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Pissaladiere Nicoise

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Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives.

 

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The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients.

The anchovies filets are arranged over the Pissaladiere to make with the olives geometric patterns for decoration.

These geometric patterns are a distinctive characteristic of any Pissaladiere, whether round or squared as sold in shops.

It can be eaten warm or at room temperature, perfect to serve on buffet tables.

 

 

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If I am making Pissaladiere for a buffet I make them into small pizzette bite.

They are easier to pick up without getting your hands dirty.

 

preparing amuse bouche for 100 people

I made the Pissaladiere pizzette as canapés for 100 guests at Saint Paul de Vence "Mayor's Wishes for 2017" speech.

And you can see what else I prepared in the article.

In this recipe, I make the dough with a bread machine.

You can read my Kenwood bread machine review here and see what other recipes I make with it.

If you don’t own a bread machine you can follow the directions in the post: Pizza Dough without a Bread Machine

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The Pissaladiere recipe is featured in episode 3 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Each Sunday at 10:00 AM I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are going to Nice's market, so don't miss it.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Antibes and its Pissaladiere video here below:

Pissaladiere Nicoise

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Pissaladiere Nicoise
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5 from 4 votes

Pissaladiere Nicoise

Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives. It can be served warm or at room temperature
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Starters
Cuisine: French
Keyword: dary free, French food, Pizza
Servings: 50 bites
Calories: 56kcal

Ingredients

Dough

  • 250 ml water
  • 1 tbsp olive oil
  • 450 gr flour
  • 1.5 tsp salt & pepper
  • 1 tsp caster sugar
  • 1 package bread Yeast

Topping

  • 1 kg onions
  • 200 gr anchovies stored in salt
  • 100 gr black olives
  • 3 cloves clove of garlic
  • olive oil

Instructions

  • Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
    bread machine
  • For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, so it does not crawl all over the fridge.
  • Peal the onions and cut them very finely
  • Wash, clean and debone the anchovies filet. Leaves some anchovies aside for the topping decoration.
  • In a large frying pan fry the garlic cloves crushed and the anchovy’s filets. The anchovies will melt into a cream.
    Stir fry anchovies and garlic
  • Put in the onion and stir-fry over medium heat until they become translucent. 
    Stir fry the onions
  • Then lower the heat and simmer for a good 30 minutes. Add water if too dry. 
    Cover and simmer for 30 minutes
  • Normally you should not need to add any salt as the anchovies are already very salty.
    caramellized onions

To make Pissaladiere pizzette

  • Roll the dough flat and cut it into small circles
  • Let them rest few minutes while the oven heats up at 200 C. If you have a pizza stone put it in the oven so they will be hot.
  • Put the circles on the pizza stone and put a spoon of the onion mix and half olive with a small piece of anchovies. I made some with only the onions to add some variety.
    top with onions, anchovies and olives
  • Cook for 10 minutes and continue with the rest of the batch. They can be served at room temperature but it is best to eat them the same day.
    Pissaladiere pizzette bites

For the large pissaladiere

  • Roll the dough and lay it on the hot pizza stone
    roll the dough
  • Top it with caramelized onions, anchovies filets and unpitted olives
    top it with onions, achovies and olives
  • Cook in a hot oven at 200C / 400 F for 10 minutes
    Pissaladiere Nicoise
  • Cut and serve warm as well as a room temperature
    Serve pissaladiere warm or at room temperature

Video

Notes

Nutrition facts:
Calories 56 calories per serving
Fat 1 gr per serving
Carbohydrates 9 gr per serving
Proteins 3 gr per serving
Sugar 1 gr per serving
Sodium 90 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
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Pissaladiere Nicoise is dish sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean onions, anchovies and olives. #yourguardianchef #frenchfood #pizza

A Captivating Vegetable Romanesco Recipe

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The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design.

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This vegetable is a cross between broccoli and cauliflowers.

Not only it is beautiful to watch but it is also delicious to eat.

It has a sweet nutty flavour and a firm consistency which makes it perfect for soups.

As a winter comfort food, I make a mashed Romanesco soup and add pasta and sausages.

It is one of my family favourite.  

However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe where its shape was preserved and enhanced.

