Tarte a la Rhubarbe

Posted on May 26, 2025 by Olivier Dehon

 

[This post was first done in July 2012 !]

I like Rhubarb tart, especially if I make it with the Meringue top…below the recipe and a picture of the actual thing being eaten…Enjoy.

 

See the last update of 2025…

 

 

 

 

 

Tarte a la Rhubarbe Meringuee facon “Mamy”.

Ingredients:

250g Farine

125g Beurre

5 oeufs

20cl creme fraiche

40g sucre normal

60g sucre glace

1 sachet sucre vanille

levure boulanger / eau tiede

1 pincee de sel

Quelques tiges de Rhubarbe

sucre pour faire degorger la rhubarbe

1- Pate comme la tarte au sucre.

250g de Farine

125g de beurre (ramolis un peu)

2 jaune d’oeuf. (garder les blancs pour meringue)

Levure (une dose, 1 cuiellere a cafe) bien diluee dans de l’eau tiede avec une cuillere de sucre

melanger a la main ou au robot

ajuster farine si necessaire pour obtenir une obule de pate non collante aux doigts.

laisser monter dans le four pour 1 heure (off)

2- Preparation de la rhubarbe

laver la rhubarbe, couper en des de 2cm. Mettre a degorger avec du sucre pendant 1 heure. (quand la pate monte)

passer la rhubarbe a la peole a feu moyen pour degorger encore un peu.

ne pas faire trop cuire. rhubarbe doit etre encore solide/croquante.

3- Preparation Tarte

rouler la pate. / poser sur platine en utilisant le rouleau.

poser la rhubarbe sur la pate.

4- Appareil / Flan

1 oeuf entier, et 2 jaune d’oeuf (garder 1 blanc pour la meringue), 20cl de creme fraiche et du sucre vanille. (une bonne dose). foueter legerement. verser sur la pate.

Mettre au four a 180. Cuire presque completement. Environ 20/25 minutes. Garder un peu de marge pour pouvoir faire la meringue.

5- Meringue

3 blanc d’oeuf. 60g sucre glace. Monter les blancs (solide / 2 minutes avec robot) avec une pincee de sel. melanger le sucre apres que les blancs soit monte. mettre sur la tarte chaude et remettre au four pour 15 minutes. bien verifie pour ne pas bruler. Reduire la temperature vers 160 degres.

Sortir tarte et laisser refroidir.

 

In 2025, I received an updated version of the Merringue from my mum…the recipe is more like a cream with more egg yolks etc…

 

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Patatoes in the UK supermarkets

Posted on May 15, 2025 by Olivier Dehon

Potato Varieties and Their Best Uses

Name

Type

Texture

Best For

Maris Piper

Floury

Fluffy, dry, light

Chips, roast potatoes, mash, baked

King Edward

Floury

Fluffy, slightly creamy

Roast potatoes, mash, baking

Charlotte

Waxy

Firm, smooth, moist

Salads, gratins, tartiflette

Desiree

All-rounder

Creamy yet holds shape

Moussaka, mash, dauphinoise, casseroles

Jersey Royals

Waxy (seasonal)

Delicate, nutty, firm

Boiling, buttered new potatoes, salads

Red Rooster

All-rounder

Creamy, slightly floury

Wedges, mash, gratins

Vivaldi

All-rounder

Buttery, low in starch

Mash, boiling, steaming

Anya

Waxy

Nutty, firm

Salads, roasting whole, skins-on dishes

Rooster

All-rounder

Smooth, dense

Chips, roasting, stews

Which to Use for Specific Dishes

Tartiflette

  • Ideal Potato: Charlotte or Anya

  • Why: Tartiflette benefits from waxy potatoes that hold their shape and absorb flavour without collapsing. You want layers that stay defined as they bake with Reblochon cheese, lardons, and cream.

Moussaka

  • Ideal Potato: Desiree or King Edward

  • Why: Moussaka layers involve pre-fried or baked potato slices, so you want something slightly floury or all-purpose that can crisp at the edges yet remain creamy inside. Desiree is excellent for this balance.

Chips

  • Ideal Potato: Maris Piper

  • Why: High starch, low moisture content gives that golden, fluffy interior and crisp exterior when double-fried.

