Baking bread at home is easy and so nice: the smell of warm bread is just awesome… I am sharing you the recipe to happiness. Really. Because seeing your bread growing in the oven makes proud and happy. Eating a warm home-made bread makes happy. Sharing it with your guests, who will congratulate you on your tasty home-made bread makes even more happy. Go bake some happiness!
Last friday night, we went out of cookies, so I baked those soft ginger cookies – until 1.30 am, yes: that’s what I can do when I really want a cookie…! And they were so good, I have to share it with you! I adapted the recipe I found on Joy of Baking with the ingredients I had home. Here it is just for you!
It’s been a while since I didn’t post any recipe! Since we got a puppy, we got very busy with dog training so I set cooking aside… But now, our little furry friend is less demanding. So, here is a little summer recipe. Not seasonal anymore, but keep it for next year!
- 200g puff paste
- 15-20 figs
- 100g powdered almonds
- 50 confectioner’s sugar
- 50g butter
- 1 egg
1 tart mold (diameter: around 26cm)
- Preheat oven to 180°C
- Lay the puff paste in the tart mold. Lay some cooking sheet over the dough, cover with beans and cook blind for about 20min.
- In a bowl, add: almond powder, sugar and butter. Mix together.
- Add the egg and mix.
- Take off the beans and baking sheet from the tar mold. Cover the dough with the almond cream.
- Cut the figs in quarters and place all over the almond cream. Coat the figs with honey.
- Bake for approximately 25min.
- Serve warm, with confectioner’s sugar and cinnamon on top and some vanilla ice-cream!
Sunday sweet recipe!
I decided to post my latest recipe, which is about financiers. Those are little almond-based devil cakes: once you started, it’s really hard to stop eating them… The story of their names is, according to french Wikipedia, the cake was invented by Lasne, a french pâtissier, in order to delights financiers without getting their hands dirty. Others says it derives from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock-exchange. You choose the story you prefer. I like the first one! Continue reading
Today, I won’t share a recipe of mine: I tried this Biscotti recipe, and it worked so well, I just wanted to share the tip.
Here are the chocolate & hazelnut biscotti:
I also tried white chocolate, matcha (green tea powder) & hazelnut biscotti:
Keeping my promises: another recipe before Christmas! Those beautiful almond treats were given to me from a very good friend of mine who moved to Amiens. I had never heard of them before but since the first bite, I’ve become addicted! They are very sweet and are perfect for coffee time.
Sheldon (Knock, knock, knock) : Penny (knock, knock, knock) Penny.
Sheldon (Knock, knock, knock) : Penny. Zucchini bread.
Penny: Oh, thank you.
Sheldon: May I come in?
When we came back from our holidays, our trunk was full of fresh (and so~ tasty!) vegetables from the garden: cucumbers, salads, beetroots, potatoes, zucchinis… It was awesome. No need to go to the market for a week. Thing is, the zucchinis were giant, I had been eating friend freking zucchinis for days and my stomach got bored. That’s when I watched an episode of The Big Bang Theory, in which Sheldon gives a zucchini bread to Penny. EPIPHANY!!! It was a new way to get rid of my endless amount of squash. So I tried and guess what? That wasn’t bad at all! If you like cinnamon, then there’s a chance you’ll love it.
New idea for breakfast: make it English style! Here is a recipe for scones. I have to be honest: I stole it from this website and changed few proportions. You’ll see it’s very easy (basically, you just have to mix all the ingredients together. Exhausting) and sooo good!!!
- 220g all-purpose flour, plus more for handling the dough
- 1,5 tsp baking powder
- 2,5 tbsp white sugar
- 0,5 tsp fine sea salt
- 60g cold butter
- 75g chopped sultanas and cranberries (or other dried fruits)
- 150g milk or buttermilk (amount corrected)
- for brushing: 1 egg yolk and 1 tbsp milk
- Preheat your oven to 220°C.
- Mix together the flour, the baking powder, the sugar as well as the salt.
- Cut the really cold butter into small cubes and add them to the dry ingredients. Mix until you can spot no butter pieces that are larger than small peas.
- Distribute the chopped dried fruits and mix, then add the milk (or buttermilk) and mix again just until the dough comes together and doesn’t show big spots of dry flour anymore – it may still be a little wet though (you can add a little more flour if you think it’s too wet to proceed).
- Dump onto a well floured board, generously sprinkle with flour and knead very shortly (3 or 4 times should be enough!) to ensure a fluffy crumb (whereas overkneading results in tough scones). Pat into a round disc of about 3 cm (~1,25 inch) thick and cut out rounds with a cookie cutter (mine has a diameter of 6 cm/~2,5 inches) and place them on the parchment paper lined baking tray. (If you dip the cookie cutter in flour after each, the next one will come off more easily. Besides, try not to twist the cookie cutter, because this causes the scones to rise unevenly.) Quickly knead together remaining dough, pat to the same thickness and cut out more scones.
- Beat the egg yolk with one tbsp of milk and brush the tops of the scones.
- Bake on middle level for 13 to 15 minutes or until golden brown.
- Let cool on a wire rack.
Enjoy! I have it only with unsalted butter. It’s also good with jam. Go crazy.
I know there are two recipes you guys want from me. The apple crumble and the brownie. Today, I am sharing the chocolate secret. Before we start: please, bake and eat responsibly, this recipe can lead to chocolate addiction.
Sorry. I’ve been lazy. More than a month without posting recipes. Blame it on christmas: I spent my free time shopping instead of cooking.
Here I am, with a winter recipe. Vegetarian friends, this one’s for you.