Tag Archives: recipe

Easy tiramisu

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  • 1 package of mascarpone (475g)
  • 500ml whipping cream
  • 2 tsp vanila
  • 2 tbsp dark rhum
  • 2/3 cups sugar
  • 1 package of lady fingers
  • ~4 cups of strong coffee

Mix whipping cream, vanilla,  and sugar together and whip until soft peaks (e.g. in stand mixer).

Add mascarpone and 1tbps rhum and whip until hard peaks

Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!

Cover with half of the mascarpone mixture

Add a second layer of lady fingers dipped in coffee

Add the rest of the mascarpone mix.

Sprinkle with cocoa powder through a strainer.

Let rest for at least 4 hours in the fridge.

Tresse

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Pour 2 tresses:

  • 700g-850g farine blanche (e.g. hard white)
  • 300g-150g farine d’épeautre (spelt), e.g. moitié entière moitié blanche (total farine = 1000g)
  • 20g levure active sèche (active dry yeast – 6 CC) – dissoudre dans une partie du lait tiède (ou saupoudrer direct dans la farine avec du “instant yeast”)
  • ~15g (1 CS) sel
  • ~15g (1 CS) sucre
  • 5.5 dl de lait a température ambiante
  • 150g beurre ramolli en morceaux
  • 2 blancs d’oeuf

Mélanger et pétrir 10min. Laisser gonfler dans un bol pour 2h (double du volume).

Pour dorer:

  • 2 jaunes d’oeuf
  • 1 CS de lait

Faire les tresses (une tresse à partir de 2 rouleaux de 70cm, plus fins aux extrémités). Dorer avec l’oeuf.

Laisser gonfler encore ~30min, préchauffer le four

Re-dorer avec le lait et jaune d’oeuf just avant d’enfourner.

Cuire environ 35min a 200C (400F) sans convection (Marceline). Les tresses sont cuites quand elles font un son creux quand on les frappe depuis dessous.

Caracs

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Pour environ 25-30 caracs (suivant la taille des tartelettes; celles au Canada sont petites, en Suisse, ca fera plutôt 15 caracs):

  • 300g de chocolat noir (70%)
  • 3.75dl de crème (e.g. 35% m.g.)
  • 250g de sucre en poudre
  • colorant vert

Faire chauffer la crème et le chocolat à feu doux jusqu’a obtenir un melange bien liquide (normalement, on peut mettre les doigts dedans sans que ça brûle…)

Remplir les tartelettes du mélange au chocolat et mettre au frigo pour que ça se solidifie bien.

Mouiller le sucre en poudre de 3 c.s d’eau et 2 c.s. de jus de citron. Faire chauffer à feu doux jusqu’à ce que ce soit assez liquide, et naper les caracs avec. Décorer éventuellement d’une graine de café ou reserver un peu du chocolat.

Puis, remettre au frigo.

pumpkin pie

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  • 500g of cooked mashed pumpkin
  • 3 large eggs
  • 100g cup white sugar
  • 100g cup brown sugar
  • 1 tsp vanilla
  • 200g cup cream
  • 2 tsp pumpkin spice

Mix all together well. Bake for ~60min at 190C (until the centre sets).

Can make pumpkin pie spice (1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves).

Pie crust (from fruit pie recipe):

  • 200g flour
  • 100g sugar
  • 100g softened butter
  • 1 egg

Cut the butter into the dry ingredients, add egg last.  Let sit in freezer for 20min before using.

Griessbrei (semolina pudding)

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  • 2 cups of milk
  • 1/3 cup of semolina (durum wheat)
  • small amount sugar, vanilla extract

Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the  semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.

Hummus

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  • 2 cans chickpeas, reserve some of the liquid
  • 3/4 cup tahini
  • juice from 1 lemon
  • 2-3 cloves garlic
  • ~1/3 cup olive oil or more
  • salt, pepper

Process tahini and garlic, with a little of the liquid from the chickpeans if needed.

Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)

Drizzle olive oil on top before serving.

Gravy

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  • 2 tbsp butter (or fat)
  • 2 tbsp flour
  • 1 1/4 cup liquid (drippings, broth, or combination thereof)

On medium heat, melt butter, then whisk flour in and heat for ~2min (not hot enough for it to burn, but after a couple of minutes, it should start to turn to light brown).

Add in the liquid, keep stirring, about ~3min, it will thicken pretty quickly…

Pasta dough

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  • 500g flour (ideally, half of it is semolina flour, but not important)
  • 1 tsp salt
  • 3 dl of eggs at room temperature (e.g. about 3 whole eggs and 4-5 yolks)
  • 1 tbsp olive oil

Make a pit with dry ingredients, pour in the wet ones and slowly mix it all together. Then knead vigorously for 10min, until dough is uniform.

Wrap tightly in plastic wrap and store in fridge for about 1 hour before using.

Make about 6-8 portions for the pasta roller. Keep the dough wrapped tightly to prevent it from drying while rolling out the portions. Roll to a 5 or 6 on the pasta machine to make ravioli.