Mash

  • Ideal Potato: King Edward or Vivaldi

  • Why: King Edward creates airy mash; Vivaldi gives a more buttery and rich result if you want indulgence.

Roast Potatoes

  • Ideal Potato: Maris Piper or King Edward

  • Why: Their fluffy interior creates that crisp shell and soft core when parboiled and roasted.

Gratin Dauphinois

  • Ideal Potato: Desiree or Charlotte

  • Why: Needs potatoes that hold slices well but absorb cream. Desiree leans creamy, Charlotte leans structured.

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Cottage Pie

Posted on May 15, 2025 by Olivier Dehon

 

Cottage pie recipes | Good Food

I have been making a few of these cottage or shepherd’s pie, so I thought I would document the recipe and make.

 

Ingredients:

  • 1000g / 2 X 500g minced beef
  • 3 tablespoons of olive oil
  • 2 onions
  • 3 carrots
  • 3 celery sticks
  • 2 cloves of garlic
  • 3 Tablespoons of flour
  • frozen peas
  • 1 Tablespoon of tomato puree
  • 500- 800ml of beef stock/chicken stock will also do
  • Thyme / Bay leaf

 

  • 1.8kg of potatoes
  • 200ml Milk
  • 25g of butter
  • 200g grated cheddar
  • nutmeg

How to Make:

  • Brown the meat with some olive oil in a creuset pot / do in batches / put aside
  • Stir the chopped carrots, onion, and celery until tender (10-15 minutes). This should lift the suck from the Creuset pot.
  • Add tomato puree and garlic, and put the meat back in the flour. Strong heat.
  • Add chicken stock, thyme, and Bay leaf; cook for 20 minutes. (want the juices to concentrate and evaporate).
  • Season with Salt and Pepper and taste.

 

  • Make the mash with the potatoes. Add butter, milk, and most of the cheddar. Keep some to make the top crust.
  • Season well with salt, pepper and the nutmeg.

 

  • Put meat/vegetables and peas in the bottom of an oven dish.
  • Cover with the mashed potatoes
  • Cover with the remaining cheddar.
  • Put into the oven at fan-assisted 180 degrees for 30 minutes.
  • Add a bit of parsley on top at the very end to make it pretty.
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Tennis Strings

Posted on May 5, 2025 by Olivier Dehon

A coach-style breakdown of three popular strings at the same tension of 25kg.

🎾 3-Way String Comparison

Feature Babolat RPM Blast Yonex Rexis Comfort Babolat VS Team (Natural Gut)
Material Co-polyester Multifilament Natural gut (cow serosa)
Feel Firm, muted Plush, smooth Exceptionally soft and elastic
Power Low-medium High Very high
Control High Decent Surprisingly high
Spin Potential Very high Moderate Moderate to high
Tension Maintenance Poor Good Excellent
Comfort Low High Very high
Durability High Moderate Low to medium
Price Mid Mid-high High

🧠 Coach’s Tactical Breakdown

✅ Babolat RPM Blast @ 25kg

  • Best for powerful, topspin-heavy baseliners.
  • Offers high control and confidence to swing fully.
  • Can feel harsh on the arm if you’re not used to poly.
  • Great for grinding and rallying from the backcourt.

✅ Yonex Rexis Comfort @ 25kg

  • Ideal for all-court players or those needing comfort.
  • Free power and easy depth with moderate effort.
  • Slight trampoline effect—less precision on full swings.
  • Good for doubles, net play, and players with joint concerns.

✅ Babolat VS Team @ 25kg

  • Top-tier choice for touch, feel, and finesse.
  • Very high power, but still controlled due to great ball pocketing.
  • Best tension retention; performs consistently longer than other strings.
  • Less durable, especially in wet or humid conditions.

🧬 Strategic Summary

Your Style / Priority Best String
Heavy topspin baseliner RPM Blast
Comfort + power with some control Rexis Comfort
Touch, feel, and all-court finesse VS Team
Elbow/shoulder issues VS Team or Rexis Comfort
High performance hybrid setup VS Team (mains) + RPM Blast (crosses)

 

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Scotch Brite Wheels Grit Reference

Posted on April 17, 2025 by Olivier Dehon

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Batteries and their discharge curve

Posted on April 17, 2025 by Olivier Dehon

 

A quick chart to help when you want to know if a battery is almost empty etc…use a volt-meter and check against this chart…

It’s the nerd in me that makes me do these things….

