Last week I was invited to Chantelle’s place who has an oven (!). I just happened to get someย Kouign-Amann dough ready for baking from the restaurant. These are cookies which are the specialty of Breton and made with bread yeast dough, butter and sugar. When baked they spread and the sugar melts down to caramel and sticks to the bottom of this puffy butter pastry. They make it in Ledoyen and we usually get to eat these which didn’t look good enough to serve in the restaurant. They are pretty great! So I brought them over to Chantelle’s oven and other girls’ mouths and tummies.
We started munching on a great bread with sausage and cheddar.
Cookies to the oven!
After an unknown period of time, they were ready, notice the caramel on the bottom of the tray
The pre-dinner dessert
We left some for later
At last! Some wine, thank you very much
They wanted curry. I cooked curry with turkey and yogurt.
Some really good lamb samosas in the oven instead of deep fried, dipped in yogurt
We were honestly not very hungry at that point after snacking on all this bread and cookies but managed to eat anyways
More sauce! This is what she wanted.
Weird combination but oh well, anything goes when a British, a Canadian, a Mexican and an Israeli meet for dinner.
Feat.: Chantelle, Tawni
the last sentence is my favourite ๐
I want some Kouign-Amann too!
ืื ืืืฉืคื ืืืืจืื ืืื ืืืฉืคื ืจืืฉืื ืืื ืฉืื ืืืชื ืชืืืืชื ืฉื ืืืืื
[…] in a jar This is the famous kouign-amann, a Bretagne specialty that I had already the chance to make myself. Another local specialty is the Far Breton, it’s like flan withย prune inside. KER-y-POM is […]