Lemon cheesecake nice cream

Today I’m sharing one of my very favorite summertime recipes. With just two ingredients, it’s also one of the simplest I know. Meet nice cream, the banana-based alternative to ice cream.

Not only is it yummy, but since it’s nothing but fruit you can eat it anytime, any day, all day everyday if you want to. Well, within reason! My point is that it’s a lot better for you than most ice creams out there (even vegan ones), since it has no added sugar, oil or saturated fat and of course is dairy-free and gluten-free. It’s actually everything-free except banana and lemon. Because the banana is so sweet, you don’t need to add sweetener of any kind.

Why “nice” cream? I’m not the inventor of the term, but I would imagine it’s because compared to cows’ milk ice cream, it’s nicer to animals and also the planet. No cows get involved and the carbon footprint of bananas is lower than that of milk even when transportation is factored in. For each kg of cow’s milk produced, 2.4 kg of CO2 equivalent are generated, while for 1 kg of bananas it’s just 480 g (one-fifth the amount for milk). But nice cream also just tastes nice, so maybe that’s why?

I find it makes a great breakfast on a really hot day. In fact, it’s better as a breakfast or an afternoon treat than as a dessert because it’s much more filling than traditional ice cream or sorbet.

The possibilities for variations are vast – you can add just about anything to the banana base to flavor it. Try mixing in frozen berries, cocoa powder or even a touch of your favorite liqueur (Bailey’s Almande would be great!). See other suggestions at the end of this post.

The flavor I’m presenting today is one that I call “lemon cheesecake” because although it contains nothing but banana and lemon, something about these two things together reminds me of cheesecake. Try it for yourself and see if you agree.

Lemon cheesecake nice cream

Makes 2 servings (the equivalent of around 3 scoops each)

  • 3 medium to large ripe bananas (not overly ripe)
  • 1 medium to large lemon

Equipment needed: freezer, food processor with an “S” blade (a regular blender will probably not be enough), lemon juicer, freezer-safe tupperware container.

Slice 3 bananas into rounds and put them in a plastic tupperware container with a lid. Place in your freezer for several hours or, ideally, overnight.

When ready to make your nice cream (the same day it will be served), remove the bananas from the freezer, take off the tupperware lid and let the bananas thaw for at least 10 minutes (less time on a really hot day, more time on a cooler day). Do not skip this step – rock-solid frozen banana pieces can damage your food processor.

Once the bananas have thawed a bit, transfer them to your food processor. Juice your lemon until you have about 1/3 cup (79 ml) juice. You can also use a bit less or a bit more, depending how much you like lemon.

Pour the juice into the food processor and begin processing. At first it may seem like nothing is happening but the bananas will eventually all blend into a wonderfully smooth texture. If you’re using a small food processor like mine, you may need to stop once or twice and scrape down the sides to move the remaining whole pieces toward the blade.

You’ll end up with a perfect “soft serve” nice cream and can enjoy it as is. Simply transfer to a bowl and, if desired, garnish with (non-frozen) fruit. This is how I eat it most of the time, when not taking photos for a blog post that is. 😉

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But if you want to impress a guest and present the nice cream in scoop form like in the photos below, transfer the blended nice cream back into your same tupperware container and freeze it again for an hour or so. It’s best to still serve the prepared nice cream the same day, without leaving it in the freezer for too long since it can become too solid and impossible to scoop.

When plating up the nice cream, either in soft serve or scooped form, keep in mind that it melts pretty fast! You may want to refrigerate the serving bowls ahead of time to slow down the melting process.

With any number of sweltering days ahead of us still this summer, this nice cream just might become your new best friend. Enjoy!

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Variations:

  1. Freeze some berries along with the bananas for a “fruit cocktail” nice cream (you’ll still need bananas for a base).
  2. Process the bananas with lime juice, mint leaves and a touch of rum for a “tropical island drink” nice cream.
  3. Add peanut butter to the bananas while blending, and incorporate some chocolate chunks at the end. Serve with salted pecans.Lots of other flavors are possible! Let me know in the comments what you try and how it goes.

Chia pudding, three ways

The curious superfood that is the chia seed has become quite a big deal in recent years among people interested in health and nutrition or just intriguing ingredients with unusual properties. These seeds can be used in a few different ways, but one of the most popular is chia pudding. There are already lots of recipes online, but I thought it would be fun to experiment with some of my own favorite flavors. So today I bring you three interpretations of this yummy, filling and nutrient-rich dish that makes the perfect breakfast, especially when served with some fresh fruit.

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Close up, chia seeds look like rather beautiful miniature mottled gray stones.

So what are these health benefits? Well, chia seeds are high in protein and fiber as well as calcium, manganese, magnesium, phosphorus, zinc and vitamins B1, B2 and B3. They’re also a good source of omega-3 fatty acids (more, gram for gram, than salmon). They furthermore have been shown to reduce certain risk factors for heart disease, such as high blood pressure.

Each of the three single-serving recipes below contains about 30 g of chia seeds, which gives you roughly 4 g protein, 11 g fiber, 208 mg calcium (20% of the recommended daily requirement) and 110 mg magnesium (45% of the recommended daily requirement).

As you’ll see when you make this recipe, chia seeds (like flax seeds) become mucilaginous (sticky) and plump up in contact with liquid, which is why it’s so easy to make a thick pudding with them, with zero other thickener or binder. The texture of the finished pudding is somewhat like tapioca.

For best results, make these puddings the night before (or at least four hours ahead) and enjoy them for breakfast. They can be a dessert too, but as they’re rather filling it would be best to serve them after a lighter meal. Each recipe below is for one individual serving because I find it’s easiest to mix everything up right in the cup.

After you’ve made one of these puddings, you’ll see how easy it is to improvise different combinations of ingredients. You can easily use mashed banana to the ginger pudding, for example, or add coconut to the matcha one. Experiment with your favorite fruits (add blended berries to the milk for example) and toppings.

