Cake. CAKE.

Hello sweeties,

2 weeks ago, it was my birthday. And I decided to bake my own birthday cake this year. I was quite nervous about it, because each time I try to bake a cake, it’s a disaster. It tastes too egg-y, too flour-y or too butter-y. And this time, it was… Great!

bdaycake 1 Wina

It’s a berries bavarois with sponge cake. I’m super proud of myself haha. The cake isn’t complicated to bake, but it’s time-taking. You’d better to bake it the day before.

Here’s my berries birthday cake recipe (8 pieces) :

  • For the sponge cake :

bdaycake 2 Wina

  • For the berries bavarois :

bdaycake 4 Wina
And a tablespoon of icing sugar. Make sure that the liquid cream is very cold, place it in fridge at leat 8h before use.

  • For the berries gelly :
    * 100 g of berries coulis
    * 2 gelatin sheets
  • 600gr of berries for the topping

First,the whipped cream that will be used in the bavarois. 

With a beater, beat the 40cl of liquid cream in a very cold bowl.
Tips : place a bigger bowl full of ice cubes under the liquid cream bowl.

When the cream gets thicker, add the icing sugar and keep on mixing until it gets even thicker. It’s ready when, when you stop beating and remove the beater from the bowl, the cream forms a beak at the tip of the whisk.

Place in fridge for at least 2h.

Second, the sponge cake. Here’s a quick recipe for those who are in a hurry. But you have to be organized, because all the ingredients have to be added without pausing mixing.

Pre-heat the oven at 180°C (thermostat 6).

Mix the baking powder with the 125g of flour. 

Separate the eggs yolk from the white.

With a beater, beat the egg whites with a pinch of salt until stiff. When it’s very firm, add the 125g of sugar, keeping on beating.

Lower the beater speed, add the 4 eggs yolk in once and immediatly add the flour and baking powder in shower.

Stop once it’s mixed (don’t mix too long), pour the mixture in a cake pan, smooth the surface and let it bake for 20 minutes.

You should get something like that :

bdaycake 3 Wina

 Now, the berries bavarois.

Let the 6 gelatin sheets soften in a bowl of water for about 10 minutes. 

Mix the 500g of berries, the juice of the lemon and the 200g of sugar. Pour the mixture in a saucepan through a sieve to remove the seeds from it.

Heat the mixture over low heat. When it’s lukewarm, remove from heat. Drain the gelatin sheets and add it in the mixture. Mix until the gelatin sheets have melt. Let it cool down completely.

When it’s cold, add the home made whipped cream.

Assembling beginning : Cut the sponge cake in half, lengthwise and crosswise. In a removable cake pan, place the first half  at the bottom. Pour a third of the bavarois mixture over the sponge cake and smooth the surface. Place it in the freezer for about an hour. Place the rest of the bavarois mixture in the least cold place of the fridge (we need to pour it later and don’t want it to be set).

Prepare the berries jelly : Soften the 2 gelatins sheets in a bowl of water. Heat the 100g of coulis over low heat. When it’s lukewarm, remove from heat and add the gelatin sheets. Mix until it melts. Let it cold down, but not completely, the jelly musn’t be set.

Take the cake pan out of the freezer and gently pour the jelly mixture over the bavarois.

Place in the freezer for about 15 minutes. Then, pour another third of the bavarois mixture, place the other half of the sponge cake on it and pour the rest of the bavarois mixture.

You can let it set in fridge all night/day long, or 2h in freezer then 2h in fridge.

Remove the cake pan before serving, decorate the top of the cake with berries and admire your masterpiece!

bdaycake 5 Winabdaycake 6 Wina bdaycake 8 Winabdaycake 7 Winabdaycake Wina

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Apple far breton

YO.

WHY  DON’T WE HAVE SWEET RECIPE HERE.

ಠ_ಠ

Let’s fix this. I’ve got some cake for you today.

For the story, a few months ago, boyfriend was away for work. He had harsh days over there, it was pretty stressful. He had some pounds off when he came back (and I was doing my typical dramaqueen, like UGH WHO ARE YOU). So I decided to remedy to this and made him a Breton speciality, the ‘far breton’. But not a random far breton, one with apple, his favourite fruit.

apple far breton 1 whateverwinaHere is what you need to heartened 6 brave souls (or 2 super brave and gourmand souls hah) :

  • 2-3 apples
  • 220g of flour
  • 140g of cane sugar
  • a few drops of vanilla extract  or a vanilla bean
  • 3l of milk
  • 5 eggs
  • 1 pinch of salt
  • 2 teaspoons of orange blossom water
  • 20g of butter

Pre-heat the oven at 180°C (thermostat 7).

Mix the sugar, flour and salt in a bowl. Add the eggs one by one and mix well. Add the milk, vanilla and melted 20g of butter and keep on mixing until the paste is smooth. Add the orange blossom water and mix again.

