Cake Léger au Cacao et Muscovado

Voici une idée pour vos goûters! Simple, rapide et savoureux. Plus vous choisissez un cacao de qualité, meilleure sera la saveur de ce cake. J'ai opté pour un sucre non raffiné typé et très parfumé: le muscovado. En plus, riche nutritionnellement: il apporte des vitamines B, du calcium, du magnesium et du phosphore!
Avec cette recette, voici ma participation au concours: " les bons goûters de maman" pour Sandra et Marie, ici

Ingrédients

150 g de farine
2 c à soupe de purée d'amandes complètes
2 c à soupe d'huile d'olive
120 g de sucre muscovado
3 c à soupe de cacao
3 oeufs
2 gouttes H.E d'orange
15 cl de lait ribot
1/2 sachet de levure chimique

Préparation

Préchauffez le four th 6/ 180°.
Mélanger la purée d'amandes et l'huile d'olive avec les 2 gouttes d'H.E d'orange. Ajoutez le sucre, bien mélanger . Sans cesser de fouetter, ajoutez les oeufs un à un, la moitié de la farine et la levure chimique. Ajoutez le lait ribot à la préparation.
Versez la farine restante et fouettez pour bien mélanger l'ensemble. Verser l'appareil dans un moule à cake tapissé de papier sulferisé et mettez à cuire dans le four jusqu'à ce que le gâteau soit gonflé, moelleux et doré. Environ 30 mn. Laissez tiedir et démoulez.


Vous aussi vous pouvez participer jusqu'au 25 octobre à ce concours!

Pain d'épices ultra moelleux

Si vous cherchez un pain d'épices extra moelleux, ne cherchez plus... C'est ma recette préférée et à la demande de Sandrine qui l'a goûté lors de la soirée Cidre de jeudi dernier, voici l'adaptation en français de la recette de Marcy Goldman que j'avais posté l'an passé. J'ai reduit la quantité d'huile et de sucre et remplacé la farine T65 par T80 pour une valeur nutritionnelle plus interessante. 

Pour 8-10 personnes

Ingrédients

400 g de farine T 65, j'ai utilisé T 80.

80g de sucre roux, 80g de sucre blanc
4  c à c  de cannelle et 1 c à c mélange: poivre de jamaique ,muscade, clou de girofle

1 c à c d'extrait de vanille
1 paquet de levure chimique
1 c à c de bicarbonate

1 grosse pincée de sel
60 g d' huile végétale
3 oeufs

118 ml de miel liquide doux 

236 ml de thé  ou de café
60 ml de whisky
le jus d'une orange et le zeste


Préparation

Préchauffer le four à 150° C. Graisser légèrement les moules à cake. J'ai utilisé 2 moules en aluminium.

Dans un grand bol mélanger la farine, les épices, les levures et le sel. Faites un puits et au milieu verser l'huile, le miel, le sucre, les oeufs, la vanille, le thé, le jus d'orange et les zestes.  Mélanger jusqu'à ce que la pâte soit homogène en vous assurant que les ingrédients ne collent pas au fond du bol... Ne vous inquietez pas l'appareil est assez liquide!

Verser la pâte dans les moules. Saupoudrer très généreusement d'amandes effilées. Cuire de 45 minutes à 1heure selon votre four. Si le pain d'épices se colore trop rapidement en cours de cuisson, le protéger avec une feuille de papier alu. La lame d'un couteau plantée à cœur doit en ressortir propre.


Note: Si vous préferez ne pas utiliser de whisky, le remplacer par du jus d'orange, du café ou du thé.
J'ai utilisé un thé Earl Grey.

Carrés cheesecake au tofu soyeux, chocolat blanc et myrtilles

Je cherchais une recette de dessert relativement simple et legère pour notre soirée grillades sur la terrasse de J... Je me suis inspirée de l'adaptation de la recette de Lavande par Guillemette qui l’avait réalisée avec des framboises. J'ai apporté quelques modifications. Tout d'abord j'avais envie de myrtilles avec le chocolat blanc. Ensuite j'ai remplacé les amandes par de la fecule de pomme de terre et de l'arrow root. Enfin j'ai ajouté un peu de cream-cheese pour plus d'onctuosité encore...

