a French girl cuisine | French cooking blog https://www.frenchgirlcuisine.com I am French and blogging about French food ! I am sharing traditionnal French recipes tasted and approved by my friends, great for family or romantic diner. Fri, 10 Jul 2020 12:11:23 +0000 en-GB hourly 1 Seafood parillada recipe https://www.frenchgirlcuisine.com/seafood-parillada-recipe/ https://www.frenchgirlcuisine.com/seafood-parillada-recipe/#respond Fri, 10 Jul 2020 12:11:23 +0000 https://www.frenchgirlcuisine.com/?p=6819

Since we have set up our terrace, we spend most of our time spending time in the sun there. We have grown many plants. It becomes a real jungle. To perfect it all, we installed a plancha of cuisinart. I missed seafood so much, it must be said that it is not so trendy around […]

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Since we have set up our terrace, we spend most of our time spending time in the sun there. We have grown many plants. It becomes a real jungle. To perfect it all, we installed a plancha of cuisinart. I missed seafood so much, it must be said that it is not so trendy around here so far from the sea. So we treated ourselves to a delicious parillada of seafood. Having the impression of being on a beach vacation in an instant. Feel the smell of salt and the sun that tickles our skin.

Cooking with a plancha reminded me of my adolescence, the father of a friend had a gigantic one on his terrace and he often made us fish.

The plancha is really ideal for all things fish and seafood, the cooking is perfect, simple and healthy. We can accompany them with vegetables and for once on a balanced meal that allows us to fit in our swimsuit.

By cons if we want to grill meat no worries, we also used it as barbecue! Everything is delicious and well grilled!

For a parillada of seafood, you can grill whatever pleases you, as there were only two of us so we limited the quantities and kinds of seafood and fish but the more you are the more you can diversify. The advantage as there are two plates is possible to grill at different powers. For example for scallops it is necessary to sear at high temperature only a few minutes but a fish will cook longer.

Seafood parillada

Seafood

  • 200 gr monkfish
  • 6 raw shrimps
  • 6 scallops
  • 100 gr squid slices
  • 2 zucchini
  • 1 eggplant
  • 1 bell pepper

Fish marinade

  • 8 tbsp olive oil
  • The juice of 1 lemon
  • Zest of 1/2 lemon
  • 2 tsp Provence herbs (Rosemary, oregano, thyme, basil)
  • 2 pinches salt
  • 2 pinches espelette pepper

Vegetable marinade

  • 8 tbsp olive oil
  • 2 tsp provence herbs
  • 4 pinches salt
  • 2 pinches espelette pepper
  1. Prepare the marinade for the fish. Pour over fish and seafood. Cover with plastic wrap and refrigerate for one hour.
  2. Prepare the marinade for the vegetables. Thinly slice the vegetables. Mix with the marinade and set aside in the refrigerator.
  3. Leave at room temperature for a few minutes.
  4. Preheat the plancha one side to 180 ° C and the other side to 220 ° C. Cook at 180 ° C, fish and peppers 15 min, eggplant 12 min. On the other side cook the shrimp and zucchini 6 min, the squid 4 min.
  5. Put in a dish as you go along with cover to keep warm.
  6. Preheat the plancha to 260 ° C and brown the scallops for 2 min on each side.
  7. Serve hot and enjoy!

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Best pulled pork recipe oven https://www.frenchgirlcuisine.com/best-pulled-pork-recipe-oven-3/ https://www.frenchgirlcuisine.com/best-pulled-pork-recipe-oven-3/#respond Tue, 05 May 2020 19:38:44 +0000 https://www.frenchgirlcuisine.com/?p=6810

For months and months I want to share with you this recipe for pulled pork in the oven. Not only for you to enjoy it but also because it is one of my flagship recipes, that is to say that I cook it often and I need it available on my foodblog :). I don’t […]

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Best pulled pork recipe oven-rs

For months and months I want to share with you this recipe for pulled pork in the oven. Not only for you to enjoy it but also because it is one of my flagship recipes, that is to say that I cook it often and I need it available on my foodblog :). I don’t want to look for the recipe in my cookbook notes because sometimes I get lost. Too much notes and unfinished recipe. And yes, working in digital… my phone is my third main, or even my first one so it is never very far from me.

