Monthly Archives: January 2012

World Domination vs. mini-croissants

For this month’s Random Recipe challenge, Dom banked on the high likelihood that food bloggers received at least one recipe book for Christmas.  The theme is “new year, new book“, which I think is pretty self explanatory – this month’s recipe had to be chosen from our newest book.  As correctly predicted by Dom, my newest recipe book was, indeed, a gift for Christmas.  It was a wonderful gift from my friend Emma, whom I went to visit in Paris to bring in the New Year.  It wasn’t just a recipe book, it was a recipe gift set.  Although I didn’t immediately realise that.  On opening the gift, my eyes were drawn to the shiny part and I thought she’d given me some sort of torture implement to help me on my way with my (not so) secret plan for World Domination.  I then saw the accompanying book entitled Mini-croissants pour l’apéritif, and realised that it wasn’t a torture implement at all but a mini-croissant cutter.  Uhm, hello amazing idea (the croissant cutter, not torture.  Obviously.).

The random number generator on my trusty calculator directed me to a recipe for goat’s cheese and rosemary mini-croissants.  How yummy do those sound?!  So with the deadline for the challenge rapidly approaching (not that it’s today or anything, ahem) I put my plans for World Domination on the back-burner (for now) and decided to give these mini-croissants a go.  I wasn’t dreading making them or anything, I just haven’t been organised enough.  Speaking of lack of organisation, I totally failed to take part in last month’s Random Recipe challenge.  And you know why?  Because we left for France a whole two days earlier than I was expecting, and when I realised this it was too late because the recipe required overnight soaking.  I will eventually make that recipe though.  I might need to work on my planning skills before World Domination becomes a reality.

In the meantime, I’m all about the mini-croissants.  They are so cute!!  And delicious!!  I clearly need to work on my croissant-rolling skills, but I’ll let myself off since these were my first try.  I didn’t make the puff pastry, so these were super-quick and easy to prepare.  Which is always a good thing.  The original recipe called for pine nuts rather than walnuts, but guess who forgot to check whether we had any pine nuts?  Ya, me.  How did you guess?  The walnuts worked perfectly with the goat’s cheese and rosemary though, so potential disaster was averted.  I wasn’t sure whether these would come out a bit dry, but they came out perfect.  If I didn’t have to share them with my mum, I could easily have inhaled the whole batch!

Goat’s cheese, walnut & rosemary mini-croissants

Makes 16-18 mini-croissants
Adapted from Mini-croissants pour l’apéritif

These are perfect to serve as little appetisers, or as a savoury snack, and are delicious whether served warm or cold.  Using shop-bought puff pastry is absolutely fine (I usually do), though do make sure that it’s good quality butter-based pastry (rather than margarine or something).  For the goat’s cheese, I used a soft and crumbly cheese, but I’m sure a grated hard goat’s cheese or even a creamy goat’s cheese would work, although the flavours and texture would change a little.

Ingredients

200g puff pastry
3 sprigs rosemary
80g fresh goat’s cheese
20g chopped walnuts
Freshly ground pepper, to taste
1 egg yolk

Directions

1.  Line a baking tray with baking paper.  Pre-heat the oven to 180°C.

2.  Roll out the pastry to about 3mm thickness.  Use the roller to cut out 18 little triangles.  If you don’t have a mini-croissant roller, use a knife to cut strips of pastry of about 8cm in width.  Then divide these strips into triangles (the base should be about 9.5 cm wide).

3.  Strip the rosemary leaves from the sprigs, chop and set aside.  In a small bowl, mix the goat’s cheese, chopped walnuts and some freshly ground black pepper (add to taste) together.  Deposit about ½ a teaspoon of the cheese mixture at the base of each triangle, and sprinkle with a small pinch of the chopped rosemary (there should still be some rosemary left over once all the triangles are done).

4.  Starting from the base of the triangle, roll the triangle up towards the tip to form a croissant, sealing them as best as possible (to prevent the filling from leaking out whist baking).  Place the mini-croissants on the baking tray.

5.  Brush the croissants with the egg yolk (add a couple of drops of water if the egg yolk is too thick) and sprinkle with the remaining chopped rosemary.  Bake for 20 mins, until golden.

Enjoy!

