Coconut bites (“Congolais”)

congolais_coconut cake

Coconut bites (“Congolais”) The coconut bites were one of my favorite treat as a child. And I still think it’s really enjoyable. The recipe is extremely simple and quick. A homemade 4 o’clock in just a minute. I tried to use a pastry bag to shape the bites but the texture is really thick. It might work if you have a big tip. Otherwise, just have fun – with or without kids – shaping them with hands.

Ingredients (for 18 coconut bites):

  • 150g/5,3oz grated coconut
  • 100g/3,5oz sugar
  • 3 egg whites

Directions: Preheat the oven to 200°C/390°F Mix all the ingredients together. – Optional: Christophe Felder, French pastry chef, recommends to cook the ingredients for 10 minutes in a bain-marie before cooking in the oven. It reduces the oven cooking time and help keeping the cake’s heart more tender. - Make some small pyramids and shape the bites as you like. Place them on a baking sheet covered with parchment paper. Cook for 15 minutes.

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Confit pumpkin and chestnut soup

Pumpkin and chestnuts soup

Fall rimes with pumpkin and chestnuts. And the Halloween star is also a cooking favorite. Sweet or savory, it is delightful. As the cold is back, this soup recipe is very comforting. Hope you’ll enjoy it!

Confit pumpkin and chestnut soup

Ingredients

  • 1kg/2,5lb pumpkin
  • 450g/1lb pre-cooked chestnut
  • 4 garlic cloves
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 pinch of nutmeg powder
  • cream
  • roasted squash seeds

Pumkin and chestnuts soup top

Directions

Preheat the oven to 150°C/350°F.

Remove the pumpkin skin if necessary (you don’t need to if it’s young and organic). Cut the pumpkin in half. Take the seeds out. Cut in thin slices. Peel and slice the garlic. Cover a baking sheet with parchment paper. Place the pumpkin slices on it and insert the garlic. Spray the olive oil. Cook for 40 minutes, turning the pumpkin over halfway through.

Boil 1 liter/US liquid quart of water. In a bowl, mix the pumpkin, garlic, chestnuts and boiling water. Season with salt, pepper and a pinch of nutmeg powder.

Serve with a teaspoon of cream on top and sprinkle some roasted squash seeds.

Green tea (matcha) financier cakes – egg-free

financier tea matcha cakes

Financier cakes are lovely little rectangular cakes for tea time. It’s usually made with whisked egg whites. But running out of eggs and having tofu, I tried this variation replacing the eggs by soft tofu and so reducing the fat too. Result : a good low-fat option for sweet spongy cakes with the inconvenient of having to be consumed quickly (within the day is better) to keep a nice texture. The ordinal recipe can be kept longer.

Green tea (matcha) financier cakes – egg-free

Ingredients:

  • 200g/7oz soft tofu
  • 150g/5,3oz icing sugar
  • 25g/0,9oz butter
  • 50g/1,8oz all-purpose flour
  • 80g/2,8oz almond powder
  • 1 teaspoon of green tea powder (matcha)
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

In a robot, mix the soft tofu, almond powder , flour, tea matcha and salt. Melt the butter and add it to the preparation. Mix again.

Pour the preparation in financier mold – I use silicon mold so I don’t need to grease it.

Cook for 25-30 minutes.

Eat French and become sexy

cheri movie

Yvan Cadiou is certainly never at a loss for words. Both cook and actor at heart, he knows how to run the show. For the semaine du goût (the taste week), he’ll present his nomadic cuisine for 5 days in 5 different Naturalia shops in Paris. Equipped with his cooking briefcase, the travelling cook moves from one place to the other and installs his itinerant kitchen anywhere he goes like in his show J’irai cuisiner chez vous. In Naturalia shops, he feels just like home and goes from shelve to shelve to pick up the product he likes to twist the recipes he’s cooking live. And if Yvan brings the love of good food to the partnership, it’s getting both ways as the organic fresh vegetables and fruits from the store chain are strong fondations of a tasty cuisine.

Because he found in love of the cooking from the street during his numerous travel around the world (particularly in Quebec and the US), he sometimes considers French cooking a bit too conservative. His weakness for Anglo-saxon culture will definitely seduce an international audience that he’ll be happy to welcome at his workshops in Provence. All you will find is the pleasure of sharing a good meal and maybe the secret of “eating French and becoming sexy” as he loves to say.

SAVE THE DATE: FOOD SHOW // YVAN CADIOU // SEMAINE DU GOÛT/ AT NATURALIA from 10.00am to 3.00pm :

  • 14 octobre : NATURALIA 2, rue du Jourdain – 75020 Paris (métro: L11 jourdain)
  • 15 octobre : NATURALIA 21, bd des Batignolles – 75008 Paris ( métroL 2, 13| Rome, Place de Clichy )
  • 16 octobre : NATURALIA 84, rue Beaubourg -75003 Paris (métro L 11 | Arts et Métiers)
  • 17 octobre :NATURALIA 8 rue Lakanal – 75015 Paris (nouveau) (métro: L 8| Commerce)
  • 18 octobre : NATURALIA 6, avenue Sainte Foy – 92200 Neuilly Sur Seine (nouveau) ( métro L1| les sablons, pont de neuilly.)

 

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More information on Yvan Cadiou workshop in Provence :

Cooking Class in Provence Workshop
YVAN CADIOU
3453 ancien chemin d’Arles 13690 Graveson
Phone +33 (0)6 63 48 75 75

Cheese & garlic stuffed mushrooms

cheese stuffed mushrooms_001

White mushrooms, also called champignons de Paris in France, have an important place in French gastronomy. Very few of them are now grown in Paris and I’ve met one of the last mushroom grower in Paris, Angel Moioli. He’s surely distributing some of the best mushrooms around here, including healthy Shiitake. If you have the opportunity to pass by someday, here is the address where you can buy directly the mushrooms from the farm : at the crossing of avenue Général de Gaulle avenue and rue Jean Macé, 78360 Montesson.

My top three for eating this white mushrooms are raw, in a hot creamy soup and stuffed with cheese and garlic. That last is super easy to make and make a delicious appetizer or starter. If you want it even more simple and can find classic ©Boursin in your supermarket, you can stuff directly the mushrooms with it, cook and serve.

Cheese and garlic stuffed mushrooms

Ingredients (4 serving) :

  • 12-16 white mushrooms
  • 150g/5,3oz ricotta
  • 1 garlic clove
  • chives and/or parsley
  • salt & Pepper

Directions:

Preheat the oven to 180°C/350°F.

Wash, peel if necessary and cut the edge of the stems. Remove the stems from the mushrooms, chope and set aside.

Peel and chope the garlic finely as well as the chives. Mix the ricotta, chopped garlic, chives and mushroom stems. Season with salt and pepper according to your taste.

Fill the mushrooms caps with the ricotta mixture.

Place in an oven dish and cook for 20 minutes.

Champignonniere-Les-Carierres