Perfect in a burger

Best pulled pork recipe oven-rs

I love burgers. No, but to be honest, I’m a very big fan. My parents are divorced so to make it short because you all know the song. With my dad, when he was not cooking good dishes for me well we went to mc donald ! So the burgers and well, for me it’s a bit like a childhood memory and above all my shot of love.

However, no way that I am cooking beef burgers at home. I don’t like being stressed in the kitchen at all. That is to say that when I have guests, I don’t like making last minute meals, because ultimately you never know what is going to happen. For burgers especially, because everyone has their favorite cooking and to be honest, I like to eat hot and at the table even if it is me who cooks then out of the question that I make fifteen thousand round trip.

With the pulled pork burger, it’s very simple, you just have to reheat everything, the pork covered, the breads with a delicious slice of cheddar then hop, we serve all of a sudden.

Anyway, to say that when I met with the pulled pork burger, I fell madly in love. All the criteria were met. In addition, I am still 50% Breton despite the fact that I grew up in the south of France and that I live in Switzerland :). So pork, I know!

But hey what I do with it, you will understand, they are burgers :). In general, I prepare a lot more pulled pork than I need. A large pork roast, the largest I can find and then I freeze it by portion once it has been shredded to take it out of the freezer as soon as we want a burger.

Then I shape it into a burger, I always make homemade hamburger buns (which I also freeze).

A little long cooking time, but very simple to make

Best pulled pork recipe oven-rs

Then the pulled pork is easy to do. A very long but simple cooking time and that’s what’s good! You will need a lot of cooking hours and a slow cooker. 7 in all! It will take you a whole day to propel yourself into paradise.

First, you need a good piece of meat, pork shoulder, or rather neck for a successful pulled pork or pulled pork. A mixture of spices for a marinade that will look exactly like a barbecue sauce and then slow cooking at low temperature. The only imperative, watch that there is always enough liquid and that the roast is bathed in the juice. There must be enough throughout the cooking.

What serving?

It depends on you and your desires. You can serve it with pan-fried potatoes or fries, especially if you serve it as a burger. But the best is still to make a homemade coleslaw, it’s so good. Either fill your burger with it, or serve it next to it.

And if not, well a good salad in summer? Any idea is welcome, please feel free to share it with me.

Pulled pork or pulled pork recipe

  • 800 gr roast pork (neck)
  • 1 drizzle of cooking oil
  • 200 gr tomato sauce
  • 200 ml vegetable broth
  • 60 ml liquid honey
  • 60 ml apple cider vinegar
  • 1 onion (or some onion powder)
  • 1 tbsp Dijon mustard
  • 3 tbsp brown sugar
  • 3 pinches of paprika
  • 1 garlic clove (pressed (or garlic powder))
  • 1 pinch of freshly ground black pepper
  1. In a roasting pan or ovenproof casserole dish, brown the roast on all sides on medium high heat.
  2. Preheat oven to 150 ° C.
  3. Prepare all the ingredients for the marinade in a small bowl.
  4. Pour over the roast, cover and cook the pork in your dutch oven for 7 hours.
  5. Remove from the oven, shred pork using two forks.

And more…

I usually go to a restaurant to taste things that I don’t know or don’t want to do at home. And over the years, there are less and less things that I love but that I do not know how to do. In general, I eat either in very good restaurants, or burgers! But now with this pulled pork, and well the good burgers, I also make them at home… So it becomes more and more difficult for my husband to invite me, especially that to my dismay it is not very fan of chic bistros while I love it.

I hope you enjoy the recipe as much as we enjoy it at home. During the confinement, we made this recipe several times and everyone was delighted, end especially me :).

In short you will have understood the pulled pork or pulled pork it is one of my favorite recipes. Besides, I have more for the next weekend!

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Little prince cookies with milk jam https://www.frenchgirlcuisine.com/little-prince-cookies-with-milk-jam/ https://www.frenchgirlcuisine.com/little-prince-cookies-with-milk-jam/#respond Thu, 30 Apr 2020 20:55:32 +0000 https://www.frenchgirlcuisine.com/?p=6804 So I’m leaving the bakery for this week to go back to the sweet treats for the stomach, to do and do it again with our little blond heads who miss their friends. Since the start of confinement every week it has become a habit. We cook cookies together. We combine business with pleasure. An […]

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So I’m leaving the bakery for this week to go back to the sweet treats for the stomach, to do and do it again with our little blond heads who miss their friends.

Since the start of confinement every week it has become a habit. We cook cookies together. We combine business with pleasure. An activity to occupy my little princess and especially a delicacy to taste it.

