tag:blogger.com,1999:blog-23024185460301613692024-03-13T17:45:03.563+01:00Laura's GourmandisesSharing my love for food and the recipes I try...Unknownnoreply@blogger.comBlogger96125tag:blogger.com,1999:blog-2302418546030161369.post-82046461646909459562020-03-31T15:48:00.001+02:002020-03-31T15:48:48.397+02:00Tarte Cholera (leek-potato-apple-cheese pie)<div dir="ltr" style="text-align: left;" trbidi="on">
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I discovered the Tarte Cholera in one of my favorite mountain huts and
I've been trying to come up with a recipe matching as closely as
possible as the one I had there.<br />
<br />
The Tarte Cholera is a specialty
from Haut-Valais and is composed of ingredients that every household used to have
in Winter a long time ago, even at times of pandemics, hence its
reference to cholera (well so says the legend).<br />
<br />
I am not sure there will
be a "Corona" tarte or pie in the future, so in the meantime I will
continue to bake this pie and share the recipe with you :)<br />
<br />
<i>Recipe & ingredients:</i><br />
<br />
<u>1 portion pâte brisée </u>(pastry dough):<br />
240 g flour (white or whole-wheat)<br />
120 g cold butter<br />
1 pinch salt<br />
1 dl cold water<br />
<br />
<u>Filling:</u><br />
300 g leeks<br />
200 g onions<br />
4 potatoes (medium-sized)<br />
2 apples<br />
200 g raclette cheese (I use Bagnes cheese)<br />
salt, pepper, nutmeg<br />
some butter<br />
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Prepare the <b>dough</b> 1 hour or more before you want to use it (I make it the day before). In a bowl mix flour and salt, then add butter and make crumbs with your hands. Add water, mix with a wooden spoon, and make a ball quickly. Flatten the ball a bit (into a disc), wrap it in plastic foil and refrigerate >1 hr.<br />
<br />
Slice up <b>leeks and onions</b>. Warm up some butter (20-50g) in a pan, add leeks & onions, add some water, salt, pepper and nutmeg, and let simmer at medium heat (with lid on) for 10-20 minutes (until transparent and soft). Remove lid and let water evaporate.<br />
<br />
Peel and slice <b>potatoes</b> (quite thin), throw into boiling water, let them cook for about 3-4 minutes, and then throw into cold water. Remove the water and put aside.<br />
<br />
Peel and slice the <b>apples</b> into thin slices (as for the potatoes).<br />
Grate or cut the <b>cheese</b> into thin slices.<br />
<br />
Prepare a pie form with butter and then flour (about 26cm in diameter). Roll out the dough onto a floured table, transfer to the pie form, and prick the dough with a fork. Bake in the oven 12 minutes at 225 C.<br />
<br />
Make a thin layer on the bottom of the pie with 1/3 of the potatoes and apples.<br />
Add the mix of leeks and onions on top. Then cover with raclette cheese. Finish with a nice-looking layer of potatoes and apples. If you want you can finish the pie by brushing the potatoes and apples with some rapeseed oil or butter.<br />
<br />
Bake the pie in the oven for 30 min at 200 C.<br />
Serve luke-warm with a nice green salad.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2302418546030161369.post-43467164140220845102016-12-11T20:04:00.003+01:002016-12-11T20:08:04.842+01:00Saffransbullar (Lussekatter) for Swedish Christmas time<div dir="ltr" style="text-align: left;" trbidi="on">
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Saffransbullar or lussekatter, literally translated mean saffron buns or lussi cats, are small soft buns made with saffron and raisins. In Sweden we eat them on Saint Lucy's day (December 13) and also for Christmas, and of course anytime before and after that. They're great in the afternoon for coffee/team time, but also for breakfast... and they're especially delicious straight out of the oven !!!<br />
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<u><b>Recipe for 30-40 buns</b></u><br />
<br />
200 g butter<br />
5 dl milk<br />
1 g saffron pistils<br />
1 pack fresh yeast (40-50 g)<br />
a pinch of salt<br />
1.5 dl sugar<br />
3 tbsp tepid water<br />
2 eggs<br />
16 dl flour<br />
optional: 1.5 dl raisins<br />
a few raisins**<br />
1 egg<br />
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In a sauce pan melt butter, add milk and bring to 37 C (finger temperature).<br />
In a mortar grind the saffron pistils with a cube of sugar. Add this to the butter-milk.<br />
Break down yeast in a big bowl, add salt, sugar, and tepid water. Swirl gently to dissolve the yeast a bit. Add the 37C milk-saffron mix and both eggs, mix with a wooden spoon.<br />
*if you want to add raisins to the dough do it with the flour <br />
Add flour slowly bit by bit while mixing with your wooden spoon (save about 1 dl flour to work the dough later one). The dough should be sticky and start to detach from the bowl wall. Cover the dough with a cloth and let rise for 1.5 hours (I usually place the bowl in the oven to make sure the dough doesn't feel draft or cold).<br />
<br />
The dough should have at least doubled in volume (see pictures). Prick it 2-3 times with a wooden fork. Work the dough on a floured surface. Divide it into 2 parts, which you then divide into 4 parts each. Divide each of the 8 parts into 4 small dough bits, that you then roll and form into S shapes (see picture). Decorate each bun with 2 raisins and let them rise again for 10 min under a cloth. Paint each bun with lightly beaten egg. Bake in the oven 7-8 min at 260 C in the middle top area of the oven. Let the buns cool under a piece of cloth so that they don't dry.<br />
<br />
**I soak my (very) dry raisins in (elderflower) syrup before using them so they're a bit more moist... </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-88620398018635535562016-12-06T23:07:00.001+01:002016-12-06T23:07:09.266+01:00Fondant chestnut-chocolate cake<div dir="ltr" style="text-align: left;" trbidi="on">
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In the Fall, I love to eat chestnuts: in soups (with butternut squash
for example), roasted (heissi maroni), with meat (glazed chestnuts),
and also in pastries and cakes. I find that chestnut and chocolate go
really well together - actually my favorite crepe comes with chestnut
cream, melted dark chocolate and a scoop of vanilla ice cream. So I
decided to embark on a chocolate-chestnut cake and I topped it off with
some melted dark chocolate... it was really good. The challenge is to
hit the right balance between chestnuts and chocolate, you can of course
adapt it according to your taste!<br />
<br />
<b><u>Recipe for the chestnut-chocolate cake</u></b><br />
<br />
500 g chestnut purée (73% chestnut)<br />
75 g dark chocolate (72% cocoa)<br />
125 g flour<br />
100 g sugar<br />
4 eggs<br />
155 g butter<br />
1 tsp baking powder<br />
<br />
In a bain-marie melt chocolate and butter together. Mix and add chestnut purée, mix.<br />
In
a bowl beat up eggs and sugar until whitish and foamy. Incorporate the
chestnut chocolate mix. Add flour and baking powder, mix. Transfer to a
greased and floured spring form (24 cm).<br />
Bake 35-40 min at 180 C.<br />
*Optional: top it off with some melted chocolate and whipped cream <br />
<b><u>Recipe for the chestnut-chocolate cake</u></b><br />
<br />
500 g chestnut purée (73% chestnut)<br />
