LIVING, Recipes, baking-in-france, baking-in-the-vendee, bread and hot chocolate, bread. home-made bread, European style milk bread ingredients, home made bread, homemade bread, how do I make bread, how to bake bread, how to bake brioche style bread, I-love-baking, is milk bread just brioche, milk bread, why is milk bread so good, wintery bread
Delicious Milk Bread
Winter always makes me a bit nostalgic for my mother’s milk bread. The air was not only filled with the aroma of yeast and baking, but permeated with the expectation of homemade bread, fresh from the oven and served with butter and homemade strawberry jam OR (even better in my opinion) butter and hot chocolate made with real chocolate. My dad and I could barely wait until the bread was cool enough to slice! This last Sunday I posted some terrible pictures of my own fresh-out-of-the-oven milk bread and I was bombarded with questions about how to make the bread, so I thought I’d make a quick recipe post for you all to enjoy and try. So, this is my sweet mother’s most delicious treat! And she baked many, many loaves for many, many people to say thank you, or to cheer them up, or just because. You could too! …
Baked falafels with homemade pita bread
A 10-minute job and super healthy That meals can be associative experiences that stand as pillars along our life’s journey has long been established. I vividly remember the very first time I tried falafels. I was vacationing in Toronto, Canada and for some strange reason (because I hate shopping for anything but books, wine, and food), it was in the food court of the huge mall in the heart of Toronto. Falafels. Folded into a pita, topped with tzatziki and tabbouleh. Y.U.M.M.Y. I couldn’t believe what I was tasting.., the flavors had a party on my palate. That I had to be in my twenties to get this delicious meal on my adventurous life path was actually a mystery. As a good source of fiber and protein, falafels support healthy blood sugar levels. But while they are healthy, deep-frying (as they are usually prepared) turns them into a fat and …
Gumbo with Mogettes de Vendée (v)
Cajun food, starring the humble Vendée mogette As a long-time expat and having lived many places, multi-cultural meals are a normal part of what I cook. Secretly I think it’s one of the reasons my husband is fond of me. 😉 We enjoy an international kitchen! It’s inspiring to prepare something that you know will evoke a memory, or certain flavors on the palete, that represents somewhere you’ve been on holiday or have lived for a while. In fact. Gumbo is a perfect example of migration and the merging of cultures, combined with what is available locally, to create something entirely different and exciting. According to scholars, the dish originates in the 18th century and is first described in the early 19th (1802). The word likely knows its origin in Africa and refers to the okra vegetable which acts as a thickening agent. Gumbo is a type of stew that …
Springtime coral lentil soup (v)
Healthy and refreshing Cool mornings and warm afternoons can be a bit of a puzzle when it comes to figuring out what to eat. It’s too warm for hearty winter fare yet, too cold for summer food. If you’re the go-to cook at your house, you know the happy medium can be frustrating to achieve. Well, here’s a wonderful little recipe to the rescue: this coral (or red) lentil soup will warm your bones and give you a taste of summer all in one healthy bowl-full. The secret ingredient? Lemon!Ingredients and preparation – springtime coral lentil soup (vegetarian) 3 Tbsp. extra virgin olive oil 1 large onion, finely chopped 2 celery stalks with leaves, finely chopped 1 large carrot, chopped small 1/3 cup of finely chopped bell pepper (paprika) – trio (red, green, yellow) 3 garlic cloves, minced 2 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. sweet paprika …
Green lentil & tabbouleh salad with feta and endive (v)
Packed with nutrients Learning about lentils was quite eye-opening. Of all the legumes I love, I’ve probably cooked with lentils the least. No idea why, but it’s going to change. Experimenting with different recipes to bookend our article about green lentil agriculture in the Vendée, I fell in love with this (vegetarian/ vegan) salad. I knew bulgur loves lemon, and that lentils love lemon. Put the three ingredients together, and it’s like a new trinity. The perfect combo that not only tastes fresh and delicious, but is so full of nutrition that even Popeye might completely burst out of his clothes. Enjoy it for lunch with fresh pita, or with some lean chicken or fish, or as I did accompanied by an endive salad and you’ll know you’ve done something good for your body. Hope you enjoy this as much as I do!Ingredients and preparation – Tabbouleh & green lentil with …
