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(le “Nouveau” Livre de Cuisine par Blanche Caramel, éd. 1975!):

  • 1 kg pommes de terre
  • 2 oeufs
  • 1/2 l de lait (2 cups)
  • 100 gr gruyère râpé (8 oz, un po’ meno)
  • 25 gr beurre (2-4 tbsp?)
  • Frottez un plat à gratin avec une gousse d’ail. Pelez les pommes de terre et coupez-les en tranches minces. Mettez-les dans le plat.
  • Battez les oeufs avec le lait, ajoutez le gruyère râpé, sel, poivre et versez sur les pommes de terre qui doivent baigner; parsemez de fragments de beurre et cuisez à four moyen (350° F ca 1h -bien doré sur le dessus)

Gateau Au Pain Perdu (Bread Pudding)

  • ~200-250g de vieilles croûtes de pain bien dûres et immangeables, et plus ou moins coupées en dés (pas facile de couper des cailloux)
  • 600-800ml de lait tiède
  • 1 poignée de raisins secs
  • 4 oeufs
  • 2 bananes en dés
  • 1-2 poignées d’avoine
  • 1 CAS vanille
  • 100g sucre (p.ex 75g brun, 25g normal)

Tremper les croûtes dans le lait tiède jusqu’à ce qu’elle soient plus ou moins molles, assez pour les émietter un peu plus. Ça peut prendre 2-3 heures, voire la nuit. Rajouter du lait si nécessaire (puis de l’avoine quand il y a trop de lait).

Bien fouetter les oeufs, le sucre, rajouter la vanille.

Ajouter les raisins secs, les oeufs+sucre au croûtes de pain, ajouter un peu d’avoine si besoin, laisser absorber 10minutes. Ajouter les bananes.

Mettre dans un moule à cake bien beurré. Rajouter quelques morceaux de beurre dessus et enfourner a 180/350 pour 40min, puis 10min at 205/400 avec convection.

BBQ Sauce

  • 2 cups tomato puree/sauce (cook ~6 tomatoes and puree)
  • 1/4 cup cider vinegar
  • 1/2 cup of sweet (molasses, brown sugar, honey, maple syrup, a combination)
  • 1/2 tsp of each spice (salt, smoked paprika, onion powder, garlic powder, pepper)

Bring everything to a boil, keep boiling for 1min, then simmer for 20min. Place in mason jar to cool, seal lid when cool and place in fridge. Should keep for long, several weeks once open.

Sourdough Pizza

Makes enough for one thin crust large square pizza., or two thin crust personal pizzas (30cm). Need to prepare the dough with ripe starter at least 24 hours before using.

Ratios are all based on starter: 1-2-3 starter-water-flour, and 1/4 starter in olive oil, 1/10 in salt.

  • 75g ripe starter
  • 150g warm water
  • 225g flour
  • 20g olive oil
  • 7.5g salt (1.5 tsp)

Dilute starter in water, then combine all ingredients until uniform. Let rest 20 min, stretch and fold 4-5 times, rest 20min, stretch and fold. Cover, proof 3-5 hours at room temperature. It won’t quite double, but should have some small bubbles. Stretch and fold to make dough ball (or more if making more pizzas). Delicately remove from bowl, coat in oil, wrap in plastic, and store in fridge at least 24 hours (develops more flavour over time, max 1 week or so).

Remove dough from fridge just before using, stretch dough out on floured surface, it can be made very thin. Cook in hot oven, ideally on pizza stone. Worked well at 475F convection without a pizza stone for 18min.

Sourdough Bread and starter

  • 225g starter (anywhere between 100g and 300g)
  • 250ml warm water (up to 3dl)
  • 500g flour (e.g 250g spelt +250g hard white, or whatever)
  • 12.5g salt (2.5 tsp)

The recipe is very flexible and fool proof. In the morning, feed the starter (from the fridge), use 75g starter, 75g water, 75g flour, and leave out on the counter. This should allow it to be ready by ~7pm, so that the dough can be made and rest overnight.

When the starter is ready, mix starter with water (250ml), it will look like milk. Mix flour and salt. Combine the starter and flour in a stand mixer and knead for 2-4 min. Let the dough rest for 20min covered, do a “stretch a fold” (fold 4-5 times), rest 20min more minutes covered, then rest and fold again.

Leave the dough covered with a damp towel to proof overnight at room temperature, or in the fridge after a few hours at room temperature. It will about double in size.

In the morning, shape the loaf (ball or loaf, e.g. by folding to make a nice tight ball). Proof for 2 hours (until a figure pushed into the dough leaves a mark). Make deep (2-3cm) slashes on top of the loaf to allow it to expand properly.

Heat oven to 425F. If using dutch oven (to make a ball shape), then heat the dutch oven. Otherwise, heat a cast iron skillet (or some other vessel with good heat capacity) for ~45min in the oven.

