L'ingredient Secret...

Bienvenue dans ma cuisine!
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.)

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 healthiesthabs)

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

(from health-heaven)

The Extra-ordinary Carrot Soup…
Secret ingrédient: G.I.N.G.E.R
Ginger lovers, this one is for you!! This recipe is very easy, hella tasty and as if not enough is even pretty :) My cousin Michelle made it for us during our Californian Christmax vacation, we loved it so much that i just HAD to bring the recipe back to share it (and make it again and again)!!
(About 8 servings)
2 pounds chopped carrots
1L of chicken broth
1 tablespoon olive oil
1/2 yellow onion
2 cloves of garlic
1 1/2 tablespoon of grated fresh ginger
3/4 cup heavy whipping cream (or sour cream)
Salt and Pepper to taste
1) In a large saucepan: boil carrots in chicken broth until they are tender. Separate the cooked carrots and the broth (keep the broth!!)
2) In a pan: cook together the onion + garlic + salt + pepper in olive oil. When onions are soft add in the grated ginger. Cook for about 2 minutes more.
3) Pour the sauté mix into the carrots pot. Add in the whipping cream. Add a cup of broth and blend. Add more broth until the desired texture is obtained. Add more salt if desired.
Option: Garnisg with chopped green onions and bacon it’s great!
Note: Be careful to let the preparation cool off before you blend it, it will prevent the vacuum effect that creates big and messy heat explosions, or use a hand blender.

The Extra-ordinary Carrot Soup…

Secret ingrédient: G.I.N.G.E.R

Ginger lovers, this one is for you!! This recipe is very easy, hella tasty and as if not enough is even pretty :) My cousin Michelle made it for us during our Californian Christmax vacation, we loved it so much that i just HAD to bring the recipe back to share it (and make it again and again)!!

(About 8 servings)

  • 2 pounds chopped carrots
  • 1L of chicken broth
  • 1 tablespoon olive oil
  • 1/2 yellow onion
  • 2 cloves of garlic
  • 1 1/2 tablespoon of grated fresh ginger
  • 3/4 cup heavy whipping cream (or sour cream)
  • Salt and Pepper to taste

1) In a large saucepan: boil carrots in chicken broth until they are tender. Separate the cooked carrots and the broth (keep the broth!!)

2) In a pan: cook together the onion + garlic + salt + pepper in olive oil. When onions are soft add in the grated ginger. Cook for about 2 minutes more.

3) Pour the sauté mix into the carrots pot. Add in the whipping cream. Add a cup of broth and blend. Add more broth until the desired texture is obtained. Add more salt if desired.

Option: Garnisg with chopped green onions and bacon it’s great!

Note: Be careful to let the preparation cool off before you blend it, it will prevent the vacuum effect that creates big and messy heat explosions, or use a hand blender.

It’s almost my b-day maybe I should ask for this anatomical chocolate box set ;)
(via thegreynotes)

It’s almost my b-day maybe I should ask for this anatomical chocolate box set ;)

(via thegreynotes)

(Source: visualanatomy.com)

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