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Beer sandwich bread.

Posted on 15 April 2018
Print Recipe
 Beer sandwich bread.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
  2. Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
  3. Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.
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Baked plain cheesecake.

Posted on 21 February 2018
Print Recipe
 Baked plain cheesecake.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Crush well digestive cookies, mix them with butter and sugar and press them on the bottom of a round shaped 8 inches baking pan.
  2. In a bowl beat yolks, cream cheese, milk cream, lemon juice, sugar and sifted flour. In a separate bowl beat egg whites until they form peaks, add them to the previous mixture.
  3. Pour the mixture on the digestive base and bake at 356°F for about 30 minutes or until firm.
Recipe Notes

Do not overbake the cake or it will loose its creaminess.

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Grenoble cake, honey and walnut cake.

Posted on 8 February 2018
Print Recipe
 Grenoble cake, honey and walnut cake.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
  2. Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
  3. When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
  4. Let it warm a little.
  5. Spread the shortcrust in the tin, make the edges about 1 inch tall.
  6. Pour the filling and use pastry leftovers to make decorations.
  7. Put them on the cake and bake at 350°C for 20-25 minutes.
  8. The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.
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Salty Lady’s Kisses ( salty almond sandwich cookies).

Posted on 9 January 2018
Print Recipe
 Salty Lady's Kisses ( salty almond sandwich cookies).
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Mix flours, pecorino cheese, soft butter plus some wine if needed until you have a smooth dough.
  2. Form small balls of dough, each of about 8-9 grams ( weigh them on a kitchen scale) and put them on a baking tray and bake at 356°F for about 15- 20 minutes.
  3. Set aside and whip milk cream, mix it with goat's cheese, chopped chives, salt and pepper. Put this cream into a sac- a- poche.
  4. When cookies are cold squeeze the cream on half of them, then close these with the other cookies and roll them into pistachio crumbs.
  5. Fill them with cream only before serving.
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Red velvet cake, recipe from Lorraine Pascale

Posted on 2 October 2017
Print Recipe
 Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

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