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:

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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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Olive and Bacon Savory Cake

Hey guys,

I am back with this new summery recipe. For starters or appetizers,  there is nothing like a savory cake! This recipe is super easy but really good !

Ingredients:

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 3 eggs
  • 1 pinch of salt
  • ground pepper
  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 cup Parmesan cheese or Gruyere
  • 2 cup diced bacon or diced ham
  • 12 ounces can pitted green olives, drained

Method:

1 . Preheat oven to 400°F. In a large bowl, add the flour, baking powder, eggs, salt, pepper and canola oil.

2 . Mix well, then add milk, grated cheese, green olives and bacon.

3 . Cover a cake pan with parchment paper and pour in the mixture.

4 .   Bake for about 45 minutes. Let cool for 15 minutes, and serve warm or cold.

Pour la version française, c’est par ici

Spinach, Bacon and Ricotta Stuffed Shells

This recipe is a rich and hearty pasta dish that’s easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling. Bon appetit !

Ingredients:

  • 12 jumbo pasta shell
  • 16 ounces ricotta cheese
  • 2 ounces bacon, cut in tiny stripes
  • 2 cups fresh spinach leaves, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup (125 g) grated Parmesan cheese
  • 15 ounce can tomato sauce
  • 1 tablespoon balsamic vinegar

Method :

1 . Preheat your oven to 375 F.

2 . Cook pasta,according to cooking instruction and set aside.

3 . In a large nonstick skillet, heat olive oil over medium-high heat. Add the bacon and cook for 5 minutes, until it starts looking crispy. Set aside in a small bowl.

4 . In the same skillet, and over medium-high heat, add chopped spinach and cook until it starts to wilt, about a minute, stirring constantly. Remove from heat.

5 . For the sauce: Combine the pasta sauce and balsamic vinegar in a pot over medium heat. Bring to a light simmer while stirring together. Then pour the sauce into a 9×13 inch baking dish, spreading it out.

6 . Combine cooked spinach, ricotta cheese, and salt in a mixing bowl. Stir until well mixed. Lastly, add the pieces of bacon into the mixture.

7 . Use this mixture to generously stuff each pasta shell, and place the stuffed shells on top of the sauce in the baking dish.

8 . Cover with foil and bake for 25 minutes at 350 F. Uncover and bake for another 5 minutes.

9 . Sprinkle with Parmesan cheese and serve.

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Classic French Macarons

Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.

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It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !

Ready for the challenge?

Ingredients:

Meringue:

  • 80g (40gx2) egg white, at room temperature
  • 20g white sugar
  • 1 pinch of salt

For the sirup:

  • 100g sugar
  • 35g water

Mix of Almond Meal:

  • 100g almond meal
  • 100g powdered sugar
  • food coloring of your choice

* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.

Utensils:

  • 2 baking sheets
  • parchment paper
  • template for macarons, here
  • cooking thermometer
  • electronic scale
  • mesh shieve

Method:

1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.

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3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.

5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.

6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl.  Continue to beat the egg white mixture for 10 minutes to let it cool.

7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.

8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »

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10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.

*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.

11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.

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12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !