Wednesday, February 27, 2008


Yay, this weekend, Ruth's "Presto Pasta Nights" is one year old!!! Wow, time flies by ever so quickly...

So what is this all about, you might ask me. Well, here's what you have to know:

Every week, Ruth at "Once Upon A Feast" from Halifax (Nova Scotia, Canada) organizes an event that takes place weekly, on Fridays. It's called "Presto Pasta Nights" (see infos and rules). The 52nd edition is already on it's way and as you have maybe guessed, it's all about pasta!

Ruth's aim is to host a weekly round-up of the recipes that we, foodbloggers, have created/made and want to share with others via her great blog. Isn't it an awesome idea? Well, get cooking, folks!

I love foreign or exotic foods, yet my passion for the Swiss Cuisine has never died. I have much admiration for our unique gastronomic heritage and I don't want our regional culinary traditions to disappear. Therefore, I fervently try to collect recipes and to learn how to make as many Swiss dishes as possible...

Switzerland has a lot to offer and, although, most of our specialities might be too humble or too much rooted in the countryside for the gourmet palate of certain people. Anyhow, it is nonetheless a culinary patrimony that we have to keep
and nurture for the future generations worldwide. It has as much worth as any other cuisine!

"Spätzli" (pronounce "shpates-lee") could be qualified as "farmers' pasta“. It is a typical Swiss-German (Eastern Switzerland) speciality which is somehow comparable to the Southern German, Austrian, Italian (from Bolzano) or French (from Alsace) “Spätzle” (both being chunky and basic types of egg pasta/dumpling noodles). The main difference resides in their shape. "Spätzle" are very long and thin and "Spätzli" are small/short and rather thick .

Originally, they were meant to give a suffici
ently nourishing meal for the countryside people who worked hard during the day and had only simple goods/ingredients (milk, flour, eggs, cheese, onions, apples, etc…) to cook with.

This dish is now very well spread in all regions of Switzerland and, as it is quite versatile, the original recipe has since long been adapted to our modern needs and tastes. They can be paired with just about anything and presented in many different ways.

Spätzli” is one of my favorite Swiss foods as it’s simple to make, so scrumptious and soul-warming!!! It is maybe a very basic dish, but on the other side, it is so compelling! I especially recommend you to eat this tasty and hearty speciality on grey winter days when you are in need for comfort food, while cocooning at home…

~ Canton Sankt-Gall ~
~ Spätzli ~
Recipe by "Betty Bossi" and adapted by Rosa @ Rosa's Yummy

Basic recipe for 4 people.


400g Plain white flour

200g Durum flour (“semolina di grano duro”)
150ml Milk
150ml Water
6 Eggs (~50-53g each)
2 Tsp Salt

1. Mix the flours and salt together in a bowl.
2. Whisk the eggs together with the milk and water.

3. Pour the egg/milk/water mixture into the bowl containing the flours and salt. Beat well until the pastry is shiny and makes bubbles.
4. Cover the bowl and reserve at room temperature fo
r around half an hour.
5. Put water to boil (3 liters minimum) and add a tablespoon
6. Once the water is boiling, bring the heat down and let the water simmer gently.
7. Sieve the pastry into the boiling water (through a medium-hole
d sieve) helping yourself with a spatula. Proceed in batches.
8. When the “Spätzli” are floating on the surface of the wat
er, take them out with a perforated skimmer.
9. Place the cooked “Spätzli” in a heatproof bowl o
r dish, add some butter, mix well and keep warm in the oven.

If you can't find "Durum Flour" anywhere, then here's an alternate recipe: "Plain Flour
" or replace the flour mixture by 250 plain white flour and 50
g cream of wheat.
The pastry should not be too runny; it should be thickis
h and viscous. Your arm should ache while beating the mixture.
Once the “Spätzli” have been cooked, you can add a little butter (stops them from sticking together).

