BALCONY DELICACIES - DÉLICES DE BALCON

Around the same time last year, I made a "Coffee Ice Cream" as accompaniment to my "Coconut Custard Squares" and arranged them prettily on a plate in order for my dessert to look "classy" (one of those days when you feel like playing around)...

Isn't it posh to enjoy some homemade afternoon delights while sitting on the balcony and facing the verdant green Salève mountain? Life can be beautiful. It doesn't always have to be insipid, ungratifying and tiring... Sometimes, you just have to know how to find pleasure in the simple things that are offered to us!

I don't remember the recipe for the "Coffee Ice Cream" I made, because I invented it and didn't take notes, but I do recall that it was made using the classic (custard) method.

Here are some recipes and links which might be useful if you want to make a "Coffee Ice Cream" like mine:

• Coffee Ice Cream I (see recipe)
• Coffee Ice Cream II (see recipe)
• Ice Cream Recipes (see link)

I took the "Coconut Custard Squares" recipe from Tish Boyle's great cookbook "The Good Cookie" (one of my favorite baking books).

Those bars were delicious and had a wonderfully tropical flavor. The coconut custard was creamy and smooth, the crust was gorgeously buttery, tender as well as rich and the cashew chunks added an extremely pleasant crunch to that delightful goodness.

~ Coconut Custard Squares ~
Recipe by Tish Boyle "The Good Cookie" and slightly adapted by Rosa's Yummy Yums

Ingredients for the "Sweet Pastry Crust":
1 1/3 Cups All-purpose flour
1/3 Cup Granulated sugar
1/4 Tsp Salt
1/2 Cup (1 stick) Cold unsalted butter, cut into 1/2-inch cubes
1 Large egg yolk
2 Tsp Cold water
3/4 Tsp Vanilla extract

Method for the "Sweet Pastry Crust":
1. Position a rack in the centre of the oven and preheat the oven to 180° C (350° F).
2. Grease the bottom and sides of a 22cm (9-inch) square baking pan.
3. Place the flour, sugar and salt in the bowl of a food processor and process until blended.
4. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.
5. In a small bowl or cup, whisk together the egg yolk, water and vanilla extract.
6. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.
7. Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan.
8. Bake the crust until golden, 20 to 25 minutes.
9. Transfer the pan to a wire rack to cool while you prepare the topping.

Ingredients for the "Coconut Filling":
2 Large eggs (~53g)
1 Large egg yolk
3/4 Cup Granulated sugar
1 Cup Coconut milk
1 Tsp Vanilla extract
2 Tbsp Dark rum
1 Tbsp All-purpose flour
A pinch of salt
1 Cup Sweetened shredded coconut
Ingredients for the "Topping":
3/4 Cup Coarsely chopped unsalted cashews
Confectioners' sugar for dusting

Method for the "Filling" and "Topping":
1. In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended.
2. Slowly whisk in the coconut milk.
3. Whisk in the vanilla extract, rum, flour and salt.
4. Sprinkle the coconut evenly over the cooled crust.
5. Pour the filling through a fine sieve over the coconut, covering the crust completely.
6. sprinkle the chopped cashews over the top.
7. Bake for 25 to 30 minutes at 180° C (350° F), until the filling is set and the edges are golden brown.
8. Cool completely in the pan on a wire rack.
9. Sprinkle the bars lightly with sifted confectioners' sugar.
10. Using a sharp knife, cut into 16 squares.

Remarks:
Use only good quality coconut milk (thickish).
Instead of Dark Rum, you can use Malibu, Whisky or Cognac, but they might give a slightly different taste to the filling.
Other nut can be used (macadamia, Brazil nuts, etc..).
If you don't have sweetened shredded coconut, then use normal grated coconut.
Store in an airtight container in the refrigerator for up to 3 days.

Serving suggestions:
Eat those squares with some ice cream (vanilla, coffee, pecan nut, walnut, caramel, etc...) or alone.

