Lemon and chocolate nibs (baked) donuts

lemon baked donuts

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I have already said everything about lemon and it might be redundant saying again how deep is my passion for this citrus fruit. The “odd news” here is the “marriage” with the cocoa nibs, in other words the cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Continue reading

Shortbread cookies with hazelnuts and orange

sablé aux noisettes et à l'orange

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I love all kinds of cookies, but I admit that I’m not a good baker of them. First because often I don’t guess the right cooking time, and let us speak the truth, making a cake is faster, no need to struggle with the dough that sticks to your hands or with the shape that does not look like you had imagined … Continue reading

Parsnip and apple creamy soup

parsnip  and apple creamy soup

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The first time I had to deal with a parsnip, I imagined holding just an anemic big carrot in my hands. Of course, I was wrong, parsnips are parsnips; carrots are carrots, even if they look very similar. It seems the “brave” parsnips love the winter temperatures, so this explains why they are found almost everywhere in Quebec during our well known cold winter. Parsnips by the way are a good source of potassium and folic acid. Continue reading

Chocolate crumble banana bread

chocolate banana bread with crumble french version english version italian version (SCROLL DOWN) Banana breads are the equivalent to apple cakes in terms of how good they are. Whole-wheat flour, regular sugar or brown sugar, oil, butter, whatever you prefer, it’s always worth a try, isn’t it? It’s true that so far, I’ve tasted more apple cakes than banana breads, but I’m sure I will catch up very soon. Continue reading

Cauliflower and amaranth creamy soup

crème d'amarrant et chou-fleur

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Archived the colours and the lights of Christmas; it takes a lot of strength and happiness to face the worst months of the winter, with its terrible temperatures and its several inches of snow. I’ve tried to find innovative dishes, using for the very first time the amaranth. Continue reading

Lemon and goat yoghurt cake

torta al limone e yogurt di capra

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Lemons are my “déja vu”, they are often either protagonists or background actors in my recipes with zest, juice or even both. And whenever I use them, there are no regrets, neither with this lemon and goat yogurt cake. I found the recipe in Donna Hay’s magazine and I could not resist giving it a try. Perfect as a snack with a cup of tea, or for a rushed breakfast or even for a lazy afternoon along a good book.

Ingredients:

180 ml. of vegetable oil (almond for me) • 2 eggs •1 tablespoon of grated lemon rind • 60 ml. of lemon juice • 280 gr. of sugar • 180 gr. of goat yoghurt • 300 gr. of flour • 1 teaspoon of yeast. For the frosting: 160 gr. icing sugar • 1 tablespoon of lemon juice • ½ tablespoon of hot water.

  • Please note that in the original recipe a self-raising flour and a lot more sugar is supposed to be used
  • Preheat the oven to 180°, grease a mold with butter, set aside:
  • Put oil, juice, zest, yoghurt and sugar in a bowl and mix well;
  • Sift the flour with the baking powder, add the goat yogurt mixture and mix until you obtain a homogeneous mixture;
  • Put the mixture into the mold and bake 35-40 minutes;
  • When the cake is ready, let it cool down completely and prepare the frosting by mixing the three ingredients;
  • Pour the icing mixture over the lemon and goat yogurt cake, always starting from the middle. The icing mixture will cover all the sides slowly.

Gâteau de yaourt de chèvre et citron

gâteau au citron et yaourt

Le citron dernièrement est devenu mon « déjà vu », il revient souvent dans mes recettes, avec son zeste, son jus ou les deux. Et toutes les fois que je l’utilise, il n’y a jamais de regrets, avec ce gâteau il en fut encore ainsi.
Je l’ai découvert dans le magazine Donna Hay et je n’ai pas résisté à l’essayer. Parfait pour un goûter avec un thé ou un café, pour un petit déjeuner en vitesse ou un après-midi de paresse, peut-être avec un bon livre.

Ingrédients:

180 ml. d’huile végétale (d’amandes pour moi) • 2 œufs • 1 cuillère à table de zeste de citron râpé • 60 ml. de jus de citron • 280 gr. de yaourt de chèvre • 180 de sucre • 300 gr. de farine • 1 cuillère à thé de levure. Pour le glaçage : 160 gr. de sucre à glace • 1 cuillère à table de jus de citron • ½ cuillère à table d’eau chaude.

  • Dans la recette originale, il y a de la farine auto levante et beaucoup plus de sucre.
  • Préchauffez le four à 180°, graissez un moule avec du beurre, réservez :
  • Mettez l’huile, le jus, le zeste, le yaourt et le sucre dans un bol et mélangez bien ;
  • Tamisez la farine avec la levure, ajoutez-la au mélange de yaourt de chèvre et mélangez jusqu’à obtenir un mélange homogène ;
  • Mettez la mixture dans le moule et cuisez au four 40 minutes ;
  • Quand le gâteau sera prêt, laissez-le refroidir et préparez le glaçage en mélangeant les trois ingrédients ;
  • Versez au-dessus du gâteau de yaourt de chèvre et citron, en partant toujours du milieu. Le glaçage coulera ainsi sur les côtés progressivement.

Torta al limone e yogurt di capra

lemon and goat yogurt cake

Ingredienti:

180 ml. d’olio vegetale (mandorle per me) • 2 uova • 1 cucchiaino di scorza di limone grattugiata • 60 ml. di succo di limone • 280 gr. di yogurt di capra • 180 gr. di zucchero • 300 gr di farina • 1 cucchiaino di lievito. Per la glassa: 160 gr. di zucchero • 1 cucchiaio di succo di limone • ½ cucchiaio di acqua calda.

  • Nella ricetta originale prevede farina auto lievitante e molto più zucchero.
  • Preriscaldate il forno a 180°, imburrare una teglia da dolci con del burro o rivestitela con della carta da forno, tenete da parte;
  • Mettere l’olio, il succo, la scorza, lo yogurt e lo zucchero in una ciotola e mescolate bene;
  • Setacciate la farina con il lievito, aggiungere il composto di yogurt di capra e mescolare fino ad ottonere un composto omogeneo;
  • Versate il composto nella teglia e cuocere per circa 40 minuti;
  • Quando la torta è pronta, lasciatela raffreddare e preparare la glassa mescolando i tre ingredienti;
  • Versatela sulla torta partendo dal “centro”, la glassa colerà gradualmente ai lati.

butter free lemon cake»

French lentils with black tea and orange

French lentils with black tea

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In Italy due to the tradition you are supposed to eat lentils on New Year’s eve because the upcoming year will be prosperous. I don’t know if it works or not, but since I love them so much I usually have no problem honoring this tradition. Continue reading