Jump to content

DianaB

participating member
  • Content Count

    297
  • Joined

  • Last visited

Everything posted by DianaB

  1. Your tart looks beautiful @RobertM, I tried to find out more via Google but without success. Would you give a little more detail? Many thanks.
  2. Version of Valrhona's 3 chocolate entremet. Not sure how I'll finish it, probably just a dusting of cocoa powder over the top. Used Dulcey for the top layer in place of Ivoire in the original recipe. The base is a praline biscuit that I hadn't tried before. Will certainly use for other similar creations, I could happily have that on its own...
  3. While I've never tasted these pastries they are part of the French variant of oriental cuisine. I came across a blog a while ago that set out in great detail how to form these pastries. Of course I can't find it today but I'll keep looking. If you google 'recette cravate chinoise or recette cravate au miel and go to the images section you will at least find plenty of photos. Seems these pastries are popular in Reunion, hence the number of French recipes. If you spot something that looks like what you are hoping to produce I'm happy to translate any recipe from French to English.
  4. I have Eric Kayser's version of a German rye loaf if you opt for dried yeast rather than a liquid starter. PM if you want the recipe. Am out first thing but will be around from mid-morning. Glancing through the method you would need 1 hour first rise, then 16-20 hours second rise then 6 hours to cook. I've not tried this recipe but everything else from the same book has given fantastic results. This is supposed to be baked in a covered ´Pullman' type tin 17cm X 7.5cm X 7.5 cm but am sure you could improvise with an ordinary loaf tin.
  5. Magnificent loaves @keychris! Any advice on the method you use for slashing the dough prior to baking? I just can't get the technique at all.
  6. Very impressive garlic crop. My husband planted a couple of rows last autumn, I was less than enthusiastic, friends in France had not been lucky with their attempts, they produced small bulbs with miniature cloves all but impossible to peel. Anyway our plants have grown well, still growing in fact. Can you advise at what stage they should be pulled? Many thanks.
  7. I was feeling most depressed reading this topic and seeing all of the wonderful gardens you have, full of crops ready or almost ready to eat, then I got to @Shelby's report and realised my own difficulties are trivial, in fact not even difficulties in the scheme of things. Shelby, I've read your posts throughout this thread and seen all the work you have put into your garden, alongside creating the fantastic meals that you post elsewhere on the forum. I really do hope that you manage to recover at least some of your produce this year. Here our gardens are well behind most of yours
  8. Having just visited the blog of @ProfessionalHobbit and seen his stunning photography made me think we should have a food photography thread. Of course a quick search brought me here. Bumping the topic up for now, I'm looking forward to reading it through over the next couple of days. My own photography skills are extremely limited but with my husband I'm working on a food blog that needs better pictures than I often produce.
  9. like others I remember your earlier posts and very much look forward to hearing more from you. Just had a quick look at your blog, most impressive photography! Perhaps we should have a food photography thread (if there isn't one already)? San Francisco is a city I would love to see but probably never will, I've enjoyed reading about your experiences there just in this thread. Another welcome back! Edited to to add food photography thread found!
  10. @Patrick S, choux with Craquelin look really good. I'm waiting for a delivery of Valrhona Dulcey that seems to have got stuck between France and here, probably due to horrible weather in Northern France last week. A couple of days ago I had a first attempt at Cyril Lignac's chocolate/marscapone cake: A not at all sweet recipe. As you can see my technique for finishing the top layer (chocolate with a small amount of butter) needs work. Overall we found it disappointing, it was more interesting when served with a raspberry coulis. I've since re
  11. Many thanks for posting the recipe. It could well be the one I've been searching for. My father used to make it but he died when I was 12 so no idea what he used. I do recall sometimes he would add dried fruit, perhaps sultanas, other times it would be plain but always delicious.
  12. That looks like a beautiful cheesecake, are you able to share the recipe or its author? I've been searching for a recipe for cheesecake that I knew as a child, this looks close!
  13. Thanks to everyone for comments, It is 6.30am here so brain not yet fully engaged (needs coffee). The translation @pbear gave is good, the 'magic spoon' is indeed known by that name, a very useful little device: https://www.amazon.co.uk/Generique-01135-Magic-Spoon-Stainless/dp/B00DQC048C/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1465363950&sr=1-1&keywords=magic+spoon I think I paid £1 for mine. I've download the .pdf @Anna N recommended, it does look very useful. I shall study the rest of your advices once back from the 7.30am meeting that seemed a good i
