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France

Orange-chocolate cookies

Orange-chocolate cookies

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Biscuits of French origin, which can sometimes be found in small cafes in Paris. Pleasantly chocolatey cookies whose taste is accented by the taste of fresh orange peel.

Preparation time: 15 minutes preparing the dough, about 45 minutes baking
Level: Easy
Quantity: About 80 cookies

Ingredients:
255 g room temperature butter
520 g of flour
255 g of sugar
2 teaspoons of vanilla sugar
1.5 teaspoons of baking powder
Grated zest of two organic oranges
300 g of dark chocolate
3 eggs and 3 more egg whites

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until light foam.
  2. Add flour, orange peel, and baking powder and mix the dough until smooth.
  3. Melt the chocolate over low heat and add to the base, mix until smooth.
  4. Put the dough in a piping bag and sprinkle 16 piles of dough with a diameter of 2.5 cm on a baking sheet covered with baking paper.
  5. Bake at 190 degrees C for 10 minutes.
  6. Put the cookies on a wire rack and let them cool.
    Store in a cool, dry, airtight container.
    Ready!!
Almond Tuile cookies

Almond Tuile cookies

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Tuile means roof tile in French. The roof tiles of old houses in the southern part of France are probably referred to. These curved, crispy pastries are often made as a decoration for many restaurant dishes. Tuile cookies are usually used as a decoration when serving ice cream. If these cookies are eaten separately when nuts or almonds are added to them. I made Tuile cookies using half-wheat flour and half-almond flakes.
When making these cookies, use a rolling pin or a bottle on which to place the cookies when they come out of the oven, so that they remain nicely curved as the original recipe describes.

Preparation time: 10 minutes mixing the dough, 40-50 minutes baking cookies
Level: Easy
Quantity: about 80 cookies

Ingredients:
225 g room temperature butter
300 g of sugar
3 teaspoons of vanilla sugar
225 g of wheat flour
6 eggs
250 g of almond chips
A pinch of sea salt

Another 100g of almond flakes for sprinkling on top of the cookies.

Preparation:

  1. Melt butter, mix sugar, flour, vanilla sugar, and salt in a bowl. Add the melted butter to the flour mixture and mix.
  2. Add the eggs one by one and mix until smooth.
  3. Add the almond flakes and mix carefully so as not to break the almond flakes.
  4. Place 9 teaspoons of dough on a baking sheet lined with baking paper, and leave large gaps between the cookies, as they will spread during baking.
  5. Bake at 200 degrees C for 5-6 minutes until the edges of the cookies are golden brown.
  6. Immediately after taking the cookies out of the oven, place the cookies on a rolling pin or empty bottle and press them slightly to form a curve.
  7. Let the cookies cool and store them in an airtight container.
    Ready!!
Lyonnaise potatoes

Lyonnaise potatoes

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A food originated from Lyon region, France, whose roots go back to the beginning of the 19th century when this food was prepared in a slightly different way, but in essence, it is still the same food. Potatoes are cut into slices, and boiled before frying, this dish also includes caramelized onions, which are fried either with the potatoes or separately and served together. Nowadays, fresh herbs such as parsley are additionally used for serving and preparing food.

Preparation time: about 1 hour
Level: Easy
Serves: four

Ingredients:
6-7 medium potatoes, washed and peeled, cut into slices about 0.5 cm thick
6-7 medium onions, sliced
A handful of fresh, chopped parsley
Black pepper and sea salt to taste
Olive oil and about 50 g of butter for frying

Preparation:

  1. Wash the potatoes and slice them into slices about 0.5 cm thick.
  2. Peel the onions, cut them in half, and slice them into thin slices
  3. Fry the onions in 3 cm of olive oil and 25 g of butter on medium heat for about 20 minutes until the onions are golden brown, start to stick to the bottom of the pan, and taste a little caramel. Season the onions with salt and pepper.
  4. At the same time, boil water in a pot, add salt, and boil potato slices for 4-5 minutes. Pour into a sieve and drain dry.
  5. When the onion is fried and smells good, remove the onions from the pan and set aside.
  6. Pour 25 g of butter into the pan and fry the potatoes until they become golden brown. Mix carefully and turn the sides of the potatoes.
  7. When the potatoes are soft, add the onion and mix carefully.
  8. Chop a handful of parsley and add to the food. Leave some parsley for garnish.
  9. Carefully mix the food and fry for a few minutes.
    Add parsley leaves to serve. Eat as a separate dish or serve with any dish you like.
    Ready!!
Cat’s Tongue Cookies – Langue de Chat

Cat’s Tongue Cookies – Langue de Chat

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The roots of these cookies are believed to date back to 17th-century France. Making these cookies is simple and elegant, the ingredients are butter, sugar, egg white, and flour. Vanilla is often added, and sometimes lemon or orange peel is used for flavoring, or one end of the cookies is dipped in liquid chocolate after baking. In France, these cookies are often served with ice cream.

Preparation time: 10 minutes mixing the dough, 40-50 minutes baking cookies
Level: Easy
Quantity: about 80 cookies

Ingredients:
250 g room temperature butter
180 g of sugar
2 teaspoons of vanilla sugar
250 g of flour
4 egg whites

Preparation:

  1. Beat the butter, sugar, and vanilla sugar until pale and fluffy.
  2. Add the egg whites and beat for another 1 min.
  3. Add the flour and beat until the dough is silky and smooth.
  4. Equip the piping bag with a 6-8 mm round nozzle, put the dough in a piping bag, and pipe dough sausages about 5-6 cm long on a baking sheet. covered with baking paper, leaving about 3 cm gaps between them.
  5. Bake in a 200-degree (C) oven for 8-10 minutes. Don’t trust the clock, keep an eye on cookies. If they turn brown around the edges, remove them from the oven, regardless of the cooking time.
  6. Place the finished cookies on the grid with a spatula, cool them, and store them in an airtight jar.
    Ready!!
Chateaubriand

Chateaubriand

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Chateaubriand is a grilled or roasted steak made from the front of the beef tenderloin. Larousse Gastronomique calls this food about 3 cm thick beef tenderloin steak, named after the name of Vicont de Chateaubriand name to this food given his chef Montmireil in the early 19th century. Ideally, this food could be made by readiness level medium or medium rare so that the internal temperature of the meat is 52 to 54 degrees C.

Preparation time: 30-40 minutes, with the “rest” of meat 1 hour
Level: Medium
Serves: two

Ingredients:
Steak:
A cut of about 20 cm long of beef tenderloin
Sea salt and black pepper for seasoning
25 g of butter to brown the meat

Sauce:
150 ml of chicken broth
100 ml of red wine
50 ml of whipped cream
1 tbsp flour
Sea salt and black piper for seasoning

Herb potatoes:
4-5 medium potatoes cut into sectors
25 g butter
Sea salt for seasoning
1 garlic head divided to gloves
A small bouquet to flavor the fresh thyme

Fried champignons:
A handful of smaller champignons
3 tablespoons olive oil for frying
Black pepper and sea salt for seasoning

Preparation:

