Raspberry marshmallow and chocolate bonbons with marshmallow

Marshmallow are so much easier to make than we can believe ! I wanted a fruity taste so I added some raspberries and the sweetness goes really well with dark chocolate.

Ingredients :

  • 40 g egg white (1 large egg white)
  • 150g caster sugar
  • 150g demerara sugar
  • 120g raspberries (fresh or frozen)
  • 1 packet of gelatine (12g)
  • 70g water
  • icing sugar or starch (I used wheat starch)
  • + tempered dark chocolate

Recipe :

  • Crush the raspberries and put half of them in a saucepan on medium heat, when the purée starts to boil, remove from the heat and add the packet of gelatine and mix well. Add then the rest of raspberries
  • Put the sugars and water in a saucepan and make a syrup which reach 121°C, when the temperature is reached, remove from the heat and add the raspberry/gelatine mix
  • Whip the egg white adding the syrup as soon as the egg white starts to foam. Don’t stop whipping until the mix is dense and firm
  • Put a thin layer of icing sugar or starch in a dish, pour the marshmallow mix and put in the fridge to let it set
  • If you want to put marsmallow inside chocolats, you need to put the marshmallow in a piping bag and fill the mould which would have been already filled with a thin layer of tempered chocolate. Make sure that your marsmallow is not to hot otherwise it will make your chocolate melt (I won’t explain how to temper chocolate because this is not the aim of this article) Cover the mould with tempered chocolate and demould the chocolates when they are set
  • When the marshmallow is set, cut it in small cubes and add some icing sugar or starch to avoid the pieces to stick together

The marshmallows are not too sweet and the texture is really light ! They are really good as they are, but the dark chocolate really add something, we get a crispy layer covering a little sweet and fruity cloud, the result is really lovely.

Bon appétit !

It makes me want to try a lot of different combos, I’d like to try a passionfruit marsmallow with milk chocolate ! Anyway, these chocolates and marshmallows pleased everyone and they are really easy to make.

Pork, pak choi and black fungus steam bun

A recipe for soft and tasty steam buns ! It is a very easy recipe, the only rule is to not open the lid of the bamboo basket to not make the buns get flat.

Ingredients for 16 buns:

  • Dough:
    • 250g of plain flour
    • 2 tea spoons of yeast
    • 250 ml of lukewarm water
    • 1 tea spoon of sugar
    • 1 pinch of salt
  • Stuffing:
    • 300g of ground pork
    • 200g of pak choi
    • 4-5 dried black fungus (it depends on their size)
    • 4 spring onions (just use the green part)
    • 2 garlic cloves
    • 3 table spoons of light soya sauce
    • 1 pinch of salt
    • chili flakes (optional)

Recipe :

  • Dough:
    • Mix the lukewarm water, the sugar and the yeast and let it stand for 10 minutes
    • Add this mix to the flour and salt
    • Knead until you have a soft and elastic dought (about 5 minutes)
    • Let the dough rest for 1 hour under a towel in a warm place, it must double the size
  •  Stuffing:
    • Cover the black fungus with boiling water, let it stand for about 10 minutes and drain them
    • Chop the pak choi, the black fungus and the spring onions and crush the garlic cloves
    • Mix all the ingredients together
  • Shaping:
    • Split 16 portions and shape them into balls
    • Roll the dough to make the edges thinner that the center
    • Put a table spoon of stuffing in the middle and shape the bun, gather the edges of the disc pinching the top
  • Steaming:
    • Put the buns in the steam basket on perforated baking sheets to let the steam pass (I buy discs of  baking paper already perforated) making sure to put enough space between the buns because they are going to get bigger
    • Close the basket and let it steam for 14 minutes, remove the basket but don’t remove the lid right away, wait for 5 minutes to do it, otherwise the buns will get flat

Bon appétit !

I love doing this dish when the weather is not great, it is soft and juicy ! As soon as we realise it is so easy to do, we want to try many different stuffings.

Onigiri – Prawns and cocktail sauce

A new recipe perfect for picnic (but not only ! it is super fast to make so it is nice to do when you are lazy to cook).

onigiri prawn

For people who don’t know, onigiri is a traditional japanese dish eaten as a snack or during meal, they are rice balls eaten cold. Most of the time, they are stuffed and wrapped with nori sheet (you know, the seaweed you can find around maki sushi) and they have a triangular shape.  (I am sorry for the photos, I don’t have much sun in Dublin)

We can put anything inside the onigiri. I chose to put pieces of prawns and a little of cocktail sauce (it is a flavored mayonnaise), it is a combination that is always a winner (and it’s not my sister who will tell you otherwise !) and I add chives in the rice for the colour but also because the taste match nice with prawns.