Pour 8 personnes
200 g de chocolat blanc de bonne qualité
200 g de tofu soyeux (en magasin bio)

100g de cream-cheese (Philadelphia ou Leader Price)
3 oeufs

25 g de fecule de pomme de terre

2 cuillères à café d'arrow root

125g de myrtilles

1 pincée de sel

Préchauffer le four à 180°. Chemiser un plat rectangulaire (environ 20×30) avec du papier cuisson. Mettre le chocolat à fondre au bain marie. Dans le bol du blender, mixer longuement le tofu soyeux pour qu’il soit bien lisse. Ajouter alors les jaunes d’œufs, la fecule et l'arrowroot. Ajouter le chocolat blanc et le cream-cheese. Bien mélanger. Monter les blancs en neige avec la pincée de sel et les introduire délicatement à la crème au chocolat blanc. Verser dans le moule, ajouter sur le dessus les myrtilles, et enfourner environ 35 minutes. Laisser refroidir avant de démouler.
Source: Lignes&Papilles

Galettes des Rois yuzu et myrtilles

This is the "Galette" I made for the party organized by 750g to celebrate the new year. As you may know, it's a typical French tradition to celebrate the day of the Epiphany. It has now lost it's religious sense and is usually celebrated on the first Sunday of January but people celebrate it all through the month of January. Traditionally, in the galette a fève is hidden. In the old days it used to be a dry fava bean, it is now a little ceramic figure. Everyone picks one piece of galette. Whoever picks the serving with the fève inside is made the king and wears the crown. The king of the day picks a queen .

Feedback: It was gone in minutes although it needed slightly more baking...(lt was a last minute preparation and I was running out of time... Well at least that was my perception !) The pastry was buttery and flaky. Adding yuzu made the galette very fresh. They tend to be really heavy in general ! My friend E... told me she loved the sort of light cheesecake texture the frangipane had.

Ingredients:

2 store bought puff pastry sheets ( mine are from "Picard"), thaw in refrigerator

Frangipane cream for the filling
- 1/2 cup soft butter
- 1 cup ground blanched almonds
- 1 Tbs crème fraîche
- 1 Tbs corn flour
- 3 eggs
- 1/2 cup sugar ( I don't like it when it's too sweet...)
- yuzu juice
- lemon zest
- egg yolk mixed with 1 tbs milk

Directions

1. Preheat oven to 450 °. With an electric beater, mix all the ingredients for the frangipane cream just until blended. 
2. Put one circle of puff pastry of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk) and milk. 
3. Spread the frangipane cream on the center , add blueberries and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling.
4. Decorate the galette with a fork, press edges together all around-no pricking. 
5. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. 
6. Brush the surface with egg wash being careful no to get any on the sides.
7. Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. 

là

Pour les français:

Ingredients:

• 2 pâtes feuilletées
• 50g de beurre mou
• 150 g poudre d'amande
• 50g de crème fraîche épaisse
• 1 jaune d'oeuf pour la dorure avec du lait
•  80g de sucre
• jus de yuzu
• zestes d'un citron
• 3 oeufs
• 1 cuillère à soupe de farine de maïs

1. Battre le beurre pommade avec le sucre, ajouter les oeufs un à un. Ajouter la poudre d'amande puis enfin la crème fraîche. Bien mélanger pour obtenir une préparation homogène.
2.   Etaler un disque de pâte feuilletée sur une plaque allant au four et recouverte de papier sulfurisé.
3. Badigeonner le pourtour de jaune d’œuf. Etaler l’appareil aux amandes en respectant une marge de 2cm sur tout le tour. Parsemer uniformément les myrtilles 
4.  Appuyer pour souder les 2 disques.
5. Badigeonner le dessus de la galette 2 fois avec le mélange au jaune d'oeuf.
   
6. Effectuer des dessins sur le dessus de la pâte avec le côté non coupant du couteau. Faire quelques petits trous pour éviter que le galette ne gonfle trop.
7. Préchauffer le four th.200°C. et enfourner pour 40 minutes environ. 
8. Baisser un peu la temperature à 180° au bout d'un 1/4 d'heure. Déguster tiède de préférence.

My Grandma's Apple Cake

Here is a tribute to my grandma, my favorite apple cake recipe I hold dear.  Enjoy!

