Picture by Erin Scott.
Yummy Supper -
100 Fresh, Luscious & Honest Recipes From A {Gluten-free} Omnivore.
I can't excatly recall when I discovered Yummy Supper, but one thing that I am totally sure of is that the day I first layed my eyes on this unique blog, I knew it was going to get a name sooner or later.
Yummy Supper has it all. The food is wholesome, mouthwatering, fabulous and beautifully staged, the photography is stunning and the site is graphically pleasing. Besides, the talented and charming lady behind it is a kind and enthiusiastic blogger who takes pleasure in interacting with her followers and who treasures what she does.
As my gut feeling is rarely misleading, Erin Scott has managed to capture public attention with her gorgeous award-winning blog and she has just released (on the 19th of August 2014) a magnificent publication of her own via Rodale Books.
True to her generous nature, Erin proposed to send me a copy of her cookbook. What an awesome surprise! Being a big admirer of her work, her alluring offer made me extremely happy and there was no way I was going to refuse it...
Picture by Erin Scott.
Erin Scott is based in Berkeley, California where she lives with her husband and two children. This passionate advocate for food that is healthy, local and sustainable is highly influenced by her legendary neighbors Alice Waters and Michael Pollan, and her work has been featured in Kinfolk, The Huffinghton Post, Jamie Oliver's Food Revolution, Food 52, Gourmet.com, Tastespotting, Foodgawker and Fine Cooking.
A voracious eater and home cook, Scott was devastated after she was diagnosed with celiac disease several years ago (her two kids also suffer from the same condition). But, as she is a fighter, instead of giving in and purchasing the easy and bland packaged gluten-free fares, she decided to take her situation in hand and stop aiming her attention on what she couldn't eat and instead, embraced all that she could eat. Her diagnosis was an impetus for her kitchen habits to become richer and more varied. The limitations of her diet forced her to use her creativity and expand her approach of nutrition. As a result of that, she teared out her lawn and transformed her tiny backyard into a lush organic garden.
Picture by Erin Scott.
This book shows how to eat with intention - and reveal through simple, vibrant recipes that when you are attuned to freshness, flavor and seasonality, health is the natural outcome.
- Alice Waters
Erin's first cookbook is sublimely crafted, refreshing and offers covenient as well as family-friendly recipes that are original, genuine, soulful, delicious and which focus on seasonality and vibrant natural ingredients. Every dish that is presented in her 256 pages paperback is extremely appealing, colorful and full of oomph.
Organized into whimsical chapters ("Slurp", "Egg", "Veg", "Sea", "Butcher Shop", "Grain + Seed", "Nut", "Fruit", "Kid Favorites" and "Odds + Ends"), Yummy Supper transcends the gluten-free genre and will inspire you to cook real food and motivate you to extend your culinary repertoire.
This book is for conscious people who respect their bodies and the environment, but who also want to find comfort at the table and savor a soul-uplifting meal without restraining themselves or getting involved in overcomplicated culinary projects.
Picture by Erin Scott.
I have really enjoyed going through the pages of this delightful cookbook as I can wholly relate to Erin's philosophy and lifestyle. Even if I am not celiac and I love to cook or bake with wheat (and related grains), I nonetheless try to nourish myself with as little gluten-based products as possible since I take my health seriously and aspire to stay slim. In addition, it is important for me to respect the seasons, feed mindfully, have environmentally friendly habits and serve food that is not only eye-catching, but also tasty, whole and lively. And of course, let's not forget to mention Erin's marvelous pictures which never fail to enlighten me and make me drool.
Choosing a recipe to share here with my readers wasn't an easy task (everything looks ever so good and enticing). As a matter of fact, I had to go through the book more than 6 times until I finally made up my mind. So, after a lot of debating, I have decided to prepare "Hazelnut Meringue Clusters".
Also known as "Brutti Ma Buoni" which literally translates as "ugly but good", these hazelnutty meringue bites are a classic Italian treat and despite their rustic looks (uneven shape and cratered surface), they taste absolutely divine and have a ton of personality.
This biscuit is definitely a keeper and so is Erin's recipe. Aside from needing more baking time (is it my oven?), my cookies turned out perfect. They were so exquisite that we could not stop digging into the metallic container for more!
Hazelnut Meringue Clusters (aka Brutti Ma Buoni)
Recipe by Erin Scott @ Yummy Supper (and slightly adapted by myself).