Ginger chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 3 tablespoons (30 g) chia seeds
  • 1/2 teaspoon ground ginger, or more to taste (or substitute ginger syrup)
  • 3/4 cup (177 ml) soy milk or other plant-based milk (almond, oat, rice etc.)
  • 1/2 teaspoon liquid vanilla extract
  • 1 or 2 tablespoons maple syrup, ginger syrup or other liquid sweetener
  • tiny pinch salt
  • fruit garnish, such as nectarine

For this recipe, if you can find it, ginger syrup is an amazing thing. Use it in place of the sweetener and skip the ground ginger. Alternatively, especially if you’re a big fan of ginger, you can experiment with fresh grated ginger or homemade ginger juice to taste.

Begin by placing the chia seeds and ground ginger in your cup, then add 1/2 cup of the milk (reserving the remaining 1/4 cup until the end) and immediately begin stirring with a fork or small whisk to ensure that no clumps of seeds form. Once you have a uniform consistency, add the vanilla extract, liquid sweetener and salt. Stir well to incorporate everything. If you’re using a transparent glass container like mine, take a look at it from the side to check for any pockets of unmixed seeds or ground ginger. Now add the remaining 1/4 cup milk and stir again.

Let sit for 10 to 15 minutes, then return and stir again to break up any new clumps that may have formed. Although it will be tempting to skip this step, do not because it’s essential for a good result. You may want to give it an extra stir another 15 minutes later for good measure. At this stage, the pudding will seem thin and you might worry that you haven’t used enough seeds, but fear not – it’ll thicken up.

Cover the cup with plastic wrap or something else that will protect the pudding from absorbing odors, and place it in your fridge for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (I used nectarine slices). You may also wish to drizzle a little bit more of your liquid sweetener on top.

Matcha chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 3 tablespoons (30 g) chia seeds
  • 1 tablespoon unsweetened matcha powder
  • 3/4 cup (177 ml) soy milk or other plant milk (almond, oat, rice etc.), added in stages
  • 1/2 teaspoon liquid vanilla extract
  • 1/8 teaspoon almond extract
  • 1 or 2 tablespoons white sugar or neutral-flavored liquid sweetener (rice syrup etc.)
  • tiny pinch salt
  • fruit garnish, such as raspberries

Matcha powder can sometimes be found at organic grocery stores or at tea shops (in France, try Naturalia and other organic stores and Palais des Thés). Otherwise, try looking for it online.

Begin by placing the chia seeds and matcha powder in your cup, then add 1/2 cup of the milk (reserving the remaining 1/4 cup until the end) and immediately begin stirring with a fork or small whisk to ensure that no clumps of seeds form. Once you have a uniform consistency, add the vanilla and almond extracts, sugar or liquid sweetener and salt. Stir well to incorporate everything. If you’re using a transparent glass container like mine, take a look at it from the side to check for any pockets of unmixed seeds or ground ginger.

Let sit for 10 to 15 minutes, then return and stir again to break up any new clumps that may have formed. Although it will be tempting to skip this step, do not because it’s essential for a good result. You may want to give it an extra stir another 15 minutes later for good measure. At this stage, the pudding will seem thin and you might worry that you haven’t used enough seeds, but fear not – it’ll thicken up.

Cover the cup with plastic wrap or something else that will protect the pudding from absorbing odors, and place it in your fridge for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (I used thawed frozen raspberries). You may also wish to drizzle a little bit more of your liquid sweetener on top.

Chocolate-banana-coconut chia pudding

Makes a little under 1 cup (236 ml) pudding

  • 1/4 cup (50 g) mashed ripe banana
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon dried grated coconut
  • 3 tablespoons (30 g) chia seeds
  • 1/2 cup (125 ml) soy milk or other plant milk (almond, oat, rice etc.)
  • 1/2 teaspoon liquid vanilla extract
  • 1 or 2 tablespoons maple syrup or other liquid sweetener
  • tiny pinch salt
  • fruit garnish, such as banana

Start by mashing the banana (about 1/4 cup worth) in the bottom of your cup with a small fork. Some chunks may remain but that’s fine. Now add the cocoa powder and stir thoroughly to incorporate. Add the coconut and chia seeds and stir. Now add 1/4 cup of the milk and stir until you have a uniform consistency, then the remaining 1/4 cup milk and stir again. At this point, you can add your vanilla extract, liquid sweetener (you might not need as much as for the other recipes, since the banana will add sweetness) and salt. Note that the last photo above shows the mixture before the milk was added. I forgot to take a photo of it once the milk was in, but you can get an idea from the photo of the three ungarnished puddings near the beginning of this post.

As you’ve probably guessed, this recipe uses less milk than the others because the banana takes up some space.

This chocolate chia pudding recipe is probably the most foolproof of the three, since the banana and coconut prevent the chia seeds from clumping. For this reason, once you’ve stirred everything in, you can proceed to cover the cup and place it in your refrigerator without having to come back and stir it first. Chill for a few hours or overnight.

When ready to serve, garnish with some fresh fruit (like banana slices) and some extra dried grated coconut if you like. You may also wish to drizzle a little bit more of your liquid sweetener on top.

Whichever pudding you make, I hope you enjoy it and it inspires you to eat more chia seeds more often. 🙂

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Variations: Mix and match ingredients according to your preferences. Substitute dates blended with hot water for the sweetener. In a larger bowl, combine the chia seeds with dry rolled oats and extra milk to make overnight oats (place in fridge overnight just as for the recipes above).

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Where to buy: chia seeds, matcha powder and ginger syrup can often be found at organic grocery stores or other specialty shops, or online.

Nutrition information from Healthline and Wikipedia (click to go straight to the chia seed articles).

Chickpeas in spicy tomato sauce

Several people have recently told me they’re interested in eating more plant-based dishes as a way to lower their carbon footprint, but that they don’t know where to start, don’t have much cooking experience, or can’t easily find some of the less common ingredients such as seitan. It can seem daunting at first. And because some of the fancier vegan foods are often found at organic stores, there’s an unfortunate misconception that a plant-based diet is more expensive than a conventional animal-based one.