75 g dark chocolate (72% cocoa)<br />
125 g flour<br />
100 g sugar<br />
4 eggs<br />
155 g butter<br />
1 tsp baking powder<br />
<br />
In a bain-marie melt chocolate and butter together. Mix and add chestnut purée, mix.<br />
In a bowl beat up eggs and sugar until whitish and foamy. Incorporate the chestnut chocolate mix. Add flour and baking powder, mix. Transfer to a greased and floured spring form (24 cm).<br />
Bake 35-40 min at 180 C.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-77107357553518568632016-11-13T21:37:00.000+01:002016-11-13T21:37:31.360+01:00Butternut squash cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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I've had it on my to do list since a few years to try and make a pumpkin cheesecake: that's finally done! I love to eat pumpkin in the fall, especially in desserts. I've baked in the past <a href="http://laurasgourmandises.blogspot.ch/2013/11/pumpkin-cake-with-cream-cheese-frosting.html">pumpkin cake</a>, <a href="http://laurasgourmandises.blogspot.ch/2013/12/pumpkin-pie-for-thanksgiving.html">pumpkin pie</a>, <a href="http://laurasgourmandises.blogspot.ch/2014/11/classic-pumpkin-bread.html">pumpkin bread</a>... and I always used the "muscat" pumpkin, which is one of the common pumpkins you find in grocery stores and that is easy to cook and tastes very good.<br />
<br />
This time I decided to change and use the butternut squash variety instead, which has a nuttier and sweeter taste than the muscat pumpkin. For this cheesecake, I used gingersnap cookies instead of the usual digestive biscuits or graham crackers and mixed them with pecan nuts. Adding some winter spices - like cinnamon, nutmeg, and cloves - to the butternut squash turned this cake into a wonderful matching of the base with the filling along the lines of sweet, nutty and spicy.<br />
<br />
Try it out and let me know what you think!<br />
<b><br /></b>
<b>Recipe: Butternut squash cheesecake (24 cm form)</b><br />
<i><br /></i>
<i>Base</i> <br />
350 g gingersnaps (or similar cookies), crushed<br />
150 g melted butter<br />
1.2 dl chopped pecan nuts<br />
<br />
<i>Filling</i><br />
700 g cream cheese, at room T<br />
2 tbsp cornflour<br />
2.5 dl sugar<br />
3 eggs<br />
400 g (fresh) butternut squash purée*<br />
1 tsp vanilla extract<br />
2 tsp cinnamon<br />
1/2 tsp salt<br />
1/2 tsp ground nutmeg<br />
1/4 tsp ground cloves<br />
1/4 tsp ground ginger<br />
<br />
Mix crushed gingersnaps, melted butter and chopped pecan nuts in a bowl. Transfer to a 24 cm-springform. Flatten the dough on the bottom and on the sides of the form. Place in the fridge.<br />
<br />
In a bowl beat cream cheese, sugar and cornflour until soft. Add eggs one by one, mixing in between each one of them. Add butternut squash purée and spices, mix. Transfer the batter onto the cake base, even out the surface.<br />
<br />
Bake 15 min at 225 C. Then lower the temperature to 175 C and bake for another 55-60 min. Let the cake cool down at the room temperature and then refrigerate for at least 4 hours (preferably overnight) before serving. <br />
<br />
*Butternut squash purée:<br />
Bake butternut squash in the oven on parchment paper until soft. Then peel it and mix it until obtaining a homogenous purée.<br />
You can of course replace the butternut squash with a pumpkin!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2302418546030161369.post-3783031194208619872016-06-23T22:36:00.000+02:002016-06-23T22:36:27.604+02:00Revisited Rhubarb Tiramisu with Amaretti<div dir="ltr" style="text-align: left;" trbidi="on">
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In the Spring and early Summer, my absolute favorite fruit is rhubarb. Every year I try to come up with or find new rhubarb recipes. A friend of mine mentioned making a tiramisu once with amaretti: I then thought the sweetness of amaretti could match and complement pretty well the sourness and tartness of rhubarb. I mixed and matched those two ingredients, turned the rhubarb into a compote, and added a nice "lighter" mascarpone cream (read fewer egg yolks, more egg whites).<br />
<br />
The revisited rhubarb tiramisu with amaretti turned out to taste even better than expected! It's crunchy (you can add as much amaretti as you want actually, I like my dessert with quite a lot of it), a bit sour and bitter, sweet, and fluffy! This makes for an easy Spring or Summer dessert :-) And you can use the leftover rhubarb compote for breakfast with granola and eat the leftover mascarpone with amaretti alone. Any combo is good!<br />
<br />
<b>Recipe for 8 Rhubarb Tiramisu portions</b><br />
<br />
<i>Mascarpone cream:</i><br />
500 g mascarpone (room T)<br />
6 eggs (4 yolks, 6 whites)<br />
4 tbsp sugar<br />
<br />
<i>Rhubarb compote:</i><br />
500 g rhubarb<br />
50 g sugar<br />
<br />
200 g Amaretti biscuits<br />
<br />
Wash and chop up rhubarb into 2 cm pieces. Place in a sauce pan with sugar, let it sit for about 20 min. Heat up and bring to a boil on mid-high heat, then let simmer until the rhubarb is soft and undone. Put aside and let cool down.<br />
<br />
Separate egg yolks and egg whites in two different bowls.<br />
Beat up the egg whites, put aside.<br />
Beat up the egg yolks with sugar. Add mascarpone, beat until smooth. Carefully incorporate the egg whites with a spatula.<br />
<br />
Roughly crush most of the amaretti biscuits (save a few whole ones).<br />
<br />
In 8 transparent glasses / cups, layer rhubarb compote, amaretti (don't be shy with the amaretti here, your dessert needs to be crunchy too), mascarpone, amaretti, compote, amaretti, mascarpone, amaretti. Top it with a whole amaretti biscuit for decoration. Prepare right before serving.<br />
<br />
Enjoy!!! (you may want to bring some extra amaretti to the table, they match rhubarb and mascarpone really well)... (and you may want to prepare some extra dessert too as it is so good :-p )</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2302418546030161369.post-63327465620297035082016-06-01T23:53:00.000+02:002016-06-01T23:53:39.731+02:00Banoffee pie (banana+toffee+whipped cream+pecans cake)<div dir="ltr" style="text-align: left;" trbidi="on">
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My British friend and colleague told me that her sister's favorite birthday cake was Banoffee pie. Having never lived in the UK or read a British cookbook I asked her what that could be. Bananas, toffee (read gooey caramel), pecans, whipped cream... ok I was sold. She brought it to work one day and it tasted even better than it sounded.<br />
<br />
I mixed and matched a few recipes I found online and made a banoffee pie for my guests last weekend. It actually requires no baking in the oven and no eggs like most cakes do: it's basically just chopping and mixing stuff, making caramel, layering and cooling down steps. You can make it ahead of time, I actually thought that the cake tasted even better half a day later :-)<br />
<br />
<b>Recipe for a banoffee pie (24 cm)</b><br />
<br />
<i>Base:</i><br />
225 g digestive biscuits<br />
100 g pecan nuts<br />
125 g butter, melted<br />
<br />
<i>Toffee (caramel):</i><br />
100 g butter<br />
100 g sugar<br />
400 g unsweetened condensed milk<br />
<br />
<i>Topping:</i><br />
3-4 ripe bananas<br />
