Friday, July 29, 2011


Sausage Salad 2 bis
On Monday, the 1st of August, Switzerland will be celebrating the 720th anniversary of the Foundation of the Confederation, so for that occasion I decided to adapt a traditional dish that is generally served on this day and write a long-awaited guest post for a foodblogger I really appreciate...

Being the proscratinator that I am, it took me a few months to come up with an article which I could consider worthy of Leemei Tan's lovely blog "
My Cooking Hut". For me, accepting such an offer means that I have to give the best of myself in order to honor my host. It is a question of respect.

So, after hours of reflection, I opted for a Swiss dish that would put our culinary customs and history into the spotlight. But, I did not want to speak about a speciality that is well-known. No. If I am going to blog about one of my country's treats, there is no way I am going to present something that has been advertised over and over in every foreign magazine and book. I delight in making others discover new things and expanding their knowledge.

Sausage Salade Radishes 1 3 bis
With "Rosa's Yummy Yums", my aim is to enlighten people on the origins of the recipes and foods I feature as well as to make them think. I strive to transform each of your visit into unforgettable experience and culturally enrichening. I am not interested in being just another uninspiring blogger. I have the desire to emerge from the mass and be different or unusual. It is important for me to show my true nature and personality. Do I I succeed in doing so? I don't know. The only ones to be able to judge of that are my faithful (or not so loyal) readers...

Anyway, as I said before, most individuals living outside of Switzerland are not familiar with the course I have chosen to introduce you: "Cervelas Salad". In French it is called "Salade De Cervelas, in German "Wurstsalat", in Italian "Insalata Di Salsiccie" and in Rumantsch "Salata Da Liongia". It is very popular in our land (especially in Swiss Germany), but lacks recognition elsewhere, although it is mighty delectable.

Of course, I had to adapt the original formula to make it my own (I rarely leave a recipe as it is), but at the end, it still tastes very Swiss, rustic and has retained it's humble aspect. I didn't denature it. I just added a gourmet and refined touch to it, thus transforming it into something that could well be served at the table of any fashionable restaurant, bar, canteen or lunchonette.

So, if
that short introduction made your mouth water, tickled your curiosity and captivated you, then please head over to "My Cooking Hut" in order to read my article, get a glimpse of my pictures and discover my scrumptious recipe for "Swiss Sausage Salad". I hope you'll enjoy my post!


My salad is also featured on the site

Sausage Salad 3 2 bis


Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Leemei Tan de "My Cooking Hut", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses photos sont très belles et mon article contient d'autres images que celles exposées ici).

J'espère que ce plat traditionnel et campagnard
vous plaira. Cette version améliorée est ma façon de rendre hommage à mon pays ainsi qu'à sa cuisine aux multi facettes, à l'occasion de la Fête Nationale du 1ier Août...

Sausage Salad 1 bis
~Salade De Saucisses Suisse ~
Recette par Rosa Mayland, Juillet 2011.

Pour 2-3 personnes.

Ingrédients Pour La "Salade":

2 Gousse d'ail, finement hachées
1 Onion rouge (moyen), coupé en fine rondelles
10-12 Radis rouges, coupés en fines rondelles
280g de Gruyère (salé ou moyen), coupé en allumettes
1 (200g) Schüblig (crue), coupée en demi-lunes
1 (100g) Cervelas (cru), coupé en demi-lunes
1/2 Bouquet (ou selon goût) de persil plat, haché
Ingrédients Pour La "Vinaigrette":
1 CC de Moutarde douce
2 CS de Vinaigre de malt
1 CS de Vinaigre balsamic blanc
5 CS d'Huile d'olive vierge
1/3 CC de Flocons de piment turc
Sel de mer fin, à volonté
Poivre noir fraîchement moulu, à volonté

Sausage Salad Apple 1 1 bis
Méthode Pour La "Salade":
1. Dans un bol moyennement grand, mélanger ensemble tous les ingrédients pour la salade.
Méthode Pour La "Vinaigrette":
2. Dans un petit bol, émulsionner ensemble tous les ingrédients pour la vinaigrette. Ajouter la sauce à la salade et mélanger délicatement.
3. Servir.

Vous pouvez remplacer le cervelas et le schüblig par 300g de mortadella coupée en morceaux (pas de tranches fines), 300g de saucisse de frankfort, de saucisse de Vienne ou de cervelas d'Alsace coupés en demi-lunes.
Utiliser du piment d'espelette en poudre au lieu des flocons de piment turc.
Si vous n'avez pas de vinaigre de malt ou balsamique blanc, 3 CS de vinaigre de vin blanc feront parfaitement l'affaire.

