Canelés of Bordeaux.

Please, please, please, forgive me if I post so few recipes, at the moment. 

But I'm just exhausted.

Two years ago, my husband began a new job which was very absorbing, for him.

I've got a 80 percent-time job and I thought I could manage all the rest, by myself because I'm just Wonder Woman !
So, no problem : let me deal with house, children, rabbit (...), cooking, blog and all the rest we can imagine.

No problem : I'm a woman, I've got 2 brains, 40 fingers, 4 arms, 4 legs and.... and... and ...

Two years later, I'm on my knees ! 

When I come home at 5 PM after my day's work, and I look all the laundry to wash or to put away, all the dust that I just cleaned 2 days ago, when I look at my dirty ground I've washed 3 days ago, when I look to the rabbit's litter (OH MY GOD, how such a small animal can make so much droppings !), when I realize I have to cook again and again and again, I just want to take my feet with me (because I can't go anywhere without them) and get out of the house. 

But some days, I can't even do that, because I don't have enough energy to walk again.

But today, friends, I had to cook because the ingredients I bought needed to be used this day. My fridge gives me orders.

Sometimes, I would like to be a bear and sleep for month ! 

Well, don't get me wrong, I'm fine. But that's maybe the reason why I don't post everyday, friends.

Today, I post a recipe very easy and so famous in France : Les Canelés de Bordeaux. 

I wanted to try for so long, but was very scared about timing cook, which is the most difficult part of this recipe.
Well... The only difficult part, I have to say.

They must be crunchy and caramelized outside but smooth and spongy inside.
Here's the problem ! But if I can't do it, you can do it, never forget that. 

Follow me, friends. Sloooooowly and crawling.

You'll need, for 40 mini canelés, or so :

• 1/2 liter of whole milk
• 2 eggs entire + 2 yolks
• 100 grams of flour
• 250 grams of sugar in powder
• 50 grams of unsalted butter
• 1 tablespoon of vanilla extract
• 2 tablespoon of dark rum ! 

Your oven must be preheated at 275°C (525°F / Th 9-10), first.

You'll need a canelé shape (example), better in silicone. It will be easier to turn out.

There's salt on the pic, but it's not necessary.

Step 1 : 

Let milk, butter and vanilla boil together. 

Step 2 : 

In the meantime, whisk eggs, flour and sugar.

Step 3 :
When your milk is extra hot, pour it, slowly, into the mixture, whisking again and leave to rest for one hour.

Step 4 :
After one hour, add rum and whisk again.

Step 5 :
Then, as you can and very messily, pour your mixture into mini shapes.

Step 6 :
That's th epoint where everything becomes more difficult. 
Put them into oven at 275°C (525°F / Th 9-10) for FIVE MINUTES exactly. Not one second less, not one second more.
Then, relax and low the fire at 180°C (350° F / Th 6) and let it cook for 40 minutes.
Let them cool on a grill. Here the result !

They are so perfumed and caramelized and because of their size, you can't stop eating them.
Bon appetit, friends !

Recapitulative for 40 mini canelés, or so :

1/2 liter of whole milk

2 eggs entire + 2 yolks

100 grams of flour

250 grams of sugar in powder

50 grams of unsalted butter

1 tablespoon of vanilla extract

2 tablespoon of dark rum !

Your oven must be preheated at 275°C (525°F / Th 9-10), first.

You'll need a canelé shape, better in silicone. It will be easier to turn out.

Let milk, butter and vanilla boil together.

In the meantime, whisk eggs, flour and sugar.

When your milk is extra hot, pour it, slowly, into the mixture, whisking again and leave to rest for one hour.

After one hour, add rum and whisk again.

Then, pour your mixture into mini shapes.

Put them into oven at 275°C (525°F / Th 9-10) for FIVE MINUTES EXACTLY !

Then, low the fire at 180°C (350° F / Th 6) and let it cook for 40 minutes.

Let them cool on a grill. 

Yogurt cake and chocolate topping (gâteau au yaourt et nappage au chocolat).

Yes, I know, I know. Once again, a yogurt cake.

Did I ever know I was something else than a pushed for time mother ?

Seriously ! I'm watching a lot of cooking blog. And is there someone who can tell me how those women do ?

For example, I'm a fan of Pioneer Woman.

Thanks to her, I began to read american blog. I came on her blog by chance and I just loved her pictures and her cooking.

But please, someone, answer me ...

How can she do to cook such various things ?

How can she do to cook as often as she does ?

How can she do to have such a busy life, with a ranch, 4 children, a husband, pets, a blog and now, books, TV show, city tours... and, and, and ... while I'm totally overtaking by my daily life, sometimes !

SO, yes ! Sometimes, I'm just cooking my dear sweet friend "Yogurt cake" ! And I cry on my sofa. 

Well, I don't cry as often as I use to write it. 

Except when I listen sad songs.

Well, here my recipe for women as me : in brain dead !

