HAZELNUT MERINGUE CLUSTERS & A GIVEAWAY + BOOK REVIEW: YUMMY SUPPER BY ERIN SCOTT - BISCUITS MERINGUÉS AUX NOISETTES & UN CONCOURS + UNE CHRONIQUE: YUMMY SUPPER PAR ERIN SCOTT

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.

NOVICA REVIEW & GIVEAWAY

Those of you who enjoy my blog and are acquainted with me know that I am an honest person with values, principles, ideals and an acute sense of integrity. This is why I take my role as a "influential" blogger seriously, refuse to bullshit my trusty followers and exclusively associate myself with brands I can relate to.

As a matter of fact, I regularly turn down offers as I'm very exclusive/picky in my selection. My desire is not to brainwash you with cheap adverts for useless knacks or tacky bric-a-brac. All I want to do is showcase items that have a real value to my eyes and which I can present to you without feeling like a complete sell-out or a vulgar whore running after freebies or a few easily earned coins...

Now that we have cleared this point, I wish to talk to you about NOVICA, a US-based company with whom I have previously collaborated twice (in 2011 and 2012) and whose business etiquette is fully compatible with my beliefs. 

I embrace their philosophy and truly adore their goods, hence when they contacted me for the third time and proposed to organize another giveaway, there was no way I was going to refuse the opportunity of making one of my readers a lucky winner and treating myself to one of their exquisite and irresistible objects.

What I really like about them is that they are different and fight to promote an alternative. NOVICA wants to provide us with access to unique, hard-to-find items at bargain prices that only the internet infrastructure can allow. Their aim is to give artisans around the world a global platform where they have the possibility to express their true artistic talents as well as spur their creativity and forge ties with the buyers.

In association with THE NATIONAL GEOGRAPHIC, this fairtrade and eco-friendly organization's purpose is to establish a revolutionary system through which small producers (the team comes from different cultures, countries and language sets - Andes, Bali & Java, Brazil, Central America, India, Mexico, Thailand and West Africa) can display their fine works to an international audience of prospective customers.

NOVICA does not charge artists any fees for listing their items on the website. Furthermore, they remain thouroughly independent (free to raise or lower their prices and remove their items from the website). By cutting out the long strings of middlemen, NOVICA allows both consumers and craftspersons to get the most out of each and every transaction. In addition, customers have the chance to help the artisans by making a interest-free loan (microfinance service) directly to them.

They sell a vast array of products ranging from home decor (furniture, tableware, sculptures, tapestries, etc...), fashion and jewelry (women's clothing, women's accessories, men's clothing, men's accessories, men's scarves, women's scarves, short dresses, Peruvian Chrysocolla jewelry, pearl drop earrings, etc...) to paintings (abstract, religious, landscapes, etc...) and also specialise in corporate as well as green gifts. Perfect if you want to spoil yourself or others!

As you can imagine it was very difficult for me to choose something from their catalogue as there are so many wonderful items to pick from. Anyway, being a big fan of South American art, a food enthusiast who loves handmade tableware and a photographer with a soft spot for pretty props, I decided to order a set of four delicately manufactured and enchantingly colorful Talavera soup bowls made by Pedro Alba from Mexico.
 
The merchandise was fastly shipped (I placed my order on a Tuesday evening and my parcel arrived on Friday) and everything came to destination in mint condition (extremely well-packed).

After a very long session of packet opening, I finally discovered the objects of my longings. For a few seconds, I stood there breathless and incredulously gawping at my flawless, refined, elegant and beautiful ceramic bowls (they look even better than on the photos). How on earth did I manage to get my hands on such gems, I asked myself in disbelief. I felt like a kid in a candy store and bubbles of happiness were dancing in my heart. A dream had come true...

GIVEAWAY
One 75$ gift certificate.

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 (please check NOVICA's International Shipping Table to know if they can ship to your country).
- The contest closes on the 4th of October 2013 at 12pm CEST.

Statement:
This giveaway is provided to you by NOVICA. 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 experiences with NOVICA. I was given a gift certificate, however I was not paid to publish a positive review.

DRIED GREEN BEAN SALAD & A BOOK REVIEW: "TIBITS AT HOME" - SALADE DE HARICOTS SÉCHÉS & UNE CHRONIQUE DU LIVRE DE CUISINE "TIBITS AT HOME"

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.

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.