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Breakfast Club #18: Banana & hazelnut porridge

It seems that the only recipes getting posted this month are those that I’m submitting to blog challenges, and this one is no different.  But I have the excuse that I’m relocating to the other side of the world (in precisely two weeks today!!) so I’m a little bit busy with other things at the moment.  Today’s blog post is no different – it’s my entry to this month’s Breakfast Club, being hosted by Aimée at Food, Je t’Aimée, who has chosen the theme of “January detox” to compensate for all the Christmas over-indulgence.  Now, the thing I associate most with detox is a smoothie.  Probably because it’s usually packed full of fruit and super healthy.  But all the berries that I would normally look for in a smoothie are completely out of season and I really don’t like smoothies for breakfast anyway, mostly because I get hungry about an hour later.  So, I decided to go for something vaguely healthy but filling, which is always good, because it means you don’t snack before lunch.  And what could be more filling and wintery than porridge?

Using skimmed milk makes this porridge a little healthier, and the banana is a portion of fruit, which is always good.  The hazelnuts add a lovely little crunch, plus nuts are healthy (can you tell that being healthy isn’t my strong point?  Ya, nuts are healthy, there’s fruit, use skimmed milk: totally counts as a detox!).  If I’d been really organised, I could have tried this out for breakfast yesterday and posted it for Burns Night, since porridge is vaguely Scottish and all (as are bananas, ahem.  In some alternate universe…).  It would have been slightly less of a tenuous link than my honey, lemon and chocolate muffins for Chinese New Year.  But I wasn’t organised, and plus I’m not really a fan of Burns Night.  Well, that’s not really true, it’s an excellent excuse for a dinner party, but other than that, I’m not really going to go out of my way to celebrate it.  Anyway, I digress.  This made a rather delicious breakfast – porridge might not be your first choice for a detox, but at least you won’t be snacking before lunch, and it’s not a fatty or super-sugary breakfast either.  And it’s important to have a proper breakfast to start off the day anyway!

Banana & hazelnut porridge

Serves 1
Adapted from BBC Good Food

I used whole milk, but skimmed or semi-skimmed milk would work fine as well if you want to make the porridge slightly healthier.  Adding raisins or seasonal fruits at the end would work well, too, and up the fruit content.  Everybody likes their porridge to be a different level of sweetness, so the honey will be very much to your taste.

Ingredients

35g porridge oats
200ml milk
1 banana
1-2 tbsp chopped hazelnuts
Clear honey, to taste
Cinnamon, to taste

Directions

1.  Thinly slice the banana.

2.  Add the oats and milk to a small saucepan, along with half the sliced banana and simmer over a gentle heat, stirring occasionally (apparently stirring anti-clockwise brings bad luck – I haven’t tested the theory, but you’ve been warned, duhn duhn duhn…) until thickened to your liking.

3.  Remove from the heat, pour into a bowl, top with the remaining banana slices, a drizzle of honey, the chopped hazelnuts and a light dusting of cinnamon.

Enjoy!

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I’m a Dragon, hear me ramble! I mean, hear me roar!

Today is the first day of the Chinese Year of the Dragon!  So Happy Chinese New Year!  Or xīn nián kuài lè (I totally didn’t just dig out my old Mandarin book just for that), or if we’re going to be really fancy… 新年快樂!  Doesn’t Chinese look rather awesome?  Anyway, I digress.  So it’s the year of the Dragon, isn’t that exciting?  The correct answer is yes by the way, because I am a Dragon!  As in, I was born in the year of the Dragon, I’m not actually a real dragon (in case you hadn’t guessed).  I’m glad we’ve got that straight.  I believe that 2012 is the Water Dragon, and in an incredible (mostly accidental) moment of forward-planning, here’s a (not very good) photo taken six and a half years ago in a shrine in Hong Kong:

So, this rambling roaring Dragon right here decided that she should post something Chinese New Year-related today, because although it’s not exactly part of my cultural heritage, I have several friends who celebrate it, and I did take Mandarin lessons at school for a while (because I missed learning a language, though I don’t remember a great deal – frustrating!), and did I mention it’s the year of the Dragon?

