I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted…]]>
Kannelbullar / Cinnamon Roll
I've been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips to make sure everything was just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I've already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I'd like to add the thangzong method, which adds an extraordinary softness to the dough.
Ingredients
Recipe for a 37 x 22cm rectangular dish or a 30cm circular mould:
Thangzong:
- 35 g T55 flour
- 180 g semi-skimmed milk
For the brioche :
- the whole thangzong
- 465 g T55 flour
- 1 or 2 c. coffee cardamom powder for the kanelbullar version
- 75 g semi-skimmed milk
- 20 g sugar
- 1 c. coffee liquid vanilla
- 5 g dehydrated baker's yeast
- 115 g egg
- 110 g Half-salt butter
For the bottom of the dish :
- 60 g melted semi-salted butter
- 90 g brown or blond vergeoise
- 20 g honey
- 8 g powdered cinnamon
For the inside of the buns :
- 130 g melted semi-salted butter
- 210 g brown or blond vergeoise
- 10 g powdered cinnamon
- 100 g almond powder optional
For the glaze :
- 100 g Half-salt butter
- 200 g Philadelphia type cream cheese
- 35 g powdered sugar
- 1/2 c. coffee liquid vanilla
Instructions
- Start by preparing the thangzong. This will only take an extra 5 minutes, but will give your brioche a very soft texture. Pour the flour and milk into a small saucepan and whisk well to remove any lumps.
- Cook over low heat while whisking.
- The whole thing should thicken, without boiling. Turn off the heat and set aside to cool for 10 minutes.
- Place all the brioche ingredients except the butter in the bowl of your food processor. If using fresh yeast or classic dehydrated baker's yeast, dilute it with the 75g of milk before pouring into the bowl. If you have instant dried yeast, the problem doesn't arise and you can put everything together without diluting first. Don't forget to add all the warmed thangzong.
- Knead with the hook for a good ten minutes.
- Add the semi-salted butter (at room temperature it's perfect!) and knead again until perfectly incorporated, no more.
- The dough is finished.
- Cover with cling film and refrigerate overnight.
- The next day, the brioche has puffed up nicely and is quite cold. That's what we want!
- For the base of the dish, mix together the sugar, melted butter, cinnamon and honey.
- Pour into the dish and spread evenly.
- Remove the dough from the cling film and place on a floured work surface.
- Roll out into a rectangle measuring approximately 45 x 55cm. Try to keep as rectangular a shape as possible, pulling on the 4 corners if necessary.
- Mix the ingredients inside the buns, except for the almond powder, which you'll add later.
- Spread the filling evenly over the dough.
- Almond powder is not essential, but I love it! In this case, sprinkle the 100g at this point.
- Here you have two possibilities for rolling up the dough. Either in length, which will give a longer flange with a smaller diameter, or in width, which will give a shorter flange with a wider diameter. This will depend on your choice. I prefer the larger diameter. So I rolled up the width. I then divided the boudin into 8 equal parts? First, mark the dough with a knife.
- To cut it, simply use a kitchen wire. Pass the wire under the flange and place it at the mark. Pass the thread around the coil, then gently tighten the thread. This will cut the dough perfectly. If you were to cut the dough with a knife, it would crush the sausage, whereas the thread retains its circular shape!
- To prevent the cake from opening as it puffs up and bakes, place the end under the pastry.
- Do the same for all the slices you place in the dish, on top of the airy layer of butter and sugar!
- Using a small spray of water, spray the surface of the buns, then place cling film over the dish.
- In this way, the buns will swell in a moist environment.
- Leave to grow for about 2 h at room temperature. The difference in growth is clearly visible here, with the buns touching.
- Pour in around 80-90g of whole cream (not per brioche, but for the whole dish!), basting each brioche evenly.
- Bake for 40-45 minutes in an oven preheated to 155°C in fan-assisted mode.
- If you like, you can stop at this point. To make more American cinnamon rolls, the cream cheese glaze is missing. Place the semi-salted butter and cream cheese in a microwave-safe dish.
- Melt for about 1 minute, then pour in the powdered sugar and liquid vanilla.
- Whisk well, then pour over the cinnamon rolls.
- To be enjoyed warm! The buns can be easily reheated in the microwave for 15 seconds.
Tried this recipe?Let us know how it was!
Honey almond cake
Ingredients
For a 20 cm square mould
- 300 g egg
- 150 g liquid honey
- 175 g rapeseed oil for cooking
- 35 g brown sugar
- 250 g almond powder
- 100 g breadcrumbs
- 1/2 c. coffee powdered cinnamon
- 1/2 c. coffee baking powder
- 1/4 c. coffee salt
For the cream cheese and honey chantilly
- 300 g cream cheese nice and cold
- 150 g full-fat liquid cream very cold
- 70 g honey
- 25 g chantifix
Instructions
- Pour the eggs, honey, oil and brown sugar into a bowl.