Butter and sweeten the baking pan. Dispose the apples cut into quarters in the baking pan. Pour in the far breton mixture and let it bake for about an hour. Serve lukewarm or cold!

apple far breton 2 whateverwina

Tikka chicken, onion & red pepper quiche

Hello sweeties,

If you are in Paris, for visiting or for living, you should go to Café Lomi. It’s my favourite coffee place. Ok, it’s the only true one I know, but still. The coffee is quality, roasted by themselves and it’s not that expensive. It kind of changes your life to drink good coffee.
 You can also eat on the spot. I recommend their chicken quiche which is just perfect for me. It’s so well seasoned, it’s tasty, generous, fresh, not too salty… Perfect. And so, after eating this jewel, I thought “I need to cook some quiche”. And that’s what I did. Try.

Quiche pie 1 © Wina

For 4 reasonnable stomachs :

For the shortcrust pastry :

  • 300 g of flour
  • 150 g of diced and softened butter
  • 1/2 teaspoon of salt
  • 8 cl of water

For the  garnish :

  • 4 eggs
  • 3 tablespoons of sour cream
  • 2 chicken breasts
  • 1/2 red pepper (I used a whole one and it was too much)
  • An onion
  • A lemon
  • Tikka spice blend
  • Worcestershire sauce
  • Olive oil
  • Grated cheese
  • Salt & pepper

Dice the chicken breasts and put them in a bowl. Add the desired amount of tikka spice blend, olive oil and Worcestershire sauce. Add the lemon juice and mix it all so that the chicken is well coated by the marinade.

Quiche pie 2 © Wina

Cover with plastic wrap and let it marinate a few hours.
Quiche pie 3 © Wina

Dice the red pepper and the onion. In a frying pan, pour some olive oil and cook the red pepper, onion and chicken dices. Quiche pie 4 © WinaQuiche pie 5 © Wina

In a bowl, break the eggs, add the salt, pepper and sour cream and mix it all.Quiche pie 6 © WinaQuiche pie 7 © Wina

Now, prepare the pastry. Mix the flour and the salt in a large bowl, add the butter and knead fastly until you get some kind of breadcrumbs. Quicky add the water and knead. Flatten the pastry and put it in a pie dish. Prick all over the pastry with a fork, so that it doesn’t swell when cooking. Dispose the garnish on the pastry, sprinkle with grated cheese and pour the egg & sour cream mixture.Quiche pie 8 © WinaQuiche pie 9 © WinaQuiche pie © 10 Wina

Cook in a preheated oven at 180 degrees C (336 degrees F) for 30 minutes. Ding!

Quiche pie 11 © Wina Quiche pie 12 © Wina Quiche pie 13 © Wina

My pastry was a little white, but whatever, it wasn’t bad though. Bon appétit!

6:30 pm brunch (yes, 6:30 pm)

Hello sweeties,

It’s cooking time yeah!

Today’s program :

  • Sausages, hash brown potatoes and eggs & bacon
  • Pain perdu
  • Fresh mango, pineapple, banana and strawberry fruit salad
  • Fresh orange, lemon, grapefruit and mint fruit juice

brunch 1 © WinaFresh, fresh, fresh. It took boyfriend and I a couple of hours to prepare all that, but it was definitely worth it. Also, we worked very slowly and didn’t have proper cooking tools, so don’t worry, it’s supposed to be much much less time taking.

Let’s start with the longest part : the fruit salad.

brunch 7 © Wina
Why the longest part? Because of the pineapple, it’s annoying to prepare. But when it’s done and you eat it, you feel so so satisfied. I guess that most of us never ever prepared a pineapple, so I thought that I could do a sort of pineapple tutorial part haha. Hope this is helping for the most adventurous of us!

For 2 great gourmand :

  • 1 small pineapple
  • 1 mango
  • 1 banana
  • 1 lemon
  • 100 g of strawberries
  • Some mint leaves
  • A tablespoon of brown sugar

First, you need to cut the bottom of the pineapple off, so that it can stand still.

brunch 2 © Wina

Then, remove the skin by following the shape of the fruit, from the top to the bottom. Make sure that you don’t cut too much of the pulp. Remember, we want to eat the pineapple and not just simply kill it. It drives me crazy when I see things like this :

cut-a-pineapple-3-ghv-325-6458282

Photo credit : goodhousekeeping.com

You just cut off half of the fruit, bravo.