There’s one minor flaw in my plan.  Whilst I enjoy eating Chinese food, I’m not at all familiar with cooking it.  Six and a half years ago, my mum and I visited one of her friends in Hong Kong and she’d signed us up to a baking class.  I think we made mooncakes and possibly something else, but the only thing I can remember clearly about the entire class was that the woman who was assigned to help us was called Cactus Poo.  Now I don’t know if she chose Cactus as her English name, or if her parents randomly picked a word out of an English dictionary without reading the definition, but either way, she was about as friendly as a Cactus, so the name definitely suited her.  I’m fully aware that laughing at somebody’s name makes me a bad person, but I did spend several hours working very hard at keeping a straight face, which is no mean feat, particularly when you’re 16 and super immature (I’m still super immature).  I hope you’re not expecting a mooncake recipe at the bottom of this post.

Now, of course, I could easily just search the internet for recipes, but as I announced yesterday, I’m moving to the other side of the world in a couple of weeks, so I didn’t really want to buy any special ingredients that I won’t use up between now and then.  And I have one tried-and-tested vaguely Chinese recipe which my mum has been making since I was little, in the form of honey and lemon chicken.  It doesn’t require any special ingredients, so I decided that I would make it yesterday to feature on my blog today…  I had to abandon the plan pretty quickly when it turned out that we didn’t have any chicken.  Minor detail.  So I looked at what ingredients I actually had available and realised that I could make muffins.  Because muffins are just so Chinese, obviously.  Ahem.

I made honey muffins several months ago, and they were delicious, so I decided to adapt them into Chinese-inspired muffins for Chinese New Year.  They were going to be just simple honey and lemon muffins, but then I noticed half a packet of chocolate chips that needed using up, so I decided to throw them in too (because I need to use up as many of my baking supplies as possible).  Now, I realise that adding chocolate chips sort of negates the whole Chinese-themed thing, but well, they’re muffins, so it was already a pretty tenuous link.  Plus by adding chocolate chips, I can submit these to this month’s We Should Cocoa, being hosted by Chele at Chocolate Teapot, who chose the theme of “health conscious“.  Now, these might not sound all that healthy, but I reduced the added sugar by half and used rapeseed oil instead of butter, and honey is a natural sugar, so to me they sound pretty healthy (can you tell I’m not a health freak?).  I could have used wholegrain flour if I wanted to go the whole hog, but since the flavours in these are very subtle, I was worried that it would affect the taste somehow.  They came out perfectly delicious though, and the chocolate chips didn’t over-power the subtle flavours at all, which I was slightly worried might happen.  I’ll definitely be making these again…

Honey, lemon & chocolate muffins

Adapted from CaffeIna
Makes 12 muffins

These are lovely and light, and the flavours blend together subtly.  If you want to eat them on their own, they’re tastiest whilst still warm, served with a cup of tea, but when cooled, they’re delicious when sliced in half and spread with some butter or marmalade or lemon curd for breakfast.  Don’t be tempted to add more than ¼ tsp of lemon extract as it will easily over-power the other flavours.

Ingredients

250g all-purpose flour
50g golden caster sugar
3 tsp baking powder
Pinch of salt
Zest of 1 large lemon
50g dark chocolate chips (at least 70%)
1 egg
240 ml milk
60 ml organic rapeseed oil (make sure it’s an oil with very little taste)
85g honey
¼ tsp lemon extract

Directions

1.  Line a muffin tine with 12 muffin liners or set out 12 silicone liners.  Pre-heat the oven to 205°C.

2.  In a large mixing bowl, sift the flour, sugar, baking powder and salt together.  Stir in the lemon zest and chocolate chips.

3.  In a small bowl, lightly beat the egg, then whisk in the milk, oil, honey and lemon extract.  Add the wet ingredients to the dry ingredients and mix until just combined (slightly lumpy is fine).

4.  Bake for 15-18 mins until the tops are golden and springy or a toothpick inserted into the centre comes out clean.  Allow to cool slightly on a wire rack.

Happy Chinese New Year!!

PS – Apologies to any Chinese food connoisseurs or actual Chinese people for completely bulldozing your culinary traditions and flavour combinations!!  Here’s a cute panda from Hong Kong Zoo to make up for it (everybody say “awwwww”):

PPS – The photos in this post that don’t involve food were all scanned in, hence the slightly dubious quality!