3 dl whipping cream<br />
a few pecan nuts<br />
<br />
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<br />
*Pre-work suggestion: toast/roast your pecan nuts in a pan or in the oven before using them, they'll be more crunchy and the flavor is great.<br />
<br />
Crush to crumbs the digestive biscuits in a bowl. Chop up the pecan nuts and add to the crushed biscuits. Add melted butter, mix and then transfer to a 24 cm spring form. Press the biscuits down with your hand or with a spoon and create a small edge too (so that the toffee does not flow out). Put the spring form with the biscuit base in the freezer.<br />
<br />
In a pan, melt butter and sugar while stirring. When the sugar has dissolved in the butter, add the condensed milk. Bring to a boil (on medium heat) while stirring continuously. The toffee will thicken and darken and smell of caramel. When it has thickened, take it off the fire and let it cool down a bit. Spread the toffee on the frozen biscuit base and then refrigerate for 30 min or so.<br />
<br />
Slice the bananas. Whip the cream. Place the bananas tightly in a circular fashion on the toffee base. Spread the whipped cream on top and decorate with pecan nuts. Refrigerate until serving.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-22179782806789033702016-05-16T22:36:00.000+02:002016-05-16T22:36:45.342+02:00Buttermilk pancakes with blueberries<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6JnhweiZBICLRxlWVXAr7QcR6_j_qGRCB93zGkDaRWYPI8PTw_8-E1CrYE6_dK60SKztPe1OwRPANgwfG3qkF-Oe8uzzPxZAB6RyN-Lg3tJ47HB0IAoZIxRDZi7QLoWnXWRj4JLYYpk/s1600/pan8.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6JnhweiZBICLRxlWVXAr7QcR6_j_qGRCB93zGkDaRWYPI8PTw_8-E1CrYE6_dK60SKztPe1OwRPANgwfG3qkF-Oe8uzzPxZAB6RyN-Lg3tJ47HB0IAoZIxRDZi7QLoWnXWRj4JLYYpk/s400/pan8.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancake stack #1</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pancake stack #2</td></tr>
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Every Monday should start with pancakes for breakfast! That's what I thought this morning after I made my first batch of buttermilk pancakes.<br />
<br />
Somehow I often get pancakes for breakfast or brunch when in the US but never thought of making them myself. This morning I had loads of blueberries and half a liter of buttermilk so I said, let's try! And I did not regret it :-)<br />
The batter takes 5 min to prepare and each pancake stays in the pan for about 3-4 min... so it's pretty quick and it's a great way to start the day (provided you go spend those extra calories afterwards :-p ).<br />
<br />
Blueberry buttermilk pancakes are a great classic with maple syrup and next time I'll make them with chocolate chips!<br />
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<b>Recipe for 10 buttermilk pancakes</b><br />
<br />
2 eggs, lightly beaten<br />
4.8 dl buttermilk<br />
4 tbsp melted butter<br />
4.8 dl flour<br />
2 tbsp sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
<i><br /></i>
<i>Topping:</i><br />
blueberries or chocolate chips<br />
lots of maple syrup<br />
some butter<br />
<br />
Mix wet ingredients in a bowl. In another bowl mix dry ingredients. Whisk both mixes together until barely incorporated (there will be small clumps).<br />
Heat up a pan/griddle, brush some butter on it and pour about 1-1.2 dl of the batter onto the pan. If you wish to, add here blueberries or chocolate chips. Let it grill for about 1-2 min on medium heat (until the corners look cooked and bubbles pop on the pancake) and then flip, let grill for another 1-2 min until golden on both sides.<br />
Serve as a stack of 3-4 pancakes with lots of maple syrup and some (whipped) butter too. Enjoy ASAP (they're best straight from the pan and warm). </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-72211754955881977952016-05-12T15:37:00.002+02:002016-05-12T15:37:46.791+02:00Chocolate chip chocolate muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Two years ago I baked chocolate chip muffins but I thought they were not chocolaty enough. Now I tried and mixed different recipes, and this one is my favorite: chocolate dough with melted chocolate plus chocolate chips. They're perfect!<br />
<br />
I suggest you don't bake them unless you are ready to eat them all... last Sunday I made just 6 of them, and they were gone within 20 min between my boyfriend and me. They're great for brunch, as a snack in the afternoon, and of course also for breakfast :-D<br />
<br />
<b>Recipe for 12 chocolate chip chocolate muffins</b><br />
<br />
200 g dark chocolate (baking)<br />
120 g butter<br />
4 dl flour<br />
1.2 dl brown sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
2 eggs<br />
1.8 dl buttermilk<br />
1 tsp vanilla extract<br />
150 g chopped dark chocolate (or chips)<br />
<br />
Melt chocolate (baking) and butter together in a saucepan or bain-marie.<br />
In a bowl mix flour, sugar, baking powder, salt. Add eggs, buttermilk, vanilla extract, mix. Add melted chocolate + butter, mix until incorporated.<br />
Finally add your chocolate chips or roughly chopped chocolate (I keep a few out for the topping).<br />
Divide the dough into 12 muffin tins, add some chocolate chips on top if you want.<br />
Bake 20 min at 175 C. Enjoy warm or cold!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-50485736938960762582016-05-06T12:08:00.000+02:002016-05-06T12:08:04.367+02:00Carac (Swiss chocolate ganache tart)<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week I cooked a typical Vaudois lunch for some of my colleagues: saucisse aux choux (pork and cabbage sausage), papet vaudois (a mix of leeks and potatoes cooked in the fat of the sausages), and as dessert "carac".<br />
<br />
Carac is a Vaudois (form canton de Vaud in Switzerland) pastry composed of a shortcrust pie filled with a rich chocolate ganache (mix of chocolate and cream) and covered with a green sugar icing. The chocolate ganache melts in your mouth while you crunch on the pie crust and get some sweetness from the icing. You can easily change the color of the icing but green to yellow-green is the standard color for this dessert.<br />
<br />
<b>Recipe for 2 medium Caracs</b> (about 21 cm in diameter)<br />
<br />
<i>Shortcrust dough</i><br />
250 g flour<br />
80 g sugar<br />
2 pinches of salt<br />
125 g butter<br />
1 egg, mixed<br />
2-3 tbsp milk<br />
<br />
<i>Chocolate ganache</i><br />
400 g dark chocolate (70%)<br />
5 dl cream (35%, liquid)<br />
<br />
<i>Icing</i><br />
250 g powder sugar<br />
2-3 drops food coloring (green or blue+yellow)<br />
2-3 tbsp water<br />
<br />
First prepare the dough. In a bowl mix flour, sugar, salt. Add butter, mix by hand making crumbs. Add egg and milk, mix fast into a dough. Make a disc, cover with plastic wrap and refrigerate at least 30 min.<br />
Roll out the dough (about 4 mm thick) onto buttered + floured pie forms. Prick the dough with a fork. Bake 15 min at 200 C.<br />
<br />
Chop up the chocolate and transfer to a bowl. Bring the cream to a boil and pour over the chocolate. Mix with a spoon until all chocolate is melted. Here you should have a nice and shiny mix (ganache). Let it cool down for about 10-15 min then transfer the ganache onto the tarts). Refrigerate for about 1 hr until the chocolate ganache has set.<br />