When I was little, I used to make a savoury carrot cake flan, so I decided to experiment with it to create savoury muffins.

I used the gorgeous Romanesco floret to top the muffins replacing the usual icing.

 

The crispy buttery cheesy carrot dough is the perfect match to a creamy nutty Romanesco, but that is not all. 

What a perfect combination of colours!

Not only those muffins have a beautiful pastel shade which is perfect for Easter Monday Picnic, they even have the colour of the Irish Flag.

So for the joy of my Irish husband, I will make them again for St Patrick's day.

A Captivating Vegetable Romanesco Recipe Open

Put the carrots mix in the cupcakes molds

To make the cupcakes I use the cupcake silicon molds, they are so easy to use and to clean.

You don't need to mess with butter and flour. (Amazon affiliate link)

Here you can find out more about my baking tools or my kitchen checklist

A Captivating Vegetable Romanesco Recipe

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

A Captivating Vegetable Romanesco Recipe
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5 from 9 votes

A Captivating Vegetable Romanesco Recipe

The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: Italian
Keyword: 1 pot meal, Italian Vegetable, Pasta and sausages
Servings: 12 cupcakes
Calories: 194kcal

Ingredients

  • 1 Romanesco cabbage you will need only half
  • 1 tbsp salt to boil the romanesco in salted water
  • 3 large carrots
  • 150 gr flour
  • 150 gr butter
  • 4 eggs
  • 1/2 cup grated Gruyere cheese
  • 1 tsp salt
  • 1 package baking powder 3 tsp

Instructions

  • Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
  • Boil them for 10 minutes in salted water
    Boil the romanesco for 10 minutes
  • Drain them and blanch them by immersing them in icing water to preserve the nice green colour.  
  • Clean the carrots and boil them for 20 minutes
  • Mash the carrots and let them cool down completely
  • Whip the butter until soft, then add the eggs
  • Sift the flour with the baking powder and the salt and add to the mix
  • Last, add the carrot mash and the cheese
    Mix all the ingredients with the carrots mash
  • Distribute the carrot mix into the 12 muffins moulds
    Put the carrots mix in the cupcakes molds
  • Top the muffins with the romanesco florets
  • Bake for 35 minutes
  • Arrange over a serving dish. They can be served warm or at room temperature

Notes

Calories 194 calories per serving
Fat 14 gr per serving
Carbohydrates 11 gr per serving
Proteins 6 gr per serving
Sugar 2 gr per serving
Sodium 3634 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
 
The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design

Brioche Sausage Rolls Recipe

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Usually, sausage rolls recipe call for puff pastry, while this recipe uses homemade brioche dough. The sweet dough nicely contrasts the saltiness of the sausages and a spicy mustard adds a little kick to each bite.
Brioche Sausage Rolls Recipe as starter

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They are perfect for a Picnic, a buffet and children’s party.

You can serve them with a regular tomato sauce or with cherry tomatoes, basil and olive oil pesto sauce.

If you are serving them for a buffet you can cut them into small bites so they are easy to pick and only one dip in the sauce is required.

The sausages are precooked 30 minutes before cooked again once they are rolled into the dough.

You can prepare them 1 hour before the party and bake them just before serving.

They are delicious when they are freshly baked and still warm.

I often make these sausage roll recipe when we go out for a picnic, which we do very often here in the South of France.

They are like hotdogs but with a real sausage inside.

My boys love them and I usually have to bring at least 3 each.

Brioche Sausage Rolls Recipe with dips

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This is a very simple recipe if you have a bread machine.

If you don't have the bread machine you can find the recipe here:

How to make brioche, or bread rolls’ dough without a bread machine

You just put all the ingredients in the machine and the dough is ready when you need it.

You can prepare the dough in the bread machine using a timer, so they are ready when you want.

The only thing left to do is to prepare the rolls 1 hour before you want to serve them.

If you want to know more about the recipes I make with the bread machine read my review here:

 Kenwood bread machine

pizza with grilled aubergine

Brioche Sausage Rolls Recipe

This recipe uses the Homemade Panini dough recipes made with the Kenwood bread machine.

