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.
Tried this recipe?Let us know how it was!
Double chocolate cake
During confinement, there is nothing like cooking for yourself and/or your family. Of course, if this goes on too long, we'll all gain weight! But anyway, I suggest this double chocolate cake, because there is some in the dough and more in chips. A bit like the ultimate chocolate cake I've already proposed on the blog, but the result is different. Already here, there is almond powder. And the cake is at the end, much less puffed up and gives a more "square" result, with as always slices that cut perfectly! Also enjoy the video recipe (even if the quality is not great!).
Tried this recipe?Let us know how it was!
Frittelle with Marsala sabayon
I just got back from another little trip to Venice and there were frittelle everywhere for the carnival season. These are doughnuts, a bit like "nun's farts" topped here with an incredible marsala sabayon. So be careful, this is not a recipe for children: there is rum in the dough, as well as orange and lemon zest, and the sabayon is made with dry marsala and smells of alcohol! An incredible delight to be reserved for grown-ups!
Tried this recipe?Let us know how it was!
Lemon cardamom shortbread
Just for the smell of them baking, you have to try these incredible shortbreads. They are very rich in butter, but that’s not all! I use fresh lemon peel and candied lemon peel (with sugar), but also cardamom. Since they are relatively low in sugar, the lemon juice glaze is perfect. I had read about this combination of flavors in the American “flavor” magazine and wanted to make my version in my studio. To be made quickly at home, because it is also very easy to make.
Ingredients
- 85 g sugar
- 225 g soft butter
- the zest of half a lemon untreated
- 60 g candied lemon peel
- 350 g flour
- 1/16 teaspoon yeast (a pinch ofo knife)
- 12 cardamom pods
- 1/4 teaspoon salt
- 200 g powdered sugar
- 45 g lemon juice
Instructions
- Pour the sugar and chopped butter into the bowl of your food processor or into a container.
- Mix with the sheet until you get a homogeneous cream.
- Add the zest of the half lemon.
- Cut the candied lemon peel (sweet!) into small pieces. For once, I took the vahiné brand from the supermarket and it works just fine.
- Put them in the tank.
- For the cardamom, I use my mortar.
- Put the seeds of 12 pods.
- Grind them into powder.
- Pour the flour, yeast, salt and cardamom into the bowl.
- Continue mixing with the leaf.
- Stop as soon as the dough clumps together.
- Bring it back in a ball.
- Spread it out immediately between two sheets of baking paper to a thickness of 6mm.
- Cut shortbread with a cookie cutter (here 6cm).
- Place them on baking sheets lined with baking paper.
- Bake in a preheated oven at 150°C for 30 minutes.
- Then let them cool on a wire rack.
- For the glaze: put the powdered sugar and lemon juice (freshly squeezed and weighed) in a container.
- Mix well.
- Dip half of the shortbread into the mixture and drain well.
- Put on the baking paper.
- To get the glaze just right, I then let them dry at 40°C in the oven for 25 minutes (dough lift function to get that temperature in my KitchenAid oven). When the icing is dry and soft to the touch, put the shortbread in an airtight box until you are ready to eat it.
Nutrition
Serving: 30shortbreadCalories: 104kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 154mgPotassium: 30mgFiber: 1gSugar: 3gVitamin A: 189IUVitamin C: 3mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
Montecaos of Fatiha
First delight of my culinary experience at “Délice de la Casbah”. I would like to warmly thank Fatiha who was kind enough to share her knowledge and her delicious recipe with me. The “montecaos” are large, very crumbly, sandy cakes. They can be kept for a long time because they do not contain eggs or butter.
Ingredients
Instructions
- Preheat oven to 190°C.Place the almond powder, powdered sugar and flour in a large bowl.
- Add the liquid vanilla and baking powder.
- Start drizzling in the oil while stirring.
- Depending on the flour and almonds used, you will need to add more or less oil, and you should stop adding it as soon as the dough can be put in a pile.
- Take a handful of dough in the palm of your hand.
- Roll into a ball between the two hands.
- Then, still between the two hands, form a kind of "spinning top" as shown below. I had a little trouble at first to get this characteristic shape but I finally succeeded by curling both hands, that is to say by rolling the balls quickly between the two hollowed out palms (as opposed to flat hands).
- Add a pinch of powdered cinnamon to the top of each montecao.
- Bake for about 30 minutes at 190°C, keeping an eye on the temperature.
- Store in a safe place in a box. The montecaos can be kept for a long time because they do not contain eggs or butter.
Nutrition
Serving: 60montecaosCalories: 73kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 63mgPotassium: 11mgFiber: 0.3gSugar: 3gCalcium: 13mgIron: 0.3mg
Tried this recipe?Let us know how it was!