• 1 yogurt (125 grammes)
• 3 eggs
• 3 yogurt pot of flour (375 grammes)
• 2 yogurt pot of white sugar (250 grammes)
• 1/2 yogurt pot of neutral oil (65 grammes)
• 10 grams of baking powder
• 1 tablespoon of vanilla extract.

And for chocolate topping :

• 200 grams of dark chocolate
• 100 grams of unsalted butter.

Your oven must be preheated at 240°C (Th 9 / 464°F).

When you'll put the mixture in the oven, reduce the heat at 180°C (Th 6 / 356°F).

Step 1 : 

Stir all the ingredients together, except chocolate and butter ! What's easier ?

Step 2 :

Put it in a pan and in the oven (180°C / Th 6 / 356°F) for 30, 35 minutes (it depends of the oven).

Step 3 :

Let butter and chocolate melt in the micro wave, 30 seconds by 30 seconds.

Step 4 :

Try to not lick the entire bowl.

Step 5 :

Cut your cake in two, in lengthwise and spread it out with a thick layer of chocolate.

Step 6 :

Then, close it and cover it totally.

Step 7 :

Let it cool totally. And bon appétit !

Not enough chocolate inside. Be more generous.

Recapitulative :

1 yogurt (125 grammes)

3 eggs

3 yogurt pot of flour (375 grammes)

2 yogurt pot of white sugar (250 grammes)

1/2 yogurt pot of neutral oil (65 grammes)

10 grams of baking powder

1 tablespoon of vanilla extract.

And for chocolate topping :

200 grams of dark chocolate

100 grams of unsalted butter.

Your oven must be preheated at 240°C (Th 9 / 464°F).

When you'll put the mixture in the oven, reduce the heat at 180°C (Th 6 / 356°F).

Stir all the ingredients together, except chocolate and butter !

Put it in a pan and in the oven (180°C / Th 6 / 356°F) for 30, 35 minutes (it depends of the oven).

Let butter and chocolate melt in the micro wave, 30 seconds by 30 seconds.

Cut your cake in two, in lengthwise and spread it out with a thick layer of chocolate.

Then, close it and cover it totally.

Let it cool totally.

Ca ira - Joyce Jonathan (It will be all right).

I would like to share with you this fresh love song. I love to watch the video clip because it makes me smile !

And today, there's not too much thing to make us smile, sometimes !

I have to say I have a crush on the fat man. And I think she's got too ! :)



Here's my modest translation :

Tell me that if you're there, this is not only for my sweet eyes.

Tell me there are others reasons who make you happy.

Tell me if you like our sloths and our lovers mornings.

Tell me it's just a beginning but you're envisaging the following together

Tell me I'm the only one you ever desire

I don't have any other appointments, other rendez vous that I want to accept.

With you, it's obvious, I'm ready to forget my past.

I've always loved be glamour but no matter if I just please to you.

Chorus :

And I think it is you.

I know you believe it.

You're the one who put rhythm in my blisses

Put rhythm in my moods

Just like that.

And I think it is you.

And for the very first time,

Forgive me for my doubts and my angers

Time will work for us

And you and me,

Oh, it will be all right.

I love your assured air you're taking from the most beautiful monuments.

Your look, sweet as a secret, your caress almost indecent

You understand all my silences, each of my absent moment

If I go to Heaven, I'm not sure to find a difference !

Chorus

I say to myself Let take some risks, and anyway, it's too late.

In the worst case, we'll have beautiful memories in drawers

I'm scared about your kindness, it's such a promise of bliss.

Oh you know, I'm so scared.

Chorus

Chicken with cream and mushrooms (poulet à la crème et aux champignons)

Do you remember my old farmer ? Recently, he decided to stop vegetable’s basket delivery.

And I feel a little bit lost.

First because those vegetables were absolutely wonderful. Full of flavour and very tasty.

Then, prices were really competitive. And finally, it was so practical, to me. 

He used to come to my work, and it prevented me to run here and there to find good vegetables.

And most of all, MOST-OF-ALL … We’re arriving in fig's season. 

And you have to know, Var’s figs are very famous and famed.

The Sollies-Pont’s figs are protected by a label certificate. And my farmer just had the best figs in world. Yeah, baby !

I don’t want to buy my vegetables in supermarket, so I really don’t know how I’m going to do in the future.

So if some of you knows a farmer who sells vegetables baskets, in the same condition of mine : selling great vegetables with competitive prices, taking them to my work, nice, clever, sexy, full of humor, please, give him my email address.

WELL. All this speech once again, just because I made this recipe yesterday, with frozen mushroom. I'm sure it would be better it fresh ones and of course, you can use them. 

And another challenge in my daily life friends ... My BOY ! 

As you maybe know, this young and cute 14 years old just eats want he wants to eat. Which means : French fries and pasta and ... spinach !

Call him weirdo. 

Mushrooms don't belong to his culinary vocabulary and I need, of course, to find solutions to make one global dish for the family.

So here's my fast recipe for daily cook, for 6 persons :

• 6 chicken breast
• 1 onion
• 2 cloves of garlic
• 1 cup of chicken stock
• 1/3 cup of white wine
• 3 tablespoon of whole cream
• 1 tablespoon of flour corn
• Some thyme and 2 bay leaves
• Frozen mushrooms.

