December 31, 2010

A Day in Paris

When I was still living at my parents’ place, I had come to hate Paris. Too big, too busy, too stressful. I’m more of a nature lover and living near Paris and commuting there every day was simply not my cup of tea. However, as soon as I moved away from ‘la région parisienne’, I started to like Paris again. Being a visitor, like a tourist, it is now with great pleasure that I stroll through the capital and rediscover it.

France, and Paris especially, is a paradise for food lovers. Last week, Luke and I spent a day in Paris, in search of food delicacies.

We started with lunch at Le Café de l’Industrie, a trendy bistro serving unfussy and affordable French food. We decided to go for 2 starters: a vegetable soup followed by cèpes ravioli. This was simple and delicious. It felt so good to be indoors to escape the wind and snow falling outside.

Our 2nd stop was La Cocotte, a cooking book shop. Though the place was different from what I expected, I felt at home surrounded by cookbooks. The shop is also a café, and I could easily imagine myself spending hours flicking through books while sipping a cuppa.

We then walked to Mariage Frères, France’s first importer of tea. Hundred of tea cans line the shelves behind the counter and choosing which tea you would like to try can prove being difficult! The place is elegant and old-fashioned but also very busy at times.

Ladurée was next on our to-do list - another famous French teahouse especially well-known for its macaroons. The shop was bustling but I managed to place my order fairly quickly. The woman at the counter started to speak to me in English so I kindly let her know that I was French! I bought a selection of macaroons: caramel with salted butter, green apple, rose and ginger, raspberry, vanilla and chestnut. Though the macaroons were expensive, we were not disappointed. Our favourites were the caramel and the vanilla ones: melting in the mouth, flavoursome, delicate...

We ended the day by meeting my friend Sarah. We went to the Café Oz, drank a cocktail and talked about the good times we had when we travelled to Australia together. Our last stop was at a Japanese restaurant. It was the first time that Luke and I ate in a Japanese restaurant. We both went for a mix of sushi and maki and I have to say that I didn’t like this as much as I thought I would.

We came back home full and happy to have discovered such nice places in this beautiful city.

December 27, 2010

Weinachtsplätzchen

I hope you had a good Christmas! Mine was great, with snow and sunshine, amazing food and precious family times. I feel so lucky and grateful for this. Beautiful moments shared with loved ones.

I had told you in a previous post that I love baking around Christmas time. Here is a recipe that was given to me by my German teacher at secondary school. I have made them every year since then. Weihnachtsplätzchen means Christmas cookie. I know that my older brother really likes them, so I cooked a big batch today before he went back to Sweden so that he could take some with him to eat on his way home.

My Mum and I shared a few biscuits around a cup of tea that smelled of almond, orange and cinnamon. Even if Christmas is over, we still are in a festive spirit at home, seeing family and friends and eating gorgeous food.

Weihnachtsplätzchen

  • • 300g flour
  • • 100g sugar
  • • 100g ground almond
  • • 225g butter, cut in small cubes
  • • A pinch of salt
  • • 1 egg + 1 egg, beaten
  • • 10g vanilla sugar

  • 1. Put all the ingredients but the beaten egg in a large bowl and mix together with an electric beater with the large hooks on. When the mixture looks like big crumbs, gather the dough to form a ball. Put it into a tea towel and leave in the fridge for 3 hours.
  • 2. Preheat the oven to 175°C. Roll the dough on a work surface with a rolling pin to 3mm thick, and cut shapes with a cookie cutter. Put them on a baking tray, brush them with the beaten egg and pop in the oven for 15min until the biscuits are golden. Leave to cool on a wire rack and enjoy. The cookies can keep for at least a week in an airtight container.
  • Weihnachtsplätzchen

  • • 300g de farine
  • • 100g de sucre
  • • 100g de poudre d’amandes
  • • 225g de beurre, coupé en petits dés
  • • Une pincée de sel
  • • 1 œuf + 1 œuf battu
  • • 1 sachet de sucre vanillé

