来自William Hill斯诺克我的新食谱的2个食谱

byMIMITHORISSON.

盖

Around two years ago I was walking the streets of Toulouse after a wonderful meal: the local Cassoulet and some heavenly desserts. We had invited my aunt, Francine, who more than anyone inspired me to start cooking and I was in high spirits as I walked the streets of the “pink” city in the beautiful afternoon light. Then came the blow. One phone call from my banker telling me that the loan everybody had told me we would get, wouldn’t be coming after all. It was complicated, it had gone fairly smoothly through the system but stopped at the top. But he wished me a great weekend. I still remember the street I stood in, the pretty rose-colored patina of the house next to me, the joyful sounds of my children walking ahead of us. The worried look on my husband’s face.

我们已经找到了我们梦想的房子,通过卖给我们的人的善意我们已经花了珍贵的时刻,留下了很少的访问,有野餐。孩子们害怕鬼魂,蝙蝠和猫。我们脱掉了一些壁纸,发现了一个古老的留声机,我们在那个房子里跳舞。现在它可能永远不会是我们的。经过一小时的一些愤怒,一些挫折感,我们再次乐观了。那房子总是成为我们的,一种方式或另一个。然后我们有披萨。我甚至有Spritz。我不喜欢Spritz那么多。

1 rue de Loudenne总是不仅仅是我们的房子,甚至不仅仅是一个家。这是一个想法,一个项目,一个人会继续不断发展。从第一天开始,我踏上了它,这房子只能导致好事。威廉希尔高尔夫球它拥有精彩的讲习班,无数家庭用餐和时刻,很长的盛宴列表我们关心的人。疯狂的弹出的弹出'家庭餐厅'我们去年夏天做了。

And last but not least …
… the cookbook I wrote last year.

mimirestaurant

villia.

painting

wallpaper

我已经写了一个食谱,但我已经溢出了新食谱的想法,并渴望包括一些经典的食谱。William Hill斯诺克oddul在前几天说:“这是我认为的好食谱”。我看着他并回答了“他们都是好食谱”。William Hill斯诺克我的意思是。如果我不这么认为,为什么他们会在那里得到那里。我只是喜欢这本书,在某种程度上,它比第一个更难做出,我们毕竟,同时装修一所房子,养一个小女孩,傻瓜和其他一些孩子。

The pop-up family ‘restaurant’, what an adventure. We assembled a very curious team, we had so much fun. Perhaps most meaningful of all, I think the guests who came loved it. At least I was satisfied. We set out to do something, sort of impossible, and at the end it all my goal was this: a restaurant I would have liked to have gone to and been happy I did. I think we managed that.

一

kidsresto

屋顶

‘French Country Cooking’ is my new love and I can’t wait to have her in my hands in a few weeks. The best feeling is that for better or for worse, I wouldn’t change a thing.

Like I say somewhere in the book, it’s the cookbook that wrote itself, these are the recipes I love and the memories I treasure.

October 25th can’t come soon enough so I can share it all with you.

I’m so excited about this book and of course I want as many of you as possible to have it … which means, at least in most cases, to buy it. I think that’s what any creator wants, for people to enjoy what he has made. So we came up with this little incentive, for those of you who are as impatient as I am. Anyone who preorders the book before October 25th will get a special, pocket-sized notebook for keeping notes and planning meals.

要收到笔记本,您所要做的就是注册here并提供您预订的法国烹饪的证据。已经预订了这本书的许多人当然也有资格获得笔记本电脑。

我对这个小厨房笔记本的这个想法非常满意,事实上,我迫不及待地想拥有一些人,在这些小书中非常有用。这次我们有一个法国插图者帮助我们有几个图像,其中一个将在笔记本上,是一个光滑的狐狸犬 - 当然。

法国国家烹饪'可用于预订:

亚马逊
Barnes & Noble
Indiebound

eveningservice

服务

We decided to share two recipes from the book, something light and easy that everybody would like. By the way, the book is divided into several sections and these two I’m sharing come fromGoûter(为所有年龄段的儿童的下午的特殊零食)和Staff Meals(在去年夏天之前或之后的推动我们的时刻)。

All I can say is that I’m waiting very anxiously for this book and I hope that at least some of you are a little bit excited too.

