This is the first recipe I post about baby. This recipe is for baby from at least 8 months. Now I am cooking as well for my son.
For two portion of 100g
- 20g organic rice pudding
- 1 tablespoon of caramel
- 200ml wholemilk (or follow up milk)
In a pan, mix the milk and the rice pudding for at least 5 minutes over a low heat.
Add the tablespoon of caramel and mix well.
Pour into 2 small pots.
It has been a while since my last post. I have a bit less time to cook now since I am a mum but today I managed! Another version of coconut and chocolate cake. You can find the previous one I by clicking here
- 50 g desiccated coconut
- 100 g sugar
- 10cl double cream
- 150 g flour
- 3 eggs
- 2 teaspoons of baking powder
- 50g vanilla sugar
- 1 tablespoon of rapeseed oil
- 80g dark chocolate
- 2 tablespoons of water
- 20g butter
Preheat the oven at 180° C.
In a bowl, mix the eggs, sugar and vanilla sugar. Whip well to get a creamy mixture. Then add gradually the flour and baking powder. After, add the double cream. Finish by adding the coconut. Combine well and add the oil.
Pour the mixture in a pan and bake for at least 35 minutes. Let the cake cool down.
Once it is cooled, prepare the icing by melting the chocolate in a bain-marie. Then add the butter so you have a shining chocolate.
Put the icing on your cake and store in the fridge so your icing solidify.
I haven’t posted anything on my blog for 10 months… So many things going on and no time for posting a recipe but it doesn’t mean I didn’t cook!
Today is a recipe of compote or stewed apples and pears. We like compote in France as a dessert or snack. It is a good way to make kids eat fruits and it is so easy to made!
- 4 organic apples
- 4 organic pears
- 1dessert spoon of sugar
- 5 g vanilla sugar
- 1 dessert spoon of water
- 1 dessert spoon of lemon juice
- Peel the fruits and cut them into small pieces.
Put all the pieces in a pan where you add the sugar, water, vanilla sugar and lemon juice.
Let it cook between 5 and 10 minutes slowly with a lid on the pan. Once the fruits are soft withdraw them and pour them into the blender.
Blend very quickly to get a puree but not to smooth.
Pour the compote into a big jar or small one and let it cool down.
Once cooled you can keep the compote a few days in the fridge.
It has been a while since my last post. I have been baking old recipes or random recipes without writing quantities while doing them so I am unable to remember now.
Today I am sharing this recipe of coconut and chocolate cake. Two ingredients which are tasty when mixed together.
- 40 g desiccated coconut
- 200 g chocolate
- 130 g sugar
- 80 g butter
- 60 g flour
- 3 eggs
Preheat the oven at 180° C.
In a bain-marie, let melt the chocolate
In a bowl, mix butter and sugar. Whip well to get a creamy mixture. Then add the egg and after the flour. After, add the melted chocolate. Combine well and add the coconut.
Pour the mixture in a pan and bake for at least 35 minutes but not too long if you don’t want to have a dry cake!
This is a classic British cake but with the berry season in I had no choice but to bake this cake.
- 150g butter at room temperature
- 150g sugar
- 3 eggs
- 180g plain flour
- 1 teaspoon of baking powder
- 3 tablespoons of raspberry jam
- 140g fresh raspberries
- 120ml whipping cream
- icing sugar for dusting
Preheat oven at 180°C.
Mix the butter and sugar together until you get a smooth paste. Beat in the eggs, one at a time. Pour in the flour and baking powder and mix until well combine.
You need two tins of the same diameters. Fill these two tin with the mixture. Bake for 20-25 minutes until it is golden. Turn the cakes out on to a wire rack.
Before serving, use a spatula to spread the jam over one cake and top with the raspberries. Spread the whipping cream over the raspberries. Put the second cake on top and dust with icing sugar.
In case you don’t have a lot of time to prepare the cake , you use industrial whipping cream!
I love cakes for the afternoon snack with a cup of tea.
- 50g ground almonds
- 150g flour
- 4 eggs
- 100g orange marmalade
- 1/2 glass of orange juice
- 90g sugar
- 2 tablespoon baking powder
- 100g butter
Preheat oven at 170ºC.
Put the butter and sugar in a mixing bowl and beat until the mixture is creamy. Then add gradually the orange juice and the marmalade.
Beat the eggs with a fork in a bowl. Add them into the butter mixture but one tablespoon at a time. Finally, add gradually the flour, baking powder and ground almonds.
Pour the mixture into a cake tin and bake for about 45 minutes.
Let the cake cool down before serving.