Desserts de France…

2013-03-271

Les crêpes !
Crêpes Suzette mandarineCrêpes boisettes (berry) Crêpes little sunCrêpes soufflées tropicales

More : crêpes compilation (sweet and savory)

2013-03-272

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

2013-03-273

Les fruits !
Poire pochée au chocolat Baked pineappleFruity papilloteTartelette aux figuesPomme lampion (baked apple) Crémet aux fruits rouges

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Classiques :
GénoiseCygne et choux (cream puffs and swan) MillefeuilleTarte au chocolat Religieuse (cream puff “nun”)

2013-03-275

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)

2013-03-27

Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cake

More chocolate sweets.

2013-03-276

Festifs.
Pets de nonne (‘farting nun’ carnival donuts)Mango coco millefeuilleStar anise mandarin chocolate tarte Crémet in mint sauceGâteau 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.

Coz I was given vanilla powder. Happy !

That would be a pity to not use this…

Only the juice, mixed to the custard.

Voila !

Oh a hole ?! Are there mice here ?

Do you think he made the hole ?

Or there was a spoon attack ?

They taste better cooled, the next day.
Which is tough. Try to make them a day you are not at home to be sure you don’t eat them immediately.

Garden mille-feuilles

Eat the rainbow colors, pile the veggies. Some raw, some cooked.
Those mille-feuilles are simple, delicious and extremely healthy.

Potatoes, aubergines and a red grilled sweet chili sauce.

Fresh simple hummus, beetroot and a green chive sauce.

Quick and red, August borstch

That’s a simple borstch, for a day still too hot to cook much or too eat complicated. It’s totally different from this Winter soup. The fresh beet is very crunchy and fruity. The balance of sweet and sour is ideal.

With very few ingredients : beetroot and Sauerkraut.

I cut the bee-st. Stir-fried in olive oil with garlic and rosemary. Added a cup of beet juiced in dashi broth, a little nutmeg, black pepper, chili. Bring to a boil, that’s already ready :

Bloody !

It’s more reassuring with bits of green ?