Desserts de France…

Les crêpes !
Crêpes Suzette mandarine – Crêpes boisettes (berry) – Crêpes little sun – Crêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

Noël et Rois (Xmas and Kings) :
Pompe à l’huile (sweet fougasse) – Nonnettes (fluffy gingerbread) – Flocon de neige (snowflake cake) – Nougat glacé (honey ice-cream) – Galette des Rois (Kings’ cake) – Galette des Rois au chocolat

More : Christmas dessert compilation

Les fruits !
Poire pochée au chocolat – Baked pineapple – Fruity papillote – Tartelette aux figues – Pomme lampion (baked apple) – Crémet aux fruits rouges

Classiques :
Génoise – Cygne et choux (cream puffs and swan) – Millefeuille –Tarte au chocolat – Religieuse (cream puff “nun”)

Regions :
Brioche de Pâques (Easter bread, Provence) – Gâteau de Metz (retro chocolate cake, Lorraine) – Croustade or Pastis aux pommes (apple pie, Gascogne) – Millas (corn and pumpkin, South-West) –Farz fourn (butter cake, Bretagne)

Chocolat.
Coffee sunglasses – Gâteau truffe aux kumquats – White chocolate cinnamon apple cake – Raspeberry choco-carob cake

More chocolate sweets.

Festifs.
Pets de nonne (‘farting nun’ carnival donuts) – Mango coco millefeuille – Star anise mandarin chocolate tarte – Crémet in mint sauce – Gâteau de la bergère (Shepherd’s cake made with potato) – Petits flans a la betterave (sweet beetroot puddings)

More ? French dessert compilation.

Patates rosies

Let’s open the pot :

Patates rôties, like this classic. The twist is I’ve added some beetroot.

We had 2 ways to eat them in my family. The easy one is with fromage blanc (French unsalted cottage cheese)… But no, I didn’t have that. That’s tofu. It’s different, but I like it too.

The true amateurs will want a raw egg.

It curds if the potatoes and the plate are hot enough.

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.
Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

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Desserts :

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A plate of petals. Rose, roots, squash and rice.

Mignonne, allons voir si la rose…
Poetic inspiration came for today’s brunch.

Spaghetti squash.

Petals of rose on sunny rice.

Petals of beetroot.
That’s very simple. The rice is cooked hatsuga genmai (germinated brown rice) colored and spiced with turmeric, oil, black pepper and fennel seeds. On top, all the parts, last leaves, petals and all of a few mini-roses.

Ground azuki beans, with miso, garlic, lots pounded of white sesame. Reheated with steamed spaghetti squash.

Powered up spaghetti squash. Topped with negi leeks.

Beet slices are grilled in the oven toaster.

With grated ginger. These 2 go well together. Grilling really changes the beetroot. The inside is still very juicy. It’s very crunchy, there is matter to chew.

That’s the whole meal. A table !

Very vanilla shocking pink flans.

Shocking pink is bold and intense. It takes its name from the tone of pink used in the lettering on the box of the perfume called Shocking of Elsa Schiaparelli in 1937.
source

For some mysterious reason, pink desserts taste better.

But what is really shocking is there are veggies in my dessert !
To make the vanilla infused beets, I’ve added cane sugar, briefly cooked them and ts of apple vinegar, a little more sugar and some vanilla powder. I’ve let them 2 hours.