Recipe Overview
To serve the galette des rois, place the crown on top of it. Cut into slices.Whoever finds the bean will be crowned king or queen for the day.
Required Items
1 1/4lb. frozen puff pastry, thawed
2 eggs
7 oz. pure almond paste (softened)
1 dried bean (such as a pinto, kidney, or Great Northern bean)
1 cardboard crown (available at a dime store or party store)
Preparation Method
1.Preheat the oven to 425°F.On a piece of wax paper, use a rolling pin to roll the puff pastry into a disk 1/8 -inch thick. Use the wax paper to transfer the disk to a greased cookie sheet.
2.In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.
3.On the wax paper, roll out a second disk-1/8 inch thick.Place this disk on top of the almond-filled disk and press it down tightly around the rim.
4.In a small bowl, use a whisk or a fork to lightly beat the remaining egg. Use a pastry brush to spread it on top of the disks.
5. Bake the galette for 20 minutes, then lower the temperature to 400 F
6.Continue baking for another 25 minutes or until golden brown. Serve warm.
Preparation time: 15 minutes
Baking time: 45 minutes Serves 8
Recipe Preview
A traditional French custom is to have a mid-afternoon snack of very strong coffee and a pastry or bread.This French Pastry is one of the most popular. Brioches are yeast breads rich in eggs and butter. They make delicious snacks and are generally eaten warm with unsalted butter and jam. Since brioches are time consuming to prepare at home, many French families buy these treats when they buy their day’s supply of bread from one of the many excellent bakeries that can be found all over France. Brioches are also available in American bakeries that sell French breads and pastries.
Items Required
1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)
Preparation Method
1. Preheat the oven to 400°F.
2.Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles.
3.3. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope.
4.Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden.
5. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar.
6.Serve while pastries are slightly warm.
Preparation time: 30 minutes
Makes 6
Recipe Preview
These delicate pancakes made of egg-and-flour batter are both fun to make and delicious.They
are often filled with meat, fish, or vegetables, covered with a sauce, and served as a main course.
Dessert crepes are made with a sweeter batter and are often filled with fruit.
Required Items
4 Eggs
1/4 tsp. salt
2 c. all-purpose flour
2 1/4 c. melted butter
Preparation Method
1. Combine eggs and salt in a bowl.
2. Alternately stir in flour and milk.Then beat with a whisk or electric until creamy.
3. Beat in melted butter.
4. Chill batter at least 1 hour.
5. Heat a crepe pan on medium-high heat. Pour the crepe batter into the pan as you would to make a pancake. Swirl the batter to coat the entire bottom of the pan.
6. Cook for about 2 minutes or until the bottom of the crepe becomes firm.
7. Use a fork to gently lift the crepe from the pan. Quickly flip the crepe to cook the other side.
8. Cook for 1 minute or until the crepe just starts to brown. Move the crepe to a plate.
Preparation time: 2 hours
Makes 32 to 36 crepes
[More]
These delicate pancakes made of egg-and-flour batter are both fun to make and delicious.They
are often filled with meat, fish, or vegetables, covered with a sauce, and served as a main course.
Dessert crepes are made with a sweeter batter and are often filled with fruit.
Required Items
4 Eggs
1/4 tsp. salt
2 c. all-purpose flour
2 1/4 c. melted butter
Preparation Method
1. Combine eggs and salt in a bowl.
2. Alternately stir in flour and milk.Then beat with a whisk or electric until creamy.
3. Beat in melted butter.
4. Chill batter at least 1 hour.
5. Heat a crepe pan on medium-high heat. Pour the crepe batter into the pan as you would to make a pancake. Swirl the batter to coat the entire bottom of the pan.
6. Cook for about 2 minutes or until the bottom of the crepe becomes firm.
7. Use a fork to gently lift the crepe from the pan. Quickly flip the crepe to cook the other side.
8. Cook for 1 minute or until the crepe just starts to brown. Move the crepe to a plate.
Preparation time: 2 hours
Makes 32 to 36 crepes
Recipe Preview
Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.
Salad:
1 small head of Boston lettuce
1 small head of romaine or 1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley
Vinaigrette:
1 clove garlic
mash 1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil
Preparation Method
1.To prepare salad greens, wash Boston lettuce and romaine thoroughly.
Drain by placing leaves on paper
towels. Place clean greens in a plastic
bag along with the paper towels, to
absorb any remaining water. Refrigerate for at least half an hour.
2. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley.
3.Chop garlic into very fine pieces and put in a small bowl.
4.Use the back of a spoon to mash
garlic. Then mix it with salt.
5.Add vinegar and pepper, stirring until smooth.
6. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended.
7.Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.
Preparation time: 10 to 15 minutes
Enough for 4 to 5 salad servings
[More]
Green salads are served after the main dish “to clear the palate.” This means that the lettuce and light dressing refresh your taste buds, preparing them for the new flavors of the dessert to follow.
Salad:
1 small head of Boston lettuce
1 small head of romaine or 1 medium-sized head of iceberg lettuce
3 tbsp. chopped fresh parsley
Vinaigrette:
1 clove garlic
mash 1 tsp. salt (optional)
3 tbsp. red wine vinegar
1/4 tsp. pepper
6 tbsp. olive or vegetable oil
Preparation Method
1.To prepare salad greens, wash Boston lettuce and romaine thoroughly.
Drain by placing leaves on paper
towels. Place clean greens in a plastic
bag along with the paper towels, to
absorb any remaining water. Refrigerate for at least half an hour.
