Post on 08-Mar-2016
description
2
summary
Smoked salmon madeleines 4_
Small leek custard 6_
Flan with eggplan 7_
Fish croquette with chives 8_
Cheese muffins 10_
Small red pepper cakes 11_
Carrot cake 12_
Bell pepper and zucchini cake 14_
Zucchini and pine nuts cake 15_
Cake with broccoli 16_
Olive cake with tomato coulis 17_
Cake with goat cheese and zucchini 18_
Ham cake with peppers 19_
Cheesecake with gorgonzola and truffle 20_
Zucchini flan with mint 22_
Sorrel salmon terrine 23_
salt...
3
summary
mini
Green tea madeleines 24_
Rosemary honey madeleines 26_
Lime madeleines 27_
Lemon-poppy cupcakes 28_
Cupcake with orange blossom 29_
Lemon fondant 30_
Small pear cakes 32_
Minicakes with jellied heart 33_
Small lemon cakes 34_
Small orange cake 35_
Moist cake with walnuts 36_
Fresh grape moist cake 37_
Mini cakes gingerbread way 38_
Blackcurrant gingerbread 39_
Hazelnut muffins 40_
Rhubarb muffins 41_
Corsican minifiadones 42_
Financier honey 44_
Hazelnut and chicory financier 45_
Financier green tea 46_
Financier pink pralines 47_
maxi
Cherries and fromage frais terrine 48_
Grapefruit cake 50_
Orange cake 51_
Green tea cake 52_
Cocoa and pistachio marble cake 53_
Chocolate-chestnut cake 54_
Ginger cake and chocolate 55_
Orange gingerbread 56_
Gingerbread pudding 57_
Cheese cake 58_
Cheese cake with speculoos 59_
Cheese cake with lemon 60_
Cheese cake with orange 61_
... and sweet
5
Smoked salmon madeleines
100 g flour4 eggs40 g butter1 petit-suisse5 cl milk1/2 sachet of baking powder2 slices of smoked salmon1 tbsp cuminSalt and pepper
1. Melt the butter in a small heavy saucepan. Beat the eggs with the melted butter cooled and 1 petit-suisse. Add the flour and baking powder. Mix well. Add the milk and keep mixing to obtain a smooth paste.
2. Preheat the oven to 210°C (th.7). Cut the salmon slices into small cubes. Add them to the dough. Season with cumin, salt and pepper, if needed.
3. Pour into madelein pans and bake for 15 minutes. Enjoy warm or cold.
For 4 people
Preparation 35 min
Cooking time 15 min
Recipe_PRISMAPIX
PHOTO_MARIELLE GAULT
6
Small leek custard4 leeks
8 thin slices of bacon3 eggs
200 g of ricotta10 cl of single cream
40 g of grated parmesan20 g butter
Salt and pepper
1. Remove the roots and ends of green leeks. Cut them into chunks, slice them lengthwise and then wash them thoroughly. Steam them for 20 minutes.
2. Use a fork to mash the ricotta with the cream and eggs. Salt and pepper and stir in the parmesan and leeks.
3. Preheat the oven to 210°C (th.7). Butter 4 ramekins and fill them with the leeks mixture. Bake for 20 min. Let stand for 10 min. in the oven turned off.
4. Roast the bacon in a non-stick skillet. Sponge on absorbent paper.
5. Turn out the custard, spread over the crispy bacon and serve immediately.
For 4 people
Preparation 30 min
Cooking time 40 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
7
Flan with eggplan1. Coat with oil the 4 ramekins. Preheat oven th. 7 (210°C). Remove the ends of the eggplant, remove strips of the skin and cut the flesh into small dice. Peel and press garlic.
2. Heat in a saucepan the oil and sauté all the vegetables quickly, stirring often. Drain and mix them for puree. Add the cream and eggs. Add salt and pepper.
3. Divide the mixture into the ramekins and bake for 20 min. Let cool, turn out and serve with a fresh tomato coulis.
2 eggplants2 onions
2 cloves garlic10 cl of cream
3 eggs2 tbsp. olive oil
+ 1 tbsp. for the ramekinsSalt and pepper
For 4 people
Preparation 35 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
8
500 g whiting fillet2 onions2 cloves garlic1 bunch of chives1 egg10 cl milk100 g of bread1 tbsp. flour2 tbsp. bread crumbs10 cl of olive oilSalt and pepper
1. Peel and chop onions and garlic. Heat 2 tbsp. of olive oil in the skillet, add the chopped and cook without browning.
2. Rinse and chop the chives. Remove the crust from bread. Take warm the milk, pour over the bread and crush it with a fork. Chop the flesh of the fish.
3. Combine in a bowl the fish, chopped onion and garlic, bread crumbs, chives, egg, salt and pepper. Mix with a fork. Divide the mixture into 8 portions.
4. Put flour on your fingertips, shape 8 croquettes and roll them in the breadcrumbs. Pour the remaining oil in a frying pan and heat it over medium heat. Place the croquettes, let them brown for 3 minutes on one side and 2 minutes on the other. Drain, pat dry and salt them. Serve immediately.
Fish croquette with chivesone more recipe
Whiting in spices shell. Sprinkle 4 whiting fillets with salt, pepper and 2 tbsp. of allspice. Turn them successively in 2 tbsp. of flour, then in 2 beaten eggs to omelet with 1 tbsp. of chopped cilantro. Finish by rolling the fillets in 6 tbsp. of bread crumbs. Cook the breaded fish in a pan with 50 g of butter for 5 min. on each side. Serve hot with a green salad dressed with allspice vinaigrette.