  14. I've searched the forum and while pectin has been discussed in various topics I didn't find any that considered the variants available in detail. To set the scene, as regular visitors will know, with the assistance of other members, @gfron1 especially, I recently made a first and successful batch of PDF. I was given very clear advice that to succeed I must use 'Yellow Pectin'. Last week I wanted to make a layered desert following a recipe by Christophe Felder via the C'est ma Fournée blog (http://www.cestmafournee.com/2016/05/le-framboisier.html#more). I should have
  15. My local bar/tabac used Lavazza, an Italian brand most recently (closed due retirement a couple of months ago). This is easily available to private customers in Europe, we buy it mail order on-line. I'm sure you must be able to find the brand in the USA, Lavazza is a huge firm. We buy kilo bags of beans but they also sell pre-ground and in smaller packs. Other places that I know, hotels in particular, use the Grand Mere brand https://www.cafegrandmere.fr. Available in supermarkets as well as wholesale in France. I've not seen Illy in Paris in recent years but it is another well
  16. Topi me is simply what you get when your iPad automatically corrects your text and you don't notice it on reading through before posting! It should have read 'when we first started spending time in France...'! My apologies for confusion caused and time lost chez Google! I agree with much of what has been written in this thread. I would never claim that McDo is a cheap option in France, certainly in my experience as I said earlier I could get a decent 3 course lunch for 10€ but not even main course plus drink for the same price at McDo. Salaries, even in the professi
  17. I'm not sure where @jmacnaughtan gets 70% from, I don't recall the figure from any of the documentaries I've seen but as my base is England these days I might well have missed the one referred to. Certainly there is quite a movement supported by restauranteurs who do make their stuff from scratch, that doesn't exclude use of some pre-prepared ingredients in my view. My friends who are retired restaurant owners would say everything they served was 'maison'. Nevertheless they bought potatoes peeled and ready to throw in the fryer, as a two person operation they simply didn't have time to peel
  18. Certainly one can eat well and at a reasonable price in Paris. Over the past twenty or so years however the French have developed a vast supply chain providing what appear to be family bistros with ready to reheat meals. There have been numerous documentaries on the difficulty of finding truly 'home' cooked meals, especially in Paris. There is a movement now created to identify those restaurants or bistros that do their cooking more or less from scratch. You might have seen this organisation's logo in certain restaurant windows or menu boards. Length of menu can be another good indicator,
  19. I'm really glad you made the suggestion of the link between the two types of pastry, I doubt I ever would have thought of it and it's always interesting to know about the cultural development of foods we simply take for granted,
  20. I had never thought of this before and looking for a reason for a few minutes away from work I consulted that fountain of all human knowledge (and fantasy): Wikipedia. It seems you are absolutely right shain, here is the link - https://en.m.wikipedia.org/wiki/Puff_pastry
  21. I'm struggling to phrase this question but here goes... A recipe chosen to make as a gift for later in the week has a single colour variant of the finishes so beautifully depicted above. I need to transport my finished creation and so would welcome advice on the surface once set. Is it dry to the touch or sticky? Will any (gloved) finger mark show up? I'm guessing if products with such a finish are sold commercially they must be reasonably robust but it would be useful to know in advance if my carefully packed creation is likely to resemble a pig's ear on arrival
  22. When I made my PDF recently I also thought it would make a good centre for mould end chocolates, just cut the finished product to the appropriate size and place in mould cavities before capping. I've not tried yet but can't see why it shouldn't work.
  23. At school in England during the late 1960s and through the 70s we learned only metric measurement. Despite the time that has passed there are many people here, younger than me and so presumably also educated via the metric system, who choose to stick with imperial measurements. Personally I can't understand this, units based on 10s are, at least for me, much simpler to conceptualise. 20 some miles south of England lies France, considered by many as entirely metric. Odd then, less than 10 years ago when I was living there loose coffee was sold by the'livre' or pound. Odder stil
  24. Many thanks for all your ideas. I'm resisting a response to the last bit of uour message for fear of dragging the discussion too far off topic but I understand! Macarons from me aren't special simply because people are used to me producing them. At another firm I am known as the 'macaron fairy'! (You will not find a picture of me on-line but the description is far from accurate)!! I went through a long phase where I obsessed to find perfection. Now I no longer care if the odd macaron isn't perfectly smooth - I've seen worse in some very well known Parisi patisseries. Once o
×
×
  • Create New...