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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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:

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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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Salted Caramel Chocolate Pie

Hey Guys !

This salted caramel & chocolate pie is absolutely amazing. A buttery almond crust, gooey salted caramel and chocolate ganache, all garnished with walnuts. Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Ingredients for 6 mini pies:

For the crust: 

  • 1/4 cup butter
  • 1 pinch of salt
  • 1/3 cup powder sugar
  • 1 egg
  • 2 tbsp almond flour
  • 1 cup (1/2 + 1/2) all purpose flour

Caramel:

  • 1/2 cup sugar
  • 3 tbsp butter
  • 1/4 cup milk
  • 1 tbsp sea salt

Chocolate Ganache:

  • 1/2 cup milk
  • 4 oz bittersweet chocolate, chopped

Method:

1 . Prepare the almond crust. In a large bowl mix butter, salt, sugar powder, almond flour, egg , and 1/2 cup of all purpose flour with a fork or a pastry processor When it is mixed well, add the last 1/2 cup of flour.

2 . Wrap it with plastic, knead slowly to form a disc and refrigerate for 15-20 minutes.

3 . On a floured surface, roll the dough and cut out circles 1/2 inches larger than your mini tart pan. Lift up the rolled dough and place it in your greased mini tart pan.

4 . Preheat oven to 350 F. Prick the dough with a fork, and bake for 15 minutes.

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5 . Prepare the caramel.  Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit.

6 . Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Refrigerate for 1 hour.

7 . Prepare the chocolate ganache. Heat the milk in a small saucepan. When the milk just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

8. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with chopped walnut.

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Cauliflower Arancini ~ Gluten Free

Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.

Ingredients for 8 Arancini:

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/2 head cauliflower, mixed in a food processor
  • a few pinches salt & pepper
  • 1 egg yolk
  • 1/2 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, or shredded gruyere
  • 1/4 cup grated parmesan
  • 1/2 cup all-purpose flour*
  • 1 large egg, whisked
  • 1 cup breadcrumbs*

*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes

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Method:

1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.

2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.

3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.

4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !

 

 

 

 

 

Yogurt Apple Cake

Hi Guys ! Happy Monday !

Today’s recipe is an unbelievably moist cake that’s loaded with chunks of apples. Once you eat your first slice, you’ll be begging for more! It’s a big cake that’s really easy to make. Full of fresh apples, vanilla extract and yogurt for the moisture, it is a fabulous fall/winter dessert.

Ingredients:

  • 1 cup greek yogurt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 2 cups flour
  • 3 tablespoons baking powder
  • 1/4 cup canola oil
  • 3 apples* (peeled, quartered, diced)
  • 1 apple* (peeled, quartered, sliced for the top of the cake)

*I used pink lady apples for this recipe but you can use any other types of apple.

Method: 

1 . Preheat oven to 360F. Grease and line base and sides of a 20cm round cake pan.

2 . In a large bowl, add the greek yogurt, the sugar, the eggs and the vanilla extract.

3 . Gently fold in the flour, the baking powder and canola oil.

4 . Add the 3 apples at the bottom of the pan and then add the mixture on top of it.

5 . Arrange the apple slices on top of the cake, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.

Creamy Coconut Lentil Curry

Hey Guys !

If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well.  It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !

Ingredients for 4 persons: 

  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon curry
  • 3 carrots
  • 1 onion
  • 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
  • 2 teaspoons salt
  • 15 ounce can coconut milk

Methods :

1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.

2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.

3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.

4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !

Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry

Ombre Chocolate Cake

Happy Sunday !

This fabulous Ombré Chocolate Cake is perfect for any celebration. I had family over last weekend and thought it was a perfect occasion to test this recipe.

Preparation time: 1 hour
Cooking time: 30 minutes
Supplies:  4 (six-inch) cake pans

Cake Batter:

  • 500g of flour
  • 100g of sugar
  • 10g of baking powder
  • 250g of butter, melted
  • 6 eggs
  • 1 teaspoon of salt
  • 2 cups of milk
  • 100 g of cocoa powder

Frosting:

  • 300 ml of heavy cream
  • 250 g of mascarpone
  • 1/2 cup of sugar

Methods:

The cake batter

1 . First of all, separate the yolk from the white of each egg in two different bowl. In the yolk bowl, mix together the sugar, the melted butter and the yolk until mixture become whiter.

2 . Then add the milk, the baking powder and the flour.

3 . Add a pinch of salt into the egg white. Whip egg whites until foamy using an electric mixer.

4. Preheat the oven to 360°F. Next, butter and flour 4 (six-inch) cake pans. If you don’t have 4 pans, you can do this in batches of two.

5 . Slowly add the whipped egg to the previous mixture.

6 . Divide the batter amongst four bowls, each should weight 200g.

  • For the first layer (the whitest), pour into the cake pan and smooth out the top with a spatula.
  • For the second layer: add 15 g of cocoa powder, pour into the cake pan and smooth out the top with a spatula.
  • For the third layer: add 35g of cocoa powder, pour into the cake pan and smooth out the top with a spatula.
  • For the fourth and last layer: add add the rest of cocoa powder (50g of cocoa powder), pour into the cake pan and smooth out the top with a spatula.

7. Transfer to the oven to bake for 17 to 20 minutes, until a skewer inserted into the center comes out clean.

8 . Let the cakes cool down for 30 minutes.

Mascarpone Frosting 

1 . In a bowl: add the mascarpone, the heavy cream and the sugar and whisk until stiff peaks form.

To assemble the cake:

1 . Add a layer to the base of a cake board or cutting board. Top with a few tablespoons of the  frosting, smoothing it out to the edges. Repeat with the following layers.

2 . Add a few tablespoon of frosting all around the cake. Using a big off-set spatula, smooth out the sides. You can add any decorations on top of the cake, like chocolate chips or nuts. Enjoy !

 

Candlemas or Crêpes Day

Hey guys!

Today is a special day in France as everyone celebrate Candlemas or “La Chandeleur“. Nowadays it’s a family time most simply associated with eating crêpes, delicious thin French pancakes.

Preparation Time: 10 minutes + 30 minutes rest
Cooking time: 20 minutes
Supplies:

Ingredients:

  • 3 1/4 cups (750 ml of milk
  • 3 cups (375g) of flour
  • 4 eggs
  • 1 tablespoon of sugar
  • 1/4 cup of vegetable oil + 1/4 cup for the pan
  • 1 tablespoon of orange flower water

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Methods:

1 . Put the eggs, oil, sugar, milk and orange flower water into the blender. Mix for couple seconds.

2. Then add the flour and mix for 1 minute. Allow the batter to rest for 30 minutes at room temperature before making the crêpes.

3. Heat a 12-inch nonstick skillet over medium. Lightly coat with a bit of vegetable oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

4. Loosen edge of crepe with a rubber spatula, then quickly flip. Cook one more minute. Slide crepe out of skillet and repeat with remaining batter.

5. Add any filling that you like: sugar, chocolate, jelly.. you have an infinite choice !

Mushrooms and Peas Risotto ~ Gluten Free

Hello there!

A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.

Cooking Time: 18-20 minutes

Ingredients:

  • 5 cups low sodium vegetable stock (or chicken stock)
  • 2 tablespoon of unsalted butter
  • 1 shallot, finely chopped
  • 1 lb of button mushrooms
  • 1  cup of rice special risotto (type Arborio)
  • 1/4 cup dry white wine
  • 1 cup of fresh peas (frozen can work as well)

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Methods:

1 . In a medium saucepan warm vegetable stock over low heat.

2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.

3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.

4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.

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Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois