the icing:

100g of icing sugar and juice of one lemon

Method:

Start by roasting your butternut squash in a 180° C oven, with a little bit of vegetable oil and sprinkle a bit of sugar on top of your squash. Once your squash is cooked and cooled, blend it in a food processor until completely mashed. If you don’t have a food processor, you can use a potato masher.

In a bowl, mix your melted butter, squash and sugar, then add your beaten eggs and mix. Sieve your flour, cinnamon, baking powder and salt over your mixture and mix until nice and smooth, then add your milk and mix again. Pour your mixture into your tin, and let it cook for a good 45 minutes, test it by sticking a knife into it, if your knife comes out clean, it’s cooked. Mix your icing sugar and lemon and drizzle over the cooled cake. (Note, if your icing is too runny just add a bit more icing sugar, one tbsp at a time, as it needs to be thick enough).

I added some pomegranate for a more Christmassy effect. If you are looking for other easy Christmassy recipes head over here

Bon appétit!⠀

Corrine x

Categories
recipe

Home made mince meat

Home made mince meat

Mince meat is something I had never heard of until I came to the UK. Pudding and mince pies are just not part of the French Christmas at all. But now it's the kind of stuff I have to have at Christmas. Although nowadays, you can find good mince meat in delis, there is nothing like making your own. It is actually super easy to make and it's a great recipe if you have lots of apples in your garden. This is something that you want to start making end of September, beginning of October, it will allow the flavours to mingle and develop. So here you have it, my home made mince meat.

Ingredients:

1 kg of apples (cored and finely chopped, but no need to peel them)

1 packet of shredded suet

350 g of raisins, sultanas or currants, whatever you prefer, it doesn’t matter

200 g of mixed peel

Juice and zest of 2 oranges and 2 lemons

400 g of dark brown sugar

1/2 tsp of nutmeg

1 tsp of cinnamon

4 tsp of all spice

4 tsp of chinese five spice

You can also add nuts if you fancy

Brandy or any other tipple, I use rum (half a tea cup)

Method:

In a large bowl mix all the ingredients together including the suet. Cover with cling film and let them rest over night in a cool place.

The next day, pre-heat your oven to 140 ° C, place your mince in an oven dish covered with foil and let your mince slow cook for 3 hours. After 3 hours of cooking, your mince will be floating in suet, that’s normal, that’s what will preserve it. Let it cool completely then mix in your favourite tipple. Transfer your mince in sterilised jars and keep in a cool place. Mince lasts forever really, my last batch was 3 years old

 This is also the time of year where I start preparing my Christmas cake, so if you fancy making your own, click here for the recipe.

Also classes have been uploaded until summer 2021, go and have a look.

Bon appétit!⠀

Corrine x

Categories
recipe

Courgettes and chorizo muffins

Courgettes and chorizo muffins

The courgette season is coming to an end. Because the weather has been so warm lately, mine are still giving a little bit. So here is another recipe that is super easy and always a family pleaser in my house, Courgettes and chorizo muffins. It is especially nice on a Sunday morning as part of a brunch.

Ingredients:

225 g self raising flour

one egg

half teaspoon of baking powder

100 g grated cheddar

50 g diced chorizo

50 g black olives

one spring onion

1 grated courgette

175 ml milk

25 ml of olive oil

Greased muffin tray

Pre-heat oven to 180 º C

Method:

In a bowl mix all the dry ingredients, flour, baking powder, cheese, courgettes, onion and olives. Mix milk, egg and olive oil together, then pour over your dry mix. Quickly mix but don’t over do it otherwise your muffins will be very heavy. For a light fluffy muffin, you quickly mix the ingredients together. And that is more or less it. Fill your muffin tin half way to the top, leaving a bit of space for your muffin to rise. Pop them in the oven for 20 minutes or so, until nice and golden on top. Serve them hot as part of a brunch or even with a soup. If you are vegetarian, the chorizo is not necessary. The olives and spring onions add plenty of flavour anyway.

You can also find other courgettes recipes here 

Bon appétit!⠀

Corrine x

Categories
recipe

Beignets de courgettes

Beignets de courgettes

Every year, I ask myself, why did I plant so many courgettes? And every year somehow, I do. But a garden without a bounty of courgettes wouldn't look right, would it? So here is a recipe for you to try "beignets de courgettes". Easy, extremely moreish and perfect if you have plenty of courgettes in your garden.

Ingredients:

Note: this recipe is based on one normal size courgette (if you use 2 double the amount, 3 triple etc… as simple as that).

One courgette grated

100 g of self raising flour

1 tsp of baking powder

50 g of blue cheese (cheddar works too)

One spring onion finely chopped

One egg (medium size)

Vegetable oil to dip fry

Method:

Start by sifting baking powder and flour. Then add your grated courgette, cheese, spring onion and egg and mix to a batter consistency.

If you have a dip fat fryer use it for this recipe. I don’t, so I use a wok and do my dip fry in that.

