LEMON AND RICOTTA DELIGHT - ENTREMET AU CITRON ET À LA RICOTTA

Oh, the summer night
Has a smile of light
And she sits on a sapphire throne.
- Barry Cornwal 

Summer is made for fun, not for labor. It is a time of the year that obliges us to slow down, loosen up and embrace life to the fullest. Hence during the hotter days, when our solar star is illuminating the Northern hemisphere with its blazingly fiery, yet soothingly warm and rejuvenating rays, exhausting chores should be banned as it is a blasphemy to be emprisonned in a steaming hot box while slaving at work or on a school bench.

After going through a particularly rough and gloomy winter and spring, we merely have one desire: to limitlesly enjoy the season and feed on as much sunlight as humanly possible, because autumn comes always faster than expected and our beloved Sol's luminescence has the power to heal our soul like no other medicine does/can.

Summer breeze makes me feel fine 

Blowin' through the jasmine in my mind

- "Summer Breeze" Type O Negative (originally written by Seals And Crofts)

Fell into a sea of grass
And disappeared among the shady blades
Children all ran over me
Screaming "Tag... you are the one."

- "Summertime Rolls" by Jane's Addiction

Birds singing joyfully. Lush green pastures. Travelling near and far. Camps, bonfires and sausages on a stick. Late nights with friends. Parties, picnics and barbecues in the wild, at the beach, by the lakeside or pool. Music festivals and midnight concerts. Bonding. Delightful romances. Bikinis, sunglasses, tank tops, flip flops and shorts. Water fun. Basking. Sun kissed hair and tan lines. Ice creams, slushies, refreshing drinks and cafe terraces. Bodies caressed by the balmy breeze. Feeling invicible and forever youthful. Sitting under the shade of a parasol or of a tree. Canicular temperatures. Moist and humid air. Blissfully blue skies, puffy cumulus clouds and rumbling storms. The smell of wet concrete after the rain. Memories by the thousand.

Heavenly, isn't it? Yes? So don't forget to make it all count! Indulgence and joy are vital for our well-being and extremely precious, thus we should not waste our earthly existence never putting ourselves first and forgetting how to be merry.

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time."
- John Lubbock

It is for this reason I have decided to take it easy with my blog (posting less recipes and focusing on publishing more wordless photography essays) and relax a little throughout the holiday season. Unfortunately, I'm financially unable to go on a vacation or visit places (nothing new, though LOL), so that's the only way for me to relish this magnificent period of frivolousness by frolicking around, cultivating idleness, getting in touch with my inner child and looking after myself...

So, without further ado, I would like to introduce you to an estival entremet I am particularly fond of serving to P., but also to my friends and guests. It is a dessert treat which I have been baking for quite a while (at least 10 years) now and which I have (yet) not grown tired of eating on a regular basis.

This simple and somewhat old-fashioned "Lemon And Ricotta Delight" is ambrosially citrusy, exhaliratingly nutty and pleasantly refreshing. The moist and slightly crumbly cake layer pairs wonderfully well with the lusciously smooth cheesecake topping. Without doubt, a gloriously indulgent and irresistible delicacy!

Lemon And Ricotta Delight
Recipe freely adapated from Coopération magazine.

Serves 2-3.

Ingredients For The Cake:
2 Eggs
120g Unsalted butter
80g Castor sugar
70g Ground hazelnuts
170g All-purpose flour
A pinch of fine sea salt
1 Tsp Baking powder
Ingredients For The Ricotta Topping:
250g Ricotta
The zest and juice (7 Tbs) of 1 organic lemon
40g Castor sugar
3.5 Gelatin sheets

Method For The Cake:
1. Line an 18cm springform pan with parchment paper and lightly butter the edges.
2. Preheat the oven to 180 ° C (350° F).
3. Beat the butter together with the sugar until the mixture is light and fluffy.
4. Incorporate the eggs, one at a time, mixing well after each addition. 
5. Fold in the hazelnuts, flour, salt and baking powder just until your get a smooth mixture. 
6. Pour the batter into the pan and smooth the top.
7. Bake for 30-35 minutes or until a knife inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan, on a wire rack.
9. Once at room temperature, level the cake.

The Method For The Ricotta Filling:
10. Soak the gelatin in cold water for about 5 minutes to soften.
11. Whisk the ricotta together with lemon zest, lemon juice and the sugar.
12. Squeeze the gelatin, place it in a pan and let it melt over low temperature, while stirring.
13. Pour the ricotta mixture over the gelatin (not the contrary), mix well and then pour the filling over the cake.
14. Refrigerate until firm, about 2-3 hours.
15. Unclasp the sides of pan, remove the cheesecake and serve.

Remarks:
You can replace the ground hazelnuts with almonds and the lemon zest and juice with lime or orange zest and juice.

Serving suggestions:
Serve with a berry coulis or compote (for ex. blackberry).


Entremet Au Citron Et À La Ricotta
Recette adaptée du journal Coopération.

