Les dernières recettes
It’s been a long time since I made a chocolate cake on my cooking site. Here’s an ultra-chocolate fondant with roasted almonds. This is a low-sugar cake, with 70% cocoa chocolate, and naturally gluten-free, as it’s flourless. So yes, it’s rich and very, very chocolatey! Enjoy it in small slices with coffee.
My friend Gaëlle, a pianist by trade, is also a fine cook, and if you have my latest book “La cuisine de Bernard” published by Flammarion, you’ll find her recipe for salmon and tuna tataki. It’s not the first time she’s agreed to share one of her delights on my site. So a thousand thanks to Gaëlle for this delicious orange cake. Here, the orange is cooked, then blended whole with the peel (organic oranges are essential) and mixed with other ingredients, including almond powder previously roasted in the oven. Once baked and cooled, then topped with a chocolate icing/ganache, this cake has an incredible consistency and taste! A must-try!
Perfect for an original starter or as an aperitif! I tasted the equivalent of this salted Morbier, parsley and hazelnut cake in a restaurant in Joigny where I was lucky enough to be invited. I wanted to do it again at home, always on instinct. The result is delicious, with an unexpectedly pretty green color when cut. Very easy to make, it’s best served hot or warm, so just warm it up before devouring!
This recipe, found in chestnut-growing regions of Italy and Corsica, is a very simple cake to make. Originally a poor dish, it contains no eggs, butter, wheat flour, sugar or honey. Just chestnut flour, water and a few pine nuts, raisins and a dash of olive oil. Its very special texture will probably not suit everyone. It is quite dense, but its very pronounced chestnut taste is a delight. Thanks to its ingredients, this cake is naturally gluten-free and vegan (as it contains no eggs or lactose).
For a change from classic gnocchi, here’s my recipe for spinach gnocchi. The latter will mostly add a nice color, even if the taste is subtly noticeable. For this recipe, use floury potatoes. You can choose to make them on a gnocchi board, or with a fork, or cut them into pieces. There’s always a solution!
Crackle, crunch and crunch with these chocolate hazelnuts! I’ve bought myself a new cooking toy and I’d like to make it clear that I’m in no way sponsored to talk about it. I bought it for myself and I’m sharing my experience with you. It’s not really a recipe per se, but rather an idea of what can be done with this new utensil that has just appeared on the market. This is a drum that fits onto kitchenaid food processors. With a small wedge to set the right angle, you end up with a praline-making machine! And it’s really fun to make and a delight to nibble on. I used a kilo of homemade white chocolate and coated it with caramelized hazelnuts. The whole thing is a little crazy! I’ll tell you all about it in the article!
