Fougasses aux olives vertes

This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.

So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.

NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.

Red chili pepper, new onion, marjoram….

Garlic, marjoram…

Deep double chocolate muffins

Mmmm…. schrluuuuupppp….
Yeah, they were good. Look at this texture, at the intensity of chocolate !

A bit messy out of the oven. They are easy and plant-based.
In the blender throw :
-3/4 cup of flour + 1 ts of baking powder
-1 tbs ground roasted sesame seeds
-1/2 cup water + 1 tbs oil
-1 big tbs cocoa + 1 tbs brown cane sugar
Pour into molds, and add in broken bits of 100% cocoa (cocoa mass) chips. Bake (my oven decides, that took 43 minutes).
I made 4 small.

The glazing is 1 tbs of coconut butter, 1/2 ts sugar, 1 ts cocoa.
Approximation for 1 muffin :
180 calories, 8g fat, 23g carbs, 4.3 g proteins
Well, one is OK. Well, once in while, 4 are OK. Don’t dream, you will eat as many as you bake.

Tarte alsacienne à la fraise et à la myrtille (double berry cake)

It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

And there is some streusel on top.

A vanilla scone pause

Take a freshly baked fluffy vanilla scone, break it open…

Add a little butter and raspberry jam… Mmmmmmmmm….

Classic scones with a generous pinch of vanilla powder in the dough.

Yep, the shape is not very regular, but that doesn’t matter.
Scone recipe here.

Brew tea.

It’s my home-blend Thé de Noël (Christmas tea, recipe here).

Ding, ding… tea time !

Tarte au sucre lorraine (grandma’s sugar bread)

La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…

The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.