Serving suggestions:
"Spätzli" are widely appreciated as an accompaniment (side dish) to wild meat/venison served with chestnuts and bilberry jam.
They are also fine when spiced up (curry powder, garlic powder,tomatoe purée, pesto, etc…), enriched (cheese, dry meat, spinach, etc…) or prepared as a sweet dish.
You could also enrich the basic pastry with spices/ingredients (cheese, herbs, ground meat, etc…) as long as it’s consistency is still correct.
They can be used in the same way as pasta or served as main course when ove
n-baked like a gratin, and can be eaten either “al-dente” or slightly fried in butter, until nice and golden.


~ Spätzli ~
Recette par "Betty Bossi" et adaptée par Rosa @ Rosa's Yummy Yums

Recette de base pour 4 personnes.

400g de Farine blanche/fleur
200g de Farine de semoule de blé dur (“semolina di grano duro”)
150ml de Lait
150ml d'Eau
6 Oeufs (~50-53g pièce)
2 CC de Sel

1. Dans un bol, mélanger les farines et le sel.
2. Battre les oeufs avec le lait et l'eau.
3. Verser le mélange oeufs/lait/eau dans le bol où se trouvent les farines et le sel. Bien battre jusqu'à obtention d'une pâte brillante, lisse et qui fasse des bulles.
4. Couvrir le bol et laisser reposer environ 30 minutes à température ambiante.
5. Porter environ 3 litres d'eau à ébulition et ajouter une cuillère à soupe de sel.
6. Une fois que l'eau frémit, baisser la température et laisser gentiment mijoter (à feu doux).
7. A l'aide d'une spatule, passez la pâte au tamis/à la passoire (trous moyens/voir ici), au-dessus de l'eau frémissante (les faire tomber dans l'eau). Procéder par petites quantités.
8. Dès que les “Spätzli" seront remontés à la surface, repêchez-les à l'aide d'une cuillère à trous et les égoutter (tamis).
9. Les mettre dans plat résistant à la chaleur, ajouter une noix de beurre, bien mélanger et les garder au chaud (au four à 90° C).

~ Graubünden High Lands ~
Si vous ne trouvez pas de "Farine De Semoule De Blé (Farine pour "Knöpflis")" chez vous, alors vous pouvez remplacer le mélange de farines par 250g de farine fleur/blanche et 50g de semoule de blé.
La pâte ne doit pas être trop coulante; elle doit être assez épaisse et visqueuse. Les muscles de votre bras doivent être fatigués lorsque vous battez la pâte.
Une fois les “Spätzli” cuits, vous pouvez ajouter un peu de beurre (ça les empêche de coller).

Idées de présentation:
Les "Spatzli" sont appréciés en tant qu'accompagnement lorsque l'on mange de la chasse. Ce plat est alors servi avec des marrons et de la confiture d'airelle.
Ils sont aussi délicieux lorsqu'ils sont épicés/arômatisés avec de la poudre de curry, de l'ail en poudre, de la purée de tomates, du pesto, etc…, enrichis avec du fromage, de la viande séchée, du lard, des épinards, etc… ou préparés afin d'en faire un plat sucré.
Vous pouvez incorporer tous les ingrédients et épices (fromage, herbes, viande hachée, etc...) que vous voulez à la pâte de base, mais veillez à ce que leur consistance soit toujours correcte.

Ils peuvent être utilisés tels des pâtes italiennes ou être gratinés, et peuvent être mangés “al-dente” ou légèrement rôtis dans du beurre jusqu'à ce qu'ils soient grillés et dorés.

("Sankt-Gall" and "Graubünden High Lands" Pics by Barbara Kehl

Monday, February 25, 2008


Since my early teenage years, I have been particularly attracted to exotic cultures and foods, especially (but not only either) all that is linked to South-East Asia...