So today, I decided to show you a super simple, super yummy dish I’ve been making lately and really love. It’s based on a few very common ingredients – onion, canned cooked chickpeas, prepared tomato sauce plus optional soy yogurt and scallions – that can be found at even the most basic grocery store. I found all of these things at my local Monoprix, the French equivalent of Safeway in the US or Tesco in the UK. If you stock up on canned chickpeas and tomato sauce ahead of time, whipping up a dish like this is a breeze.

Legumes in particular are very easy on the planet, requiring far less fossil fuel and water to produce than meat and other animal-derived foods. This makes them an ideal food for a future marked by increasingly common droughts due to climate change.

Chickpeas (and other legumes) are also extremely good for you, packed with protein and offering long-lasting energy.

Furthermore, this is a super low-cost dish. To make the two servings in this recipe, I spent just €4.49, or €2.25 per serving ($2.55 or £1.91). That’s about half the price of a cappuccino.

The cost breaks down as follows: 2 cans chickpeas (€1.30), 1 jar arrabbiata sauce (€1.69), 1 small red onion (€0.32), 2 small 100 g containers of soy yogurt (together, €0.56), 2 scallions (together, €0.28) and 1 lime (€0.34). I also used tiny amounts of olive oil and ground coriander which would come to a few cents’ worth each.

This dish is fairly foolproof and can easily be adapted to incorporate other ingredients. You can use any other legume (navy beans, kidney beans, lentils) in place of the chickpeas, for example. I recommend not using red lentils, however, as they tend to turn into mush when cooked and you would end up with a kind of tomato-lentil mash (although it would probably still be delicious). But you can easily add other vegetables to this dish, perhaps adding extra tomato sauce to cover everything. You can also opt to serve it over rice or couscous if you happen to have some on hand, but it’s already very filling on its own.

Did I mention how yummy it is? The idea of chickpeas may not spontaneously inspire you, but when they’re prepared ahead of time (ie, coming out of a can), they’re wonderfully moist. I love their texture combined with the heat of the rich, spicy tomato-y sauce and the cooling yogurt and tangy lime juice. The flavors are somewhat reminiscent of Mexican cuisine.

A dish such as this is perfect as a make-ahead packed lunch too. Why not give it a try?

Chickpeas in spicy tomato sauce

Makes 2 servings

  • 4 cups (530 g) drained chickpeas or navy (white) beans (two 14 oz/400 g cans, before draining)
  • One 14 oz (400 g) jar arrabbiata or other tomato sauce
  • Drizzle olive oil
  • 1/2 cup (80 g) onion, any color, or shallots, chopped
  • ground spices/herbs such as coriander, curry, cumin, herbes de provence (optional)
  • 1/2 cup (200 g) plain unsweetened soy yogurt (optional)
  • 1 or 2 scallions (green spring onions) or bunch of chives, chopped, for garnish (optional)

Note: I was using a small frying pan, so the amounts shown in the photos below are for one serving. To make two servings at once, use a larger pan and the total quantities listed above.

The first thing you’ll want to do is roughly chop your onion (or shallot). You can either slice it, as shown, or dice it  do it however you want, cause this is an easy recipe, remember!

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Drizzle some olive oil into a frying pan, heat on medium-high, and sautée the onion for a few minutes. If you like, add a dash of herbs or spices (I often add ground coriander and thyme), but since the arrabbiata sauce is already seasoned, this isn’t strictly necessary.

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When the onions have become a bit translucent, add the chickpeas. Save the liquid from the can if you’d like to make meringues or something with (do a search for “aquafaba” on this blog to find recipes). Sautée, stirring often, for a few minutes to heat the chickpeas and allow the flavors to begin mingling.

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Now add your arrabbiata or other tomato sauce.

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Continue to heat until the sauce begins to simmer. Take off the heat soon after so the sauce doesn’t become dry.

Transfer to a serving bowl and top with a dollop of plain soy yogurt plus chopped scallions or chives. The yogurt has a nice cooling effect, counteracting the heat of the spicy sauce, and reminded me a lot of sour cream in this dish. I used the most basic grocery store soy yogurt, but you might want to try the thicker Greek-style soy yogurt that’s now becoming available (in France, look for the Sojade one at organic shops).

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Another nice touch to this flavor combination is some fresh lime or lemon. The vitamin C in the citrus juice also helps your body absorb the iron in the legumes.

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Enjoy!

Variations: serve on top of rice or couscous, add vegetables (spinach, bell peppers, potatoes, mushrooms etc.), experiment with spices.

Mini pavlovas

Valentine’s Day is just around the corner once again… This year, how about serving your sweetheart (or yourself) some light, crunchy vanilla clouds topped with rich coconut cream and colorful, juicy fruit? Meet the pavlova, a meringue-based cake named for Russian ballerina Anna Pavlova (rumored to have been created in 1926 in New Zealand), but in a mini version. It’s vegan too!

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Anna Pavlova in 1909

The actual origins of this fancy dessert are debated, but the Russian and potential New Zealand connections are reason enough to consider this an “Around the world” recipe.

It’s based on an airy meringue shell made from the brine from a can of chickpeas (or other legume – brine from navy, kidney or other beans works too). In yet another international connection, this culinary innovation, which opened up a world of new possibilities for vegan and egg-free cuisine, was discovered by French tenor and occasional food blogger Joël Roessel back in 2014. Aquafaba, as the brine came to be known, also makes it possible to create other items such as French macarons, chocolate mousse, the topping for lemon meringue pie, royal icing and even cheese and butter.

This is a fairly simple recipe, but it does require some time because the meringue-baking process is long and each batch of meringues must cool fully inside the oven once the baking time is up. For this reason, I recommend making the meringue shells the day before you plan to serve this dessert. Be sure to transfer them immediately to an airtight container once they’re finished cooling in the oven to ensure that they don’t absorb humidity and become sticky, losing their crunch. And when you’re ready to serve them, remove them from the airtight container and add the toppings only at the very last minute.

