Our blog B&B La Parare Nice French Riviera
In this section we will share with you our “coups de coeur” concerning events, exhibits, locations that we have really enjoyed. We will also provide cooking recipes of the dishes we enjoy preparing for breakfast and “table d’hôtes” (diners).
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Lemon soufflé (recipe from Michelin star Chef Christian Plumail)
Ingrediences for 4 persons
1./ 4 organic lemons preferably from Nice, Menton area, known for the quality of its lemons
2./ (80 gr lemon juice)
3./ 160 gr. sugar
4./ 4 eggs
5./ 6 gr salt
6./ Ice sugar
7./ Butter and cast sugar to coat the forms
Recipe: preheat oven at 180 degrees C.
1./ Put individual forms at least 1 hour in the fridge, than butter and sugar them carefully. This is delicate as it will definitely help your souffle to come up straight and even.
2./ zest the lemons than make juice
3./ separate egg yolks from egg white
4./ mix egg yolks with sugar up to white and ad lemon zest.
5./ right prior putting in the oven beat the egg whites- ones, ad a pinch of salt to make them harder. Ones hard ad carefully the lemon juice
6./ Mix slowly and delicately the egg yolks with the whites in smooth circular movements. And put in the forms. Swipe off till flat.
7./ sprinkle with ice sugar and flame until nice light brown.
8./ put in oven for 7 to 8 minutes. (Very important to know the heat of your oven and never open the oven prior ready).
You can serve as is or do like me at B&B La Parare serve together with a nice lemon sorbet and the home made limoncello from Karin. (See picture).
Enjoy and bon appétit
Sydney and Karin B&B La Parare
We like to have a lot of different things for breakfast, and one of the favourite cakes is the Lemon squares
100gr sugar powder
120 gr butter
1 spoon of milk
Preheat oven at 170 C.
All ingredients in bowl, mix to obtain a smooth paste
Cover a plate (20cm X 30 cm) going into oven with baking paper- flatten and cover base of plate evenly. 25 min until light brown and let cool down.
1+ ½ soup spoon Maizena
160 ml plain liquid cream
275 sugar powder
1 +1/2 table spoon lemon zeste ( +/- 2 lemons)
180ml lemon juice
In a bowl put Maizena and 2 spoons of cream- mix until smooth. Ad remaining cream, eggs, sugar, zeste and juice.
Put the mix in pan with thick bottom. Steer until slightly thickens (10 min).
Poor over crust, back in oven for 5 min till firm.
When cold slice in squares.
Bon appétit !
Our guests gives us lots of good ideas and one of the better ones has been to get an inflatable canoe. In the middle of the summer when the beaches are pretty full – off we go in PS Paloma! (PS short for paddle ship). We still need to work a bit on the paddling technique as for the moment we tend to be going mainly zig-zag not yet having mastered the straight line. It goes in to a back-pack (with a bit of effort) and we just park down by the coast and 10 minutes later – out at sea!
On the way to villa Kerylos
David Nivens pretty villa
GLUTEN FREE pie, no butter and no cooking
For the paste: Mold: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.
165 gr poudre amande,
100 gr chocolat amère (70%),
3 cuillères soupe d’eau,
5 cuillères soupe sucre
- Faire fondre le chocolat dans eau au bain-marie
- Mélanger sucre, poudre d’amande et chocolat
- Étaler dans le moule puis mettre au réfrigérateur pour durcissement.
Pour la Mousse
200 gr chocolat,
20 gr sucre,
Eau pour faire fondre chocolat au bain-marie
- Séparer les blancs d’œufs des jaunes
- Mettre les jaunes d’œuf dans le chocolat
- Monter les 5 blancs d’œufs en neige et ajouter le zeste d’orange
- Mélanger délicatement le chocolat fondu et les blancs d’œufs
- Mettre dans le moule puis au réfrigérateur/ (vous pouvez également mettre au congélateur..)
Sydney et Karin, B&B La Parare