Ingredients:
1 Cup (120g) Raw Hazelnuts
1/2 Lemon
3 Egg whites, at room temperature
1/2 Cup (105g) Castor/superfine sugar
A pinch of fine sea salt
1 Tsp Pure vanilla extract
Method:
1. Preheat the oven to 190°C (375° F). Line 2 baking sheets with parchement paper for baking the meringues later.
2. In a smalll, dry cast iron pan (I used a baking sheet), toast the hazelnuts in the oven for 7 to 10 minutes. Let the nuts cool, then rub off the skins using a clean kitchen towel. Coarsely crush the hazelnuts with a mortar and pestle, or use a heavy chef's knife. Set the nuts aside, and turn the oven to 180° C (350° F).
3. Get out a medium bowl and hand mixer, or a standing mixer with the whisk attachment (it is key to have your blowl and whisk completely grease-free in order to make successful meringues: rub the lemon half all around the inside of your mixing bowl and on the whisk attachment itself). Vigorously whisk the egg whites until soft peakes form. While the mixer is still running, gradually add the sugar, salt and vanilla. Continue high-speed whisking for a few more minutes, until the eggs have formed stiff peaks and become beautifully glossy. Gently fold in the crushed hazelnuts.
4. Scoop small mounds of batter onto the prepared baking sheets. Bake for 15 minutes (I baked mine for about 20-25 minutes), then turn off the oven and let the meringues continue to crisp in the warm oven for an hour or so.
Remarks:
Store the cookies in an airtight container to preserve crispness.
Serving Suggestions:
Serve with a cup of coffee or a glass of the alcohol of your choice (liquor or dessert wine).
Biscuits Meringués Aux Noisettes (ou Brutti Ma Buoni)
Recette par Erin Scott @ Yummy Supper (et légèrement adaptée par moi-même).
Ingrédients:
1 Tasse (120g) de Noisettes entières
1/2 Citron
3 Blancs d'oeufs, à température ambiante
1/2 Tasse (105g) de Sucre semoule
Une pincée de Sel de mer fin
1 CC d'Extrait de vanille pure
Méthode:
1. Préchauffer le four à 190° C. Tapisser 2 plaques à pâtisserie de papier sulfurisé.
2. Dans une petite poêle en fonte (j'ai utilisé une plaque à pâtisserie), torréfier les noisettes au four pendant 7 à 10 minutes. Les laissez refroidir, puis les frotter avec un torchon propre pour les monder. Dans un mortier, concasser grossièrement les noisettes (ou en utiliser un gros couteau). Mettre de côté et régler la température du four à 180° C.
3. Déposer les blancs d'oeufs dans le bol de votre robot de cuisine (pour réussir vos meringues, il est important que votre bol soit propre et exempt de graisse: frotter la moitié du citron à l'intérieur de votre bol et sur le fouet lui-même). Fouetter énergiquement les blancs d'oeufs jusqu'à formation de pics mous. Ajouter graduellement le sucre, le sel et la vanille. Continuer à fouetter à grande vitesse pendant quelques minutes, jusqu'à ce que les œufs forment de pics fermes et que la masse soit brillante. Incorporer délicatement les noisettes concassées.
4. Déposer des petits tas de meringue sur les plaques à pâtisserie. Faire cuire au four pendant 15 minutes (j'ai fait cuire mes biscuits pendant environ 20-25 minutes), puis éteindre le four et laisser les brutti ma buoni sécher dans le four chaud pendant une heure ou deux (celà les rendra croustillants).
Remarques:
Conserver les biscuits dans une boîte hermétique pour préserver leur croustillant.
Idées de Présentation:
Servir avec une tasse de café ou avec un verre d'alcool de votre choix (liqueur ou vin de dessert).
GIVEAWAY
One copy of “Yummy Supper”.
Rules and Entry Details:
- You must leave a COMMENT in the comment section of this post (one
entry per person).
- Winner will be chosen using the "hat method".
- Winner will be notified via email (please leave your e-mail adress if
you don't have a blog).
- This giveaway is open WORLDWIDE.
- The contest closes on the 6th of November 2015 at 12pm CEST and will be announced on the 7th of November 2014.
Statement:
This giveaway is provided to you by RODALE BOOKS.
Please
note that I only promote things that stay true to my tastes, convictions and
interests. The opinions expressed on Rosa's Yummy Yums are purely my own and
based upon my personal impressions of the cookbook. I was given a copy of
“Yummy Supper”, however I was not paid to publish a positive review.