Ingredients

Crust

1 ½ cup sugar
4 eggs
6tbs cold water
1 cup oil
2 tsp vanilla
2 tsp baking powder
3 cups flour
pinch of salt

Filling
8 apples (sliced large)
¼ c sugar and cinnamon mixed
¼ c finely cut coconut and raisins

Divide crust in 2/3 and 1/3 for bottom and top. Put one layer on bottom then place filling leaving a little of sugar and cinnamon, coconuts and raisins for topping. After top crust is covered sprinkle the rest of the ingredients.
Bake  in  350  f° (5 ) for one hour in large pan.










 

Magestic and Moist Honey Cake

Wishing you a Happy Rosh Hashanah  2009!

If you're looking for a fabulous honey cake for the holidays look no further. This is my favorite recipe. It's by Marcy Goldman from" A Treasury of Jewish Holiday Baking": super moist, perfect texture, nice blend of spices. As usual, I reduced the amount of sugar and oil : minus 25%. Also, instead of all-purpose flour I put T 80 flour  for better nutritious value.

For  8-10.

Ingredients

3 1/2 cups all-purpose flour ( I put flour T80)

1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil ( I used 3/4)
1 cup honey
1 1/2 cups granulated sugar ( I used 1 cup)
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)

Preparation

I baked this cake in 2 aluminium loaf pans.
Preheat the oven to 350°F. Lightly grease the pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky or tea.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note:
If you prefer not to use the whisky, replace it with orange juice or coffee. I chose to replace it with Earl Grey Tea.

Nectarine Tart with Argan Oil Crust

A few days ago I was invited to a party at J... She left me a message asking me to bring dessert and then the following day called and begged me to just bring a fruit salad due to the hot weather and her diet. That wasn't in my plan, boring! I wanted to use some of that golden argan oil I brought back from Morrocco a few months ago... I was day dreaming about pie crust with argan oil and almonds, sweet memory of amlou. Then flipping pages of this summer's issue of "SAVEURS" and their recipe of nectarine tart.

I decided to make a crust recipe using T 80 flour( a type of brown flour, containing higher levels of minerals and fibre. Pasty produced using this type of flour generally has a heavier more rustic texture), almond meal and argan oil. Also, I didn't want to have to bother with the rolling out due to my small kitchen space!
The dough went brown, crisp and crumbly. I topped it with ground almonds, firm nectarines, a little brown sugar.For an even glossier aspect choose riper fruit. My friends kept begging me for seconds.

Ingredients:

Crust
-1 1/2 cups T 80 flour
-1/2 ts baking powder
-1 Tbsp sugar
-3 Tbsp argan oil
-1 egg
-2 Tbsp almond butter
- a little ice water

Filling
- 1 Ib yellow nectarines
- 2 Tbsp brown sugar
- ground almonds

In a bowl combine flour,baking powder, sugar and salt. Add egg,almond butter, oil and mix with hands until it holds together. If the dough is still dry add more ice water. If the dough is too humid add more flour. Gather it. Wrap the dough in plastic wrap. Refrigerate for an hour.

Then set an oven rack in middle position, and preheat the oven 390°F.

Put some flour in the tart pan and spread the dough with your hands by easing it onto the corners and up the sides.

Cut the nectarines in quarters, remove the pits. Put them in a bowl and toss them gently with the sugar. Arrange the fruit on a bed of ground almonds. Bake the tart until the crust is golden brown and fruit look glazy, about 40 min depending on your oven.

Pistachio Cake with Rasberries

Recently It was my nephew Ethan's birthday. I was planning to make a simple chocolate cake, but Ethan is very opinionated and
preferred a cake with his favorite fruit: rasberries! How could you resist the 8 year old cutey? I wanted something rather light. In this pistachio cake there's no butter, hardly any flour and not too much sugar. Yet the texture is deliciously moist!

