WHAT SHALL WE EAT THIS EASTER?

MY EASTER RECIPES


- A -
Almond And Curry Bread (see recipe)
Almond Biscotti (see recipe)
Amaretti, Apricot Jam & Coconut Bars (see recipe)
Amaretto Yoghurt Cake (see recipe)
Apple And Cheddar Quiche (see recipe)
Apple Latkes (see recipe)
Asparagus With Parmesan And Fried Onions (see recipe)


- B -
Bagels (see recipe)
Banana Bread Pudding (see recipe)
Bakewell Tart (see recipe)
Basel Bread (see recipe)
Batbout M'khamer Bread (see recipe)
Beet Salad With Cottage Cheese & A Runny Egg (see recipe)Bostoni Cream Pie (see recipe)
Brazilian Toasts (see recipe)
Buttermilk Honey Bread (see recipe)


- C -
Cannelés Bordelais (see recipe)
Cannoli Napoleons (see recipe)
Cantuccini (see recipe)
Caramel Cake With Caramelized Butter Frosting (see recipe)
Caraway Seed Cake (see recipe)
Cardamom Crumb Cake (see recipe)
Caribbean Salt Cod (see recipe)
Carrot Bundt Cake (see recipe)
Cassata Cupcakes (see recipe)
Challah Bread (see recipe)
Cheddar, Bacon & Egg Scone sandwich (see recipe)
Cherry Delights (see recipe)
Cheese, Suçuk & Olive Pide Pies (see recipe)
Cheesecake Marbled Brownies (see recipe)
Cherry Tomato & Ricotta Tartlets (see recipe)
Chicken And Mushrooms In Creamy Saint Marcellin Sauce (see recipe)
Chickpea Terrine (see recipe)
Chinese Lemon Chicken (see recipe)
Chocolate & Salted Vanilla Whoopie Pies (see recipe)
Chocolate Cinnamon Bundt Cake (see recipe)
Chocolate Intensity Cake (see recipe)
Chocolate Mousse (see recipe)
Chocolate Pavlovas (see recipe)
Chocolate Pistachio Tartlets (see recipe)
Chocolate Valentino (see recipe)
Chopped Liver (see recipe)
Cinnamon Granola (see recipe)
Coconut Custard Squares (see recipe)
Colomba Pasquale (see recipe)
Cuchaule Brioche (see recipe)
Curry Parsnip & Apple Soup (see recipe)


- D -
Dark Chocolate Tart (see recipe)
Danish Braid (see recipe)
Deadly Blondies (see recipe)
Deluxe Traditional English Trifle (see recipe)
Dream Bars (see recipe)
Drop Dead Chocolate Cake (see recipe)


- E -
Earl Grey Chocolate Mousse (see recipe)
Easter Lamb-Shaped Bread (see recipe)
Eggs With Asian-Style Galangal & Rhubarb Vinaigrette (see recipe)


- F-
Feta, Almond & Cilantro Pesto (see recipe)
Feta And Fresh Herb Cake (see recipe)
Fish Rendang (see recipe)
Five Spice Rhubarb Muffins (see recipe)
Foie Gras Terrine (see recipe)
Flammeküche Pizza (see recipe)
Fragant Sweedish Rye Bread (see recipe)
French Artisan Bread (see recipe)
Frosted Spicy Rock Cakes (see recipe)


- G -
Georgian Kachapuri Flatbread (see recipe)
German Partybread (see recipe)
Gravlax With Mustard Sauce (see recipe)
Greek Lemon Roasted Potatoes (see recipe)


- H -
Ham And Parmesan Cake (see recipe)
Hawaiian Salmon Poke (see recipe)
Hot Dog Rolls (see recipe)
Hummus (see recipe)


- I, J & K -
Italian Ricotta Cookies (see recipe)
Italianesque Meatloaf (see recipe)
Kalbura Basti - Riddled Cookies (see recipe)
Kippers Rillettes (see recipe)
Koulourakia Cookies (see recipe)
Korvapuustit - Finnish Cinnamon Buns (see recipe)


- L-
Lasagne Of Emiglia-Romagna (see recipe)
Lavash Crackers (see recipe)
Lemon Buttermilk Tart (see recipe)
Lemon Curd (see recipe)
Lemon Honey Cookies (see recipe)
Lemon Meringue Pie (see recipe)
Lemon Mousse Verrines (see recipe)
Lemon Parmesan Dip (see recipe)
Lemon & Rose Cheesecake Bars (see recipe)
Lemon Ricotta Muffins (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Luscious Lemon Bars (see recipe)


