Just back from Holiday and our friends in the south of France introduced us to “Caramel au beurre Salé !”. It is a recipe from Brittany. It is now an addiction for the entire family. I had to try to make some today.
Enjoy !
I made a variation on a model I found on thingiverse for my 3D Printer.
I am using a 21mm X 2mm slot for a 1 Penny coin to be inserted into my model during the print. I simply pause the print at the 13th layer. Assuming a 0.3mm print layer height.
Insert the coin and resume printing. Et voila !
Overall printing time is about 30 minutes with 75% infill (for the rigidity), 2 shells, no raft, no support printed in PLA.
It has a key chain attachment so that you can carry it around with you all the time…
This gallery contains 6 photos.
I have been playing around with Hydroponics. Got myself a few seeds of Chillis, Sweet Peppers and Tomatoes. The whole subject deserves several posts but simply can’t be bothered to write it all up today. However, I can share a … Continue reading
I am very interested in all the new gadgets that are internet enabled or “connectable”. Here is the new Babolat Tennis racquet. The Play and Connect. I am impressed by the seemless technology and the social sharing that joins internet of things and gamification, two big trends of the moment. The racquet feels good and is not distinguishable from any other racquet I have played with before. I really like the statistics and the ability to track my progress through the various levels. It is, in some way, similar to the NIKE Fuel band for the social part but it is really good to keep track of the number of shots, energy spent etc…
Here we are at last, new Macbook Pro to replace the Thinkpad brick. Managed to re-install most software required and even have parallels working for the critical PC apps I need for laser cutting and Inventor.
So far so good. Great to be back on my Mac. PC experience was interesting but completely frustrating. PC never again.
The proof is this post…
Ingredients:
For the base, the same as the tarte au sucre or tart rhubarb
For the Flan,
500ml de lait
2 large table spoons of corn starch
100g of fine granulated sugar
1 Vanilla sugar packet
2 eggs
How to make:
Dilute the corn starch in the cold milk
with the sugars, bring to a boil so that it thickens.
Take off the heat and put into a separate bowl to cool a bit.
The mixture should be slightly soft and coat a spoon.
Separate the eggs, put the whites aside and poor the yoke in the flan mixture.
Mix well with a whisk so that it is a bit foamy.
Whip the whites of the eggs to a strong peak.
Once the mixture has cool down enough, mix the whites into the mixture.
Pour the whole lot on the tart base and put into oven at 180 degree for 30-35 minutes.
Ingredients :
A smoked Gammon (!) – about 2KG
2 Carrots / 2 Onions
2 Table Spoons of Pickling Spices
1 Table Spoon of Black Pepper
3 leafs of Laurel
5 to 10 cloves depending on taste
1 bunch of Thym
2 Table spoon of Honney (Oranger is nice but accacia is good also)
Chicken Stock cube
How to Make:
Put the Gammon in a large pan of cold water (no salt) and bring to simmering boil.
Cover well so that it does not dry out during boiling
Add the chopped carrots / onions / pickling spices / Laurel / Thym / Cloves
Leave to cook slowly for 90 minutes (for a 2KG)
Transfer to a large oven proof dish, cover with the Honney
Dilute the chicken stock in a little bit of the cooking water
Keep the cooking water to add during the oven cooking
Put into oven at 190 degres celsius.
Cover with aluminium foil.
Cook until nice and brown, basting often and sometimes adding a bit of the
water from the initial cooking. This will take another 90 minutes or more.
Simply check until it looks like it is ready to eat or you cannot wait anymore !
Goes well with new potatoes and some syrup fruits such as Peaches and Cherries…
Ingredients :
Strawberries (…)
How to Make:
Cut thinly all the strawberries
Lay all the slides on a SILICONE sheet. (other non stick stuff will not work)
Put in the oven at 75 degree Celsius. (70 to 80 max)
Leave for several hours depending on how big your slices are and how crispy you want the crisps to be at the end.
You can mix with other fruits or use this recipe for apples, bananas, etc…
when making apples I like to sprinkle a little bit of icing sugar on them half way through the drying process. Fruit will always have a bit more tangy taste which is nice.
This is a great way to keep fruits from getting damaged if you have too many and can’t eat them. It is also a great way to have something to decorate an ice cream or a cake. It is all very healthy and simple.
I also use this technique to make dried Chilis, I then put them in a grinder with Salt to season meat and fish. This seasoning mix will last forever.
Ingreditents :
Chilis (all colors – medium size 6 to 10) / 2 bits of Garlic
Green Lime / half piece of Ginger
Jam Sugar
1 or 2 Tablespoons of Rice vinegar
A little bit of butter
How to Make :
Cut the chills in small pieces, make the Lime Zest, crush the garlic
Put everything in a pan with a little bit of butter, let cook for 15 minutes.
Add a bit of Rice vinegar to your taste.
Add the jam sugar and let cook for an other 10 minutes or so, until the “jam takes”.
You can test if the jam is setting by taking a cold spoon and checking the consistency.
I like mine a bit runny so that you can also use as a dip for some dishes.
If the Chilis have been grown in a sunny place, they will be stronger.
Ingreditents :
2 Grapefruits
2 Oranges
750g of granulated sugar
400ml of water
How to Make :
Wash the fruits first
Peel the fruits in 4 big peel pieces
Cut the peels in 5mm wide pieces
Put in a large pan with lots of water.
Start from cold (important) and then boil for 30mins.
This will take the bitter out of the peels and cook.
Put in an another pan all the sugar with 400ml of water.
Disolve fully the sugar and bring to boil. once boiling remove from heat.
Drain the peels in a colander and put into the sugar syrup.
Bring back to a boil and cook for about one hour, uncovered so that the water evaporates. Watch the cooking especially at the end when all the water “goes” and you are left with the peel that have been candied.
Work quickly before everything goes “solid”. Lay the peels on non-stick paper and let them cool down.
Once cooled, you can dip them in chocolate to make “belgian orangettes” or simply pour sugar on them to make them crystals. Or simply leave like this and eat away….
I also “recover” some of the left over sugar in the pan and crush it quickly before it goes too hard. Then I keep to put in coffee and other hot drinks that will benefit from a “orange” taste sugar…hoo hoo special !
Definitely a Christmas favorite.
