Mango (or any fruit) Clafouti in 4 steps

If you say it with a French accent, Clafouti sounds very exotic.However it is a simple elegant dessert that you can put together in 4 easy steps. Clafouti is a rustic dessert which is basically a rich batter poured over fruit and baked golden brown. Add some powdered sugar, a fancy plate and a sprig of mint and you look like a kitchen diva! You can use any fruit in season too.

Mango Clafouti

  • 1 tablespoon unsalted butter, at room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 3 extra-large eggs, at room temperature
  • 6 tablespoons all purpose flour
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla essence
  • 1 teaspoon grated lemon zest (2 lemons)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons rum ( or fruit brandy to match the fruit you are using)
  • 2 to 3 firm but ripe mangoes or 2 small tins Mango , with the syrup drained.Alternatively, use cherries, pears
  • Confectioners’ sugar
  • Fresh cream or vanilla ice cream to serve.

Step 1. Preheat the oven to 375 degrees F. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Step 2.  Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and whatever liquor you are using

Step 3.  Slice fruit and arrange the fruit as nicely as you can  in a single layer,  in the baking dish. Pour the batter over the mango and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. It will be quite brown but and it should not be jiggly in the middle.
Step 4.  Serve warm or at room temperature, sprinkled with confectioners’ sugar, and Vanilla Ice cream  or fresh cream ( cream beaten with a little bit of sugar till it holds it’s shape – do not over beat or you will end up with butter , that is  not a bad thing but it  this case it wont help your Clafouti plating!)

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Moroccan Preserved Lemons

 

 

2 months ago I made this recipe and I have delighted in the results. Preserved lemons are used in Moroccan cooking, but I have been using it in almost every dish I make. The lemons give a tangy flavor to anything and disappear in the cooking process, that you do not know what tastes so fabulous. I have very successfully used it in pasta dishes , salads, chicken soup, stews, stir fry’s , curries, rice dishes , Pizza, stuffed tomatoes, store bought rotiserrie chicken,  and even added it into my St Patrick’s’ Day corned beef boil!  I have  not tried it in a sandwich …. yet.

It is a secret the world should know, and its so easy to make. Find a clean Mason Jar and you are well on your way. It has become an ingredient I cannot do without.

This is a Marthe Stewart recipe and I was very happy with the result. Do not worry, the end product is not salty as you think it may be.

INGREDIENTS for making Preserved lemons

  • 8 lemons, plus more as needed
  • Juice of 4 lemons, plus more as needed
  • Coarse salt
  • 1/2 cup extra-virgin olive oil

DIRECTIONS

  1. Leaving one end intact, cut lemons lengthwise into quarters. Using your fingers, stuff about 2 tablespoons salt inside each lemon, close them, and transfer to an 8-cup, sterilized, wide-mouth jar.

  2. Measure juice in a liquid measuring cup, add to jar along with half that amount of water, making sure liquid almost covers lemons. Add more freshly squeezed lemon juice, if necessary.

  3. Loosely cover jar and let stand, at room temperature, for 2 days, shaking the bottle each day.

  4. If there is room, add more cut lemons with salt and add to jar, covering with more lemon juice, if necessary, and olive oil. Cover jar and let stand at room temperature at least 3 weeks.

  5. To use lemons, rinse with water. Remove seeds and pith and discard. Use peel as desired.

    here is the video and let me know if you try it.

http://www.marthastewart.com/249478/preserved-lemons

 

 

 Google Images – organicfacts.net

Sri Lankan Eggless Chocolate Biscuit Pudding {No Bake Chocolate Cookie Cake} — The Flavor Bender

A classic Sri Lankan dessert – this Eggless Chocolate Biscuit Pudding (No Bake Chocolate Cookie Cake) is decadence and simplicity in cake form. Alternating layers of milk-soaked Maria cookies and soft, creamy chocolate buttercream are all you need for this deceptively delicious dessert that also happens to be just so easy to make. (PIN IT……

via Sri Lankan Eggless Chocolate Biscuit Pudding {No Bake Chocolate Cookie Cake} — The Flavor Bender

Alkaline or Acidic Body ?

 

Some of you may know about our bodies being too alkaline or too acidic. Simply put, a too acidic body means inflammation in our bodies which gives way to disease of every form.

Our bodies need to have a ph level of 7.365 – 7.4 to perform at peak levels and to be healthy. We should all strive to maintain that perfect balance by eating the right foods. If our bodies become too acidic by the foods we eat our body starts to work overtime to try to bring that balance back and gets inflamed leading to diseases such as frequent flu, IBS, heartburn, digestive issues, excema, joint pain, asthma, hormonal imbalances, depression low  energy, low libido, MS , migraines and yes CANCER.

Your body when acidic, goes to work to maintain that balance and neglects to heal or nourish the body when it needs it from infection and disease.

When our bodies are alkaline, it can actually spend time healing itself from disease and make us feel our best.

How can we find out what our PH balance is ? A simple pharmacy urine test ph strip can tell you what your levels are , also a blood test called C Reactive Protein can tell you how much inflammation you have in your body. There is a direct link between the foods we eat and the balance in our body

I found an excellent chart online that I wish to share with you, which explains all the food groups that are acidic or alkaline. You will find a PDF of it at the bottom. Print it , hang it on your fridge , have a copy while grocery shopping and learn it well, to live a full, healthy disease free life.

(Click the link below)

AirWaterLife-FoodImpactOnBody-pH-Chart

 

AirWaterLife-FoodImpactOnBody-pH-Chart

 

Reading recommendation  for excellent information and recipes –

The soup cleanse by Angela Blatteis and Vivienne Vella

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12 Mini Quiches by Zazacook

Twelve mini Quiche for a perfect dinner. I love Quiche, any Quiche with bacon, mushrooms, tomatoes or salmon, Quiche with spinach, zucchini or broccoli….. You can imagine your Quiche, filled with whatever you want… look in your fridge and make a Quiche with what you have.

I love Quiche, because it’s easy to make. You can create a variety of Quiche.

I chose to make mini Quiche with bacon and tomatoes. I have really good smoked bacon that my friend Irene made by herself. It is the best one that my husband and me ever ate.

I just prepared my french recipe with no pastry dough.

Mini-Quiches

 

Servings : 12 mini Quiche

Preparation time : 20 mn    Cooking time : 35-40 mn

Ingredients :

  • 3/4 cup all-purpose flour
  • 3 eggs
  • 500 ml (2 cups) milk
  • 1/2 cup finely shredded cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup bacon, diced
  • 12 cherry tomatoes
  • salt and pepper

Directions :

Preheat the oven to 400°F

Cut the cherry tomatoes and gently squeeze out as many seeds as possible.

Place the flour in a medium bowl. Add the eggs one at a time, beating well with each addition. Add the milk slowly, salt (if the bacon is not too salted), pepper, shredded cheese and parmesan cheese.

In muffin pans, add tomatoes and bacon. Pour over the muffin pans the mixture eggs/flour/milk.

Bake for 35-40 minutes. Remove from the oven and serve hot with a lettuce. Bon appétit :)

recipe courtesy of Zazacook

http://www.zazacook.com/?p=514

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