LilliPop Girl

Tag: Facile à prérarer

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Plum Muffins Recipe

    Plum Muffins Recipe

    It’s already the end of this wonderful summer 2016 and markets abound fruits and vegetables. After cooking the plum compote, here are fluffy muffins, filled with pieces of plums. Hard to eat just one! I have used in my recipe 1/3 cup sugar with about 1 large tablespoon of orange marmalade and I dusted the top of golden cane sugar. You can adjust sugar to taste, but the almost candied plums in muffin also add a sweet taste.

    Ingredients:

    • 1 1/3 unbleached flour
    • 2 tsp baking powder
    • a pinch of salt
    • 3 tbs of ground flaxseed
    • 2 eggs
    • 1/3 -1/2 cup sugar
    • 1/4 cup olive oil
    • 1 tsp  vanilla extract
    • 1/4 cups of milk
    • About 3-4 larges plums pitted and diced

    Directions:

    1. Preheat oven to 180°C (350°F).
    2. In a bowl, mix flour, salt, flax seeds and baking powder.
    3. In a medium bowl, beat eggs with sugar and add oil, milk, vanilla.
    4. Pour in the dry ingredients. Stir gently and add the pieces of plums.
    5. Spoon batter into silicone molds with a spoon. Sprinkle golden cane sugar to taste (optional).
    6. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Basic Crepes

    Basic Crepes

    A simple recipe for crepes, because in the morning I do not have time to look for new recipes. I do not know why, but I often screw up my crepes and this recipe has finally passed the test. I use organic white unbleached all-purpose flour made by La Milanese. Serve the crepes with yogurt, toasted nuts, maple syrup and fresh fruits.

    Ingredients:

    • 1 cup unbleached flour
    • 2 eggs
    • 1 cup of milk
    • a pinch of salt
    • 1 tablespoon + 1 teaspoon coconut oil or melted butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon sugar or maple sugar.

    Directions: 

    1. In a large mixing bowl, whisk together the sugar, flour and the eggs. Gradually add the milk, stirring to combine. Add the salt, the vanilla and 1 tablespoon of butter or coconut oil; beat until smooth.
    2. Heat a lightly oiled frying pan over medium heat. Scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
    3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for a few seconds. Serve hot.
  • Chocolate and Date Cookies

    Chocolate and Date Cookies

    Sometimes we have a craving for sugar, chocolate and cookies! Here is a healthy recipe for tender chocolate cookies, which will satisfy your cravings!

    Yields 16

    Ingredients:

    • 1 1/2 cup unbleached flour
    • 2 tbs of ground flaxseed
    • 1/2 cup sugar
    • 2 eggs
    • 1 tbs pure vanilla extract
    • 1/3 cup melted organic coconut oil
    • a pinch of salt
    • 1/2 tsp baking powder
    • 1/2 tsp  baking soda
    • 1/4 cup unsweetened cocoa powder
    • 4-5 chopped dates

    Directions:

    1. Preheat oven to 350F. Line a large baking sheet or 2 small baking sheet with parchment paper.
    2. In a large bowl, beat the oil, eggs, sugar and vanilla to achieve a smooth and homogeneous mixture.
    3. In another bowl, combine flour, baking powder , the bicarbonate soda, cocoa, salt, flax seeds and add to liquid mixture.
    4. Fold in dates and make small balls crushed with the dough and place on the plate.
    5. Bake for 8-10 minutes, remove from the oven and let cookies cool for 10 minutes on the baking sheet. Transfer cookies to wire racks to cool completely.
  • Kefir Popsicles

    Kefir Popsicles

    The benefits of kefir on health are numerous, thanks to its probiotic bacteria. Plain kefir has a tangy taste, so if you use that kind of kefir, you can mix it with honey or maple syrup. In this recipe, I used 1/4 cup melted unpasteurized honey, mixed with kefir and vanilla yogurt. The taste was excellent. I also suggest to cut the fruit into small pieces, to avoided biting into a big frozen blueberry. The fruits may also be crushed before being incorporated into the kefir, to make a kind of icy smoothie. For extra crunch, you can add a bit of almond meal.

