Crème renversée or Caramel pudding

Creme renverse 1This 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.

FEAST at Battersea Park – 16-18 August 2013

Such a shame I can’t go to this food festival even if it takes place where I live in one of the most beautiful park of London. I will be backpacking in Norway and enjoying beautiful landscapes missing probably a good chocolate cake!

For the people who don’t know what to do this weekend, maybe you should visit this festival where you will enjoy nice food while listening to the different music concerts.

This is probably a good idea for picnic with friends.

For more informations, click here .

 

 

Blackberry Apple and Lime smoothie

Blackberries Apples and lime Smoothie_2Feeling tired, need some vitamins, what is better than drinking a smoothie? A smoothie is a mix of fresh fruits with yogurts, milk, water or ice. As you have probably noticed smoothies are a very trendy drink. It is quite healthy and you can invent hundreds of recipes. If you on the rush you can easily find these drinks in supermarkets or in smoothie bars that now are popping up in cities

The recipe I am going to share with you is really healthy as it only contains fruits and ice cubes!

For 2 glasses

  • 225g blackberries
  • 4 apples (my apples were small ones)
  • 1 lime
  • 10 ice cubes

The first step is to wash the fruits. Then peel and cut the apples in pieces.

Blackberries Apples and lime Smoothie_1

Presse the lime to get the juice.

With the blender crush the ice. Then add the blackberries, apples and lime juice and mix everything until you get the smoothie.

You can also add some milk or yogurt for a creamy drink!

For a good smoothie, you need to find the balance between juicy fruits and fruits whom the consistency is thick (banana…).

Raspberry mousse

Raspberry mousseIt has been a while since my last blog post but I am happy to come back with a summer recipe. This is a nice dessert which is an alternative to the classic chocolate mousse.

This recipe is easy to do and only takes 15 minutes so it is the perfect dessert when you have to prepare a short notice dinner!

 

 

 

For 4 persons

  • 200g raspberries
  • 3 egg whites
  • 90g sugar
  • a pinch of salt
  • juice from half lemon

In a mixer, mix the raspberries with the sugar. Then add the lemon juice and mix again.

In a mixing bowl, add the pinch of salt to the egg whites and whip them up.

Mix the raspberry juice with the egg whites very carefully to have a nice mousse.

Pour the mousse in a big bowl or in ramekins and keep refrigered for at least 1 hour before eating.

Crostata di lamponi e cioccolato / Raspberry pie with chocolate pastry

Crostata di lamponi e cioccolatoI come back from Italy where I bought a cooking book called “Ricette della Nonna“. The recipes are traditional ones as per the title of the book which means grandmother’s recipes. My first try is the crostata di lamponi e cioccolato. It is a pie with a chocolate pastry and raspberry jam.

 

For 8 serves

  • 450g raspberry jam
  • 250g flour
  • 120g almond ground
  • 100g sugar
  • 2 egg yolks
  • 60g chocolate (will have to be grated)
  • 1 orange (we will need zeste and juice)
  • 1 tablespoon rum
  • 1 teaspoon cinnamon
  • 120g butter
  • salt

In a bowl, work with the hands the butter which needs to be soft and the sugar. Once this mixture is smooth, add the flour, egg yolks, and the grated chocolate. Keep working with hands andthen add the orange zeste and the juice, cinnamon and rum. Work until you get a nice pastry that you will roll in cellophane to keep it in the fridge one hour.

Line 3/4 of the pastry in a tin. Spread the raspberry jam over.  Spread the remaining 1/4 of pastry with the rolling pin and cut some stips to line them up over the jam.

Bake the pie for one hour at 150°C.

 

 

How to make crêpes au caramel beurre salé like in Brittany?

CrepesI come from Brittany in France and we are proud of our region et its culture. Crêpes (thin pancakes) are an institution there and if we can spread some caramel beurre sale (salted caramel) on it then it is heaven!

I am happy to share with you these two traditional recipes.

How to make the crêpes?

For 25 crepes (honestly I thought I made 25 crepes but as usual I have no time to count that everything has been eaten)

  • 1L milk
  • 9 eggs
  • 500g flour
  • 3 tablespoons of rum

Normally we use a special pan which is flat to make the crepes.

In a bowl, stir together the flour and the milk with a wooden spoon (you will have muscular arms! Then add the milk gradually and the rum. Let the batter rest for at least 1 hour.