<br />
Mix powder sugar, water and coloring in a bowl until obtaining a green (should be a green like grass not a dark one) thick mix. Don't add too much water else the icing will have a hard time setting). Cover the chocolate tarts with the green icing and let dry for about 1hr.<br />
<br />
Add a disc of melted dark chocolate in the center of each tart: you could either melt 25 g chocolate alone, or add 1 tbsp powder sugar and a few drops water. You can also just put an already made disc of chocolate or a bean of coffee.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-27938035698764387022016-04-30T19:28:00.000+02:002016-04-30T19:28:22.893+02:00Chocolate-dippped hazelnut cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
A colleague of mine brought for her birthday chocolate-dipped hazelnut cookies in the shape of triangles: they were soft, a bit crunchy, I loved them and the mix chocolate-hazelnut. She kindly shared her recipe with me and I adapted it a bit (some more chocolate and ground hazelnuts :-p ).<br />
<br />
I also made the mistake of not letting the cookies cool down entirely before dipping them in chocolate: the first ones broke so I had to instead coat them with melted chocolate, which resulted in overall more chocolate. It tasted just as great but the cookies did look as elegant.<br />
<br />
Enjoy and thank you Jenny!<br />
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<br />
<b>Recipe for an oven-sized plate (about 40 cookies)</b><br />
<br />
<i>Base dough:</i><br />
225 g flour<br />
1 tsp baking powder<br />
100 g sugar<br />
1 pack vanilla sugar<br />
1 egg<br />
1 tbsp water<br />
100 g butter (room T)<br />
<i><br /></i>
<i>Spread:</i><br />
150 g butter<br />
150 g sugar<br />
2 packs vanilla sugar<br />
3 tbsp water<br />
200 g ground hazelnuts<br />
100 g slivered or chopped hazelnuts<br />
<br />
<i>Extra:</i> <br />
3 tbsp apricot jam<br />
200 g dark chocolate<br />
<br />
In a bowl mix all ingredients for the base dough into a homogenous dough. Roll it out onto an oven-sized plate (approx 40x30cm) lined with parchment paper.<br />
Spread the apricot jam on the base dough.<br />
<br />
In a saucepan put butter, sugar, vanilla sugar and water. Heat it up until the butter melts. Add hazelnuts, mix, and let it cool down. Spread the hazelnut mix on the dough.<br />
<br />
Bake in the oven 25 min at 180 C.<br />
<br />
Cut out triangles with about 8 cm sides (I make 8 cm squares and then cut them in two along the diagonal). Let the cookies cool down entirely (> 1 hr).<br />
Dip both ends of the triangle in melted chocolate, let them dry, and enjoy.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-6369738874530248722016-04-17T17:25:00.002+02:002016-04-17T17:25:17.157+02:00Crostata (Italian jam tart)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
It's been a while since I posted my last recipe: I moved (again) to a
new city and had to find ingredients and arrange my kitchen and
schedule to bake again :-)<br />
<br />
So I'm back with a quick and
easy recipe to start with: a crostata alla marmellata di albicocche,
which is a typical Italian dry pie or tart with apricot jam. It's great
for breakfast, as snack, and with coffee and tea in the afternoon. Plus
you can keep it for a few days, it won't go bad or dry, as it is already
dry!<br />
<br />
<b>Crostata (Italian jam tart)</b><br />
<i>recipe for a 23 cm tart pan</i><b><br /></b><br />
<br />
250 g flour<br />
1 pinch salt<br />
150 g butter<br />
1 egg<br />
100 g sugar<br />
zest of 1 lemon<br />
200-300 g apricot jam <br />
<br />
In
a bowl whisk egg, sugar and lemon zest together. In another one mix
flour and salt, add butter, and mix by hand making making sure it is
well mixed and crumbly. Make a hole in the middle and add the egg mix,
mix fast into a dough. Flatten the dough a bit into a disk, cover it
with plastic wrap and refrigerate for 2 hours.<br />
<br />
Butter
and flour a tart pan. Roll out 3/4 of the dough into a disk, transfer it
to the tart pan, and prick the bottom of the dough with a fork. Cover
the dough with apricot jam. Fold out the remaining 1/4 dough, cut 1
cm-wide bands, and cover the tart with the dough bands making a
criss-cross. Bake the tart 20-25 min at 200 C.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-87999061963110379002016-01-17T18:50:00.000+01:002016-01-17T18:54:00.039+01:00Candied oranges (oranges confites)<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Candied oranges (oranges confites in French) are one of my favorite
sweet snacks. I would eat them over the winter holidays with coffee and
my favorite candied oranges are by far the ones from a chocolaterie in
Lausanne (Blondel), that makes candied orange slices dipped in dark
chocolate. They are too good!<br />
<br />
Last week I was making an
orange salad and thought I should do something with all the leftover
orange skin. So I thought I should try to make candied oranges! The
recipes requires nothing but orange skins and sugar and... a lot of
time. Basically, you need to "blanch" the oranges three times and then
cook them in sugar and water before letting them dry for a whole day. It
takes time but it is worth it! You can store them for a while and they
make for a great gift, so try them :-)<br />
My boyfriend helped me with this recipe and they tasted great! <br />
<br />
<b>Recipe for candied oranges </b><br />
<br />
5 oranges<br />
sugar<br />
<br />
Slice off the skin of oranges including the white part. Cut slices of about 1/2-1 cm in width.<br />
Place your orange skins in a pot filled with cold water, bring to a boil, and when it boils, stop immediately. Rinse them in cold water.<br />
Repeat this another two times (this procedure is called blanching).<br />
<br />
Dry the orange skins a bit (with paper) and weigh them.<br />
In a clean pot, place your orange skins and an equal amount (weight) of sugar. Cover with water to level (just about the height of the oranges).<br />
Let simmer at low temperature for 20-30 min.<br />
<br />
Let the orange skin slices dry for about 24hrs on a grid.<br />
When dry (they have to be dry!), roll them in sugar. Store them in a closed container in the fridge.<br />
If some water came out in the box, let them dry again for a few hours.<br />
<br />
Enjoy them as is or dip them in dark chocolate before eating them :-)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-17358290830722166692015-12-25T14:39:00.001+01:002015-12-25T14:42:07.450+01:00Festive coconut cakes (kokostoppar)<div dir="ltr" style="text-align: left;" trbidi="on">
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Coconut cakes, or kokostoppar or kokoskakor in Sweden, are festive small cakes that I usually make for Christmas. They're super easy to make and take very little time to prepare. In almost 30 min you could have them done!<br />
They're great as small dessert with coffee or tea, and taste great :-) They're crunchy outside and soft inside.<br />
<br />
Merry Christmas!<br />
<br />
<u>Recipe for about 30 coconut cakes</u><br />
<br />
<i>50 g butter</i><br />
<i>2 eggs</i><br />
<i>1 dl sugar</i><br />
<i>200 g shredded coconut</i><br />
<br />
Melt butter.<br />
In a bowl mix eggs and sugar.<br />
Add coconut, mix and then add melted butter, and mix.<br />
