This weekend, we were celebrating Auntie Nini and Uncle Didier’s 60th birthdays (a vast program, believe me!). For the occasion, I was in charge of making ” congolais“, those fluffy little coconut boulders.
Christophe Felder’s Congolese
Rose tarts [concours]
Today, I’m even happier than usual to share this recipe with you. Why? Because not only is it really quite delicate and within everyone’s reach, but also because I’ve got the chance to win you the book from which it’s taken. This is my first contest (and hopefully the first of many) and I’m as excited as a lark. Continue reading “Rose tarts [concours]”
No-bake stracciatella iced cheesecake
Olalah, a little wind of laziness is blowing through this blog… This is probably due to the sunless heat, which makes you want to binge on ice cream in front of the TV rather than turn on the oven and bake cakes! I’m also taking advantage of my last week before going back to work to tidy up my apartment (yes, when everyone else goes on vacation, I go back to work!), but I’m back with a tasty but fresh recipe for an iced cheesecake.
I’m still in my no-bake phase (and I’m about to announce the winner of the book), so I thought I’d try out this recipe, which takes creamcheese out of the freezer. Well, technically the cake isn’t completely no-bake, since you have to bake the cookie base with the butter for 10 minutes, but compared with recipes that call for the cream to be slow-baked for 2 hours, this can be considered a no-bake cheesecake. Continue reading “No-bake stracciatella iced cheesecake”
Foodista challenge 18: it’s all raw!
While we await the results of the Rose tartes competition (you still have a week to enter), it’s time to publish my first entry in the foodista challenge: strawberry mousse. What’s that? If you’re not a blog addict, you may be unfamiliar with the concept, so let’s have a quick recap. Continue reading “Foodista challenge 18: it’s all raw!”
Almond cookies to say thank you!
I don’t know if you give culinary gifts like I do, but I find it very practical. I have a very good cookie recipe: “Excuse me, I’m really sorry” (usually, the taste of butter makes the bitterness go away and people never stay angry for long!).
For these almond cookies, it was a simple “Thank you for helping me out” (well, actually, more like “Thank you for trying”, but whatever…). Packaged in a pretty jar with a little label (from HEMA), they’re a real eye-catcher! Continue reading “Almond cookies to say thank you!”
Homemade ice cream: ice-cream maker or turbine?
A few days ago, I published a recipe for custard. Maybe you saw me coming (or maybe you’ve been following my adventures on Insta), but the fact remains that this custard was above all an opportunity to make delicious homemade ice cream in the middle of a heatwave! And as Kenwood kindly lent me an ice cream maker (to go on the Cooking Chef) and an ice cream turbine, I was able to test both and I’m going to give you an enlightened feedback! Continue reading “Homemade ice cream: ice-cream maker or turbine?”