I find that this part of the world is really intriguing as it is so different from where I live. The complete opposite of what I'm used to see, live, experience... Everything there seems so overpoweringly lively, intense, colorful and joyful. In those countries, the tasty cuisine reflects the incredible atmosphere and cultural richness that reigns, the diverse influences which have been assimilated and the biologic richness which never fails to surprise those who live out of this extraordinary paradise!

After having explored (I still have a lot to learn, though) the gastronomy of places such as Vietnam and Thailand, my interest for Maylaysia's culinary tradition has been awakened as it offers a similar wow factor, generosity, opulence, delightfulness, ampleness and capacity to make your tastebuds tingle with blissful pleasure.

Malaysia, is positioned in the heart of Asia and borders Thailand, Indonesia, Singapore, Brunei and the Philippines. Being a multi-ethnic, multi-racial and multi-cultural society which is extremely diverse, this beautiful country offers and wonderful mix of culinary specialities that have been heavily influenced by the cuisines of China, India, Indonesia and Sri Lanka. As a matter of fact, in Malaysia, many dishes are derived from multiple ethnic influences (see infos on Malaysia cuisine). Each racial group has contributed to the great Malaysian gastronomic heritage. It's cuisine is a fusion of eating habits taken from the Chinese, Thai, Arabs and Indians and to which are added regional variations.

A wide variety of produce is used in this country's cooking (fruits, vegetables, grains, rice, meat, seafood, spices, herbs, etc...). There, food is relatively inexpensive and occupies an important place in people's lives.

I thought that you might be pleased to discover new culinary horizons, therefore I chose to share this "Fish Rendang" recipe (a dish which originates from the Minangkabau, an indigenous ethnic group from the highlands of West Sumatra, in Indonesia) with you. It is a marvelously fragrant and spicy dish that has a holiday touch and a real personality.This refined Malay curry is mind-boggling flavor-wise as it has a complex taste as well as a fantastically smooth sauce texture.

A succulent blend of ingredients, r
eally transporting!

~ Fish Rendang (Rendang Ikan) ~
Recipe taken from "Easy Malaysian-Style Cookery" by The Australian Women's Weekly and adapted by Rosa @ Rosa's Yummy Yums

Serves 3-4.

Ingredients For The "Fish/Prawns & The Rendang Dish":
450g Hake fillet
300g Uncooked medium prawns
2 Tbs Lime juice

1/2 Tbs Light brown sugar
1 1/2 Tbs Tamarind concentrate (see infos)
2 Tbs Peanut oil
400ml Coconut milk
1/3 Cup (30g) Grated coconut, roasted
Salt, to taste

Ingredients For The "Rendang Paste":
1 Medium Onion, chopped

1 Big Red shallot, chopped
5 Cloves garlic, chopped
3 Small Fresh red chillies, seeded and chopped
1 1/2 Tbs Fresh Lemongrass, chopped

3 Tsps Fresh galangal, grated (see infos)
1 Tbs Fresh ginger, grated
1 Tsp Belacan (Malaysian "Shrimp Paste")
2 Fresh Kaffir lime leaves, chopped (see infos)
1/2 Tsp Ground curcuma/turmeric
2 1/4 Tsps Mild curry powder

Method For The "Fish":
1. Cut the fish into 3cm cubes.
2. Combine together the fish, the lime juice and the sugar in a bowl.

3. Cover and let stand for an hour (stirr at regular intervals).
Method For The "Rendang Paste":
4. Blend, process or grind (best way/in a mortar and pestle) all ingredients until t
hey are well combined and form a smooth paste.

Method For The "Rendang Dish":
5. Heat the oil in a pan, over medium heat and add the "Rendang P
6. Cook stirring, about 1-2 minutes or until fragrant.
7. Gradually stir in the tamarind concentrate, the coconut milk and half
of the roasted coconut.
8. Let simmer for about 10-15 minutes, until slightly thick.
9. Add the fish (and it's juices).

10. Simmer, uncovered for about 10 minutes or until the fish is cooked.
11. Add salt to taste and prawns.
12. Heat thouroughly (about 1 minute).
13. Serve topped with the remaining roasted coconut.

