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Croquettes from Boiled Broth Meat with Cheese

It's worth making good use of the meat we put in the pot for broth. You can turn it into these lovely croquettes that taste almost like cannelloni, just without the pasta wrapping them up. You really shouldn't miss these! Ingredients for about 25 croquettes 600g cooked meat from the broth. 80g grated cheese (the creamy kind). 1 or 2 eggs. breadcrumbs. for the béchamel 1/2 liter milk. 80g flour. 40g butter. 1 tablespoon olive oil. salt. Preparation Pick through the meat that's been left clinging to the bones from your broth and shred it up. Make the béchamel — you'll find the recipe here . Mix it together with the shredded meat and the cheese, then pop it in the fridge until it's properly chilled. Shape the croquettes using two spoons or just your hands. Dip them in beaten egg, then roll them in breadcrumbs. Fry them in plenty of hot oil and serve them right away while they're still sizzling. They're absolutely...

Chocolate-Dipped Madeleines





Ingredients

for 20-22 pieces
  • 75g cake flour.
  • 75g cornstarch.
  • 120g butter.
  • 1 tsp baking powder.
  • 150g sugar.
  • 3 whole eggs.
  • a few drops of vanilla extract.
  • 1 pinch of salt.

you'll also need:

  • 120g dark chocolate (or milk chocolate, or white - whatever you fancy).
  • butter for greasing the molds.
  • flour for dusting.


Preparation

First, grease your molds well. I used a silicone mold this time to make them a bit different - they came out with such a lovely shape. Brush them with butter, dust with flour, and pop them in the fridge so they're nice and cold when you need them.
Cut your butter into small cubes and melt it gently in a small saucepan over low heat until it's completely liquid. Take it off the heat and let it cool down completely - just leave it on the counter, not in the fridge.

In a bowl, beat the whole eggs with the pinch of salt and sugar until the mixture gets light, fluffy, and pale. This takes a few minutes but it's worth it - that's what gives madeleines their lovely texture. Stir in the vanilla and the cooled melted butter.
Sift the flour and baking powder together, then fold them in gently with a spatula. Don't overmix - just fold until everything is combined.
Cover the bowl with the batter and let it rest in the fridge for at least 8 hours, or better yet, overnight. This resting time is one of those little secrets that makes all the difference.
When you're ready to bake, preheat your oven to 190°C, with heat from both top and bottom.
Spoon the batter into a piping bag and fill each mold about three-quarters full...
Bake for 10 to 12 minutes, until they're lightly golden and have that beautiful little hump in the middle...
Turn them out of the molds while they're still warm.
Melt the chocolate in a double boiler, then dip one end of each madeleine into the chocolate. Let the excess drip off a bit.
Set them on parchment paper and let the chocolate cool and set...

Enjoy with your afternoon coffee or tea!

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