A side benefit to making this recipe is that you’ll have a freshly opened can of chickpeas on hand. And that means you can make hummus, chickpeas in spicy tomato sauce or my famous chickpea of the sea salad! But for now, roll up your sleeves so we can make these pavlovas!

Mini pavlovas

Makes around 10 pavlovas

For the meringue shells

  • 1/2 cup (118 ml) aquafaba (chickpea brine from the can or jar)
  • 1/2 cup (100 g) granulated white sugar (table sugar)
  • 1/4 teaspoon liquid vanilla extract (do not use any flavoring containing oil)
  • 1/4 teaspoon cream of tartar (optional)

For the whipped coconut cream

  • 3/4 cup (200 ml) coconut cream, chilled
  • 1 or 2 tablespoons powdered sugar or maple syrup
  • 1/4 teaspoon liquid vanilla extract

For the topping

  • Seasonal or canned fruit. I used canned peaches and fresh pomegranate seeds, but consider kiwi, strawberries, raspberries, blueberries, passionfruit or a combination of these.

Equipment needed: hand or stand mixer with “egg” beater attachments, metal or glass bowl (not plastic), baking sheet with baking paper, airtight container for storing the finished meringues (can be plastic).

If this is the first time you’ve whipped aquafaba, get ready to see a fun transformation. Turn your mixer to the highest setting and in a matter of about three minutes, the clear brine will magically turn into something fluffy and white that looks just like whipped egg whites.

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The aquafaba is ready for the next step once stiff peaks have formed and it stays in the bowl when you turn it upside down, as shown. Add the vanilla extract and cream of tartar, if using, and beat until incorporated.

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Now you’ll add the sugar. Continue beating, pouring the sugar in bit by bit. The mixture is done once it looks glossy. At this point, it will look and taste just like marshmallow fluff. In fact, you can even use some of it as marshmallow fluff if you like (but it will deflate after a while, so would need to be used right away).

At this point, you can begin preheating your oven to 210°F (100°C). Be careful not to get these two numbers mixed up, as I did the first time around…

On a clean sheet of baking paper, deposit some blobs of meringue mixture of a similar size. With the back of a spoon, spread each blob out into a flatter round shape and make a depression in the center. This is where you’ll place the coconut whipped cream and fruit once the shells have baked.

Place the sheet in your preheated oven and bake for 70 to 75 minutes. Any shorter, and you risk having a crunchy outside but a gooey, gummy inside. When the time is up, leave the meringues where they are for a further 45 minutes to fully cool without opening the oven door.

When they’re done baking, as shown in the third photo above, the meringues are no longer shiny and may also have spread out a bit.

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Up to an hour before serving the pavlovas, whip your coconut cream together with the powdered sugar or maple syrup and the vanilla extract until it holds a shape. Store the whipped cream, covered, in your refrigerator.

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Immediately before serving the pavlovas, top each meringue shell with a dollop of the coconut whipped cream, then add the fruit. Note that the meringue will begin to gradually break down as soon it comes into contact with the whipped cream, so prepare only the number of pavlovas that will be eaten right away.

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Crunch, crunch. Yum!

If you have enough pavlovas and there’s still some meringue mixture left, you can make meringue “kisses” such as the ones above by making blob shapes with a teaspoon or, if you want to get fancy, with a pastry bag. If you want to add jimmies, sprinkle them on top before putting the meringues in the oven. Bake as directed above.

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Brew yourself a pot of tea and enjoy your mini pavlovas this Valentine’s Day!

In search of other Valentine’s Day recipes? Check out my recipes for heart-shaped sugar cookies with rosewater-raspberry icing and French-inspired white chocolate mendiants.

Matcha galette des reines

If you’ve been following my blog for a while or know me in real life, you may have noticed that I love borrowing bits of different cultures and bringing them together in unexpected ways. And the culinary world is a great vehicle for this type of expression (click here to see some of my past fusion cuisine creations).

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Adoration of the Magi (c. 1660) by Bartolomé Esteban Murillo

Today I bring you my interpretation of a classic French dessert. The galette des rois (kings’ cake) is an institution of French culture, traditionally prepared for the feast day Epiphany, celebrated each January 6th to commemorate the visit of the Magi (also known as the Three Wise Men or Three Kings) to the Christ Child. In practice however, this dessert pops up in bakery windows all over France right at the beginning of January and stay until the end of the month.

The galette des rois is a flat flaky pastry traditionally filled with an almond paste. And like the crêpes eaten in February for Candlemas, it has its own customs. Somewhere inside the galette is a fève – in the olden days this was actually a literal fève (dry bean), but these days, little ceramic figurines are used. Whoever finds the fève in their piece becomes a king or queen, gets to wear the paper crown that comes with the galette, and is supposed to pick someone else in the party to be their queen or king. According to a 2014 survey, 68% of French families find sneaky ways to make sure the fève ends up in their child’s slice. Sparkling wine, hard cider or apple juice traditionally accompany a galette des rois.

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A galette des rois such as you might find at a bakery in France, supplied with paper crown.

In my version of this dessert, I’ve incorporated matcha powder for a Japanese twist. And I’m calling it galette des reines (queens’ cake) because sure, maybe the magi were kings, but queens should get their chance too. The fève I used also happens to be a little lady… in keeping with the theme, I’m imagining her as a Japanese empress from the northernmost island, bundled up in sakura-colored wraps against the cold.

If you live in France, you can usually find fèves at any vide-grenier (garage sale) for cheap, or from baking supplies stores. Otherwise, have a look on eBay or Etsy. There are some really cool ones out there that could double as doll-house accessories the rest of the year.

Note that matcha powder (and green tea in general) doesn’t stay fresh for long, rapidly losing its color and flavor, so it’s best to buy it just before you plan to use it and then to use up the rest fairly quickly. You can use matcha powder in a cake or cupcake recipe, add it to a smoothie, make a matcha latte from it or just prepare it with water in its most traditional form. Store any unused matcha powder, tightly sealed, in your refrigerator.

