I just came back from a short stay in Mexico City. This recipe has nothing to do with this country, but yet there were these tarts at my hotel breakfast.…]]>
Fresh cheese and mandarin tartlets
I just came back from a short stay in Mexico City. This recipe has nothing to do with this country, but yet there were these tarts at my hotel breakfast. The second morning I decided to ask if it was possible to have the recipe. Because I found them excellent. Not too sweet, with a nice tangerine taste and a dough that almost looked like a Breton shortbread. They immediately agreed and the baker gave me the complete recipe in all its details. And it's the same delight at home as it is in Mexico City. So I thank him very warmly. That's what cooking is all about, sharing secrets and the magic of a good cake!
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Candied fruit cake
It’s funny how tastes change over time. I really wasn’t a fan of candied fruit cakes until two or three years ago. And suddenly, I went crazy about it! Who knows why! I give you my very easy to make recipe. It will be necessary to start the day before to soak the candied fruits in the rum. A step with delicious fragrances. As with my ultimate pound cake (recipe HERE), I don’t beat sugar with eggs, or butter with sugar, or anything at all really! A quick mix and ultimately little yeast. The cake is nicely puffed up though! And forget about the flour around the fruit to prevent it from falling to the bottom of the dough. The important thing here is simply the consistency of the dough. If this one is good, the fruit will be well distributed! The cooking is done in a low oven for a long time and a rest one night is necessary to have a cake with a perfect cut.
Ingredients
- 150 g raisins
- 130 g candied fruits
- 130 g candied cherries
- amber rum
- 195 g powdered sugar
- 195 g semi-salted butter
- a little bit of vanilla powder
- 195 g eggs
- 275 g flour
- 6,5 g baking powder
Instructions
- Soak the fruit (raisins, candied fruit and cherries) in enough amber rum the night before.
- The next day, they were soaked in rum, especially the raisins.
- In a container, put the melted semi-salted butter, sugar and a little vanilla powder
- Mix well and add the eggs. Weigh them, don't count the ones on the picture ! Because I used a larger pan and larger quantities! It's 195g of egg in the end for the cake pan used.
- Mix and then pour in the flour and baking powder.
- One last mix and the dough is ready.
- Drain the candied fruit well and save the rum!
- Pour the fruit into the batter.
- We mix, this time it's good!
- Pour into the cake pan lined with parchment paper.
- Bake for 1 hour and 10 minutes at 155°C then 25 minutes at 145°C with steam if your oven allows it. Otherwise, place a dish in the bottom of the oven for the last 25 minutes and pour boiling water over it.
- The cake puffed up nicely.
- Remember the rum that was used to soak the candied fruit? Well, it's time to soak the cake with a brush. Go for it generously!
- Turn out the cake and let it cool to room temperature.
- Then place it in the refrigerator overnight before eating!
Nutrition
Serving: 24cm cakeCalories: 142kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 180mgPotassium: 39mgFiber: 1gSugar: 7gVitamin A: 255IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg
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Linzertorte
Christmas is fast approaching! While waiting for the foie gras method 4, I give you my Linzertorte recipe, revisited to be even more festive! This pie comes from Austria (Linz is an Austrian city) and is very famous in Hungary and Alsace. A crumbly pastry (I warn you because it is really crumbly and tasty!) with hazelnuts and cinnamon, with a red fruit jam interior (raspberries, blueberries…). I suggest a blueberry version to create a starry night sky, but I also put the more traditional one.
Ingredients
- 275 g flour
- 210 g butter
- 55 g hazelnut powder
- 55 g sugar
- 1 pinch of baking powder
- 1/2 teaspoon cinnamon powder
- 100 g egg yolks (about 5)
- 1/2 cap of rum (optional)
- 1 jar of blueberry, raspberry, red fruit jam...low in sugar
Instructions
- Place the yolks, cinnamon, hazelnut powder, baking powder, sugar and flour in a food processor.
- Add the cold butter cut into pieces and the rum (if you wish to use it).
- Mix with the "k" until the dough is homogeneous, no more!
- Spread on a sheet of parchment paper to a thickness of 2mm. The dough will only rise a little, as there are no whites and just a touch of baking powder.
- Line a circle, square or pie pan with the shape of your choice.
- My students in the "tartlet" classes have become pros and this recipe will be no problem for them!
- Pour the chosen jam on the pastry base. It is better to use a "home-made" jam low in sugar, or a light commercial one. With a normal jam, the result may be too sweet.
- Spread evenly.
- With the remaining dough, cut strips or stars to make this Christmas Linzertorte!
- Place the stars on the jam.
- Bake for 50 minutes at 175°C. The jam will boil. The dough should be well cooked and golden brown!
- Place on a wire rack and carefully remove from the pan.
- To make a more classic Linzertorte, simply roll out another circle (there is enough dough to make two), then cut strips with a rolling pin. Arrange them on the pastry filled with jam (here raspberries).Then from pass the roller over the circle to cut the dough.
- Cook in the same way, watching the cooking time, to be adapted according to the size of the Linzertorte.
- Carefully unpack as the Linzertorte is very crumbly!
