Sunday, February 28, 2010

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping

RBS VI nations - 3rd day
England 16-20 Ireland

Gutted for England, yet happy for Ireland. At least, both team played to the end and they were both close. Both have demonstrated an average rugby, willing and trying to do well but not enough. This time Ireland won, it could have been England. I wished England to play stronger, faster and more offensive, Wilko not to miss opportunities and making less mistakes, but this is part of building a team I guess. Last Friday, France was not more convincing in its 2nd half against Wales...

Lets cheer up England and Celebrate Ireland with a Lime Cheesecake with Lemon Curd Topping

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping

Makes one 20cm cake.

For the crust:
. 240 gr Speculoos (or Spekulatius) cracker crumbs
. 100 gr unsalted butter, melted, plus additional for greasing a pan later

For the filling:
. 600 gr regular cream-cheese
. 150 gr sugar + 15 gr of Bourbon vanilla sugar
. 2 tbsp cornstarch
. freshly squeezed lime juice
. 2 large eggs
. 30 cl of cooking cream 15%

For the topping:
. Lemon curd

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping

Preheat the oven to 150°C, and position a rack in the middle of the oven. Cut a parchment circle to fit the bottom of the 20 cm springform pan.
Crust : mix together the crushed speculoos and melted butter then press evenly into the bottom of the springform pan. Set aside for now.
Filling : beat the cream cheese with a whisk until creamy, add both sugars, then the cornstarch. Mix in the lime juice. Beat in the eggs, one at a time, add the cream and whisk for approximately a minute.
Brush the sides of the spring form with melted butter. Wrap the inner side of the pan with parchment. Pour the filling into the pan. Transfer carefully to the oven and bake for 60 minutes. Open the oven's door and let the cheesecake cool inside the oven.
Whisk the lemon curd with a fork in a small bowl and pour it over the surface of the cooled cheesecake, tilt from side to side to form a layer.
Cover the springform with plastic wrap and refrigerate overnight.

food for rugby fans - 12 - Lime Cheesecake with Lemon Curd Topping

Saturday, February 27, 2010

food for rugby fans - 11 - Viva Italia!


food for rugby fans - 11 - Viva Italia!, première mise en ligne par N@th.

RBS VI nations - Day 3
Italy 16-12 Scotland

Secretly I wished Italy would win. So happy they did. Also I had already prepared our lunch all'Italiana, so they had to! ;)

Risotto al funghi porcini, grissini con peck, insalata di pomodori e basilico fresco, pizza bianca, crema di balsamico e olio di oliva al basilico, parmigiano reggiano.

Friday, February 26, 2010

food for rugby fans - 10 - Moelleux Chocolat (selfish out of the oven version)

Something to cheer up rugby players after a rainy and cold training day.

200 gr bitter chocolate (80% cocoa)
200 gr butter
250 gr sugar
5 eggs
1 ½ soupspoon of flour


Preheat oven to 190°C and grease a cake tin or individual ramekins
Break the chocolate in small pieces and melt it with the butter over hot water or in microwave oven
Add the sugar and mix well, add the eggs one by one, carefully mixing before adding the next
Add the flour and mix well. Transfer to the cake tin or ramekins
Bake at 190°C for 25 to 30 mn.
Let it cool for 5/10 mn.

You can serve the ramekins with the chocolate still warm and smooth inside (moelleux)
Or put in the fridge and serve the next day (fondant)

Sunday, February 21, 2010

food for rugby fans - 9 - Stade Français Tiramisu

. 400 gr mascarpone
. 2 oeufs + 2 jaunes d'oeufs
. 1 jus de citron
. 150 gr sucre glace
. 20/30 biscuits roses de Reims
. 3 cuillers à soupe de Cherry + sucre + eau pour faire le sirop
. 400/ 500 gr framboises

Séparer les blancs des jaunes. Battez les jaunes et le sucre glace jusqu'à obtenir un mélange bien mousseux. Ajouter le mascarpone (sans l'eau au fond des pots) et bien mélanger. Battre les blancs en neige avec une pincée de sel, puis incorporer délicatement au mélange précédent, ajouter le jus de citron.
Réserver 1/4 des framboises fraiches. Avec le reste réaliser le coulis de framboises en chauffant à la casseroles avec un peu d'eau et du sucre (ajuster selon l'acidité souhaitée). Laisser refroidir.
Réaliser le sirop d'alcool en faisant bouillir de l'eau du sucre et le cherry. Laisser refroidir puis tremper rapidement les biscuits roses de Reims puis tapisser le fond des récipients, ajouter le coulis de framboise, quelques framboises fraiches, une couche de mousse mascarpone citronnée, puis à nouveau une couche biscuits de Reims trempés, etc.
Enfin terminer par de la poudre de biscuits de reims (pilés puis finement tamisés) et une framboise.



400 gr mascarpone
2 eggs + 2 egg yolks
1 lemon juice
150 gr powdered sugar
20/30 Biscuits Roses de Reims (or “Biscuits Cuiller” if you can’t find them)
3 soupspoons of cherry (or other red fruit) liquor + sugar + water to make the syrup
400/500 gr raspberries

Separate yolks from the whites. Beat the (4) yolks and the powdered sugar until well mixed.
Add the mascarpone and lemon juice and mix well again.

Whip the whites (2) to foam with a pinch of salt and mix it gently with the mascarpone-eggs-sugar cream, not to ruin the whites eggs foam.

Cook gently for 20 to 25 mn in a pan ¾ of the raspberries with a little glass of water and sugar according to the acidity / sweetness you wish for this raspberries sauce. Let it cool.

Cook the syrup by boiling water, the sugar and the soupspoons of alcohol together. Let it cool, then dip quickly the pink biscuits of Reims and put them in the bottom of the bowls, add the raspberries sauce with few raw raspberries, add a layer of mascarpone cream.

