Sunday Feelings

Hello everyone 🙂

I always wonder if a weekend could last at least five days, just in order to balance with working days.

I always have the feeling time is running through my fingers like warm fine sand, and I cannot get enough things done within this small bunch of hours.

It is like waking up on a Saturday morning full of good intentions for the day, and taking a moment to admire both sun rise and sun set parading in front of your eyes. With busy pictures and sounds rushing like a fast forwarded movie. So beautifully noisy with a bouncing colorful lightening and so hypnotic that you first realize it is Sunday evening when the show is already over…

Well, on such weekends I am very happy when I succeed in finding time for a cheering-up homemade Sunday treat. One of my favorite, which I unfortunately not make very often anymore, is puff puff. Also known as Beignet or Makala, it is a round slightly sweet pastry (see image), which is, in its simplest variation, made of flour, salt, sugar and water. One of the richest variation I know is additionally made of cornstarch and ripe bananas. All quite simple to make and very tasty. When it comes to the final part, of course eating the warm freshly fried, outside crunchy and inside soft and elastic pastry, it always feels like a big achievement. Yes. It does. If you have not yet experienced that feeling, then maybe it is time for a short break in your very busy weekend?

Happy Sunday ☀

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Smashed Banana Cake

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Smashed Banana Cake

… or HOW TO “recycle” leftovers.

  • Because you often feel sorry about throwing away “good” food.
  • Because you like to experiment without having an impression of “waste”.
  • Because you have your own reason (s) why you like to try many different combinations of many different ingredients.

If you identify yourself in one of those situations, then this post is FOR YOU! I feel very comfortable with working with food, experimenting and mixing without always knowing what will come out at the end. The excitement of working on a small or big project, the expectation of something unknown, the moves in a space where there is no rule, no limit but your own imagination!!! …

Well, let’s go back to the cake before I loose myself. Lol

I had left over butter brioche (you know, the French one) and banana. For me, (homemade) brioche is like bread. If I have to warm it up then I can throw it away as well. I decided to bake without the traditional ingredients like flour, eggs etc. Especially I wanted it to be something quick.

So I smashed a banana together with the leftover brioche, then added chocolate chips and milk. I used soy milk but you can use the one of your choice. Some extra flavour will give a special touch to your “cake”. The mixture will bake at 200°C for ca. 15 minutes. Don’t let the moist center bother you, that is how it should be!

Let it cool down a little bit and here is your Smashed Banana Cake with Chocolate!

Enjoy :-*

 

Plain Cake with Crunchy Chocolate & Strawberries

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myRECIPE – keep it simple

For the cake:

  • 4 eggs
  • 200 g flour
  • 100 g sugar
  • 150 g melted butter
  • 50 cl lukewarm milk
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla and/or lemon aroma
  • a 24 cm diam. round pan
  • flour & butter to coat the pan

For the crunchy chocolate frosting:

  • 500 g mild dark or milk chocolate
  • 50 g soft butter
  • a microwave 😀

For the topping:

  • Fresh strawberries

Beat the eggs and sugar until creamy, and slowly add the dry ingredients. Incorporate the melted butter, then the lukewarm milk and beat until your batter is fluffy and soft. Pour the batter in your coated pan and put in the oven preheated at 180°C for ca. 35 minutes. With a toothpick check if your cake is ready by introducing it in the center. If it comes out without crumbs, then remove the cake from the oven and allow it to cool down on a rack. Use this time to make your crunchy chocolate frosting.

In a microwave suitable bowl put your pieces of chocolate and butter, and let them melt slowly in your microwave (at 600 watts it must be 4-5 minutes). Please note that we want a crunchy and not burned chocolate frosting :-D, so watch out! Take out the bowl from time to time to mix the content very well and allow it to melt evenly. When it’s completely melted, let the chocolate get a few crunches then remove it from the oven. Now they must be small crunchy pieces of chocolate in your bowl together with the melted chocolate. Mix it well and let it cool down a little bit.

Unrack your cake and mount the frosting. Wash the strawberries and spread them all over your frosted cake. Here is your Plain Cake with Crunchy Chocolate and Strawberries. Enjoy!

Quels sont les Ă©lĂ©ments d’un menu simple et variĂ© ?

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Bonjouuuuurrrr!

Toujours dans mon concept “vivre simple, manger sain”, j’aimerais vous prĂ©senter l’une de mes techniques pour concocter des plats rapides, complets et goĂ»teux 👆👆.

Pour commencer, il faudrait cerner les termes “complet” et “sain”. Dans mon concept, je propose des menus, qui rassemblent une grande partie des Ă©lĂ©ments nutritionnels dont notre organisme a besoin par jour. Il s’agit par exemple de vitamines, minĂ©raux, protĂ©ines, glucides (naturels), matiĂšres grasses etc. Que l’on soit sportif, d’un certain Ăąge, ou en rĂ©Ă©quilibrage alimentaire, les apports journaliers peuvent varier d’une personne Ă  une autre. Dans cette optique, il s’agit toujours de trouver la combinaison qui correspond aux besoins de tout un chacun. Un sportif par exemple misera plus sur les apports en protĂ©ines👍, une personne ĂągĂ©e plus sur le cholestĂ©rol👎 et les vitamines/minĂ©raux👍.