Ingredients for 8 onigiri :

  • 400g of sushi rice
  • 400g of water
  • 1 sheet of nori
  • 8 prawns
  • 1 egg yolk
  • 1 tea spoon of mustard
  • 1 pinch of salt
  • neutral oil
  • 1 teaspoon of Cognac (or Armagnac or nothing but it is a pity)
  • 1 or 2 squirts of ketchup
  • 1 handful of chives
  • (+ bowl of salted water)

Process :

  • Wash the rice till the water is clear
  • Put the drain rice in the bowl of your rice cooker with the water and turn on your device
  • Once the rice is cooked, blend it a little without breaking the grains, your rice must be sticky but not mushy, then let it cool down
  • In the meantime, shell the prawns and cut them in small pieces (I cut mine in 4)
  • Prepare the cocktail sauce, make a mayonnaise with the egg yolk, mustard, salt and oil. For the quantity of oil, it’s up to you, we need only two table spoon for this recipe, but this sauce is so good that you can make some extra and eat it with vegetables sticks ! When your mayonnaise is thick, add the Cognac and ketchup, season to taste.
  • Mix two table spoons of sauce with the prawns in a bowl
  • Chisselle the chives and add it to the cold rice
  • And now, you just need to shave your onigiri, cut your nori sheet in 8 small rectangles and follow these steps:
    • Dip your hands in the bowl of salted water (otherwise the rice will stick everywhere on your fingers et you must do this between each onigiri)
    • Put a small quantity of rice in your hand and flatten it
    • Put a tea spoon of prawns on the rice
    • Shape a ball keep the prawns inside the rice
    • Shape this ball in a triangular shape, for this put one hand flat and form an angle with the other and then turn the ball to shape 3 angles, it becomes easier with practice
    • Put your piece of nori on the base of the onigiri

To make it easier to understand, as it is always hard to explain a how to shape with only words, I did a small animation to show you how easy it is to make !

shaping onigiri

 

 

Bon appétit !

onigiri prawn crevette

And I even show you one half eaten, for you to see the inside !

onigiri prawn crevette

Crunchy chocolate and praline cookies

A new recipe perfect for the afternoon snack.

I tried to make a cookie recipe using only egg yolks in order to make an egg whites stock. I don’t know about you , but when I want to make macarons, financiers, meringue based dessert or whatever, I never know what to do with the yolks and I hate wasting food… So as soon as I do a mayonnaise or a recipe that uses egg yolk, I put directly the egg white in the freezer ! It is really stable, handy and it is even easier to whip ! This recipe will give you 3 egg whites, it’s enough for a nice batch of macarons, I’m just saying ! Sooooooo, the recipe is very simple.

Ingredients for 24 cookies:

  • 120g of soft butter (but not melted, put it at least 1h at room temperature)
  • 120g of brown sugar (I used Demerara sugar)
  • 3 egg yolks
  • 200g of plain flour
  • 1 teaspoon of baking soda
  • 100g of chocolate chips
  • 50g of praline in slivers (you can buy it ready to use or make it from scratch, the recipe is on the tiramisu article here)

Process :

  • Preheat the oven at 180°C
  • Mix the butter and the sugar roughly with the hand
  • Add the egg yolks
  • Add the flour and the baking soda
  • Add the chocolate chips and the praline

(At each stage, try to not over knead the dough, otherwise the texture won’t be great after cooking)

  • Shape balls (walnut size) and put them on a baking tray (with parchment paper)
  • Press gently the dough to have 2 cm height disc
  • Bake for 12-15min, until golden brown. Be careful, when they are still hot they are completely soft, they will become crunchy after cooling

Bon appétit !

 

We get extra crunchy cookies and the chocolate/praline combination is always working really well. When I did the recipe, I ate them with banana/pineapple/mango smoothie, it was perfect ! Hopefully for my body, I ate only few and I brought the rest to my colleagues, they didn’t last really long but I think they can keep well in a tin box (after two days the texture was exactly the same).

Peach and hazelnut tiramisu

A very refreshing dessert ! The combination between peach and hazelnut works really well ! You have an excellent balanced dessert thanks to the freshness of the peach, the sweetness of the mascarpone, the strong flavour of the hazelnut ladyfingers and the crunchiness of the praline.

tiramisu-peach-hazelnut-praline

Ingredients for 6 servings :

  • 3 ripe peaches

For the hazelnut ladyfingers :

  • 20g of plain flour
  • 60g of hazelnut powder
  • 65g of sugar (I did half caster sugar half icing sugar)
  • 90g of egg white+ 30g of sugar

For the mascarpone mix :

  • 250g of mascarpone
  • 6 eggs
  • 75g of sugar

For the praline :

  • A half and half hazelnut sugar mix (it depends on how often you use it or not ! I did a 100g hazelnut batch)

Process :

tiramisu-peach-praline-hazelnut

 

