L'ingredient Secret...

Bienvenue dans ma cuisine!
The Killer Brownie…
Secret ingredient: pear sauce.. yep!
This brownie is a real killer. You will die of happiness when biting the thin crust, diving into its moist flesh, and feeling the crispness of a sliced almond under your teeth. I will have warned you :)
Notes on the ingredients: the fruit sauce makes this recipe even moister.. and healthier!! You won’t be able to taste its flavor. Also, do yourself a favor, do NOT use cocoa powder!! (I know finding chocolate bars is not an easy task in the US but it’s sooo worth it)
Note on the picture: after 2 years of iPhone 4 pictures, Santa brought me a camera yay!!! I feel extremely lucky, and will work on improving my pictures :)
200g dark chocolate (64%)
80g butter 
100g pear sauce (any fruit sauce will do!)
3 eggs
120g of brown sugar
1 tea spoon of vanilla sugar/liquid vanilla
50g all-purpose flour
1/2 teaspoon baking powder
1 pinch of salt
1 small handful of nuts: sliced almonds & chopped hazelnuts here
1) Preheat oven to 180 degrees C (350 degrees F)
2) In a saucepan: melt the chocolate and the butter over medium heat.
3) In a medium bowl, quickly beat the eggs together with a fork, add sugar, vanilla and mix well.
4) Gradually add the melted chocolate preparation to the bowl while always stirring. Add the fruit sauce and mix well.
5) In a small bowl, combine flour, baking powder, salt & nuts. Mix together and add it the the cake batter. Mix just until you can’t see the flour anymore.
6) Spread batter into prepared pan. Bake until a knife inserted comes out clean on the sides but with moist crumbs in the middleand in the middle (about 25-30 minutes)

The Killer Brownie…

Secret ingredient: pear sauce.. yep!

This brownie is a real killer. You will die of happiness when biting the thin crust, diving into its moist flesh, and feeling the crispness of a sliced almond under your teeth. I will have warned you :)

Notes on the ingredients: the fruit sauce makes this recipe even moister.. and healthier!! You won’t be able to taste its flavor. Also, do yourself a favor, do NOT use cocoa powder!! (I know finding chocolate bars is not an easy task in the US but it’s sooo worth it)

Note on the picture: after 2 years of iPhone 4 pictures, Santa brought me a camera yay!!! I feel extremely lucky, and will work on improving my pictures :)

  • 200g dark chocolate (64%)
  • 80g butter 
  • 100g pear sauce (any fruit sauce will do!)
  • 3 eggs
  • 120g of brown sugar
  • 1 tea spoon of vanilla sugar/liquid vanilla
  • 50g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 1 small handful of nuts: sliced almonds & chopped hazelnuts here

1) Preheat oven to 180 degrees C (350 degrees F)

2) In a saucepan: melt the chocolate and the butter over medium heat.

3) In a medium bowl, quickly beat the eggs together with a fork, add sugar, vanilla and mix well.

4) Gradually add the melted chocolate preparation to the bowl while always stirring. Add the fruit sauce and mix well.

5) In a small bowl, combine flour, baking powder, salt & nuts. Mix together and add it the the cake batter. Mix just until you can’t see the flour anymore.

6) Spread batter into prepared pan. Bake until a knife inserted comes out clean on the sides but with moist crumbs in the middleand in the middle (about 25-30 minutes)

4 Reasons Why You Should Learn to Cook

Here is a really nice article written by my friend Luke Barbara.

I totally agree with him :) You can find it on his blog here

  1. Have fun
  • Unleash your creativity through exploring unlimited food possibilities.
  • Cook with your significant other (or woo one your way ;-).
  • Host family and friends to share an ancient human ritual and universal bonding experience.
  • Be healthier
    • Know what’s in what you are eating and how it was prepared.
    • [see Michael Pollan’s talk in the video embedded below]
      • Eat anything you want, just cook it yourself.
      • Poor women who cook have healthier diets than wealthy women who don’t.
    • [see article The only way to defeat the food industry: Cook more]
      • Stop worrying about the food industry, stop worrying about fast food. Just don’t eat it. Cook more.
  • Save money
  • Connect with Mother Nature
    • …cuisine is the most important link between nature and culture.Alex Atala, world-famous Brazilian chef.
    • Explore the abundance and diversity of ingredients and food possibilities in this wonderful world we live in, learn more about them and understand where they come from, and enjoy the amazing things you can create with food to nourish your mind, body, and soul.

