I offer you this recipe for semi-cooked chocolate, orange and walnuts. A small bomb of flavors that will be just as good hot, warm or cold. The whole thing is prepared in a few minutes and will fulfill the expectations of a comforting cake!
Recipe for 4 cakes:
- 115g semi-salted butter
- 100g dark chocolate
- 60g of sugar
- zest of an organic orange
- 180g egg
- 50g flour
- 60g walnuts
Instructions:
Melt the butter and dark chocolate together.
Mix well then add the sugar.
Add the eggs. Basically this corresponds to 3 large eggs. Otherwise beat 4 eggs in an omelette and weigh 180g.
Add the zest of an organic orange.
Finish with flour and nuts.
Mix well.
I wanted to change small disposable aluminum molds. I took foam circles 8cm in diameter. They must be greased well on the inside with mold release spray or butter and then placed on a baking sheet or mold lined with parchment paper.
Pour the batter into the 4 circles.
Bake for 12 to 15 minutes in a preheated oven at 190°C using a rotating heat. As soon as a crust forms, you can stop the cooking!
They will need to be gently unmolded about 10 to 15 minutes after the end of cooking. I ran a knife around the inner edge.
To be enjoyed warm!
Semi-cooked with orange chocolate and walnuts
I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order anywhere in France in insulated boxes for absolute cold chain security. All meats are offered, but also exceptional meats or charcuterie. As we are approaching Pentecost, I offer you an Italian veal recipe, the famous saltimbocca! Literally “jumping in the mouth”, this apparently very simple dish (almost too simple?) is in fact an absolute delight. Raw ham, sage and white wine combine wonderfully to create an explosive dish of flavors.
- 4 beautiful thin veal cutlets
- a dozen slices of Italian raw ham
- a dozen beautiful sage leaves
- 150g flour
- Half-salt butter
- olive oil
- dry white wine
- salt, ground pepper
Here is the box in delifresh!
To accompany this recipe, I made oven-roasted green asparagus. To do this, I cut the base, wash and drain them, then place them in a small baking dish. I drizzle with olive oil, salt and pepper then cook for 20-25 minutes in a preheated oven at 205°C. Put them to cook before moving on to the rest of the recipe.
For the cutlets, take them very thin, then if necessary, flatten them further with a flat meat hammer.
Place a slice of raw ham on the veal.
Cut the veal around the ham so that everything is the same size. Don’t worry about the falls, we’ll take care of it right after! Place a beautiful sage leaf on the ham, then with a wooden pick, tie it all together as in the photo.
Gently pass the slices in a small container containing flour, and flour on both sides.
Heat a large frying pan over moderate to high heat, put a nice piece of butter and a good drizzle of olive oil.
When the butter crackles, add the meat first on the veal side. Pepper to your taste, but salt lightly, because raw ham is quite salty.
When everything browns well, turn everything over.
Turn the meat again, then sprinkle with a small glass of white wine while increasing the heat.
The sauce will thicken quickly with the flour.
Remove the meat and let the sauce thicken.
Do the same with the rest of the satimbocca. We are limited by the capacity of the pan, so we will have to cook as we go. I clean the pan just with a paper towel between each cooking. For the scraps of meat, as it will be smaller or with pieces, we can also roll up the whole thing.
It will be enough to prick them with the wooden picks then to do the same process.
A little salt and more pepper, white wine etc.
For the sauce, at the time of the white wine, you can also add more sage to further enhance the taste. You just have to remove them before serving.
When the asparagus are ready, all that’s left to do is serve!
Of course, you can change the accompaniment, such as fresh spinach with cream!
Saltimbocca
I recently made myself some scones for breakfast, this time with orange and cranberries. They’re buttery as hell, not very sweet, and are crisp on the outside, rich and airy on the inside. The flavors of the orange zest and butter work wonderfully with the softness of the cranberries. Just remember to put the butter in the freezer a little earlier so that the scones are as good as possible!
Recipe for 8 scones:
- 115g of soft butter
- 225g T55 flour
- 1 level teaspoon of baking powder
- 25g sugar
- 1/4 teaspoon of salt
- zest of one orange
- 80g of cranberries
- 170g of fermented milk
First, put the butter cut into 8mm cubes in the freezer for a good hour. Put the flour, yeast, sugar, salt and orange peel with the frozen butter cut into cubes in the bowl of a food processor fitted with the sheet.
Blend until you have a sort of sand, but the butter should not disappear, but decrease in size by half. We want to keep the chunks!
Add the cranberries and fermented milk.
Mix again just to combine the dough without insisting at all.
Pour the lightly floured dough into a 16cm circle on a parchment-lined baking sheet. Roll out the dough with your fingertips.
Cut the dough into 4 and then 8 pieces. Gently separate the slices and brush the surface with fermented milk.
Bake for 13-15 minutes in a preheated oven at 195°C on fan oven. The scones should be nicely browned.
They are best eaten during the day!
