Jacques Monod Middle School, Ludres

Velaine sous Amance School

 

By Jacques Monod Middle School, Ludres

Luc SIMON
Anthony IRACANE

Wise Men’ Galette Cake

Ingredients :
1 kg of already made frozen dough
For the almond paste : 100 g of butter, 100 g of fine sugar, 100 g of almond powder, 1 small glass of rhum, 3 eggs including one to glaze

Preparation :
If you are making the dough yourself, only stir it 4 times. If not, you can buy it pre-made. Work the butter, the almond powder, the sugar and the rhum. Once all is well mixed, you can add two eggs, one after the other, and mix them in until the sugar has completely melted. Divide the dough into two parts. Form two balls. Flatten them with a rolling pin until the dough is half a centimetre high, on a table covered with flour and keeping the round shape. Put a first piece of dough on the wet oven tray and cover with the almond paste avoiding 2 cm all around. Apply the white of an egg on this edge. Cover with the second piece of dough. Stick the edges together. Draw lozenges on the top with a knife. Stick the knife until the bottom in 5 or 6 places. Glaze with the rest of the egg.

Cooking :
Pre-heat the oven (thermostat 6-7) during 20 minutes. Put the galette in (thermostat 6-7) for 40 minutes controlling the colour. The galette is cooked when it does not bend anymore when trying to remove the tray.

History :
The galette is there to remember that during Epiphany, the 6th of January, soon after his birth, Jesus is acknowledged by some to be a king, a god and a man at the same time. The Wise Men, Melchior, Gaspard and Balthazar, representing different ethnic and geographic origins, came that day to honour and adore him, and offered him symbolic gifts : gold for kings, incense for gods and myrrh for mortals.


Léa Rousseau
Marion Lapanne

We live in Ludres, in Lorraine. Therefore we present this typical recipe of Lorraine to you.

The Quiche Lorraine

The Quiche Lorraine is a hot starter.

Ingredients :
200 g of short crust pastry
150 g of smoked pork
100 g of grated cheese
Base mixture :
2 eggs
2 egg yolks
1/4 litre of whipping cream
1/4 litre of milk
Salt, pepper, nutmeg

Preparation :
Put the pastry dough on a floured counter.
Roll out the dough and wrap it around the rolling pin.
Grease a pie dish.
Put the dough on the mould.
Line with your fingers.
Cut off the extra with the rolling pin and remove the leftover dough.
Let sit in the fridge for 30 minutes minimum.
Put an aluminium roll all around the inside of the pan to prevent the rim form collapsing when baking.
Break the eggs in a separate bowl, add the cold milk and whipping cream, salt, pepper and nutmeg. Don’t put too much salt as the pork belly is already quite salty.
Beat the mixture thoroughly to get a homogeneous mix.
30 minutes later, bake the shell blind for about 20 minutes in a preheated oven at 180°C (356°F). Halfway through it, remove the aluminium foil so that the dough bakes uniformously.
When finished, take out of the oven.
Sprinkle the bottom of the pie with grated gruyere.
Add the dice drained sautéed pork and spread it all over the surface.
Add the quiche mix and fill up to the rim.
Bake in warm oven (180°C or 356°F) for 25 to 30 minutes. When finished, take out of the oven and eat warm.

Preparation of the pastry dough :
You need : 250 g of flour, 125 g of butter, 1 pinch of salt, 1 egg yolk, water.

Preparation :
Shape the flour into a fountain on the counter. Add in the middle the soft butter in chunks, the salt and egg yolk.
Start kneading with the fingertips, slowly combining with flour and adding a bit of water.
Add the remaining flour gradually. Form a ball.
Press the dough between the palms of your hands to homogenise it. Do not over knead the dough or it will turn very sandy and fragile.
Let it rest in the fridge for 30 minutes.


Marie LUSCAN
Marion GIGANT

Nancy Macaroons

Ingredients :
150 g of soft crushed almonds
270 g of sugar
3 eggs
A bit of water
A bit of butter

Equipment :
A mixing bowl
A pan
Wax paper

In a mixing bowl, mix 150 g of soft crushed almonds, 200g of sugar and 3 egg whites.
Heat the casserole with 70 g of sugar, a bit of water, until the sugar caramelizes, and add it to the mixing bowl.
Mix thoroughly and place little balls of macaroons onto the wax paper, butter and cook in the oven at a light temperature until cooked.

 

 

 

 

 

 

 

 

By Velaine sous Amance School

Victor C.
Victor Z.
Jules

Choucroute

It is a hot dish eaten in Alsace, in particular during fall, winter and spring, for lunch.

You need :
For 8 persons : 2 kg of already cooked choucroute (cabbage), 1.5 kg of smoked pork, 3 big hams, 6 knack sausages, 400 g of salty bacon, 4 litres of Riesling, 150 g of butter, potatoes.