  • 1. Mettre tous les ingrédients sauf l’œuf battu dans un grand bol et mélanger à l’aide d’un batteur électrique auquel on aura mis les fouets en plastique. Lorsque le mélange ressemble à de grosses miettes, former une boule de pâte. La mettre dans un torchon et la laisser au réfrigérateur pendant 3h.
  • 2. Préchauffer le four à 175°C. Etaler la pâte à l’aide d’un rouleau à pâtisserie sur 3mm d’épaisseur et couper des formes à l’aide d’emporte-pièces. Mettre sur une plaque à four, étaler du jaune d’œuf avec un pinceau sur les biscuits et mettre au four pour 15min jusqu’à ce que les biscuits soient dorés. Faire refroidir sur une grille et déguster. Les biscuits se gardent sans problème au moins une semaine dans une boîte hermétique.
  • December 22, 2010

    Jerusalem Artichokes with Olive Oil and Sea Salt

    It finally has come: white, powder-like and so pretty. I love watching the big soft flakes falling from the sky, go for a walk and listen to the cracking noise it makes under my feet. Snow makes me so happy. I feel like a child and get so excited about it. When we left Exeter last weekend, it had just fallen during the night. We had the best sunrise, illuminating the city and the fields around in a pink-golden colour. The scenery on the train was breathtaking and we even saw a fox making its way through a field.

    Our time spent at Luke’s parents was so relaxing. Just enjoying being with his family and not doing much but resting. I will spare you the details of the long and unpleasant journey we had to go back to France, but we made it and that’s all that counts.

    Jerusalem artichokes are one of winter’s delicacies. Here is a recipe which I find enhances their beautiful flavour.

    Jerusalem Artichokes with Olive Oil and Sea Salt – serves 2

  • • 12 Jerusalem artichokes
  • • 4tbsp olive oil
  • • Sea salt

  • 1. Cook the Jerusalem artichokes in a large pan of simmering water for 20min. Drain well.
  • 2. Peel the artichokes only partially and cut them into slices.
  • 3. Serve in a bowl with a drizzle of olive oil and sea salt.

    Topinambours à l’Huile d’Olive et à la Fleur de Sel – pour 2 personnes

  • • 12 topinambours
  • • 4cs d’huile d’olive
  • • Fleur de sel

  • 1. Faire cuire les topinambours dans une casserole d’eau frémissante pendant 20min. Bien égoutter.
  • 2. N’éplucher les topinambours que partiellement et les couper en tranches.
  • 3. Servir dans un bol avec un trait d’huile d’olive et de la fleur de sel.
  • December 15, 2010

    Vegetable Hotpot with Home-Grown Chilli

    I am dreaming of the day when we’ll have our own vegetable garden. I have wonderful memories of the food that my grand-father was growing in his back garden. Not only can home-grown food be delicious and organic but also, I love the idea of the process and effort that growing your own food involves.

    Waiting for the day when we’ll have our allotment, we have been experimenting the last 2 years in growing a few things in pots on our balcony and in our flat. This year, we have been quite unfortunate: our plants have been invaded by black, white and then green flies. Our courgette and aubergine plants haven’t resisted and died pretty quickly. What we seem to have been the most successful at growing so far has been chillies. We both are fond of chillies and so it was naturally that we thought about trying to grow some. They are actually quite easy to cultivate in pots. This year we’ve planted some bird-eye chilli, scotch bonnet chilli and peperoncino chilli. This is such a pleasure to cut one from a tree and use it straight away in your cooking.

    At this time of year, to make a change from all the rich food and cakes that we are eating, I like to cook healthy vegetable dishes. At first, this one should have been a stir-fry. Considering the ingredients I had at home I thought that I would rather make a stew. But when I brought it on the table, Luke pointed out that a stew is supposed to be liquid in some way – which was not the case of this dish. We finally decided to call it a vegetable hotpot. Ideal food for the soul.

    Vegetable Hotpot with Home-Grown Chilli – serves 2

    I am a bit vague in terms of quantities in the following recipe. I didn’t measure how much kale, broccoli and chestnut I used, but just used what I had in the fridge. Feel free to adapt the recipe with whatever vegetables you have at home.

  • • 3tbsp olive oil
  • • 1 onion, sliced
  • • 1 red chilli, sliced
  • • 1 red pepper, cut in thin strips
  • • A bunch of Tuscan kale (cavolo nero), blanched and cut into strips
  • • A bunch of purple sprouting broccoli, cooked 4min in boiling water
  • • 2tbsp tomato purée
  • • A bunch of peeled cooked chestnuts
  • • A can of cannellini beans, drained
  • • Salt, pepper

  • 1. Heat the olive oil in a large saucepan or sauté dish. Add the onion, chilli and pepper and cook on a medium heat for 10min until soft. Add the tomato purée and kale, mix well, cover and leave to cook for another 10min.
  • 2. Add the cannellini beans, chestnuts and broccoli and cook 5min. Season with salt and pepper and serve at once.
  • Potée de Légumes au Piment du Jardin – pour 2 personnes

    Je suis assez vague en ce qui concerne les quantités dans la recette suivante. Je n’ai pas pesé le kale, le brocoli ou les châtaignes, mais j’ai utilisé ce que j’avais au frais. Soyez libre d’adapter la recette en fonction des légumes que vous avez déjà.