We’re starting to see the end of the tunnel, and the government is telling us that in a few days everything will become more or less as before, with quite a few exceptions. We revive businesses, businesses, the economy … But what about the human in all this?

In an instant, we are locked in and all of a sudden we are confused when we had finally found our rhythm, regain habits, done at best with all the constraints we had.

Is it too early or not? Will the virus continue to decimate the weakest just to kick-start the economy or will everything be fine? The government is sailing on sight and does not seem to have the competence to give us precise indications because they have been saying everything and its opposite for several weeks already.

We have been playing the game and for weeks we have not seen anyone. The few people we encountered, we did not approach them within 3 meters.

We will end up having to see our colleagues before our friends and family and they still want us to meet at the restaurant rather than inviting each other in our own home…

In short, a rant or rather of depression to say that the world does not always turn round and that even if I agree to revive the economy… all is not necessarily found in the facts, but in the gestures, it is the art and the way of doing things that differentiates leaders and great men from others.

Anyway, to say that I’m going to comfort myself with a delicious little prince-style cookie with milk jam in the shape of a heart to warm mine before summer and before being unconfined.

Little prince cookies with milk jam

  • 100 gr butter
  • 6 cl water
  • 1 pinch salt
  • 100 gr sugar
  • 1 tsp baking powder
  • 250 gr flour
  1. In a small saucepan, bring the butter, water, salt and sugar to a boil.
  2. Remove from the heat, let cool for a few minutes and stir in the flour and baking powder.
  3. Form a ball, cover with a damp cloth and place in the fridge for two hours.
  4. Preheat the oven to 180 ° C.
  5. Roll out the dough between two sheets of parchment paper to 3 millimeters thick then cut similar shapes in the dough and place on a plate covered with parchment paper until there is no more dough.
  6. Bake for about 12 minutes.
  7. Let the cookies cool on a wire rack (or on the baking sheet).
  8. Apply a generous amount of milk jam to a cookie and cover with another cookie.
  9. Repeat the operation until all the ingredients are used up. The jam will harden and dry a little which will make it easier to taste the cookies. Keep for a few days in an iron box.

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French sourdough baguettes recipe https://www.frenchgirlcuisine.com/french-sourdough-baguettes-recipe-5/ https://www.frenchgirlcuisine.com/french-sourdough-baguettes-recipe-5/#respond Wed, 22 Apr 2020 20:41:28 +0000 https://www.frenchgirlcuisine.com/?p=6791

Here’s a delicious way to use your liquid natural sourdough. Since I started, my husband and daughter have sworn by my french baguettes and don’t want to hear about going to the store to buy some. Now I’m on the chore of french bread. Except that baguettes are not made like that, time must take […]

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Here’s a delicious way to use your liquid natural sourdough. Since I started, my husband and daughter have sworn by my french baguettes and don’t want to hear about going to the store to buy some.

Now I’m on the chore of french bread. Except that baguettes are not made like that, time must take advantage of the little that remains to us by being confined. It’s so nice to make your own homemade bread, especially sourdough bread.

For this recipe, you do not need a bread machine but in addition to your sourdough a little fresh baker’s yeast. And yes, I cheat a little but I promise you that you will be telling the news.

If all goes well, you get simply perfect homemade baguette, airy crumbs and everything.

It can be handy to have a baguette rack. I bought it almost 10 years ago I think and I still haven’t used it. It will have taken a pandemic!

Here is the homemade baguette recipe.

French sourdough baguettes recipe

  • 400 gr purpose flour
  • 220 gr water
  • 100 gr natural liquid sourdough
  • 7 gr salt
  • 7 gr fresh baker's yeast

The day before

  1. Mix the water and flour gently in the food processor, then more quickly and let the dough rest for 1 hour, covered with a damp cloth.

  2. Add salt, sourdough and crumbled yeast. Mix gently at first then more quickly thereafter.
  3. The dough will be sticky, that’s normal.
  4. Leave to stand for 3 hours at room temperature and make a fold every half hour. – How to make a fold?
  5. Then let rise in the refrigerator overnight. Cover the bowl.

