Le fondant au chocolat

( it’s a delicious chocolate cake)

 by Cassie

 

Ingredients (for 4 people) :

• 4 eggs

• 75 g of sugar

• 30g of flour

• 100g of butter

• 100g of plain chocolate

Preparation : (oven th 7 ,200°C)

-Melt the chocolate in a bowl

-Melt the butter and pour in the melted chocolate

-add the flour ,eggs and sugar in the bowl and mix everything

_pour the contents in cake pan

-put in the oven ( for 15 MINUTES only)

• ENJOY !!

 

 

Cassoulet de Castelnaudary

(by Pierre)

 

 

Ingredients for 4 persons:

 

- 500g dried great northern beans

- 4  confit duck legs

- 4  pork sausages           

- 4 soup spoons of duck fat

- 3 carrots 

- 1 onion

- 150g of tomato purée 
- Thyme ( 2 or 3 sprigs)
- Laurel

- 12g of salt
- Pepper

- 4 liters of water

 

 

-The day before you cook this dish, soak beans in some cold water during 12 hours. Go to bed, have sweet dreams, the next day you’ll start the preparation.

 
- In a pot, cook beans in 4 liters of water with the 12g of salt, the peeled and whole carrots, the peeled and whole onion as well as the branch of thyme and 2 bay leaves. From the boiling, count one hour of cooking.

 

- Meanwhile, in a frying pan,  put the coarse pork sausages in the fat of duck. Prick regularly sausages so that they do not explode. When sausages are cooked well and gilded well, add one half-liter of cooking water of beans as well as the tomato  purée . Make simmer during 10/15 minutes.

 

- Juices from the cooking of the meat are going to become loose and to embalm the cooking. Remove from the pot  the carrots and onion ( you can prepare a soup with them for example!

Pay the contents of the frying pan into the pot. It is very liquid and it is normal... Make simmer during 1:30 am. It is still liquid and it is normal!

 

- Go for a walk, or make the dessert during this time.  Why not  try  making a  chocolate cake?
Pour the whole preparation  into a big oven-proof dish, put down  on the top the thighs of duck confit and cook in very hot oven  for 2 hours by coming regularly "to burst" the skin. (Operation to be approximately renewed 7 times).

 

Serve very warm !

 

 

 

  Castelnaudary is a small town which is not far from Sigean (120 km).

 

 

 

 

 

“ La fondue Savoyarde ”

                    ( By Cyril )

 

 

 It’s a speciality with cheese, garlic and white wine. It’s excellent!!

 

It’s not very hard to make but the recipe is long ….

 

Here it is! 

 

 

·           1 clove of garlic 

·        2 or 3 cups of dry white wine

·        1 tablespoon cornstarch ( Maïzena )

·        200 gr of Comte cheese, coarsely grated

·        200 gr Emmenthal cheese

·        200 gr Gruyere cheese, coarsely grated

·        a pinch of ground nutmeg

·        a pinch of black pepper

·        3 tablespoons of Kirsch

·        bread ( cut in small cubes )

-Put in a saucepan the  cheese with the white wine and a bit of  crushed garlic.
Melt slowly the cheese in the white wine. Stir slowly ( never stop!). It is rather compact at the beginning then little by little it forms a mixture of solid and liquid and at the end of the cooking, everything is homogeneous.

 

When the mixture is homogeneous,  add   half a tea-spoon of cornstarch in a glass with some  kirsch liquor. Let cook 3 minutes more and serve  very hot.

 

Cut bread in small pieces and put the pieces one by one in the mixute! Enjoy! It’s delicious!!!

 

 Les crêpes Bretonnes   (French pancakes )

 by Charlotte 

It’s a speciality from Britanny ( in the North-West of France )

To prepare these delicious pancakes,

you need:

 

 

                                          

                                                         

 

 

 

 

- 2 cups of flour

- 4 eggs

- a pinch of salt

- oil

- 3 cups of milk

- 1 lemon ( you can add rum)

- sugar

 

Preparation:

1. In a bowl, whisk the eggs and salt together.

2. Slowly add the flour. Mix very well ( no lump please!!).

3. Add the 3 cups of milk. Whisk the preparation.

4. Add the lemon zest ( or rum)

5.Heat a bit of oil in a frying pan.

 

6. With a laddle, pour part of the batter to make a thin pancake.

7. Cook 1 or 2 min. Wait untill the pancake browns.

8. Flip over and cook 1 min on the other side.

 

Your pancake is ready!  You can eat it with lemon and sugar, nutella or jam  =)  It's delicious!  =)

 

 In our class, Théo 2 is a pancakes specialist! He cooks pancakes very often, almost every week!!!

 

 

 

 

 

 

 

 

 

 

 

 

YUMMY !

=)

 

 

 Recipe for tarte tatin

( Our Scottish pen-pals told us it was the dish they prefered from France. Here is the recipe!)

by Lisa V.

 

Ingredients:

8 apples

100 g sugar

100 g butter

175 g ready-made short-crust pastry

1 tea spoon cinnamon

Vanilla sugar

 

Preparation:

<              1) Peel the apples and cut them in quarters.

                  2) Put the sugar in a frying pan, add 50 mL of water. Cook until the colour of the apples changes and until the    sugar becomes fudgy.

             3)    Take off the heat and stir in the butter and a pinch of salt. Arrange the apples in the pan. Cook for 5 minutes.

            4)   Pre-heat the oven to 200 °C. Roll out the pastry.

             5)   Put the pastry on top of the pan. Bake for 30 minutes. Invert the tart on a plate.