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 hear (and even if I love them, of course) "Mum ? Mum ? MUUUUUUM !!!", 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 since some days, I can't even do that, because I don't have enough energy do walk again !!

But today, friends ... I had to cook because the ingredients I bought needed to be used TODAY ! ... I begin to hate my fridge, too ! ...

I WANT TO BE A BEAR AND TO SLEEP FOR MONTHS ! They just have the right life, believe me !

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.
It's SO simple ... until you have to cook them !

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 :
Where everything begins to become harder ...
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. 

Le Mont Saint Michel

Here's another slideshows of our Britain trip.

Today, come with me to Mont Saint Michel.

I was a little bit scared to go over there, because of crowd. You begin to know me and I do hate when thousand people are stick on me...
Most of all during my holidays.

So we decided to visit the Mont, "early" in the morning. And this was just perfect. From 9 to 12 am, there's not too much people and believe me, you've got time to visit all you want !

After, it began to become too much populated for me ! When we left, we were walking countercurrent with tourists and it was unbelievable how many persons were coming, how many different nationalities !

But this monument is just amazing, out of time. I understand why it is so visited.
I only have one regret : a lot of shops are just only touristic shops. And it gives you the feeling to be in Disneyland !
I love Disneyland. But not when I'm looking for History, inside the Mont Saint Michel's walls.

Anyway, I loved this day. Please, follow us.

PS : maybe you're having the advertising who stays on the slideshow. It's a real nuisance. But I can't make differently. On my computer, making my mouse slide, it permits to remove the ad.

Axelle72 sur ComBoost

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 ... Believe me... Be 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 and heterosexual, 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 weird ! 

Mushrooms don't belong to his culinary vocabulary and I need, of course, to find solutions to make ONE global dish for the family, because I'M NOT A SLAVE !!!  #!!§&#$%...

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. 

Bloody Omaha (Omaha la Sanglante).

We couldn't come in Normandy without discovering landing beaches.
Then, we went to Omaha beach. Bloody Omaha.

We almost forgot the real french name, which is Saint Laurent's Beach.

The first thing which stroked me was silence.
Here you arrive in front of a huge beach, with a lot of persons who come to see it. And people are silent.
A true meditation place.
People speak low. And there were no kite or swimmer...etc. People walk on the sand. Each one comes here for one reason : Try to feel the D-Day ambient.

This is overwhelming. Even for a beach...

I've decided to not use a slideshow for those pictures. Because, for us, this is a huge part of our History. Our future get determined from this period. Our daily present.

And for all American, English, Canadian, French, Australian, Polish, Belgian, Dutch, Norwegian, Czechoslovak, Dane, Greek, New Zealander people...etc. who are dead on this day and the following, even for all those young Germans who just wanted to live and did have no choice, as us, I thought a slideshow was too superficial.

I won't tell you the D-Day story. I think you can find all you would like to remember on the net.
I just want to give you the most important things to know :

It happened on 1944, on June 6th. At 6 o'clock in the morning.
Troops were essentially composed by Americans, Canadians and British. I don't want to ignore other nationalities. For sure.
But losses for those countries were enormous.
Ten thousand people died. Three thousand on Omaha Beach. Fifteen more than on Utah beach.

A slaughter.

When you'll see the picture, you will understand why it was so ..."easy" to shoot them. And so hard to stay alive.

So, if you don't want to see more than 45 pictures ... I would understand.
But if you want to share this moment, take time.

At the bottom of this pic, you see a mountain. There, GI's climbed it ! ... And at the top, there were German troops.

Do you understand it was impossible for them to not be massacred ?... And "fortunately", Germans stayed totally surprised by the attack.
Can you imagine if they were prepared ?...

REMEMBER OMAHA

They climbed aboard with anxious heart

The madly sea-tossed landing-craft,

The sea-fog on that sad morn

All but shrouded the pale dawn,

As if heaven itself dared not see

The hounds od hell that day set free.

They disembarked under hail of shot,

Spewing up all - one knew not what -

Facing tghose cliffs, with gunfire ablaze

Waves bore broken bodies along

The length od that encrimsoned strand,

Where Datah was given so free a hand.

The were no heroes

Though all were heroic

In that enventful day,

Where mankinf put all at stake.

It’s an inderstatement to say

That our liberty was dearly bought

At the time od that first onslaught.

The foam is red.

All is now still, save for the breeze

That carries back, accross the seas

The souls od America’s sons,

Whilst the sun, now and then, warms

Those twenty-year-olds who sleep today

Facing the sea in Normandy.

Jean Goujon.

Then, we've visited Museum. 

France was divided in two part : An occupied zone, and a free zone, after 1940. South was "free zone"till 1942.

In November 1942, in Toulon (where I live), French Navy stubble 115 military ships and machines, to not fall in the hands of German Army. Submarines refuse to do it and go in North Africa to keep on fighting.

But we were under a collaborative government. The Vichy's Government. Which is a part of our History some don't like to remember.   

Some pictures are overwhelming.

This one breaks my heart.

At the end of the visit, we watched a recapitulative movie with archives images. So sad.
There were interview from old survivors.

At the end, an old nurse said : "Each time I come back in France and in Normandy, even young people still thank us. I think they are much more conscious of what we've lost, coming here, than a lot of Americans."

We ended with US Cemetery. 

Nine thousand three hundred and eighty four persons are buried here.

Strangely, place is not sad. It is just really gorgeous. 

I want to close this post with a French song, from a very famous French singer : Michel Sardou.

Everyone in France, knows this song, written in 1967. Some hated it. Others just loved it. 

But every frenchmen know it. Everyone.

"The incomparable Michel Sardou wrote this in 1967 when anti-American sentiment in France was being generated by de Gaulle, as a reminder of the debt owed to the Americans and the Allies. Many Americans today believe the French hate the Americans, and hopefully this translation will help to dispel this fiction. Whenever this song is performed the audience reaction is the same: an outpouring of emotion. The French do not forget their friends".

If Yanks were not there

You would all be in Germany

To speak of I don't know what

To salute I don't know who...

Of course, years have passed

The guns have changed hands

Is this a reason to forget

That, one day we needed them.

A guy who came from Georgia

Who did not care at all about you

Is dead in Normandy

One morning when you were not there.

Of course, the years have passed

We became buddies

A shot of the friendly,

They say they have fallen for nothing

If the Yanks were not there

You would all be in Germany

To speak of I don't know what

To salute I don't know who...

And you know what ?... Here, in Normandy and Brittany, you'll see much more Americans Flags in gardens, or on cars, even in ranches, than French Flags.