I recently went to Bologna, an Italian city that I love! In addition to the famous stew, there are also other culinary specialties unique to the region, such as this rice cake. It is obviously sweet and is composed of rice pudding, in which eggs, cinnamon, vanilla, lemon and candied orange peel, almonds and amaretto are added. A delightful treat for the holiday season!
For two cakes, one of
- 190g of arborio rice
- 1 liter of whole milk
- 175g of brown sugar
- 1 cinnamon stick
- 1 vanilla pod
- 1 peel of half a lemon
- 75g candied orange peel
- 80g of blanched almonds
- 2 tablespoons of amaretto
- 4 medium eggs
For this recipe, use arborio rice, but in the worst case, you can use round rice!
Pour in the rice, half the sugar, the milk and the vanilla bean split in half.
Add a piece of lemon peel (without the white part) and a cinnamon stick.
Cook for 30-45 minutes over low heat, stirring occasionally, until the rice has absorbed the milk.
Meanwhile, finely chop the candied orange peels with a knife.
Mix the almonds in pieces, but not in powder.
When the rice has absorbed the milk, turn off the heat and add the peels and almonds and mix thoroughly, then let cool.
When the rice has cooled and is still warm, remove the lemon peel, cinnamon stick, and vanilla bean (drained of its vanillin in the rice!). Pour in two tablespoons of almond liqueur.
Break the eggs into it (in this case I transferred it to a container, but there is no need if the rice is at room temperature).
Pour in the remaining sugar.
Mix well.
Pour into the buttered molds.
Bake on static heat (traditional, not revolving heat) at 160°C for 45 minutes to one hour. The surface should be golden brown. As soon as you take out the oven, brush a little liqueur on the surface.
Let cool, then chill at least 3 hours before serving.
A simple and invigorating dish, that’s all I love this season! I offer you this pasta dish, here mafaldines, with a preparation based on kale and mushrooms. With white wine, cream, garlic and parmesan, it’s a real delight.
For 4 to 6 people:
- 2 onions
- 500g of mushrooms
- 3 cloves of garlic
- 1 small kale
- 20cl of white wine
- 400ml liquid cream
- 50g grated parmesan
- olive oil, salt, pepper
- 400 to 500g of pasta of your choice to cook to your liking
Peel and finely cut the onions into slices.
Cut off the stems of the mushrooms, rub off any soil, then cut them finely.
Put everything in a sauté pan or large saucepan with two three tablespoons of olive oil.
Peel the garlic cloves and put it in a garlic press or chop it finely.
Cook over medium heat, stirring regularly. During this time, check the absence of unwanted individuals in the cabbage!
Remove the base.
Wash the leaves then slice them.
Do the same for all the cabbage. When the onions have cooked, add the cabbage on top and sprinkle with the white wine.
Put a lid on and cook for 20-30 minutes over low heat, stirring occasionally. Pour the cream.
And the grated parmesan. Mix and cook for 5 minutes.
For this dish I took mafaldines reminiscent of kale.
Cook your pasta in salted water.
When the pasta is ready, set aside a little cooking water. Add the cabbage preparation. Pour a little cooking water as needed to make everything very creamy and coating. Serve immediately, sprinkling with a little parmesan, pepper or chilli!
A Brazilian friend of mine just spent a vacation with her boyfriend at my place and made this recipe which is a variation of one of my recipes. Marianna made a nice adaptation where the flour is replaced by roasted powdered peanuts, and where the sugar is very reduced. These cakes are absolutely delicious, perfect for a little snack that gets you going! And by the way, Danilo, his friend, also cooked a nice pasta recipe that I will probably post soon! Thank you Marianna and Danilo!
Recette pour une dizaine de cookies
- 100g of semi-salted butter
- 40g of brown vergeoise
- 50g of brown sugar
- 1 egg
- 1 teaspoon of liquid vanilla
- 115g of oatmeal
- 175g unsalted roasted peanuts, ground
- 85g of dark chocolate chips or chunks
- 50g of cocoa nibs (optional)
Les insctructions
Put the butter, vergeoise and brown sugar in a bowl.
Mix well to obtain a homogeneous cream, then add the egg.
Grind the unsalted roasted peanuts into a powder. If you can’t find the unsalted ones, take the salted ones but put sweet butter instead of semi-salted butter!
Pour into the container with the oatmeal.
Mix well then add the dark chocolate.
And the grue (which is optional because it is harder to find).
Mix well and let sit for 15 minutes while the oats absorb some of the moisture. The dough will be a little less sticky.
Make flattened balls of about 55g and place them on a baking sheet lined with parchment paper.
Bake each baking sheet for 12-13 minutes at 175°C on a convection oven.