Orange and Cranberry Scones
How can you resist these beautiful green vegetables, roasted in the oven with olive oil and served with a very creamy and tasty Espelette pepper sauce? This is not my intention and on the contrary, I would like you to discover, for those who do not know them yet, broccolini, a cousin of broccoli! An absolute delight!
Recipe for 4 people:
- 800g of broccolinis
- olive oil, salt, ground pepper
For the sauce:
- 125g of tahini
- 50g of water
- 15g of olive oil
- 30g of white vinegar
- 10-15g of maple or agave syrup or honey
- 15g of Espelette pepper sauce or sriracha
- salt, ground pepper
- Espelette pepper
Here are the famous broccolinis, thinner and longer than broccoli, but also with a less developed inflorescence.
Wash them and put them in an ovenproof dish. Season with salt and pepper and sprinkle generously with olive oil. As I say in class, let the Maïté in you express itself, but within reason! Bake in a preheated oven at 210°C for 20-25 minutes.
For the sauce, simply mix all the ingredients.
Put salt and pepper at your taste.
The sauce becomes very smooth.
The broccolinis are cooked and still slightly crispy!
Serve them with either the sauce on the side or as I have below, drizzled with the creamy sauce. To do this, I put it in a pocket with a thin tip. A delight!
Grilled broccolinis, tahini sauce with Espelette pepper
Voici une recette de petits sablés que j’ai mise au point après en avoir mangés de similaires à Londres. Ils sont absolument délicieux et surtout très croustillants ! Vous pourrez les conserver plus d’une semaine dans une boite parfaitement hermétique. Ils seront irrésistibles pour un apéritif !
Recette pour 45 sablés :
- 165g de cheddar
- 110g de beurre demi-sel à température ambiante
- 20g de poudre de pistache
- 160g de farine
- 80g de pistaches crues non salées
- piment fort en poudre
- poivre noir du moulin
Pour cette recette j’ai pris le cheddar que j’ai trouvé le plus facilement.C’est un cheddar blanc mais prenez un orangé si vous trouvez !
Râpez le cheddar finement et pesez-en la quantité nécessaire (165g).
Mettez-le dans la cuve du robot avec le beurre, du piment fort en poudre et du poivre à votre goût.
Ajoutez la poudre de pistache.
Mélangez bien puis ajoutez les pistaches crues que vous hacherez grossièrement au couteau.
Mettez dans la cuve avec la farine.
Mélangez avec la feuille jusqu’à avoir une pâte homogène.
Roulez la pâte en un boudin de 4cm de diamètre.
Enveloppez-la dans du film étirable. On voit ici que le boudin fait plus de 40cm de longueur.
Mettez au frais au moins une heure puis coupez des tranches de 8mm d’épaisseur.
Mettez sur un plaque garnie de papier sulfurisé.
Faites curie 23 minutes à 170°C sur chaleur tournante.
Laissez refroidir avant de conserver en boite hermétique !
Cheddar pistachio savory shortbread
I discovered these amaretti in a store in London where I go from time to time. I didn’t have the recipe but just the list of ingredients. I did a few tests and voila! It worked very well. It has pistachio, cardamom and a little orange zest and bitter almond extract in it. They are soft and will keep well for several days (weeks?) in an airtight box.
Amaretti pistachio cardamom for 12 pieces :
- 200g of pistachio powder
- 100g almond powder
- 100g of sugar
- 10 cardamom pods
- a little orange peel
- 1/2 teaspoon bitter almond extract
- 50g of egg white
Put the pistachio powder, almond powder and sugar in a container.
Open the cardamom pods and crush them in a mortar. You can also add 1/2 teaspoon of cardamom powder.
Add a little untreated orange peel. I put roughly the surface of the orange on 1x5cm.
Add the bitter almond extract and the weighed egg white.
Adjust the weight of the white so that the dough just comes together in a ball.
Divide the dough into 12 balls of about 38g.
Put them in the powdered sugar.
Crush them lightly and then with all fingers except the pinkie, press down to mark the dough.
Bake for 12 minutes in a preheated oven at 180°C in rotating heat.
Sprinkle with a veil of powdered sugar when removed from the oven and leave to cool.
Store in an airtight box.
A recipe ready to pop in the oven in a few minutes, perfect for calming an acute cookitis! This time I propose you a version with pistachios and white chocolate chips for a very regressive moment. With a touch of salt and whole pistachio powder, I find them irresistible…
Recipe for a dozen cookies:
- 115g semi-salted butter
- 160g of white sugar
- 60g of pistachio powder
- 200g flour
- 1 egg (50g without shell)
- 1 teaspoon liquid vanilla extract
- 90g unsalted roasted pistachios
- 100g of white chocolate chips
Put the butter, sugar and pistachio powder in a bowl.
Mix well to obtain a kind of cream. Add the egg and vanilla.
Mix and add the flour.
Mix a little and finish with the unsalted roasted pistachios (if not, you can use raw pistachios for 16 minutes at 165°C on rotating heat) and the white chocolate chips.