For 4 people
Preparation 20 min
Cooking time 10 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
10
Cheese muffins
1. In a food processor, reduce the walnut kernels into fine powder (except 4for the garnish). Grease small cake pans. Cut the remaining butter into small pieces and set aside to cool. Grate the cheese.
2. Mix the flour and baking powder, add the nut powder and grated cheese. Add the pieces of the butter. Work with your fingertips as for pie dough. Make a hollow in the middle and break the egg. Incorporate it with a fork, you must obtain a malleable paste.
3. Shape 8 balls in your hands floured. Draw a cross with a knife tip and slide 1/2 walnut kernels in the middle. Place the dumplings in the buttered molds and bake for about 15 min. Let stand for 5 min., unmold and serve hot or warm.
150 g sbrinz (Swiss cheese)150 g butter
1 egg100 g of green walnuts
100 g flour1 tbsp of baking powder
For 4 people
Preparation 15 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
11
Small red pepper cakes 1. Rinse the peppers, remove the seeds and cut them into small pieces. Peel and slice the onions and garlic.
2. In a skillet, heat 2 tbsp of the olive oil, bleach the vegetables, salt and pepper. Cover and simmer for 20 min. Remove the lid to evaporate the liquid. Mix the vegetables.
3. Preheat the oven to 210°C (th.7). In a bowl, beat the eggs, add the pepper puree, cream, cheese, salt and pepper. Divide the mixture into ramekins and bake for 20 minutes over a bain-marie.
4. Peel and core the tomatoes, cut them into small cubes. In a bowl, toss them with the remaining oil, vinegar, salt and pepper.
5. Turn out the cakes and serve the with the tomato sauce.
2 red peppers1 tomato2 onions
2 garlic cloves 1 egg
10 cl of liquid cream40 g of grated Emmenthal
1 tbsp cider vinegar4 tbsp olive oilSalt and pepper
for 4 people
Preparation 30 min
Cooking time 40 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
13
Carrot cake
5 eggs280 g flour
200 g of softened butter + 20 g for the tin
1/2 packet of baking powder500 g carrots1/2 tsp. cumin
salt, white pepper
1. Peel the carrots and grate them on the fine grid. Boil them 10 minutes, drain and let dry. Then roll them in a little flour.
2. Preheat the oven th.7 (210°C).
3. Prepare the dough: separate the yolks from egg whites. In the mixer, stir in the yolks one by one in the butter until the mixture is frothy. Mix with the remaining flour gradually sifted with baking powder, cumin, salt and pepper. When the dough is smooth, stir in the floured vegetables. Whisk the egg whites until stiff with a pinch of salt and stir them gently to the previous mixture.
4. Pour the dough into a buttered loaf pan, bake for 45-50 min., turn down if necessary during the baking. Check the baking by piercing the blade of a knife in the cake: it should come out dry, without moisture.
5. Turn out and leave to cool. Serve as an appetizer, cut into slices.
For 4 people
Preparation 15 min
Cooking time 1 h
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
14
Bell pepper
and zucchini cake 1. Wash the zucchini and peppers, split them into quarters, remove the seeds and chop the flesh of the vegetables. Clean the onions, slice them. Rinse and chop the chives.
2. In a pan, heat 2 tbsp of olive oil, add the vegetables and sauté them over high heat, stirring well.
3. Preheat the oven to 180°C (th.6). Grease a loaf pan with the remaining oil.
4. In a bowl, beat the eggs with the cream, vegetables, chives, salt and pepper. Pour the mixture into the prepared pan and bake for 30 min. Unmold after 10 min. Serve cold.
2 zucchini1 red pepper2 spring onions1 bunch of chives6 eggs10 cl of liquid cream3 tbsp olive oilSalt and pepper
For 4 people
Preparation 20 min
Cooking time 35 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
15
Zucchini and pine nutscake
1. Rinse the zucchini, grate them to the grid with large holes without peeling. Press them in a clean cloth.
2. Preheat the oven th.6 (180°C). Coat a cake pan with softened butter. Crush the half of pine nuts.
3. Pour the flour and baking powder into a bowl, add eggs and whisk. Stir in by mixing the milk and oil. Add salt and pepper. Finally, add the zucchini, pine nuts and emmenthal.
4. Pour in the pan and place on top the remaining pine nuts. Bake for 45 min. Turn out and serve the cake warm or cold.
For 4 people
Preparation 15 min
Cooking time 45 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
2 zucchini3 eggs100 g of grated Emmenthal10 cl whole milk20 g butter60 g of pine nuts150 g flour1 tsp baking powder10 cl of olive oilSalt and pepper
16
1. Cut the broccoli into bouquets and cook for 5 minutes in boiling salted water. Rinse them under cold water and drain.
2. Preheat the oven th.6 (180°C). Coat with softened butter a cake pan.
3. Pour the flour and baking powder into a bowl, add eggs and whisk. Stir in by mixing the milk and oil. Add salt and pepper. Add Emmenthal.
4. Pour the dough into the pan and add the broccoli bouquets in the middle. Bake for 45 min. Turn out and serve the cake warm or cold.
for 4 people
Preparation 10 min
Cooking time 50 min
Recipe_PRISMAPIX
PHOTO_Carmen BAREA
Cake with broccoli
500 g broccoli3 eggs
100 g of grated emmenthal10 cl whole milk
20 g butter150 g flour
1 tsp baking powder10 cl of olive oil
Salt and pepper
17
200 g flour1 tsp baking powder
150 g green olives + 50 g pitted black olives
3 onions150 g grated cheese
4 eggs20 cl of cream
1 can chopped tomatoes (400 g)3 tbsp. olive oilSalt and pepper
1. Sauté 2 onions peeled and chopped in the pan with 1 tsp. of oil. Allow to cool. Coat with oil the cake tin.
2. Preheat the oven th. 7 (210 ° C). Mix the eggs with green olives and half of the cream. Add salt and pepper, the flour, baking powder and chopped black olives. Mix and pour into prepared pan and bake for 45 min.
