Sweets
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Continue readingFirst time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”. Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand. These financiers are chef Nicolas Bernardé ’ s recipe. I had already…
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Continue readingI have always been a big lover of cakes. And that probably explains why I have a lot of cake recipes in my blog. But seriously, what’s better than a slice or two of a delicious cake waiting to be enjoyed with your morning coffee or afternoon tea. This recipe is from one of my favourite French pastry chef “Christophe Michalak “. I already shared with you some of his recipes : “ chocolate cake “ and “Gianduja – orange blossom cake”. This citrus – almond cake is definitely one of the easiest cakes I have made and also one…
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Continue readingThere are two teams : either you like pain d’épices or you don’t. So if you love this kind of loaf cake you must try this one. If not, you can always check my blog for more loaf cakes recipes, and trust me there are a lot. This Pain d’épices is soft, moist, full of warm and comforting flavours. It will smells holidays all over the house while you’ll make it. It’s so delicious you’ll welcome a slice any time of day or any day not just during the holidays. The pain d’épices is made with flour, a generous amount of honey…
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Continue readingCertain recipes only call for egg whites, like this Gianduja & orange blossom cake or this amazing amaretti from Ottolenghi, to name few recipes that I already shared with you, so it will be great to use up egg yolks. You may think to make a lemon curd or crème brûlée, which is perfect when you have 2 or 4 egg yolks leftover. But , what do you do when you end up with 11 or 12 egg yolks ? That was my case last week, when I had made a lot of hazelnut friands and amaretti for charity organised…
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Continue readingUsually I would say that I love summer days. But since I live in Dubai, autumn starts being the long awaited season which brings back a little freshness. It’s the season too for pumpkin soup, apple or pear tart, and of course chestnuts. So it’s the perfect time to make this delicious chestnut cake, recipe from my favourite french chef “Pierre Hermé”. The cake is quite dense but also fluffy, full of autumnal flavours. It’s very simple to make and requires few ingredients. As you can already imagine you’ll need chestnut spread, ou crème de marron, translated in chestnut cream in French, even…
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Continue readingThese Raspberry Crumble Bars are screaming Middle East. All Middle Eastern flavours are here : tahini, halva, sumac and rose water. And guess what ? I love it. They are so delicious, melting in the mouth, buttery with a nutty taste from the tahini. They are so easy to make, and by using the same crumble mix for both the top and the base of these bars, that makes them super quick to put together. All you need to do is to scatter the halva over the pre-baked crust, then the raspberries filling gets spooned over it, finally top with the…
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Continue readingThis Lime – Mint Cake is a sort of a virgin Mojito cake. It’s the perfect summer treat, it’s fresh, moist, incredibly delicious and most important for me, that the cake doesn’t taste too sweet. If you love virgin mojitos or the combination of mint and lime, this cake is definitely for you. How to make this Lime & Mint cake ? This delicious cake is chef Yann Couvreur’s recipe. First let’s make the lime powder : This lime powder adds a concentrated tangy citrus flavour to the recipe, so please don’t miss it. It’s important to use organic lime, because we will use the peel to make the powder. Preheat the oven to…