Let the mix sit for about 15 min so the coconut swells a bit.<br />
Place parchment paper on an oven plate.<br />
Make small cakes of the coconut mix with 2 spoons (they're meant to be eaten as bites).<br />
Bake in the oven 10 min at 175 C.<br />
Make sure the cakes are detached from the parchment paper before they cool down.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-3079421798782307442015-12-23T22:37:00.000+01:002015-12-23T22:37:13.528+01:00Julgröt for Swedish Christmas breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
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Swedish Christmas starts with Julgröt in the morning. Julgröt, also called risgrynsgröt, is a classical rice pudding made with milk, sugar, and cinnamon. You can eat it cold or warm, with or without milk, but for sure with cinnamon on top.<br />
<br />
I like to make a lot of it so I can have some every morning and every afternoon before and after Christmas :-) In any case, it's a very easy recipe, and it takes a bit of time to prepare. But for the last 40min of cooking you can also turn off the fire and leave the rice in the pot on its own and do something else in the meanwhile. So it really requires only about 30 min of attention.<br />
<br />
God Jul!<br />
<u><br /></u>
<u>Recipe for 8 portions of Julgröt:</u><br />
<i><br /></i>
<i>6 dl water</i><br />
<i>1 tsp salt</i><br />
<i>2 tbsp butter</i><br />
<i>3 dl round rice</i><br />
<i>1.4 l milk</i><br />
<i>2 sticks of cinnamon</i><br />
<i>3-4 tbsp sugar</i><br />
<br />
Bring water, salt, and butter to a boil. Add rice and cinnamon, bring to a boil again and then lower the heat. Let cook for 10 min with lid on.<br />
Add milk and bring to a boil again (mid temperature). *Then lower the temperature to the lowest possible and let it cook (lid on) for about 30-40 min. Don't lift the lid at the beginning.<br />
Towards the end you can mix a bit with a wooden spoon and add sugar to your taste as well.<br />
Serve with some cinnamon on top and some milk as well!<br />
<br />
*At this point, you could also turn off the heat and leave your rice to cook slowly for about 45 min.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-55615954984740114732015-11-28T20:21:00.001+01:002015-11-28T20:21:07.984+01:00Classic Tiramisù<div dir="ltr" style="text-align: left;" trbidi="on">
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Tiramisù is one of my absolute favorite desserts. I actually make it quite often and meant to post the recipe a long time ago but I was never quite satisfied with my pictures. This week I made a big Tiramisù for Thanksgiving so I thought it was a good opportunity. Plus Tiramisù makes for a great Holiday dessert to share with friends and family.<br />
<br />
Tiramisù is composed of a mascarpone cream (mascarpone, fresh eggs, and sugar) layered with coffee-dipped ladyfingers and chocolate. You can make a number of variations around this recipe, including skipping egg whites if you want your cream heavier and more mascarpone heavy, swapping ladyfingers for another kind of biscuit of your choice (ginger snaps, petit beurre, digestive) or skipping them altogether, and you can also sprinkle the cream with the kind of chocolate you like and also include nuts if you like.<br />
<br />
<b>Recipe for a big Tiramisù</b><br />
<br />
900 g mascarpone, room T<br />
9 tbsp sugar (generous)<br />
9 eggs, whites and yolks separated<br />
400 g ladyfingers (savoiardi)<br />
2 mugs of coffee<br />
200 g dark chocolate<br />
powder cocoa<br />
*optional: 2 handfuls of roasted pine nuts<br />
<br />
<i>Cream preparation</i><br />
In a clean bowl beat up the eggwhites until stiff and towards the end add a pinch of sugar to finish off beating. It is important that there is no fat or any eggyolk in the eggwhites.<br />
In another bowl beat up sugar and eggyolks until light and fluffy. Add the mascarpone and beat until incorporated.<br />
Carefully incorporate the eggwhites into the mascarpone cream: the obtained cream should be homogenous and light.<br />
<i><br /></i>
<i>Layering</i><br />
Dip the ladyfingers one after the other and place them tighly together in a dish. The ladyfingers have to be soaked with coffee and place them with the sugar crust facing down.<br />
Cover the ladyfingers with have of the mascarpone cream.<br />
Sprinkle with powder cocoa and chopped chocolate.<br />
Repeat the above steps for the second layer.<br />
Here I replaced the chopped chocolate with roasted pine nuts for the second layer.<br />
Refrigerate for at least 3 hours (overnight is better) before serving.<br />
I recommend eating it within 2 days.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-16147370517665428332015-10-26T00:26:00.000+01:002015-10-26T00:26:08.838+01:00Zucchini bread with nuts and raisins<div dir="ltr" style="text-align: left;" trbidi="on">
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This Summer I made zucchini bread. I'm not sure it qualifies as "bread" per se given the amount of sugar in it but I guess it's just like banana bread and pumpkin bread which are called bread to make people think they're eating bread when they're actually having cake :-)<br />
<br />
This zucchini bread has lots of fresh zucchini, hence the green color, raisins and nuts. It makes for a great snack or breakfast. If you've never had it - if you live in Europe probably you haven't - you should try: it tastes great and has lots of good stuff in it! Plus it's super easy to make and you can freeze it down if you want to keep a portion for another time.<br />
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<u>Recipe for a 28 cm-long bread</u><br />
<br />
2 eggs<br />
1.6 dl colza oil<br />
2.8 dl sugar<br />
3.2 dl zucchini, shredded<br />
4.8 dl flour<br />
2/3 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1 dl dark raisins<br />
1.5 dl chopped pecans/walnuts<br />
<br />
Beat eggs in a bowl. Add oil and sugar, mix.<br />
Add the shredded zucchini and mix.<br />
In another bowl mix flour, salt, baking powder and soda, nuts and raisins.<br />
Add dry ingredients to wet ingredients and mix.<br />
Transfer the batter to a greased and floured cake/loaf pan.<br />
Bake at 175C for 55-60 min (until a toothpick comes out clean).</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-17354190755873266042015-08-28T12:05:00.001+02:002015-08-28T12:05:21.855+02:00Banana-nut muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes I bake because I want to and sometime because I need to. Last weekend I baked because I had to. I had no food in the fridge for breakfast and I was too lazy to go to the grocery store. I took a brief look at my kitchen and fridge and found some old bananas. So I set to make banana-nut muffins for breakfast. I really like them, they're super easy to make, and all you need to make sure of is to have overly ripe bananas. I included toasted pecan nuts in them, but you can also use walnuts or peanuts, or skip them entirely.<br />
<br />
They're great for breakfast or as snack during the day. You can keep them for a few days and I would recommend storing them in a ziplock bag to make sure they don't dry. I also froze them down and ate them a week later, and they were still moist and excellent. Try them !<br />
<br />