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Announcing an exciting new adventure…

I have some super-exciting news to share with you:  I’ll be starting a Masters in February!  I’m so excited!!!  This also means that I’ll be  moving out (finally!), which, as much as I love my mum, I cannot wait to do, because I really miss my independence…  I was actually given an offer back in October, but I had to sort out a supervisor, and have modules approved before I could pay my fees, as well as various other administrative faff, and I wanted everything to be finalised before I announced it, just in case I jinxed it and it all fell through or something (very scientific approach that, ahem).  But my visa arrived on Friday, which means that it is actually happening and that I can finally announce it!  Wait!  Visa?  What?  Ya, that’s right, I had to apply for a visa (which is why it took so long to be finalised) because I’m not only moving out, but moving country.  Moving hemisphere.  Moving to New Zealand!!!  I told you it was super-exciting news!

For those of you who are interested, I’ll be doing a MSc in Marine Science until December.  It’s all research-based, but I don’t know exactly what my research topic will be until I’ve met and discussed it properly with my supervisor (he seems really relaxed about it, which is good… I think!), but it should definitely be something to do with elasmobranchs (sharks and rays), which I’m obviously super excited about!

Of course, although I’m going to study, I’m a bit obsessed with food, so I’ve been reading various guidebooks and NZ-based blogs, all of which seem to agree that there is an excellent food scene.  So that’s all good, and has definitely increased my eagerness for this next adventure (if that’s possible).  Toothy has been helping me read the guidebooks, obviously, though he’s mostly been eyeing up the sea lion pictures:

Since I move in less than three weeks (!!), I’ve been quite busy procrastinating packing, so things have been rather quiet on Sharky Oven Gloves, and they will probably continue to be so, but now you know why…

Wherever you are in the world, enjoy the rest of your day!

PS – Apologies for the over-use of the word excited and the over-abundance of exclamation marks – I have a lot of enthusiasm to share!

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A lazy ode to a wonderful friend

Let me tell you about an amazing person called Keely.  We were at school together in Holland (the third time I lived there), and I’m so lucky to be able to call her one of my best friends.  She has always been there for me (well, since I’ve known her, otherwise that would be weird), and I know that she always will, no matter how far away we are from each other, and I love her to bits for that.  She’s one of those amazing people who, no matter how busy, upset or stressed out she is, will always make time for somebody who needs it.  I find that incredible, because I’m the sort of person that when stressed, nobody gets a look-in.  But Keely isn’t just a wonderful friend, she’s a remarkable person, too.  Despite having a constant source of worry and sorrow in her life, she carries on being there for everybody else and being taken for granted when really everybody else should be there for her.  Neither of us actually know why we’re such great friends – as the expression goes, we’re like chalk and cheese.  We have totally different tastes in films, men (think Zac Efron vs Daniel Craig), clothes, interests and food.  Keely is religious, I’m really not; I love academics (though I’ll tell you otherwise just before a deadline), Keely really doesn’t enjoy academics at all; she never cries, I cry all the time; I’m a huge fan of gin (in case you didn’t know), Keely hates the stuff; she has a heart of gold, I really don’t.  I could go on, but I’m sure you get the point.  Despite our many differences though, we just click, and we always have, probably because we can both be super-talkative and totally immature.  We had the same free periods in our last year of school, and this is usually how they were spent:

That photo was taken five years ago, and things haven’t changed much – whenever we see each other we spend a lot of time not getting anything done.  When we finished school, Keely got into the University of Liverpool to study Orthoptics, and she successfully completed her degree a year and a half ago, which was a huge achievement (as I mentioned, academics really isn’t her thing, but I always knew she would do it), and I’m still so, so proud of her for it.  She got a job as an Orthoptist at the hospital in Oxford, which I’m also super proud of her for.  She started that job almost exactly a year ago, and she loves it.  I went down to Oxford in September as a surprise for her birthday, and because she loves cake and enjoys baking (probably a significant contributing factor to our friendship), I gave her Eric Lanlard’s Home Bake.

