Gâteau pomme-poire

Welcoming the Summer with an apple and pear cake. The brown sugar gives it a caramel like taste that is pure delight!

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1- Melt 50 gr of butter.
2- In a large bowl, whisk very well three eggs with 80 gr of brown sugar.
3- Add 140 gr of sifted flour, half a teaspoon of salt and 120 ml of milk and mix well.
4- Finally add the melted butter and mix again.
5- Wash, peel and cut in very thin slices two large apples and 500 gr of pears.
6- Mix the fruits with the egg mixture. Pour into a prepared baking dish (buttered and floured). Sprinkle with a few teaspoons of brown sugar.
7- Bake for 40 minutes in a 180º c oven.

To serve, wait for it to cool thoroughly then place it in the fridge for at least an hour.

Note: You can also use semi-salty butter, and in this case do not add any salt.

– Inspired by a recipe on this book: Le gâteau invisible.

Génoise, fraises et chocolat

Just something for a Wednesday or when you find gorgeous strawberries in the market.

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For the Génoise:
See recipe here: Génoise.

For the strawberry filling:
1- Wash 500 gr of organic strawberries. Cut in half or more if the strawberries are big.
2- In a pan, mix the strawberries with two tablespoons of brown sugar. Mix well.
3- Bring to a boil and let it cook for 10 minutes mixing often so that it does not flow over.
4- Place in a bowl and let it cool.

For the chocolate topping: 
1- Melt 100 gr of high quality chocolate in bain-marie.
2- When it has melted, take it out of the water and mix vigorously one tablespoon of high quality olive oil (or if at hand, raspberry seed oil which is harder to find).
3- Let it cool.

Montage:
1- When the Génoise has cooled, slice in half.
2- Place the strawberry mixture on the bottom half. Cover.
3- Let the chocolate sauce pour on the cake.

Place in the fridge for about 15 minutes and enjoy! 

Génoise

A light cake used in many recipes for French pastries with fruits or chocolate, or both; the most famous being the “Fraisier.”

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1- Melt 30 gr of high quality butter and let it cool.
2- In a large bowl mix four whole eggs with 125 gr of sugar (110 gr if using brown sugar). Mix on high speed for at least 10 minutes. You will be making a Sabayon (also used in many recipes). The consistency should be thick with a few large bubbles.
3- With a spatula, gently mix in 125 gr of flour and the melted butter. Mix the ingredients a little bit at a time and do so very gently so as not to deflate the Sabayon.
4- Pour the mixture in a prepared baking pan (buttered and floured) and bake for 30 minutes in a 170º c oven. A knife should come out clean after sticking it in the cake. Let it cool before taking it out of the pan.

Quiche bacon & gruyère

We are very lucky to have a wonderful gourmet store here in San Miguel, poetically called “Luna de queso“, with a charcuterie and cheese section to envy any store in Europe. So for this quiche sans pâte (no dough), I used real Gruyère (the one with holes from Switzerland) and high quality bacon (slices cut for you rather than the plastic wrapped variety from the supermarket). It really makes all the difference.

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1- Fry as much bacon as you want, but not too much, in a heavy pan. Wrap the bacon in a paper towel to get rid of the excess fat. Change the paper towel and crush the strips with your fingers.
2- In a large bowl, whisk three organic eggs. Mix in 100 gr of sifted flour (a little less than a cup), freshly grounded black pepper and some herbs of choice. Do not add salt since the bacon is already salty.
3- Place the egg mixture in a prepared baking pan (lined with butter and flour). Sprinkle the mixture with the crushed bacon and half a cup of grated Gruyère.
4- Bake for 45 minutes in a 180º c. oven.

Serve immediately with a nice salad.