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  • Christmas Yule Log

    Christmas Yule Log

    Complex appearance is misleading because it is very easy to make a Yule log. Here is the recipe that I made this year and it was my first log experience. You can do it the day before or the same day.

    Ingredients:

    Chocolate cake 

    • 4 eggs (whites and yolks separated)
    • 125 g sugar
    • 100 g flour
    • 3 c. tablespoons of cocoa

    * You can replace the cocoa with 1 tsp of vanilla extract mixed with the egg yolks if you want a vanilla batter.

    Syrup

    • 100 ml of water
    • 75 g sugar
    • 3 c. tablespoons of whiskey or other alcohol

    Cream

    • 100 g chestnut cream vanilla
    • 175 ml whipping cream 35%

    Caramel sauce

    • 1/2 cup sugar
    • 1/4 of water
    • 1/3 cup 35% cream

    Directions:

    1. Preheat oven to 180 ° C (350 ° F) and line a  38 x 25cm (15 x 10 inches) baking sheet with parchment paper.
    2. Using an electric mixer, beat the egg whites until stiff.
    3. Clean the whips and with an electric mixer, beat the egg yolks and sugar until the mixture is pale and fluffy.
    4. Add the flour and fold in the beaten egg whites to the mix.
    5. Pour the batter in the baking sheet and bake for 10 minutes.
    6. Turn out onto parchment paper or a clean cloth and remove the first sheet of parchment paper.
    7. Roll the cake  with paper or cloth and let cool.
    8. In a small saucepan, boil about 5 minutes the water with the sugar, remove from heat and add the alcohol. Let’s cool.
    9. In a bowl, whip the cream and mix with chestnut cream.
    10. Gently pour the syrup inside the log and spread the cream on top. Roll the log and sprinkle with icing sugar.
    11. In a saucepan, heat water and sugar over high heat until it forms a caramel. Remove the pan from the heat and pour the cream, while mixing to avoid splashing.
    12. Serve the log with warm caramel sauce.

    [box type=”info”] To easily mount your whipping cream, take your bowl and your beaters a few minutes in the freezer. The cold will help to obtain a perfect cream.[/box]

  • Gingerbread Cookies

    Gingerbread Cookies

    A very zen activity to that day at the end of the world, gingerbread biscuits. The storm forced us to stay at home, so what better way to prepare these little Christmas cookie, we can offer to our family and friends. If you have some left, you can freeze them for the months of February and March.

    Yield: 30-40 biscuits depending on the size of your cookie cutter.

    Ingredients:

    • 1/3 cup unsalted butter, at room temperature
    • 1/2 cup brown sugar
    • 1/4 cup molasses
    • 1 egg
    • 2 tablespoons milk
    • 1 1/2 cup flour
    • 2 tsp ground cinnamon
    • 1 teaspoon ground ginger
    • 1 tsp  ground nutmeg
    • 1/2 tsp ground cloves
    • 1/2 tsp of sodium bicarbonate
    • A pinch of salt

    Directions:

    1. In a bowl, sift the flour, baking soda, ginger, cinnamon, nutmeg and cloves.
    2. In a large bowl, beat butter with brown sugar and molasses until a creamy mixture and add the egg. Add milk while continuing to beat.
    3. Add dry ingredients to the creamed mixture and stir with a wooden spoon. Form a ball, wrap tightly in plastic wrap and refrigerate at least 2 hours.
    4. Preheat oven to 350 F.
    5. On a floured surface, roll out the dough with a rolling pin to 1/4 inch (5 mm) thick and cut biscuits with cookie cutter.
    6. Place on a baking sheet lined with parchment paper and bake for 8 to 12 minutes or until lightly browned. Cool on a wire rack.
    7. Decorate with icing. Store cookies in an airtight container away from moisture.
  • Sophie’s Bloody Caesar

    Sophie’s Bloody Caesar

    This is THE famous Bloody Caesar of my friend Sophie, a former barmaid, who was a hit with its customers. Ideal for the holidays, the Bloody Caesar  is apparently the cocktail the most sold in Canada. For a taste even more powerful, use spicy Clamato.

