Lady Fingers or Biscuits Cuilleres


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When you live in Europe or France, and you need an ingredient for a recipe, you can go to any supermarket and just get it because they would have the item that the recipe demands. Unfortunately, most American supermarkets does not carry all the ingredients that i was accustomed to work with, or play with in Europe which can make your cooking experience a bit of a challenge or a scavenger hunt. Over the years that I have been in the USA, I have learned to either bring those coveted items back with me, or find internet sites that either sell them, or explain how I can make them myself.

So this is how, I learned to make pistachio paste, Pralin, Chestnut Puree.

This weekend I wanted to make a Buche de Noel ( Yule Log) and the recipe called for Boudoirs, or Lady Fingers… But I could not find them in any store so I had to make them.

So here is the recipe. It is one of the easiest thing to make, it is fast and you make lots of cookies at once that keep really well in an airtight container.

Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( I am using the vanilla bean Paste from Nielsen Massey found at the Fresh Market)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag and draw small sticks of about 1/2 inch by 2 inches on  large silpat that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in an airtight container so that they will stay hard ( can keep for several weeks).

And with those wonderful cookies, I was able to make my Vanilla and Chocolate Buche de Noel. Yum….

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Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres

  • Servings: 12-16
  • Time: 15 minutes
  • Difficulty: Very Easy
  • Print

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Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( i am using the vanilla bean)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag, and draw small sticks of about 1/2 inch by 2 inches on large perforated sheet that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in a airtight container so that they will stay hard ( can keep for several weeks).

Bon Appetit and Happy Cooking!!!

Please share this post if you like it and post your comments. Merci Beaucoup!!!

Meyer Lemon Granita


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Meyer lemon is my top favorite fruit. It is hard to explain what a Meyer lemon is, other that it has an exceptional taste. If I can describe it, it smells and tastes a bit like a mix of lemon and mandarin: tangy, subtle …yummy!!!

I am not fan of lemon, but love, love, love Meyer lemon. The problem is that they are very very seasonal and it can be difficult to find them. In fact, in our little town, only one grocery store carry them.

So no need to say that when they arrive on the stand, I purchase them … sometimes not even knowing what I am going to do with them.

Well, this time around I bought a few dozens and decided to make a lemon granita. I could have made sorbets but was too lazy to take out my ice cream machine.

For some of you who do no know what is the difference between a sorbet and a granita.

Here is the explanation:

A granita is a semi-frozen dessert made from sugar, water and various flavorings – no dairy is involved. Basic granita begins with a boiled sugar syrup which is added into a fruit juice. The granita is then placed in the freezer in a shallow pan and scraped occasionally with a fork which produces a course texture.

A sorbet, on the other hand, is a frozen dessert made from sugar, water and fruit juice or fruit puree, sometimes chocolate, and sometimes wine, and/or liqueur.* Sorbet also has no dairy ingredients, but is frozen in an ice cream freezer for a smoother texture .

So depending which freezing process you will be using,, you will end up with a granita or a sorbet. Whichever, it is delicious.

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Ingredients for 4 cups of Meyer Lemon Sorbet or Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about  11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
  1. In a small saucepan, cook the water and the sugar to make a syrup.photo 2
  2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
  3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
  4. Add the lemon juice and the zest to the syrup and mix well.
  5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
  6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).photo 3
  7. With the spoon, scrape the frozen mixture. You will be making the granita. photo 4
  8. Serve as a dessert, or in between meals to help with cleansing, and digestion.
  9. Easy, Yummy and delicious:-)photo

Bon Appetit and Happy Cooking!!!

Meyer Lemon Granita

  • Servings: 2-4
  • Time: 12 hours
  • Difficulty: Super Easy
  • Print
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Ingredients for 4 cups of Meyer Lemon Granita.

  • 2 cups of Meyer Lemon Juice ( which comes from about 11 lemons)
  • 1 cup of water
  • 1 cup of sugar
  • 1 tbsp of Meyer Lemon zest
    1. In a small saucepan, cook the water and the sugar to make a syrup.
    2. Meanwhile zest about 2 lemons to get the zest that you need. Set aside.
    3. Also juice all the lemons so that you will have about 2 cups of fresh juice.
    4. Add the lemon juice and the zest to the syrup and mix well.
    5. Either use an ice-cream maker to make the sorbet according to the machine , or fill a container with the mixture and place the container into the freezer so that it will freeze.
    6. If you are making a granita, place the container in the freezer for several hours ( 5 hours at least).
    7. With the spoon, scrape the frozen mixture. You will be making the granita.
    8. Serve as a dessert, or in between meals to help with cleansing, and digestion. Eh voila,  Easy, Yummy and delicious!!!

