Is time for Asparagus.. how to cook it !


Green British asparagus, with its intense, complex
flavour, is considered – by the British, at least – to be the finest in the world. It’s deep, verdant flavour is attributed in large part to Britain’s cool growing conditions. ( The green asparagus are better served hot with chicken, veal and soup).
White asparagus preferred in Europe ( France and Germany) has a delicate flavour and must first be peeled before use. Trim the woody ends and starting from the bottom and using a vegetable peeler, peel a very thin strip toward the tip. Often, only the lower half need to be peeled. (The white asparagus are better served warm or cold with hollandaise & mayonnaise sauce.

My Tips!

Blanched

When cooking asparagus, you can tie them into little bundles, which makes them easier to remove. Drop these bundles or individual spears into some boiling water, cover and cook for three to five minutes, depending on the thickness of the spears. Take them out, drain and plunge into some ice-cold water, or serve straight away.

Steamed

To steam, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.

Griddled

Asparagus loves to be griddled in a pan – simply drizzle with a little olive oil and turn occasionally or try Jamie’s recipe for griddled asparagus with olive oil, lemon and Parmesan.

Stir fried

Asparagus is often used in Asian cooking, either in salads or in stir-fries. It needs only a minute or so in a hot wok, so always remember to add it in towards the end of cooking the rest of your dish. A splash of soy and a sprinkle of sesame seeds work well.

 

My favorite !  is It would be a crime not to mention hollandaise – a classic French sauce made of melted butter, fresh egg yolks, lemon juice and a little mustard or a pinch of cayenne – the pairing of which with asparagus is simply heavenly.

a bientot

Bertrand
www.bertrandmunier.com

La Galette des rois .. a French treats

La Galette des Rois, traditional recipe .

Traditionally, the galette des Rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have travelled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most.

A dried bean, known as la fève, is hidden in the cake, and whoever receives the bean in his piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.\

Preparation time: 20 minutes

Baking time: 30 min

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine

To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.

In a small bowl, beat the remaining egg.

Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.

Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.

Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.

Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don’t cut through the pastry, just etch.

Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well – just be sure to keep it refrigerated.

Preheat the oven to 200°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Bertrand

The french Christmas Logs ” la Buche de Noël”

Recipe Story
The Bûche de Noël, also known as the Yule Log, is a traditional French dessert served during the Christmas holidays. Made from sponge cake; this rolled cake can be filled and frosted with everything from butter cream to rich chocolate ganache. The cake is decorated to resemble a log by creating a bark-like texture with the outer frosting, sprinkling powdered sugar to resemble “snow”, and crafting “mushrooms” out of meringue or marzipan as a final garnish. It’s no wonder this beautiful (and delicious!) cake has been around since Napoleon I!!! Enjoy and Merry Christmas everyone from Bertrand Munier

Ingredients
What You Will Need
1/2 cup cake flour
1/4 cup cornstarch
3 large eggs plus 3 large egg yolks
3/4 cup granulated sugar
Pinch of salt

nstructions
Preparing the Plain or White Génoise

1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Whisk the eggs, yolks and salt in the bowl of an electric mixer. Add
sugar in a stream while whisking
3. Place bowl over a pan of simmering water and gently whisk until the
egg mixture is lukewarm. Whip by machine on high speed until the egg
mixture is cold, light yellow in color and increased in volume. Remove
the bowl from the mixer and sift the cake flour mixture over the egg
mixture, in a few additions, and fold in with a rubber spatula
4. Pour the batter into the prepared pan and smooth the top evenly with
a spatula
5. Bake the layer for 10-12 minutes. Be careful NOT TO OVER BAKE!!
6. Loosen the cake with a sharp knife from the sides of the pan and invert
to a rack; immediately invert again so that the cake layer cools on clean
paper right-side up

For Chocolate Génoise
Substitute 1/3 cup cake flour, 1/3 cup cornstarch, 1/4 cup unsweetened
cocoa powder, and a pinch of baking soda for the dry ingredients used in
the plain génoise. Continue to use 1/4 granulated sugar, 3 large eggs
and 3 large egg yolks, and a pinch of salt.

