I would like to share with you one very important news on one serious topic.
French cuisine, modern and traditional.
At the same time, I want to celebrate my second year of blogging with all of you, who will read this post, with a cup of coffee or tea and with these small French cookies.
None of us know where we will be tomorrow for sure. Where the life will lead us or how hard it will bump us. In the same way, I did not know that today I’m going to do exactly what I’m doing.
French cooking school
After my long career and one of the most difficult decisions that I ever had to make, i.e. leaving my job for some other interest, one more thing happened to me after two years of blogging. Namely, since next September I will be in France and French cooking school for fine dining.
Yes, you have read all well … a new life and career could be started at 43 :). It’s probably normal in this world, isn’t it?
Fine dining and me 🙂 Can you believe it! Dreams come true 🙂
Exploring the French cuisine, and attending the different courses and lectures I have learned that healthy eating depends on these 10 things:
- “You will not be tempted”
- “You’ll use fresh and quality products”
- “You will simplify your menu”
- “You will not be modernist at all costs”
- “However, you will be informed about new techniques”
- “You will avoid marinade, fermentation and dissolution”
- “You’re going to pull out hard sauces”
- “You’ll Know Dietetics rules”
- “You will not be deceived by decorating”
- “You’ll be inventive”
These rules in modern culinary art are not something new, already existing from 1973 and were written by two Francs Christian Millau and Henri Gault. I have learned that from one wonderful French lady Sofie Menut who is also in connection with French culinary art.
French cuisine and old-fashioned Madeleine recipe
In the name of the mentioned stories about French cooking school and blog’s birthday, I wish to give you this soft and tasty french cookies Madeleine.
Traditional French cookies, soft as a soul are coming from the northeast of France (region Lorraine ).
Madeleine traditional shape is the shape of a shell and you can find appropriate molds for them in the kitchen appliance store (molds for Madeleine). Of course, if you want to try these French Madeleine, and you do not have a mold, make them in any that you have. Molds of the right size are otherwise very difficult to find.
Traditional French Madeleine contain almonds and modern ones lemon zest … This time I wanted something else and made with orange.
You will find on the internet also English Madeleine, but they are filled with jams.
The original recipe from the 18th century says:
Cakes à la Madeleine
“On a pound of flour, you need a pound of butter, eight egg whites & yolks, three fourths of a pound of fine sugar, a half glass of water, a little-grated lime, or preserved lemon rind minced very finely, orange blossom praliné; knead the whole together, & make little cakes, that you will serve iced with sugar.”Menon, Les soupers de la Cour ou L’art de travailler toutes sortes d’aliments, p.282 (1755).
French Madeilene recipe
Very similar to the original recipe and goes like this:
Butter, flour, baking powder, a pinch of salt, vanilla extract, eggs, honey, powdered sugar, orange extract and orange zests.
First, you have to melt the butter, gradually at moderate temperatures, and then leave it on the side to cool down so that you can put the finger in it.
Make the oven on 190 °C and grease the mold with butter.
Immediately afterwards I mixed eggs, sugar, vanilla extract, honey.
In a separate bowl, I mix flour and baking powder.
After that, I started to mix everything. In the mixed eggs, I gradually added already cooled and melted butter and mix it I also gradually added flour and baking powders. In the end, I added the orange extract and the orange zest and combined it all into a compact mass.
With a teaspoon, I took a dough and filled the molds. Do not overdo the amount of dough, only cover 3/4 of the mold. Madeleine will grow a little while baking.
Bake them for 10 minutes. Then put them on the rack and cool. After they cool down, sprinkle with powder sugar. They are best with tea or coffee.
Enjoy this really French taste.
After trying these cakes, I always asked for a reason to drink coffee or tea 🙂