Life

Halloween Cake Pops, Ghost Cookies and Snowstorm…

Posted in Cakes/Cupcakes/cookies, Life, Recipes on October 31st, 2011 by Natacha – 3 Comments

First snowstorm of the season !

Saturday we had our first snow storm of the season ! It was quite a surprise and since the temperatures dropped considerably, I used my time wisely and prepared some last minute goodies for Halloween in anticipation of the trick-or-treating action this Monday.

I started by some basic sugar cookies, sloppy royal icing and chocolate eyes and mouth…

Booooooo !

Then my imagination wandered and I started to want to try to make “cake pops”…

I have never been a big fan because the technique calls for store bought cake and icing (processed ingredients…yuck…yuck…yuck) but every once in a while I have to bend my rules for the sake of my children and husband. The cover was made out of white chocolate and various types of candy (a great one to work with : chocolate covered sunflower seeds).

 

My favorite ones to start :

Where's our mummy ?

And a little collage of all the fun I had while making them…I made Jack-O-lanterns, eyeballs (least favorite), aliens, ghosts….

Trick-or-Treat !

I think we’re ready for Halloween…Treats are done and costumes (dragon and ladybug) are ready to be worn !

Have a spooky Halloween !

 

Stay tuned for Max’s birthday cake : I will attempt to make his wish come true… His request : ” A 4 year old Stegosaurus – just like ME”.

I always love a good challenge, email yours to Natacha@Frenchyfood.com

3 day Blueprint Juice Cleanse : I did it !!

Posted in Cooking tools, Life on October 22nd, 2011 by Natacha – 1 Comment

I endured a lot of stress at work recently -> trouble sleeping -> i was too tired to cook ->¬† ordered more takeout…and my whole body started to feel the effects of too much processed foods/sugars/fats and lots of vino.
I needed something drastic, a change. I desperately needed to hit the “reset button”. I looked at juice cleanses and recently heard of the Blueprint cleanse. A set of 6 juices to help detoxify the body, and nutritionally designed so that you are still able to stand “vertically” at the end of the day. It took me a while to go for it, the main hold back was the price (65$ per day – delivered to your door). When I saw one of my local market was carrying their juices (way to save a few bucks), I decided that I would start trying it for 1 day. So I bought the 6 juices there, at the end of the day I was feeling good so bought enough for day 2 and decided that for day 3 I would get the stuff fresh and delivered. I did ask the Blueprint people why the in-store juice had an expiration date two weeks later (given that the stuff is “raw”) and here’s their reply :

typo - meant bouGHt but was way too excited about this topic...LOL

Fair enough ! I am still extremely curious about this “secret proprietary” method to make something raw lasts for weeks….This is why i really wanted to check the difference and get that stuff fresh (as in “made that day”) for the last day of the cleanse.
I prepared for a couple days before the cleanse with lighter meals, salads etc…I think it made it easier…It would not have been the right time for an all-Mexican meal with frozen margaritas, if you see what I mean ūüėČ

Day 1 was a little rough, I started my morning as suggested with warm water with a squeeze of lemon (supposedly to “alkanize” the body) and then started with my “green” drink, at 11am i was staring at pictures of food online, experienced some mild digestive cramping…at the end of the day i used my gym’s sauna for 20 minutes and then took an icy cold shower to help with the detoxification process. I was very anxious about the end of the day, when i veg’ out on the couch, watching silly reality TV (yes I do that too) but I had their marvelous “cashew-cinnamon-vanilla” milk – it was so filling i could hardly drink the whole bottle. It contains 7g of proteins and 300 calories…And I must confess i “only” drank 5 juices that day and not 6 that daa. I basically drank juice everytime i started getting hungry.
After my first day I slept literally like a baby, it was the first time in a while (kinda like I do after a session of Bikram yoga). When I woke up, I truly felt refreshed, like a new “me”….(I also spent lots of time in the bathroom if you see what I mean- OK OK TMI- but still that’s what “detox” is all about, isn’t it ?).

Day 2 seemed easier, maybe because it was a very busy day for me ? I enjoyed a deep Swedish massage to get the blood flowing…You should have seen the therapist’s face when i asked her “Can you massage my liver, I’m detoxing”…Never thought I would ever say something like this…My French ancestors must have rolled over in their graves…

Day 3 went by very fast, I felt energized and was even considering going for 5 days…I did not look so great but still felt fine. I did feel as light as a feather.

