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Couple Picnic Paris Lifestyle Travel

Rock Picnic on the seine

Rock N’Roll Picnic on the seine with Anastasia and Dorian.

Picnic in Paris can be an “all season” affair after all! Dorian and Anastasia had a photo session with Olivier from WeddingLight and we prepared a picnic basket for our couple on the tip of the “isle de la cité” overlooking the river seine and the pont des arts in the distance. It was quite cold, the light was crisp and a few couples in love were enjoying some romantic time at one of the most picturesque Parisian landmark.picnic-paris-couple-photography

Olivier went on a photo tour with Anastasia and Dorian along the seine from Saint Michel to the Pont Neuf for a couple of hours. They finished the photo session with a lovely picnic, a bottle of burgundy red wine, a salmon quiche, cold meat and cheese … And of course a very testy french baguette to accommodate their picnic!

Quiche lorraine picnic paris
Lifestyle Paris picnic recipe

Quiche Lorraine Picnic

quiche lorraine picnic paris

Recipe of our traditional Quiche Lorraine:

Preheat the oven to gas 6, 200°C, fan 180°C. Use the pastry to line a 23cm (9in) fluted tart tin with removable base. Prick the base with a fork and line with nonstick baking paper and baking beans. Blind bake for 12 minutes. Remove paper and beans and bake for a further 5 minutes. Turn down the oven to gas 3, 170°C, fan 150°C.

Fry the onion in 1 tbsp olive oil until softened. Add the bacon and garlic and fry for 5 minutes. Add the courgette and cook for 5 minutes more.

Beat the eggs in a bowl, mix in the cream and season. Put the courgette mix into the tart case, then pour over the egg mixture. Finish with the cheese and bake for 20 minutes. Turn up the oven to gas 6, 200°C, fan 180°C and bake for a final 5 minutes.

Quite simple really and so tasty for a picnic in Paris overlooking the Eiffel tower.

Lifestyle Paris picnic recipe Travel

Chocolate Cake Picnic Paris

picnic-paris-chocolate-cake

Recipe: My Grand’Ma chocolate & Banana & Coconut.

Cake 250g Dark desert chocolate
250g salted butter
200g sugar
70g flower

2 bananas / 300g coconut powder
4 egg

– Preheat the oven 180°C (Th.6-7)
– Gently melt the chocolate “au bain marie” then let it cool..
– Mix butter in ambiant temperature with the sugar for 4mn. Then mix the eggs one after the other mixing vigorously in between each eggs.
– Add the chocolate and flower. Mix up delicately.
– The final composure should have a mousse texture!
– 30mn in the oven

Now once ready quite important WAIT until the next morning until you enjoy your “gateau au chocolat”.

Patience is king!

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