For the hazelnut ladyfingers :

It is a “dacquoise” dough but piped in ladyfinger shape :

– Mix hazelnut powder, sugar and flour together

– Whisk the egg whites until they form peaks (add the sugar when they start foaming)

– Gently mix the egg whites with the powder thanks to a spatula

– Put the dough in a piping bag and pipe on a baking sheet placed on a baking tray

– Cook for about 15min at 180°C (when they turn golden brown)

For the mascarpone mix :

– Separate yolks from egg whites

– In a bowl beat egg yolks and half of the sugar, whisk until thick and very pale in color

– Add the mascarpone and beat together (it has to almost double in size)

– Whisk the egg whites until they form peaks (add the remaining sugar when they start foaming)

– Mix the egg whites with the mascarpone mix

– Put the mix in a piping bag and put it in the fridge

For the praline :

– Put the hazelnut on a baking tray and roast them for about 15min at 180°C (you should peel them easily and the roasted hazelnut smell has to fill your kitchen)

– Peel off the hazelnut (just by rubbing them)

– Put the sugar in a pan with a table spoon of water et heat it.  As soon as you reach a golden color, put all the hazelnut and stir well. The hazelnut will be covered with a thin white layer, you have to continue heating for the sugar become caramel again. Once all the hazelnuts are coated by caramel, spread them on a oiled marble (failing that baking sheet on a baking tray). When it is cool, break in big pieces and put them in a good blender (if your blender can crush ice, it is powerful enough) and mix until you reach the desired size.

Put the ingredients together :

– Diced the peaches

– Put a layer of ladyfingers in a ramekin, put some peach, sprinkle with praline and finally put a layer of mascarpone mix

– Do the same until the top of the ramekin with the remaining of the ingredients

– Put the ramekins in the fridge for at least 4 hours et sprinkle with praline when serving

Bon appétit !  

tiramisu-hazelnut-peach-praline

 

Sweetness and freshness for a tiramisu different from the regular one.

Duo mini sandwich : rillettes/rocket (arugula) and goat cheese mousse/basil/dried tomatoes

One more recipe just perfect as an appetizer or for a picnic !

mini-sandiwch-rillette-rocket-mousse-goat-dried-tomatoe

Ingredients :

For the breads :

  • 600g of plain flour
  • 2 teaspoons of active dry yeast
  • 50g of olive oil
  • 10g of salt
  • 400mL of water
  • one pinch of sugar

Pour the fillings :

  • 250-300g of rillettes (Here I used chicken rillettes)
  • some rocket/arugula leaves
  • 15 cL of liquid cream (the one you use to make chantilly)
  • 150g de goat cheese but the fromage frais kind
  • some fresh basil leaves
  • 1 jar of dried tomatoes

Process :

For the mini sandwich breads :

– Mix the yeast with warm (not hot) water and the pinch of sugar and let it rest for about 10min (it’ll start to bubble)

– Pour the flour, the olive oil and the salt in a bowl

– Add the water and yeast in the bowl and stir with a wooden spoon

The dough is more elastic and sticky than a regular bread dough, you need to knead it to make the dough less sticky but it will stay a bit !

– Put the dough in a warm area for about 30min

– Cut the dough with a knife (never with your hands !!!) in two and spread it on baking trays (don’t forget to put cooking sheets on it) with your hands

– Put the baking trays  in a warm area for about 1h

– Preheat the oven at 250°C

– Dust the baking trays with flour and cut the dough in small rectangles with a knife (I did 65 small breads with my two baking trays and I spread them on 3 baking trays to not have them stick together)

– Lower the oven at 210°C and put the baking trays in the oven, with a small container filled with water on the bottom of the oven (it will help to have a crust really cripsy!), for about 15-20min. The breads need to be golden but not brown.

For the goat cheese mousse :

– Beat the cream until you reach a chantilly texture (for that don’t hesitate to put the bowl and the wisk in the freezer and use a cream really cold)

– In a bowl, crush the cheese with minced basil and put it in the whipped cream. Put this in a piping bag and put it in the fridge for at least 2h

Put the ingredients together :

– Divide the breads in two and cut them lengthwise (but only on one side, I don’t know if I’m really clear)

– In half part of the breads spread some rillettes and 2-3 of rocket leaves

– In the other half part, thanks to the piping bag, fill the breads and put some dried tomatoes (cut in small pieces)

Bon appétit !  

The freshness and pepper taste of the rocket go really well with the rillettes (which are, let’s say that, really fat !) and the combinaison between the goat cheese, the basil and the dried tomatoes make you feel the summer and the mousse texture gives some lightness !