Let them cool down so that they are less crumbly, then put them in an airtight box to devour them!
Et le grué (qui est optionnel car plus difficile à trouver).
Peanut cocoa cookies
The pleasures of fall are endless, and I always look forward to December with all its beautiful decorations, music and warm recipes. I propose you to put in this atmosphere, this pear and chestnut cream pie, a classic association but always successful! With homemade puff pastry, the result will not be very sweet, despite the fact that the pears have been cooked in a syrup beforehand. Ideal for warming up by the fire.
For a 22cm diameter pie
- 350g of puff pastry
- 3 beautiful pears
- 3 tablespoons of chestnut cream for the bottom
- a few slivered almonds
For the syrup:
- 400g of sugar
- 500ml of water
For the pie maker:
- 1 large egg
- 175g of full cream
- 100g of chestnut cream
Start by preparing the pears in syrup, even the day before if necessary. You can of course buy it ready-made! Pour the sugar and water into a saucepan and bring to a boil.
Peel the pears, leaving them whole for the moment.
Place them in the syrup, here I have two, but put three for a larger pie than the one in the picture!
Lower the heat to a simmer and cook for 25-30 minutes, turning the pears occasionally. Then turn off the heat and leave the pears in the syrup until it reaches room temperature.
Roll out the puff pastry to 2-3 mm thickness on a floured work surface.
Place it in the pie circle or pan. Here I put the pie circle in a larger dish to have a bottom. But you can put the circle on a baking sheet.
Cut off excess dough. Before cutting, I usually leave it in the fridge for at least 20 minutes to make it easier to do.
Prick the dough We will bake the dough blank. Here I find my method of the flour bag. Place two sheets of heat-resistant cling film over the dough, each sheet extending well beyond the dough. Fill with flour and close the film to make a small bag.
Bake for 30 minutes at 200°C with the bag on, then for another 10-15 minutes without.
To make the mixture, place the egg, full cream and chestnut cream in a bowl and mix well with a fork.
Cut the pears in half, carefully removing the core.
Pour two to three tablespoons of chestnut cream into the pre-baked pastry base. If the dough has puffed up, gently mash it with the cream. Place the pear halves on top. Here for the moment two, I put in the final 3 halves, but for the pie of the size I give you, you will probably put the 6 cooked pear halves.
Pour in as much as possible.
Sprinkle with slivered almonds.
Bake this time at 180°C for 40-45 minutes.
Carefully remove from the pan and enjoy the pie while still warm.
Here’s a recipe that’s ready in just a few minutes. In less than 10 minutes, you’ll have delicious pancakes ready to devour. And they’re naturally gluten-free! Serve with maple syrup or a homemade praline for a perfect fall breakfast or snack…
Recipe for about 7 pancakes:
- 125g hazelnut powder
- 75g rice flour
- 1 teaspoon baking powder
- 2 large eggs
- 50g maple syrup
- 150g of semi-skimmed milk
Put all the ingredients except the milk in a container.
Whisk together while pouring in the milk.
The dough is already ready.
Heat a small frying pan over moderate heat. Pour a little bit of the dough (about 5mm thick).
The dough will start to puff up.
Turn over gently with a spatula. The underside will color well thanks to the hazelnuts. Let cook just a few seconds on the other side.
Do the same for the remaining dough.
Serve with maple syrup and/or a delicious homemade praline!
Here is a naturally vegan and gluten-free recipe. I like to offer this kind of choice from time to time, especially when the result is so delicious. I put “flapjacks” because these bars are very close, but the consistency is very reminiscent of a big, chewy cookie. My friends and I enjoyed it and I must admit that I didn’t expect it to be this good! To be tested urgently…
Recipe for a 31x10cm cake pan (I took the Kitchenaid cake pan):
- 30g melted deodorized coconut oil
- 45g unsweetened peanut butter (peanut puree)
- 95g of maple syrup
- 40g of brown vergeoise
- 1 teaspoon of liquid vanilla
- 120g of oatmeal
- 40g of powdered oats in a blender
- 80g of nuts
- 80g of dark chocolate
Instructions:
Pour the melted coconut oil, peanut butter, maple syrup, vergeoise and vanilla into a container.
Add the whole flakes and the ground flakes.
Also add the chopped nuts.
Mix well and add the chocolate pieces. I had some large Cacao Barry nuggets left over, but a bar cut into large pieces (80g) will do just fine.
One last mix and you’re done!
Pour into a 31X10cm pan lined with parchment paper. Or in a 17cm square pan.
Bake in a preheated oven at 175°C in rotating heat for 18-20 minutes.
Let cool completely before cutting into pieces.
