le train des souris gourmandes

cinnamon and sultanas cake

burgers à Rome.. la classe!

there is an artist butcher in Rome who makes lovely shapes with burgers..

 

 

 

with chicken skewer

Ant goes to Geneve by train

My friend "Ant" will go to live in Geneve in november, so for his birthday party I made "train to Geneve" cake with an ant on it! We will miss U!

cloudberry jam

this wonderful jam come from Norway. Cloudberry is a wild fruit similar to raspberry shape but taste is completely different and reminds me apricot. Its native in alpine and arctic zone where they use to eat it with whipped cream.. delicious!

I didn't make my birthday cake!

Japanese chocolate tarte

Base is crunchy, top is soft like a mousse

ingredients for "a huge tarte":

750g shortcrust pastry
6 eggs
400g chocolate
320g butter
300g caster sugar
2tbsp grounded café

melted chocolate and butter

 

Bake shortcrust pastry 30 minutes in preheated oven 180°C (of course less if tarte is smaller); melt chocolate and butter (butter almost melted as shown). beat sugar, eggs and grounded café.

 

beat eggs, sugar and grounded café until you get a foam

pour in chocolate and butter

final texture, before baking

when shortcrust pastry is half baked (light golden/white) pour in chocolate cream, spread and bake 25/30 minutes more at 170°C (of course less time if tarte is smaller) Remember that final consistency its like a mousse, not a stone, don't overbake it.

Shortcrust pastry already baked 30 minutes at 180°C

Thanks to my dear Japanese friend Kana that she taught me this wonderful recipe

All rights reserved 

mushroom lasagne

 

I made a tour in Versailles food market:

good eaten like a salad, with olive oil, salt and pepper

 

and I made mushrooms lasagne!

 

lasagne dough:

 

100g flour + 1tsp olive oil + 1 egg

or

200g flour + 2tsp olive oil + 2 eggs

...and so on!