baked shallots with Beaufort cream ♥️ 🇫🇷 🧀 Recipe: Enough for 2-3 portions - but easily scalable for more servings. Ingredients: - 9 Shallots (3 per serving) - 1 bunch of Sage - 1 tbsp Peppercorns - 20g Unsalted Butter - 2-3 tbsp Olive Oil - 5-10 Hazelnuts - 100ml Double Cream - 50g Saint Marcellin Cheese - 50g Beaufort Chalet d’Alpage Method: Peel the shallots, leaving the top intact for character. Then boil in well-salted water with sage stalks and peppercorns - Add the larger ones in first and the smaller ones a minute or so later - as is appropriate. Remove when tender, a sharp knife should easily peirce them. (You could refrigerate them at this stage and bake right before dinner.) Lay sage in the bottom of a baking dish, and the shallots on top. Add a few small knobs of butter and drizzle olive oil over everything. Then either air fry the shallots for 5-7 minutes at 175c or bake in the oven for 10-15 minutes at 180c, until the tops are golden and the sage has crisped up. Toss some hazelnuts in a separate dish and roast them in the oven, either at the same time or separately, but check them after 5 minutes and remove when the skins are dark brown - then while still hot, roll them between a tea towel to remove the skins, and crush. Meanwhile, very gently warm some double cream - when it begins to lightly steam, add the Beaufort and stir until melted, then turn off the heat and lay in slices of Saint Marcellin. Do this right before serving. If the cream cools down too much and stiffens up, turn the heat back on and add a splash more cream to loosen. Then serve each portion with a few generous spoonfuls of the cream, a few shallots, more thinly sliced Beaufort, roasted hazelnuts, crispy sage, and the infused butter. “Beaufort Chalet d’Alpage is made in the summertime, but is specifically produced from the milk of a single herd at a minimum altitude of 4921.2 ft.” “Saint Marcellin can be enjoyed at all levels of maturity, from fresh to dry to creamy or runny. It generally melts in the mouth with a slightly salty taste, a nice freshness, and flavors of fresh milk and hazelnut.” #EnjoyItsFromEurope🇪🇺 #EuropeCheeseatHeart #CheesesofFrance #foodtiktok

kimchi pancake with Bleu de Queyras ♥️ 🇫🇷 🧀 Recipe: Enough for 2 20cm pancakes. Ingredients: - 150g Kimchi - 2-3 tbsp Kimchi Juice (or more if you’re using the last of your kimchi and have a lot left) - 4 Spring Onions - 40g Flour - 40g Potato Starch - 1 tsp Baking Powder - 1 tbsp Gochugaru (Korean red pepper powder) - 1 tbsp Sugar - Pinch of Salt - 50-100ml Water (depends how much kimchi juice you use, focus mostly on consistency) - 50g Bleu de Queyras - ½ tsp Toasted Sesame Seeds (for garnish) - 2-4 tbsp oil (for frying) Method: Truthfully, this is the first time I’ve ever measured this recipe, or any Korean jeon (pancake) - I’ve always made it intuitively, and vary the flours and additions every time. Sometimes I add an egg, other times baking powder. I alternate between using self-raising flour, or adding corn starch. Sometimes the pancake is crispy and other times floppy. Occasionally it’s very spicy, or not at all. The only consistency is the consistency - a little thicker than a crepe batter. Make the mix, fry it, and adjust for the second (or 7th). Here’s what I did this time: First chop the spring onions and combine the whites with chopped kimchi, kimchi juice, gochugaru, sugar, salt, plain flour, potato starch, and water until it’s a little thicker than crepe batter. Get a non-stick up to medium-high and add a few tblsp of oil - stir in 1 tsp of baking powder right before frying. Add about half of the mix, then tear and dollop pieces Bleu de Queyras on top. Fry for a couple of minutes, flip, add a drop more oil and fry for another couple minutes until both sides have darkened and the cheese has gone crispy on the edges. Flip again and serve with the spring onion greens, toasted sesame seeds, and a pinch more gochugaru. #EnjoyItsFromEurope🇪🇺 #EuropeCheeseatHeart #CheesesofFrance

chicken in creamy white wine sauce So as you might have noticed, this video was sponsored by Horl. They reached out directly, and gave me the freedom and flexibility to tell the story I felt best reflected their family story. A dream brief. A note about the sharpener itself; it’s fantastic. So far I have brought 3 forgotten knives back to life, and plan to revive many more. It’s easy and intuitive to use - I wasn’t given any training, and figured it out in a moment. Having lived in Germany for a couple of years, I’ve experienced first hand the culture of sincere pride in their work. The product is quality. Heavy, smooth and refined. It’s a joy to use, and I’m so pleased that I’ll be able to use it for years to come. Find the link in my bio if you’d like to purchase one for yourself - and please feel free to share your own stories with me in the comments below x #HORLFriends

Brie, bacon and fermented blackberry hot sauce toastie ♥️ 🇫🇷 🧀 Recipe: Enough for 1 toastie. Ingredients: • 75g Brie de Meaux •4-6 rashers Unsmoked Streaky Bacon • 2 slices White Bread • 1 tbsp Mayo • 1-2 tbsp Blackberry Hot Sauce (Sub berry jam +/ splash of something spicy) Method: Add the bacon to a cold pan, then bring up to a medium heat. Turn the bacon once or twice as it cooks, until it’s deliciously crisp. Remove the bacon, turn the heat down a touch and soak up that liquid gold bacon fat with the bread, and spread a thin layer of mayo on the other side. Turn the slices over and cover one or both sides in slices of Brie De Meaux. Add back the bacon then pour over some blackberry hot sauce, recipe in a previous video - (substitute with dollops of cranberry sauce, or really any berry jam - something sweet to contrast with the salty Brie and bacon - optionally add a splash of something spicy too). Close the sandwich, cook and flip until the inside is oozing and the outside is a dark caramel. Enjoy and join me in my French love affair. “Brie de Meaux has a creamy, soft texture, and can become runny at the end of its maturation. Its aroma is well-developed, and can be redolent of moist earth and even the barnyard. The taste reveals nice hazelnut, fresh mushroom and raw milk flavours.” #EnjoyItsFromEurope🇪🇺 #EuropeCheeseatHeart #CheesesofFrance

quiet orange blossom 🥞 and bold Lavazza ☕️ Recipe: Enough for 8-12 20cm pancakes. 70g Flour 1 Egg 100ml Milk 50ml water 15g Melted butter Pinch of salt 1 tbsp Orange Blossom Water Caster Sugar (for the filling, as much as you like) 2-3 Lemons (for the filling, a good squeeze, about 1/4 lemon) Grease a 20cm non-stick pan with butter over a medium-low to low flame. Add 3-4 tbsp of batter and quickly swirl around for even thickness. Watch for the edges of the pancake to turn a light brown and begin releasing from the pan - the first pancake might take 3-4 minutes, the rest about 1 1/2 minutes per side. Flip (it’s the rule that you must try it at least once - before grabbing the spatula). Add your sugar and lemon, then fold into a quarter triangle. Eat as soon as possible. It is of singular pleasure; to bite into a fresh hot pancake before all the sugar has dissolved, meeting the few undissolved grains of sugar as they give way between your teeth in the most satisfying crunch. A rush of sour and sweet lemon syrup, lifted further by the floral notes of orange blossom. It pairs so well with a cup of coffee - I might just make it again tomorrow. Keurig, K-Cup, and the Keurig trade dress are trademarks of Keurig Green Mountain, Inc., used with permission. #AD #Lavazza #KCUPMonumentalMornings #LavazzaCoffee