Raspberry Tiramisu

We have a tone of raspberries growing in our garden, I think raspberries go so well with tiramisu. It is a real variation of the classic tiramisu but I love it !

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Ingredients for 4:

  • 2 1/2 cups fresh or frozen raspberries
  • 8 oz (250g) mascarpone cheese
  • 3 eggs
  • 1/2 cup sugar
  • 10 speculos or 10 lady fingers
  • 1 zest of lime

Method:

1 . Separate the egg white from the yolk and set aside in 2 different bowls.

2 . Mix the egg yolks and sugar together until they become pale yellow and add the mascarpone cheese.

3 . In the other bowl, beat the egg white until stiff peaks form. Carefully fold into the mascarpone cheese mixture.

4 . Using a mixer, mix the speculos or lady fingers until you get big chunk.

5 . Place a layer of speculos/ladyfingers in the bottom of your serving glasses. Add a layer of raspberries and a layer of mascarpone cheese mixture. Finish with some speculos/ladyfingers and one raspberry on top of the mascarpone mixture.

6 . Add some lime zest on top and refrigerate for a least a hour.

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Garlic & Parsley Shrimp

Garlic & Parsley Shrimp recipe’s is ready in less than 15 minutes! This healthy recipe is full of flavor and can be served with pasta, rice or on top of your salad ! Enjoy !

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Ingredients for 2 :

  • 1 pound (500g) shrimps, peeled and deveined
  • 2 garlic cloves
  • 1/4 cup parsley
  • 1 tablespoon olive oil
  • salt and pepper to taste

Methods: 

1 . In your mixer, add the parsley and garlic. Mix until it’s properly chopped.

2 . In a large skillet over high heat add the olive oil. Then, add the shrimp to the pan and make sure to spread it out so it cooks evenly.

3 . Cook for about 3 minutes on each side until slightly golden. Add the parsley and garlic mixture and stir to combine. Lower the heat to medium and keeping cooking the shrimps until it become opaque.

4 . Add some salt and pepper to taste.

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Classic Mojito

The mint growing in my garden is prolific. I really love mint especially in drinks because it adds such a fresh taste to it. My dad loves Mojitos – I really do too to be honest – and I thought why not making his favorite drink on father’s day?

Ingredients for 2:

  • 16 mint leaves
  • 1 lime, cut in half, and each half in 6 pieces
  • 20 ice cubes, crushed
  • 1/3 cup white rum
  • 1 tbs simple syrup or cane syrup
  • sparkling mineral water

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Method:

1 . In each 10 oz glass, add mint leaves, 6 slices of lime and cane sugar (or simple syrup).

2 . Using a muddling tool (or wooden spoon), muddle ingredients in the bottom of the glass to release the flavor and juices. Be careful not to over muddle the mint.

3 . Fill the glass to the top with crushed ice, and then add the rum.

4 . Finally fill the top with sparkling water and serve.

 

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Tabbouleh

In the hot summer days – like we had all last week-  I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe.  It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !

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Ingredients for 3 persons:

  • 1 cup whole wheat couscous*
  • 1 cup boiling water
  • 1/2 lemon, juiced
  • 1 teaspoon of olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced small
  • 3 tomatoes
  • 1 cup fresh mint leaves
  • 1 cup parsley

*Note: For a gluten free version, use quinoa.

Method: 

1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.

2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.

3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.

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Suggested Grocery List:

PIN IT ! 

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Apple Cherry Pie ~ French Mother’s Day

❤ Today is French Mother’s Day aka “La fête des mamans”. Also, when fresh fruit are in season there is nothing like making your own pie filling. So here is a yummy recipe with cherries from my garden and ‘I heart U’ pie crust. Sending love to all the mummies up there ! ❤

 

Ingredients:

  • 1lb cherries, pitted
  • 2 apples, pilled, cored and cut into fairly small pieces
  • 3 tablespoons sugar
  • 1 egg wash (to brush the crust)
  • 2 pie dough*

Utensils: 

  • parchment paper
  • 9-inch dish pie plate
  • cookie cutter in heart shape

For a homemade dough:

  • 3 1/4 cup all purpose flour
  • 1 + 3/4 sticks of butter, softened
  • 13 tablespoons water
  • 1 pinch of salt

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Method:

1 . For the dough:  Combine flour and salt in a medium bowl. Cut in the softened butter with your pastry blender (or fork if you don’t have one) until mixture looks like crumbs. Stir in enough water just until flour is moistened. Divide the dough in half and shape each into two balls. Wrap each in plastic food wrap and refrigerate for at least 25 minutes.