The next day

  1. Gently take out the dough on a floured work surface.
  2. Divide the dough in half, flour your hands well and form baguettes by first forming a rectangle by folding the two ends under the dough. Then gently flatten the dough by hand to make a larger rectangle then roll the dough on itself crosswise to obtain your baguette and then lengthen it. – How to shape a baguette?
  3. Put in a baguette mold (well floured) or on a linen cloth folded in the middle so that the two baguettes are well separated.
  4. Let sit for about 30 minutes.
  5. Preheat the oven to 250 ° C.
  6. Meanwhile, finalize the baguettes. Apply water to the baguette with a kitchen brush, sprinkle with flour and make a 2 cm deep cut along the entire length (about ⅓ of the thickness of the baguette). – How to blade a baguette?
  7. Fill a dripping pan with boiling water and place at the bottom of the oven before baking the baguettes for 25 minutes.

Tips and tricks for a successful homemade sourdough baguette

  • The leaven will be the key to your success!
  • Folding the dough to get a well ventilated baguette, is an essential step.
  • Water, applying water before cooking will contribute to the formation of a beautiful crust.
  • The blade, essential for the formation of beautiful bubbles, do not hesitate ⅓ of the thickness with a sharp knife
  • Boiling water is the thing to remember, the dripping pan filled with boiling water, however please put on oven gloves and be careful because hot water burns.
  • Baking stone is not compulsory but it’s really good!

There is nothing more satisfying to make homemade french baguette. I might scare some Lausanne’s Bakers! Hahaha!

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French Auvergnate JAZZ Apple Pie recipe https://www.frenchgirlcuisine.com/french-auvergnate-jazz-apple-pie-recipe/ https://www.frenchgirlcuisine.com/french-auvergnate-jazz-apple-pie-recipe/#respond Sun, 19 Apr 2020 12:34:40 +0000 https://www.frenchgirlcuisine.com/?p=6779

Traditional recipes, like this Auvergne apple pie made with JAZZTM apples, it’s really what I prefer. They remind me of my childhood, the beginning of my existence. And today more than ever it is these beautiful values ​​that carry me, during this return to forced sources. A return that saves us, saves us from our […]

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French Auvergnate apple JAZZ pie crust

Traditional recipes, like this Auvergne apple pie made with JAZZTM apples, it’s really what I prefer. They remind me of my childhood, the beginning of my existence. And today more than ever it is these beautiful values ​​that carry me, during this return to forced sources. A return that saves us, saves us from our lives that are too hectic and offers us for a few weeks, a few months to live at another pace, out of time.

French Auvergnate apple JAZZ pie crust

French Auvergnate apple JAZZ pie crust

French Auvergnate apple JAZZ pie crust

French Auvergnate apple JAZZ pie crust

French Auvergnate apple JAZZ pie crust

Take the time to also make the homemade puff pastry, this strange apple pie will only be tasting better.

French Auvergnate JAZZ Apple Pie recipe

  • 1.2 kg JAZZ apples
  • 60 gr butter
  • 130 gr sugar
  • 2 puff pastry ((rectangle))
  • 1 egg yolk
  1. Preheat the oven to 150 ° C.
  2. Peel the JAZZTM apples, cut them in 4 and remove the core.
  3. Slice very thinly with the mandolin.
  4. Butter a mold with part of the butter.
  5. Sprinkle with sugar.
  6. Add a first layer of JAZZTM apples.
  7. Sprinkle with small pieces of butter and sprinkle with sugar.
  8. Repeat the operation until all the ingredients have been used up.
  9. Bake for 2 hours. Set aside and let cool.
  10. Roll out the first puff pastry. Prick with a fork.
  11. Arrange the JAZZTM apples. Cover with the second paste. Brown with egg yolk with 2 tbsp. of water. Weld the edges. Decorate the dough with the tip of a knife.
  12. Bake at 200 ° C for 40 minutes.

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Alfred II or how to make sourdough starter from scratch? https://www.frenchgirlcuisine.com/alfred-ii-or-how-to-make-sourdough-starter-from-scratch-2/ https://www.frenchgirlcuisine.com/alfred-ii-or-how-to-make-sourdough-starter-from-scratch-2/#respond Thu, 16 Apr 2020 21:04:42 +0000 https://www.frenchgirlcuisine.com/?p=6770

Natural sourdough and me is a story. If there is something that characterizes me, it is that I love to take on challenges. So when a friend told me she had made one, I asked her to give me a little. I named him Alfred. It seems that when we talk to him, he is […]

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Alfred II or how to make sourdough starter from scratch?