Asparagus for breakfast, lunch & dinner
Before I share these simple meals there are three things you should know: I love an elaborate breakfast, try to limit my meat intake and [un]fortunately I’m the only one in the house who really loves to eat asparagus! Which means I always have a supply of the jarred white as well as green asparagus in the pantry as a quick go-to veg when I want soup or something special with either a hot lunch or a salad. That spring is one of my favourite seasons is no secret, but part of that is because there are fresh asparagus to come by. Buying fresh asparagus is not necessarily cheap though and that’s why I feel compelled to make the most of them! In this recipe post you’ll learn how I split 1 to 2 bundles of white asparagus into 3 portions + 1 jar for 4 meals (this is the …
Brownies
Outside of the people who are allergic to chocolate or don’t enjoy chocolate… who doesn’t love a well-prepared brownie? Since the very first time I tried one many years ago, I have learned and re-learned one golden rule about baking brownies: creating the perfect brownie is not just baking. It’s an art form. Why? Because a brownie is not cake. A brownie is not fudge. The perfect brownie is something in between: a thin layer of crunch on the outside, followed by what’s not quite a cake structure, and semi-gooey center. Best consumed a little warm with a scoop of vanilla-perfumed ice cream and a little warm chocolate sauce.Ingredients and preparation – Brownies For 6 – 9 people About 2 cups (392 gr) sugar, it may be less if you want to experiment 1 cup melted butter that has cooled (you can also use vegetable oil) 4 eggs – room …
Super easy apple tart
Someone in my house doesn’t love cooked apples (hint, it’s not me!). But I’ve finally come up with an ‘apple pie’ – actually it’s an apple tart – that my husband likes. Hurrah! What’s even better, it’s super fast and super easy to make. Honestly, if you mess this one up, just maybe it’s time to avoid the kitchen altogether. But this might just be the dessert that proves you DO belong in the kitchen, and it’s easy for beginners and children too! A timer and some aluminum foil is recommended! This lovely apple tart is prep to table in under an hour. Ready for after lunch coffee or tea?Ingredients and preparationFor up to 6 people pâte feuilletée (puff pastry) – 1 pie crust (ROUND) 4 to 5 cooking apples (start with 4) 3 tablespoons sugar (regular or dark brown) 3 tablespoons butter 1 lemon 1 teaspoon of vanilla extract …
Scampi Diabolique (devil prawns)
FROM BAR FOOD, TO FANCY APPETIZER, TO MAIN COURSE Prawns or scampi diabolique is an absolute staple in any restaurant or pub where I come from. In a restaurant it might be offered as an appetizer or a main course; and in a pub setting it’s the perfect dish to accompany a bottle of wine, friendly conversation… a boozy night on the town. I like the latter purpose of devil shrimp, served with crusty baguette to dip into the spicy sauce. You’ll find many ways to prepare this lovely dish and in time I’m sure you’ll choose one and make it your own. In my kitchen, I make the “short” version with help from the supermarket. I use canned lobster bisque as a base for my sauce. It’s a personal favorite for me, something that is both humble and fancy. For guests I may serve it with rice or fresh …
Three cultures. one meal: Shepherd’s Pie à la Flamande
Two cultures, one meal… it’s fusion to make the angels sing! I love jamming two cultures together, combining flavors and textures of meals that I love, that I know for sure my husband will love, AND that I can easily turn into a vegetarian meal without compromising anything. Shepherd’s pie – or parmentier – is such a dish. The city I was born – Ghent in Belgium – was historically a very important port in northern Europe, one where exotic spices were part of the trade. Add in the refined abbey brews and a need for cheaper cuts of meat among the working class and it should be no surprise these ingredients found their way into a stew that has kept its reputation as a delicacy throughout the centuries. Since the first published recordings in the 1800’s, the recipe has not changed indeed, it probably hasn’t since centuries before that. …
