07 octobre 2009
Sunday Pavlova
Two weeks ago {or already more?}we had a really nice Sunday'lunch @ our place with my inlaws. Au menu: a kind of yummy choucroute made by my mom in law, followed by a pavlova aux fruits des bois made by myself. This dessert is so quick & easy to make... & so delicious in mouth!
Altogether we had a lovely time. The end-of-winter light perfused so sweetly on this afternoon & its talks.
So here's a simple recipe for you:
Pavlova {6 pax}
Ingrédients
- 6 blancs d'oeufs {à température ambiante}
- 1 pincée de sel
- 300 gr de sucre roux {mixé en poudre}
- 1 c.à s de vinaigre balsamique
- 1 c. à s d'essence de vanille
- 250 ml de crème {très froide}
- fruits des bois surgelés + fraises fraîches {coupées en quartiers}
Etapes
Pour la meringue
- Etaler une feuille de papier sulfurisé huilé sur une plaque de cuisson. Préchauffer le four à 180C {chaleur tournante}.
- Fouetter les blances d'oeufs avec la pincée de sel jusqu'à obtention d'un aspect mousseux.
- Tout en continuant de fouetter, verser le sucre, une cuiller par une cuiller, jusqu'à ce que les blancs montent en neige et forment des pics avec le fouet.
- Enfin verser le balsamique & l'essence et fouetter un très bref moment afin de bien incorporer.
- Etaler la meringue sur la plaque, en rond grossier d'un diamètre de 20 cm environ et enfourner.
- Baisser la température immédiatement a 150C et laisser cuire une heure environ. Ou jusqu'à ce qu'elle ait pris une belle couleur dorée & soit croustillante autour, mais encore un peu chewy au centre. Laisser refroidir dans le four avec la porte entrouverte.
Pour l'assemblage
- Fouetter la crème {qui doit être très fraîche} jusqu'à ce qu'elle devienne ferme.
- L'étaler rustiquement sur la meringue retournée sur un beau plat.
- Et puis décorer des fruits sur le dessus.
Sur ce, régaler vous... moi je vais boire le thé & gouter!
11 avril 2009
full on week
"Not all who wander are aimless. Especially not those who seek truth beyond tradition. Beyond definition."
Indeed it's been a specially tough week- it's been like a wave of bad things & disasters falling over the world, from faraway places (Italy) to close people (friends & family)... In the middle of all that pain, I usually tend to close myself as a way of protection... but I didn't this time; It's actually much more true & loving to allow ourselves to feel the pain. To let compassion fill us. To let our prayers & cries reach heaven, believing & knowing that something is happening. That Hope is on it's way. To let Love fill our heart & even to be just a tiny part of change in this world.
Sans transition, another contribution to my small world (I think you noticed!) is to cook some comfort food & goodies, and to share it with the people I love... Or actually even to cook together!
That's how wednesday went by... I started cooking since the morning; A chicken & banana curry for our lunch with D. & P. Then I baked some small breads, called "fancy rolls", which were quite a success. D. brought a lovely colourful salad made of the most exquisite veggies & grains. This lunch actually turned into a tea'time, then nearly an apéro!
After a quick ordering & shower, arrived my friend V. with a bottle of red wine! We were delighted to bake together those scrumptious poires et roquefort' tartlets, with some special flours made of brown rice & quinoa, which makes such a crunchy & healthy crust! Just served with a side salad, & a glass of red'!
So here's one of the most simple recipe:
Ingrédients pour 4/5 tartelettes:
Pour la pâte (inspirée de la tartine gourmande):
- 150 gr de farine de riz complet
- 40 gr de farine de quinoa
- 40gr de farine bise
- 60 ml d'huile d'olive
- 50 ml d'eau
- 1 oeuf
- 1 c.a s. de graine de lin
- 1 pincée de sel
Pour la garniture:
- 2 poires
- du roquefort (ma balance ne fonctionne plus, donc a voir selon l'âge du roquefort)
- 150 ml de crème (plus ou moins selon le goût)
- sel & poivre
- optionnel: 2 c.a s. cerneaux de noix
Etapes:
- Mélanger les farines, le sel, les graines.
- Faire un puits & y casser l'oeuf; travailler.
- Ajouter l'huile, tout en travaillant.
- Puis l'eau;
- Préchauffer le four a 180 C.
- Etaler la pâte sur des petits moules a tartelette beurrés.
- Repartir en cercle les fines lamelles de poires;
- Casser en morceaux le roquefort dessus;
- Battre a la main la crème, salée & poivrée; La verser sur les tartes;
- Enfourner pour 30 min environ (dépendant du four!)
12 mars 2009
Petit week-end cocooning...
Time went by so quick. Days have been flying. I've been meaning to write about my week-end since...well the week-end. So tonight with a sky filled with lightning and beautiful colors... With kitten Ticoulou purring on my laps... With my lists scribbled down for my busy day tomorrow & my trip this week-end... Here I am with a few images & inspiration I wanted to share from our week-end.
A picnic in our garden for a Saturday'lunch made of a salade de chèvre chaud grilled on apples & topped with crushed pistachio, served on a bed of lettuce & green beans...concocted by B. Then followed by a peaceful lil nap in the shade of a mango tree...
Later on, a cooking'session for the dinner with our friend B. Roast chicken stuffed with lime & lemongrass, roasted with plenty of veggies {potatoes, sweet potatoes, celeriac, green leaves, onions...}& basted with olive oil & white wine... A few pots de crème au chocolat & a la vanille made the day before, were just perfect for our dessert.
Petis pots de cremes choco-vanille
Salade de chevre chaud
And for Sunday'teatime, a craving for chocolate & an urge to use those sad bananas nearly going bad inspired me to bake our new favorite tarte aux sablés bretons chocolat-bananes ! {which I'll tell you about next time ok}
So a perfect weeky, just as we love '