Stomach: A slave that must accept everything tht is given to it, but which avenges wrongs as slyly as does the slave.
- Emile Souvester
When diet is wrong medicine is of no use.
When diet is correct medicine is of no need.
- Ayurvedic Proverb
He that takes medicine and neglects diet, wastes the skill of the physician.
- Chinese Proverb
We only have one life, so we should live it right (or the best we can, at least) and not waste it. Hence it is our responsibility to handle our body with respect and care for our well-being if we want to be happy, grow old and not die prematuraly because of our careless and harmful lifestyle. As a matter of fact, one cannot pretend to look after his/her health or spiritual self if he/she treats his/her organism comparably to a dustbin.
The mortal carcass we occupy is our temple. It is precious and needs to be maintained correctly or else our anima will wither. Once you know that, you realize how wrong it is to separate matter from spirit as a sound soul cannot inhabit an insalubrious ruin or house infested with parasites and rot.
There is no doubt that we are what we eat* and this is why it is crucial to nourish ourselves as heartily as possible. After decades of bad dieting on covenient meal products, fatty, sugary and chemical junk, the Western world is at last/suddenly waking up, becoming more conscious of its hazardous food habits and aware of how wrong it was to have chosen the comfortable path of faineancy, irresponsability and autodestruction rather than that of harmony, reasonability and amour-propre.
But, being a mindful consumer is not a novelty. As a matter of fact, Ayurveda and Traditional Chinese medicine (two of the most ancient established medical practices which are still in use today) have been emphasizing on the importance of keeping a balanced nutrition plan for centuries. Both believe aliments are not just a source of enjoyment, but also an elixir of wellness; everything we swallow has a direct effect on our corporeal, psychological and metaphysical condition.
Therefore, I make it a point of honor to sustain myself correctly, cook with the best produces available as well as to prepare meals which are wholesome and take into account our individual needs. Porking out rarely occurs at my home, but if ever we decide to indulge, we still do it in a thoughtful manner (no big excesses and nothing industrially produced or additive-laden makes it to our table) and exclusively on weekends.
So, when Eva Huwiler at Blofeld Communication GmbH offered me to review a book about stylish vegetarian cooking, I was totally enthralled and could not refuse her generous and enticing proposition as the subject fits my feeding philosophy perfectly!
"Tibits At Home" is named after the tremendously popular, fashionable and relaxed concept self-service buffet Tibits which has been serving hearty and delicious hors d'oeuvres for over a decade and which was initially established in Zurich, near the Opera, in 2000 by three brothers - Christian, Daniel and Reto Frei - and the renown restaurateur Rolf Hiltl, owner of Hiltl, the oldest vegetarian restaurant in the world (founded in 1898).
Following the inauguration of their first outlet and thanks to the place's increasing success, four more green gourmet ventures have seen the light of day in the oriental part of Switzerland (in Zurich Seefeld,
Winterthur, Bern and Basel) and one extra canteen has been inaugurated in London's West End in October 2008 (read reviews here and there).
All cafeterias revolve around a large smorgasbord featuring more than 40 different homemade salads, hot dishes, daily squeezed juices, a large choice of fine wines and cocktails. A winning formula as, since opening a site in
England, their no-fuss, ethical and sustainable approach to meat-free cuisine has become quite the
trend-setting cuisine for celebrities and city folks alike.
Tibits' fame is ever growing and, over the years, an increasing number of people have been showing an interest in obtaining the methods for recreating their favorite menus and bites at home. For a long time, they continued to be jealously guarded, however in order to celebrate this bar's 10-year innaugural anniversary and for our greatest pleasure, the Frei siblings and the Hiltl family have finally decided to "lift the lids of their pans and allow us a peek inside".
The cookbook offers 50 tasty, light, fresh, nourishing, international, easy to follow and fun to make recipes for drinks,
mains, sides and desserts which are classified according to seasonality, largely vegan (80 %) and suitable for those with nut and gluten allergies. Each of them highlights the purity of
quality ingredients and focuses on satisfying our senses.
To top that, the sleek, elegantly contemporary and modish look of this publication is very pleasant and conveys a feeling of zenitude and inner peace to the reader. The dishes are presented in an uncluttered manner (no fuddy-duddy propping here), the layout is voguishly sober and the vibrant pictures - shot in the houses of their loyal customers - whet the appetite.
This isn’t so much a cookbook, more a guide to general well-being and contentment; it’s bringing the tibits concept home, which I for one, love.
