The French Beignets Recipe, a French classic to share with family and friends

What is a beignet?

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 .

Ingredients

Serves: 12

• 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

Preparation method

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.

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert 

Chef Bertrand Munier

Moules à la Provençale, a French classic …

My favorite ” Recipe Mussel Provencal”

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. In a large saucepan, heat olive oil and sauté onions under low heat for 6 – 8 minutes, until onions get soft but not burnt.
  3. Stir in garlic and thyme for 1 minute.
  4. Pour red wine and cook for another 5 minutes.
  5. Add tomatoes and reserved liquid, cover and let summer for 30 minutes.
  6. Remove lid and let simmer for another 15 minutes.
  7. Add fresh blue mussel meat, let cook 5 minutes.
  8. Taste with salt and pepper. Sprinkle with parsley.
  9. Serve with bread.

Bon Appetit

www.bertrandmunier.co.uk

My French recipe of the Orange Drizzle Cake.

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 . 

Ingredients

4 orange 

4 eggs (large ) 

300g of butter unsalted 

300g of sugar 

10g  baking powder 

230g  white flour 

Icing 

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 

enjoy!! Also see selection of my delicious Desserts https://www.bertrandmunier.co.uk/online_shop/desserts/dessert  by Chef Bertrand Munier

The French classic, Potatoes gratin Dauphinois recipe.

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

Scalloped potatoes in an old blue enamel bowl.  Shallow depth of field.

1Kg 500g potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)

6 ounces gruyere cheese, grated

3/4 pint double cream

salt

fresh ground black pepper

2 -4 garlic cloves, peeled and crushed

2 sprigs fresh thyme

1 ounce butter

cheese, for topping (optional)

Directions:

1 Preheat the oven to 300F/150C/gas mark 2.

2 Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal – the potatoes tend not to catch), and grease it will with some of the butter.

3 Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

4 Sprinkle cheese on the top of the last layer.

5 Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

6 Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

7 Serve bubbling hot as a main meal or as an accompaniment.

Bertrand Munier

How To make a healthy sorbet.

Sorbet is a dessert very easy to make and low in calorie

Fruit sorbet is a refreshing dessert that reminds you of the breezy, carefree days of Summer

It is light eating, and makes you feel guilt free while enjoying its taste.

ingredients

  • 250 g of water
  • 125g of sugar
  • 500g  of fresh Fruits (mango, raspberry, apricot, lemon, strawberry, kiwwis ) Puree
  • 1 Lemon Juice strained (optional)

1 Mix water and sugar in  saucepan.

2 Bring sugar water to a boil.

3Let simmer for 15 Minutes.

4Put the fruit puree in your blender or food processor and puree them.

5 Mix fuit puree with  cold sugar syrup and lemon juice

6Pour mixture into an ice cream machine and make sorbet using manufacturer’s instructions

Tips

if you don’t have any ice cream machine,  freeze the sorbet for several hours or overnight, Blend with  food processor and you will get a nice sorbet
enjoy
Bertrand Munier
bertrand munier

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
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.

Serve hot or cold .

Bon Appetit
Bertrand

BOUCHÉE À LA REINE

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

bouchee a la reine

Ingredients 

  • 4 vol-au-vent shells
  • 1 shallot
  • 2 large chicken or turkey breasts
  • 4 oz. small or medium button mushrooms
  • 10g of Morel
  • 2 oz. butter
  • 2 Tbs. flour
  • 1 egg yolk
  • 1 cup creme fraiche (or double cream)
  • 1 bouquet garni
  • 12 oz. chicken stock
  • Pepper

Procedure

  1. Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
  2. Cut the chicken breasts into small dice.
  3. Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
  4. 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.
  5. Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.
  6. Add the chicken stock little by little and cook for 2 minutes, stirring.
  7. Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
  8. 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.
  9. 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.
  10. Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly.

Notes

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.

Bon Appetit

Bertrand

Eat the Christmas Season !!

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From Canapes to main courses and suculant desserts, all our 125 finest product are made fresh When you place the order .

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Why use ideal party!

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Cook your own ravioli ! that so easy with my recipe …

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

4 people
Preparation time:
45 min
Cooking time:
30 min

You will need:
500g of spinach
20 cl of cream thick
2 tablespoons of flour
300 g of fresh pasta dough
1 egg
salt

For the sauce:
20 cl of liquid cream
80 g grated Parmesan cheese
pepper
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.

Enjoy !!

Bertrand Munier