This is soon the Season to make your own Quinces Jelly …

  • Quinces  are rather odd fruit; they look half-way between an apple and a pear, they are not good to eat off the tree, they are quite hard, they are loaded with pectin (a natural jelling agent), and they make the most lovely rose-colored jelly.
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  • Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
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    Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve – whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy.
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  • Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
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    This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.

Thank you enjoy

Bertrand www.bertrandmunier.co.uk 

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The best hot canapes ! Gougères recipe from Burgundy

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Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères canapes to accompany your aperitif drinks (drinks served before a meal). Gougères are traditional cheese puffs made with either Emmenthal or Comté cheese. These little canapes luxuries are perfect with champagne or wine (they are often served during wine-tastings) – and so chic if you have them home-made. Originally from Burgundy, these puffs were invented in the 17th century in a patisserie called ‘Le ramequin de Bourgogne’. So next time you have guests, why don’t you dazzle them with these golden puffs.

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Ingredients (makes about 40)

250 ml/ 1 cup water

100 g/ 3.5 ounce salted butter

150 g/ 1 1/4 cups plain flour

180 g/ 2 cups grated Emmenthal or Gruyère cheese

4 eggs

A dash of ground nutmeg

1 egg yolk for glazing

A dash of salt and pepper

Pre-heat the over 180°

In a saucepan, bring the water and butter to a boil. Add the flour, stirring very fast and take immediately off the 6880354b233b989968432d063bf6700dheat. By now the batter will be roughly in the form of a soft ball. Add the eggs, one by one and stir. It’s important to add the eggs slowly – don’t worry if it looks too thick, just continue to stir as it will eventually become a smooth batter. Finally add the cheese, salt & pepper and stir to a good dewy batter.

Prepare a baking tray line with parchment paper. You have two choices for preparing the gougères: either put the dough in a pastry bag with a standard tip and pipe walnut sized mounds, or spoon and shape with the help of two teaspoons and evenly shaped ball (again like the size of a walnut). Glaze with the egg yolk for a golden baked finish. Sprinkle the puffs lightly with grated cheese.

Leave an adequate space between each gougères and bake for 25 minutes approx or until puffy and golden. Serve immediately.

ps: You can prepare these in advance and either refrigerate or freeze them. Just take them out again before serving and heat in a high-heat oven for 5-7 minutes.

bon appétit

Bertrand Munier

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

How living in France changes your lifestyle..

Whether for better or for worse, many foreigners find that their habits alter when they move to France. Here, a few veteran expats share their experiences of how French culture has changed their lifestyles.

For Janine Marsh, editor of The Good Life France, it’s her attitude towards meal times that has altered the most since moving to France.

“During my 15-minute lunch ‘hour’ in London, I’d rush to do my shopping, pay cheques into the bank, phone the utility services, etc,” she recalls.

In France, however, time off for lunch is sacred

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“For two hours, banks and shops close. Road workers, doctors, butchers, bakers, candlestick-makers simply va va voom at lunchtime to the restaurant of choice.”

Any tips? Visit you local council office before the lunch break, advises Janine, if you want to get anything important done.

There may be increasing fears over the rise in binge-drinking in France, but there’s still a big difference between the British and Gallic drinking culture, according to “A Year in the Merde” author Stephen Clarke.

“I now drink much less than British friends, who are capable of sinking twice as many pints as me during an evening. France just isn’t as much of a binge-drinking culture (though it’s now taking root here),” says Clarke.

Colin Randall, editor of France Salut and the former France correspondent for the Daily Telegraph, has also noticed a change in his drinking habits.

“I think nothing of having something from the trolley on the train into London from airports but never even think of looking for a pre-flight bar in France,” says Randall.

Piu Eatwell, the British expat author of They Eat Horses, Don’t They, agrees.

“A decade of Gallic influence means that I now almost never drink spirits such as whisky or gin, and certainly not as an ‘apéritif’. The only pre-dinner drinks I drink now are Champagne or Kir,” she says.