Bon Appetit and Happy Cooking!!!

Guimauve a la Banane or Banana Flavored Marshmallow


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It is funny how life changes you. Ten years ago my house needed to be impeccable for me to be happy. The house needed to be clean, and in order everywhere. Every bibelot, every paper needed to be in its place. Not a spec of dust were to be seen. Even my children toys needed to be put away after being played. And then we moved. We moved to a bigger house, not a fancy house like the previous one, but a good home. The home we chose, is one that we really live in. It is spacious and roomy and it has plenty of doors for me to shut if I don’t want to see the mess behind it. It is a home I don’t feel stressed if it is not straightened all the time. It is a house I feel comfortable getting in and out with wet feet if I want to. It is a house I can cook in without reservation. It is my home;-)

When my children were smaller, I never really let them cook with me because I was concerned about the mess they were going to make. Today  i love to have people over to cook with. It does not matter if we are going to make a mess, and if the floor is going to be covered with flour. We will have fun.. we will make memories… and then I will clean it up and it will look all good again;-)

I hope that you will too.

Today I hosted a cooking class for several beautiful young ladies and we had much fun. Yes there was a gigantic mess all around when we were done. Yes, there were tons of dishes to be done and lots of sugar and flour on the floor, but we made some great recipes and  they enjoyed learning and tasting. We made Baked Brie with Pepper Jelly, Teriyaki Chicken, Boursin Potato Cupcakes, Broccoli Souffle, Strawberry Tart and Marshmallows;-) Yum.

I will share the recipe of Marshmallow. It is fairly easy to make, very inexpensive, quite fast I think.. and it is really yummy. I adapted the recipe from Mercotte.

Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
    1. In a large bowl, mix the corn starch and the powdered sugar.
    2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
    3. In a small container, mix the gelatin with 3 p of water. Let it rest.
    4. In a small saucepan, cook the water and the sugar and bring it to boil. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
    5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting  beaten egg whites with soft peaks.
    6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites. Add the coloring and the banana extract and beat it in.
    7. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
    8. Turn the mixer to high, and beat the egg whites until they are completely cold.photo 2
    9. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots. photo 3
    10. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.photo 4
    11. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.photo 1
    12. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.photo 5
    13. Keep them in a sealed container for a week. Miam, Miam…photo 3

 

Bon Appetit and Happy Cooking!!!

Guimauve a la banane, or Banana Flavored marshmallows

  • Time: 2h30mins
  • Difficulty: moderate
  • Print

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Ingredients for about 4 dozens of marshmallows or guimauves:

  • 250 gr. of sugar
  • 80 ml of water or 80 gr. of water
  • 12 gr. or two packs of gelatin in powder
  • 3 tbsp of water to mix with the gelatin.
  • 90 gr. of egg whites at room temperature
  • 2 drops of lemon juice
  • 1 pinch of salt
  • 1/8 tsp of banana extract or more if you want a stronger taste
  • a few drops of yellow coloring ( optional)
  • 50 gr. of powdered sugar
  • 40 gr. of corn starch
  1. In a large bowl, mix the corn starch and the powdered sugar.
  2. Lay a large roul’pat on your kitchen counter and dust the roul’pat with this mixture of sugar and corn starch. Place the rectangular frame on top of the roul’pat. Set aside for later usage.
  3. In a small container, mix the gelatin with 3 tbsp of water. Let it rest.
    In a small saucepan, cook the water and the sugar and bring it to boil.
  4. Cook the syrup until you have large bubbles and the sugar is starting to turn a bit yellow. ( On the thermometer, it should come up to 130 c. )
  5. While the syrup is coming to temperature, place the egg whites, lemon drops and salt in a large bowl and beat it until you are getting beaten egg whites with soft peaks.
  6. When the syrup has come to 130 c in temperature, start pouring it slowly in the egg whites, on the side of the mixer while still beating the egg whites.
  7. Add the coloring and the banana extract and beat it in.
  8. Place the gelatin in the microwave and cook it for 15 sec. Pour the melted gelatin into the egg mixture and beat well.
  9. Turn the mixer to high, and beat the egg whites until they are completely cold.
  10. With a spatula, put a bit of the marshmallow mixture into a pastry bag and make fun shapes with the paste on the roul’pat. We made some zigzag, some bows, some hearts, some knots.
  11. With the rest of the paste, pour it inside the frame making a rectangle of about 8×5 and about 1 inch width.
  12. Dust more corn/flour mixture on the marshmallows and let them rest for about 2 hours.
  13. When the marshmallows have rested, you can take a large knife and cut square of marshmallows.
  14. Keep them in a sealed container for a week. Miam, Miam…

Bon Appetit and Happy Cooking!!!