And start again the layers : biscuits, raw raspberries + raspberries sauce + mascarpone, etc. to the top. End with a layer of powdered biscuits and a raw raspberry in the middle.

Cool in fridge for 6 to 8 hours.

Saturday, February 20, 2010

food for rugby fans - 8 - BJ Burger


food for rugby fans - 8 - BJ Burger, première mise en ligne par N@th.

Top14 - 20th day
Stade Français is out in Bourgoin-Jallieu for a win. The beginning of the game is truly tough for Parisians, BJ keeping the hand on the ball during the first 30mn. Troubles in organization, lots of faults, Mathieu Blin gets a yellow card and the team is now 14 against 15. Then, when you thought they would just wait or worse, the Stade wakes up. The team at last uses all the width of the field, finally find its pace, and scores its first try with Julien Arias. The second half is a demonstration of the team playing well together with two other tries by Arias. Oelshig, Gerber, Roncero, Kayser, Southwell, Gasnier, Leguizamon, Palmer, Bergamasco... all did a great job and played delightfully. A well deserved victory: Bourgoin-Jallieu 16 - 22 Stade Français while lots of SF players are still missing for different reasons.

I created that BJ Burger (BJ stands for Bourgoin-Jallieu). It's a grilled piece of ground steak marinated in basil and black pepper olive oil, served in a toasted ciabatta bread with crispy fried bacon, salad, pickles and a Saint-Felicien homemade sauce.

(Saint-Félicien is a raw cow's milk cheeses that comes from the farms of Bourgoin-Jallieu and Rhône-Alpes area of France.)

Thursday, February 18, 2010

food for rugby fans - 7 - Pancakes


food for rugby fans - 7 - Pancakes, première mise en ligne par N@th.


. 1/2 de litre de lait
. 60 gr de beurre demi-sel + 60 gr de beurre
. 6 oeufs
. 250 g de farine
. 40 g de sucre semoule
Arôme si vous aimez (vanille ou rhum ou fleur d'oranger...)

Il s'agit d'une recette rapide, sans repos de la pâte pour cuisinières (et gourmandes) pressées.
Chauffer doucement le lait et y faire fondre les 2 beurres. Laisser refroidir.
Mettre la farine dans un récipient y ajouter le sucre et les oeufs battus.
Mélanger au fouet sans grumeau, puis ajouter au fur et à mesure le mélange de lait et beurre fondu.
Jugez de l'épaisseur de la pâte et détendez avec du lait ou même un peu d'eau.
Faire cuire à la poêle et virevoleter dans les airs comme d'habitude et dégustez.

Moi j'aime beaucoup la simplicité d'un trait de jus de citron avec du sucre et un peu de beurre fondu.

Wednesday, February 17, 2010

food for rugby fans - 7 - Nutella pancakes

food for rugby fans - 7 - Nutella pancakes (by N@th)
Not only my son is keen on rugby. My daughter enjoys it too. But won't play, she said. Only appreciate to watch the game and scream to support her team. And she can scream loud! Yesterday was "la Chandeleur" (pancake day). With nutella, simple and efficient. What's your favorite one?

food for rugby fans - 6 - Coquelets for the "Minimes"



I know no match today but my son went back to training today cos no more snow nor ice on field. He usually plays winger but being amongst the olders this year he also plays 2nd line sometimes. So, once in a while lets be "chauvin", I cooked a nice pair of Coquelets for my Minime (U15) boy

Monday, February 15, 2010

food for rugby fans - 5 - Wellington beef with a touch of Chabal

RBS VI nations - Day 2
Italy vs England

Although Italy failed to win the game, for sure they were the team to watch closer yesterday. England was as disappointing as Italy tend to be very convincing, producing a very good play while England seemed incapable to find the right pace nor the appropriate strategy. Mirco revealed himself as a good goal kicker and the whole Italian team demonstrated a very constructive and promising rugby.

Saturday, February 13, 2010

food for rugby fans - 4 - The beef and Guinness stew

RBS VI nations - Day 2
France vs Ireland

To celebrate our dear friends from Ireland, this beef and Guinness stew was cooked lovingly more than two hours while the game was still playing and the ending of the game not yet known. Although France won 33-10, in the plate it was a total Irish victory.

food for rugby fans - 3 - the French "côte de boeuf"

RBS VI nations - Day 2
France vs Ireland

France is about to play this afternoon against our dear friends from Ireland. To give our team the strength and courage they need, what about a grilled "côte de boeuf". I love that huge piece of meat to simply share and enjoy in the middle of the table. Served with home-made blue cheese sauce, some already made pepper and morels sauces, himalayan salt, lamb's lettuce with a cream of white balsamic vinegar dressing and sesame roasted seeds and salt and vinegar chips.

food for rugby fans - 2 - The Scottish Brunch

RBS VI nations - Day 1
Scotland vs France

In honor of Scotland, here is my late late sunday brunch of smoked Scottish salmon with thin slices of red onion, scrambled eggs on toasted muffins, fried bacon, homemade lemon cream with chives over steamed potatoes, few leaves of young salad.

food for rugby fans - 1 - The "Haskell" Sandwich*

RBS VI nations - Day 1
Ireland vs Italy
Wales vs England

So this is opening day. And first Food for Rugby Fans special recipe. To celebrate let's start with my home-made sandwich of marinated top sirloin in a barbecue sauce with honey then grilled with italian-mix herbs, then minced and topped with fresh cooked caramelized oignons and mushrooms on a slice of gouda cheese in a 6 cereals bread. Served with few leaves of caesar salad and patatoes. And a beer.

*Named "the Haskell" after the brilliant English player who has scored two tries as England opened their Six Nations campaign with a 30-17 win over Wales at Twickenham