Olive oil madeleines

I love Madeleines. “Pur butter Madeleines” are of course better but sometimes we cannot indulge.

For the next couple months, I will try to eat healthier and exercise!! 

Yes, my baby brother did visit…and he said that I put on some weigh… 

Which I did! So Bye bye butter, Hello olive oil!!!

A recipe adapted from Cooky Monster

Ingredients

1 cup of sugar

1 1/3 cup flour

½ tsp baking powder

6 tbs olive oil (use a light one)

5 tbs of soy milk(I did not have milk)

1 tiny pinch of salt

1 tbs vanilla extract

2 medium eggs (there were smallish)

Mix until creamed sugar,eggs, and salt in one bowl.

Mix flour and baking powder in another bowl.

Add olive oil and milk to sugar-salt-eggs cream.

Then add flour mix in three times.

Mix well for 5 minutes to get the cute bump!!!

I let batter rest for 1  hour  in the fridge.

Pour in muffin tins or Madeleine tins.

Cooking Nomads’ Verdict

Coming from the oven they are delicious and tender.

The next day they are more dense but still perfect to dip in warm milk.

It is a fast and easy recipe. And you cannot taste the olive oil.

Next time

I will try orange flower water or lemon zest instead of vanilla.

Ratatouille with kalamata olives for the soul

Ratatouille is pure soul food !!! I have many variation for the same deliciousness!!

Boles de Picolat- Catalan meatballs

This was my favorite meal when I was in boarding school at Riversaltes,France. It was served every thursday, it was my ultimate comfort food. I adapted my recipe from here.
Mine has more tomato sauce but it was my way to hide the mushrooms from my little assistant.

Meatballs

• ¾ cup white mushroom
•  2 pounds ground beef 
• 1/2 cup minced turkey bacon
  
•  1 medium onion, finely shredded
• 3 garlic cloves, finely minced
• ¼ cup minced cilantro
•  2 large egg
• Salt and fresh ground black pepper, to taste
• 1/2 cup of flour for coating

Sauce

• 1/2 cup plus 2 tablespoons olive oil
• 3 tablespoons flour
• 3/4 cup milk or evaporated milk
•  1/4 teaspon of hot peppers flakes
• 2 medium onions sliced
• 2/3 cup crushed plum tomatoes
• 1 cup pitted large green olives
• 1/4 teaspoon nutmeg, origan, basil
• 1 bay leaf
• black pepper, salt to taste

Recipe is coming...

Recipe is coming

Buttery Croissants

It all started with making bread and purchasing a baking stone.
I am experiencing with bread baking. I even made my own levain or "sour dough like starter". I think that mine is not sour or acidic, well so far. I love it! Croissants came up after watched a you-tube video of Pierre-Dominique Cécillon pour Larousse Cuisine. And the result was great. However, I always do it over two days.
I rather wait and let the dough rest then fight with a leaking sticky dough.
Then I used my own bread dough and made good buttery croissant.
Recipe is coming 

Langues de chat

An easy classic that use all your left over Egg whites.
I am not comfortable yet with pastry bags so, I simply used a teaspon to drop and slightly spread the dough to form circles.
Recipe is coming

Rousquilles from Perpignan

My younger brother is born in Perpignan, France. He is our African-Catalan. I was missing him so I made these cookies, because he loves them. Now,Ismael likes them too.I still need to perfect the icing of this cookies
The Recipe is coming