pote made from these two seasonal products. 1- If you use fresh rhubarb, peel it before cutting it into small pieces. 2- Place the rhubarb in a saucepan with three tablespoons of water and the vanilla sugar. Copyright: Audrey Vautherot 3- Cook over medium heat for 15 minutes. ...
colate mint pears, start by poaching fresh fruit in mint green tea. 1- Bring about 1.2 l of water to a boil. 2- Pour the simmering water into a saucepan with two bags of mint green tea. 3- Let it simmer for another 5 minutes on medium heat to obtain a full-bodied green mint tea. Copy ...
lespoons of sugar Preparation To make this apple crisp pie, start by preparing the pie filling. 1- Peel and core the apples and dice them in a saucepan. 2- Add the lemon juice, vanilla sugar and ginger powder. 3- Simmer this mixture over low heat for 10 to 15 minutes until the apples ar ...
you can't find cream cheese, you can replace it with mascarpone. 2- Add the melted butter without stopping to whisk. 3- Pour the molasses into a saucepan and bring it to a boil before adding it to your preparation. To note: as the texture of molasses is very sticky, it is essential to heat ...
ilk a knob of butter for the mould one organic orange some icing sugar a few hazelnuts for the decoration Preparation 1- Melt the butter in a saucepan and let it cool. 2- Pour the wheat flour, the chestnut flour, the baking powder and the salt into a container. Reserve these dry ingredien ...
one litre of vegetable stock by diluting the cubes in one litre of boiling water. Cooking 1- Heat a drizzle of olive oil in a Dutch oven or large saucepan. 2- Brown the chopped leek with a pinch of salt and the various spices. 3- When the leek starts to brown, add the carrot slices and a s ...
compote cool before blending in a food processor or with an immersion blender. Preparation of the filling 1- Break the chocolate into pieces in a saucepan. Add the almond milk and melt the chocolate over very low heat, stirring constantly. 2- When the chocolate is melted, add the almond powde ...
b of butter for the mold cold whipped cream 4 marrons glacés (for decoration) a bakery meringue (optional) Preparation 1- Melt the butter in a saucepan, then let it cool. 2- Pour the wheat and chestnut flours in a container, as well as the baking powder and salt. Reserve these dry ingredi ...
the other half more coarsely, so as to obtain small nut chips. Copyright: Audrey Vautherot Preparation of the cake 1- Melt the butter in a saucepan and set aside. 2- Break the eggs by separating the whites from the yolks. 3- Whisk the yolks with the brown sugar until the mixture tur ...
ter sauce following the recipe given by Cyril Lignac in Tous en cuisine : 1- Squeeze the remaining lemon and orange and pour the juice into a small saucepan. Add the remaining verbena leaves if you wish. 2- Bring to a boil and let the juice reduce by half. 3- Remove the vervain leaves and a ...
y Vautherot Preparation of the glaze While the cake is cooling, prepare a dark chocolate mirror icing. 1- Break the dark chocolate into a small saucepan and add 2 tablespoons of water. 2- Melt over very low heat, stirring constantly. At the end of cooking, add a tablespoon of cold water if ...
olina cake with slivered almonds, raisins and a generous amount of grated carrots. 1- Peel and finely grate the carrots. 2- In a thick-bottomed saucepan, cook the carrots in coconut oil, stirring often so they don't stick. Copyright: Audrey Vautherot 3- Stew them over low heat and un ...
swax (or your leftover candles) into small flakes using a grater or paring knife. Place the resulting flakes in your glass jar. 2- Boil water in a saucepan and melt the wax in the jar in a double boiler. When it is melted, add the vegetable oil and mix. 3- Remove the pot from the water bath be ...
ces Preparation of the tea 1- The day before, place the pineapple juice box in the refrigerator. 2- Bring the water to a simmer in a kettle or saucepan. Brew the English breakfast tea bags for about 10 minutes so that you get a strong black tea. Copyright: Audrey Vautherot 3- Swee ...
