Thursday, November 14, 2013

Cherry, Almond and Nutella Cake

Today, I simply felt like baking. I opened my pantry, found a jar of cherry, almond powder and Nutella and decided to challenge myself with a cake! I used a basic yogurt cake recipe and added my three ingredients. I came out really fine.





Ingredients
  • 1 cup greek yogurt
  • 1 1/2 cup raw sugar
  • 2 cup self raising flour
  • 2 eggs
  • 1/2 cup oil (vegetable/canola)
  • 1 tbs vanilla extract
  • 1 cup cherries
  • 1 cup almonds
  • 3 to 4 tbs Nutella



Preheat oven to 180°C. Grease a 20cm square cake pan with the butter and flour.

Use electric beaters to beat eggs and sugar in a bowl until pale and creamy. Add yoghurt, almond powder and oil, beat until combined. Gently fold in the sifted flour with a large spoon until combined. Spoon the mixture into the prepared cake pan and smooth the surface.
Nicely place the cherries on top and spread the Nutella over it.

Bake in pre- heated oven for 25 minutes or until a skewer inserted into the centre comes out dean. Remove from oven and place cake pan on a wire rack.

Cut slices and serve warm or cold.



Enjoy!
Xx

Monday, November 11, 2013

King Cake / Galette des Rois

This cake refers to a really old french tradition. It is a bit after christmas, the cake is brought to the table and the youngest person goes under the table. The one serving the cake picks a slice and asks "Who's that one for?" the youngest one chooses a name and it goes on until everyone has a slice. Then the persone that find the 'fève' (bean) will become king, get a paper crown and choose a queen.

It's a puff pastrie and almond cream cake and you can hide any bean that you like in it. The please is the hunt! Here is a pretty good tutorial on how to make one.

Kids absolutely love this tradition!






Ingredients
  • 2 sheets of puff pastry
  • 1 cup almond powder
  • 1 cup sugar
  • 75g butter at room temperature
  • 1 tbs plain flour
  • 2 eggs
  • 1 tbs rhum (can be replace by 1 tbs bitter almond fragrance) 


Preheat the oven 200°

To prepare the almond cream: beat 1 egg and 1 egg white with the almond powder, butter and sugar. Keep the egg yolk for later. Add the flour and rhum or fragrance.

Place the puff pastry on a cookie tray and shape it like a cercle by cutting the edges off. Prick the base with a fork, pour the almond cream on it and leave 1 cm on the side. Hide the bean in the cream. Add 1/2 teaspoon of water to the egg yolk and wisk it. Using a brush, go around the edges and spread some of the egg yolk, cover with the second pastry sheet (same shape) and gently press the border with your fingers to seal.

Brush the whole surface on top with the rest f the egg yolk and with a knif draw a pattern. Bake 20 to 25 minutes (golden brown).



Enjoy!
Xx
Préparez la frangipane : battez 1 oeuf entier et un blanc d’oeuf avec la poudre d’amandes, le beurre et le sucre. Conservez le jaune pour dorer la galette. Ajoutez la farine et l’alcool choisi.
2. Déroulez la pâte feuilletée sur une plaque, étalez la frangipane et déposez 1 fève.
3. Couvrez la galette avec la deuxième pâte. Soudez les bords avec un peu d’eau ou de blancs d’oeufs si nécessaire.
4. Badigeonnez le dessus de la galette d’un peu de jaune d’oeuf, à l’aide d’un pinceau. Enfournez 20 à 25 min dans le four préchauffé à 200°C.
5. Servez la galette des rois à la frangipane tiède ou froid.
Read more at http://www.odelices.com/recette/galette-des-rois-a-la-frangipane-r166/#ZBKRjo91ScoO1pYx.99
1. Préparez la frangipane : battez 1 oeuf entier et un blanc d’oeuf avec la poudre d’amandes, le beurre et le sucre. Conservez le jaune pour dorer la galette. Ajoutez la farine et l’alcool choisi.
2. Déroulez la pâte feuilletée sur une plaque, étalez la frangipane et déposez 1 fève.
3. Couvrez la galette avec la deuxième pâte. Soudez les bords avec un peu d’eau ou de blancs d’oeufs si nécessaire.
4. Badigeonnez le dessus de la galette d’un peu de jaune d’oeuf, à l’aide d’un pinceau. Enfournez 20 à 25 min dans le four préchauffé à 200°C.
5. Servez la galette des rois à la frangipane tiède ou froid.
Read more at http://www.odelices.com/recette/galette-des-rois-a-la-frangipane-r166/#ZBKRjo91ScoO1pYx.99

Saturday, November 9, 2013

Baked eggs w/ grilled haloumi, cherry tomato, zuchini and mushrooms

Baked eggs are one of my favorite breakfast food but I love that we can have it for any meal. This is a veggie version of the dish that you can vary by flavouring the simple tomato sauce with whatever you have to hand.




Ingredients
  • 2 eggs
  • 1 tbsp olive oil
  • 1 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander leaves finely chopped
  • 1/2 cup diced haloumi
  • 1/2 cup sliced mushrooms (which ever you prefere)
  • 1/2 cup finely diced zuchini pre cooked)
  • 4 cherry tomatoes
  • 6 tbs of plain tomato sauce
  • 1 tsp caster sugar

 
Preheat the oven 200°

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the haloumi, mushrooms, zuchini and cherry tomatoes. Add the sugar and put aside.

Pour the mix into two small dishes then crack the egg into each one. Put the dishes in the oven and cook about 10 minutes or until the egg is cook the way you like.

Serve with warm ciabatta, garlic bread or crackers.


Enjoy!

Xx

Tuesday, November 5, 2013

Sweet corn cake

I love going out for breakfast more than dinner because it's not something that we don't have in France and I got addicted to it.
I’ve been looking for a good corn fritter recipe for a while – one that doesn’t produce pancake – like fritters. These are nice and crunchy, and with the lemon and chilli, have a bit of zing to them.
I made a creamy salsa to go with them, it can be switch for tomato salsa, relish, sweet chili sauce, sour cream or guacamole. You can also add bacon!





Ingredients
  • 2 cans of sweet corn
  • 2 birdseye chillies chopped finely
  • 2 shallots chopped
  • handful roughly chopped coriander
  • 2 large eggs
  • 1/2 cup plain flour
  • juice of 1 lemon
  • pinch of salt and pepper
  • olive oil
  • side to serve

Heat a non stick pan with a little olive oil and fry the shallots until just golden.  Drain the sweet corn and mix in a bowl with the shallots and remaining ingredients until combined.

Heat another tablespoon of olive oil in the pan on medium to high.  Drop 2 teaspoons of mixture per fritter into the pan and pan fry on each side until golden brown.  Remove from pan and place on paper towels.

Serve with relish, salsa, sour cream, sweet chili sauce or guacamole to serve.


Enjoy
Xx