Tag Archives: almond

Light Agar posset with almond and orange blossom

Perfect for Red Nose Day

Perfect for Red Nose Day

The trouble with the British posset or the italian pannacotta is that they are full of cream and sometimes I want a pudding that is a little bit lighter than most. I have been experimenting with Agar Agar lately and – with a bit of trial and error- I managed to get some small successes!

This silky Agar pannacotta with orange blossom water is one of those: A fresh and creamy combination of almond milk, almond butter and orange blossom with the undertones of an oriental pudding ; recalling visions of elaborate flower’s water possets in overflowing banquets such as those described in The Arabian nights.

The story of Sharazad is my bedtime read at the moment and I am deeply enjoying plunging into a language as rich and expressive as a persian carpet…

The recipe itself come from a book on Agar recipes given to me by a kind friend and written by Cléa of Cleacuisine. Agar Agar has many health benefits and is a clever ingredient for anybody conscious of their waistline… I post this for the group of friends who came to cook with me yesterday and all enjoyed the taste of this dessert. Thanks for being so supportive and fun, I had a lovely time sharing tips and novel ingredients with you all!

Ingredients list

  • White almond butter (in health shops), 160g
  • Agave syrup, 10 tsp
  • Rice or almond milk, 400ml
  • Agar Agar powder, 4 small teaspoonful or 4 g
  • Orange blossom water, 2 Tbsp
  • A few drops of bitter almond essence

Mix the almond butter and the agave syrup in a small bowl.

Heat the milk until just below boiling point,then dissolve the agar powder in it and let it simmer for 30 seconds.

Mix in the sweetened almond cream until melted. Add the orange blossom water and a few drops of bitter almond essence to enhance the almond fragrance. This is also the reason why I use almond milk if I can rather than rice milk.

Pour into 6 individual pots or jars. Let it cool and reserve in the fridge until serving time. It is not necessary to take them out of the pans but you can if you wish. For a friends dinner I would probably serve them with a fresh raspberry and passion fruit sauce but that would raise the sugar content and I am so pleased those little desserts are sugar and dairy free I would not want to compromise tonight!

They are heavenly virtuous and that is what I want right now…

Spoon in and have your private Sharazad moment…

View of Istanbul and its port

View of Istanbul and its port


Gato mallorquin


Gato” means cat in Spanish but here it is Mallorquin for “cake”, after the french “Gateau”! We love it because it brings nice holiday memories of bringing back a “gató” from a shopping excursion into Palma and sharing it on the terrace with a cup of steaming tea while planning the next day trip. It is so light that you almost don’t think you are indulging. It only takes three ingredients and all you need is a whisk…

Gato Mallorquin, as in Palma de Mallorca

Take three ingredients:

  • Eggs, 9
  • Caster Sugar, 300g
  • Ground almond, 300g

Separate the eggs and whip the whites until firm. Then start adding the sugar slowly until you get a ‘meringue’ style mixture.

Beat the yolks together and start adding to the mix.

Then start blending in the ground almonds, but very delicately and this time with a spatula. Keep turning the mix inwards until all is included without ‘breaking’ the whites too much. Most good bakeries seem to be adding a good teaspoon of cinnamon but this is not compulsory – unless of course you love the scent as much as I do…

Put in a warm oven for 30 minutes at 170°, using a large flat tin, such as a quiche one. Be careful to line it with greased paper so the cake is easy to take out. Anything with that amount of meringue can be quite sticky! And if you still think this is indulgence, think that at least you are going flour and fat-free… Serve it for tea and cake time or with a scoop of cinnamon ice-cream to end a smart dinner party. Decorate with icing sugar and try stencilling a star, as is tradition.


The recipe in Spanish in my sketchbook.


Ready to take to a coffee morning!

Spirulina and Almond energy balls

I love making these energy balls for my daughter’s packed lunch or to have as a snack during my printmaking tuesdays. I also send supplies of them on school trips! They give you lots of energy and nutrients in a very small package. I customise them endlessly according to what I have in my cupboard but here is a very tasty mix that works. They are also very good value when you compare with the price of similar energy bars or balls in health shops…

If you have not come across Spirulina, read below. It is a sort of algae/seaweed and is a very good supplement but tastes foul so it is great to have it in a guise you can actually enjoy! There is no real measures in this recipe so I just used a ratio of cups to 1/2 cups and 1/4 cups… Just to give you the idea.

Ingredients list:

  • 1 cup almond powder
  • 1 cup medium or fine oatmeal
  • 1/4 cup wheatgerm or oatbran
  • ¼ cup chopped dates
  • ¼ cup brazil nuts or macadamia nuts
  • ½ cup raisin
  • 4 tbsp brown rice flour
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 bite size crushed ginger
  • 1 tsp powdered Spirulina
  • 2 Tbsp prune juice (or apple juice)

Mix all of the above ingredients in a food processor on the highest speed until it starts forming a slightly sticky dough. Bind with more juice if too dry and roll in very clean hands. These balls can keep for a fortnight in a metal box in your fridge.

Ready, steady, go

Nutrition note: Spirulina is often deemed the most nutritionally complete of all food supplements, containing a rich supply of many important nutrients, including protein, complex carbohydrates, iron, and vitamins A, K, and B complex. It also has a high supply of carotenoids such as beta carotene and yellow xanthophylls which have antioxidant properties. It is also rich in chlorophyll, fatty and nucleic acids, and lipids. Thus, spirulina has countless uses as a supplement for maintaining good health and for preventing diseases.

Gâteau aux amandes et citron – Publié en VF sur “750 grammes”

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!

Chocolate, almond and hazelnut galette- illustrated recipe

Page from my illustrated journal

Make your last galette of the month a great one. This recipe is the closest to Nutella I will ever want to get! Irresistible.

Ingredients list:

  • 2 rolls of frozen puff pastry (all butter is best – check for no hydrogenated fat)
  • Brown sugar 125g
  • Almond powder 150g
  • hazelnut 50g
  • 2 beaten eggs
  •  Butter 50g
  • Chocolate 50g
  • 1 tsp vanilla extract
  • A little dark rum

Melt the butter and chocolate on low heat – do not burn!

Mix the sugar and almond powder.

Ground  or crush the hazelnuts and add that in. You can inverse the ratio so it tastes closer to Nutella.

Beat the eggs until light and creamy and add slowly to the mix. Add the butter mix and the rum and vanilla extract.

Roll out the pastry. Ideally, the pastry and your hands are cold. This is important when working with any pastry but with puff it is essential: the quicker you work the better for a raised and light result. I always work on marble which makes it easier to keep everything cold while rolling out the thinnest pastry.

Cut out a large circle and then a second one but slightly bigger. Lay the first circle on a floured oven tray. Put the filling in the centre and spread it to about a good inch from the sides. Do not forget to place two “fèves” in the mix. Lay the second circle over and fold the sides over it. Push the tip of a fork all around the edge to seal! Decorate with light knife marks and brush over with an egg yolk.

Put in the midle of a warm oven for 30mn (200°). Eat hot with a mug of cold cider. You don’t have to put a charm into it if you are not celebrating the Epiphany and you can eat it any time of the year – in which case it is called a pithiviers.

My collection of old fashioned charms inspired me to take some shots very reminiscent of a great book I found recently : “Little people in the city”, street art by Slinkachu. See for yourselves!