Zucchini gratin (gratin de courgettes)

In our olympic parent's game, one of the most difficult test is this : how to make eat vegetable to our children !

My daughter is very cool and she eats almost everything. But for my son, it's another story. I have to be inventive, creative and threatening. 
- Mum, I'm hungry ! What do we eat tonight ?
- Zucchini and chicken. 
-... Oh ... Can I have salami ?
- Yeeeees ... after courgettes.
- Oh, come on ! I'm fed up of always eating vegetables !
- You're so right, dear. Do you want to eat pasta ? 
- Oh yes !
- Or maybe french fries ?
- GREAT !
- With salami and pizza ?
- YEEEEEAH !
- In your dreams, boy ! Tonight, party time : Zucchini gratin !
- Ahahah, very funny !"

So, for the first time, I've tried zucchini gratin. And believe me, friends ... I'm honest with you. Always. When it's not exceptional, I tell it. But this gratin is really REALLY good ! Ok, of course, it won't replace french fries or pizza... BUT, I promise, it's a very good gratin and my son loved it ! Proof ! 

For 4 persons, you'll need : 

• 4 zucchini (I took 6, they were small)
• 1 onion
• 2 cloves of garlic
• 3 eggs
• 10 cl of milk
• 10 cl of single cream.
• 50 grammes of gruyere or any kind of neutral cheese
• Some nutmeg.

Your oven must be preheated at 180°C (350°F / Th 6).

Just forgive the champagne rosé on the right ... I forgot it ! :)

Step 1 : 

In olive oil, let brown onion and garlic for 5 minutes on a low fire.

Step 2 : 

Then add zucchini cut in pieces and let all brown again for 5 minutes on a medium fire. Salt and pepper.

Step 3 : 

In the meantime, whisk together milk, cream, eggs, cheese and nutmeg.

 

 

Step 4 :

Pour zucchini in a dish and cover with the cream mixture.

Let cook for 25/30 minutes.

That's it.

Bon appétit, les amis !

Recapitulative for 4 persons : 

• 4 zucchini 
• 1 onion
• 2 cloves of garlic
• 3 eggs
• 10 cl of milk
• 10 cl of single cream.
• 50 grammes of gruyere or any kind of neutral cheese
• Some nutmeg.

Your oven must be preheated at 180°C (350°F / Th 6).

In olive oil, let brown onion and garlic for 5 minutes on a low fire.

Then add zucchini cut in pieces and let all brown again for 5 minutes on a medium fire. Salt and pepper.

In the meantime, whisk together milk, cream, eggs, cheese and nutmeg.

Pour zucchini in a dish and cover with the cream mixture.

Let cook for 25/30 minutes.

Nigella's pavlova (la pavlova de Nigella).

Each time I see Nigella Lawson baking this wonderful cake, I think I want to do it too.
Because, friends, Nigella is like us : if she can do it, we can do it !

So some days ago, while we were invited to friends, I decided to try it. And, believe me, this is even much more easier than simple meringues !

The only real difficulty is you have to build it at the last moment. You can't assemble it too early before your meal.
This is the reason why, my last picture is awful ! It was taken with my cell, during the evening and we were eating outside !

But, truly, if you hesitate to bake it, don't ! Please. Go. Be courgeous. You're a warrior. A winner. Make it.

Here's what you'll need for 8-10 persons :

• 4 eggs white
• 250 grammes of white sugar
• 1 pinch of salt
• 2 teaspoon of corn flour/cornstarch
• 1 teaspoon of white vinegar or lemon juice (I put the two of them on the picture)
• 1 teaspoon of vanilla extract

You'll need crème chantilly, perfumed with 1 tablespoon of brown rum.
And any kind of fruits. Mine was with strawberries, but you can use lychees, mango, raspberry, passion fruit...etc.

Your oven must be preheated at 180°C (350°F /Th 6)

Step 1 :

On a cooking sheet, draw a circle of 20 cm diameter or so. I used my kitchenaid bowl.

Step 2 : 

The meringue. Pour eggs and salt on your bowl and begin whisking. Begin on a low speed and little by little, increase it. 

Step 3 :

When your eggs white are almost beaten, add sugar spoon after spoon. Don't be too fast.

