Brownie with chestnut cream, pear and walnut

You would have asked me a few years ago, I would have told you that I do not like Autumn at all. It was a sad, mournful season for months, when it rains too much. And then I learned to appreciate the colors before the leaves fall on the ground, I learned to appreciate the fruits and vegetables of this season and I understood how all this could be inspiring.

The chestnut cream is like autumn, I appreciate it recently! So I tame it slowly. For this time, I used it to make this brownie 100% autumnal.

The resulting texture is just exceptional, and then it changes of the traditional brownie 🙂 Continue reading

Caramel cream

I think I have already talked about it, I find less and less time to take care of the blog. But, even though my days are more busy at the moment, I also realize that I do not find motivation. I do not see myself without the blog and therefore I do not resolve myself to make a pause that would be beneficial. I have always been careful to post a recipe a week, but it is possible that I reduce significantly, this will be a way for me not to stop but to relax a little.

In the meantime, I propose a simple caramel cream. This time, it’s really my mom’s recipe. I just chose to make small versions rather than a large one.

These little caramel creams have a good taste of childhood 🙂 Continue reading

Quiche with mushrooms, ham and parsley

Without lying, this recipe is on my to do list for 3 months (since June / July therefore). I stamped with impatience to see the Autumn arrive to finally make this quiche. I had a sudden urge to see the fallen leaves, to walk in the forest and to feel the sweet smell that emanates from nature. And then it started to rain and my enthusiasm took off a little!

Let’s go back to our mushrooms! I love quiches (it’s not new), it’s convenient, fast, perfect for lunch at work. My favorite quiche is surely the one with leeks but it is good to vary from time to time.

So today, it’s mushrooms, raised with garlic and parsley, accompanied with ham. It is a delightfully autumnal quiche. Continue reading

Apple and caramel pie

The season of apples is back and I can tell you that I am going to enjoy it as much as I can! I claim my Norman origins as much as I can, then the apple, it is a little my emblem! Obviously, when I received the parcel of La Mère Poulard with a jar of salted butter caramel, I knew that it could not serve otherwise than with apples.

So no apples caramelized here. I tried to be original and work the apple pie otherwise. I made a compote that I surmounted with vanilla and caramel cream.

And just to let you know, I made this pie on the eve of my participation to the Paris-Versailles race, so, to limit the costs, I tasted the pie with a small piece and I gave the rest to my neighbors! What a sacrifice !!! Continue reading

Goat cheese on a bed of figs

As for the mirabelles, I take advantage of the short season of the figs to propose a recipe. Easy recipe, ultra fast to realize as to write. And yet, I had a hard time getting the writing of the article in my schedule. The month of September is the busiest month in my work (for yours too, isn’t it?). I can not find the time to watch twitter, instagram and when I go home in the evening, I want everything, except to get back to the computer. Well, I take a break to put myself in my bubble and write this recipe.

This recipe s like a starter for me. I offer little here so I am happy to diversify a little. I love the hot goat cheese but this is not the case for everyone. By adding this bed of figs underneath, I managed to make goat cheese eaten by some who don’t really like cheese. I am really happy 🙂

Preparation time: 15 min

Cooking time: 10 min

Ingredients (for 4 people):
– Slices of bread
– 2 goat cheese
– 4 small figs
– Of the thyme

Cut the goat cheese in half lengthways and cut the figs into thin slices.

Place the fig slices on a slice of bread and add half a goat cheese. Sprinkle with a little thyme and bake for 10 min at 180 ° C. To taste hot.

Let’s cook 😉