Millefeuille pepper eggplant and feta

Prepared dish or appetizer, this small layer cake will delight your guests for sure!


INGREDIENTS

• 1 large eggplant sliced
• 2 large red peppers 
• 1 tomato 
• 1 cup feta or fresh cheese
• 1 tbsp finely chopped chives 
• 1 tbsp finely chopped basil 
• Salt, pepper
• Olive oil  

METHOD

       1 Place the whole peppers under the broiler. Turn them is as and when the skin blisters and blackens.

       2 When the entire area came under the grill, remove the peppers, packed in a plastic bag (or wrap) and let cool a few minutes. Once out of the bag and warm, remove skin, cut in two, remove seeds and dice.

       3 Grill the eggplant slices in the oven. Slice a tomato.

       4 In a bowl, combine cheese and chopped herbs. Season with salt and pepper.

       5 Mount the layer cake, alternating eggplant-cheese-tomato-pepper ...

Drizzle with olive oil and serve.

Roasted apricots with rosemary

This week,  I could help but be tempted by the thought of roasted apricots with a little honey and a few sprigs of rosemary. Yum yum ...

 Roasted, dried, made into jam, or baked into cake… I like apricots. And it sure doesn’t get much simpler than roasting.
The way I made these hardly needs a recipe, line them up in a cast iron pan or glass baking dish, drizzle with honey, and roast for about twenty minutes  at 400ºF until they become soft and juicy.

 I think herbal flavors go so well with stone fruit, so a little rosemary in the pan added a delicious fragrance, and also enhanced the unusual herbal flavor of the honey.

Warm or cold, eaten alone or swirled with some yogurt…

Ham and veggies cake

This cake recipe will also make delicious little appetizers if the loaf is cut into small cubes.


INGREDIENTS

• 4 eggs
• 1 2/3 cups white flour
• 2 1/2 teaspoons baking podwer
• 1/3 cup olive oil
• 1 medium zucchini grated
• 1 small carrot,peeled grated
• 1 small yellow pepper, finely chopped
• 2 cups chopped ham
• 2 cups Swiss cheese 
• salt 
• pepper

METHOD

       1 Heat oven to 350° F.
  
       2 In a bowl beat the eggs. Stir in flour, baking powder, olive oil, zucchini, carrot, yellow pepper. Stir in ham, cheese, salt and pepper to taste.
  
       3 Pour into greased bread tin. Bake for about 50 minutes, or until well risen and golden brown.
  
    Serve cold in slices.
 

Baked sweet potatoes

INGREDIENTS

• 2 medium sweet potatoes, scrubbed, dried 
• 1 tbsp. olive oil 
• 1/4 tsp. salt 
• 1/2 tsp. paprika 

METHOD 


       1 Preheat oven to 425°F.

       2 Slice potatoes lengthwise.

       3 Toss with oil, salt and paprika. Spray a baking sheet with cooking spray. Place potatoes on sheet in even layer. Bake 15 minutes, turn potatoes, bake 15 minutes.

Tarte au flan

It's a traditional and classic dessert that is simple and quite delicious. This is one of the oldest French dessert recipe and also my favorite!


INGREDIENTS

• 1 pie crust
• 500 ml milk
• 1 vanilla pod
• 2 eggs
• 80 g sugar
• 20 g cornstarch
• 10 g butter

METHOD

       1 Preheat the oven at 180°C.

       2 In a pan, heat the milk with the split vanilla pod. Leave to boil at low heat.

       3 In a bowl beat the eggs with the sugar and the cornstarch. Add the milk, small bits at a time to the egg mixture, without stopping to beat. Remove the vanilla pod and scrape it out, add to the mixture.

Pour the mixture in the pan, and let it thicken over low heat, do not stop beating.

       4 Put the shortcrust in the buttered pie plate. Pour the egg mixture into it.

Bake for 35 min or until the flan is lightly coloured.

 For me tarte au flan represents my childhood ...

4th of July flag cake

INDEPENDANCE DAY!!!

It’s a big day for all Americans. The day of town parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, political speeches and ceremonies and of colorful fireworks! It’s the day we celebrate the Independence Day.



I'm going on vacation, I return in August.

applesauce and rhubarb

Just a plain and simple applesauce to serve with sugar cookies.

INGREDIENTS

• 2 ribs rhubarb, peeled if necessary and chopped
• 4 large golden apple, peeled, cored and chopped
• 3/4 cup sugar or to taste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg      

METHOD
  
       1 Place rhubarb, apple, sugar, cinnamon and nutmeg in medium saucepan. Saute until rhubarb has wilted somewhat. Cover and cook over low heat until tender, about 20 minutes.
     
       2 Taste and add more sugar if needed. Beat to a smooth pulp and serve either warm, at room temperature or cold.