Côté Table, au Marché, at the Market

Aujourd’hui, c’est Côté Table, au Marché, at the Market, dans mon Sud-Ouest odorant et verdoyant. Je voudrais régaler l’oeil et les papilles des petits et des grands. Le mois de Mai est le plus joli des mois !

En Mai, la nature est reine et c’est elle qui fait le décor. Pour recevoir en toute simplicité, commençons donc par des petites Panna Cotta aux Asperges Vertes.

Ensuite un retour à la nature qui célèbre les saveurs du jardin avec cette Omelette Verte Roulée. C’est une omelette haute en couleurs. 

Enfin, régalons-nous autant que nos hôtes avec ces Petits Pots de Crème aux 3 Parfums. Nos pichets de faïence attendent en rang de délicieux nectars mais évoquent aussi la couleur et la douceur du lait pour nos crèmes… 

 

Côté Table, Au marché, at the Market

Today, it’s Côté Table, at the Market, au Marché in my fragrant and green South West. I would like to treat the eye and the taste buds of youth  and seniors. May is the most beautiful month of the year !

In May, nature is queen and she is the decor. To welcome in complete simplicity, let’s start with these savoury Green Asparagus Panna Cotta

Then a return to nature that celebrates the flavors of the garden with this Green Rolled Omelette. It’s a colorful omelette.

Finally, treat yourself as much as your guests with these Small 3 Flavours Cream Pots. Our beige pottery jugs wait in row of delicious nectars but also evoke the color and the sweetness of the milk for our creams…

Chocolate Caramel Cupcakes

These “mini” Chocolate Caramel Cupcakes are an easy dessert to prepare. As I am convinced that we never have enough chocolate cupcake recipes in our repertoire, try this one. These Chocolate Caramel Cupcakes are a light pastry with a rich chocolate caramel filling. Add a cloud of icing sugar at the last minute to give them a nice look.

First, here is the list of the different ingredients you will need to prepare the Chocolate Caramel Cupcakes that serves 6 

  • 7 oz (200 g) caster sugar
  • 2 oz (50 g) water
  • 1 small cup (200 ml) whipping cream
  • 2 Tbsp (30 g) butter
  • 2 Tbsp (30 g) honey
  • 4 oz (100 g) dark chocolate
  • 1 Tbsp sea salt flakes

For the Dough:

  • 2 oz (50 g) dark chocolate
  • 1/2 cup (120 g) butter
  • 2 free range eggs
  • 1/4 cup (60 g) flour

Now, here are the different steps you will need to follow to make the Chocolate Caramel Cupcakes with a preparation of 30 minutes and a cooking time of 20 minutes

Start by boiling the sugar with the water for about 5 minutes on high heat until large bubbles form on the surface. Off the heat, add the boiling whipping cream, the honey and the chopped chocolate. Then, put on heat again for 5 minutes stirring constantly.

After that, add the butter and the sea salt flakes, smooth well your batter and take 1/2 cup (120 g) of this chocolate caramel fudge. Pour the rest of your preparation into a square baking pan lined with parchment paper. Let cool and harden, then cut your caramel fudges into small squares.

Turn on your oven at 350°F or 180 °C. For the dough, gently melt the 2 oz or 50 g chocolate with the butter. Add 1/2 cup chocolate caramel fudge, the beaten whole eggs and the flour.

Place a square of caramel fudge in each mini cupcake tin and finally divide your dough evenly between the mini cups. Bake for about 10 minutes. As soon as your little cupcakes are cooked, take them out of the oven and after a few minutes, remove the cupcakes from the tin and let them cool on a rack.

Tip: If you run out of time, you can buy the chocolate caramel fudges. In this case, melt 120 g  of these fudges for the recipe with 2 tablespoons milk.

Côté Table, Saint Valentin

Côté Table, Saint Valentin brings you today to the sweet thing. But I also want to give you here a nice option for an easy but festive Dinner !

Now, If you make one Cake this month… Make the Flourless Chocolate Layer Cake with Walnuts. This beauty, from the light, velvety base to the creamy but also crunchy topping, is a treat. With its light and airy whipping cream, it will make a great ending to a Valentine’s Day dinner.

Now let’s have a glance at the rest of the menu. To start, a heart shaped dish filled with Carrots with Lime. Then this subtle but hearty Dish called Hake Brandade with Parsley uses only natural ingredients. It is the ideal antidote to a dreary February day !

Côté Table, Saint Valentin

Côté Table, la Saint-Valentin vous amène aujourd’hui de la douceur. J’aimerais cependant aussi vous proposer ici une agréable option pour un dîner facile et festif !

Maintenant, si vous ne faites qu’un gâteau ce mois-ci… Faites le Gâteau au Chocolat fourré Noix et Chantilly. Cette merveille, depuis sa base légère et veloutée à la garniture crémeuse mais aussi croustillante, grâce aux noix, est un vrai régal. Avec sa crème fouettée, légère et aérée, il fera une belle fin de dîner de la Saint-Valentin.

Enfin, jetons un coup d’oeil au reste du menu. D’abord un joli plat en forme de coeur avec des Carottes au Citron Vert. Ensuite ce plat délicat mais généreux qui est la Brandade de Colin et Persil. Elle est à base d’ingrédients naturels. Enfin, c’est l’antidote idéal contre un mois de Février morne !