Bouillon de Notes » Recipes

Millefeuille of crepes with candied orange and Grand Marnier sauce

Bouillon de Notes — Sat, 01 Feb 2014 09:11:28 +0000

Millefeuille of crepes with candied orange and Grand Marnier sauce – a dessert to succumb to.

The day before 4 organic oranges		Wash the oranges. Cut them in half and extract the juice.
Water: 500ml Orange juice + water 300g Arcacia honey		Add water to the orange juice to obtain 500ml of liquid and put this in a pan. Set aside.
		Meanwhile, remove the surplus pulp from the oranges and using a sharp knife, cut the peel into fine strips lengthwise. Set aside.
		Bring the orange juice-water mixture to a boil over medium heat. Skim, reduce the heat and add the sliced peel. Let simmer 20 minutes.
Preparation / 20 min Medium heat / 5 min Low heat / 25 min		Add 180 ml Grand Marnier and let simmer another 5 minutes. Remove from heat, let cool and keep in the refrigerator until the next day.
To prepare 1 hour before using 120 gr butter		Over low heat, melt the butter in a small pan. Let cool before using.
Low heat / 5 min
300 gr flour 100 gr castor sugar 1 Tbsp vanilla sugar a pinch of salt		In a mixing bowl, mix the flour, sugar, vanilla sugar and salt.
5 whole eggs 700 ml whole milk 125 ml lager beer		Add the eggs, milk and beer. Mix well.
melted butter 1 sachet baking powder		Then add the melted butter and baking powder.
		Puree with a hand blender till creamy and smooth.
Preparation / 10 min Rest in refrigerator/ 1 hr		Let the batter rest in the refrigerator for 1 hr.
1 tsp butter per crepe		Melt a small teaspoon of butter over high heat in a non-stick frying pan with high rim (without burning the butter). Spread the butter around the pan with a paper kitchen towel.
		When the pan is hot, put a ladleful of batter into the pan and swirl to cover the entire base and side.
		Let cook 1-2 minutes before turning the crepe over using a spatula. Then let cook the other side for a further 1-2 minutes.
High heat / 1-2 minutes per side		The crepe is cooked when it is golden. The edges should be paper thin, crispy and fragile and the center of the crepe soft.
Preparation / 25 min		Put the finished crepe on a platter. Sprinkle with 2-3 Tbsp Grand Marnier scented orange juice making sure that the edges are not moistened. They should remain crispy. Scatter 1 Tbsp orange peel over the crepe.
		Procede in the same manner with the following crepes until there is no more sauce or orange peel. Serve within the following hour by cutting pieces of cake.

Joyous King (King of joy) stuffed williams pear with almond creme in a flaky pastry pie

Bouillon de Notes — Mon, 20 Jan 2014 22:36:32 +0000

Kids love this Joyous King Cake the whole year and is a lot of fun for the whole family!

serves 8

Pastry Creme: 25 cl whole milch 1 vanilla bean		Cut vanilla bean in half lengthwise. Bring milk with vanilla bean to a boil. Remove from heat and allow to soak for 10 min.
3 egg yolk 2 tbl spoons acacia honey 2 tbl spoons starch		Whisk up egg yolk with honey until obtaining a creamy consistence. add starch and mix
		Using the tip of a knife, strip down vanilla bean on a wooden board, add seeds to milk.
Preparation time / 15 min Medium heat / 5 to 10 min		Using medium heat combine vanilla milk with yolk honey mixture in a pot, stir constantly till slightly thicken.
		Remove from heat, leave to chill.
Almond Creme: 80 grams soft butter 3 tbl acacia honey 130 grams ground almonds (premium quality) 3 eggs 3 tbl rum 1 tbl starch		Using a wooden cooking spoon combine butter and honey. Add almonds, starch, rum and eggs to a smooth mixture.
Preparation time / 5 min
Filling Crème :		Combine pastry creme with almond creme and refrigerate.
Flaky Pastry Pie : from a confectioner get 2 round slices of flaky pastry (puff pastry, 30cm) 1 nut size of soft butter 1 tbl acacia honey		Cover baking sheet with grease parchment paper, put one slice of puff pastry on top. Using a fork broach pastry.
4 peeled pears 1 little figurine (porcelain figure)		cut slices of 2 mm (3 cm away from the edges) spread evenly. Put figurine on top.
Cooled Frangipane Cream		Cover pears with the refrigerated filling creme.
		Moisten the border of the pastry, top with second round of puff pastry and press down the edges to seal.
1 Tbsp acacia honey		Brush the pie with acacia honey. Using the tip of a knife, score lines across the pie. Prick the galette with a fork.
Preparation/ 10 min Rest in refrigerator/ 1 hr		Put the pie in the refrigerator for at least 1 hr
		Preheat the oven to 180°C.
		Bake the pie for 45 minutes.
		When the top is golden, turn the pie over onto another tray covered with buttered parchment paper. Brush the top with honey and bake again till golden.
180°C / 45 min Let stand 1 hr before serving		After removal from the oven, let stand at room temperature for 1 hr before serving. The warm pie is delicious and flaky.
For a traditional french Galette des Rois, follow the same instructions omitting the pears. The pies are always more delicious when warm. If the pie is cold, warm in the oven for 10 minutes before serving. The one who gets the piece with the little porcelain figure is the ‘king’. One of the kids sits under the table and appoints who gets the next piece – that increases the tention and is a lot of fun!