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Cheese Soufflé

Posted on March 19, 2025 by Olivier Dehon

 

Simple soufflé recipe.

With modern tools, making a soufflé is now very easy, and I should make it more often.

 

 

 

 

Ingredients:

  • 50g Butter / 50g Flour
  • 300ml Milk
  • 125g grated cheese (Gruyere, Cheddar or Emmental)
  • 5 Large eggs, separated into whites and yolks
  • 1/2 tsp Salt, Nutmeg, Pepper or Cayenne to taste
  • Butter and flour to dust the cooking dish

How to Make:

  • Put the egg whites into the Thermomix with the beater for 4 minutes at a speed of 3.5
  • Transfer the whites into another bowl; there is no need to clean the Thermomix
  • Put Butter, Flour, milk and spices into Thermomix and cook for 4 minutes at 90 degrees Celsius on speed 3. (not the eggs)
  • Let cool down for a few minutes.
  • Start the oven at 180 degrees Celsius.
  • Add Cheese and eggs, and mix for 10 seconds at speed 4.
  • Mix the egg whites carefully to make a fluffy liquid.
  • Butter and Dust the cooking dish.
  • Put into oven for approximately 35 minutes.

Eat straight away !!

 

 

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Le bons sens

Posted on March 17, 2025 by Olivier Dehon

 

I saw this, and I thought I should keep it….

 

“Le bon sens n’a qu’un sens…le bon !”

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Falafel

Posted on March 15, 2025 by Olivier Dehon

Falafel is a popular Middle Eastern “fast food” made of chickpeas, fresh herbs, and spices formed into small patties or balls.  It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.  It has also become a popular vegan food in Egypt and throughout the Middle East.

 

 

 

 

 

 

Ingredients:

  • It is best to use soaked dry chickpeas (250g dry / 24H in cold water with a little bit of baking soda; they will double in size), but a can will also do it (NOT IF OIL FRYING).
  • A clove of Garlic.
  • Fresh herbs like Coriander / Parsley / Basil (or a combination of those)
  • Half an Onion.
  • A tiny bit of Olive Oil.
  • 1/2 tsp of baking powder. (optional)
  • Salt /pepper and/or other spices are used to give an authentic flavour (like cumin and coriander).
  • Sesame seeds, if you can tolerate them.

How to Make:

  • Put everything in the Blender and pulse to get a coarse puree.
  • Use a tablespoon to measure a dose and roll small balls of the puree in your hands.
  • Put in the Air Fryer at 190 for 10 minutes, shake in the middle of the cooking time.
  • It is possible to Oil Fry these as well, but if you do, you cannot use canned chickpeas.
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Hanlon’s Razor

Posted on February 12, 2025 by Olivier Dehon

I like this and have empirical evidence :

“Never attribute to malice what can be adequately explained by stupidity.”

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I am proud of what I have built with our team

Posted on February 6, 2025 by Olivier Dehon

I am proud of what I have done with my friends and colleagues to build something amazing that will hopefully be meaningful to millions in the future.

 

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Re-Retire is it the last ?

Posted on February 5, 2025 by Olivier Dehon

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A bit Sad but optimistic

Posted on January 28, 2025 by Olivier Dehon

It’s been months since I’ve properly updated this blog, and I feel a bit sad about that. This space has always been important to me—a quiet corner of the world where I can reflect and document my thoughts. Lately, though, my mind has been so preoccupied with my business that I’ve struggled to find the headspace to focus on this part of my life. I’m looking forward to a time when things feel less chaotic, so I can re-energize this blog and reconnect with what it means to me.

On another note, I’ve been observing the incredible, ground-shaking developments happening in the world of Artificial Intelligence. It’s hard not to feel optimistic about AI’s potential benefits to humanity. I know innovation can feel intimidating to some, but I’m not one of those afraid of change. I see it as an opportunity—a chance to improve our world in ways we can barely imagine. I encourage my friends and family to embrace this new era and actively be part of the amazing transformations unfolding before us.

The future feels bright, and I hope to channel some of this optimism and energy back into my writing here. Let’s see where this journey takes us.

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Sauces – for reference

Posted on December 10, 2024 by Olivier Dehon

Mother sauces and their derivatives, a French cuisine must know !