<b>Recipe for 12 banana-nut muffins</b><br />
<br />
3.6 dl flour<br />
1.5 tsp baking soda<br />
a pinch of salt<br />
1 egg, beaten<br />
4 very ripe bananas, mashed<br />
1.2 dl sugar<br />
0.6 dl brown sugar<br />
1.2 dl melted butter<br />
1 tsp vanilla extract<br />
3 dl pecan nuts, toasted and chopped<br />
<br />
In a bowl mix flour, baking soda and salt.<br />
In another bowl mix mashed bananas, sugar, egg, butter and vanilla extract.<br />
Add the flour mix and mix until just incorporated.<br />
Finally add the chopped pecan nuts.<br />
Divide into 12 muffin forms in a muffin pan and bake 20-25 min at 175C.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2302418546030161369.post-83799100898713372852015-08-21T11:23:00.003+02:002015-08-21T11:26:58.544+02:00Classic apple tart with apple compote<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week was my birthday so I wanted to celebrate it with a big apple tart. I have often made simple apple tarts but I sometimes find them too dry. This recipe here is composed of a nice pie crust, covered with a homemade apple compote, topped with a geometrical layer of thin apple slices, the whole thing finally glazed with quince jelly to add a shiny touch. This tart almost looks like it comes from a bakery shop :-)<br />
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The apple tart is easy to make and you can also prepare certain parts ahead of time: the dough can be stored in the fridge for several hours or even days and the apple compote as well. Also, if you are worried your compote is too "wet", you can pre-bake your pie crust 7-8 min in the oven before spreading the compote and placing your apples. The only challenge here is to slice the apples thinly and to place them tightly enough on the compote. Try it, I really liked it!<br />
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<b>Recipe for a big apple tart:</b><br />
<br />
<i>Pâte brisée (dough)</i><br />
250 g flour<br />
130 g butter<br />
30 g sugar<br />
1 pinch of salt<br />
1 eggyolk<br />
some water (2 tbsp)<br />
<br />
<i>Apple compote</i><br />
600 g apples (about 4 apples)<br />
1-1.5 dl sugar<br />
a few drops of lemon<br />
some cinnamon<br />
some water<br />
<i><br /></i>
<i>Garnishing</i><br />
700 g apples (4-5 apples)<br />
some sugar<br />
some quince or apricot jelly<br />
<br />
First prepare the dough (pâte brisée). In a bowl mix flour, sugar and salt. Add cold butter pieces and mix with your hands making crumbs. Add the eggyolk plus some water and mix into a stiff dough. Cover it with plastic wrap and refrigerate.<br />
<br />
Peel all apples and sprinkle some lemon on them to prevent oxidation.<br />
<br />
Cut up 600 g of apples in big pieces and place in a sauce pan, along with sugar, cinnamon and some water. Adjust sugar and cinnamon to your taste. Heat up and let apples cook under lock for about 15-20 min. When apples are well cooked, remove the lid, crush and mix the apples with a wooden spoon, mixing until the compote/purée has "dried" (no water left). You want your compote to be quite dry so it doesn't wet your dough. Let it cool down.<br />
<br />
Slice thinly in quarters the remaining apples.<br />
Grease and flour a tart pan.<br />
Take out the dough from the fridge and roll it out onto a floured table. Transfer to the tart pan and prick it with a fork.<br />
Spread the apple compote on the dough and then place the thin apple slices tightly together in a geometrical pattern (make it tight because apples shrink while baking).<br />
Sprinkle some sugar on top and bake in the oven at 200 C for about 35-40 min. <br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-7632053427882949882015-07-29T14:19:00.000+02:002015-07-29T14:19:17.438+02:00No-bake, passion fruit cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4CRP7gaEGWpoSQTLQGF3fvvd-Oew-zJtXBbA7B7rlRjkJmzXOYAD33ERDfmkUYBzBw_xONxUA_RWJ6Rj120AbnN9cdhNPwIKrw1NXAyL0AvjLXYmdsug_tNT6-1F74x_6svuKcFAUAs/s1600/nobakecheese.jpg"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-4CRP7gaEGWpoSQTLQGF3fvvd-Oew-zJtXBbA7B7rlRjkJmzXOYAD33ERDfmkUYBzBw_xONxUA_RWJ6Rj120AbnN9cdhNPwIKrw1NXAyL0AvjLXYmdsug_tNT6-1F74x_6svuKcFAUAs/s640/nobakecheese.jpg" width="640" /></a><br /><br /><br />When I arrived in Sweden last week I found about 2 kg of ripe passion fruit in the fridge. I remembered a nice cheesecake with passion fruit coulis that I had tasted a while ago. Since I had no eggs in the fridge I set to come up with a cheesecake recipe without eggs and that required no baking. I have already tested and posted the <a href="http://laurasgourmandises.blogspot.ch/2013/03/the-cheesecake.html">classic cheesecake recipe</a> (which requires about 1 hr of baking) so this one is quite different in that it takes a lot less time to prepare and is a bit lighter and fluffier.<br /><br />The passion fruit coulis is great with this no-bake cheesecake and you can also top the classic cheesecake or <a href="http://laurasgourmandises.blogspot.se/2013/04/panna-cotta-with-berries.html">panna cotta</a> with it too. The cornstarch will enable the coulis to thicken a bit and stay on top of the cheesecake when slicing, but if you like your fruit coulis more fluid you can skip the cornstarch. I also used the leftover passion fruit coulis in my breakfast the next day it was great :-)<br /><br />In any case, try this no-bake cheesecake recipe, I really like it and makes for a nice dessert in Summer!<br /><br /><b>Recipe for a 24 cm springform cake</b><br /><br /><i>Base:</i><br />250 g digestive biscuits<br />150 g melted butter<br /><br /><i>Filling:</i><br />600 g cream cheese, room T<br />150 g sugar (1.5 dl)<br />1 vanilla pod<br />2-3 tbsp passion fruit juice<br />2 tbsp water<br />
3 leaves gelatin<br />3 dl liquid cream, whipped<br /><br /><i>Topping:</i><br />200 g passion fruit pulp<br />1 tbsp maizena (corn starch)<br />1 dl water<br />60 g sugar<br /><br />Crush finely the digestive biscuits, add melted butter and mix a bit with a spoon. Grease a spring form and cover the base and sides of it with the biscuit mixture. Refrigerate for at least 10 min (leave it in the fridge until you need it).<br /><br />In a bowl whip cream cheese (it has to be at room T), sugar and seeds from a vanilla pod.<br />In a small saucepan, heat up a bit the water and passion fruit juice. Add pre-wetted gelatin sheets and swirl until melted.<br />Add melted gelatin to cream cheese mix while mixing. Finally fold in the whipped cream.<br />Transfer the cream to the spring form and even out the surface. Cover and refrigerate for at least 3 hours (overnight is better).<br /><br />Place sugar and passion fruit pulp in a saucepan. Mix maizena and water in a bowl and add to the fruit. Heat up while stirring (don't stop) on medium heat and stir for about 3-4 min until thickened. Let the fruit cool down and then transfer on top of the cake. Refrigerate for another 2 hrs.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-2674976493895488242015-07-19T22:43:00.000+02:002015-07-19T22:43:05.234+02:00Rhubarb cobbler<div dir="ltr" style="text-align: left;" trbidi="on">
