In the French Kitchen

In the French Kitchen with Kids: Easy, Everyday Dishes for th Mardi Michels. From the prolific blogger behind eat. live. travel. write comes and Francophiles of all ages. Forget the fuss and bring simpl kitchen with Mardi Michels as your guide. In her first book, M have to be complicated. The result is an elegant, approachab for young chefs and their families. From savory dishes like O Frites to sweet treats like Profiteroles, Madeleines or Crème classics here. With helpful timetables to plan out baking pro involved in cooking, this book breaks down any preconceive or too difficult for kids to master. With Mardi's warm, empow of all ages will be begging to help out in the kitchen every da

Financiers Financiers are an excellent handheld after-school snack. Essentially a tea cake made with a touch of almond meal, these are a little more substantial than madeleines. They come in various shapes, including rectangles and ovals, and here we’re using a mini muffin pan because they’re easy to find and many people have them in the kitchen already. Makes 24 cakes Prep time: 15 minutes Bake time: 10 to 12 minutes INGREDIENTS Unsalted butter, for greasing the pan 1/2 cup (113 g) unsalted butter 4 large egg whites 3/4 cup (150 g) granulated sugar 1/2 cup (50 g) almond meal 1/3 cup (50 g) all-purpose flour 1/4 teaspoon fine sea salt Icing sugar, for sprinkling Option: Raspberry financiers. Just before you bake the financiers, cut 12 raspberries in half and place one half, cut side down, on top of each financier. Press down gently. e Whole Family to Make and Enjoy by a new cookbook for parents, children e, delicious French dishes to your home ardi shows that French food doesn't le cookbook featuring recipes tailored melettes, Croque-Monsieurs or Steak Brûlée, readers will find many French jects, and tips on how to get kids d notion that French cuisine is too fancy ering and encouraging instructions, kids y of the week. 1. Preheat the oven to 400˚F (200˚C). If you are using a nonstick mini muffin pan you may not need to butter them, but otherwise generously butter the cups of the pan. 2. Melt the butter either in a small pot on the stovetop over medium heat or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool. 3. Beat the egg whites until frothy with handheld electric beaters on high speed, 1 to 2 minutes. 4. In a separate bowl, whisk together the sugar, almond meal, flour and salt. 5. Add the dry ingredients to the wet and fold them in gently with a rubber spatula until just combined. 6. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated. 7. Divide the batter between the cups of the muffin pan. You can do this with a 11/2-tablespoon cookie scoop or a small spoon. Fill each cup almost to the top. 8. Bake for 10 to 12 minutes, or until the center is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops. That’s totally okay! 9. Remove the financiers from the muffin pan immediately and allow to cool on wire racks. 10. Once they have cooled completely, sprinkle them with icing sugar to serve. These are best eaten the day they are made, although they can keep for a couple of days in an airtight container at room temperature. Pre order Mardi's fabulous cook book at: Eat. Live. Travel.Write