See my tips for flavor variations (basic almond, pistachio, chocolate etc.) at the end of this post.

Matcha galette des reines

Makes one 12-inch (30-cm) diameter galette

2 pre-made round flaky pastry crusts (not filo dough) – keep in fridge until last minute
3 cups + 1/4 cup (325 g) ground almonds
1/2 cup + 2 tablespoons (125 g) granulated sugar
1/3 cup (50 g) cornstarch
4 teaspoons fresh unsweetened matcha powder
3/4 cup + 1 tablespoon (200 ml) almond or soy cream
2 tablespoons soymilk or other milk
2 tablespoons neutral-flavored oil
1 teaspoon almond extract
1 to 2 tablespoons apricot jam, apple jelly or other light-colored jam/jelly (for the glaze)
1 fève (ceramic object or large dry bean)

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Begin by combining the dry ingredients (ground almonds, granulated sugar, cornstarch and matcha powder) in a mixing bowl. Stir thoroughly with a mixing spoon until the matcha is evenly distributed.

IMG_7190In a separate small bowl, combine the cream, milk, oil and almond extract, whisking with a fork. Add this liquid mixture to the dry mixture and stir thoroughly until you have a thick uniform paste. Taste it to check the sweetness – as matcha is fairly bitter, you may find you need a bit more sugar.

IMG_7193Preheat your oven to 350°F (180°C) and take your first pastry crust out of the fridge. Unroll it on a large surface.

IMG_7196Transfer your matcha almond paste to the center of the pastry and gently spread it out with a spatula to a uniform thickness.

IMG_7198Leave a margin around the edge, as you’ll be folding it upwards to seal the galette.

IMG_7204.JPGGently press your fève into the matcha almond paste. Choose a spot closer to the edge than the center.

IMG_7213.JPGTake your second pastry crust out of the fridge. Carefully place it atop the bottom one so that they align as closely as possible. Push the top pastry down gently around the edge of the almond paste underneath. If you want to make sure that a certain person ends up with the fève, find a way to remember where you’ve put it. 😉

IMG_7216.jpgFold the edges of the bottom and top pastries upward together and seal with the tines of a fork.

IMG_7221With a sharp knife, trace a design into the top pastry. Try to occasionally cut through the top pastry to allow steam to escape while the galette bakes, but take care not to cut through it too continuously or pieces of the top crust could break off when you slice the baked galette. You can get creative at this point and make a fancy design of your choosing (swirls, flowers, geometrical lines). Do a Google image search to see the different galette des rois designs that are out there.

IMG_7224IMG_7231IMG_7235IMG_7249Place your galette into the preheated oven (on a baking sheet, if you like, but I put mine directly on the rack as my baking sheet is too small). Bake for 25 to 30 minutes, until the top is golden brown but not too dark. Begin checking it at around 20 minutes to make sure it doesn’t get too dark.

IMG_E7255While the galette bakes, you can prepare the (optional) apricot glaze.

IMG_E7258Place 1 to 2 tablespoons of the jam in a small saucepan over medium heat with a couple tablespoons of water. Bring to a boil, then turn the heat down low and simmer for a minute or two, stirring constantly to break up the lumps. Try to remove any unbreakable lumps or bits of apricot skin.

IMG_7265When the galette is done baking, remove it from the oven and place it on a cooling rack. Brush a thin layer of the apricot glaze across the top, including the top of the edges. At first it may seem that the jam is too sticky and shiny, but once it’s dry it will be fairly dry to the touch and more matte. Remove any jam clumps that collect in the crevices of the pastry design.

IMG_7267Allow the glaze to dry (5-10 minutes) before serving. If not serving immediately, you can pop the galette in the oven again to warm it just prior to serving.

IMG_7273A design like this one, with the first line traced right down the center, makes it easy to slice up.

IMG_7405IMG_7467Hey, you found the fève! Congratulations, you’re the queen! Or king!

feature2.jpgSince you’re making your own galette, you may want to make a crown to go with it (or look for one at a costume shop). I decided to make things simple and design a kitty-sized one (toilet paper tube + aluminum foil).

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I hope this post inspires you to try making a galette des reines of your own! Let us know in the comments how it turned out, and tag @rd.violet if you post a photo on Instagram. 🙂

Variations: Omit the matcha powder and add an optional tablespoon or two of rum for a traditional basic almond galette. Use ground hazelnuts, walnuts or pistachios for a different flavor profile and/or include a layer of chocolate-hazelnut spread or chestnut cream underneath the nut paste. To cut costs, use ground cashews instead of almonds, or a combination of the two.

Chocolate-dipped orange segments

As the holiday season gears into full swing, you may find yourself invited to multiple parties and potlucks. What dish will you bring? This question is a source of stress for many, and understandably so – it’s no easy task to choose something that stands out from the rest and isn’t a duplicate of someone else’s contribution. If it’s a dessert you’re after, look no further than this very easy and unique idea.

What’s nice about it is that it’s light and provides a burst of freshness, an ideal contrast after typically substantial holiday dishes like mashed potatoes and cornbread. And at the same time, it’s fancy and looks pretty on a tray. But best of all, for you, it’s super simple to make!

You really need just three things: oranges, a bar of dark chocolate and some dried coconut. I make mine using mandarin oranges because of their tangier flavor, but any orange (or even Meyer lemon or grapefruit, if you’re adventurous!) will do. You could also opt to sprinkle the chocolate with chopped nuts (pistachio for a nice green color) or jimmies in holiday or birthday colors, depending on the season.

Chocolate-dipped orange segments

For about 50 segments (serves about 6 people)

  • 4-5 mandarin oranges
  • 3.5 oz (100 g) dark chocolate
  • 1/2 cup dried grated coconut

Equipment needed: a double boiler or saucepan plus round-bottomed metal bowl to put on top for a bain marie set-up, heat-resistant spatula, trays for placing the chocolate-dipped segments on (small enough to put in the refrigerator), waxed or parchment paper.