With dutch oven, place loaf in dutch oven, cook in oven for 30min with lid on, then 30min with lid off.

Without dutch oven, add ~1 cup of boiling water into the skillet just after putting loaf in the oven to make steam. After 10min, remove the skillet with the water, and let steam escape. Cook another 25min for a total of 35min. You can eat it now, it should have a thin crunchy crust. For a thicker crust, lower temp to 275F convection, and cook another 45min, opening oven periodically to let steam escape (the first time also to help in decreasing temperature in oven).

Let it cool down before slicing, ideally more than an hour!

To make baguettes instead, after overnight proofing, make 2 baguettes (make a normal loaf, with a seam on the bottom, and keep making the loaf longer, about 40cm). Proof for about 2 hours. Heat oven to 450F with pan for water. Brush with water, make 2-5 diagonal cuts on top, and place in oven with 1 cup of boiling water into the pan. After 10min of steam, lower to 425F, remove steam pan, cook another 15min (total of 25min), then lower to 275F convection for 20 min. Cool before eating. Best baguette ever.

Making a simple starter

Use a large mason jar, something that has a wide opening but that is easy to cover. The first few days you make the culture bigger by adding flour and water, then you do the regular “feedings”.

Day 1: In the morning, mix 100g flour + 100g water with a fork until well blended. Use warm water. Leave the jar loosely covered at room temperature, ideally somewhere warm. In the evening, give it a good stir with the fork.

Day 2: You might already see some bubbles. In the morning, add 50g flour + 50g water, blend well with a fork. In the evening, give it a good stir with the fork.

Day 3: You probably see lots of bubbles and it smells sour. Add 50g flour + 50g water. Blend well.

Day 4: Either it’s really bubbly and smells sour or it’s not, either way, it’s getting a bit big to just keep adding. So now, you switch to “regular feedings”, with a ratio of 1:1:1 by weight of starter, flour, water.

Pour out all of the starter, and poor back into the jar 100g of the starter. Add 100g flour and 100g of water, and blend well with a fork. Leave loosely covered somewhere warm.

Repeat this every day until the yeast comes alive (discard all but 100g of starter, and then add 100g flour and 100g water).

Obviously, if you weigh the empty jar, you don’t always need to pour out all the starter to weigh it again. However, there is a significant amount of evaporation, so you do need to weigh the contents once in a while.

Since you do this every day, it’s a lot of wasted flour from all the starter that you have to discard. Instead of discarding it, you can fry the starter in a hot greasy non-stick frying pan, with some salt, and toppings (green onions, cheese, etc), and make a flat bread!

Most of the sour smell and bubbles, I think, are from bacteria. Eventually, the yeast starts growing too. At some point (depending on your local conditions, but it will happen!), once you do the feeding, the starter will more than double in volume within 4-12 hour of the feed, and then slowly come back down. It’s unmistakable, and be ready for it to spill out of the jar (that’s why you don’t seal the lid, or it would break the jar). This means the yeast it’s doing it’s thing! It took 2 and half weeks for me, and it can take up to a month.

Eventually, you will know how long it takes for your starter to peak after a feed. This will allow you to time the feeding so that the starter is ready at whatever time you need it to make dough. The starter is ready to be used in dough if it floats (take a sample and put in water).

Now that you’ve blown through a substantial amount of flour to get this thing started, you can feed it less often if you keep it in the fridge. In the fridge, only feed it once a week. Feed it, and after 2-3 hours place it in the fridge (this gives it enough time to invigorate).

If you need to use it, you should let it warm up the night before you feed it. It all depends on how active it is. As long as it floats, it should work in dough.


  • 4 egg whites at room temperature
  • pinch of salt
  • 1 cup of granulated sugar

Preheat oven to 240F

Beat the egg whites with a pinch of salt slowly in a mixer, until they start go come up (10min or so). Then add the sugar, very slowly as it keeps mixing, and increase the speed. Once all the sugar is in, increase the speed again, and beat until one gets hard peaks and one cannot feel the sugar in the egg whites. The egg whites will look shiny and glossy.

Spoon onto parchment paper of baking pad and bake immediately for 60min.

Yoghurt Cake

Heat oven to 350F

  • 2 cups flour
  • 2 cups sugar
  • 1.5 tsp baking powder
  • 1 cup yoghurt
  • 1/4 cup oil
  • 2 eggs
  • lemon zest (if you have)

Mix all together, cook for 45min in spring form (cooked when knife comes out clean).

You can put a thin layer of (e.g apricot) jam on top (thinned out with water), or powdered sugar, or a horizontal layer of jam in the middle..


Recipe is almost completely based on this one by Anna Olson.

For schedule (say you want to eat them for Sunday breakfast), the easiest is to make the détrempe batter on the evening of day 1 (Friday), mix in the butter and do the 3 folds on day 2 (Saturday), and get up early on day 3 (Sunday) to shape the croissants and proof them. You can make the détrempe Saturday morning, and in principle, you could even do the croissant Saturday evening.