    Bon appétit!

    Coconut Squares…
Secret ingredient: This one is too easy and too simple to have anything secret  ;)
Those cookies are super easy and quick to make! It’s my perfect back-up recipe when I have unexpected friends over! They have a soft texture, are not too sweet and taste amazing :) And they are - not - like coconut macaroons at all (I don’t like those too much, too much sugar) 
250g of all purpose flour
7g of baking powder
120g of salted butter, softened
120g of white sugar
120g of coconut flakes
2 egg yolks
2 tablespoons of milk
Glazing option:1 yolk mixed with 1 tablespoon of milk
1) Pre-heat oven to 180 degrees C
2) In a bowl: mix together the flour + baking powder. Add in the butter, cut in small chunks, and knead by hand until a sandy consistency is obtained. Add in the coconut flakes + sugar.
3) In another little bowl, mix together the egg yolks and milk with a fork. Add it to the dough and knead until the dough forms a well blended ball.
4) Roll out the dough to about 1cm thick on a work surface. Cut out squares with a knife. Spread the glaze with a brush on top of the squares, then sprinkle with coconut flakes.
5) Bake until the squares just begin to brown, about 10-12 minutes.
For the recipe in french click here

    Coconut Squares…

    Secret ingredient: This one is too easy and too simple to have anything secret  ;)

    Those cookies are super easy and quick to make! It’s my perfect back-up recipe when I have unexpected friends over! They have a soft texture, are not too sweet and taste amazing :) And they are - not - like coconut macaroons at all (I don’t like those too much, too much sugar) 

    • 250g of all purpose flour
    • 7g of baking powder
    • 120g of salted butter, softened
    • 120g of white sugar
    • 120g of coconut flakes
    • 2 egg yolks
    • 2 tablespoons of milk
    • Glazing option:1 yolk mixed with 1 tablespoon of milk

    1) Pre-heat oven to 180 degrees C

    2) In a bowl: mix together the flour + baking powder. Add in the butter, cut in small chunks, and knead by hand until a sandy consistency is obtained. Add in the coconut flakes + sugar.

    3) In another little bowl, mix together the egg yolks and milk with a fork. Add it to the dough and knead until the dough forms a well blended ball.

    4) Roll out the dough to about 1cm thick on a work surface. Cut out squares with a knife. Spread the glaze with a brush on top of the squares, then sprinkle with coconut flakes.

    5) Bake until the squares just begin to brown, about 10-12 minutes.

    For the recipe in french click here

    ~ HAPPY NEW YEAR 2014 ~
    Let’s make all those “wishes” come true, live our life to the fullest, and spread love all around, starting now!! (and let’s bake more ;)

    Christmas Stars…
Secret ingredient: If you mix yourself the almonds and stop a bit before they turn into a powder, it will add a crunchy taste to those cookies, it’s delicious!!
Ok.. Christmas is over… But, NYE is yet to come!! Those little stars will accomodate perfectly your dessert table, or the Christmas tree which should still be around!! And if there are leftovers, dip them in tea or coffee, that’s how I prefer them :)
50g of all-purpose flour
50g of unsweetened cocao powder (Van Houten)
30g of ground almonds 
1/2 a teaspoon of baking powder
Vanilla (sugar or liquid)
40g of sugar
40g of salted butter
25g of water
1) In a bowl: mix together the flour, cocoa, sugar, almond powder and baking powder.
2) In a small pan, melt the butter and the water together. Add it to the previous mixture and mix until it forms a well-blended dough. Form a ball and wrap in cling film. Chill in the fridge for an hour.
3) Preheat oven at 180 degrees C. 
4) Dust a work surface with flour. Roll out the dough to about 3mm thick. Cut out cookies with a star shaped cutter and place them on a baking parchment.
5) Bake for 10-12 minutes. Do not overbake. Let the cookies cool off for an hour before enjoying them!