Natural sourdough and me is a story. If there is something that characterizes me, it is that I love to take on challenges. So when a friend told me she had made one, I asked her to give me a little.

I named him Alfred. It seems that when we talk to him, he is happy and he makes more bubbles. So with a first name it’s easier.

For several months, I was harnessed to try to make sourdough bread and pizza dough with it. It must be said that we make pizza dough every Sunday evening. In short, I had a new pet that I kept in the fridge and took out every week for my Sunday pizza.

But everything was taking longer. For those who do not know it yet, I work 200% between my job and my extra-professional activities, plus a wonderful little girl of 3 years old. Anyway, I gave up and Alfred ended up in the sink.

We still continued to make our pizza every Sunday evening but with fresh baking yeast or baking powder.

Then happened what happened, the announcement of general confinement had fallen and the combs of flour and baker’s yeast simply robbed. How were we going to keep our traditions to bring a little stability in such a turbulent period.

The bakeries less than 5 minutes walk from us are not really to my taste anyway for baguettes and croissants. And this, already in normal times, then you imagine today. Quite a few are industrial, made with excellent butter buns but it is closed and there is a sensational one above but for bread it is not that much.

It was decided, I was going to start making liquid sourdough. I who never dared to start mold, fermentation or fermented milks because I was afraid of getting sick …

There I promise, I’m really going to put myself in there and try to stick to it. I just fed my fermented dough just before I sat on the couch to finalize the writing of this article.

I hope you will have as much fun as I do making your own homemade breads for yourself or feeding your whole little tribe. In any case this recipe will surely serve you as long as we are confined. This will avoid many contacts with civilization.

How to start a leaven?

Alfred II or how to make sourdough starter from scratch?

You’ll find the recipe below, but it’s just a mixture of flour and water. Some take spring water, I take tap water and it works as you can see. For flour, I prefer to use grain flour and all the funds of flour … But you can take all the flour which comes to hand. However, the flours that work best are:

  • whole flours, buckwheat, etc.
  • non-industrial flour

Simply because your new pet will have more to eat. However, be careful because your sourdough will taste like the bread flour or purpose flour with which you feed it.

Many refer to the eric kayser method but to be honest, I have never read it :). However, I have covered a lot of articles on the subject which put it in reference after making my recipe. It was important to me to see what the others are doing, then in the end I feel like we are all doing more or less the same thing.

Below is the recipe, and if you want to know more about storing your sourdough, some tips and tricks and how to use it afterwards, read the full blog post.

How to make sourdough starter from scratch?

  • 160 gr whole or whole grain flour
  • 160 gr water
  • 5 gr honey

Day 1

  1. In a small bowl, mix 20 gr. flour and 20 gr. of water using a wooden spoon. Pour into a glass jar large enough for the leaven to double in volume. Install the cover without closing.

Day 2

  1. Every day, you have to feed your sourdough, that is, feed it with its amount by weight of flour and water. As our leaven is now 40 gr., We must therefore add 40 gr. In a small bowl, mix 20 gr. flour and 20 gr. of water using a wooden spoon and just that day add 5 gr. honey (of quality).

  2. Add your sourdough. Mix again and pour into a clean glass jar with enough space for the leaven to double in volume. Install the cover without closing it. Put a rubber band around the pot at the height of the leaven an unstoppable tip to know if your leaven has doubled 🙂

Day 3

  1. Pour 40 gr. flour and 40 gr. of water in a small bowl. Mix. Add the leaven. Mix and pour into a clean glass jar.

  2. Put a rubber band and put the cover on. Reserve. Small bubbles should start to appear.

Day 4

  1. Pour 80 gr. flour and 80 gr. of water in a small bowl. Mix. Add the leaven. Mix and pour into a clean glass jar large enough for the leaven to double in volume.

  2. Put an elastic band around the leaven and place the cover.

 

Keep your sourdough alive

For the conservation of the liquid leaven, I advise you to take a large jar of jam. We just put the lid on it but we don’t close it so that the good bacteria or leavening agents can breathe.

I store it in the spice cupboard just above oven at room temperature. He likes it when it’s warm.

On the other hand, it will have to be fed regularly, preferably every day. But the leaven stays active for about three days on average, so let’s say you have between two and three days to feed it. Without eating, after three days my sourdough is very bad.

So every day since the start of confinement, I weigh it and I feed it with its weight. For example if it weighs 100 g I would add 50 g of flour and 50 g of water and if it weighs 200 g I would add so? Reminds you of elementary math lessons? 100 g of flour and 100 g of water.

