Category: recipe

Categories
recipe

Baked cauliflower with turmeric

image with a baking tray filled with baked yellow cauliflower and cheese, you can find the recipe on the blog of cooking school, gourmandises academie, cottenham

Baked cauliflower with turmeric

image with a baking tray filled with baked yellow cauliflower and cheese, you can find the recipe on the blog of cooking school, gourmandises academie, cottenham

Ingredients:

 

To serve 4 people  

Two cauliflowers

Salt and pepper to season

5 TBSP of vegetable oil 

4 TBSP of creme fraiche

150 g grated cheddar (gruyere, or a good Italian cheese works well too). 

2 TBSP of turmeric

A baking tray 

Pre-heat your oven at 180º C

Method:

Cut your cauliflower into florets and place them in your baking tray. Drizzle your florets with vegetable oil and add your turmeric. Season with salt and pepper, mix well, I suggest wearing surgical gloves for this, as it is best to mix everything by hand, but you’ll end-up with yellow hands if you don’t wear gloves. Once your cauliflower is coated with turmeric and oil, place your tray in the oven. Bake for 15 minutes then mix again with a spoon and place back in the oven for another 15 minutes. Then add your creme fraiche and mix and add your cheese on top. Place back in the oven for another 10 minutes. And that is it! So a very easy recipe indeed. Serve hot with your roast lamb or whatever vegetarian option you are serving.

Note: don’t use frozen cauliflower for this dish as it would release too much moisture. Also don’t throw away the green leaves, chop them up and place them in a tupperware box in your fridge. They will keep for a week and can be used in stir fries, curries or cooked like any other greens. 

 

Bon appétit!

Corinne

You might also want to try my passion fruit crême brulée for dessert

 

Categories
recipe

Passion fruit crême brulée: my Easter dessert

image with a dark background with a spoon and a creme brulee, you can find the recipe on the blog of cookery school gourmandises academie, cambridge

Passion fruit crême brulée: my Easter dessert

image with a dark background with a spoon and a creme brulee, you can find the recipe on the blog of cookery school gourmandises academie, cambridge

Ingredients:

3 passion fruits

400 ml double cream

100 ml milk

1 vanilla pod

100 g granulated sugar

6 eggs yolks

2 to 3 tbs light brown sugar for the topping.

You will need 4 to six ramekins for this dessert and an oven proof tray for your bain marie

Pre-heat your oven at 150º C

Method:

Pre-heat your oven to 150°C static. Whisk the sugar and egg  yolks until light and creamy.  Split your vanilla pod in half, with a knife take out the black seeds and mix them with the sugar and egg mixture and put the pod in the milk. Bring your milk and double cream to  boiling point. Then slowly pour onto your egg mix whisking all the time (you can use a strainer at this point, I personnally don’t, the choice is yours).

Add the passion fruit at the bottom of your ramekins and pour the cream over the top. This mix is enough for 4 to 6 pots.

Cook in a hot bain-marie in a 150°C oven for 40 minutes to an hour. (it’s cooked when you have a slight wobble).

Once cooked, leave to cool and put in the fridge for at least three hours. Once completely cold sprinkle some light brown sugar on the top of your ramekins. You can either use a blow torch or the grill to caramelise the top.

Serve immediately.

Bon appétit!

Corinne

 

If you’re looking for a more chocolaty dessert for Easter you my like to try my boozy raspberry brownies

Categories
recipe

Black forest meringue roulade

picutre of a meringue roulade on a glass plate, dusted with cocoa and decorated with raspberries and cherries dipped in dark chocolate, the recipe can be found on the blog of cookery school gourmandises academie, cambridge

Black Forest meringue roulade

picutre of a meringue roulade on a glass plate, dusted with cocoa and decorated with raspberries and cherries dipped in dark chocolate, the recipe can be found on the blog of cookery school gourmandises academie, cambridge

Ingredients:

 

150 g of egg whites 

200 g of caster sugar

2 TBSP of cocoa powder

400 ml of double cream

4 TBSP of icing sugar

50 g of dark chocolate shavings (these can be milk or dark chocolate, a very quick way of making chocolate shavings is to use a potato peeler and shave a chocolate bar).

