L'ingredient Secret...

Bienvenue dans ma cuisine!
THE Fondant au chocolat…
This chocolate cake is THE BOMB, BEST ONE EVER!!! Like the best one you’ve had in a restaurant, thinking that only fancy restaurant Chefs can bake those.. Nope :) :) :) This recipe is a tiny bit longer than my other chocolate cake recipes, but if the occasion is worth it, you just have to give it a try.. Then you will realize you - always - can make time to bake it again! #Moist #Chocolate #Paradise
Secret ingredient: Not an ingredient ;) Beating the eggs and sugar over simmering water is the secret trick that makes this cake the best chocolate cake I ever baked!!
340g of dark chocolate 64%
170g of semi-salted butter
5 eggs
180g of powder sugar
100g of chopped nuts (walnuts, pecans etc.)
1 bottle cap of rum
1) In a saucepan, medium heat: melt the chocolate + butter. Let it cool off. 
2) In a bowl: quickly beat the eggs + sugar.
3) Fill a 2nd pan with water half way. Heat on medium heat until you get simmering water, then lower to low heat. Put the previsous bowl onto the pan, the bottom of the bowl shoudn’t be touching the water. Beat the eggs/sugar mix (with an electric mixer) until the volume triples. It takes about 10 minutes, not less, keep faith ;)
4) Remove the bowl from the pan: delicately fold the chocolate mixture with a spatula, then stir in the nuts and the rum.
5) Bake the cake in a pre-heated oven to 180 degés C ?? until a knife inserted in the cake comes out with very moist crumbs (if it’s dry it’s too late!) It should take about 30 minutes.
                     ———————————————————————-
Recipe in French!
340g de chocolat 64%
170g de beurre demi-sel
Option: 50g de poudre de cacao (Van Houten ou sucré mais de bonne qualité)
5 oeufs
180g de sucre en poudre
100g de noix ou noix de pécan concassées
1 bouchon de rhum
1) Dans une casserole, faire fondre le chocolat et le beurre. Laisser refroidir tranquillement après avoir incorporé le cacao en poudre (optionnel)
2) Faire chauffer jusqu’à frémissement de l’eau dans une casserole. Dans un grand saladier en pyrex, casser les oeufs et ajouter le sucre. Déposer le saldier sur la casserole: le saladier ne doit pas etre au contact de l’eau. Fouettez le mélange au batteur electrique jusqu’à ce que la préparation triple de volume et que les fouets laissent une bonne empreinte dans la préparation. Cela prend environ 10 minutes ne desesperez pas!
3) Retirer alors le saladier, et incorporez très délicatement le mélange au chocolat à la spatule (comme si c’était des blancs en neige), puis les noix et le rhum
4) Faire cuire dans un four préchauffé à 180 degrés pendant environ 30 minutes, la lame d’un couteau planté à l’interieur doit ressortir avec des résidus et filaments (mais pas de grosses traces toutes liquides) car sinon il sera sec!

THE Fondant au chocolat…

This chocolate cake is THE BOMB, BEST ONE EVER!!! Like the best one you’ve had in a restaurant, thinking that only fancy restaurant Chefs can bake those.. Nope :) :) :) This recipe is a tiny bit longer than my other chocolate cake recipes, but if the occasion is worth it, you just have to give it a try.. Then you will realize you - always - can make time to bake it again! #Moist #Chocolate #Paradise

Secret ingredient: Not an ingredient ;) Beating the eggs and sugar over simmering water is the secret trick that makes this cake the best chocolate cake I ever baked!!

  • 340g of dark chocolate 64%
  • 170g of semi-salted butter
  • 5 eggs
  • 180g of powder sugar
  • 100g of chopped nuts (walnuts, pecans etc.)
  • 1 bottle cap of rum

1) In a saucepan, medium heat: melt the chocolate + butter. Let it cool off. 

2) In a bowl: quickly beat the eggs + sugar.