3. Fry in oil the last onion. Add the tomatoes with salt and pepper then simmer for 20 minutes. Mix with the rest of the cream. Serve cold with the cake.
For 4 people
Preparation 30 min
Cooking time 45 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Olive cakewith tomato coulis
18
Cake with goat cheese and zucchini
1. Remove the ends of the zucchini without peeling. Wash and grate them. Pour 2 tbsp. oil in a skillet, sauté the zucchini over high heat and stir it. Add salt and pepper and put them in a colander.
2. Preheat oven th.6 (180°C). Peel and press the garlic. Mash in a bowl the cheese and the cream with a fork. Add the beaten eggs, zucchini and garlic, salt and pepper, then mix.
3. Coat the inside of a loaf pan with a brush dipped in oil. Pour the mixture and bake for 40 min. Let stand before unmolding. Serve warm or cold.
250 g fresh goat cheese3 zucchini10 cl of cream4 eggs4 tbsp. olive oil1 clove garlicSalt and pepper
For 4 people
Preparation 20 min
Cooking time 40 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
19
1. Preheat the oven th.6 (180°C). Drain the peppers and cut them into small pieces. Coat with butter a loaf pan, flour it and keep in cool.
2. In a mixer bowl, combine eggs, flour, cornstarch, baking powder, milk and a pinch of salt. Pour the dough into a bowl, add peppers, Julienne chopped Ham , oregano and pepper.
3. Pour the preparation in the cake pan, bake for 35 min. Let cool and turn out. Serve with a green salad.
Ham cake with peppers
for 4 people
Preparation 15 min
Cooking time 35 min
Recipe_PRISMAPIX
PHOTO_CARMEN BAREA
100 g flour2 eggs2 tbsp. cornstarch1/2 packet of yeast20 cl milk25g butter75 g Julienne chopped Ham1 jar of peppers in oil1 tsp. oreganoSalt and pepper
20
Cheesecake with gorgonzolaand truffle1. The day before, crumble the cookies and mix them with soft butter. Line the bottom of a removable pan with a circle of parchment paper. Cover the bottom and the sides of pan with the mixture, applying pressure to adhere the dough. Cool and refrigerate.
2. Preheat the oven th.6 (180°C). Mix the cheese with gorgonzola into pieces. Stir in by whipping the egg yolks, flour and the drained and chopped truffle peelings. Add salt and pepper.
3. Beat the egg whites with 1 pinch of salt. Stir them gently and then pour the mixture into the pan. Bake for 1 h. Leave to cool in the oven off, open door and keep in the fridge at least 8 h.
4. Serve the cheesecake turned out and topped with sprouts.
500 g of cottage cheese250 g of biscuits appetizer
150 g gorgonzola4 eggs
1 tbsp. flour1 small box of truffle peelings
90 g of soft butter1 handful of sprouts (alfalfa, lentil...)
Salt and pepper
For 4 people
Preparation 30 min
Cooking time 1 h
waiting time 20 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
22
4 zucchini3 small onions6 eggs1 bunch mint3 tbsp. olive oilSalt and pepper
1. Rinse the zucchini, cut them into quarters lengthways and then slice them. Peel and chop onions. Melt them in a pan with 2 tbsp. of oil. Add the zucchini, sauté for 5 minutes. Add salt and pepper.
2. Preheat oven th.6-7 (200°C) and bake an oiled tin.
3. Break the eggs into a bowl. Add salt and pepper and beat with a fork. Flavor with chopped mint and pour into skillet. Mix quickly, without leaving to take the eggs, and pour the contents of the skillet into the hot tin. Bake 20 min.
4. Cut into slices and serve warm or cold with a spicy tomato coulis.
For 4 people
Preparation 15 min
Cooking time 30 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
Zucchini flan with mint
23
3. Soak the bread crumbs with the milk. Add fish, 2 whole eggs + 4 egg yolks , crème fraîche, sorrel leaves, salt and pepper. Mix well.
4. Whisk the 4 egg whites with a pinch of salt until stiff. Incorporate them in the previous mixture. Pour into a silicone loaf pan and bake for 40 min over a bain-marie.
5. Serve the terrine accompanied by mayonnaise.
1. Boil 1 liter of water with the court-bouillon. Reduce the heat and poach the 2 fish for 10 min. Drain them, let cool and crumble the fish.
2. Preheat oven to 180°C (th.6).Cut the stems of the sorrel, wash the leaves and dry them on paper towels.
Sorrel salmon terrine
for 6 people
Preparation 20 min
Cooking time 50 min
Recipe_PRISMAPIX
PHOTO_Carmen BAREA
500 g of salmon fillet500 g of whiting fillet
1 sachet of court-bouillon100 g of bread crumbs
10 ml milk25 cl double cream
6 eggs1 bunch of sorrelSalt and pepper
25
Green tea madeleines2 eggs
125 g flour1 tbsp baking powder
10 g sugar50 g butter2 tbsp milk
3 tbsp olive oil1 tbsp green tea
1 lime2 mangoes
A pinch of salt
for 4 people
Preparation 20 min
Cooking time 15 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
1. Preheat the oven to180°C(th.7). Rinse the lime, grate the zest and save the juice. Melt the butter and let cool.
2. Whisk the eggs and sugar until the mixture whitens. Add the zest and lemon juice, melted butter, milk and oil, whisking continually. Stir in flour, baking powder, salt and tea. Pour the batter into the Madeleine cakes mold and bake for 15 min.