At the end of the cleanse i used “common sense” and basically had fruit for breakfast/lunch and had a light vegan dinner. I did not experience any discomfort but I was very anxious about my body’s ability to get back to “normal” foods. Overall I lost 4 pounds (which will probably come back) but this would be a great way to kick off a new diet.

Overall I really liked the convenience, the fresh juices (the ones delivered) did taste slightly better than the ones bought in the store and really liked the feeling that resulted from it. All the juices tasted delicious and slightly on the sweet side which made the whole thing easier…My son loved the red juice and he made sure he had half every day :

Nothing's cuter than a red beet juice moustache...

This cleanse is great if you have deep pockets and live in NYC…but I think that I will invest into a “press” juicer like the innovative Hurom juicer and make the juices at home for the whole day, at least it will also be guaranteed organic – the blueprint people “try” to include as many organic veggies and fruits as available.

The Hurom is a very interesting juicer that does not damage the raw ingredients with internal heat like other juicer may (unlike the Vitamix blender). Its extraction process is quite innovative and it can even handle nuts like almonds, cashews…etc (unlike other juicer that don’t do so well with nuts).I think this is going to be my next “investment”, kids will also be able to enjoy it !

BluePrint Renovation Cleanse – what exactly is it ?:
6 juices to be drank in this specific order:
1) and 3) are green drinks : Romaine, celery, cucumber, apple, spinach, kale, parsley, lemon and ginger
2) the “mojito” : pineapple, mint, apple
4) “detox” afternoon : lemon, water, cayenne and agave
5) the “red” one : beet, carrot, apple, ginger, lemon
6) the “yummy -super filling-white” one: cashews, water, cinnamon and vanilla

 

Make room in your fridge for the Blueprint juice cleanse !

 

I also used that time to meditate and reflect on my life and realize what was really important to me : a loving husband and fun healthy kids.

It doesn’t help to have a clean body if your soul isn’t after all…

 

Spring Pea Dip

Posted in Life, Recipes on July 31st, 2011 by Natacha – 1 Comment

I brought back spring peas from the farmer’s market. Kids were starving, it was already noon, I had to act quick…I blanched the peas, shocked them into an ice bath (to preserve the beautiful green color), threw them in the blender, with mint, ricotta,EVOO, salt & pepper….I served the dip on toasted baguette with shredded parmesan cheese. It was a big hit and quickly calmed down my hungry monsters…

Spring pea dip on toasted baguette

Easy Mango Coconut Sorbet

Posted in Life, Recipes, Techniques on May 16th, 2011 by Natacha – 1 Comment

I have been “playing” around a lot with my ice cream maker recently… Last week i pureed organic strawberries with lemon juice and sugar, then strained it to make a strawberry sorbet. It was delicious but required lots of work and dishwashing…Not really what a busy mom needs…

There had ot be a way to make a healthy sorbet faster and with less mess….So I decided to use my daughter’s babyfood and subsititute milk for coconut milk ! Et Voila !

Ella's mango puree

Ingredients :

  • 2 packets of mango baby food (organic is better)
  • Juice from one lime
  • One can of light coconut milk
  • 1/2 cup of sugar

 

Mix all four ingredients, chill and then pour into ice cream maker – you’ll end up with a delicious light sorbet…The perfect end to any meal !

 

 

NEW CREATION : Strawberry Apple Crumble Pie

Posted in Life, Recipes on March 22nd, 2011 by Natacha – 2 Comments

My husband wanted a crumble, i wanted an apple pie….I decided to make an “hybrid”. Definitely the best pie i have made so far…

Apple Strawberry Crumble pie

Pie crust :

  • 2¬† 1/4 cups all purpose organic flour
  • 1/2 ground sea salt (regular is fine too)
  • 1/2 cup shortening
  • 2 Tbsp. organic butter
  • 5-6 Tbsp. water (as needed)

Stir flour and salt in stand mixer, add shortening and butter cut in small piecces, add water as needed, then wrap in saran wrap and chill in fridge, when needed, roll in between 2 sheets of parchment paper to 1/8 inch thickness, and then  lay in 9 inch pie plate.

Filling :

  • 3 organic apples peeled cored and sliced
  • About 8 organic sliced strawberries (half a package)
  • 1/4 cup of organic sugar
  • 3/4 teaspoon of cinnamon

Lay apples and strawberries on top of pie crust, sprinkle sugar and cinnamon on top

Crumble topping :

  • 1/3 cup of sugar
  • 3/4 cup flour
  • 6 TBsp. butter cut in pieces

Mix the crumble topping with your hand until crumbly then lay on top of pie.