Irresistible Chocolate Christmas Roll with Raspberry flavor

Bouillon de Notes — Sun, 22 Dec 2013 21:26:18 +0000

This Christmas Roll is a french tradition. It comes in all different kinds of flavors and variations. The one with chocolate and its irresistible raspberry flavor is the most favorite among kids.

serves 8

		Preheat oven to 190° C.
The (sponge) cake / biscuit 4 eggs 100 g household sugar		separate egg white and yolk. Set aside egg white. Stir up yolk and sugar to a smooth consistance.
100 g flour 1 tsp baking powder pinch of salt 2 tbls bitter kakao		Add flour, baking powder, salt and kakao powder.
		Whip up egg white and gently fold in.
20 g melted butter		Add melted butter and gently mix to a foamy homogeneous dough.
20 g Butter to grease parchment paper		Cover baking sheet (28cm x 32cm) with parchment paper and grease.
		Spread dough on to parchment paper.
Preparation time / 10 min 190°C / 12 min		Put in oven and bake for 12 min.
		Immediately after baking first spread on to, then coil up biscuit (sponge cake) into a moist kitchen towel, allow to cool down, then refrigerate. (dough facing the towel, paper on top)
Raspberry Juice 250 g frozen Raspberries 1/4 l (250ml) water 2 tbls Acacia honey		Bring water together with raspberries and honey to a boil, reduce heat, skim and allow to reduce. Cool down, set aside.
Preparation time / 20 min low heat / 20 min
Chocolate Creme 90 g chokolate (60% Kakao) 2 tbls whole milk		Use water bath to melt chocolate in milk.
40 cl whipping cream 90 g Mascarpone 1 tbls Acacia honey		Whip up cream, add honey, Mascarpone and cooled chocolate milk.
Preparation time / 15 min
Assembling Christmas Roll the biscuit roll the raspberry juice the chocolate creme		Take biscuit out of refrigerator, unroll and remove parchment paper. Drench with raspberry juice. Spread chocolate cream on to the biscuit, then coil up, refrigerate and start preparing the chocolate ganache
Preparation time / 15 min
The Chocolate Ganache : 100 g chocolate (60% kakao) 100 g milk chocolate 100 g whipping creme 20 g butter		Melt both chocolates together with liquid cream. Smoothly blend to get a creamy mix. cool down for 5 min. Add and blend in butter, bring to a luke warm temperature.
Preparation time / 15 min		Remove coiled up biscuit from refrigerator and sit on a grid. Slowly pour chocolate ganache from one side to the other. Using a dough scraper to cover the ganache completely
Decoration : 12 raspberries		Line up raspberries on top of christmas roll and refrigerate overnight – the next day it is even more delicious!

Young Squid with Tomatoes and Fennel Seeds

Bouillon de Notes — Sat, 28 Sep 2013 20:55:56 +0000

A dish from the south of France which extols summer.

serves 4

The Vegetables 2 spring onions 2 small carrots 5 cloves garlic		Peel and cut off the tops of the green onions keeping 5cm of stalks and cut into small rounds. Wash and peel the carrots and grate coarsely. Peel the garlic, remove the germ and mince.

