tarte au citron

Nous sommes rentrés de nos vacances à Mallorque avec des souvenirs plein la tête ... et des citrons plein la valise ! Pas n'importe quels citrons. Je parle des citrons de la finca de Pedro. Muchas gracias !

ingrédients
Pour la pâte
1/3 de la recette de la pâte des vanilla biscuits
ou pâte brisée
Pour la crème au citron
5 oeufs
150 gr sucre
85 ml jus de citron
2 c à s zeste de citron
150 ml crème entière liquide

ingrédients

Etalez la pâte jusqu'à une épaisseur de 3 mm et placez dans un moule à tarte de 23 cm de diamètre. Piquez la pâte puis mettez le moule garni au réfrigérateur pendant 30 mn.Dans un saladier, mélangez les oeufs, le sucre, le jus de citron et le zeste et battez au fouet pendant quelques secondes. Ajoutez la crème et remuez.
Sortir la pâte du réfrigérateur. Protégez-la avec un feuille de papier sulfurisée et répartissez des billes de céramique, ou des noyaux, ou encore des haricots secs. Faites cuire à 160°C pendant 30 mn.Versez la crème au citron sur la pâte et faites cuire pendant 25 mn, jusqu'à ce que la crème soit prise. Laissez refroidir et placez au réfrigérateur pendant 1 heure. Saupoudrez de sucre glace et servez.

rhubarb and ginger jam

ingredients
1kg pink rhubarb 
50 gr crystallised stem ginger finely chpoped
1 lemon zest and juice
4cm piece fresh ginger peeled
1 kg jam sugar

preparation
Mix the rhubarb, sugar, lemon zest and juice, and chopped stem ginger. Finely grate the peeled ginger directly over the rhubarb.

Cover loosely and set aside for about 2 hrs for the sugar to dissolve. Stir occasionally.
Transfer the mixture into a jam pan and set over a medium heat. Stir until the sugar has completely dissolved and bring to the boil. Continue to cook until the rhubarb is really tender and the jam has reached setting point – about 10-15 mins.
Remove the pan from the heat and leave to one side for 2-3 mins before pouring into sterilised jars. Seal immediately.

lemon drizzle cake

ingredients

150 gr butter

185 gr caster sugar

3 eggs

1 lemon rind

1 tsp baking powder

1 tbsp poppy seeds

185 gr gf plain flour

For the drizzle

1 lemon juice

2 tbsp caster sugar

preparation

Beat together the butter and sugar until pale and fluffy.

Beat in the eggs, lemon rind and poppy seeds.

Mix in the flour and baking powder.

Pour batter into greased and floured tin.

Bake for 45 mn 180.

Mix lemon juice and sugar and spoon over hot cake.
Leave cake to cool completely.

gazpacho

ingredients

1 red onion chopped 

2 garlic cloves

1 red pepper choppedl

4 tomatoes

1 slice of gf bread

500ml passata

1 tbsp olive oil

basil leaves - optional

preparation

Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, oil and seasoning. Mix well and  put in the fridge for at least 2 hrs or overnight.Serve in glasses and sprinkle with a few torn basil leaves.

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vanilla biscuits

A tasty biscuit with a snap.

ingredients

80 gr butter
80 gr caster sugar
75 gr golden syrup
1 egg
1 tsp vanilla extract
325 gr gf plain flour
4 gr baking powder
4 gr xantham gum

preparation

Makes 20

Preheat 130⁰C
Cool the biscuits and enjoy.

Cream the butter and sugar together until creamy. 
Add the golden syrup and combine well.

Pour in the beaten egg and mix on a low speed.

Increase the speed for 30 seconds.

All all dry ingredients and mix on low speed.

Increase speed for no more than 1 minute.

Flatten the dough and rest in the fridge until firm.

On a floured surface knead the dough until it is very tight.

Roll out to 5 mm thin and chill on baking tray until firm.

Cut shapes and bake for around 26-28 min, until golden at the edges.

avocado sa-sa-sa-salsa

Ideal to accompany barbecues. Thank you Debs.It was exactly as you said 'Easy peasy yummy yum yum'!

ingredients

1 ripe avocado
grated rind and juice of 1 lime
1 tbsp sunflower oil
1/2 red onion, chopped finely
1 red chilli desseeded and finely chopped
1 tbsp chopped fresh coriander
salt and pepper

preparation

Peel and cut the flesh of the avocado into small dice. Combine with the lime rind and juice, oil, onion, chilli, coriander, salt and pepper to taste and mix well. Cover and leave to chill in the fridge.

apple cake

Un gâteau moelleux fait avec les pommes du jardin ! 