3) Fill a 2nd pan with water half way. Heat on medium heat until you get simmering water, then lower to low heat. Put the previsous bowl onto the pan, the bottom of the bowl shoudn’t be touching the water. Beat the eggs/sugar mix (with an electric mixer) until the volume triples. It takes about 10 minutes, not less, keep faith ;)

4) Remove the bowl from the pan: delicately fold the chocolate mixture with a spatula, then stir in the nuts and the rum.

5) Bake the cake in a pre-heated oven to 180 degés C ?? until a knife inserted in the cake comes out with very moist crumbs (if it’s dry it’s too late!) It should take about 30 minutes.

                     ———————————————————————-

Recipe in French!

  • 340g de chocolat 64%
  • 170g de beurre demi-sel
  • Option: 50g de poudre de cacao (Van Houten ou sucré mais de bonne qualité)
  • 5 oeufs
  • 180g de sucre en poudre
  • 100g de noix ou noix de pécan concassées
  • 1 bouchon de rhum

1) Dans une casserole, faire fondre le chocolat et le beurre. Laisser refroidir tranquillement après avoir incorporé le cacao en poudre (optionnel)

2) Faire chauffer jusqu’à frémissement de l’eau dans une casserole. Dans un grand saladier en pyrex, casser les oeufs et ajouter le sucre. Déposer le saldier sur la casserole: le saladier ne doit pas etre au contact de l’eau. Fouettez le mélange au batteur electrique jusqu’à ce que la préparation triple de volume et que les fouets laissent une bonne empreinte dans la préparation. Cela prend environ 10 minutes ne desesperez pas!

3) Retirer alors le saladier, et incorporez très délicatement le mélange au chocolat à la spatule (comme si c’était des blancs en neige), puis les noix et le rhum

4) Faire cuire dans un four préchauffé à 180 degrés pendant environ 30 minutes, la lame d’un couteau planté à l’interieur doit ressortir avec des résidus et filaments (mais pas de grosses traces toutes liquides) car sinon il sera sec!

Oh WOW, I’ve been away for far too long!!! Got caught up by work and life, for the best though! I couldn’t cook as much as before.. until I missed it too much and just - had - to make some room for cooking again ;) 
ps: Those are tomatoes from my parent’s garden. No filter. I might start posting more of my own pictures now!

Oh WOW, I’ve been away for far too long!!! Got caught up by work and life, for the best though! I couldn’t cook as much as before.. until I missed it too much and just - had - to make some room for cooking again ;) 

ps: Those are tomatoes from my parent’s garden. No filter. I might start posting more of my own pictures now!

This is why I eat pop corn so often (.. couples times a week yes!) 
Let your imagination go wild :)
(scarlettwriter)

This is why I eat pop corn so often (.. couples times a week yes!) 

Let your imagination go wild :)

(scarlettwriter)

A Quite Perfect Chocolate Mousse…
Secret Ingredient: the goodness of a spoonful of sour cream
This is my ultimate chocolate mousse recipe. It requires very few ingredients, and it’s super quick and easy to make.. What else!? Oh yes.. something else.. the taste!! Smooth, chocolatey, crunchy.. delightful :)
200g dark chocolate (64% is pretty much my requirement)
45g salted butter
6 eggs
1 tablespoon sour cream
Crushed hazelnuts
Option: vanilla extract and rum
1) In a pan on medium heat: Melt the chocolate + butter + sour cream.
2) Transfer in a salad bowl: add the egg yolks one by one. Add the rum and vanilla, stir well.
3) In a separate bowl: beat the egg whites to soft peaks. Stir a third of the egg whites into the batter, mix well, then scoop the rest and delicately fold them in with a spatula.
4) Store the mousse in the fridge from minimum 4 hours (and up to 24hrs). When it’s time to serve, sprinkle the crushed hazelnuts and.. enjoy!