You can keep them for a long time in an airtight box!
Vegan Flapjacks, chocolate nuts and peanut butter
Fall is here with its share of comforting delights. I love nuts, and while I’ve probably come up with recipes mixing honey and nuts on my blog, I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions…
Recette pour un moule carré de 20cm de côté
Dough:
- 155g of flour
- 60g icing sugar
- 135g of semi-salted butter
For the “caramel”:
- 100g of semi-salted butter
- 125g of brown vergeoise
- 200g of honey
- 70g of cream
- 1 teaspoon liquid vanilla extract
- 180g of nuts
The instructions
Start by preparing the dough. Put the ingredients in the bowl of your food processor or in a container.
Mix with the sheet or with your fingertips until you have a homogeneous paste.
Line your baking pan with parchment paper. Roll out the dough to about the size of the pan.
Place the dough in the pan and trim off the excess (there’s almost none!). Make sure the dough is even in thickness and goes well into the corners of the pan.
Bake in a preheated oven at 175°C on revolving heat for 25 minutes. The dough will brown slightly.
For the “caramel”, pour the butter, brown vergeoise and honey into a saucepan. I put caramel in quotes, because it’s not a caramel per se. We will not go very high in temperature, not enough to have a true caramelization in the pan.
Bring to a boil, stirring occasionally. Boil over moderate heat for 5 minutes.
Turn off the heat and add the cream.
Then the nuts and liquid vanilla. Mix carefully.
Pour the entire amount into the pan over the batter.
Bake again for 25 minutes, still at 175°C. The top is covered with bubbles.
Which will then disappear as it cools.
Let sit overnight, or at least 4-5 hours to allow it to set to the right texture.
Cut into small pieces and enjoy!
Mélangez avec la feuille ou du bout des doigts jusqu’à avoir une pâte homogène.
Honey-nut squares
Olav offered me a nice partnership for a recipe with their pots and pans that you can find HERE. I’ve been looking for a way to offer you a recipe, where everything is done in the pan I received. So I give you this dish that I particularly like, especially during the fall, my favorite season! Everything is done in a frying pan, first on the fire, then in the oven and it is ready in 45 minutes. The walnut sage pesto is a pure delight, and mixes perfectly with orzo pasta, prepared with chanterelles. You can of course change the mushrooms! Feel free to visit www.olav.fr
Here are the boxes I received. The packaging is really perfect to make a nice gift. Olav is a German start-up. All pots and pans have a copper core, and they offer their own coating service.
I received a nice 20cm diameter pan and a 28cm pan. We really feel that the quality is there.
They can be used on all types of fires, as well as in the oven!
For 4 people, in the 20cm pan (it’s not big, but everything fits!):
For the parsley sage walnut pesto:
- 1 clove of garlic
- 30g of sage
- 20g of parsley
- 50g of nuts
- 75g of olive oil
- 40g of parmesan or pecorino cheese
For pasta and chicken:
- 4 chicken thighs
- 100g of chanterelles
- 250g of orzo pasta
- 400ml of chicken broth
- salt pepper
First, prepare the pesto.
Put all ingredients in a small blender.
Grind to a nice paste.
Take the thighs and brush them with pesto on all sides. Save 2-3 teaspoons of pesto for later. I only have three thigh highs, but get four!
You can leave them to marinate for an hour, or continue in the process. Place the pan over high heat and place the thighs, skin side down.
Let them color well. This will take 7-8 minutes. Turn them over and let them brown slightly on the other side as well.
Preheat your oven to 200°C.
The goal is not to cook them all the way through, but just to color them. Remove them from the pan. Remove some of the fat from the bottom. Here we see that there are many!
For chanterelles, clean them with a small brush, without running them under water!
Cut them into pieces if necessary if any are too large, then place them in the pan over high heat.
Cook, stirring occasionally, for 5 minutes.
Here is the pasta.
Pour them into the pan.
Add 2 teaspoons of pesto.
Let cook for 2-3 minutes while stirring.
The pasta will brown slightly, which is exactly what we want.
Pour in the broth.
Add pepper and salt to taste.
Bring the liquid to a boil. Place the pan on a baking sheet.
Bake for 30 minutes at 200°C in the preheated oven. 5-7 minutes before the end of cooking, I add a little pesto on the surface, which will regrind! A delight!
Everything is ready, all that’s left to do is serve! With a salad on the side for example!
Pan-fried Orzo pasta, chanterelles, chicken and nut-sage pesto
My new book, simply entitled “La cuisine de Bernard”, published by Flammarion, will be released on October 20th and is already available for pre-order at your local bookstore, or on all online book selling platforms. WARNING, this is a best-of, a selection of my first 4 books (Mes desserts, Mon grain de sel, Je n’en ferai qu’une bouchée and Végéterrien) with 30 new recipes! This is my first book that includes everything I like, starters, main courses and desserts on almost 400 pages at 24,90€.
