Since childhood I have loved my mother’s coffee cookies. We always baked them for Christmas. These little sablés are good too and much less work than the real old coffee cookie Maman used to make. And..they come with a Parisian flavour! What could be better? Come Noël, we will revert back to Maman’s old fashioned Christmas coffee cookie.
- Keep some sablés single, without being sandwiched together. They will be crispier and perfect for dipping into some coffee or tea.
- Replace the ground almonds with plain flour if you so prefer.
- Instead of the TBSP of strong coffee, add a TBSP of instant coffee powder if you have it available.
- Replace the coffee in the icing sugar with some milk and flavour with vanilla essence for a contrast in flavours, or add cacao to taste for a mocca cookie.
- The icing sugar can be added to a cookie simply with a knife but a piping bag makes for a neat filling.
The dough on the pastry mat. Be sure to always work with flour under your pastry to prevent sticking.
Using a piping bag makes for neat cookies, but still with a home made feel..and of course taste!
My Parisian umbrella always goes with me to Paris. A little bit of a cliché it is, but I love it. It depicts a typical Parisian street scene in winter(of course). a year or so back, I had my beautiful friend pose for me with the umbrella. She is the epitome of Parisian elegance, even though she doesn’t live there anymore.
So, with these petits sablés and une ravissante Parisienne, peeking from behind her umbrella, I hope I could give you just a little taste of Paris for today.
..à la prochaine fois..
13/11/2013 | Categories: baking, cookies, cooking, food, France, french countryside, French lifestyle, French living, Paris, photography, snack | Tags: . French lifestyle, coffee cookies, cookies, cooking, food, France, French countryside, myfrenchkitchen, Paris, photography, ronell van wyk, snack | 7 Comments
I love sablés. with coffee or tea or on their own. You can’t go wrong with having sablés in your pantry/cookie tin. These round Scottish shortbread bring back happy memories, especially baked in these rounds and broken into triangles. Hope you like them too..
Pincée de sel:
- It can also be baked as squares, by rolling/pressing into a rectangular pan and cut into squares.
- Piercing with a fork is tradition.
- Try adding fresh thyme leaves or the tiny flowers(no hard stems) to the dough before rolling.
- Try adding lavender flowers to the dough. (Be careful, as lavender can be very powerful.
..pinching a scolloped edge with the fingers, piercing with a fork and scoring into segments..
..sprinkle with castor sugar..
Recipe adapted from Cuisiner! 280 recettes: Larousse
A great film for other movie lovers like me…even though it isn’t weekend yet. Keep this film in mind. I am not sure whether it is available in English or with subtitles, but it is truly a great film with great acting, great script, great directing.
..La source des femmes..
..à la prochaine fois..
23/10/2013 | Categories: baking, Cakes and tarts, cookies, cooking, food, french countryside, French lifestyle, French living, movies, photography, snack | Tags: . French lifestyle, Cakes and tarts, cookies, cooking, France, French countryside, movies, myfrenchkitchen, ronell van wyk, Scottish shortbread | 11 Comments
Mendiants are so quick to make and over the festive times coming soon, are a handy snack to serve with coffee. IN France the habit in a bar, mostly, not everywhere, is to serve a petit biscuit or chocolat along with the coffee. Towards the end of the year it changes to something special, like a petit meringue, or une truffe au chocolat. Why not a mendiant, topped with dried fruit and nuts of your choice?
Wikipedia says: “A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Dominicans, Augustinians, Franciscans and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition dictating raisins for the Dominicans, hazelnuts for the Augustins, dried figs for Franciscans and almonds for Carmelites. Usually found during Christmas, recipes for this confection have veered away from the traditional combination of nuts and fruits to other combinations incorporating seeds, fruit peels and other items.”
Larousse says: The mendiant order imposed poverty on the the mendiants(beggars) and they were dependent on donations for their upkeep. They were allowed to get some kind of income as long as they abstained from any benefits from the church.
..mendiants à la fleur de sel..