****************

~ Carrés Au Flan Et A La Noix De Coco ~
Recette par Tish Boyle "The Good Cookie" et adaptée par Rosa's Yummy Yums.

Ingrédients pour la "Pâte Sucrée":
1 1/3 Tasses de Farine fleur/blanche
1/3 Tasses de Sucre cristallisé
1/4 CC de Sel
1/2 Tasse de Beurre non-salé froid et coupé en petits cubes
1 Gros jaune d'oeuf
2 CC d'Eau glacée
3/4 CC d'Extrait de vanille

Method for the "Sweet Pastry Crust":
1. Positionner une grille de cuisson au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer/graisser le fond et les bords d'un moule carré de 22cm (9-inch).
3. Mettre la farine, le sucre et le sel dans le bol du mixer et mixer jusqu'à ce que ça soit bien homogène.
4. Disperser les cubes de beurre sur le mélange farine/sucre/sel et mixer 6 secondes afin d'obtenir un mélange grossier ressemblant à un appareil à crumble.
5. Dans un petit bol ou une tasse, battre ensemble le jaune d'oeuf, l'eau et l'extrait de vanille.
6. Ajouter ce mélange au "crumble" dans le mixer et pulser pendant 15-20 secondes jusqu'à obtention d'une pâte.
7. Racler cette pâte et la mettre dans le moule, puis, en utilisant vos doigts, bien la presser de manière afin de couvrir le fond du moule de manière égale.
8. Cuire pendant 20 à 25 minutes, jusqu'à ce que la pâte soit dorée.
9. Sortir le moule du four et le mettre sur une grille afin que la pâte refroidisse pendant que vous préparez l'appareil à la noix de coco.

Ingrédients pour "L'appareil A La Noix De Coco":
2 Gros oeufs (~53g)
1 Gros jaunes d'oeuf
3/4 de Tasse de Sucre cristallisé
1 Tasse de Lait de coco
1 CC d'Extrait de Vanille
2 CS de Rhum ambré
1 CS de Farine fleur/blanche
Une pincée de sel
1 Tasse de Noix de coco sucrée, grossièrement râpée
Ingrédients pour la "Garniture":
3/4 de Tasse de Noix de cajou grossièrement hachées
Sucre en poudre pour saupoudrer

Méthode pour "L'appareil A La Noix De Coco":
1. Dans un bol moyen, battre/fouetter les oeufs, le jaune d'oeuf et le sucre cristallisé jusqu'à ce qu'ils soient bien mélangés.
2. Incorporer le lait de coco tout en fouettant.
3. Ajouter l'extrait de vanille, le rhum, la farine et le sel.
4. Saupoudrer de manière homogène la noix de coco râpée sur la pâte cuite et refroidie.
5. Verser l'appareil sur la noix de coco râpée afin que la pâte soit entièrement recouverte.
6. Saupoudrer avec les noix de cajou hachées.
6. Cuire pendant 25 à 30 minutes à 180° C (350° F), jusqu'à ce que l'appareil ait bien pris et que les bords soient bien dorés.
7. Faire complètement refroidir sur une grille.
8. Saupoudrer de sucre glace.
9. Couper 16 carrés à l'aide d'un couteau bien éguisé.

Remarques:
Conserver au frigo dans une boîte hermétique pendant pas plus de 3 jours.
Utilisez seulement du lait de coco de bonne qualité (épais).
au lieu d'utiliser du rhum ambré, vous pouvez prendre du Malibu, du Whisky ou du Cognac, mais le goût du flan sera légèrement différent.
Vous pouvez utiliser d'autres noix si vous le désirez (macadamia, noix du Brésil, etc..).
Si vous n'avez pas de nouix de coco grossièrement râpée et sucrée, alors prenez de la noix de coco râpée simple.

