09-11-2009
chocolate and puffed rice for a quick sweet
Agave sirup and puffed rice can be found in bio store
Rose des sables au riz soufflé,
milk and gluten free
150 g of good strong chocolate
1 tablespoon of oil or non hydrogenated margarine
1 tablesppon of agave sirup
100 à 120 g of puff rice
Melt the chocolate gently. Add the tablespoon of oil or margarine and smooth chocolate.
Mix the tablespoon of agave syrup and add the puffed rice. Coat them well with chocolate.
Spread in a large pan or little paper boxes.
Cover with greaseproof paper before putting in the refrigerator at least 1 h.
Delicious with a little coffee
Keeps for a little week in greaseproof paper in the fridge
03-11-2009
Houmos and Mexican guacamole
Houmos is always very successful. There is the quick way by using a box of cooked chickpeas. There's also a beautiful version with coriander at Pierre Cuisine.
And coriander, I love. For example in the guacamole it is divine with a lot of coriander and a blanched onion. I also add gomasio instead of salt. A little tip to keep your Mexican guacamole bright green if you prepare it a little in advance, put the bone in preparation.
And also where the seeds have germinated before steaming with kombu
seaweed to ease digestion and enjoy the full
benefits of vitality. For your chick peas to germinate better opt for
an organic origin.
You just have to anticipate a little in
advance, 3 days at best to have germinated chickpeas and 1 day only to
have them just soaked. In the 2 cases, they cook faster than just dried peas.
The houmos is usually prepared with sesame puree tahini but I rather use almond puree that I prefer. Sesame is still present
in the recipe with the gomasio.
Houmos de pois chiche vitalité au cumin,
Vitality chickpea houmos with cumin,
milk free
150g bios chick peas
50 cl (1/2 liter) vegetable broth
1 kombu seaweed
2 tablespoons almond puree
3 tablespoons of olive oil
2 tablespoons of gomasio
juice of a lemon
1 teaspoon of cumin
Soak the chickpeas in a large bowl of pure water (or filtered) for 24
h. Use a big bowl as they double in size. Drain and rinse.
Let germinate by rinsing in water twice a day (morning and evening).
Let cook in the vegetable broth steam with the kombu seaweed for 25 minutes.
Keep 20cl of broth.
Let cool.
In a blender bowl, place the chickpeas, without kombu, broth and mix into a fine puree.
Add the almond puree, olive oil, lemon juice, the cumin and gomasio. Mix again.
Eventually taste to correct the seasoning.
Keep in fridge until serving.
You can pour some olive oil before serving
and enjoy
as here, with small corn pretzels
28-10-2009
Crunchy cookies with cinnamon, cardamom and poppy seeds - milk and wheat free
Cinnamon and poppy seeds give a nice colour to these biscuits. The dark colour is not from over-cooking. It is also from the complete flour and the sucanat sugar. With a bit of cardamom to enhance perfumes. I also added some crushed seeds for fibres.
To spread it thinly, I use a Silpat and a parchment paper. For part of dough, I spread it, cooked and cut into rectangles straight out of the oven
Biscuits croquants à la cannelle, cardamome et pavot,
Crunchy cookies with cinnamon, cardamom and poppy seeds
Milk and wheat free
120 g complete spelled flour
25 g of non-hydrogenated margarine
30 g olive oil
1 egg
50 g sucanat (or complete sugar)
2 tablespoons roasted mixed seeds (almonds - sunflower and pumpkin)
1 teaspoon baking soda
1 teaspoon cardamom pods
1 large teaspoon of cinnamon powder
2 tablespoons poppy seeds
Sift flour, baking soda with cinnamon.
Add sucanat, seeds, cardamom seeds and poppy seeds.
Then add the margarine, olive oil and egg. Knead until soft dough.
Let stand at least 1 hour in the fridge. If possible, prepare the dough the day before.
Preheat oven to 160 ° (th.5-6)
Cut the dough into 2. Then spread it thinly (more or less).
Cut with the chosen form and with a spatula, transfer to a baking sheet (Silpat or parchment paper).
Bake for 7 to 12 minutes depending on size. They are a still a little soft out of the oven. Let cool a little before removing.
