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Savoury cake with morbier cheese, parsley and hazelnuts
Ingredients
- 130 g olive oil
- 200 g egg
- 40 g parsley
- 4 garlic cloves
- 230 g semi-skimmed milk
- 7 g salt
- 15 g sugar
- 300 g flour T55
- 10 g baking powder
- 100 g hazelnut powder
- 70 g county
- 230 g morbier
Instructions
- Put the chosen oil, the 200g of egg (about 4 medium eggs), the washed and chopped parsley and the peeled garlic into a blender and blend until you have a kind of homogeneous cream.
- Pour into a bowl and add the milk, salt and sugar.
- Mix, then add the flour, baking powder and hazelnut powder.
- Then add the cheeses: grated Emmental or Comté, and morbier cut into pieces (with the rind!).
- Mix well, then pour into the baking tin lined with baking parchment. Drizzle a little oil over the inside edge to facilitate removal from the mold.
- Bake for 50 minutes at 175°C over static heat (not convection heat).
- Turn out and leave to cool on a wire rack.
- Enjoy as an aperitif or starter with a salad. Morbier cake tastes best warm or lukewarm, so all you have to do is heat it up!
Nutrition
Calories: 453kcalCarbohydrates: 29gProtein: 16gFat: 31gSaturated Fat: 9gCholesterol: 106mgSodium: 618mgPotassium: 217mgFiber: 2gSugar: 3gVitamin A: 769IUVitamin C: 6mgCalcium: 333mgIron: 3mg
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Gnocchi with spinach
Ingredients
- 500 g potato flesh
- 50 g dehydrated potato flakes
- 80 g spinach leaves
- 1 c. soup olive oil
- 150 g flour
- salt pepper
Instructions
- First, bake the potatoes with their skins on in the oven at 190°C for 50 minutes. You need potatoes with floury flesh. This is the best way to ensure dry potato flesh at the end of cooking. Don't cook them in water!To obtain 500g of peeled flesh, you'll need at least 750g of raw potatoes with skin.
- Wash and spin-dry the spinach leaves thoroughly. Put them in a small blender with 1/4 teaspoon salt and one or two tablespoons olive oil. The salt and oil will help to grind everything together.
- The result should be a homogeneous purée.
- Peel the warm potatoes, weigh out 500g and cut into chunks.
- Mash with a potato masher (I can't remember where mine is!) or with a fork, which requires a little more work.
- Pour in the spinach purée and mix well.
- Then pour in the potato flakes and 100g flour. Potato flakes (basically mashed potatoes in a packet, but with nothing but dehydrated potato) will dry out the dough. Mix again.
- Work the dough on a floured surface, then add the remaining flour (or more) until the dough barely sticks to your fingers.
- There are two options for making the gnocchi. First of all, the little wooden board. Weigh out 10g balls, then roll them with your thumb on the small floured board.
- Of course, you can also use a fork instead of the small gnocchi board. Alternatively, you can roll the dough into a sausage and cut into pieces!
- It's best to let the gnocchi air-dry a little before cooking. To cook, place in boiling salted water, and when they rise to the surface, they're ready!
Nutrition
Calories: 313kcalCarbohydrates: 61gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 37mgPotassium: 815mgFiber: 5gSugar: 2gVitamin A: 1879IUVitamin C: 40mgCalcium: 44mgIron: 3mg
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Travel cake almond pistachio
Ingredients
For the sweet pastry (you'll only need about half)
- 210 g flour T55
- 125 g soft butter
- 35 g powdered sugar
- 25 g almond powder
- 50 g beaten egg
For the pistachio interior:
- 150 g pistachio powder
- 60 g sugar
- 25 g amber rum or orange blossom water
- 50 g egg white
For the cake batter :
- 140 g melted soft butter
- 120 g sugar
- 180 g almond powder
- 130 g egg
- 1 c. coffee liquid vanilla extract
- 20 g amber rum or orange blossom water
- 120 g flour T55
- 3 g baking powder
For decoration :
Instructions
- For the sweet dough, prepare the recipe as explained on this page HERE!
- Prepare the pistachio interior. Simply mix all the ingredients in a container.
- The same goes for cake batter! Just melt the butter, then add the rest of the ingredients. To measure the egg weight, break 3 eggs into a bowl and beat into an omelette, then weigh out the 130g.
- Roll out a piece of sweet dough on a floured work surface, about 2mm thick, then place in a 20cm baking tin (lined with greaseproof paper cut to size). Cut the dough into a disk.
- Place the disc of dough on the parchment paper in the bottom of the tin.
- Pour in about half the cake batter and spread it out evenly.
- For the pistachio inside, it's easier to use a piping bag, even if the result is ugly, because everything will be covered!
- Then spread a little more with a spoon, to get closer to the edge.
- Pour in the other half of the dough, smoothing it out evenly. Sprinkle with slivered almonds.
- Bake for 1 hour in an oven preheated to 165°C on static heat (also known as traditional baking), which is not rotary heat. If you turn the heat on, the cake will puff up with a bump in the middle, whereas with static heat, the cake puffs up evenly over the entire surface.
- Once out of the oven, leave the cake to cool for a good hour. Unmould the cake and place on a wire rack. I brush on a neutral topping, but you can also use warmed apricot jam.
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Honey-nut squares
Fall is here with its share of comforting delights. I love nuts and I've probably come up with recipes mixing honey and nuts on my blog, but I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions...
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Fried Chicken
Here is my second recipe (out of 3) for my partnership with Uhaina organic beers! This time I propose an American fried chicken that will be perfect with an ice cold lager! I give you all the little secrets to get the beautiful texture of the chicken. It should be cooked well and not fried in too hot oil, which will color the chicken without cooking it inside. With a sauce and a good salad to accompany it, it smells like a vacation with friends!
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Pistachio Lemon Cake
This time on my cooking blog, I propose a pistachio and lemon cake. Its texture is both rich and melting, soft and dense. I put a little lemon zest in the dough and bitter almond flavor. This gives a special flavor that highlights the pistachio. To finish, a fine icing covered with roasted pistachio powder that will keep this cake soft!
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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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Cheesecake cookie bar
Beware these little pieces of cake are totally evil. This delicious cookie dough is baked with a cream cheese filling. It's like having a refreshing layer of cheesecake amidst a deluge of dark and white chocolate chips. I'll warn you right away that this is a real scandal, as it's not really recommended right before summer and swimsuits. Perhaps I am a bit cruel!
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Baked chicken with pecan breading
Tender pieces of chicken in a crispy breading, then dipped in an incredible creamy and flavorful sauce. All this in less than 30 minutes. For once, I'm baking in the oven and this recipe is perfect for it! You can of course replace the pecans with another dried fruit.
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