    Serving Size: 1 cup

    Ingredients:

    • Celery salt
    • ice
    • 45 ml (1 1/2 oz) vodka
    • 120 ml (4 oz) regular or spicy Clamato
    • 5 drops Worcestershire sauce
    • 4 drops Tabasco sauce
    • Fresh lemon juice
    • 1 pinch of salt and pepper
    • slice of lemon for garnish

    Directions:

    1. Frost the rim of a highball glass with a slice of lemon and celery salt.
    2. Fill with ice, add the Worcestershire sauce, Tabasco sauce, a little bit of lemon juice, a pinch of celery salt, pepper, vodka and Clamato.
    3. Stir with a spoon.
    4. Garnish with a slice of lemon.
  • Healthy Bites

    Healthy Bites

    healthybites

    We are December 12, 2012, a  very special date and Christmas is fast approaching. Meanwhile foie gras, turkey, pie, and mousse, here’s a recipe for healthy bites, perfect as a snack or for breakfast.

    Ingredients:

    • 2-3 ripe bananas
    • 1 teaspoon vanilla extract
    • 1/4 cup melted coconut oil or olive oil
    • 1 3/4 cup of oatmeal
    • 2/3 cup of almond powder
    • 1/3 cup  unsweetened grated coconut
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon baking powder
    • 1/3 cup raisins or chocolate chips

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mash the bananas and mix with vanilla extract and coconut oil.
    3. In another bowl, mix all dry ingredients, then add the liquid ingredients.
    4. Place a sheet of parchment paper on a cookie sheet and form small balls with the dough.
    5. Bake for about 12 to 15 minutes.

    Inspired by the beautiful blog 101 Cookbooks

  • Peanut Sauce

    Peanut Sauce

    dumpling peanut-sauce

    I was recently at Mei Le Café Chinois on St-Denis in Montreal to celebrate a friend and I ate some delicious dumplings with peanut sauce. Since that night, I had a craving for spring rolls and dumplings accompanied by a peanut sauce. Although I bought the rice paper to prepare the spring rolls, I opted for a bag of frozen chicken and cilantro mini wonton by the brand CJ  available at Costco. Already cooked, these mini wonton are delicious and contain only 50 calories for 4 units. You can cook about 10 accompanied by peanut sauce and you have a lunch quickly prepared. For the sauce, I first made the recipe on the website of Ricardo, but it tasted only the peanut butter, even though I added more sesame oil and soy sauce. The magic ingredient that was missing was the rice vinegar, alone can give this little tartness to the sauce. Here is my version of peanut sauce, perfect to accompany mini wonton, dumplings or spring rolls.

    Ingredients:

    • 1/4 cup natural peanut butter, unsweetened and unsalted
    • 1/3 cup water, a little more if the sauce is too thick
    • 1 to 2  tablespoons of honey
    • 2  tablespoons of rice vinegar
    • 1  tablespoons low salt soy sauce
    • 1 tsp sesame oil
    • 1 tsp Sambal Oelek or chili sauce (optional)

    Directions:

    1. In a saucepan, bring all ingredients, stirring with a whisk. Simmer gently for 2 to 3 minutes until the sauce is smooth. Adjust the ingredients to taste.

    This sauce will keep for 4-6 days in the refrigerator in an airtight container.

  • Coconut Flour

    Coconut Flour

    The coconut flour is very interesting to use because it does not contain gluten, so perfect for those intolerant or allergic to gluten. It also has a low glycemic index and is a good source of protein and fiber. It can be used alone or mixed with other flours in most pastry recipes. However, do not forget to add more liquid to the recipe, because this flour has a high absorbency capacity. If your grocery store does sell it, you can find it in health food stores or Costco. Are you already using this flour?