Also, make sure to have a tray lined with tissue paper to soak the excess oil.

I always start by dropping a little bit of my batter in the oil to see if it’s hot enough. You’ll know it is if it floats on the surface and starts browning. At that stage, turn the temperature right down otherwise your fritters will turn dark brown but will not necessarily be cooked inside.

Now that your oil is at the right temperature, you can start cooking your courgettes fritters. Use a tsp if you want small bites and a tbsp for bigger morsels. Dip 4 to six spoons at a time so your oil doesn’t drop in temperature. Your beignets de courgettes will be cooked when they start browning on the outside. That is all!

Serve hot with some dips of your choice. I like mine wrapped in a salad leaf and dipped in sweet chilli sauce.

If you’re after a sweet recipe with courgettes you may want to try my “gateau de courgettes au chocolat“

Bon appétit!⠀

Corinne x

Categories
Uncategorized

Workshops under Covid-19

Workshops under Covid-19

All workshops are run from the comfort of my own kitchen. We are a family of four, my husband and I are now fully vaccinated as well as my eldest daughter Alice, my youngest daughter Juliette has had her first jab.

Here is how I intend to run each class.

Lateral flow test:

To make sure that all classes are run in the safest way as possible, I am asking each participant to take a lateral flow test the morning prior to the class they have chosen to attend. Should your test be positive, don’t you worry I will arrange a new date for you, so no need to panic if the test happens to be positive, you will still be able to attend another class.

Masks:

They are no longer compulsory and I won’t ask you to wear one. But should you wish to wear a visor, I have some spare ones for you to use.

Social distancing:

Following the new government guideline of 21st July 2021, there will be no social distancing anymore. Classes will be run in their full capacity of 4 or 6 depending on the class. You will still have access to your own equipment and ingredients (all ingredients are weighed and separated for each participant anyway).

The set-up of the cookery school is airy and spacious, so ventilation is not an issue. I have 2 sets of by folding doors that will be kept opened when weather permits.

Sanitisation

Hand sanitising stations will be available at entry and where food is handled. The toilets facilities will be sanitised after each use during the course of the class. Paper towels will be available as well.

Self isolation

Students attending the workshop should not  have had or have any covid-19 symptoms or been in contact with someone displaying them. Any student attending the workshops has to abide by these rules. Should you not be able to attend the workshop because of illness let us know and we will allow you to attend another workshop. Re-arranging another date is not a problem at all. I can’t emphasize enough how important it is for your safety and the one of my family that you abide by these rules.

Bon appétit!⠀

Corrine x

Categories
recipe

A healthy lockdown recipe, creole stir fry

A healthy lockdown recipe, creole stir fry

I hope you're all doing OK, locked in your homes. I can't really complain as I am one of the lucky ones with a big garden. To help you cope with isolation, some of you may have seen some of my cooking videos on social media. I've always tried to cook healthy and comforting meals, but at this moment in time, I think it's even more crucial that we try to do so. So here you have it "a healthy lockdown recipe, creole stir fry"

A healthy lockdown recipe, creole stir fry

Ingredients

(Don’t worry if you don’t have all the veggies listed here, whatever is in your fridge, if you have only one kind of veg, it’s fine to use just that).

2 carrots, finely sliced (use a potatoe peeler for this, easier)

150 g mange tout

150 g green beans

4 cabbage leaves finely chopped

2 spring onions

A bit of fresh ginger grated

Garlic (as much or as little as you like)

Soya sauce (3 TBSP)  and fish sauce (1TBSP)

500 g of chopped pork (can be chicken or beef also)

2 Tbsp of vegetable oil

A wok or a non stick frying pan

One chopped onion

One spring onion and one chilli finely chopped

Method:

Start by frying the meat first. Once it is nice and brown add the onions, once these are soft add the garlic and ginger, then add the carrots and the green beans, stir continuously for a minute or two. Then add the cabbage and mange tout. Mix in your soy and fish sauce, stir for another minute or two. At the end add the spring onions and chilli. Serve with plain rice.

Et voilà

You can also see a video here

P.S: if you are vegetarian or vegan, you can do this recipe too, just start by frying the onions first and follow the rest of the steps.

Bon appétit!⠀

Corrine x

Categories
recipe

Turkey roasted in a rich turmeric sauce

Turkey roasted in a rich turmeric sauce

This recipe takes me right back to my childhood. It is most certainly not your traditional Sunday roast, but it is utterly delicious. As many of you know, although I was brought up in the South of France, my culinary roots are from Reunion Island where I was born. Turmeric is at the heart of Reunion cuisine, it is used in every single dish we prepare. When I was a kid, my mum used to make this recipe a lot. She didn't actually roast the turkey, but cooked it in one of those iconic Dutch pan that we always use in Reunion, "la marmite". I have slightly altered the recipe by actually roasting my turkey and it works just as well. So here you have it "Turkey roasted in a rich turmeric sauce".

