alice’s posterous

In my previous post, I mentioned that pumpkins were in season (well, at least on the stalls on the market place next to where I live!). So I bought half of an enormous pumpkin and of course I had to carve it, cut it and peel it! I used part of it in small chunks for my creamy mushroomy chicken casserole. The easiest was for me to first scoop out the stringy insides and seeds, then cut the pumpkin into medium chunks and to peel each chunk. The outer skin is so though, I think it is too difficult to peel everything at once.

With the other part of half of my pumpkin (which results to a quarter of a pumpkin!), I decided to go for a pumpkin pie without the crust, so this basically became a pumpkin flan! It was a bit flat but still very tasty!

For the recipe, I more or less followed the guidelines from the video below, except I added a bit of ginger and vanilla essence and instead of the milk or cream, I added quark (cream cheese). You can find more details about the ingredients and how to carve a pumpkin here.

What about you? What is your favourite pumpkin recipe?

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I had a few ripe nectarines so I decided to bake this yummy cake for dessert.
I followed this recipe but took a shortcut: instead of melting the butter and the brown sugar in a pan, I greased a tin with the butter and sprinkled it with the brown sugar. I then layered the nectarines on top of it and finally added the batter. It was quicker and saved me on cleaning a pan!
My one year old son loved it and had a quarter of the cake! He loves his food so much!

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June means strawberry time!!! They are delicious eaten on their own but also in cakes and tarts.
This recipe is good when you have strawberries that are past their best.

Enjoy ;)

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I looove blueberries!!!
My favourite recipe is blueberry pancakes with lot of marple syrup on top!

But I also like this recipe with soured cream or yogurt for the healthier version. It is simply delicious! I tried with and without the cheesecake frosting and both are good, although being French I prefer the one without the frosting ;)

 

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My dad (@jfayel on Twitter) bought a huge box of strawberries so me and my mum ( @nanouk on Twitter) decided to make a strawberry tart using mascarpone as the filling.

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I received this recipe with my weekly fruit and veg box from http://www.abelandcole.co.uk
Clementines are in season so this is a great recipe if you had too many at the bottom of your stocking ;)

For the topping:
20g butter
1 tbsp clementine juice
3 tbsp sugar
8-10 clementines cut into thick slices

For the cake:
10 g butter softened
2 clementines juiced and zest finely grated
150g sugar
2 eggs
150g self-raising flour
150ml yogurt
1 tbsp ginger
1/2 tsp ground cinnamon

Preheat the oven to 180 degres.
Butter a round cake tin.
Melt 3 tbsp of sugar with the butter and clementine juice over a high heat in a heavy frying pan, stirring in the edges as they caramelise to make a thick fudge sauce.
Lay in the clementine slices and cook for 1-2 minutes on each side, till brown and release their juices.
Transfer the clementines onto the tin.

Beat the butter and sugar until light and white.
Add the eggs one by one.
Fold in the flour, yogurt, ginger, cinnamon and clementine zest.
Add enough clementine juice for the mixture to drop softly from the spoon.
Spread the mixture over the fruit.

Bake for 40 minutes, covering loosely with foil for the last 15 minutes.
Wait till the cake cools a litlle, then tip onto a plate. It should look fab!

   

Click here to download:

Clementine_upside-down_cake..zip (13 KB)

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I baked those delicious Christmas biscuits. They are very easy to make
and you can add any dried fruits. They are perfect with an espresso or
a cup of tea (if you live in England :))
The recipe is on the BBC GoodFood website
http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti?binderbox=showlogin

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