A classic way to serve mussels that’s great as an appetizer or side dish. Simple to cook and prepare. Pleasing a crowd just doesn’t get any easier, or tastier.
2 lb fresh cultured blue mussels
3 tbsp olive oil
1 onion, finely chopped
3 clove garlic, minced
2 tbsp fresh chopped thyme
3⁄4 cup red wine
28 oz can peeled and diced tomatoes
2 tbsp fresh chopped parsley
1 pinch salt and pepper to taste
Rinse the fresh blue mussels in tap water. Place in a large saucepan with a small amount of liquid on high heat. Cover and let steam until shells open (5 – 7 minutes). Strain the fresh blue mussels, reserving the liquid, and removing the meat from the shells. Set aside.
In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.
Stir in garlic and thyme for 1 minute.
Pour red wine and cook for another 5 minutes.
Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
Remove lid and let simmer for another 15 minutes.
Add fresh blue mussel meat, let cook 5 minutes.
Taste with salt and pepper. Sprinkle with parsley.
Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on.
The orange drizzle is an English institution in the UK and I love it! I’m pleased to share my home recipe with a touch of French flavour. In France, we have the same cake that we call Le gateau a l’orange . The recipe is from Lyon in France’s Auvergne-Rhône-Alpes region.
The Orange Drizzle is perfect for an afternoon tea or for a Picnic .
4 eggs (large )
300g of butter unsalted
300g of sugar
10g baking powder
230g white flour
250g icing sugar
3 large spoon of orange juice
1 cake ring for about 10 people
Preparation time 30 minutes
Cooking time 20 mins
Serves 10 t0 12 people
1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice
2/ Melt 300g of unsalted butter in a pan
3/ Flour and butter the cake pan
4/ In a mixer, add 300g of sugar and 300g melted butter. Mix until Creamy.
5/ Chop the Orange zest in very small bites
6/ Add the juice of 4 oranges to 2 eggs
7/ Sift in the flour, baking powder and add the zest of the orange. Mix until well combined.
8/ Add the last 2 eggs, one at a time,
9 / Line a loaf tin with grease-proof paper, spoon in the mixture and level the top.
10/ Preheat the oven to 180C/Fan/Gas Mark 4.
Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.
11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on the cake.
12 / For the icing, mix the orange juice with the icing sugar.
Prick the warm cake all over with a fork and drizzle the glaze over the top of the cake, and top with candied orange
Get the party started with our range of impressive canapés. With everything from fine Large Bits to hot canapes bites and french Petits four, we have all tasty options to suit all occasions and don’t forget we can provide butler service to serve you like a King or a Queen !
Our Canapés are delicious, seasonal and tasty morsels creations which are freshly prepared from the highest quality products. I suggest for this autumn and winter the top 6 best selling luxury canapes for this festival season. delivery is free in London! delivery is available on Disposable card box packaging or on black Slate ready to serve .
Tartare of smoked salmon, mascarpone and agouva caviar on blinis
Grilled courgette with olive and mozzarella on clear stick
Cocktail crab Dome on tartelette
Grape and cheese pistachio
Grape and grilled almond paprika
Turkey medallion with cranberry sauce on clear stick
For Private party our canapes got they final french touch on-site times before serving, to ensure Bertrand’s Vision of taste, texture and colour can be realised by you in every bite.
For the delivery service, our canapes are made fresh on the day on our special packaging design by us.
Chef Bertrand Munier will help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapes can be found here.
Established in London in 1999, Bertrand Munier brings his passion for food and 25 years of experience in the catering industry. French heritage and Michelin starred experience- hard to go wrong!
Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert which can be boxed up for home delivery.
The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes. They also arrive on clever Presentation platters which you can keep !!
The dinner range from stater to main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!
The final touch, the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie,
Our Canapésare delicious , seasonal and tasty morsels creations which are freshly prepared from the highest quality products.
For Private party our canapes got they final french touch on site times before serving , to ensure Bertrand’s Vision of taste, texture and color can be realised by you in every bite.
For the delivery service our canapes are made fresh on the day on our special packaging design by us .
Chef Bertrand Munierwill help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapescan be found here.
Retail balances and presenting elegant Canapés with practicality . Part of 350 customers place needs a different approach to a private party for 20 .
This is on of the best Pea soup recipe for Spring and Summer !
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.
Does your Christmas dinner include a Christmas Pudding? If you lived in England, the absence of this delectable dessert from the holiday table would raise a few eyebrows. The pudding is the most special part of the meal, although families alter the way it’s cooked and presented to create their own unique traditions. Originally the Christmas Pudding was referred to as hakin because of its multitude of ingredients.
In 1714, King George I re-established pudding as part of the Christmas feast even though the Quakers strongly objected. Meat was eliminated from the recipe in the 17th century in favor of more sweets, and people began sprinkling it with brandy and setting it aflame when serving it to their guests. The Christmas pudding was not a tradition in England until it was introduced to the Victorians by Prince Albert. By this time the pudding looked and tasted as it does today. The traditional cooking time takes about eight hours, with preparation taking even longer due to extensive marinating. The longer the fruit is marinated in brandy, cider, or both, the better it tastes and this could take weeks!
225g/8oz golden caster sugar
225g/8oz vegetarian suet
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 evel tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum
1. Lightly grease 4x600ml/1 pint or 2×1.2 litre/2 pint pudding basins.
2. Mix together all the dry ingredients.
3. Stir in the eggs and brandy and mix well.
4. Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.
5. Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.
6. Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.
7. To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.