Turkey roasted in a rich turmeric sauce

Ingredients:

Turkey leg and thigh

Salt and pepper

Thyme

500 g of Brussels sprouts (if you’re not a big fan, you can also use French beans instead)

4 carrots roughly sliced

one onion

Half a tsp of turmeric

Oven pre-heated at 160º C

A large roasting pan that can go over the stove 

Method:

Start by rubbing salt and pepper on the turkey, I tend to use rock salt as it’s more flavoursome.

In a roasting pan add two tbsp of vegetable oil, and over the stove start colouring both sides of your turkey until golden brown, add the onion and thyme and let them cook for a minute, then add the turmeric and stir it well into the pan. Off the stove pour 250 ml of boiling water and pop your turkey into the oven and let it slow cook for a good 3 hours. Half way through the cooking time add your carrots and Brussels sprouts (At that point you may need to top up with a bit more boiling water, no more that a 100 ml). Once cooked, your turkey will literally fall off the bone and your sauce should be velvety (a thick gravy like appearance).

And that is it! Enjoy with roast potatoes.

Tip: use a good free range turkey for this. Leech and Sons at Burwash Manor provide the most amazing meat for example. 

Bon appétit!⠀

Corrine x

Categories
Supper club

Le bistrot clandestin, a little soiree

Le Bistrot Clandestin, a little soiree...

Over a year ago, Le Bistrot Clandestin was launched, what started as a seed of an idea has now become a very popular affair. Most events have been about the food of Reunion Island but back in December, as we were getting close to the start of the festive season, I decided to give it a twist by having a true French soirée instead.

Here is a little account of what happened that night.

Le Bistrot is not your standard pop-up or supper club, it’s a culinary experience that takes place in my house, in the village of Cottenham to be precise.

It’s a very cosy and welcoming affair for any adventurous foodie out there. The table was set in true French style, with my mum’s beautiful napkins and some holly and rose buds as decorations.

On arrival, guests were welcomed to a complementary glass of “mousseux” (bubbly), served with two beautiful canapes. This time, it was a little croustade with avocado, roquefort and roasted tomatoe and a bruschetta of tapenade and roasted peppers.

As a starter, I prepared one of my favourite, a terrine de gibiers (game terrine) served with my home made cranberry chutney and a chunky piece of sourdough.

The pièce de résistance was a Boeuf Bourguigon served with pommes de terre dauphinoises and a watercress salad.

 

 

Dessert was a comforting and delicious tarte tatin served with a vanilla and litchi rum chantilly.

To finish off, guests were served a café gourmand (coffee or tea with a little sweet treat) with home made chocolates, one filled with my mint from the garden and another with a passion fruit ganache.

It was such a delicious way to kick off the festive season.

I will soon be annoucing another Bistrot, if you are interested to attend, send me an email contact@gourmandises.co.uk and I will add you to my email list.

These events are an excellent way to celebrate local producers. Here is a list of the ones I used in December.

Longhorn farmshop

Not just baguettes

Leech and Sons at Burwash Larder

Les Ward

Categories
recipe

Quick and simple Christmas canape of tapenade and roasted peppers

Quick and simple Christmas canape of tapenade and roasted peppers

Only 5 days to go until Christmas. So here is a little recipe of mine you might like to try over the festive season. I used to have this a lot as an apéritif when I was in the South of France, with a glass of Rosé or white wine it's just perfect. So here it is, my quick and simple Christmas canape of tapenade and roasted peppers.

Quick and simple Christmas canape of tapenade and roasted peppers

Ingredients:

300 g of kalamata olives

A jar of roasted peppers or if you choose to make your own, pop some yellow and red peppers in a 200º C oven drizzle with olive oil and a bit of salt. Let them cook for 30 minutes, until they are charcoaled. Remove the charcoal skin.

2 cloves of garlic crushed

A good pinch of fresh thyme

The juice of half a lemon

Your favourite bread cut into small pieces and toasted

2 table spoons of olive oil

Method:

In a food processor add the olives, thyme, garlic and olive oil and mix until you have a paste. That delicious paste is called “tapenade”

Pour the mixture into a jar, add the lemon juice and mix. If you are no using it straight away, this tapenade will keep for a good week or two in the fridge. Pour some olive oil to cover the top of your paste, this will help to keep it longer.

Now to make the canape, spread a bit of your tapenade onto your toast (I personally use ciabatta, but any bread will do) then add some strings of pepper on top and drizzle your canapes with a bit of olive oil.

Tip: when you are mixing everything in the food processor add a tin of anchovies and that will give you an “anchoiaide” it’s delicious too 

P.S. if you are not using kalamata olives try to use some good quality ones for this recipe, it does make a difference in taste. There are plenty of good delis in Cambridge to get them from such as Burwash and Balzanos or even your local supermarket.

Bon appétit!⠀

Corrine x