来自William Hill斯诺克我的新食谱的2个食谱

通过mimithorisson

cover

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 was always more than just a house to us, even more than a home. It is an idea, a project, one that will keep evolving. I knew from the first day I set foot in it that this house could only lead to good things. It has, wonderful workshops, countless family meals and moments, a long list of beautiful feasts with people we care about. That crazy pop-up ‘family restaurant’ we did last summer.

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

mimirestaurant

plantia

绘画

墙纸

I had already written one cookbook but I was overflowing with ideas for new recipes and eager to include some classic ones. Oddur said the other day “that’s a good recipe I think”. I looked at him and answered “they are all good recipes”. And I mean it. Why would they ever have gotten in there if I didn’t think that. I just love this book so much, in some ways it was harder to make than the first one, we were after all, renovating a house at the same time, and raising a little girl, uh-hum and a few other kids.

弹出的家庭'餐厅',冒险。我们组装了一个非常好奇的团队,我们有很有趣。也许是最有意义的,我认为那些喜欢它的客人。至少我很满意。我们开始做点什么,有点不可能,最后一切都是威廉希尔高尔夫球我的目标是:我本来希望去一直很高兴的餐馆。我想我们管理了这一点。

一

小孩龙

屋顶

“法国国家烹饪”是我的新爱,我迫不及待地想在几个星期的手中把她放在手里。最好的感觉是,无论好坏,我都不会改变一件事。威廉希尔高尔夫球

就像我在书中的某个地方说,这是写作自己的食谱,这些是我喜欢的食谱和我珍惜的回忆。William Hill斯诺克

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

我对这本书很兴奋,当然我希望你们很多人都可以拥有它......这意味着至少在大多数情况下,购买它。我认为这就是任何创造者想要的东西,因为人们享受他所做的事情。所以我们想出了这种小的激励,因为你那样不耐烦的人。任何在10月25日之前预订这本书的人都将获得一个特殊的口袋大小的笔记本,以保持笔记和计划膳食。

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:

Amazon
巴恩斯&崇高
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 fromGoû(the special snack time in the afternoon for children of all ages) and员工用餐(inspired from our moments before or after service last summer).

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.

麦克内斯

Mimolette and Comté Mac and Cheese
服务6到8

这部分的书是谁的who of comfort food—and it wouldn’t be complete without the king of comfort foods: mac and cheese. As a kid in Hong Kong, I remember reading about this exciting dish and desperately wanting to try it. I also remember my disappointment when, having coaxed my mother or some nanny into buying a ready-made version, I realized that maybe it wasn’t the best food in the world after all. But all that is relative. You reap as you sow. I still believe in the power of mac and cheese when it is done right. With just enough glorious, pungent cheese, it can still be, on a good day, the best food that a little girl ever dreamed existed.

1杯新鲜面包面包屑
1个大蒜丁香,减半
5 tablespoons/60 g unsalted butter, plus more for the pan
Fine sea salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 ½ cups / 600 ml whole milk
1 tablespoon dijon mustard
Pinch of nutmeg
Pinch of piment d’espelette or mild chile powder
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盎司/ 150 gComtéCheese,磨碎(约1 1/3杯)

1.Preheat the oven to 350°F/180°C. Butter a large ovenproof skillet.
2.煮沸一大锅盐水。
3.在食品加工机中,用大蒜和1汤匙/ 15g黄油脉冲面包屑。
4.在中间煎锅中,熔化剩余的3汤匙/ 45g黄油在中热。在面粉中搅拌。立即在牛奶中搅拌,小一点,直到酱汁增厚,大约2分钟。用盐和胡椒搅拌芥末,肉豆蔻,肉豆蔻和季节。
5.根据包装方向,将面食加入沸水并烹饪到Al Dente。
6.每一半奶酪到酱汁。当面食是Al Dente时,排出并将意大利面混合到锅中的酱汁中,直到与其他磨碎的奶酪一起使用。
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。

员工

MIMIMIGS.

ForeCake.

Fig and Pistachio Cake
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汤匙/ 120克装饰黄油,加上锅
¾杯/ 150克糖1茶匙香草提取物
6 large egg yolks
6 large egg whites pinch of fine sea salt
½ cup / 120 ml heavy cream
¼杯/ 60毫升睫毛棒奶酪
2汤匙蜂蜜,加上毛毛雨的更多
2 tablespoons orange flower water
10 small fresh figs, quartered

1.炉子将烤箱送到350°F / 180°C。
2.In a food processor, combine the pistachios, butter, ½ cup/100 g of the sugar, and the vanilla and pulse for a minute or until you get a smooth paste. Add the egg yolks, one by one, and pulse until well combined. Transfer the pistachio mixture to a large bowl.
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.Using an electric mixer, whip together the heavy cream, mascarpone, honey, and orange flower water until the cream holds stiff peaks, about 3 minutes.
6.涂上冷却饼顶部的奶油,并在顶部排列四分之一图。粉碎一些开心果并散落。用毛毛雨的蜂蜜结束,把它透明起来。立即服务。

无花果树

Louisefigs.

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