Ingrédients Pour Le Cake:
 2 Oeufs
120g de Beurre non-salé
80g de Sucre semoule
70g de Noisettes moulues
170g de Farine blanche
1 pincée de sel de mer fin
1 CC de Levure chimique
Ingrédients Pour La Garniture À La Ricotta:
250 g de ricotta
Le zeste et le jus (7 CS) d'un citron bio
40 g de Sucre semoule
3.5 Feuilles de gelatine

Méthode Pour Le Cake:
1. Chemiser un moule à charnière de 18cm avec du papier sulfurisé et beurrer légèrement
les bords.
2. Préchauffer le four à 180° C.
3. Battre le beurre en pommade avec le sucre.
4. Incorporer les oeufs un à un.
5. Incorporer les noisettes, la farine, le sel et la levure chimique afin d'obtenir une pâte fluide.
6. Verser cette pâte dans le moule à charnière et lisser la surface.
7. Faire cuire pendant 30-35 minutes, jusqu'à ce que la pointe d'un couteau insérée au centre du gâteau en ressorte propre et sèche.
8. Sortir le gâteau du four et le laisser refroidir le dans le moule.
9. Une fois refroidit, égaliser le dessus du cake.

Méthode Pour La Garniture À La Ricotta:
10. Faire tremper la gélatine dans de l'eau froide pendant 5 minutes.
11. Bien mélanger au fouet la ricotta avec le zeste et le jus de citron ainsi que le sucre.
12. Presser la gélatine, la mettre dans une casserole et la laisser fondre à feu doux, tout en remuant.
13. Verser le mélange à la ricotta sur la gélatine (et pas le contraire!), puis en napper le gâteau froid dans son moule.
14. Laisser prendre au réfrigérateur pendant au moins 2-3 heures.
15. Démouler et servir.

Remarques:
Les noisettes moulues peuvent être remplacées par des amandes moulues et le zeste ansi que le jus de citron par le zeste et le jus d'une orange (respecter les quantités).

Idées de présentation:
Servir aved un coulis ou une compote de baies (je recommande le coulis de mûres).

SWEDISH VISITING CAKE WITH BLACKBERRIES AND COCONUT FLOUR & A REVIEW OF GRANISTYL'S SKILLET PAN - GÂTEAU SUÉDOIS AUX MÛRES ET À LA FARINE DE NOIX COCO & TEST DE LA POÊLE GRANISTYL EN GRANITE

Frying Pan, n. One part of the penal apparatus employed in that punitive institution, a woman's kitchen.
- Ambrose Bierce (1842-1914), “The Devil's Dictionary” (1911)

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!
- Thomas Carlyle (1795-1881)

Like a majority of  health conscious home gastronomes and passionate food aficionados, I particularly cherish quality kitchen utensils that are effective and don't threaten my well-being. Unfortunately, in our modern society where profit is king and things are not made to last, it isn't always easy to come across products that offer all those characteristic and far too often, one has to spend a lot of money on goods that rarely hold up to their promises.

Sometimes, looking for the ideal cooking appliance is comparable to the quest for the Holy Grail and it seems that acquiring a reliable casserole is quasi mission impossible, unless you are wealthy (well, prices are no guarantee of excellence either) or you don't mind polluting your body with dangerous substances.

My most recent search for a durable and teflon-free pan that would fit my budget has been remarkably fruitless, hellish, enduring and tiring. Finding a suitable match proved exceptionally difficult and I nearly had a nervous breakdown during the process!

Nevertheless, positive surprises happen and once in a while we encounter something that gives us full satisfaction and that isn't actually a wortheless gadget or total rip-off. Thankfully, in March it was my turn to be (doubly) lucky as I finally purchased the cast-iron wok of my dreams (fortunately for me, this weighty baby was on sale) and was kindly offered a skillet fabricated by a French brand which has hit the market not long ago. I very seldom get to renew my cuisine equipment, so it felt spoilt rotten and dead happy!

Well, today I am not going to speak about my Chinese device (even if it rocks big time), however instead I have decided to showcase Granistyl's unique and revolutionary 24cm frying pan (a world premiere) which I've had the opportunity of sampling exclusively for you.

This innovative device is embedded with a 9mm layer of hyper resistant, nonstick and scratch-free granite (cut into the block). As a result, it is healthy (little oil is needed and it helps preserve the nutrients - vitamins and minerals - in the fares you are preparing) and non-toxic (natural surface versus Teflon). Also, it offers uniform temperature distribution through the bottom and side as well as retains the heat wonderfully (less energy is needed/used and it stays warm for a while). In addition to that it is compatible with standard stovetops (gas and electric), induction ranges and conventional ovens.

Granistyl's cookware is practical (a real workhorse), beneficial and built to last, nonetheless it has a few minor "flaws". As we all know, stone is heavy, hence manipulation isn't all that comfortable if you have weak wrists or arms (you can’t really toss anything in it, everything has to be flipped with a spatula). Besides the edges are not high enough and I find that quite limiting, plus even if the vessel gets cleaned without dificulty (washed with a hot water and a metal sponge - soap should be avoided), minimum maintainance is still required (oil massage following each use). Not to forget that it costs a substantial price, so it's not acessible to everyone. Anyhow, the advantages outnumber the disadvantages and, at the end, this skillet is worth the investement...