  • • 3cs d’huile d’olive
  • • 1 oignon, coupé en rondelles
  • • 1 piment rouge, coupé en fines rondelles
  • • 1 poivron rouge, coupé en fines lamelles
  • • Une poignée de kale cavolo nero, blanchi et coupé en fines lamelles
  • • Une poignée de brocoli violet, blanchi 4min dans une casserole d’eau bouillante
  • • 2cs de purée de tomate
  • • Une poignée de châtaignes, cuites et pelées
  • • Une boîte de haricot cannellini ou de haricots blancs, égoutée
  • • Sel et poivre

  • 1. Faire chauffer l’huile dans une grande casserole ou dans une sauteuse. Ajouter l’oignon, le piment et le poivron et faire revenir 10min à fau moyen. Ajouter la purée de tomate et le kale, bien mélanger, couvrir et faire cuire pendant 10min.
  • 2. Ajouter les haricots blancs, les châtaignes et le brocoli et faire cuire 5min. Assaisonner avec du sel et du poivre et servir.
  • December 09, 2010

    Pear, Ginger and Chocolate Muffins

    Chocolate. Ginger. Pear. This tastes like winter. What a great combo for these moist and spicy muffins. Muffins never last long at home: we like them so much.

    December is finally here. What are you doing to get ready for Christmas? Me? I’m baking.

    I love winter days when the sun is shining and it is really cold, going out for a long walk, coming back home and enjoying a cup of tea with a slice of cake...or a pear, ginger and chocolate muffin.

    Oh, and by the way, we finally had snow. Not a lot, but enough to look wintry and Christmassy.

    Pear, Ginger and Chocolate Muffins – makes 12

  • • 3 large ripe pears, peeled and cored
  • • A thumb-sized piece of fresh ginger, grated
  • • 100g dark cooking chocolate, cut into small chunks
  • • 280g plain flour
  • • 1tsp baking powder
  • • 1tsp bicarbonate of soda
  • • A pinch of salt
  • • 125g sugar
  • • 1 egg, beaten
  • • 80ml milk
  • • 90ml groundnut oil

  • 1. Preheat the oven to 190°C.
  • 2. Mix the flour, baking powder, bicarbonate of soda and salt into a big bowl. Blend the pears until you obtain a thick purée. In another bowl, mix together the pears, sugar, egg, milk and oil.
  • 3. Add the wet ingredients to the dry ingredients and stir until they come together. Add the ginger and chocolate and mix.
  • 4. Spoon the mixture into 12 muffin paper cases in a muffin tray. Bake in the oven for about 25min until the tops are lightly brown. Cool on a wire rack and enjoy.

    Muffins aux Poires, Gingembre et Chocolat – pour 12 muffins

  • • 3 grosses poires, pelées et dont on a enlevé le cœur
  • • Un petit morceau de gingembre frais, râpé
  • • 100g de chocolat pâtissier, coupé en petits morceaux
  • • 280g de farine
  • • 1cc de levure
  • • 1cc de bicarbonate de soude
  • • 1 pincée de sel
  • • 125g de sucre
  • • 1 œuf, battu
  • • 80ml de lait
  • • 90ml d’huile d’arachide

  • 1. Préchauffer le four à 190°C.
  • 2. Mélanger la farine, la levure, le bicarbonate de soude, et le sel dans un grand bol. Mixer les poires jusqu’à l’obtention d’une purée épaisse. Dans un autre bol, mélanger les poires avec le sucre, l’œuf, le lait et l’huile.
  • 3. Ajouter ce mélange aux ingrédients secs et mélanger. Ajouter le chocolat et le gingembre et mélanger de nouveau.
  • 4. Verser le mélange dans des caissettes à muffins disposées dans un moule à muffin. Faire cuire au four pendant environ 25min jusqu’à ce que le dessus des muffins soit légèrement doré. Laisser refroidir sur une grille et déguster.
  • November 28, 2010

    Goat’s Cheese, Honey and Walnut Pizza

    Whenever I go to a restaurant/café and I eat something that I really like, I then want to try to make the recipe myself at home. While at the restaurant, I pay careful attention to the menu to know what ingredients were used to make that recipe, and as soon as I get back home, I scribble down notes and ingredients. When I then try to cook the recipe, it sometimes work very well or sometimes it looks and tastes anything but like the dish I had at the restaurant. In any case, I often find that eating out is a great source of inspiration. It gives me ideas for presentation, or to try ingredients I rarely use.