3. Peel the mangoes and slice them finely.
4. Serve the madeleines warm accompanied with mango slices.
26
Rosemaryhoney madeleines
1 lemon3 eggs
120 g butter120 g of rosemary honey
60 g flour
1. Finely grate the lemon zest. Melt the butter over low heat. Take a small amount of this butter with a brush to grease the madeleine pans. Sift the flour.
2. Preheat the oven to 210°C (th.7). Break the eggs into a bowl, add the grated lemon zest and honey. Mix the mixture with an electric mixer. The preparation should blanch and become fluffy. With a wooden spoon, stir in a little sifted flour and then a little melted butter cooled, add again the flour and butter, and so on until all the ingredients are gone. Pour 1teaspoon of the dough into each mold. Bake for about 15 minutes.
3. Turn the muffins onto a cake rack. Wipe the molds and start a new baking until the dough has been used. With this amount of preparation you can get about 24 madeleines. Serve them with coffee or tea.
For 4 people
Preparation 15 min
Cooking time 15 min (per batch)
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
27
Lime madeleines
For 4 people
Preparation 30 min
Cooking time 12 min
waiting time 15 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
1. In the microwave, melt the butter over low heat. Whisk egg whites lightly in a bowl, just until they become fluid. Stir in whipping the icing sugar, flour and ground almonds. Add the warm melted butter (without taking the deposit), grated zest and lime juice.
2. Preheat the oven to 200°C (th.6-7). Divide the dough into 14 cells of two non-stick Madeleine plates. Place in the freezer for 15 min. (or 1 hour in the refrigerator).
3. Bake the madeleines for 12 min. Unmold them and serve them warm with a compote or a citrus salad.
1 lime100 g butter3 egg whites100 g of icing sugar40 g flour40 g ground almonds
28
Lemon-poppycupcakes
1. Grate the zest of one lemon and squeeze it. Whisk the eggs and sugar in the mixer until they foam. Stir in the softened butter for 40 seconds in the microwave unfreeze mode, then the flour. Add zest, half of the lemon juice and 2 tsp. of poppy seeds.
2. Divide into 8 pans of cupcakes or in paper liners. Bake for 15 minutes in the oven th.6 (180°C).
3. Mix the icing sugar with the remaining lemon juice. Spread the frosting on cooled cupcakes and decorate with the remaining poppy seeds and possibly the preserved lemon zest.
For 4 people
Preparation 10 min
Cooking time 15 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
1 organic lemon2 eggs
100 g of caster sugar100 g salted butter
120 g flour special cakes3 tsp. poppy seeds150 g icing sugar
29
Cupcakewith orange blossom
3 eggs1 plain yoghurt
100 g flour120 g of sugar
1/2 tsp baking powder1 tbsp. cooking oil
1 tbsp. Water of orange blossom
1. Mix the eggs with the sugar until the mixture foams then add the yoghurt. Then add the flour and baking powder. Finish with oil and water orange blossom. Mix well.
2. Preheat oven th.6 (180°C). Pour dough into paper liners (stack them two by two for stiffness) and bake 15 minutes. Let cool before serving.
For 6 people
Preparation 10 min
Cooking time 15 min
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
30
120 g flour120 g caster sugar120 g butter3 eggs1 untreated lemon1 tbsp baking powderLemon
fondant1. Butter 4 ramekins and refrigerate. Melt the remaining butter and set aside. Grate the washed lemon zest and squeeze the lemon.
2. Preheat the oven to 180°C (th.6). In a bowl, whisk the eggs and sugar until frothy. Add the lemon zest and lemon juice and then the cooled melted butter, flour and yeast, stirring well.
3. Fill the mold up to two thirds to let the batter rise during the baking. Bake for 20 min. Enjoy at room temperature.
For 4 people
Preparation 20 min
Cooking time 20 min
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
Tips
You can sprinkle with icing sugar and
garnish with a raspberry before
serving.
32
Small pear cakes
150 g flour1 tsp baking powder
3 eggs150 g butter
150 g of sugar lumps120 g of caster sugar100 g ground almonds
1 large pear1 untreated lemon
1. Rinse and grate the lemon zest. In a saucepan, place the sugar cubes, add the lemon zest, pour in 25 cl of water and boil for 10 min.
2. Peel the pear, split it into four and remove the core and seeds then drizzle with lemon juice. Poach the pears in the simmering syrups. Al-low to cool and cut them into cubes.
3. Preheat the oven to 180°C (th.6) Butter a small cake pan. Melt the butter. Whisk the eggs and caster sugar. When the mixture is foamy, add the cooled butter, yeast, flour, ground almonds and diced pear. Di-vide the mixture into the molds. Bake for15 to 20 min. Allow to cool before serving.
for 4 people
Preparation 30 min
cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
33
Minicakes with jellied heart
1 large egg100 g of caster sugar100 g salted butter120 g flour1/2 untreated lemon4 tsp strawberry jam or apricot jam
1. Preheat the oven to 180°C(th.6). Whisk the whole egg with the sugar and grated rind of 1/2 lemon, until frothy. Stir in melted butter (no deposit) and the flour. Mix to a smooth paste.
2. Spread half of the batter into four molds of one muffin silicone plate. Add 1 tsp. coffee jelly, cover with paste. Pour a little water in the two remaining mold. Bake 25 min. Let cool, then unmold.