ingredients 
300 gr Bramley apples / pommes à cuire
170 gr butter / beurre210 gr light muscavado sugar / sucre roux
3 eggs / oeufs
260 gr plain gf flour / farine
2tsp baking powder / c à c levure 
2 tsp vanilla essence / c à c essence de vanille 
3 tbsp milk / c à s lait 

preparation
Preheat oven 180⁰C.
Peel, core and slice apples, cover with water and lemon juice until required. Mix together all other ingredients using electric beaters until a cake batter forms - it should still be fairly stiff with large air pockets. Mix in the apple slices. Sprinkle liberally with sugar and put into pre-heated oven for 45-55 mins. Its ready when a sharp kinife comes out clean and the top is golden.

bûche de Noël Grand Marnier chocolat

Une bûche pour rester fidèle à la tradition de Noël !

ingredients

For the génoise
3 eggs, separated
4 oz caster sugar, plus extra for dusting
1/2 tsp baking powder
3 oz gluten-free plain flour
For the syrup
125 gr sucre
200 ml water
20 ml Grand Marnier
250 gr marmelade or apricot jam

For the decoration
130 plain chocolate
70 gr butter
icing sugar

preparation

Preheat the oven to 180 C.
Butter and line a 9 by 13-inch Swiss roll tray with parchment paper.
In one bowl, whisk the egg whites until frothy. Gradually add 2 oz of the caster sugar whilst still beating until you reach a stiff peak consistency.
In a separate bowl, whisk together the egg yolks with 1 oz of the caster sugar until very pale and thick. Pour the egg yolk mixture into the beaten egg whites and sift in the baking powder and flour. Fold together using a rubber spatula until only a few streaks of egg white remain.
Pour the mixture out onto the prepared tray and bake for 10-15 minutes until golden.
Pendant ce temps, réalisez un sirop en mettant l’eau et le sucre à chauffer dans une casserole. Lorsque le sucre est bien dissous, laissez-le refroidir et ajoutez le Grand Marnier.
Arrosez la génoise de sirop et tartinez-la de marmelade. Roulez-la délicatement sur elle-même.
Faites fondre le chocolat et le beurre au bain-marie puis tartinez-en la génoise.
Décorez cette bûche en réalisant des stries à la fourchette. 
Saupoudrez de sucre glace. 
Déposez la bûche sur un plat à l’aide d’une grande spatule large.
Servez à température ambiante.

rocky road

For the chocolate lovers. Thank you Debs.

ingredients

400 gr plain/milk chocolate
150 gr unsalted butter, diced
150 gr mini marshmallows
150 gr digestive biscuits, roughly crushed
50 gr toasted hazelnuts
40 gr dried cranberries
40 gr raisins

preparation

Makes 20
Lightly oil a tin that measures 18x18cm (7x7in), then line with a sheet of clingfilm.
Break the chocolate into a medium bowl and add the butter. Sit the bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Leave to melt for 10-15 min.
When both have melted, stir quickly together until smooth. Add all the remaining ingredients and transfer to prepared tin.
Level the surface and cover with clingfilm. Chill overnight.
Turn out the rocky road and cut into bite-size chunks.

lebkuchen

At last, a gluten-free recipe for lebkuchen. Perfect for Christmas!

Enfin une recette de lebkuchen sans gluten. Parfait pour Noël !

ingredients

80 gr butter
100 gr miel
100 gr black treacle
100 gr dark brown sugar
1 egg
1/2 lemon
3 tbsp mixed peel
300 gr gluten-free breadflour
1 tsp baking powder
80 gr ground almonds 
1 tsp mixed spice
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves

For the glazing
50 gr icing sugar
squeeze lemon juice
2-3 tsp water

preparation

Sift the flour, baking powder, ground almonds and spices together in a large mixing bowl.
Melt butter in a saucepan together with the honey, treacle and brown sugar. Leave on a low-medium heat until completely dissolved and then remove from the heat.
Leave to cool for a few minutes then add a beaten egg and lemon juice, stirring until combined.
Add the wet ingredients to the dry mixture and mix in. Add the mixed peel.
Refrigerate. The mixture will be soft and un-dough-like, but once it sets, it will make a proper dough that can be rolled out. Leave for several hours, or overnight for a deeper flavour.
Preheat oven to 175C/350F. Lightly dust the surface with gluten-free flour make walnut-sized balls  by rolling the dough between your hands.
Bake for about 10 minutes, or until the tops of the biscuits start to crack slightly. Cool on a wire rack.
When completely cooled, make up the glaze. Sift the icing sugar and add a little water with a squeeze of lemon juice until it resembles a thin paste. Using a pastry brush, glaze the lebkuchen and leave to dry. If you want the icing to look more opaque, brush another layer of glaze on once the first has dried.

