Mini Pizzas...

I've decided to try making mini pizzas and they were just perfect as appetizers for a little dinner we had with some friends. In fact I didn't use pizza / bread dough but instead a pate brisée - shortcrust pastry. I made some tomato sauce that we call rougaille in Mauritius. Used a glass to make nice round mini pizzas, spread some tomato sauce, fried onion, sardines-pilchard and grated cheese.
One thing about sardines is that since I'm a child I've always loved eating sardines - usually with piment confi - small pickled chili! So simple and yet delicious!!!! Only problem as I was a kid is that I didn't know how to open the cans - at the time we needed a can opener and that was too hard for me... always had to rely on my mum to open my sardines can!

Chard Gratin Tonight

After last weekend's adventure at Ferme du Sart, I set out to use all the veggies collected... Washing was already a lot of work but I didn't give up. So here's what we enjoyed this week : chard soup with the green parts, leek and potatoes quiche, and today it's chard gratin with the white part of the veggie...

It's simple to prepare. After cleaning and taking out all the stringy part, I cooked it around ten minutes in boiling water. Then prepared a creamy bechamel where I added salt, pepper, nutmeg and grated emmental cheese, then mix the chard and the bechamel and cook everything in the oven until it's crispy and golden.

Chocolate Moelleux..

My daughter made the most delicious Chocolate Moelleux I ever tasted. For her birthday we gave her a kit composed of a book for moelleux recipes and 4 entremet rings. Well she made her own crème anglaise (light custard sauce) and black chocolate moelleux and it was fabulous... see for yourself.

The chocolate was liquid in the center, just like we wanted it to be...

 

My fault, we had no baking parchment left, so we just greased the tray...

Tarte Tatin from my kitchen in France

Tarte Tatin

My daughter and I had some fun making this Tarte Tatin and taking photos. So here is how it goes…

First start by peeling the apples. We had four big Reinette apples. We live in France, so we use Reinette or Canada or Braeburn apples that have this acidity that will make your tart tastier.

Once they are peeled, let’s cut them in “quarters”, using a knife is easy too!

Caramel making step comes next, we do it directly in the cake pan. Once the caramel is ready, we can now cover it with the apple.

Then the delicate part is cover it all with a puff pastry. We bought one at the supermarket. Here most of the time they will sell it round shaped to go on your tart pan. Let’s put it in the oven.

It’s ready to be eaten. I’ll go and make tea…

 

That was fun! The tart looked more golden than brown but I guess this comes from the type of white sugar we used. It tasted great anyway.

So the ingredients we used:

Puff pastry

4 big Reinette apples - usually this should be aroubd one kilo

120 grams butter

250 grams sugar

The tart was put in an oven at 220 degrees for about 25 minutes.