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Category: recipe

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recipe

Pao de coco, coconut buns

image with a selection of 9 braided buns in a tray, you can learn how to make them with cookery school gourmandises academie, cambridge

Pao de coco, coconut buns

This is a little delicacy that I discovered in a recent trip to Cape Verde. It's a little sweet bun filled with sugared coconut butter. It's fluffy inside and extremely moreish. I had it with a coffee in the little village of Picos on the Island of Santiago in Cape Verde. It was so good that I had to give it a try when I got back home. It's now a family favourite, so here you have it my version of "Pao de coco, coconut buns"

image with a selection of 9 braided buns in a tray, you can learn how to make them with cookery school gourmandises academie, cambridge

Ingredients:

2 eggs 

40 g unsalted butter (cut into cubes)

50 g of caster sugar

50 g ground almonds 

500 g of bread flour

140 ml of lukewarm milk

140 ml of warm water

8 g of salt

10 g of fast action yeast 

A large bowl greased

A large baking tray, greased

For the filling:

80 g of desiccated coconut

150 g of unsalted butter, softened

3 TBSP of caster sugar

Method:

I make the dough in  my KitchenAid, if you are kneading by hand, follow the same method. I start by putting my yeast at the bottom of my bowl. Then I add my flour on top, sugar, salt, eggs, butter, water and milk. Then mix for 5 minutes at low speed 1, then at speed 4 until you get a soft dough. If you’re kneading by hand, knead until the dough is shiny and soft.

Cover your dough with a cloth, leave it in a warm place and let it proof until it doubles in size.

Once your dough has doubled in size, stick it in the fridge for 30 minutes to firm up, it’s easier to divide that way. In the meantime, prepare your filling. In a bowl, mix your sugar, coconut and butter to a fluffy paste. Then divide your dough into 12 equal pieces. Roll each piece into a square and spread a bit of coconut butter in the middle (use a knife to spread evenly). Then fold each square and roll into a sausage. Shape each sausage into a knot shape and place on your greased baking tray. Cover your tray with cling film that you have greased first and live the knots to double in size. Once doubled, stick your tray in a 180º C oven  and cook for 10 to 15 minutes until your buns are golden brown on top. The coconut butter will be oozing out when they come out of the oven, I brush this lovely scented oil back on top of the buns. Heaven! 

They are delicious eaten warm. You can also freeze them to enjoy later. If you do freeze them, let them out the night before to defrost, and warm them up in the oven for 5 minutes and enjoy for breakfast.

If you are a sourdough baker, you can also add a bit of starter dough to your mix, so instead of using 10 g of fast action yeast, only use 5 g and add 120 g of starter. Your buns will be even fluffier.

 

 

Bon appétit!

 Corinne

You can find the step by step video of the recipe on YouTube

For more delicious recipes, click here

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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

Baked cauliflower with turmeric, not your standard cauliflower cheese, but a really good match for your roast lamb this Easter weekend. It will also complement any vegetarian option beautifully. So what's not to like!

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

I know, why passion fruit for Easter and not chocolate? Well, because why not? Life is too short I say, plus trust me it's a delicious dessert, indulgent and sophisticated at the same time. So here you have it "Passion fruit crême brulée: my Easter dessert" And it's super easy to make, so what's not to like?

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

Black forest gateau revisited into a meringue roulade, what's not to like? As we're approaching Valentine's day, this decadent chocolaty dessert couldn't be more suited . It's not too complicated if you follow the steps and you can make it a day in advance.

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

January, the start of a new year but also the start of the dieting craze, at least here in England. This week I have been bombarded with emails about veganuary, dry January and everything diet related. In France, although the festivities are long gone, there is still a bit of celebration going on. No dry January for sure. At this time of year the boulangeries will be filled with "la galette des rois", literally the cake of the kings, to celebrate the Epiphanie. Except that we don't just eat it on 6th January, but the whole month. There are two types of galettes des rois, in the North it is made with frangipane whereas in the South the traditional galette is presented as a crown or wreath made of a sweet brioche dough and often decorated with glacés fruits. Both of them are delicious, but my favourite galette des rois remains the one with frangipane, which is the recipe that I am sharing with you today.

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

One of my go to dish at this time of year and one that I'm certain would conquer a Brussels sprouts hater. Sprouts and cranberries are not a staple of Reunion cuisine but they certainly became one in my house. After 16 years in the UK, many non Reunion ingredients have naturally appeared in my cooking. Might sound like a really weird combination, but the tartness of the cranberries just works extremely well with the sprouts. So here you have it my "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

These little biscuits are easy to make and would make a lovely little treat for friends and family to enjoy at Christmas. They could also make the perfect stocking filler. Sablés don't traditionally include cinnamon but as we're heading into the festive season, why not add a little bit of Christmas cheer to them. So here you have it my "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.

Bon appétit

Corinne

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

Categories
recipe

Apple tarte fine

Apple tarte fine

Apple tarte fine, is the simplest recipe ever! It's perfect at this time of year, especially if you have a glut of apples. You can also easily adapt it and use plums instead of apples or even jazz it up by adding a few blueberries or blackberries for example. So what's not to like? Here you have it "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

This is the perfect recipe if you have a glut of apples. You can make it in advance and it can also be frozen to be enjoyed at a later date. It's not too difficult to make either as long as you get the caramel right. It's also a lovely dessert to serve at a dinner party.

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.

 

Bon appétit!

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

This is most definitely a French summer classic: cherry clafoutis. One my mum used to make often at this time of year, there were so many fruits coming from the allotment and this recipe is just perfect for it. I'm using cherries but you could easily use raspberries, blackberries, blueberries, any fruits would work really. And it is so easy to make, so what's not to like, the perfect summer pudding!

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. 

 

Bon appétit!

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