  • Herbamiel

    Herbamiel

    I discovered this small Quebec company at the Christmas market in the Old Port of Quebec. Herbamiel is located in Sacre-Coeur-du-Saguenay and opened in 2011. With their 75 hives, they produce several types of honey, all very tasty. Unlike honey that is sold in grocery, their honey is unpasteurized and therefore extracted and filtered cold, which enhances its taste. My favorites are the honey rose, honey tasting obtained from macerating rose petals in honey and pure honey with summer flowers, a true delight. Distributed in some stores in Quebec, you can also order online at their website: www.herbamiel.ca

  • Blueberry Cake

    Blueberry Cake

    Finally a cake that contains almost more fruit than batter. I am often disappointed when a thin layer of fruit sits on top of a thick piece of  tasteless dough. In this recipe, the dough is light and it just contrast with the texture of the cooked fruit. I made the recipe with the almond powder and it was really good. For guests, I would make the recipe in individual servings in ramekins, the presentation would be prettier. But don’t forget to reduce the cooking time by about 10 minutes. In addition, this recipe contains very little fat.

    Ingredients:

    • 3 cups fresh or frozen blueberries
    • 1/4 cup sugar
    • 2 eggs
    • 1/4 cup + 2 tablespoons sugar
    • 1/2 teaspoon vanilla extrait
    • 2/3 cup fine semolina or ground almonds
    • 1/2 teaspoon baking powder
    • 1 tablespoon orange zest (optional)
    • 1/3 cup 1% milk

    Directions:

    1. Preheat oven to 375 º F (190 ° C)
    2. In a round mold of 23 cm ² (9 square inches), place blueberries and 1/4 cup of sugar. If using frozen blueberries, add 30 ml (2 tbsp.) of flour.
    3. In a bowl, beat the egg whites until stiff with electric mixer incorporating 1/4 cup sugar.
    4. In another bowl, beat egg yolks with 2 tbsp. of sugar for 2 minutes. Add the dry ingredients to the egg yolks and mix 30 seconds. Add the orange zest, vanilla and milk and mix just enough to moisten the batter.
    5. Gently fold egg whites into the batter.
    6. Pour on the blueberries and spread evenly.
    7. Bake in center of oven for about 40 minutes.

    Recipe inspired from aladistasio.telequebec.tv

  • Pumpkin Cookies

    Pumpkin Cookies

    Ingredients:

    • 1/2 cup coconut oil, softened
    • 1/2 cup sugar
    • 1/4 cup molasses
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin puree
    • 2 cups unbleached flour
    • 1 tablespoon of baking powder
    • a pinch of salt
    • 1 teaspoon of cinnamon
    • 1 teaspoon ground ginger
    • 1/2 cup raisins

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the coconut oil with sugar, add egg, molasses, vanilla extract and pumpkin puree until smooth.
    3. In another bowl, mix the flour with the other dry ingredients.
    4. Incorporate the dry ingredients to the first mixture.
    5. On a cookie sheet lined with parchment paper, form balls with a spoon and flatten slightly. Bake about 15 minutes.
  • Apple Cake

    Apple Cake

    I just finished eating a piece of this delicious apple cake, still warm and soft. I was inspired by a recipe from one of my favorite blogs, Smitten Kitchen. The order to assemble the ingredients is different from regular cake recipes, but it works very well.

    Ingredients:

    • 6 McIntosh apples
    • 1 tablespoon cinnamon
    • 4 tablespoons sugar
    • 2 3/4 cups flour, sifted
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup vegetable oil
    • 1 cups sugar
    • 1/4 cup orange or apple juice
    • 2 1/2 teaspoons vanilla
    • 4 eggs

    Directions:

    1. In a bowl, stir together the flour, baking powder and salt.
    2. In another bowl, combine sugar, oil, juice and vanilla extract.
    3. Mix the wet ingredients with the dry ingredients, add the eggs one by one and mix well.
    4. Preheat oven to 350F and grease a tube pan.
    5. Peel, core and chop the apples. Mix with sugar and cinnamon.
    6. Pour half of the batter into the pan, spread half the apples on top, then pour the remaining batter over the apples and arrange the remaining apples on top.
    7. Bake about 1:15 or until a toothpick comes out clean.
  • Guilt-free Coconut Creme Brulee

    Guilt-free Coconut Creme Brulee

    This is not THE classic creme brulee recipe, but it’s quite decent, especially considering it contains no cream and only 3 eggs. You can replace some of the milk for coconut milk for a stronger taste of coconut.