    Last summer, we had dinner once in a pizzeria, and I had that wonderful pizza mixing sweet and savoury flavours. I think I’ve already told you that I especially like cheese with something sweet such as jam or honey, like in this recipe.

    My pizza tasted slightly different to the one I had at the restaurant but I was nonetheless very happy with the result. For the dough, I followed a recipe given by Jamie Oliver in his book Jamie’s Italy. Until recently, I never had a go at making pizza dough myself, but since I have realised how easy it is, I surely won’t go back to non-homemade pizza dough.

    Winter is definitely on its way. We haven’t had snow yet in Exeter (doesn’t happen often), but parts of the country are covered in snow. Here is a last autumn-inspired recipe, before I talk to you more about Christmas and the cold season coming.

    Goat’s Cheese, Honey and Walnut Pizza – for 1 pizza

  • • 250g strong white bread flour
  • • ¼ tsp salt
  • • ½ sachet (7g) dried yeast
  • • 1tsp golden caster sugar
  • • 160ml lukewarm water
  • • 150ml crème fraîche
  • • 2 onions, peeled and chopped
  • • 100g soft goat’s cheese, crumbled
  • • A handful of walnuts
  • • Black pepper
  • • 2tbsp honey
  • • A knob of butter

  • 1. To make the dough, put the flour on to a clean surface and make a well in the centre. Add the yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well. Using a fork and circular movement, slowly bring in the flour from the inner edge of the well and mix to the water. Continue to mix bringing in all the flour. When the dough comes together, flour your hands and begin to pat it into a ball. Knead the dough for about 10min until you have a smooth springy soft dough. Put in a bowl, cover it with cling film and let it rest at room temperature for at least 15min.
  • 2. Roll the pizza out into a rough circle about 0.5cm thick. Preheat the oven to 250°C. Melt the butter in a saucepan, add your onions and cook until soft and golden.
  • 3. Spread the crème fraîche on the pizza dough. Top up with the onions, goat’s cheese and walnuts. Finish by seasoning with black pepper and by drizzling the honey over the pizza.
  • 4. Cook in the oven for 10-15min until nicely golden.

  • Pizza au Chèvre, Miel et Noix – pour 1 pizza
  • • 250g de farine à pain
  • • ¼ cc de sel
  • • ½ sachet (7g) de levure déshydratée
  • • 1cc de sucre brun
  • • 160ml d’eau tiède
  • • 150ml de crème fraîche
  • • 2 oignons, pelés et hachés
  • • 100g de fromage de chèvre frais, en petit morceaux
  • • 1 poignée de noix
  • • Poivre noir
  • • 2cs de miel
  • • 1 noix de beurre

  • 1. Pour faire la pâte, mettre la farine sur un plan de travail et faire un puits au centre. Mélanger la levure et le sucre avec l’eau tiède à l’aide d’une fourchette, laisser de côté quelques minutes puis verser dans le puits. A l’aide d’une fourchette, faire un mouvement circulaire pour ramener la farine vers le centre et la mélanger à l’eau. Lorsque la farine et le mélange eau-levure sont bien mélangés, fariner ses mains et faire une boule de pâte. Pétrir la pâte pendant environ 10min jusqu’à obtenir une pâte souple et lisse. Mettre dans un bol, recouvrir de film plastique et laisser à température ambiante pendant au moins 15min.
  • 2. Etaler la pâte en un cercle d’une épaisseur de 0,5 cm. Préchauffer le four à 250°C. Faire fondre le beurre dans une casserole, ajouter les oignons et faire cuire jusqu’à ce qu’ils soient dorés.
  • 3. Etaler la crème fraîche sur la pâte à pizza et ajouter les oignons, le fromage de chèvre et les noix. Finir par assaisonner avec du poivre noir et du miel.
  • 4. Enfourner pour 10-15min jusqu’à ce que la pizza soit dorée.
  • November 23, 2010

    London

    Guess where we went to? The pictures speak for themselves!