1. Béchamel (500ml milk, 30g butter, 30g flour, nutmeg, salt, white pepper)
├── Mornay (60-80g cheese, 1 egg yolk)
└── Soubise (250g onions finely chopped)

2. Velouté (500ml chicken stock, 30g butter, 30g flour, salt, white pepper)
├── Allemande (2 large egg yolk, 100ml cream)
├── Suprême (100ml heavy cream, 30g butter extra at the end)
└── Normande (100ml heavy cream, 50g finely chopped mushrooms, 1 teaspoon lemon)

3. Espagnole (500ml beef or veal stock, 30g butter, 30g flour, mirepoix [1 carrot, 1 onion, 1 celeray stalk, 1 bay leaf, thyme, parsley ], 2 Tbsp – 30g tomato paste, salt, black pepper)
├── Demi-Glace (reduced Espagnole)
├── Bordelaise (100ml red wine, 1 shallots)
└── Chasseur (100g mushrooms, 100ml white wine, 2 shallots, parsley)

4. Hollandaise (2 egg yolks, 125g butter, 2 tsp lemon, salt, pepper, cayenne)
├── Béarnaise (2 Tbsp tarragon, 1 X 30g shallots, 30ml white wine)
├── Mousseline (100 ml heavy whipped cream)
└── Maltaise (30-45ml blood orange, orange zest)

5. Tomato Sauce (500ml chicken stock, 800 g tomatoes, 2 Tbsp olive oil, 2 garlic, 1 onion, 1 celery stalk, 1 carrot, dry herbs, 2 Tbsp tomato puree, 1 tsp sugar, salt, black pepper)
├── Provençale (50g olives chopped, provence herbs)
└── Créole (100g peppers, celery more, cayenne pepper)

 

 

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Moussaka chez Mamy

Posted on November 14, 2024 by Olivier Dehon

IMG_3305Even my mum is now following internet recipes for things that she has been doing for years ! Here is the link :http://www.lacuisinedebernard.com/2013/07/la-moussaka-grecque.html

Obviously there is a few small secrets…

She uses half-cooked potatoes as the first base layer for the Moussaka. On this particular occasion, we did 2, one with and one without the potatoes. The outcome is that it is definitely nicer with the layer of potatoes. You can see in picture 3 the layers, don’t be fooled by picture 1.

It is my understanding that the Moussaka with Potatoes is a Greek recipe whereas the one without is more Turkish.

UPDATE : (Original was 11th of August 2015, then spetember 2020 !)

I have just tried to make this recipe and clearly my mum was not following that recipe at all…

Well, I am going to do the same and make my own version and see if it is any good. I am starting with a version without potatoes. It is a bit of work but it is well worth it!

Ingredients:

  • 1kg of minced lamb.
  • 2 Large or 3 small aubergines.
  • 1kg of Red Potatoes (a waxy potato)
  • 2 onions / 2 or 3 cloves of garlic.
  • Tomatoes concentrate. (a small round pot thingy)
  • A supermarket basket of large tomatoes (or 2X400g cans of tin tomatoes)
  • Olive Oil / Butter / Salt / Pepper / Whole Nutmeg / Piment de l’espelette
  • A large tray to go in the oven
  • For the sauce Blanche : 0.8 to 1 Litre of milk / 100g flour / 1eggs / 50g butter / nutmeg / salt /pepper.

How to Make:

  • I find that my “Le Creuset” pot is the best to cook this kind of dishes.
  • I then assemble the ingredients in a large clay roasting tray to go in the oven
  • Dice the onions and cook in the pot with a bit of butter, salt and pepper.
  • Let them melt a bit and take some colour. Cook on medium not too harsh.
  • During this time boil some water and put all the tomatoes in the boiling water for a couple of minutes. This will help to peel them easily.
  • Cut the tomatoes in slices and remove all the wet bits, seeds, centre etc.
  • Once the onions are cooked, transfer into a tray waiting for assembly.
  • Wash and slice the aubergines through their short side to make round slices of various sizes.
  • Cook them on medium heat in a bit of olive oil to give them colour and taste. This is a fairly long process that requires you to monitor the burning so that it is tasty but not burnt…my mum method is to use a roasting tray in the oven. After many attempts, the roasting of the Aubergines is best done in the oven under a grill rather than done in the le creuset pot. Use aluminium foil and a drizzle of olive oil.
  • Transfer half of the aubergines to the bottom of the cooking tray and then layer on top the tomatoes.
  • Still in the same pot, cook the lamb on high with the crushed garlic, season with salt and pepper and grate half of a nutmeg. Add also a bit of Piment de l’Espelette or equivalent (sweet chilli peppers powder).
  • Add the tomatoes concentrate to the meat and let the water evaporate as much as possible. The meat will take a bit of colour and the oils will separate.
  • Transfer the meat onto the cooking tray making sure you drain the fat.
  • Once all the meat is layered over the aubergines and tomatoes finish with the second half of aubergines to top the whole thing. (Aubergines/Tomatoes/Meat/Aubergines)
  • Make one litre of sauce Blanche (this is not my usual Bechamel Sauce...and has eggs in it…not sure about this….:
    • In a 1.5L pot, melt the butter and mix the flour with a whisk, adding a bit of milk to make sure you do not make lumps.
    • Once you have a sort of paste, add the rest of the milk slowly to get a thick creamy liquid.
    • Take off the heat. whisk an egg with a bit of milk and then add to the mixture whisking everything well.
  • Pour the sauce Blanche on the whole preparation
  • Cook in the oven a 180 degrees celsius for 20 to 30 minutes.

This was very nice and the white sauce was great as well. All very moist and tasty.

Might have noticed the disaster of the burning of the le creuset pan….I tried everything to clean it and it was not coming off at all….been a complete mystery on how to take the stuff out and clean it properly. I bought at least 4 different products on amazon etc…baking soda, hydrogen peroxide, le creuset own brand cleaning product, boiling vinegar, magic sponge, overnight soak with dishwasher soap, boiling baking soda, etc…etc….etc…

I finally decide to simply put the pot into my oven during a full cycle of pyrolytic wash….was a bit afraid of destroying the whole thing but NO !! it worked brilliantly.

Simply had to wipe the ashes of the burned off stuff afterwards it was almost new.

Will now use this method on a yearly basis or something like that.

 

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List of good dishes I can make

Posted on November 8, 2024 by Olivier Dehon

Below is a list of dishes I like and can cook to a standard that I would be happy to serve to my friends. Maybe one day, I should make a book of those recipes.

It has recently evolved into a Database of the things I like and the ones that I can cook…

 