    Ingredients:

    • 1/4 – 1/3 cup liquid honey or maple syrup
    • 3/4 cup plain kefir
    • 3/4 cup vanilla yogurt
    • Some blueberries, strawberries, raspberries, cherries chopped

    Directions:

    1. In a bowl, mix honey, kefir and yogurt.
    2. Put a few pieces of fruit in the mold and add the mixture.
    3. Put it in the freezer for a 4 to 24 hours period.
    4. To unmold, pour hot water on the mold. Enjoy!
  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Garden Salad

    Garden Salad

    A great summer dish directly from the garden, this salad is composed by the first harvest. You can use the leafy greens you have on hand and add thinly sliced cucumber, onion, pepper. This year, I replaced the green kale by the red kale, which I find more tender and less bitter. Here is a real garden salad!

    Ingredients:

    • A few Boston and oak lettuce leaves, chard, red kale, watercress
    • A garlic flower scape
    • 8-10 cherry tomatoes sliced in 1/2
    • 1/4 cup olive oil
    • 3 tbs rice vinegar
    • 1 tbs of mayonnaise
    • 1 tsp whole grain mustard
    • 1 tsp maple flakes or maple syrup

    Instructions:

    1. Wash in cold water, drain and chop the lettuce, chard, red kale and watercress. Pour in a large bowl.
    2. Wash and cut into small sections garlic flower scape, add to salad with cherry tomatoes.
    3. In a small bowl, whisk all the dressing ingredients and pour on the salad, stir well and serve.
  • Watermelon Salad with Feta and Mint

    Watermelon Salad with Feta and Mint

    This Mediterranean salad is very summery and tasty. I advise you to assemble it just before serving to prevent it from becoming soggy. Watermelon is the most lycopene-rich food, a powerful and important antioxidant in the prevention of some cancers. It also contains an amino acid, phenylalanine, whose action can protect against Parkinson disease. You can vary the recipe by adding kalamata olives and sliced red onions.

    Ingredients:

    • 2-3 cups seedless watermelon cut into small cubes
    • 1/2 cup goat feta or regular crumbled or cut into small cubes
    • 6 fresh mint leaves, chopped
    • 1/4 cup extra-virgin olive oil
    • juice of one lime
    • 1 tsp of honey
    • sea salt and pepper to taste

    Directions:

    1. In a bowl, combine melon, feta and mint.
    2. In a small bowl,whisk all the dressing ingredients until dissolved.
    3. Pour dressing over salad, toss and serve.
  • Apricot And Date Oat Bars

    Apricot And Date Oat Bars

    Easy and quick to make, gluten and refined sugar-free, these granola bars are full of flavor and nutrients. A very good alternative to sugary cereal or oatmeal for a breakfast change.

    Ingredients: 

    • 2 cups quick cooking rolled oats
    • 3 ripe bananas
    • 1/3 cup dried apricots sulphite-free
    • 1/3 cup pitted dates
    • 1/3 cup unsweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1 pinch of cinnamon
    • 2 tablespoon of chia seeds

    Directions:

    1. In a food processor, pulse the oats until they are ground into a powder-like consistency.
    2. In a bowl, mash banana until smooth and add all the ingredients. Stir until well combined.
    3. Pour the batter into a line square dish with parchment paper. Using the back of a spoon, press evenly into pan.
    4. Bake for 25 to 30 minutes or until golden. Cool completely. Cut into small bars. Serve.
  • Dark Chocolate Ginger Pear Muffins

    Dark Chocolate Ginger Pear Muffins

    The pear and chocolate go so well together! Here is a recipe for muffins full of pears and chocolate, with a little touch of ginger. Whether for breakfast with a smoothie or snack, I ‘m sure you will love these muffins.