Ingredients
-1 cup of powdered sugar
-3 eggs
-1 1/2 cups of ground pistachio and almond
- 1Tbs flour
-1 teaspoon baking powder
- 1 greek yogurt
- rasberry purée
- fresh rasberries

Preheat the oven to 350°( 180°c). Prepare egg whites. In the bowl of an electric mixer beat egg yolks and sugar well. Add the yogurt, then the ground pistachio and almond,the flour and baking powder. Lastly, fold through with the firm egg whites.
Pour the mixture into a heart shaped or square cake tin lined with non-stick baking paper. Bake for about 40 min or until the cake is cooked when tested with a skewer. Leave the cake in the tin for 4 minutes before turning out. Place on a serving plate and pour rasberry purée over the cake ans then decorate with fresh rasberries( and unsalted pistachios if you wish). Serves 4-5.

Potimarron Cheesecake Bars

Potimarron, a.k.a. Hokkaido squash, is a winter squash with a delicate chestnut flavor. In the French word you have potiron (pumpkin) and marron (chestnut).This precious treasure is packed with pro-vitamin A and also vitamins B, C , D, E, PP, and minerals.

Ingredients:
1-1/3 cups spelt flour
1/2 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped hazelnuts
1 pkg. (8 oz.) cream cheese, softened
2 eggs
(15 oz.)steamed mashed potimarron with skin or pumpkin
1 Tbsp. pumpkin pie spice (ground cinnamon,ground ginger,nutmeg,allspice)
1 teaspoon vanilla extract

Heat oven to 350°F. Line 13×9-inch pan with parchment paper. Mix spelt flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and hazelnuts.
Put aside 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture
Bake 25 min.; cool 10 min. Cool completely.

Cheesecake-marbled Brownies with Tonka Bean

This recipe was a hit at a party I went to a few days ago. Always on the look out for twists to a brownie batter as long as it's chewy, fudgy and decadent... I was asked if I added caramel. Nope! Why not? Next time, I'll give it a try in the cheesecake batter!!

For brownie batter
1 stick unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 Tbs cocoa powder
1/2 cup sugar
2 large eggs
1/3 tonka bean, grated
2/3 cup all-purpose flour

For cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg
1/4 teaspoon pure vanilla extract
1 Tbs flour

Preparation
Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, tonka bean, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife .

Bake until edges are slightly puffed and center is just set, about 35 minutes.

Serve warm or at room temperature.

Pour les français
Brownies marbrés au cheesecake, adapté d’Epicurious

Pour environ 16 brownies

Ingrédients :

Pour la pâte de brownies :

- 85 g de chocolat noir à 70%
- 1 c à soupe cacao type Van Houten
- 1/3 fêve tonka rapé
- 90 g de farine
- 113 g de beurre non salé, coupé en dés
- 150 g de sucre de canne blond
- 2 gros oeufs
- pincée de sel


Pour la pâte de cheesecake :

- 230 g de cream cheese (type Leader Price),à temperature ambiante
- 1 oeuf
- 65 g de sucre
- 1/4 càc d’extrait de vanille pur
- 1 c à soupe de farine





Pour préparer la pâte de cheesecake, mélangez tous les ingrédients ensemble pour obtenir une crème de texture lisse. Réservez.
Préchauffez votre four à 180 C.
Recouvrez un moule mesurant 20 x 20 cm de papier sulfurisé.
Pour préparer la pâte de brownies, faites fondre le chocolat et le beurre au bain-marie. Laissez légèrement refroidir.
Battez les oeufs avec le sucre et le sel jusqu’à blanchiment.
Ajoutez 2 càs de chocolat fondu et mélangez avant d’incorporer délicatement le reste. Faites attention à garder la préparation aussi aérée que possible.
Saupoudrez de farine et incorporez-la délicatement.
Versez cette préparation dans le moule.
Ajoutez la pâte de cheesecake dessus et faites un dessin avec un couteau.
Cuisez au four pendant 30 min. A ce stade, les brownies seront encore un peu coulants au milieu. Si vous les préférez plus cuits, augmentez le temps de cuisson de 5 min, ou plus.
Laissez refroidir dans le plat avant de découper. Conservez-les emballés au frigo, et sortez-les à l’avance pour les déguster à temperature ambiante

Roasted Fruit with Lavender

This is a delightful ,versatile yet easy recipe...
You need:
- 4 nectarines
- 1/2 cup berries (I used blueberries and cranberries)
- lavender
- 1Tbsp brown sugar
- 1 ts butter or olive oil

Preheat oven to 400°. Place nectarines halves in baking pan with a little butter in each.Add berries(feel free to use rasberries,blackberries too...) on top and around,add 1 glass of water,spinkle with brown sugar and lavender. Roast until sugar is bubbling and oozing, about 25 to 35 minutes.