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Begin by gathering your ingredients. As you can probably guess, I had more oranges on hand than I really needed. That’s one of the nice things about this recipe, though – if you decide halfway through to make a larger quantity, it’s easy to just peel some more oranges and melt more chocolate.

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Peel your oranges and separate the segments before anything else. Try to pick as much of the stringy white stuff off as you can. Make sure the segments are dry as the chocolate won’t stick to them otherwise (pat dry with a paper towel if any of them are covered in juice).

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Roughly chop the chocolate.

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Place it in the top part of your double-boiler or in the metal bowl. Heat the water on high until it boils, then reduce to low, ensuring that the water continues to simmer. During this time, you can prepare the trays that will be placed in the refrigerator. Line them with pieces of waxed or parchment paper.

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Melt the chocolate, stirring with your heat-resistant spatula to ensure even melting.

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Once the chocolate is completely melted, you’re ready to dip the orange segments!

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I prefer to dip the segments and sprinkle the coconut on just the top so the segments remain flat on one side and sit on the presentation plate better. But if you’re so inclined you can dip the segment into the bowl of coconut so it’s coated on both sides.

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I usually sprinkle all the segments with coconut at the same time as soon as the tray is full. Next, put the tray in the fridge so the chocolate can set. It will be ready in about an hour. Keep refrigerated until the time you serve them so the orange segments don’t go bad.

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I brought this most recent batch to a party and they went over quite well! To transport it, I laid the segments in layers separated by waxed paper in a flat-bottomed bowl with a Tupperware-type cover. They stayed in good shape despite a fair amount of bumping and jostling from strangers during a 45-minute trip on the metro.

Bonus recipe: if a bit of chocolate remains in the bowl after you’ve finished dipping your orange segments, just add some milk, heat the bottom pan again and whisk to make yourself a mug of artisanal hot chocolate!

If you make these chocolate-dipped orange segments, please let us know in the comments how they turned out and if you tried any variations. Enjoy!

 

Chunky Monkey un-granola

As a freelance translator with most of my clients based in France, I normally have very quiet Augusts due to the fact that every French person leaves on vacation for the entire month, reducing Paris to a ghost town of sorts populated largely by tourists and a skeleton crew of hoteliers and restaurateurs. But this year, just before leaving, a few of my clients decided to send me huge files to translate by the end of the month. That suited me as I’d already done a bit of traveling in July (to the Netherlands and England) and wanted to make some money.

When accepting these large files, I assumed that I wouldn’t be getting much of the usual work (smaller files with shorter deadlines), but it turned out that several of my regular clients had not completely closed up shop for August and still needed some things translated, and specifically by me. So I ended up having a very busy August indeed. At times such as these, my energy and patience for making elaborate recipes just isn’t there, and I find myself eating bowl after bowl of the same basic pasta with random vegetables thrown in.

One morning, fairly short on groceries and wondering what to have for breakfast, I noticed a box of rolled oats I’d bought to make muffins with and decided to put some of that in a bowl with some soy milk. Rooting around my kitchen a bit more, I found some walnuts and added them too. It turned out I also had a banana. After then, wanting to have an interesting photo for Instagram, I put some of the chocolate sprinkles I’d bought in Rotterdam on top.

I realized that what I’d made was basically un-granola.

Although it may sound strange, dry uncooked rolled oats with soy milk is actually not bad. If you give it a minute or two, the soy milk absorbs into the oats a bit, softening them, so there isn’t strictly any need to cook them. Oats in this form are also healthier than granola—if you’ve ever tried making your own granola at home, you know how much sugar and oil goes into getting the oats and things to stick together and be crunchy. And of course, plain rolled oats are much less expensive than granola of any kind, store-bought or homemade.

This particular un-granola also reminded me of something. Walnuts, banana, chocolate… where had I seen that combination before? Of course, in Ben & Jerry’s Chunky Monkey ice cream! Which to my great delight had recently come to Paris in the new dairy-free version. It’s a great combination of flavors, and what could be better than eating Chunky Monkey (of sorts) for breakfast?

I also put some chia seeds into this un-granola, not for their gelling property—although you could easily make this into overnight oats if you, unlike me, have the presence of mind to get started the night before—but for their amazing health benefits. Walnuts too are bursting with good things. Even the chocolate provides magnesium and protein, so this is a breakfast nobody can argue with.

Of all the recipes I’ve posted on this blog, this is by far the easiest. It’s not really even a recipe at all but a suggestion for things to put into a bowl and eat. I’ve provided approximate amounts below, but you can really just combine these things without measuring. Just use whatever amount of each thing that seems good to you.

Chunky Monkey un-granola

Feeds one hungry translator (or other type of person).

  • 3/4 cup (75 g) dry uncooked rolled oats (small oats if possible)
  • 1 tablespoon dry chia seeds (optional)
  • 1 cup (236 ml) soy milk (or other milk of choice)
  • handful (approx. 1/3 cup) walnuts
  • half of a banana
  • 1-2 teaspoons dark chocolate sprinkles/mini-chips

 

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Let’s get started!

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Combine the oats and chia seeds in your cereal bowl.

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Add the milk and give everything a good stir. You’ll see that the milk gets absorbed into the oats after a few minutes, so you may want to add a bit more milk later.

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Break the walnut halves with your hands (or roughly chop them with a knife if you want to be fancy) and slice some banana over the top.

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Finally, add your chocolate sprinkles. If you don’t have or can’t find sprinkles, mini-chocolate chips will do, or you can even roughly chop up some squares from a bar of dark chocolate.

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You’re all set! After enjoying this hearty, healthful and delicious un-granola, you’ll be ready to seize the day.

Variations: If you’re not as exhausted or busy as I was when I came up with this recipe, you may want to take the time to actually cook the oats and make this into a warm oatmeal. Alternatively, as suggested above, you can stir the oats, chia seeds (not optional in this case) and soy milk together and put them in the fridge overnight to make overnight oats. And you can always experiment with different nuts, different fruit, or different milks (vanilla-flavored rice milk for example, which is naturally sweet) for different results.

