New Blog
Dear Readers,
New Year, New Blog!
Follow me on my new cooking blog My Kitchen Notebook for new recipes.
Thanks for your patience,
Zazacook
Dear Readers,
New Year, New Blog!
Follow me on my new cooking blog My Kitchen Notebook for new recipes.
Thanks for your patience,
Zazacook
This morning, it smells so good in my kitchen! It smells ginger and honey, wow!
Thanks to Andrea from 4Pure for challenging us to make a Ductch Sweet Bread, called ontbijtkoek (literally translated breakfast cake) .
We had a choice between Peperkoek Cake -(pepper cake) this spiced cake is an integral part of the breakfast table in Holland-, Kruidkoek or Sugarfree Peperkoek.
I chose the first one. It is often spiced with cloves, cinnamon, ginger, succade (candied citrus peel) and nutmeg. I just used ginger powder (1 teaspoon) as a spice, add honey (1 teaspoon) and orange extract (1/4 teaspoon).
The result was perfect! This bread is surprising; with unsalted butter is so good!
I've never made a Dutch Sweet Bread before this challenge.
As soon as I have guests for breakfast, I am sure to make this fantastic bread again.
Recipe: Gingerbread Spice Blend
Original recipe : Peperkoek cake
Ingredients
Directions:
Preheat oven to moderate 350°F/180°C/gas mark 4 and line a 30cmx12 cm (12“x5“) baking tin with parchment paper.
Measure all the ingredients.
Put the egg, syrup, water, spices and brown sugar in a bowl. Whisk until everything is dissolved.
Add the whole-wheat flour and the baking powder into the bowl and mix all the ingredients with a wooden spoon until the flour is wet. It doesn’t matter if there are some lumps left.
Pour into the baking tin and bake in a preheated moderate 350°F/180°C/gas mark 4 oven for 70 minutes.
To check if the sweet bread is done, stick a wooden skewer or toothpick into the middle. If it comes out clean the sweet bread is ready.
Take the cake out of the oven, allow to cool in the pan for 5 minutes
After the 5 minutes take the cake out of the pan and let the cake cool down to room temperature before serving.
Chocolate Crinkles are chocolate flavored cookies covered in confectionners' sugar.
This recipe is so simple! You will need approximatively 20 minutes to prepare them, 12 minutes to cook. Don't forget to pop the dough into the fridge for 4 hours.
These Chocolate Crinkles are a good idea for your kids' snack, or for a party with friends! And for Christmas or New Year's Eve is a perfect dessert :)
Ces Crinkles au chocolat sont des biscuits au chocolat couverts de sucre glace.
Cette recette est vraiment simple à faire! Vous avez besoin de 20 minutes pour les préparer, 12 minutes de cuisson. Sans oubliez de laisser la pâte au frigo 4 heures.
Quelle bonne idée pour le goûter de vos enfants ou une fête entre amis. Et pour les fêtes de fin d'Année, c'est un dessert parfait :)
Serving : 72
Ingredients :
Directions :
Enjoy!
Ingredients :
Directions :
Bon Appétit!
Sources : allercipes.com
Luisa from Rise of the Sourdough Preacher was our November 2014 Daring Baker hostess!. Luisa challenged us to make 6 small Paris-Brest. What a beautiful challenge!
This French pastry was created in 1910 to commemorate the Paris-Brest bicycle race that begun in 1891. Its circular shape is representative of a wheel.
I've never made Paris-Brest. My husband was so glad to hear that it was our challenge this month. He loves this pastry.
Thanks Luisa to challenge us to make this pâtisserie..
These Paris-Brest are so scrumptious, that I want to make more.
The vanilla flavored crème mousseline, was delicious and light. My husband and my kids would like a Paris-Brest, praline flovored. So next time, I will make the pâte à choux, and they will make the praline flavored crème mousseline. Personnaly I do not like Praline.
Directions :
Directions:
1. Put the sugar into a non-stick pan, over medium heat. Add water and bring to a boil.
2. When the sugar reaches 250°F/121° C (without thermometer you will need to reach the stage at which the sugar begins to boil and the syrup starts to become more and more dense), add the nuts all at once. Mix well with a wooden spoon to coat all the nuts in the sugar. At this point, the sugar will start to sand, i.e. crystallize again. Continue to stir. The sugar will melt a second time, this time caramelizing
3. Once all the nuts caramelize, remove the pan from the heat.
Pour the entire contents of the pan on a heat-resistant silicone mat or on a marble slab lightly oiled with vegetable oil.