  1. Clean the beef fillet from the grease and silverskin. Cut about 20 cm long perfect clean tenderloin piece
  2. Sprinkle sea salt and black pepper on the cutting board and roll the meat inside this mixture.
  3. Heat the oven to 200 degrees C and ideally use the food thermometer to determine the internal number of meat.
  4. Insert the temperature sensor in the center of the meat and cook at 200 degrees C until the internal temperature of the meat reaches 52 to 54 degrees C.
  5. Lift the meat out of the oven and place it on the cutting board or grate “rest”. Let the meat rest for at least 15-20 minutes
  6. Wash the potatoes and cut them into sectors, set the oven mold under the bark, add the garlic cloves with sea salt, add butter, turn the temperature of the oven to the maximum (280 to 300 degrees), and place the potatoes in the oven. When the oven reaches the maximum temperature, the potatoes are usually golden brown and soft.
  7. When the potatoes are ready, leave the oven door open, chop the bouquet of rosemary finely, and sprinkle on the potatoes.
  8. At the same time, prepare mushrooms. Fry the champignons on higher heat for about 5 minutes, season with black pepper and sea salt
  9. Prepare the sauce. In a thick saucepan, chicken broth boil, add red wine, and whipped cream, and season with sea salt and black pepper. Dissolve 1 tablespoon of flour in a small amount of cold water and gradually add to the sauce until the sauce acquires the necessary thickness when boiling.
  10. Once the meat has rested, melt or above the middle temperature and brown the meat from each side to a beautiful brown. Season with black pepper.
  11. If the meat is browned, cut the meat into four slices with a sharp knife and set it nicely on the plate.
  12. Add potatoes, garlic and mushrooms, and sauce to the meat.
    Serve immediately.
    Ready !!
Creamy champignon soup

Creamy champignon soup

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Creamy mushroom soup has been made in both Italy and France for hundreds of years. I made this soup by pureeing some of the mushrooms and slicing and sauteing some and then adding them to the soup. A nice tasty bite. I have realized that if this soup is left over, it is also not bad to use as a pasta sauce or as a sauce for meat dishes.

Preparation time: about 45 minutes
Level: Easy
Quantity: for four

Ingredients:
400 g of champignons roughly chopped and 150 g of small, beautiful champignons for frying and later adding to the soup
2 celery stalks, cut into pieces
40 g of butter
2 medium onions, chopped
5 medium garlic cloves, chopped
40 g wheat flour
500 ml of milk
250 ml of whipped cream
A few tablespoons of oil for frying mushrooms
3 tablespoons of cognac
3 tbsp Worcestershire sauce
1 tbsp soy sauce
Sea salt and black pepper
0.25 tsp thyme
If desired, 0.25 teaspoons of boletus powder

A couple of slices of good quality toasted bread is a good addition to the meal

Preparation:

  1. Melt the butter in a heavy-bottomed pot, chop the onions and garlic, and brown on medium heat for about 5 minutes
  2. Roughly cut 400 g of champignons into pieces and add to the onions and garlic, stir and fry for about 5 minutes.
  3. Cut the celeriac into pieces and add to the mixture, stir and simmer for another 5 minutes.
  4. Add cognac and let it steam for a few minutes.
  5. Add flour and mix well with mushrooms, add milk and mix until smooth. Let the honey rise.
  6. When the soup has boiled, season and puree with a hand blender until smooth.
  7. When the soup is smooth, bring it to a boil, and add whipped cream, Worchester sauce, and soy sauce. Cook on very low heat for a few minutes.
  8. Cut the remaining champignons into slices and fry them in a pan with cooking oil until nicely brown. Add a small amount of soy sauce, then the mushrooms will turn especially nicely brown.
  9. Mix the fried mushroom slices into the soup, and save a few slices for garnish.
  10. Put the soup in bowls, place fried mushroom slices on the surface of the soup, and decorate with herbs.
    Serve with bread that has been nicely browned on both sides in a dry pan. If desired, the bread can be rubbed with a clove of garlic for a good garlic flavor.
    Ready!!
Crêpes Suzette

Crêpes Suzette

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A classic French dessert which date of origin isn’t clearly defined, but it is believed to be in late 19th century. Thin pancakes served with a cream made from either orange or mandarin juice and grated chest, to which sugar and butter are added, and the flavor is complemented with either Grand Mariner, Cointreau, orange Curacao liqueur, which is often set on fire when served. Alternatively, alcohol can be mixed into the cream when the cream is being boiled, it evaporates but adds really good taste to the cream.