Cornish seitan pie

R&D.jpgIf you’ve been watching the hit BBC television series Poldark, a new adaptation of Winston Graham’s book series set in breathtakingly beautiful Cornwall, you may have noticed many meals consisting of savory pies. You’ll have seen them at Ross Poldark’s home Nampara at least, where the fare is simpler and more homespun than at Trenwith House and other wealthier residences. Demelza and Prudie can often be seen pounding dough on the countertop for this very purpose.

Cornish savory pies are traditionally filled with potato, turnip and beef (we’ll use seitan), and are basically a larger version of the well known Cornish pasty, which is a single-serving savory turnover filled with the same ingredients. Miners found them handy to take down into the mine with them for their lunch break. Some say that the edge served as a handle of sorts, so people could eat it with dirty mining hands and throw the edge away at the end.

A savory pie even played a role in the budding romance between Demelza and Ross in season 1 episode 3, as her newly acquired baking skills impress him and she begins to find her way to his heart through his stomach. Or at least in part – he likes other things about her too.

Now you can make a similar pie yourself and impress the dashing redcoat in your own life. But wait, this is the 21st century! So maybe he can make his own pie, but if he needs help getting started, you can share this recipe. 😀

Cornish seitan pie

Makes one 9 in. (23 cm) pie.

2 cups (250 g) seitan, finely sliced
1½ cup (150 g) yellow onion, diced
1½ cup (175 g) firm-fleshed potato, diced
1¼ cup (125 g) turnip, diced
1 tablespoon soy sauce, or more to taste
1 teaspoon herbes de Provence or Italian herb blend
1/2 teaspoon ground sage
1/4 teaspoon black pepper
1/3 teaspoon white pepper
1/3 cup (40 g) flour
2 cups (500 ml) vegetable broth
2/3 cup (160 ml) unsweetened non-dairy milk (not rice milk)
2 pie crusts (non-flaky)

Begin by assembling your ingredients. Peel and dice the potato and onion, and dice the turnip (no peeling needed). Set aside.

Slice the seitan into thin, bite-sized pieces, about 2 in. (5 cm) long and 1/4 in. (0.5 cm) thick.

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Heat a bit of olive oil in a frying pan and sauté the seitan a few minutes until the sides are a bit browned. Add the soy sauce, taking care to distribute it evenly, and stir well to coat all the pieces. Set aside to cool.

In a large stockpot, heat a bit of olive oil over medium. Add the onion and sauté for a few minutes, stirring frequently, until the onion is slightly browned and translucent. Add the potato and turnip and cook for five minutes, stirring frequently. Now add the flour and stir to distribute evenly. Allow the flour to “toast” several minutes, again stirring often, and then add soy sauce, herbs and other seasonings as well as the vegetable broth and non-dairy milk. Simmer, stirring occasionally, until the potatoes and turnips are tender (about 15 minutes). Watch over the progress and add a bit more water or milk if the mixture seems to become too dry.

Taste and adjust seasonings to your taste. If it needs more salt, add more soy sauce in small amounts, tasting as you go along. Keep in mind that the seitan will be salty due to the soy sauce it was sautéed in, so you won’t want the vegetable mixture to be overly salty. Remove from heat and allow to cool a few minutes before going on to the next step.

Preheat your oven to 350°F (175°C). Line your pie plate with one of the pie crusts, making sure to press the dough into the bottom edge. Place the seitan into the crust, distributing it evenly across the bottom. Cover with the vegetable mixture. If the bottom crust hangs over the edges of your pie plate, as mine does (see above), measure the diameter and cut a circle of dough to form a top crust that will just cover the filling and then fold the overhanging dough of the bottom crust over the top and crimp the edges with your thumbs. With the remaining dough, you can cut leaf shapes (or whatever other shape that strikes your fancy). To make sure my leaves were all the same size, I cut a template from a piece of scrap paper.

Arrange the leaves symmetrically on the top crust and poke a hole in the center of the crust for hot air to escape. To give the crust a bit of shine, brush unsweetened soy milk over it evenly. Bake the pie on a center rack for about 35 minutes until it’s golden brown and smells scrumptious. 🙂

Remove from oven and allow to cool at least 30 minutes before cutting into it. If it’s still too hot, the filling will spill out from the sides onto the plate and you won’t have a nice solid slice. For this reason, it can be useful to make this dish ahead of time and then just heat it up briefly in the oven before serving.

Ideally, or perhaps depending how much of a Poldark fan you are, you’ll present this pie on a table spread with an old-timey delicate tablecloth like this one that I happened to find at a rummage sale just the other day, and you’ll use vintagey plates and cut it with a rustic-looking knife. A flagon of ale or glass of red wine will be the perfect accompaniment.

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At the end of dinner, bring out a dish filled with fruit native to Europe (I often notice grapes on the characters’ tables on the show). By the way, check out the monogram on my rummage-sale tablecloth! There’s an R for Ross, and an A for…? Hmm, that part doesn’t fit as well.

poldark clifftop

After your meal, take a stroll to the nearest clifftop and gaze out at the sea dreamily as the wind blows through your hair.

Variations: Use the same filling to make individual pasties, cutting each pie dough in half and folding each half over once to make a turnover shape. Use other firm vegetables such as carrot or broccoli instead of potato and turnip. Just make sure they’re fairly tender before they go into the pie.

Waldorf salad

“What is a waldorf, anyway? A walnut that’s gone off?”

For many people, it’s impossible to think of Waldorf salad without remembering the Fawlty Towers episode of the same name, which sees neurotic English hotelier Basil Fawlty (John Cleese) confronted with an impatient and shouty American guest who demands a salad he has never heard of.

After Basil’s first attempt to dodge the request, claiming the kitchen is fresh out of waldorfs, the guest and his wife inform him of the recipe, shouting “celery, apple, walnuts, grapes—in a mayonnaise sauce!” in his direction several times when he is slow to produce the salad. When Basil fails to find all the ingredients and goes to unreasonable lengths to put the blame on his (absent) chef, the guest becomes more and more enraged and, as often happens when Basil is involved, the situation degenerates into a public shouting match. Try to find the episode if you haven’t seen it, and discover how it happens that Basil himself orders the elusive salad by the end.