I hadn’t heard of Eric Lanlard before coming across his book in Waterstone’s (I’m not a fan of this apostrophe removal rebranding nonsense – what’s that all about?! – so I’m stubbornly leaving it in), but I liked the way the book was laid out, the photos were mouth-watering and there was a good variety of recipes.  And I also knew that Keely would be a total fan of Eric Lanlard, who conveniently features in several photos in the book.  Before wrapping it up, I may or may not have taken photos of the recipes that interested me…  If you ever receive a cookbook from me, you can pretty much guarantee that I’ve been through it and done exactly that (writing the recipes out takes far too long and scanning them involves flattening the book and damaging the spine).  Does anybody else do that, or is it just me?  Is it weird?  One of the recipes that had caught my eye was for cream cheese brownies, which I must admit I wasn’t convinced by, but I was definitely intrigued.  Last week was a stressful week where everything seemed to go wrong or be unnecessarily complicated, so I was in need of a cheer-up baking session, and I decided to finally give these brownies a go…

The original recipe uses coffee, but I substituted that with Kahlúa, which obviously had everything to do with having a bottle of Kahlúa which needed finishing and nothing to do with me feeling a bit too lazy to actually make coffee (because it takes so much effort, ahem).  Don’t judge too much, because it totally worked.  Against my expectations, the combination of cream cheese and brownie actually went well together, although I’d decided I wanted the middle to be fudgy and didn’t quite baked the brownies as long as I should have so the cream cheese in the middle slices was vaguely reminiscent of cheesecake (which I really don’t like, but my mum does and she ate all the middle slices), but on the outer slices where it was properly cooked, it was delicious.  It adds a sharp tang to the brownie which just cuts through but doesn’t overwhelm the general chocolateyness.  Be warned though, these are pretty heavy and rich, so they might not be ideal if you’re on a January detox!  So these cream cheese Kahlúa brownies are for Keely – we’ll just ignore that she has the book that the recipe came from and I know she’s already made them and loves them, and we’ll also skip over the fact that my version was born out of total laziness (I’m such a great friend) – because she’s just so wonderful.  I love her to bits and I’m so proud of her, and she’s one of the best friends one could ever wish for!

Cream cheese Kahlúa brownies

Makes 12-16 brownies
Adapted from Home Bake

Whilst I used Kahlúa, the original recipe calls for 100ml of freshly-brewed coffee, so do go for that option if you don’t have any Kahlúa or don’t like the stuff.  The marbling can be as messy as you like since these will be cut up after baking (and it’s also far more fun to do than it probably should be!).  When baking, make sure there’s no wobble in the middle of the brownies, as this means they won’t be properly cooked in the middle (even if you normally like your brownies fudgy, trust me on this one).  These brownies are very rich, heavy and chocolatey, so cutting them into smaller squares is probably the best option.

Ingredients

For the brownies:
150g unsalted butter
200g dark chocolate (at least 70%)
250g caster sugar
1 tsp coffee extract
Pinch of salt
3 eggs
100ml Kahlúa
100g all-purpose flour

For the cream cheese marbling:
150g cream cheese
1 egg
60g caster sugar
1 tsp vanilla extract

Directions

1.  Butter and line a 20 x 20cm cake tin (don’t use anything smaller or it will overflow – you can use a slightly bigger tin and reduce the baking time slightly).  Pre-heat the oven to 180°C.

2.  Break the chocolate into a large heat-proof bowl and add the diced butter.  Melt them together over a pan of simmering water, stirring from time to time.  Once glossy, remove the bowl from the heat and allow to cool a little.

3.  Stir in the sugar, vanilla and salt.  Add the eggs and whisk until smooth (if using an electric whisk, make sure it won’t shatter your heat-proof bowl).

4.  Gently whisk in the Kahlúa, and then sift in the flour.  Whisk the mixture together until smooth.  Set aside whilst making the cream cheese marbling mixture.

5.  In a medium-sized bowl, whisk the cream cheese until smooth (this can easily be done by hand, particularly if the cream cheese is softened).  Beat the egg in a small bowl, then add it to the cream cheese, along with the sugar and coffee extract and whisk them all together until smooth.

6.  Pour the chocolate brownie mixture into the prepared cake tin, followed by the cream cheese mixture.  Using a knife, cut through the cream cheese layer to marble the layers.

7.  Bake for 30-35 mins (cover with tin foil for the last 10 mins if necessary to avoid the top from burning), making sure the middle isn’t wobbly.  Allow to cool in the tin before cutting into squares.

Enjoy!

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Queen Mel loses her crown

I know this is a little delayed, but Happy New Year!!  I hope you all had a lovely Christmas and an excellent New Years!  I had a wonderful time in France – we spent Christmas with my mum’s family and then I went up to Paris to see a friend for New Years.  So far 2012 seems to be going by just as quickly as 2011 – we’re already a week in!  How did that happen?  Yesterday was the 6th of January, which means that Christmas is now well and truly over, but it also means that nearly all of France tucked into a galette des rois to celebrate the Epiphany.  Nearly all of France, and probably quite a lot of the French expats scattered across the world, too.  My mum and I were no different.

