La Flamiche au fromage à pâte molle - Test 1

http://www.produitsderegion.fr/magazine/recettes-regionales/la-flamiche-au-maroilles

ALSO LOOK AT

https://www.mamiecaillou.com/2020/10/la-fameuse-tarte-au-maroilles-du-nord.c-est-ch-ti-c-est-sympa-et-c-est-bon.html

http://www.unecuillereenbois.fr/recette-chti-la-flamiche-au-maroilles-au-robot-de-cuisine/

https://cuisine.voozenoo.fr/2021/11/24/tarte-au-maroilles-chti/

https://cuisine.journaldesfemmes.fr/recette/331941-tarte-au-maroilles

1 - What a discovery! It's a recipe from Nord-Pas-de-Calais and is a cheesy baked bread. The consistency of the bread is reminiscent of brioche. I don't know if this is how it's supposed to go but the cheese all melted in a pool and kind of became a sauce I spooned over the pieces when I cut up the bread. The original uses the local Maroilles cheese, I substituted with Cambozola. It strikes me more as a side dish than a main, but I served it with lots of roasted veg and it went down really well.

NOTE: there is one detail I can't remember. In the original recipe it has you put the dough aside to rise once, then spread in the baking pan and put in the oven immediately. I wonder if I didn't spread the dough immediately in the pie plate to rise and then just put the toppings on before baking. I've used the recipe's version first for my next try.

3 Tbsps milk

1 Tbsp sugar

1 tsp dry active yeast

250g flour 

2 eggs

2 Tbsps olive oil 

1 generous pinch of salt

200g thick crème fraiche 

250g of Maroilles or other soft cheese like Cambozola or Brie

Salt and pepper, to taste

Butter to grease the baking pan

For the dough

1. Warm the milk. In a small bowl mix the milk, sugar and yeast. Allow to rest and proof for 5-10 minutes
2. Meanwhile, put the flour in a large bowl and make a hollow in the middle.
3. Add the eggs, oil and salt. Mix until completely combined, then add the yeasty milk.
4. Knead until the dough forms a ball, about 10 minutes. If it's too wet, add a meagre sprinkle of flour at a time until you obtain a smooth, slightly tacky ball of dough.
5. Cover and set aside in a warm place for an hour or two.

For the filling

1. Preheat the oven to 400°F.
2. Grease a pie plate with butter and spread the dough in the pie plate from edge to edge.
3. Slice the cheese into 1/2" slices.
4. Evenly spread the crème fraiche over the dough, then layer on top with the slices of cheese.
5. Salt and pepper to taste.
6. Garnir la pâte de  épaisse.
7. Bake in the oven for 25-30 minutes.

DÉGUSTATION:

Pairs well with a crisp salad and/or roasted vegetables.

Speculoos - Test 1

http://sandrinita.canalblog.com/archives/2011/12/17/22949964.html

https://www.marmiton.org/recettes/recette_la-veritable-recette-de-speculoos-a-l-ancienne_343045.aspx

https://www.cuisineactuelle.fr/recettes/speculoos-a-l-ancienne-264067

https://www.ptitchef.com/recettes/dessert/la-veritable-recette-des-speculoos-fid-1428686

1 - Yum! I could still play with the spices as there is significant variation there, but so far, so good. I would like to know how crunchy they are supposed to be, but otherwise they work just fine. Some people want to decorate them, which I have no problem with. It did require almost double the amount of water to get it to the correct consistency though, so I've made that adustment.

300g flour (de farine)

180g brown sugar (de cassonade)

Good pinch of salt (Sel)

1 tsp cinnamon (de cannelle)

Pinch of ground clove (1 clou de girofle écrasé)

¼ de paquet 1 tsp baking powder (de levure chimique)

60g butter, room temperature (de beurre)

4 à 5 cl 2-3 3-6 Tbsps water (d’eau)

1. Combine in a large bowl the flour, sugar, salt, baking powder and spices.
2. Pinch in the butter until well mixed in, fine like coarse sand.
3. Start with 3 Tbsps of water and slowly increase until a smooth ball of dough is obtained.
4. Wrap (I use beeswax wrappers) and refrigerate for 1 to 48 hours.
5. When ready to bake, preheat the oven to 350F. 
6. Roll out the dough to 5mm thick, cut with cookie cutters (or if you have a cool Speculoos rolling pin, use that).
7. Line a cookie sheet with parchment paper and lay the cookies on top. They can be relatively close to each other since they don't puff very much.
8. Bake until just starting to brown, or 15 minutes.

1. Dans un saladier, mettre la farine, la levure chimique, la cannelle, le clou de girofle, la cassonade, le sel.
2. Incorporer peu à peu le beurre en petit morceaux
3. Ajouter de l’eau par petite quantité pour obtenir une boule homogène.
4. Laisser reposer la pâte pendant une heure
5. Préchauffer le four à 180°
6. Etaler la pate (5 mm d’épaisseur), découper des motifs avec un emporte pièce
7. Mettre sur la plaque du four recouverte de papier sulfurisé Faire cuire pendant 15 minutes.

Pastador - Untested

https://culture-crunch.com/2021/01/04/pastador-grand-mere-pate-a-tartiner-au-chocolat/

https://www.cooking-chef.fr/espace-recettes/desserts-entremets-gateaux/pate-a-tartiner-pastador-maison

I recently discovered that my ancestors on my mom's side are from Nord-des-Pas-de-Callais, so I've started doing a deep dive on recipes from this region. I have to look back to see if they would have been in the region when chocolate was available but, nonetheless, I'll accept that my lineage springs from a people who have adopted this as a mainstay.

1 boîte de lait concentré sucré (396 g) froid

1 plaque de chocolat noir (200 g)

200 g de beurre doux ramolli

1⁄2 cuillère à café d'Arôme naturel de vanille bourbon

1. Casser le chocolat en morceaux dans une casserole.
2. Faire fondre le chocolat au bain-marie.
3. Une fois le chocolat fondu, ajouter le beurre mou et bien mélanger. Laissez refroidir 10 minutes.
4. Ajouter ensuite le lait concentré sucré.
5. Bien mélanger le tout jusqu’à obtenir un mélange lisse et homogène.
6. Mettre dans un pot ou un bol.
7. Envelopper de film plastique.
8. Mettre au réfrigérateur durant au moins 12h.
9. Sortir du réfrigérateur et déguster !