As long as your leaven bubbles … well, it’s alive. Do not worry.

Making your own leaven, the first time it can be scary. Even if it’s easy we’re afraid of getting sick or we’re afraid of letting him die and dealing with it badly. It’s sure it’s like your houseplants, you can’t drop it and every day we have to take care of it, feed it, bring it back to life.

 

What you need to know and some tips and tricks

Alfred II or how to make sourdough starter from scratch?

Do you have a quick question? Or do you even have several? In this section, I will try to share with you everything you need to know about sourdough and bread baking as well as useful tips and tricks :). Anyway, everything I could tell you because I’m far from being a pro.

First of all, one important thing to know, Mr. sourdough doesn’t like metal at all, so put away your serving spoons and use a small wooden spoon, and if you don’t have one … Why not use a Chinese wand?

Today, I use a large but thin wooden spoon which I use to mix food when I cook it in a saucepan or frying pan.

As I told you above, it is also important to just put the lid on your container but not to close it. A little air must always be able to enter in order to let breathe the small bacteria which live in the jar.

Sugar. While he is usually our enemy, here he is becomes our friend. If you want to boost your leaven, that is to make it bubble faster, make it usable faster

So as I suggest in my recipe, you can put a little honey in it. Personally I have added fir honey (how tasty!). And it brought real flavor to my first bread!

We do not forget that the taste of your leaven, you will find it in your bread. If I want my leaven to bubble faster because, for example, I put a less good flour, industrial and which was lying in the bottom of my cupboard then I sprinkle with brown sugar.

Two pinches no more. But snub, it goes up and bubbles in an instant. Perfect to become a perfect little baker or a perfect little baker in no time. Then in the end, a slight sweet taste is always a pleasure.

Another tip that I found in a blog just great, that of Maryse Cocotte, is to put a rubber band around the pot at the height of your sourdough, once you have fed it. It will be much easier to see when it has doubled in size. I admit that it helps me a lot. I never thought about it and it’s really a great idea.

It also appears that you can rehydrate a dehydrated sourdough. History to keep it longer, when you go on vacation for example rather than starting from scratch. It’s that we get attached to these little beasts.

I never tried. I tell myself that finally it is quite easy to start again so why bother me. I could baptize him Alfred III.

How to use it ?

Alfred II or how to make sourdough starter from scratch?

Your liquid sourdough, once made, will allow you to make any kind of preparation that normally requires baker’s yeast. However in the recipes, you cannot replace it as is, you must adapt the whole recipe with the right amounts of liquid so that your dough is not more sticky than it should be.

The dough will also take longer to rise. Then you will have to adapt. Depending on what I do, I place it the day before in the refrigerator and then I work it the next morning. Since we are confining everything is easier instead of the traditional coffee break, I’m going for a baguette break or a croissant break.

Depending on the recipes, I also add fresh baker’s yeast or wild yeast in general, for fear that the dough will not rise enough. As I go along, I will make sure to replace as much yeast as possible with the leaven.

I like it when it bubbles. Bubbles is my favorite. The bubbles in the chopsticks is all you can fill in addition to butter and jam. So yes, this is definitely what I prefer the cavities in good baguettes or delicious croissants because these too I fill them with butter and jam.

In general, I use about 20% liquid leaven compared to the amount of flour. After all, the best is to follow recipes that are made with liquid sourdough, especially at the start so as not to take too much risk.

Then during cooking, put the oven on very high heat, without fan heat.

I would also advise you to adopt one of these pizza stones. I have one and it really makes a difference.

Then finally cooking, always remember to fill a dripping pan with boiling water before putting your bread in the oven!

Some people use dutch oven or cast iron, but haven’t tried yet.

As the days go by, I hope to have time to share with you some sourdough recipes so that you can in turn make sensational baguettes, delicious croissants and amazing chocolate buns.

I always said to myself that the day when I could make croissants and delicious baguettes I could live anywhere in the world because I could easily find my little taste pleasures and panic my taste buds! This day has finally arrived.

Hoping that we can find some of our habits. That I no longer hear the ambulance sirens passing under my windows dozens of times a day and that life more or less resumes its normal course. See you soon.