And for your information, it’s Flammarion who wanted me to be on the cover! ????
If you already have one of my first 4 books (out of the 6, because there is also “I make my own chocolate” and “Scandalously Decadent”), you will find some of the recipes already published. So I tell you again and again, that you will have duplicates. This book will appeal to those who have only one or none of my books. I greedily chose 150 delights from these books, then added 30 unpublished ones. I let you discover below the index of the recipes, as well as some pages of the book.
I was contacted to realize this recipe of cod by fishmas.fr. I had been lucky enough to be invited to Iceland in 2017 for a culinary trip (which you can see HERE) and I had discovered the production circuit of this fish from the cold seas of northern Europe and therefore more specifically from this beautiful country. So I offer you this recipe that was proposed to me and I immediately salivated. I suggest a pan-fried cod, golden brown, with homemade mashed potatoes, broccoli grilled in the oven with olive oil (a delight), but above all a divine hollandaise sauce, with a nice lemon flavour! I invite you at the same time to visit the site of fishmas.fr
Icelandic cod can be found in all large and medium-sized stores.
For information the Icelandic industry uses two certifications to ensure sustainable fishing, the Icelandic Responsible Fishing :
– Based on the guidelines of the FAO (Food and Agriculture Organization of the United Nations), the
Iceland Responsible Fisheries Management Certification is a model for certification of
third party whose function is to certify the responsible management of fishermen in Icelandic waters and the respect
of marine resources. Within this framework, seven species have been certified in Icelandic waters, including cod.
– MSC (Marine Stewardship Council) is an international certification program that aims to ensure the sustainability of
fish populations, minimize the impact of fishing on the environment, and promote effective fisheries management.
fisheries. The MSC has certified more species in Icelandic waters than the IRF program. In total, 15 species are
certified, including the wolffish (Loup de Mer) which is part of the Fishmas campaign.
And finally for the recipe:
For 4 people :
Mashed:
- 4-5 large potatoes
- 50g semi-salted butter
- a little whole milk (for the desired consistency)
- salt pepper
Baked Broccoli:
- a head of broccoli
- olive oil
- salt, pepper, chilli
Hollandaise sauce:
- 4 egg yolks
- 200g of melted semi-salted butter
- the zest of an untreated lemon
- 40ml lemon juice (two tablespoons)
For the cod :
- 4 large codfish steaks
- 3 tablespoons of oil
- 40g of semi-salted butter
- salt pepper
Start by preparing the mashed potatoes. Peel and wash the potatoes.
Cut them into pieces.
Place them in a large pot of cold salted water and bring to a boil. Bake for 20 minutes or until potatoes are tender when inserted with a fork.
Drain and return them to the pan with the butter and a little milk. Mash with a fork until you have a nice purée. Pour in more milk as needed to achieve your desired consistency.
Cut the washed and dried broccoli head and separate it into pieces. Add a little olive oil, salt and pepper to taste. I also add a little chili powder.
Bake for 25-30 minutes at 195°C on a convection oven. The broccoli is starting to brown slightly and the texture is perfect!
For the hollandaise sauce. Melt your semi-salted butter in a small container. In a double boiler, or in a bowl set over a pan of simmering water, place the 4 egg yolks.
Whisk the yolks in the water bath until they foam slightly. Then add the melted butter spoon by spoon or in a stream, while whisking to emulsify everything.
Add lemon juice and zest.
Still whisking, pour in the remaining melted butter to get a thicker custard consistency.
If, despite your precautions, the sauce has gone off, simply start again without throwing away the sauce you made. In this case, pour it all into another container, then put a single egg yolk into the water bath. This time, take an electric whisk and very gently pour the failed liquid sauce back in to emulsify it gradually. Normally, it always makes up for it!
For the cod, here are the beautiful fillets I received! In a hot pan, pour the oil, cod and butter.
Baste regularly with the fat. Salt and pepper the fillets. Let cook for 3-4 minutes on one side.
Turn them over gently and cook for another 3-4 minutes, basting.
Arrange the dish with the mashed potatoes, grilled broccoli, golden cod fillet and hollandaise sauce to taste. Sprinkle with freshly grated lemon zest and snipped chives! Let’s eat!
Place them in a large pot of cold salted water and bring to a boil. Bake for 20 minutes or until the potatoes are tender when a fork is stuck in them, basting regularly with the fat. Salt and pepper the fillets. Let cook for 3-4 minutes on one side.