    Christmas Stars…

    Secret ingredient: If you mix yourself the almonds and stop a bit before they turn into a powder, it will add a crunchy taste to those cookies, it’s delicious!!

    Ok.. Christmas is over… But, NYE is yet to come!! Those little stars will accomodate perfectly your dessert table, or the Christmas tree which should still be around!! And if there are leftovers, dip them in tea or coffee, that’s how I prefer them :)

    • 50g of all-purpose flour
    • 50g of unsweetened cocao powder (Van Houten)
    • 30g of ground almonds 
    • 1/2 a teaspoon of baking powder
    • Vanilla (sugar or liquid)
    • 40g of sugar
    • 40g of salted butter
    • 25g of water

    1) In a bowl: mix together the flour, cocoa, sugar, almond powder and baking powder.

    2) In a small pan, melt the butter and the water together. Add it to the previous mixture and mix until it forms a well-blended dough. Form a ball and wrap in cling film. Chill in the fridge for an hour.

    3) Preheat oven at 180 degrees C. 

    4) Dust a work surface with flour. Roll out the dough to about 3mm thick. Cut out cookies with a star shaped cutter and place them on a baking parchment.

    5) Bake for 10-12 minutes. Do not overbake. Let the cookies cool off for an hour before enjoying them!

                            L’INGRÉDIENT SECRET is switching to.. ENGLISH!!

    This is my Christmas gift for all my family and friends who don’t speak French and have been asking intensively for this change :-) 

    Please bear with me if I make mistakes, which I will.. a lot..!!

    Love you all,

    Cécile

    Carrot hug <3

    Carrot hug <3

    Petits Sablés pour le Thé&#8230;
Ingrédient secret: la faine complète qui donne un petit goût rustique!
Entraînement pour Noel oblige, voici des petit sablés délicatement parfumés aux agrumes et à la vanille qui se laisseront manger (très) facilement à l&#8217;heure du thé.. comme à toute autre heure de la journée!
Pour 15-20 petits sablés
50g de farine complète
75g de farine blanche (ou 125g si pas de farine complète)
50g de sucre
1 cac rase de vanille en poudre = 1 cas de sucre vanillé
1 cas de zestes d&#8217;agrumes, citron et orange ici
60g de beurre mou
1 jaune
+/- eau si besoin
1) Dans un saladier, mélanger les farines, le sucre, la vanille, les zestes. Ajouter le beurre et malaxer jusqu&#8217;à obtention d&#8217;une consistance de sable fin.
2) Ajouter le jaune d&#8217;oeuf et mélanger. Si la pâte est trop sèche, ajouter de l&#8217;eau froide, petite cuillère par petite cuillère. Former une boule et l&#8217;emballer dans du film alimentaire. Entreposer au frigo pendant 2 heures.
3) Préchauffer le four à 180 degrés.
4) Etaler la pâte à l&#8217;aide d&#8217;un rouleur, découper la avec un couteau ou un emporte pièce pour former les sablés. Enfourner jusqu&#8217;à ce que les sablés commencent tout juste à dorer. Les sortir et laisser reposer 1h avant dégustation!

    Petits Sablés pour le Thé…

    Ingrédient secret: la faine complète qui donne un petit goût rustique!

    Entraînement pour Noel oblige, voici des petit sablés délicatement parfumés aux agrumes et à la vanille qui se laisseront manger (très) facilement à l’heure du thé.. comme à toute autre heure de la journée!

    Pour 15-20 petits sablés

    • 50g de farine complète
    • 75g de farine blanche (ou 125g si pas de farine complète)
    • 50g de sucre
    • 1 cac rase de vanille en poudre = 1 cas de sucre vanillé
    • 1 cas de zestes d’agrumes, citron et orange ici
    • 60g de beurre mou
    • 1 jaune
    • +/- eau si besoin

    1) Dans un saladier, mélanger les farines, le sucre, la vanille, les zestes. Ajouter le beurre et malaxer jusqu’à obtention d’une consistance de sable fin.

