Ingredients

4 stale bread rolls (or 300g of leftover brioche)
40 cl milk
3 eggs
125 g caster sugar
1 tablespoon fruit alcohol
3 apples
50 g sultanas (optional)
50 g walnuts
20 g butter

Cut the leftover rolls into small pieces. Pour boiling milk over them and let them swell. When they have softened, mash them with a fork to a pulp.

Add the egg yolks, sugar and alcohol. Mix well. Add the peeled and chopped apples, the grapes and the coarsely chopped nuts.

Beat the egg whites until stiff and fold them gently into the previous mixture.

Pour into a well-buttered dish. Sprinkle with knobs of butter.

Bake in a medium oven at 140°C (th.4-5), 40 to 50 minutes.

L’article Apple Mendiant est apparu en premier sur Ferme Brandt Arbogast.

Time of preparation: 30 minutes / Cooking time: 35 minutes
For 4 persons / Easy / Cost: cheap / For 4-6 people

Ingredients

1 shortcrust pastry (homemade or store-bought)
500 g butternut squash, cut into small cubes
150 g smoked bacon
100 g fresh goat cheese
50 g chopped hazelnuts
1 onion, finely chopped
2 eggs
20 cl heavy cream
1 tablespoon olive oil
Salt and pepper to taste
Herbes de Provence or fresh thyme

Instructions

Preparing the squash and bacon:

1.1. Preheat the oven to 180°C (350°F).

1.2. Heat the olive oil in a pan and sauté the butternut squash cubes until tender and slightly golden. Remove and set aside.

1.3. Fry the bacon in the same pan until crispy, then set aside.

Preparing the filling:

2.1. In the pan with the bacon, sauté the onion until softened.

2.2. In a large bowl, beat the eggs with the heavy cream, salt, pepper, and Herbes de Provence.

Assembling the tart:

3.1. Roll out the shortcrust pastry in a tart tin and prick the base with a fork.

3.2. Spread the butternut squash cubes, onions, and bacon evenly over the pastry.

3.3. Crumble the goat cheese on top.

3.4. Pour the egg-cream mixture over everything.

3.5. Sprinkle the chopped hazelnuts on top for a bit of crunch.

Baking:

4.1. Bake for about 30 to 35 minutes, until the tart is golden and the filling is set.

This autumn tart is perfect to accompany a green salad or as a main dish. The combination of butternut squash, goat cheese, and hazelnuts makes for a deliciously comforting and gourmet recipe!

cf : Les Délices d’Élise

L’article Autumn Tart est apparu en premier sur Ferme Brandt Arbogast.

Ingredients :

100 g sugar
2 packets of vanilla sugar
1 liter milk
6 eggs

Preparation :

Bring the milk and the various sugars to the boil.

Beat the eggs into an omelette.

Pour the boiling milk gradually over the eggs, stirring vigorously.

Pour the mixture into a large mould (a soufflé mould is ideal), or into small ramekins.

Bake in a bain-marie (otherwise the flan will not set) for about 1 hour.

Check regularly that the flan is cooked by moving the dish slightly, so that it is no longer liquid.

Serve cold.

Tip:
Put some caramel in the bottom of the mould or ramekins before pouring the preparation. When you are ready to eat your flan, just turn it upside down and the caramel will run over the homemade flan.

L’article Egg custard est apparu en premier sur Ferme Brandt Arbogast.

Dough for 12 muffins
150 g flour     
100 g sugar
100 g butter   
2 eggs  
½ tsp backing powder
1 pinch of salt
1 lemon
150 g blueberries

Preheat the oven to 200°C.

Knead the softened butter and sugar into a creamy mixture.
Add the egg yolks, grated lemon zest and then the flour sifted with baking powder.
Beat the egg whites with the pinch of strong snow that you add to the above preparation.
Gently add the blueberries and mix.

Divide the preparation among the moulds by filling them at ¾.
Bake in the oven for 20-25 minutes.

During baking, a needle planted in the middle of the muffins must come out clean and dry and the muffins must be golden and cracked at the top. Let them rest for 1 minute in the moulds then turn them over on a rack and let them cool down for a few minutes.

PS: Blueberries can be replaced by raspberries, blackberries or pears – excellent!

L’article Blueberries muffins est apparu en premier sur Ferme Brandt Arbogast.

L’article Blueberries pie est apparu en premier sur Ferme Brandt Arbogast.

For the garnish :

30g of butter
125g powdered sugar
1kg of rhubarb

For the cookie dough :

125g of butter
125g powdered sugar
3 eggs
Grated zest of 1/2 lemon
125g of flour
1 tsp. baking powder
Whipped cream (to taste)

Butter well the bottom of the cake mould with the softened butter and sprinkle with sugar.
Cut the rhubarb stems into regular sticks and place them in the mould.
Beat the butter and sugar into a foam. Add the eggs and lemon zest one by one.
Stir in the sifted flour with baking powder. Pour the dough into the mould, covering the rhubarb.
Bake in a medium oven (140°C/th.4-5) for about 40 min.
Turn out on a pie plate.
Decorate with a little whipped cream (to taste).

L’article Rhubarb Tatin Pie est apparu en premier sur Ferme Brandt Arbogast.