- Mix, then add the almond powder, breadcrumbs, cinnamon, salt and baking powder.
- Mix well and leave to stand for 10 minutes.
- Pour into a square mould lined with greaseproof paper.
- Bake at 170°C over static heat (not over revolving heat) for 40 minutes.
- Turn out and leave to cool. Then simply cut it into slices.
- If you want to make the chantilly, pour all the ingredients except the chantifix into a container or into the bowl of your food processor. Whip at high speed.
- When the whipped cream has firmed, add the chantifix and whisk again to obtain a firm texture.
- Serve the cake at teatime with whipped cream on hand!
Nutrition
Calories: 390kcalCarbohydrates: 23gProtein: 8gFat: 31gSaturated Fat: 9gCholesterol: 101mgSodium: 185mgPotassium: 84mgFiber: 2gSugar: 15gVitamin A: 514IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
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Thin apple pies
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
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Power cookies
I'm slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book Végéterrien published by Flammarion!I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.
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Yellow soft curry with crab
Here is a crab curry that is quite different from the creamy curries I usually post or those I make during my Thai cooking workshops. However it is a curry that exists in Thailand and that I tasted several times in Bangkok. It is very different because on the one hand it is not made with curry paste, but with curry powder, and yellow Madras to boot. Then there is egg in the coconut milk, which gives a texture approaching a very soft flank. It cooks directly in the pan, in which it caramelizes slightly underneath and is served as is. Then simply place the curry on top and serve directly with a spoon. A delight and above all ultra-easy to make!
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Czech goulash
I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able to start alone. He had explained everything to me orally, so all I had to do was do it. Goulash originated in Hungary, but has become a popular dish in the Czech Republic. Here, it’s a dish based on onions cooked for a very long time to be caramelized, with beer and beef with the perfect texture. With a touch of cumin and paprika, this makes for an extremely tasty dish. So yes, it looks more like a winter dish, but after all, I don’t want to eat only cold when it’s hot. And in many hot countries, they eat a lot of rich dishes ! So there’s no excuse to start making goulash step by step!
Ingredients
- 1.5 kg beef bourguignon
- 3 kg onions
- 1 tablespoon brown sugar
- 3 cloves garlic
- 1 tablespoon flour
- 75 cl dark beer
- 2 liters water
- 70 g double tomato concentrate
- 1 teaspoon cumin
- 2 tablespoon paprika powder
- salt
- pepper
- oil
- 50 g semi-salted butter
- 1 kg carrot
- 2 red peppers (optional)
- potatoes or knoêdels to serve
Instructions
- Start by peeling the onions. For this recipe, I don't bother cutting 3kg of onions by hand. I cry without stopping. So I put 3 at a time in my blender and pulse. Do not puree the onion!3 kg onions
- It goes much faster and will be perfect for the sauce. Put all the onions in a large pot with 3 tablespoons of oil.
- Cook over low heat with the sugar. Add salt and pepper generously.1 tablespoon brown sugar
- The first cooking will take about 4 hours. Take it easy. You'll have to make sure you mix it up from time to time!
- This takes time, but the onions will slowly caramelize.3 kg onions
- When they are well browned, remove them from the pot.
- Pour in 50g of semi-salted butter and 4 tablespoons of oil.50 g semi-salted butter, oil
- Cut the meat into coarse pieces.
- Pour it into the casserole, this time over high heat.
- Season with salt and pepper.salt, pepper
- The meat must be seared on all sides.1.5 kg beef
- Even if I take good quality meat, it gives water back. If this happens to you, don't throw this water away! Just let it evaporate.
- When it disappears, the meat gets colored much faster.
- Then add the tablespoon of flour.1 tablespoon flour
- Mix well to disperse it perfectly. Pour in the dark beer.75 cl dark beer
- Add the caramelized onions, one liter of water and mix well.2 liters water
- You can add the tomato paste and the 3 cloves of garlic finely chopped (no picture, but the garlic is there!! ).3 cloves garlic
- Mix well and cook for at least 3-4 hours on low heat, covering with the lid. Don't forget to stir from time to time!
- In the end, the goulash looks like this.