Idées de présentation:
Servir cette salade à température ambiante (le fromage et la saucisse ne doivent pas être froids) et l'accompagné de pain, pommes de terres à l'eau ou de macaronis.

Sausage Salad 5 bis

Wednesday, July 27, 2011


Zopf Kirsch bis 1 2 bis
- Aqua Vitae -

This picture was submitted to "Black & White Wednesday", an event created by Susan at "The Well-Seasoned Cook".

I have some great news to share with you folks!

Remember me talking about my first ever radio interview (in French) which I gave in May? Well, it will finally get aired on Sunday the 31st of July on RSR La Premère, from 12:00 to 12:30 pm CET (link to live streaming).

For those who don't live in Europe and who will not be able to listen to the programm live, it will also be available for 30 days via podcast. I hope you'll enjoy it!

Baked Apricots Immortelle Flower 2 bis
J'ai de très bonnes nouvelles à partager avec vous, chers amis!

Peut-être que vous vous repelez de mon billet dans lequel je parlais de mon premier interview radio qui pris place en mai de cette année? Et bien, l'émission "La Fourchette Du Dimanche" sera diffusée ce dimanche 31 juillet sur les ondes de La Premère (RSR), de 12:00 à 12:30 pm (lien vers le live streaming).

Pour ceux d'entre vous qui n'habitez pas en Europe, il vous sera aussi possible de retrouver cette émission sur podcast, pendant 30 jours. J'espère que vous aurez du plaisir à m'écouter!

Pregny Property B & W 1 bis

Friday, July 22, 2011


Zopf 2 bis
I have just realized that although I totally love Swiss food and eat it on a regular basis, I strangely tend to forget to blog about it and share my latest experiments with you. Considering that there is no particular reason for that, I have decided to start writing again about the unique specialities one can find in my beautiful and multifaceted country...

Switzerland (also known as "
Confoederatio Helvetica" or "die Schweiz", "la Suisse", "Svizzera", "Svizra") is a federal republic composed of 26 distinct cantons as well as 4 linguistic and cultural areas (German, French, Italian and Rumantsch). Consequently, it is not suprising if its cuisine is a reflection of the rich heritage and impressive inherant multiculturality that can be found in our island-like tiny kingdom. Each region and district has its very own traditional gastronomy and produces which they fiercely protect (at least in the countryside and amongs cooks or farmers).

Even if this tiny piece of land stuck between Germany, Austria, France, Italy has a very rich culinary identity, one cannot refute that each part of the Swiss Confederation has to a certain extent been influenced by its neighbors, and vice versa. For example, a Geneva delicatessen such as "Longeole" can also be found in Chablais (Haute-Savoie), a similar cheese to Valais "Raclette" is made in Savoie too, the Swiss German "Spätzli" seem to be of Swabian (Germany) origin, then "Polenta" or "Risotto" which evoke the Apennine Penninsula are far from being dishes rare to find in Ticino, and the list goes on. As it is the case with every place that is not in total isolation, the borders are quite permeable, so it is pretty understandable that ideas, information, arts and science transit across them.

This Friday, I am presenting a butter, milk and kirsch enriched braided bread that we generally eat on Sunday mornings (not only, though). "Butterzopf" is very similar to the Jewish "Challah" or to its German and Austrian cousin "Hefekranz/Hefezopf", minus the eggs and sugar. It is halfway between a Vienese pastry and a brioche. The name "Zopf" or "Züpfe" is derived from its shape and literally means "braid" or "plait" (hence "Butterzopf" meaning "butterbraid"). This treat is enjoyed throughout our land, but as we like to make things complicated, its appearance can vary slightly depending on the localities. In Eastern Switzerland it'll be long and pointed, in canton Bern bakers will make it look very large and round ended and in Central Switzerland it will be given a large and flat form.

The origins of it are fairly unclear and surrounded by many legends, some gloomy others cheerful. Apparently, in ancient times, women used to accompany their deceased husbands into the tomb and the spirit world in order for the married couple to be reunited in death. Thankfully that dark tradition was abanded and replaced by a new, less barbarian one. Instead of being forced to perish with her man, the widow only had to cut off her hair (usually a plait) and lay it in the grave, alongside the body of her late companion. Then, the practice of offering one's hair as sacrifice was abolished and a braided loaf was used in place of the tresses. But as there is no real evidence of that custom, it is more likely that "Butterzopf" saw the light of day in a less morbid way. In 1256, the first baker's corporation was created in Basel and not long after, a few more were formed around the Helvetic territory. During the 15th century this delicacy became very popular as people used to gift it on special occasions such as Christmas and New Year. It was even offered as a token of love or to seal a promise of marriage.
Since its existence is attested since 1430, it is most probable that it is a Swiss invention. Nowadays, Swiss people still have the habit of bringing a "Zopf" to their hosts to mark special events (public holidays and feast days).