In order to put my eco-friendly pan to the test, I decided to bake Dorie Greenspan's famous "Swedish Visiting Cake" which I revisited by adding wild blackberries I foraged last August in the Geneva countryside and replacing part of the all-pupose flour with coconut flour - my new obssession - a friend of mine bought for me in neighboring France.

The pan worked wonders and my tea-time/after-dinner treat turned out perfectly in both texture and flavor; the balance between sweetness and acidity as well as the chewiness of the crumb and crispiness of the crust was spot on. A divinely buttery, heavenly lemony, fragrantly coconutty and moreishly moist delicacy which you'll rapidly grow addicted to!

Disclaimer: Please note that I was not paid to review this product and that I solely promote things which stay true to my tastes, convictions and interests. Hence, the opinions expressed on Rosa's Yummy Yums are purely my own and based upon my personal experiences with GRANISTYL.

Swedish Visiting Cake With Blackberries And Coconut Flour
Recipe adapted from Dorie Greenspan's "Baking: From My Home To Yours".

Yields 8-10 servings.

Ingredients:
1 Cup (210g) Castor sugar
Grated zest of 1 organic lemon
2 Large eggs (~63g)
1/4 Tsp Fine sea salt
1 Tsp Pure vanilla extract
3/4 Cup (96g) All-purpose flour
1/4 Cup (32g) Coconut flour
120g (8 Tbs/1 stick) Unsalted butter, melted and cooled
Two good handfuls of frozen blackberries
About 1/4 Cup (30g) Sliced almonds
1/2 Tbs Castor sugar (for sprinkling)

Method:
1. Preheat the oven to 180° C (350° F).
2. Butter a seasoned 24cm (9-inch) cast-iron skillet or other heavy ovenproof skillet.
3.  In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to work the zest into the sugar until it becomes moist and fragrant.
4. Whisk in the eggs, one at a time (whisking for about 30 seconds per egg).
5. Add in the salt and vanilla extract.

6. Using a rubber spatula, fold in the flours. Then, incorporate the melted butter (do not to overmix).
7. Scrape 1/2 of the batter into the skillet, sprinkle with the blackberries and cover with the remaining batter. Smooth the top using a spatula.
8. Scatter the almonds over the batter and sprinkle with the extra sugar.
9. Bake for 25 to 30 minutes, or until tthe cake is golden and a little crisp on the outside (the center should remain a bit moist).
10. Remove the skillet from the oven and place on top of a cooling rack.
11. Serve warm or at room temperature.

Remarks:
You may also use a 24cm (9-inch) round cake or pie pan.
The blackberries can be replaced by the fresh or frozen berries of your choice or can be simply left out.

Serving suggestions:
Serve with a cup of coffee or a glass of liquor wine.

Gâteau Suédois Au Mûres Et À La Farine De Coco 
Recette adaptée du livre "Baking: From My Home To Yours" par Dorie Greenspan.

Pour 8-10 personnes.

Ingrédients:
210g de Sucre cristallisé
Le zeste d'un citron bio
2 Gros oeufs (~63g)
1/4 CC de Sel de mer fin
1 CC d'Extrait de vanille pure
96g de Farine
32g de Farine de noix de coco
120g de Beurre non-salé, fondu et à température ambiante
Deux bonnes poignées de mûres congelées
Environ 30g d'Amandes éffilées
1/2 CS de Sucre cristallisé (pour saupoudrer)

Méthode:
1. Préchauffer le four à 180 ° C.
2. Beurrer une poêle en fonte de 24cm.
3. Dans un grand bol, mélanger ensemble le sucre et le zeste de citron. Utilisez vos doigts pour travailler le zeste dans le sucre jusqu'à ce que ce dernier devienne humide et parfumé.
4. Ajouter les œufs, un à la fois, en fouettant pendant environ 30 secondes après chaque ajout.
5. Incorporer le sel et l'extrait de vanille.

6. A l'aide d'une spatule en caoutchouc, incorporer les farines, puis le beurre fondu (ne pas trop mélanger).
7. Verser la moitié de la pâte dans la poêle, saupoudrer avec les mûres et recouvrir avec le reste de la pâte. Lisser le dessus du gâteau avec une spatule.
8. Disperser les amandes sur le dessus du gâteau et saupoudrer avec le sucre.
9. Cuire au four pendant 25 à 30 minutes, ou jusqu'à ce que le gâteau soit doré et légèrement croustillants à l'extérieur (le centre doit rester un peu humide).
10. Retirer la poêle du four et la placer sur une grille de refroidissement.
11. Servir chaud ou à température ambiante.

Remarques:
Vous pouvez également utiliser un moule (rond) à gâteau conventionnel de 24cm.
Les mûres peuvent être remplacées par les baies fraîches ou congelées de votre choix ou bien même ne pas être utilisées du tout.

Suggestions d'accompagnement:
Servir avec une tasse de café ou un verre de vin liquoureux.