4. Let cool completely. Break into smaller pieces and grind with a mixer until you have a thick paste.
Directions:
1. In a small saucepan bring the milk to a boil with the vanilla pod. Put aside and let cool for about 10 minutes. In a bowl whisk the eggs yolks and sugar until they become white.
2. Add the flour and whisk until all mixed through.
3. Mix half of the milk in the egg, until all uniform. Pout into a small pan and put on medium heat. Cook until the cream thickens, stirring the cream continuously. When thick transfer into a bowl and cover with cling film touching the cream. Let cool.
4. In a bowl mix the softened butter with the praliné. Add to the cooled cream until homogeneous.
Storage & Freezing Instructions/Tips:
The baked Paris-Brest can be kept for several days in an airtight tin or can be frozen. The cream must be eaten on the same day, due to its un-pasteurized egg content. The praliné keeps several weeks, stored in a glass jar in the fridge.
A chicken Stir Fry is perfect for busy week-ends. My 16 y. old son is a Junior in HIgh School. He is fortunate enough to be taking Culinary arts this year, learn new techniques and bring home new recipes. So Sunday, he showed us how to make a Chicken Stir Fry.
It's easy to make, so fast and excellent. When it was ready, my son said "Mom, it's ready to eat, but not ready to take a picture". So no picture today!
Next time, I will add chunks of pineapple to give more flavor.
Un poulet sauté aux légumes est parfait pour nos week-end bien occupés. Mon fils de 16 ans est bien chanceux de prendre des cours de cuisine à l'école cette année, d'y apprendre de nouvelles techniques et d'apporter de nouvelles recettes à la maison. Aussi dimanche, il nous a montré comment faire un poulet sauté aux légumes.
C'est vraiment facile, rapide à faire, et excellent. Quand le dîner fut prêt, mon fils dit : "Mom, it's ready to eat, but not ready to take a picture.". Aussi je n'ai aucune photo aujourd'hui.
La prochaine fois, j'ajouterai des morceaux d'ananas pour donner un petit gout d'ananas un petit peu plus prononcé au plat.
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Directions :
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Sauce
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Since I've been working in an Elementary School, I haven't been as organised as usual. September and October were a little bit crazy!
Today, I would like to share with you a recipe that my 12 y. old daughter learned in Middle School during cooking class : Garlic Cheese Biscuits. Sarah has made this recipe a bunch of times, it's my turn to make these Biscuits :)
This recipe is very easy to make and its great to eat with almost any meal.
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Dough :
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Directions :
I can't believe it. It's almost time for a New School Year! My son and my daughter are so excited. They are ready to go back to school.
It's still the summer. The weather is perfect to eat outside. I want to share with you this quick and healthy salad, perfect for a summer day. You just need 10 minutes to prepare it.
Bring out your best olive oil and vinegar.
Bon appétit!
Ingredients :
Directions :
This is the dessert that I love to make with my husband. Because he always makes the caramel by himself at the perfection.
I've made this mousse lots of time. I love this dessert, it's incredibly delicious, so light and airy. Definitely my best mousse that I've ever eaten.
Preparation : 20 minutes + cooking 15 minutes
Serves : 8
Ingredients :
Directions :
Serve cold.
Fast and easy cheesecake! If you like lemon and mascarpone, it's a great dessert for you.
You don't have to cook the dessert, just put it in the fridge to firm up.
Thanks to FERRAN ADRIA, a great Spanish Chef, for this lovely recipe.
EL Bulli, located in the small town of Roses on the coast of Catalonia, about two hours north of Barcelona, was among the best retaurants in the world before he closed in 2012. Adria's creations are designed to surprise and enchant. He was referred as "the Salvador Dali of the kitchen" by the Gourmet magazine. As his experiments are often associated with Molecular Gastronomy.
Enjoy making this dessert! You can serve it with blueberries or raspberries.
Serves 8 to 10
Preparation : 20 minutes
Plus 8 hr chilling
Ingredients :
Directions :