Bake at 400 degrees  for 35-40 minutes or until top is browned and apples are soft.

It was so good, we did not even shared it with the kids !

Hubby's plate

My husband liked it with some caramel gelato he gets from the local store ( Brooklyn larder) !I loved the fact that everything was homemade and trust me – making your own pie crust – isn’t that hard or time consuming, it probably even freezes well !

I think that Crate and barrel giftcard I got for my birthday from my mother-in-law will go towards a nice ice cream maker !

Enjoy !

 

 

 

 

Happy Saint Patrick’s Day !

Posted in Cakes/Cupcakes/cookies, Life, Recipes on March 17th, 2011 by Natacha – 5 Comments

My husband recently blew my mind with all the nice things he did for me on my birthday (March 6th – mark it for next year…LOL).I wanted to thank him so I sent him off¬† to work with two dozens of “car bombs” cupcakes.

A car bomb is a drink he used to have with his friends at the local bar, it consists of dunking a shot of Bailey’s into a pint of Guinness. To recreate the effect i made Guinness Chocolate cupcakes with Bailey’s buttercream. I decorated them with some clovers made out of green dyed white chocolate piped onto a saran wrap film (easy to peel off once dry).

It was almost “easy” to make that many cupcakes thanks to my stand mixer who did all of the hard work !

The surprising thing i learnt was that Guinness really enhances the chocolate flavor in an amazing yet subtle way….

Happy Saint Patrick's day !

Chocolate Guinness Cupcakes with Bailey’s Buttercream
Adapted from Smitten Kitchen
Makes 24 cupcakes

Ingredients:

Cupcakes:
1 Cup Guinness Beer
1 Cup Unsalted Butter
¬ĺ Cup Quality Unsweetened Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1¬Ĺ ¬†Teaspoons Baking Soda
¬ĺ Teaspoon Salt
2 Large Eggs
‚ÖĒ Cup Sour Cream

Bailey’s Buttercream:
4 to 5 Cups Confections Sugar
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Bailey’s

Preheat oven to 350¬įF. Line cupcake cups with paper liners.

Prepare the cupcakes: Put the butter with the stout beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.

Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle the Irish Cream and whip until combined. Add the rest of the powdered sugar until your desired consistency has been achieved.

Assemble: Fill a pastry bag and pipe buttercream on top of cooled cupcakes. Garnish with sprinkles or other adornments.

Yummy !

 

No fry doughnuts

Posted in Life, Recipes on February 22nd, 2011 by Natacha – Comments Off on No fry doughnuts

I’m always looking for healthier treats for my son and my husband. I cam across a recipe that sounded quite intriguing in this month’s issue of Food & Wine Magazine. “No fry sweet potatoe doughnuts” ??? I had to try them, they sounded quite light and healthier with a cup of mashed sweet potato in them… I even made a modified version for my son with sprinkles and those were a big hit !

Looks like the real thing !

Ingredients :

Doughnuts

awesome healthy treat for my son !

  • One 12-ounce sweet potato
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 1 envelope instant dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/4 teaspoons kosher salt
  • 1/2 vanilla bean, seeds scraped
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon dark rum
  • 1 large egg
  • 2 large egg yolks
  • 3 1/4 cups bread flour, plus more for rolling

Topping

  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted

Or for the kid’s version : confectioner’s sugar and sprinkles

Directions

  1. Prick the sweet potato all over with a fork and cook it in a microwave at high power for 10 minutes, until tender. Let cool, then peel and puree the sweet potato; you should have about 1 cup.
  2. In a small skillet, cook the butter over moderate heat until nutty and lightly browned, about 4 minutes. Scrape the browned butter and solids into a small bowl and let cool.
  3. In the same skillet, heat the milk until just warm, about 105¬į. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook. Add the yeast and let stand for 5 minutes. Gently mix in the granulated sugar, light brown sugar, salt, vanilla seeds, nutmeg and rum. Add the sweet potato puree, browned butter and solids, egg and egg yolks and beat until combined. Add the 3 1/4 cups of bread flour and beat at medium speed until the dough is evenly moistened, about 2 minutes. Increase the speed to moderately high and beat until a soft dough forms, about 5 minutes. Gather the dough into a ball and transfer to a buttered bowl. Cover and let rise in a draft-free place for 1 hour.
  4. Punch down the dough and let stand for 5 minutes. On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2 3/4-inch round cutter, stamp out as many rounds as possible. Using a smaller round cutter (1 inch), stamp out the centers. Transfer the doughnuts and holes to 2 parchment paper‚Äďlined baking sheets. Cover loosely with plastic wrap and let the doughnuts and holes rise in a warm place for 1 hour.
  5. Preheat the oven to 400¬į and position racks in the upper and lower thirds. Bake the holes for 10 minutes and the doughnuts for about 20 minutes, until risen and golden.
  6. In a small bowl, combine the sugar and cinnamon. Put half of the hot doughnuts in a large bowl and drizzle with some of the melted butter; toss and turn to coat. Sprinkle with some of the cinnamon sugar and toss and turn until evenly coated. Repeat with the remaining doughnuts, butter and cinnamon sugar. Transfer the doughnuts to a platter; serve. For the kid’s version, make a frosting out of confectioner’s sugar and water, top the doughnut with it and then dip into platter containing sprinkles.