Idées de présentation:
Vous pouvez servir ces carrés avec une boule de glace (vanille, café, noix de pécan, noix de Grenoble, caramel, etc...), décorée avec des pralines roses ou servis tel quel.

LEMONY BEEF AND NEW POTATO TAJINE

Being a total spice addict, I am very sensible and open to the charms of the North African cuisine. It is so rich in taste, unique, fragrant, refined and ambrosial that I am strongly attracted by it's exceptional dishes...

I am also drawn to anything sweet and savory, so I cannot resist recipes that use this very special and addictive flavor combination which I find absolutely perfect and irresistible.

So, a few days ago, while on my quest for the absolute "Tajine" to cook/test in order to sublimate my beef meat and use my homemade "Moroccan Preserved Lemons", I invented my own recipe in accordance with the traditional ones I came across throughout my Google search/errands.
I must say that the result was exceptionally mind-blowing regarding the fact that I followed my flair to create this recipe and used my palate as well as nose as guides in order to reach the savor of an original "Tajine".

“Tajine (or Tagine)” is the name for a type of a North-African stew, but it is also used to describe the very special heavy based, shallow clay pot with a conical and dome-shaped heavy lid in which that dish is cooked. Three different countries make "Tajines": Morocco, Tunisia and Algeria. Although they carry the same name, the Morccan/Algerian ones are very dissimilar to the Tunisian one...

"Morrocan Tajine" and Algerian Tajines" are both slow-cooked stews made with less-expensive lamb, chicken or beef meats and sometimes fish, quail, pigeon, root vegetables, vegetables as well as legumes which are combined with a medley of ingredients or seasonings such as olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, fresh or preserved lemons, honey, traditonal spices (cinnamon, cumin, fresh or ground ginger, turmeric/curcuma, paprika, saffron, pepper and Ras El Hanout).

The "Tunisian Tajine" is nothing like the Moroccan one. It is quite comparable to a "Kugel", a "quiche" or a "Fritatta".It is generally made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven.

I must confess that, even if I hate boasting about myself and my cooking/baking "skills", I am very proud of my dish as this "Lemony Beef And New Potato Tajine" was a real success and tasted just like it should. Wonderful!

Thanks to the marinading and the slow simmering, the meat is hyper (fork-)tender, juicy and extra tasty. The potatoes are perfectly fondant and lusciously waxy. The honey and raisins add an interesting counterbalancing sweetness to this speciality, the almonds bring some crunch as well as a rich nutty note and the olives give that slight and very pleasant bitterness that couples very well with the overall roundness of the dish. This "Tajine" is well-balanced flavor-wise, gloriously citrousy, pungent, delicately spicy and is magnificently perfumed. A scrumptious combination of flavors and textures...

Eating a "Tajine" is an unforgettable gustatory experience that makes you travel in a matter of seconds, without even leaving the kitchen table. It is soul-transporting, aromatic, intense, yet mellow dish with so much dimension that it is impossible not to be seduced by it's matchlessness!

~ Moroccan Lemony Beef And New Potato Tajine ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes a tajine for 3-4 people.

Ingredients for the marinade:
1 Tbs Olive oil
600g Boneless sirloin steak, cut into 2.5cm (1-inch) cubes
1/2 Tsp Ras El Hanout
1 Clove garlic, crushed

Ingredients for the tajine:
3 Tbs Olive oil
The marinaded beef
4 Medium onions, thinly sliced
4 Cloves garlic, crushed
2 Tbs Grated fresh ginger
3 Tsps Ras El Hanout
3/4 Tsp Ground cumin
125mg Saffron
2 x 10cm (3.9-inch) Sticks cinnamon
500g New potatoes
1 Chicken broth cube
Enough water to cover
120g Green olives with stones
120g Raisins
130g Whole almonds, roasted
3/8-1/2 Preserved lemon, cut into thin strips
4 Tbs Runny honey
Salt, to taste
Fresh coriander, chopped