If you don't have a bread machine see: How to make brioche, or bread rolls’ dough without a bread machine

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Brioche Sausage Rolls Recipe
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5 from 4 votes

Brioche Sausage Rolls Recipe

You can prepare the dough in the bread machine using a timer, so they are ready when you need it. Then prepare the rolls 1 hour before you want to cook them. You can serve them cut in small bite size for buffet or whole for picnics and children parties
Prep Time30 mins
Cook Time30 mins
Total Time2 hrs
Course: Starters
Cuisine: British
Servings: 20 people
Calories: 154kcal

Ingredients

  • 20 sausages or chipolata
  • 1 tbsp original English mustard optional

For the dough

  • 1 cup milk (250 ml)
  • 3 tbsp melted butter (40 gr)
  • 1 egg
  • 3 cup flour (450 gr)
  • 1/3 cup sugar (50 gr)
  • 1.5 tsp salt
  • 1 package bread Yeast I prefer Active dry
  • 1 egg for the egg wash

Instructions

  • Load the ingredients into the machine and set the program for fresh dough (number 10 for Kenwood). The dough will be ready in 1.5 hours. IMPORTANT: in the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • Before you take out the dough from the bread machine basket, make sure you have sprinkled the surfaced of the board with plenty of flour. The dough will be sticky so you need to coat it with flour immediately to stop it from sticking to your hands.
    panini bread dough
  • In the meantime cook the chipolata in the oven at 180 C for only 30 minutes, leaving it still slightly pink. Let it cool down completely.
    Cook the sausages for only 30 minutes
  • If you like spicy food (and not serving them to the children), you can cover the sausage with a good spicy English mustard.
    cover the sausage with mustard
  • When the dough is ready place it on a floured surface and cut it in 10 slices.
  • Cut each slice into two, rolling each piece the same length as the sausage. 
    Roll the dough around the sausages
  • Roll the dough and lay all the sausages on a baking tray
    roll the sausages in the dough
  • Brush them with an egg wash.
    brush them with egg wash
  • If you made some rolls without mustard, sprinkle them with sesame seeds so you distinguish them once they are cooked. 
  • Once they are ready, let them rest for 30 minutes.
    Let them rest for 30 minutes
  • Cook them in a hot oven for 30 minutes at 180C
    Bake in the oven for 30 minutes
  • You can serve them whole for a picnic or children's parties or cut them in smaller sizes for a buffet
    Brioche Sausage Rolls Recipe with dips

Notes

Calories 154  calories per serving
Fat 6 gr per serving
Carbohydrates 21 gr per serving
Cholesterol 14 mg
Proteins 8 gr per serving
Sugar 1 gr per serving
Sodium  350 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.  
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Usually, sausage rolls recipe call for puff pastry, while this recipe uses homemade brioche dough. The sweet dough nicely contrasts the saltiness of the sausages and a spicy mustard adds a little kick to each bite #yourguardianchef #rolls #sausage

A List Of Pizza Toppings With Fresh Vegetables

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I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. To make pizza I use the traditional Italian Pizza dough recipe.

Pizza with mushroom mozzarella and basilPizza is a fun dish to write about, originated from Naples, it has traveled the world with the Italian emigrants.

Everybody love pizza, besides my Uncle Nicola who must be the only one in the entire universe.

Each country has created their own version and chefs around the world have experimented new toppings using local flavour and preferences.

There are so many pizza's versions around the world, some completely different from the one originated in Naples.

So Pizza has now become a source of lively discussions on social media: what should and shouldn't be a pizza topping.

But while very few people take the debate seriously, most of the time those discussions are exchanges of some funny jokes and images.

Of course, I will always defend the original Italian pizza and if any of you eat pizza with pineapple please let me know........

.....and I will pray for your soul!

In the meantime, I will show you a list of typical Italian Pizzas with vegetables, and I hope you will soon convert.

Why only vegetables?

Because even if I like meat, I prefer to eat cheese and vegetable pizzas especially in the evening as they are easier to digest ( I know, Italian always talk about digesting).

So I will start with some few examples, but I will add more once the vegetables are in season or if I came across a cheese that is worth melting on pizza.

Here is my first load of vegetarian pizza toppings:

List of pizza toppings with vegetables

Pizza with Mushrooms and Basil

I make this pizza often as it is easy to make and the ingredients are easy to find.