- M -
Ma'amouls Cookies With Walnuts (see recipe)
Macarons (see recipe)
Massa Sovada Bread (see recipe)
Melting Moments Cookies (see recipe)
Meringue Coffee Cake (see recipe)
Milk Chocolate & Caramel Tart (see recipe)
Moist Orange Syrup Cake (see recipe)
Moqueca Da Peixe (see recipe)
Mouhalabieh (see recipe)
My Swiss Mémé's Cake (see recipe)


- N & O -
Noddle Kugel (see recipe)
Norwegian Mountain Bread (see recipe)
Oatcakes (see recipe)
Oatmeal Bulgur Bread (see recipe)
Oatmeal Coconut Coookies (see recipe)
Orange Cornmeal Cake (see recipe)
Orecchiete (see recipe)
Ostrich Steak Tartar (see recipe)


- P & Q -
Pain Au Lait Bread (see recipe)
Panforte (see recipe)
Pane Casalingo (see recipe)
Panettone (see recipe)
Panna Cotta (see recipe)
Parmesan And Gorgonzola Cheesecake (see recipe)
Parmesan & Herbs Shortbread Cookies (see recipe)
Pasta With Anchovy Pesto (see recipe)
Perfect Party Cake (see recipe)
Pesto Muffins (see recipe)
Plain White Bread (see recipe)
Potato Kugel (see recipe)
Potatoes Baked With Parmesan (see recipe)
Praliné Chocolates (see recipe)
Profiteroles (see recipe)
Quarktorte (see recipe)


- R -
Rhubarb Cobbler (see recipe)
Rhubarb Meringue Slices (see recipe)
Rhubarb Salée (see recipe)
Rhubarb Upside-Down Pudding (see recipe)
Ricotta Brioche (see recipe)
Ricotta Fritta (see recipe)
Ricotta With Za'atar (see recipe)
Rose Honey Madeleines (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)


- S -
Sachertorte (see recipe)
Salée A La Crème (see recipe)
Sauerkraut, Potato & Cheddar Pasties (see recipe)
Scones (see recipe)
Smoked Haddock & Gruyère Tartlets (see recipe)
Smoked Salmon & Cream Cheese Bagels (see recipe)
Smoky Chili Crackers (see recipe)
Spicy Roasted Chickpeas (see recipe)
Spinach & Feta Strudel (see recipe)
Stir-Fried Matzo Balls With Bell Pepper (see recipe)
Strawberry Sorbet (see recipe)
Sweet And Savory Meatballs (see recipe)
Swiss Easter Rice Tart (see recipe)
Swiss Quark Cheese Tart (see recipe)
Swiss Salée A La Crème (see recipe)
Swiss Sausage Salad (see recipe)


- T -
Tagliatelle (see recipe)
Tahini Cake (see recipe)
Tasty Lamb Roast (see recipe)
Tender Potato Bread (see recipe)
Texas Sheet Cake (see recipe)
Tex Mex Cornmeal Bread (see recipe)
Tiny Curry Scones (see recipe)
Tiramisù (see recipe)
Tiramiù Mousse And Lemon Curd Tart (see recipe)
Toad In The Hole (see recipe)
Tuiles With Orange Praline Filling (see recipe)


- U, V, W, X, Y & Z -
Upside-Down Honey Cheesecakes (see recipe)
Vanilla & Lemon Cupcakes (see recipe)
Victoria Sandwich (see recipe)
Vietnamese Grapefruit & Chicken Salad (see recipe)
Vols-Au-Vent (see recipe)
Walnut And Ricotta Pesto (see recipe)
Warm Beetroot With Sour Cream (see recipe)
Wheat Flour Tortillas (see recipe)
Whole Wheat & Rye Sourdough Bread (see recipe)
Zesty Ricotta Tart (see recipe)

WORDLESS WEDNESDAY - ARTY & HOMELY FOOD

~ Rustic British Pasties ~

~ Graphic Kiwis ~

SAUERKRAUT, POTATO & CHEDDAR PASTIES - PASTIES A LA CHOUCROUTE, POMME DE TERRE ET AU CHEDDAR ♥ A GUEST POST FOR SIMONE AT "JUNGLEFROG"

In life, there are some beings who enlighten your days, inspire you greatly and are refreshing. The same can be said about certain blogs or bloggers, and both Simone and her excellent site definitely belong to that category. Everytime I visit Junglefrog, you can be sure that I'll be delighted by her magazine-like pictures, marvelous sense of humor and lovely recipes. It is indubitably far from being mundane or soulless!