They keep very well in a tin box wrapped in parchment paper
18-10-2009
figs and cardamom for a delicious fondant, dairy and wheat free
Fondant aux figues et graines à la cardamome,
Figs, seeds and cardamom fondant,
dairy and wheat free
100 g complete spelt flour
1/2 paquet baking powder
3 tablespoons of complete sugar
1 big egg
3 tablespoons of oil
2 tablespoons of vegetal milk (almond for example)
2 big tablespoons of crushed seeds (pumpkin seeds, sunflower, almond)
1 tablespoons of cardamom seeds
some figs
Preheat oven to 170 ° (th.5-6)
Mix flour with baking powder and sugar.
Add egg, milk and oil.
And finally crushed seeds and cardamom.
Pour into a small flexible mold (here a 15 cm square).
Cut the figs into quarters and place on dough.
Bake for 20 minutes.
Wait 5 minutes before removing from pan gently. Turn on rack before returning on a plate to keep the figs on top.
more photos here
12-10-2009
nuts and chocolate for an intense fondant
Intense marriage with nuts and chocolate, much better than nutella to keep only the best flavors without the fat and milk.
With a little touch of "fleur de sel" to enhance the chocolate.
Fondant chocolat noisette,
Nuts and chocolate fondant,
Milk and gluten free
200 g dark chocolate
50 g of non-hydrogenated margarine
70 g complete sugar cane
5 eggs
2 large tablespoons of hazelnut puree
50g whole hazelnuts roasted and grounded
1 tablespoon of rice flour
1 pinch of fleur de sel
Preheat oven to 200 ° (Th 6-7)
Melt chocolate and margarine over very low heat. Mix well and add the salt.
Remove from heat, add sugar and let dissolve.
Wait for the preparation to cool a little before adding one by one the eggs.
Add the hazelnut puree and hazelnuts crushed coarsely.
Then finally, the rice flour.
Pour into molds and bake for 9 minutes, lowering the temperature to 180 °.
Enjoy them prepared a little in advance, flavors will enhance beautifully.
05-10-2009
peers, seeds and cardamom for a gorgeous tart
Tarte gourmande à la poire et graines à la cardamome,
Peer, seeds and cardamom tart,
milk and wheat free
for the tart pastry
180 g oatmeal (or flakes grounded into flour)
70 g of non-hydrogenated margarine
3 tablespoons complete sugar
1 teaspoon phosphate-free baking powder
1 pinch of salt
2 tablespoons poppy seeds
1/2 egg
for the preparation
2 pears
50 g roasted and ground seeds (almond, sunflower, pumpkin and sesame)
1 egg
10 cl oat cream
10 cl almond milk
1 tablespoon potato starch (or cornstarch)
1 teaspoon cardamom capsules (cored and shredded)
Prepare the pastry pie crust by mixing all ingredients gently. Do not
over work the dough, just blend the wet ingredients to the dry ones. Gather into a ball and let rest in the fridge wrapped in
plastic wrap (or Silpat) for at least 1 hour.
Prepare the cream by mixing the seeds mix and potato starch. Then add the beaten egg, oat cream and almond milk.
Then add the cardamom.
Preheat oven to 180 ° (th.6)
Prepare the tart molds with the crust. Prick bottom with a fork.
Bake for 10 minutes to pre-cook the bottom. Remove from oven.
The dough rises slightly. With the back of a spoon, flatten the dough to shape the mold.
Peel the pears and detail into thin regular slices. Cut the head to keep the heart.
Divide the preparation in the pies and add the heart of pears.
Bake for 20 minutes for small tarts or 35 minutes for a large one.
29-09-2009
Leeks, roquefort and peer for a somptuous tart
I love the combination of peer with Roquefort cheese and especially with a cumin touch.
Tarte fondante poireaux, roquefort et poires au cumin et graines,
Leek, Roquefort and peer tart with cumin and seeds,
no cow's milk
1 puff pastry 'without'
4 tender leeks
150 g Roquefort cheese
1 big pear
3 tablespoons roasted and ground seeds (almond, sunflower, pumpkin, sesame)
2 tablespoons oat cream
1 tablespoon cumin seeds roasted
Cut the leeks into thin slices and let stew gently with a good spoonful of olive oil. Remove from heat.
Add cream and Roquefort into small pieces to let it melt in the leeks.
Mix well before adding the cumin seeds and seeds powder.
Peel the pear and cut into thin slices, then into small pieces. Add them to the preparation.
Preheat oven to 200 ° (th.6-7).
Spread the dough thinly, and prick it with a fork. Line a pie plate (here a square)
Spread the mixture over the pie and bake for 30 minutes. Lower the temperature to 180 ° (th.6) after 10 minutes.
Turn out gently onto a serving plate and enjoy.
more photos, ici