Name Country Inspiration Type Recipe on my Blog ?
Cramique Bread Belgian Bread yes
Bao Chinese Bread yes
Pain au cereales French Bread yes
Baguette French Bread yes
Pain maison French Bread yes
Brioch Bread French Bread yes
Pitta Bread Indian Bread no
Panettone Italian Bread no
Gnocco Frito Italian Bread yes
Ciabatta Italian Bread yes
Focacia Bread Italian Bread yes
Saint Marcellin French Cheese no
Saint Felicien French Cheese no
Cervell de Canut French Cheese no
Fromage Blanc au sucre French Cheese no
Donuts American Dessert yes
Cookies American Dessert yes
American Biscuit American Dessert yes
Tarte au sucre Belgian Dessert yes
Tarte a la Rhubarbe Belgian Dessert yes
Waffles Belgian Dessert yes
Couques Suisses Belgian Dessert yes
Lemon Meringue Tart Belgian Dessert yes
Boules de Berlin Belgian Dessert yes
Eton Mess British Dessert no
Tarte Tatin French Dessert yes
Creme Brulee French Dessert no
Mousse au chocolat French Dessert no
Madeleines French Dessert yes
Macarons French Dessert no
Ile Flottante French Dessert no
Tarte aux myrtilles French Dessert no
Croissants French Dessert no
Gaufres maison French Dessert yes
Blue Berry Jam French Dessert yes
Marons Glace French Dessert yes
Pear and Chocolate Crumble French Dessert yes
Pecan Spiced Canides French Dessert yes
Creme Brulee French Dessert yes
Pates de fruits French Dessert yes
Plum Tarte Tatin French Dessert yes
Caramel au beurre sale French Dessert yes
Prune Tart French Dessert yes
Candied Oranges French Dessert yes
Flan Tart French Dessert yes
Tiramisu Italian Dessert no
Crema Catalana Spannish Dessert no
Turron Spannish Dessert no
Pancakes Americain USA Dessert yes
BBQ Ribs American Main yes
Moules frites Belgian Main yes
Aubergines Farcie Belgian Main yes
Waterzoi Belgian Main no
Boudin Blanc Belgian Main no
Boudin noir Belgian Main no
Cervelle de veau Belgian Main no
Meat balls Belgian Main no
Vol au Vent Belgian Main yes
Fish and chips British Main no
Full English Breakfast British Main no
Bangers and Mash British Main no
Chicken Tika Massala British Main no
Sheppers Pie British Main no
Scotch Egg British Main no
Toad in the hole British Main no
Jambon cuit au four British Main yes
Canard asiatique Chinese Main no
Sausage Roll English Main yes
Tartiflettes French Main no
Cassoulet French Main yes
Poulet grille French Main no
Hachis Parmentier French Main no
Confit of duck legs French Main yes
Lamb shanks French Main yes
Soupe bouillabaise French Main yes
Ouef brouliier French Main no
Ouef Benedicte French Main no
Cheese Soufle French Main no
Quennelles French Main yes
Magrets de Canard French Main yes
Fondue Savoyarde French Main no
Pain de viande French Main yes
Andouillette French Main no
Saucisson de Lyon Brioche French Main no
Quiche Lorraine French Main yes
Choucroute Garnie French Main no
Tartine et Fromage French Main no
Artichaud French Main no
Pommes Dauphines French Main yes
Beef Casserole French Main yes
Moussaka Greek Main yes
Giro meat Greek Main no
Tandori Chicken Indian Main no
Osso Bucco Italian Main yes
Spagetti Carbonara Italian Main no
Lasagna Italian Main no
Pizza Italian Main yes
Carpacio Italian Main no
Sushi Japanese Main no
Panko Vegetables Japanese Main no
Tagine lamb Lebanese Main yes
Tagine de Poulet Lebanese Main yes
Monk fish with Chorizo Spannish Main yes
Fruit Liqueur Belgian Other yes
Liqueur de Cassis Belgian Other yes
Thai Sauce Spicy Chinese Other yes
Pickled Beetroot English Other yes
Pickled Shallots English Other yes
Butter French Other yes
Gerkin / Parsley / Egg Mayonnaise French Other no
Aioli French Other yes
Hollandaise Sauce French Other yes
Bechamel Sauce French Other yes
Almond Butter French Other yes
Mayonnaise French Other yes
Limoncello Italian Other yes
Yorkshire Pudding British Side no
Gratin dauphinoises French Side no
Ratatouille French Side no
Haricots Vert a l’ail French Side no
Salade Lyonnaise French Side no
Tarka Dal Indian Side no
Samosas Indian Starter no
Patatas Bravas Spannish Side no
Tomate Crevette Belgian Starter no
Crab meat spread Belgian Starter no
Hate Levee Belgian Starter yes
Ham Terrine Belgian Starter yes
Rillettes of porc French Starter no
Rillettes of Duck French Starter yes
Cougeres French Starter yes
Pate de foie de volaille French Starter yes
Soupe a l’oignon French Starter no
Soupe de Champignons French Starter no
Soupe Artichaud de Jerusalem French Starter no
Escargots de bourgogne French Starter no
Steak Tartare French Starter no
Foie Gras French Starter yes
Moutabal Lebanese Starter yes
Houmous Lebanese Starter yes
Padrons Peppers Spannish Starter no
Gazpacho Spannish Starter no
Chorizo Spannish Starter no
Gambas al Ajillo Spannish Starter no
Calamares a la Romana Spannish Starter no
Croquetas Spannish Starter yes

 

More to come in the future….

 

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Making some Bretzels today

Posted on November 5, 2024 by Olivier Dehon

We need to update the recipe to make it using Thermomix! This recipe was first published on the 5th of June 2022.

Ingredients:

  • 185g Flour
  • 4g Yeast
  • 1 teaspoon  Sugar
  • 1/2 teaspoon Salt for dough.
  • 10g Sea salt for decorating the Bretzel
  • 175g of warm milk
  • 35g butter
  • 40g Bicarbonate / Baking Soda (this is not baking powder)

Once done, 15g melted butter.

