French Cuisine

Gluten-free flour 300 g Warm water 300 ml Olive oil 60 ml Honey 60 ml Egg whites 3 Baker's yeast 2 teaspoons Gluten-free baking powder 1 teaspoon Cider vinegar 1 teaspoon Xanthan gum 1 teaspoon Salt 1 teaspoon Preheat the oven to 180°C. In a salad bowl, mix the flour, xanthan gum and yeast. Pour in the honey, olive oil and cider vinegar. Gradually add the lukewarm water while mixing. Then add the egg whites and salt, then mix again. Transfer to a previously greased sandwich bread mold. Cover with cling film and a clean tea towel, then leave to rise for 30 minutes in a warm place. Bake for 35 minutes to 40 minutes. Let the gluten-free sandwich bread cool for 10 minutes before unmolding it. Then let cool completely on a rack.

Macaroni 500 g White ham 500 g Cheddar 350 g Pickled pickles 300 g Carrots 2 Green onions 2 Celery branch 2 branches Red pepper 1 Garlic 1 clove Mayonnaise 3 tablespoons Mustard 2 tablespoons Olive oil 1 tablespoon Wine vinegar 1 tablespoon Salt pepper Cook the pasta in a large pot of boiling salted water for the time indicated on the “Al dente” package. Drain and rinse them in cold water, then let cool. Peel and wash the carrots then grate them. Wash the celery and pepper. Cut them into cubes. Drain the pickles and cut them into slices. Clean and finely slice the green onions. Cut the ham into strips and the cheese into cubes. Peel and chop the garlic. In a bowl, whisk together the mayonnaise, oil and vinegar. Add the pickles, garlic and mustard. Pour the pasta into a salad bowl. Add the peppers, celery, onions and carrots. Also add the ham and cheese. Top with vinaigrette, mix then place the macaroni salad in the fridge until serving. Cook the pasta in a large pot of boiling salted w...

Eggs 8 Milk 750 ml Powdered sugar 70 g Soluble coffee 2 tablespoons Brown sugar 2 tablespoons In a saucepan, dilute the soluble coffee in the milk. Boil the water. In a salad bowl, whisk 6 whole eggs, with 2 whites and the sugar. Pour the hot milk over the egg/sugar mixture, whisking constantly. Transfer this preparation to the saucepan. Bring gently to the boil, stirring constantly, until the mixture thickens. Remove from the heat at the first simmer. Pour the cream into individual oven-safe ramekins. Sprinkle with brown sugar and place under the oven grill for 5 minutes to brown the coffee crème brûlées.

Dark pastry chocolate 200 g Eggs 3 Butter 125 g Sugar 100 g Walnuts 1 large handful Flour 50 g Preheat the oven to 180°C. Cut the chocolate into pieces and put them in the Thermomix bowl. Add the butter cut into pieces, then melt everything for 5 minutes, at 80°C and on speed 1. If everything has not completely melted, return for 1 minute at the same temperature and at the same speed. Then add the sugar, flour and eggs. Mix everything on speed 4 for 15 seconds. Add the nuts and mix for 5 seconds, on speed 4. Then transfer the dough into a pre-greased rectangular or square mold. Bake the brownie in the Thermomix in the oven for about 15 minutes. Let the brownie cool in the Thermomix before unmolding it.

Soy sauce 60 ml Maple syrup 45 ml Rice vinegar 45 ml Vegetable oil 30 ml Fresh ginger 2 cm Sriracha sauce 1/2 teaspoon Salt pepper Peel and chop the ginger. In a bowl, mix soy sauce, maple syrup, rice vinegar, oil, sriracha sauce. Add the ginger, salt and pepper. Dry the tofu using absorbent paper. Cut it into slices or sticks then place it in a deep dish. Top with the tofu marinade. Cover and refrigerate for at least 4 hours before serving.

Mirabelle plums 1 kg Flour 250 g Butter 125 g Icing sugar 50 g Almond powder 40 g Sugar 2 tablespoons Water 30 g Egg yolk 1 Salt 1 pinch To start, prepare a shortcrust pastry. To do this, mix the butter and flour in a mixing bowl. Add the icing sugar and mix to obtain a sandy texture. Add the egg yolk, water and salt, then form a homogeneous ball of dough. Flatten it into a square, wrap in cling film, then refrigerate for 30 minutes. After this time, roll out the dough on a floured work surface. Fill a pie mold with it. Prick the bottom with a fork and cover with baking beads before pre-cooking it at 190°C for 20 minutes. Reserve. Preheat the oven to 190°C. Cut the mirabelle plums in half, pit them and sprinkle with sugar. Cover the tart base with almond powder. Arrange the mirabelle plums in a rosette. Bake for approximately 40 minutes. Let the mirabelle plum tart cool before unmolding it.

Butter puff pastry 1 Smoked ham 4 thin slices Grated Comté 200 g Tomato puree Salt pepper Preheat the oven to 180°C. Unroll the puff pastry and place it on a floured work surface. Cover it with a layer of tomato puree. Degrease (if necessary) the smoked ham and spread it over the dough, covering the entire surface. Sprinkle with grated Comté cheese, salt and pepper. Roll the puff pastry onto itself, wrap it with cling film and place in the freezer for 15 minutes. Once the time has elapsed, cut into slices approximately 2 cm thick and place them without sticking them on a baking tray covered with baking paper. Bake for about 15 minutes, until the rolls are golden and crispy. Serve hot or warm depending on your preference, the mini smoked ham rolls.