Traditional recipes

Gateau Normand

Gateau Normand

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We put the raisins to swell, in the water, the recipe said, I put them in milk and a little rum for 3 minutes in the microwave. Mix the butter left at room temperature with the sugar, until you get a fluffy foam. Then add the eggs one by one, then the vanilla sugar and ricotta.

Mix the flour with the baking powder and salt and then add it to the composition obtained. Add the grated orange peel, the raisins passed through the flour and mix lightly.

Pour the obtained composition in a round tray, greased with butter. We clean the 2 apples and cut them into thin slices that we arrange in the shape of a flower over the cake.

Put the cake in the preheated oven at 180 degrees and let it bake for 50-60 minutes. I baked it in the middle of the oven with a protective tray under the grill where the cake was so it wouldn't burn. It is ready when it is browned and in the toothpick test the stick comes out perfectly dry without dough on it, the baking time may differ from one oven to another.

Isa's delicacies

I put my nose back in my cookbook, the one I had started when I was a little teen who already loved to cook and was already picking up the recipes that tempted me.

I think I copied this recipe from a Tupperware book to my mom.
I couldn't remember how super good this cake was. It is a four-quarter-style cake, less dense, with apples and topped with a melting topping made of egg, sugar and butter.

Absolutely to test, you'll tell me about it.

For info, I would be at the Outaouais Book Fair , Saturday and Sunday.
For my signature session schedules, it is here (click) .
I hope to see many of you there!

For 8 people:
5 apples, peeled and trimmed
2 eggs
3/4 cup (150 g) sugar
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 g) melted salted butter
6 tbsp (90 ml) milk
1 1/3 cup (200 g) flour
1 1/2 teaspoons (7.5 ml) baking powder (chemical yeast)

1/3 cup (80 g) melted and tempered butter
1/2 cup (100 g) sugar
1 egg

Preheat oven to 350 F (180 C).
Line the bottom of a removable parchment paper mold with parchment paper, then grease it. Book.

In the bowl of the base beater, whisk the eggs with the sugar, then add the vanilla extract, melted butter and milk. Mix well.
Add the flour and baking powder that have been sifted beforehand. Mix well.
Add 3 apples cut into small cubes and mix.

Pour the preparation into the mold.
Cut the remaining 2 apples into large slices and place them on top of the pie aesthetically.

Bake the cake for 20 minutes.

Meanwhile, prepare the topping by whisking together the butter, sugar and egg.
After 20 minutes of baking, take the cake out of the oven and pour the mixture over it.
Put back in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Take the cake out of the oven and let the cake cool on a wire rack before demoulding.
Print the recipe

Do you know where the word "Hello" comes from?

At every phone call, the term & bdquoalo & rdquo is on everyone's lips. Spoken in a solemn, ceremonious tone, or shouted and possibly accompanied by a short & bdquoda & rdquo, the interjection is spoken daily, & icircn various languages, billions of times. But where does it come from and why is it only used in telephone conversations? This is what we are trying to present to you in the following terms. For this, as we have already accustomed you to, we must return in time for a few moments.

We are in the 19th century, more precisely in March 1876. An American of Scottish origin, named Alexander Graham Bell, has been working for more than a year on a prototype called & bdquovibrafon & rdquo, the ancestor of our telephone. Bell was convinced that his device could transmit sound waves and thus initiate a short conversation from a distance. On March 7, Bell obtained the patent for the device, and on March 10, in Boston, he finally managed to say the famous words: "Mr. Watson, do you want to come to my office, please?" Through this experiment, Bell becomes the official creator of the phone.

But, as you have noticed, in his short intervention the word "bd" is not mentioned. It seems that Graham Bell would have proposed that the initiation of telephone conversations be made by the word & bdircoahoy & rdquo, an interjection used by English sailors to signal a boat, but also a greeting formula between sailors, derived from the old English word. abbreviated greeting formula & bdquohi & rdquo. In 1877, when asked what would be the most appropriate formula for opening a telephone conversation, the great American inventor Thomas Alva Edison proposed the word "bdoo" Halloo ", an interjection used by the English in the fox hunt.

Edison, & icircnsă, also admitted that in fact the first to utter the word, & icircn form & bdquohallom & rdquo, was his assistant, Ditroi Tivadar Pusk & aacutes, a Szekler whose father was originally from the Transylvanian town of Ditrău, located on the same name. Harghita. Test & acircnd the new invention, the telephone, from two different rooms, the Szekler would have answered the call initiated by Edison by the word & bdircohallom & rdquo; What is certain is that in 1879, when the first telephone exchange was installed in Paris, the formula "Hallos" was already used, as the French computer scientist Georges Planelles observes in his work "1001 expressions pr & eacutef & eacuter & eacutees des Fran & cquo". & bdquoThe connection between people is made through hallos from halloo & rdquo, shows the author. Therefore, the expression spread with the invention that it accompanied, be careful, it was not born at the end of the phone.