CHOCOLATE GANACHE-GLAZED HAZENUT CAKE - GÂTEAU AUX NOISETTES RECOUVERT DE GANACHE AU CHOCOLAT

All the art of living lies in a fine mingling of letting go and holding on.
- Havelock Ellis

Tension is who you think you should be. Relaxation is who you are.
- Chinese Proverb 

Taking things easy isn't all that evident if you are trapped in a lethal routine or somebody who has a bad conscience for staying at home all day long like a kept woman and not being the one who is obliged to go to the "salt mine". As you can imagine, finding the power to change habits and the courage to let go of guilt is very hard in such situations.

Since I am jobless and not forced to deal with a psyschotic chef with a superiority complex nor to slave at a desk every week in order to pay the bills, I have the impression that the right to relax and have fun should be denied to me because individuals of my kind ought to be grateful for their slack lifetsyle, have nothing to complain about and definitely no excuse whatsoever for putting their feet up considering that they don't accomplish a lot in comparison to dedicated career people.

No matter how much energy I spend killing myself doing my household chores (cooking/baking, cleaning, planning the expenses/planning the food shopping, taking care of our old cat, etc...) and how many strenuous hours I quotidianly dedicate to blogging, I am still convinced that there is no reason for me to be tired or to need a vacation.

Thankfully, my boyfriend is not the type of male who has a macho mind and believes that what "the mistress of the house" achieves is meaningless or that holding a blog is stupid and meaningless. Unlike a certain species of Neandertal guys, he appreciates my domestic contribution, considers it to be highly valuable and never takes it for granted. Besides, he also regards my foodie activities as awesome and he respects the artistic side of my personality. P. is extremely proud of me and never repproaches me for my unemployement status or critcizes my choices. He understands that I can be stressed as well as emotionally, mentally and physically drained. As a matter of fact, this adorable man always tells me that I should sleep longer in the morning, relax more and stop buzzing around frenetically.

Although I'm a self-professed epicurean who thinks that life is meant to be enjoyed, I have difficulties transposing the entirety of my hedonistic ideologies into my existence. Hence, I constantly punish myself by not aknowledging my burnout and intentionally sweep it under the carpet, close my eyes on my state of complete exhaustion as well as refuse to listen to my body's cry for help. Hyperactivity (artistic creation without respite, lovingly pampering my partner and keeping the apartment clean) gives me a sense of fulfillment and purpose. In this way, I don't feel like a total waste of space or a parasite living at someone's expense (having been nicknamed "the cuckoo" by my parents as a child leaves an indelible stigma)...

During holidays, leisure replaces work as a priority. You are filled with the enthusiasm to explore, travel and learn. So indulge in laziness. Spend time with your loved ones and let your heart dance.
- Roger Bannister

A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.
- James Dent

Deep summer is when laziness finds respectability.
- Sam Keen

Summer is the ideal time for slacking and decompressing as most folks are absent and our melting brains are on a holiday modus. The cold season lasts long and it would be pure insanity to stay clustered in our grotto, looking as pale as light-phobic vampires in lack of fresh blood as well as incredibly sad to behave like manic zombies schyzophrenically clicking away on our keyboard while the exterior world is bustling action. So, why stick in front of a screen and stay in a dusty room when the sun is shining brightly, the temperatures are soothingly warm, the birds are squealing with joy in the azure blue sky, the grass is so invitingly verdant, nature's bursting with lush beauty and the internet is a real desert where only a bunch of anemic geeks roam?

This year, I've resolved to slow down a little, overcome my busy bee complex and finally grant myself a much deserved break: I'll be taking a hiatus for two weeks, from the 18th to the 26th of August and will not publish a complete write-up (presentation of a dish & babblings) until the 7th of September.  Anyway, be reassured, Rosa's Yummy Yums has absolutely not fallen down on my priority list. I am just trying to approach this hobby in a more healthy and casual manner. This means feeding my site exclusively when I'm in the mood for putting words down on paper and going through the long process of picture-taking, thus not forcing myself to post at any cost

Following this stress-free philosophy, today I have chosen to share with you a recipe for a simple cake I had already spoken about on my blog six years ago. Back then, this chocolaty and nutty goodness didn't get the exposure it deserved (mediocre pictures and weak writing), so I've decided to publish a revamped version of my old article (better formula, photos and new text) here this Friday.

This easy "Chocolate Ganache-Glazed Hazelnut Cake" is perfect for gourmets who are too lazy to work their fingers to the bone and want to reach gustatory heaven without fussing around. In one word, it is dedicated to those who refuse to sacrifice their pleasure in the name of sluggishness. An old-fashioned confection, which despite its basicness is delightful, moist, tasty and will rejoice even the most persnickety eater. Happiness on a plate!

Chocolate Ganache-Glazed Hazelnut Cake

Cake recipe adapted from "The Australian Women's Weekly" and ganache recipe adpated from Tish Boyle "Cake Book".

Makes 1 cake.