Method:
1. In a bowl, mix together all the ingredients for the marinade and keep in the refrigerator for about 2 hours.
2. One hour before you start cooking, take the meat out of the fridge and let sit at room temperature.
3. Heat 3 tbs oil in a Dutch oven/tajine over high heat.
2. Add the marinaded meat and sauté it for about 2-3 minutes, making sure that each side has been slightly browned.
3. Lower the temperature to medium high, then add the onions and garlic.
4. Stir-fry until the onions are translucid.
5. Add the ginger, Ras El Hanout, ground cumin, saffron and sticks cinnamon.
6. Stir well and cook for another minute.

7. Add the new potatoes and stir well.
8. Add the chicken broth cube and enough water to cover.
9. Stir well, cover and let simmer at medium temperature for about 35-40 minutes, stirring from time to time.
10. Add the olives and let simmer, covered for another 10 minutes.
11. Add the roasted almonds, the raisins, the lemon strips and the honey.
12. Stir well and let simmer, covered for 30 minutes, until the onions and the preserved lemons have "melted" (desintegrated) and that the sauce has reduced and is thickish.
13. Sprinkle with some chopped fresh coriander.
14. Serve hot.

Remarks:
Instead of beef, you can also use lamb, veal, duck legs or chicken legs.
You can replace the saffron by 1/2 Tsp ground turmeric/curcuma.
If you have no preserved lemons in reach, then you can grate the zest of one lemon and add it to the stew (point 11).
You could also add a few (a handful) dried apricots to this tajine (point 11).
Rectify the (spice) seasoning if needed and add salt to taste. I added no salt at all, because the preserved lemons and the broth gave enough saltiness to the tajine.
The tajine is ready when the onions and lemon strips have totally desintegrated and contributed the the thickness of the sauce.

The sauce should not be too thin nor present in big quantities. If your sauce is too watery, then let cook until the sauce reaches the correct consistancy
This tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Serving suggestions:
Tagines are made to be eaten alone, but if you wish, you can accompany that dish with some buttered couscous or rice.

***************

~ Tajine Marocain Au Boeuf, Pommes De Terres Nouvelles Et Citron Confit~
Recette par Rosa @ Rosa's Yummy Yums

Pour 3 à 4 prsonnes.

Ingrédients pour la marinade:
1 CS d'Huile d'olive
600g de Boeuf à braiser (jarret ou bourgignon), coupé en dés de 2.5cm
1/2 CC de Ras El Hanout
1 Gousse d'ail, écrasée

Ingrédients pour le tajine:
3 CS d'Huile d'olive
Le boeuf mariné
4 Oignons moyens, coupés en fines lamelles
4 Gousse d'ail, écrasées
2 CS de Gingembre frais, râpé
3 CC de Ras El Hanout
3/4 de CC de Cumin en poudre
125mg de Safran
2 Bâtonnets de cannelle de 10cm chacuns
500g de Pommes de terres nouvelles
1 Cube de Bouillon de poulet
Assez d'eau pour couvrir
120g d'Olives vertes, non-dénoyautées
120g de Raisins secs clairs
130g d'Amandes entières, grillées
3/8-1/2 Citron confit, coupé en lamelles fines
4 CS de Miel liquide
Sel, à volonté
Coriandre fraîche, hachée grossièrement

Méthode:

1. Dans un bol, mélanger tous les ingrédients pour la marinade et mettre au réfrigérateur. Laisser reposer au moins 2 heures.
2. Une heure avant de commencer à cuire la viande, sortez le bol du frigo et laisser le à température ambiante.
3. Chauffer 3 CS d'huile d'olive dans un cassoton/tajine, à feu haut.
2. Ajouter la viande marinée et la faire rôtir pendant environ 2-3 minutes, en faisant un sorte de bien brunir chaque côté.
3. Baisser la température (feu moyen) et ajouter les oignons ainsi que l'ail.
4. Faire revenir en remuant bien jusqu'à ce que l'oignon soit translucide.
5. Ajouter le gingembre, le Ras El Hanout, le cumin, le safran et les bâtonnets de cannelle.
6. Bien remuer et faire cuire pendant une minute supplémentaire.