Preparing the Cake
1. Cover the cooled layer with a clean piece of parchment paper, and then
cover the paper with a clean sheet pan
2. Invert the cake between the pans
3. Lift off the top pan, and peel off the paper stuck to the bottom of the
cake layer
4. Replace the just removed parchment with a clean piece of paper
covering the cake, and place a sheet pan on top of it
5. Invert the pans again; remove the top pan, and parchment paper. The
cake layer now rests on a clean piece of parchment
Assembling the Bûche
1. Spread the filling of your choice (flavored whipped cream, butter
cream, ganache) on the layer with a metal spatula
2. With the long edge of the layer closest to you, roll the layer by picking
up the edge of the paper and easing the layer into a curve
3. Continue to use the paper to roll the layer into a tight cylinder
4. Wrap the paper tightly around the roll, and twist the ends like a piece
of wrapped candy
5. Refrigerate for 2 hours (1 hour in the freezer) so cake can “set”
6. Remove the rolled cake from the refrigerator and unwrap
7. Trim the edges diagonally, cutting one piece to be 2 inches in length
from the end of the log
8. Place the roll on a platter, and position the uncut end of the 2 inch
piece about two thirds along the top side of the roll, making a short
“branch” or “knot”
9. Cover the bûche with butter cream, ganache, or whipped cream
(whipped cream is not the usual choice for the outer covering), making
sure to cover the curve up the protruding branch on top of the log
10. Leave the branch ends unfrosted, or frost one of the two ends. Always
leave the protruding branch end unfrosted

11. “Streak” the butter cream with a fork or decorating comb
12. Dust plate sparingly with confectioners’ sugar to have “snow”
13. Cut diagonal slices to serve
14. ENJOY!
Bertrand Munier

Dinner? Lunch ? Canapes? Look no further than the services of Ideal Party

Established in London in 1999, Bertrand Munier brings his passion for food and 25 years of experience in the catering industry. French heritage and Michelin starred experience- hard to go wrong! Bertrand Munierbertrand munier

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Ideal Party by Bertrand Munier offers a fantastic range of canapes, starter, main courses and dessert  which can be boxed up for home delivery.

garden platter

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The canapes range from cold selections, hot selections and Verrine selections in short glasses. It is difficult not to drool over the extensive and innovative list of canapes.  They also arrive on clever Presentation platters which you can keep !!

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IMG_8838The dinner range from stater to  main courses is also very easy to warm up in the oven and you can have any help from bertrand’s butler to set up and serve the dinner like a michelin start restaurant in your own home !!

The final touch,  the dessert !! Bertrand Munier and is pastry chef give you always the best of the french tradition Tarte tatin , Chocolate Opera, eclairs and many more French Patisserie, 

Savour your favourite french Classic on  ideal party website by chef Bertrand Munier .www.bertrandmunier.co.uk 

I’m Crazy for a chocolate Eclair !!

Chocolate éclairs are among the world’s most famous pastries and they are certainly one of my  great Dessert .

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But must of the pastry shop in england and US  sell then with Chantilly cream and chocolate fondant on the top .

This is why I like you to discover the French version of this golden cake …

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Some best Patisserie in France  Like Fauchon, Lenotre bake some fantastic selection,( Rose, caramel, pistachio, coffee, vanilla, chocolate )

As a chef I start do do some different Flavours with raspberry, lemon,  strawberry and this eclair are working so well  with my cocktail party.

For me a eclair need to be Classic and Fashion at the same time ( the Summer eclair …. )

Eclairs are set to become the new cupcake, according to  London retailers.

Selfridges said sales are up nearly a quarter compared with this time last year, and its afternoon tea venue — Dolly’s — is set to sell 12 new varieties. M&S and Jamie Oliver’s restaurant Fifteen have also launched flavoured éclairs, with the latter offering rhubarb and custard.

Experts put the resurgence of the choux pastry treat down to the popularity of afternoon tea and the revival of home baking brought about by TV’s The Great British Bake Off. M&S said: “We think this will be the year of the éclair … it seems their popularity will soon be challenging the mighty cupcake.”

