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Chewy Granola Bars

5/8/2013

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Once you go homemade grano, you never go back!

These are chewy and moist, and contain much less sugar than your typical store-bought bars. They are also infinitely adaptable to whatever nuts, dried fruit, grains and flours and oils happen to be on hand - test out different versions and see which you prefer.





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Super-moist brownies

4/12/2013

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These are some of the yummiest, most moist brownies ever! And the best part - you only need to dirty one bowl, which I will happily come over and lick clean.

The recipe comes from one of my favourite bloggers - www.smittenkitchen.com. That's also where you will find the salted caramel version of these brownies - I have decreased the sugar in both recipes.


Yield: one 8x8-inch pan of brownies, cut into whatever size suits your fancy.

Ingredients:
3 ounces (85 grams) unsweetened chocolate, roughly chopped (*I like the Camino organic for these)
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
3/4 cup (175 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
Heaped 1/4 teaspoon flaky sea salt
2/3 cup (85 grams) all-purpose flour

Method:
1. Pre-heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple of un-melted bits remain. Off the heat, stir until smooth and fully melted.
3. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.
4. Transfer to pan, smooth out top with spatula and bake for 25-30 minutes, or until toothpick inserted in centre comes out clean.
5. Let cool for 10-15 minutes (if you can wait that long!) and cut into desired pieces.






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Cake salé - recette de base

4/12/2013

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Le cake salé est simple à réaliser, et peut se décliner en une multitude de saveurs - excellent pour utiliser des petits restes de légumes, fromages et de viandes.

Délicieux servi au goûter, à l'apéro ou pour un petit déjeuner rapide !




Ingrédients (pour un moule standard carré de 8 pouces) :

3 œufs
150 g de farine
10 g de poudre à pâte
80 ml d'huile végétale (ou remplacer un 20ml par de l'huile d'olive pour agrémenter certaines saveurs)
125 ml de lait
sel et poivre au goût (mais attention au sel, car il faut doser avec la teneur en sel des condiments)

Condiments au choix : exemple, zucchini-oignons caramélisés-cheddar blanc, ou lardons-poireaux-gruyère, ou champignons-tomates séchées-chèvre. Quantité : à peu près un tiers de tasse de chaque ou selon votre préférence.

Méthode :
1. Chemiser le moule (beurre & farine) et préchauffer le four à 350F.
2. Faire cuire les condiments qui le nécessitent (ex. lardons, champignons, oignons caramélisés, la plupart des légumes, etc.) et les laisser refroidir.
3. Dans un grand bol, mélanger la farine, la poudre à pâte et le poivre/sel.
4. Incorporer les œufs un à la fois et ensuite l'huile.
5. Incorporer le lait et bien mélanger le tout.
6. Ajouter les condiments voulus, ainsi que le fromage râpé s'il y a lieu, et ajuster le sel/poivre/épices.
7. Couler dans votre moule et faire cuire environ 25-30 minutes, ou jusqu'à ce que la croûte soit bien dorée et que la pointe d'un cure-dents ressorte propre du centre du cake.
8. Laisser tiédir 15 minutes avant de démouler et de trancher le cake.



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Cranberry-lemon scones

11/21/2011

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A simple and scrumptious way to enjoy the fall - and quick enough to make in the morning! I have used cranberries and lemon in this version, but feel free to substitute raisins and cinnamon, or even make savoury scones with chives, cheese, etc.

Yield: 12 scones
Tools: mixing bowl, parchment paper

Ingredients:
2 cups all purpose flour (or half whole wheat)
1/3 cup sugar (omit for savoury scones)
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 cups heavy cream, plus a bit for brushing
1/3 cup dried cranberries
orange/lemon zest
1 tbsp. lemon juice

Method:
1. Heat oven to 350F and line a baking sheet with parchment paper.
2. Mix first four dry ingredients in bowl.
3. Blend in dried fruit, spices and zest (or savoury ingredients). Use fingers to ensure fruit is well distributed in mixture.
4. Mix lemon juice and cream in another bowl.
5. Make a well in dry ingredients and pour in cream mixture. Use fingertips to blend together; you should end up with a ball of dough that holds well together.
6. Turn dough out onto a floured counter and form into two disks of equal size, and pat down to about 1" thickness. (Avoid using a rolling pin as this toughens the dough and scones will be dry!)
7. Cut each disk into 6 wedges (like a pizza) and place on prepared baking sheet.
8. Brush the tops of the scones with cream and sprinkle with raw sugar.
9. Bake for 15-20 minutes, or until scones are well-puffed and golden.
10. Eat warm with butter and jam!



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    About me

    Cook, explorer, teacher.
    I love to share my food experiences with others and hope to convert a few neophytes in the process.

    Les recettes sont généralement disponibles uniquement en anglais, mais je serai ravie de vous répondre en français !


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