cacou for my sister

6 05 2008

Song of the day: Mother by Moloko – hey Lisa, it’s been a long time… 🙂

My sister asked me for My mother’s recipe of The Cacou. First question is What’s a cacou?

My answer will be: it depends where you are!
1/ When I was living in Marseille on the sea coast, I learnt that a cacou was a kéké i.e. a person who just likes to show off and is being boastful most of the time.
2/ A cacou in my region is also a clafouti i.e. a cake with cherries. The cake is like a crepe dough with flour in it and cherries.

This shows the issue in France where the slang is different from one region to another because it usually derives from the old local dialect/lingo. In the South, it is from the Provencal (degun means nobody for instance), in Paris it is from gypsy language (maraver means battre).

But back to where we were, the recipe! Basically, as said above, you need to do a crepe dough, add some flour and the cherries (with their pits) but in more details:

– 500 gr of cherries with pits / 500g de cerises avec noyaux
– 80g of flour / 80g de farine
– 125g of sugar / 125g de sucre
– 1/4 of liter of milk / 1/4 l de lait
– 4 eggs / 4 oeufs
– 60g of butter / 60g de beurre

* mix the flour, the sugar and the eggs / mélanger la farine, le sucre et les oeufs
* add some the milk and the half melted butter. You should now have something harder than a crepe dough. / ajouter le lait et le beurre à moitié fondu. Vous devez obtenir une pâte un peu plus épaisse que la pâte à crêpes

* add the cherries / ajouter les cerises
* butter the cake pan / beurrer le moule
* pour the mixture in the pan / verser la pâte dans le moule
* bake for 40 mins in an oven already hot / cuire pendant 40 min dans votre four pré chauffé.

Bon Apétit !



4 05 2008

Song of the day: Via con me by Paolo Conte – you all know this song and it is still great.

This week I cooked a crumble. Yes another dessert and I think I will cook one this afternoon. I thought I would give you the recipe of this traditional english dessert that everybody loves and that is so easy to make. So here it is, in direct from Mamie Julie’s cookbook!

THE crumble by Mamie Julie


– apples originally but you can add pears, peach or raspberry / pommes à la base mais on peut rajouter des poires, des peches ou des franboises
– butter… a lot / beurre… a donf 😉
– sugar / sucre
– flour / farine
– optional: cinnamon / canelle

* Peel the apples, cut them in small piece, and cook them in a frying pan in a lot a butter. They need to be goldish but not black burnt that is why you add butter. You can add some cinnamon if you wish.
* Peler les pommes, couper les en petits morceaux et les cuire à la poêle dans beaucoup de beurre. Elles ont besoin d’être dorées mais pas noir cramées, c’est ce pourquoi il y a le beurre. Vous pouvez ajouter de la cannelle si vous le souhaitez.
* Put them at the bottom of your dish with your other uncooked fruits
* Deposer les au fond d’un plat avec les autres fruits crus
* Then make 2 identical heap of sugar and sugar and mix them together.
* Faire ensuite 2 tas identique de farine et de sucre et mélanger les
* Add butter to the mix and pinch/crush between your fingers the lots till having a ‘pâte sablée’ i.e. sandy pastry litterally or crumbs of pastries
* Ajouter du beurre au total et pincer entre vos doigts les paquets afin d’obtenir une pâte sablée.
* Crumble up the pastry on top of the apples
* Emietter la pate au dessus des pommes
* Sprinkle sugar above the total and bake for 30 mins to turn the top golden.
* Saupoudrer un peu de sucre sur le total et cuire au four pendant 30 min pour faire dorer le dessus.

Bon Apetit bien sûr!

Mamie Julie’s style Apple Tart

28 04 2008

Song of the day: L’ascenseur de 22h43 by Hubert-Felix Thiefaine

Apple tart by Mamie JulieTonight I cooked an Apples tart for my housemates following my mother’s instructions! 😉 The picture is here to prove it! 😛 Here is the receipe:

Mamie Julie’s style Apple Tart


– Apples (possibly other fruits like kiwis, pears,…) / Pommes (eventuellement autre fruits : kiwis, poires,…)

– double cream / creme fraîche ou liquide

– 1 egg / 1 oeuf

– 100g of sugar / 100g de sucre

– cinnamon / canelle

– 1 shortcrust pastry / pâte brisée


* spread the pastry into your tart mold (where you spread some oil before with a kitchen tissue) and make few holes in the bottom with a fork / etaller la pâte dans le moule à tarte (graisser à l’aide d’un sopalin imbibée d’huile) et piquer le fond avec une fourchette

* peel your apples, slice them and place them all around your plate like a snail / éplucher les pommes, trancher les et disposer les en rond comme un escargot

* mix the egg, the sugar, the cream and the cinnamon and pour the result on top of the apples / mélanger l’oeuf, le sucre, la crême et la canelle et verser le résultat sur les pommes

* bake the tart for 30 min at 160°C / cuire durant environ 30 min à 160°/th7

miam miam

25 02 2008

Song of the day: Streets of Philadelphia by Bruce Springsteen

yogurt cakeYesterday night, I cooked a cake for my colleague. It is her birthday today so I made a delicious yogurt cake. Because this cake is good and quickly made, I give you the recipe if you don’t already know it. I know it by heart as I have done it so many times. It is also a good one to cook with kids as you use the pot of yogurt as the measure unit. So here it is:

Yogurt cake / Gateau au yaourt

1 small pot of nature yogurt / 1 pot de yaourt nature
tip for englishes: I noticed that you can’t usually find small pot of nature yogurt in the supermarket. I don’t know why… So you can buy a big one instead and pour some in a small glass. That will be your reference.
3 or 4 eggs depending on their size
2 yogurt pots of sugar / 2 pots de sucre
3 yogurt pots of flour / 3 pots de farine
1/2 yogurt pot of oil (vegetal or sunflower) / 1/2 pot d’huile (vegetale ou tournesol)
apples or pears or chocolate chips if you want but this cake is excellent without anything / pommes ou poires ou pepites de chocolat

mix everything in a jar in the above order (easier to beat the eggs first though) / melanger tous les ingredients dans un saladier
butter the cake tin / beurrer un moule
pour the mixture in the tin / verser la preparation dans le moule
bake for 30 – 45 minutes at 160 celcius degres / cuire a 160 pendant 30 a 45 minutes.

Bon Apetit bien sur!

You may have the receipe of the Fondant au chocolat as it is planned that I cook one tonight.