Archive | September, 2012

Paris and some clichés

9 Sep

As i came back, i’ve visited Paris a little again to see what has changed in a year and used this opportunity to take some picures. And since i’m leaving again in January, at least i’ll have some pics of Paris now.

Bread Tartines

9 Sep

From the famous chef Marx, here is a recipe of ‘tartine’ that i modified a little and another one.
Quick, simple and healthy= Perfect for summer!

Ingredients for the cuncumber- radish tartine:
– Poîlane bread (traditional big round bread with yeast  in thin slices made by a family)
– cuncumber
– radish
– salt & pepper
– olive oil
– chive
(-butter of you want to cook the bread like the chef)

You can have 2 ways of cooking your bread: just roast it in the oven 3 mn, or fry it a little in some butter in a pan.
Cut your cuncumber and your radish in really thin slices. Put on your bread nicely, add some salt, pepper, olive oil and chive.

Ingredients for the dried tomatoes and ham tartine:
– Poîlane bread

– dried tomatoes
– Bayonne dried ham
– parmesan
– olive oil
– pepper

Cook your bread as said above. Put some dried tomatoes, ham, parmesan and cover with little olive oil and pepper (you shouldn’t need salt since the cheese and the ham are already quite salty).

Fauchon – Eclairs

9 Sep

One of my friend and I went to Fauchon, as I wanted to try their éclairs. I chose the 14 juillet (National day in France) with a vanilla cream and strawberries. The cream was nice, the puff too, but the colorful cover was too thick and too sweet, which made the éclair too sweet. And for 7€ an éclair, which is overly expensive, that’s pretty bad.My friend tried the praline one.

Furthermore the service is the worse i’ve ever seen. I won’t go back there. Because it’s famous, it has a lot of tourists which means they’ll surely not come back again, the sellers are really rude. Nice shop though. A big disappointment.

Back to Paris & a new recipe

9 Sep

I’m back and already made some trips to the bakeries and tried some new recipes!

As it’s still pretty hot in the capital, let’s start with a Carrot Gaspacho!

Ingredients (3/4 people):
– 12 fresh carrots
– 1 broth (chose chicken broth)
– 1 table spoon of olive oil
– mint
– salt & pepper
– 1 garlic
– saffron
– cumin

Peel and cut the carrots in really thick slices. Boil then 10mn.
Cut the garlic, cook it with the carrots, that you previously cut in thinner slices, and olive oil 5mn in a pan then cover with a lot of water. Add the broth, saffron, cumin, and wait 10mn.
Pour everything in a mixer, add salt, pepper, mint and mix the all. Then put in the refrigerator for at least 4 hours.

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