POACHED PEARS IN SPICED WHITE WINE

INGREDIENTS serves 4
- 750ml white wine
- 1 cup of caster sugar
- 1 whole vanilla bean, split and scraped
- 1 cinnamon stick
- ½ lemon rind
- 4 firm pears, peeled and cored (leaving the stem intact)
- Hot water

PREPARATION
Place all ingredients but pears into a saucepan over medium-high heat and bring to a boil.
Decrease the heat to medium low, place pears in the liquid. Pears must be immersed - add some hot water if needed - cover and cook for 40 minutes or until pears are tender but not falling apart. Remove pears to a serving dish, standing them upright, and reserve in the refrigerator.
Wine syrup
Sieve cooking liquid and reduce it to syrup consistency. Place in the refrigerator until cool.
Spoon sauce over the pears just before serving.

CHOCOLATE SAUCE ALTERNATIVE
INGREDIENTS    - 100gr dark     - 30gr butter, cubed      - ¼ cup hot water         - roasted flaked almonds
Place 15gr butter and chocolate in a saucepan over low heat and stir until melted. Add water and keep stirring until homogenous and finish with the rest of butter. Pour over pears just before serving and sprinkle a few roasted flaked almonds.

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NOUGAT GLACE – SEMIFREDO

Ingredients for 6
- 120g sugar
- 50g almonds, flaked
- 75g dried fruits
- 2 egg whites
- 25g sugar
- 25g glucose
- 50g honey
- 250ml fresh cream

PREPARATION
Pour boiling water on dried fruits and let stand. (Ideally, on the day before) 
In a bowl, mount cream to a Chantilly and reserve in the fridge.
Make a caramel using 125gr of sugar.  Spread caramel on baking paper, add almonds and let it cool. Crush nougatine into very small pieces and reserve. 
Beat egg whites into stiff picks.
In a saucepan, put together sugar (25gr), glucose and honey and bring syrup to 121C degrees.
Using a low speed, progressively add syrup to egg whites. Once incorporated, return to high speed and beat until cool.
Gently fold fruits, crushed nougatine and Chantilly into the meringue. Do not overwork the preparation.
Pour mixture into ramekins and place them in the freezer for 2 hours (6 if you’re using a large container).
Serve as it is with a berry sauce or as a side. Enjoy!

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French classics cooking class - Ratatouille recipe

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.

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SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

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CHOCOLATE MOUSSE

Do you have these 2 ingredients and 15 spare minutes for the best chocolate mousse?
Too good... Let's make it now!

Ingredients (6 to 8 serves)
- 6 eggs, separated
- 200gr of very good quality dark chocolate
- 25gr butter (facultative)

PREPARATION
Add a pinch of salt to the egg whites and beat until stiff picks. Reserve.
Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water (Bain Marie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and quickly stir in the egg yolks.
Gently fold in 1/3 of the egg whites until well combined. Then carefully add in the rest.
Spoon mousse into individual ramekins and place them into the refrigerator to set overnight

I love it plain but you could have it garnished with whipped cream, fresh raspberries/strawberries, shaved chocolate, etc
Enjoy!

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MACAROONS

With the coconut I’ve got left from my chocolate truffles decorations, I’ve decided to bake macaroons. These little coconut bites are the perfect treat for tea and they’re so easy to make. Let's start!

MACAROONS

Ingredients (for 20)
- 125gr of shredded coconut
- 125gr of sugar
- 3 egg whites (large eggs not XL)

PREPARATION
Preheat the oven to 180 ° C.
In a large mixing bowl, combine coconut and sugar.
Add egg whites little by little until mixture holds together when squeezed (refer to below picture).. Mix with your hands as you get a better feeling of the dough like that.

Shape into small balls _ pinch the tip for a pyramid effect. Space them on the baking sheet.
Bake macaroons until they have a golden tip, 15 minutes.
Let them cool and enjoy.

$10.00 a dozen.

For Orders please Personal Message me on Facebook Chez Marie Clement, call 04 10 733 278 or e-mail