Posts tagged " Bastille Day "

Gâteau Napoléon

July 12th, 2018 Posted by Blog, Recipes No Comment yet

Gâteau Napoléon – a dessert fit for an emperor!

Bastille Day or la Fête Nationale as it is better known in France is our favourite holiday and celebrates a key turning point of the French Revolution.

Country-wide celebrations on this public holiday include firework displays and military parades and most people enjoy spending time with their families and loved ones. Food, as always, takes centre stage.

In celebration of the day and the subsequent rule of Napoleon as Emperor of France, I’d like to share my recipe for Gâteau Napoléon – a type of mille-feuille that is popular for festive meals and is a rich confection of multi layered cake and cream that melts in the mouth. It also remains a firm favourite in Russia after the victory against the French army of Napoleon in 1812 and has become an integral part of that country’s national culinary heritage.

Serves 8

For the dough
1 egg
125 ml cold water
2 tablespoons lemon juice
250 g cold butter
300 g flour

For the filling
200 g butter at room temp
1 can (397 g) sweetened condensed milk
200 g nuts

Method
Mix the egg and cold water using a small whisk. Add the lemon juice and set aside.

Place the butter in a bowl. Gradually add the sifted flour and, using a knife, mix everything until a coarse sand texture. Stir the egg mixture and mix to a smooth dough.

Form a large roll of dough and cut it into 9 equal parts. Shape into balls, place on a plate, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat oven to 180 or gas mark 6.

Roll out a dough ball into a circle of 22cm of diameter -approx. – and bake on a non-stick plate for 10 to 15 minutes. Repeat the operation for another 8 balls.

After taking the dough out of the oven, while the discs are still warm, even out the edges to make circles of approx. 20cm, by passing the blade of a knife along a baking circle or mold. Reserve the dough scraps.


Cream the butter with an electric mixer until light and fluffy. Add sweetened condensed milk and continue to beat until smooth. Put a dough circle on a serving dish, cover lightly with cream and sprinkle with the crushed walnuts. Cover with another dough circle. Repeat until all the dough circles have been used. Cover the last circle of dough with cream but no nuts. Ensure that the dough scraps are well crumbled. Sprinkle the cake with the crumbs to completely cover the top and sides.


Refrigerate for 8 hours before serving.

Yves celebrates Bastille Day 2017

July 14th, 2017 Posted by Blog, Events No Comment yet

Bastille Day commemorates the Storming of the Bastille which is considered a key turning point of the French Revolution

Here at French Chef at Home while we are partial to any celebration, Bastille Day or la Fête Nationale is without doubt our favourite. The French National Day commemorates the Storming of the Bastille (14 July 1789) which is considered a key turning point of the French Revolution.

Celebrations include fireworks shows (most notably that at the Champ de Mars in Paris), and  balls held at fire stations across Paris. One of the most famous celebrations is the oldest and largest regular military parade in Europe. Held every year on the morning of July 14 since 1880, the parade is held on the Champs-Élysées and passes from the Arc de Triomphe to the Place de la Concorde.

Even though these events are all popular throughout France, many French people keep their Bastille Day celebrations low-key. As a public holiday, locals tend to spend quality time with loved ones and unsurprisingly food takes centre stage.

Yves has created three traditional French ‘terroir’ dishes to celebrate Bastille Day which are perfect if you’re looking for classic French cuisine. You can find the recipes here:

Chilled Mediterranean vegetable soup

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

Vanilla Bavarois with blackcurrant filling and raspberry coulis

Chilled Mediterranean vegetable soup

July 14th, 2017 Posted by Blog, Recipes 1 comment

In celebration of Bastille Day, Yves has created this chilled Mediterranean vegetable soup alongside two other ‘terroir’ dishes.

Chilled Mediterranean vegetable soup to celebrate Bastille Day

Chilled Mediterranean vegetable soup to celebrate Bastille Day

Serves 6

  • 3 large red peppers
  • 6 large ripe tomatoes
  • 1 cucumber
  • 1 fennel
  • 1 red onion
  • 3 garlic cloves
  • 100g tomato puree concentrate
  • 2 tbsp smoked paprika
  • 20g fresh basil
  • Salt/pepper15cl olive oil
  • 2/3 tbsp sherry vinegar

Clean the vegetables and slice/dice them into medium sized pieces.  Use a blender to mix them altogether.

While the vegetables are being mixed, add the tomato concentrate, paprika, basil, salt & pepper and olive oil.

Use a sieve to ensure that the mixture is totally smooth.

Add the sherry vinegar and serve in a soup bowl.

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

July 14th, 2017 Posted by Blog, Recipes No Comment yet

Here you’ll find Yves’ second ‘terroir’ dish that he has created to celebrate Bastille Day. With delicious king prawns, squid and monkfish it’s the perfect main to share with friends and family whether you celebrate this special day or not.

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

King prawn, squid and monkfish rosemary skewers with squid ink pilaf rice and sorrel cream sauce

Serves 6

  • 12 rosemary stems as skewers
  • 12 king prawns
  • 12 pieces of monkfish, 60g/70g each piece
  • 12 small squid
  • Salt/pepper
  • 2 shallots
  • 100g butter
  • 200g sorrel leaves
  • 40cl double cream
  • 240g Arborio rice
  • 20cl dry white wine
  • 70cl fish stock
  • 10g squid ink
  • 10cl olive oil

Assemble together 1 prawn, piece of monkfish and squid on each skewer, add salt and pepper and marinate in olive oil. Leave it to rest in the fridge.

Finely chop 1 shallot, put it in a pan with 50g butter, add the sorrel and leave to cook for a few minutes then add the cream, salt and pepper and leave it to simmer for 15mins. Use a blender to mix the whole, and keep it warm in a saucepan.

Chop the second shallot and put it in a pan with the remaining butter, add the rice. Stir and add the white wine. Cook the rice until the wine has fully evaporated, then add the fish stock. Cover the pan with a lid and leave the rice to simmer until the stock has been fully absorbed. Add the squid ink to the rice and stir until a uniform colouration is obtained. Keep warm.

Use a BBQ or grill to cook the skewers for 3mins on each side.

On a plate, put the rice in the middle using a 10cm diameter pastry cutter. On top, lay in place 2 skewers as a cross. Add the sorrel sauce all around the rice and skewers.