Long before that, Shakespeare had used the expression & icircn his tragedy, & bdquoCoriolanus & rdquo: & bdquoIf I fly, Marcius, / shouts at me (& bdquoHalloo me & rdquo, & icircn original) like a rabbit & rdquo. The term is thought to come from the interjection & bdquohall & oacuteo & rdquo; Where does the word come from? It seems to derive from the English word & bdquohallow & rdquo; The verb is said to have originated in the 11th century, among the Norman shepherds settled in England, who used, as an interjection, both to regroup their scattered flocks of sheep (the Romans have, for horses and oxen or cows, interjections such as hăis, cea, dii etc.), c & acirct and as a call to attract the attention of other pastors.

Today, the word gave the classic greeting formula of the English, & bdquoHello! & Rdquo, but also the word with which their telephone conversations begin. We, the Romanians, say "Hello!" Italians & icircncep telephone conversations with the word & bdquoPronto & rdquo (& bdquoGata & rdquo), that is & bdquoTell me quickly, do not waste my time & rdquo, this from the times & icircn when a phone call & icircnghiţea enough.

A little brioche in the form of a Saint Jacques shell, as was once the case in Commercy and Liverdun, in the Lorraine region, it has forever changed literature, proving that sensitivity is the same in the art of words and in the culinary art.

Famous madeleine of Marcel Proust from the Romanian cycle In search of lost time triggers the flow of affective memory and helps to recreate a unique biographical universe. When the narrator in the book soaks the pieces of madeleine in lemon blossom tea, the past involuntarily returns miraculously to life, the unique taste of memories reviving the "lived and confessed" time.

To make madeleines a simple dough is needed Genoa from a glass of flour, a glass of sugar and four beaten eggs, in some recipes being incorporated almond flakes, walnut powder given several times through a grinder and grated lemon. Legends mention the author of this pampering a certain Madeleine Paulmier, who in the first half of the eighteenth century was employed as a cook at the court of Stanislaus I, Duke of Lorraine and exiled king of Poland. His son-in-law, King Louis XV of France, offered him - in 1755 - some such cakes to his wife Maria Karolina Zofia Felicja Leszczyńska, who, overjoyed at their taste and finesse, ordered them to be immediately introduced in the menu of the Versailles banquets.

Similar in dough and taste but different in shape is the sweet cake called financially, originally a creation of the nuns of the medieval order Visitandines (Ordo Visitationis Beatissimae Mariae Virginis), arrived in Paris the recipe was adopted by those who worked at the Commodity Exchange, who asked the pastry chefs to pour the dough into parallelepiped trays, so that the muffins mimic the shape of the gold bars, hence the name financier.

Basically, and madeleine and financier belong to the broader category of brioches, that is, of fluffy baking dough, made of sponge cake (bread from Spain), which has the delicate consistency of sea sponges. In the beginning, they were made from common bread dough, being more of a kind of buns, but over time, pastry chefs added eggs, butter, milk, cane sugar and some spices (such as vanilla or cinnamon), turning them. in real pastries, decorated with chocolate flakes, raisins and candied fruit or anything else that came to mind for bakery artists.

Brioche à tête or Parisienne is the classic shape, obtained by overlapping two balls of dough, the one above being slightly smaller, to imitate the shape of the head (head). Brioche Nanterre it is, in fact, a sweet bread made of muffin dough, as is done in Nantes, in a larger metal form, as for jimble. Brioche des Rois is a cake with dried fruit from muffin dough (made not with milk but with orange blossom water), dessert served at the Feast of the Epiphany (the royal feast of the Lord's Appearance, in early January), especially in the Provence region . Brioche it comes from far in time. The Treasure of the French Language first mentions it in 1404. In the Old Norman dialect, brier it meant spreading the dough with a wooden twister called broyer. By the thirteenth century it was mentioned toast, which sailors and fishermen took with them at sea. Later, during the reign of the Sun King Louis XIV, only in Gisors on the days of the fair were made 250 to 300 kilograms of dough. brioches for the merchants and the crowd of helmets wandering among the stalls.

If brioches are typical French desserts, the gastronomy of the Hexagon has creatively adopted a lot of sweets from the cuisine of other peoples. So, sabayon is a cream based on sweet white wine (Marsala, Moscato d'Asti) or Porto, mixed with liquefied, cognac or rum, with sugar and egg yolk, borrowed from the Italians (zabaglione). And nougat is a soft sweet paste, made of beaten egg whites with honey or sugar and candied nuts, peanuts or fruits, which the Crusaders brought home, on a Levantine chain, on their return from their military expeditions to the Holy Land.

