RED HEARTS FOR MY SWEET MUM

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I hope it inspires you to make a nice colourful surprise for your love one, even if you decide to have dinner outside, you can still prepare something sweet :)

Friday before going to France to see my mum I chose to try my first decorated cakes. There was 3 reasons to this.

  1. I’ve never tried yet to make care with frosting decoration…That’s obvious looking at the pictures but I won’t give up and will look for advices.
  2. I wanted to participate to a St Valentin inspiration challenge
  3. I wanted to bring something sweet for my mum that is fighting hard against a terrible desease that I won’t name and wanted to bring something done from all my heart to wish her strength and courage as I love her from all my heart.

I’ve tried different shapes hoping that one would get better for the challenge hehe.

What do you need?

  • 125g of butter
  • 175g of sugar
  • 2 eggs
  • 185g of flour
  • 125g of milk
  • Baking powder
  • Salt
  • Vanilla extract

For the frosting

  • 200g of Philadelphia cheese
  • 250g of glass sugar
  • 100g of butter
  • Vanilla sugar
  1. Pre heat the oven at 175°C
  2. In your kitchen, using the white spatula, mix the butter and sugar until it is well incorporated and make a sponge mixture.
  3. Add the eggs one by one slowly and ensure it’s full integrated
  4. Add half of the flour, continue to mix while you incorporate half of the milk and continue the same process with the rest of the flour & milk
  5. Add the baking powder, pinch of salt and vanilla extract
  6. Add some red colouring. I use some powder one that is very strong so only a tiny bit is sufficient to get this amazing red
  7. Put in the oven for 30mn at 175°C, check after 20mn if it’s already cook and let get cold for 30mn outside the oven on a tray.
  8. Cut into heart shapes for example, different sizes. You can also cut the shapes in half to fill in with the frosting
  9. Prepare the frosting with the philadelphia cheese, sugar glass and butter. Add vanilla sugar and some red color, but far less than in the cake to get a pink color.
  10. Then the decorating exercise comes next. I didn’t manage well but someone told me I should have put it in the fridge before working it. So, make sure to reserve in the fridge for 2hrs or 30mn in the freezer before trying to make your flower or other shapes.
  11. Enjoy

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Veggie tagine

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The way to cook in a Tagine is quite surprising, it’s a very good way to cook the vegetables and it’s pretty quick to cook and with a lot of savour if you put the right spices. There’s not one way to do a Tagine, you can really be creative with different sort of meats and spices.

As we did a week of healthy food only last week, mainly vegetables, this one didn’t have meat.

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Serves:

4

What do you need?

  • 3 carrots
  • 1 red pepper
  • 1 aubergine
  • 1 courgette
  • 2 tomatoes
  • 1 onion
  • 3 garlic cloves
  • Black pepper, salt, cumin, spices

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  1. Start peeling your vegetables, alternatively to keep the vitamins, clean them thoroughly and don’t peel anything at all
  2. Cut all vegetables into medium pieces
  3. Place at the bottom of your tagine the carrots, then the red pepper, half of the onion and garlic, aubergine, courgette and the rest of onion and garlic
  4. Add the spices and the glass of white wine
  5. Add the tagine cover and cook for about 25mn at medium to slow fire. Try to not open the tagine too often as it needs to keep the steam inside

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Almonds financiers

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There’s a few recipes you can do when you have egg whites left over. I initially wanted to do ‘Ile flottante’ but I didn’t have more eggs to prepare a custard sauce so I thought the best was to do ‘financiers’ cake instead of the usually meringues o macarons.

I initially thought I had pistache but realised it was other grains so I had put almonds instead. They are absolutely super delicious, moist and tasty, I’m very happy with the results.

The recipe is inspired from the recipe of Christophe Michalak.

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What do you need?

  • 45g of flour
  • 110g of egg whites
  • 1 table spoon of honey
  • 45g of almonds flour
  • 120g of ice sugar
  • 120g of butter
  • Baking powder
  • Smashed almonds
  • Vanilla extract
  • Pistache extract

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  1. In a saucepan bring the butter to boil until it starts to get slightly brown and add the table spoon of honey. Mix well and let aside
  2. In your KitchenAid food processor, mix the ice sugar, flour, almonds flour and baking powder together
  3. Add the egg white slowly to the flour mixture and mix slowly until fully absorbed.
  4. Add slowly the butter to the mixture, continue to mix and add the pistache & vanilla extract.
  5. Butter a silicon financiers baking tray and spread the batter across. Sprinkle the smashed almonds on top.
  6. Cook for 13mn at 180°C with fan heat (temperature might differ depending on your oven, make sure to not over-bake)

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Fresh Tagliatelle carbonara

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Using the fresh pasta recipe that I posted today, I did a test with some carbonara-style tagliatelle. It was truly delicious and even if it’s a bit more work than opening the fresh pasta bag, I still had fun and loved doing them. Will need to try a new recipe next time with flour only to see the difference.

For the sauce, there’s plenty of choices. I was missing an egg to do a proper carbonara sauce so I basically just cooked bacon, added a bit of milk and philadelphia cheese, black pepper and garlic in powder. I sprinkled some basil and cheese on top.

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FRESH PASTA MADE WITH KITCHENAID

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For Christmas I received my pasta accessory for my KitchenAid. So it was only a matter of days until I make my first try of fresh pastas. There’s many different recipes so I will need to try and adjust depending on the only few ingredients that are needed. This is how I did today:

Serves: 

4

What do you need?

  • 130g of flour
  • 130g of thin corn semolina
  • 2 eggs
  • 4 yolks
  • salt

 

  1. In your kitchenaid, install the flat beater. Put the flour, semolina and salt and mix well. Add the eggs. Start mixing the ingredients together.
  2. With the bread hook, continue to mix the mixture for 2 to 3 minutes until a ball is formed.
  3. Take the ball out, put some flowers on your kitchen top and form a proper ball and cover it with plastic film for 45 to 60mn
  4. Start to flatten the pasta with the 1st accessory starting with size 1 and repeat the same steps until size 5. (I will put some videos 1 day)
  5. Once you obtain your flat pasta layers, change the accessory with the tagliatelle one, and cut the pasta into the desired shape.
  6. Let them dry on a pasta dryer, if you don’t have one, let them dry flat on your kitchen top for about 20mn before forming nest with them otherwise they might stick in your water.
  7. Put some water to boil with a bit of oil and salt and cook the past for 2mn.
  8. Serve immediately

 

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