recipes

So easy to bake french baguettes

Ingredients :

> 450 g flour
> 5 g of yeast
> 1/4 liter of water
> 6 g salt

1 - melt salt in water

2 - in a large bowl mix the ingredients in this order: flour + salted water, then yeast

3 - put clying plastic paper

4 - rest the dough in refrigerator 12 to 24 hours

5 - cut the dough into 3 parts and shape of the wand. flour if dough is too sticky.

6 - Rest the baguettes on plate 1 o'clock, then bake 15-20 minutes at 220°C.

For a crusty baguette, place a bowl of water in the oven.

Enjoy with an australian and organic sealted butter...yum yum !

 Do you know french macarons ?

The french macaroons, it's not the easiest recipe on pastry (as often with french pastry), this requires to be very precise ... But if you follow these instructions of this recipe "inratable" and after a few tries, you can succeed. i will be very happy to help you, if you have question you can contact me by e-mail for more information or let me a message on the blog ...
A delicious "guilty pleasure", full of gourmandise

positive: gluten free

4 steps 1 - The egg whites (eggs)
2 - mixing almond powder and icing sugar
3 - macaronage
4 - crusting and cooking 

1 - egg whites (eggs) 140 g of white at room temperature
+ 180 g of powdered sugar and half in a bowl

First timing: the whites begin to foam, the electric mixer (low speed and without incorporating air leaving the drummer vertical well) starts furrows => you pour the first cup of powdered sugar

Second timing: the whites form a "beak" => then we add the second cup of sugar and increasing the speed. It stops when the sugar has dissolved. (If you want but not necessary, you can add few drops of food coloring)

 2 - almond powder and icing sugar  160 g of almond powder (15% if it comes from the supermarket or 5% if it is for professionals)
160 g of icing sugar
Weighed and sifted the two ingredients together

3 - Macaronage We throw the mixture almond / sugar on blans (not vice versa)
> A: toss to have a smooth paste
> B: then flatten the dough by scraping the surface should be slightly liquefy the paste
We stop when the mixture is still sticky but does not flow

4 - crusting and cooking

The mixture was poured into a pastry bag and the paste on a plate lined with baking paper

> Be careful not to moisture during crusting. It leaves the hulls rested for 1:00
> Bake: 12 to 14 minutes at 150 °, one plate each time
> From 12 minutes open the oven every 30 seconds and check for doneness by touching the macaroons.

Final touch Then you assemble two shells between which you can put raspberry jam in the example or that of your choice, or realize a chocolate ganache (chocolate and cream) ...
If you resist, it is best to place them in the fridge one day before serving.

Summer recipe : la ratatouille


South Australia bring us all vegetables that we need to cook this mediteranean recipe




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Preparation time: 25 min Cooking time: 30 min Ingredients (serves 4): - 2 aubergines - 2 zucchini - 2 peppers (1 red, 1 green) - 3-4 tomatoes - A nice onion or 4 small onions - 3 cloves garlic - Thyme - Salt and pepper - 6 tablespoons olive oïl PreparationWash vegetables, cut the eggplant and zucchini into thick slices (1 cm) in the direction of the length and without peeling. Details then stick the slices in the same thickness (1 cm) Then cut these strips so that you end up with diced vegetables. Empty peppers of their seeds. Cut into strips and then into pieces (1 cm) to end up with pieces shaped almost identical to those of zucchini and eggplant. Proceed in the same way for tomatoes. In the end, you end up with full of diced vegetables. Thinly slice the garlic. Cut into small pieces onion (or green onions with), then place the olive oil in a skillet and saute the vegetables over medium heat. Add salt, pepper, thyme and simmer over low heat, covered, 20 minutes watching it does not catch. Serve hot (with just egg fried, grilled meat or just a bowl of rice)   The secret : cook slowly and a long time   Bon appétit ! Chocolate fudge cake...very chocolate yum :)

for 6-8 people
5 minutes of preparation
22 minutes cooking to prepare the day before if possible
200 g dark chocolate
200 g butter
5 eggs
1 tablespoon flour
250 g of sugar
a bowl
a large bowl

a mold of 20 cm in diameter

1 - Heat oven to 190 ° C

2 - Gently melt together the chocolate and butter (in microwave or double boiler). But be careful, not to hot.

3 - Add sugar and let cool slightly (lukewarm)

4 - Incorporate the eggs one at a time, stirring well (with a wooden spoon) after each egg added
5 - Finally add the flour and the mixture is smooth pour into a buttered mold
6 - Then cook for 22 minutes in the oven (the cake should still be slightly wobbly in the middle)
7 - Remove from the oven, unmold quickly cool and rest a day if possible fridge.