3. Serve these minicakes still warm or cold.
For 4 people
Preparation 20 min
Cooking time 25 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
34
Small lemon cakes
1. Preheat the oven to 180°C (th.6). Finely grate the lemon zest. Melt the butter over low heat. Brush the ramekins with butter. Chop the candied fruit into small pieces.
2. In a bowl, whisk the melted butter with the sugar and lemon zest. When the mixture becomes foamy, add the eggs one at a time, beating thoroughly the batter between each egg. Stir in flour and baking powder. Stir until the mixture is smooth. Add the candied fruits.
3. Divide the dough with a spoon into the ramekins. Bake for15 min. Before turning off the oven, check for doneness by pricking the cake at the heart with a knife. Let them cool. Decorate with a few candied fruits and sprinkle with granulated sugar.
150 g butter250 g flour
1 tbsp baking powder150 g caster sugar
3 eggs1 untreated lemon
100 g candied fruits1 tbsp granulated sugar
For 4 people
Preparation 20 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
35
Small orange cake1. Butter 4 ramekins and set aside in the refrigerator. Melt the remaining butter and set aside. Grate the zest of the washed orange and squeeze the orange.
2. Preheat the oven to 180°C (th.6). Mix the flour and baking powder in a bowl. In a bowl, whisk eggs and sugar until fluffy. Add the zest, orange juice and melted butter cooled and flour, mixing well.
3. Fill the mould up to two-thirds to let the dough rise during the baking. Bake for 20 min. Add the icing sugar and a raspberry before serving cold.
120 g flour120 g caster sugar120 g butter3 eggs1 untreated orange1 tbsp baking powder1 tbsp icing sugar4 raspberries
For 4 people
Preparation 30 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
36
Moist cake with walnuts
1. Reduce the nuts into a fine powder. Melt the butter. Butter small molds with a brush.
2. In a bowl , beat the egg yolks with the 2 sugars, add the cooled butter and mix well. Stir in the flour, starch, baking powder and nuts.
3. Whisk the egg whites until stiff with the salt. Incorporate them into the paste.
4. Pour the paste into the molds without filling them. Place them on a rack and bake for 20 min. Let stand for 5 min., unmold them and let them cool before serving.
For 4 people
Preparation 20 min
Cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
50 g flour20 g potato starch1 sachet of baking powder100 g caster sugar2 packets of vanilla sugar3 eggs120 g butter50 g of green walnutsA pinch of salt
37
Fresh grape moist cake 1. Butter 4 tart pans. Rinse grapes and remove the seeds. Preheat oven to 150°C (th.5).
2. Cream the butter and the caster sugar. Keep mixing, stir in the eggs one by one. Add the flour, starch and baking powder and then the ground almonds. Stir in the seeds of the grapes at the end.
3. Pour the batter into the buttered molds and bake for 20 minutes. Unmold onto a rack and let cool before serving.
200 g of white grapes3 eggs80 g butter, softened80 g caster sugar40 g ground almonds40 g flour40 g of potato starch1 tsp of baking powder
for 4 people
Preparation 15 min
cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
38
Mini cakes gingerbread way
1. Preheat the oven to 180°C(th.6). Beat the softened butter with the caster sugar and spices until the mixture is creamy.
2. Stir in with wire whisk the 2 eggs and milk, then flour, grated rind of orange and a dash of its juice.
3. Divide the dough into a silicone mold for mini cakes or white mixture. Bake for 20 minutes. Let cool, then unmold.
4. Serve warm as is or with a citrus salad.
3 eggs75 g salted butter180 g caster sugar
2 tbsp of gingerbread spice6 tbsp milk
1 organic orange190 g flour for cakes (with yeast)
For 4 people
Preparation 10 min
Cooking time 20 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
39
Blackcurrant gingerbread
1. Preheat the oven to 210°C (th.7). Grease muffin tins with butter and gently melt the remaining butter.
2. In a bowl, mix the eggs and honey and then add the melted butter. Stir in spices, flour and yeast.
3. Pour 1 teaspoon of mixture in the pans then spread a little jam in the middle of each. Cover with the remaining dough. Bake for 20 min. Turn out the gingerbread and let cool before serving.
150 g flour1/2 teaspoon baking powder
2 eggs60g butter
80 g of clear honey2 tbsp blackcurrant jam
A pinch of cinnamon1 pinch of gingerA pinch of anise
for 4 people
Preparation 20 min
cooking time 20 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
40
Hazelnut muffins
For 4 people
Preparation 15 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
1. Roast the hazelnuts in a non-stick frying pan and then grind them in a blender.
2. Melt the butter in a pan and let cool.
3. Preheat the oven to 210°C (th.7). In a bowl, break the eggs, add both sugars and whisk until the mixture is fluffy. Pour in the cooled butter, flour and baking powder and hazelnuts. Mix.
4. Divide the dough in three quarters of paper boxes. Place them on a baking sheet and bake for 15 min. Let cool and serve.
150 g flour1 tbsp of baking powder
2 eggs125 g butter
100 g of caster sugar2 packets of vanilla sugar50 g of shelled hazelnuts
41
200 g of rhubarb2 eggs80 g flour120 g of sugar1 packet of vanilla sugar1/2 tsp of baking powder1/2 plain yogurt2 tbsp cooking oil
Rhubarb muffins1. Peel the rhubarb, delete the files and cut it into small pieces.
2. Beat the eggs with the sugar until frothy then add the yogurt. Stir in the flour and baking powder. Ending by pouring in the oil. Mix well.
3. Preheat the oven to 180°C (th.6). Stack small boxes of paper in pairs, pour in the dough and push a few pieces of rhubarb into the dough. Bake for 20 min. Sprinkle with vanilla sugar right out of the oven. Let cool before serving.
