ASSESSORS

Thanks to all assessors to have conducted the elections this last Sunday.

SESAME BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.
  • 50g of sesame seeds + 20g for the decoration

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and the 50g sesame seeds into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover the surface with the remaining sesame seeds
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

Fig BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.
  • 70g of dried figs cut into small pieces

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and figs into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough h
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

WHITE BREAD

Ingredients

  • 250g of Claudine Cuisine for white bread,
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture and the oil into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

APRICOT BREAD

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of dried apricots cut into small pieces
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and apricots into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

OLIVE bread

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of olives cut into small pieces
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and olives into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

bread with nuts

Ingredients

  • 250g of Claudine Cuisine for buckwheat bread,
  • 70g of crushed nuts (walnuts, hazelnuts, flaxseeds, etc)
  • 190ml lukewarm water,
  • 25g of fresh yeast,
  • 1 ts of sugar,
  • 25g of oil.

Instructions:

  • Pour the lukewarm water in a cup, dissolve the crumbled yeast and add the sugar (this will activate the fermentation process).
  • Leave to rest for 5 minutes.
  • Pour the yeast mixture, the oil and nuts into the flour mix. Mix vigorously with a spatula or kitchen aid until you get a smooth dough
  • Pour the batter into a greased and floured baking tin about 20cm long.
  • Smooth out the surface of the bread using a rubber spatula dipped in warm water. Brush the surface with oil.
  • Cover with a cling film and leave aside for half an hour.
  • Remove the foil and bake for one hour in a preheated oven at 200°C.
  • Take the bread out of the tin and transfer to a wire rack to cool.

Bread machine:

Prepare your dough as described above and follow the instructions of your machine’s gluten-free bread program.

Banana Cake

Ingredients:

  • 350g Claudine Cuisine’s cake mix,
  • 150g butter in pieces,
  • 180g sugar
  • 3 eggs
  • 350g bananas
  • 75g yoghurt
  • 25g coconut milk
  • 1 pinch of sodium bicarbonate
  • 1 pinch of salt

Directions:

  • Preheat your oven to 180°C
  • Whisk together the sugar and butter until the batter is smooth.
  • Add the eggs one by one while stirring well.
  • Mash the bananas with a fork and add them to the mixture together with the yoghurt and coconut milk
  • Finally, mix the flour and bicarbonate together and spoon them into the mixture.
  • Pour into a greased and floured cake tin and put 45 minutes in the oven
  • Cool 10 minutes before removing the cake from its form (a toothpick inserted in the centre will come out clean when the cake is ready).

CARROT CAKE

Ingredients

  • 235g Claudine Cuisine’s cake mix,
  • 10g baking powder,
  • 5g cinnamon,
  • 50g brown sugar,
  • 360g grated carrots
  • 120g walnuts or pecan nuts
  • 125g oil
  • 120g heavy cream
  • 3 eggs

Directions:

  • Preheat your oven to 180°C
  • Whisk together all dry ingredients and then all the other ingredients.
  • Pour into a greased and floured cake tin and put 1 hour in the oven
  • Cool 10 minutes before removing the cake from its form
  • Optional: cover your carrot cake with an American icing:

    • 100g Philadelphia,

    • 50g very soft butter or « Petit Suisse »,

    • 200g icing sugar

    • 2 drops of natural lemon flavour or 1 teaspoon lemon juice

Bleu cheese

Les ingredients:

  • 150g + 50g Claudine Cuisine’s cake mix,
  • 8cl sunflower oil
  • 80g blue cheese in pieces
  • 12cl milk,
  • 1 teaspoon baking powder,
  • 3 eggs,
  • 1 large pear or 2 small ones, cut in pieces
  • 1 handful of walnuts
  • 1 pinch of salt
  • 1 pinch of pepper

Directions:

  • Preheat your oven to 180°C
  • Mix the baking powder and flour mix together.
  • Add the oil, milk, and the eggs one by one, while stirring well.
  • Add the salt & pepper.
  • Coat the pieces of pears in the 50g of flour and spoon them delicately, together with the cheese and walnuts, into the mixture (this step prevents your fruit from sinking onto the bottom of the mould).
  • Pour into a greased and floured cake tin and put 45 minutes in the oven (a toothpick inserted in the centre will come out clean when the cake is ready)
  • Leave it to cool 10 minutes before removing the cake from its
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