Ingredients For The "Hazelnut Cake":
1/2 Cup + 1 Tsp (125g) Unsalted butter, at room temperature
1 Tsp Pure vanilla extract
1 Cup + 2 Tsps (220g) Castor sugar
2 Eggs (~63g)
1 3/4 Cup (225g) Plain white flour
1 1/3 Tsps Baking powder
A pinch of salt
1/2 Cup (120ml) Milk 

3/4 Cup + 2 Tsps (70g) Ground hazelnuts
Ingredients For The "Chocolate Ganache":

3oz (90g) Bittersweet chocolate, finely chopped or grated
1/3 Cup (80ml) Heavy cream
1/2 Tsp Pure Vanilla extract

Method For The "Hazelnut Cake":
1. Peheat the oven to 180°C (350°F). Mix together the flour, baking powder and salt, sift them and set aside.
2. In the bowl of your stand mixer, cream the butter together with the sugar and vanilla extract, until light and fluffy.
3. Add the eggs, one at a time and beat until well combined.
4. Stir in dry ingredients (flour/bakingpowerd/salt) and the milk, alternately.
5. Incorporate the ground hazelnuts.
6. Pour the batter into a 20cm (8inch) greased round cake pan.
7. Bake for about 45-50 minutes in the middle of the oven or until a thin skewer inserted in the center of the cake comes out clean.
8. Turn onto a wire rack and let cool.

Method For The "Chocolate Ganache:
9. Place the chocolate in a medium bowl.
10. Heat the heavy cream over medium-high heat until it comes to a light boil.

11. Remove from the heat and immediately pour the cream over the chocolate and stir until smooth and glossy.

12. Allow the ganache to cool before pouring over the cake (the longer you allow the ganache to cool, the thicker it will set).

Remarks:
You can use light brown sugar as a substitute for castor sugar. and replace the hazelnuts by the ground nuts of your choice (this will change the flavor of the cake, though).

Serving suggestions:
Serve with a good cup of tea or coffee and some whipped cream.

Gâteau Aux Noisettes Recouvert De Ganache Au Chocolat
La recette pour le gâteau est adaptée de "The Australian Women's Weekly" et la recette pour la ganache est adaptée de "Cake Book" par Tish Boyle.

Pour 1 gâteau.

Ingrédients Pour Le "Gâteau Aux Noisettes":
125g de Beurre non salé, à température ambiante
1 CC d'Extrait de vanille pure
220g de Sucre cristallisé
2 Oeufs (~ 63g)
225g de Farine
1 1/3 CC de Poudre à lever/pâte
Une pincée de sel de mer fin
120ml de Lait non écrémé
70g de Noisettes moulues
Ingrédients Pour La"Ganache Au Chocolat":
90g de Chocolat mi-amer, haché finement ou râpé
80ml de Crème épaisse
1/2 CC d'Extrait de vanille pure

Méthode Pour Le "Gâteau Aux Noisettes":
1. Préchauffer le four à 180 ° C. Mélanger ensemble la farine, poudre à lever/pâte ainsi que le sel et les tamiser. Mettre de côté.
2. Dans le bol de votre robot ménager, battre le beurre, le sucre et l'extrait de vanille en pommade, jusqu'à consistance légère et mousseuse.
3. Ajouter les oeufs, un par un et battre jusqu'à consistance homogène.
4. Incorporer les ingrédients secs (farine/poudre à lever/sel) et le lait, en alternance.
5. Puis, incorporer les noisettes moulues.
6. Verser la pâte dans moule à gâteau rond (beurré) de 20cm de diamètre.
7. Cuire au milieu du four pendant environ 45-50 minutes, jusqu'à ce que la lame d'un couteau insérée au centre du gâteau en ressorte propre.
8. Mettre le gâteau à refroidir (complètement) sur une grille.
Méthode Pour La"Ganache Au Chocolat":
9. Placer le chocolat haché dans un bol moyen.
10. Chauffer la crème à feu moyen-vif jusqu'à ce qu'elle arrive à légère ébullition.
11. Retirer du feu et versez immédiatement la crème sur le chocolat et remuer jusqu'à obtention d'une consistance lisse et brillante.
12. Laisser refroidir la ganache avant de la verser sur le gâteau (plus vous la laissez refroidir, plus elle sera épaisse).

Remarques:
Vous pouvez utiliser du sucre brun clair (fin) comme substitut pour le sucre cristallisé.
Les noisettes moulues peuvent également être remplacées par par les noix moulues de votre choix. Par contre, cela changera la saveur de votre gâteau.

Suggestions d'accompagnement:
Servir avec une bonne tasse de thé ou de café et de la crème fouettée.

STRAWBERRY COFFEECAKE - GÂTEAU AUX FRAISES

Success is not final, failure is not fatal: it is the courage to continue that counts.
- Winston Churchill

Develop success from failures. Discouragement and failure are two of the surest stepping stones to success.
- Dale Carnegie

Failure, a terrifying and taboo seven letter word which makes most mortals shiver, gives us cold sweat and is surrounded by fear and shame. People dare mention it for it is a psychological weapon of mass destruction that has the power to annihilate every ounce of self-confidence that we possess, shatter our dreams in millions of pieces and break us down in a blitz. Like a dirty secret, it is whispered behing closed doors, in a hush-hush way as it is quasi-blasphemous to pronounce it aloud. It is the ugly monster hiding under our beds, the ghastly shadow lurking behind closed doors and the scary skeleton in the closet... 