Pour les français:
- 4 nectarines
- fruits rouges(myrtilles,cranberries ou framboise)
- lavande
- 1 cuillère à soupe de sucre brun
- 4 noisettes de beurre( ou huile d'olive

Four: T7

Key Lime Fiadone,"not for purists"

Originally a traditional specialty from Corsica,mine tasted more like a Polish type cheesecake.Must be due to my origins...
250g of ricotta cheese and 150g of Philadelphia cream cheese (I used the one from Leader Price),3 eggs,150g sugar,key lime zest and juice,1 Ts flour.Depending on your oven,bake for 20 to 45 min.Mine is really slow...at 360.

Conversion pour les français:
250 g de ricotta,150g de St Moret(ou celui de Leader Price),3 oeufs,150 g de sucre,zestes d'un citron vert et jus,1 cuillère à soupe de farine.Cuire de 20 à 45 min selon votre four à T6/180.

Blueberry and Peach Crisp

I was inspired by Heidi's lovely recipe.I like the fact she uses less butter and sugar.I substituted the plums with blueberries and mixed some yellow with white peaches.White peaches are more fragile,fragrant and juicy so it's important not to overcook them...

Ingredients

Fruit:
1 pound ripe peaches
1/2 pound blueberries
1/4 cup natural cane sugar (or brown sugar)

Crisp:
3/4 cup rolled oats
3/4 cup white whole wheat flour (all-purpose flour)
1/2 cup natural cane sugar (or brown sugar)
1/2 teaspoon cinnamon
big pinch of salt
1/3 cup butter, melted

Pour les français:
Fruits:
500g de pêches(jaunes et blanches)
200g de myrtilles(Picard)
1 cuillère à soupe de sucre brun

Pâte:
100g de flocons d'avoine petits
100g de farine
70g de sucre
1 cuillère à café de cannelle
1 pincée de sel
50 g de beurre à temperature ambiante

Celestial Lotus Flower Flan with White Peach

Is there a link between food and spirituality?Are we what we eat?
Lotus symbolizes the most exalted state of man - his head held high, pure and undefiled in the sun, his feet rooted in the world of experience. For the Buddhist, the Lotus flower symbolizes the Buddha.
The lotus is one of Buddhism’s most significant symbols. It is a symbol of enlightenment and purity of the mind. The lotus symbolizes many aspects of the path to enlightenment. As the lotus grows out of the still water and mud of the pond (samsara – the cycle of rebirth), it leaves the mud (worldly existence) behind to emerge straight toward the sky, appear clean on the surface (purity), and blossoms into a beautiful flower (enlightenment). The flower opens its petals to catch the warm sun rays, reveals its beauty and purity, and shares its fragrance with the leworld.

Ingredients for 4
- 2 white peaches thinly sliced
- 2 cups of organic milk
- 2 Ts lotus flower syrup
- 1 ts agar-agar
Bring pot with milk and agar-agar to boil.Stir well, add syrup.Pour in ramequins.Cool for at least 1 hour in the fridge.Enjoy!

Pour les français

Ingredients pour 4
-2 pêches blanches tranchées finement
- 500 ml lait bio
- 2 grammes agar-agar
- 2 cuillères à soupe de sirop de lotus
Porter à ébullition le lait dans une casserole,et laisser frémir 30 secondes,ajouter le sirop de lotus avant de verser dans des ramequins et mettre au frais pendant au moins 1 heure.

Rhubarb and Strawberry Clafoutis (with sweet condensed milk)

This recipe is adapted from Régal magazine n 17,It's a convertible cake.Use whatever seasonal fruits you have in hand such as :cherries ,blueberries ,apricots ,apples , pears... Sweet condensed milk confers a caramel like taste and a velvety texture.

Ingredients for 4
1/2 can of sweet condensed milk(200)g
1 egg
1/2 ts baking powder
1/2 cup flour
1/2 cup rhubarb and strawberries cut in small pieces
orange zest

In a food processer mix the condensed milk with water(1Ts)and egg.Add baking powder and flour little by little.Pour the batter and combine fruit in your buttered baking dish.Bake for about 30 min 190C(T6-7)
374F.