- What I do: I let it cool at room temperature overnight, then the next day I add another liter of water, then I recycle again for about 4 hours. After that, the meat starts to have the right texture. Before that, it is simply too hard! Therefore, a very long and gentle cooking is required. But I let it cool, then put it in the fridge this time a second night.The next day, reheat the goulash over low heat for about 30 minutes. Put the cumin in a small pan over low heat.
- In the picture, there is more than a teaspoon of it, because I made some in advance. But you can put only the quantity of the recipe. the cumin should colour slightly in the pan.
- Then put it in a mortar to reduce it to a powder. It is much tastier than the powdered cumin that you buy ready-made!
- Add a teaspoon of cumin and the two tablespoons of paprika.2 tablespoon paprika powder, 1 teaspoon cumin
- Mix well. When you are sure that the goulash is ready (that the sauce has the right consistency), and that the meat is cooked, peel and cut the carrots into pieces.
- Pour them into the goulash. At this point, add the seeded and chopped peppers, if using.
- Let it cook again on low heat with a lid for one hour.
- This time it's ready!
- Instead of knödels, I simply put small spring potatoes, to cook in a little butter with the lid of the emptied and cleaned casserole.
- And hop! With a little salt and rosemary, a delight !
- Serve the goulash hot with the side dish!
Nutrition
Serving: 8peopleCalories: 496kcalCarbohydrates: 54gProtein: 48gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 116mgSodium: 292mgPotassium: 1766mgFiber: 11gSugar: 25gVitamin A: 21996IUVitamin C: 54mgCalcium: 185mgIron: 6mg
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Tom Kah Gai
Here is the recipe for “Tom Kah Gai”! I present you the recipe as I learned to make it in Bangkok. It is a Thai soup made with coconut milk, galanga, lemongrass, red chili, lime, kaffir leaves and chicken. It is a real explosion of multiple flavors. It may be a little difficult for some to find all the ingredients, but I know from experience, that in most “exotic” stores, it is not impossible to find the basics of this wonderful soup! And given the results, which are far superior and much less expensive than in Thai restaurants, I advise everyone to try this recipe for a real magic potion!
Ingredients
- 1 liter coconut milk (I use the Aroy-D brand carton box)
- 1/2 teaspoon salt
- 25 g Brown sugar
- 25 g Nuoc Nam
- 80 g fresh galangal
- 4 stems of lemongrass
- the juice of 1+1/2 lime
- 8 lemon leaves (or kaffir leaves depending on the name)
- 2-3 small fresh red peppers
- a small bunch of coriander
- 3 chicken thighs (much softer then white meat, which should not be used in this recipe!)
- 12 fresh straw mushrooms or chanterelles
Instructions
- Start by pouring the coconut milk into a large saucepan.
- This is what galangal looks like. It looks a bit like ginger.
- Cut it into slices with a good knife because galangal is quite strong!
- Try to cut slices of 2 or 3 mm.
- Throw the 80g of galangal into the coconut milk.
- Bone the chicken thighs and remove the skin. Then cut into 4 smaller pieces. Put these pieces in the pan. Add half a spoonful of salt. Put the pan on low heat.
- Meanwhile, prepare the remaining ingredients. Cut the straw mushrooms in half. These mushrooms are quite hard to find fresh, but they are available in cans and if you wash them well, they go very well in this soup. For those allergic to canned products, I suggest using fresh mushrooms such as cloves. But it is the only mushroom that can be used. It is better to put nothing at all than button mushrooms or oyster mushrooms (which I love!!).
- Cut off the ends of the lemongrass stems. Wash them...
- And crush them with a hammer to release their fragrance! It is necessary to crush gently and not to explode the stem to throw it against the walls.
- Wash the peppers and lemon leaves. Then you have to tear the leaves to release a maximum of aroma!
- The rest of the recipe is simple.1- when the chicken is almost cooked, add the mushrooms, lemongrass, lemon leaves and lightly crushed chillies.2- When the soup starts to boil, remove from heat, add the 25g of sugar, nuoc nam and lime juice. Taste and adjust seasoning.3- Return to boil for 5 minutes and serve with coriander leaves.
- You can also prepare the soup during the day to serve it in the evening and let it infuse in the afternoon. The flavors will be even more intense!
- I forgot to mention that some of the ingredients are not consumable! The galangal, lemon leaves, lemongrass stalks, and chili pepper are only there to infuse in this wonderful soup!
Nutrition
Serving: 4peopleCalories: 699kcalCarbohydrates: 16gProtein: 22gFat: 64gSaturated Fat: 49gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mgSodium: 734mgPotassium: 729mgFiber: 0.1gSugar: 6gVitamin A: 126IUVitamin C: 5mgCalcium: 60mgIron: 9mg
Tried this recipe?Let us know how it was!