Would sting for cake… honey, it’s a beehive torte

Bienenstich (bee sting) or nid d’abeilles (beehive) is a Summer brioche. Serve it very very cold, on a garden table, in the shade of a tree. You’ll see thousands of bees preying on it. Well I have not tried, I don’t want to risk losing even a bit of it to insects…

What’s the deal ?

1+1+1= une tuerie(food to slaughter for).

The honey is hidden in the cream fudge…

… or this looks like honeycomb ? Well, if you had the good taste to make it flat, you could place the almond slices one by one on the top…

Cream is hidden in the brioche… not well hidden. There is more cream than cake.

Rich brioche. I flavored it with honey, pomelo zest and orange blossom water.

Very cold milky vanilla cream.

Calissons câlins

It’s calissons in case you didn’t recognize.
This is the typical souvenir tourists buy in Aix-en-Provence. You don’t need to go there and to be a tourist to enjoy them. There are available everywhere in France. Not so much… well, not at all here.

They are made of almond, melon (could be orange, apricot), orange blossom water.
The commercial ones are more perfect (not hand-made) and last more. They are supported by a sheet of azim bread. The top is royal icing.
This is a simplified home-made version.

Candied melon (sweet dry melon).

Pasted with skinned raw almonds. Added a little bitter almond essence and orange blossom water.

Cut with a round plastic cup.

Covered with simple icing (confectionner sugar, Pastis anise liquor, lemon juice).

I made an experimental trial with roast almonds (dark ones). They are more nutty, good too, but different from the classic.

Pralines, I wish I could see them red…

Pralines roses, pralines rouges… the pink or red sugared almonds are a cute sweet. They make a few lovely French desserts.
How do they make them ?

With almonds… and sugar. I can make the beige and the black ones.

Food color. They don’t use the same type in France. This one is “beni koji” made from a rice ferment. That usually works the same. Here you can see the powder dissolved in water. RED.

But my pralines are… desesparetely auburn. LOL.
If anyone has a tip on how to make them red, I’d be happy to hear it.

They taste good. The sugar is “whitish” and looks like sand inside… but not enough ?

They look like the black ones..

They are slightly red in very favorable light…

Creme Budwig au riz rouge – red rice Budwig cream(via Gourmande in Osaka)

Last year…
The healthiest way to start your day ?

Creme Budwig au riz rouge Red rice Budwig cream. Dr Kousmine and her friend scientist Ms Budwig propose their recipe of Bircher Muesli. It contains the oils and good omegas, the minerals and vitamins our body needs to start a healthy day. That's a breakfast… which means a brunch for me. Budwig Cream generic recipe (you'll find many variations on the web) The idea is to very each day those ingredients so you get the benefits of different nuts, cereals, oils, and to follo … Read More

via Gourmande in Osaka

Crème vert amande

At the start, there is a simple crème, acreamy soup of this color called vert amande (lit : almond green), in French. It’s the color of the skin of a fresh raw almond, it seems. I have never lived in a place where they grow almond trees, so I’ve never seen the nut so fresh.

Ingredients are green fava beans, stalks of green asparagus, ground green peppercorn, sea salt.

The subtile texture and taste come from the addition of almonds and dry tarragon leaves. All that simmers together a few minutes.

Decorated with the tips of asparagus and pink pepper.
Serve very hot !

2 plates :
Cal 417 F15.8g C54.2g P29.2g

Creme Budwig au riz rouge

Red rice Budwig cream.
Dr Kousmine and her friend scientist Ms Budwig propose their recipe of Bircher Muesli. It contains the oils and good omegas, the minerals and vitamins our body needs to start a healthy day.
That’s a breakfast… which means a brunch for me.

Budwig Cream generic recipe (you’ll find many variations on the web)
The idea is to very each day those ingredients so you get the benefits of different nuts, cereals, oils, and to follow seasons for fruits.

Wet :
A : dairy base (cottage cheese, yogurt, soy-gurt…) 4 tbs, a small bowl
B : sweetener (honey, pasted ripe 1/2 banana, brown sugar…) 1 tbs
C : cold press oil (flaxseed, olive, sesame-the white one…) 1 tbs
D : acid (1/2 lemon juice, acid citrus juice…) 1/2 cup
E : whole raw cereal but not wheat or grains with gluten (rice, buckwheat, oats, barley…) 1 tbs
F : nuts or seeds (flax seeds, walnuts, almonds, hazelnuts, pumpkin seeds….) 1 tbs
G : fresh fruits – 3 servings

Mix very well the wet ingredients. Mill the dry ingredients just before (if you buy nuts or grains in their meal form, they lose taste and qualities quickly, their oils become rancid, less healthy).