- GlamUK
Adventurous and knowlegeable vegetarian gastronomes might find this hardcover a little unchallenging as a majority of the fares displayed in this bestseller don't employ many unusual ingredients or come out of the beaten track ("Pea Soup With Fresh Mint", "Red Thai Vegetables", "Feta And Cucumber Sandwich", "Mixed Vegetable Antipasto", "Tabouli Middle-Eastern Style", "Vegetable Quiche Mediterranean Style", "Berry Crumble", "Poppy seed Cake", "Coleslaw", "Spinach And Feta Lasagne", etc...), yet I'm pretty sure that this lovely hardcover will enchant the fans of this establishement, beginner home culinarians as well as those who want to grace their cabinets with beautiful gastronomy tomes.
That said, "Tibits At Home" is an excellent read and nonetheless proposes a swell selection of mouthwatering and innovative chows ("Coconut And Peanut Fritters", "Tomato Soup With Lemongrass And Coconut Milk", "Tofu And Honey Melon Salad", "Goa Curry" and "Spelt Risotto With Mushrooms") which I'm eager to try in the privacy of my kitchen. Going through the book's pages has awaken my desire to travel to Bern in order to visit this wonderful noshery and feast on their colorful and flavorful lunch wagons...
Being part-Swiss (my father originates from Rances) and attached to the culinary customs/heritage of my homeland, I thought that it would be a good idea to showcase one of Tibits recipes which echoes my roots and love for rustic grub: "Dried Green Bean Salad".
Dried green beans are very common in canton of Vaud (not only though - you can also find them in other cantons of Central and Northern Switzerland) and the Vaudois natives traditionally love to serve them with "Saucisson" (or smoked ham/lard) and boiled potatoes. It is one of my all-time favorite trimmings as it reminds me of my grandparents who never failed to serve us this family classic whenever we came over for dinner.
In his garden, my "pépé" cultivated green beans (plus an abundance of other vegetables and of course, lots of fruits) and sun-dried them directly on his rabbit shacks. As you can imagine, they tasted just amazing. Anyway, nowadays if you want to prepare this exquisite speciality, then you'll have no problem buying it from any supermarket across the country.
Until lately, I had always concocted my dried green beans just like my "mémé" did (rehydrated in water, then sautéed in butter with garlic and onion, and left to stew for a short while) and have rarely dined on them in any other way, so testing Tibits' "Dried Green Bean Salad" gave me the opportunity to broaden my horizon and try something completely new.
We were definitely impressed by the refinement and delectability of this magnificent salad. As I expected, the result was mindblowing. My boyfriend P. greedily gobbled his way through his vegetables and I could not stop refilling our plates. The exhalirating aromas of garlic, onion, fresh thyme, roasted walnuts, balsamic vinegar, pistachio oil and of the greens mingled together elegantly, and the different textures (crunchy, chewy and crispy) blended magnificently with each other.
A real delight for the taste buds and a fantastic addition to any picnic, party, barbecue, lunch or brunch!
* Of course, other factors such as emotions and environment can be at the origin of many diseases too.
Dried Green Bean Salad
Recipe slightly adapted from "Tibits At Home".
Ingredients:
100g Dried green beans
1 Tbs Sea salt
1 Small onion, finely chopped
2 Tbs Sunflower oil
4 Tbs Pistachio oil
60ml (1/4 Cup) Vegetable stock
1 Clove of garlic, pressed
100g Roasted walnuts, coarsely chopped
4 Tbs Balsamic vinegar
A few sprigs of fresh thyme
Method:
1.
Put the beans in a pot filled with cold water and add the sea salt.
2. Bring to a boil and let simmer for about 25 minutes, until tender, but firm.
3. Drain
and immediately rinse under cold running water. Set aside (in a colander).
4. In a skillet or frying pan, sauté the onion in the sunflower oil for 2 minutes or until soft and translucid.
5. Deglaze with the vegetable stock and leave to cool.
6. In a medium bowl, put the beans and add the pistachio oil,
garlic, onions, walnuts, balsamic vinegar and thyme. Mix well and leave to marinade for 10 minutes.
7. Serve sprinkled with a little extra thyme.
Remarks:
If you put the beans into cold water for 2 hours before cooking, they will look less wrinkly.
Remember that 100g dried beans = 400g cooked beans.
The pistachio oil can be replaced with rapeseed or olive oil, the vegetable stock with chicken stock (for non-vegetarians) and the thyme with a chopped fresh coriander.