 

 

 

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Dark chocolate dipped madeleine recipe https://www.frenchgirlcuisine.com/dark-chocolate-dipped-madeleine-recipe-2/ https://www.frenchgirlcuisine.com/dark-chocolate-dipped-madeleine-recipe-2/#respond Wed, 08 Apr 2020 19:45:37 +0000 https://www.frenchgirlcuisine.com/?p=6763

Like every week since the start of confinement, new sweet treats baked for my little girl with flour that comes straight from a Demeter farm. And today, here we are with a delicious chocolate madeleine recipe, one of my favourite french cakes. We love madeleines ! Les madeleines de Marcel Proust. Regarding the why and […]

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Like every week since the start of confinement, new sweet treats baked for my little girl with flour that comes straight from a Demeter farm. And today, here we are with a delicious chocolate madeleine recipe, one of my favourite french cakes. We love madeleines ! Les madeleines de Marcel Proust.

Regarding the why and how of the recipe, I have:

  • choose dark chocolate because I love it but you can also try it with milk chocolate or white chocolate.
  • tested several techniques for chocolate shells and I made a combination of all the ones I tried and in the end my shells were pretty good.

To make the perfect chocolate shell shape, as I said, I tested several techniques, including one that said to melt squares of dark chocolate in your oven, which was still hot. The idea was not bad but it depends on the size of your chocolate squares… mine probably weren’t big enough 🤣🤣🤣. The advantage of melting chocolate and applying it with a brush is that you can put a lot of it on top of your madeleines.

It is then possible to keep the madeleines in an iron box for several days. I was surprised but they keep very well. Be careful however to close the box well and especially not to put it in the sun !! Then provide a towel for your children!

If you want to get started with a traditional french madeleines recipe, try my other recipe. They are just as delicious.

I feel that we are all going to end fat with the confinement … It is delicacies on delicacies around here, and I only think about food from morning to evening … er it doesn’t really change my daily life!

And you, what have you been cooking up with your little ones since you were confined? Share your best recipes with me!

Are you holding on? Not too hard ? In Switzerland, we still have the right to go out and walk around despite the fact that we are strongly recommended to stay at home and you? How is it going around your house?

Let’s start baking the madeleines.

Dark chocolate dipped madeleine recipe

  • 3 eggs
  • 150 gr sugar
  • 125 gr softened butter (and a little more to butter the pans)
  • 150 gr flour (and a little more to flour the pans)
  • 1 tsp baking powder
  • 100 gr dark chocolate

Equipement

  • 1 kitchen brush
  • 1 silicone madeleine mold
  1. Mix the eggs with the sugar until the mixture turns pale yellow.

  2. Add the flour, melted butter and baking powder.

  3. Mix and let stand for 2 hours in the refrigerator.

  4. Preheat the oven to 220 ° C.

  5. Butter the madeleine pans generously. Sprinkle a little flour on the mussels and turn them over to remove the excess flour.

  6. Fill the molds and bake for 8 minutes.

  7. Take out the madeleines, let them cool.

  8. Unmold the madeleines.

  9. Clean the silicone molds well and set aside.

  10. Melt the chocolate in a bain-marie and apply it using a brush in an imprint of the mold then on the back of a cooled madeleine and place it in the mold.

  11. Repeat the operation until there are no more madeleines. Then place in the refrigerator until the chocolate solidifies, about an hour.

  12. Exit wait a little bit and unmold carefully.

  13. Store in an iron box.

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Saffron bread recipe : Swiss Cuchaule https://www.frenchgirlcuisine.com/saffron-bread-recipe-swiss-cuchaule/ https://www.frenchgirlcuisine.com/saffron-bread-recipe-swiss-cuchaule/#respond Wed, 01 Apr 2020 20:20:56 +0000 https://www.frenchgirlcuisine.com/?p=6756

The famous saffron brioche from the canton of Friborg. Delicious, soft, perfect for Sunday brunch or breakfast … Before confinement, I was buying it from time to time, and today well I bake it! Here is the recipe I made. Have a good day. Saffron traditional swiss brioche 10 gr fresh baker's yeast 2.5 dl […]

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Saffron bread recipe : Swiss Cuchaule

The famous saffron brioche from the canton of Friborg. Delicious, soft, perfect for Sunday brunch or breakfast … Before confinement, I was buying it from time to time, and today well I bake it!

Saffron bread recipe : Swiss Cuchaule

Here is the recipe I made. Have a good day.