My mother’s Frangipane
Not quite a Gallete des Rois but just as delicious! January 6th – the Christian Feast of the Three Kings or the Epiphany – is coming. Traditionally this is a day when a “Galette des Rois” is consumed ‘en masse’ in France. It is a puff pastry filled with almond-based cake or frangipane and a ‘bean’ hidden inside, typically in the form of a small golden crown or a genie lamp. French bakeries and super markets sell this typical delicacy with a golden crown. The person who gets the bean, gets to be King and wear the crown. My mother’s Frangipane doesn’t have the puff pastry but it is super delicious, my personal fav to serve with afternoon coffee or tea. I bake it often because typically I have the ingredients at hand and what’s more, the preparation is quick and easy, and you can’t really mess it up either! My …
Apéro honey-mustard dipping sauce
A versatile sauce for many dishes and we’ve included three! Honey mustard sauce is a very tasty addition to your apéro table. It’s sweet and tangy, it’s sweet and a little bit spicy, and it’s super sweet because it takes no more than five minutes to make and keeps for up to a week. The longer it stores in the fridge, the stronger the flavor. So, if it’s not spicy tasting right when you make it, the next day you’ll catch that hint of cayenne at the back of the throat. It can be served to accompany an array of finger foods. It can be more fatty or more healthy. It can be used for a plethora of things in the kitchen, such as: marinade for barbecue, deviled eggs, as a glaze for a pork roast or ham, as a sauce on a hamburger, glaze for seared ahi tuna, on …
Apéro Mini Vol-au-Vent
For apéritif we handle them quickly! At our house we are not planning to conjure up a big party menu this Christmas and New Year’s Eve. We don’t have any guests and actually “apéro dining” is something we do every Friday evening anyway; just a lot of snacks we like with a cocktail or a bottle of Cava and a nice movie. For us it’s a cozy, relaxing way to end the week. When I prepare vol-au-vent as a meal, it involves a lot of work and love. “In grandmother’s way” you know… I don’t do that for apéro-dining. First, not much filling is needed for the mini-pastries, and second it shouldn’t take so much of my time. These mini vol-au-vents are tasty AND quick.Ingredients and preparation – mini-vol-au-vent For 24 – 30 mini-pastries 2 chicken breasts cut into small pieces 1/2 lemon – juiced 50g/50g butter and plain flour …
Lettuce wraps with beets, endive, and apple (v)
So crispy fresh and delicious It’s a salad, yes. How does a salad become finger food? Simple, by cutting everything extra fine and serving it as a wrap. A lettuce wrap – or in this case I also used endive leaf ‘boats’ – that is at once refreshing, crispy, slightly tart and goes well with any of our other apéro suggestions. It’s just wonderful and I can’t imagine it wouldn’t be equally awesome as a stand alone salad throughout the summer season, or as part of a picnic. I’ll be honest, people who don’t like vegetables might not like this. But that’s okay… more for those who do like this kind of thing!Ingredients and preparation – Lettuce wraps with beets, endive, and apple – Vegetarian Makes about 10 wraps plus some extra (see cup) 1 fresh butterhead lettuce (laitue) 1 sweet apple peeled (preferably Pink-Lady) 1 stalk endive cut in …
Apéro fried ravioli and marinara sauce dip (v)
Quick and easy. AND tasty! Fried ravioli is kind of a finger food staple for as long as I can remember. It’s cheap to make, quick and is sure to please everybody around the apéro table. What’s more, measurements are not really necessary, because you can’t go wrong. We use sunflower (tournesol) frying oil, but you can use whatever you’re used to, use a deep fryer or a pan like we d0. You can also use any fresh ravioli you like, stuffed with cheese or other things.Ingredients and preparation – fried ravioli with marinara sauce (vegetarian) 1 or more bags of fresh ravioli from the supermarket breadcrumbs eggs marina sauce – make your own or buy at supermarket as you wish spices: paprika powder, dried parsley, garlic powder, onion powder, salt and pepper – no set measurements, use them liberally sunflower or other frying oil and paper towel for draining …