Any firm white fish can be used for this recipe (
halibut, striped bass, cod, orange roughy or tilapia).
As replacement for the 3 red chillies, use 1-2 teaspoons Sambal Oelek.
If you can't find Malaysian "Belacan", then you can replace it by Thai/Lao "
Shrimp Paste".
The sauce should be thick when served/ready.
This dish improves with age so I usually cook the sauce (coconu
t milk and paste) the day before I want to eat it, then I reheat the sauce and add the fish/shrimps (points 9 to 13).

Serving suggestions:
Serve with plain “Jasmine Rice“ or “Glutinous/Sticky Rice”.


~ Poisson Rendang (Rendang Ikan) ~
Recette tirée du livre "Easy Malaysian-Style Cookery" de The Australian Women's Weekly et adaptée par Rosa @ Rosa's Yummy Yums

Pour 3-4 personnes.

Ingrédients Pour Le "Poisson Rendang":
450g de Fillets de merlu

300g de Crevettes moyennes, crues
2 CS de Jus de lime
1/2 CS de Sucre brun clair

1 1/2 CS de Concentré de tamarin (infos)
2 CS d'Huile d'arachide
400ml de Lait de coco
1/3 de Tasse de Noix de coco râpée et grillée
Sel, à volonté

Ingrédients Pour La "Pâte Rendang":
1 Onion blanc moyen, haché
1 Grosse échalotte, hachée
3 Petits piments rouges, épépinés et hachés
1 1/2 CS de Citronnelle, hachée
3 CC de Galangal frais, râpé (infos)

1 CS de Gingembre frais, râpé
1 CC de Belacan ("Pâte de Crevettes" malaise)

2 Feuilles fraîches de kaffir, hachées (infos)
1/2 CC de Curcuma en poudre
2 1/4 CC de Poudre de curry doux

Méthode Pour Le "Poisson":
1. Couper le poisson en cubes de 3cm.
2. Dans un bol, bien mélanger le poisson avec le jus de lime et le sucre.
3. Couvrir et laisser mariner pendant une heure (tout en remuant de temps en temps).

Méthode Pour La Fabrication De La "Pâte De Curry Rendang":
4. Mixer ou broyer (dans un mortier, c'est meilleur) tous les ingredients ensemble jusqu'à obtenir une pâte homogène et fine.

Méthode Pour Le "Curry Rendang":
5. A feu moyen, chauffer l'huile dans une casserole et ajouter la "Pâte De Curry Rendang".
6. Faire revenir et bien remuer pendant 1-2 minutes ou jusqu'à ce que ça commence à embaumer/libérer des arômes.
7. Ajouter graduellement le concentré de tamarin, le lait de coco et la moitié du la noix de coco râpée et grillée.

8. Faire mijoter, à feu doux, pendant 10-15 minutes, jusqu'à ce que ce mélange devienne assez épais.
9. Ajouter le poisson (et le jus de la marinade).
10. Laisser mijoter, sans couvercle, pendant 10 minutes ou jusqu'à ce que le poisson soit cuit.
11. Saler et ajouter les crevettes.
12. Cuire brièvement (1 minute).
13. Servir saupoudré de noix de coco râpée et grillée.

N'importe quel poisson ferme fera l'affaire (flétan, loup, cabillaud, hoplostète orange ou tilapia).
Au lieu de faire votre "Pâte De Curry Rendang" avec des piments frais, vous pouvez utiliser 1-2 cuillères à café de Sambal Oelek.
Si vous ne pouvez pas trouver de la " Pâte De Crevettes" malaise, alors utilisez la version thaïe ou laotienne ("Shrimp Paste").
Au moment de servir, la sauce doit être assez épaisse.Ce plat s'améliore après un jour. Je vous recommande alors de préparer la sauce jusqu'au point 8 et de la réfrigérer jusqu'au lendemain. Quelques minutes avant de passer à table, réchauffez-la et ajoutez le poisson ainsi que les crevettes crues (points 9 à 13).

