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Alix & Hugo 💑📍Paris All organic recipe developers | food & travel writers @ahedgehogtravels ↘Sign up to receive free recipes 3 times per week

Classic Apple Pie with a Shingled Crust

in partnership with Bob's Red Mill
My Recipes
Cosy blue 💙 pumpkin soup for a rainy evening 🌧 ! . Ingredients . 1 medium blue pumpkin (this is a particular type of pumpkin variety - you can replace with a regular small pumpkin or "potimarron" in French too) 1 red onion 2 tbsps Herbes de Provence 1 tsp ras-el-hanout spice mix 1 to coarse sea salt 4 cups water 1 quail egg (optional - if you have access to quail eggs, we highly recommend it - makes the soup more beautiful, adds delicious flavor + extra protein!) . Instructions . Cut the pumpkin in half. Cut of skin. Scoop out flesh + seeds. Cut pumpkin into roughly 1 in cubes. Using a large casserole, add pumpkin and water and leave to boil in medium heat for 25 minutes (covered). Uncover. Remove water. Smash pumpkin to make a puree using a hand mixer. Add about a 1/2 cup of water to make the mixture a little thinner + smoother. Serve with cheese toast (recipe on the blog). Enjoy!
Apple spice cake! . On of the most recent recipes we have prepared for our cookbook collaboration with @thefrugalchicken which means we have been snacking on it. So good! . We're also loving this little French antique porcelain plate that we picked up on our most recent trip to Picardy.
It's cold and rainy here in Paris and that means we're making all of our favorite soups! . This one is leek and sweet potato and its divine. Perfect for cozy evenings snuggled up in front of a rom com (just us?!) or as a healthy weekday lunch! . Basically, a delicious hug in a bowl. . What's your favorite soup? . For 2 . Ingredients . 3 small leeks (washed and cut into 1 inch slices) 1 medium sweet potato (peeled and cut into 1 inch cubes) 1 onion (peeled and cut into 4 parts) 2 cloves of garlic (peeled and cut in half) 1 bouillon cube 1 liter of cold water 1 tbsp sea salt 1 tsp organic ras el hanout (prob our all time favorite spice mix - have you tried it?) 1/4 tsp hot chili flakes 1 tsp pepper 5 cl liquid cream 2 tbsp grated cheese . Instructions . Put the leeks, sweet potato, onion and garlic in a large pot. Add the cold water. Add salt and bouillon cube and heat on medium heat for 1 hour. Mix with a hand mixer. Add pepper and ras el hanout and mix. Serve with hot chili flakes, cream and grated cheese. . ✨Who wants a tutorial on how to make the pretty swirl?✨
Crêpe cake, we love you! . We couldn't wait to make a Crêpe cake! It has been on our list for a while. Have you tried it yet? . This cake is perfect for a special occasion, if you are having friends over or celebrating a birthday! . It starts with a lot of crêpes and ends with a fabulous dessert! . Full recipe will be in our upcoming cookbook which we are creating with our friend Matt from @thefrugalchicken !
It's that time of year again! Pumpkin season. We are making these mouth-watering honey pumpkin madeleines again. In the original recipe, we use our favorite @knobelhoney . Ingredients : . 113g (1 stick) unsalted butter 2 eggs 120g wholewheat flour 1/2 can pumpkin purée 1 tbsp honey @knobelhoney 140g brown sugar 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp sea salt 1/2 tsp baking powder Powdered sugar to dust. . Instructions . Preheat the oven to 350°F (176°C). Prepare the "beurre noissette" (or browned butter) by heating the butter on medium heat in a small saucepan until the butter browns. Put aside to cool. Whisk together the wholewheat flour, spices, salt and baking powder. Whisk the eggs, sugar and honey together using a stand mixer or hand mixer. (We use a @kitchenaidfr .) Keep mixing until the mixture is pale and fluffy. Fold in the the flour and spices. Add the cooled butter to the mixture, making sure to add in all of the browned bits. (These will add a lovely nuttiness to your madeleines!) Coat your Madeleine molds with butter. Fill the molds, leaving some space for them to rise while baking. Bake for 10-12 minutes, or until risen and slightly browned on top. (When you touch the madeleines, they should have a slight bounce back. Madeleines should not jiggle - undercooked - or be too compact - overcooked.) Leave to cool for at least 5 minutes before removing from molds. Dust with Powdered sugar to serve.
Apricot cardamom jam. This is our favorite jam that we have made all year. What flavor jam is your fave? . This is a sneak peak into our upcoming cookbook collaboration with @thefrugalchicken . The recipe will be in the cookbook. 🎉 . You guys, we are so excited for the book to come out this coming October!
Good morning friends! . It's officially back to school here in Paris which inspired us to share our favorite "oeufs à la coque"! . This is a classically French way to prepare eggs and we often prepare them this way on Saturday mornings. We love that perfect moment when we dip our baguette in to the egg. YUM! It can be hard to master cooking the perfect soft boiled egg and we will be sharing exactly how to make them in our upcoming cookbook with @thefrugalchicken . We didn't eat these this morning but you can see our breakfast in our Instagram Stories. . How do you eat your eggs?
Cloud eggs! . Have you tried them? We have been loving this fun technique to make these eggs that are airy on the outside and runny on the inside. When you cut into them, the yolk is runny and delicious. Ahhh 💛 . We are editing photos for our upcoming cookbook collaboration with @thefrugalchicken and will be sharing some of the recipe photos here with you. . The full recipe will be in our cookbook coming out in October! 🎉 . To make sure you are the first to know when the cookbook is available, make sure to jump on to our email list (link in bio). We share lots of delicious recipes and other fun bonuses with our email subscribers. Come join us! 🙋