Holidays in Brittany

This summer, we went to visit my family in Brittany in the family house I grew up in.
We had such a lovely time all together, the weather wasn’t the best but we made up for it with a lot of time just enjoying the company of each other.

I don’t really have any recipe to share from the holiday, only ideas.

As my little sister and brother love salted caramel, they were jumping around when I told them I could make some just as good as the one they buy at the supermarket, “Before you leave, can you make 1..no 3…no 8 jars of it pleeeease?” they pleaded.

So to make them extra happy I made salted caramel ice cream as my mum has an ice cream machine.

I followed a plain vanilla ice cream recipe and added a portion of salted caramel sauce (you can find the recipe on my last post).

At the last minute some more people arrived to eat with us so my “6 servings” ice cream became a “10 servings”.
To serve my ice cream, I sprinkled some crushed shortbread and put a little curl of chocolate on it.
I think it made all the difference.

Also, we had crêpes made on a special breton pan. Nearly all the older folks in my family make them.
They make it look so easy but when I have a try, it comes out looking more like mangled lace than pancake!

It’s a tradition to have buckwheat pancake batter as a savoury and a slightly sweet wheat batter for sweet.
I’m useless at making Crêpes Bretonnes. To make them properly, you need a lot of practise.
My mum is always saying that I should buy a pan and make them in the UK. I don’t think I’ll be motivated enough to practise regularly but who knows? Maybe one day soon….

Watch this space.

Mylène

Busy, busy, busy!!!

These last weeks have been absolutely full of work. Well, it’s normal because it’s nearly Christmas!! So I didn’t have much time to think about writing on the blog!

So mince pies, ginger biscuits and various Christmas goodies haven’t got any secrets for me anymore!!!!

So after this ultra busy time, a little holiday will be heaven, especially if it’s in Brittany!! I go to France for a few days to celebrate Christmas with my family. I’m really looking forward to see everybody and cook for them.

Like I’m in a frenchy mood and that it’s sooooo freezing outside, I’ll share a recipe that my mum used to make all the time and it was amazing everytime. It’s rice pudding but cooked on the hob and not in the oven.

Riz au lait

You’ll need

–          100g of rice

–          1L of milk

–          5 tablespoons of sugar

–          1 vanilla pod

First, like the rice doesn’t cook brilliantly in sweet milk, cook it for about 5 minutes in boiling water. Cut the vanilla pod in half and scrape it with a knife to remove the vanilla beans, put it in the milk. Remove it from the water and pour it into a pan with the milk and vanilla. Cook it until the rice is cooked, the milk should have reduced. Remove it from the hob, add the sugar and mix the whole mixture. Leave it for 15 minutes to cool down and enjoy!!

Merry Christmas!!                       

Mylène

French macaroons have arrived in Northampton shire!

Actually, the macarons first arrived in May when I found our electric oven. I tried making macarons many times before using a gas oven in my house in Brittany but on every occasion they always came out looking like little volcanoes, cracked and misshapen.

So I fell in love with the electric oven in England when on the first try my macarons came out looking beautiful and round. I became a bit mad about it. I was phoning my friends and family to tell them how happy I was to finally have some success. I made lots of different flavours. They always came out perfectly.

I’ve always had a passion for cooking. At home from an early age I’d be in the kitchen preparing meals for my family. I can make lots of tasty savoury meals and desserts but I always prefer making delicate and exquisite pâtisseries.

I arrived in England in February.

The pâtisseries business started in May. I have made patisseries for local shops, a wedding, and a charity fundraising day since then but now we have our first big order of macarons in September, 600 will be winging their way out of our kitchen and onto the tables at the Royal Derngate Theatre Gala Dinner on the 10th.