GENOISE - SPONGE CAKE

INGREDIENTS
• 5 eggs, separated
• 125g sugar (90+35)
• 125g flour

PREPARATION
Preheat oven to 180°C (Fan forced)
Grease and line the cake pan with baking paper. 
Beat egg whites to soft peaks and reserve in the fridge. Then beat sugar and egg yolks until they turn into a light fluffy foam. Using a maryse incorporate 1/3 of the egg white. Then stir in half the flour. Repeat. Finish with the last third of egg whites. Pour the preparation into the cake pan immediately. 

Bake for 25 minutes at 180°C. Don't remove it from the oven yet. Create a small opening gap to slowly release the heat. take the cake out when warm or cool.

Chef Marie Clement blogging for Roving Larder

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DRUNKEN PRUNES FLAN - FAR BRETON

INGREDIENTS
• 20 à 25 pitted prunes
• 120g flour
• 130g sugar
• 1 pinch of salt         
• 4 eggs
• 50g butter
• 500ml milk
• 1ltr water
• 2 tea bags
• 200ml Rum

PREPARATION
Tips: For a better result, I like to marinate the prunes overnight and prepare my flan batter on the day before – keep it in the fridge and give it a last minute stir just before pouring into your oven dish.

Using tea bags make 1 litre of tea. Add rum and pitted prunes and let them soak for 2 hours.
Turn your oven on at 200°C.
Grease an oven ceramic dish.
Drain prunes. Beat sugar and eggs until they turn into a light foamy consistency. Using a wooden spoon, stir in flour. Then add melted butter, milk and some more Rum if wanted. Pour preparation in the oven dish. Dip in drained prunes.
Bake for 10 minutes at 200°C and then lower to 170°C and cook for 1 additional hour.
Serve warm or cold.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CRÈME BRULÉE

 

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

 

 

 

 

ORANGE QUATRE-QUART

INGREDIENTS

• 3 eggs (separated)

• 250 g sugar (+100 g for syrup)

• 250 g butter

• 250 g flour

• 1 orange, rind grated & juiced

PREPARATION

Grease cake form and preheat oven on 180/200°C

Using an electric mixer, beat egg whites into firm picks. Reserve egg whites in the fridge.

Now, beat sugar and butter until it turns into a light foamy consistency. Add egg yolks one by one and keep beating until it turns light and foamy again. Stop mixer.

Using a wooden spoon, stir in flour. Finish by adding grated orange rind.

Add ¼ of the egg whites. Once incorporated, add all the rest.

Pour mixture into cake form and bake for 40 to 45 min.

Orange syrup (optional)

In a small sauce pan, heat up orange juice and sugar. Stir to dissolve sugar.

When "Quatre-Quart" is still warm, damp it with syrup. Serve cold.

It's a great cake for breakfast... it's even better at tea time.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

HOMEMADE ORANGE JELLY

INGREDIENTS for 8 serves   

• 250 ml water

• 250 g sugar

• 4 medium oranges

• ½ lemon, juiced

• 100 ml water

• 2 gelatin leaves

PREPARATION

Soak gelatin leaves in cool water and let them soften for 10 minutes.

Slice oranges in half and juice them carefully. Keep orange cavities as your jelly molds.

Boil 250 ml of water in a pan. Add the sugar. Stir to dissolve. Add soften gelatin leaves, 300 ml of orange juice and lemon juice.

Place the orange halves, upright, on a tray. Fill the orange cavities with jelly preparation and refrigerate for 3 hours or until set. Once set serve it in halves or cut into smaller segments.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CHICKEN LIVER AND PORT WINE PATE

INGREDIENTS 
• 1 tablespoon oil 
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped) 
• 300gr chicken liver 
• 3 tbsp. port 
• 100 ml cream 
• Salt & pepper, to taste 
• 50gr butter, room temp
• 50gr butter, clarified

PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).

Add liver and cook until it just changes color. Pour in the Port; allow it to cook before adding the cream. Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. Leave it to cool.
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

BREAD & BUTTER PUDDING

INGREDIENTS
• 85 gm (½ cup) sultanas
• 2 tbsp brandy, warmed
• 5 eggs
• 300 ml pouring cream
• 300 ml milk
• 55 gr (¼ cup) caster sugar
• 1 orange, finely grated rind only
• 1 vanilla bean, seeds only
• ½ tsp ground cinnamon
• 8 slices of day-old white bread
• 60 gm soft butter, plus extra for greasing
• 1 tbsp demerara sugar
To serve: icing sugar and vanilla ice-cream or cream

PREPARATION

Combine sultanas and brandy in a small bowl and set aside to cool.

Whisk vigorously to combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon, and set aside.

Spread both sides of bread slices with butter and halve lengthways.

Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish.

Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer.

Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).

Preheat oven to 180C. Scatter Demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes).

Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

Original recipe from
http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2008/5/bread-and-butter-pudding/