Brunch recipes and Creative ideas
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- Eunice Norton
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2 Mention Bonne Maman and immediately the delicious preserves in their famous red and white gingham lidded jar spring to mind. Made from traditional recipes with only the finest natural ingredients, the homemade taste and wonderful range of fruity flavours are reminiscent of grandmother s French kitchen. This appetising collection of savoury and sweet recipes reveals the versality of cooking with the best preserves. Plus Bonne Maman has a life beyond the breakfast table. Some inspirational ideas on how to use the iconic jars creatively can also be found here. Brunch recipes and Creative ideas Bon Appétit! Photography and text copyright : Andros SNC All right reserved. Contains extracts from Bonne Maman, the Seasonal Cookbook, published by Simon & Schuster UK Ltd (2011). Design : Cynthia Thiéry Lacroixdesign.fr Project Editor : escabelle, 11 rue Danielle Casanova, Rueil Malmaison, France. Printed in China in XX 2012.
3 Blueberry Croissants METHOD Serves 16 croissants. Preheat the oven to 220 C (425 F). Stir together the almonds, sugar, egg yolk and cream to make a thick paste. Lay out the pastry sheets flat on your work surface. Cut each sheet of pastry into 8 long triangles (16 triangles in total). On the wider end of each triangle place some of the almond mixture and one tablespoon of preserves. Roll up into croissants and turn the ends inwards. Place on a baking tray lined with baking paper. To finish, stir together egg yolk and cream, and brush the croissants with the mixture. Place immediately into preheated oven (220 C / 425 F) on the middle rack for minutes. Serve warm or cool. INGREDIENTS 1 egg yolk 100g (4 oz / 4 tbsp) ground shelled almonds 25g (1oz / 2 tbsp) sugar 25g (1oz / 2 tbsp) heavy cream 2 sheets of rolled out puff pastry 1 jar Bonne Maman Blueberry Preserves To finish: 1 egg yolk 15g ( 1/2 oz / 1 tbsp) cream
4 METHOD Orange Pancakes Serves 12 pancakes. Cut all the peel and white pith away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade. Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice. Put the pan over a low heat and simmer very gently for to 2-3 minutes. INGREDIENTS FOR THE COMPOTE 3 large oranges 25g (1oz / 2 tbsp) Bonne Maman Orange Marmalade FOR THE PANCAKE BATTER 50g (2oz / 4 tbsp) melted butter plus a little extra for the pan 100ml (4fl oz / 1/2 cup) buttermilk 2 large eggs 25g (1oz / 2 tbsp) superfine sugar 125g (4oz / 1 cup) all purpose flour 5g ( 1/6 oz / 1 tsp) baking powder 50g (2oz / 4 tbsp) Bonne Maman Orange Marmalade 1 pinch salt Separately whisk the melted butter into the milk with the eggs, sugar and salt. Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth. Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle, spoon the batter into the pan, allowing one ladle per pancake. Cook for 2-3 minutes. Small bubbles will appear on the surface of the pancakes when they are ready to flip over. Stir the marmalade until smooth then drizzle 1 tsp over the uncooked side of each pancake before turning. Continue to cook for an additional 2 minutes before removing from the pan. Cover the cooked pancakes with a towel; this prevents them from drying out. Serve the pancakes in small stacks with 1 or 2 spoonfuls of compote on top.
5 Attach lids to the underside of a shelf for storing herbs and spices.
6 Baby Four Fruits Cakes METHOD Serves 16 mini cakes. Preheat the oven to 180 C (350 F). Put the butter, raisins, preserves, sugar, spices, baking soda and water in a saucepan. Bring to the boil, stirring, then remove from the heat and allow to cool. Add the egg, flour and ground almonds and beat well. Line 16 bite-sized muffin tins with unbleached baking parchment or greaseproof paper. Spoon in enough mixture to come three-quarters the way up the sides. Sprinkle with the shredded almonds. Bake for 12minutes, depending on size, until risen, golden brown and a toothpick pushed into the centre comes out clean. Cool then store in an airtight container for up to 2 days. INGREDIENTS 1 large egg 75g (3oz / 6 tbsp) unsalted butter 250g (10oz / 1 1/2 cup) raisins 75g (3oz / 3 tbsp) Bonne Maman 4 Fruits Preserves 50g (2oz / 4 tbsp ) dark brown sugar 5g ( 1/6 oz / 1 tsp) mixed spice 5g ( 1/6 oz / 1 tsp) ground cinnamon 5g ( 1/6 oz / 1 tsp) ground ginger 2g ( 1/12 oz / 1/2 tsp) baking soda 100ml (4floz / 1/2 cup) water 150g (5oz / 1 cup) self-raising flour 50g (2oz / 2 tbsp) ground almonds 25g (1oz / 1 tbsp) toasted shredded or flaked almonds
7 Peach Yoghurt METHOD Serves 1 yoghurt. Fill a glass with: One layer of cereal crumbs at the bottom. One layer of Bonne Maman Peach Preserves over the cereal crumbs. One layer of yoghurt over the preserves. Finish with some Bonne Peach Preserves and cereal crumbs on the top. Serve immediately. INGREDIENTS 25g (1oz / 2 tbsp) cereal crumbs 50g (2oz / 4 tbsp) Bonne Maman Peach Preserves 100g (4oz / 1/2 cup) regular or low-fat yoghurt