This zesty Dutch lady is a skilled professional photographer whose work never to fails to wow me. I really appreciate her very European way of immortalizing dishes and I wish I could have half of her talent with my Nikon. Yet not only is she an ace behind the camera, but she is also a masterful cook and baker who wizzes up amazing cakes, colorful salads, comforting casseroles, delectable appetizers, balanced main courses, luscious desserts, etc...

I discovered Junglefrog through The Daring Bakers and have been following her online journal regularly since at least three years, thus I have been lucky to witness its evolution and see how the pretty caterpillar turned into a beautiful butterfly over the years. So, the day Simone asked me if I would be interested in writing a guest post for her, I felt overwhelmed with joy and excitement and immediately said "yes" without needing to meditate over her generous proposition. It is an honor for me to have been given that opportunity and I am truly thankful that she thought of me!

When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy.

- Jack Handy

As Simone is currently trying to focuse on healthy eating and as I love speaking about British grub, I thought that it would be wonderful if I shared my take on "Cornish Pasties" with her readers and spoke a bit about its origins.
 

I got the idea and urge to bake my own pasties while watching Saturday Kitchen on BBC1. On this program animated by celebrity chef James Martin I heard Rick Stein relate a sad event that happened in 1999 (read what the BBC has written on that subject) when a eminent New York Times journalist shamelessly declared that "Cornish Pasties" were bland, like doorstops and "generally God awful". [...]

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to Junglefrog in order to read the whole article, get a glimpse of my pictures, discover my recipe and pay a visit to Simone. 

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

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 Junglefrog qui appartient à ma talentueuse collègue néerlandaise Simone, 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 mes "Pasties A La Choucroute, Pomme De Terre Et Au Cheddar" vous plairont car ils sont inspirés d'une spécilaité très British qui nous vient de Cornouaille et qui est vraiment succulente. Cette création personnelle est une ode à la cuisine Anglaise qui est unique, versatile, si réconfortante, fabuleusement savoureuse, humble et qui est loin d'être insipide,fade, peu délicate et inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

~ Pasties A La Choucroute, Pomme De Terre Et Au Cheddar ~

Recette par Rosa Mayland, Mars 2012.

Ingrédients pour la "Pâte Brisée": 

200g de Farine blanche

100g de Farine complète

1 1/4 CC de Sel de mer fin 

80g de Beurre non-salé

70g de Saindoux

~80ml d'Eau très froide ou assez afin que la pâte forme une boule

Ingrédients Pour La "Garniture":
200g de Choucroute crue, éssorrée et hachée grossièrement
100g de Cheddar vieux, coupé en petits cubes
1 Pomme de terre (moyenne), pelée et coupée en petits morceaux
1 Oignon, haché finement
3/4 CC de Thym séché
Une pincée de noix de muscade
Poivre noir fraîchement moulu, selon goût
Le sel de mer, selon goût
Ingrédient Pour Le "Glaçage":
1 Oeuf, battu

Méthode pour la "Pâte Brisée":

1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre, le saidoux et frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait une texture sabloneuse.

3. Verser l'eau, graduellement, tout en mélangeant bien (ne plus ajouter d'eau quand la pâte a atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule puis la mettre au frigo pendant que vous préparez la garniture.

Méthode Pour La "Garniture":
4. Dans un bol, mélanger ensemble tous les ingrédients pour la garniture. Mettre de côté.
Méthode Pour "Assemblage Et Cuisson Des Feulletés":
5. Préchauffer le four à 200 ° C.
6. Diviser la pâte en 5 portions égales.
7. Sur une surface farinée, abaisser l'un des morceaux en un cercle d'environ 18-19cm de diamètre.
8. Placer un cinquième du remplissage au centre de chaque cercle, en faisant un sorte de laisser un bord d'environ 1cm.
9. Avec l'oeuf battu, badigeonner les bords de la pâte.
10. Soigneusement rabattre les bords ensemble afin de former une crête, puis les pincer pour bien sceller et créer des bords ondulés (voir remarques).
11. Placer les feuilletés sur une plaque à pâtisserie recouverte de papier sulfurisé et badigeonner avec le restant d'oeuf battu.
12. Cuire au centre du four pendant 35-40 minutes ou jusqu'à ce que les pasties soient dorés et croustillants.
13. Servir.