- Break 400 g dark chocolate in pieces. Add to a bowl(or top part of double boiler) on a pot of hot water.
- Temper the chocolate ( see below under Tempering chocolate).
- Keeping the chocolate at 32° C, drop spoonfuls of chocolate onto a baking sheet covered with bakewell paper. Sprinkle very sparsely with some fleur de sel and leave aside for about 10 minutes for the chocolate to settle.
- Use dried fruit and nuts of your choice and top by gently pressing it onto the mendiants. (I used dried strawberries, almonds, pistachio nuts, dried papaya strips and hazelnuts).
..my all favorite eating chocolate is dark Lindt chocolate à fleur de sel(left) and in the kitchen I use Lindt dark cooking chocolate 70% cacao and mix it with a cheaper Lindt cooking chocolate(ratio 3/4 – 1/4)..
1. Tempering chocolate:
Tempering chocolate gives you chocolate which is beautifully smooth with a gloss and is used when you are “decorating” with chocolate or florentines, or mendiants or making filled cups. When making truffles, it isn’t necessary, because truffles mostly get rolled in cacao afterwards.
- Using a thermometer, melt the chocolate until 50 – 55°C, while stirring all the while with a spatula.
- Remove from the heat and cool the chocolate to 28 – 29°C, stirring all the while.
- Reheat again to 30-32°C and remove from the heat, taking care, because it heats very quick. If it heats above this temperature, it will make white streaks and you will have to start from the beginning.
- Keep the temperature at 30 -32°C while working.
- The left over chocolate can be stored and at a later time tempered again and reused.
- The chocolate chips don’t give such a good result.
In the top photograph, the chocolate is tempered which shows the rich gloss and smoothness. The bottom photograph clearly shows the white, dull and milky appearance of untempered chocolate.
..untempered chocolate, simply melted..
Whip some cream and serve it in the little cup along with a strawberry or raspberry or a fruit mousse or light chocolate mousse. Place it with your main dessert on a dessert plate for some added interest. Or why not serve it with a late afternoon coffee as a “goutêr“? If it has a quaint rose pattern like in the photo, it can be turned over and your guests break through the chocolate to get to the surprise filling.
2. Chocolate decoration.
- Use a home made cone – Place a piece of bakewell paper on a tray and draw your design on the paper. Fold a rectangle of bakewell paper into a cone, fill with melted chocolate and draw onto your design. Leave aside to cool completely of place in the fridge in warm weather. When the chocolate designs have settled, remove gently and store in an airtight container with bakewell paper between the chocolate decorations. Use of ice cream or whipped cream or serve on a hot chocolate topped with a thick layer of froth.
- Making chocolate moulds/cups – use the brush shown below and paint one layer of chocolate inside the moulds. Refrigerate and paint another. Continue until you have painted 3 coats. Remove gently and store in an airtight container.
..to make chocolate decorations, I use the home made paper cone(left, line 1), the little brown container is useless, for it sucks air and make spurts of chocolate as you can see (line 2), the spoons are very handy and make nice linework(3 & 4), the only drawback is that they don’t take too much chocolate at a time so your designs have to be small, but they are excellent in making swoops of chocolate on the dessert plate.
..This is a perfect brush to paint the cup moulds inside with chocolate…
..To end this short atelier chocolat(to know more you’ll have to come to my cooking classes), voici la Tour Eiffel, all in tempered chocolate…will I eat it? Definitely not today!..
I bought this cute little book in Paris called, Retour à Paris: les mêmes lieux photographiés d’un siècle à l’autre, by Daniél Quesney. So until next time I’m leaving you with this view of the Eiffel over the Seine, a 100 years apart. Isn’t it wonderful…how I would love to be able travel back to “La belle époque!”
..”voies George Pompidou, 16eme arrondissement. On quai du Pont du Jour, the Eiffel tower still carves out its slice of the sky, but the riverboat concertzs of old have have now given way to expressway automobile traffic”..