Step 1 :

As always, on a low fire, let brown onion first and garlic.

Step 2 :

On a high fire, add chicken. Let it cook for 10 minutes.

Step 3 :

Pour chicken stock, wine and cream.

Step 4 :

Add herbs and the flour corn tablespoon.

Let the dish cook for 10 other minutes, on a low fire.

Step 5 :

In a separate pan, pour some olive oil and butter and let your mushrooms on a high fire, until juice has disappeared. You can add some garlic too.

Serve it with rice.

Bon appétit !

Recapitulative for 6 persons :

• 6 chicken breast
• 1 onion
• 2 cloves of garlic
• 1 cup of chicken stock
• 1/3 cup of white wine
• 3 tablespoon of whole cream
• 1 tablespoon of flour corn
• Some thyme and 2 bay leaves
• Frozen mushrooms.

As always, on a low fire, let brown onion first and garlic. 

On a high fire, add chicken. Let it cook for 10 minutes.

Pour chicken stock, wine and cream. 

Add herbs and the flour corn tablespoon. 

Let the dish cook for 10 other minutes, on a low fire. 

In a separate pan, pour some olive oil and butter and let your mushrooms on a high fire, until juice has disappeared. You can add some garlic too. 

Chorizo bread (cake au chorizo).

I bought a chorizo, recently, just like that.

Because I have no fear. He looked at me like Buzz LightYear.

Because he was gorgeous, red like this, in the supermarket, calling me "buy me, please, buy me" and I can't resist to a hot spanish.

Because it reminds me another "french blackfeet" sausages, called "soubressade", that I just adore.

Because I absolutely wanted to cook it and I didn't know how.

First, a very important thing.

In France, where I live, which is close to Italy, a lot of people make the mistake to pronounce it "Ko-rizo".

Because, in Italian, "CH" get pronounced "K".

But it's a spanish sausage, we pronounce it the right way : "sho-rizo".

Because Spanish are proud and very sensitive and you wouldn't like to finish your life with a bull running after you and a lot of  people, shouting "olé" each time he misses you, baby.

Here what you'll need :

• 1 chorizo
• 3 eggs
• 150 grams of flour
• 13 centiliter of milk
• 10 centiliters of neutral oil (forgot on the picture...)
• 10 grams of baking powder
• 100 grams of grated cheese
• Salt and pepper.

Your oven must be preheated at 180°C (350°F / Th6)

Step 1 :

Peel chorizo and cut it in pieces.

... where I understand that red on red is hardly visible ...

Step 2 :

Whisk all the ingredients together and add chorizo in the mixture.

Step 3 :

And that's it ! In the oven for 45 minutes.

Spicy and chewy. Perfect for aperitif.

Recapitulative :

• 1 chorizo
• 3 eggs
• 150 grams of flour
• 13 centiliter of milk
• 10 centiliters of neutral oil (forgot on the picture...)
• 10 grams of baking powder
• 100 grams of grated cheese
• Salt and pepper.

Your oven must be preheated at 180°C (350°F / Th6)

Peel chorizo and cut it in pieces.

Whisk all the ingredients together and add chorizo in the mixture.

And that's it ! In the oven for 45 minutes.

Zucchini, mint and feta salted cake (cake salé aux courgettes, menthe et feta).

Those 3 ingredients go so well together. I wanted to try a recipe with the 3 of them for a long time.

Looking for a one including mint and feta, I've found this salted cake's recipe.

In my opinion, this is maybe not the better salted cake in the world, but it's for sure, one of the easiest and fastest.

I'll try another recipes soon, with those ingredients and let you know.

Here what' you'll need :

• 2 zucchini
• 120 grams of feta (greek cheese)
• 20 mint leaves
• 10 centiliters of olive oil
• 3 eggs
• 10 centiliters of milk
• 180 grams of flour
• 1 teaspoon of baking powder
• A lot of salt and pepper !

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

Step 1 :

Cut zucchini in small pieces and salt them. Let them wait until you prepare the rest of the mixture.

Step 2 :

Crumble feta and cut mint leaves together. Stir it.

Step 3 :

Whisk all resting ingredients together. Don't hesitate to use salt and pepper ! Your mixture could be tasteless.

Step 4 : 

Then, add zucchini, cheese and mint ! That's it ! 

In the oven for 40 minutes. 

Bon appetit, friends ! 

Recapitulative :

• 2 zucchini
• 120 grams of feta (greek cheese)
• 20 mint leaves
• 10 centiliters of olive oil
• 3 eggs
• 10 centiliters of milk
• 180 grams of flour
• 1 teaspoon of baking powder
• A lot of salt and pepper !

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

Cut zucchini in small pieces and salt them. Let them wait until you prepare the rest of the mixture.

Crumble feta and cut mint leaves together. Stir it.

Whisk all resting ingredients together. Don't hesitate to use salt and pepper ! 

Then, add zucchini, cheese and mint ! In the oven for 40 minutes.