Love
MIMI XX.

macncheese

Mimolette和ComtéMac和奶酪
服务6到8

本书的这一部分原来是谁是谁是一个舒适的食物 - 没有舒适食品王的没有完整的东西:Mac和奶酪。作为香港的孩子,我记得阅读这个令人兴奋的盘子,拼命想试一试。我还记得我的失望,当哄骗母亲或一些保姆哄骗购买现成的版本,我意识到也许毕竟不是世界上最好的食物。但是所有相对的。你播种时收获。我仍然相信Mac和奶酪的力量。只有足够的光荣刺鼻的奶酪,它仍然可以在美好的一天,一个有史以来有梦寐以求的食物。

1 cup fresh bread crumbs
1个大蒜丁香,减半
5汤匙/ 60克豪华的黄油,加上锅的更多
美海盐和新鲜的黑胡椒
3 tablespoons all-purpose flour
2 ½ cups / 600 ml whole milk
1汤匙第戎芥末
Pinch of nutmeg
Pinch的Piment D'Espelette或轻度智利粉
1磅/ 500克干小通路或通心粉面食
10盎司/ 300g Mimolette奶酪,磨碎(约2/3杯)
5 ounces/150 g comté cheese, grated (about 1 1/3 cups)

1.Preheat the oven to 350°F/180°C. Butter a large ovenproof skillet.
2.煮沸一大锅盐水。
3.In a food processor, pulse the bread crumbs with the garlic and 1 tablespoon / 15 g of the butter.
4.In a medium skillet, melt the remaining 3 tablespoons / 45 g butter over medium heat. Whisk in the flour. Immediately whisk in the milk, little by little, and simmer until the sauce thickens, about 2 minutes. Whisk in the mustard, nutmeg, and piment d’Espelette and season with salt and pepper.
5.根据包装方向,将面食加入沸水并烹饪到Al Dente。
6.打一半的每个奶酪酱。当the pasta is al dente, drain and mix the pasta into the sauce in the pan until well combined along with the rest of the grated cheese.
7.将面食混合物加入黄油烤箱中。将面包屑混合物散布在盘子上并转移到烤箱。烘烤直到冒泡和金色棕色,30至35分钟。发热。

staff

mimifigs

ForeCake.

无花果和开心果蛋糕
Serves 6

这是我的花园派对蛋糕,如果英格兰女王曾经去过的那个人,我会做。当然,她必须进入图赛,我们会有茶和每种潮湿的蛋糕。我们会坐在那里,讨论我们的狗,她会评论狐狸犬有一个可怕的声誉,在她看来,柯尔吉斯是一个更有趣的品种。她是女王,所以我不会与之争辩;之后,我们只是坚持天气,有更多的蛋糕。

1 1/3杯/ 200克迷人的开心果,加上更多的装饰
8 tablespoons/120 g unsalted butter, plus more for the pan
¾ cup / 150 g sugar 1 teaspoon vanilla extract
6大蛋黄
6个大蛋白少量细海盐
½杯/ 120毫升重型奶油
¼杯/ 60毫升睫毛棒奶酪
2 tablespoons honey, plus more for drizzling
2汤匙橙花水
10 small fresh figs, quartered

1.Preheat the oven to 350°F / 180°C.
2.在食品加工机中,将开心果,黄油,½杯/ 100g糖,香草和脉冲结合一分钟或直到你得到光滑的糊状物。将蛋黄,一个逐一添加,脉冲直到合并得很好。将pistachio混合物转移到一个大碗中。
3.Using an electric mixer, whip the egg whites, and when the mixture starts to foam, add the salt. Continue to whip on high-speed, gradually adding the remaining ¼ cup/50 g sugar, until the whites hold stiff peaks. Fold the egg whites into the pistachio mixture.
4.用黄油缓解8英寸/ 20厘米的蛋糕锅。将面糊倒入锅中,烘烤,直到插入中心的刀子清洁,约25分钟。在窗中冷却10分钟,然后在线架上拆开以完全冷却。
5.使用电动搅拌机,将重型奶油,睫毛糖,蜂蜜和橙色的花水搅打在一起,直至乳霜保持僵硬的峰,约3分钟。
6.Spread the cream on top of the cooled cake and arrange the quartered figs on top. Crush some pistachios and scatter all over. Finish with a drizzle of honey to gloss it up. Serve immediately.

无花果树

Louisefigs.

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