Popotte (between) Potes

All the recipes from POPOTTE ENTRE POTES in english!


World Bread Day ’07: Walnut-Maple Bread


Here’s my contribution to this special event! I chose to bake a walnut bread, enriched with maple syrup. The recipe comes from Nigella Lawson’s book « How to be a domestic goddess ». I substituted pecan nuts with walnuts, as I prefer them. But feel free to use any nuts you want! Don’t let the maple syrup put you off, the crumb is not overly sweet.

  • 4 1/2 cups white bread flour,
  • 1 tablespoon salt,
  • 1 package rapid-rise yeast (or 1 tablespoon fresh yeast),
  • 1 1/2 cups warm water,
  • 4 tablespoons maple syrup,
  • 1/2 cup chopped walnuts,
  • oil (walnut oil, if you’ve got some) for greasing.

Combine the flour, salt and yeast in a large bowl. Stir the maple syrup in the warm water. Pour the liquid into the dry ingredients and stop when you’ve got a rough dough. Knead for a few minutes, then leave to rest for 20 minutes.

Start kneading again, sprinkling in the nuts. Carry on kneading until the dough feels smooth and elastic and then form into a ball.

Grease a bowl with oil; and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with plastic wrap and leave to rise in the kitchen for 1 or 2 hours or until about doubled.

Punch the dough down, knead for 1 minute, and then form into a loaf. Set this loaf on a baking sheet, cover with a tea towel, preheat the oven to 210°C, and leave the dough for about 30 minutes or until puffy.

Score the loaf with a blade or a sharp knife and transfer to the oven. After 15 minutes, turn the temperature down to 180°C and give a further 20 minutes. Check the bread’s ready by rapping its bottom, then transfer to a wire rack to cool.


This bread goes especially well with blue cheese. Cut a slice, top with blue cheese and pop in the oven a few minutes until the cheese melts. Add a dollop of honey and enjoy!

You’ll find the complete round-up and participations of other bloggers here at Zorra’s!

Dans : Breads & Baked Stuff
Par popottepotes
Le 16 octobre, 2007
A 11:44
Commentaires :1

Maple Syrup Roasted Vegetables


This recipe goes well with poultry and would make a perfect side dish for this Christmas’ Turkey!

  • 1 kg small carrots,
  • 250 grams white turnips,
  • 250 grams yellow turnips,
  • 1 tablespoon mustard with mustard seeds,
  • 80 ml maple syrup,
  • 1 teaspoon freshly ground pepper,
  • 2 garlic cloves, mashed.

Peel the vegetables and cut them into bite-size chunks.

Preheat oven to 240°C. Steam the vegetables for 10 minutes.

In a small bowl, combine the maple syrup with the mustard, garlic and pepper.

Place the steamed vegetables in an oven-proof dish, not too deep, and pour the maple syrup mixture on top. Toss the vegetables so that they are evenly coated with the syrup.

Place in the oven for approximately 25 minutes, until they are golden and nicely caramelized. Do not forget to stir the vegetables from time to time.


Dans : Vegetables
Par popottepotes
Le 28 septembre, 2007
A 16:56
Commentaires :1

Zucchini & Ricotta Cakes


These zucchini and ricotta are cooked in the oven and, thus, are perfect for a light meal!

The initial recipe uses fresh goat cheese, but ricotta works well too. As zucchini and ricotta are quite bland in taste, feel free to use any spice you want. I added garlic, pepper, paprika and curry powder.

Here’s the recipe, for 6 cakes:

  • 3 zucchinis,
  • 200 grams ricotta cheese,
  • approx. 30 grams breadcrumbs,
  • a pinch of paprika,
  • a pinch of curry powder,
  • 1 garlic clove,
  • freshly ground black pepper.

Grate the zucchinis (you can either leave the skins on or peel them). Press them with your hands to eliminate most of the water contained in the flesh of the zucchinis, this to prevent your cakes to be all soggy and tasteless.

Preheat oven to 180°C.

In a salad bowl, combine the grated zucchinis, breadcrumbs, ricotta cheese, your choice of spices, garlic et pepper. Add a little salt.

Mash slightly with a fork and shape into 6 patties with your hands. Place on a baking sheet covered with parchment paper.

Place in the oven for 45 minutes. Turn them over after 20 minutes. Be careful when you handle them, as they are a bit delicate and can break apart quite easily.


Dans : Vegetables
Par popottepotes
A 16:38
Commentaires : 0

Vanilla & Cranberries Biscottis


Those biscottis combine the tartness of the cranberries, sweetened by the addition of vanilla. For a first, I am completely convinced! Biscottis are not overly sweet and can be made using all sorts of fruits, spices, nuts, seeds…

Here’s the recipe I made today, the first of many more to come!

  • 160 grams all purpose flour,
  • 60 grams caster sugar,
  • 2 eggs,
  • 1/4 tsp baking powder,
  • 1/4 tsp baking soda,
  • 1/2 tsp vanilla extract,
  • 2 vanilla pods,
  • 60 grams dried cranberries.

In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda.

Add the seeds from the vanilla pods. Add the eggs, one at a time, mix well.