For 4 people
Preparation 15 min
Cooking time 20 min
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
43
Corsican minifiadones
250 g of fresh brocciu(or bush)2 eggs80 g caster sugar1 untreated lemon
1. Preheat the oven to 160°C (th.6-7).Mash the brocciu with a fork.
2. Whisk the egg yolks with the grated lemon zest and sugar until they turn white and foaming. Add brocciu, mix without beating. Whisk the egg whites until stiff and stir them into the previous mixture.
3. Pour the paste into silicone muffin tins. Pour a little water in the empty mold and bake for 10 minutes. Let cool and unmold. Serve the fiadones warm or cold.
For 4 people
Preparation 10 min
Cooking time 10 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
44
Financier honey1. Melt the butter over low heat until it turns to hazelnut color. Preheat oven th.6-7 (200°C).
2. Whisk the egg whites lightly with 1 pinch of salt. Stir in the almonds, flour and icing sugar, still whisking. Add 1 tbsp. of honey warmed.
3. Divide the dough into 8 tracks of a silicon plate for financier (or muffins). Bake for 10 min. Let cool, and then turn out.
4. Serve this financier with stewed fruit.
100g butter3 egg whites40 g ground almonds40 g flour100 g of icing sugar1 tbsp. of honey1 pinch of salt
For 4 people
Preparation 20 min
Cooking time 00 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
45
Hazelnut and chicoryfinancier
4 egg whites75 g butter
130g icing sugar50 g of hazelnuts
1 tbsp. soluble chicory 50 g flour
1 pinch of baking powder
1. Heat the butter over low heat until browned. Let cool.
2. Mix the icing sugar, hazelnuts, the soluble chicory, flour and baking powder in a bowl. Pour the egg whites, stirring with a whisk to obtain smooth dough. Stir in butter, always with a whisk.
3. Preheat the oven th.6 (180°C). Pour the dough into financier silicone tins. Bake for 12 min. Let cool, and then turn out. Serve warm or at room temperature.
For 4 people
Preparation 10 min
Cooking time 14 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
46
Financier green tea1. Melt the butter in a small saucepan, heat gently until it changes to hazelnuts color.
2. Mix the icing sugar, ground almonds, flour, green tea and a pinch of salt. Add egg whites and mix until dough is smooth. Pour the warmed butter, whisking then keep an hour in the fridge.
3. Preheat the oven th.6 (180°C). Divide the dough in the silicone mold print. Pour a little water in the empty print. Bake for 10 to 12 min. Serve warm with a fruit salad.
For 4 people
Preparation 10 min
waiting time 1h
Cooking time 20 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
35 g butter25 g ground almonds
65 g icing sugar25 g flour
2 egg whites1 tsp. green tea powder
1 pinch of salt
47
Financier pink pralines
For 4 people
Preparation 30 min
Cooking time 15 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
1. Melt the butter, and take a little of it with a brush to grease small individual tins. Preheat the oven th.7 (210°C). In an electric mixer, reduce the pink pralines to powder. Pour into a bowl the flour, icing sugar, almond powder and praline pulverized. Mix with a fork.
2. Beat the egg whites until stiff. Incorporate them gradually to the previous mixture. Add in several times, the melted butter until the dough is fluffy. Divide the mixture into small tins, without filling them. Bake for 15 min. Before turning off the oven, check the baking of the financier by piercing them with a knife blade and it should come out clean.
3. Turn out the financier on a cake rack. Serve cold or warm.
50 g of pink pralines3 egg whites
50 g ground almonds100g butter50 of flour
100 g of icing sugar
48
1. Drain the fromage frais by removing it on a fine sieve. Rinse the cherries, remove their stalks and stone them. Finely grate the zest of the orange, squeeze the orange.
2. In a heavy saucepan, combine the cherries, grated zest, orange juice and currant jelly. Cook over low heat for about 20 min.
3. Drain the cherries, reserve, and the cooking juices. Soften the leaves of gelatine in cold water, drain them and let them melt in the hot cooking juice from the cherries. Let cool and then stir in cheese.
4. Line a cake tin with a large rectangle of plastic wrap. Fill it with alternating layer of cherries and fromage frais layer. Smooth the surface thoroughly, pack a little and cover with plastic wrap. Refrigerate overnight .Enjoy chilled, cut into thick slices.
600 g of cherries1 untreated orange
400 g strained fromage frais2 tbsp currant jelly3 leaves of gelatine
For 4 people
Preparation 30 min
Cooking time 20 min
waiting time 12 h
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Cherries and fromage frais terrine
50
Grapefruit cake
1. Melt the butter in a bain-marie. Wash and squeeze the grapefruit, draw some zest. Preheat oven th.6 (180°C).
2. Beat the eggs with the sugar until the mixture whitens. Gradually add the flour and melted butter, then baking powder and the bicarbonate of soda. Pour the juice and the grapefruit zest and mix well.
3. Pour into a loaf tin buttered and floured. Bake about 50 min. (check baking with a knife). Let cool and turn out.
180 g flour1 grapefruit
1/2 tsp baking powder3 eggs
170 g of caster sugar150 g butter
1 pinch of bicarbonate of sodafor 4 people
Preparation 20 min
cooking time 50 min
Recipe_Hector BAROTOQUI
PHOTO_Laurent ROUVRAIS
51
Orange cake
1 untreated orange3 eggs
20 cl of cream120 g of caster sugar
100 g flour1/2 tsp baking powder
1 tsp. orange flower water25g butter
1. Rinse the orange, squeeze and finely chop the peel. Beat the eggs whites until stiff.
2. Whisk the eggs yolks and the sugar until the mixture whitens. Add the cream, melted butter, orange juice, zest and orange flower water. Stir in the flour and the baking powder and eggs whites gently.
