I had two bananas left over and they were beginning to rot so I decided to try use them in my blueberry muffins. Actually I am really happy with the result as the mix of bananas with blueberries is really tasty.
For 8 muffins
- 2 rotten bananas
- 90g white sugar
- 140g flour (I used 90g white flour and 50g wholewheat flour)
- 1 teaspoon of baking powder
- 1 egg
- 125g of blueberries
- 50g butter (for low fat muffins, replace the butter by 50g of low fat yogurt)
- 1 tablespoon of low fat yogurt (it is to make sure that the muffins are not dried)
Preheat oven at 180°C.
Make the butter melt in a pan.
Mash the bananas in a mixing bowl. Add sugar and egg and mix well.
Add the baking powder and the flour. Then add the melted butter and the tablespoon of low fat yogurt or only the 50g of yogurt for the low fat version of this muffins. Stir until well combine and add the blueberries. Mix well but gently.
Pour the mixture in muffin tins and bake for 20-25 minutes.
This recipe of “gateau au yaourt” as we call it in France is a chilhood memory. Every kid in France has done yogurt cake at school or with their mum or grand mother. This is a fun recipe and easy to do with kids as all you need to measure the ingredients is a yogurt pot! This cake is good in the afternoon with a juice for the kids and a cup of tea or coffee for the parents!
Ingredients (10 minutes preparation)
- 1 pot (125g) of natural yogurt
- 1 pot of rapeseed oil
- 2 pots of sugar
- 3 pots of flour
- 3 eggs
- 2 teaspoons of baking powder
- 2 teaspoons of vanilla extract (optional)
Preheat your oven at 180°C.
In a bowl, empty the yogurt pot. it is better to use natural yogurt but a fruit yogurt can do the job if you have only this. It will give some fruity taste to your cake!
Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get an homogeneous mixture.
Pour the mixture in a tin and bake for at least 30 minutes.
My boyfriend’s mum gave me this recipe which is really simple and quick to make.
For 6 persons
- 150g dark chocolate and 6 squares of dark chocolate
- 3 eggs
- 150g butter
- 100g sugar
- 50g flour
Preheat your oven at 240°C.
In a bain-marie, melt the chocolate and the butter.
In a bowl, mix the eggs and the sugar. Then add the flour and the melted chocolate.
Once everything is well combined, pour the mixture into small tins.
Add one chocolate square on the top. It will melt while in the oven.
Bake for 9 minutes. Let the chocolate fondants cool down a bit before serving.
For the decoration you can add icing sugar or some almond flakes.
Lately I have been participating to a course about the New Nordic Diet. I have been trying new recipes based on this diet. The main requirement of the New Nordic Diet is to eat a lot of grain, wild berries, vegetables and fish. You have to favor locally grown products. Based on this I decided to replace my white flour by wholewheat flour in most of my dishes. The recipe below fits perfectly in this diet.
For 10 muffins
- 1 chopped peeled apple
- 2 eggs
- 2 cup wholewheat flour
- 1 tablespoon of baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup milk
- 1/3 cup maple syrup
- 1/2 cup butter
Preheat your oven for 15 minutes at 180°C.
In a bowl, combine flour, baking powder, cinnamon and nutmeg. Make the butter melt in a pan. In a small bowl, beat egg lightly and stir in milk and maple syrup.
Add the milk mixture to the dry mixture, then add the melted butter. Mix until the dry ingredients are moistened. Then stir in the apple pieces.
Pour the mixture in the muffins tin.
Bake for 20 minutes or until they are brown.
Let the muffins cool down before turning them out of the tin.
These muffins are perfect for breakfast or for a snack.
It has been a while since my last post. Here again a traditionnal dessert whom preparation is quick. It is a good recipe when you have a lunch or dinner to prepare as it can be done the previous day.
For 6 persons
- 24 sponge fingers
- 1 can of pear (80g)
- 50g sugar
- 4 eggs
- 200g milk or dark chocolate
- 30g butter
- a pinch of salt
Pour the pear syrup from the can into a small recipient and soak the sponge fingers one by one in it. Line up the biscuits in a charlotte mould. Once done, put the mould in the fridge.
For the chocolate mousse I took the inspiration from my dark chocolate mousse recipe doing a few amendments. I know, I am lazy sometimes! Below is how I made the chocolate mousse.
Make the chocolate melt in a bain-marie. Once the chocolate is melted, add the butter and sugar.
Divide the yolks and the whites and add the yolks to the chocolate. Stir until well combined.
In a mixing bowl, add the pinch of salt to the egg whites and whip them up.
Mix one third of the chocolate with the eggs very carefully. Then add the remaining chocolate, mix well but very slowly to have a nice mousse. Add the pears previously cut in small cubes.
Now pour the chocolate and pear mixture into the mould lined up with the soaked bisuits. Keep in the fridge at least five hours before serving.
This is an easy and quick recipe although it is traditionnal. In my recipe you have to do the caramel yourself but for the lazy cookers you can also use ready to use caramel.
For 4 servings
- 3 eggs
- 50cl milk
- 80g sugar
- 1 teaspoon of vanilla extract
- 50g cubes (for the caramel) with 3 tbps of water
Preheat your oven at 170°C.
Butter four ramequins.
Let’s prepare the caramel heating slowly the sugar and the water in a pan. Stir regularly with a wooden spoon. As soon as the sugar is golden brown, pour it in the four ramequins so that spreads to fill the base.
In a bowl, beat the eggs and add the vanilla extract.
In a pan, heat the milk with the sugar. Once the sugar is melted, pour onto the eggs while stirring energetically.
Pour this mixture, on the caramel in the ramequins.
Arrange the ramequins in a baking pan filled with water up to 2 cm like a bain-marie.
Bake for 45 minutes.
Let the caramel puddings cool down and refrigerate at least 1 hour before serving.
When serving run a knife around the edges of the ramequins to loosen a bit then invert the ramekins on the serving plate.