Nutrition
Serving: 8peopleCalories: 405kcalCarbohydrates: 26gProtein: 6gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 443mgPotassium: 110mgFiber: 2gSugar: 9gVitamin A: 838IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
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Thousand Hole Pancakes (Baghrir)
This is a recipe that I really love since I rediscovered it during my stay in Morocco. Lalla Myriam did not imagine letting me leave without making me “baghrirs” or “thousand holes” pancakes…! These pancakes are all light and airy. This way, they absorb the honey and melted butter even better. A real torture, especially when they are heated in a tagine dish, a few minutes on the fire, the time to let the honey and butter caramelize together. The baghrirs are then all soft and full of sweetness! But you can also eat them with whatever you want: jam for example. I love these pancakes and make them all the time because they take very little time to prepare and cook, are pretty economical, and are finally balanced if you don’t put butter and honey in them. I eat it instead of bread for breakfast. Obviously in Morocco, women prepare the baghrirs with measures and sometimes do not get the thousands of small holes. So I also made the recipe at home with the advice and proportions of Lalla Myriam, but I weighed everything at each try until I got the perfect recipe, to be able to reproduce for sure these famous holes which give the softness to the “thousand holes” pancakes.
Ingredients
- 370 g cold water
- 215 g fine semolina
- 25 g flour
- 10 g sugar
- 2 good pinches salt
- 1 packet dehydrated baker's yeast
- 2 teaspoons baking powder
Instructions
- Put the water in the blender container with the baker's yeast.
- Add the semolina.
- As well as flour, salt and sugar.
- Mix well for at least 2-3 minutes to obtain a smooth paste. Moreover, by mixing, we will heat the whole, hence the importance of putting cold water. At the end of the 3 minutes, the dough is warm and starts to heat up.
- Let rise 15 minutes, the dough will swell and form lots of little bubbles. If the dough doesn't bubble too much, it's not too bad! At this point, add the two teaspoons of baking powder and blend again for 20 seconds.
- Heat a small frying pan over fairly high heat. It is necessary to master the cooking and to adapt according to the result which you have in front of you! Pour a small ladleful of dough.
- If it's a Teflon pan, I just grease it with a little oil on a paper towel, every 3 or 4 pancakes.Bernard's tip: depending on the reaction of the dough (it depends on the ambient heat, the heat of the plate or the gas...) it will be necessary to put more or less dough, to let the dough spread by itself or on the contrary to help it a little by moving the pan... You have to find your own solution!
- The pancake will "bubble"!
- You should only cook on one side: this way, the pancakes will stay soft. When all the dough appears cooked (which is not yet the case on the picture!), just take it out and start again with a new ladle of dough!
- You can see the thousands of little holes. There are even holes in the holes!
- Serve the baghrirs with hot honey and butter...
Nutrition
Serving: 10pancakesCalories: 92kcalCarbohydrates: 18gProtein: 3gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 183mgPotassium: 50mgFiber: 1gSugar: 1gVitamin C: 0.002mgCalcium: 56mgIron: 1mg
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Sopaipillas from Chile
Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and they are eaten sweet or with a tomato and onion salad very common in Latin America. Very simple to make, the sopaipillas will bring color and originality to your appetizers, or if you want to do like the Chileans, to your breakfasts, and throughout the day! I propose you here the salted version, with the recipe of the salad with tomatoes, onions and coriander.
Ingredients
Solpaipillas
SIde salad:
- 500 g tomatoes
- 300 g onions
- 1 bunch coriander
- 3 tablespoons oil (not olive!)
- 1 tablespoon white vinegar
- chili or tabasco
- salt
- frying oil
Instructions
- Start by preparing the side salad, in case you choose to eat the sopaipillas in a "savory version".
- Cut tomatoes into small cubes.
- Cut the onions in the same way. Chop the bunch of coriander.
- Put everything in a container. Add vinegar and oil.
- Add salt and chopped chili or Tabasco.
- Set salad aside in a cool place.
- Prepare the pumpkin.
- Remove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!
- Put in the oven at 190°C for a good hour, the time to cook the pumpkin well.
- It should come out drier. If it caramelizes, it's even better!
- Put the cooked pumpkin in a blender and puree it.
- Put the purée in a container. Add oil.
- Add salt, sugar and baking powder.
- Mix and add the flour. Add it gradually until the dough almost doesn't stick to your fingers.
- Only the quality of the pumpkin will determine the quantity of flour to use.
- Let the dough rest in a cool place for an hour in plastic wrap.
- Remove the dough from the pan and roll it out on a floured work surface.
- Cut out shapes. Sopaipillas are generally round and sometimes fluted. That's why I use a caneles mold as a cookie cutter.
- Make a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!
- Prepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!
- Take them out of the frying pan and let them cool slightly on a paper towel. Enjoy as is or with the tomato and onion salad!
Nutrition
Calories: 2749kcalCarbohydrates: 350gProtein: 58gFat: 131gSaturated Fat: 22gPolyunsaturated Fat: 37gMonounsaturated Fat: 65gTrans Fat: 0.4gSodium: 7747mgPotassium: 4241mgFiber: 35gSugar: 72gVitamin A: 43713IUVitamin C: 114mgCalcium: 1367mgIron: 30mg
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