    We finally decided to explore the capital. Over the past years, I have been through London many times, but had never visited the city. The last time I spent a bit of time exploring it was when I was 12 on a school trip. It was time to go again.

    We spent the day walking around famous tourist sites, soaking the atmosphere of the place. Even for a cold and grey November day, it was very busy. I really enjoyed visiting it, but I don’t think I’d like to live in such a big city. I thought I would share a few pictures of our day.

    Before going, I had in mind a few places I wanted to go to for food. We went for lunch to ‘Le Pain Quotidien’, a French restaurant chain where you sit on communal tables. My friend Katie had told me that they served the best almond croissants: it’s true that they were pretty moreish. In the afternoon we stoped at the Hummingbird Bakery. I had recently taken at the library a book that they have just released: ‘The Hummingbird Bakery Cookbook’, and after I had flicked through the book, I had made my decision: we had to go there. When entering the bakery, it is quite hard to make your choice between all sorts of cupcakes, cookies and cakes. We both opted for frosted chocolate brownies. This was very rich, but mmmh...so yummy. Luke said he’d like that as his birthday cake next year!

  • Le Pain Quotidien
  • 48-49 The Market
  • London
  • WC2E 8RF

  • The Hummingbird Bakery
  • 155a Wardour Street
  • Soho
  • London
  • W1F 8WG
  • November 19, 2010

    Honeydew, Grapes and Fig Smoothie

    Sometimes life is just a bit too full. This is when you don’t have the time to stop for a while that you actually need it the most. To me, it is important to still take time for that. I cherish these precious moments spent chilling out, doing some yoga or going for a walk.

    I like the words smooth and smoothie. They sound nice to my ears. This autumn, we’ve made lots of seasonal inspired smoothies. They gave us a healthy energy boost. I wish sometimes, that life could be as smooth as a smoothie ;)

    Look at who we met when we went for a walk last weekend.

    Honeydew, Grapes and Fig Smoothie – serves 2

  • • ¼ honeydew, peeled and cut into cubes
  • • 2 figs, peeled
  • • 25cl purple grape juice

  • 1. Put all the ingredients in a blender and blend until smooth. Pour in 2 glasses and serve straightaway.

    Smoothie au Melon d’Espagne, Raisins et Figues – pour 2 personnes
  • • ¼ de melon, pelé et coupé en cubes
  • • 2 figues, pelées
  • • 25cl de jus de raisins noir

  • 1. Mettre tous les ingrédients dans le bol d’un mixeur et mixer jusqu’à l’obtention d’une consistance lisse. Verser dans 2 verres et servir immédiatement.
  • November 13, 2010

    Comté and Pepper Pasties and a Competition

    I’ve often been lucky when entering competitions. Over the past few years, I have won all sorts of things from items of clothing to sun cream or bags. Why am I so lucky? Maybe because I enter quite a lot of competitions. What I love is when I have completely forgotten that I had entered one and that I receive something in the post, totally unexpectedly. I recently entered a food blogging competition: the first one I ever gave a try at. And guess what? My recipe has been selected! How glad I was when I found out! :) I haven’t won the big prize (yet), but you might be able to help me with that. Let me tell you a bit more about it.

    The competition was organised by the Facebook page ‘I Love Comté’. Do you know Comte? I’m sure that if you’re French, you do, but if not, this is a French cheese. Comté is part of the gruyere family and is mainly produced in the East of France in Franche-Comté. 10 bloggers took part in the selection of recipes for this competition. You could submit your recipe, that had to include some Comté cheese in it, to one of this 10 blogs. The 10 bloggers have then each selected 5 recipes (this is when mine has been selected). The result is 50 recipes that you can see on the Facebook page ‘I Love Comté’.

    Now, you have until 24 November to vote for the recipe you like. The more votes a recipe gets, the bigger the prize. Every person whose recipe is part of this selection of 50 recipes will get a prize anyway :) (lots of cheese, yummy!).

