The beignet is a French -style, square donut, decked in powdered sugar. And it is delicious! Beignet means fried dough in French and is similar to fritter in English.
Beignets originate from France and, depending on the region, can be prepared in many different ways, hence carrying a variety of names: bugnes, merveilles, oreillettes, corchevets, vautes, etc.
My beignet recipe is so easy to make and you can enjoy it with so many different dips flavour, cinnamon, chocolate or raspberry Jam .
• 125ml water
• 1 tablespoon yeast
• 50g butter or lard
• 100g caster sugar
• 1 teaspoon salt
• 250ml boiling water
• 250ml evaporated milk
• 2 eggs, beaten
• 950g plain flour
• 1L vegetable oil for frying
• 125g icing sugar for dusting
Prep: 30 mins | Cook: 30 mins
1.Pour 125ml room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2.Combine the butter or lard, sugar and salt in a large bowl. Pour the boiling water over the butter mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3.Slowly mix in the flour until the dough forms a ball. Cover the dough with clingfilm and refrigerate for 30 minutes to 1 hour.
4.Working with a small portion (a little larger than a baseball) at a time, roll out the dough 3mm thick. Cut the rolled out dough into strips 5 to 8cm wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5.Heat your oil for frying in a deep and wide, heavy-bottomed frying pan over medium-high heat to 180 degrees C.
6.Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with kitchen roll underneath and allow to cool until you can handle them. Place in a clean paper bag with icing sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.
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.
This classic French potato gratin dish is world famous, and rightly so! I am very happy to have this as a main meal, with just some crusty bread baguette and a nice roast lamb. I have heard that this famous dish was created as a way of encouraging the “Dauphin” (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe – it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry
1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
I always loved ‘bouchée à la Reine’ – this classic starter is exactly what I love about French cuisine – elegant and old-fashioned. I like to have it simply as a main course with a salad on the side. My simplified version of this small puff pastry includes chicken, morel mushrooms, onions, white wine and a bechamel sauce. If you can’t find morel mushrooms, you can replace with any mushrooms of your choice whether they are fresh or dried
Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
Cut the chicken breasts into small dice.
Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
Add the chicken stock little by little and cook for 2 minutes, stirring.
Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
Preheat the oven to 350ºF (gas mark 6) and bake the vol-au-vent shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.
Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.
This entrée has been somewhat neglected but is one of the great classics of French gastronomy. It is usually served as an entrée (introductory course) but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.
Our made- to – order service is the next best thing to having a Professional chef in your home or office. All Freshly made-to -order finest food just for you. The minimum amount of preparation leaving you free to enjoy the occasion .
The ravioli is delicious when it is homemade. Its stuffing of cheese, vegetables or ham allow all variations. Add sauce, pesto or parmesan, and you have a delicious Italian. Unless you prefer the Chinese ravoli!
recipe of spinach raviolis for 4 people
You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
For 4 persons preparation time: 45 min cooking time: 30 min need you: 500 g of spinach in branch 20 cl of fresh cream 2 tablespoons of flour 300 g of pulp 1 egg salt for the sauce fresh dough: 20 cl of fresh cream liquid 80 g Parmesan cheese, grated pepper utensils : 1 roll pastry 1 round, fluted cookie cutter or 1 cup 1: remove the tails of spinach, wash them.
In a saucepan, boil 1.5 litre of water with 2 teaspoons of salt, then add the spinach and cook for 3 minutes, drain, press them to remove all the water and chop them with a knife as finely as possible.
2: In a small saucepan, made boiling cream and allow to reduce by half over high heat stirring so it attaches not; Add the spinach. Check the seasoning and cool.
3: Prepare ravioli: Sprinkle flour work plan; with a rolling pin, spread the dough to make it thin and cut out rounds of 6 cm in diameter with a round, fluted cookie cutter with a Cup. Place in the center of half of the round a little spinach. In a bowl, beat the egg with a fork and with a brush, wash around the circumference of each circle, cover them in the other half of the round and press with fingers to paste and form the ravioli.
4: 1.5 Liter of water with a teaspoon of salt, boil gently dip the dumplings and let them cook for 5 minutes, then drain. Book them warm.
5: Prepare the sauce: in a saucepan, made boil the cream, add the parmesan, pepper; check the seasoning.
6: Have the ravioli in the serving dish, spray them with sauce and serve immediately.
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.
Please Note: Depending on the event or party, you may need to hire professional equipment (cutlery, tables, chairs, napkins, table cloths…) as well as professional staff such as a butler, waiters, cloakroom…
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