Saffron bread recipe : Swiss Cuchaule

Saffron traditional swiss brioche

  • 10 gr fresh baker's yeast
  • 2.5 dl warm milk
  • 60 gr sugar
  • 500 gr flour
  • 1 tsp salt
  • 50 gr butter (diced)
  • 60 mg saffron powder
  • 1 egg yolk
  1. In a saucepan, heat the milk a little.

  2. Mix the yeast in the barely heated milk.

  3. Pour the sugar into the pan and mix until it melts.

  4. In the bowl of the food processor, pour the flour, salt, butter, saffron, milk and knead until a smooth dough is obtained.

  5. Let stand for 2 hours at room temperature after covering with a damp cloth.

  6. Form a ball then place on a plate covered with parchment paper.

  7. Let sit for 30 minutes.

  8. Preheat the oven to 180 ° C.

  9. Brush with the egg yolk mixed with 2 tsp. of water.

  10. Grid using a knife. Make deep incisions.

  11. Bake for 40 minutes.

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Breton biscuit https://www.frenchgirlcuisine.com/breton-biscuit-2/ https://www.frenchgirlcuisine.com/breton-biscuit-2/#respond Wed, 25 Mar 2020 21:11:16 +0000 https://www.frenchgirlcuisine.com/?p=6749

Phew. We narrowly escaped complete containment. However, we hope that the Swiss population takes responsibility and stays at home as much as possible so that this pandemic subsides and that we can go on with our life :). We work my husband and I 100% with our 3 year old daughter at home. Not that […]

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Phew. We narrowly escaped complete containment. However, we hope that the Swiss population takes responsibility and stays at home as much as possible so that this pandemic subsides and that we can go on with our life :).

We work my husband and I 100% with our 3 year old daughter at home. Not that easy. Have you ever hear of e-sitters? It is my mother who calls my daughter on the tablet and manages to babysit her for 45 minutes 🤣🤣🤣.

In the meantime, to relax and free my head, I cook. We eat like in a 4 star restaurant and my daughter enjoys homemade cookies. Everything that occupies her is welcome!

Here are some delicious Breton biscuit!

Breton biscuit

Breton biscuit recipe

  • 350 gr flour
  • 120 gr sugar
  • 2 egg yolk
  • 200 gr butter (soft)
  • 1 egg yolk
  • 2 tsp water
  1. Combine flour and sugar.

  2. Add 2 egg yolks and soft butter.

  3. Knead and form a ball.

  4. Cover with cling film and let stand for 1 hour in the refrigerator.

  5. Preheat the oven to 150 ° C.

  6. Roll out the dough between two sheets of baking paper (about 3 mm thick).

  7. Cut circles of dough (diameter 7 cm) using a cookie cutter and place on the baking sheet covered with parchment paper.

  8. Mix the last egg yolk with 2 teaspoons of water.

  9. Apply with a brush on the cookies and bake for 30 minutes.

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Double chocolate cookies https://www.frenchgirlcuisine.com/double-chocolate-cookies/ https://www.frenchgirlcuisine.com/double-chocolate-cookies/#respond Sun, 15 Mar 2020 21:22:59 +0000 https://www.frenchgirlcuisine.com/?p=6747

These days, you better lock yourself in the kitchen and make delicious double choco cookies accompanied by delicious homemade hot chocolate. How do you live this period of social autarky? We are my husband and I working from home most of the time. This has a certain advantage for slow cooking, I can monitor the […]

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These days, you better lock yourself in the kitchen and make delicious double choco cookies accompanied by delicious homemade hot chocolate.


double chocolate cookies

How do you live this period of social autarky? We are my husband and I working from home most of the time. This has a certain advantage for slow cooking, I can monitor the cooking while working. I wonder what I’m going to simmer this week! Any ideas ?

Double chocolate cookies

  • 120 gr flour
  • 50 gr almond powder
  • 25 gr chocolate powder
  • 80 gr sucre en poudre
  • 1 oeuf
  • 100 gr beurre
  • 150 gr dark chocolate
  1. Preheat over to 200°C.

  2. Combine flour, hazelnut powder, sugar and powdered chocolate.

  3. Melt the butter in the microwave or in a bain marie.

  4. Add to the mixture with an egg.

  5. Mix you get an homogeneous paste.

  6. Cut the dark chocolate into small pieces and incorporate into the dough.

  7. Make small balls and place them well spaced on a sheet of parchment paper placed on a plate.

  8. Bake for 12 to 15 minutes.

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