3 Tbsp olive oil		In a non-adhesive frying pan, sauté the vegetables in olive oil.
Preparation / 10 min Low heat / 7 min
Young Squid: 1.2 kg fresh squid		Wash the squid. Remove the skin. Clean the heads by removing the beak, bone and cartillage. Let drain.
Preparation / 15 min

3 Tbsp olive oil		Heat 3 Tbsp olive oil in a cast iron pot over high fire. Add the squid and cook 12 min, stirring often till they are roasted gently.
High heat/12 min

2 Tbsp fennel seeds Salt, mixed ground pepper 1 litre pureed tomato 2 sprigs fresh thyme		Add the fennel seeds, mix well and let cook another 2 min. Season with salt and pepper.
		Add the vegetables, the pureed tomatoes and thyme sprigs and mix. Cover and let simmer 30 min over low heat.
Low heat / 30 min

Salt, mixed ground pepper Espelette pepper		Uncover and let the sauce reduce 10 min over medium heat. Add salt, mixed ground pepperand and the Espelette pepper according to your taste.
Medium heat / 10 min

		Remove the thyme sprigs before serving. Serve with basmati rice.

Ambercup or Baby Bear Squash Surprise and Sauteed Chanterelles

Bouillon de Notes — Sat, 26 Oct 2013 19:08:48 +0000

A convivial and surprising dish during fall.

serves 6

1 Ambercup squash about 2.5 kg or 6 Baby Bear squash as desired. The method and proportions are the same for each of these squashes.		Choose a Ambercup or 6 Baby Bear squashes which are firm and ripe, where the skin is smooth and without scars. Wash them under cold water.
		Place the squash on the table. With a sharp knife, cut off the top so that it comes off like a hat.
		Set the hat aside, it will be used as a cover to top off the squash at the end of preparation.
Salt, freshly ground pink and black peppercorns		Empty the squash or squashes using a spoon. Remove all the seeds and pulp taking care not to pierce through. Salt and pepper the inside. Set aside.

10 slices wholewheat toast		Toast the slices of bread. Set aside.
3 cloves garlic		Peel the garlic. Rub the garlic over the slices of toast. Set aside.

2 leeks, white part only 1 Tbsp olive oil		Slice the cleaned leeks, then sauté them till translucent with a tablespoon of oil.
250 gr comté cheese		Grate the comté cheese.

6 chive stalks		Chop the chives.

Preheat the oven to 150°C.		Place the squash in a shallow dish.

Filling: Ambercup or Baby Bear squashes sliced leeks chives garlic croutons grated comté cheese 1 liter crème fraîche		Fill the squashes, layering the sliced leeks, chives, slices of toasted garlic bread (break it roughly before), comté cheese, salt and pepper. Repeat until the squash is 2/3 full. Pour over the crème fraîche.
		Cover the squash with its hat.
Preparation / 40 min 150 °C / 1 hr per kg or 2 1/2 hrs for a squash of 2.5 kg		Bake at temperature for about 2 1/2 hrs for the Red Kuri or 1 hr for the Billy Jacks.
		Check doneness of the squash with a sharp knife.

Preparation of chanterelles/ 15 min before serving 500 gr fresh chanterelles 2 Tbsp olive oil salt, pepper		Cut the chanterelles in half. Sauté them in a little oil. Let them lightly brown. Season with salt and pepper.

Preparation/ 10 min Medium heat/ 10 min
		After removal from the oven, take off the “hat” and serve the squash by scooping out some of the flesh and the cream with garlic croutons on a plate. Top off with chanterelles. Serve the Baby Bear squashes on a plate, pose the hat aside and add the chanterelles on top

Acacia Honey Caramelized Duck Breast with roasted Mission Figs

Bouillon de Notes — Sun, 29 Sep 2013 00:13:23 +0000

Potatoes cooked with lemon thyme will accompany the caramelized duck to perfection. A lovely way to finish the Summer or to welcome Autumn.

Serves 2

		Preheat oven to 200 C.
1 tbsp olive oil		Line a large dish with olive oiled parchment paper.
1 large duck cutlet – 450 g (magret de canard) 2 tbsps of Acacia honey		Brush both sides of the duck cutlets with the Acacia honey.
		Set the cutlet meat side down (skin side up) on the greased paper
Ground pepper : black, green and pink, salt		Sprinkle with salt and pepper.
		Bake in oven for 18 minutes.
3 Mission figs		Slice the figs about 4 mm thick.
Preparation time / 5 minutes Oven temperature / 200 C – 18 minutes		Half way through the cooking time, baste the duck with pan juices, and spread the sliced figs around the duck breasts. Return to oven to finish baking.
		Remove from oven, slice the duck breasts lengthwise in 6 mm slices, add the pan juices and arrange the caramelized fig slices around the duck.
		The meat will be very tender, juicy and pink, the skin will be crusty and delicious and the figs will compliment both beautifully.

