Post for my Chinese friends

I will give you the recipes we made with Yvonne today. But, before, the condition is to have an oven ! Yvonne was wondering if the tiny and small oven I have would be enough and actually, it is !! Of course, it is not like those we have in each home - generally very similar to this kitchen. But yeah, I couldn't afford this kind :) So simply buy a small oven at around 300 yuans in a Lotus supermarket. It is far enough to cook cakes, meat, pies, toasts, etc. So as you may guess, I am very pleased with it !

So regarding the recipes:
First, the Hachis Parmentier from L'internaute - Cuisine :
For the mashed potatoes:
- 500 gr of potatoes
- 10 cl milk
- 2 big spoons of liquid cream (but it is not compulsory
- 20gr butter
- nutmeg (to feel the genuineness of the smashed potatoes !)
- salt and pepper
- Cheese if you can afford: the best would be grated emmental if you are in City Shop

For the hachis (meat part)
- 1 onion
- garlic
- 1 carrot
- Around 250gr of minced meat (we bought around 350gr)
- olive oil or butter
- salt and pepper

Put the potates in the boiling water during 30 min. To know if the potates are cooked, when you put the knife in the potatoes, it should be smooth and not hard. But you know, it is very long so wait at least 25 min to try, you will see the difference !
Then, waiting for the potatoes, you can prepare the meat. Cut the onion, garlic, put it on the pan (with butter or olive oil) and make them roast a little. Then, put the carrot, with a bit of water and a small fire to make the carrot and onion melted for 5/10 min. Then, when there is no water anymore, put the meat with salt and pepper.

The, prepare the mashed potatoes by mixing the potatoes with salt, butter, pepper, nutmeg, cream and milk. You have to get mashed potatoes and no matter if there are still some big parts of potatoes, it shows you made it. Actually, in France, there are some ready-made mashed potatoes in flakes but the taste is not at all the same. You can find these ready-made mashed potatoes in City Shop, I think I saw some near the ready-made preparations.

At last, take the container (which can go in an oven), put the meat, then the mashed potatoes, and hop in the oven for 15 min at 180° in order the flavors to mix ;) Enjoy !!

Then the pies from the website of Loukoum.
Ingredients:
For the paste:
- 150gr of butter
- 95 gr icing sugar or normal sugar is correct too
- 30 gr almond powder (city shop....)
- salt
- 1 egg, mixed
- vanilla, the best would be the vanilla bean but it is hard to find and expensive. So 1/2 dose of vanilla sugar would be correct
- 250gr of wheat flour (the basic one, called T55 or T45)

For the fruit cream:
- 2 eggs and 2 yellow part eggs
- 1/2 dose vanilla sugar
- 100 gr sugar
- 1 green lemon
- 1 manguo
- 1 yellow lemon (you can put more but the taste of the manguo will be hidden...)
- 10gr of fresh ginger (if you really like ginger, go on and put more !!)

We begin with the paste called pâte sablée (shortcrust pastry). Remember, for my recipient, there was too much paste and cream. So do not hesitate either to decrease the quantities or to prepare biscuits and mini-tartes after your tart!!
Mix all the ingredients quickly. As soon as you get a ball of paste, a bit elastic but not too much (the paste must not break on the borders...), put it in the fridge for at least 30 min.

Cream: Mix the sugar and the eggs till the liquid is pretty white or light yellow. Extract the juice and the zest from the lemons and the flesh of the manguo. Put all the fruits in the cream eggs+sugar. Add the melted butter, ginger and the vanilla. Put the cream in a pan with high borders and with a small fire, the cream has to become more consistent. At the beginning, the cream falls from the spatula but with cooking, the cream will stay on the spatula.

When the cream is ready, spread the paste, make a circle and put it in the recipient for tarts. Don't forget to put baking paper and something like rice on the tart in order the tart not to swell up to much. Make it cook during 15 min till the paste is a bit brown.
Then, put the cream in the tart, wait till the tart is bit cold and put it in the fridge for few hours. The cream has to fix, become harder. And then Enjoy again !! Call at this moment to taste ^^

Well, it was hard to explain, I am not used to using culinary vocabulary so if you still do not understand, send me a message ;)
bises !