Meringues (or the "meringues" as our confectioners had christened them in the 19th century) are the famous egg white beaten meringues with sugar that are said to have first been made in the Swiss hamlet of Meiringen, after which the recipe was perfected by the Italian chef Gasparini at the end of the 18th century. However, we cannot ignore the fact that meringues were mentioned as early as 1693 in the cookbook of François Massialot, the illustrious chef of the Duke of Orléans, Philippe I, brother of Louis XIV. If, in the past, these meringues took shape by pressing between two spoons, Marie-Antoine Carême found it easier to "pour" them from a piece of cloth cut at the end.

Delicious macarons (or, in Switzerland, luxemburgerli) are also a kind of meringue, except that their dough also includes almond flour, and they are baked in the form of discs, which are mounted two by two, being joined with a layer of sweet cream. with different fruit flavors. It is said to have been brought to France in the second half of the 16th century by the Italian cook Catherine de Medici, the wife of King Henry II. The idea of ​​a miniature sweet "sandwich" appeared, however, later in Paris, the two discs of almond meringue being "glued" with ganache of chocolate, butter cream or jam. The recipe then evolved thanks to the nuns of the Order of Carmelites, who were passionate about their preparation at the monastery near Cormery, around 1791-1792. Taking refuge next to Nancy to escape the wrath of the revolutionaries, the nuns baked and sold macarons to pay for their accommodation. The modern shape of these meringues is due to Pierre Desfontaines, from the famous Pâtisserie Ladurée, and Claude Gerbet, which is why they are also known as gerbets.

On the streets of Paris, in winter, street vendors always sell fried chestnuts, but in confectioneries are sold their elitist relatives - the famous icy browns, ie glazed with sugar syrup. Northern Italy, especially Piedmont, and the South of France, especially Lyon, have been vying for their supremacy for about five centuries. In 1580, such glazed chestnuts are mentioned by a cook of the Duke of Savoy, Charles Emmanuel I. Later, in 1667, the great François Pierre La Varenne, who was for ten years chef for Nicolas Chalon du Blé, Marquis de Uxelles (a castle near Lyon, in a large chestnut-producing area), he also left his mark on the recipe in his book The perfect jam, which has been printed in 37 editions for 75 years. La Varenne insists on the procedure pull dry, which allowed the removal of candel sugar residues from the syrup used to glaze the chestnuts. In 1694, the same technique was applied to cocoa beans by the French missionary in Martinique Jean-Baptiste Labat.

. Beyond the controversy over the paternity of some of these wonderful recipes, it is certain that these desserts have rightly conquered the whole world! French pastry is the supreme form of sweetly converted love on a saucer, as the most subtle has explained to us for two centuries. connoisseur, Brillat-Savarin: "Love is a dessert: after the cake is eaten, there are still crumbs left on the plate".

How to Make Norman Cake - very special

Norman cake. #Gratin Dauphinois #Cake with yogurt #chocolate #chicken. Highly appreciated by children and ultra-easy to make. Norman apple cake (vegan recipe) The Norman apple cake comes in a round, golden shape, with fruit slices on the surface.

Oh yes, it's super good. Our selection of inratable yogurt cake recipes. Slimming cake with special white cheese for breakfast.

Many people love to cook and also assume that it is a great relaxing pastime. A kitchen full of fresh produce with delicious scents is specific to make everyone's mood a little lighter. However, it can often seem difficult to identify the dishes that are right for you or the recommendations that lead to a ultimately successful meal. Maybe this dish Norman cake is the one you are trying to find. You can bake Norman cake using 8 Ingredients and 4 steps. Here's how to do it.

Norman cake ingredients:

  1. You need 3 beautiful apples.
  2. You need to prepare 120 grams (s) of salted butter.
  3. Prepare 1 sachet of vanilla sugar.
  4. Provide 5 tbsp of powdered sugar.
  5. You need 80 gram (s) of flour.
  6. You need to prepare 100 grams (s) of sugar.
  7. You need 3 eggs.
  8. Prepare 5 gram (s) of chemical yeast.

Norman cake step by step:

  1. I-cook & # 39in Starter Recipe Preheat your oven to 180 & # 176 Peel and slice the apples. Book them ..
  2. Cut the butter into cubes and place in the bowl. 1 min 60 C & # 176 2.
  3. Add sugar, flour, whole eggs, yeast and vanilla sugar and set 1 minute 30 speed 3 ..
  4. Pour the contents of the bowl into the pan and arrange the apple slices on top. Sprinkle with sugar and bake for 30 minutes. Apples can be replaced or supplemented with raspberries, blackberries, pears.

Once you've read the Norman Cake recipe, it's time for you to head to the kitchen and make some good food! Keep in mind that the kitchen is not a capacity that can be 100% from the start. The method is necessary to master the art of cooking.

If you find this precious Norman Cake recipe, share it with your good friends or family, thank you and good luck.

Video: LA TORTA DELLA NONNA, facile e veloce, torta in 5 MINUTI #198 (July 2022).


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