Wild Salmon Tartar with Wasabi Cream and Beetroot Chips

Bouillon de Notes — Sat, 03 Aug 2013 23:36:34 +0000

As an amuse-bouche or appetizer, this wild salmon tartar enhanced with wasabi cream and crispy beetroot chips is an explosion of tastes for the palate in summer.

12 little cups

		Preheat the oven to 170°C
Beetroot Chips 1 medium beetroot		Peel, wash and dry beetroot.
		With a knife, cut beetroot into 2mm slices.
splash of olive oil		Line a baking sheet with foil and brush with oil.
		Lay the beetroot slices side by side on the foil.
splash of olive oil		Drizzle with olive oil and cover with another layer of foil.
		Slide into preheated oven.
		Remove the top foil layer after 55 minutes and bake another 10 minutes
Salt		Remove from oven, salt and set aside.
Preparation / 10 min 170°C / 65 min
Wild Salmon Tartar 100 ml (1/4 cup) fresh lemon juice (from 1 1/2 organic lemons) 4 tablespoons olive oil		Cut the salmon into 5 mm slices crosswise, then into 5mm slices lengthwise and finally into little cubes of 5mm.
		Mix the raw salmon cubes with the lemon juice and olive oil in a salad bowl.
3 sprigs of basil with small leaves 20 hyssop flowers		Pluck off the basil leaves and add them to the salmon together with the hyssop flowers.
1 small ripe but firm avocado		Peel the avocado and cut into 5mm slices lengthwise. Add to the salmon tartar.
Salt, mix of peppers 4 pinches Espelette chili		Season with salt, pepper and Espelette chili according to your taste.
		Chill for at least 1 hour before serving.
Preparation / 15 min Chill / 1 h
Wasabi cream 200 gr mascarpone cheese 2 teaspoons wasabi Salt		Whip the mascarpone with the wasabi by hand until well incorporated. Salt as desired. Chill.
Preparation 5 min
Decoration 1 small ripe, firm tomato		Wash the tomato. Cut into half, remove the pulp and slice into 5mm strips and then into 5mm cubes. Set aside.
2 fresh radishes		Wash the radishes and cut into fine slices. Set aside.
1 handful hyssop flowers basil sprigs with small leaves		Wash the hyssop flowers and basil. Set aside.
Preparation / 10 min
Assembly Salmon tartar Wasabi cream Tomato cubes Radish slices Hyssop flowers Basil leaves Beetroot chips		In each glass, layer 2 teaspoons salmon tartar 1 teaspoon wasabi cream 5 tomato cubes 1 slice radish 4 hyssop flowers a little sprig of basil and before serving, 1 beetroot chip

Creme Mascarpone on a tender Almond Biscuit with Strawberry Sauce and fresh Pepermint

Bouillon de Notes — Sat, 15 Jun 2013 17:37:48 +0000

Crème Mascarpone with a fresh Strawberry Salad, a Strawberry Sauce flavored with fresh Peppermint leaves on a bitter almond bisquit – served in different layers in a glass – you got the tast of summer on your palate!