Preparation time: 30 minutes to prepare the crepes, 15 minutes to prepare the sauce
Level: Easy
Quantity: 5-6 pancakes
 
Ingredients:
Dough:
100 g wheat flour
1 teaspoon of vanilla sugar
1 large egg, cracked
A little sea salt
200 ml of milk
10 g of melted butter
Cooking oil for frying
 
Suzette cream:
Finely grated chest of one orange
100 ml (freshly squeezed juice of one orange)
75 g of sugar
50 g of butter
1 tablespoon Cointreau or Grand Mariner (optional)
 
Preparation:
1. Prepare the sauce. Wash the orange well, grate the orange peel with a fine grater and squeeze the orange juice.
2. Heat orange juice with sugar in a pan until it boils, keep the heat for a few minutes. Add sugar, boil for another 3-4 minutes and then add alcohol if desired.
3. To make crepes, mix flour with vanilla sugar and beaten eggs, gradually add milk, mix with a whisk so that there are no lumps in the dough.
4. Mix all the milk and water into the dough, melt the butter and add it to the dough as well, and ideally let the dough stand at room temperature for an hour or two. This step can also be omitted.
5. Mix the batter well before frying. Heat about 0.5 teaspoon of cooking oil in a pan, pour the dough into the pan, spread the dough in a thin layer by tilting the pan.
6. Cook the crepe on medium heat for 1.5 minutes on one side, carefully turn the crepe over and cook for about 1.5 minutes on the other side. Place the finished crepes in a pile on a plate.
7. When warm, fold the pancakes into quarters, place on a plate or pan, drizzle with suzette cream and serve immediately.
Ready!!
Gougères

Gougères

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Cheese puffs made from savory choux pastry originated in the Burgundy region of France. It is a pastry that remains after baking empty inside and tastes a bit creamy and delicious when warm. It has a delicious crispy crust. It is believed that this food dates back to the 18th century and since then it is noted by this name. Good as a snack or appetizer, either stuffed or eaten as it is cooked.
This dish is traditionally made with Gruyere cheese, but it can be made with any cheese that melts easily. I made my portion of Gourgère with English cheddar.

Preparation time: 15 minutes mixing the dough, 30 minutes baking
Level: Medium
Quantity: about 20 pcs

Ingredients:
70 g of cheese, grated with a fine grater
40 g of butter
60 g wheat flour
2 medium-sized eggs
¼ teaspoon sea salt
A pinch of freshly ground pepper
A pinch of sugar
A bit of finely grated nutmeg

Sesame seeds for decoration and some cheese can also be left as decoration

Preparation:

  1. Prepare the dough, pour 100 ml of water into a saucepan with a thick bottom, and add butter, salt, pepper, and sugar. Bring the mixture to a boil.
  2. Lower the temperature to medium and add the flour all at once. Stir constantly with a wooden spoon for about 5 minutes. The dough becomes smooth soft and rather in one piece. It is ready when it starts to leave a layer on the bottom of the pan.
  3. Remove the dough from the stove and let it cool for a few minutes. Mix the eggs into the batter one at a time. Before adding the second egg, mix the dough until smooth.
  4. When the eggs have been added and the dough is uniform, grate the cheese with a fine grater and add it to the dough and mix the dough thoroughly.
  5. Put the dough in a baking bag and squeeze balls approximately 3 cm in size on a baking sheet covered with baking paper.
  6. Sprinkle sesame seeds and a little grated cheese on the balls.
  7. Bake at 180 degrees C for 25-30 minutes until the balls have turned golden brown.
  8. Remove the balls from the oven and cool or eat hot. Sometimes these balls are filled with various fillings such as pate, cheese, mushrooms, etc.
    Ready!!
French crepes with bacon, maple syrup and blueberries

French crepes with bacon, maple syrup and blueberries

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Crepes (crêpe) are a historical French food believed to have originated in the 13th century in Bretagne, western France. Roughly, crepes are divided into two variants, savory galettes and sweet crepes. A crepe is a very thin pancake, which is served with number of different fillings, starting from chocolate, various creams to fresh berries. I am posting here a slightly atypical crepe idea that is surprisingly delicious. Crispy, salty bacon goes wonderfully well with sweet maple syrup and fresh blueberries. For the dough, a lot of different recipes can be found on how to make it, but I trusted the true classics and made the crepe dough according to the recommendations of the French food bible Larousse Gastronomique.