Looks like the real thing !

They were quite good, but let’s be honest, don’t expect them to taste like real deep fried doughnuts !

Foodbuzz 24√ó24 : ‚ÄúDetox‚ÄĚ But Festive Meal !

Posted in Life on January 30th, 2011 by Natacha – 18 Comments

“Showcasing posts from 24 Foodbuzz Featured Publisher bloggers, the monthly Foodbuzz 24 highlights unique meals occurring around the globe during a 24-hour period. “-from Foodbuzz

We had not seen our friends Stephen and Meghan since December. We were dying to party and celebrate the New Year with them, but we all felt like we couldn’t endure another heavy, carb-loaded holiday-type meal.

So I decided to make a healthier meal for our party and focus on ingredients that are loaded with antioxidants, Omega 3 lipids and other Superfoods to help heal and cleanse our bodies after all the damage done during the Holiday season.

Definitely a brand new concept for our two “meat and potatoes” guys!

It was very hard to figure out the right menu because I knew our friends eat “normal” foods. If I were to make a real “hardcore” vegan detox meal, they might not have enjoyed it so much, so it was a challenge to make a party meal that would remain light and flavorful while eliminating all refined flours and sugars.

For starters : We made  festive sparkling cocktails (non-alcoholic) to toast the New Year with pomegranate juice, fresh lime juice and Perrier. I put some fresh pomegranate seeds at the bottom of each glass for a twist.

Pomegranate, lime juice and Perrier cocktails

I also made some organic babaganoush with whole wheat pita wedges for dipping. Babaganoush is a middle eastern dip made with eggplant.

Eggplant is rich in vitamin P (biofavonoids) Рhelps maintain  cardiovascular function, and vitamin E -great anti-aging properties!

I also made some zucchini chips baked with spices and whole wheat bread crumbs.

Zucchini oven chips and Babagaboush with whole wheat pita wedges

Max can't get enough of those zucchini chips...

Then we sat at the table and ate a refreshing beet salad with a goat cheese mousse and walnut vinaigrette on a bed of arugula.

Studies have shown that beets have significant anti-cancer properties as well as help the liver produce glutathione, a powerful natural antioxidant.

Golden and red beet salad with goat cheese mousse and walnut vinaigrette.

I found golden organic beets for the first time at the¬† farmer’s market that morning and had to add them to the meal (even though beets take about 2 hours to cook in the oven and make a serious mess in your kitchen).

I was very anxious as the meal started because I wasn’t sure the guys would be open to trying new foods… but they actually loved it !

I passed the test... "Meat-and-potato guys" loved it !

For the entree, I made seared scallops on top of a celery root puree with aged balsamic reduction and toasted pine nuts. Scallops have one of the lowest mercury content among seafoods.  Celery root, thanks to its depurative property, is recommended for individuals who have a fast paced lifestyle and are unable to maintain a healthy diet РPerfect for New Yorkers !

Seared scallops on bed of celery root puree with balsamic reduction and toasted pine nuts

Finding the right dessert was tough – it had to be light but still tasty! I decided to go with a homemade Mango sorbet, sweetened with evaporated cane juice, served alongside a “shot” of¬† strawberry Kefir smoothie. Kefir is a fermented milk drink rich in probiotics to help with digestion.

Mango sorbet in lemon shell and Strawberry Kefir smoothie

At the end of the meal, I think the party was a real success, we all enjoyed great flavorful foods without feeling “disgusting”, “bloated” or¬† “stuffed” and had tons of fun talking about new foods !