One mix and you’re done! I confirm that I do not use any yeast or raising agent.
Make slightly flattened balls of 75g. I baked them on a siliconized baking mat, but simple good quality parchment paper will do.
Bake for 12 minutes at 165°C in a preheated oven with rotating heat.
Let cool before peeling. To be enjoyed warm or at room temperature!
This recipe is ideal for those who do not want raw fish or nori seaweed leaves. We see them everywhere nowadays and they are a real fresh delight! When the good weather finally comes, it is a pleasure to enjoy. It’s all much simpler than it seems!
Pour 3 rouleaux (3-4 personnes)
- 215g of round rice
- 270g of water
- 150g of crab sticks (I took 10 wild fish supremes from Coraya, which are 156g)
- a little mayonnaise
- 1 tablespoon of lime juice
- a little bit of chives
- 1 lawyer
- a few coriander leaves
- 3 sheets of rice, 19cm square
- 3 large salad leaves
Pour le vinaigre à sushi :
- 25g of sugar
- 35g white vinegar or rice vinegar
- 5g of mirin (if you don’t have any, it doesn’t matter!)
Cut out the “crab” sticks with a knife. I am definitely not sponsored by Coraya, but I took this brand because it is the best fit for this recipe!
Put it in a small container with two to three tablespoons of mayonnaise, the lime juice and the chopped parsley.
Mix well.
Wash the rice in a fine sieve, drain it, then place it with the water (270g) in a rice cooker. When the rice is cooked and still hot, add the prepared vinegar (just stir until the sugar is dissolved) and mix, lifting the rice to avoid damaging it. Let cool.
For this recipe, here are the square rice sheets.
Run a sheet under cold water on both sides. Place it on a clean, dry cloth. Place a salad leaf in the center.
Pour in a third of the cooked rice, about 160g, leaving a 2cm strip at the top and bottom. Pour in one third of the crab and avocado slices. For the avocado, I cut it into quarters and each quarter into 3. So I put one quarter per roll.
Add a few coriander leaves.
Wrap tightly. Do the same for the other two rolls.
Cut with a good knife in half, then each half in 4.
Serve chilled with a clear soy sauce!
Spring Maki with Rice Leaf
With friends, we sometimes eat at the Bouillon in Paris. It’s really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
Recipe for 4 people:
- 350g of coquillettes
- 300g of ham in thick slices
- 4 tablespoons tartufata
- 15cl of liquid cream
- 2 large knobs of salted butter
- a little finely chopped chives
- a dash of truffle oil if you have some on hand!
Instructions :
This recipe is ready in 5 minutes! Cook the shells in boiling salted water, the time indicated is usually 3 minutes.
Take thick slices of ham to make small cubes.
When the coquillettes are ready, put them back in the pan on low heat with the cream and the tartufata.
Mix well, add the ham and butter.
A little chive, a dash of truffle oil if you have some in the cupboard and it’s already done!
All you have to do is sit down to eat!
Coquillettes Ham Tartufata
Ingredients
- 350 g coquillettes
- 300 g ham in thick slices
- 4 tablespoons tartufata
- 15 cl liquid cream
- 2 large knobs salted butter
- a little finely chopped chives
- a dash of truffle oil if you have some on hand!
Instructions
- This recipe is ready in 5 minutes! Cook the shells in boiling salted water, the time indicated is usually 3 minutes.
- Take thick slices of ham to make small cubes.
- When the coquillettes are ready, put them back in the pan on low heat with the cream and the tartufata.
- Mix well, add the ham and butter.
- A little chive, a dash of truffle oil if you have some in the cupboard and it's already done!
- All you have to do is sit down to eat!
Nutrition
In the end, it’s not even really a recipe! But I am so crazy about fried camembert with blueberry jam, that I wanted to experience the pleasure of making it for the blog. I sometimes order them in restaurants and each time I enjoy them. The important thing is to use a cheese that is not runny, and to have a very hot oil to allow the crust of breadcrumbs to brown well. In the end with the blueberry jam, it is irresistible!
Recipe for 4 people:
- 1 camembert cheese, not runny
- 1 bowl of flour
- 1 bowl of golden breadcrumbs
- 1 bowl with 2 beaten eggs
- frying oil
- blueberry jam
Prepare the bowls with the flour, breadcrumbs and beaten eggs.
For this recipe, use a Camembert that is not runny at all. When cooked, it will become sufficiently so.
Cut it into half quarters.
Take a slice and dip it in the egg.
Then in the flour.
Put back into the egg, being careful the second time to coat it well.
This time remove the excess egg and place in the breadcrumbs.
Shake bowl well to coat. Do the same for all neighborhoods.
Put a pan of oil on high heat. I avoid the deep fryer because the cheese and breadcrumbs will ruin the bottom. When the oil is at 180°C, put the pieces of cheese.
Be careful, at some point the cheese will want to come out and it will crackle in the oil. That’s why the oil has to be hot to brown the breadcrumbs quickly.
Serve immediately with jam!