I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see…]]>
Gingerbread with Orange and Nuts
I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.
Ingredients
- 50 g semi-salted butter
- 50 g caster sugar
- 170 g liquid honey
- 155 g orange marmelade
- 220 g flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 95 g egg (break 2 eggs into an omelette and weight 95g)
- 65 g nuts (you can leave them out)
Instructions
- Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
- In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
- Pour the liquid over the flour and mix briskly with a whisk.
- Add the eggs (in the picture there is only one, don't take it into account!).
- Finish with the nuts.
- The dough is ready!
- Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
- Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
- Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.
Nutrition
Serving: 4peopleCalories: 650kcalCarbohydrates: 107gProtein: 9gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 41mgSodium: 596mgPotassium: 246mgFiber: 4gSugar: 75gVitamin A: 388IUVitamin C: 3mgCalcium: 144mgIron: 3mg
Tried this recipe?Let us know how it was!
Cantonese Rice
Here it is, the famous Cantonese rice! A lot of people were looking forward to having the recipe on my blog. But I wanted to do things the right way. So here I am, back from Canton where I observed everything thoroughly, where I asked many questions, where I tasted many versions of this famous recipe. First observation: the Cantonese rice as we know it in France is not white. There is always a hint of soy sauce. Here I give you a recipe of this rice exactly as I liked it there. What is the origin of this special and delicious taste? Peking pork (which I make myself)! And cooking at high heat and fast in a real wok. Small precision: you can put what you want in the Cantonese rice, even if you have to respect some principles. There are always peas, corn, eggs etc… But you can remove the shrimps if you are allergic. Concerning the glazed pork: it is the one that gives the subtle taste to the rice. But it can be replaced by duck or chicken. I lacquer my own pork following the recipe for “char-siu” pork: recipe here!
Ingredients
- 3 eggs
- about ten raw shrimps peeled
- half a nice carrot
- 1 handful of peas
- 1 handful of bean sprouts
- 1 small can of corn
- 6 Chinese chives
- 500 g cooked white rice
- 125 g ready-made glazed pork or recipe here
- one or two tablespoons clear soy sauce
- oil and salt
For the “homemade” glazed pork: (there will be a little left over, but it is so delicious):
- 300 g pork chops
Char Siu sauce
- 40 g maltose syrup (or glucose syrup at G.Detou)
- 40 g honey
- 40 g Hoisin sauce (pronounced "oïe zine", available at Tang frères)
- 30 g clear soy sauce
- 15 g Mei Kuei Lu Chiew (the alcool of rose at 54°!)
- 1/2 tablespoon toasted sesame oil
- 3/4 spoonful of red dye
- 2 good pinches of baking soda
- 1 pinch of glutamate
Instructions
- For this recipe, my friends make fun of me because I lacquer my own pork with my char siu pork recipe!I use pork chops that I marinate in char siu sauce overnight. I then remove it from its marinade and place it in an ovenproof dish.
- Bake in the oven at 180°C for 20 minutes then cut into thin slices.
- Then in small cubes!
- We can start with the Cantonese rice!Start by preparing all the ingredients before starting to cook, which will be very quick!
- Cook the rice. I use an automatic rice cooker, very practical.
- Cut the carrot half into thin slices, then into sticks and finally into small cubes: a fine brunoise!
- Have the vegetables on hand: peas (frozen but thawed), drained corn and peking pork cut into small cubes.
- Cut the shrimp into pieces.
- Chop the Chinese onion.
- Put the wok on very high heat.
- Add a little oil and then pour in the beaten eggs.
- Spread the eggs well in the wok to cook them almost instantly .
- Quickly cut them into pieces.
- And clear in a cold dish. Set aside until ready to use.
- Add oil to the hot wok. Add the shrimp in pieces.
- Add corn and peas. Everything is actually going very fast!
- Add the carrots in brunoise.
- Peeled pork in small cubes and chives.
- And finally, soybeans.
- Cook for one minute, stirring constantly. Finally add the rice.
- Mix well so that all the ingredients blend into the rice. Finish with the omelet and soy sauce. One should not put too much soy sauce. Just enough to color very slightly . In France we only know the white Cantonese rice, but no trace of such a rice in Canton or elsewhere in China.
- Stir well. Salt.
- Serve immediately with the rice, possibly adding a few shrimp quickly cooked in the free wok for a luxurious Cantonese rice!
Nutrition
Serving: 9peopleCalories: 344kcalCarbohydrates: 65gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 82mgSodium: 582mgPotassium: 417mgFiber: 6gSugar: 7gVitamin A: 1498IUVitamin C: 8mgCalcium: 522mgIron: 20mg
Tried this recipe?Let us know how it was!