Etorki

Etorki is a cheese made in the French Basque country, at Mauléon-Licharre in the Pyrénées-Atlantiques department. It is made from pasteurized sheep milk and pulp pressed, not cooked, then matured for seven weeks.

It has a cylindrical shape about 25 cm in diameter and 11 cm in height. It is available throughout the year.

For those allergic to cow's milk, Etorki can be substituted for Gouda or Cheddar when cooking with cheese.

Etorki (origine en basque) est une marque commerciale de fromage industrielpasteurisé français fabriqué au pays basque à la fromagerie des Chaumes (groupe Bongrain) à Mauléon-Licharre en Soule. C'est un fromage au lait de brebis pasteurisé, à croûte morgée et à pâte pressée non cuite. Son affinage dure sept semaines.

Il a une forme cylindrique avec environ 25 cm de diamètre et 11 cm de hauteur. Il est disponible à la vente toute l'année.

Banana and chocolate chip bars

Banana and chocolate chip bars

A really healthy snack. The banana in the middle could be replaces with ready-to-eat dried apricots.This recipe makes 12 bars.

Ingredients :

75g (3oz) wholemeal self raising flour

75g (3oz)porridge oats

75g (3oz)demerara sugar

100g (4oz)butter

1 ripe banana, sliced.

25g (1oz) chocolate chips

• Pre-heat the oven to 180°C/ Fan 160°C/Gas 4. Lightly grease a shallow 18cm (7in)square cake tin.
• Mix together the flour, oats and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs . Spread half the mixture over the base of the tin and arrange the sliced banana on top. Sprinkle over the remaining crumb mixture and press down well. Top with the chocolate chips.
• Bake in the pre-heated oven  for  about 25 minutes or until golden brown. Leave in the tin until cold and then cut into bars to serve.

fast flapjacks

These flapjacks are crunchy and traditionnal. Take care not to overbake them, as they can become hard and dark.

Ingredients :

225g(8oz) butter

225g (8oz)demerara sugar

75g (3oz)golden syrup

275g (10oz)porridge oats

• Pre-heat the oven to 160°C/ Fan  140°C/Gas3. Grease a 30x23cm(12x9 in) traybake or roasting tin.

• Melt the butter in a large pan along with the sugar and syrup, and then turn into the prepared tin and and press flat with a palette knife or the back of the spoon.

• Bake in the pre-heated oven for about 35minutes or until pale golden brown. Remove from the oven and leave to cool for 10 minutes. Mark into 24squares and leave to finish cooling in the tin.

To make chocolate chips flapjacks, leave the mixture to cool, after stirring in the oats in step 2. Stir in 100g (4oz)plain chocolate chips, then turn into the prepared tin and follow the rest of the methodfor the above recipe.

To make Muesli Flapjacks, replace 175g(6oz)of the porridge oats with your favorite muesli, then follow the recipe above. Leave to cool for ten minutes, then mark into 16 oblongs and leave  to finish cooling in the tin. If you like a lot of raisins add 25-50g (1-2 oz) extra when you make the flapjack mixture.

carrot cake

Carrot cake

This cake is always popular and a great idea for school fêtes or charity events. I’m afraid, thought, that it sounds much healthier than it really is.

225g(8oz) self raising flour

2level teaspoons baking powder

150g (55oz) light muscovado sugar

50g (2oz) chopped walnuts

100g (4oz) grated carrots

2 ripe bananas, mashed

2 large eggs

150ml (5fl Oz)sunflower oil

For the topping

175g(6oz) full-fat soft cheese

50g(2oz)softened butter

100g(4oz) sifted icing sugar

A few drops of vanilla extract

Walnut halves, to decorate.

• Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease a 20cm (8 in) deep round cake tin and line the base with baking parchment.
•  Measure all the ingredients for the cake into a large ball and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface.
• Bake in the pre-heated oven for about 50-60 minutes until the cake is well risen and shrinking away from the sides of the tin. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
• for the topping, measure all the ingredients, except the walnuts, into a food processor, into a bowl or into  a food processor, and blitz until smooth. Spread over the top of the cake, swirling the top with a spatula for a decorative effect. Decorate the top with the walnut halves. Chill a little before serving, and store in the fridge as the toping is soft.

chocolate chips cookies

Les cookies aux pépites de chocolat

Ne vous attendez pas à ce que ces cookies soient aussi croustillants que les biscuits traditionnels, ils ont une consistance légèrement élastique. Pour obtenir un goût qui convient à des palais d’adultes, utilisez une tablette de chocolat à l’orange à la place du chocolat noir. Cette recette permet de faire une vingtaine de cookies qui peuvent se garder  jusqu’à une semaine, à l’abris, dans une boite hermétique.