Mix it in. Add chunks of fresh fruits.

Today’s Creme :

100 g yogurt
1 tbs cold press olive oil
1/2 banana pasted
1/2 cup grapefruit juice

Dry :
1 tbs red old rice
1 tbs flax seeds

Toppings (they are in season som’where) :

1/2 banana, 1/2 mango, 1/2 grapefruit

Cal448 F11.6g C85.1g P11.1g

Recently, old cultivars of rice have become popular. You thought that whole rice was brown, and polished rice was white. In fact, there exist many colors of rice skin. The black sticky rice starts to be known in the West. Here we can get red, green and green-beige Japanese rices. They call them “old rices”. 古代米 kodaimai ( ancient time rice)

Fr :
La creme Budwig est le “muesli” conseille par le Dr Kousmine. On trouve beaucoup de variantes de la recette.

La base :

Elements liquides :
A : un laitage (fromage blanc, yahourt, mais aussi laitage de soja…) 4 cs, un petit bol
B : un element sucre (miel, 1/2 banane mure ecrasee, cassonade…) 1 cs
C : huile pressee a froid (lin, olive, sesame-celle qui est incolore…) 1 cs
D : acide (1/2 jus de citron ou autre agrume…) 1/2 verre
Elements secs :
E : une cereale entiere cru, mais pas de ble ni grains contenant du gluten (riz, sarrasin, orge…) 1 cs
F : une noix ou graine (graines de lin, noix, noisettes, amandes, pepins de potiron….) 1 cs
G : fruits frais – 3 portions

Moudre les noix et cereales au dernier moment.
Ici : yahourt, banane mure, huile d’olive, jus de pamplemousse, graines de lin, riz rouge.
Dessus : banane, pamplemousse et mangue.

Milking your almonds… (home-made almond milk)

Recipe in pictures – Recette en images.



Express home-made almond milk :

Preparation time :
2 minutes (waiting at least 15 minutes before remixing is recommended)

Tools :
a blender, a coffee filter

Ingredients :
15 g of almond powder
1 ts of honey (7g)
1 cup of water
ice cubes
vanilla essence, bitter almond essence, orange blossom water (your choice, or nothing)

Put the almond powder, honey and water in the blender. Mix. Wait a few minutes. Add the ice cubes, if you want a cool drink. Mix a second time.
You can use it that way, it is slightly powdery in taste, but for cooking, adding to cereals, it’s OK. For a more milk drink, pass it through a coffee filter. I add the grounds to some other food (cookies, bread, pesto, spice mix or to thicken a sauce).

Remarks :
-Raw sliced almonds, raw whole almonds with the peel or not can be used but they need longer rehydratation…so ground them into powder.
-The taste of raw almond is nice and delicate. Nevertheless, if you prefer the taste of the Chinese almond milk add bitter almond essence. If you want the taste of commercial almond milk, you need vanilla essence, and more honey or sweetener. The “horchata” taste is orange blossom water, vanilla, cinnamon (many recipes). If you cook the milk, add the flavoring after cooking.
-Honey is not compulsory, but adding a small amount to the water of dry fruit (or even rice) when you rehydrate them improves dramatically the flavor.

(total milk + rest of almond powder if you filter)
Cal 110.7 F8.4g C6.2g P3.2g

What would be the calories of the milk only and the grounds only ? No idea.

Fr :
Lait d’amandes rapide

Temps de preparation :
2 minutes (15 minutes mini de temps de trempage recommande)

Instruments :
Un mixer a bol
Un filtre a cafe

Ingredients :
15 g poudre d’amandes
1 cc de miel (7 g)
essences de vanille, amandes amere, eau de fleur d’oranger, cannelle… (fac.)

Mettre la poudre d’amande, le miel et un verre d’eau dans le mixer. Mixer 15 secondes. Laisser reposer. Ajouter les glacons si vous en voulez. Mixez encore 30 secondes.
Vous pouvez utiliser le lait ainsi pour cuisiner ou melanger a vos cereales, mais il a un gout de poudre quand on le boit. Filtrez-le avec filtre a cafe. Le reste de poudre peut etre ajouter a d’autres recettes (pains, gateaux, pesto, sauces, epices…)

Rem :
-Des amandes crues effilees, entieres (mondees ou non) peuvent etre utilisees mais le temps de trempage est de plusieurs heures. Donc il vaut mieux les moudre.
-Le miel est facultatif mais il ameliore le gout des fruits secs, et meme su riz, si on en met un peu dans le liquide de rehydratation.
-Les laits d’amandes commerciaux et orgeats sont aromatises, et souvent tres sucres… Si vous en voulez, ajoutez les essences a la fin, si vous cuisez, apres cuisson.