Zopf Path Arve 1 4 bis
As the the 1st of August, our National Day is soon here I found that it would be very convenient to write a post coinciding with that celebration. When this date is approaching, there is not one supermarket newspaper, food magazine or leaflet that doesn't star this delightful goodie which is a part of our identity as much as the cliché-esque chocolate, cheese or watches are.

Unfortunately, I possess no family recipe for making this brioche, so the one I use faithfully and always with much success hails from the very first bread book I bought 13 years ago (wow, I'm feeling "old" suddenly LOL), "Ultimate Bread" by Eric Treuille & Ursula Ferrigno (see review here).
The formula for it is quite straightforward and accessible, nothing tricky here. There is no need to stress or plan your baking session too much ahead as it'll take you only a few little hours to prepare (1/4 of an afternoon).

Their "Butterzopf" is perfect. It tastes and looks exactly as it should. Texture-wise, the crust is marvelously glossy, golden-colored as well as delicately crisp and its inside is exquistely tender, spongy, full of finesse in addition to being beautifully areated. Furthermore, its subtle flavor is just out of this world and incredibly gratifying. It is elegantly buttery and has fabulous heady hints of Kirsch that pleasantly mingle with the round, enthralling and ambrosial aromas of yeast. You should be there when my "Butterzopf" is in the oven. The smell that spreads through the apartment is dreamlike and instantly puts you in a good mood

This bread is utterly delicious that you don't need to dress up your slice with any fancy spread or accompany it with anything. Its taste alone is self-sufficient. Nonetheless, it pairs really well with butter, cheese, jams, curds, Nutella, Cenovis (the Swiss equivalent of Marmite and Vegemite), honey, dried meat, smoked fish or pate.

Come, try it. I promise you that you'll not be deceived!

Submitted to Yeastspotting!

Zopf 7 bis 1 1 bis
~ Swiss Butterzopf ~
Recipe adapted from Eric Treuille & Ursula Ferrigno's cookbook "Ultimate Bread".

Makes 1 big loaf (or two medium loaves).

2 Tsp (7g) Dried yeast
1 Tsp Castor sugar
1 1/4 Cups (300ml) Full-fat milk, lukewarm (not over 50° C /122° F)
3 3/4 Cups (500g) Flour (high in gluten)
1 1/2 Tsp Fine sea salt
4 Tbs (60g) Unsalted butter, softened and creamed
2 Tbs Kirsch
1 Egg yolk + 1 Tbs Milk, mixed together (for glazing the bread)

1. Sprinkle the yeast and the sugar into 1/2 cup (120ml) of the milk. Let stand for 5 minutes and then stir to dissolve.
2. Put the flour in the bowl of your standmixer. Make a well in the center and pour in the yeasted mixture.
3. Using a wooden spoon, draw enough of the flour into the liquid in order to form a soft paste which's texture is similar to pancake batter.
4. Cover the bowl with a dish towel or plastic film and let “sponge” until frothy and risen, about 20 minutes.
5. Pour the remaining milk into the well, add the salt, butter and kirsch. Mix until you obtain a moist, but not tacky dough (if the dough is too wet addd a little flour our if it's too dry, add some milk).
6. Knead until the dough is smooth, shiny, elastic and passes the window pane test, about 4-6 minutes (10 minutes when kneaded by hand).
7. Oil a bowl and place the dough in it
, turning to coat evenly with butter. Cover with some plastic film and then a dish towel. Let rise at room temperature, until doubled in size, about 1 1 ⁄2 to 2 hours.
8. Punch down, then let rest for 10 minutes.

Zopf Kirsch bis 1 3 bis
9. Divide the dough into three pieces (or 6 if you are making two medium loaves), then roll out each of them into a 40cm (16-inch) long rope and make a (or 2) braided loaf (loaves) with them (see example here).
10. Place on a baking sheet covered with baking paper and cover with a dish towel.
11. Let prove until doubled in size, about 35–45 minutes.
12. Twenty minutes before the end of the proofing time, preheat the oven to 180° C (350° F).
13. Once the bread is ready to get baked, brush the top of the loaf with the egg glaze.
14. Bake in the preheated oven for 40 minutes, until golden brown and hollow sounding when tapped underneath.
15. Let cool on a wire rack.

If you don't have any Kirsch, then use brandy or plum spirit/brandy.
You can freeze your bread without problem. In that case, you just have to bake it as instructed above and then to remove it from the oven
10 minutes before the end of its baking time, wrap it in a dish towel and let it cool completely before freezing. On the day you choose to eat your zopf, defreeze it for 15 to 30 minutes (in its freezer bag), then bake it for 10 minutes at 200° C (400° F) and let it cool on a wire rack.