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A few days ago my friend Scott brought be a raspberry cobbler. I didn't know what a cobbler was beyond its shoe-mender definition. But I loved the cake. It was moist, sweet, a bit bready, and full of fruits. Since I had a lot of rhubarb at home I decided to try and make a rhubarb cobbler and it came out great. You can eat it straight out of the pan with a spoon but I recommend serving it lukewarm with a scoop of vanilla ice-cream, it's just perfect :-)<br />
<u><br /></u>
<u>Recipe of the rhubarb cobbler (small pyrex dish)</u><br />
<br />
2.4 dl milk<br />
2.4 dl flour<br />
2.4 dl sugar<br />
5 dl rhubarb cut in 2cm-pieces<br />
1.5 tsp baking powder<br />
0.6 dl melted butter (4 tbsp)<br />
<br />
extra: some more sugar for sprinkling <br />
<br />
Whisk sugar, flour, baking powder and milk in a bowl. Add melted butter and mix.<br />
Grease a pyrex dish with butter. Pour half of the batter, add half of the fruit, then pour the remaining batter and sprinkle the remaining fruit pressing them in a bit.<br />
Sprinkle 2 tbsp sugar on top and bake approximately 50 min at 175 C. Then sprinkle another 2 tbsp of sugar and bake for another 10 min.<br />
<br />
Let it cool down a bit and serve lukewarm as is or with some whipped cream, double cream, or vanilla ice-cream.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-3937352749107632812015-05-27T16:06:00.001+02:002015-05-31T13:07:32.384+02:00Rhubarb crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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Spring is rhubarb season and I love it! Rhubarb is both sweet and sour and makes for nice summery desserts, like <a href="http://laurasgourmandises.blogspot.ch/2013/06/summery-rhubarb-crumble-tart.html">rhubarb pie</a>, <a href="http://laurasgourmandises.blogspot.ch/2013/07/rhubarb-walnut-muffins.html">rhubarb walnut muffins</a>, and <a href="http://laurasgourmandises.blogspot.ch/2014/04/rhubarb-almond-cake.html">rhubarb almond cake</a>. Since a few years now, I make rhubarb crumble, with rhubarb from my parents garden :-), but I never posted the recipe, simply because I couldn't manage to make nice pics of it. I'm still not very satisfied with these pics but I'd like to share the recipe.<br />
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This crumble is based on butter, sugar, and flour, like most crumbles, and it also includes pecan nuts, cinnamon, and oats to add some extra crunchy and taste to it. If you have guests over, you can bake it during dinner and serve it (luke)warm with some vanilla ice-cream, like the one from my favorite <a href="http://www.loom-gelateria.ch/">ice-cream shop in Lausanne</a>, it will taste great!<br />
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<u>Rhubarb crumble (for a 20x30 cm dish)</u><br />
<br />
0.5 kg rhubarb, peeled and cut in pieces<br />
2 tbsp white sugar<br />
a few drops of lemon juice<br />
1/2 tsp lemon zest<br />
<br />
For the crumble: <br />
<br />
3 tbsp (45 g) butter<br />
0.9 dl brown sugar<br />
0.6 dl flour<br />
1/2 tsp cinnamon<br />
a pinch of salt<br />
0.6 dl oats<br />
0.6 dl chopped pecan nuts<br />
<br />
In a bowl mix rhubarb pieces, sugar, and lemon; set aside.<br />
In another bowl, mix brown sugar, flour, cinnamon, salt and butter by hand. Add oats and nuts and mix.<br />
Generously butter a baking pan. Add rhubarb pieces (without the juice that came out while sitting) and cover with the crumble mix.<br />
Bake in the oven 45-50 min at 180 C until crunchy and golden.<br />
Let it cool down a bit and serve with vanilla ice cream. Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-3917051218292570672015-05-22T22:39:00.000+02:002015-08-28T12:01:35.467+02:00Lemon and blueberry yoghurt cake<div dir="ltr" style="text-align: left;" trbidi="on">
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In Summer it's nice to eat refreshing desserts, like sorbets, fruity mousses, and fruit cakes with a nice lemonade or ice-tea. It's not quite Summer yet but I felt like making one of those fruit cakes for my friends last week. I came across a lemon blueberry cake which I modified a bit and liked a lot.<br />
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The base of the cake is a yoghurt and lemon dough to which you add a lot of fresh blueberries and that you finally cover with a wonderful, sweet lemon glaze. It takes less than 10 min to mix the ingredients and you can easily store it in the freezer. If you're looking for an easy good cake to eat for coffee or for breakfast I recommend you try this recipe!<br />
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<u><b>Recipe for a 30 cm-long cake</b></u><br />
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4.8 dl flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1.2 dl colza oil<br />
2 tsp vanilla extract<br />
2 eggs<br />
2.4 dl sugar<br />
2.4 dl plain yoghurt<br />
1 lemon, juice + zest<br />
3 dl fresh blueberries <br />
<br />
<i>Icing:</i><br />
1.8 dl powder sugar<br />
2 tbsp lemon juice<br />
<br />
In a bowl mix flour, baking powder, salt. In another bigger bowl, whisk together all wet ingredients and sugar. Add dry ingredients to wet ingredients and mix until just incorporated (don't overmix). Finally incorporate blueberries in dough.<br />
Transfer to a greased + floured cake pan. Bake 55-60 min at 175C until done. Let the cake cool down a bit and then remove it from the pan.<br />
<br />
Once the cake is cool, prepare the icing. Mix powder sugar with lemon juice to obtain a viscous mix (you may need to add a few more drops). Drizzle the glaze on top of the cake with a spoon and wait a bit for it to harden before serving.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2302418546030161369.post-54325429639661019022015-05-17T19:09:00.002+02:002015-05-31T14:13:54.552+02:00Orange blossom, vanilla and pistachio cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
When I was on holidays in the Middle East, I indulged in a lot of pistachio and orange blossom-based desserts, I love pistachios and orange blossom water. Even when I go to my favorite <a href="http://www.loom-gelateria.ch/">local gelato shop in Lausanne</a>, I most often pick pistachio and orange blossom flavored ice-cream. Since I like cake very much, I went on to look for and adapt a nice recipe cake that included these ingredients.<br />
<br />
This cake has refined flavors, is moist like I like them, and quick and easy to make. It's a great cake to have for an afternoon cake or for dessert with friends as it is very nice looking and colorful. If you like dry cakes with which you can choke this cake is not for you. If you however love moist, juicy, sweet cakes, then try it, it's for you !!!<br />
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<u>Recipe for a 24 cm-spring form:</u><br />
<br />
200 g flour<br />
100 g peeled and ground almonds<br />
150 g sugar<br />
1 tsp baking soda<br />
2.5 dl plain yoghurt<br />
1.5 dl colza oil<br />
3 eggs<br />
2 vanilla beans (seeds)<br />
<i><br /></i>
<i>Syrup:</i><br />
2.5 dl water<br />
2.5 dl sugar<br />
2 vanilla beans (pods)<br />
2 tbsp orange blossom water<br />
a handful of pistachios <br />
<br />
Mix all dry ingredients (flour, almonds, sugar, baking soda) in a bowl.<br />
In another bowl whisk together yoghurt, oil, eggs and vanilla seeds.<br />
Add wet ingredients to dry ingredients and mix. Transfer the dough to a greased and floured spring form and bake in the oven 35-40 min.<br />