Bite-size Spicy Surimi Crab Salad


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I love, love sushi but my family besides my son does not like it at all. So at default of going to a sushi restaurant, I often buy some sushi at the Fresh market for Lunch. My top favorite is Spicy tuna, Spicy shrimps and Spicy crab salad in Fried Tofu. It is outstanding!!!

One week, I craved that one so much that I actually purchased it three days in a row. It is not that expensive, but more than I really want to keep on spending so one day I just asked the Sushi Chef what he used to make the spicy sauce so that I too could make it at home. So now instead of buying it one,  i can fix it myself at home as often as I want to eat it. Yeah!!!!

Ingredients for 12-15 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 2 avocados cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400.Place the mini muffin tray onto a medium perforated sheet.
  2. Place one wonton in each mini muffin indentation, and push the wonton down so that it will lay flat.photo 1
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.photo 2
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble. In each wonton cup, place a bit of the diced avocado,photo 3
  7. then spoon the spicy crab salad and top it all with a bit of ginger.photo 4
  8. Et voila!!!

 Bon Appetit and Happy Cooking!!!

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Bite-Size Spicy Surimi Crab Salad

  • Servings: 3-5
  • Time: 10mins
  • Difficulty: Super Easy
  • Print

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Ingredients for 12-16 bite size Appetizers:

  • 1 pack on wontons
  • olive oil to spray
  • 1 pack of Surimi Crab ( 8 oz.)
  • 1/4 cup of mayonnaise
  • 1 tsp of sriracha sauce ( You can also substitute the mayo and the sriracha sauce with 1/4 cup of sriracha mayo found in the Asian Aisle of your supermarket)
  • 1 avocado cut and diced thinly
  • 1 small can of candied ginger
  • salt
  • pepper
  1. Turn the oven to 400. Place the mini muffin on top of the medium perforated sheet.
  2. Place one wonton in each mini muffin indentation and push the wonton down so that it will be flat.
  3. Spray some olive oil and cook them for about 5-7 minutes or until they are golden brown.
  4. Chop the crab, add the mayonnaise and the sriracha sauce and mix well. Set aside.
  5. Dice the avocado very thinly and season with a bit of salt and pepper.
  6. Now it is time to assemble it. In each wonton cup, place a bit of the diced avocado, then spoon the spicy crab salad and top it all with a bit of ginger. Et voila!!!

Bon Appetit and Happy Cooking!!!

Meyer Lemon and Poppy Seed Pound Cake


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One of my customer asked if my mold would hold a pound cake and how long it would take for it to bake. Since I am not one that bakes a lot of pound cakes, i decided to fix a few so as to check those details and also to find the best recipe ever. I will say that my favorite pound cake comes from the blog page entitled Plain Chicken. I did change a few things. I needed to reduce the quantities and I substituted butter to the shortening she had listed in the recipe ( not fan of this). Anyway, try it, it is delicious;-)

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Ingredients for one Pound cake:

  • 1 cup or 2 sticks of butter
  • 2 cups of granulated sugar
  • 2 cups of flour
  • 2 tsp or 10 gr. of baking powder
  • 2/4 tsp of salt
  • 4 eggs at room temperature
  • 2/3 cup of milk
  • 4 tbsp of lemon juice or about the juice of one entire lemon
  • the zest of one lemon
  • 4 tbsp of poppy seeds
  1. Turn the oven to 350.
  2. In a large bowl, mix all the dry ingredients ( flour, salt, baking powder and poppy seeds) and set aside.
  3. In a mixer, place the butter and the sugar and beat until it has doubled in size and is very fluffy.photo 1
  4. Add the dry ingredients in three additions alternating with the milk. Mix well in between each addition.
  5. Mix in the lemon zest and the lemon juice.photo 2
  6. Pour in the mold of your choice. I chose to use the sunshine mold. Make sure that you leave an inch off the top so that the cake will not overflow. 
  7. Bake in the oven at 350 for 55 minutes ( you may cook it a little more times if you are using a tin or a glass bakeware. Demarle bakeware seems to bake things much quicker. Also all oven cook at different temperature so you may need to check for doneness with a toothpick.
  8. Eat as such, or with sides of your choice;-) Yumm….