Remarques:

Les pasties doivent toujours être fermes, bien plains et jamais humides ou juteux (la pâte en souffrirait).

Si vous vous ne savez pas très bien comment former vos pasties, alors la première video 1 et la deuxième video vous seront d'une grande utilité (malheureusement elles sont en anglais).

Idées de présentation:

Servir pour le déjeuner ou le repas du soir et accompagner d'une salade de saison ainsi que d'une bière.

Les pasties sont aussi parfaits pour le pique-nique ou pour un repas canadien.

WORDLESS WEDNESDAY - BEAUTY IS IN THE EYE OF THE BEHOLDER

~ Vineyards In Sierne, Geneva ~

~ Spring Delight ~

CHERRY DELIGHTS - DÉLICES A LA CERISE

He appears your friend, but
the Saint hides many Satans
He's contemptuous, you know
of your Godgiven stupidities
He calls you in question with
affected modesty and create
of you an object of derision [...]
- Except taken from the song "Master In Disguise" by Arcturus (Nor)

The weather is a devil in disguise which always manages to surprise us and never fails to be temperamental as well as unpredictable just like a tyrinnical diva. Generally, it's either all or nothing. One day you think that you are living in frostbitten Siberia and the next you'd get tricked into believing that you are residing in the sunny Mediterranean.

A few weeks ago, Europe was still being brushed by a coldwave that froze everything to the core. One had the impression that the North Pole had shifted to our latitudes. Then it was followed by a short interval of chilly, but decent late winter climate which gave way to extremely mild conditions, comparable to that of the end of April. Within a fortnight, the temperatures jumped up dramatically and we experienced an increase of about 30° C (86° f - from minus 14° C to 18° C). Incredible!

Now, it really feels like spring. The air has a distinctive metallic and marine odor similar to that you smell when boats are sitting in the summer heat, daylight lasts longer, primroses and snowdrops are starting to blossom in a parasitic manner, green shoots are appearing between the dead leaves, buds are getting fat and ready to explode, woodpeckers drill trees madly, in the morning and evening black birds sing loud enough to wake up the whole neighborhood, noisy and agitated flocks of crows circle menacingly overhead, cats fight like old rags and people are suddenly more optimistic than ever.

Springtime is the land awakening.

The March winds are the morning yawn.

- Lewis Grizzard

Spring is sooner recognized by plants than by men.

- Chinese Proverb

It was one of those March days when the sun shines hot and the wind blows cold:  when it is summer in the light, and winter in the shade.

- Charles Dickens

When you go out, you are greeted by a symphony of chirps and the warm rays of the sunshine on your pale and shy skin. Every place is bustling with activity. Joggers are doing their rounds, terrace cafés are alarmingly cacaphonous, the streets are bustling with dashing passer-bys and animals are busy getting ready for the birthing season.

Those drastic changes can be quite mind-boggling and tiring as your brain and body are having a hard time adapting to this abrupt transition. After having dressed up like the Michelin man for the last 4 months and eaten your good share of comfort foods without being upset about the calories you ingested, you are now having difficulties knowing what to put on as you are not ready to shed off your thick layer of reassuring clothes in order to reveal your dismally flabby belly, untoned legs and pudgy arms (please be reassured, I am exagerating for the sake of entertainment) .

What a shock! The disastrous vision of your unfit self is not a pleasant thing to aknowledge and suddenly, with sheer terror you realise how much you allowed yourself to become a little too lazy and careless.
So, even if you don't care about all this propaganda about being skinny and believe that healthy women should have curves in the right places, you nonetheless start panicking and feeling desperate and guilty as you wish you had not sat so much in front of your favorite series, hibernated like a big fat grizzly bear or gobbled all those gorgeously soul-uplifting calories during the entire duration of the winter.

Why did you enjoy so many rich meals and not exercise more? You ask yourself the same question over and over, and you can't stop blaming yourself for having given in to laxity. However you are not somebody who endless laments herself over her, thus you decide to take action and begin elaborating plans in order to regain control over your slack lifestyle...
 

Going through such phases is quite normal as it is in our nature to need to cocoon and raise our spirits with soothing grub when the climate is unfriendly. If we overdieted and did not take a moment to breathe as well as to slow down once in a while, we'd end up being malnourished, depressed and totally drained of our energy as we'd act against what our organism dictates us to do. We all have to accept that there are periods during which we have no other choice than to follow our instincts and listen to what our physical system tells us.