Serving suggestions:
Serve for breakfast or brunch with cheese, jam or the spreads of your choice (perfect with cream cheese, lemon curd and Nutella).
You can also make wonderful French Toasts with the leftover bread.


Zopf 5 bis
~ Tresse Au Beurre Suisse ~
Recette adaptée du livre "Le Pain" par Eric Treuille et Ursula Ferrigno .

Pour 1 grosse tresse (ou 2 moyennes tresses).

2 CC (7g) de Levure sèche
1 CC de Sucre cristallisé
300ml de Lait entier, tiède (en dessous de 50° C)
500g de Farine blanche pour pain
1 1/2 CC de Sel de mer fin
60g de Beurre non-salé, battu en pommade
2 CS de Kirsch
1 Jaune d'oeuf + 1 CS de Lait, mélangés ensemble (pour la dorure)

Verser 120ml de lait dans un petit bol, puis saupoudrer avec la levure et le sucre. Bien mélanger et laisser reposer pendant 10 minutes, jusqu'à ce que le mélange soit mousseux.
Dans un grand bol (ou dans le bol d'un robot électrique avec le crochet à pain), ajouter la farine et faire un puits. Y verser le mélange lait/sucre/levure.
3. A l'aide d'une cuillère en bois, incorporer assez de farine afin d'obtenir un mélange visqueux ressemblant à de la pâte à pancake.
4. Couvrir avec un linge ou du film plastique/alimentaire et laisser "lever/mousser" pendant environ 20 minutes.
5. Ajouter le lait restant, le sel, le beurre et le kirsch. Bien mélanger afin d'obtenir une pâte humide, mais pas collante (si elle colle, ajouter un peu de farine et si elle est trop sèche, ajouter un peu de lait).
6. La pétrir pendant 4-6 minutes (ou 10minutes à la main), jusqu'à ce qu'elle soit lisse, brillante, élastique et passe le test du vitrail.
Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film plastique/alimentaire, puis avec un linge de cuisine. Faire lever à température ambiante jusqu'à ce que la pâte ait doublé de volume, pendant environ 1 1 ⁄2 à 2 heures.
Dégonfler la pâte et la laisser reposer pendant 10 minutes.

Zopf Bug Flower bis
9. Diviser la pâte en 3 (ou 6 si vous faites deux pains) parts égales, former des longs "saucissons" de 40cm de longueur et les tresser ensemble (voir example ici).
10. Mettre la tresse (ou les tresses) sur une plaque de cuisson recouverte de papier sulfurisé et recouvrir avec un linge de cuisine.
11. Laisser lever pendant environ 35–45 minutes, ou jusqu'à ce que le pain ait doublé de volume.
12. Vingt minutes avant la fin de la période de levage, préchauffer le four à 180° C.
13. Une fois que le(s) pain(s) est(sont) prêt(s) à être enfourné(s), le(s)
badigeonner avec le glaçage à l'oeuf.
14. Cuire pendant 40 minutes, jusqu'à ce qu'il(s) soi(en)t dorés et sonne(nt) creux.
Sortir le(s) pain(s) du four et le(s) faire reffroidir sur une grille avant de le(s) déguster.

Si vous n'avez pas de kirsch, vous pouvez aussi utiliser du brandy ou de l'eau-de-vie de prunes.
Vous pouvez très bien congeler votre tresse. Il vous suffit de la préparer comme indiqué dans la recette, puis de sortir votre pain 10 minutes avant la fin de la cuisson, de l'envelopper encore chaude dans un linge, puis de le laisser refroidir complètement avant de le mettre au congélateur. Après, vous n'aurez qu'à laisser votre tresse dégeler partiellement pendant 15 à 30 minutes dans son sachet de congélation et enfin de l'enfourner pour 10 minutes dans le four préchauffé à 200° C et de le laisser refroidir sur une grille.

Idées de présentation:
Servir à l'heure du déjeuner ou pour le brunch, avec du fromage, de la confiture, du cream cheese, du lemon curd ou du Nutella.
Avec le reste de pain, faites du pain perdu. Vous verrez, c'est merveilleux.

Zopf 1 bis

Wednesday, July 20, 2011


Maple Tartlets Maple 1 3 bis
- A Bottle full Of Promises -

Those of you who follow me know that I love to post pictures of the nature and landscapes surrounding me on Wednesdays (Wordless Wednesday posts). Well, this time, I've decided to change things a little.

Last week, Susan at "The Well-Seasoned Cook" launched a new event called "Black & White Wednesday" which focuses on monochromic food-related imagery and since that stroke me as a good and challenging idea, I thought that I could take part in it today.