Préfou de Vendée – garlic bread (v)
Making Préfou from scratch surprised me! Until this moment we had only ever bought the pale préfou at the supermarket… well… never again! This homemade garlic bread, a Vendéen delicacy although we’re relatively sure that the term delicacy in relation to loads of garlic is a total oxymoron, is scrumptious. Until now we had only been familiar with the Italian garlic bread which we now realise is like the “milquetoast” version of REAL garlic bread. (Milquetoast is a word that has been around since 1925 and means ‘meek’). So, what is préfou and where does it live in Vendée history? In the countryside near Fontenay-le-Comte, long before we had the modern convenience of thermostats to tell us when the oven was hot enough to bake, Vendéen bakers had the clever idea to throw a piece of bread into the oven to check the temperature. Once the bread was pale but …
Apéro alligator pull apart bread (v)
Ridiculously easy and delicious It’s very simple…. think of your most beloved melting cheese(s), nuts, and ingredients that work well together. Stuff it all randomly into a loaf of bread, bake it and voila. Not only is it super pretty (we called it alligator bread because it looks like the back of an alligator), but it goes well with any apéritif, the children will love it, and just like pizza, you can do a half and half. In our house that works well as we don’t necessarily enjoy the same cheeses. You will enjoy this so much. It’s versatile for guests too… ask them ahead of time which ingredients they love and make one just for them to share. Finger foods made to order. We love that idea!Ingredients and preparation – Alligator pull apart bread (vegetarian) 1 small round brown sourdough PAIN BATARD bread (not sliced) – or another type …
Apéro-time Empanadas
The appetizer that works every time! Empanadas are the Central -and South American version of pasties, crescent-shaped, savory pastries filled with a variety of ingredients. They are usually fried, but we prefer baking them to golden perfection. They are quite versatile and can be filled with meat or even made in a delicious Caribbean-style vegetarian version simply by replacing the meat with boiled and shredded (sweet)potato and carrots. Even better… you can make them ahead of time and freeze, so you always have something to serve unexpected guests that is (almost completely) homemade and thaws/ reheats/ bakes quickly. When we have a party or for any fancy occasion like Christmas -or New Year’s eve, these beef-olive-raisin empanadas are on the menu as a favorite finger food. Hope you enjoy!Ingredients and preparation – Appetizer Empanadas For about 40 appetizers 175 gr lean minced beef – for this recipe, minced turkey or …
Chickpeas and Kale (v)
In the Kale-for-Winter post I had already described how I typically stock up on this healthy treat before winter by blanching in broth and freezing for soups and stews. This vegetarian (or vegan with just a small change) recipe is an example where I use one of my ‘treasure packages’. I call them that because I love this ‘green gold’ that much. Kale is a superfood with many health benefits. Like Popeye and his spinach, I feel stronger when I consume it. This is where my work before winter pays off because this recipe is so tasty and easy to make, and all I have to do to finish it is to drop one of my kale-frozen-in-broth packages into the pot at the very end. If you really don’t like kale, another potent green vegetable will work too, including spinach. This is not a chickpea stew, nor is it a …
Michelle’s Devonshire Farmhouse Apple Cake
Introduction Hello everybody! I was so very happy that Michelle Vardy, our Facebook group member who lives in south Vendée, volunteered one of her amazing cake recipes for our Recipe Corner! Here’s what Michelle wanted you to know: This is a well tried and trusted recipe which I used for my Cafe and guest House in Devon. It was a very popular cake and was often in the cake display. It can be served cold or warm but it is best with Devonshire clotted cream, or Cornish if you’re that way inclined, normal whipped cream, ice cream, custard or naked as the day it came out the oven. Enjoy!Ingredients and preparation Devonshire Farmhouse Apple CakeFor 8 – 10 people 250g/8oz/2cups Self raising flour OR all-purpose flour with 1/4 teaspoon of baking powder 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 125g/4oz/1/2 cup butter 175g/6oz/3/4 cup caster sugar (superfine) 500g/1 lb cooking …
American-style Meatloaf
Meatloaf or meatbread can be found in many cultures around the world! Meatloaf is typically something we like to eat in fall and winter as it’s so delicious with mashed potatoes and other winter veg. But it’s just as good in the summer too, as a sandwich on toast with spicy mustard and mayo, perhaps a pickle to accompany it, and with an ice cold beer to accompany it. The concept of turning a large amount of minced meat (ground meat) into a large loaf to feed a family, is not new. From Austria to Vietnam and everywhere in between, many countries around the world have some version of meatloaf in their cuisine. Pinpointing the origin is not easy, but we can be quite sure that the tradition for meatloaf is rooted in frugality. To feed a large number of people with just pennies to spend. When I was a …
Orangette No-Bake Cheesecake
Cheesecake anybody? Yes, please! What I don’t have to bake it? NOPE! This cheesecake is something I adapted from an old recipe that my mother had, but with significant changes. In fact by the time I was done revising the recipe, there wasn’t much left of the original. I have found that letting it set in the fridge for 4 to 5 hours, as my mom’s recipe suggested, it not enough. There are two fixes for this: OR you make the cheesecake very early in the morning to serve in the afternoon for coffee, OR you can use gelatin sheets to help it along. I chose the first option, and it worked out just fine. After ample time in the fridge (or even overnight!) the filling is the consistency of a baked cheesecake… like a mousse. Very yummy! And husband approved. His favorite candy is orangettes, and he’s my favorite …
Baked salmon roll with endive and leeks
Leeks and endive are two veggies that we love at our house. Growing up, they were regularly served in one way or another and even as a child, I loved it all. Both leeks and endive are vegetables are incredibly versatile. If I could have had one Euro for every time that a cashier in the U.S. asked me these two strange vegetables they were ringing up for me and how to cook them, I would sit behind this keyboard with heavy pockets. How could I possible answer that question anyway. The meals you can make with them certainly do not begin or end with leek soup or endive au gratin. THIS recipe surprised even me. It is incredibly delicious. Silky… lemony… With the Holiday Season coming, this salmon roll with endive and leeks baked in a delicate sauce can be the star on your festive table. A little background …
Easy banana bread
Is it time to use up the overripe bananas in your fruit basket? Yes? Great timing! This banana bread recipe is so easy you can do it with your eyes closed. The hardest part about it is that it will be in the oven for an hour or more and that the aromas floating through the house will have you mouthwatering for at least half of that time. And your spouse and children and grandchildren, if you have them, will be hovering about with impatience. Because… who doesn’t love banana bread?Ingredients and preparation Easy Banana Bread For 1 large loaf (TIP: please don’t use an electric mixer for this – use a wooden spoon to make the dough) You will need: 2 mixing bowls large cake/bread form butter to grease the form preheat the oven to 160C or 320F download conversion chart 2 cups self-rising flour 3 large overripe bananas …
Stuffed cabbage
Winter veg! In France, the changing of the seasons in nowhere more apparent than at the weekly outdoor market and even in the supermarkets. One of the things I love the most about our adopted country is the very fact that people cook or eat with the seasons. This means more opportunity for local producers to sell their goods, which is epically better for the environment. I must admit, cabbage is not a staple in our house. Sadly, I’m the only one who eats it. BUT, recently while visiting my mother, her cousin brought a couple of homegrown cabbages from her garden and, well, I saw a carpe diem moment like none other. I’m happy to say, not only was my dish cousin and cousin’s husband approved (I made two dishes, one for us and one for them), but also mother-approved! I’ll tell you right now there IS some measure …