Take care of your body. It's the only place you have to live.
- Jim Rohn

The body too has its rights; and it will have them: they cannot be trampled on without peril. The body ought to be the soul's best friend.
Many good men however have neglected to make it such: so it has become a fiend and has plagued them.
- Augustus William Hare and Julius Charles Hare, Guesses at Truth, by Two Brothers, 1827

Of course, whatever you do, you must never forget that any excess is dangerous and that you should privilege harmony over debauchery or overdiscipline. For that reason, I try to not dramatize the fact that my trousers are ever so slightly tighter, because I know that I haven't done anything terribly wrong and that I will soon be able to lose the extra grams I have gained lately. Nothing tragic here.

Spring is synonymous of rebirth, awakening as well as lightness and thankfully, it forces us to wake up and alter our behavior. That cosmic metamorphosis influences us greatly and consequently we go through some kind of natural reprogramming before the summer arrives. With the arrival of February, we begin to crave food that is less fat and heavy and we look forward to going for walks and getting closer to nature again. 

Even if I didn't properly let myself go, the cold season had its toll on me and now that April is at our doorstep, I feel boosted with a new energy and reconnected with my mortal frame. At the moment, I yearn for fresh, refined, flour-free and fruity desserts.

Being a passionate cook/baker, I am graced with a flourishing imagination, hence I am rarely short of resourcefulness and constantly come up with terrific ideas that I successfully turn into reality (flops happen, but they are outnumbered by favorable outcomes).

The verrine recipe I am presenting today, was invented on the occasion of a friend's visit. As I know that she is not against reasonable indulging and is not enclined to swallow tons of  artery-clogging victuals, I decided to offer her a heavenly sweet treat that would not sit on her stomach after our banquetting on "Apple & Celeriac Soup" and  "Guinness Shepherd's Pie".

Recently, pastry cream and griottes in syrup have been quite often on the menu, so I thought that it would be wonderul to concoct a sweet pudding which would combine both and would emphasize the delights of cherries. This lead me to associating the flavors of sour cherries with that of mahleb.

To accompany my fruits, I made a straight-forward crème pâtissière and incorporated a few teaspoons of this Middle-Eastern aromatic spice into it, then once the preparation was cold I folded in some whipped egg white in order to obtain a fluffy and delicate mousse consistency. To add a bit of crunch to the whole thing, I prepared a healthy granola with oats, honey, tahini and a spit of butter. Once everything was ready, I arranged those three components in alternating layers and presented them in pretty glasses.

As you can imagine, my "Cherry Delights" were a total winner and disappeared very fast. Seeing Corinne and P. gobble them greedily brought a smile on my face. There is no better reward than catching a glimpse of the people who you are close to you having a blast while savoring something you have lovingly made for them!

~ Cherry Delights ~
Recipe by Rosa Mayland, March 2012

For 6 people/makes 6 verrines.

Ingredients For The "Granola":

3/4 Cup (90g) Quick cooking oats

3 Tbs Runny honey

1 Tbs Tahini

1 Tbs Unsalted butter

Ingredients For The "Pastry Cream Mousse":
2 1/4 Cups (540ml) Whole milk
2 Tsp Mahleb
1/3 Tsp Fine sea salt
4 Tbs Cornstarch
1/2 Cup + 1 Tbs (125g) Castor sugar

2 Eggs (~ 63g)

1 Egg yolk
1 Tsp Pure vanilla extract

4 Tbs Unsalted butter, cut into small cubes

1 Egg white

2 Tbs Powder sugar, sifted

Ingredients For "Assembling":
250g Stoned sour cherries/griottes (preserved in syrup), drained

Method For The "Granola":

1. Preheat the oven to 180° C.

2. In a pan, melt the butter, add the honey and tahini.

3. Add this mixture to the oats and combine well, making sure that the oats are coated with the liquid.

4. Spread on a tray covered with baking paper.
5. Bake for about 20-25 minutes, stirring every 5 minutes, until golden brown.
6. Let cool completely before using.