Keep on whisking until the meringue is shiny, pearly and your whisk will form a "bec d'oiseau", a bird beak.

Step 4 :

Now, you'll need a spatula. Give up the whisk. Add vanilla, vinegar (or lemon juice), cornstarch and stir very gently your meringue.

 

 

Step 5 :

Now, stick your cooking paper with a little bit of meringue, on a tray. It will prevent the sheet to slide.

Step 6 : 

Pour the meringue into the circle. She must be thick. Just work it quickly and gently. Don't worry if it's not perfect, that's not the goal of it.

Snowman's pooh ... Sorry... I've been traumatized by Winnie, I think ! 

Step 7 : 

In the oven, BUT TURN DOWN IMMEDIATELY THE OVEN TEMPERATURE AT 120°C (250°F /th4). 

It's the most important point of this recipe. 

Let cook for one hour.

The meringue will be crunchy outside with a marshmallow texture inside. 

Let it cool totally ! 

When it's done, turn it over, VERY GENTLY and just before serving, pour the crème chantilly and strawberries.

I was a little bit disappointed because she get broken. But she was sumptuous ! Such an easy recipe, light to end an heavy meal and ready to impress your friends. 

Bon appétit ! 

Recapitulative for 8-10 persons :

• 4 eggs white
• 250 grammes of white sugar
• 1 pinch of salt
• 2 teaspoon of corn flour/cornstarch
• 1 teaspoon of white vinegar or lemon juice (I put the two of them on the picture)
• 1 teaspoon of vanilla extract

You'll need crème chantilly, perfumed with 1 tablespoon of brown rum.

And any kind of fruits. Mine was with strawberries, but you can use lychees, mango, raspberry, passion fruit...etc.

Your oven must be preheated at 180°C (350°F /Th 6)

On a cooking sheet, draw a circle of 20 cm diameter or so. 

The meringue. Pour eggs and salt on your bowl and begin whisking. Begin on a low speed and little by little, increase it. 

When your eggs white are almost beaten, add sugar spoon after spoon. Don't be too fast.

Keep on whisking until the meringue is shiny, pearly and your whisk will form a "bec d'oiseau", a bird beak.

Now, you'll need a spatula. Give up the whisk. Add vanilla, vinegar (or lemon juice), cornstarch and stir very gently your meringue.

Stick your cooking paper with a little bit of meringue, on a tray. It will prevent the sheet to slide.

Pour the meringue into the circle. She must be thick. Just work it quickly and gently. Don't worry if it's not perfect, that's not the goal of it.

In the oven, BUT TURN DOWN IMMEDIATELY THE OVEN TEMPERATURE AT 120°C (250°F /th4). 

Let cook for one hour.

Let it cool totally ! 

When it's done, turn it over, VERY GENTLY and just before serving, pour the crème chantilly and strawberries.

Hey, I found those forgotten videos on my cell !!

Looking for another thing, I found those short video, took with my cell, during our London trip.

Three of them were during our bus visit tour. My daughter and I were just on the first seats, on the first floor of the bus. A very funny place !
And very impressive too, believe me !

On the first and second video, you'll see some monuments and Londoner taxis. You'll notice too something very important ... Bus drivers ARE CRAZY !
The second video is NOT in speeded-up motion !
I remember, my American teacher  talked to us about the French way of driving. He used to tell the first time he went on a French car, he had three or four heart attack and one blackout !
Well, let me tell you something ... LONDONERS ARE WORST !! :D
At the end of the second video, you'll hear my daughter and I.

For this one, just a short piece of music. In every subway, musicians try to make some money.

And the last is just a view of Gare de Lyon, during our return trop, in Paris. Sorry, the video's quality is not great.

Have a good day, friend !

Run, chicken, run ... Fast Chicken with frozen ingredients !

Okay... Now, you know me : I'm not a Queen for titles ! This one made me smile.

Yesterday, I was alone with my daughter.
We didn't have too much time to eat so I had to cook something FAST and EASY. As always, you could reply to me, and I would reply to you ... :
YES, YOU'RE RIGHT, my friends !

So, I thought about chicken, a fast chicken. And I thought about "Run, chicken, run ...".

