Archive for January, 2011
You want to create a new cake but you don’t really know how to start ? One of my favorite way to start a “new cake” is to make a genoise cake as a first layer like in thoses verrines.
I often try new genoise recipes, but for now I gonna show More >
How to feel in Italy with cheap ingredients and especially by mixing the flavors and smells….
Ingredients for two verrines
- 1 egg
- 125 gr ricotta
- 125 gr mascarpone
- 25 g pine nuts
- 1 large tomato
- 2 handfuls of rocket
- 4 grissini
Separate the egg white from the yolk and add a pinch of salt in the egg yolk . Add the mascarpone and the ricotta until smooth. Beat the egg white until stiff and stir into mixture then mix again. Refrigerate.
Cut the tomatoes into small dices, ideally transfer the seeds. Add the pine nuts.
In the verrines, arrange chopped grissini, rocket salad (rocket without More >
A few days ago I posted the “making-of” of our Christmas bûche, the first part was dedicated to the first layer, made with French Genoise with pear. Now I gonna show you how to make the second layer of our “bûche de Noêl” and here again it’s really simple !
Ingredients for More >
The quiche lorraine is a very old and emblematic recipe of Lorraine, a northeastern french region. The first written record of this recipe goes back to the 16th century. Furthermore, we know that the Duke of Lorraine, Charles III loved that recipe.
At that time, traditional recipes used ingredients that were More >
Did you ever dream of eating the entire cake including the mold ? It’s now possible ! Yes, I know, the picture isn’t really good but we eat every single cake but that one… !
In fact it’s quite simple, the difficulte part is to shoot the cake in order to post it on a blog… as no cake were More >