“I pretty much exclusively drink wine, and only ever accompanied by some sort of food (generally at meal times, or with an apéro).”

Quality over quantity

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Paris-based American writer Lindsey Tramuta, who runs the Lost in Cheeseland blog says she’s learned to value quality above all else.

“My base expectations on quality – ingredients, craftsmanship, experiences – have gotten higher since living in France these last nine years.

“Surrounded by artisans in everything from food to home goods who themselves place a premium on quality, has indeed influenced my own consumption habits. Buy less, buy better.”

Author Stephen Clarke says he’s abandoned the weekly supermarket shop since moving to France.

“I go food shopping every day rather than filling up a supermarket trolley and trying to live off the contents for a week.

“Sometimes I go out and buy fresh bread twice a day, straight from the oven. My whole idea of freshness has changed.

more ….

a bientot

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/

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Pea soupe by Bertrand munier

Ingredients 
600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper
Shell the peas, peel and chop onions, wash the lettuce leaves.Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit
Bertrand

food party entertaining ! Poached salmon on belle Vue.

POACHED SALMON ON BELLE VUE

PORTIONS £7.20

minimum order 8 portions on shopping basket

A whole side of skinless & boneless Scottish salmon, poached fish stock with lemon, garnished with king prawns.

Served with mayonnaise and cocktail sauce

Delivered in a Disposable Packaging

For food ready to serve on presentation trays , Please contact us,VAT will be applied on this service.

Serves 8 portions as a main course and 12 as part of a buffet.

Please contact us for any information

cooking tips the choux pastry recipe

How to make  choux pastry

  1. Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume.
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This a easy recipe I do everytime for my sweet canapes party ….

Ingredients

140g g Strong White Bread Flour o

110g  Butter

25cls Water or milk

5 Eggs

4 gr of salt

METHOD

Combine the milk, 125ml water, the butter and salt  in a saucepan and set over a low heat. Bring the boil and immediately take the pan off the heat. Shower in the flour and beat the mixture with a wooden spoon until spoon. Return the pan to a medium heat for about 1 minute, stirring constantly, to dry out the paste. Tip it into the bowl. Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately brush the surface with eggwash to prevent a crust forming) Pipe small mounds on a baking sheet line greaseproof paper in staggered rows, using a bag fitted with a 1cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon. Bake at 200ºC/Gas 6 fir 15-20 minutes until crisp, but still soft inside. Cool on a window sill.

paris-brest

Blueberry tart recipe ..This tart is a serious treat!!!

Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.

blackberry tart

For the dough:

  • 150g cups all-purpose flour
  • 80g tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 80g tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
  • 4 to 5 tablespoons ice water

For the filling and baking:

  • All-purpose flour, for dusting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon finely grated lemon zest (from 1/2 medium lemon)
  • 500g  fresh blueberries (do not use frozen)
  • 1 tablespoon freshly squeezed lemon juice
  • Water
  • 2 teaspoons coarse-grained sugar,
  1. STEP 1
    Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
  2. STEP 2
    Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
  3. STEP 3
    Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
  4. STEP 4
    In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
  5. STEP 5
    Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.
  6.  Enjoy !!! Bertrand

Canapes parties ? we do the best canapes for the london Parties

I deal Party is a French catering company based in London since 1999 by Bertrand Munier. We specialise in private and corporate catering and also provide an excellent delivery service for canapés London, buffet menus, dinner party, business lunches, office catering, as well as a personal chef service for those looking for a extra special touch!

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I have to design canapes for my-self to eat I will kip canapes very simple like a nice tomato mozzarella with basil classic…… I like to get classic recipe simple, with full of flavor and you can make it very interesting to eat !

b.munier Ltd

 

 

 

 

 

 

 

 

 

 

 

Whether it’s a few friends meeting up or a full on bash – impress your guests with thesecanapes and nibbles!

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