150 g of frozen cherries

100 ml of Kirsh (if you haven’t got kirsh, you can use rum instead)

14″ baking tray lined with baking paper 

Pre-heat your oven at 180º C

Method:

In a pan, add your cherries, the Kirsh and two tablespoons of sugar, bring the Kirsh to the boil, then switch everything off and let everything cool completely (it’s best if you do that step the day before, so the cherries soak up all the alcohol).

Using a food processor or an electric whisk, whisk your egg whites on full speed until the whites look like clouds, then add your caster sugar, a tablespoon at a time, until your meringue is stiff and glossy, add the two TBSP of cocoa at that point, whisk again until all cocoa is incorporated into the meringue. Spread the meringue onto your baking tray. Bake in a 180º C fan oven for 8 minutes, then reduce the temperature to 140º C for another 15 minutes. In the meantime, prepare a sheet of baking paper, (large enough to take the meringue), and sprinkle some icing sugar on it. Once your meringue is cooked and as soon as it comes out of the oven turn it out on your baking paper and remove the baking paper on top. Let the meringue cool.

While it’s cooling, in a bowl add your double cream and 4 TBSP of icing sugar, whisk to soft peaks. Once your meringue is cool, baste it with the kirsh in which your cherries have been soaked, then spread the cream on top and add the cherries that you have soaked overnight, sprinckle the chocolate shavings on top. Then start rolling your meringue into a roulade, it will crack on top but that’s OK, that’s the charm of it. Place it onto a serving tray and dust with cocoa. Decorate as lavishly as you possibly can.

Et voilá

Corinne

If you’re looking for something savoury for Valentine’s day you may want to try my “vols au vent with a salmon mousse”

 

 

Categories
recipe

La galette des rois

picture of a galette des rois on a wooden board, you can find the recipe on the blog of cookery school gourmandises academie, cambridge

La galette des rois

picture of a galette des rois on a wooden board, you can find the recipe on the blog of cookery school gourmandises academie, cambridge

Ingredients:

  • 1 roll of puff pastry
  • 1 egg
  • 60 g sugar (any type of sugar will work)
  • 60 g ground almonds
  • 60 g unsalted butter (soft)
  • 1 tbs of plain flour
  • 2 tbs of rum
  • icing sugar
  • 1 egg yolk
  • A baking tray big enough to take a 7″ galette des rois
  • Pre-heat your oven at 180° C

Method:

First, make the frangipane, in a bowl mix the eggs, the ground almonds, the flour, the rum, the sugar and the butter all together until the mixture becomes creamy, put this mixture 15 minutes in your freezer to firm up. In the meantime, set your oven to 180° C.  Line a tray with baking paper. 

Take your puff pastry out and draw a 7″ circle using the bottom of a 7″ loose tin, draw another circle, a little bit bigger, say 8″ using the same method.

Take your frangipane out of the freezer and spread it on top of your 7″ circle of puff pastry, brush the edges of your pastry with a little bit of water. Then place your 8″ circle on top of the frangipane and press down the edges with your fingers, the water will act as a glue and seal your galette. With a knife you can draw some pretty patterns on top of your galette, be brave and imaginative. Then brush the top of the galette with egg yolks, and place it in the oven for 30 to 45 minutes until the top is golden brown. ( You can dust the top with icing sugar before placing in the oven, but not essential).

Et voilà!

Enjoy with a glass of cider. I remember having mine with a delicious cider from Normandie, these were the days!

Bon appétit!

Corinne

You can follow the recipe on YouTube

You can check more recipe ideas here

 

Categories
recipe

Chicken cari with Brussels sprouts and cranberries

image of a plate with brussels sprouts, cranberries, rice and pieces of chicken, the recipe can be found on the blog of gourmandises academie

Chicken cari with Brussels sprouts and cranberries

image of a plate with brussels sprouts, cranberries, rice and pieces of chicken, the recipe can be found on the blog of gourmandises academie

Ingredients:

 

4 chicken thighs

250 g sprouts

150 g of cranberries

One chopped onion

4 cloves of garlic (grated)

Ginger (about the size of a tablespoon) (grated)

Turmeric

 

Method:

If you can, use a pan or pot with a heavy base for this recipe. Add two tablespoons of vegetable oil to your pan and start by frying your chicken thighs on both sides first until golden brown. Take your chicken out of the pan and add the onion, stir for 2 minutes, then add the garlic and ginger, stir until everything has softened nicely. At this point, add a little bit of turmeric (less than half a teaspoon), add your sprouts and stir. Then  put your chicken back in the pan, add a little bit of boiling water (about 200 ml), lid on and let your chicken simmer for about 30 minutes then add your cranberries, lid off let everything cook for another 15 minutes until your sauce has thickened a little. A lovely dish to have with mash potatoes or plain rice.