Pumpkin Tart (v)
Pumpkin pie … Just one of the things to look forward to each year for Thanksgiving for 24 years of my life! Along with sweet potato pie and my sister-in-law’s wonderful squash casserole. Yummy! But guess what. My husband HATES any of these things. It’s decidedly un-American. So… this year I have devised my very own recipe for a pumpkin pie. It’s more tart than pie, so I’m calling it a pumpkin tart. Listen. You don’t have to try it. But I challenge you to. The test-kitchen for this recipe happened to be at my mother’s house. My mother who also doesn’t like pumpkin pie. I’ll tell you what was left of this 4-person pie after it came out of the oven… 1 wedge. One. Which is how I know it’s as delicious to eat hot or cold. I can’t wait to serve it my pumpkin tart to my husband, …
Judy’s Chicken tagine with apricots and almonds
Introduction Hello everybody! I was so very happy that Judy Lipton, our Facebook group member who is dying to visit the Vendée on her next trip to France, whom I am humbled to call my friend and… who is a chef, volunteered one of her amazing recipes for our Recipe Corner! I can honestly say that I can’t wait to see Judy again (she owns a home elsewhere in France) but until then, I know that when I try this recipe it will feel a little bit like putting my feet under her table. It will feel like a warm hug. I can’t wait. Let’s head to Judy’s kitchen in Tucson, Arizona, for this mouthwatering Middle Eastern inspired recipe!Ingredients and preparation Chicken Tagine with apricots and almonds For 4- 6 people 4 oz dried apricots (125 g) 1 chicken, cut into 8 pieces, or just thighs 1 tsp ground ginger 1 …
Prepping kale for winter
Kale is one of my favorite vegetables. When I moved here from the United States, I was sad to discover that it’s not such a prevalent thing here. In Belgium, butchers use it to decorate their displays. Or they may sel it in pre-packed bags as salad – which is fine if it weren’t chopped to bits with toughest of the stems left in. In the UK, from what someone told me, it’s considered livestock feed. Lucky cows! In the Netherlands you can get it everywhere, being that one of the national dishes is Boerenkool Stamppot, a cabbage hodgepodge of potatoes cooked and mashed with kale. In France, it’s a different story again. Apparently I wasn’t the only person shocked by the sparsity of it in France… New Yorker Kristen Breddard, who’d moved to Paris years before, started a website called The Kale Project – essentially a mapping and information …
Crispy broiled Kale Chips
Fancy an unusual and unusually healthy apéro snack? Kale chips fit the bill just perfectly. They are incredibly light, airy and super crispy. Finish them off with a sprinkling of Vendée fleur de sel and prepare to ‘wow’ your guests! Kale is a superfood with many health benefits but it is not that easily found in France. Apparently I wasn’t the only person shocked by the sparsity of it… New Yorker Kristen Breddard, who’d moved to Paris years before we did, started a website called The Kale Project – essentially a mapping and information project of where we kale enthusiasts can find our precious fix in France. Yes, you can report your kale findings and have them mapped.Ingredients and preparation – Crispy broiled Kale Chips A few handfuls of kale leaves Kale Fleur de sel or coarse sea salt Garlic powder Good olive oil Method Prepare an oven dish with wax …
Broccoli Pie with Vendéen Jambon Blanc
I fell in love with this incredibly tasty broccoli pie from the very beginning but adding the beautiful Vendée (white) ham makes it extra special. It’s a lovely meal on it’s own, served with a salad in summer or with buttery mashed potatoes in fall/winter. With store-bought dough so inexpensive and readily available, it’s also super easy but of course you can make your own. If you’re intimidated making the roux, don’t worry. If you follow the recipe to the letter, you can’t go wrong. And if you wish to make it vegetarian, simply leave the ham and switch chicken broth with veg broth.Ingredients and preparation Broccoli Pie with Vendéen Jambon Blanc For up to 4 people Pâte brisée – 1 pie crust (or 2 because you can make it prettier by creating a lattice to cover the pie with) 750g of broccoli florets cooked for 3 minutes in salt …
- Page 1 of 2
- 1
- 2