Estérelle Payany - Better Made At Home: Salty, Sweet, and Satisfying Snacks and Pantry Staples You Can Make Yourself

ESTRELLE PAYANY BETTER MADE AT HOMEORIGINAL 100% NATURAL FRESHPHOTOS | Guillaume Czerw

For Philippe, Virgile, and Rodrigue, the most helpful and dedicated testers. For Oliver, Pierre, Nicolas, Delphine, Michel, Mireille, Caroline, Jrme, Adrien, Gatan, Mayalen, Patrick, Sophie, Valrie, Quitterie, Fanny, Ccile, and Julien, who meticulously measured, tasted, commented, and encouraged. Originally published in France under the title
La Petite picerie du Fait-Maison Copyright 2013 ditions Solar, Paris
English translation copyright: 2014 Black Dog & Leventhal Publishers All rights reserved. No part of this book, either text or illustration, may be used or reproduced in any form without prior written permission from the publisher. Published by
Black Dog & Leventhal Publishers, Inc.
151 West 19th Street
New York, NY 10011 Distributed by
Workman Publishing Company
225 Varick Street
New York, NY 10014 Cover design by Sophie Dupuis-Gaulier. eISBN: 978-1-60376-386-8 Library of Congress Cataloging-in-Publication Data available upon request. The recipes of Better Made at Home enable you to create traditionally store-bought indulgences and many French favorites in your own kitchen Making them yourself takes a little time and creates something of a mess, but its a heck of a lot more fun than buying them off the shelf. The recipes of Better Made at Home enable you to create traditionally store-bought indulgences and many French favorites in your own kitchen Making them yourself takes a little time and creates something of a mess, but its a heck of a lot more fun than buying them off the shelf.

And while were at it, well show you how to make staples such as ketchup and mustard (watch out, the mustard is hot!) and a chocolate-hazelnut spread that is scarily good. With this book you can even make your own leavener in seconds. But watch out: once youve tried these snacks, youll find it hard to do without.

Imagine a rich chocolate spread flavored with hazelnuts. Sure, its almost a sinful explosion of calories, but once tasted, its impossible to resist.MAKES: ONE 8-OUNCE JARPREPARATION about 10 minutes COOKING about 20 minutes INGREDIENTS 4 ounces (100 grams) whole unsalted hazelnuts in their skins 4 ounces (100 grams) milk chocolate with hazelnuts, broken into pieces cup (9 cl) unsweetened condensed milk 1 teaspoon unsweetened cocoa powder 1 teaspoon sunflower or nut oil teaspoon pure vanilla extract Pinch of salt | Heat the oven to 350F (180C). | Spread the hazelnuts in a single layer in a shallow metal pan and roast for about 15 minutes.

Remove the pan from the oven and let the nuts cool for about 5 minutes. | When cool enough to handle, rub the hazelnuts between your fingertips to remove the skins. (You could also rub them with the folds of a clean dish towel to remove the skins.) Transfer the nuts to a food processor or blender and pulse for 2 to 3 minutes or until reduced to a fine powder. | In a saucepan, heat the chocolate and condensed milk over medium heat until the chocolate melts. Stir occasionally to blend. | Pour the hot milk mixture over the ground nuts and add the cocoa powder, oil, vanilla, and salt.

Pulse several times or until the paste is smooth and evenly colored. Spoon the paste into a sterilized 8-ounce jar, seal and refrigerate. (For more on sterilizing jars, see ). The Butterella will keep for up to 2 weeks. NOTE YOU CAN USE SOUR CREAM THINNED WITH A LITTLE MILK IN PLACE OF THE CONDENSED MILK.

BREAKFAST EASYHomemade jam is surprisingly easy to makeand very sticky.

We like how it sticks to bread and butter. To give the jam a touch of class and a slight sharpness, add three turns of the peppermill just before you remove the pan after boiling. No one will guess!MAKES: THREE 8-OUNCE JARSPREPARATION about 15 minutes REFRIGERATION overnight COOKING about 15 minutes INGREDIENTS 1 pounds (600 grams) ripe, top-quality strawberries 1 cups (400 grams) sugar Juice of lemon | Discard any bruised, unripe or overripe berries (if you discard more than 1 in 10, replace them with good berries). Rinse the usable berries, remove the stems, and chop the strawberries into small pieces. | Transfer the berries to a mixing bowl, and add the sugar and lemon juice with 4 teaspoons (5cl) of water. | Empty the bowl into a large saucepan and bring to a boil over medium-high heat. | Empty the bowl into a large saucepan and bring to a boil over medium-high heat.

As soon as the mixture boils, use a slotted spoon to remove the strawberry pieces and set them aside. | Cook the syrup remaining in the pan until it registers 220F (104C) on a candy thermometer. Return the berries to the pan and bring to a boil. Cook at a boil for about 10 minutes or until thickened. | Fill sterilized, 8-ounce jars with the jam. | The jam will keep at cool room temperature for 6 months. | The jam will keep at cool room temperature for 6 months.

Once opened, it will keep for about 3 weeks in the refrigerator. BREAKFAST EASY

What better way to start the day than with this tempting muesli sprinkled with milk or mixed with some natural yogurt. You could also mix it with fresh fruit.MAKES: ABOUT 6 CUPS (650 GRAMS)PREPARATION about 5 minutes COOKING 5 minutes INGREDIENTS 1 cups (300 grams) organic rolled oats 2 ounces (50 grams) whole hazelnuts 2 ounces (50 grams) dried apple pieces 2 cups (75 grams) wheat flake cereal 2 cups (75 grams) natural corn flakes 3 ounces (75 grams) raisins 2 tablespoons powdered milk cup (40 grams) packed light brown sugar 3 pinches of salt | Spread the rolled oats in a large skillet and cook over medium-high heat just until they darken to golden brown. Slide them onto a plate to cool. | Put the hazelnuts in the same skillet and cook over medium-high heat for 2 to 3 minutes or until lightly roasted. | In a mixing bowl, toss the rolled oats with the chopped nuts and apple. | In a mixing bowl, toss the rolled oats with the chopped nuts and apple.

Add the cereals, raisins, powdered milk and brown sugar. Season with salt and toss again. | Transfer the muesli to an airtight container. It will keep at room temperature for about 3 months.

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