2. Tear greens into small pieces and place them in a large salad bowl. Sprinkle with parsley.
3.Chop garlic into very fine pieces and put in a small bowl.
4.Use the back of a spoon to mash
garlic. Then mix it with salt.
5.Add vinegar and pepper, stirring until smooth.
6. Place in a small jar with a tight-fitting lid. Add oil, screw on lid, and shake until well blended.
7.Pour about half of the vinaigrette dressing over greens. Toss with a fork and spoon until greens are well coated and no dressing remains in bottom of bowl.
Preparation time: 10 to 15 minutes
Enough for 4 to 5 salad servings
Recipe Preview
This vegetable salad is a hearty main meal by itself. If you want to serve it as one course of a larger meal, leave out the tuna fish.You can also vary the other ingredients in this recipe. Try adding carrots, celery, peas, slices of hard-cooked eggs, or slivered almonds. Experiment and enjoy!
Required Items
1 small head of lettuce
6 medium-sized cold cooked potatoes, or 1-lb. can small whole white potatoes
1/2 lb. fresh green beans or 1 10-oz. package frozen green beans, cooked, chilled, and cut into 1/2-inch lengths
6 tomatoes, quartered 1/2 c. vinaigrette dressing
1 13-oz. can tuna, drained (optional)
black or green olives for garnish (optional)
Preparation Method
1.Wash and separate lettuce leaves, throwing away any that are wilted or discolored. Pat lettuce leaves dry. Arrange leaves decoratively in a large, shallow serving plate and set aside.
2.In a large mixing bowl, combine potatoes, beans, and tomatoes. Pour vinaigrette dressing over vegetables. Using 2 spoons, carefully toss vegetables until they are thoroughly coated.
3.Spoon vegetables onto lettuce leaves and top with mound of tuna and/or olives. (Or if you prefer, arrange the vegetables and tuna.)
4.Serve immediately.
Preparation time: 30 minutes
Serves 4 to 5
Recipe Overview
This creamy soup, along with French bread, makes a delicious and filling meal. Leftover soup keeps well in the refrigerator and can be reheated the next day. (Make sure that you donsoup because boiling will make the dairy curdle, or form lumps.) This soup can also be eaten cold. The French call the cold version vichyssoise.
Required Items
3 medium-sized potatoes, peeled and sliced ∏-inch thick
3 medium-sized leeks, washed thoroughly and sliced ∏-inch thick (do not use the tough, dark green part), or 3 medium-sized yellow onions, thinly sliced
3 10 3/-oz. cans (about 41/2 c.) chicken broth
1 chicken-broth can of cold water
1/2 c. whipping cream (add up to an extra 1/2 c. milk if you like your soup thin), or half and half, or evaporated skim milk
2 tbsp. butter or margarine (optional)
2 tsp. salt
1/4 tsp. pepper chopped chives
Preparation Method
1.Combine potatoes, leeks or onions, chicken broth*, and water in a large heavy pot or saucepan and cover.
2.Bring to a boil over medium-high heat. Reduce heat and simmer 35 to 45 minutes or until vegetables are tender.
3.Without draining off broth, mash vegetables in the pan with a vegetable (potato) masher until they are fairly smooth. (If they will not mash easily, soup has not cooked long enough. Let it simmer 10 to 15 minutes longer.)
4.Add cream (or half and half, or evaporated skim milk), butter (optional), salt, and pepper.Heat soup just to the boiling point. (Do not boil.)
5.Sprinkle each serving with chives.
Preparation time: 1 hour 15 minutes
Serves 4 to 5
Ink Stains
Use salt or dry milk and mix it in water and wash the affected area of the cloth with it,works wonder :-)
Also tomato juice can help wash away those nasty ink stains of the clothes.
Red Ink Stains
Appllying yogurt and washing the affected area of the clothe can remove the stains,i know sounds wierd but works wonder.Try it to believe it!
Tea Stains
Mix hot milk and glycerine together really well and apply on the affected cloth,works wonders.
Staines on Leather Goods
I know it seems immpossible to remove the stains on your expensive leather goodies and you just don't want to let go of it but here is a real affective and good way to remove those stubborn stanes,
Take a good quality candle(and by good i mean Expensive ;-))and rub it on the affective area of the leather jacket or bag or whatever it is that you want cleaned,not only will get the stain off but will also give it a shine.
Coloured Clothes
To remove the staines off your coloured clothes without ruining itsd colour like most washing products do mix corn flour in water and wash the clothes in it,remember don't use lemmon if you ever heard of it for washing off the stanes becuz it faints off the colour of the clothes as well!
[More]
Use salt or dry milk and mix it in water and wash the affected area of the cloth with it,works wonder :-)
Also tomato juice can help wash away those nasty ink stains of the clothes.
Red Ink Stains
Appllying yogurt and washing the affected area of the clothe can remove the stains,i know sounds wierd but works wonder.Try it to believe it!
Tea Stains
Mix hot milk and glycerine together really well and apply on the affected cloth,works wonders.
Staines on Leather Goods
I know it seems immpossible to remove the stains on your expensive leather goodies and you just don't want to let go of it but here is a real affective and good way to remove those stubborn stanes,
Take a good quality candle(and by good i mean Expensive ;-))and rub it on the affective area of the leather jacket or bag or whatever it is that you want cleaned,not only will get the stain off but will also give it a shine.
Coloured Clothes
To remove the staines off your coloured clothes without ruining itsd colour like most washing products do mix corn flour in water and wash the clothes in it,remember don't use lemmon if you ever heard of it for washing off the stanes becuz it faints off the colour of the clothes as well!