    If you would like to vote for my recipe, here is how to do it. It is not very straightforward, but if you follow these steps, it should be easy:
  • • Go to the Facebook page I Love Comté by clicking here;
  • • ‘Like’ the Facebook page by clicking on the ‘Like’ button next to the title;
  • • Scroll down on the page, and on the left inside, under the Photo section, click on the album ‘Les recettes du concours’ ;
  • • My recipe is on the 2nd row of the album, 4th picture, called ‘Chaussons Comte-Poivron’;
  • • Click on my recipe;
  • • Scroll down the page, and at the bottom, you can click on the ‘Like’ button;
  • • Your vote is complete! Thank you!!!

    I got my inspiration for the recipe from a traditional dish from Cornwall: the Cornish Pasty. Traditional pasties are stuffed with beef, potatoes and carrots, but why not try it with Comté and peppers after all?
  • I hope you’ll like it.

    Comté Cheese and Pepper Pasties – makes 4 pasties

  • • 250g puff pastry
  • • 175g Comté cheese, cut in thin slices
  • • 1 red pepper, cut in thin strips
  • • 1 yellow pepper, cut in thin strips
  • • A few drops of Tabasco
  • • Salt, pepper
  • • 1 egg, beaten

  • 1. Preheat the oven on 180°C.
  • 2. Make 4 balls with the pastry and roll them out in 20cm-wide circles.
  • 3. Spread the Comté slices and pepper strips on one side of the pastry circles. Season with salt, pepper and Tabasco. Fold the other pastry half on top of the filling and turn the edges over so that the pasties are well sealed.
  • 4. Brush the pasties with the beaten egg. Put them on a baking tray and cook in the oven for 35-40min until golden. Serve with a green salad.

    Chaussons Comté-Poivron – pour 4 chaussons

    • 250g de pâte feuilletée
  • • 175g de comté, coupé en fine lamelles
  • • 1 poivron rouge, coupé en fines lanières
  • • 1 poivron jaune, coupé en fines lanières
  • • Quelques gouttes de Tabasco
  • • Sel, poivre
  • • 1 œuf, battu

  • 1. Préchauffer le four à 180°C.
  • 2. Faire 4 boules avec la pâte feuilletée, et les étaler au rouleau à pâtisserie pour obtenir 4 ronds d’environ 20cm de diamètre.
  • 3. Répartir les lamelles de Comté et de poivrons, sur chaque moitié de cercle. Assaisonner avec un peu de sel, poivre et Tabasco. Replier l’autre moitié sur la garniture et faire un petit bourrelet en pinçant la pâte de façon à bien sceller les chaussons.
  • 4. Dorer les chaussons à l’œuf battu avec un pinceau. Enfourner pour 35-40min, jusqu’à ce que les chaussons soient bien dorés. Servir avec une salade verte.
  • November 08, 2010

    Baked Apples

    My yoga teacher is a funny smiley person. She always has a witty story to tell. At the last class, she was telling us that she went to PC World to get advice about her broken laptop. After an hour spent looking at computers, she stepped out of the shop and stopped for a second – amazed. She noticed how beautiful nature was around her. Trees were all red and yellow and leaves were flying around in the afternoon sunshine. And what a contrast after computers this was! She told us: ‘that was good karma’. She said that if you are able to notice this beauty around you, it is a good sign. I have been fascinated by nature recently, and how each day is different: leaves changing colours and falling from the trees, the sky one second bright blue and the next filled with dark clouds... I hope I have good karma with me :D
    Here is another way of using apples. I made lots of jam throughout the summer and enjoyed so much opening a pot of apricot and ginger conserve to eat with these bright red apples.
    Baked Apples – serves 2
  • • 2 red apples
  • • 2tbsp jam (apricot, raspberry or whichever you like)
  • • 2 knobs of butter
  • 1. Preheat the oven to 180°C.
  • 2. Core the apples and put them in a small oven-proof dish. In the centre of each apple, drop a tablespoon of jam and add a knob of butter on top.
  • 3. Cook in the oven for about 20min until the apples are soft. Leave to cool down for a few minutes before eating.
    Pommes au Four – pour 2 personnes
  • • 2 pommes rouges
  • • 2cs de confiture (abricot, framboise ou celle que vous préférez)
  • • 2 petites noix de beurre
  • 1. Préchauffer le four à 180°C.
  • 2. Evider les pommes et les mettre dans un petit plat à four. Ajouter au cœur de chaque pomme une cuillérée de confiture et une noix de beurre sur le dessus.
  • 3. Enfourner pour environ 20min, jusqu’à ce que les pommes soient tendres. Laisser refroidir quelques minutes avant de déguster.