12 glases

strawberry salad: 500 gr fresh strawberries		Wash strawberries, remove stems and cut length wise into 4 pieces.
2 tbs honey of acacia		In a bowl mix strawberries with honey.
Time to prepare / 10 min Allow to rest for 1 hr		Prior to preparation allow to soak and refrigerate for at least one hour.
		Preheat oven to 180°C.
biscuit of bitter almonds: 4 egg white 185 gr powdered sugar		Mix egg white and powdered sugar with an egg whisk (just mix, not to whisk stiff!).
100 gr ground almonds		Stir in ground almonds.
120 gr melted butter 1 tsp liquid almond flavor		Melt butter. Add almond flavor and melted butter to the mix. Caution: add melted butter lukewarm – NOT hot! Mix all with an egg whisk slightly.
20 gr of butter to grease cover baking sheet (29 x 38cm)		Cover baking sheet (29 x 38cm) with greased parchment paper and evenly spread mass.
180°C / 15 min Time to prepare / 10 min		Bake at 180°C for 15 min to a golden brown color.
		Then take cake out of oven and allow to cool down.
		Using a biscuit cutter cut out circles of 6cm. Set aside.
sauce of strawberry with a peppermint aroma: 300 gr fresh strawberries 20 leaves of fresh peppermint 1 tbs honey of acacia		Wash strawberries, remove stems and mix with honey and peppermint leaves in a blender.
Time to prepare / 5 min
Creme of mascarpone: 3 egg yolk 80gr sugar 400gr Mascarpone		Beat egg yolk and sugar to a creamy mass, mix in mascarpone and set aside.
Time to prepare / 5 min
Preparation of the glasses: strawberry salad strawberry/peppermint sauce biscuits of bitter almonds creme of mascarpone		put in each glass (8 cm width, 6cm height): 2 tbs of strawberry salad 1 tbs strawberry / peppermint sauce 1 slice (circle) of biscuit 1 additional tbs of strawberry / peppermin sauce Then add 1 large, generous spoon of mascarpone on top
Decoration: take 6 fresh strawberries and cut in half 12 leaves of fresh peppermint		Finally decorate each portion with one half of strawberry and one leaf of peppermint on top. and cut in half
Time to prepare / 5 min
Refrigerate for 3 hrs		Prior to serving cover glasses with wrapping film and refrigerate for at least 3 hrs.

Morello Cherry Jam

Bouillon de Notes — Sun, 20 Jan 2013 00:00:00 +0000

This is our favourite jam. It is a real breakfast treat and turn our toasts into sensations we can’t easily forget.

First day 1.4 kg morello cherries 850 gr coarse grained sugar Juice of 1 fresh lemon		Wash the morello cherries, remove the stalks and stones.
		Mix the cherries and sugar mixed with lemon juice in a jam pan. Leave to steep for 2 hours.
Preparation / 30 min. Medium heat /10 min until boiling		Next put the filled pan over medium heat and bring to a boil. Remove from heat, let cool, cover and let stand in a cool place for the day.
Second day 4 gr agar-agar (4 gr / liter of juice or a sachet of powdered apple pectin)		Sieve the mixture, remove the fruits and set aside. Pour the syrup back into the jam pan. Add the agar-agar or pectin, mix well and bring to a boil over medium heat. Stir, skim and let cook for 10 min.
		Check the consistency of the syrup by pouring one tablespoon of liquid onto a plate. On cooling, the syrup will jellify. If necessary, cook for a few minutes more to obtain a better consistency.
Medium heat / 15 min total after reaching boiling		Add the fruits, stir, leave to cook another 5 min., and skim again.
Potting5 jars with 350 gr capacity with coversMedium heat / 10 min. boiling		At the same time, boil the 5 glass jars and covers, covered completely with water, in a large pot for 10 min.
		Put a clean kitchen towel on the counter top, take out the jars and covers from the boiling water and set them upside down on the towel to dry.
		When the jam is ready, fill the jars with the boiling jam to the rim and clean the rims with a dry towel. Cover the jars immediately, put them back on the towel upside down and leave to cool. On cooling, a vacuum will be created.
		The next day, turn the jars back upright and store in a cool, dry place away from light.

Pick the cherries during good weather days far from rainy days. They will have less water content. Choose sun-ripened cherries. They will be sweeter and more fragrant. This will reduce the amount of sugar needed.

Green Asparagus and Fennel Salad with White Truffle Oil

Bouillon de Notes — Sat, 15 Jun 2013 12:35:13 +0000

Green asparagus and fennel salad, wonderfully scented with white truffle oil – an elegant starter heralding the arrival of spring.

Serves 4

1 bunch green asparagus		Wash the asparagus thoroughly and drain.
		Cut off the ends. With a pointed knife, cut into thin strips lengthwise. Then cut the strips into short pieces.
1 bulb fennel		Wash the fennel, remove the hard parts and cut into thin strips.
4 spring onions		Wash the spring onions and slice thinly.
		Mix all the vegetables together in a large salad bowl.
7 tablespoons olive oil 3 tablespoons white balsamico		Add the olive oil and white balsamico.
2 teaspoons fine salt Freshly ground mixed pepper		Season with salt and freshly ground mixed pepper. Let stand in the fridge for 1 hr.
80 gr parmesan cheese		With a sharp knife, shave the parmesan. Mix into the salad.
White truffle oil		Just before serving, add a few drops of white truffle oil.
Preparation / 30 min Refrigeration / 1 hr