Then stir the rested batter and we can begin the crepe party. Pour one ladle full of batter in the pan which has been previously greased. Once the borders of the crepe unsticked the pan, Turn the crepe on the other side. Normally we make the crepe jumped to turn it over but you can use a spatula.

Now that we have the crepes we need to do the caramel.

How to make the caramel au beurre salé (milky caramel made of salted butter)?

For one pot

  • 100g white sugar
  • 15cl single cream
  • 50g salted butter

In a saucepan let your sugar melted. Once the caramel is getting brown, add the single cream but keep stiring slowly. Then add the butter and keep stiring until it is well melted.

Pour the caramel beurre salé in the pot and let it cool down.

Now that you have the crepes and the caramel, just enjoy them with a pint of cider!

Orange and dark chocolate chips muffins

Orange and dark chocolate chips muffins

Orange and chocolate is one of the best mix!

For 10 muffins

  • 1 orange (we will use juice and zest)
  • 1 egg
  • 80g butter
  • 3 teaspoons of baking powder
  • 80g sugar
  • 1 teaspoon orange extract (optional)
  • 170g flour
  • 50g dark chocolate chips

Preheat  your over for 15 minutes at 180°C.

Press the orange to get the juice but you also need to grape the skin to get the zest.

In a bowl, mix the butter and the sugar together.

Add the egg and then gradually the baking powder and the flour.

If you really want to give these muffins a strong orange flavour, I advise to put one teaspoon of orange extract. I didn’t put in mine because I prefer to keep the flavour subtil.

Once combined add the orange juice and the zest and then finish by adding the chocolate chips.

Fill the muffin tin.

Bake for 25 minutes or until they are brown.

Let the muffins cool down before turning them out of the tin.


Easter nest – chocolate with coffee buttercream cupcake

Easter Nest_Chocolate CoffeeIt is already Easter so I had to bake something seasonal. Let’s go for a nest with some chocolate eggs!

For 6 large nests

The cupcake

  • 20g cocoa powder
  • 70ml boiling water
  • 1 egg
  • 1 tablespoon vanilla extract
  • 70g flour
  • 75g sugar
  • 1 teaspoon baking powder
  • 40g unsalted butter

Buttercream

  • 150g icing sugar
  • 75g unsalted butter
  • 2 tablespoons milk
  • 1 tablespoon of coffee extract

Preheat the oven at 150°C.

Mix the cocoa powder with the boiling water.

In a bowl, mix the egg with the sugar. Add the vanilla extract and a quarter of the chocolate mixture. Then add the flour and baking powder. Stir well and add the melted butter and the rest of the chocolate mixture.

Once the mixture is well combined, pour the dough in cupcake moulds.

Bake for 20 minutes.

Once baked, let the cupcakes cool completly.

For the butter cream, mix all the ingredients together.

To make the nests, pour the coffee buttercream in a pastry bag. Use a small star nozzle to create the twigs of the nest. Don’t forget to drop the chocolate eggs in the middle of the nest!

Hazelnuts and Chocolate Chips Cookies

Hazelnuts & Chocolate Chips CookiesAnother cookie recipe but as we say in French; when we love we don’t count!

For 20 cookies

  • 210 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 75g brown sugar
  • 75 g white sugar
  • 100 g de butter
  • 1 egg
  • 60 g chocolate chips
  • 70g chopped hazelnuts

Preheat the oven at180° C.

In a bowl, mix butter and  sugar. Whip well to get a creamy mixture. Then add the egg and after the flour, the baking powder and baking soda. Finally, add the chocolate chips and chopped hazelnuts. Don’t stir too much the mixture.

On a baking sheet, drop by heaped teaspoons or tablespoon if you want to have big cookies.

Bake 10 minutes. When they are done, let them cool for a minute on the baking tray, then cool on a rack. Don’t bake them too much otherwise the cookies will be dry!

White chocolate chips muffins

White chocolate chips muffinsThese muffins will be appreciated by the chocolate lovers.

For 10 muffins

  • 150g flour
  • 50g cocoa powder
  • 100g melted butter
  • 3 teaspoons of baking powder
  • 90g sugar
  • 1 egg
  • 2 teaspoon vanilla extract
  • 170ml milk
  • 100g white chocolate chips

Preheat  your oven for 15 minutes at 180°C.

In a bowl, mix the butter and the sugar together.

Add the egg and then gradually add the flour and baking powder.

Finally, add the milk and once everything is well combined, add the chocolate chips.

Fill the muffin tin.

Bake for 20 minutes at 180°C.