Vanilla and morello cherries mini cakes

Vanilla and morello cherries mini cakes

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Makes: ~10 small cakes

More than 45 minutes

Easy

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Ingredients

60 morello cherries (for 6 griottes by cake)
90g (3 oz) flour
85g (3 oz) butter
100g (3.5 oz) powdered sugar
3 eggs
1/2 baking powder bag
1 vanilla pod
1 pinch of salt

ORecipe by our partner blogger
La chipie en cuisine

Directions
1. Melt the butter, cut in half vanilla pod and remove the seeds with the tip of a knife.
2. In a bowl, whisk the eggs, sugar and vanilla seeds.
3. Add the flour and the baking powder, then salt and mix well.
Add the butter, well mix everything.
4. Preheat the oven to 160° C.
Grease the mini cakes tin (here, financier tin), put 4 cherries in each, then pour the cake pastry and add 2 other cherries over.
Bake 15 to 20 minutes.

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Creusets risotto with porcini mushrooms

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Makes: 6 servings

more than 45 min

easy

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Ingredients

250g (9 oz/ 1 cup) Crozet (Buckwheat pasta)
1 Medium onion
Olive oil
1 Small glass of white wine
750ml (26,3 fl oz/ 2 cup plus 2/3 cup) chicken or vegetable stock
1 Handful of dried porcini mushroom (about 20g)
20cl (7 fl oz/ 3/4 cup plus 1 ½ Tbsp) single cream
100g (3.5 oz/ 1 cup)grated parmesan cheese
Parmesan shavings

Recipe of our partner blogger Sarah Tatouille

Directions
1. Rehydrate the porcini mushrooms in warm stock. In a saucepan, sauté the peeled and finely chopped onion with olive oil. When the onion is becoming soft and translucent, add the Crozet and mix well.
2. Pour in the glass of wine and stir until the wine is fully absorbed. Add a scoop of boiling stock and cook until the stock is fully absorbed.
3. Repeat until the pasta is cooked, about 20 minutes. Add the cream, the parmesan cheese and stir well. Serve hot with parmesan shavings on top.

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Blueberry and apple muffins

Blueberry and apple muffins

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Makes: 12 muffins

30-45 minutes

Facile

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Ingredients

125 g (4.4 oz) drained blueberries
1 green apple
Juice of a lemon
250 g (8.8 oz) flour
1 packet of baking powder
6 tablespoons agave or honey syrup, or the equivalent in sugar
4 tablespoons of coconut oil or olive oil
3 eggs

 

 Recipe by our partner blogger
Les recettes de Véro
 

Directions
Preheat your oven to 180° C.
1. In a bowl, beat the eggs with the agave syrup, slightly heated coconut oil and pressed lemon.
2. Add the flour and the baking powder. Well mix. Add the blueberries and stir.
3. Place your paper cup in the muffin tins and pour the dough to 3/4 of the heigh. Plant peeled and sliced apples in dough.
Cook approximately 30 min.

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Morello cherry (griotte) and almond milk clafoutis

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Makes: 1 clafoutis (about 4 servings)

More than 45 minutes

Easy

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Ingredients

100g (3.5 oz) drained Sabarot Morello cherries (griottes)
2 eggs
50g (1.8 oz) sugar
30g (1 oz) cornstarch
20cl almond milk
10g (0.4 oz) almond powder
Brown sugar

Recipe by our partner blogger
SarahTatouille

Directions
1. Grease a baking dish and preheat the oven to 360°F (180° C).
2. In a large bowl, beat the eggs with sugar, almond powder, and cornstarch. Mix well.
3. Add the almond milk little by little and pour the preparation in the buttered baking dish.
4. Pour the mixture into the buttered.
Add the cherries and make sure they’re evenly distributed. Sprinkle brown sugar on top.
5. Bake for 30 minutes. Serve warm or at room temperature.
Note: You can also make individual portions using small baking tins (reduce baking time to 15 minutes)

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Split peas gratin

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Makes: 4 servings

More than 45 minutes

Very easy

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Ingredients

300g (10 oz) split peas
(A few tablespoons) tomato sauce
Goat cheese log (or another cheese you like)
20 cL (1 pot) cream

Directions
1. Soak your peas, rinse and cook as indicated on the package (~ 1 h).
2. Drain them, transfer them to a bowl and add the soya cream (or cream, or fromage blanc, depending of your choice). Season to taste (salt, pepper, curry, paprika…). If the consistency is very liquid, you can add one or two tablespoons of cornstarch or flour.
3. Preheat your oven to 180° C. For your dish, use whichever you prefer a single gratin plate or individual glasses.
Add in your plate one layer of the split peas (half). Then add a layer of goat cheese and a layer of tomato sauce. Finish with a layer of split peas. Sprinkle with small pieces of goat cheese on top (or Gruyère) and put to bake in the oven for about 10 minutes.
Note: you can also crush the split peas in before you add them in the gratin plate for a smoother texture.
 

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