Idée de présentation:
Servir avec du riz parfumé ou du riz gluant.

Sunday, February 24, 2008


This week, Zed Monster at "Bad Kitty Cats" (USA) is happy to announce that he is hosting Weekend Cat Blogging #142...

To submit your kitty picture(s), you can either leave a message in his blog's comment section (with your permalinks) or contact him via e-mail without forgetting to give all the needed informations.

Very much like her brother Fridolin, Maruschka loves to lie in the afternoon sun.
Her silky black coat becomes very warm.
She generally switches to her favorite "piggy" position: on the back.
Then, she yammers and asks me to scratch her soft and luscious tummy.
I execute myself without complaining...

Saturday, February 23, 2008


Together, Vibi at « La casserole carrée » and Isa at « Les gourmandises d’Isa» are happy to propose a little contest that should awaken the artist in you.

There (in Canada), winter is long, it lasts and lasts and lasts. So, both are starting to really crave spring’s freshness and joyfulness. That is why, they are inviting…

All the foodie blogers...

To take part in a “Spring funny cuppy” constest...

By submitting a picture of (one or more) your cupcakes, decorated in a spring-like fashion before the 18th of April 2008.

Your first name or nickname (the one you prefer for posting)
Your blog’s name and URL
Your cupcake post’s URL

Only one picture per participant can be submitted. The cupcake(s) must have been baked by the participant and the picture must also have been taken by the participant.

…And sending everything to EITHER ONE of those e-mails:

Please note…
That two prizes will be awarded to the winners the first one for the deco, the second one for the quality of the photo.

In order to receive their prize, winners will have to provide their postal address, since both prizes consist in little pastry accessories and supplies packages.

Judges deciding of the winners are:
Sandra «
Le pétrin » from France
Céline «
Le palais des délices » from France
Rosa «
Rosa’s Yummy Yums » from Switzerland
Hélène «
La cuisine d’Hélène » from Western Canada
Susan «
Food Blogga » the Untited States
Vibi «
La casserole carrée » from Québec in Canada
Isabelle «
Les gourmandises d’Isa » from Québec in Canada


Vibi de « La casserole carrée » et Isa de « Les gourmandises d’Isa » s’associent pour vous proposer un petit jeu qui fera ressortir l’artiste qui sommeille en vous.

Chez elles, l’hiver est long, il dure et dure et dure encore. Elles commencent donc à avoir très envie de frais, de printemps. C’est pourquoi, elles invitent…

Tous les blogueur(se)s de la culinosphère...

Le concours « ‘Ti gâto rigolo » version printanière...

En soumettant une photo d’un ou des cupcakes décoré(s) façon « printemps » avant le 18 avril 2008.

En incluant :
Votre prénom ou surnom (celui que vous préférez publier)
Le nom et le lien URL de votre blog
Le lien URL de l’article spécifique à votre photo

Une seule et unique participation par blogueur(se). L
e ou les cupcakes doivent avoir été cuisiné(s) par le ou la participant(e) de même que la photo doit avoir été prise par le ou la participant(e).

Envoyez le tout à une des deux adresses suivantes :

À noter que…
Deux prix seront décernés aux gagnant(e)s : le premier pour la déco, le second pour la photo.

Et que…
Pour obtenir leur prix, les gagnant(e)s devront fournir leur adresse postale puisque que ceux-ci consistent en de petits colis d’accessoires et de décos à patisseries.

Les juges qui décideront des gagnant(e)s sont:
Sandra « Le pétrin » de France
Céline « Le palais des délices » de France
Rosa « Rosa’s Yummy Yums » de Suisse
Hélène « La cuisine d’Hélène » de l’Ouest du Canada
Susan « Food Blogga » des États-Unis
Vibi « La casserole carrée » du Québec
Isabelle « Les gourmandises d’Isa » du Québec

Friday, February 22, 2008


The other week, we decided to go exploring the flanks of the Salève; an unknown area for us...