It is a regular pizza Margherita in which I add fresh portobello mushrooms and some basil leaves.

As you can see I don't add too many mushrooms as they tend to release water when cooking and I don't like a soggy pizza.

I use regular mozzarella cheese as its sweet flavour well combines with the earthy mushrooms.

White Pizza with Fresh Tomatoes and Buffalo Mozzarella

This is also a very simple pizza with fresh tomatoes instead of tomatoes sauce.

Pizzas without tomatoes sauce are called White pizza in Italian Pizza Bianca and it is usually made with fresh vegetables whose taste can be overpowered by a tomato sauce.

You can make this pizza with cherry tomatoes, but use enough so that the pizza will be nicely moist.

Add some fresh extra viring olive oil at the end and it becomes a melted Caprese.

Do not even think of adding Balsamic Vinegar, I am not sure who had this idea of adding it over the Caprese.

Definitely no one in Capri!

Pizza with fresh tomatoes and Buffalo Mozzarella

Pizza with Grilled Aubergine

Pizza with Aubergines or Parmigiana

If I go out for Pizza I would always order Pizza with aubergines.

I prefer grilled aubergines, but some pizzeria use fried ones.

I always add some fresh Parmesan at the end, a winner.

White Pizza with Pesto and Stracchino

This Pizza is another favourite.

Every time I go to Italy I stock up on Stracchino and fresh basil to make the pesto.

You can read more about it in the article: Traditional Italian White Pizza With Pesto

Traditional Italian White Pizza With Stracchino and Pesto

White Vegetable Pizza Toppings with Artichokes

This is my list for the moment and more ideas will come later.

I already have my next pizza photographed.

Can you guess what it is with?

To make the pizza dough I use the  and this is my affiliate link, it is very convenient and it always comes out perfect.

If you don’t have the bread machine, see post: How to make the Pizza dough without a bread machine.

And don't forget to check also these two classic Italian Pizzas:

A List Of Pizza Toppings With Fresh Vegetables

This recipe uses the Kenwood bread machine.

If you don't have a bread machine see: How to make the Pizza dough without a bread machine.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

List of pizza toppings with vegetables
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5 from 5 votes

Pizza with Fresh Vegetables

Pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 3 people
Calories: 840kcal

Ingredients

For the pizza

  • 450 gr flour (Type 55, All purpose, Plain, Type 0)
  • 250 ml water
  • 1 tsp salt
  • 1 package yeast

Pizza with Mushroom

  • 3 mushrooms you can add more if you like
  • 3 leaves basil
  • 100 gr mozzarella

Pizza with Fresh Tomatoes

  • 2 fresh tomatoes or cherry tomatoes
  • 3 leaves basil
  • 100 gr buffalo mozzarella

Pizza with Grilled Aubergines

  • 1 grilled aubergine
  • 3 leaves basil
  • 1/2 cup tomato sauce
  • 100 gr mozzarella cheese
  • 30 gr Parmesan flakes

Instructions

Make the pizza dough

  • Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood. NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
  • For best result, let the dough rest in the fridge overnight, well floured and wrapped in a plastic bag, otherwise, it will crawl all over the fridge.
    Wrap the pizza dough in the fridge

Prepare the pizza

  • Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet.
    cut the dough into 4 equal sizes
  • When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises. In the meantime, put the pizza stone in the cold oven and set the oven at 220 C.
  • Once the oven reaches the temperature of 220C, take the pizza stone out of the oven and lay the dough on top.
  • Topp it with the topping of your choice
  • Cook it in the hot oven for 10 minutes

Notes

I created this list of pizza toppings to celebrate Mediterranean vegetables, using for each pizza a typical regional cheese to enhances each produce and its flavour. #yougurardianchef #pizza

Swiss Roll Sponge Recipe

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The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.

It requires a little bit of work, but its softness perfectly combines with a cream filling.

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Here I am using the buttercream version from the Almond Meringue served with Butter Sauce and Berries recipe, and decorated the roll with homemade crystallized violets and pistachios.

You can also use a chocolate ganache or a thick custard cream.

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For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

swiss roll sponge homemade crystallised violets butter cream and pistachios
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5 from 5 votes

Swiss Roll Sponge Recipe

The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Cuisine: French
Servings: 10 people
Calories: 260kcal

Ingredients

Swiss rolls sponge

  • 4 eggs
  • 125 gr castor sugar
  • 75 gr flour
  • 1 pinch salt

Butter cream

  • 4 egg yolks
  • 100 ml liquid cream
  • 125 gr castor sugar
  • 1 tsp flour
  • 1 tsp vanilla extract
  • 100 gr butter

Instructions

Swiss roll

  • Cover a shallow rectangular tin with parchment paper of about 22 x 33 cm. Warm up the oven at 200 C
    instruction baking swiss roll sponge
  • Place a large bowl or pan over hot water and whisk the eggs and sugar with an electric mixer. Make sure the water never boils
    ingredients for bain marie swiss roll sponge
  • It will start forming a thick mixture.
    bain marie swiss roll sponge
  • Whisk vigorously until you can form a ribbon trail on the surface.
  • Remove from the heat and whisk until it cools down, for about 5 minutes
    whisking swiss roll sponge
  • Gently stir in the flour making sure the mixture does not deflate
  • Pour the mixture onto the slightly buttered parchment paper and cook in the oven for about 20 minutes, checking without opening the oven that the top is nicely browned
    baking swiss roll sponge
  • Once cooked, let it rest for 10 minutes then move to a rack to cool down completely. In the meantime you can prepare the cream for the filling.
    rolling swiss roll sponge and butter cream

Butter cream

  • In a pan, pour and combine all the ingredients for the cream except the butter.
  • Cook in bain-marie until the cream reach the consistency of a custard cream.
  • Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.

Put it together

  • Prepare all the ingredients you want to use for composing and decorating the roll. Here I have grated pistachios and homemade crystallized violets
  • Turn the sponge upside down and spread the cream over the sponge
  • With the help of the parchment paper start rolling the sponge over
  • Move the roll into the serving dish
  • Cover with the rest of the cream and sprinkle with the grated pistachios
  • Decorate with the crystallize violets and clean the side of the dish
  • The cake is now ready to be served. If the ambient temperature is too hot you can store it in the fridge and take it out 30 minutes before serving. Enjoy!

Notes

Nutrition facts:
Calories 260 calories per serving
Fat 12 gr per serving
Carbohydrates 33 gr per serving
Proteins 4 gr per serving
Sugar 26 gr per serving
Sodium 53 mg per serving 
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Swiss Roll with Butter Cream and Crystallized Violets

Cooking for Huey Dewey and Louie

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We all grew up watching American cartoons, and every time there was a celebration Donald Duck would cook muffins, pancakes, and brownies for his nephews, Huey Dewey and Louie.

 

They were everybody’s favourites and were always devoured with avidity and joy by all cartoons: Mickey Mouse, Goofy, Duffy Duck, Bugs Bunny....Walt Disney as well as Looney Tunes.

When these delicacies were served, joy, happiness and fun invaded the television screen.

 
 
*the recipes in this article are not published in the "Manuale di Nonna Papera" Book

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The same happens when my sons’ friends come around.

Every time I serve these cartoon favourites, their eyes start to sparkle.

Food quickly disappears from the table, as if the Tasmanian Devil has just stopped by.

Their satisfied faces and their happy smiles make me feel like Grandma Duck Elvira Coot.

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Recipes are easy to find on the internet, but unfortunately not all the ingredients are sold here in Continental Europe.

Such as Self-rising flour, buttermilk, baking soda, vegetable shortening, cream of tartar, sour cream.

So I found some good substitutes.

This week Emma, a good friend’s daughter (13yrs), is coming to spend 2 days with me for her “Bains en Entreprise”.

It is part of the French Middle school program where students spend 2 days in a business environment to learn the difference between work and school.

Its goal is to help them with their decision on the type of high school they want to attend.

 

I am delighted to spend some time in the kitchen with a girl; usually my sons are only interested in eating.

It is an excellent opportunity to teach her how to cook cartoon favourites, so she can surprise her friends when they visit her.

I am sure her brothers, as my sons, will be delighted to eat. 

We will prepare:

1. Pancakes: the perfect breakfast when friends are sleeping over
2. Muffins with wild berries: such a big difference when they are homemade
3. Brownies: much more chocolaty and gooey when they are freshly made at home.

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Pancakes

For me, the American pancakes are Aunt Jemima pancakes.

Unfortunately, the flour is difficult to find.

With this recipe I can obtain a very similar puffiness.

I achieve the best results when using the flour for ‘Pain multi-céréales’, and as it is all grain it is even healthier!

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Classic American Brownies

Brownies

The really good brownies are made with lots of butter, so adults should not indulge, or at least with caution!

The secret to making them gooey is not to cook them for too long.

Respect the oven temperature and time of cooking exactly for best result.

Even if it looks a bit raw, it will harden while cooling down.

Wild berries Muffins with brown butter

I found this recipe whilst looking for ‘Best Muffins recipes’ on Google, and I must say they are very nice.

Moist inside with a crunchy crust, they have a nice toasted butter taste sharpen by the fruits’ acidity.

They call for buttermilk, which cannot be found here in France, so I replaced it with Greek yogurt and it works very well.

 

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the nuns were delighted;
the muffins looked so good they kept them for themselves!

Cheers!

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Today it is “la journee des consacres” day for the confirmation class at the Dominican Convent in Saint Paul de Vence.

Emma will attend class this evening and will bring over the baked goodies.

I am curious to see if the nuns will also recognize and enjoy these cartoon delicacies!

Cooking what they eat in the Disney Cartoons

If you are hosting a children party and you need some help, find ideas for Children buffet on the E-Shop.

From € 5 to € 10 per child for more information email me info@yourguardianchef.com

Toasted Butter Wild Berry Muffins

by 6 Comments

Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.

Jump to Recipe

Toasted Butter (in french called beurre noisette)

To toast the butter you need to clarify it first, which mean spooning away all the white components of the melted butter. They are organic components and burn at high temperatures, so once they are removed the butter can be toasted and will acquire a nice nutty flavour.

 

 

Substitutes

American muffins are usually made with buttermilk, but since I cannot find it here in France I use Greek yogurt instead.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Toasted Butter Wild Berry Muffins
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5 from 3 votes

Toasted Butter Wild Berry Muffins

Those toasted butter wild berry muffins are moist inside with a crunchy crust, and have a nice toasted butter taste sharpened by the fruits’ acidity.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Desserts
Cuisine: American
Servings: 12 muffins
Calories: 216kcal

Ingredients

  • 75 gr butter
  • 300 gr flour
  • 1 eggs
  • 1 egg yolk
  • 1/2 package Baking Powder 1 tsp
  • 1 pinch salt
  • 100 gr sugar
  • 1/2 cup Greek yogurt at room temperature
  • 1/2 cup cream at room temperature
  • 1/2 tsp vanilla extract
  • 1 cup frozen wild berries

Instructions

Toasted butter (beurre noisette)

  • Melt the butter in a pan and as soon as white granules start to separate from the oily part,
    brown butter
  • remove them with a sieve spoon
    brown butter
  • Once all the white particles are removed let the butter toast until it becomes brownish and has a nice toasted flavour.
    brown butter
  • Let it cool down at room temperature
    brown butter

Muffins

  • Whisk the yogurt, cream and sugar all together.
    baking raspberry muffins
  • Add the eggs, toasted butter and vanilla extract.
  • Sift the flour, salt and baking powder all together and add to the mix
  • Lastly add the frozen berries without mixing too much otherwise they become mushy in the mix. That is why I prefer to use frozen berries, they remain more firm.
    raspberry muffins dough
  • Pour the muffin mixture into the muffin pan. I recommend using the recyclable silicon bases as they are easy to remove.
    preparing raspberry muffins
  • Bake in a hot oven at 180 C for 30 minutes.
    baking raspberry muffins
  • Once ready, wait 5 minutes then remove from the pan and let them cool down.
    raspberry muffins
  • Enjoy !

Notes

Nutrition facts:
Calories 216 calories per serving
Fat 11 gr per serving
Carbohydrates 26 gr per serving
Proteins 5 gr per serving
Sugar 5 gr per serving
Sodium 90 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Toasted Butter Wild Berry Muffins

Preparing Amuse Bouche for 100 Guests

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Amuse Bouche, literately translating as pleasing the palate, are one-bite size finger food usually served in French restaurant before the meal. A practical way to reduce waste at parties.