Method For The "Pastry Cream":
7. Put the milk, mahleb and salt in a pan, bring to a light boil.
8. In a large mixing bowl, whisk together the sugar, cornstarch,  2 eggs, 1 yolk and vanilla extract until smooth, fluffy and light/pale in color.
9. While constantly whisking, slowly pour the milk into the egg mixture.
10. Return the whole to the saucepan.
11. Over medium heat and while whisking non-stop, cook until you get a thick consistency (just bring to a slight boil).
12. Remove from heat and pour into a bowl. Let cool for 10 minutes and then incorporate the butter, a little at a time, until the pastry cream is smooth and shiny .
13. Cover the surface with clingplastic, directly touching the cream. Let cool completely.
14. Once the pastry cream is at room temperature, whisk it in order to make it smooth again.
15. Beat  the egg white until soft peaks form.
16. Add the  powdered sugar and continue beating until stiff peaks appear.
17. Incorporate delicately the egg whites to the pastry cream.
Method For "Assembling The Verrines":
18. Start filling the bottom of the glasses with about 2-3 Tbs pastry cream mousse, add about 1 1/2 Tbs granola and then the cherries (6-7).
19. Repeat the process once more and finish with an extra layer of pastry cream mousse.
20. Place in the fridge until ready to serve.
21. Just before serving, sprinkle with some of the leftover granola.

Comments:
If you don't have any mahleb, then add a little more vanilla extract to the pastry cream or a few drops almond extract.
You can replace the tahini by the same quantity of butter.
You can also make this dessert with fresh cherries (I recommend the darker variety).
Please note that I weighed the cherries once drained.

Serving suggestions:
Serve as dessert with some bubbly wine (Champagne, Clairette De Die or  Prosecco) or some quality Sauterne, Vin Santo, Gewürtzraminer, Amaretto or Maraschino.

~ Délices A La Cerise ~
Recette par Rosa Mayland, mars 2012.

Pour 6 personnes/verrines.

Ingrédients Pour Le "Granola":  
90g de Flocons d'avoine
3 CS de Miel liquide
1 CS de Tahini
1 CS de Beurre non-salé
Ingrédients Pour La "Mousse De Crème Pâtissière":
540ml de Lait entier

2 CC de Mahlep
1/3 CC de Sel de mer fin
4 CS de Maïzena (fécule de maïs)
125g de Sucre cristallisé
2 Gros oeufs (~ 63g)

1 Jaune d'oeuf
1 CC d'Extrait de vanille pure
60g de Beurre non-salé, coupé en petits cubes
1 Blanc d'oeuf
2 CS de Sucre en poudre, tamisé
Ingrédients Pour Le "Montage":
250g de Griottes dénoyautées au sirop, égouttées

Méthode Pour Le "Granola":
1. Préchauffer le four à 180 ° C.
2. Dans une casserole, faire fondre le beurre, ajouter le miel et le tahini.
3. Ajouter ce mélange à l'avoine et bien mélanger. Faire en sorte que les flocons d'avoine soient recouverts par le liquide.
4. Étendre sur une plaque recouverte de papier sulfurisé.
5. Cuire au four pendant environ 20-25 minutes, en remuant toutes les 5 minutes.
6. Laisser refroidir complètement avant d'utiliser.

Méthode Pour La "Mousse De Crème Pâtissière":
7. Mettre le lait, le mahlep et le sel dans une casserole, porter à ébullition (tout juste).
8. Dans un grand bol, battre ensemble le sucre, la fécule, les 2 oeufs, le jaune d'oeuf et la vanille jusqu'à ce le mélange soit pâle et mousseux.
9. Tout en fouettant constamment, verser lentement le lait dans le mélange (tempérage).
10. Verser l'ensemble dans la casserole.
11. À feu moyen et en fouettant en continu, faire cuire jusqu'à obtention une consistance épaisse, lisse et crémeuse.
12. Après ébullition, retirer du feu et versez dans un bol. Laisser refroidir pendant 10 minutes puis incorporer le beurre, un peu à la fois, jusqu'à ce que la crème pâtissière soit lisse et brillante.
13. Couvrir la surface avec du film plastique (toucher directement la crème pâtissière). Laisser refroidir complètement avant d'utiliser.
14. Une fois la crème pâtissière est à température ambiante, la fouetter afin de le rendre lisse.
15. Battre le blanc d'oeuf jusqu'à ce qu'il forme des pics mous.
16. Ajouter le sucre en poudre et continuer de battre jusqu'à formation de pics rigides.
17. Incorporer délicatement les blancs d'oeufs à la crème pâtissière.
Méthode Pour "Assemblage Les Verrines":
18. Commencer à remplir le fond des verres avec environ 2-3 cuillères à soupe de mousse de  crème pâtissière, ajouter environ 1 1/2 cuillères à soupe de granola, puis les cerises (6-7).
19. Répétez l'opération encore une fois et finir avec une couche supplémentaire de mousse de crème pâtissière.
20. Réserver les verrines au frigo jusqu'au moment de servir.
21. Juste avant de servir, saupoudrer avec le granola restant.
 

