INGREDIENTS
for 12 small
•5 egg yolks
• 125gr sugar
• 500ml fresh cream
• 1 vanilla pod
•brown sugar to “brulé”
PREPARATION
Turn your
oven on at 140°C.
In a saucepan
heat up cream and vanilla and bring it to the boil.
In a bowl,
cream egg yolks and sugar and stir in cream.
Slowly pour
cream into ramekins. Bain-marie bake for 1hour. Let cool and refrigerate.
At the
serving time caramelise your cream by sprinkling brown sugar on it and passing
it under your oven grill.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients for 6
- 1kg French shallots, peeled
- 200 ml milk
- 80g butter
- 2 tablespoons brown sugar
- 3 fresh lemon thyme sprigs
- 3 sheets puff pastry (6 small tins)
PREPARATION
Cook shallots in milk for 10 minutes.
Drain and set aside for 5 minutes to cool. Dry shallots with kitchen paper. Use your fingers to remove the skin.
In a large heavy-based frying pan
over medium heat, melt the butter and sugar until you obtain a colored caramel.
Add shallot and season with salt, pepper and thyme sprigs. Cook, gently until
shallots are just tender.
Preheat oven to 200°C. Line 6 small
tart molds or a large one with puff pastry. Crumble goat cheese and divide evenly
among pans. Spoon shallots preparation over goat cheese.
Bake in oven for 10-12 minutes or
until the pastry is puffed and golden.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients
for 6
- 1kg apples, peeled, cored, sliced
- 1tin Morello cherries, drained
- 100g (1/2 cup) caster sugar
- 2 tablespoons fresh lemon juice
- 150ml Kirsch or Cherry
- ½ tsp ground cinnamon
- Melted butter, to grease
- 10 sheets filo pastry
- 60g butter, melted
- 100g almond meal
Pure icing sugar, to dust
Whipped cream, to serve
PREPARATION
Soak cherries into Cherry and set
aside overnight to macerate.
On the next day, drain cherries and keep
Cherry. Pre-cook apples with lemon juice, Cherry, cinnamon and sugar. Add
cherries when done.
Preheat oven to 180ºC. Line a tray
with baking paper. Place the filo on a clean work surface. Brush 1 filo sheet
with melted butter. Top with another filo sheet. Brush with melted butter.
Repeat with melted butter and remaining filo. Sprinkle with the almond meal.
Place the filling along 1 long side, leaving a wide border at each end. Fold in
the ends and roll up firmly to enclose. Place, seam-side-down, on the prepared
tray. Brush with remaining butter.
Bake for 25 minutes or until golden.
Dust with icing sugar. Serve with whipped cream.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
This French Classics cooking class is sure to be popular with
those wanting to upgrade their French cooking skills. Learn to prepare a
classic three course French meal. For entrée Provençales tomatoes followed by
Ratatouille and Pastis Chicken Casserole for main, and Tarte Tatin to finish.
Our passionate French cook, Marie shows you a range of tricks & techniques
so you can make these dishes as authentic as the French themselves.
If you are unsure or want to know more, call Marie Clement
during office hours and she will be delighted to handle any queries that you
have.
Materials List
Wear closed shoes. Tie back your hair if it is long. Bring apron
and containers.
Start Date: Sunday 25 May 2014
End Date: Sunday 25 May 2014
Time: 10.00am – 2.00pm
Location: NSCC
Cost: $120.00
enroll now!
Ratatouille
INGREDIENTS for 6
2 large Eggplants
3 zucchini
3 Peppers (yellow, red &
green)
6 tomatoes
2 medium onions
Sauce
Olive oil
Thyme, parsley & bay
leaf
2 garlic cloves
Salt, pepper
2Tbsp tomato paste
PREPARATION
Preheat
your oven to 180C.
Cut
all vegetables in big shanks or for a result as per picture follow bellow
instructions
Cut
eggplant, zucchini and tomatoes into 4 mm thick slices.
Peel
onion and cut into rings. Cut peppers in the flattest parts to have the same
shape.
Sauce
Cut
all leftover vegetables into small pieces. (If you’re doing a classic
Ratatouille, use ¼ of precut vegetables.)
In
a saucepan, heat up 4 Tbsp of olive oil; add vegetables, chopped parsley, bay
leaves and thyme sprigs and garlic -stir with a wooden spoon and leave to cook
for 4 minutes.
Add
tomato paste, salt, pepper and cook gently for another 4 to 5 minutes. If
necessary, add a bit of warm water to obtain a smoother sauce. If you find it
slightly acidic add one or two tea spoons of sugar. Remove thyme sprigs and Bay
leaves, and blend the sauce.
Spread
the sauce in an oven dish. Place vegetables varying categories (as shown on
picture).
Cover
dish with aluminium foil and cook for 40 minutes in a 180°C pre-heated
oven.
Like Chez Marie Clement on Facebook , call me 04 10 733 278 or e-mail mlfc78@gmail.com
Ingredients
- 300g
plain flour
- 2 tsp
baking powder
- 150g
brown sugar
- ¼ tsp
salt
- 75g
finely chopped dates
- 150g
coarsely chopped toasted pecans
- 60ml
(¼ cup) milk
- 125g
unsalted butter, cut into chunks
- 125ml
(½ cup) buttermilk
-
½ vanilla bean cut lengthwise, seeds scraped
- 2
eggs, lightly beaten
- 3
medium sized ripe bananas, mashed
Preparation
Preheat
your oven to 180C. Grease a 14cm X 24cm loaf tin and line with baking paper.
Combine
flour, baking powder, sugar and salt into a large bowl. Add dates and pecans.
Toss to combine.
Heat
the milk and butter in a small saucepan until melted and combined. Pour into a
large bowl. Whisk in the buttermilk and vanilla seeds. Whisk in eggs. Whisk in
bananas.
Make a
well in the middle of flour mixture. Add banana mixture. Stir to combine. Spoon
mixture into prepared pan.
Bake
for about 45-50 minutes or until a skewer inserted in the centre comes out
clean.
Leave it
to cool in the tin for 5 minutes before turning onto a wire rack.
Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or mlfc78@gmail.com