3. Preheat the oven th.6 (180°C). Pour the dough into a loaf pan with butter and bake for 30 min.
4. Serve the cake warm or cold.
For 4 people
Preparation 15 min
Cooking time 30 min
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
52
220 g flour5 eggs250 g butter200 g icing sugar1 tsp baking powdersalt
2. Preheat oven th.7 (210°C). Mix with the spatula in a bowl the softened butter and 150 g of icing sugar until whiten. Stir in the egg yolks one by one and then the flour, baking powder, tea powder and a pinch of salt. Mix vigorously to obtain a smooth dough. Then add the egg whites, gently.
3. Pour the preparation into a loaf pan with butter and bake for 10 min. Turn down the th. to 6 and cook for another 30 min. Turn out the cake still hot and let cool on rack. Use at room temperature.
1. Separate the yolks from egg whites. Beat the egg whites until stiff with a pinch of salt. Continue by pouring 50 g icing sugar. Cool and refrigerate.
For 6 people
Preparation 20 min
Cooking time 40 min
waiting time 3 h
Recipe_PRISMAPIX
PHOTO_Franck SCHMITT
Green tea cake
tips
You can serve the cake with vanilla ice cream or green
tea matcha.
53
3 eggs150 g butter
50 g of shelled pistachios250 g flour
1/2 sachet of baking powder100 g caster sugar
2 packets of vanilla sugar2 tbsp cocoa
1. Preheat the oven to 180°C (th.6). Butter a loaf pan and reserve in a refrigerator. Reduce the pistachios to a fine powder.
2. In a bowl, mash the remaining butter, add the sugar, stir well. Add the eggs to obtain a foamy mixture then the flour and baking powder.
3. Transfer the half of the dough into another bowl and add the cocoa. Put the pistachios in the other half. Fill the mold, alternating with cocoa paste and pistachio paste. Bake for 45 min. Remove from pan, let cool and serve.
For 4 people
Preparation 20 min
Cooking time 45 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Cocoa and pistachio marble cake
54
Chocolate-chestnut cake
200 g dark chocolate400 g Unsweetened chestnut puree 220 g Softened butter100 g of caster sugar4 eggs
1. Melt the chocolate broken into pieces in the microwave. Preheat oven th.6 (180°C).
2. Whisk the eggs with the sugar. Stir in 200 g of butter, melted chocolate, then the chestnut puree. Mix.
3. Pour the dough into a buttered loaf pan. Bake for 25 min. Let cool then, keep in the fridge for 12 h before turning out.
4. Take out the cake at room temperature for 10 minutes before serving, along with cream cocoa flavored.
For 6 people
Preparation 20 min
waiting time 12 h
Cooking time 25 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
55
Ginger cake and chocolate1. Cut the candied peel into cubes. In a bowl, whisk 70 g butter until it becomes creamy. Add 70 g of sugar. Beat again and add the eggs one by one and then the flour and baking powder. Stir cubes of orange peel and lemon, ginger and cocoa. Mix.
2. Preheat oven th. 7-8 (220 ° C). Coat with butter the loaf pan, sprinkle with sugar and pour the dough. Bake for 10 minutes, lower the th. 5-6 (160 ° C) and bake for 25 min. Check the baking by piercing the cake with a knife; it should come out clean.
3. Turn out the cake on rack and serve warm.
For 4 people
Preparation 20 min
Cooking time 35 min
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
110 g flour2 g baking powder
2 eggs15 g of cocoa powder
70 g soft butter + 20 g for the mold
70 g of sugar + 20 g for the mold
1 tablespoon. Coffee cubes of candied ginger
1/2 candied orange peel1/2 candied lemon peel
56
Orange gingerbread1. Melt the butter, grease a loaf pan and set it aside in the refrigerator. Preheat oven to 180°C (th.6).
2. In a bowl, beat eggs, add the orange marmalade and melted butter. Mix and stir in gradually the flour and baking powder and then spices. Pour batter into the prepared pan and bake for 35 min. Turn onto wire rack.
3. Once the cake cooled, coat it with honey and garnish with grains of sugar and candied fruits cut into pieces.
200 g of orange marmalade1 tbsp of liquid honey2 eggs40 g butter150 g flour1 tbsp of baking powder1 pinch of cinnamon powder1 pinch of ginger powder1 pinch of anise1 tbsp of granulated sugarcandied fruit
For 4 people
Preparation 15 min
Cooking time 35 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
57
1. Macerate the candied fruit cut into small dice in rum.
2. Brush a loaf pan with melted butter. Refrigerate.
3. Boil the milk and vanilla. Remove from the heat, cover and allow to steep.
4. In a bowl, beat the eggs and sugar, pour in the hot milk, without the vanilla. Preheat oven to 180°C (th.6).
5. Remove the crust of the gingerbread and soak the slices in the egg mixture. Arrange a layer of gingerbread in the pan then a layer of candied fruit and so on until all the ingredients are gone. Finish with the remaining egg mixture. Bake for 40 min. and serve cold.
for 4 people
Preparation 30 min
Cooking time 40 min
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Gingerbread pudding
12 slices of gingerbread200 g candied fruit50 ml milk3 eggs20 g butter50 g brown sugar2 tbsp rum1 vanilla pod
58
Cheese cake
250 g of cottage cheese200 g mascarpone100 g of cookies (butter cookies)100 g soft butter
3 eggs50 g of liquid honey + 1 tbsp. to garnish
1 Untreated lemon3 pinches of cinnamon
2 pinches of salt
1. Mix a powdered cookies with 70 g of butter. Spread in the bottom of a buttered tin and settle well. Preheat the oven th.6 (180°C).