16/10/2013 | Categories: chocolate, cookies, cooking, Dessert, food, France, french countryside, French lifestyle, French living, fruit, photography, snack | Tags: . French lifestyle, chocolate, cooking, Dessert, food, France, French countryside, Lindt chocolate, myfrenchkitchen, photography, ronell van wyk, tempering chocolate | 3 Comments
I like to nibble on a grissini with a glass of wine. It prevents the wine making me do stupid things.. Or dunk it in a cup of tomato soup, a gazpacho.. But frankly, the store bought grissini are awful. No matter how expensive or grand they are. They taste like compacted paper. Maybe you agree. Then you might enjoy this recipe which is so easy and so quick and so delicious and has absolutely nothing to do with compacted paper!
The recipe is so easy, I can do it in only two sentences…
- Unroll a sheet of puff pastry and cut into strips of about 15mm and divide each strip into two short strips. Brush the flat strips with one beaten egg.
- Take each strip at the ends and twist while you stretch a little at the same time . Place on a baking sheet, brush with olive oil and sprinkle with fleur de sel, freshly ground pepper and crushed red pepper berries.
- Place under grill for 8 minutes until golden, remove from the oven, turn them over, return and grill for another 8 minutes until golden.
- Remove and leave to cool.
- Can be stored in an airtight container for a week.
Pincée de fleur de sel:
- Sprinkle some grated Parmesan cheese on the flat strips, before twisting them. In which case you have to check your addition of salt, because the Parmesan is already very salty.
- Use other interesting salts..vanilla salt, sea salt, saffron salt(see photo of ingredients), maldon salt…
- Use some seeds of your choice. I’m not too fond of seeds like poppy seeds, which has no taste whatsoever and only embarrassingly sticks in between your teeth..
- Take care not to over bake your strips so they too indeed become compacted paper.
- Serve with a glass of wine or champagne or soup, in summer with a cold gazpacho.
- Sprinkle with sugar for something to serve with dessert or a champagne in summer.
- Bake only with brushed olive oil and when out of the oven, still warm, sprinkle liberally with icing sugar.
- Brush with melted butter for more flavor instead of olive oil.
As is the case all over the globe, December is family time. A time to snuggle in front of fires or laze on beaches and close to Christmas, we get together with families to open tins of cookies and traditional foods and drinks. Of course. It is Christmas. A time to remember. A time to forgive and forget. A time for peace..there is a song that says it all…
“Its a time for giving, a time for getting,
A time for forgiving and for forgetting.
Christmas is love, Christmas is peace,
A time for hating and fighting to cease..”
Getting together with families, whether only one or ten, we do it around tables and food than matter to us. After all, food is more than just nourishment for our bodies. It also feeds our senses. Our sensitive souls. Yes, a soul is a sensitive thing, we fight and cry and love with our souls.When we sit around a table and taste our apple pie, we remember our parents, our childhood, our children. Sometimes we laugh. Sometimes we cry. It is all good. We are feeding our souls.
Like the Chronicles 1 I have decided to also show our family tables, because it has now changed too…our Christmas table for the last 7 years at home has seated only our small family of 4. We have now grown to a wonderful 6 around the table! An exciting new chapter!
I’ll leave you in peace to browse if you like or skip top the bottom if you don’t.
- More photos of Decembers past can be seen in my gallery on the sidebar..Joyeux Noël.
- Music to add to your December playlist..Une Nuit à Versailles – Vanessa Paradis. I am quite the fan. Sure, there are some songs I skip, but mostly I enjoy them all. this is her 4th live album..hope you enjoy. Here is one of the songs..Il Y A
- Tomorrow I will see you with the last walk through memory lane… Easy caramel squares..and Chronicles III, backstage.
28/11/2012 | Categories: Amuse bouche, Aperitif, christmas, cookies, cooking, december, food, France, french countryside, Lifestyle, Living, photography, photos, snack, Tablesettings, winter | Tags: . French lifestyle, Ambiance, Aperitif, christmas, cookies, december, food, France, French countryside, myfrenchkitchen, photography, ronell van wyk, snack, tablesettings, winter | 13 Comments