<br />
When the cake is done, prepare the syrup. Place water, sugar and vanilla pods in a saucepan. Heat up to allow the sugar to melt and then bring to a boil and let simmer until the volume has reduced by one third. Take out the vanilla pods, let the syrup cool down a bit and then add the orange blossom water to it. Unmold the cake and poke holes with a toothpick on the surface of the cake. Pour the syrup evenly on the surface of the cake and decorate with some hacked pistachios.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-80276516077465960692015-04-29T22:27:00.000+02:002015-04-29T22:27:08.175+02:00Focaccia alla genovese<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Focaccia is a wonderful, classic Italian bread eaten for breakfast and as snack. It's moist and chewy, flavored with olive oil and rosemary, smells great and tastes even better. And the big sea salt adds a crunchy side to it that I love.<br />
<br />
Focaccia is very easy to make but takes a lot of timing because of all the leavening times. But be patient it's worth it. Try it for yourself!<br />
<br />
<u>Recipe for an oven plate-sized focaccia</u><br />
<br />
600 g flour<br />
0.5 dl olive oil<br />
7 g dried yeast (or 25 g fresh yeast)<br />
15 g salt<br />
2 tsp sugar<br />
3.5 dl water (tepid)<br />
<br />
<i>Topping:</i><br />
rosemary<br />
70 g water (tepid)<br />
70 g olive oil<br />
big sea salt<br />
<br />
In a big bowl dissolve the yeast with some tepid water. Add the
remaining water, olive oil, salt, sugar, and almost all flour. Mix with a
wooden spoon and finally work it on a floured table until obtaining a
soft dough. Let it leaven for 30 min under a cloth.<br />
<br />
Cover
an oven plate with olive oil transfer the dough there and flatten it
with your hands and with a rolling pin, gently so as not to break up air
bubbles too much. Pain the surface with some olive oil and let it
leaven for another hour under cloth.<br />
<br />
Mix oil, water and
salt in a bowl making an emulsion. Make deep holes in the dough with
your fingers and cover the dough with your oil emulsion (all of it), the
holes should be full of oil now. Sprinkle some rosemary on top and let
it sit for another 20 min.<br />
<br />
Bake in the oven approx. 20 min at 200 C until golden. Enjoy it warm right away or cold for a later snack!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2302418546030161369.post-82492689016005878972015-04-20T21:19:00.001+02:002015-04-21T23:16:12.503+02:00Eclairs au chocolat, basic and delicious<div dir="ltr" style="text-align: left;" trbidi="on">
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<br>
Eclairs au chocolat are one of my favorite desserts in the category "I cannot make them and have to buy them". I only like the éclairs filled with chocolate pastry cream and I have tried many in Lausanne's bakery shops and abroad - in the US I stopped trying them after finding out that they were often filled with custard or whipped cream, I felt too deceived :-)<br>
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After taking the <a href="http://laurasgourmandises.blogspot.ch/2014/08/update-recipes-and-practice.html">pastry course at Benoit Violier</a> I had decided to practice and replicate what I had learned there, among other things pâte à choux. This weekend I finally went on to try and make this and fill my little choux with chocolate cream to obtain éclairs au chocolat. It was my first time using a piping bag, my first time making pâte à choux (which is unlike other doughs more tricky), and my first time making chocolate cream... I failed a few things on the first round, like making my choux fall after rising, undercooking them, and burning my chocolate cream. But in the second round, I succeeded and made excellent éclairs (and mini-éclairs) au chocolat that disappeared within 10 minutes :-p<br>
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Eclairs au chocolat, a French dessert par excellence, can be made within 1 hour if you are well organized. Don't be discouraged by the number of steps in the recipe, every component can be made quite quickly, and the reward at the end is totally worth the effort. Enjoy!<br>
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<u>Recipe for many éclairs au chocolat (12 big ones)</u><br>
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<b>Pâte à choux (choux pastry dough)</b><br>
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<i>1.25 dl milk</i><br>
<i>1.25 dl water</i><br>
<i>2.5 g salt</i><br>
<i>5 g sugar</i><br>
<i>112.5 g butter</i><br>
<i>137.5 g flour</i><br>
<i>5 eggs, room T</i><br>
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In a saucepan heat up milk, water, salt, sugar and butter. When butter is melted bring to a boil and remove from the heat. Add flour all at once and mix fast with a wooden spoon. Put back on the fire and continue mixing until the dough is compact and detaches from the sides (this step is to dry or dehydrate the dough).<br>
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Transfer dough to a cold bowl and wait 5 min for the dough to cool down a bit. Add eggs one by one, mixing vigorously in between each with a wooden spoon.<br>
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Transfer dough to a piping/pastry bag with a round nozzle and lay down éclairs or puffs (as you prefer) on an oven plate lined with parchment paper. For éclairs I suggest making 3 x 10 cm shapes and for puffs something around 3-5 cm.<br>
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Bake in the oven 25-30 min at 180 C, until golden brown.<br>
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<b>Chocolate pastry cream</b><br>
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<i>30 g corn starch (maizena)</i><br>
<i>40 g powder sugar</i><br>
<i>4 dl milk</i><br>
<i>4 egg yolks</i><br>
<i>40 g powder sugar</i><br>
<i>200 g dark chocolate</i><br>
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Chop up or grate chocolate and transfer to a bowl. <br>
Beat up egg yolks and powder sugar until whitish and fluffy. In a saucepan heat up milk, corn starch and powder sugar while mixing with a whisk. Bring it to a boil and then remove from heat. Add some of the milk mix to the egg mix and whisk. Add back to the sauce pan and put back on the fire. Whisk and bring to a boil. Remove from the heat and pour on top of the chocolate in a bowl. Mix until the chocolate is melted. Cover the cream with plastic foil and refrigerate for 20 min.<br>
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Poke a hole in the puffs or 2 wholes in the éclairs (on the bottom surface). Transfer the pastry cream to a piping bag with a small nozzle and fill the puffs/éclairs via the hole(s) you just made.<br>
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<b>Chocolate icing</b><br>
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<i>75 g dark chocolate</i><br>
<i>75 g liquid cream</i><br>
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Heat up the cream and add to the chocolate. Mix until the chocolate has melted. Dip the upper surface of the éclairs in the glacage and let it dry. Now you can enjoy your éclair au chocolat!</div>
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