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2 . In a medium bowl, combine the sugar, apples and cherries and  gently toss until well coated.

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3 . Preheat oven to 400FPlace parchment paper at the bottom of your 9-inch deep dish pie.

 

4 . Roll out one disk of dough on lightly floured surface into 12-inch circle. Place dough into  9-inch deep dish pie plate and refrigerate.

5 . Once the second crust is rolled out on a floured surface, lightly pressed with an inverted pie plate (of about the same size) onto its surface to see where the edges of the crust are going to be.

6 . Then, cut out alternating rows of hearts with the cookie cutter. Make sure to save the cut-out heart pieces. They will be going along the edge of the crust.

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7 . Take the first crust out of the refrigerator. Add the filling of apples and cherries.

8 . Lift the second crust pie and slide it off the top. You can gently pick it up and readjust. Line the heart around the edge, and brush the whole surface with the egg wash.

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9 . Bake for 45 minutes. Cool pie at least 20 minutes before serving

Pin it !

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Homemade Falafels

Today’s recipe is homemade falafels. The traditional recipe uses dry chickpeas. If you wanted to make falafels today, you would have needed to soak the chickpeas  overnight. Umm not great. The things is yesterday I felt like doing falafels for dinner with the fam since we had some tatziki and blinis in our fridge. So yes it won’t be the traditional recipe as I used canned chickpeas but it was still delicious !

For this recipe you will need a lot of herbs, cilantro and parsley – fresher your herbs, taster the falafel will be. I have fresh parsley and cilantro in my garden (thanks dad) and so it was even more exciting to make this recipe !

Bon appetit !
Mathilde xx

Ingredients:

  • 1 15oz can garbanzo beans
  • juice of half a lemon
  • 1 cup of chopped parsley
  • 1/2 cup of chopped cilantro
  • 1 teaspoon red pepper powder
  • 1 teaspoon cumin
  • 1 small onion
  • 2 garlic gloves
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • canola oil, for frying

Method:

1 . Drain the garbanzo beans from the water and dry them completely.

2 . Transfer the garbanzo beans along with the parsley, cilantro, onion, garlic, cumin, salt, baking powder and lemon juice to a food processor. Process the mixture just until the ingredients are minced but not pureed – You still want it to have tiny chunks of chickpeas running through your mixture.

3 . Transfer the falafel mixture to a bowl and add the flour. Squeeze the falafel mixture into 1.5-inch balls.

4 . Heat an inch of oil in a nonstick skillet over medium heat. When the oil is ready, place the falafel balls into the oil. Let it cook for about 2-3 minutes on each side (until golden brown).

5 . Reserve in a bowl cover of paper towel to absorb the extra oil.

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Gluten Free Brownie

This Gluten Free Brownie is one of the best chocolate brownie ever. It’s fluffy, rich in chocolate, crispy with walnuts and gluten free. One thing though and that is do make sure that you use the best quality chocolate you can find. Enjoy xx

Ingredients:

  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup semi sweet chocolate chips
  • 1/3 cup corn starch or rice flour
  • 1 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts

Methods:

1 . Preheat oven to 400 °F.

2 . Melt chocolate chips and butter in a double boiler*.

3 . In a bowl, mix together the sugar, flour, almond meal, vanilla extract and eggs.

4 . Slowly add the chocolate mixture into the bowl and mix again. Add the walnuts.

5 . Cover a 9*9″ brownie pan with parchment paper and pour the brownie mixture.

6 . Bake for 20 minutes. (Don’t over cook it, it will lose its fluffiness). Let it cool for 15 minutes before serving.

* Double boiler technique: 

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl. Add the chopped chocolate and butter to the bowl and stir occasionally with a spatula until smooth and melted.