Serving suggestions:
Serve with bread (pumpernickel, rye sourdough, whole wheat, etc...), crackers, roasted potatoes, legumes (chickpeas, lentils, cannellini beans, etc...), seared fish or grilled meat.
If you wish, you can also sprinkle some bacon bits over the salad.
Salade De Haricots Verts Séchés
Recette légèrement adaptée de "Tibits At Home".
Ingrédients:
100g de Haricots verts séchés
1 CS de Sel de mer
1 Petit oignon, finement haché
2 CS d'Huile de tournesol
6 CS d'Huile de pistache
60ml de Bouillon de légumes
1 Gousse d'ail, pressée
100g Noix de Grenoble, torréfiées et hachées grossièrement
4 CS de Vinaigre balsamique
Quelques tiges de thym frais
Méthode:
1. Mettre les haricots dans une casserole remplie d'eau froide et ajouter le sel.
2. Porter à ébullition et laisser mijoter pendant environ 25 minutes, jusqu'à ce que les haricots soient tendres, mais fermes.
3. Les égoutter et les rincer immédiatement à l'eau froide. Mettre de côté (dans une passoire).
4. Dans une poêle, faire revenir l'oignon dans l'huile de tournesol pendant 2 minutes, jusqu'à ce qu'il soit tendre et translucide.
5. Déglacer avec le bouillon de légumes et laisser refroidir.
6. Dans un bol moyen, mettre les haricots, ajouter l'huile de pistache, l'ail, les oignons, les noix, le vinaigre balsamique et le thym. Bien mélanger et laisser mariner pendant 10 minutes.
7. Parsemer la salade avec un peu de thym et servir.
Remarques:
Si vous mettez les haricots à tremper dans de l'eau froide pendant 2 heures avant la cuisson, ils seront moins ridés/ratatinés.
N'oubliez pas que 100g de haricots secs = 400g de haricots cuits.
L'huile de pistache peut être remplacée par de l'huile de colza ou d'olive, le bouillon de légumes par du bouillon de poule (pour les non végétariens) et le thym par de la coriandre fraîche hachée.
Suggestion d'accompagnement:
Servir avec du pain (de seigle, au levain, de blé entier, etc ..), des craquelins, des pommes de terre rôties, des légumineuses cuites (pois chiches, lentilles, haricots cannellini, etc ..), du poisson cuit à la poêle ou de la viande grillée.
Si cela vous dit, vous pouvez aussi saupoudrer le dessus de cette salade avec des confettis de bacon grillé.
As you've learnt a little earlier (see my post), I am a big fan of plums and never get tired of eating this marvelous stonefruit. Yet, strangely enough, until now, I have only posted two recipe using plums ("Tatsch With Plum Compote" & "Triflemisù")... So, I thought that it is about time that I remediate to that terrible situation by sharing with you one of Dorie Greenspan's most popular recipes.
I have already made Dorie Greenspan's "Dimply Plum Cake" a few times before as it is very versatile, quick to prepare and ever so good. Sometimes I follow her recipe by the letter and other times, I play a little around.For instance, when I baked it last Saturday, I decided to replace the orange zest by lemon zest, kept the ground cardamom, but paired it with 1 teaspoon ground cinnamon and used peanut oil instead of canola oil. Needless to say that this combination also worked incredibly well!This beautiful "Dimply Plum Cake" is a wonderfully fragrant, autumnal and pretty cake which is very soft and has a nice crisp exterior. The sweetness of the cake dough contrasts marvelously with the pleasant tanginess of the plums. Thanks to the spices, the brown sugar, the zest and the oil used as well as to the gorgeous combination of ingredients, this cake has a fantastic flavor that will keep you coming for more.
It is perfect in many ways. Not only does it taste great, but it also looks nice and is quickly made. An appealing coffeecake which will never fail to rejoice you and your friends/guests as it is ideal for afternoon tea, brunch or breakfast!
~ Dimply Plum Cake ~Recipe taken from "Baking From My Home To Yours" by Dorie Greenspan.Serves 8.
Ingredients:
1 1/2 Cups (191g) All-purpose flour2 Tsps Baking powder1/4 Tsp Salt1/4 Tsp Ground cardamom1 Tsp Ground cinnamon (optional)5 Tbs (75g) Unsalted butter3/4 Cup (180g) Packed light brown sugar2 Large eggs (~63g)1/3 Cup (70ml/g)Canola oil (see remarks)Grated zest of one lemon1 1/2 Tsps Pure vanilla extract or 3/4 Tsp Vanilla paste8 Purple or red plums, halved and pitted
Method:1. Preheat the oven to 180° C (350° F).
