Kale 10 leeves
Beets 1 or 2
Cranberries ½ cup
Greek yogurt 1 cup
Seeds (sunflower, flaxseeds, pumpkin seeds…) ¼ cup
Nuts ¼ cup
Roasted bread 1 cup
Orange zest 1
Orange juice 1
Lemon juice 1
Olive oil 1 or 2 spoons
Vinegar 1 spoon
Za’atar ½ spoon
Few cranberries and seeds to decorate the salad
Wash and cut kale in very small slices. Put them in a bowl adding beets cut in cubes, cranberries, seeds, nuts, greek yogurt, olive oil, vinegar, orange zest, za’atar, pepper and salt. Mix the ingredients.
In another bowl ( nice for serving) put roasted bread cut in cubes. Pour orange and lemon juice. Add the others ingredients and finish with few cranberries and seeds.
Before serving it mix the salad.
You can prepare it just before eating or the day before.
For sweet dough
1/3 cup of coconut oil
3/4 cup of unbleached all purpose flour
2/3 cup whole-wheat flour
1 egg yolk
2 spoons of water (if the flour is too dry)
2/3 cup of brown sugar
1 pineapple sliced
1/2 cup of sugar
1/4 cup of lime juice
Put flours and coconut oil in you mixer and mix with whisk K
Add sugar, egg and mix to obtain smooth dough
Spread and roll the dough on parchment paper, forming a disk (size of your pan)
Put the dough in the pan and refrigerate time to prepare pineapple
Preheat the oven thermostat 350 ° F
Cut and peel the pineapple in slices
Cut slices in half height
Spread pineapple forming a rosette on the dough
Beat the egg with sugar and lime juice
Pour the batter over the pineapple
Bake 40 minutes.
Tip 1: Put the pie in the lower level of the oven for 10 minutes. Pie will be better cooked below.
Tip 2: If you are gluten intolerant use gluten-free flour: rice, chestnuts, quinoa…
For 16 small scones
5 teaspoons baking powder
3 cups all-purpose flour or whole-wheat flour
1/2 cup Parmesan
1 cup half and half cream
Prep 5 min
Cook 15 min
Preheat oven to 400°F (200°C).
In the mixer bowl, combine first baking powder then flour, Parmesan, melted butter cold, the egg beaten and cream. Mix and knead them briefly to get dough.
Roll dough out into a thick round. Cut into 16 wedges, and place on baking sheet or pan.
Bake 15 minutes in the preheated oven, or until golden brown.
You can serve them with smoked salmon, tomatoes salad… or make them smaller for one mouthful.
Mes cours en ligne sont terminés. J’apporte encore quelques modifications au dossier final que je rends le 15 mars: la réhydratation du pain rassis. Je ferai un post sur le sujet que j’ai abordé (en anglais!). En attendant, j’ai diffusé sur YouTube un diaporama en musique.
Sometimes you don’t have reliable temperature for your baking: pies, cakes, cookies, meats…
To get it this is the solution:
1/2 tablespoon granulated sugar on aluminum foil
Preheat your oven to 350°F
Place the sugar in oven for 15 minutes
If the sugar doesn’t melt, raise the temperature of the oven by 10°F and keep raising the temperature by 10°F until it melts.
Make a note of the temperature.
The melting point of table sugar is 366°F if your oven doesn’t heat well you will have to add or remove the temperature to avoid the difference.
Now you can cook with good temperature!
« An apple a day keeps the doctor away. » Even if summer fruits appear apples are still there for pies, sauces, salads… So we can eat apples all seasons. There are lots of recipes for apple pies. I like this one.
1 dough (feuilletée or short crust or sweetened and of course … homemade!)
4 Tsp of sugar if the dough is not sweetened or if you like sweet.
3 pounds of apples
1 tsp of cinnamon
Preheat oven to 356 degrees F.
Roll the dough very thin directly onto a sheet of baking paper or silicone
Peel and cut apples into slices and put them on the dough.
Sprinkle with cinnamon
Cook 3/4 hours in the oven.
Serve warm pie cut into squares with a scoop of vanilla ice cream. If you have square plates, it’s pretty nice!