So, we crossed the Veyrier customs and headed straight towards the disgusting quarry that is eating our beautiful mountain and making it look more and more like a piece of rotten cheese (it really makes me angry to see how it gets destroyed day by day without anybody caring or seeing how the mining/quarrying it is getting out of control...)! Then, we walked on a road in direction of Bossey and continued till Collonges-Sous-Salève.

It was a wonderful sunny and spring-like day. The view was incredible. We could see the whole "cuvette genevoise (Geneva basin)", the Jura mountains, the Jet d'Eau and the town of Geneva.

See "Google Map" here. Please click on pictures to enlarge.

Wednesday, February 20, 2008


Lately, I got tagged an incredible amount of times for different memes. It is nice to see how many wonderful people seem to appreciate me or my blog... Thanks!

~ Praline Cake ~
(see recipe on Mercotte's blog)

Isa at "Les Gourmandises d'Isa" Canada), Vanessa at "Confiture Maison" (USA), Dominique at "Cuisine Plurielle" (France), Awoz at "La Cuisine d'Anna" (Canada) and Mouni at "RDV Aux Mignardises" (France) asked me to find taste associations which, according to me, are naturally linked./m'ont demandé de trouver les associations de saveurs qui, selon moi, vont de pair.

1. Pandan Extract - Coconut Milk
Extrait De Pandan - Lait De coco
2. Pork - Liquid Smoke
Viande De Porc - Liquid smoke
3. Green Papaya Salad - Fish Sauce (Nam Pla/Nuoc Mam)
Salade De Papaye Verte - Sauce De Poisson (Nam Pla/Nuoc Mam)
4. Duck Breasts - Billberry Sauce
Filet De Canard - Sauce Aux Airelles
5. Preserved Lemons - Ras-El-Hanout Spice
Citrons Confits - Ras-El-Hanout
6. Cheddar Cheese - Apple Slices
Fromage Cheddar - Tranches De Pommes
7. Foie - Sauce Aux Huîtres
Liver - Oyster Sauce
8. Beetroot - Ground Cumin
Bettrave - Cumin En Poudre
9. Peanut Butter - Honey
Beurre De cacahuètes - Miel
10. Bread - Chocolate
Pain - Chocolat


~ Dark Chocolate Ganache Tartlet ~

Hélène at "
La Cuisine d'Hélène" (Canada), Louna at "Louna "So Cook" De Tout!" (France), Glamah16 at "Coco Cooks" (USA), Louise at "Gato Azul" (Canada), Ana at "Ana's Kitchen" (France), Babeth at "La Vie In English" (France), Paola at "Ma Toscane" (France) and Nathalie at "Du Côté De Chez Willow" (France) want me to reveal 5-6 things about me that you don't know./veulent que je révèle 5-6 choses à mon sujet que vous ne savez pas.

1. I'd love to own a beautiful Kitchen Aid stand mixer and a gorgeous Nikon D80 reflex digital camera.
J'aimerais posséder un beau robot ménager Kitchen Aid ainsi qu'un ap
pareil photo réflexe Nikon D80.
2. I dislike the taste of melon (unless it's a chemical aroma...) and of fish eggs (lump, caviar, etc...).
Je n'aime pas du tout le goût du melon (sauf si c'est un arôme chimique...) ou les oeufs de poisson (lump, caviar, etc...).
3. I'd love to take cooking lessons, especially baking lessons.
J'adorerais prendre des cours de cuisine, et tout particulièrement de boulangerie/pâtisserie.
4. I'd love to write cookery books and/or articles for culinary magazines.
Je rêve d'écrire des livres de cuisines et/ou des articles pou
r les magazines culinaires.
5. I never weigh myself and don't have a scale (only in my kitchen, for food) at home. I know if I've lost or gained weight thanks to my clothes (trousers).
Je ne me pèse jamais et je n'ai pas de balance (sauf à la cuisine, pour les aliments) à la maison. Je sais si j'ai gagné ou perdu des kilos grâce à mes habits (pantalons).
6. My dream is to have my own business: a deli coupled to a coffee-shop/diner in the US or Canada.
J'aimerais avoir mon propre commerce: un coffee-sh
op/diner qui ferait aussi office d'épicerie aux USA ou au Canada.