Bon Apétit!

Corinne

You might also want to check out my lobster tail in a rich tomato and turmeric sauce

 

Categories
Christmas baking recipe

Cinnamon Christmas sablés dipped in dark chocolate

image of a box of biscuits that have been dipped in dark chocolate and the lid on the side of the box with a father christmas on it, you can learn how to make these biscuits at cookery school gourmandises academie, cambridge

Cinnamon Christmas sablés dipped in dark chocolate

image of a box of biscuits that have been dipped in dark chocolate and the lid on the side of the box with a father christmas on it, you can learn how to make these biscuits at cookery school gourmandises academie, cambridge

Ingredients:

1 egg 

125 g unsalted butter 

125 g of granulated sugar 

250 g of plain flour

1 TSP of cinnamon

150 g of dark chocolate

A baking tray lined with baking paper

Cookie cutters, I am using a “petit beurre” cookie cutter, but you can use any shape cutter for this.

Pre-heat your oven at 180º C

 

Method:

In a food processor, mix the dry ingredients first (flour, sugar, butter and cinnamon) then add the egg and mix until your mixture forms a dough. If you don’t have a food processor, rub your dry ingredients into breadcrumbs then add the egg and mix until it turns into a dough, don’t knead it. Once your sablés pastry is ready, add a little bit of flour to your worktop and roll your pastry to a 3 mm thickness.  Then cut the biscuits shape using a cookie cutter of your choice, how about a festive one in this case, place them on your baking tray. Little tip, place your tray in the fridge for 15 minutes, that way your sablés will stick to the tray and stay flat. Only then, place them in the oven and bake for 10 minutes. This mix should make between 25 and 30 biscuits.  Let them cool on a rack. Meanwhile, slowly melt your dark chocolate over a bain marie, once your sablés are cool, dip their tip into the dark chocolate as shown on the picture. They are delicious with a cup of tea, or just wrap them beautifully and treat your friends and family.

Sablé pastry can also be used to make a fruit tart, like a “tarte aux fraises” for example.

Corinne

You may also like to try my festive Butternut squash and cinnamon Bundt cake

Categories
recipe

Apple tarte fine

Apple tarte fine

Image of an apple pie on a wooden table, the recipe can be found on the blog of cooking school Gourmandises Academie

Ingredients:

A roll of puff pastry

Muscovado or demerara sugar (you can use caster sugar but you won’t get that indulgent caramel flavour)

70 g salted butter

3 to 4  apples depending how big they are (you can use any type of apples for this)

A baking tray big enough to hold your pastry (lined with baking paper, I personally keep the paper the pastry comes with) 

Pre-heat your oven at 180º C

Method:

First thing first, slice your apples thinly, about 3 to 5 mm thick. Then prepare your pastry, with a knife I draw a rectangle close to the edges of my pastry to create a border. Then I lay my apples in rows until they have completely covered my puff pastry.  At that point, sprinkle your apples with a generous amount of muscovado sugar, and add nuggets of butter on top of your apples. To add a bit of colour I also added a few blueberries, you could use blackberries also at this time of year. Pop your tart in the oven, for 20 minutes or until the edges and bottom of the tart are cooked. This is a dessert that can be eaten warm or cold, the choice is yours.  

Bon appetit!

Corinne

You can watch the step by step method of this recipe on YouTube

As it is apple season, you might also want to check out my mince meat recipe

Categories
recipe

Caramelised apples served with mascarpone

Caramelised apples served with mascarpone

image with a plate containing pieces of caramelised apples with a dollop of cream, this recipe can be found on the blog of cookery school Gourmandises a Academie in Cambridge

Ingredients:

 

1 kg of apples, I use golden delicious, go for apples that will keep their shapes, coxes are good for this too. Cut the apples into quarters, skin on. 