The chocolate éclair has long been a staple in UK patisseries, but new flavours are key to the boom. Selfridges’ executive chef, Mark Taylor, said: “On a recent trip to Paris, the range of flavours was vast — pistachio, mint, violet cream.”

Discover the french Patisserie ( french video )

Bertrand Munier

www.bertrandmunier.co.uk

Canapes Party ? the Elegant French touch !

Our Canapés  are delicious , seasonal and tasty morsels creations which are freshly prepared from the highest quality products.

canapes be bertrand munier
by chef bertrand munier

For Private party our canapes got they final french touch on site times before serving , to ensure Bertrand’s Vision of taste, texture and color can be realised by you in every bite.

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Canapes by ideal party
canapes
canapes by Ideal party

For the delivery service our canapes are made fresh on the day on our special packaging design by us .

canapes from ideal party
canapes from ideal party

Chef Bertrand Munier  will help create a perfect custom menu for your party. We will advise you on the size and content of your menu, regarding the logistics of the game ( number of guests, location and hours) . Seasonal canapes  can be found here.

Retail balances and presenting elegant Canapés with practicality . Part of 350 customers place needs a different approach to a private party for 20 .

a bientot

Bertrand Munier

http://www.bertrandmunier.co.uk/

How to Make your own French bread!

Baking homemade bread can be challenging to even the most experienced home cooks.


Ingredients 

350 Organic white bread flour
2 teaspoo organic rising dry yeast
2 teaspoon salt
1 1/2 cups warm water + 1 teaspoon of sugar

1 Put the ingredients into the  bowl  (flour, Water + yeast+ sugar and Salt)

Mix all ingredients for about 15 to 20 mins

Blend until moistened,  Stir until dough pulls cleanly away from side of bowl.

Put in bowl to rise and cover with towel

Let rise until double for about 2h

Divide dough into 2 parts and shape into balls or mini Baguettes

Let rise in warm place about 1 hour

Bake at 210 degrees for 15 to 20  minutes or until loaf sounds hollow

Your mini baguettes is done ! enjoy the french flavour !

Bon Appetit

Bertrand

www.bertrandmunier.co.uk

Canapes Party .. The french touch to your party

Ideal party reputation for truly talking point canapés –presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious.

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We use the best, freshest, seasonal produce, just in tiny portions.  We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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 We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.  www.bertrandmunier.co.uk

Chef !! a movies for Foodies and food truck lovers ..

Foodies who feasted on “Big Night,” “Babette’s Feast” and “Eat Drink Man Woman” may flock to “Chef,” a lightweight but high-calorie confection in which the actors often run the risk of being upstaged by all manner of scrumptious-looking cuisine.

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Written and directed by Jon Favreau, who also stars as a professionally frustrated chef who earns a second helping of happiness while operating a food truck, this amiably rambling dramedy will play best with audiences primed to go with the flow of its leisurely pacing while enjoying the cross-country ride. And, of course, savoring the views of that tempting grub.

The slightly longish setup establishes Carl Casper (Favreau) as a stressed-for-success master chef in a trendy Los Angeles restaurant where he is absolute master of his kitchen — as long as he pleases the establishment’s demanding owner (Dustin Hoffman). When an even more demanding restaurant blogger (Oliver Platt) pans Casper’s menu as too safe and predictable — and snidely suggests Casper may be overweight because he’s eaten too many dinners returned by unsatisfied customers — Casper furiously tweets an invitation to the critic to return for a taste of the chef’s new bill of fare.

Unfortunately, the owner overrules Casper and insists that his chef prepare the same old same old. Even more unfortunately, a video of Casper’s angry confrontation with the critic goes viral — and the chef quickly finds himself not just unemployed, but virtually unemployable. Fortuitously, Inez (Sofia Vergara), Casper’s well-to-do ex-wife, picks just this time for a trip back home to Miami, where Casper got his start as a culinary artist. She buys him a plane ticket to join her on the trip, ostensibly so he can play “nanny” to Percy (Emjay Anthony), their 11-year-old son — but really so he can get back in touch with his roots.

read more ….

 

www.bertrandmunier.co.uk