Fondant au chocolat et framboise

My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.

Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.

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1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.

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4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).

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6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.

For more Fondant recipes see: with fruits here  (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.

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Oven baked Samosas with ground beef

Being oven baked and not fried, these Samosas are wonderfully tender and light. Here, ground beef and potatoes are used, and you can make a non-meat alternative with only potatoes cooked with same spices.

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For the dough (similar to a pizza dough)
1- Mix 10 gr of baker’s yeast with 100 ml of warm water and let it stand for 10 minutes.
2- In a large bowl mix: one and half cup of sifted flour (I like to mix whole and white wheat flour), one teaspoon of salt and half a tablespoon of brown sugar.
3- Add half a cup of yogurt and the yeast liquid. Knead until the dough no longer sticks to your fingers (add some flour if need be) and knead some more.
4- Place a wet towel on the bowl, and let the dough rise for at least an hour.

For the filling (for 400 gr of high quality ground beef)
1- First cook 400 gr of potatoes washed and unpeeled in boiling water (place them in cold water and let the water boil) until a fork can pierce through them. Then peel them when they have cooled a little and mash roughly. You can add a little bit of butter when mashing them to help with the process. Set aside.
2- While the potatoes are cooking, place a little bit of olive oil in a large pan and add a teaspoon of cilantro (coriander) seeds, one and half teaspoon of cumin, one and half teaspoon of Madras curry, a teaspoon of freshly grated black pepper, some fresh ginger root grated, some garlic also freshly crushed and the pulp of three tomatoes. Add the ground beef and mix. Cook well and add a generous amount of fresh cilantro (coriander) leaves chopped at the very end.
3- Mix the meat and the potatoes together in a large bowl and set aside

To make the samosas (about 20 of them)
1- Take the dough out of the bowl and separate it in 20 equal portions.
2- Flatten each portion with a roller in the form of a square.
3- Place some of the meat and potato mixture in the center and fold in the form of a triangle. You can use some egg white to close each of them but it is not necessary. Just press with your fingers.
4- Brush each samosa with egg yolk.
5- Bake in a 200º c. oven for about 15-20 minutes.

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Enjoy with some Raita on the side (yoghurt with cucumber, cumin and fresh mint).

Raspberry ice cream

What a wonderful tasting ice cream! And pretty too!

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1- Freeze one cup of fresh raspberries and two bananas cut in slices.

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2- Place them in a mixer and add about one cup of milk. Mix thoroughly and add more milk if you want a smoother texture.

Enjoy! 

Tagliatelle tricolore

Three colour Tagliatelle made with sweet red pepper and lots of garlic and herbs. The pasta is egg based, and the green one has a touch of spinach.

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1- In a large pan, fry in a little bit of olive oil a red sweet bell pepper cut in strips, five garlic cloves sliced and a generous amount of rosemary. Sprinkle with freshly crushed black pepper and let it cook for at least 20 minutes, or until the pepper strips are soft and slightly golden. Stir from time to time.

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2- Cook the pasta in a large amount of water.

To serve, just drain the pasta, mix it with the pepper mixture and top with freshly grated Parmigiano and more freshly crushed pepper. 

Brioche perdue

Pain perdu –or French toast– made with brioche. Serve it with fresh fruits and jam or honey. It is a delight and really easy to make.

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For one loaf of brioche
1- Buy it the day before. This dish should be made with a one day old brioche. If you use fresh brioche, it will just fall into crumbs as you dip it in the egg and cream mixture.

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2- Cut the brioche in half then in slices.
3- In a large bowl, mix three organic eggs and add a cup (200 ml) of heavy cream.
4- Soak the brioche pieces in the mixture for a few minutes or while the pan heats up.
5- Place just a little bit of butter in a pan, and add the brioche pieces one by one. It is fine if they touch each other.
6- Let one side cook for about eight to ten minutes, then turn them over for another five minutes or so. Do not add any more butter, the brioche is buttery enough as it is.

Serve immediately with fresh fruits and a side of jam or honey. Enjoy!