Tag: culinary skills

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Christmas baking recipe

Christmassy madeleines with orange and lemon zest

Christmassy madeleines with orange and lemon zest

picture of a bowl containing loads of madeleines dipped in dark chocolate, you can learn how to make this recipe on the blog of cooking school gourmandises academie in Cambridge

Ingredients:

125 g melted unsalted butter

125 g plain flour

3 medium eggs

4 g baking powder

125 g sugar

A pinch of salt

Zest of an orange and a lemon

A madeleines tray

Method:

Sift the flour, salt and baking powder. Whisk the eggs and sugar to a white consistency and add your zest. Slowly fold in your flour. Then add your melted butter in one go and mix again. Cover your bowl with cling film and put it in the fridge for at least an hour. This will allow the flavours to develop and the mixture to rise properly. This mixture can actually be kept for a week in the fridge, so you can actually bake fresh madeleines every day. Butter and flour your madeleines tray and fill it with a tsp of your mixture. Bake them for 10 minutes or until golden brown in a pre-heated 180° C oven. Get them out of the tray as soon as they come out of the oven. You can eat them warm. Otherwise let them cool down and dip them in dark chocolate for an extra bit of indulgence. Et voilà!

Corrine x

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recipe

A healthy lockdown recipe, creole stir fry

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.

Corrine x

Categories
recipe

A summer time favourite: courgettes souffle

A summer time favourite: courgettes souffle

Ingredients:

120 g of cheddar grated

350 ml of milk

4 small courgettes grated (they will cook quicker if you do so)

one table spoon of olive oil

1 small onion finely chopped

2 cloves of garlic finely grated

4 large eggs

60 g of butter,

60 g of plain flour

6 ramekins buttered and floured

Step one: cook the courgettes

In a pan add the olive oil and the onion finely chopped, cook the onions until soft, then add the garlic and stir for a minute or so. Then add your grated courgettes, a bit of salt and pepper and stir, lid on, let them cook on a low heat for 10 to 15 minutes until they are soft.

Step two: make a bechamel sauce

In a pan melt your butter, once melted add the flour and stir constantly for a good minute or so. Off the heat, using a whisk, slowly add your milk and stir until all the milk is incorporated. Then put it back on the heat and stir constantly until your bechamel thickens. Off  the heat add your cheese and your cooked courgettes and stir. Separate the egg yolks, keep the whites. Add the yolks to the mixture and stir.

Step three: the final stage

Pre-heat your oven at 180° C

Whisk your egg whites into stiff peaks. Gently fold your whites into your bechamel, courgettes sauce, one spoonful at a time. It is very important to take time to do this correctly. Once all your whites are incorporated fill your ramekins to the top. Pop them in the oven for 15 to 20 minutes.

Corrine x