    Ingredients:

    • 2 cups milk
    • 1/2 cup shredded unsweetened coconut
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons brown sugar for topping

    Directions:

    1. Preheat oven to 325 F.
    2. In a saucepan, bring to boil the milk with the vanilla extract and coconut.
    3. While the milk heats,  beat the eggs with the sugar and cornstarch in a mixing bowl until thick and creamy.
    4.  Add the milk in the egg mixture a little at a time, stirring continually.
    5. Pour the mixture into ramekins placed in a water bath and bake for 40 to 60 minutes depending on the size of the ramekins.
    6. Remove from the water bath and let cool, then refrigerate at least 1 hour. Sprinkle with brown sugar and caramelize under broiler for about 1 minute.

    Based on the book Qu’est-ce qu’on Mange?

  • Quick Pickled Onions

    Quick Pickled Onions

    marinated-onions

    This condiment is very popular in Mexico and is also used  in Vietnamese and Egyptian cuisines. You can put in tacos, burgers, salads, soups. You can vary the recipe by using white vinegar or white wine vinegar and adding to the mixture a garlic clove or cinnamon stick, bay leaves, a little dried chile, a few peppercorns.

    Ingredients:

    • 1 cup water
    • 1/2 cup apple cider vinegar
    • 1 tablespoon of sugar
    • 1 1/2 teaspoon salt
    • 1 large red onion, or 2 medium thinly sliced

    Directions:

    1. Combine the first 4 ingredients in a bowl until sugar and salt dissolve.
    2. Put the onions with the other ingredients and let sit at room temperature for 1 hour, then refrigerate. Will keep for several weeks in the refrigerator.

    Source: www.bonappetit.com

  • Best Lipstick Under $10

    Best Lipstick Under $10

    Here are two affordable discoveries to carry in your handbag or for your next trip.

    At less than $10, these lipsticks give pretty nice, shiny and hydrated lips.

    The new Cover Girl Perfection lipstick  is enriched with silk moisturizing complex,  that helps to  maintain the hydration of the lips. Its pigment stay well present throughout the day. 44 shades are available and I must admit that about $8, this lipstick is really interesting.

    L’Oreal Colour Rich Balm hydrate lips as well and contains SPF 15 to protect lips from sunburn. The pigment is discreet and not very opaque, so it’s more of a lipstick that is close to a gloss. It moisturizes, protects and illuminates the lips with a touch of bright color without the stickiness of gloss. Not bad for a price of about $7. Available in 8 colors.

    If I have to choose between the two, I prefer the L’Oreal Colour Rich Balm which can also be worn over another lipstick or lip pencil if you want more pigment.

    Have you tried them? What do you think about them?

  • Virgin Coconut Oil

    Virgin Coconut Oil

    The coconut oil is the new culinary panacea since studies have shown that replacing 2 tablespoons of butter per day of coconut oil can increase our level of “good” cholesterol in the blood. Coconut oil contains a large proportion of lauric acid, which provides an antibacterial, antiviral and antifungal effect. In addition, the high point of cooking allows the safe use in cooking and even for frying. The coconut oil is a good alternative to replace animal fats such as butter and lard, but should not replace vegetable oils, because they also have other properties good for health.

    Before you buy your pot of coconut oil, make sure the oil is virgin and not refined, deodorized, or hydrogenated. It keeps six months or more to room temperature, and longer in the refrigerator. Keep container closed to prevent oxidation.

     Sources:
  • Zucchini Brownie

    Zucchini Brownie

    Ingredients:

    • 2 eggs
    • 1/2 cup vegetable oil
    • 3/4 cup brown sugar
    • 1 teaspoon vanilla
    • 1 teaspoon ground cinnamon (optional)
    • 1/2 teaspoon ground ginger (optional)
    • 1 cup unbleached flour
    • 1/2 cup cocoa
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 1 cup (1 medium zucchini) grated and undrained zucchini
    • 1/2 cup walnuts or pecans

    Directions:

    1. Preheat oven to 180 ° C (350 ° F).
    2. In a bowl, mix the eggs with the sugar then add the oil, vanilla and mix until consistency is smooth. Add the grated zucchini.
    3. In another bowl, combine flour, cocoa, baking powder, salt, cinnamon, baking soda and nuts. Incorporate the first mixture.
    4. Pour into prepared square pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
    5. Let cool, cut and serve.