    2) Ajouter le jaune d’oeuf et mélanger. Si la pâte est trop sèche, ajouter de l’eau froide, petite cuillère par petite cuillère. Former une boule et l’emballer dans du film alimentaire. Entreposer au frigo pendant 2 heures.

    3) Préchauffer le four à 180 degrés.

    4) Etaler la pâte à l’aide d’un rouleur, découper la avec un couteau ou un emporte pièce pour former les sablés. Enfourner jusqu’à ce que les sablés commencent tout juste à dorer. Les sortir et laisser reposer 1h avant dégustation!

    Because it was a national wine day yesterday in France, the &#8220;Beaujolais Nouveau&#8221;!  Picture by photograph Jason Chung
(artlinksltd)

    Because it was a national wine day yesterday in France, the “Beaujolais Nouveau”!  Picture by photograph Jason Chung

    (artlinksltd)

    (via artlinksltd-deactivated20140327)

    Les Cookies Rustiques&#8230;
Ingrédient secret: la farine de châtaigne qui donne un coté rustique à ces cookies!
Ces cookies rappelle les cookies que l&#8217;on trouve dans les magasins bio! Ils sont moelleux, le goût de la farine de châtaigne est bien présent, et le chocolat se marie parfaitement avec. Vous pourriez aussi ajouter des noisettes!
90g de beurre fondu
85g de sucre blond + 5&#160;g de sucre vanillé
1 oeuf
100g de farine de blé
80g de farine de châtaigne
1 sachet de levure chimique
1 pincée de sel
1 grosse poignée de pépites de chocolat
1) Dans un saladier verser le beurre fondu, ajouter les sucres et bien mélanger (1 min de batteur électrique pour moi). Ajouter l&#8217;oeuf, mélanger bien à nouveau. 
2) Dans un autre saladier, mélanger les 2 types de farine, la levure, le sel, les pépites de chocolat. Verser tout ça dans le premier saladier et mélanger simplement jusqu&#8217;à incorporation totale. 
3) C&#8217;est top si vous pouvez faire patiente la pâte au frigo 1h, voir 1 nuit (au pire du pire la mettre 15 min au congélateur)
4) Préchauffer le four à 180 degrés. 
5) Former des petites boules de pâte, les disposer sur une plaque recouverte de papier sulfurisé. Enfourner environ 7-10 min, les cookies sont prêts quand il commencent juste à dorer!
6) Laisser les refroidir (et durcir) au moins 1 heure avant de tout manger!!

    Les Cookies Rustiques…

    Ingrédient secret: la farine de châtaigne qui donne un coté rustique à ces cookies!

    Ces cookies rappelle les cookies que l’on trouve dans les magasins bio! Ils sont moelleux, le goût de la farine de châtaigne est bien présent, et le chocolat se marie parfaitement avec. Vous pourriez aussi ajouter des noisettes!

    • 90g de beurre fondu
    • 85g de sucre blond + 5 g de sucre vanillé
    • 1 oeuf
    • 100g de farine de blé
    • 80g de farine de châtaigne
    • 1 sachet de levure chimique
    • 1 pincée de sel
    • 1 grosse poignée de pépites de chocolat

    1) Dans un saladier verser le beurre fondu, ajouter les sucres et bien mélanger (1 min de batteur électrique pour moi). Ajouter l’oeuf, mélanger bien à nouveau. 

    2) Dans un autre saladier, mélanger les 2 types de farine, la levure, le sel, les pépites de chocolat. Verser tout ça dans le premier saladier et mélanger simplement jusqu’à incorporation totale. 

    3) C’est top si vous pouvez faire patiente la pâte au frigo 1h, voir 1 nuit (au pire du pire la mettre 15 min au congélateur)

    4) Préchauffer le four à 180 degrés. 

    5) Former des petites boules de pâte, les disposer sur une plaque recouverte de papier sulfurisé. Enfourner environ 7-10 min, les cookies sont prêts quand il commencent juste à dorer!

    6) Laisser les refroidir (et durcir) au moins 1 heure avant de tout manger!!

    blog comments powered by Disqus