Our blog B&B La Parare Nice French Riviera

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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).

This page will be updated on a regular basis with new content, so we invite you to bookmark it  (Press Ctrl + D to Bookmark this page) to be sure not to miss new information. You can ofcourse contact us at any time by E mail sydney@laparare.com 

Lemon Souffle

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

 

Lemon squares

We like to have a lot of different things for breakfast, and one of the favourite cakes is the Lemon squares

Crust:

100gr sugar powder

170 flower

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.

 

Filling:

1+ ½ soup spoon Maizena

160 ml plain liquid cream

6 eggs

275 sugar powder

1 +1/2 table spoon lemon zeste ( +/- 2 lemons)

180ml lemon juice

Preparation :

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 !

Sydney

www.laparare.com

 

 

 

 

 

Carres au citons

 

Carres au Citron a la Parare

Pate :

100 gr sucre en poudre

170 gr farine ordinaire

120 gr beurre

1 c. a s de lait

 

Préchauffer le four a 170

Tous les ingrédients dans un bol, travailler jusqu’à obtenir une patte lisse-

Couvrir avec papier sulfurise un plat (20 x 30cm)- étaler la patte puis 25 min au four. Une fois bronze laisser refroidir.

Garniture :

1 et ½ cuillère à soupe Maïzena

160ml crème entière fluide

6 œufs

275 gr sucre en poudre

1 et ½  cuillère à soupe de zeste de citron (environs 2 citrons)

180 ml de jus de citron (4 à 5 citrons)

Préparation :

Dans un bol, 2 c. a s. de crème- fouettez avec la Maïzena jusqu’à obtenir un mélange lisse. Incorporez restant de la crème, les œufs, le sucre, le zeste et jus de citron.

Verser ce mélange dans une casserole a fond épaisse et faites chauffer a feu très doux, continuer a fouetter.  Pendant 6 a 8 min. ou jusque le mélange épaississe un peu.

Verser sur la pâte cuite, étalez bien. Remettez au four 5 min. jusqu’à l’appareille durcisse.

Laisser refroidir dans le moule avant de le couper en carre.

 

Bonne dégustation,

 

Sydney et Karin

B&B La Parare

 

 

 

 

 

Out at sea

Nos clients nous donnent de bonnes idées et en voilà une qui nous a particulièrement séduite  c’est de s’offrir un canoé gonflable.Durant l’été quand il y a du monde sur les plages- voilà on part dans notre BP Paloma (bateau a pagaie). On doit encore travailler notre technique car pour l’instant on fait du zigzag, mais on a bon espoir.On prend le BP Paloma dans le sac à dos- on se gare à Beaulieu sur Mer ou bien Villefranche- 10 min de préparation et on part. Une merveille de passer tout prêt de ses belles villas que l’on voit beaucoup mieux du cote de l’eau. Les rocher, la végétation et la couleur de l’eau vous transportent…..

On the way to Villa Kerylos

David Nivens pretty villa

Out at sea

 

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

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare

 

 

 

 

 

 

 

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare

 

 

 

 

 

 

 

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare

 

 

 

 

 

 

 

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare

 

 

 

 

 

 

 

Chocolate mousse pie

GLUTEN FREE pie, no butter and no cooking

For the paste: form: 28cm diameter covered with plastic film to prevent the paste from sticking to the mold.

165 gr almond powder,
100 gr chocolate  (70%),
3 soup spoons water
5 soup spoon sugar

  • melt chocolate “aux bain Marie”
  • Mix sugar almond powder and chocolate
  • spread in mold and put in fridge to harden.

Chocolate Mousse

200 gr chocolate,
20 gr sugar,
5 eggs
a little water to melt the chocolate “au bain Marie”
Orange zest 

  • separate whites and yolks
  • mix  yolks and chocolate
  • raise 5 eggs whites and ad orange zest
  • Delicately mix the melted chocolate and egg whites
  • put in the form and in fridge ( alternatively you can put in the freezer)
  • Bon apetit.

Sydney and Karin, B&B La Parare