There are countless different types of galette des rois, but probably the most well-known is the frangipane version, which is the one I made last year to introduce Kat and Craig to the tradition.  I happened to get the slice with the little porcelain fève or figurine and was crowned Queen Mel (I promise it wasn’t rigged – as the youngest, Craig allocated the slices, so I had nothing to do with it!).  Tradition dictates that the King/Queen is supposed to provide the galette des rois the following year so of course I made a galette this year, although I’d have made one anyway.  Since we were in France in the run-up to the Epiphany I wanted to find a fun fève to use in the galette (the one I have at the moment is a nondescript nativity figure, probably Joseph, which is a little boring considering the amazing diversity of fèves out there).  We had a look when we were shopping in Besançon and… found nothing.  So we asked one of my mum’s friends who knows where to find everything cooking-related and, well you know the little Ferrero-Rocher plastic boxes?  She pulled out one of those full of an assortment of fun fèves.  I know you think I’m exaggerating, so here’s some proof:

Impressive isn’t it?  She very kindly let me pick a few to take back with me, which totally solved the fun fève issue because I am now in possession of quite possibly the most amazing fève in the history of the world.  No really.  You’re dying to know, right?  (The correct answer is yes by the way.)  Ok.  Wait for it…

Considering the name of my blog, I highly doubt that there could be a fève more perfect for me, wouldn’t you agree?  I totally love it (in case you hadn’t guessed)!  Now it’s all very well having a brilliant fève, but you need a galette to bake it in.

This year, I decided to make a version from Franche-Comté, the region that I’m from.  It’s incredibly simple to make and uses a pastry called “goumeau” (which despite my best efforts, I cannot find a translation for), which is made in a similar way to choux pastry, but comes out denser.  That said, it doesn’t feel super heavy when eaten.  You may have guessed from the title that I didn’t get the fève this year – my mum did – but since you can do galettes des rois for the whole of January, perhaps I’ll win the crown back (you know, with the countless galettes des rois that we have access to here…).

Galette des rois Franc-Comtoise

Serves 6-8
From one of my mum’s friends

This galette Franc-Comtoise is also called “tarte au goumeau” and isn’t restricted to the Epiphany – it just doesn’t have the little porcelain fève in it the rest of the year.  When doing an internship in South Africa a few years ago my fellow interns requested that I make these galettes Franc-Comtoises several times a week (without the fève) to take out on the boats, because they travel really well (just slice them and wrap them in foil) and make excellent snacks.  Despite the limited cooking equipment and complete lack of scales or measuring cups, they still came out perfectly every time, so they really are super easy to make and the ingredients don’t have to be super precise!  They’re also pretty quick to make and use ingredients that are generally readily available, except perhaps orange blossom water, but this can be substituted with orange, lemon or vanilla extract.

Ingredients

250ml milk
80g butter
3 tbsp caster sugar
3 tbsp orange blossom water (or 2 tbsp orange, lemon or vanilla extract)
Pinch of salt
125g all-purpose flour
4 eggs
A porcelain fève (optional)

Directions

1.  Butter a 30cm cake tin.  Pre-heat the oven to 180°C.

2.  Add the milk, butter, sugar, orange blossom water and salt to a large saucepan and bring to the boil on a low heat.  Immediately add all of the flour and stir until the mixture comes together into a ball which detaches from the saucepan (I usually use a spatula as it’s easier to get all of the mixture out of the saucepan later on).

3.  Remove the saucepan from the heat, and stir in the eggs one at a time (the mixture will turn into a bit of a gloopy mess each time you add an egg, but it will come together).

4.  Transfer the mixture into the cake tin and evenly spread it right to the edges.  If using a fève, insert it into the mixture, and smooth the mixture over it so that it isn’t visible (add it near the outer edge to minimise the likelihood of slicing the galette over the fève).  Draw a pattern over the top with the prongs of a fork.

5.  Bake for 20-25 mins or until golden (the galette will puff up a lot in the middle, but this will fall when removed from the oven).  Transfer to a wire rack to cool before serving.

Enjoy!

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