Then fold in the vanilla extract and the cranberries. Mix well and refrigerate the dough for 30 minutes.

When the dough has rested, cut it in half. Shape each part into a 20-centimeter log. Bake for 15 minutes at 180°C. Your baguettes should be firm, golden brown and dry to the touch.

Let them cool slightly and cut them diagonally into 1/2-centimeter slices. Lay your slices back on the baking sheet and place in the oven for 7 or 8 minutes, still at 180°C.



Dans : All Things Sweet...
Par popottepotes
Le 16 septembre, 2007
A 18:09
Commentaires : 0

Classic Tiramisu


Sweet, rich, creamy… everyone loves a good tiramisu!


…especially him…

Here’s the recipe I’ve been making for years.

I only use 2 eggs, as I prefer the cream to be rather thick so that the tiramisu can hold itself while being served on the plates.  

For 6 – 8 servings:

  • 500 grams mascarpone cheese,
  • 2 eggs,
  • 6 tablespoons caster sugar,
  • approximately 30 ladyfingers,
  • 2 cups freshly brewed coffee,
  • 2 tablespoons (or more!) amaretto (classic Italian alomond liquor).

First start by separating the eggs. Beat the whites with a pinch of salt until firm. Set aside.

In another bowl, beat the egg yolks with the sugar until light and foamy. Add the mascarpone cheese and beat until creamy and all lumps of cheese have dissolved. Stir in the amaretto and mix well.

Then carefully fold in the egg whites with a rubber spatula and mix well. Your cream is ready.

Pour the coffee in a soup dish. Soak briefly the ladyfingers in the coffee, one by one, and arrange them at the bottom of your dish. When one layer is completed, spread half of the cream over the biscuits. Add another layer of ladyfingers and spread the remaining cream.

Cover and refrigerate for at least 12 hours. Dust with cocoa powder (sweetened or not) before serving.


This recipe is extremely versatile and can be modified to suit your tastes. You can use any alcohol of your choice (bailey’s, whisky, marsala…), add fruits to the cream and so on…

More ideas & recipes to come!!

Dans : All Things Sweet...
Par popottepotes
Le 15 septembre, 2007
A 16:40
Commentaires : 0

Lemon squares


This recipe is very popular among french culinary blogs. You can find it here, here and here.

I first saw this recipe a while ago, and as I am a sucker for all desserts with lemon – be it cakes, creams, cookies or lemon tartlets – I knew I had to try it!

Those lemon squares combine a shortbread-like crust with a lemon filling.  You can bake them in small tartlets moulds and then obtain quick and easy lemon tartlets.

Here’s the recipe I followed:

  • 125 grams butter (at room temperature),
  • 40 grams icing sugar,
  • 220 grams all-purpose flour,
  • 3 eggs,
  • 220 grams caster sugar,
  • 2 tsp lemon zest,
  • 125 ml lemon juice.

Preheat oven to 180°C. Line a square baking dish with parchment paper.

Beat butter and icing sugar until smooth. Stir in 185 grams of flour and mix well.


Press the dough into the bottom of the baking dish and bake for 15 minutes.


Meanwhile, beat the eggs with the caster sugar. Add the remaining flour, the lemon zests and juice. Mix well.

Pour the mixture on the still warm crust. Bake for 20 more minutes. The cake sould be firm to the touch.


Let the cake cool et cut into squares. Dust with some icing sugar.

NB: you can also use orange / blood orange / grapefruit / lime juice (or any other citrus fruits, really) and add coconut flakes to the topping. I used salted butter for the shortbread which resulted, I think, in a rock-like crust. Do use unsalted butter, then!

Dans : All Things Sweet...
Par popottepotes
A 14:06
Commentaires : 0

German Promenade & Organic Brownie


Having the good fortune to live not too far from Germany, I often take this opportunity to do some shopping and buy those products we can’t find in France, or at the price of gold.


I recently found this packet of whole-wheat flour, bio-dynamically grown. At 0,95€ for 1 kilogram, that’s a steal, and so much cheaper than in France. To start experimenting with whole-wheat flour in baking I decided to start with a brownie.

Ok, I grant you that this brownie is only half-organic, but feel free to substitute the eggs, sugar and chocolate for their organic version.

Here’s my foolproof, basic recipe for a brownie that’s rich in chocolate, but not too sweet. I, however, made some modifications and substituted regular butter for salted butter and omitted the nuts.

  • 2 eggs,
  • 140 grams dark chocolate,
  • 100 grams caster sugar,
  • 90 grams butter,
  • 2 teaspoons baking powder,
  • 130 grams flour,
  • 100 grams pecan nuts / hazelnuts / dried apricots (or whatever tickles your fancyClin doeil)

Preheat oven to 180°C.

Melt the chocolate and butter in a double boiler or in the microwave. Let it cool slightly.

Beat the eggs with the sugar until light and fluffy. Pour in the melted chocolate, then add the flour, baking powder and your choice of nuts / fruits. Mix well.

Scrape into a greased and lined baking pan, and bake for 30 minutes.


Cut into small squares and you’re done!


Dans : All Things Sweet...
Par popottepotes
A 12:01
Commentaires : 0

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