The days have been zooming past extremely quickly. Falling like the leaves on the trees at the mo. They’ve been filled up with plenty of delicious (very exciting) things. I was busy making plenty of Christmas food for a Elle à table (hitting French newstands in November), working on Christmas biscuits for La Cocotte, writing recipes and working on my new baby plus there’s the usual stuff like keeping up with the Parisian social scene… Keep reading…
Cantucci: famous tuscan almond biscotti
The last couple of weeks (or maybe months) have been pretty crazy, not just workwise but socially. I seem to be meeting a whole bunch of cool people every week. The obligatory ‘So what do you do in life?’ question crops up within 2/3 minutes of the first conversation. I usually say I bake biscuits, makes things a lot simpler (telling people you’re a food stylist, always involves a lengthy explanation). Then comes the ‘Can you make xxx?’ ‘Yes’ ‘Can you really?’ …and a demand of some proof of some sort. Keep reading…
Tags: Biscotti, Cantucci, Competition, Stop the Traffik
Back from my holidays, which now seem a distant memory in damp old Paris. I had an absolutely lovely time in the Austrian mountains. Cut off from the world, it was a perfect way to forget all the Paris goings on and chill out. My aunt’s garden (more like a mini farm) is an organic fruit and vegetable paradise. Plums, grapes, figs, raspberries, pears and plenty of apples. Although I did catch somebody trying to have a munch at some of the apples…
What to make with so many apples, nothing better than an apple crumble cake I say. And throw some dulce de leche in for good measure. Bake this and you’re have the delicious odeur of baking apples and cake wafting through your house….m mmmmmmmmmmm.
Yum yum pig’s bum as my Irish friend says. These little brownie cheesecake babies are delish. I’ve used my favourite Brownie recipe by Nigel Slater (minus slightly less sugar) ‘melanged’ with a creamy cheese dulce de leche mix.
The sweet deep chocolately taste combined with the tangy ‘slightly salty sour’ cream cheese made these little brownies go down a treat at the picnic I went to last week. Ahhhhhhhh all seems to be a long distance memory. I had to get out my 40 denier tights and boots out today. It’s so wet and cold in Paris. Good thing it’s holiday time soon.
P.S. These yummy brownies are taking part in the Brownie babe event hosted by Once upon a Tart. Check out the event for more delish brownie recipes.
The season of all things open air is in full fling in Paris. With Paris beach (don’t laugh 
, it’s quite cool with palm trees and some sand. It’s not a bad attempt), cinema, concerts, dancing along the Seine and of course the most important the PICNICS.
I’ve been wanting to make this recipe for a long time. Helen over @ Tartelette made them a while ago and they just sounded delicious. A picnic with friends seemed a great opportunity to try this out.
Last year when I studied @ Le Cordon Bleu we made regular Brioche. It all got a bit messy while kneading the butter as it was extremely hot. 40°c with the ovens on full blast and wearing a nasty chefs uniform. We added extra salt to the recipes with the sweat dripping off our foreheads. Nice! With a stand mixer and the dough hook attachment you can avoid the melting-butter-kneading problem.
‘Let them eat Brioche’ as the famous Marie Antoniette said.