In our extremely modern and highly competitive world where everything is based on the winner-crusher-stab-in-the-back mentality, failure is something that cannot exist and is denied, hence it is shunned and looked upon negatively. For those who believe in the sacro-saint conquerer system that is imposed to us by our shallow society and which is based on continuous achievement, performance and gain, downfall is pitiful and absolutely not an option. One is not granted the right to be defeated otherwise he/she is categorized as a sad loser and seen as a dirty misfit.

A disgraceful attitude which is discouraging and not helpful nor motivating as individuals who face ruin are stigmatized in such a manner that they rarely have the power to get up on their feet again. They are constantly deminished and reminded of their humiliating descent into the tenebrous abysses of decay. When your face is continually rubbed in the dirt, others tread on you and you are considered a deadbeat because you have tripped while walking on the path to victory, then how will you ever be able to start anew and arise from the ashes? Instead, a little motivation and encouragement would be welcome.

Failure is a detour, not a dead-end street.

- Zig Ziglar

Failures are finger posts on the road to achievement.

- C.S. Lewis

Failure is nature's plan to prepare you for great responsibilities.

- Napoleon Hill

An inventor fails 999 times, and if he succeeds once, he's in. He treats his failures simply as practice shots.

- Charles F. Kettering

If you're not failing every now and again, it's a sign you're not doing anything very innovative.

- Woody Allen

After all, we are just humans, not machines and we can't systematically reach our goals at the first attempt or be inveriably perfect. How boring would that be! Life is full of ambushes, so trials and errors are a part of the game, and staggering is normal. Sometimes, in order to attain success and spice up our lives, detours are inevitable. Defeat is not when you stumble, it is when you accept to crawl on the ground on all fours and you refuse to move on or when you are paralyzed by cowardice and self-loathing. No pain, no gain! Suffering - in small proportions - is needed to make progress.

Embracing and transcending failure is vital if you don't want to stay stuck in that purgatotry for alleged deadbeats. Victimizing or blaming yourself has no purpose as it will bring you nowhere. If you understand that you can only overcome screw-ups by analyzing why things went wrong and know that your brain or apprehensions are your biggest barriers to triumph, then you'll be able to find a solution to your problems and will definitely not follow the same road again.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
- Julia Child

Once in a while, even the avidest of bakers or cooks will experience a kitchen disaster. There are times when all hell breaks loose and dishes don't work out as planned. Nothing more unnerving, irritating and distressing than a floppy recipe or being misslead by our assurance and let down by our concentration. A terrible curse for the poor person who has been slaving behind the stove and doesn't see his/her efforts rewarded.

Each of us has bad days and there's nothing exceptional about that, but unfortunately, hiccups generally seem to occur only at the wrong moment. Remember that Easter bread which refused to rise and was as hard as a bullet, that famous Christmas roast of yours that was as tough as a leather boot because you were blabbering madly and forgot it in the oven or that infallible birthday cake which errupted similarly to a volcano and spurted batter all down the sides of the pan? Oh, you could have teared out your hair with anger, wailed like a desperate banshee and ran away so much facing your guests was painful and embarrassing. Moments of pure desperation and solitude...

Anyway, it is not the end of the world. Our culinary misadventures are rarely unbearable and "catastrophies" are here to indicate where we went wrong and help us ameliorate ourselves. This is what creates experience and knowledge. Occasionally they even give unawaited results.

Take the example of the famous Tatin sisters who created the first "Tarte Tatin" by inadvertence. Had Stéphanie Tatin not left the apples cooking in butter and sugar for too long, she would have probably never been alerted to her mistake by the smell of burning and covered them with pastry in an attempt to rescue the situation. Passing her mistake off as a special, her pie made it into history.

I'm not saying that all blunders lead to favorable outcomes, but I believe that we always can draw positive lessons from crises. For example, last week, I baked a simple "Strawberry Coffeecake" and the outcome was quite deceiving visually speaking. Instead of staying on top of the cake, the strawberries decided to sink to the bottom. So, as I wanted to know why this happened, I analyzed the situation and came to the conclusion that I was the one to blame because I decided to put my preparation in tin that was not big enough.* Audacity can be treacherous and play tricks on you. Damn!

Nonetheless, apart from being not too pretty, my creation was exquisite and I've had a lot of success with it. This buckle-like treat is moist on the inside and crisp on the outside, exhaliratingly fragrant, extremely fruity, not overly sweet and really easy to put together. A summery delight that will rejoice kids and adults alike, and will send you to strawberry heaven!

* Ok, maybe it wasn't entirely my fault. My oven door is broken and I have to keep it shut with a chair, so a temperature leak might also be in cause here...

Strawberry Coffeecake
Recipe adapted from Martha Stewart.

Serves 4-6.