 Anyway, this is what you’re supposed to get :

brunch 3 © WinaAlready tired? Well, the worst part is coming. See the round brown holes on the pineapple? That’s what’s called the eyes (I know, creepy). It doesn’t taste very good, that’s why you need to take them off. The easiest way I found to keep the most pulp is to use a peeler tip and to follow the shape of each eye with it to remove them. But the Internet says that it’s even easier with a small melon baller. Do with what you have, it also works with a basic knife tip, it just takes a little more time.

brunch 4 © Wina

Crime scene

brunch 5 © WinaPhew! We did it. Now cut the top off, cut the pineapple in half and each half in half.

brunch 6 © WinaThen, cut the core of the pineapple off. Now, it’s over, your fruit is twice smaller than at the start, but at least you can eat it! I diced the pulp, then I added dices of mango and strawberries and slices of banana. For the sirup, I mixed the juice of the lemon, brown sugar and some water, and I poured it all over the fruit salad. Put 3 leaves of fresh mint on the top and serve with some vanilla ice cream if you want.

brunch 8 © WinaSecond longest part (except if you have a blender, a centrifuge or even a juicer, which wasn’t our case) : the fresh fruit juice.

brunch 9 © WinaFor 4-5 drinks :

  • 2 grapefruits
  • 3 huge oranges
  • 3 lemons
  • 5 average leaves of mint

Press all the fruits and put the juices in a jug. That’s all. And if you have no fruit pressing tool, you can use a fork : just turn it in every way into the fruit and be patient. I also cut slices of lemon and chiselled the mint leaves and added all that to the juice. Some apple juice has been added to sweetened this a bit (the unofficial version says that it was for rinsing the pulp stuck on the jug ha).

brunch 10 © WinaAnd now the *real* cooking part! Boyfriend did some pain perdu (and there’s no pic of the preparation, because I was struggling with the fruits).

For 4 reasonable stomachs or 2 suicidal gourmand :

  • 25 cl of milk
  • 3 eggs
  • 75 g of brown sugar
  • 1 French loaf (initially, you need stale bread, but French loaf is all we had)
  • Butter

Mix the milk, eggs and sugar. Soak pieces of French loaf in the mixture and cook them in butter in a frying pan and we’re good.

brunch 11 © WinaCourage kids, we’re almost done, still remain the eggs & bacon, hash brown potatoes and sausages.

For 2 reasonable stomachs :

  • 4 sausages (we chose Morteau mini-sausages)
  • 2 eggs
  • 2 slices of bacon
  • 1 big potato
  • 2 tablespoons of milk
  • Butter, salt, pepper and cumin

Mix the eggs with salt, pepper and cumin. Cook in butter in a frying pan on low heat and add milk and bacon.

brunch 12 © WinaPeel and dice the potato. Cook in butter in a frying pan and season.

brunch 13 © WinaFinally, cook the sausages in butter.

brunch 14 © WinaNow, eat, you deserve it!

brunch 16 © Winabrunch 15 © Wina

AGD

Hello sweeties,

This is the time we get fat. As you might have noticed, I am a food lover. If we had freedom of marriage, I would marry food. Our world has a lot of faults, but let’s admit that our food isn’t one of them. And aliens would agree with that.
Fat food is like Love. Tasty, pleasant, generous, abundant, with no limit but cholesterol. It makes you feel good. And I want you guys to feel good. So I decided to share with you a recipe. Let’s call it the AGD, Ameliorated Gratin Dauphinois.

I wanted to eat scalloped potatoes for quite a while and boyfriend accepted that we cook some.

you, I love youBut, if potato is one of the greatest thing in the world, I wanted something between scalloped potatoes and tartiflette (Wikipedia help for non french readers). That’s what we did and it’s been our greatest success in cooking!

thumb deanHere’s the ingredients for 2 great gourmand (or 3 reasonable stomachs) :

  • 700 to 800 grams of potatoes (depends on your appetite)
  • 10 cl of sour cream
  • 50 cl of milk
  • 150 grams of diced bacon
  • An onion
  • Some butter
  • As much grated cheese as you want (we used about 200 grams)
  • salt, pepper, garlic and cumin (this is our exotic touch, but it isn’t necessary and you can replace it by whatever spice you like)

Got it all? Perfect, let’s go!

  • Peel and wash the potatoes and cut into slices (about 3 to 5 mm of thickness).

AGD 1© Wina

  • Pour the milk, salt, pepper, garlic and cumin into a pan and bring to a boil.
  • Meanwhile, chop the onion and caramelize in butter. Then add the diced bacon and, once it’s cooked, put aside.
Greasy greasy

Greasy greasy

  • In the boiling milk, add the potatoes and let cook for 10 to 15 minutes, the potatoes must stay quite firm. Then remove from heat.

AGD 3 © Wina

  • Butter a baking dish and alternate layers of potatoes, diced bacon and onion mix, and grated cheese.
AGD 4 © Wina

Butter butter butter

AGD 5 © Wina

1st floor

AGD 6 © Wina

2nd floor

  • In the pan, add the sour cream to the milk, stir and pour it all over the gratin.
  • Strew a few knobs of butter on the top (we put a little too many, half of what we strew should be enough) and cover with a final layer of cheese.
AGD 7 © Wina

This is what happens when you date a half Breton

AGD 8 © Wina

  • Heat oven to 180 degrees C (356 degrees F) and bake for an hour. And admire your masterpiece.
AGD 9 © Wina

Posting this makes me hungry

AGD 10 © Wina

Looking at this makes you fat

NOMNOMNOM

NOMNOMNOM

Bonus : Ice cream float as dessert!

AGD 12 © WinaBon appétit!