Commentaires:
Si vous n'avez pas de mahlep, vous pouvez incoporer un petit peu plus d'extrait de vanille ou quelques gouttes d'extrait d'amande dans le lait pour la crème pâtissière.

Vous pouvez aussi remplacer le tahini par la même quantité de beurre.
Ce dessert peut aussi être préparé avec des cerises fraîches (je recommande d'utiliser des cerises foncées).
Faites bien attention d'utiliser 250g de griottes égouttés - na pas peser les cerises dans leur jus.

Suggestions d'accompagnement:
Servir en guise de dessert avec un verre de vin mousseux (Champagne, Clairette de Die ou Prosecco) ou de Sauterne, Vin Santo, Gewurtzraminer, d'Amaretto ou de Maraschino.

WHEN SICKNESS TELLS YOU TO SLOW DOWN & A TEASER

Dear Reader,
Here's just a short note to let you know that I haven't let you down...
Lately, I have been under the weather and quite incapable of doing much apart from sleeping. I've had no energy to cook/bake anything or even blog as I wanted, therefore you'll find no new article here today.
I need to relax a lot and keep away from the computer for a while, but don't worry, I promise that my next recipe will be published on Friday the 16th of March - that is if I kick that flu in the butt before then!
For the meantime, here's a little teaser to keep you looking forward to this date.
Thanks for your understanding and fidelity.
Cheers,
Rosa xxx

WORDLESS WEDNESDAY - MARCH ON & BE HEALTHY

Direction Pannels - Lenk, Bernese Oberland, Switzerland

Celeriac - Rive Market, Geneva, Switzerland

BREAKFAST FAVORITES BY MARLA FROM "FAMILY FRESH COOKING"

A few weeks ago, I put together a recipe roundup focusing on my favorite Valentine's Day Desserts for my dear friend Marla. It was a real honor for me to be featured on Family Fresh Cooking as I have been reading her lovely blog since 2010 and was lucky to witness how this dazzling woman has developped her cooking, baking, writing and photography skills over the years.

As I had so much fun and pleasure composing my article for Marla, I thought that it would be a great idea to ask her if she wished to return the favor. Thankfully, she didn't refuse my offer and graciously accepted my proposition with much enthusiasm. Her positive response to my request made me extremely happy.

You see, Marla is a talented, optimistic and kind person who is very influential. I respect and admire what she does. Every time I visit her refreshing and unique blog, I take a virtual vacation and feel highly inspired. Her healthy, yet indulgent, original and tempting recipes never fail to make me hungry and her brilliantly radiant pictures (dishes, landscapes as well as sweet family portraits) always make me dream, bring a smile to my face and delight me to the highest point.

For those of you who still don't know who this perky lady is, well let me introduce her shortly.

Marla is a sporty (she skis, surfs & is active at all times and all seasons), energetic, bubbly and proud mother of two (a cute girl and an adorable boy) who lives in Southern California  (Orange County) and feeds an undying love for Telluride in Colarado, travelling, work, anything artistic as well as for quality food. Being fit and on the move is very important for her, so everything she cooks has to have a positive impact on her well-being. Mindful living is her mantra in everything she does and her mission is to inspire a lifestyle through her site.

Even if we don't live on the same continent and have very differents lives, we both have a lot in common. Not only does our mutual enthusiasm for everything related to food, photography and blogging unite us, but also other subjects make us connect. As a matter of fact, we both share an undying love for the nature and especially alpine regions. She happens to be enamoured by a mountainous state I dream of visiting and I reside in a country she is passionate about!

