Category Archives: Maïs, Riz & Pâtes – Corn, Rice & Pasta

Corn Bread

Corn Bread is a firm, slightly dense loaf that is an excellent base for open-face hors d’oeuvres even if it does crumble a little. It is also flavourful, especially when you combine it with the cayenne pepper. It gives a good flavour to this Corn Bread.

Corn Bread

First, here is the list of the different ingredients you will need to make the Corn Bread that serves 6

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all purpose flour
  • one Tbsp sugar, one Tbsp baking powder and one tsp salt
  • 1 cup milk
  • 1 Tbsp butter, melted and cooled
  • 2 free range eggs, lightly beaten

Now, here are the few steps you will need to follow to make the Corn Bread

Preheat the oven to 400°F or 200°C. Butter a 9x9x3 inch pan. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Mix the milk, butter, eggs in another bowl.

Stir the milk mixture into the cornmeal mixture just until moistened.

Pour batter into the prepared pan and bake until golden. About 25 to 30 minutes. Cool on a wire rack 5 minutes, then remove from pan and cool completely on rack but you may also serve your Corn Bread still warm and cut into squares.

Corn Bread

Côté Table, September, Septembre…

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Côté Table, September, Septembre… Dans une campagne odorante et encore verdoyante, retrouvons-nous pour régaler l’oeil et les papilles.

Célébrons donc les saveurs du jardin avec, en entrée, une Charlotte de Courgettes au Chèvre Frais, suivie de Capellini au Citron et au Persil, et une Tarte aux Quetsches en guise d’apothéose.

A la manière dont un talent se développe, “La Classe de Cuisine” est appelée à évoluer. C’est dans cette optique que, pour cette rentrée, j’ai décidé de lancer de véritables Classes de Cuisine. Cela va permettre à celles et ceux d’entre vous qui habitent à Londres de réaliser quelques-unes des nombreuses recettes présentes sur le site avec celle qui en est l’auteur !

Mais rassurez-vous ! Si la distance ou votre emploi du temps ne vous permettent pas de vous associer à ces Classes de Cuisine, vous aurez toujours la possibilité de consulter quand bon vous semble les centaines de recettes. Elles continuent d’alimenter le site depuis près de 6 ans. Elles vous permettront, je l’espère, d’assouvir vos envies de cuisine gourmande, saine et équilibrée.

Pour plus d’informations, merci d’écrire à laclassedecuisine@gmail.com.

Today and first of all, La Classe de Cuisine wants to welcome you back before Indian summer. Now, we can feast our eyes and our taste buds on some brand new recipes.

Côté Table, September, Septembre. First of all, let’s celebrate this new season by having for starters a Courgettes and Goat Cheese Charlotte, followed by a delicious Capellini with Lemon and Parsley dish, and as a dessert this home-made Red Plum Tart.

As it is said, good things are always bound to evolve into something better. It is in that mind-set that “La Classe de Cuisine” will adopt an all-new way of sharing the passion of cooking. La Classe de Cuisine will accompany its loyal followers to becoming better cooks. The creation of “Cooking Classes” has begun for those of you living in and around London. Therefore you can cook the recipes that you are most intrigued by. If you would like a refresher on, you will have all this in the company of the author of the website helping you along the way !

In conclusion, do not worry. Since the distance or your timetable does not allow you to associate yourself with these Cooking Classes, you will always have the possibility to consult whenever you want. Hundreds of recipes have been feeding the website for almost 6 years. They will allow you, I hope, to satisfy your desires for gourmet, healthy and balanced cuisine. 

For more information, please write to:  laclassedecuisine@gmail.com

Capellini with Lemon and Parsley

Let’s cook these Capellini with Lemon and Parsley with organic lemon and a small bunch of very fresh Coriander. Then, open a bottle of Rubicone Bianco, this Italian white wine that enjoys of the most flattering reputation … Dry, fruity and balanced it will marry with your dish perfectly !

Capellini with Lemon and Parsley

Here is the list of the different ingredients you will need to prepare the Capellini with Lemon and Parsley and that serves 4

  • 500 g Capellini
  • 1 cube vegetable broth
  • The juice and the zest of 2 washed and dried lemons
  • 100 g salted butter
  • 50 g  pistachios ( optional)
  • 1 small bunch of Parsley

Here are now the few steps you will have to follow to cook the Capellini with Lemon and Parsley and ready in about 15 minutes

Start by crushing the pistachios ( if you like) and rinsing the parsley. Then pour the juice and lemon zest into a small saucepan and bring to a boil. Let simmer for 2 minutes then add the butter cut in cubes and whisk everything to obtain a white sauce or an homogeneous cream. Cover and set aside but keep it warm.

After that, cook the pasta in a large saucepan of water with the vegetable broth cube. Cook pasta according to package directions.

Finally, drain the pasta. Mix immediately with the butter and lemon sauce and add the parsley leaves and the pistachios if you like. Add some fresh pepper from the mill and serve immediately, accompanied by your very fresh Italian white wine ! it is just delicious .