How to make :

  • Mix flour, sugar, salt and yeast in a bowl.
  • Measure the butter into a glass jar and melt into the microwave for 30 seconds (cover with cling film or it will splash)
  • add 175g of milk and warm up in the microwave for 30 seconds or until warm but not hot.
  • add the milk mixture to the flour and make a dough. Knead to incorporate the milk into the flour. You should have a smooth dough ball. (It starts wet and gets better as you knead).
  • Let the dough rest in a bowl for 90 minutes.
  • Once the dough has rested, cut it into 8 equal pieces.
  • Roll into 50cm long strings
  • Shape the Bretzel by making a U shape, then take one side over the other twice, then bring both sides to the bottom of the U, and push a little to make a good seal.

  • Preparing a pan with boiling water and the baking soda, keep a gentle boil.
  • Take each Bretzel shaped dough and dip it in the boiling water for 30 seconds on each side.
  • Put onto a cooking tray with a silicone sheet.
  • Cover all the Bretzels with approximately 10g of Sea Salt or Kosher Salt
  • Cook in the pre-heated oven at 180 degrees fan assisted for 10 to 15 minutes depending on the colour you like on the bretzels.
  • Let cool down on a rack and when ready to eat smush some melted butter on top…this step is compulsory (as not optional ; )

 

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We did it ! First flowers to reach a patient in the UK

Posted on June 9, 2024 by Olivier Dehon

 

Legal cannabis by post_ inside the farm behind a British first 2

Although I am very proud of what we have achieved as a team, I must admit that the last few months have been very testing.

Our team has made history by delivering a UK-grown flower to a patient through a legal, commercial route for the first time.

I am proud of my work and would do it again if needed.

 

Starting from scratch four years ago, there are certainly a few things I would do differently today based on what I have learned along the way.

Despite all the successes, I still find it challenging to enjoy the moment, as nothing is ever perfect in the present.

“As you ascend a mountain, you focus on your hands, gripping the rocks to ensure you don’t fall. The more challenging the climb, the tighter your grip becomes, but in doing so, you might overlook the beauty behind you. Take a moment to stop and look back at the path you’ve traveled. Appreciate the unique view you’ve created for yourself.”

I should listen to this inner voice more often…and will do TODAY.

 

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The perfect Entrecote ?!

Posted on May 29, 2024 by Olivier Dehon

 

Cooking a large entrecôte (rib-eye steak) to be nicely warm inside while achieving a good sear on the outside can be approached in a few ways. Here are some considerations and methods for each technique:

 

Pan-Seared and Oven-Finished

 

  1. Pan-Searing:
  • Preheat: Preheat your oven to 375°F (190°C).
  • Season: Season the entrecôte generously with salt and pepper.
  • Sear: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a small amount of high smoke-point oil (like canola or grapeseed oil).
  • Cook: Sear the entrecôte for 2-3 minutes on each side until a deep brown crust forms.
  1. Oven-Finishing:
  • Transfer: Once seared, transfer the skillet to the preheated oven.
  • Cook: Cook in the oven until the desired internal temperature is reached (use a meat thermometer):
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-well: 150-155°F (65-68°C)
  • Rest: Remove from the oven and let rest for 5-10 minutes before slicing.

 

Oven-Roasted

 

  1. Preheat: Preheat your oven to 400°F (200°C).
  2. Season: Season the entrecôte with salt, pepper, and any herbs or spices you prefer.
  3. Prepare: Place the steak on a rack in a roasting pan to allow air circulation.
  4. Cook: Roast in the oven until the desired internal temperature is reached.
  5. Rest: Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.

 

Sous Vide (if you reconsider)

 

  1. Preheat: Preheat your sous vide water bath to the desired temperature:
  • Rare: 125°F (52°C)
  • Medium-rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-well: 150°F (65°C)
  1. Season and Seal: Season the entrecôte with salt, pepper, and any herbs or aromatics. Place in a vacuum-sealed bag.
  2. Cook: Submerge the sealed steak in the water bath for 1-2 hours.
  3. Sear: After sous vide cooking, heat a skillet until very hot and quickly sear the steak for 1-2 minutes on each side for a nice crust.

 

Recommendation

 

For the best balance of flavor, texture, and warmth throughout the steak, I recommend the Pan-Seared and Oven-Finished method. This approach provides a well-developed crust from the searing process and allows you to gently bring the steak up to the desired internal temperature in the oven, ensuring even cooking and warmth.