So, today, I am extremely thrilled and grateful to host her fantastic work on Rosa's Yummy Yums. I hope you'll enjoy Marla's marvelous shots and breakfast treats as much as I do...

~~~~~~~~~~~~~~~~~~~~~~

Hi there! My name is Marla Meridith and I am the content creator, recipe developer and photographer behind the blog Family Fresh Cooking. I launched my blog back in June 2009. One of the first wonderful people to welcome me to the ever-growing food blogger community was Miss Rosa. I am honored and thrilled to be guest posting here today. Rosa has been an inspiration to me as soon as I stumbled on her stunning site. I am a creative person who loves great food and amazing photography. Rosa offers all of that and more. I try to emulate the same practices on my blog. Sharing a thoughtful, open and honest voice is also very important ~ yet another reason why we hit it off so well.

Another interest we share is a love for travel and the mountain lifestyle. She lives in one of the most beautiful places on earth. Switzerland is first on my bucket list for travel. Although I live at sea level in Orange County (the OC) California, my heart is in the San Juan Mountains ~ in Telluride, Colorado. We spend a good part of the winter and summer there and I jet back as often as possible. My favorite film festival MountainFilm is held every May. Although I just got back from skiing T-Ride a few days ago I am all ready obsessed with the idea of my next visit. I embrace places with awesome people, a sense of history, breathtaking landscapes and of course great food!

Currently I am working on a press trip to Rosa's beautiful country for late June-early July. I will be in the St. Moritz region. Any advice and tips you have for me would be so appreciated, feel free to Email or Facebook me your thoughts on the area. I will take a train from Zurich to St. Moritz and stay at a lovely resort. I will rely on public transportation to bring me and my camera gear around to photograph all the beauty. My goal is to keep it simple, stay near St. Moritz and take day trips to photograph the countryside and small surrounding towns. Currently I know nothing about the region ~ other than the fact that it is beautiful!

Let's talk about food, shall we?

The focus of my recipes is on energetic, whole foods that taste great and keep you going throughout the day. I believe in homemade lunch box meals no matter what your age if you spend lots of time away from the home. Real food tastes great and makes us feel our best. Treats and desserts are super fun too ~ for those I rely on Rosa. She is the queen of gorgeous, internationally inspired decadence. As a matter of fact, she shared some of her beautiful desserts on my blog to honor Valentine's Day earlier this month.

Since breakfast thrills me more than any other meal of the day, I have decided to share with you some of our favorites. The thought of an awesome home made breakfast has me dashing out of bed each day by 4am. A large pot of coffee helps to....

Let's start with my Blueberry Coconut Baked Steel Cut Oatmeal. Not only do we love this because of it's vibrant purple color, but the flavor of sweet blueberries with creamy coconut is heavenly!

If you like to sip your meals in the form of a gourmet frozen shake then you will enjoy my latest Creamy Roasted Carrot Coconut Shake. This is kind of like carrot cake in a frosty glass. Do be sure to roast your carrots first as this is what will add all of that great flavor to your creamy, dreamy shake.

You might notice a theme in my breakfasts...most include form of coconut and lots of nuts. I am nuts for nuts, and they always need to be toasted to bring out their fullest flavor.

Have a heart & cut your toast into heart shapes with a big cookie cutter. This is my sweet twist on scrambled eggs: Sweet Coconut Scrambled Eggs on Toast.

If you are more in the mood for a savory breakfast, frittatas are another great option. Here is my Baby Peas and Cheese Frittata. I use a combination of my favorite cheeses in this recipe. Feel free to use your favorites too no matter what the combination. Cheese rules and that is all there is to it.

Now back to some sweetness....Do you ever have sweet potatoes for breakfast? We sure do in my Quinoa Sweet Potato Breakfast Bake. I love that sweet potatoes are such a healthy food that taste great both sweet or savory. My Sweet Potatoes with Blue Cheese and Bacon are a great option for party appetizers or to much with a hearty green salad.

No matter what the season pumpkin is always a favorite. I stock up on cans of pumpkin purée in the winter months so I can enjoy it throughout the year. My Pumpkin Pie Tart has a gluten free & vegan almond meal crust. It takes hardly any time at all to bake up, it's the quickest way I have found to make a pumpkin pie from scratch.

Yes, we do enjoy this tart-pie for breakfast, snacks and desserts. It is super healthy & of course delicious!

If you want a quick handheld breakfast then how about Chai Carrot Pear Muffins? Another gluten free and vegan recipe. For the record in our house we are not gluten free or vegan, but I love experimenting and providing recipes for all different lifestyle choices.

This was based off my recipe for Chai Pear Carrot Sauce. Serve this fruity spiced sauce with yogurt for creamy parfaits....

Last, but certainly not least feel free to indulge in my Gluten Free Harvest Fruit Crumble. Embrace the flavors of the season with fresh fruit topped with almond meal, old fashioned rolled oats and sunflower seeds. Feel free to use the freshest seasonal fruits.

Thanks for having me over for a visit & I hope to connect with you over on my blog too!

Visit me at Family Fresh Cooking and I am all over the web: on Pinterest, Twitter,  Facebook, StumbleUpon & Instagram.

 All of the images in this post are ©Marla Meridith Photography.