- The magic rhubarb biscuit

For someone who doesn’t have a sweet tooth, I realize that lately, I baked quiet a lot.  I am a bit late on my blogging schedule, it’s because I was waiting for the rhubarb to come :) That’s one good thing done as the rhubarb is here, the season has started and it doesn’t last very long so let’s take advantage of it. 

Rhubarb is a vegetable but used mostly as a fruit in cooking. The stalks only as the leaves and roots are poison which makes rhubarb even more attractive.

Every year I make a lot of compote, crumble… Poached rhubarb, chutney…Today it was a biscuit. It’s called biscuit but it’s better than that.   It’s soft and a bit sweet on the top, nearly gooey in the center with a bitter sweet taste and again soft and a bit crunchy at the bottom. It’s magic !

I can’t wait you to check that and let me know how you feel after the first mouthful. 

 

Magic rhubarb biscuit 

Serves 4 

Ingredients :

  • 100 g (3.52 oz) of butter
  • 100 g (3 oz) of white sugar 
  • 3 eggs
  • 150 g (5.29 oz) of flour
  • 50 g (1.7 oz)  of cornflour
  • 1 tsp of baking powder 
  • 400 g (14 oz) of diced rhubarb
  • 90g (3.17 oz) of white sugar for the meringue

 

Method :

Mix the butter in cubes with sugar and egg yolk till foamy. Add to it the mix of flour, cornflour and baking powder. Work on the dough gently.

Grease a baking tray of 26cm (10 inches), spread the dough (it’s thick, it’s normal). Put the rhubarb on the dough. 

Whisk the 3 egg whites very firm, adding the 90g (3.17 oz) of sugar little by little and spread the meringue on the rhubarb. 

Cook in the oven on medium heat 160-180°C/330-350°F for 60-70 min. The meringue has to be brown and the cake wet inside.

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- The 10 minutes killer cake

What I love is when I make up my own recipe and that turns out delicious. 

Late for a picnic last week (yes in San Francisco we can sometimes do picnics in March, sorry guys) as It was a last minute picnic kind of, I made a farro salad and this delicious cake. 

The original recipe was not the same at all, I did with what I had (last minute so no time to run to the shop) and it was one of the most yummy, soft, moist 10min cake I’ve ever had. 

I had chocolate in my cupboard, so I added chocolate as well as a rest of almonds flakes. Apples, a bit of sugar, butter and flour and that’s it. 

Make this cake first thing as it really takes 10 min put it in the oven then while it’s baking get ready and you will be on time at your improvised picnic with a warm and yummy sweet loaf. 

 

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Apple and chocolate cake 


Ingredients

  • 1 apple (but you can put 2 if you want)
  • 200g of flour
  • 100g of melted butter
  • 2 eggs
  • 2 tsp of baking powder
  • 1 tsp of vanilla extract
  • 100g of dark good chocolate
  • A pinch or 2 of almonds or walnuts or both (why not)

 

Method :

Sift flour and baking powder, 
Mix the butter with eggs and suger till obtaining a thick and nearly white mix.
Put the flour into the eggs/butter and stir with the vanilla extract. Divide your batter in 2, and pour the melted chocolate in 1 and stir. Pour either the chocolate part first or the plain one first (I did chocolate first) then the second half in a greased baking tin loaf.
Peel, take of the seeds and cut the apple in quarters and/or little cubes (I did quarters and cubes) and drop them into your batter.

Cook for around 1 hour (depends on the size of your baking tin) at 160°C/350°F therm 5/6 till the knife comes out of the cake clean. 

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- Full of colour farro salad

On my precedent post, I was talking about the fact that I don’t eat enough cereals and grains, and a few days later, I was in this French kind San Francisco restaurant, I tried farro. I won’t give you the name of that restaurant as I don’t remember it, simply because the overall experience was not great.

My farro vegetarian dish was soggy, heavy and tasteless.

The exact opposite of the al dente and sexy Italian cuisine.

I am talking about Italian cuisine as farro is widely used in Italy. 

The farro is trendy but not a new trend, the kind of trend that lasts for 10 000 years. First domesticated in the fertile crescent (that crescent-shaped part of land who saw some of the earliest human civilizations which is also a very moist and fertile land comparitively to the arid climate of the rest of Western Asia). 
Very popular in Egypt before spreading to Italy and the whole world, farro is a great source of magnesium and vitamin A,B, C and E and contains more fiber than rice or quinoa. 

Soups, mains and even desserts (maybe soon a farro cake recipe will come on this blog, who knows?)

For now I made this salad with A LOT  of vegetables and a few blackberries. With this salad I didn’t have my 5 a day but my 10 a day at least :)

Just boil 1 cup of farro with 2 cups of water with salt for around 25min till the grains are still a bit crunchy. Add a bit of water if necessary while cooking. 

The usual farro salad in Italy is with mozzerella, tomato and basil. 

In this one, I put yellow zucchini, yellow French beans, purple potatoes, sweet potatoes, plantain, red cabbage, raddishes, yellow beetroot, a few quarters of grapefruit, garlic, ginger, blackberries, celery root and clover sprouts. 

It’s the best way to start Spring ;)

 

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