    Ingredients:

    • 1 3/4 cup unbleached flour
    • 1/2 tsp ground ginger
    • 1 pinch of salt
    • 1 1/2 tsp baking powder
    • 1/3 cup dark chocolate chips or coarsely chopped bittersweet chocolate
    • 2 ripe pears, peeled and diced
    • 2 eggs
    • 1/2 cup organic cane sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup vegetable oil
    • 1/3 cup milk

    Directions:

    1. Preheat oven to 180 ° C (350 °F).
    2. In a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a separate bowl, whisk together the oil, eggs, sugar, milk and vanilla.
    3. Pour in the dry ingredients. Stir gently and add the pears.
    4. Spoon batter into silicone molds with a spoon.
    5. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Brussels sprouts salad with avocado and blood orange

    Brussels sprouts salad with avocado and blood orange

    The delicious main-course salads at Mandy’s on Crescent Street in Montreal are very inspiring. Here is a very nourishing version rich in vitamin C, folate, fiber and antioxidants. Mandy’s is a must for lunch if you ‘re in the area!

    Ingredients:

    • 2 cups fresh or frozen brussels sprouts (I used frozen), cooked, cooled and cut into thin slices
    • 1 blood orange, peeled and cut into chunks
    • 1 avocado diced
    • pumpkin seeds (optional)
    • the juice of 1 lemon
    • 2 tbsp olive oil
    • 2 tbsp grain mustard ( old )
    • 2 tsp maple syrup (I used the yuzu maple syrup by Isens, yum! )

    Directions:

    1. In a small bowl, blend the oil with the lemon juice, mustard and maple syrup.
    2. In a bowl, toss the pieces of Brussels sprouts, blood orange and avocado.
    3. Pour dressing and sprinkle the pumpkin seeds, serve and enjoy immediately!
  • Gluten Free Chocolate and Raspberry Cake

    Gluten Free Chocolate and Raspberry Cake

    It’s almost Valentine’s Day, here’s a healthy and delicious cake!

    Ingredients:

    • 1 1/2 cup almond flour
    • 1/3 cup cocoa powder
    • 1 tsp baking powder
    • 1 pinch of salt
    • 2 eggs
    • 1 large ripe banana
    • 1 tsp vanilla extract
    • 1/3 cup melted coconut oil or olive oil
    • 1/2 cup pure cane sugar

    Raspberry puree:

    • 2 1/2 cups frozen raspberries
    • 2-3 tablespoons maple syrup or pure cane sugar
    • 1 tbs cornstarch
    • 1 tbs water

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, mix the almond flour, cocoa, baking powder and salt.
    3. In another bowl, beat the eggs with an electric mixer with the sugar for about 2 minutes. Add vanilla, oil and mashed banana, then dry ingredients and combined.
    4. Grease a 6 or 8″ springform pan (I used 9″ and the cake was not very high) with coconut oil and line the bottom with parchment paper.
    5. Pour batter evenly and bake for about 30 minutes or until top is firm enough. Allow to cool completely before removing it from the pan.

    Raspberry puree:

    1. In a saucepan, combine the raspberries, sugar and water and bring to a boil.
    2. In a glass, dilute cornstarch in a little cold water and pour into the pan. Stir constantly until thickened and remove from heat.
    3. Pour into a bowl and refrigerate. This puree can be prepared the day before.
    4. Put the cake on a display tray and spread the raspberry puree on top.
    5. You can double the recipe to make a two layer cake.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Easy Gazpacho

    Easy Gazpacho

    Ce smoothie de légumes crus, inspiré de la Gaspacho, contient plus de vitamines qu’un potage de légumes cuits. Je le préfère au jus de légumes car il contient en plus des fibres. À servir l’après-midi comme collation ou avant le souper comme entrée.

    Portions: 2-3 verres

    Ingrédients:

    • 1 boite de tomate ou 2-3 tomates fraîches coupées
    • 1/2 concombre anglais
    • 1/2 poivron rouge ou vert
    • 2 cuillères à soupe de vinaigre balsamique ou de xérès
    • 2 cuillères à soupe d’huile d’olive
    • 1 gousse d’ail
    • tabasco au goût
    • Quelques glaçons au besoin

    Directions: 

    1. Dans le bol d’un robot culinaire ou au blender, mettez tous les ingrédients de la gaspacho et actionnez le robot, jusqu’à ce que la texture soit bien homogène. Verser dans un verre et déguster.