Curry beef samosas

So tasty with the curry and so crispy with the filo dough !

curry-beef-samosa

 

Ingredients :

  • Filo dough sheets  (you can use brick pastry sheets, I prefer filo dough as I feel more crispy for me)
  • 500g of ground beef
  • 1 carrot
  • 1 onion
  • 2 tablespoons of curry powder (adjust to your taste, personally I prefer madras curry, more hot than the regular one)
  • 2 teaspoons of granulated garlic
  • salt, pepper
  • oil for cooking

Process :

– Slice thinly the onion and cook it in some oil

– When the onion is brown, add the carrot diced finely and let it cook for a few minutes

– Add the meat, the curry powder, the granulated garlic and season with some salt and pepper

I don’t know if it is ever happened to you before, but sometimes, I find than the curry flavour is too much in a dish, by adding granulated garlic it makes the flavours really balanced.

– When the meat is cooked enough, stop the heat and let it cool in order to fold the samosas

– Shaping the samosas in triangle (I cut a filo dough sheet in three strips)

– Cook the samosas

I like to do a double cooking for my samosas. When I fry them I find them too fat and when I bake them I find them not fat enough… So that means I fry them in a pan and then I bake them (for about 5min at 180°C) like this they will be really crispies and they will lose a little of their fat.

Bon appétit !

Grandma’s Maroilles (French cheese) pie

This is a recipe from my grand mother who came from Thiérache (North of France), it’s a yeast dough like bread dough (but with eggs and butter, everything is better with butter, trust me) with slices of Maroilles on the top.

Maroilles-cheese-pie

Ingredients :

  • 250g of plain flour
  • 2 teaspoons of active dry yeast
  • 75g of butter
  • 1 pinch of sugar
  • 1 tablespoon of warm milk (not hot if you don’t want to kill the yeast)
  • 2 eggs
  • 1 pinch of salt
  • 1/4 of Maroilles (200 g)
  • Thick crème fraîche
  • Black pepper

Process :

– Prepare the dough :

  • Put the flour and the sugar in a bowl
  • Mix the yeast with the milk
  • Add to the flour
  • Add the butter (melted) then the eggs and finally the salt. Knead the dough like a bread dough
  • Put the dough in a warm area (for about 1 hour)
  • Roll the dough on a baking sheet and put it on a baking tray

– Filling the dough

  • Slice finely the Maroilles (Be careful of the smell, it stays on the fingers for sooooooooo long !)
  • Put the slices all over the dough and spread some crème fraîche on it
  • Pepper generously

– Bake for about 15min at 180°C

Until the Maroilles is brown and melted, like this :

maroille-cheese-brown

Bon appétit !

My friends ask me this pie all the time ! I have to admit that this recipe, as an appetizer or a stater with some salad,  is just amazing! If you are a cheese lover, this recipe is totally for you !

Maroilles-cheese-pie-2

Duo mini wrap (cooked and raw ham)

Perfect as an appetizer with friends or a picnic ! I want to show you two variety of wrap dough (one with sesame seeds and an other with curcuma), with two fillings : cooked ham/fromage frais/red onion/salad and raw ham/eggplant caviar/salad.

wrap-apero

Ingredients :

  • For the dough :
    • 300g of plain flour
    • 3 tablespoons of oil
    • 1 handful of roasted sesame seeds or 2 teaspoons of curcuma powder
    • 1 good pinch of salt
  • For the first filling :
    • 4 slices of cooked ham
    • 150g de fromage frais (you can replace by creamcheese)
    • 1/3 of red onion
    • Some salad leaves
  • For the second filling :
    • 6 slices of raw ham
    • 200g of eggplant caviar
    • Some salad leaves

 

Process :

– Prepare the dough :

Pour flour, salt, oil and sesame seeds or curcuma in a bowl. Then, add boiling water while you are stirring with a wooden spoon (I use large cooking chopsticks) until a soft pliable dough is formed and knead for about 2min. (Be carefull it’s hot!)

– Slice finely the red onion

– Cook the wraps :

Roll out in a rectangular shape, it will help for the folding step. I roll out as big as my plancha, it’s really handy for cooking the wraps but you can totally cook them in a large frying pan. Cook all the wraps on medium heat for about 3min for the first side and 1min for the second, you must not over cook them in order to keep them soft otherwise they become brittle.

wrap-plancha

– Put the ingredients together (when the wraps are cool)

  • Cooked ham wraps :
    • Spread some fromage frais on the sesame seeds wraps
    • Sprinkle some red onions slices
    • Add cooked ham slices all over the cheese
    • And some salad leaves
  • Raw ham wraps :
    • Spread eggplant caviar on the curcuma wrap
    • Add raw ham slices all over the caviar
    • And some salad leaves

Roll up the wrap (lenghtwise) as tight as possible. Add toothpick every 5cm and then cut the roll between each toothpick.

Bon appétit !

wrap-apero-gros-plan