Saturday the 14th of January, I was commissioned by Mr Joseph le Chapelain, Mayor of Saint Paul de Vence, to provide canapés for 100 guests, for the "Mayor's Wishes for 2017" speech.

The event was held at Saint Paul de Vence Auditorium at 11am. After the Mayor’s speech, canapés and local wine from Saint Paul de Vence were served outside in the terrace.

This is the Cote d’Azur, and the 14th of January was a beautiful sunny day with a pleasantly crisp temperature.

I was asked to make a copious but not overly lavish buffet, with a plate of crudités to accompany the canapés.

I wanted to offer nibbles that would meet everybody’s tastes, and made with fresh ingredients.

So to offer a suitable menu, I followed these guidelines:

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Ingredients

I used all typical Mediterranean ingredients with plenty of onions and tomatoes which are abundantly used here in the region.

I combined those vegetables with cheese, ham and anchovies, very Nicoise.

Amuse Bouche

Due to the large number of people, I wanted to have food that was easy to pick and eat.

Amuse Bouche are one-bite size canapés and can be served with a simple serviette and do not require the use of small dishes.

I found it much more practical.

While one hand is busy holding the drink, the other hand remains free, so you can pick and eat as needed.

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Reduced waste

I am always conscious of the environment, my aim is to keep waste to the minimum.

Hence, I like to serve the amuse bouche on reusable black trays, baskets or wooden bowls.

In addition the table looks homely, warm and stylish.

Easy access

Providing 100 people with easy access to the amuse bouche, the table display is very important.

Therefore, I like to have multiple points with the same dishes so people do not have to reach different sides of the table to try a different serving.

I displayed the same food on both sides of the central table and the crudités as a central place that could be reached from each side.

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Edible decorations

To reduce waste, I like to use edible decorations.

On this occasion, I used the plat de crudités as a centrepiece, mixing and matching the colour and flavour of the vegetables.

From a basket cornucopia, I dropped cherry tomatoes on the tray creating movement and adding texture to the centrepiece.

The Menu

I positioned a panelled display at the centre of the table to list the type of amuse bouche and their ingredients.

In case some guests had dietary restrictions due to food allergies or intolerance, they could check the food components and eat accordingly.

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How I choose the menu:

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Pizza Campofranco :

Pizza is an obvious choice for a canape as it satisfies the taste of many.

Though while the classic pizza is best eaten warm, the Pizza Campofranco can be eaten at room temperature so it is a better option for buffet.

It is easy to transport and can be cut in small sizes

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Pizzette Pissaladiere:

I wanted to offer a classic local speciality with an Italian twist.

The typical Pissaladier Nicoise is usually cooked in a rectangular shape which is then cut in small slices.

By cooking it directly in small bite sizes (like the Italian pizzette), they can be easily picked up from the sides with no onion dropping on the fingers.  

Boulettes de risotto frit

They are small arancini, the size of a bite which are very popular with children and go down like cherries.

They are an alternative choice for celiacs guests.

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Bruschetta au pesto rouge

Very easy to make and are perfect served at room temperature.

The pesto can be prepared the day before and for the bruschetta bread I simply used croutons

Mélange des crudités

It is always nice to have plenty of crudités in a canapé, people love them and they give plenty of colour to the table.

I did not serve any dips due to the spread of flu across the region. 

Because of the large crowd, we wanted to keep the risk of infection to a minimum.

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Biscuits au Beurre et Pistachios

In order to please all sweet tooths, I made a batch of Pistachios biscuits, which were much appreciated by many.

The event was successful and happily met the host’s requirements.

If you want to try it yourself, you can find all the recipes on the blog.

Each event may have different requirements and potential constraints, so if you are planning to host a party and would like more ideas, I would be happy to help.

I can offer different combinations and prices to match your budget: from € 6 per person to € 15 per person (minimum order of € 300)

You can find suggestions on canapés in the E-shop below, and for further enquires you can email me at: Info@yourguardianchef.com