7. Ajouter les pommes de terre nouvelles et bien mélanger.
8. Ajouter le bouillon et assez d'eau afin de recouvrir entièrement le contenu de la casserole.
9. Mélanger, couvrir et laisser mijoter à température moyenne pendant 35-40 minutes, en remuant de temps en temps.
10. Ajouter les olives et laisser mijoter à couvert pendant 10 minutes.
11. Ajouter les amandes, les raisins, les lamelles de citron et le miel.
12. Bien mélanger et faire mijoter (avec le couvercle) pendant encore 30 minutes, jusqu'à ce que les oignons et les lamelles de citron aient "fondu" (se soient désintégrés) et que la sauce soit assez épaisse.
13. Saupoudrer de coriandre grossièrement hachée.
14. Servir chaud.

Remarques:
Au lieu d'utiliser du boeuf, vous pouvez très bien prendre de l'agneau, du veau, des cuisses de canard ou des cuisses de poulet.
Vous pouvez remplacer le safran par 1/2 CC de poudre de curcuma.
Si vous n'avez pas de citrons confits sous la main, vous pouvez alors râper le zeste d'un citron et l'ajouter au plat (voir point 11).
Il est possible d'ajouter une poignée d'abricots séchés à cette recette (voir point 11)
Rectifier l'assaisonement et ajouter du sel, si nécessaire. Je n'ai pas mis de sel car les citrons confits et le bouillon on siffisament salé ce plat.
Ce tajine est prêt à être servi lorsque les oignons et les lamelles de citron confit se sont totalement désintégrés et auront épaissi la sauce.
La sauce ne doit pas être trop liquide ni présente en grande quantités (plutôt concentrée et épaisse). Si votre sauce est trop liquide, je vous conseille de continuer à faire mijoter votre plat jusqu'à ce qu'elle ait la bonne consistance.
Ce tajine peut être fait 1 jour à l'avance et mis au frigo, couvert.

Idées de présentation:
Les tajines sont faits pour être mangés sans accompagnements car ce sont des plats complets. Par contre, si vous pouvez très bien le manger avec du couscous au beurre ou du riz.

WEEKEND CAT BLOGGING #153

This week, Sher, the beautiful Pumpkin and the terribly cute Laura at "What Did You Eat?" (USA) are happy to announce that they are hosting Weekend Cat Blogging #153...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

Is there really any need to comment?
Not really...
The pictures speak for themselves!

JOY IS BRIGHT YELLOW

If I could translate in one sentence the way I'm feeling since the sun has come back, nature is exploding like crazy and the temperatures are warm (23° - 24° C), I would say that I'm "joyful like a colza/rapseed field"!

The vibrant yellow of this plant's flowers is so incredible that it nearly seems surreal and improbably fluorescent. Their color is so strong that it somehow reverbs the sunlight and irradiates the neighboring landscapes with it's incredibly powerful glowing shine...

I love colza/rapseed fields as they send me positive and good vibrations. I hope that you'll feel the same while looking at my pictures (click on the photos to enlarge).

SIX NEGATIVE THINGS ABOUT MYSELF

Some days ago Lydian at "Mirliton" from France has tagged me for meme... Here are some traits of my character which could be labelled as "negative"!

Il y a quelques jours, Lydian de "Mirliton" (France) m'a tagguée... Voici quelques aspects de ma personnalité qui pourraient être considérés comme "négatifs"/des défauts!

~ Violet Kohlrabi ~

1. I am very critical towards myself.
Je suis très critique envers moi-même.
2. I am quite impatient.
Je suis assez impatiente.
3. I am "allergic" to ironing, cleaning, hoovering, etc...
Je suis "allergique" au rapassage, nettoyage, etc...