Ingredients

140 g caster sugar
500 g strawberries
1 lemon
1 tablespoon strawberry alcohol
40 cl of liquid cream
6 gelatin leaves
1 packet of vanilla sugar
26 spoon biscuits
ice cubes

Instructions

Prepare a syrup by bringing 15 cl of water and 80 g of sugar to a boil. Remove from the heat and let cool, then add the strawberry alcohol.

Soak the gelatin in a bowl of cold water.

Wash and remove the stalks from the strawberries and put 8 whole strawberries aside, put the other strawberries in a blender with the lemon juice and blend until you have a smooth purée. Transfer this purée to a colander to collect the coulis and retain the grains.

Take a quarter of this coulis and gently heat it in a saucepan, adding the wrung gelatin and the remaining sugar.

Then mix the resulting (hot) coulis with the cold coulis. Let cool to room temperature.

Put the liquid cream in a bowl and then in the freezer for 20 min. then whip it so as to obtain a “whipped cream”. Add the vanilla sugar, stir gently and put in a cool place.

Place the coulis container in a larger container filled with ice cubes. Stir the coulis until it thickens. At this point, remove it from the ice cubes and add the whipped cream by turning gently. Leave at room temperature.

Cut the 8 strawberries set aside in their height. Line the bottom and walls of the pan with soaked cookies (quick) in syrup (cut them if necessary). For the walls: curved side against the mould

Pour in one third of the cream and sprinkle with chopped strawberries (half).

Cover with the second third of the cream, place the remaining cut strawberries on top. Finish with the last third of the cream. Finish with a layer of cookies (always soaked in syrup).

Put plastic film on the dish and leave in the fridge for 6 hours (one night is ideal) before unmolding.

Author’s note:
I use a small fluted brioche mould and not a charlotte mould. To facilitate demolding, if necessary soak the mould in hot water for a few minutes. The recipe can, given its length, discourage you but I assure you, it is worth it!

Recipe: www.marmiton.org

L’article Strawberry charlotte est apparu en premier sur Ferme Brandt Arbogast.

For the asparagus
1 kg of asparagus
A pinch of salt
1 lump of sugar

For the sauce
100 g butter
100 g flour
1 litre of asparagus cooking juice
Salt and pepper
1 pinch of nutmeg
Optional: chives or chervil

For the pancakes
6 eggs
400 g flour
3 dl milk or water
Salt
1 dl of oil for cooking
Optional: 1 tbsp. finely chopped chives

Peel the asparagus or even better, let them peeled directly at the farm. Wash them and boil them in salted water with the sugar added. After cooking, drain them. Take a litre of cooking juice, let it cool.
Prepare the white sauce by melting the butter in a saucepan. Then add the flour. Lather and mix well. Gently pour in while continuing to mix the cooled asparagus cooking juices. Add salt, pepper and nutmeg (chives or chervil to taste). Bring to a boil (continuing to stir so that the sauce does not stick to the bottom of the pan).
Simultaneously, prepare the Alsatian pancakes by mixing the eggs, flour (possibly chopped chives) and diluting the mixture with water or milk, without making it too liquid.
Cook them in oil or with a little butter to a thickness of ½ cm, turn the pancake over to cook on both sides.
Fill them up as you go with the sauce and asparagus, then roll them up and place them in a gratin dish. Sprinkle with grated Swiss cheese, put in the oven for a few minutes until the cheese melts (approx. 30 min at 170°C) and enjoy!

PS: You can also make the recipe with green asparagus

L’article Pancakes with asparagus & white sauce est apparu en premier sur Ferme Brandt Arbogast.

To avoid damaging the tips during cooking, you can tie the bunch of asparagus together.

You plunge the asparagus, previously rinsed in cold water, into boiling salted water (also add a sugar cube).

Cook for approx. 20 minutes in simmering water. Prick the asparagus with the tip of a knife to see if it is cooked.

In the meantime, prepare :

• your plate with the 2 kinds of ham: smoked and white previously bought in the shop (from a partner farm) ;
• your home-made natural mayonnaise with eggs Nr 1 from our partner farm.

Otherwise we have a choice of plain or bear garlic mayonnaise for sale.

And there you have it, your meal is ready!

L’article Cooking asparagus est apparu en premier sur Ferme Brandt Arbogast.

Ingredients

1 beautiful pumpkin or 1 squash per person
4 pieces of chicken (white, drumstick, thigh…)
1 litre of degreased poultry broth
500g of chanterelles (or trumpets)
50cl of liquid cream
1/2 level teaspoon grated nutmeg
1/2 teaspoon powdered cinnamon
2 tablespoons chopped chives
2 tablespoons chervil
Pepper

Preparation
Cut a cap from the top of the pumpkin (or squashes), take off the seeds and fibrous parts. Remove all the flesh with a spoon and carefully avoid puncturing the skin.

In a pressure cooker, put the chicken pieces, the pumpkin flesh (or squahes), wet with the broth liter, add the pepper, nutmeg and cinnamon. Cook for 1 hour after the valve whispers.

Remove the chicken pieces, the bones, crumble the flesh roughly.

Put it back in the pressure cooker, bring it to a boil.

To the first broth, add the cream, the herbs and the mushrooms (previously cleaned and minced) and cut off the heat.

Pour your soup into the hollowed out pumpkin (or squashes), put the cap back on and present it to your guests

L’article Pumpkin or squash chicken soup est apparu en premier sur Ferme Brandt Arbogast.