Apple scones

Small delights! And an original way to use apples that are plentiful in the market these days.

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1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
3- Then add 20 gr. of brown sugar and 150 millilitres of milk. Continue working with your fingers, then place the dough on a floured surface.
4- To make the scones, shape the dough like you would a thick baguette then flatten it. Sprinkle two apples cut in small pieces, and fold over from both long ends. Cut the dough in thick slices.
5- Place the scones on an oven baking pan and brush with an egg yolk.
6- Bake for 20 minutes in a 200º C. oven.

Enjoy! 

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Pâte à tartiner chocolat maison

An easy to make and wonderfully delicious chocolate spread!

This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.

I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!

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1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.

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2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!

Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot. 

Chocolat chaud – le vrai!

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

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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.

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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.

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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.

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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!

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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.

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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.

Enjoy!