Ok, I'm getting out ... =>...

Here what you'll need for 2 persons who don't eat a lot :

• 4 chicken legs 
• The equivalent of 1/2 frozen onion
• The equivalent of 1 frozen garlic 
• The equivalent of 1 frozen shallot
• Fresh rosemary
• 1/2 cup of chicken stock.
• Olive oil.

Step 1 : 

In olive oil, on a medium fire, pour frozen onion, garlic and shallot. 

Step 2 : 

Stir a little bit and don't wait them to get brown. We'll need their water. Add immediately the chicken. 

And the rosemary. 

Step 3 : 

Mix everything and close with a lid. Let cook for 5 minutes and when it begins to brown, pour the chicken stock.

Close with the lid and let cook on a low fire for 20-25 minutes.

Bon appétit.

Recapitulative for 2 persons who don't eat a lot : 

• 4 chicken legs 
• The equivalent of 1/2 frozen onion
• The equivalent of 1 frozen garlic 
• The equivalent of 1 frozen shallot
• Fresh rosemary
• 1/2 cup of chicken stock.
• Olive oil.

In olive oil, on a medium fire, pour frozen onion, garlic and shallot. 

Stir a little bit and don't wait them to get brown. We'll need their water. Add immediately the chicken. And the rosemary. 

Mix everything and close with a lid. Let cook for 5 minutes and when it begins to brown, pour the chicken stock.

Close with the lid and let cook on a low fire for 20-25 minutes.

Tuna cake (cake au thon)

I wanted to share with you this recipe but it was impossible for me to not speak about what happened in Oklahoma. 

I can't even imagine, we're in 2013 and we can't expect such a catastroph... 
I think about the ones who have lost a child or a parent. A true drama.

When I was a student, I had an American teacher. He used to teach us about American History and American Geography.

We loved him a lot.
First because he was  forty years old and handsome…

Yes, forgive us, we were weak young women… 
We were 20 years old and no way to miss one of his lessons !

Parents, you want to know how to motivate your teen students ?... Make sure they have a beautiful teacher !

But most of all, he was clever and treated us as adults and not big teenager.
Mr John Engle, if you read this post one day, you made a lot for me :)
He teached us the different climates of this country, during some lessons.
When he talked about hurricanes and tornadoes, I still remember his sentence :
“Do you understand how violent American weather can be ? … So, when I hear a south French man crying about two days of rain, it makes me sigh !”.

We're so small things against Nature.

Here's a recipe I've tried recently. This is easy and fast, but I have to say this cake is good, but not exceptional. 
Maybe I shouldn't be so honest ;) !
I mean, this is a good idea for a daily lunch. 

You'll need : 

• 3 eggs
• 400 grammes of canned tuna
• 200 grammes of flour
• 1 lemon
• 10 cl of milk
• 10 cl of neutral oil
• 10 grammes of baking powder
• An handful of gruyère or swiss cheese (this is not obligatory)
• 1 large tablespoon of mint (fresh if you have, mine was frozen)

Your oven must be preheated at 180°C (350°F / th 6).

Step 1 : 

Stir together flour, baking powder and eggs.

Step 2 : 

When it becomes a mess, add milk, and oil.

Step 3 :

Pour cheese and grated lemon.

Step 4 :

Mix together and add dripped tuna cut in pieces.

Step 5 :

End with mint and pour the mixture in a cake pan.

Then, in the oven for 40 - 45 minutes. 

Bon appétit !

Recapitulative : 

• 3 eggs
• 400 grammes of canned tuna
• 200 grammes of flour
• 1 lemon
• 10 cl of milk
• 10 cl of neutral oil
• 10 grammes of baking powder
• An handful of gruyère or swiss cheese (this is not obligatory)
• 1 large tablespoon of mint (fresh if you have, mine was frozen)

Your oven must be preheated at 180°C (350°F / th 6).

Stir together flour, baking powder and eggs.

When it becomes a mess, add milk, and oil.

Pour cheese and grated lemon.

Mix together and add dripped tuna cut in pieces.

End with mint and pour the mixture in a cake pan.

Then, in the oven for 40 - 45 minutes.