 

Ensure you use a meat thermometer to avoid overcooking, and remember to let the steak rest before slicing to retain its juices.

 

Resting the meat after cooking is a crucial step for several reasons:

 

  1. Juice Redistribution:

 

  • During cooking, the heat causes the meat’s fibers to contract, pushing the juices towards the center of the meat.
  • Resting allows the juices to redistribute evenly throughout the meat. If you cut into the meat immediately after cooking, the juices will flow out, leading to a drier steak.

 

  1. Enhanced Flavor and Texture:

 

  • When juices redistribute, they not only keep the meat moist but also enhance the overall flavor.
  • The meat fibers relax during resting, making the texture more tender and enjoyable to eat.

 

  1. Temperature Equalization:

 

  • Resting helps to even out the temperature within the meat. The outer parts of the meat cool slightly while the center’s heat continues to spread, resulting in a more uniformly warm piece of meat.
  • This helps avoid a hot exterior with a cold or undercooked center, providing a better eating experience.

 

  1. Improved Presentation:

 

  • Resting reduces the likelihood of juices running all over the plate when the meat is cut, leading to a neater presentation.
  • It allows the meat to set, making it easier to carve into even slices.

 

How Long to Rest Meat

 

  • Steaks and Chops: Rest for 5-10 minutes.
  • Roasts: Rest for 15-20 minutes or more, depending on the size of the roast.

 

Practical Tip

 

Cover the meat loosely with aluminium foil to keep it warm while resting. This prevents it from cooling too quickly without trapping steam and making the crust soggy.

 

By incorporating a resting period, you ensure that your entrecôte (or any meat) is juicier, more flavorful, and better presented, ultimately enhancing the dining experience.

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Polishing Table

Posted on April 14, 2024 by Olivier Dehon

TYPES OF POLISHING COMPOUNDS (SUBCATEGORIES)

Below are the Sub-categories of commonly used polishing compounds:

BROWN TRIPOLI

This polishing compound is used on soft metals like brass, copper, and aluminum. The brown tripoli can easily eliminate lines or scratches (not too rough) from the surfaces. It can also be applied on wood surfaces and give them a lustrous finish.

WHITE POLISHING COMPOUND

This polishing compound is mainly used for hard metals like stainless steel and metals like nickel-plated and gives them a brighter shine. It is also an ideal choice for cutting and the intermediate polishing process.

BLACK POLISHING COMPOUND

The black polishing compound is the harshest polishing compound, usually contains emery as an abrasive, and is a great starting point after 180 grit sandpaper. It is ideal for removing deep scratches from platinum and stainless steel. Also used to smooth rough surfaces. It can be used on lap wheels, muslin, sisal, and treated buffs.

BLUE POLISHING COMPOUND

This polishing compound works well on non-ferrous metals or almost any type of metal to give it a smooth final polish. For better results, use it with a buffing wheel.

GREEN POLISHING COMPOUND

This intermediate polishing compound is also known for its high-quality, mirror-like finish. As a result, it is mostly used for stainless steel. It is also known as stainless steel compound. This compound also works for brass and all non-precious metals. You can use it with a muslin buff for scratch removal from 240 grit sandpaper or a loose fold flannel buff for a high lustre finish.

PINK POLISHING COMPOUND

The pink polishing or dual-purpose compound is used in the initial stage of soft metal and the final stage of hard metal polishing to get extra finishing. It’s one of the most adaptable compounds, as it works on wood, plastic, and painted surfaces.

RED POLISHING COMPOUND

Red polishing compound is also known as Jeweler’s rouge or red rouge. It gives a high lustre finish to precious metals like gold and silver, which is why it is popular in the jewelry trade. Use it with a 6-inch loose fold buff at about 3000 RPM for best results.

YELLOW POLISHING COMPOUND

This Yellow Rouge is a dry, low-residue polishing compound that gives gold, platinum, stainless steel, and other hard metals a high-gloss finish. It is good to apply after 240 grit to 320 grit sandpaper. Use it with non-treated muslin or felt-stitched buffs running at about 3000 RPM. This compound can be used in brass, silver, and polymer pieces.

Apart from the polishing compounds described above, there are a variety of polishing compounds available depending on the material and application. I hope this will help you select the appropriate polishing compound for your masterpiece.

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