Creating an interesting black and white photo of food is not that easy as what attracts us in culinary photography is mostly color. Of course, composition is important, but we are undeniably always drawn to that genious combination of vibrant hues, tints and shades as they confer a funky vibe we so much love.

On the other hand, grayscale images are only composed of a variation of shades of gray, that range from black at the weekest intensity to white at the strongest. It is then very tricky to trigger the right mood, thus you really have to choose your subject thouroughly. Nonetheless, a perfect black and white shot can emanate even more emotion and mysticality than a color click. In its apparent simplicity and finesse, it is somehow characterful, powerful and carries a deep message.

I have tried to reproduce those feelings with my shots which I hope you'll like. They were both taken in color, then some effects were added to them and finally they were converted to black and white. I am no professional photographer, just an amateur, but I try my best to create candy for the eyes, so don't be too mean to me. Thanks.

Maple Syrup BW 1 bis
- Maple, North American Liquid Gold -


As good things come in threes, not long ago, I was approached by Correen at "Food Lovers' Website" who wanted to interview me. Being someone who is always honored when people show interest in my blog and little self, it was with pleasure that I accepted her kind proposition.

In order to kindle your interest, here's a short segment of that interview:

A rock n’ roll attitude, huh? Talk to us about how that shapes you and your blogging. Well, I have a cool attitude towards cooking and don’t take myself too seriously even if I prepare some serious grub. I experiment a lot and like to be a non-conformist in the kitchen (as I am in life in general). I like my music to be loud, honest, bold, passionate and spicy, and the same can be said about my food. So, my blogging reflects that.

Peeking into your life…what is a typical day of cooking and eating like for you? Generally, I don’t eat much during weekdays. As I am alone at home until the evening, I keep it simple and will have a salad or a soup. For dinner, I’ll prepare something more nourishing, but still quite humble. Then, around 9pm I’ll indulge in something sweet like a cake, a pudding or a dessert of some sort. As our budget is low, we can’t afford to eat luxurious meals or meat during the week, so I’ll cook modest, yet tasty vegetarian dishes from Monday to Friday. Then during the weekend, we’ll have a couple of bottles of good wine to accompany our gourmet meals. Whatever I make, I always try to use local, seasonal, healthy, non-industrial and quality ingredients. Everything I cook or bake is homemade, and I take pride in that.

So, if your curiousity has been piqued , please visit Correen's website. There you'll be able to read my answers to her questions...

Lonely Flower 1 2 bis

Friday, July 15, 2011


MLLA 5 bis

Lately, it seems that there is an outbrake of guest posts in the foodblogging world. There is not one blogger who has not succumbed to the "trend" (if one can call it so) and I must admit that I am one of those too, even if I was made a convert much later than everybody else as I process things a lot slowy than the common of mortals and I always think twice before I jump on the bandwagon...

Although I love exchanges and being in contact with others, at the beginning, I didn't really understand the point of having outside people write articles for your blog. Now, on the contrary, I find it a very good idea and appreciate that kind of "strategic" partnership as, in that way, your work gets positively promoted by your fellow colleagues who admire you and whom you hold in high regards too, you get into the spotlight and help them get more traffic through you, thus making each participants' site grow and you both have a wonderful time bonding as well as deepening your relationship.

This mutual help is extremely valuable and beneficial for either sides (learn more about it
here). Apart from the tactful aspect of guest blogging that has some similarities to business connections, there is also a warmer and convivial facet to it. It is a perfect method for creating long-lasting friendships with individuals who share the same passion for food, writing and photography as you do. Instead of staying in your corner, you open up and reveal yourself, hence giving a more humane face to this virtual world.

MLLA Tomato 3 bis

So when the sweet Susan from "
The Well Seasoned Cook" contacted me to ask me if I was willing to write a guest post for her brainchild, "My Legume Love Affair" (MLLA in short), it was with much excitement that I accepted her proposition. What an honor! MLLA
kicks off year 4 this month and I've and I am a regular as well as admirative reader of her blog since the year 2007, so I was certainly not going to pass that opportunity. I was so thrilled that this lovely lady wanted me to take part in this event and invited me to guest post on her private space.


As I am an open-minded gastronome who takes great pleasure in devouring rustic, modest and country-style food as much as in savoring refined and gourmet five-star meals, I was delighted by the thought of creating a legume-oriented recipe. I have loved those little babies all my life and cannot imagine going throuh a week without eating them. They represent the base of my alimentation and I adore them as they are so palatable, incredibly versatile, dirt cheap and extraordinarily hearty.

After a few days of mad brainstorming, frantic searching on the internet and intense ruffling through my magazines and cookbooks, I finally came up with a stupendous idea. My dish would be Mediterranean-inspired, comforting, high in flavor, well-balanced, would celebrate the Turkish cuisine which I particularly admire for its sophistication as well well as diversity and put in the spotlight two of my favorite summer vegetables, eggplants/aubergines and tomatoes...