Our cafe in Tartu, Rüütli tn 16, is also called Crepp and you are always welcome there! From the fall 2022, you can try a bacon-maple syrup-flavored pancake at the Crepp cafe.

Preparation time: 15 minutes preparing the dough. Ideally, you could let the dough stand for an hour or two before frying, but it’s not that important. Frying for 20 minutes.
Level: Easy
Quantity: 25 crepes

Ingredients:
Dough:
500 g wheat flour
1 tablespoon of vanilla sugar
5-6 larger eggs, cracked
A pinch of sea salt
750 ml of milk
250 ml of water
40 g of melted butter
Optionally, 30 ml of cognac or calvados
Cooking oil for frying

Filling:
400 g of smoked bacon
100-150 ml of maple syrup
200 g of blueberries

Preparation:

  1. Mix flour with vanilla sugar and beaten eggs, gradually add milk, mix with a whisk so that there are no lumps in the dough.
  2. Mix all the milk and water into the dough, melt the butter and add it to the dough as well, and ideally let the dough stand at room temperature for an hour or two. This step can also be omitted.
  3. Mix the batter well before frying. Heat about 0.5 teaspoon of cooking oil in a pan, pour the dough into the pan, spread the dough in a thin layer by tilting the pan.
  4. Cook the crepe on medium heat for 1.5 minutes on one side, carefully turn the crepe over and cook for about 1.5 minutes on the other side. Place the finished crepes in a pile on a large plate.
  5. To prepare the filling, fry the bacon until crispy, place it on the crepe, drizzle about 5-7 ml of maple syrup on top and break the crepe in half so that the filling is between the crepe.
  6. Serve with fresh blueberries.
    Done!!
Pardi confit (confit de canard)

Pardi confit (confit de canard)

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A classic French dish originated in the Gascony region and spread throughout France and the world. Originally, this food was made from a whole duck, but nowadays it is common to make it using only duck legs. It is a very unique way toprepare the meat. The meat is marinated with salt and herbs overnight or up to 36 hours at +4 degrees C and then cooked completely covered with the duck fat at very low temperature for about 8 hours. Cooking in fat makes the meat really soft, tender and it remains very juicy. Fat also allows the meat to be preserved. When prepared in this way, the meatcan be preserved in the congealed fat for months and even years. Before serving the confit, the fat is melted, the duck legs are lifted out, dried from the excess fat and grilled until golden brown and served with your favorite toppings.
Making this dish takes a big undertaking, but trust me, the result is worth the effort.

Preparation time: 1 day marinating the duck legs, 8 hours cooking, 35-45 minutes browning the meat
Level: Medium
Serves: four

Ingredients:
Four duck legs
800 g of duck fat
3 tbsp of sea salt
Small bunch of the thyme, if desired you can also add other herbs such as sage, rosemary and oregano
6 cloves of garlic crushed
1 medium onion sliced
1 teaspoon black peppercorns
3 bay leaves

Preparation:

  1. Chop the onion and crush the garlic, rub the duck leg with a mixture of sea salt, garlic and thyme, place in a bowl with the onion and thyme. Marinate for 24 hours
  2. Melt the duck fat, pour it into a thick-bottomed pot, wipe the duck legs clean of herbs and peppercorns and place them in the pot so that the legs are completely covered with fat.
  3. Bake in the oven at 100 degrees C for about 8 hours.
  4. Meat can be stored in this fat for quite a long time. I still kept it at +4 degrees C, but nothing happens to the meat even at room temperature.
  5. Before final cooking, melt the fat, carefully remove the legs, the meat is very soft and can fall apart easily.
  6. Drain the meat dry of excess fat, place the pieces of meat on the oven rack, put a baking tray under the rack to catch the fat, and cook on the grill for 35-45 minutes or until the legs are nicely browned and the skin is crispy.
  7. Serve with your favorite side dish, raw salad, oven casseroles, roasted vegetables.
    Done!!

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