Ingredients:

6 Tbs (90g) Unsalted butter, at room temperature, plus extra for the cake pan
1 1/2 Cups (191g) All-purpose flour 
1 1/2 Tsp Baking powder
1/2 Tsp Fine sea salt 
1 Cup +2 Tbs (210g + 30g) Castor/granulated sugar 
1 Large egg
1/2 Cup (120ml) Milk 
1 Tsp Pure vanilla extract

1 Tsp Orange zest puree 
1 Pound (450g) Strawberries, hulled and halved

Method:

1. Preheat the oven to 180° C (350°F).

2. Butter a 25cm (10-inch) cake pan or pie plate, or a 23cm (9-inch) deep-dish pie plate. 

3. Sift the flour, baking powder, and salt together into a medium-sized bowl.

4. Cream the butter and 1 cup of sugar in the bowl of an electric mixer on medium-high speed for about 2 minuttes or until pale in color, light and fluffy. Then, reduce the speed to medium-low and mix in the egg, milk, vanilla and orange zest puree. 

5. Reduce the mixer speed to low and gradually add in the dry ingredients, mixing until just combined.

6. Transfer the batter to the buttered cake pan or pie plate.

7. Arrange the strawberries on the top of the batter, cut sides down, as closely together as possible (you may have to jam them in a little).

8. Sprinkle the remaining 2 tablespoons of sugar over the berries. 

9. Bake for 10 minutes, then reduce the oven temperature to 170° C (325° F) and continue baking the cake for about 50 minutes or until it is golden brown and firm to the touch and a tester inserted into iits center comes out clean.  

10. Let it cool in the pan or pie plate, on a wire rack.

11. Cut into wedges and serve.

Remarks:

The cake can be stored, well-wrapped in plastic wrap, at room temperature for up to 2 days.

The orange zest puree is optional - I highly recommend you to use it though.

Serving suggestions:

Serve for dessert or teatime, with a scoop of vanilla ice cream or a strawberry coulis and accompany by tea, sparkling wine (Champagne, Clairette de Die, Prosecco, etc...) or Belgian blond ale.

Gâteau Aux Fraises
Recette adaptée de Martha Stewart.

Pour 4-6 personnes.

Ingrédients:
90g de Beurre non-salé, à température ambiante (+ un peu pour le moule)

191g de Farine

1 1/2 CC de Poudre à lever

1/2 CC de Sel de mer fin

210g de Sucre cristallisé (+ 2 CS/15g pour soupoudrer le dessus du cake)

1 Gros oeuf

120ml de Lait

1 CC d'Extrait de vanille pure
1 CC de Zeste d'orange en purée

450g de fraises, équeutées et coupées en deux

Méthode: 

1. Préchauffer le four à 180 ° C.
2. Beurrer un moule à gâteau rond de 25 cm de diamètre ou un moule à pie de 23cm de diamètre.

3. Dans un grand bol, tamiser ensemble la farine, la poudre à pâte et le sel.

4. Dans le bol de votre batteur électrique, battre le beurre et le sucre à vitesse moyenne pendant environ 2 minutes ou jusqu'à que le mélange soit de couleur pâle et "mousseux". Puis ajouter le zeste, l'œuf, le lait, la vanille et les zestes. Mélanger.

5. A faible vitesse, incorporer graduellement les ingrédients secs (farine/poure à lever/sel).

6. Etendre la pâte dans le moule à gâteau ou à pie.
7. Disposer les fraises aussi étroitement que possible sur le dessus de la pâte (côté coupé vers le bas).
8. Saupoudrer avec les 2 CS de sucre restantes.

9. Cuire le gâteau à 180°C pendant 10 minutes, puis réduire la température du four à 170 ° C et continuer à le cuire pendant environ 50 minutes, jusqu'à ce qu'il soit doré, ferme au toucher et qu'un cure-dent inséré en son centre en ressorte propre.
10. Laisser le cake refroidir dans le moule, sur une grille.
11. Couper en tranches et servir.

Remarques:
Le gâteau peut être conservé à température ambiante pendant 2 jours (bien l'emballer dans du film plastique).
La purée de zeste d'orange est facultative. Tout de même, je vous recommande fortement de l'utiliser car elle ajoute une note merveilleuse à ce gâteau.

Idées de présentation:
Servir à l'heure du dessert ou pour le goûter avec de la glace à la vanille ou un coulis de fraise et accompagner ce gâteau d'un thé, d'un verre de vin mousseux (Champagne, Clairette de Die, Prosecco, etc ..) ou d'une bière belge.

ENGLISH FRUIT LOAF - CAKE ANGLAIS AUX RAISINS SECS ♥ A GUEST POST FOR BEN AT "WHAT'S COOKING MEXICO?"

In life, I look for miscellanous things that capture my attention, satisfy my curiosity, satiate my hunger for novelty, inspire me and are exceptional. I am not fond of what is mainstream, déjà-vu, bland, characterless, not intellectually stimulating or challenging, so when it comes to the blogs I follow and the people behind them, I apply exactly the same rule.

And speaking about uniqueness and captivatigness, What's Cooking Mexico? is hard to beat. This marvelously exotic site is one of a kind and stands out from the crowd. It is like a paradisiac and welcoming island in the middle of the ocean where it feels good to go as you never fail to spend some relaxing as well as quality moments there.

