cloudberry jam

this wonderful jam come from Norway. Cloudberry is a wild fruit similar to raspberry shape but taste is completely different and reminds me apricot. Its native in alpine and arctic zone where they use to eat it with whipped cream.. delicious!

I didn't make my birthday cake!

Japanese chocolate tarte

Base is crunchy, top is soft like a mousse

ingredients for "a huge tarte":

750g shortcrust pastry
6 eggs
400g chocolate
320g butter
300g caster sugar
2tbsp grounded café

melted chocolate and butter

 

Bake shortcrust pastry 30 minutes in preheated oven 180°C (of course less if tarte is smaller); melt chocolate and butter (butter almost melted as shown). beat sugar, eggs and grounded café.

 

beat eggs, sugar and grounded café until you get a foam

pour in chocolate and butter

final texture, before baking

when shortcrust pastry is half baked (light golden/white) pour in chocolate cream, spread and bake 25/30 minutes more at 170°C (of course less time if tarte is smaller) Remember that final consistency its like a mousse, not a stone, don't overbake it.

Shortcrust pastry already baked 30 minutes at 180°C

Thanks to my dear Japanese friend Kana that she taught me this wonderful recipe

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mushroom lasagne

 

I made a tour in Versailles food market:

good eaten like a salad, with olive oil, salt and pepper

 

and I made mushrooms lasagne!

 

lasagne dough:

 

100g flour + 1tsp olive oil + 1 egg

or

200g flour + 2tsp olive oil + 2 eggs

...and so on!

paloudeh chirazi

good!

 

I recently discovered Persian food and it’s just delicious. My favorite place in Paris is Mazeh in the 15 arrondissement, I use to eat sour black cherry rice with lamb macerated in onion juice.. and for dessert I never miss paloudeh chirazi, a sorbet made with starch vermicelli rose scented à la façon de Chiraz.

press lemon on it

can u see vermicelli?

 

moelleux alla zucca con crema al mascarpone

Tony Manoir's favorite cake

tipica torta della tradizione americana. La zucca é ottima nelle torte ed essendo già dolce, un po' come la carota, richiede poco zucchero. Consiglio di utilizzare la polpa di zucca in lattina, meno romantica certo.. ma il risultato é garantito perché molto meno acquosa. La crema al mascarpone é ovviamente una variante italiana del cream cheese frosting.. ed é perfetta per ammorbidire questo dolce un po' speziato, chiedetelo al mio amico Tony.. per il suo compleanno ne ha mangiato una intera!

deco idea from Africa

this hand made doll is a perfect decoration for your african dinner, you can easily substitute with a matrioska if is a russian dinner or a troll if it's norwegian middag:)