Côté Table, A découvrir en Avril… to discover in April

Côté Table, A découvrir en Avril … to discover in April en ce Printemps qui commence. Temps de régénération et de renouvellement. Plongez dans ce mois, détendez-vous …

Commençons d’abord par les radis. Roses, violets, rouges. Quelle que soit leur couleur extérieure, ces petits légumes-racines sont croquants et percutants comme leur intérieur, blanchi et d’une fraîcheur très printanière. Commençons donc par cette Salade de Radis, Petits Pois, Concombre et Herbes à la Mozzarella.

Des œufs. Oui, ils sont en vogue maintenant. Surtout ceux en chocolat. Mais cette fois-ci je veux vous parler des œufs de caille. Alors n’attendez pas pour essayer mes Croque Madame aux Oeufs de Caille re-visités. C’est une idée de brunch parfaite pour toute la famille.

Maintenant, qu’il pleuve ou qu’il fasse soleil, nous fêterons le Printemps. Mon agneau de printemps n’est autre qu’une Épaule d’Agneau Rôtie cuisson lente. Un vrai délice … Mais Pâques n’est pas Pâques sans ses sucreries. Le beurre, le sucre et un peu de savoir-faire peuvent créer les confections les plus délicates. Faites ce Gâteau aux Carottes comme cadeau à vos amis et la famille, et bon appétit avec La Classe de Cuisine ! 



Côté Table, A découvrir en Avril… to discover in April is a time that is called Spring. Time of regeneration and renewal. Dive in, chill out…

First, the Radishes. Pink, purple, red. Whatever their outer shade, these small root vegetables are crunchy and punchy on the inside, and fresher then spring itself. So let’s start with this flushed fuchsia shading and creamy white Radish, Pea, Cucumber and herb Salad with Mozzarella.

Eggs. Yes they are in vogue now. Especially the chocolate ones. But I also love working with Quail’s eggs. So don’t wait to try my new version of Quail Croque Madame. It makes a perfect brunch idea for the entire family.

Now, rain or shine we will have a spring celebration. My Spring Lamb is a slow Roast Lamb Shoulder. A real delicacy… But Easter is not Easter without its sweets. Butter, sugar and a little “savoir-faire” can create the most delicate confections. Make this Carrot Cake as a gift for friends and family and Bon Appétit at La Classe de Cuisine !

Carrot Cake

This is a Carrot Cake recipe that the mother of my Swiss childhood friend gave me and I have had it for years … It’s an easy recipe and every time I make it, it is a success. The result is just beautiful. Try it and you’ll love it!

Carrot Cake

First, here is the list of the different ingredients you will need to make the Carrot Cake

  • 1 cup or 250 g grated carrots
  • 6 egg yolks + 6 egg whites beaten in snow
  • 1/3 cup or 200 g caster sugar
  • 1 pinch of salt
  •  zest of a 1/2 lemon
  • 1 tsp grated nutmeg
  • 1 1/4 cups or 300 g ground almonds or hazelnuts
  • 4 Tbsp or 80 g flour, if needed
  • 1 Tbsp or 15 g baking powder

Now, here are the different steps you will have to follow to make the Carrot Cake

First, preheat your oven to 190 °C. Blanch the egg yolks with the sugar in a blender. Gradually add the grated carrots and the ground almonds or hazelnuts. Then add the spices, the lemon peel and finally the flour mixed with the yeast.

Gently stir in your egg whites without breaking them. After that, Pour your preparation into a well-greased and floured shortbread pan. Bake for about 50 minutes. It is well cooked when an inserted knife is taken out clean.

Remove the cake from the oven and let cool completely. Brush the top of the cake with a thin layer of apricot jam.

In a separate bowl, beat 1 cup or 250 g icing sugar with about 2 tablespoons lemon juice until smooth. Beat until well combined. Spread the frosting over the top of the cooled cake.

Decorate with a little marzipan carrot if you like and serve !


If you like these nice and fluffy cakes you can also try the Pralin /Hazelnut Hearts.

Rum Babas

Rum Babas always seem to delight guests, and they are not difficult to make if you have any feeling at all for doughs and baking. Now, both the Babas and the Rum syrup should be lukewarm to really enjoy it.

Rum Babas

First here are the different ingredients you will need to make the Rum Babas that serves 8 

  • 1/2 lb flour and a wooden spoon
  • Three free range eggs
  • 2 oz butter, melted and cooled
  • 1/2 oz fresh yeast
  • 2 Tbsp granulated sugar
  • 1/8 tsp salt

For the Syrup

  • One orange and one lemon
  • one vanilla bean
  • 1 cup or 250 g granulated sugar
  • 2 cups or 1/2 litre water
  • 1/2 cup or 100 ml Rum

Now, here are the different steps you will need to follow to make the Rum Babas with 30 minutes preparation time, 1hour 30 minutes rest time and 20 minutes Cooking time

First, In a mixing bowl, put the flour in wells, add the eggs in the center then place in triangle the salt, the sugar and the yeast. These 3 ingredients must be separated. Scrape the vanilla pod and add the seeds to the mixing bowl. Start by Whisking for 8 minutes. Then, stir in the melted butter, cooled and knead until the dough comes off the bowl. This takes about 5 minutes.Then, stir in the rum and mix for 1 to 2 minutes more.

Cover the dough with a clean towel and let it rise at room temperature for one hour. It must double in size. Fold the dough until it becomes smooth. Garnish the buttered muoulds with dough until halfway up and place them on a baking sheet. Allow about one hour for the dough to rise again. The dough should arrive at the edge of the moulds.

Preheat your oven to 170 °C or 330 °F. Bake your Babas for about 20 minutes. Babas must be blond and easily unmolded. Unmount immediately on a grid.

For the syrup, put the sugar, the cut citrus fruits and the vanilla pod in a saucepan. Bring to a boil without caramelizing and add water. Bring back to the boil then switch off the heat and seeve. Add the rum.

Finally, dip your hot babas in a lukewarm syrup. Put the babas in the syrup for a few seconds, turn them over with a slotted spoon and check that they are well soaked. Drain on a rack. Sprinkle each drained baba with rum and serve, accompanied by whipped cream and some candied oranges.

Rum Babas