How to prepare the Choucroute ?
Peel the potatoes and keep them in cold water.
Melt the butter and pour half of the choucroute cabbage inside the pan.
Add the hams cut in two, the smoked pork, the pieces of bacon previously fried on both faces, the sausages, the potatoes, then the rest of the choucroute cabbage.
Pour a bit of Riesling and put the dish inside the oven (180 degrees) during a minimum of 4 hours. If necessary, add more Riesling.
Pour the choucroute cabbage in a more presentable dish. Display the potatoes and the meat all around.
The adults can drink white wine with it.


Aurélien
Fabian
Romain

Salty French toasts

Ingredients :
For 4 persons : sliced bread, 12 eggs, ½ l of milk, a little bit of salt, paprika, pepper and oil.

Beat the eggs into an omelet, add the salt, pepper, paprika and the milk. Take the pieces of bread and dip them in the mix. When ready, fry both sides inside a pan with oil. You can eat salty French toast when you have stale bread that you do not want to throw away.

Maxime
Quentin
Kévin

Waffles from the people of Mirecourt in 1736

What is a waffle ? A waffle is like a small cake, 15 cm long and 1 cm high. Waffles were rectangle (in the old times). Today, they are the same than before except that before, there were drawings on them and today there are small squares.
For 24 waffles, you need the following ingredients : 1 kilo of flour, 6 eggs, 45 g of sugar, 5 g of salt, 4 cl of eau-de-vie (fruit alcohol), 350 g of cream, 250 g of butter.
After gathering all the ingredients, mix them in the mentioned order and work the dough with a wooden spoon, then with your hands, until having smooth dough. Roll the dough in small pieces, about 15 cm long and 3 or 4 cm diameter. Grease the waffle iron with oil (we used to grease it with bacon). Put two pieces of dough in the very hot waffle iron. Close it and put it back on the heat. Repeat this until there is no more dough left.
We used to eat waffles at New Year, Easter and Christmas. Now we eat them at the fête foraine. We used to bake waffles when we had guests over. We would start them the moment the guests arrived so that they could eat them hot. You can eat them plain, or put chocolate (melted if you want), whipped cream, sugar, nutella, chestnut spread, jam or ice cream on it.

Candice Martinais

Madeleines

Ingredients : 60 g of butter, 125 g of flour, 125 g of sugar, a spoon of water of orange tree flowers, three yolks, three whites beat in neige. Beat the whites into a firm neige, add 125 g of flour and 125 g of sugar, a spoon of water of orange tree flowers, three yolks, mix and cook at medium temperature in a mold for madeleines. With this quantity, you can bake a dozen madeleines.

Meringue

It is at Stanislas’ court, duke of Lorraine, that people started to eat the first French meringues.
For six eggs’ whites, 250 g of sugar, a pinch of salt, 1 g of almonds.

Elisa Micheland

Biscuit from Lorraine

Ingredients : 125 g of sugar, 125 g of flour, 4 eggs, grounded almonds.
Preparation : Mix 4 yolks with sugar, add the flour and the grounded almonds. Incorporate the whites beat in firm neige and pour in a mold for biscuits buttered and floured. Cook at medium temperature.

Clara Gigout

Cake from Lorraine

Ingredients : 4 eggs, 1 glass of soft butter, 14 pieces of sugar, 42 g of fresh yeast, a little bit of salt, flour.
Preparation : Mix 4 eggs, butter, a pinch of salt, sugar and yeast diluted in a glass of warm milk. Add the flour until the dough looks like thick glue. Leave it rest in the mold, and then put it in the hot oven for about half an hour.

Laëtitia Bisiaux
Clément Rieux

Fritter of grated potatoes

Ingredients : 1 kg of potatoes, 1 big onion, parsley, 2 eggs, salt, pepper.
Preparation : Peel the potatoes, wash them and grate them. Add the chopped onion, the eggs, salt, pepper and a little bit of flour to thicken. Fry little cakes of 10 cm diameter in a pan in 2 cm of oil.

Olivier Winter

Bergamots

The bergamot is a special candy from Nancy; we make it from the oil of the fruits of a tree called bergamotier (this is like an orange tree). To make bergamots, you need water, sugar and bergamot’s oil. You cook the sugar in the water in order to get a kind of caramel, then you add the bergamot’s oil and pour the mix onto an oiled marble plate. You let it cool down and cut little squares.

Romain

The small Lorrain pasta.

It is made of meet inside a pasta. We make this at Christmas, for birthdays or for a celibration. When we have enough money we eat this pasta with fish, and for those days that we don’t have much money, we eat Lorrain pasta.

Ingredients :
400 g of flaky pasta
300 g of dough
600 g of pork (backbone). The meet must be cut into thin strips 48 hours before it is marinated
½ a liter of white wine
2 g of pepper for each kg of meet
2 g of chopped shallots

Marinate the meet 24 to 48 hours before cooking (the longer the better).
Prepare the pasta in the shape of Lorrain pasta.
Place all of the marinated meet in the center.
Brush the borders with egg yoke and sugar.
Cut the pasta into small rectangles.
Cover with the flaky pasta and leave 3 cm of pasta on each side.
Cook in the oven at 200 degrees for 45 to 60 minutes.


 

 

 

 

 

 

 

 

 

 

 

 

 

 






 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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