Monthly Archives: October 2010

>Green tea madelaines


I first tasted these exotic delicacies when I was invited to the launch of their recipe book by Enfants du Mekong, a charity dedicated to setting up sponsoring for disadvantaged children in Laos and other South East asian countries. Their  new recipe book are a collection of best-of by sponsor-families in France and the UK and is fast becoming a favorite in our kitchen!

I served these madelaines last week-end to my globe-trotting parents with a cup of green tea and some raspberry and green tea muffins… Not quite the English tea-time they no doubt expected but a brilliantly exotic take on that and very much loved too.

Ingredients list:

Butter 100g
Caster sugar 100g
eggs 2
Self-raising flour 100g
Matcha green tea powder 3 Tbsp

Preheat the oven at 180℃.
Whisk the butter and sugar together until light and fluffy.
Add the eggs one at a time then the flour, a pinch of salt and the matcha tea powder. I found mine at the Japanese Center in London (Lower Regents street).
Spoon the mixture into madelaines or any small pans tray and bake at 180℃ for 18 minutes.

Serve with a cup of very good green tea for an unusual and subtle taste experience!

Bon appetit!

Brandade de Nîmes- Thermomix version

>For fans of the Thermomix, here is the recipe with instructions relevant to the TM31

Ingredients list:
salted cod 2 cuts or 500g
Olive oil 350ml
Milk 150ml
Bay leaves, sprig of rosemary and thyme

Two days before, rinse the cod and put it in a bowl with fresh water. Leave in the fridge and change the water twice if possible.

On the day, fill the thermomix bowl up to 1.5 l with water, add the herbs. Insert the steaming basket with the cod inside it and boil for 8 minutes at 90℃. When cooked, drain the water and flake off the cooled flesh, discarding carefully all bones and skin. Put the flesh back into the rinsed bowl with half the milk and pepper. Blitz for 2 min at speed 5. Then proceed as for a mayonnaise by slowly adding half the oil while whisking at speed 5 for as long as it takes to use up all the oil: the cod mixture will become quite smooth and thick. When you have your Mayo consistency, select 60℃ in the temperature buttons and churn at speed 1. Slowly add the rest of the milk and the rest of the oil and cook for about 15minutes, checking the consistency. Stop only when it tastes and looks right! It should look like a smooth purée or dip.

In Nîmes, we serve it warm with toast and a green salad or try grilling it topped with grated cheese! This is obviously a family favourite but I’ve never found a better recipe before: this one is as straightforward as it is delicious.