Chocolate & Coconut Fondants

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Chocolate fondants, lava cakes, moelleux, mi-cuits au chocolat… You name it!

It doesn’t get much more indulgent than these downright delicious melt-in-the-middle chocolate desserts, which you can complete in 15min tops!

5 min to make the batter, 2 min to pour it into the mould, 8 min to cook….Et voilà.

PS. Whenever I crave chocolate after a meal (meaning, often), I make Chocolate fondants.
This recipe is slightly twisted since I used coconut oil and coconut flour : makes a great combo with the chocolate.

Enjoy!

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Ingredients (makes 6 medium-sized cups)

1/3 cup of dark chocolate, melted (I used Lindt dessert)
1/3 + 1 tbsp of coconut oil
2 eggs
1/4 cup + 2 tbsp of all-purpose flour
1/4 of coconut flour
1/2 cup of sugar
1 tablespoon of unsweetened cocoa powder
2 teaspoons of vanilla extract
a pinch of salt
Coconut shreds or flakes (optional)

Method

1-Preheat your oven to 180°C.

2-Butter a silicone 6-muffin tray.

3-Microwave the coconut oil and chocolate in a large glass bowl, about 1 minute. Add all the other ingredients and whisk until combined.

4-Pour the batter filling each section of the mould (fill slightly over 3/4)

5-Bake until the sides are firm and the centers are soft, about 8 minutes. Let stand 1 minute before removing gently each cake. Top with coconut flakes and serve with vanilla icecream (optional). Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

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Tarte Tatin

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Ingredients (Serves 6-8)

1 roll of puff pastry
4 medium Canada grise apples (or a variety of sweet and acidic apples)
130g of sugar
2 tablespoons of butter
15ml of heavy cream
4 tablespoons of water

Method

1-Preheat your oven to 180˚C

2-Grease a 20cm diameter round mould (with relatively high sides > 6 cm)

3-Wash and peel the apples, then halve them horizontally and get rid of the seeds and core. Cut each half in 0,5 cm thick slices.

4-Place the slices in the bottom of the mould in a rosace shape. Continue layering the slices until there are non left.

5-In a casserole, heat the sugar with some water over medium to high heat. Cook until the mixture forms a light caramel. Remove from heat and gently stir in the butter and heavy cream. Pour the caramel onto the apple slices.

6-Lay the pastry on top of apples and carefully tuck the pastry down right into the edges using a wooden spoon so you don’t get burnt from the hot caramel

7-Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with caramelly pieces bubbling up from under the edges

8-Remove the tarte from the oven. To make it look like a tarte Tatin you need to turn it out: get a serving plate larger than your mould and put oven gloves on.

Put the plate on top of the mould, then quickly turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with some vanilla ice cream.

For more foodie inspiration, you can follow me on Instagram !

Matcha & Coconut Minicakes

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Ingredients (makes about 16)

3/4 cup of coconut flour
1/2 cup of all-purpose flour
1 1/2 teaspoons of ground cardamom
2 teaspoons of vanilla extract
1 1/2 tablespoon of matcha powder
2 teaspoons of baking powder
a pinch of salt
1/2 cup + tablespoons of sugar
1/3 cup + 2 tbsps of coconut oil
1 large egg

2 tablespoons of confectioner’s sugar
1/2 teaspoon of matcha powder

Method

1-Preheat your oven to 180°C

2-Line 2 baking sheets with parchment paper. Set aside

3-In a bowl, whisk all the dry ingredients, except the matcha powder, together.

4-In another bowl, mix wet ingredients until combined.

5-In a small bowl or glass, stir matcha powder and 1 tablespoon of water together. Blend into wet ingredients mix then sift in the dry mixture. Make sure not to overmix.

6-Form dough into small rounds about the size of a golf ball (or 20g each in weight). Place on parchment-lined baking sheets. Bake for 8 min or until bottoms are lightly brown.

7-Let cool on baking sheet for 1 minute befor transfering to a rack.

8-When completely cool, mix confectioner’s sugar with matcha powder. Sprinkle over cookies and serve. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Kale Pesto Pasta with Carrot & Pine nuts

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“The Queen of greens”, “the New Beef”… you name it! Kale is probably one of the healthiest and most nutritious plant food that exists.

It’s loaded with all sorts of beneficial compounds: low in calories, high in fiber and iron (more than in beef!) and filled with powerful antioxidents. Kale is also a great anti-inflammatory food, high in vitamins A, C, and K.

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Ingredients (Serves 4)

1 cup of packed torn kale leaves, washed and stems removed
1/2 cup of packed fresh basil leaves
1/2 teaspoon of sea salt
4 tablespoons of extra virgin olive oil ((I used Huile d’olive AOP Château d’Estoublon)
2 tablespoons of Greek yogurt
1/4 cup of toasted pine nuts (+ 1 handful for serving)
2 cloves of garlic, minced
1/4 cup of grated Parmesan cheese

1 carrot, peeled, shreded, steemed (or boiled)

Method

In a food processor, combine all the ingredients and pulse to combine. Toss with your favorite pasta (I used serpentini) and serve immediately.
I added some more pine nuts, parmesan shreds, and steamed carrot shreds.

For more foodie inspiration, you can follow me on Instagram !