2. Butter an 20x20cm (8x8 inches) baking dish or a glass pie plate and set aside.3. Combine the flour, baking powder, salt, ground cardamom and ground cinnamon.4. In a stand mixer (or with the help of a handmixer or by hand), cream the butter with the brown sugar.5. Add the eggs, one at a time, beating well after each addition.6. Beat in the oil, lemon zest and vanilla.
7. Reduce the speed and add the flour mixture.8. Pour the batter in the prepared dish, smooth the top and arrange the plums on top, cut side up.9. Bake for about 40 minutes or until a knife/toothpick inserted in the middle comes out clean.
10. Let cool on a wire rack for at least 15 minutes before serving.
Remarks:You can omit the ground cardamom and only add ground cinnamon or ground star anise.
The original recipe only calls for 1/4 Tsp ground cardamom which can be easily substituted by any other spice of your choice.Instead of using orange zest (original recipe), I used lemon zest, but any other zest is fine (lime or even grapefruit).
I used peanut oil instead of canola oil, but you can use any neutral-tasting oil for this recipe.You could make this cake with any fruit of your choice (apricots, mirabelle plums, peaches, nectarines, blueberries, blackberries, apples, cherries, etc...).Keep this cake wrapped, at room temperature, for up to 2 days.
Serving suggestions:
This cake can be served warm or at room temperature and decorated with sifted icing sugar.It is delicious when served with whipped cream, crème fraîche or even "Vanilla Custard Sauce".***************
~ Gâteau Epicé Aux Prunes ~
Recette tirée du livre "Baking From My Home To Yours" de Dorie Greenspan et adaptée par Rosa @ Rosa's Yummy Yums.Pour 8 personnes.Ingrédients:1 1/2 Tasses (191g) de Farine fleur/blanche2 CC de Poudre à lever/cake1/4 CC de Sel
1/4 CC de Cardamome en poudre1 CC de Cannelle en poudre5 CS (75g) de Beurre non-salé3/4 de Tasses (180g) de Sucre brun clair, tassé2 Gros oeufs (~63g)1/3 de Tasse (70g) d'Huile d'arachide (voir remarques)Le zeste d'un citron1 1/2 CC d'Extrait de vanille naturel8 Quetsches ou prunes, coupées en deux et dénoyeautées
Méthode:1. Préchauffer le four à 180° C (350° F).
2. Beurrer a moule à cake de 20x20cm (8x8 inches) et mettre de côté.3. Mélanger ensemble la farine, la poudre à lever, le sel, la cardamome en poudre et la cannelle en poudre.4. Dans un robot (ou à l'aide d'un batteur ou à la main), fouetter le beurre avec le sucre afin d'obtenir un une pommade légère.5. Ajouter les oeufs, un par un, tout en continuant de battre le mélange après chaque ajout.
6. Incorporer, tout en battant à vitesse moyenne, l'huile, le zeste de citron et la vanille.7. Incorporer délicatement/doucement le mélange farine/poudre à lever/sel au mélange précédent.
8. Verser l'appareil dans le moule à cake carré, lisser le dessus et placer les prunes/quetsches (côté coupé à l'air/rangée 4x4), en appuyant légèrement afin de les enfoncer un peu.9. Cuire pendant 40 minutes ou jusqu'à ce qu'un couteau inséré en son milieu sorte propre.10. Laisser refroidir sur une grille pendant au moins 15 minutes avant de servir.
Remarques:Vous pouvez omettre d'utiliser de la cardamome en poudre et n'utiliser que de la cannelle ou de la badiane en poudre.
La recette originale ne contient que 1/4 de CC de cardamome en poudre. Cette épice peut être remplacée par n'importe quelle autre épice de votre choix.
Au lieu d'utiliser le zeste d'une orange (recette originale), j'ai incorporé le zeste d'un citron dans l'appareil à cake, mais n'importe quel autre zeste sera parfait (lime ou même grapefruit).
J'ai utilisé de l'huile d'arachide au lieu de l'huile de canola que D. Greenspan propose d'utiliser pour cette recette.
N'importe quelle huile neutre fera aussi l'affaire.Vous pouvez faire ce cake avec d'autres fruits (abricots, mirabelles, pêches, nectarines, myrtilles, mûres, cerises, pommes, etc...).
Ce cake se conserve emballé, à température ambiante, pas plus de 2 jours.