Azuki and Blueberry Kanten

This is the first time I purshase azuki beans.I always like to vary ingredients and try new culinary experiences.I want to eat less meat,so I'm on the look out for different sources of protein and various nutriments.
Popular in the Far East, especially Japan, azuki beans are a hard dark red bean variety. Like most beans, azuki beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of magnesium, potassium, iron, zinc copper, manganese and vitamin B3. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Azuki beans also contain protease inhibitors which frustrate the development of cancerous cells.
This recipe is perfect for a warm,sunny day. Very refreshing!
Ingredients
2 g of agar agar
3 cups of water
1/2 cup sugar
1/2 cup of blueberries
1 fourteen ounce of pureed azuki beans

Put the blueberries in a pan and cook over medium heat for 5 min,then add the water and the agar agar ,and continue stirring over medium heat until dissolved. Remove from heat and add the azuki beans (if they're not already pureed, run them 
through a blender)with sugar.
Return the pan to the heat and cook until the mixture comes to a boil, turn down the heat and simmer for 4-5 minutes, stirring continually. Remove the pan from the heat and allow to cool. Pour the kanten into containers of some kind. I like using a square shaped plastic tupperware container with a lid . Pour the kanten into the container and refrigerate until set. The jelly will be ready to eat when it is completely firm and chilled,about an hour later. Serve with berries, cherries or both.

Light and Moist Chocolate Cake

What I had in mind was to make brownies and here is the result...I was so disappointed because as I stated in a previous post I hate cakey brownies.But before throwing "it" out and preparing another batch for the bbq party I was invited to that evening,I decided to taste the darn cake...I couldn't believe how delicate , moist and chocolaty it was(well dah...I put some Lindt 85% dark chocolate).This accident was due to the zucchini!Yes,zucchini...the secret ingredient nobody could guess at the party.So next time try it ,add 1/2 cup of zucchini to your brownie dough.

Rice Flour Lemon Tea Cake

I really had to experience the rice flour I recently purchased at "les Nouveaux Robinson",an organic supermarket located in Montreuil where I love to shop,and I was obsessed with a mesmerizing recipe I had seen several months back on the Wednesdaychef's blog.I brought it to an "apero dinatoire" I was invited to.My friends found this cake delicious and moist!A definite keeper!

Ingredients

3/4 cup rice flour
1/4 cup patato fecule
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs separated
3/4 cup almond paste, at room temperature
1/2 cup cane sugar
1 teaspoon grated lemon zest
1 drop of orange essential oil
3 tablespoons lemon juice
1/4 cup olive oil

- Position a rack in the lower third of the oven and heat the oven to 350 degrees.

- Sift together the flour, baking powder and salt twice. In a small bowl, combine the eggs and vanilla and whisk together just to combine.

- In the bowl of a stand mixer fitted , beat the almond paste on low speed,add olive oil. This can take up to a minute, depending on how soft and warm it is. Slowly add the sugar , beating until incorporated.

- With the mixer still on medium speed, add the eggs in a very slow, steady stream and mix until incorporated. Stop the mixer and again scrape down the sides of the bowl. Turn on the mixer again to medium speed and mix for 30 seconds more.

- In another bowl beat egg whites until firm.

- Add the citrus zests,lemon juice and orange essential oil . Mix in with a wooden spoon. Add the flour mixture in two batches, stirring after each addition until incorporated.Fold in gently the egg whites. Scrape down the sides of the bowl one last time, then spoon the batter into the prepared pan and smooth the surface with an offset spatula.

- Bake until the top springs back when lightly touched and a cake tester inserted in the center comes out clean, 60 to 65 minutes.

Diet Matcha Tea Panna Cotta with Strawberries

This version of Panna Cotta contains no dairy,no soy...What would you suggest?

Cranberry Apple Compote

Ingredients

- 1 pound apples,pealed and cut into pieces
- 1 cup cranberries
- cinnamon
- ginger
- 1 drop orange essential oil

Combine ingredients in a pot.Set pot over medium heat with fruit and spices.
Cook until fruits are tender,stirring occasionally,about 20 min.