Priya's Versatile Recipes

Wednesday, November 26, 2014

French Baguette - Version 2

French people start their day with baguette and end their day with this incredible bread.Baguette have their important place of every French household especially lunch or dinner.This long flute like bread is quite famous around the world. Eventhough this bread is easily available in every part of the world, nothing can beat the original and traditionally baked French baguette.I have baked french baguette earlier for a baking event, again i got a chance to give a try to this french baguette for this week's blogging marathon as i picked Tame the yeast as this week's theme. Pradnya of The Pumpkin Farm suggested us french baguette as she was the one among two marathoners who gave us bakes with yeast for this month's tame the yeast event.

Baguette, french baguette

Tuesday, November 25, 2014

Vegan Sun-dried Tomato Pesto

I stopped buying pestos from stores since ever i started preparing pestos at home. Most of the storebought  pesto goes for Herbs, nuts and cheese. If you are making pestos at home, you can make them depending upon your tastebuds.If you would have noticed my recipes index, most of my pestos are vegan with loads of nuts. Making pesto at home is like a child play, apart from grinding you doesnt need anything to do with them. Pesto makes a fantabulous sauce to relish with breads, pastas,simply as a dip for savoury biscuits. Pesto belongs to Italy and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and parmesan cheese or Fiore sardo (cheese made from sheep's milk).A different version of pesto sauce exists in Provence region of France and its called as Pistou. But Pistou is generally made with olive oil, basil and garlic.

Sundried tomato pesto, vegan tomato pesto

Monday, November 24, 2014

Wholewheat,Tomato Basil Loaf

Baking is one among my favourite passion. After blogging and cooking, baking took an important place. I never forget to bake atleast for twice a week even i have a very busy schedule with my course and internship.Baking bread at home is definitely very healthy,obviously am trying to bake my dose of  bread quite often at home. Before blogging, i never tried my hands in baking breads with yeast, taming the yeast was one of my nightmare and i never tried to explore it. But blogging took me in a right direction and now am playing with yeast god. Yeast behaves very good with me hence you might have noticed that i have varieties of breads and bakes with yeast which i tried in my blog. Since i love to bake with yeast i wont hesitate a second to try varieties of bread at home. If i get a chance to bake with yeast, i wont miss it for any reason.I picked Tame the yeast as theme for this week's blogging marathon.

Tomato basil loaf, wholewheat Tomato Basil Loaf

Thursday, November 20, 2014

The Chocoponoix/Le Chocoponoix - Caramelised Apple with Chocolate Mousse & Flourless Hazelnut Cake

Few days back you might have noticed few pictures i have posted in my Fb page regarding a dessert. the famous chocoponoix, we a group of 5 bloggers participated in a dessert class where we recreated this delicious cake with the help of the creator. This cake won the Gout et Santé award by MAAF Assurances, we reproduced the cake with our own way but following the recipe shared by Lucy, the pastry queen behind this innovative cake. We had loads of fun and i got to know more about the other bloggers who were part of this adventure.Created on 2003, This award by MAAF Assurances is created t give more attention to Artisans for their creativity. With my co-bloggers NadiaAurelie,Selma,Jennifer we just made this cake prefect as much as like the creator.I have to say big thanks to Nadia for inviting me to this event.

pic courtesy by Maaf

Caramelized Apples :
- 2 Granny Smith apples
- 100 grams of sugar
- 25 g of water
- 10 grams of butter
- 1 pinch of cinnamon

Flourless cookie :
- 60 grams of egg yolk
- 20 grams of walnuts or hazelnuts
- 25g caster sugar
- 50 grams of egg white
- 20 grams of dark chocolate
- 9 grams of cocoa powder

Chocolate Mousse :
- 150 grams of dark chocolate
- 24 cl cream 30 % fat


For the caramelized apples :
Peel and cut the apples into small cubes.
With the sugar and water, make a caramel.
Stop cooking the caramel with butter.
Add the diced apples.
Cook everything  all 5 to 10 minutes to reduce the caramel.
Put off the heat, add a pinch of cinnamon.
Cover with a cling film and refrigerate .

For the cake :
Preheat oven to 175 ° C.
Whisk the egg yolk and sugar.
Melt chocolate and add to mixture.
Add the cocoa powder and walnuts or hazelnuts .
Beat the egg whites until stiff and gently fold into the mixture.
Pour into a greased and floured 20 cm mould
Bake 10 minutes.

For the mousse :
In mixer, Whip the cream .
Melt the dark chocolate.
Mix the whipped cream and melted chocolate .
Put the mousse in a pastry bag .

For Assembling
 Cut the cake as small circles using a cookie cutter .
 Spread some diced apples cold caramelized biscuit center
Cover the diced apple with chocolate mousse using the pastry bag .
For the final touch ,sprinkle  chocolate shaves and walnuts or hazelnuts .

Créé en 2003 par MAAF Assurances,le Prix Goût et Santé a pour objectif de valoriser les artisans des métiers.Le 6 octobre dernier a eu lieu la finale  au Pavillon Elysée Lenôtre à Paris.
Suite à cette finale, une soirée a été organisée à l'Atelier 750 g au cours de laquelle 4 équipes ont dû revisiter les recettes des 4 gagnants en compagnie de ces derniers.J'ai participé à cet Atelier avec quatre autre bloggeurs culinaires, on a passé de bon moment ensemble. Je remercie Nadia de Paprikas qui m'a invité à participer à cet atelier.

Ingrédients :

Pommes caramélisées   :
 2 pommes  granny-smith
100 gr de sucre
25 gr d'eau
10 gr de beurre
1 pincée de cannelle

Biscuit sans farine   :
60 gr de jaune d’œuf
20 gr de noix ou noisettes concassées
25 gr de sucre semoule
50 gr de blanc d’œuf
20 gr de chocolat noir
9 gr de cacao  poudre

Mousse au Chocolat   :
150 gr de Chocolat noir
24 cl de crème liquide à 30% MG

Préparation   :

Pour les pommes caramélisées :
Peler et couper les pommes en petits cubes .
Avec le sucre et l'eau, réaliser un caramel.
Arrêter la cuisson du caramel avec le beurre.
Ajouter les dés de pommes.
Recuire le tout 5 à 10 min pour faire réduire le caramel.
Hors du feu, ajouter une pincée de cannelle.
Débarrasser sur un film alimentaire et mettre au frigo.

Pour le biscuit   :
Préchauffer le four à 175°C.
Blanchir les jaunes d'oeuf et le sucre en poudre .
Faire fondre de chocolat et l'ajouter au mélange.
Ajouter le cacao en poudre et les noix ou noisettes concassées.
Monter les blancs en neige et les ajouter délicatement au mélange.
Verser le tout dans un moule de 20 cm que vous avez bien beurré et fariné.
Faire cuire 10 minutes.

Pour la mousse   :
Au batteur, faire monter la crème liquide en chantilly.
Faire fondre le chocolat noir.
Mélanger la crème montée et le chocolat fondu et tiédi.
Mettre la mousse dans une poche à douille.

Dans le biscuit, découper des petits ronds à l'aide d'un emporte pièce.
Répartir quelques dés de pommes caramélisées froides au centre du biscuit
Couvrir les dés de pomme de mousse au chocolat à l'aide de la poche à douille.
Pour la touche finale, saupoudrer les petits gâteaux de copeaux de chocolat et de noix ou noisettes concassées.