Serving suggestions:
Ce cake peut être mangé tiède ou à température ambiante.
Décorez-le avec du sucre en poudre et servez-le avec de la crème fouettée, de la crème fraîche ou de la "Crème Anglaise".
For my birthday, last Christmas, I received baking expert Dorie Greenspan's wonderful and extremely well-praised/popular cookbook "Baking From My Home To Yours". I have already tried a couple of her recipes and I can say that, so far, they have all been very satisfying...This book is a real baking buddy and a timeless classic as it is concise, very friedly, straightforward, helpful, not pompous and, most importantly, it guarantees highly successful results. It is written with style, clarity and is very well laid out. Her marvelous, award-winning, big and heavy book covers a broad range of recipes and baking methods (breakfast sweets like "Muffins", "Biscuits" or "Scones", pies, tarts, cheesecakes, cookies whether they are "Bar Cookies", "Cookie Jar Cookies" or "Side Of The saucer Cookies", cakes, loafs, yeast breads, quick breads, spoon desserts such as "Puddings", "Flans" or "Cobblers" and indispensables like "Sweet Tart Dough", "Lemon Curd" or "Caramel Sauce" ). Apart from offering a book chock-a-block full of gorgeous recipes that turn out wonderfullly, her writing is also very entertaining and enjoyable. "Baking From My Home To Yours" is an excellent resource for many baked goods!Since I have become a series addict, it has become a habit for me to bake a scrumptious treat every Saturday afternoon. So last weekend, I decided to make her "Coconut Apple Family Cake" which was destined to by devoured in front of our favorite series of the moment ("Weeds"). As I was looking for something that would not be too rich nor filling, this cake fulfilled my expectations perfectly.
This seasonal, light, fluffy and moist cake was a real hit. We loved it for it's awesome hint of rum and cinnamon as well as for it's deliciously and defined taste of coconut and apple. Every flavor blended splendidly well together and taste-wise, it was well-balanced as well as remarkably gratifying. The magnificent apple jelly glaze really added an interesting fruity and slightly sour touch to the whole cake and contrasted delightfully with the overall homogenity and sweetness of it.
A simple cake that will rejoice everybody in the house! Plain good!
~ Coconut Apple Cake ~Recipe by Dorie Greenspan "Baking From My Home To Yours" and adapted by Rosa @ Rosa's Yummy Yums
Makes 1 cake/8 servings.
Ingredients for the "batter":1 Cup + 2 Tbs All-purpose flour2 Tsps Baking powder1/4 Tsp Baking soda1/3 Tsp Ground cinnamon1/3 Tsp Salt3 Apples, peeled and cored2 Large eggs (~53g), at room temperature1/2 Cup + 2 Tsps Castor sugar1/2 Cup Plain yogurt6 Tbs Flavorless oil1 Tbs Dark rum2 Tsp Vanilla extract
1 Cup Shredded or grated unsweetened coconut
Ingredients for the "glaze":
1/2 Tsp Water
1/2 Cup Apple jelly
Method for the "batter":
1. Center a rack in the oven and preheat the oven to 180° C (350° F).
2. Butter a 22cm (9-inch) springform pan and place it on a baking sheet lined with parchment paper or a silicone mat.3. Whisk together the flour, baking powder, baking soda, cinnamon and salt.4. Cut 2 of the apples into a small dice, cover with plastic wrap and set aside.
5. Cut the 3rd apple from blossom to stem into slices about 6mm (1/4 of an inch) thick. Cover.
6. In a large bowl, whisk the eggs and 1/2 cup of the sugar together for a minute.
7. Whisk in the yogurt, oil, rum and vanilla extract and whisk for aboute 1 minute, until smooth.
8. Still using the whisk, or switching to a rubber spatula, fold in the flour mixture, followed by the coconut and the diced apple.9. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.10. Arrange the sliced apples in an attractive pattern over the top of the cake and sprinkle them with the remaining 2 teaspoons sugar.11. Bake for 45 to 50 minutes, or until the apples and cake are golden and a thin knife inserted into the center comes out clean.
12. Transfer the springform pan to a rack, and cool the cake 20 minutes or so.
Method for the "glaze":
13. Meanwhile, warm the apple jelly with the water just until it liquefies.
14. Once the cake has cooled for 20 minutes, run a knife around the edges of the cake and release the sides of the pan.15. Using a pastry brush, give the top of the cake a generous gloss of glaze.
