June 30, 2011 - Leave a Response

Sorry i’ve been away from this blog for so long… Damn ! I should really work more on it !!
I’ll try to go back to it, and for today…
Here is what I did so far, meal will be prepared soon since it needs 40min cooking time.
But as for now: Homemade curry paste !


“Porc à la bordelaise & lentilles à la dijonnaise”

February 24, 2011 - Leave a Response

Today, 2 recipes in one. In my family, we usually make them for one dish. It’s an easy way to have a meat dish and a vegetable on together, cause those two really get along well.

First where do the titles come from? “Porc à la bordelaise”: it’s mainly because it’s a pork dish made with red wine and Bordeaux’ area is well-known for all its red wines. “Lentilles à la dijonnaise” it’s the same sort of stuff, it’s made with mustard and Dijon is really well-known for the mustard. Easy as that 🙂

It’s perhaps not the prettiest meal ever, but if you like red wine and mustard, it really tastes good.

For the porc recipe:

– 800g of pork meat
– 2 big shallots finely chopped.
– 10 small white onions
– 1 slice of smoked ham cut into fine pieces
– 1 full tablespoon of flour
– 1/2 l of red wine (preferably from Bordeaux’ area)
– 1 glass of beef stock
– salt, pepper
– oil to cook the meat
– 1 bay leaf

In a big pan, heat some oil and cook the pork meat then add the ham, the shallots and onions.
Cook until golden then add the flour and the red wine. Stir to make sure it’s nice and smooth.
Add bay leaf, pepper, a little bit of salt, put the lid on and let it cook for 1h15.

Really easy 🙂


For the lentils:

– 250g of green lentils
– 2 onions
– 100g of ham
– 1 bouquet garni
– 1 tablespoon of flour
– 1 tablespoon of Dijon’s mustard
– 1 bowl of the water the lentils cooked in
– 2 teaspoons of dried beef stock.
– parsley
– pepper

After sorting out the lentils to make sure there is no stone in there (it can happen and it’s not really nice to put your teeth on one…), wash them.
Put them in a pan and add water (add 5 times more water in terms of volume – 1 measure of lentils = 5 measures of water). Start cooking them and add 1 onions cut in halves, the bouquet garni and the dried beef stock. Cook for 25 minutes.
Cut the ham into small pieces and chop the other onion. In a pan, heat some oil and cook the ham along with the onion until golden. Add the flour and stir, then add the mustard. Drain the lentils and add them to the sauce and add parsley.


And there you have a whole meal done with true French flavours 🙂


Chorizo palmiers

February 18, 2011 - Leave a Response

Tonight, the second palmiers recipe. Chorizo ones !

They’re the ones on the left side this time 🙂


– Puff pastry
– 200g fresh cheese
– 100g chorizo


Chop the chorizo into really small pieces.
Roll the puff pastry into a rectangle. Then spread the cheese on top of it.
Put the chorizo on top, making sure it’s as even as possible then roll as in the other recipe.
Rolling summary: bring both sides to the middle, do it again, hold tight so it holds nicely.
Put in plastric wrap and for around 30 minutes in the fridge/freezer.
Then cut them into 1cm thick pieces, put on a dish and put in the oven (180°C) for 15 minutes.


Enjoy !



Ham and cheese palmiers

February 16, 2011 - Leave a Response

Finally starting to post those recipes I’ve been talking about ! Here is one of the two palmiers recipes I made with mom the other day. Depending on the size you’re giving them, you can serve them as starters, as a whole meal and also when in small size along with drinks 🙂

they’re the ones on the right side 🙂


– Puff pastry (preferably the blocks that you have to roll, it makes it easier)
– fresh cheese (here we use portions and it takes around 4 small portions)
– 4 slices of ham
– grated cheese


First roll the puff pastry as a rectangle, get something nice, not too thin.
Then spread the fresh cheese on it, make it even.
Put the ham slices on top of the cheese.
Then here is the tricky part, the rolling:
First fold the two sides to the middle (both side should be next to the other on the center of the puff pastry rectangle).
Then fold it again on the middle, same as before. Don’t hesitate to make it tight.
Then put it in plastic wrap, making it tight again. Place in the refrigerator or even better in the freezer  for around 30 min, that will make them easier to cut.
Then cut them (around 1cm thick) and put them on a dish with baking paper. Put a bit of grated cheese on top and put in the oven (180°C) for 15 minutes.


Enjoy !



New recipes to come this week

February 13, 2011 - Leave a Response

I have new recipes to post. I just don’t really have time right now.

They will all be posted this week hopefully. They will all be salty recipes.
2 are actually dishes that can make a meal while served together. The others are thing that you can make either as a meal but also as apetizers or mini sized to serve during cocktails and stuff like that.

Not to spoil the whole thing, here are a few ingredients that you would find in those recipes (all mixed, you don’t find everything in 1 recipe, it’s a mix of all, take that as a teaser :P). Could you guess what would be put together in the recipes?

Ingredients of the 4 recipes:
– fresh cheese
– beef
– red wine
– ham
– lentils
– chorizo
– carrots
– puff pastry
– mustard
– onions…

Hopefully I will be putting one up tomorrow 😉


Cinnamon and Nutella muffins

February 12, 2011 - Leave a Response

Last recipe I tried today ! Damn you camera for the blurry picture !!!!

