Creativity and innovation for all your culinary needs
Hello everyone. Great news: 'Tis still the season for oranges, lemons, grapefruit, and pomelos! As a Floridian, I'm a big fan of anything citrusy, so I was thrilled to see all the orange trees full of fruit on our recent trip to Morocco. It was during this same trip that I tried something I really enjoyed: Orange slices with a bit of cinnamon sprinkled on top. The association was delicious and refreshing. So here's the seasonal recipe that I'd really like to share with you today!
Orange and Cinnamon Salad
4 tablespoons orange blossom water
2 tablespoons sugar
1 teaspoon cinnamon
2 blades of mint
2. In a bowl, mix together the orange blossom water and the sugar. Set aside.
3. Place the orange slices in a rose pattern on 4 dessert plates.
4. Sprinkle the orange blossom/sugar mixture over the orange slices, then sprinkle over the cinnamon.
5. Add a few mint leaves to the top of each plate for decoration.
-from toute la cuisine 1000 recettes 1000 photos
Hello everyone! We're getting pretty close to October now, meaning we're coming up on on the greatest holiday of this season: Halloween! I've included a recipe I discovered a few years ago to get you into the spirit of Fall. As a lover of all things festive, I instantly tried it out, and the result was a delicious set of spiced cupcakes with just a hint of citrus. A perfect addition to any Halloween party! (And why not if you live in France - November 1st is a holiday!)
For the mixture
70g metlted salted butter
200g mashed pumpkin
75g dried fruit
1 packet vanilla sugar
1 packet dry yeast
2 tblsps rum
1 pinch of salt
For the icing
powdered sugar (if needed)
½ orange zest
½ lemon zest
4 tblsps orange or lemon juice
orange and black Halloween candies (for the decoration)
1. Preheat the oven to 180C (th.6). Cut the dried fruit into small pieces. In a bowl, mix the egg, melted butter, rum, and milk.
2. In another mixing bowl, blend the flour, yeast, sugar, vanilla sugar and the pinch of salt. Add in to the previous mixture, then the pumpkin mash and the dried fruit bits.
3. Line your muffin tin with the cupcake papers, then fill them up two-thirds of the way. Cook for 25-30 minutes.
4. During this time, prepare the icing: Mix the sugar with the citrus zests, then add the orange or lemon juice. Wait one minute for the juice to lightly melt the sugar, then mix with a spatula. If the mixture seems too liquid, add a little bit of powdered sugar until the texture is thick enough.
5. Ice your cupcakes by dipping them dircetly into the icing or by coating them with a spatula. Decorate them with the Halloween candy and wait about 30 minutes before serving.
Blend the ingredients without working the mixture too hard, otherwise it may become a bit elastic.
-extract from Cupcakes by Esterelle Payany
Amongst our new items this year you'll find the Mini Chef line from the Italian brand Montana. These knives are specially designed for kids hoping to have a try at food preparation. This line is comprised of a series of three small models: The santoku, the chef's knife, and the bread knife. Unlike normal cooking knives, the mini santoku and the mini chef's knife are made with a round tip for an extra touch of security. Careful though - the blade is just as sharp as a professional knife thanks to a precise sharpening finish! Even if these models exist for kids who love cooking, parents will also come to appreciate the small, comfortable handle and the efficiency of the slim blade. Marvellous tools for the whole family, and a great gift idea for all those chefs in the making!
Come and see all the cool merchandise we've brought back from our trip! We've filled up on all the nicest olive wood salad spoons and chopping boards, and have brought back the best scissors and chef knives. For those of you interested in what we ate while we were in Italy, check out our instagram at ctxetcuisine!
Come and find all of your favorite knives and cooking accessories in our new store! 67 route de Bergeac Lamothe Montravel. Never fear, market fans - you can still find us at our usual weekly markets. Hope to see you soon!
And for an even closer look at our products, come and check out our Instagram! ctxetcuisine
What would the holiday season be without Christmas cookies? Undoubtedly one of the highlights of this cold and festive season, christmas cookies can be done many different ways. But the key ingredients in all of them are spices. Cinnamon, clove, ginger, and nutmeg are the true stars of holiday desserts! Here is one recipe for cinnamon stars I found in a French cookbook. Enjoy!
Étoiles à la cannelle
3 egg whites
100g powdered sugar
1 teaspoon cinnamon
300g powdered almonds
150g almond paste
1 pinch of clove powder
sugar for rolling the dough
1. Heat up the oven to 120°C. Rince and dry the lemon, then grate it for the zest. Beat the egg whites until solid while adding little by little the powdered sugar and regular sugar. Add the lemon zest. Add a pinch of cinnamon to 1/3 of the mixture and set aside. Knead the powdered almonds, almond paste, and the rest of the cinnamon and clove. Carefully add the beaten egg whites.
2. Roll out the dough onto a sugared counter or tabletop and cut out stars with the help of a cookie cutter. Rince the cookie cutter with cold water after each use. Place the stars on an aluminum foil-covered tray and cover their surface with the cinnamon-flavoured egg whites. Lower the oven temperature to 100°C and let cook for 40-45 minutes.
-from Cuisiner pour le temps de noël
Freezing temperatures have officially arrived in the south of France, which means its time for casseroles, lasagnas, and gratins! Any dish that helps warm you up is a good option in November, and I've found one that utilizes my favorite Fall staple: The Butternut Squash. I'm always on the hunt for a new recipe, and I can say with certainty that this one is oringal, easy, and tasty. GIve it a go!
Chicken and butternut gratin with peanuts and fourme d'Ambert*
150g chicken breast cut into cubes
1 Butternut Squash (about 1kg)
1. Preheat the oven to 150ºC (th.5). Rub olive oil into a casserole dish. Peel the butternut squash, cut in two, then into thin slices. Place half of them into the dish. Sprinkle with salt and pepper.
2. Grind up the peaunts and sprinkle them over the squash, then add the chicken and half of the cream. Cover with the rest of the squash and the cream. Add more salt and pepper.
3. Top with the fourme d'Ambert cut into cubes. Place in the oven for 1 h 15.
-from the book Gratins by Audrey Le Goff
*La fourme d'Ambert can be substituted with any other blue cheese. Being partial to Italian cheeses myself, I used Gorgonzola for this recipe. An excellent alternative!