~ Pumpkin Seed Oil And Yoghurt ~

4. I lack self-assurance and confidence.
Je manque d'assurance et de confiance en moi.
5. I have problems to forgive easily those who have hurt me.
Je n'arrive pas à pardonner facilement à ceux qui m'ont fait du mal.
6. I don't like unannounced things.
Je n'aime pas tout ce qui peut être fait à l'improviste.

~ Ginger Root ~

PEANUT BREAD - PAIN AUX CACAHUÈTES

Finally, after having eyed the very popular "The Soul Of A New Cuisine: A Discovery Of The Foods And Flavors Of Africa" by chef Marcus Samuelsson (read article here) for several months, I finally got to buy that much awaited and longed-for cookbook...

Like a little kid, I opened my parcel feverishly and discovered a magnificent book that was on the level of my expectations and fulfilled my need for broadening my culinary horizons and crossing new borders.

With it's 204 mouth-watering recipes and 258 stunning color photos, this book is really beautiful and interesting. It contains many gorgeous recipes from all over Africa and is divided into differents sections: Ingredients, Spice Blends & Rubs, Condiments, Sauces & Dips, Salads & Sides, Breads & Sandwiches, Vegetables, Fish & Seafood, Poultry & Meat, Desserts & Drinks.

Although it's title is a bit misguiding, because Samuelsson's work speaks only about a restricted quantity of dishes and is not meant to be a detailed encyclopedia (as it's title could lead you to think), this cookbook is really rich, accessible and entertaining. In fact, it's purpose is to make you discover the flavors of Africa and to make you understand what the cuisine of this immense continent is all about.

Marcus Samuelsson's aim is not to present a pretentious compilation of all the recipes that are to be found in Africa as it would be close to impossible and not needed. He only wants us to get a basic idea of this unique cuisine in order to expand that idea to something bigger and to sense the soul of that place's culinary specialities, to appreciate their true value and to no more be ignorant regarding that subject as he believes fusion food, in the near future, will dwelve more into the African cuisine and will be more influenced by it's unique savors...

I've already tested a few recipes (Berbere, Toasted Peanut Bread, Honey Bread and Bobotie) from this wonderful cookbook and I was extremely pleased with all of them! Thanks to his book, I have learnt to see Africa's cuisine in a entirely different way and to take away some of my aprioris and reticences...

If you are looking for new tastes and challenging new meals to cook, if you love spicy, exotic and tasty food, that you enjoy simple, humble yet delicious and refined dishes, and that you want to broaden your culinary horizons as ell as learn new things, then this book is for you as it is a great way to travel while staying at home.

~~~~~~~~~~

Marcus Samuelsson was born in Ethiopia. After his mother died of tuberculosis, the little Kassashun Tsegie and his older sister, Fantaye (adoptive name: Linda), were adopted by Ann Marie and Lennart Samuelsson, a homemaker and a geologist, who lived in Göteborg, Sweden. After becoming interested in cooking because of his Swedish maternal grandmother, Samuelsson studied at the Culinary Institute in Göteborg. He then apprenticed in Switzerland and Austria, and came to the USA in 1991 as an apprentice at "Aquavit", a restaurant in Manhattan, New York.

At the early age of 24, Marcus became the executive chef of "Aquavit" restaurant, and soon after that also the youngest ever cook to receive a three-star restaurant review from Ruth Reichl of The New York Times in 1995. In 2003, he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, "Riingo" which serves Japanese-influenced American food and he released his first cookbook "Aquavit: And The New Scandinavian Cuisine". Now, at age 37, the chef is furthering his vision via "Merkato 55" (see interview), an African-inspired restaurant he's opened in Manhattan's Meatpacking District in September 2007.

In his 20s, he returned to Africa, reconnected with his extended birth family and became fascinated by the "very elegant cuisine'' of the African continent and appalled by the fact that the West had such a scant knowledge of it. Samuelsson worked for eight years on his book and delivered a little jewel of exotism called "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa''...

