Anniversary 4 ans!

Il y a 4 ans, FRANCE CUISINE CHIC voyait le jour. Il y a des mois avec des posts réguliers, d’autres époques sont moins productives… Le plaisir d’écrire et de vous proposer ces petits papiers est cependant, entier.
Pour fêter les 4 ans, le blog se refait une petite beauté. Les recettes, les restaurants, les idées à partager, le fait maison, les petits plus… sont en cours de création. Vous découvrirez les nouveautés lors de vos visites. Inscrivez-vous, partagez, commentez, écrivez vos recettes… si vous aimez mon blog.

 

FRANCE CUISINE CHIC is having his 4th anniversary.

Some months I post regularly, other are less productive… The writing pleasure to offer you those little papers remains fully present. To celebrate this anniversary the blog is having a makeover. Recipes, restaurants, ideas to share, DIY and more… creativity is on his way. You will discover new things. If you like my blog: subscribe, share, comment, write recipes…

Publicités

Puff Pastry

Puff pastry frightens many bakers. For sure, one needs to leave enough time to prepare it.
It takes just a few strokes of the rolling pin to spread the dough and mix the butter with the moistened flour to create the puff pastry. Try it. It’s fun!
3 3/4 cups sifted flour
1 1/2 cups butter at room temperature*
1 tsp salt
1 1/4 cups ice water
4 sticks unsalted butter
Moistened flour:
Add sifted flour and salt to mixer (with mixing paddle or dough hook) and pulse adding small amounts of water at a time. We want to form a crumbly loose ball. Do not over mix because that will toughen the dough.
Or by hand:
Make a fountain or a mountain of the sifted flour. Add salt around the outside and then make a hole in the center from top to bottom. Slowly add small amounts of water to the flour, pinching with your fingers or gently mashing with a fork until you can form crumbly loose ball.
Wrap the dough in parchment and then put it into a plastic bag. Let it rest in fridge for 20 min.
Making the dough:
Roll the dough into a square.
Place the rolling pin on the diagonal leaving the center intact and roll to the corner. Repeat it in each of the four corners. (see diagram) 
Wrap the butter. 
Step 1: Roll dough into ½-inch thick rectangle and fold it into thirds. 
Make a one-quarter turn and repeat step one. 
Rest the dough in fridge for 20 min.
Repeat step one two more times.
Rest dough again in fridge for 20 min.
Repeat step one two more times.
It’s done!


Tomatoes pie

Easy to make and so good. Big success guarantee!
Serves 4 to 6 people
½ cup of unbleached white flour
½ cup of soft butter ( I like Kerrygold)
½ cup of grated Parmesan cheese
¼ cup shredded black olives
3 or 4 tomatoes
2 Tbsp Dijon mustard
2 or 3 branches of oregano
Black pepper
10×10 parchment paper
Square 10X10 baking pan
Preheat the oven 430°F
Wash your hands
In a medium bowl, mix together with a fork or your fingers: flour, soft butter, grated Parmesan cheese and shredded black olives to obtain a loose compact dough.
Place the dough on parchment paper.  
Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan.
Spread Dijon mustard on the dough.
Wash tomatoes and chop them.
Arrange tomatoes on dough.
Finish with black pepper and oregano.
Bake for 35 minutes.
The smell will get you started!!!!
Tip 1: Prepare extra dough and put the leftover dough in a plastic bag (BPA free) and put in freezer to make a second pie the next time.
Tip 2 : Spread the leftover dough on parchment paper before freezing it.Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan and roll the dough and the parchment together into a spiral. It will be ready faster next time.
Tip 3 : The black olives can be replaced with green olives

Tomato pie

Easy to make and so good. Big success guarantee!

Serves 4 to 6 people
½ cup of unbleached white flour
½ cup of soft butter ( I like Kerrygold)
½ cup of grated Parmesan cheese
¼ cup shredded black olives
3 or 4 tomatoes
2 Tbsp Dijon mustard
2 or 3 branches of oregano
Black pepper
10×10 parchment paper
Square 10X10 baking pan

Preheat the oven 430°F
Wash your hands
In a medium bowl, mix together with a fork or your fingers: flour, soft butter, grated Parmesan cheese and shredded black olives to obtain a loose compact dough.
Place the dough on parchment paper.  
Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan.
Spread Dijon mustard on the dough.
Wash tomatoes and chop them.
Arrange tomatoes on dough.
Finish with black pepper and oregano.
Bake for 35 minutes.

The smell will get you started!!!!

Tip 1: Prepare extra dough and put the leftover dough in a plastic bag (BPA free) and put in freezer to make a second pie the next time.
Tip 2 : Spread the leftover dough on parchment paper before freezing it. Spread the dough with your fingers or roll out with a rolling pin. Make a square to fit the 10X10 pan and roll the dough and the parchment together into a spiral. It will be ready faster next time.
Tip 3 : The black olives can be replaced with green olives