simple green Thai curry

This is a perfect dish to prepare when you haven't got much time during the week.

ingredients

2 carrots cut with a julienne cutter
2 peppers cut into thin strips
200 gr French beans cooked
1 can coconut milk
1 tbsp green thai curry paste
white firm fish or prawns or cooked chicken
rice

preparation 

Prep: 15 mins | Cook: 20 mins
Fry the curry paste in a little oil then add the coconut milk to the pan and stir well.  
Add the peppers and bring to the boil.
Immediately turn the heat down to medium-low and simmer until the peppers are soft.
Add the carrots and beans.
Add the fish or meat and simmer for about 3 minutes.
Season with salt and pepper to taste. Serve with rice.

 

salade de quinoa, champignons et bacon

J'adore cette salade composée pour son mélange de goûts et de textures.
I love this salad for its blend of tastes and textures.

ingrédients

quinoa cuit / cooked quinoa
tomates cerise / cherry tomatoes
haricots verts / French beans
petits pois / peas
avocat / avocado
feuilles d'épinard ou de roquette / spinach or rocket leaves
feta
pignons de pin /pine nuts
graines de tournesol / sunflower seeds
graines de potiron / pumpkin seeds
champignons et lardons revenus avec de l'ail / mushrooms and bacon fried with olive oil and garlic

Pour la sauce:
yaourt nature / plain yoghurt
jus de citron / lemon juice
vinaigre basalmique/ balsamic vinegar
aneth / dill
herbes de provence
sel, poivre / salt, pepper

mushroom risotto

ingredients

50g dried porcini mushrooms / champignons porcini séchés
1 vegetable stock cube / cube de bouillon de légumes
2 tbsp olive oil / 2 c à s huile d'olive
1 onion, finely chopped / oignon coupé fin
2 garlic cloves, finely chopped / gousses d'ail finement coupées
250g pack chestnut mushrooms, sliced and washed
300g risotto rice, such as arborio
1 x 175ml glass white wine
25g butter
handful parsley leaves, chopped
50g parmesan or grana padano, freshly grated

preparation 

Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 minutes, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 minutes until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened. 

Tip the rice into the pan and cook for 1 minute. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked. 

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley. 

upside-down pear cake

Notre petit poirier nous a donné de superbes poires juteuses cette année.

ingredients

caramel 
125 gr butter
pears
100 gr white sugar
2 drops vanilla essence
1 egg
1sp
1 tsp baking powder
100 gr gf plain flour
1 tsp milk

preparation

Cook: 170⁰C for about 25 mn
Melt 25 gr of the butter and stir in the brown sugar. Pour into a greased and lined 8inch round cake tin.
Place the pear halves on top of the butter and sugar.
Cream the remaining butter with the sugar and vanilla extract until pale and fluffy.
Beat in the egg followed by the baking powder, flour and milk. Spread this mixture over the pear halves.
Bake for about 25 minutes or until the centre of the sponge springs back when pressed lightly with your finger.
Leave to stand for 5 minutes before turning out onto a plate.
Serve with custard or fresh cream.

Swiss roll

ingredients

3 eggs, separated
4 oz caster sugar, plus extra for dusting
1/2 tsp baking powder
3 oz gluten-free plain flour
125 ml whipping cream
2 tbsp icing sugar
flaked almonds (optional)
fresh fruit

preparation

Butter and line a 9 by 13-inch baking tray or Swiss roll pan with parchment paper. Preheat the oven to 180 C.
In one bowl, whisk the egg whites until frothy. Gradually add 2 oz of the caster sugar whilst still beating until you reach a stiff peak consistency.
In a separate bowl, whisk together the egg yolks with 1 oz of the caster sugar  until very pale and thick. Pour the egg yolk mixture into the beaten egg whites and sift in the baking powder and flour. Fold together using a rubber spatula until only a few streaks of egg white remain.
Pour the mixture out onto the lined baking tray, sprinkle enough flaked almonds to cover the surface and bake for 10-15 minutes until golden.
Sprinkle some caster sugar on the cake and cover with baking parchment. Turn the cake  on a cooling rack and peel the baking parchment off the cake. Roll the cake up tightly (starting at the short end) keeping the baking parchment inside the roll. Leave to cool completely.
Meanwhile whip the cream until thick then gently stir in the icing sugar. Set aside.
Unroll the cooled cake and spread with the whipped cream. Add some raspberries on the layer of cream and roll up tightly. Chill for 30 minutes before serving.