~~~~~~~~~~

The bread I am presenting today is a very fascinating specimen of the West African cuisine. While it might seem to contain a special and unorthodox mix of ingredients, you'll very soon discover that it is not difficult for our tastebuds to get accustomed to it's matchless, yet easily enjoyable flavor.

This Sub-Saharan bread is made with peanuts. Although those legumes originated in South America, groundnuts (another name for peanuts in Africa) are commonly used in various dishes (stews, soups, salads, baked goods, etc...) across Africa. They were introduced by the Portuguese traders from Brazil in the 16th century, They now hold an important place in the African cuisine as this ingredients is very much used in that vast continent...

Samuelsson's dense, yet smooth "Toasted Peanut Bread" is gorgeous. It somehow has a special and spicy flavor, but in reality, it's taste is delicate and is wonderfully fragrant. In a way, it's aroma reminds me a lot to satay as this rich bread contains similar spices such as ground peanuts, coconut milk, ground chilli powder and ground cumin... It is pleasantly nutty, without the groundnuts being overpowering and it also has a delicious wholewheat flavor that blends perfectly well with the ingredients used, thus transforming the tasting of this loaf into an incomparable gustatory experience.

You'll get transported by the uniqueness of this bread. So, why not make that bread roght now and let the the savors of Africa enter your kitchen!

~ African Toasted Peanut Bread ~
Recipe taken from "The Soul Of A New Cuisine" written by Marcus Samuelsson and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 1 loaf.

Ingredients:
1 Cup (~240g + more) Coconut milk (see remarks)
3 Tbs Runny honey
1 Package (2 1/4 Tsps) Active dry yeast
1 1/2 Cup Peanuts
1 1/2 Teaspoons Chili powder
1/2 Tsp Ground cumin
2 1/2 Cups (319g) Plain white flour
2 1/2 Cups (394g) Whole-wheat flour
1 Tsp Salt
4 Tbs (60g) Unsalted butter, melted

Method:
1. Bring the coconut milk to a boil in a small saucepan.
2. Add the honey and stir continuously until the honey dissolves.
3. Remove from the heat and let cool until just warm (lukewarm, see remarks), then whisk in the yeast.
4. Let stand for 5 to 10 minutes until frothy.
5. Toast the peanuts in a large saute pan over medium heat for 1 to 2 minutes, until golden and fragrant.
6. Add the chili powder and cumin and toast for 20 seconds.

7. Let cool slightly, then transfer to a blender or food processor and puree until a smooth paste forms.
8. Mix together the flours and salt in a large bowl and make a well in the center.
9. Add the butter, coconut milk, and peanut paste to the well and slowly combine with the flour, using your hands to work the flour into the well until all the liquid has been absorbed (see remarks).
10. Transfer the dough to a lightly floured work surface and knead until a ball forms, about 5 to 10 minutes.
11. Place the dough in a greased bowl and turn to coat. Cover with a damp cloth/towel or oiled plastic wrap and let rise in a warm, draft-free place for 1 1/2 hours or until doubled in size.

12. Butter a 23 x 13cm (9 x 5-inch) loaf pan.
13. Punch down the dough and place in the pan.
14. Cover with a damp cloth/towel and let rise in a warm, draft-free spot for 40 minutes.
15. Preheat the oven to 180° C (350° F).
16. Bake the bread for 35 minutes, until the top is golden brown and the bread sounds hollow when tapped underneath.
17. Place the pan on a cooling rack and let sit for 5 minutes, then remove the pan and let cool completely.

Remarks:
When I made this bread, there wasn't enough liquid. So, I recommend you to use a can (400ml) coconut milk for this bread or enough additional liquid/water in order to form a ball of dough.
The coconut milk should not be too hot (under 50° C/122° F, at body temperature), otherwise it would kill the yeast and your dough would never rise!

