Welcome

Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !

13/10/2012

Apple rhubarb compote

Français
How about a nice dessert, now? For me, it was typical of childhood, the kind of stuff you eat when going home… But homemade, it is so much better, and so simple to do. It is a good trick to know when you have some leftovers, for example.


Ingredients (for 2 people)
2 rhubarb stems
2 apples (choose them sweet, to balance the sourness of the rhubarb)
2 soup spoons brown sugar
1/4 teaspoon cinnamon

Preparation
Cut the fruits in dices, put them in a saucepan with the brown sugar and cook for about 10 min (don’t put a high heat so that it doesn’t burn). Add cinnamon after about 5 min. The fruits will progressively release their juice, and when you like the texture, you can stop cooking and pour in bowls.

The proportion of fruits will vary depending on your taste. Same goes for the sugar. I recommend crunchy French toasts to go with it!

Bon appétit!!!

Vegetable risotto with fennel, bell pepper, tomatoes and carrots

Français
I must say the first time I tasted fennel, a few years ago, I hated it. But then I thought it would be good to try again, but this time, to cook it with other vegetables, not alone. And I dare say, that way, it was much better. Fennel, like celery, is not to be eaten alone… Delicious!! This risotto is colourful, tasty and crispy.


I love risottos, there are so many variations, and one aspect that stays: the creamy texture. And risotto with vegetables is even better: the vegetables melt into the rice and give it their perfume! I will tell you the perfect method to make a good risotto. It is simple, so if you follow it, it will be great!

Ingredients (for 2-3 people)
120 g round rice (it’s important for the creamy texture of the dish)
1 or 2 small carrots
1 bell pepper (I chose a yellow one)
2 tomatoes
1 fennel
1 onion
1 stock cube
Salt, pepper
Parmesan (optional)

Preparation
Cut all the vegetables in dices, chop the onion. In a sauté pan, brown in some oil the onion, then the fennel and carrots, then the other vegetables and the rice. When the rice is translucid, break the stock cube over the sauté pan and add, little by little, boiling water. Stir well all along, so that all the rice gets soft (once you get this method right, you will find it is impossible to miss a perfect risotto!). Add salt and pepper. The cooking time for a good risotto is about 18 min. It’s important to add the water progressively, so that you don’t have too much in the end. Taste the rice after 15-18 min to check if it is ready or if it needs a little more water.
Once your rice is cooked, serve immediately with some parmesan.

If you want, you can add 10 cl white wine to the water.

Bon appétit!!!

Chocolate fondant

Here is a tip if you are in charge of the birthday cake! It’s quite easy to prepare, and the fondant « touch » will always impress your guests! It’s one of the first recipes I learnt how to cook when I was a teen, so now I almost do it eyes closed (and yeah, once when on the phone, but it is not to be recommended J). So, except if your guests hate chocolate (poor dears), you won’t miss your target!


Ingredients
125 g butter
125 g sugar
125 g dark chocolate
75 g floor
3 eggs
½ sachet dried yeast
Some flaked almonds

Preparation
Preheat the oven at 180°.
Melt the butter and the chocolate, then bring them together (the method here).
Separately, mix the egg yolks and the sugar. Add the chocolate-butter mix, then the flour and dried yeast.
Beat the egg whites until stiff, and then add them very gently.
Butter a round mould, pour the mixture and sprinkle with flaked almonds.
Bake for 25 min at 180°.

The secret is in the baking. If you bake for too long, you will have a regular cake, not a fondant. I indicated the time for my oven, sadly, they are all different. So once you have the perfect baking time for your oven, write it down!!

Bon appétit!!