16. Let the glaze set.17. Serve.Remarks:
Use Granny Smith or Golden apples for this cake.
For this recipe, use either canola, grapeseed, sunflower or peanut oil.
If you wish, you can add 1/2 cup ground pecans or walnut (or an equal amount of the same nut, finely chopped) to the cake batter.
You can replace the apples by pineapple slices or pears.This cake is a good keeper. Wrapped well, it will keep at room temperature for about 4 days.
Note thast it can't be frozen, because of the glaze.Serving suggestions:
Serve warm with unsweetened condensed milk or at room temperature with a dollop of whipped cream or sweetened sour cream.***************
~ Cake Aux Pommes Et A La Noix De Coco ~Recette de Dorie Greenspan "Baking From My Home To Yours" et adaptée par Rosa @ Rosa's Yummy Yums
Pour 1 cake/8 parts.
Ingrédients pour la "pâte":1 Tasse + 2 CS de Farine blanche/fleur
2 CC de Poudre à lever
1/4 de CC de Bicarbonate de soude1/3 de CC de Cannelle en poudre
1/3 de CC de Sel3 Pommes, pelées et étrognée2 Gros oeufs (~53g), à température ambiante
1/2 Tasse + 2 CC de Sucre cristallisé
1/2 Tasse de Yoghourt nature
6 CS d'Huile végétale neutre1 CS de Rhum sombre
2 CC d'Extrait de vanille
1 Tasse de Noix de coco râpée
Ingrédients pour le "nappage":
1/2 CC d'Eau
1/2 Tasse de Gelée de pomme/de nappage
Méthod pour la "pâte":
1. Placer une grille au milieu du four et préchauffer le four à 180° C (350° F).
2. Beurrer un moule rond à charnière de 22cm (9-inch) et le poser sur une plaque recouverte de papier sulfurisé ou d'une feuille de cuisson en silicone.3. Bien mélanger ensemble la farine tamisée, la poudre à lever, la bicarbonate de soude, la cannelle et le sel.
4. Couper deux pommes en petits cubes, couvrir avec une feuille de plastique alimentaire et mettre de côté.5. Couper la troisième pomme en tranches de 6mm d'épaisseur et couvrir.
6. Dans un grand bol, battre les oeufs avec 1/2 tasse de sucre, pendant une minute.
7. Tout en continuant de fouetter, incorporer le yoghourt, l'huile, le rhum et l'extrait de vanille au mélange oeufs/sucre et battre pendant environ 1 minute, jusqu'à ce que le mélange soit homogène/lisse.
8. Tout en continuant d'utiliser le fouet, ou en utilisant une spatule, incorporer délicatement le mélange farine/poudre à lever/bicarbonate/cannelle/sel, puis incorporer la noix de coco et les cubes de pommes.9. Verser la pâte dans le moule et secouer le moule afin que la pâte soit répartie de manière égale.
10. Répartir harmonieusement les tranches de pommes sur le dessus du cake et saupoudrer avec les 2 CC de sucre restantes.11. Cuire pendant 45 to 50 minutes, jusqu'à ce que les pommes et le cake soit bien dorés et que la lame d'un couteau en resorte sèche/propre.
12. Placer le moule sur une grille et laisser refroidir le cake pendant 20 minutes.
Méthode pour le "nappage":
13. Pendant que le cake refroidit, faire fondre la gelée de pomme/le nappage avec l'eau, à feu doux jusqu'à ce qu'il soit complètement liquéfié.
14. Une fois le cake refroidi, ouvrir le moule et démouler le cake à l'aide d'un couteau.
15. Avec un pinceau à pâtisserie, napper le dessus du cake avec la gelée.
16. Laisser le nappage prendre.
17. Servir.Remarques:
Utilisez des pommes Granny Smith or Golden.
Pour cette recette, privilégiez des huiles végétales neutres telles que l'huile de colza, de pépins de raisins, de tournesol ou d'arachide.
Si vous voulez, vous pouvez ajouter 1/2 tasse de noix de pécan ou de noix (de Grenoble) moulues (ou la même quantité de noix, finement hachées) à la pâte.
Vous pouvez remplacer les pommes par de l'ananas ou des poires.
Ce cake se conserve bien. Hermétiquement emballé, il se garde à température ambiante pendant 4 jours.Il ne peut pas être congeler (à cause du nappage).
Idées de présentation:
Servir chaud, avec du lait condensé non-sucré ou à température ambiante avec de la crème fraîche (sucrée) ou de la crème fouettée.