All the recipes will be posted in future posts – Stay tuned by subscribing to my blog !

Christmas cookies

Posted in Cakes/Cupcakes/cookies, Life, Recipes on December 19th, 2010 by Natacha – 1 Comment

At my son’s school, only homemade presents were authorized for the teachers. So my son and I picked a few recipes and started baking for his teachers. He wanted to make “snail” looking cookies and stars. We were very proud of ourselves when we were done and a nice packaging made the gift even more appealing.

Gifts for the preschool teachers

Lemon Ginger pinwheels :

Ginger dough:

  • 1/4¬† cup¬† unsalted butter, softened
  • 1/3¬† cup¬† packed dark brown sugar
  • 1/4¬† cup¬† molasses
  • 1¬† large egg yolk
  • 6¬† ounces¬† all-purpose flour (about 1 1/3 cups)
  • 3/4¬† teaspoon¬† ground ginger
  • 3/4¬† teaspoon¬† ground cinnamon
  • 1/4¬† teaspoon¬† salt
  • 1/8¬† teaspoon¬† ground nutmeg
  • Dash of ground allspice

Lemon dough:

  • 5¬† tablespoons¬† unsalted butter, softened
  • 2/3¬† cup¬† granulated sugar
  • 1¬† large egg white
  • 2¬† teaspoons¬† grated lemon rind
  • 3/4¬† teaspoon¬† vanilla extract
  • 6¬† ounces¬† all-purpose flour (about 1 1/3 cups)
  • 1/4¬† teaspoon¬† salt

1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2‚Äďinch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9‚Äďinch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350¬į.

5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350¬į for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

Ready to go into the oven !


Brown butter sugar cookies :

  • 9¬† tablespoons¬† unsalted butter
  • 1¬† cup¬† granulated sugar
  • 1/2¬† teaspoon¬† vanilla extract
  • 3¬† large egg yolks
  • 8¬† ounces¬† all-purpose flour (about 1 3/4 cups)
  • 1/2¬† teaspoon¬† salt
  • 1/4¬† teaspoon¬† baking powder
  • 1¬† cup¬† powdered sugar
  • 1 1/2¬† tablespoons¬† half-and-half
  • 1/4¬† teaspoon¬† vanilla extract
  • 1/3¬† cup¬† pearlized sugar or turbinado sugar

1. Preheat oven to 350¬į.

2. Melt butter in a large skillet over medium-low heat; cook 6 minutes or until dark brown. Pour butter into a large bowl; let stand 5 minutes. Add granulated sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg yolks, and beat at medium speed until well blended (about 1 minute).

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder; stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Turn dough out onto a sheet of wax paper; knead gently 7 times. Roll dough to a 1/4-inch thickness. Cut with a 2 1/2-inch star-shaped cookie cutter into 32 cookies; reroll scraps as necessary. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350¬į for 10 minutes or until edges are lightly browned. Cool cookies completely on wire racks.

4. Combine powdered sugar, half-and-half, and 1/4 teaspoon vanilla extract, stirring with a whisk until icing is smooth. Spoon about 3/4 teaspoon icing onto each cookie; spread to edges. While icing is wet, sprinkle each cookie with 1/2 teaspoon pearlized sugar. Dry on wire racks.

Recipes from Cooking Light (December 2009).

I love simplicity / Mushrooms stories

Posted in Life, Recipes on December 15th, 2010 by Natacha – 5 Comments

I went with my son to the farmer’s market last week and there was a lady selling mushrooms, all sorts of mushrooms. I asked her for an assortment and here’s what I got for 10$ :

I agree 10$ is a lot…But they were so¬† fragrant it was unbelievable. I’m going to look like an idiot but i m not even sure of all the ones I got, i know I got shitake and oyster mushrooms, but i have no idea what the third kind is.

I had to come up with a basic dish to reveal their flavors and i decided to go with “oeuf cocotte” a basic French egg dish.

First I brushed them to clean them up, cut them up and sauteed the mushrooms in butter in a pan :

The smells were unbelievable !

I divided the mushroom mix into 6 ramekins, added a dollop of creme fraiche et topped with shredded gruyere cheese.

Then put the ramekins in a bain-marie for about 12 minutes in a 350 degrees oven.

Ready to go in the oven !

To add some crunch i made croutons with stale bread, in a pot with butter and a crushed garlic clove and added them when the dish came out of the oven…

Topped with garlic croutons !

Probably the best dish we ate this month ! And it made the 10$ bill much easier to swallow!