Je vous livre ici en VF une recette délicieuse faite ce week-end et que le site 750Grammes vient de publier, accompagnée d’une interview de votre humble servante. Il s’agit d’un gâteau léger comme une plume, sans un gramme de gluten et surtout qui infusera dans votre cuisine un parfum de vergers siciliens à faire pleurer un mafieux!
Pour 6 personnes
- 3 gros citrons
- 175g de sucre
- 4 oeufs
- 175g de poudre d’amandes
- ¼ de c à c de bicarbonate de soude
Proposé par : Diane du blog Travels around my kitchen> Toutes ses recettes> Derniers commentaires
1/Faire cuire les citrons entiers dans 15 cl d’eau et couverts, pendant 1 heure minimum. Prenez des citrons non cirés et à la peau fine.
2/Les ouvrir et enlever les pépins. Passer le tout au mixeur et rajouter un peu d’eau si nécessaire: vous devez obtenir une bouillie fine. Passer au chinois ou par la grille fine du presse-purée.
3/Mélanger le sucre et les œufs entiers. Faire blanchir le mix en fouettant. Ajouter la poudre d’amandes et la levure. Ajouter la purée de citrons.Verser dans 6 petits moules ou dans un moule à manquer.
4/Mettre au four thermostat 180° pendant 30-35 minutes.
via Recette – Gâteau au citron et amandes – Proposée par 750 grammes.
For the English version of a similar cake , albeit in a clementine flavour instead of lemon, go to my archive!
A week-end in Brittany last year was the motive behind tonight’s post: How could I even get close to the light and plump “crepes” we had enjoyed every morning at Castel Clara?! A breakfast made in Brittany.
For such a simple act – where every actor therefore needs to shine through- I got together the best ingredients possible: a dreamy salted butter from Borough Market, some farm eggs, whole milk, sea salt and a light organic Spelt flour.
I had never tried Spelt in pancakes and yet this is the “froment” that the best breton crepes are made of… I used it combined with whole milk for a truly luxury taste. I also mixed it with chesnut flour for a special “galette” version stuffed with my favorite chesnut cream filling. You will have to blame it on my French parents if for Pancake day, I am actually making crêpes and galettes! I do love a nice, thick pancake but a crêpe is both richer and thinner and I for one will embrace that…
- Spelt flour 280g (or 200g of spelt and 80 g of chesnut)
- Caster sugar 70g
- Melted salted butter 25g
- Eggs 2
- pinch of salt
- Whole milk 500ml
Mix the sifted flour, salt and sugar in a large bowl.
Make a well and break two eggs in there. Stir with a whip while adding the milk. The batter should be runny and light.
Cover with cling film and put into the fridge to rest for half hour.
We served ours with a double chocolate and caramel sauce. It is Shrove Tuesday only once a year after all… And we have been rehearsing since Sunday so my eldest son did not feel left out!
The butter comes from Beillevaire in Montpellier street- also a stall in Borough Market
The Spelt flour comes from Doves Farm and the Chesnut one from Clement Faugier
The chesnut jam comes from Michel Croze
I enjoy good looking vegetables! A butternut squash is this very handsomely shaped squash, looking like an oversized acorn and sporting a smooth, soft brown skin. It has a nutty taste and here is a recipe where it literally shines!
If you’ve never come across it, do look out for one; it is called “la courge musquée” in French, a delightful name for a delicious vegetable, I think.
- Several sheets of filo pastry
- One diced butternut squash
- Creamy goat cheese, 1 big slice
- Olive oil
- Salt, mace and pepper to season
- Optional: a drizzle of acacia honey to finish off nicely
First roast the cubes of butternut squash in a tray with a bit of olive oil and pinch of salt: Best to rub it all in with your fingers. Roast for 30 min at 180°.
Then put two folded layers of filo into individual tartlets pans and crunch them up a bit with fingers dipped in oil – yes, there is a lot of fingers work here!
Lay the roasted butternut in the middle, put a slice or dollop of very fresh and very creamy goat cheese. Sprinkle with mace and a hint of pepper.
Put under the grill for about 10 min until the cheese has softened and the edges are crispy.
Drizzle with a tiny bit of acacia honey and serve hot!
Best wine match is a muscat de Rivesaltes or Beaume de Venise but any creamy white will do.
Stall in Borough Market
Valentine’s day is a day to put teenage gloom or adult cynicism on hold and celebrate LOVE! Actually, it is always essential to stop and celebrate LIFE, LOVE and the here and now… When I was younger, I despised the whole idea and pretended not to care for cards… I hardly thought an annual day for love was on anybody’s agenda but the chocolate makers.
But maybe, just maybe, Valentine’s day is not so corny after all : Is it not just about WHAT and WHO makes us happy? Is celebrating happiness not a serious and important matter?! So I’ll give a short vacation to my sense of taste and my sense of ridicule, and I’ll embrace the day as a small romantic window to enjoy. I have booked lunch at a very plush starred restaurant and I’ll be giving an edible card to my Valentine. Never neglect to celebrate the good bits, will be my new motto. I might even throw in a heart themed breakfast with the lovely edible flowers I bought at Borough market on saturday…
So here is my “Idea of the month”, none less.
- Self-raising flour 425g- I used chesnut flour for one third and the result was light and spicy but I had to add 1 tsp of bicarbonate of soda.
- Pinch of salt
- All spices (or 4 Spices) 1 Tbsp
- Cinnamon 1 tsp
- Mace 1 tsp
- Ginger 1 tsp
- Cardamom, 2 pods crushed
- Honey 170 g
- Soft brown sugar 375 g
- Butter 115 g
- lemon zest, 1
- 1 egg plus one yolk – keep the white for the royal icing later!
- 1 Tbsp of treacle- optional but nice
Heat the oven to 150°.
Mix all the dry ingredients into a big pot.
Melt the butter, honey, sugar and treacle on low heat. Let it cool first, then mix it in the dry mix and add the eggs and lemon zest. Beat well until you get a creamy base.
Reserve in the fridge for half hour. Don’t forget to line the baking trays. I use a reusable Silpat sheet on mine.
Spread the dough on your working surface and roll it down to 1 cm. Then with a sharp knife or shape cutters, cut out the heart or teddies shapes and transfer them onto your tray.
Bake for 30 minutes at 150°. The pieces will raise a little and take a nice brown colour. Don’t worry if they get a bit out of shape, you can always trim later.
Take some coloured or white edible paper and cut out similar shapes, then write little kind messages (or saucy ones) with an edible ink pen or a bit of food colouring on a thin paint brush. Either scatter them in an envelope of handmade paper as I did in the first picture or stick them with a bit of sugar paste at the back of you gingerbread hearts and teddies and then decorate the other side with sweets and icing! More is more- on this occasion.
Hanging hearts and my new kitchen hanging light!