Pour faire simple et rapide, il s’agira donc de composer ses menus de façon Ă  faire le tour des aliments dont on a besoin. On pourra par exemple se faire un repas de viande (rouge, blanche) ou poisson (saumon, maquereau, bar) et lĂ©gumes verts (fibres et minĂ©raux), et prendre un dessert en fruits (vitamines). Les matiĂšres grasses, contrairement Ă  ce que l’on pense, sont trĂšs importantes pour la santĂ©. L’huile de colza et l’avocat sont des sources de “bon gras” (acides gras essentiels), qui nous fournissent en omĂ©ga 3 et oligoĂ©lĂ©ments, entre autre utiles pour la composition des membranes cellulaires, dans le bon fonctionnement du systĂšme nerveux ou la rĂ©gulation de la tension artĂ©rielle. A consommer avec modĂ©ration, certes, mais Ă  ne surtout pas rayer de son alimentation!

Pour terminer, et on ne le dira jamais assez, l’hydratation est l’ALLIÉ NUMÉRO UN pour une vie saine et Ă©quilibrĂ©e.

Alors… Ă  vos marques? PrĂȘts? … ✌

CrĂȘpes farcies aux fruits de saison

CrĂȘpes aux fruits de saison

CrĂȘpes aux fruits de saison

Quoi de plus lĂ©ger que des crĂȘpes farcies au ptit dej ou en dessert?

MA recette pour des CRÊPES AÉRIENNES:

  • 500g de farine
  • 8 oeufs de taille moyenne
  • 100g de sucre
  • 1/4 cc de sel
  • 1/2 l de lait
  • 1/4 l d’eau
  • 1/2 sachet de levure chimique
  • 1 sachet de sucre vanillĂ©
  • Le zeste d’un gros citron

MĂ©langer les ingrĂ©dients secs dans un bol et rajouter les oeufs un Ă  un. À l’aide d’un fouet Ă©lectrique, bien mĂ©langer jusqu’Ă  obtention d’une pĂąte homogĂšne. À l’aide d’une spatule, incorporer le lait, ensuite l’eau, et assouplir la pĂąte. Au besoin, Ă©liminer les grumeaux Ă  l’aide votre fouet Ă©lectrique. Recouvrir d’un papier film et laisser reposer au frais au moins une demie heure. Si nĂ©cessaire, rajouter un soupçon de lait et/ou d’eau selon la consistance de votre pĂąte pour l’allĂ©ger davantage. Un filet d’huile vĂ©gĂ©tale neutre (ex.: tournesol) avant la cuisson et votre pĂąte Ă  crĂȘpes est prĂȘte!

À l’aide d’une poĂȘle anti-adhĂ©sive, faire cuire vos crĂȘpes selon l’Ă©paisseur de votre choix, et  garnir de fruits de saison, confiture, Nutella ou de sirop d’Ă©rable.

Bon appétit!

N.B.☆: Une noisette de beurre dans la poĂȘle Ă  la place de l’huile vĂ©gĂ©tale donnera encore plus de veloutĂ© Ă  vos crĂȘpes.

N.B.☆☆: De la noix de muscade à la place du zeste de citron, ça le fait aussi 😀 !

Oreo Cream Cake

Oreo Chocolate Cream Cake

Oreo Chocolate Cream Cake

Coucou,

me revoilĂ  ! 🙂 Si l’on m’avait dit il y a quelques annĂ©es, que je deviendrais fan de chocolat, je n’y aurais jamais cru. Je me suis dĂ©couvert une passion pour les desserts chocolatĂ©s, l’un d’entre eux est un gĂąteau au chocolat, rien qu’au chocolat (Special Dark Chocolate Cake) 😀 ! Étant adepte des gĂąteaux  Ă  la crĂšme, j’aimerais vous prĂ©senter un Oreo Cream Cake version “LeKitchenLab”.

La base est un moelleux, la crĂšme au chocolat blanc et aux miettes de biscuits Oreo, et pour terminer, quelques copaux de chocolat au lait. DĂ©-li-cieux!

À bientît :-))

Happy birthday…

Strawberry Cream Cake

Strawberry Cream Cake

… to me !!! Today is my birthday, let’s celebrate together :-).

My very simple recipe for a sponge cake (I have been testing many years long and this is just what works best for me ;-)):

  • 6 eggs, separated
  • 150 g flour
  • 100 g granulated sugar
  • Salt (for the egg whites), vanilla aroma, lemon zests (optional)

Beat the egg whites to snow, slowly at the beginning, then at the highest level of your hand mixer for around 3 minutes. Add successively sugar and egg yolks, then the vanilla aroma/lemon zests. End with the flour, adding it bit by bit and mixing with your hand. Pour into a backing pan (I used a 24 cm round pan for this cake, makes a big layer or two thin layers) and put in your oven, preheated at 175°C. Back for 20 minutes and allow it to cool a little bit before removing it from the pan.

Happy backing! 🙂 😉

ABOUT

LeKitchenLab est une page bilingue au concept assez simple: “Ma cuisine, mon labo” !

Il vous permettra de dĂ©couvrir, expĂ©rimenter et savourer diverses crĂ©ations. Du sucrĂ© au salĂ©, en passant par l’Ă©picĂ©, prenez plaisir Ă  redĂ©couvrir des mets connus et laissez vous inspirer par de nouvelles recettes.

LeKitchenLab vous propose pour ce faire, deux rubriques distinctes, Ă  savoir :

  • #LeTableCorner avec des menus chauds ou froids, et
  • #LeBakingCorner pour les pĂątisseries et desserts.

Alors, soyez les bienvenus !