Generous apple brioche

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

On top, sliced almonds, sugar, cinnamon.

Really, be patient, as it gets so much better a whole day after baking.

Champilège 3 : Fall fungi pie soup

Une soupe en croûte.
A fragrant Autumnal broth, trapped under a crispy pie.

Awabi-take. The name literally means “abalone mushroom”. It’s a type of eringii.

Bunapi and awabi-take.

In a white wine chicken broth, with thyme.

Sealed, and baked.

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

Pâte sablée.

Poires au vin (drunken pears).

Figues fraîches.

Caramel coated walnuts.

You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

Provence fragrances escaping from the oven

A South French Sunday lunch. Think about a dinner, enjoyed slowly between noon and 5 p.m., talking and eating food cooked by the grandma.

The roast : A chicken baked inside a salty crust, with lots of perfumed herbs.

It gets very tender.

The zucchini that believed they were bananas.

Colorful Mediterranean Summer vegetables. They must be full of vitamins.

Layered, then baked. Tian is also the name of the pottery in which this dish is baked.

Teaser about the dessert (to be posted soon) :

Tarte automne-été aux trois fruits (Summer-Fall triple pie).

Gifu squash and fondue-pa’

A little early Autumn party around cheese fondue ! There is a special guest, here is :

宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

The result is incredibly yummy…

Dip in bread. Or toasted bread.

Or veggies.