Serving suggestions:
Serve this bread with either a comforting soup, beef stew or fish stew.
It is also delicious with honey, cheese or jam and smothered with chocolate spread.

***************

~ Pain Africain Au Cacahuètes Grillées ~
Recette tirée du livre "The Soul Of A New Cuisine" écrit par Marcus Samuelsson et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 1 pain.

Ingrédients:
1 Tasse (~240g et plus) de Lait de coco (voir remarques)
3 CS de Miel liquide
1 Sachet (2 1/4 CC) de Levure sèche
1 1/2 Tasses de Cacahuètes
1 1/2 CC de Poudre de piment
1/2 CC de Cumin en poudre
2 1/2 Tasses (319g) de Farine fleur/blanche
2 1/2 Tasses (394g) de Farine complète
1 CC de Sel
4 CS (60g) de Beurre non-salé, fondu

Méthode:
1. Dans une petite casserole, porter le lait de coco à ébullition.
2. Ajouter le miel et remuer jusqu'à ce qu'il soit entièrement dissout.
3. Retirer la casserole du feu et laisser refroidir le liquide afin qu'il soit tiède (voir remarques), puis ajouter la levure et bien touiller/mélanger.
4. Laisser reposer pendant 5 à 10 minutes, jusqu'à ce que le mélange soit mousseux.
5. Faire griller les cacahuètes dans une poêle, à feu moyen pendant 1 à 2 minutes, jusqu'à ce qu'elles soient dorées et embaument.
6. Ajouter la poudre de piment et le cumin, et griller encore pendant 20 secondes.

7. Faire légèrement refroidir, puis transférer dans le mixer afin d'obtenir une purée/pâte homogène.
8. Dans un grand bol, mélanger les farines et le sel ensemble. Faire un puit au centre.
9. Au centre du puit, ajouter le beurre, le lait de coco ainsi que la pâte de cacahuètes et bien mélanger à la farine en utilisant vos mains, jusqu'à ce que tout le liquide ait été absorbé (voir remarques).
10. Transférer la pâte sur un plan de travail légèrement fariné et la pétrir pendant 5 à 10 minutes.

11. Mettre la pâte dans un bol huilé/beurré et bien l'enduire de cette huile/ce beurre. Couvrir avec un linge humide ou une feuille de plastique alimentaire huilée et laisser lever dans un endroit chaud, sans courants d'air pendant 1 heure 1/2 ou jusqu'à ce que la pâte ait doublé de volume.
12. Beurrer un moule à pain rectangulaire de 23 x 13cm.
13. Dégonfler la pâte et la mettre dans le moule.
14. Couvrir avec un linge humide et laisser lever dans un lieu chaud et sans courants d'air pendant 40 minutes.
15. Préchauffer le four à 180° C (350° F).

16. Cuire le pain pendant 35 minutes, jusqu'à ce que le dessus soit bien doré et que le pain sonne creux.
17. Poser sur une grille pendant 5 minutes, puis retirer le moule et laisser refroidir complètement.

Remarques:
Quand j'ai fait ce pain, il m'a fallu utiliser beaucoup plus de liquide que mentionné dans la recette. De ce fait, je vous recommande d'utiliser une boîte de lait de coco (400ml) pour ce pain ou de rajouter sufisamment d'eau/de liquide afin de former une boule de pâte.
Le lait de coco ne devrait pas être trop chaud (plutôt à la température du corps, en dessous de 50° C) autrement votre levure sera tuée et votre pain ne lèvera jamais.

Idées de présentation:
Servez ce pain avec un soupe réconfortante, un râgout de boeuf ou de poisson.
Vous pouvez aussi manger ce pain avec du miel, du fromage ou de la confiture et pourquoi pas du chocolat à tartiner.