As Basil’s wife informs him during the episode, the salad is named for a hotel—more specifically, the Waldorf-Astoria hotel in New York City, where maître d’hôtel Oscar Tschirky invented the dish in 1896 for a charity ball.

Now you can join in on the fun and make a Waldorf salad of your own! It’s a salad that everyone always likes and also the perfect dish to bring to a picnic or potluck Easter brunch, as I confirmed a few weeks ago. And the shouting match is optional.

Waldorf salad

Serves 4 to 6 people

  • 3 red-skinned apples, cored and chopped
  • 2 cups red seedless grapes, sliced in half
  • 2 cups celery, thinly sliced
  • 2 cups chopped, slightly toasted walnuts
  • Lettuce, for serving (optional)
  • 3/4 cup vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

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Begin by cutting the apple, celery and grapes into bite-sized pieces. Combine together in a large salad bowl.

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Next, toast your walnuts, allow to cool, and then roughly chop.

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Now prepare the sauce by mixing the mayonnaise with the lemon juice and salt.

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Add the walnuts to the salad bowl, spoon the sauce over the top and stir until evenly coated.

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Serve individual portions on fresh lettuce leaves, if you like.

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And there you have it! A Waldorf salad that will satisfy even the most demanding American that visits your hotel. 🙂

Variations: substitute raisins for the grapes (or use in addition), experiment with different types of nuts, use plain yogurt in place of the mayonnaise.

Almond cake with chocolate glaze

A few weeks ago, I was invited to dinner at a friend’s place in my neighborhood, and I’d volunteered to bring the dessert. As the day drew near, I still hadn’t decided what I was going to make but felt I would surely be able to come up with something considering all the ingredients I had in my kitchen. And then, predictably enough, on the day itself I received some unexpected work that left me without much time to prepare the dessert. So I began making my basic cake recipe and was wondering what to flavor it with when my eye landed upon the huge jar of white almond butter I’d recently bought. Almond cake it would be!

The cake was a big hit with my friends, but was super simple to make. The almond butter makes the cake super moist, and a bit of almond extract boosts the almondy fragrance while the dark chocolate glaze adds some contrast and an extra bit of sweetness.

And today, in response to the many requests I’ve received for the recipe, I bring you the instructions to make it! The cake shown in these photos is a bit darker than my prototype because I used unrefined raw sugar rather than white sugar, but either would work. Note that this recipe uses less sugar than for the average cake you would find at a bakery or restaurant, but the maple syrup in the chocolate glaze makes it sweeter. If you want the cake itself to be sweeter, add an extra ¼ cup sugar to the batter.

Almond cake

Dry ingredients:

1½ cups (188 g) all-purpose flour
½ cup (100 g) granulated sugar (raw or white), add an extra ¼ cup for a sweeter cake
1 teaspoon baking soda
½ teaspoon salt

Liquid ingredients:

1 cup (236 ml) cold water
¼ cup (50 g) white almond butter or cashew butter
3 tablespoons grapeseed oil or other neutral-tasting oil
1 tablespoon white vinegar or apple-cider vinegar
2 teaspoons almond extract
1 teaspoon vanilla extract

Chocolate glaze topping:

¼ cup (60 ml) maple syrup or other liquid sweetener
2 tablespoons unsweetened cocoa powder
tiny pinch salt (optional)
handful of almond slivers, toasted

Equipment needed: whisk, cake pan(s).

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Begin by preheating your oven to 350°F (180°C) and preparing your cake pan. Line it with baking paper or apply a coat of oil to the bottom and sides.

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Combine your dry ingredients (flour, sugar, salt and baking soda). I used unrefined raw sugar (the dark powder), which accounts for the dark golden brown color of the cake, but you can use white sugar if you would like a lighter colored cake.

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Mix the dry ingredients together with a whisk until completely combined.

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Use a smaller bowl for the liquid ingredients. Shown above is the white almond butter. If you can’t find this product where you live, substitute cashew butter (for the same color) or regular brown almond butter, but note that the cake will be a darker color if regular almond butter is used, even if you use white sugar. If your nut butter is dry and stiff, mix a small amount of hot water into it until it has a pourable texture.

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Add the rest of the liquid ingredients (vinegar, almond and vanilla extracts and water) and stir thoroughly with a whisk to incorporate it into the nut butter. Pour the liquid mixture into the dry mixture and stir with a wooden spoon until just combined. Be careful not to stir any more than absolutely necessary as too much stirring of flour can make the cake turn out tough.

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Pour the batter into the prepared baking pan and tap the sides gently to remove any air pockets. Place it in the preheated oven and bake for 25 to 28 minutes. Check your cake after about 23 to 25 minutes – my cake needed 28 minutes, but you never know!

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Once the cake is done baking, place it on a wire rack and allow to cool for about a half hour. In the meantime, you can make the chocolate glaze. Put the cocoa powder, maple syrup and salt together in a small bowl and stir with a spoon or small whisk. At first it will seem like the powder will never incorporate, but keep going and it will! If you need to thin it out after that point, you can add more syrup. You may also find that it needs to be thinned a bit after it’s been sitting for a little while.

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You can also toast your slivered almonds at this point. Put them in a non-stick frying pan without any oil, and heat over medium, shaking occasionally and keeping an eye on it to be sure they don’t burn. Once they’re done toasting, remove the pan from the heat and transfer the almonds immediately to a plate or bowl so they don’t continue to toast.

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Apply the chocolate glaze to the top of your cake using a spoon or spatula, and then sprinkle with the toasted almonds.

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And there you have it!

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Enjoy with a nice cup of vanilla and almond scented rooibos (I love roobios des vahinés from Palais des Thés).

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Variations: Try a different nut butter (hazelnut, peanut?), sprinkle with different toasted nuts, dried coconut, and/or fleur de sel.