Monaco (Europe) 3 December 2022

Monaco is located in the continent of Europe. It has Italy to the north and east, the Mediterranean Sea to the south, and France to the west and northwest.

There is no distinguished capital.

The official language is French.

The climate is Mediterranean with temperatures ranging from 61F to 75F.

The staple foods are cod, anchovy, fruits and vegetables, pastas, chickpea, swiss chard, spinach, and so many more flavors (https://www.gourmetexpedition.com/monaco-s-cuisine-135.html).

https://www.britannica.com/place/Monaco

BARBAJUAN (https://livinginmonaco.com/2021/12/14/monegasque-barbagiuan/    

            – 1 C (200g) plain flour

– Dash salt

            – ¼ C (50ml) olive oil

            – 1 egg, beaten

            – ¼ C (50ml) water

            – Vegetable oil for deep frying

Prepare the pastry:

1. Sift the flour and salt into a bowl.
2. Add the olive oil and half the egg white and blend with a fork.
3. Reserve the rest of the egg for the filling.
4. Add just enough water to bring the pastry together as a firm dough.
5. Turn this out onto a lightly floured surface and knead until smooth and elastic (about 5 min).
6. Wrap in plastic wrap and chill in the fridge for 30 minutes.

Filling:

            – 1 TBSP (15ml) olive oil

            – 1/8 C (30g) onion, finely chopped

            – 1/8 C (30g) leek (white parts only), finely chopped

            – 2 Swiss chard leaves (green parts only), shredded and chopped

            – 1/3 C (50g) fresh spinach, chopped

            –  pinch dried oregano, crumbled

            – 1/3 C ricotta cheese

            – 1/8 C (30g) freshly grated Parmesan cheese

            – 1 egg white, beaten

Prepare the filling:

1. Heat the olive oi in a shallow pan over medium heat and add the onion and leek and fry until golden (about 5 minutes).
2. Add the chard, spinach, and oregano and fry until the chard is tender (about 10 minutes).
3. Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.
4. Season with salt and pepper and set aside to cool.

Final Preparation:

1. Roll the dough out on a lightly floured work surface to about 2mm (about 1/16-inch) thick.
2. Use a floured 6cm (a little over 2-inches) round pastry cutter and cut into as many rounds as you can.
3. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
4. Place 1 tsp of the filling in the center of each pastry round and brush the edges with the egg white.
5. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
6. As you complete each pastry, transfer to a baking tray lined with foil.
7. Note: at this stage, you can freeze the pasties and then thaw before cooking or you can cook then right away.
8. Pour vegetable oil into a deep pan (you need at least 4cm (1-1/2-inches) and heat to fry.
9. Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).
10. Transfer to a plate lined with kitchen towels using a slotted spoon.

Here is how my Barbajuan turned out. I substituted a couple of things. I used whole wheat flour, and dairy free ricotta. Still turned out super good, but mine were too dark. I would do this one again!!

KETO MADELEINE COOKIES (https://www.choczero.com/blogs/recipes/keto-madeleines-cookie-recipe):  

            – 1/3 C almond flour

            – 1 TBSP coconut flour

            – pinch salt

            – 2 egg yolks

            – 1 egg

            – ¼ C granular sugar substitute

            – 1-1/2 tsp vanilla extract

            – 4 TBSP unsalted butter, melted

            – 1 C sugar free chocolate baking chips, melted

1. Preheat the oven to 375 F.
2. Using a brush, coat a madeleine pan with melted butter.
3. In a small bowl, sift together the flours and salt. Set aside.
4. In a medium bowl, beat egg yolks and egg until light and fluffy (about 5 minutes).
5. Add in sweetener and vanilla extract. Continue beating until ribbons form (about 5 minutes).
6. Using a spatula, gently fold in the dry ingredients into the wet ingredients. Then fold in the melted butter until combined.
7. Scoop into each mold of the madeleine pan.
8. Bake at 375F for 10 minutes.
9. Flip pan over onto a tea towel to release the madeleines immediately after baking.
10. Let cookies cool on the towel before dipping in melted keto friendly chocolate chips.

Not going to lie, but these turned out supreme!!! The taste is great!!!