For around 6 muffins:

– 2 eggs
– 80g of sugar
– 100g of flour
– 1/2 a packet of backing powder
– 60g of butter
– around a tea-spoon of cinnamon (depending on your taste, you can add more or less of it, just try it out 🙂 )

First turn on your oven and get it ready to 180°C.
Then in a bowl, mix the eggs and sugar together. Then add the flour and baking powder.
Melt the butter and add it to the batter.
Then add the cinnamon and stir well.
Fill half of the muffin tins, then add a little touch of Nutella (as much as you want, just keep in mind that it’s a filling, not the whole muffin’s taste). Finish filling in the tins and put in the oven for around 20 to 25 minutes.

Really easy ! Then when it comes out of the oven (and after it cooled a bit so I didn’t burn my fingers getting it out of the tin) here is what you get when you cut it in half:

Hope you’ll like them !


Cappuccino and Crème de Salidou muffins

February 12, 2011 - Leave a Response

The second recipe:

First, you have to know that the “Crème de Salidou” is a french product which is mostly a caramel paste. It’s not really the same consistency as Nutella but basically, it’s the same type of product. It may be hard to find outside of France so here is a recipe that will make almost the same thing if not totally the same thing 😛

Crème de Salidou:

240g of powdered sugar
80 ml of water
100 g of salted butter
150 ml of liquid cream

On a low fire, melt the sugar in the water. Add the butter as soon as there is no sugar left. Then bring it to the boil till the color turns into a nice caramel color. Out of the fire, add the cream and firmly stir to get a nice and even consistency. Then bring it to the boil again for around 10 minutes till it has almost a liquid honey consistency. Then put into pots and let it cool.

(Recipe translated from french, original recipe found here: http://chocolatetcaetera.fr/la-crme-de-salidou-pour-marion/ )

Now that you know what is the filling, let’s get to the real recipe:

For around 6 muffins:

– 2 eggs
– 80g of sugar
– 100g of flour
– 1/2 packet of baking powder
– 60g of butter
– 2 table spoons of instant coffee
– 2 table spoons of hot water
– 2 table spoons of liquid cream
– Crème de Salidou.

First, pre heat your oven (180°C).
Then in a bowl mix the eggs (totally not need to put aside the white) and sugar.
Then add the flour and baking powder.
In a pan, melt the butter and then add it to the batter.
In a small bowl, put the coffee and water and stir till the coffee dissolves. Then, add the cream and stir.
Add that “cappuccino” to the batter and stir well.
Fill the muffin tins up to half, then add the Crème de Salidou (as much as you want, I put around the size of a big hazelnut / small walnut) and finish to will up the tins.
Put in the oven for around 20 to 25 minutes.

As you can see, it can be pretty easy to make. That is why muffins are nice to play with.
Hope you’ll enjoy them ! 😉


White chocolate muffins with chocolate chips

February 12, 2011 - Leave a Response

One of the 3 recipes I tried out today.

For more or less 6 muffins (depends on their size):

– 2 eggs
– 120g of white chocolate
– 35g of sugar (not much since white chocolate is already sweet)
– 60g of butter
– 50g of flour
– 50g of chocolate chips.

First, prepare your oven. The heat should be 180°C.
Separate egg yolks from white.
Put the yolks in a bowl, add the sugar and stir.
Then, in a pan, put the butter and white chocolate and melt them. Stir the two together. Don’t worry, white chocolate won’t make a smooth paste like dark chocolate, but it’s normal.
Add that to the yolks and sugar.
Slowly add the flour into the bowl and mix.  It will be a bit hard to mix because of the white chocolate but soon something will come to help 😉
Beat the egg whites and first put a little bit of them in the batter to make it easier to stir.
Then slowly add the rest of the whites, being careful not to mix them too quickly.
Once that is done, add the chocolate chips and stir.
Finally, put that in muffin tins and put in the oven for around 20 to 25 minutes. You can check if they’re cooked by testing the middle of one with a knife. If the knife comes out clean, they’re done !


Hope you’ll enjoy them ! 😉



Trying out 3 muffins recipes

February 12, 2011 - Leave a Response

Today I just felt like trying things out…

I decided to try some new recipes, based on the classical muffin recipe I have.

So the 3 recipes for today (they will all be in different posts so there will be 4 posts today !):

– White chocolate muffin with chocolate chips.
– Cappuccino muffins with Creme de Salidou filling (i’ll explain what it is in the recipe.)
– Cinnamon muffins with Nutella filling


I’m sorry, some of the pictures came out blurry 😦 I’ve been really hating my camera today since before the flash was too storng and then the pics came out blurry…

Hope you’ll enjoy them 😉


About this blog…

February 10, 2011 - Leave a Response

Hello all !

Some of you already know me and for those that don’t, I’m Ammie. I really like cooking and I finally decided to start a blog where I would share recipes and all the things of that kind.

It will probably be mostly cakes oriented but maybe you will see one or two – or maybe more who knows – meal recipe appear.

I may also make special posts with some of my mom’s recipes, that would be a good way to of course share them with you but also for me to have them saved somewhere 🙂

I can’t promise the updates will be regular, it will mostly depend on when i’m gonna cook.

Hope you’ll like it.