For a tasty and invigorating snack that will calm an acute peanut attack, I suggest these oatmeal, chocolate and peanut energy bars with a perfect texture. They will also be…]]>
Oatmeal chocolate and peanut energy bars
For a tasty and invigorating snack that will calm an acute peanut attack, I suggest these oatmeal, chocolate and peanut energy bars with a perfect texture. They will also be very good for breakfast, but you have to keep in mind that you are close to a cookie with a firmer texture, more "chewy"! This makes it a delicacy, but to be eaten in moderation and shared without complex.
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Kanelsnurrer
For Christmas, I offer you one of the many recipes from my new book, Scandalously Decadent, published by Flammarion, the Kanelsnurrer. I redid everything step by step for the blog, and the picture you see here is not the one from the book. You have to try this recipe, just for the incredibly delicious smell of baking these kanelsnurrer, these "cinnamon swirls". Because in addition to the cinnamon in the filling, the paste also contains cardamom. This is the original, Scandinavian version of cinnamon buns. Despite the apparent complexity of the designs, the recipe is actually very simple and quick to make. Just make the dough early enough to let it rest. The little trick to make the twists is not complicated and the result is amazing: the kanelsnurrer are soft and fragrant!
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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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Bread Pudding
On a recent vacation from writing my next book (due out in March 2020), I had bread pudding for breakfast. I then realized that I didn't have this recipe on my cooking blog yet! That's why I put the braided bun in, so I could then make this bread pudding. Because I always prefer it to brioche, rather than bread. It's quite funny, because visually it's quite particular, it looks like it's dry. While in the mouth it is a real delight: ultra soft and light in texture. The brioche absorbs the liquid and becomes ultra melting. Beware, because very addictive!
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Almond Baklava
Thanks to Hakim for teaching me this fantastic recipe! It was really fabulous for me to be able to make them with an expert, especially since I had wanted to know the secrets of baklawas for a while. I had already tried when I was a teenager, but with pastry sheets. But I prefer this homemade recipe a thousand times over! We made the baklawas in a giant mold and so I divided the recipe in half to suit molds more suited to our ovens. I think that you can easily fill a 38cm (at MORA) diameter springform pan with the quantities indicated...
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