4 servings Experience We made this once with Matthaeus for a nice dinner together. Ingredients 1/4 cup olive oil12 ounces (340 g) button mushrooms (champignons de Paris)3 tbsp balsamic vinegar1/4 tsp red pepper flakes1 tsp sea salt Recipe Half or quarter mushrooms.Heat oil, medium-high. Cook mushrooms until gold brown (5 minutes). Add vinegar, flakes, salt,… Continue reading Balsamic mushrooms
Author: aurorefmn
Japanese flavor glazing
don't know quantities yet Experience very good on bacon, not sure how to call this nor where I had this from Ingredients 1.5 tsp honey1 tsp soy sauce1 tsp sriracha Recipe MixBrush on bacon or other stuff, before or after cooking?
Salmon with Creamy Leeks
2 persons Experience made this once for Laura and Josh, then on 09/09/2021 for date night. It's super good. Matt loves the creamy leeks more than anything. This makes 2 very generous leek portions, could easily be for 3 persons, maybe it's not enough for 4. Ingredients 3 tbsp (42 g) butter3 leeks1/3 cup white… Continue reading Salmon with Creamy Leeks
Ginger cake
September 2021 6-inch cake, serves 6-8 people Experience I made it twice, in August and September 2021. It's very pretty. I made it in 2/3 proportions, and Matthaeus and I struggled to eat the whole thing in one week. I halved the caramel, it's really too much. Ingredients Cake 11/2 cup (225 g) flour2 1/4… Continue reading Ginger cake
Rice
4 servings ? probably not Experience made on 02/09/2021: 400 g rice, 600 mL water, 4 cardamom pods, 2 badiane. It is best made at the very last minute, it doesn't sit well in the pot even if fluffed immediately after cooking. It was enough for 2 meals for the 2 of us, and there's… Continue reading Rice
Brunch menus
04/09/2021: Saturday Brunch at home with Matthaeus. Grosses frites de patate douce (1 potato for 2) du livre Brunch. Salade de zucchini and almonds (1 zucchini for 2), a bit of cheese, oeufs cocotte (1 par personne) avec bacon et huile de truffe, du livre Brunch. Scones de Martha Stewart, 1 pour 2 even though… Continue reading Brunch menus
Sourdough pizza dough
4 pizzas, 6 people, possibly more Experience Made it once (30/08/2021) so far, the dough was great after a night in the fridge for both pizza and a kind of flatbread foccacia thing, 4 days later it was a bit harder to manage but also I didn't stretch it as thin as it deserved to… Continue reading Sourdough pizza dough
Galettes de blé noir
10 galettes Ingrédients 330 g de blé noir10 g de gros sel75 cL d'eau froide1 oeuf Recette Mélanger la farine et le gros sel.Ajouter l'eau en 3 fois (évite les grumeaux).Battre l'oeuf à part et ajouter à la pâte.Laisser reposer 1 à 2 heures au réfrigérateur.Cuire dans une poêle à crêpes graissée. from marmiton
Gaufres liégeoises
18/12/2021, Petit Rieu 9 gaufres Expérience Août 2021: fait à Malabry, après avoir déjà testé au Petit Rieu pour nous 4 et Aude et sa famille. Très bon, mais pas bien cuit au centre, les boules sortaient du frigo et étaient peut-être trop épaisses (1.5x la recette pour 9 gaufres). En plus, la pâte a… Continue reading Gaufres liégeoises
Pesto Babka
July 2021 12 slices Experience Made this in July 2021. I think the dough is too salty and it didn't rise great for me. I put sage, thyme and chives together with the majority of basil, it was incredibly tasty. Really needs to be brushed with something so that the top looks nice - melted… Continue reading Pesto Babka
Aurore's cookbook 