19.2.14

Chocolate cake





Ingredients:
200g brown sugar
180 ml milk
125g butter
50g cocoa powder
10g raising powder
150g flour
3 eggs

Preheat oven at 180°C.

In a saucepan, melt the butter with the brown sugar, milk and cocoa powder. Then set aside to cool down for 5 minutes or so.

In a bowl, whisk the flour and raising powder with the eggs. 

Add in the chocolate mixture.

Pour into a greased tin or line it with parchment paper. 

Bake for 35 minutes. Check the cooking with a knife. The cake tastes lovely when still warm. 




18.2.14

Couronne des Rois / Epiphany Crown




In France, starting from the 6th January and throughout the month, people celebrate the Epiphany sharing the Galette des Rois (Kings' Cake). It marks the end of the Christmas season. It is one of kids' favorite as there is a fève (bean) hidden inside the Galette and the person who gets it becomes the King or Queen of the day and wins a crown!
All pâtisseries sell Galette and families sometimes make them at home.
Little T made a lovely crown at school to celebrate with his classmates around a Galette they had made together.

24.11.13

Origami Christmas Tree



I am starting some homemade Christmas decorations as the weather has suddenly turned very cold. 
Feels like snuggling home and getting into a holiday mood!
If you want to make these sweet and design trees you can go to Finnish blog Nurin-Kurin for an illustrated how-to.

26.5.13

Rhubarb, Ginger & Vanilla Crumble




Ingredients:
For the filling
- 6-8 stalks rhubarb
- 8 tablespoons brown sugar
- 6 tablespoons water
- 1 or 2 tablespoons grated ginger
Optional 3 tablespoons dried cranberries

For the crumble
- 160 g semi-salted butter
- 160 g brown sugar
- 250 g flour
- 1 vanilla pod, grated

Preheat oven at 170°C.
Dice rhubarb and mix with the sugar, water and ginger.
Put in a dish and place in oven for about 10 minutes.

Meanwhile, prepare the crumble mixture mixing all ingredients together.
Refrigerate if necessary.
Add the cranberries over the rhubarb.
Sprinkle the crumble evenly.
Bake for 45 minutes, until the top is golden.

Serve warm with vanilla ice-cream.
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