If that introduction made your mouthwater, aroused your curiosity and made you want to read my article, get a glimpse of my pictures and discover my recipe for "Borlotti Bean & Lamb Stew With Cheesy Eggplant Purée", then please hop on over to "The Well Seasoned Cook" as you will not be deceived. I hope you'll enjoy my post.

There will be more guest posts on"The Well Seasoned Cook", so don't forget to visit Susan's sensational page on a regular basis!


Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue Susan de "The Well Seasoned Cook", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser.

J'espère que ce plat aux accents turcs et méditerranéens
vous plaira. Cette création personnelle est une ode à cette cuisine que j'adore tout particulièrement...

~ Ragoût De Haricots Borlotti Et d'Agneau Accompagné De Sa Purrée d'Aubergines Au Fromage ~
Recette par Rosa Mayland, Juin 2011.

Pour 4 personnes.

Ingrédients pour le "Ragoût De Haricots Borlotti Et d'Agneau":
4 CS d'Huile d'olive
2 Oignons rouges, hachés
6 Gousses d'ail, finement hachées
230g de Viande d'agneau hachée
1 Carotte (grosse), coupée en petits cubes
2 CC de Paprika en poudre
2 CC de Cumin en poudre
2 CC de Coriandre en poudre
1/2 CC de Cannelle en poudre
1/3 de Tout-épice en poudre
1/2 CC de Graines de fenouil
4-5 Brins de thym frais
(~ 4 moyennes) de Tomates, hachées
1 CS de Concentré de tomates
2 CC de Pâte de piments turque
450ml de Bouillon de poule
2 CS de Mélasse de grenade
Sel de mer fin, à volonté
Poivre noir, fraîchement moulu, à volonté
400g de Haricots borlotti, cuits
Coriandre fraîche ou de persil frais, haché(e), pour décorer le plat
MLLA Beans 6 2 bis
Ingrédients Pour La "Purée d'Aubergines Au Fromage”:
4 Aubergines

6 CS de Beurre non-salé
4 1/2 CS de Farine
480ml de Crème à 25% de mat. grasses
200g de Gruyère, râpé
1 Pincée de noix de muscade en poudre
Poivre noir, fraîchement moulu, à volonté

Sel de mer fin, à volonté

Méthode pour le "Ragoût De Haricots Borlotti Et d'Agneau":
1. Dans une casserole à fond épais, faire chauffer l'huile à température moyennement haute.
2. Une fois, chaude, ajouter l'oignon et cuire pendant 3 minutes, jusqu'à ce qu'il soit translucide et doré.
3. Ajouter l'ail et continuer à cuire pendant 1 minute.
4. Y mettre la viande hachée et faire sauter pendant 5 minutes, tout en mélangeant.
5. Ajouter la carotte et cuire pendant 3 minutes supplémentaires, puis ajouter le paprika, le cumin, la coriandre en poudre, la cannelle cinnamon, le tout-épice, les graines de fenouil et le thym. Mélanger brièvement.
6. Ajouter les tomates, le concentré de tomates et la pâte de piments. Bien mélanger et cuire pendant 3 minutes, puis incorporer le bouillon, la mélasse, le sel et le poivre.
7. Baisser la température et faire mijoter pendant 1 heure (sans couvercle), jusqu'à ce que le ragoût ait diminué de volume (liquide évaporé) et que les tomates aient "fondu".
8. Ajouter les haricots et cuire pendant encore 30 minutes.

MLLA Path 1 bis

Méthode Pour La "Purée d'Aubergines Au Fromage”:
1. Pendant que le ragoût mijote,
percer les aubergines en plusieurs endroits avec la pointe d'un couteau et les cuire à 250° C, sur une plaque recouverte de papier sulfurisé pendant environ 35 minutes, ou jusqu'à ce que la peau des aubergines soit un peu brûlée et la chair soit bien molle.
2. Les retirer du four et les laisser refroidir.
3. Une fois que les aubergines sont manipulables (pas trop brûlantes), les peler (bien grater les restants de chair sur la peau) et jeter les peaux.
4. Mettre la chair des aubergines dans un chinois afin qu'elle s'égoutte pendant quelques minutes. Pendant ce temps, préparer la béchamel.
5. Dans une casserole, faire fondre le beurre et incorporer la farine. Cuire le roux blanc pendant quelques minutes, tout en remuant, jusqu'à ce qu'il soit un peu doré. Puis, verser la crème, tout en mélangeant bien à l'aide d'un fouet.
6. Porter à ébullition et cuire pendant 1-2 minutes afin que la béchamel épaississe. Pendant ce temps, réduire la chair des aubergines en purrée (fine et homogène), dans un mixeur.
7. Incorporer cette purrée à la béchamel et bien mélanger. Cuire pendant encore 5 minutes, puis ajouter le fromage râpé, assaisonner avec la noix de muscade, le sel et le poivre.
8. Bien mélanger à l'aide du fouet afin que le fromage ne forme pas de grumeaux.
9. Servir sur le ragoût et saupoudrer avec la coriandre (ou le persil).

