Bâtonnets

1. French Breadsticks (Bâtonnets de Pain)

Ingredients:

• 250g all-purpose flour
• 150ml warm water
• 1 packet (7g) active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• Optional: herbs like rosemary or thyme, sea salt for sprinkling

Instructions:

1. Prepare Yeast Mixture: Dissolve the yeast and sugar in warm water. Let sit for about 5 minutes until it becomes frothy.
2. Make the Dough: In a large bowl, combine flour and salt. Gradually add the yeast mixture and olive oil. Mix until a dough forms.
3. Knead the Dough: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour until doubled in size.
5. Shape the Breadsticks: Preheat your oven to 200°C (400°F). Divide the dough into small portions and roll them into long, thin sticks (about the width of a pencil).
6. Bake: Place the sticks on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with herbs or sea salt if desired. Bake for 12-15 minutes, or until golden brown and crispy.

2. Fish Sticks (Bâtonnets de Poisson)

Ingredients:

• 400g white fish fillets (cod, haddock, etc.)
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs (panko or regular)
• 1 tsp salt
• 1 tsp pepper
• ½ tsp paprika (optional)
• Olive oil for frying

Instructions:

1. Prepare the Fish: Cut the fish fillets into long, thin strips, about 1 inch wide.
2. Set Up Dipping Stations: In one bowl, place flour mixed with salt, pepper, and paprika. In another bowl, beat the eggs. In the third bowl, add the breadcrumbs.
3. Coat the Fish: Dip each fish stick first into the flour, then into the beaten eggs, and finally into the breadcrumbs, making sure to coat all sides.
4. Fry or Bake: Heat olive oil in a large skillet over medium heat. Fry the fish sticks for 2-3 minutes per side, until golden brown and cooked through. Alternatively, you can bake them in a preheated oven at 200°C (400°F) for about 15 minutes, turning halfway through.

3. Vegetable Sticks (Bâtonnets de Légumes)

This is more of a snack idea or side dish. Simply cut vegetables like carrots, cucumbers, bell peppers, or celery into thin sticks. Serve them with a dip like hummus, ranch dressing, or tzatziki.

Ingredients:

• Carrots, cucumbers, bell peppers, celery, etc.
• Dip of your choice (hummus, ranch dressing, etc.)

Instructions:

1. Prepare Vegetables: Wash and peel the vegetables as needed. Cut them into thin, uniform sticks (about 2-3 inches long).
2. Serve: Arrange the vegetable sticks on a plate around a small bowl of your favorite dip.

4. Cheese Sticks (Bâtonnets de Fromage)

Ingredients:

• 200g mozzarella cheese (block, not fresh)
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 tsp Italian seasoning
• Salt and pepper
• Oil for frying

Instructions:

1. Cut the Cheese: Slice the mozzarella into sticks, about 1 inch wide and 3 inches long.
2. Set Up Breading Stations: Place flour in one bowl. In another bowl, whisk the eggs. In a third bowl, mix breadcrumbs with seasoning.
3. Coat the Cheese: Dip each cheese stick into the flour, then the egg, and finally into the breadcrumbs, pressing lightly to ensure the coating sticks.
4. Fry the Sticks: Heat oil in a skillet over medium heat. Fry the cheese sticks for 2-3 minutes, until golden and crispy. Remove and drain on a paper towel.

Enjoy these bâtonnet recipes for a fun, snackable treat!