100g de beurre fondu

75g de sucre en poudre

50g de sucre de canne non raffiné

½ cuillère à thé-2mLsoit un quart de cuiller à soupe.

1 gros œuf battu

150g de farine 

1cuiller à soupe et 3/4 de cuillère à soupe de levure chimique

¼ de cuillère à soupe de sel 

100g de pépites de chocolat noir ou chocolat noir à l’orange

• Préchauffer le four à 190°C pour un four à chaleur ventilé et 170°C/ Gas 5 pour un traditionnel.beurrez légèrement trois plaques de cuisson. 
• Placez le beurre et le sucre dans un saladier de taille moyenne et battez énergiquement jusqu’à ce que ce soit totalement mélangé. Ajoutez-y ensuite l’œuf et l’extrait de vanille mélangés, un petit peu à la fois et mélangez vigoureusement entre chaque opération. Incorporez la farine et ajoutez les pépites en dernier.
•  Formez des boules de pâte avec une cuillère à café et disposez sur les plaques en laissant de la place pour que les cookies s’étalent à la cuisson. Enfournez à la bonne température, sur la grille la plus haute pour 8 à 10 min ou jusqu’à ce que les cookies soient dorés.
•  Surveillez les comme le lait sur le feu car ils ont tendance à brunir assez vite.Laissez les cookies à refroidir sur la plaque puis démoulez  les pour qu’ils finissent de refroidir sur une grille aérée..(s'ils ne refroidissent pas dans cet ordre, ils vont avoir tendance à s'effriter alors il faut être patient). Ils se conservent très bien dans une boite hermétique, jusqu’à une semaine.. « Malheureusement, moi il n’en reste déjà plus après 3jours.. je suis trop gourmande ! »

Chocolate chips cookies

Don’t expect these cookies to be as crisp as traditional biscuits_they should be slightly chewy. For a more adult taste, chop a bar of plain orange chocolate into small cubes and use instead of the chocolate chips. This recipes makes about 20 cookies. They will keep in a tin for a week.

100g softened butter

75g(3oz)caster sugar

50g(2oz)light muscovado

½ teaspoon vanilla extract

1 large beaten egg

150g(5oz)self raising floor

100g(4oz)plain chocolate chips

• Pre-heat the oven to 190°c/Fan 170°C/Gas 5. Lightly grease 3 baking trays.
• Measure the butter and sugars into a medium-sized bowl and beat thoroughly until evenly blended. Add the vanilla extract to the beaten egg and then, add a little at a time to the butter and the sugar mixture in the bowl, beating well between each addition. Mix in the flour, and lastly stir in the chocolate chips. Spoon large teaspoons of the mixture on to the prepared baking trays, leaving room for the cookies to spread.
• Bake in the pre-heated oven, on the top shelf, for 8-10 minutes or until the cookies are golden. Watch them like a hawk, as they will turn dark brown very quickly. Leave the cookies to cool on the trays for a few minutes, then lift off  with a palette knife or fish slice and place on a wire cooling rack. 
• Leave to cool completely, then store in an air tight tin. ("or eat them all!")

Blueberry muffins

250g (9oz) self-raising flour

1 level teaspoon baking powder

50g (2oz)softened butter

75g (3oz) caster sugar

175g (6oz) blueberries

grated rind of 1 lemon

2large eggs

250ml(9fl oz) milk

1.     Pre-heat the oven to 200°C/fan 180°C/Gas 6. Place muffin cases in 12-hole muffin tin.

2.     Measure the flour and baking powder into a large bowl. Rub in the butter with the fingertips until the mixture resembles fine breadscrumbs. Stir in the sugar, blueberries and the grated lemon rind.

3.     Mix together the eggs and milk, then poor the mixture all in one go into the dry ingredients. Mix quickly to blend. The mixture should have a lumpy consistency. Spoon the mixture into the prepared tins or paper cases, filling almost to the top.

4.     Bake in the pre-heated oven for about 20-25 minutes until well risen, golden and firm to the touch. Leave to cool for a few minutes in the tray, then lift out the paper cases and cool the muffins for a few minutes on a wire rack. serve warm.

que demande le peuple?

des gâteaux pardi!

Voici quelques bonnes recettes qui vont ravir vos papilles.
Mais comme toute entreprise périlleuse, il faut beaucoup de courage pour réussir des merveilles.
Alors, quelques conseils pour les pâtisseries, ne jamais s’écarter de la recette et thésoriser avec soin celle qui vous a plu.

voici mes recettes préférées.
Alors à vos fourneaux!