Requested recipes
January 2010
Blackcurrant or Blackberry tart.
Use a very rich pastry either bought or make your own and line a flan tin.
For the filling.
500g of whichever berries you are using, stalks removed.
2 eggs
125g unrefined caster sugar, plus extra for sprinkling.
175ml double cream
25g flour
1 dessertspoonful of crá½³me de cassis .
Heat the oven to 200c/ gas 6
Place the berries in the prepared pastry case. Mix together the eggs, sugar, cream,flour and cassis until smooth and pour over the fruit.
Lightly sprinkle with a little extra sugar and bake for 35 minutes or until it is firm to the touch.
Blueberries or raspberries can also be used for this tart.
Recipe for Perigordine walnut cake
January 2010
250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
Preheat the oven to 150c (300F /Gas mark2)
Create the cake mixture
Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs. Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.
Add the eggs
Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, on by one. Beat the whites until they become stiff and then fold into the mixture.
Place the mixture into a well greased and lined spring form baking tin. (line with baking parchment.
Place into the centre of a preheated oven and bake for roughly one hour. After about forty minutes, check it. Carefully spear the centre of the cake with a skewer and if it comes out dry the cake is ready.
When ready to serve sprinkle the cake with icing sugar and decorate with the remaining walnuts.
Duck confit tart
May 2008
Cake au Saumon
April 2008
Recipes
March 2008
Now, I have had quite a few requests for some recipes to be shown on this website.
When friends and family visit, we try to indulge them with some great food made with the best local produce (and home-grown veg!) and accompanied with the local wine. This, after all, is the reason we moved to France, and the reason we wanted to make a large French kitchen. And when people are kind enough to visit, we’re more than eager to share this cuisine with them.
So why keep these recipes to ourselves? Every now and again, I’ll publish a recipe or two on the site that our visitors have enjoyed and maybe you can try to recreate a little of La Mésangerie in your own kitchen!
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