~ Apricot Cream Tart ~

I tag anybody who wants to play!/Je tague tout ceux et celles qui veulent bien jouer!

Monday, February 18, 2008


I'm not a big breakfast person as I rarely eat in the morning (unless I really have to). I'd rather just fast till lunchtime or brunch a little later. But it doesn't mean that I don't enjoy the foods which are typically served at this early time of the day...

As a matter of fact, I've always been a big eater of cereals and more specifically of our Swiss Müesli and of it's American equivalent called "Granola". The first speciality consists of rolled oats mixed with seeds, fruits, nuts to which yoghurt, quark, milk or fruit juice is/can be added. The second one is basically made with the same ingredients, yet the difference lies within the fact that the cereals as well as the nuts are previously coated with a sweet liquid mixture and baked before the dried/fresh fruits are added or before any wet ingredient is mixed into it.

Well, today, I am not going to speak about Maximilian Bircher-Benner's creation, but about America's favorite healthy high energy and protein-rich breafast/snack/hiking/camping food. Yes, Ladies and Gentleman, I am talking about "Granola" which was invented in Dansville (NY) by Dr. James Caleb Jackson at the Jackson Sanitarium (a proeminent health spa) in 1863! In the 1960's, this kind of wholesome food got revived. Fruits and nuts were added to it to make it a popular health staple that the hippies cherished very much (therefore in slang, the term "Granola" describes a hippy-like bohemian, environmentalist and leftist person). Several people claim to have revived or re-invented granola then...

The following recipe was totally invented by yours truely. It is a basic, yet killer "Granola" which can be embellished in various ways , but which is also delicious when eaten alone with milk as it doesn't lack flavor or nor sparkle. It is scrumptiously crunchy, terribly tempting, lightely sweetened, magically spicy, wonderfully well-balanced taste- and texture-wise as well as deliciously healthy!

There is nothing like homemade "Granola" as it is a seriously addictive treat which never lasts very long! When making your own, you can choose the ingredients you want to use as well as their quality (better ingredients), so it tastes better and it is a lot less expensive than any of the store-bought ones you can find.

~ Granola ~
Recipe by Rosa @ Rosa's Yummy Yums.

Makes about 5-6 cups.

5 Cups Rolled oats

2 Cups Soy flakes
1/2 Cup Sunflower seeds
1/2 Cup Grated coconut
2 1/2 Tbs Ground cinnamon
3 Tbs Runny honey
3/4-1 Cup Light brown sugar
1 Tsp Vanilla extract
50g Butter

1 Tsp Salt
1 1/2 Cups Dark raisins

1. Preheat the oven to
160° C (325° F) and place rack in the center of the oven.
2. Line a baking sheet/pan with parchment paper.
3. In a large bowl combine the rolled oats, the soy flakes, the sunflower seeds, the grated coconut and the ground cinnamon.

4. In a pan, melt the honey, sugar and butter together.
5. Stir well, add the vanilla extract and bring to the boil.
6. Remove from the heat and add salt. Stir well.
7. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid.
8. Spread this mixture onto the prepared baking sheet and bake fo
r about 30 - 40 minutes or until golden brown, tossing and turning until it is nice and golden.
9. Remove from the oven and place the baking sheet/pan on a wire rack to c

I recommend you to use organic ingredients for your gr
anola. It is then more nutritious and healthy.
You can replace the runny honey by maple syrup.
While it is baking, you have to stir the granola regularly so that it browns evenly.
The browner the granola gets (without getting burnt) the crunchi
er the granola will be (once cooled).
You will notice that the granola may still be sticky when it is removed from the oven, but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has cooled completely you can add a variety of dried fruits such as cherries, cranberries, light raisins, mango chunks, papaya, apricots, dates and coarsely chopped roasted nuts (can be added raw at the beginning - point 3- or roasted, at the end). Once the granola has completely cooled, store in an airtight container. It will keep for several weeks.

Serving suggestions:
Granola can be enjoyed on it's own or eaten with fresh fruits (stra
wnberries, apples, bananas, kiwis, grapefruits, etc...) and milk or used as a topping for your yoghurt, fruit salads, ice creams and desserts.
You can even make muffins or cookies and top your ca
kes as well as your crumbles with it.


~ Müesli US ~
Recette par Rosa @ Rosa's Yummy Yums.

Pour environ 5-6 bols.


5 Tasses de Flocons d'avoine
2 Tasses de Flocons de soya 1/2 Tasse de Graines de tournesol 1/2 Tasse de Noix de coco rapée
2 1/2 CS de Cannelle moulue

3 CS de Miel liquide 3/4-1 Tasse de Sucre brun claire
1 CC d'Extrait de vanille
50g de Beurre
1 CC de Sel
1 1/2 Tasses de Raisins secs foncés

Mettre votre grille au milieu du four et préchauffer à 160° C (325° F).
2. Recouvrir votre plaque de papier sulfurisé.
3. Dans un grand bol, mélanger les flocons d'avoine et de soya, les graines de tournesol, la noix de coco rapée et la cannelle moulue.
4. Dans une casserole, faire fondre le beurre avec le miel et le sucre.
5. Bien mélanger, ajouter l'extrait de vanille et port
er à ébulition.
6. Retirer de feu et ajouter le sel. Bien remuer.
7. Verser ce mélange sur les céréales sèches et bien mélanger afin que chaque grain soit recouvert de ce liquide.
8. Répartir ce mélange sur la plaque et cuire pendant 30 - 40 minutes, tout en remuant de temps en temps, jusqu'à ce qu'il soit bien doré.
9. Retirer du four et faire refroidir (dans la plaque) sur une grille.

Je vous recommande d'utiliser des ingrédients biologiques pour la confection de votre Müesli/Granola. Ainsi il sera plus sain et il aura une meilleure valeur nutritionnelle. Vous pouvez remplacer le miel liquide par du sirop d'érable. Pendant que votre Müesli/Granola cuit, il faut impérativement
que vous le remuiez afin qui'il soit doré de façon homogène.
Plus votre Müesli/Granola sera doré (pas brûlé), plus il sera croustillant.
Vous vous apperceverez peut-être que votre Müesli/Granola sera légèrement collant à la sortie du four. Ce n'est grave, il deviendra croustillant et sec au fur et à mesure qu'il refroidira. Faites un sorte de casser les petit amas de céréales pendant que votre Müesli/Granola est encore chaud. Une fois que votre Müesli/Granola sera froid, vous pourrez ajouter une large palette de fruits secs/sechés (cerises, cranberries, raisins clairs, mango, papaye, dattes, abricots ainsi que des noix qui auront été grossièrement hachées après avoir été torréifiées). Une fois que votre Müesli/Granola sera complètement refroidi, vous pourrez le garder dans une boite hermétique. Il se pourra être conservé ainsi plusieurs semaines.

Idées de présentation:
Ce Müesli/Granola peut être mangé seul ou avec des fruits frais (fraises, pommes, bananes, kiwis, grapefruits, etc...) et du lait. Vous pouvez aussi saupoudrer vos yoghourts, salades de fruits, glaces et desserts avec ce mélange. Il sera parfait pour vos muffins, cookies ainsi que pour vos cakes et vos crumbles.