Si vous n'avez pas de pâte de piments turque, vous pouvez aussi utiliser la même quantité de Tabsco rouge ou de harissa.
La purrée d'aubergine peut être gardée au chaud (à basse température) ou
faite à l'avance et réchauffée au four, au moment de servir.

Idée de présentation:
Servir avec du pain pita ou libanais (fattoush).

MLLA 4 bis bis

Friday, July 8, 2011


Baked Apricots 2 bis
With the arrival of hotter weather and to my biggest pleasure, some of my favorite fruits are starting to grace (super)market stalls. They are so fabulous that I can never get enough of them. Not one week passes by without me making either pies, pastries, cakes, trifles, crumbles, clafoutis or cobblers in my itsy-bitsy apartment kitchen.

The craze already begins in May when the first Swiss rhubarb stems (I know, it is a vegetable, but I mostly prepare it just like a fruit - that's how I like it best) and strawberries are available, then at the end of June
they slowly get replaced by apricots, peaches, nectarines as well as all kinds of berries (gooseberries, redcurrants, raspberries, blackberries, etc...) and, finally in August, after an endless and interminable year of lusting, the king of all stone fruits makes it's appearance, my beloved Italian plum. Not forgetting that not long after, they are very closely followed by raisins and apples (and so on)...

Ah, Nature is indisputably plentiful and perfect! It never fails to make our senses work and months after month, it incessantly offers a vast array of wonderful produces, no matter the time of the year. Why would we want to buy vegetables or fruits that are not seasonal, stuffed with chemicals, were grown in non-humane ways, have flown miles to reach us, thus contributed to dirtying the air we breathe, are overpriced and taste like nothing when we have the opportunity to help our farmers, to enjoy organic or chemical-free goods, to treat our tastebuds rightfully, to not spoil our precious planet, our to and to follow the rythm of the seasons without letting ourselves get overwhelmed by stupid and incoherent needs?

You see, I am getting sick and tired of seeing people who crave the wrong food at the wrong moment, who are acutely detached from the Earth that they don't know if what they buy is grown in "laboratories" or naturally in fields, who think that it is normal to be able to find what they want when they want and who don't give damn about their despicable attitude or the effect it can have on their lives!

The beauty of consuming goods that were cultivated sustainably and in harmony with the environment is that you never get bored with them as those produces aren't generally available all the time, hence you can be assured that there's always a rotation. In that way, you look even more forward to eating those greengrocery items because you had to wait for so long in order to finally be able to savor them. The unbearable longing as well as the extreme yearning induced by the unfathomable break, the sheer joy that you feel when you know that a produce will soon be sold again and the exhilarating thrill you experience while taking your first bite of that highly anticipated vegetable or fruit is just incomparable and has to be cherished. Deprivation helps us appreciate them to a greater extend and not take things for granted. Fulfillment doesn't come through spoiltness...

Baked Apricots Bee 1 5 bis
Consequently, when I saw the very first Swiss apricots from Valais (some of the world's finest apricots), I was overcome with immense happiness. After having indulged in rhubarb for the past weeks, those amazingly fragrant, gorgeously juicy and vibrantly colored stone fruits offered a very welcome change.

Since my aim was to highlight their delightful sourness that is beau
tifully counterbalanced by their incredible nectarousness, which are both coupled with breathtakingly musky and heady aromas, I chose to make a refined North-African and Provence inspired dessert with that sun-engorged treat.

I searched online for quite a while before I stumbled upon what I was looking for. "Baked Apricots Stuffed With Almond Paste" it was going to be. Of course, there was no way I would prepare my round and orange furry little babies without making a few ad
aptations to the original recipe. I always have to add a personal touch to everything and I am constantly compelled to increase quantities as I'm afraid my food will not be adequably palatable. It is a bit of an illness. My nickname could well be "Madame Never Enough".

I kept the same amount of
filling, but I decided to reduce the number of fruits as well as to incorporate a few drops extra almond essence and orange blossom water to the paste and for a more complex flavor, I thought it would be interesting to delicately infuse the syrup with a little lavender flower. An excellent decision!