A Quite Perfect Chocolate Mousse…

Secret Ingredient: the goodness of a spoonful of sour cream

This is my ultimate chocolate mousse recipe. It requires very few ingredients, and it’s super quick and easy to make.. What else!? Oh yes.. something else.. the taste!! Smooth, chocolatey, crunchy.. delightful :)

  • 200g dark chocolate (64% is pretty much my requirement)
  • 45g salted butter
  • 6 eggs
  • 1 tablespoon sour cream
  • Crushed hazelnuts
  • Option: vanilla extract and rum

1) In a pan on medium heat: Melt the chocolate + butter + sour cream.

2) Transfer in a salad bowl: add the egg yolks one by one. Add the rum and vanilla, stir well.

3) In a separate bowl: beat the egg whites to soft peaks. Stir a third of the egg whites into the batter, mix well, then scoop the rest and delicately fold them in with a spatula.

4) Store the mousse in the fridge from minimum 4 hours (and up to 24hrs). When it’s time to serve, sprinkle the crushed hazelnuts and.. enjoy!

It’s almost time to say bye bye to winter time :) 
(avantoure: Actupus on We Heart It.)

It’s almost time to say bye bye to winter time :) 

(avantoure: Actupus on We Heart It.)

(via )

Zucchini & Ham Gratin…
Secret Ingredient: the nutmeg really gives it character!
This is a super very handy main dish, it’s super easy to make, you can do it in big quantities, and it’s super light!! It’s perfect is you want to eat more desert ;)
4 zucchinis
4 slices of ham
80g grated cheese
60cl milk
2 teaspoons of corn startch
Nutmeg, salt, pepper
1) Steam the zucchinis until tender (or cook them in boiling water)
2) In the meanwhile, in a pan: pour the cold milk, add the corn starch, mix well, add a big pinch of nutmeg, salt and pepper. Cook on medium heat, continuously stirring until the sauce takes the consistency of a thin custard. Remove from fire and correct the seasoning.
3) Roll each zucchini in a slice of ham, set them in the cooking pan. Pour the sauce over, sprinkle with the cheese.
4) Bake in a preheated oven at 180 degree C, until the cheese becomes golden and crusty! (20-30mins)

Zucchini & Ham Gratin…

Secret Ingredient: the nutmeg really gives it character!

This is a super very handy main dish, it’s super easy to make, you can do it in big quantities, and it’s super light!! It’s perfect is you want to eat more desert ;)

  • 4 zucchinis
  • 4 slices of ham
  • 80g grated cheese
  • 60cl milk
  • 2 teaspoons of corn startch
  • Nutmeg, salt, pepper

1) Steam the zucchinis until tender (or cook them in boiling water)

2) In the meanwhile, in a pan: pour the cold milk, add the corn starch, mix well, add a big pinch of nutmeg, salt and pepper. Cook on medium heat, continuously stirring until the sauce takes the consistency of a thin custard. Remove from fire and correct the seasoning.

3) Roll each zucchini in a slice of ham, set them in the cooking pan. Pour the sauce over, sprinkle with the cheese.

4) Bake in a preheated oven at 180 degree C, until the cheese becomes golden and crusty! (20-30mins)

I really like this picture because I feel it’s filled with hearts and love.
foodfotogallery:

Wintery Fruit & Veg by Amber (Raw Vegan Blonde)

I really like this picture because I feel it’s filled with hearts and love.

foodfotogallery:

Wintery Fruit & Veg by Amber (Raw Vegan Blonde)