2. Grate the half of the lemon zest. Press the fruit to collect the juice. Mix together eggs, honey, cheese, mascarpone and lemon juice. Add cinnamon and salt. Mix.
3. Pour the preparation into the tin and bake about 40 min. Let cool and keep in the fridge at least 1 h. Serve drizzled with honey.
For 4 people
Preparation 30 min
Cooking time 40 min
waiting time 1 h
Recipe_PRISMAPIX
PHOTO_Laurent ROUVRAIS
59
Cheese cake with speculoos
100 g of speculoos25 g butter
400 g of fresh cheese1 small egg
100 g of caster sugar1/2 tsp. ground ginger
1/2 lemon
1. Preheat the oven th.4-5 (130°C). Mix the speculoos crumbs. Stir in the melted butter. Line the bottom of a silicone pie pan with this preparation. Keep in the refrigerator.
2. Mix the fresh cheese with sugar until smooth. Stir in the egg, ginger and a trickle of lemon juice.
3. Divide the mixture into the pan and smooth the surface. Bake for 20 min. Allow to cool, keep in the refrigerator until serving.
4. Turn out gently and serve very fresh, with a red berry coulis.
For 4 people
Preparation 15 min
Cooking time 20 min
Recipe_Thalie BARDINET
PHOTO_MARIELLE-GAULT
60
Cheese cake with lemon
For the base of the cake200 g of cookies (shortbread, Liqueur, Spéculos)100 butter70 g of sugarFor the filling140 g butter cut into small pieces30 g flour150 g of caster sugar680 g of fresh cheese6 cl of milk4 eggs1/2 tsp vanilla extractJuice and zest of 1 lemon
1. For the base, cut the cookies into crumbs. Melt the butter and mix it with biscuits and sugar. Spread the dough in a spring form pan by pressing lightly.
2. Preheat the oven to 190°C. Bake for 10 min. Take out the pan and leave to cool. Lower the temperature to 160°C.
3. Whisk the butter and sugar until obtain white foam, add the flour then the eggs one by one and the juice and zest of lemon.
4. Separately whisk the cheese to make it more flexible then stir in the milk and the butter mixture. Fill the pan, smooth the top and bake for 1 hour 30. Leave in the oven and let cool slightly open to avoid it cracks.
5. Put in the fridge for 2 hours before serving.
for 10 people
Preparation 10 min
cooking time 1 h 40
waiting time 2 h
Recipe_Laurence MOUTON
PHOTO_Laurence MOUTON
61
Cheese cake with orange
3 untreated oranges450 g fresh cheese type St Môret (3 boxes)4 eggs20 g butter150 g of caster sugar1 packet of vanilla sugar1 tbsp. icing sugar
1. Take out the butter from the refrigerator to soften. Butter the cake pan of 18 cm diameter. Cover in the bottom of a disk of parchment paper, coat it well with butter. Preheat the oven th.5 (150°C).
2. Grate the zest of 1 orange. Mix the eggs, orange zest, powdered sugar and vanilla sugar in a bowl. Finally stir in the fresh cheese. Mix well. Pour this mixture into the pan and bake for 1 h.
3. Leave to cool the cheesecake, turn out then keep at least for 2 h in the refrigerator. Peel the oranges and serve with the cheese-cake chilled and sprinkle with icing sugar.
for 4 people
Preparation 20 min
cooking time 1 h
waiting time 3 h
Recipe_Monique MOURGUES
PHOTO_Francis KOMPALITCH
Advice
You can also make a caramel with icing sugar and water, that you pour into the tin before the cheese mixture. At the turning out, the cheese-cake will be topped with caramel.
62
index
bBell pepper and zucchini cake 14_
Blackcurrant gingerbread 39_
cCake with broccoli 16_
Cake with goat cheese and zucchini 18_
Carrot cake 12_
Cheese cake 58_
Cheese cake with lemon 60_
Cheese cake with orange 61_
Cheese cake with speculoos 59_
Cheese muffins 10_
Cheesecake with gorgonzola and truffle 20_
Cherries and fromage frais terrine 48_
Chocolate-chestnut cake 54_
Cocoa and pistachio marble cake 53_
Corsican minifiadones 42_
Cupcake with orange blossom 29_
sSmall leek custard 6_
Small lemon cakes 34_
Small orange cake 35_
Small pear cakes 32_
Small red pepper cakes 11_
Smoked salmon madeleines 4_
Sorrel salmon terrine 23_
zZucchini and pine nuts cake 15_
Zucchini flan with mint 22_
hHam cake with peppers 19_
Hazelnut and chicory financier 45_
Hazelnut muffins 40_
lLemon fondant 30_
Lemon-poppy cupcakes 28_
Lime madeleines 27_
mMini cakes gingerbread way 38_
Minicakes with jellied heart 33_
Moist cake with walnuts 36_
oOlive cake with tomato coulis 17_
Orange cake 51_
Orange gingerbread 56_
rRhubarb muffins 41_
Rosemary honey madeleines 26_
fFinancier green tea 46_
Financier honey 44_
Financier pink pralines 47_
Fish croquette with chives 8_
Flan with eggplan 7_
Fresh grape moist cake 37_
gGinger cake and chocolate 55_
Gingerbread pudding 57_
Grapefruit cake 50_
Green tea cake 52_
Green tea madeleines 24_
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