The unique combination of tart apricots, sweet almond paste, pungent distilled water, marzipan-tasting almond essence and balmy dried lavender flowers is just out of this world. It results in an ambrosial and refined dessert which will get you hooked. Impossible to resist to such an exquisite delicacy...

This is my entry for Monthly Mingle hosted by Sukaina of the lovely blog "Sips And Spoonfuls". The theme is "Stone Fruits".

Baked Apricots 8 bis
~ Baked Apricots Stuffed With Almond Paste ~
Recipe adapted from "".

Serves 4.

Ingredients For The "Syrup":
75g (1/2 Cup) Castor sugar
3 Tbs Lemon juice
1/3 Tsp Dried lavender flowers
300ml (1 1/4 Cup) Water
Ingredients For The "Stuffed Apricots":
120g (1 Cup) Finely ground almonds
50g (1/2 Cup) Powder/icing sugar
45g (3 Tbs) Melted unsalted butter
1 1/2 Tsp Orange blossom water
1 Tsp Almond essence/extract
1 1/2 Tsp Water
1 Pinch Fine sea salt
800g Fresh apricots, washed

Method For The "Syrup":
1. Place the sugar, lemon juice, lavender flowers and water in a medium-small saucepan. Bring to the boil, stirring occasionally until the sugar has dissolved, then let simmer for 5-10 minutes, until you get a thin sugar syrup.
2. Preheat the oven to 180° C (350° F).

Baked Apricots Sky 4 bis
Method For The "Stuffed Apricots":
3. In a blender, mix together the ground almonds with the icing sugar until the mixture is very fine, then add the butter, orange blossom water, almond essence, water and salt. Pulse until you get a smooth and homogenous paste ressembling marzipan.
3. Make a slit in the flesh of each apricot and remove the stones.
4. Shape the almond paste into small balls and press one of them into the cavity of each apricot. 5. Arrange the stuffed apricots in a shallow ovenproof dish that you have previously buttered/greased and carefully pour the sugar syrup over them.
6. Cover with aluminium foil and bake in the oven for 25-30 minutes.
7. Plate the apricots and sprinkle with a little syrup from the baking dish.

Both the lavender flowers and the orange blossom water are optional.
You can also cut the apricots in half, stuff each half with almond paste and bake the halves, uncovered, for 25-30 minutes.

Serving suggestions:
Serve warm or at room temperature with a cup of tea or coffee, for dessert or teatime.


Baked Apricots 1 bis
~ Abricots Fourrés A La pâte d'Amandes ~
Recette adaptée du site "".

Pour 4 personnes.

Ingrédients Pour Le "Sirop":
75g de Sucre cristallisé
3 CS de Jus de citron
1/3 de CC de Lavande séchée
300ml d'Eau
Ingrédients Pour Les "Abricots Fourrés":
120g d'Amandes en poudre (fine)
50g de Sucre en poudre
45g de Beurre non-salé, fondu
1 1/2 CC d'Eau de fleur d'oranger
1 CC d'Essence/extrait d'amandes amères
1 1/2 CC d'Eau
1 Pincée de Sel de mer fin
800g d'Abricots frais, lavés

Méthode Pour Le "Sirop":
1. Mettre le sucre, le jus de citron, les fleurs de lavande et l'eau dans une petite casserole. Porter à ébullition, tout en mélangeant occasionnellement, jusqu'à ce que le sucre soit dissout, puis laisser frémir pendant 5-10 minutes, jusqu'à obtention d'un sirop assez liquide.
2. Préchauffer le four à 180° C.

Baked Apricots Fruits bis
Méthode Pour Les "Abricots Fourrés":
3. Dans votre mixer/blender, mettre les amandes moulues et le sucre, puis mixer jusqu'à obtention d'une poudre très fine. Ajouter le beurre, l'eau de fleur d'oranger, l'essence d'amandes amères, l'eau et le sel, puis bien mixer afin d'obtenir une pâte homogène ressemblant a du massepain.
3. Découper une fente verticale dans chaque abricot et retirer les noyaux.
4. Former de petites boules avec la pâte d'amandes et remplir les cavités avec.
5. Mettre les abricots dans un plat à gratin beurré et verser un peu de sirop sur chaque fruit.
6. Recouvrir avec une feuille d'aluminium et cuire au four pendant 25-30 minutes.
7. Arranger les abricots sur une assiette et verser le jus de cuisson par dessus.

Les fleurs de lavande et l'esu de fleur d'oranger sont facultatifs.
Vous pouvez aussi couper les abricots en deux, les garnir avec la pâte d'amande et les cuire pendant 25-30 minutes, sans les couvrir.

Idées de présentation:
Servir pour le dessert ou pour les quatre heures, chaud ou à température ambiante et accompagner d'une tasse de thé ou de café.

Baked Apricots 6 bis