100 g unsalted butter 

200 g of sugar (granulated or caster)

Mascaporne to serve it with

Water to cover the sugar

You will need to use a heavy base pan for this recipe

Method:

In a pan, add your sugar and lightly cover it with water, just enough water to absorb the sugar in your pan. Let it come to the boil and slowly turn into a caramel (it will take about 10 minutes to do so). When your caramel has turned into a nice brown colour add your butter and mix. Then add your apples and mix until all your apples are covered with the caramel. Turn the heat down and let your apples simmer in the caramel for a good 30 to 40 minutes, or until all your apples are soft and caramelised (do give them a stir every now and then). Serve warm with a good dollop of mascarpone, vanilla ice cream and clotted cream work well too. These apples will keep for a week in the fridge, you can also freeze them. I also use them in cakes and frangipane tarts.

 

Corinne

You can watch the step by step method of this recipe on YouTube

You might also want to check out my cherry clafoutis recipe

Categories
recipe

French summer classic: Cherry clafoutis

French summer classic: cherry clafoutis

Image with an enamel tin filled with some kind of cherry cake, recipe available on the blog of Gourmandises Academie

Ingredients:

 

4 eggs 

45 g unsalted butter (melted)

150 g of sugar (granulated or caster)

50 g ground almonds 

100 g of plain flour

250 ml of milk

50 ml of double cream

650 g of cherries

Not essential but highly recommended, 3 tbsp of rum

8″ baking tin (buttered) 

Pre-heat your oven at 180º C

Method:

First thing first, butter your baking tray, and place all the cherries at the bottom. Now, there is a big debate in France about clafoutis aux cerises, stones or no stones. I’m team stones in and even stork. The stone actually adds flavour to your pudding. But I shan’t decide for you and won’t be offended if you decide not to add them, although, let’s face it, it is more work!

In a bowl, quickly whisk the sugar and eggs together, then add your flour and ground almonds and whisk again. Then add your milk, cream and melted butter and give it a last mix. Pour your mixture over the cherries and pop your tray in the oven for 30 to 40 minutes, or until your clafoutis is nice and golden on top. And that is all there is to it, so simple and delicious. You can savour your clafoutis, warm or cold, with a dollop of cream or a good vanilla ice cream. 

 

Corinne

You can watch the step by step method of this recipe on YouTube

As it is courgettes season, you might also want to check out my chocolate courgettes cake

Categories
recipe

Strawberry and cream, rhubarb tartelettes, my Jubilee pudding

Strawberry and cream, rhubarb tartelettes, my Jubilee pudding

image with a wooden board covered with strawberry tartelettes, topped with whipped cream, you can learn how to make them at cookery school Gourmandises Academie in Cambridge

Ingredients:

One roll of sweet shortcrust

500 g of strawberries 

300 ml double cream

3 TBSP of icing sugar

4 rhubarb sticks 

2 Tbsp of plain flour

120 g ground almonds

2 eggs

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

120 g melted butter

A muffin tray (it will give you some very dip filled tartelettes, that you would not get with a standard cupcake tray)

Cookie cutter 

Pre-heat your oven at 180º C

Method:

For the frangipane:

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 circular pieces of pastry and place them in each case of your muffin tray (you’ll want those circular pieces to be a little bit bigger than your muffin  cases so there is enough space to fill them).  Prick the bottom of your pastry with a fork. Then, place some rhubarb at the bottom and add a teaspoon of frangipane on top.

Place your tray in the oven and cook for 15 to 20 minutes until your little tartelettes are golden brown on top. Take them out of the tray and let them cool down on a rack.

In the meantime, prepare your chantilly cream, by whisking your double cream, icing sugar and vanilla paste to soft peaks. Place your chantilly into a piping bag fit with a star shaped nozzle. 

When your tartelettes are cool, pipe some chantilly cream in the centre of your tartelettes, as per picture, then slice your strawberries in half and place them around the centre of the chantilly cream. Then add a bit more chantilly cream to finish them off nicely. 

Et voilà!

Enjoy them with a glass bubbly!

Corinne x

If you fancy another regal recipe how about my avocado and prawn croustade