  • 3 1/2 cups all purpose flour
  • 1 cup warm water
  • 1/2 cup milk (mix with water so that the combination is room temperature)
  • 5 Tbsp sugar
  • 2 1/4 instant dry yeast
  • 1 1/4 tsp salt
  • 30g butter (2 tbsp)

Mix flour, yeast, sugar in the stand mixer, then mix in the salt. Add liquid, while stand mixer is on slow. Add butter. Knead on slow for about 4 min (not enough to make a lot of gluten).

Roll the dough into a rectangle, and cover with a tea towel and loose sheet of plastic. Let sit a room temperature for 90min, then refrigerate over night (or for at least 1 hour).


  • 285g butter (room temperature)

Line a 8″ square pan with plastic, and use plastic to flatten out room temperature butter into a square. Refrigerate until it has the same consistency as the détrempe dough. If making ahead and refrigerating, then take out of the fridge about 45min before the détrempe.

Mixing butter and the three folds:

Roll the dough out into a square with a side about 1.5 times the side of the butter square. Rotate the butter square 90 degrees relative to the dough, and place it on the dough. Fold the 3 corners of the dough over the butter (see the video!).

Roll out the dough into an elongated rectangle, being careful to push outwards from the middle to squeeze the butter layer out uniformly. The fold the layer over itself (envelope fold), cover with towel and plastic and refrigerate. Wait at least one hour before the next fold

Do the second fold perpendicular to the first one, cover with towel and plastic and refrigerate. Wait at least one hour.

Do the third and final fold perpendicular to the second one, cover with towel and plastic and refrigerate. Wait at least one hour. Ideally, this last fold is done in the evening, so that the dough stays in the fridge over night.

Shape the croissants , proof and bake!

The above quantity will make 24 croissants. Divide the dough into 2, and replace half in the fridge.

Roll the dough out into rectangle so that it is about 5mm thick. This should make a rectangle about 16″x12″. Divide the rectangle into 2 lengthwise and make croissants (see video! do make the notch!). Brush egg wash on the croissants (1 egg + 2 Tbsp water), and reserve egg wash in fridge.

When you trim the edges to make the croissants, use the trimmings! For example, brush them with melted butter and then with brown sugar + cinnamon and roll them up! Or brush them with jam and roll them up!

Let the croissants proof, with some distance between them, in a warm environment for 2 hours.

Brush egg wash on again and bake at 375F for 15min (when they are a nice dark golden rod). There might be puddles of melted butter around the croissants…

If croissants are to be frozen instead, then freeze them after shaping (before first egg wash). Freeze them on a tray, then place them in a bag. Thaw + proof by leaving them at room temperature over night.

Cinnamon Rolls

Make the dough:

  • 3 1/2 cups all purpose flour
  • 2 1/4 tsp instant dry yeast
  • 75g butter
  • 1/3 cup sugar
  • 3/4 tsp salt
  • 1 egg

Mix the flour and yeast in stand mixer.

Melt the butter, combine with sugar, salt and dissolve well. Add the milk. The temperature of the liquid needs to be luke warm (e.g. body temperature). Mix in the egg (after having ensured the temperature is right).

Add the liquid to the flour and knead on slow for 4-5min. Dough should be a little sticky, but not messy and should leave the sides of the bowl clean. Add 1-2 tbsp of flour if too sticky. Let it rise for ~2 hours, until double in size.

Make the filling and the rolls:

  • 75g of butter
  • 1 cup (200g) of brown sugar
  • 1 tbsp cinnamon
  • 1/2 cup maple syrup
  • 1 egg + 1 tbsp water to make egg wash

Prepare rectangle pan (9×13) for the rolls by buttering it up well, and then adding the maple syrup. Make sure the maple syrup coats the whole bottom of the pan.

Mix brown sugar and cinnamon together. Melt the butter. Make an egg wash by combining the egg with 1 tbsp of water.

Roll the dough out into a rectangle, 18 x 12 inches (18 inches is about the length of a rolling pin). Coat the dough with the melted butter (generously). Spread the sugar+cinnamon mixture over the dough. Roll the dough so that the roll is 18 inches long. Cut into 12 equal pieces (divide by 4, then each by 3…).

Place the rolls evenly in the pan (4×3), and let rise for 30min (turn oven on after 20min!). Don’t let them rise for too long!

Just before placing the in oven, baste with egg wash and cook for about 38min, until golden brown on top.

Make the icing:

  • 200g icing sugar
  • 55g butter
  • 1 tsp vanilla extract
  • 4+ tbsp hot water

Melt the butter, combine with the vanilla. Poor over the icing sugar and add table spoons of water one at a time until the consistency is right. Poor over the rolls, after they have cooled down for 15min. Wait another 5min before eating!

Store covered at room temperature. They shouldn’t last more than a couple of days anyway!