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Bon Appetit and Happy Cooking!!!

Meyer Lemon and Poppy Seed Pound Cake

  • Servings: 12
  • Time: 75 mins
  • Difficulty: easy
  • Print

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Ingredients for one Pound cake:

  • 1 cup or 2 sticks of butter
  • 2 cups of granulated sugar
  • 2 cups of flour
  • 2 tsp or 10 gr. of baking powder
  • 2/4 tsp of salt
  • 4 eggs at room temperature
  • 2/3 cup of milk
  • 4 tbsp of lemon juice or about the juice of one entire lemon
  • the zest of one lemon
  • 4 tbsp of poppy seeds
  1. Turn the oven to 350.
  2. In a large bowl, mix all the dry ingredients ( flour, salt, baking powder and poppy seeds) and set aside.
  3. In a mixer, place the butter and the sugar and beat until it has doubled in size and is very fluffy.
  4. Add the dry ingredients in three additions alternating with the milk. Mix well in between each addition.
  5. Mix in the lemon zest and the lemon juice.
  6. Pour in the mold of your choice. I chose to use the sunflower mold. Make sure that you leave an inch off the top so that the cake will not overflow.
  7. Bake in the oven at 350 for 55 minutes ( you may cook it a little more times if you are using a tin or a glass bakeware. Demarle bakeware seems to bake things much quicker. Also all oven cook at different temperature so you may need to check for doneness with a toothpick.
  8. Eat as such, or with sides of your choice;-) Yumm….

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy


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If you have attended one of my cooking class or read my blog, you will know that I often joke about my German husband liking his potatoes so much. He is well aware so when this week-end he heard on the Today’s Show that Potatoes were regarded as a super food and that it was better to eat one medium baked potato than 2 bananas, he teased, teased and teased me some more.
What he failed to mention, however, that those potatoes needed to be eaten without additional ingredients to have the benefits mentioned ( hard to do!!!), but I guess i need to let him enjoy his bragging rights for a while;-). Because I was unable to find the link to the video, I will share with you an article that I found while looking for it. Very interesting;-). The article entitled “The Ultimate Wonder Food” was published on The Daily Mail almost a year ago.

In his honor, I will share with you one of his favorite potato recipe: The German Salad, or also called Kartofelt Salat made the easy way.

Ingredients for 6 people:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste, personally I like to use 1/2 cup).
  • 1 tsp of salt
  • 1/8 to 1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp. of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).photo 1
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.photo 2
  3. Warm up 1 cup of broth and pour it over the potatoes.
  4. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  5. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

Kartofel Salat or German Potato Salad Made Easy

  • Servings: 4-6
  • Time: 30 mins
  • Difficulty: easy
  • Print

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Ingredients:

  • 6 medium sized potatoes ( I like the Yukon Gold)
  • 1 cup of beef broth
  • 1 small white onion chopped very thinly
  • 1/2 cup of olive oil
  • 1/4-1/2 cup of white vinegar ( it will depend on your taste- personally I use 1/2 cup)
  • 1 tsp of salt
  • 1/8-1/4 tsp of pepper
  • a bundle of fresh parsley chopped, or about 2-3 tbsp of chopped parsley (optional)
  1. Cook the potatoes in boiling water until they are cooked, but firm or place them into the large round mold, place the octogonal silpat on the top of the mold and microwave them for 12-13 minutes ( it will depend on your microwave).
  2. When the potatoes are cooked, grab one with a kitchen towel, peel the skin and slice it thinly into a large bowl.
  3. Continue the process until you have used all the potatoes.
  4. Chop a medium sized onion and add it to the sliced potatoes.
  5. Warm up 1 cup of broth and pour it over the potatoes.
  6. Then add the olive oil, the white vinegar and the chopped parsley and mix well.
  7. Let the salad sit for a good 15 minutes so that the potatoes will have a chance to absorb the dressing. Et voila!!! Simple, easy and almost as good as the original one cooked in water.

Bon Appetit and Happy Cooking!!!

 

 

Boursin Hash Brown Cupcakes


photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Time: 45 minutes
  • Difficulty: easy
  • Print
photo 5 Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!