This Mexico City native is passionate about mouthwatering fares and his country's versatile cuisine. He knows how to fascinate you with his detailed and informative articles that combine history and anthopology, delightfully colorful pictures, traditional recipes and mouthwaterringly fresh, refined, spicy and vibrant dishes. A blog that deserves much recognition.

Having been a big fan of Ben's extraordinary work and buoyant personality since 2008, it is with much pleasure that I have accepted to share my thoughts with his readers and write a guest post for him today. How could I possibly refuse such an opportunity?!

Muchas gracias querido amigo!!!

Tastes are made, not born. 
- Mark Twain 

Taste cannot be controlled by law.
- Thomas Jefferson

 It is interesting to see how our culinary inclinations can change when we grow up and reach our prime, and how certain foods we used to dislike as a child can suddenly appeal to us. Although our soul doesn’t vary during the whole course of our terrestrial existence, we never cease to evolve physically and mentally. Some things are meant to stay the same while others are intended to undergo slight or drastic alterations…

I like to think that, similarly to rare wine, individuals get refined and more subtle/complex with time. The base will everlastingly remain, but it will considerably improve and ripen during the interval between birth and death. As with long-term cellering alcohols, the maturation and quality of the finished product depend on a few important factors such as environmental conditions, its pedigree and the care with which this process has been taken out.

A man's palate can, in time, become accustomed to anything.

- Bonaparte, Napoleon

Not only do our brains go through various transmutations, but also our taste buds and gastronomical repertoire. Our bodies alter constantly, so it is quite understandable that our gustatory cells also get modified and go through major evolutions, thus affecting our feeding habits and transforming us into moody eaters.

Because I was raised in a non-snobby gourmet family who taught me to be thankful for what goes into my stomach, educated my palate by offering me a varied diet, encouraged me to be a daring epicurean and hated routine at the table, the toddler that I was, was fairly uncomplicated and adventurous. I complied to their eclectic nourishing practices without making a fuss or yammering. Everything my parents put on my plate was gulibly swallowed. Not entirely finishing the contents of my platter was not acceptable ]...[ 

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity and gave you the urge to read my article, then please hop on over to What's Cooking Mexico? in order to learn more about this "Fruit Loaf", get a glimpse of my pictures, discover my recipe and pay a visit to the lovely Ben.

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 What's Cooking Mexico? qui appartient au tentueux blogeur mexicain Ben, 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 recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "Cake Anglais Aux Raisins Secs" vous plaira car c'est une succulente spécialité British qui nous vient tout droit du Lake District (dans le Cumbria) et dont je me suis enamourée dernièrement.

Comme vous le savez déjà, de part mes racines anglaise je suis une fervente défenseuse de la cuisine et culture britannique qui, à mon sens, est extraordinairement unique, si versatile, terriblement réconfortante, fabuleusement savoureuse, humble et qui n'est en aucun cas insipide, fade, peu délicate ou inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

Cake Anglais Aux Raisins Secs

Recette adpatée de “The National Trust Farmhouse Cookbook” par Laura Mason.

Pour 1 pain de 900g ou 2 pains de 450g chacun.

Ingrédients:
300ml de Thé noir fort, chaud
450g de Raisins secs (sultanines, raisins de Smyrne ou/et de Corinthe)
350g de Farine
2 1/2 CC de Poudre à lever
1 1/2 CC de Mixed spice (voir remarques)
1/2 CC de Sel de mer fin
175g de Sucre brun clair fin
2 Gros (63g) Œufs, battus
3 CS de Lait
1/2 CC d’Extrait de vanille pure

Méthode:
1. La veille, versez le thé chaud sur les fruits secs et les laisser macérer.
2. Le lendemain, préchauffer le four à 170 ° C (325 ° F).
3. Graisser et tapisser le fond de votre (vos) moule(s) à cake rectangulaire(s).
4. Dans le bol de votre batteur, mélanger ensemble la farine, la poudre à pâte, mélange d'épices, le sel et le sucre.

5. Ajouter les fruits macérés (avec le thé), les œufs, le lait et la vanille. Bien mélanger pendant environ 20 secondes, jusqu'à ce que le mélange ressemble à une pâte à gâteau.
6. Verser la pâte dans le(s) moule(s) à cake et faire cuire au milieu du four pendant environ 1 1/2 à 2 heures (ou environ 1h10 pour les deux cakes), ou jusqu'à ce qu'un cure-dent inséré au milieu du cake en ressorte propre.
7. Laisser refroidir dans le moule.

Remarques:
Pour préparer votre mixed spice maison, mélanger ensemble 1 CS de cannelle moulue, 1 CS de coriandre moulue, 1 CC de muscade moulue, 1/2 CC de gingembre moulu, 1/4 CC de tout-épice moulu et 1/4 de CC de clous de girofle moulus.

Ce cake est meilleur lorsque consommé un ou deux jours après sa préparation (bien l’emballer dans du film plastique) et peut aussi être congelé (3 mois maximum).

Idées de présentation:
Couper le cake en tranches assez épaisses et les beurrer généreusement.
Servir avec l'heure du déjeuner et du thé ou même comme dessert et accompagner d’une bonne tasse de thé.