8 Homemade bouquet garni stored and ready for cooking.
9 Strawberry Muffins METHOD Serves 16 muffins. Preheat the oven to 200 C (400 F). Brush the inside of 16 paper baking cups with melted butter. Place each cup inside another paper cup. Place on a baking tray. Mix the flour, sugar, salt and baking powder together in a mixing bowl. Beat the eggs well. Stir in the crème fraîche. Pour into the flour mixture and mix carefully; don t stir too long! Fill the prepared baking cups with the dough. Press one teaspoon of preserve into the centre of the dough in each one. Place the muffins straight into preheated oven (200 C / 400 F) on the middle rack for minutes. Serve warm or cooled, but as fresh as possible. Best served cut in half and spread with Bonne Maman Strawberry Preserves. INGREDIENTS 32 small paper baking cups Some melted butter 250g (9oz / 2 cups) flour 50g (2oz / 4 tbsp) sugar 2 pinches of salt 10g ( 1/3 oz / 2 tsp) baking powder 2 eggs 250g (9oz) crème fraîche 1 jar Bonne Maman Strawberry Preserves
10 Raspberry Frangipane Tarts METHOD Serves 4 tarts. Preheat the oven to 200 C (400 F). To make the pastry, put the flour, butter, sugar and egg yolk into a food processor or blender and pulse until it reaches the consistency of breadcrumbs. Place 3 tbsp water in a cup and stir in the almond extract. With the motor running, add enough water, a little at a time, until the mixture just begins to form a dough. Roll out the dough on a lightly floured surface and line 4x12cm (2x5 inches) ceramic flan dishes. Prick the pastry all over with a fork and refrigerate until needed. Bake the pastry cases in the preheated oven for about minutes, until cooked and golden brown. To assemble the tarts, spread the preserves over the base of the pastry cases. Separate the eggs and mix together the egg yolks, mascarpone, sugar and ground almonds. Whisk the egg whites in a clean, dry bowl to stiff peaks and fold into the mascarpone mixture. Pour this over the raspberry bases and top with the flaked almonds. Reduce the temperature to 180 C (350 F) and bake the tarts for minutes. The tarts are cooked when the tops have risen a little and the mixture is set and golden. Lightly dust with icing sugar and serve warm. INGREDIENTS FOR THE FILLING 2 large eggs 175g (6oz / 14 tbsp) Bonne Maman Raspberry Preserves 150g (5oz / 12 tbsp) mascarpone cheese 75g (3oz / 6 tbsp) sugar 50g (2oz / 2 tbsp) ground almonds 25g (1oz / 1 tbsp) flaked almonds INGREDIENTS FOR THE PASTRY 175g (6oz / 1 1/2 cup) flour, plus extra for dusting 75g (3oz / 6 tbsp) butter 25g (1oz / 2 tbsp) sugar 1 egg yolk 15g ( 1/2 oz / 1 tbsp) almond extract
11 A mini jar makes a very handy egg cup. Use a spare piece of material to make a colorful pin cushion to stick onto the lid of a jar.
12 Apricot Tart METHOD Serves 8 pieces. Mix the flour, sugar and salt together in a mixing bowl and rub the butter into the flour. The mixture should resemble breadcrumbs. Mix together the vanilla extract, egg yolks and water and add to flour mixture. Knead together to a smooth dough. Wrap up in a plastic film and refrigerate for at least 30 minutes. Lightly grease a 24cm (9 inches) round dish. Preheat the oven to 180 C (350 F). Roll out the pastry on a lightly floured board to 3mm (1/10 inch) thickness, so it is sightly larger than the 24cm (9 inches) round dish. Carefully line the dish and trim off excess pastry. Spread the apricot preserve over the base of the tart. Decorate the top with pastry off-cuts. Place the tart in oven preheated to 180 C (350 F) and bake approximatively minutes (until the pastry is golden brown). Allow to cool down before serving. INGREDIENTS 250g (10oz / 2 cups) flour 100g (4oz / 8 tbsp) sugar 2g ( 1/12 oz / 1/2 tsp) vanilla extract 1 pinch salt 100g (4oz / 8 tbsp) butter, softened 2 egg yolks 15 ml ( 1/2 fl oz / 1 tbsp) water 1 jar Bonne Maman Apricot Preserve
13 Blueberry Swirl Cake METHOD Serves 8 pieces. Preheat the oven to 180 C (350 F). Line a loaf pan with non-stick baking parchment. Place all the ingredients except the preserves into a mixing bowl and using a hand-held electric mixer blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes. Spoon into the prepared pan and level with the back of a spoon. Place the wild blueberry preserves into a paper piping bag and snip off the end. Pipe a swirl of the preserve on the top of the cake. Bake on the centre shelf in the preheated oven for about minutes until a toothpick pushed into the centre comes out clean. Sprinkle with a little extra sugar. Cool in the pan for 10 minutes then turn out and leave to cool completely on a wire rack. INGREDIENTS 3 eggs 175g (6oz / 14 tbsp) butter, softened 175g (6oz / 14 tbsp) sugar, plus extra for sprinkling 200g (7oz / 1 1/3 cup) self-raising flour 25g (1oz / 1 tbsp) ground almonds Grated zest of 1 lemon 50g (2oz / 4 tbsp) Bonne Maman Wild Blueberry Preserves
14 Enjoy peaceful painting using jars for storing brushes and pencils.
15
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