Chocolat chaud – le vrai!

How to make a real hot chocolate according to my eight year old son.


For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.


2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.


Stir and enjoy! He does not add sugar, but some may want to. 


Blueberry scones

Oh what a delight these are! And so wonderfully tangy on an autumn afternoon with a strong espresso or if you so prefer, a cup of Rooibos tea.


1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- Wash the fresh blueberries and set aside to dry on a towel.
3- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
4- Then add 20 gr. of brown sugar and 150 mil of milk . Continue working with your fingers then place the dough on a floured surface.
5- Bring the dough into the shape of a fat sausage, and flatten. Place the blueberries on top and fold the dough from the outside in. The dough should look like it did at the start, meaning a fat sausage only fatter with the fruits inside.
6- To make the scones cut the dough vertically into 2 cm thick slices.
7- Place the scones in an oven dish, and brush with an egg yolk.
8- Bake for 20 minutes in a 200º C. oven.

Enjoy after they have cooled a little. They will still be delicious the next day! 

Strawberry and apple crumble-muffins

Quite a long name, I admit, for such a wonderful little muffin. The look like crumble, feel like crumble, and yet are prepared liked muffins. And they taste divine!


For 12 crumble-muffins
1- Melt 60 gr of high quality butter and let it cool.
2- In a large bowl, mix one and half cup of sifted flour, a tablespoon of baking powder, two tablespoons of brown sugar and a pinch of salt.
3- Add a dash of milk, two organic eggs and the melted butter.


4- Add a cup of fresh strawberries and an apple cut in small pieces.
5- Place in a muffin baking dish and bake for 25 minutes at 175º c.


Brioche perdue

Pain perdu –or French toast– made with brioche. Serve it with fresh fruits and jam or honey. It is a delight and really easy to make.


For one loaf of brioche
1- Buy it the day before. This dish should be made with a one day old brioche. If you use fresh brioche, it will just fall into crumbs as you dip it in the egg and cream mixture.


2- Cut the brioche in half then in slices.
3- In a large bowl, mix three organic eggs and add a cup (200 ml) of heavy cream.
4- Soak the brioche pieces in the mixture for a few minutes or while the pan heats up.
5- Place just a little bit of butter in a pan, and add the brioche pieces one by one. It is fine if they touch each other.
6- Let one side cook for about eight to ten minutes, then turn them over for another five minutes or so. Do not add any more butter, the brioche is buttery enough as it is.

Serve immediately with fresh fruits and a side of jam or honey. Enjoy! 

Peach and banana muffins

Taking full advantage of the peach season by baking delicious muffins with a touch of yoghurt. The combination of peach and banana is simply wonderful!


For 12 muffins:
1- In a bowl mix all the dry ingredients first: one and half cup of sifted flour, a tablespoon of baking powder, a pinch of salt and one and half tablespoon of brown sugar.
2- Then add one by one the wet ingredients: two organic eggs, half a cup of plain yoghurt and 40 gr of melted and slightly cooled butter.


3- Finally add the fruits: two peaches cut in very small pieces and two crushed bananas.
4- Place in a muffin baking dish and bake for 25 minutes in a 180º c. oven.