Morning fruits

A delight in colours and taste. And it is healthy too!

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In a bowl mix: mango, kiwi, papaya, dried figs and fresh mint leaves; then sprinkle with olive oil, lime juice and a dash of turmeric.

Enjoy! 

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Crêpes pour la Chandeleur

The second of February is “la fête de la Chandeleur,” and on this day in our house, we follow the French tradition and eat crêpes. The Mexican tradition is to eat Tamales, but we definitely prefer crêpes.

La Chandeleur has its origins in Roman times when the God of Bread was commemorated, and on that day people walked in the streets with candles (hence “Chandeleur” from the Latin word for candles “Candelis”). It was later “Christianised” and is now celebrated 40 days after Christmas. The day now celebrates the presentation of Christ at the temple.

So why eat crêpes? The idea is that the crêpes can be made with ingredients available during winter (flour, eggs and milk) and it has the shape and the colour of the Sun. The tradition is to flip the crêpes so as to bring good luck for the year and call on Spring to come.

Here is a nice recipe that will sure bring sunshine to your table!

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For 20 crêpes
1- In a large bowl mix first the dry ingredients: 220 gr of sifted flour, half a teaspoon of salt and one generous tables spoon of brown sugar.
2- Then add three whole eggs plus the yolk of one egg, a mix of 30 cl of milk with 30 cl of water and at the end, 60 gr of melted butter.
3- Mix well and when the liquid has an even consistency, let it stand in the fridge for 30 minutes to an hour.
4- Pour on a hot non stick pan (no need to add anything given that the mixture has melted butter), and turn over.

Serve with jam (here a recipe for strawberry jam), honey or a homemade chocolate spread, and some fresh fruits. 

Apricot and rose jam

It tastes like a garden filled with blooming roses in Spring!

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For one kilogram of fresh apricots 
1- Wash and cut the apricots in half or in quarters, depending on their size. Discard the pits.
2- Place in a large pot with 500 gr of white sugar and 250 gr of brown sugar.
3- Stir and cook over a low to medium fire for 25 minutes.

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4- Five minutes before the jam is done, add one tablespoon of dried rose petals. I used some I bought in Iran last year and the aroma is simply divine!
5- Place in sterilise glass jars (simply rinse them in boiling water). Put in the fridge once it has cooled down.

Enjoy the next day for breakfast or any treat you like! 

Note: You know the jam is done when if you put on drop on a plate and tilt it, the jam does not run. 

Gaufres à la crème

A new waffle recipe I tried today with cream. They came out fluffy as a cloud!

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For 18 waffle sticks (or 10 square ones):
1- Melt 60 gr. of high quality butter and set aside.
2- Mix the dry ingredients: 200 gr of sifted flour, 1 tablespoon of baking powder, a bit of salt and two tablespoons of brown sugar.
3- Then add one by one: three organic eggs, 200 ml of heavy cream and 300 ml of milk.
4- Mix well then add the melted butter.
5- Let the dough rest for 20 minutes and bake as usual.

Enjoy with jam, honey or melted chocolate, and fresh fruits!

Pancake à la crème

I always make something special for breakfast and this morning I decided to try something new, my interpretation of a recipe for pancakes with cream I saw in a French magazine. The pancakes came out amazingly light and fluffy. “It is like eating a cloud,” my eight year old son said. I took it as a compliment. Wouldn’t you?

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For about 12 to 15 pancakes
1- Melt 30 gr of butter and set aside.
2- In a large bowl, mix the dry ingredients: 225 gr of sifted flour, one tablespoon of baking powder, one generous tablespoon of brown sugar and a sprinkle of salt.
3- On the side seperate three eggs. Keep one whole egg plus one egg yolk for the pancake mix and discard the remaining yolk. Whisk the two remaining egg whites until stiff.
4- Now go back to your dry ingredients mixture and add the whole egg plus one yolk, and mix. Add 200 ml of heavy cream along with just about a cup of milk. I like to pour the milk slowly until I get the right consistency.
5- Finally add the butter and at the very end the white eggs stiff.
6- Let the batter rest for at least 30 minutes. It will have bubbles on top.
7- Cook gently in a non stick pan without adding any butter.

Enjoy with jam or honey! 

Strawberry jam

I made strawberry jam yesterday, and today on the breakfast table it tasted as enchanting as it looked!

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1- One kilo of fresh strawberries plus 800 gr of sugar – cook for 25 minutes stirring from time to time on medium fire.
2- Place in sterilised jars and enjoy the next morning after a night in the fridge.

It’s so easy! 

Blueberry scones

The perfect treat for a Christmas breakfast!

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For 12 scones
1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- Wash the fresh blueberries and set aside to dry on a towel.
3- In a large bowl, work with your fingers the butter along with 225 gr. of flour, a pinch of salt and 20 gr. of brown sugar.
4- Then add 150 mil of milk . Continue working with your fingers then place the dough on a floured surface.
5- Bring the dough into the shape of a thick baguette, and flatten. Place the blueberries on top and fold the dough from the outside in.
6- To make the scones cut the dough vertically into 2 to 3 cm thick slices.
7- Place the scones in an oven dish, and brush with an egg yolk.
8- Bake for 20 minutes in a 200º C. oven.

Enjoy after they have cooled a little. They will still be delicious the next day! 

Apple scones

Small delights! And an original way to use apples that are plentiful in the market these days.

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1- Leave 55 gr. of high quality butter out of the fridge until it is very soft.
2- In a large bowl, work with your fingers the butter along with 225 gr. of flour and a pinch of salt.
3- Then add 20 gr. of brown sugar and 150 millilitres of milk. Continue working with your fingers, then place the dough on a floured surface.
4- To make the scones, shape the dough like you would a thick baguette then flatten it. Sprinkle two apples cut in small pieces, and fold over from both long ends. Cut the dough in thick slices.
5- Place the scones on an oven baking pan and brush with an egg yolk.
6- Bake for 20 minutes in a 200º C. oven.

Enjoy! 

Pâte à tartiner chocolat maison

An easy to make and wonderfully delicious chocolate spread!

This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.

I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!

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1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.

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2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!

Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot. 

Chocolat chaud – le vrai!

How to make a real hot chocolate according to my eight year old son.

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For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.

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2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.

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Stir and enjoy! He does not add sugar, but some may want to.