Prune clafoutis

prune clafoutis_005

Prune clafoutis is an easy and quickly done dessert that is prefect for the season. I used greengage plum for this recipe but any kind of prune will do.

Prune clafoutis

Ingredients (4 servings)

  • 500g/17,5oz prune
  • 2 eggs
  • 20g/0,7oz almond powder
  • 1 tablespoon of flour
  • 60g/2,1oz sugar (+2 teaspoons)
  • 15cl/5fl.oz milk
  • 1 pinch of salt
  • 1 teaspoon of rum
  • 1 small piece of butter

prune clafoutis_003

Directions

Preheat the oven to 180°C/350°F.

Beat the egg and sugar until whiten. Add the flour, almond powder and a pinch of salt. Mix. Add the milk and rum. Mix it well.

Cut the prune in two half. Remove the kernel. Cut in segments.

Place the segments in the buttered ramekins. Sprinkle with sugar. Divide the egg preparation and pour in the four ramekins.

prune clafoutis_001

 

Red pepper, feta and olive cake

red pepper, olive and feta cake b_001

I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.

Ingredients:

  • 2 big or 3 small red peppers
  • 3 eggs
  • 150g/5,3oz flour
  • 1 tablespoon of baking powder
  • 13cl/4,3fl.oz milk
  • 4cl/1,3fl.oz olive oil
  • 60g/2,1oz green olives without seed
  • 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)

red pepper, olive and feta cake b_003Directions:

Preheat the oven to 200°C/390°F.

Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.

Preheat the oven to 180°C/350°F.

Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.

Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.

red pepper, olive and feta cake b_002

Prune cake

prune cake pic_001

It’s time to prune fruit trees! And I’ve been lucky to visit my sister whose garden is full of fruit trees – all organic :). This year harvest is excellent. So for the #30 Fiesta Friday hosted by Angie and Margy @La Petite Casserole, I made this easy and tasty recipe to cook prunes. Here is the recipe for this fluffy prune cake.

Prune cake

Ingredients:

  • 1 egg and 2 whites
  • 80g/2,8oz sugar
  • 80g /2,8oz butter
  • 15cl/5fl.oz milk
  • 80g/2,8oz flour
  • 60g/2,1oz corn starch
  • 1 tablespoon of baking powder
  • 4cl/1,5fl.oz  rum
  • few drops of pure vanilla extract
  • 500g/2lbs prunes
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

Beat the egg yolks with sugar until whiten. Add the melted butter and milk. Sift the flour, corn starch and baking powder. Mix it well. Add the rum and vanilla extract. Whisk the egg whites with a pinch of salt. Add a third of it the preparation and mix gently using a spatula. Add the rest and mix it gently again.

Butter and flour a cake pan. Pour the preparation in the pan.

Wash the prune. Cut them in two halfs. Place the prune to cover the whole preparation and push them a little to the bottom.

Cook for 40-45 minutes. Test with a knife before taking it out – it should came out dry.

prune cake pic_003

Summer vegetable terrine with sauce vierge (by Ladurée)

Summer vegetable terrine with sauce vierge

I once bought the Entertaining book by Ladurée – L’Art de Recevoir in French. I was first disappointed with the 10 mini books. One is an address book, the other nine contain 10 to 15 recipes but including some with no directions at all but “a go to your closest the boutique to order”. Not buying a recipe book to get to go to the shop! Disillusion past, I had a closest look to the books. And I found some interesting ideas and recipes in it. Including this superb summer vegetable terrine with sauce vierge. Absolutely amazing. My version is a bit gross as I didn’t cut the veggies very regularly, not using a mandoline. Plus I reversed the eggplant and zucchinis. Anyway, it tasted great. Only downside of this recipe, do not look for the perfect slice cut as there is no setting agent in the terrine. It would surely be easy to do but I just love the smooth texture of it without a jelly mash.

Summer vegetable terrine with sauce vierge (by Ladurée)

To cook one day in advance

Ingredients :

For a 20cm/8inches Ø rectangular mold

Terrine

  • 4-5 tomatoes
  • 2 tablespoons of salt
  • 5cl/1,5fl.oz olive oil + 2 tablespoons
  • 1 eggplant
  • 1-2 zucchinis
  • 10g/0,4oz thyme
  • 20+3 basil leaves.
  • 2 onions
  • 80g/2,8 black olives

Sauce vierge

  • 1 tomato
  • 50g/1,8oz shallots
  • 10 basil leaves
  • 1 lemon
  • 5cl/1,5fl.oz olive oil
  • salt, white pepper

Summer vegetables terrine-2

Directions:

The sauce vierge. Use a sharp knife to cut a cross on the tomatoes bottom. Plunge in boiling water for 30 seconds. Take them off the water and plunge in cold water. Peel the tomatoes. Cut in four segments. Take the seeds out. Cut in small pieces. Pour in a bowl.

Chop finely the shallots and basil. Add to the tomatoes.

Cut the lemon in two. Squeeze one half and pour the juice on the tomatoes.  Peel the other half. Take the seeds out. Cut in small pieces. Add to the sauce. Add the olive oil, salt and pepper. Leave to marinate for 12 hours.

The vegetable terrine. Preheat the oven to 80°C/180°F. Wash the tomatoes. Slice them to a little 1/4 inch. Spread the salt and 2cl/0,6 fl.oz of olive oil on top. Cook for one hour. Reserve.

Preheat the oven to 180°C/350°F. Slice the eggplant and zucchinis lengthwise using a mandoline . Smear 3cl/0,9 fl.oz of olive oil on it. Sprinkle the thyme. Cook for 10 minutes on a grill covered with parchment paper.

Chop the onions. Cook for 20 minutes in a pan with 2 tablespoons of olive oil. Chop the olives and basil. Add to the onions and cook for 5 more minutes.

Cover the cake mold with food wrap. Place 3 basil leaves in the bottom. Place a first layer of eggplants, then tomatoes, onions and zucchinis. Repeat. Cover with food wrap. Place a weighted board on top. Refrigerate for 12 hours.

Serve the vegetable terrine with the sauce vierge on the side.

Nuts for a chocolate marble cake

hazelnut and chocolate marrble cake_001

Chocolate marble cake is an elegant cake that traditionally alternates layers of vanilla and chocolate. Hazelnut just make it a little more gourmet. The cake is easy to transport and so it’s part of the category called gateau de voyage (travel cake) in France. Given to LeNôtre, it’s best to store the cake in the fridge for few hours before baking.

Nuts for a chocolate marble cake – hazelnut and chocolate marble cake

Ingredients (for 1 cake):

  • 3 eggs
  • 150g/5oz flour
  • 100g/3,4oz hazelnut powder
  • 100g/3,4oz chocolate (dark or milk – I use the dark)
  • 180g/6,1oz sugar
  • 75g/2,5oz butter
  • 1 teaspoon of baking powder
  • 20cl/7fl.oz milk
  • A pinch of salt

hazelnut and chocolate marble  cake_004

Directions:

Preheat the oven to 170°C/340°F.

Separate the egg yolks and egg whites. Whisk the egg yolks with sugar until whiten. Melt the butter and add to the mixture. Add the flour and baking powder. then, the milk and a pinch of salt. Mix it well. Whisk the egg whites until firm. Add in three times to the preparation and mix gently with a rubber spatula.

Divide the mixture in two bowls. Melt the chocolate and incorporate gently into one of the preparation. Add the hazelnut powder to the other and mix gently.

In a cake mold, pour half the hazelnut mixture, then the chocolate and finish with the other hazelnut half. Mix it just a little bit with a fork.

Cook for 40-45 minutes.