samedi 12 janvier 2013

Shortcrust pastry

Today i am going to share the traditional recipe of this region, for this shortcrust pasty.
You can use this for making salty or sugared tarts/pie.

Ingredients :

200 grams flour
125 grams butter
10 cl water
Pinch of salt

Work together the ingredients until you obtain the pastry.

Let it rest for 20 minutes. 
Roll out the dough to the thickness of 3-4 millimeter.
Lay the pastry out in a pie dish (that you buttered before) and prick it with a fork. 

You can spread in it your topping, the cream you will use and put in the oven.

Topping for a simple lunch:

200 grams of sliced bacon (fried)
100 grams of grated cheese  


25cl of cream
10cl of milk
2 eggs
Salt, pepper, grated nutmeg (amount depending on your taste)

Lay the fried bacon on the pastry, than lay the cheese over it. 
Put your cream on it to cover.

Oven time : 35 minutes on 180C.

Serve it with green salad.

The pastry

The result of the topping

dimanche 6 janvier 2013

Quick and easy BROWNIES 

Time you need to prepare it : 10 minutes
Time you need to bake it : 20 minutes

Ingredients you need:

  4 eggs 
 50 grams of flour
125 grams of sugar
200 grams of black chocolate
120 grams of butter

100 grams of Hazelnut 

Pre-heat the oven at 150C.

How to make it:

Mix the eggs with the sugar and the flour.
Melt the chocolate with the butter, then add it to the already mixed ingredients.
Mix them all together, and if you wish to, add the Hazelnut. (work it together again).
Get the cake mould of your choice (with baking paper in it) and pour the batter.

Bake it for 20 minutes at 150C.

You can serve it a la nature, or with english cream/custard (and raspberry coulis)

To make a raspberry coulis at home: 

100 grams of raspberry
100 grams of sugar
10 cl of water

You heat the water with the sugar to obtain a sirup, then you can this sirup to your raspberry. You mix them together, and separate the grain from the liquid.