Chocolate Chip Scones…
Secret ingredient: Orange zest, zesty tasty!
This is my 2nd attempt to make scones (and if the 1st version is not on this blog it is so nobody experiences what really bad scones are :) They do taste really good with a cup of tea, or coffee.. or milk, and were fully eaten in no time by my guests (let’s say less time than it took to bake them!!) .. but, I am not entirely satisfied with their consistency!! Don’t perfect scones have a more flaky and less soft consistency?! That means.. the quest for perfect scones is not over!!
ps: I used dark, milk, and chocolate chips but the white ones totally melted in the scones!
250g all-purpose flour (2 cups)
65g sugar (1/3 cup) + 5g vanilla sugar
1 teaspoon cinnamon
1 teaspoon baking powder
120g cold salted butter (1/2 cup), if unsalted add a pinch of salt
115g sour cream (1/2 cup)
1 handful chocolate chips (milk/dark)
1 egg
1 teaspoon orange zest
The juice of one orange
1) Preheat oven to 180 degrees C (400 degrees F).
2) In a bowl, combine dry ingredients: flour + sugar + cinnamon + baking powder. Add in the cold butter cut into small pieces (I dip it into the flour then slice it thinly with a knife).
2) Knead until the consistency is the one of coarse sand, with your pretty but strong hands, or a food processor!
3) Stir in the chocolat chips.
4) In a 2nd bowl, combine wet ingredients: egg + sour cream + orange zest + only half of the orange juice. Mix well.
5) Combine the twow bowls, using a spoon or your again handy hands! The consistency should be just thick enough to form a patty. If it’s too thick, add in little by little the leftover of orange juice until desired consistancy.
6) Place the dough on a lightly floured surface and make a big patty! Brush the top with a thin layer of sour cream, sprinkle sugar all over. Cut the patty into 6 or 8 slices and pull them a bit apart from each other.
7) Bake until golden brown, about 15-20 minutes!

Chocolate Chip Scones…

Secret ingredient: Orange zest, zesty tasty!

This is my 2nd attempt to make scones (and if the 1st version is not on this blog it is so nobody experiences what really bad scones are :) They do taste really good with a cup of tea, or coffee.. or milk, and were fully eaten in no time by my guests (let’s say less time than it took to bake them!!) .. but, I am not entirely satisfied with their consistency!! Don’t perfect scones have a more flaky and less soft consistency?! That means.. the quest for perfect scones is not over!!

ps: I used dark, milk, and chocolate chips but the white ones totally melted in the scones!

  • 250g all-purpose flour (2 cups)
  • 65g sugar (1/3 cup) + 5g vanilla sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 120g cold salted butter (1/2 cup), if unsalted add a pinch of salt
  • 115g sour cream (1/2 cup)
  • 1 handful chocolate chips (milk/dark)
  • 1 egg
  • 1 teaspoon orange zest
  • The juice of one orange

1) Preheat oven to 180 degrees C (400 degrees F).

2) In a bowl, combine dry ingredients: flour + sugar + cinnamon + baking powder. Add in the cold butter cut into small pieces (I dip it into the flour then slice it thinly with a knife).

2) Knead until the consistency is the one of coarse sand, with your pretty but strong hands, or a food processor!

3) Stir in the chocolat chips.

4) In a 2nd bowl, combine wet ingredients: egg + sour cream + orange zest + only half of the orange juice. Mix well.

5) Combine the twow bowls, using a spoon or your again handy hands! The consistency should be just thick enough to form a patty. If it’s too thick, add in little by little the leftover of orange juice until desired consistancy.

6) Place the dough on a lightly floured surface and make a big patty! Brush the top with a thin layer of sour cream, sprinkle sugar all over. Cut the patty into 6 or 8 slices and pull them a bit apart from each other.

7) Bake until golden brown, about 15-20 minutes!

Because I did randomely find strawberries at the supermarket today and bought some for our Valentine’s dinner!
Because we are all one.. because we all come from some kind of love, and are all united through this love..
Happy Valentine’s Day to each and everyone of you :)

Because I did randomely find strawberries at the supermarket today and bought some for our Valentine’s dinner!

Because we are all one.. because we all come from some kind of love, and are all united through this love..

Happy Valentine’s Day to each and everyone of you :)

(via healthier-habits-today)

I’ll have a Diet Coke every now and then, but never touch a Coke Zero!

(from health-heaven)

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