If you like food, we'll get along *^_^*
The idea here was to make individual cakes that weren’t too sweet but just enough to balance the tartness of the raspberries. You can absolutely change the topping for any other berries or fruits you might prefer. The final texture is a mix between a regular cake, a sponge cake and a cheese cake.
I dare you to try to eat only one.
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There’s this really cool bread baking book that’s been gathering dust in my bookshelf for way too long. If you’re a bread making affectionado, you’ve heard of the bread baker apprentice for sure. It offers three different versions of the brioche loaf with titles like: pore man’s brioche, middle class brioche and rich man brioche. What’s being presented, today, is an adaptation of the recipe that is lower in eggs and butter content hence the title of this post: cheap brioche.
Don’t get too excited yet, this is still a pretty caloric bread but it is so worth every bit of sweat and every pieces of butter you’ll be putting in to it. The process is a little longer than a regular bread but it’s mostly proofing time. If you wanted to try something easier, there’s this old recipe for knotted bread that’s pretty decent and this one made with sourdough and pretty fast.
This recipe was also created before I officially converted myself back to the metric system so it’s using cups and teaspoons but, in the future, I’ll make the conversion and update this page. Happy bread baking everyone, it’s the perfect activity to do on a lazy Saturday.
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Saturday’s brunch is a real thing and this fuss free recipe is going to be perfect to serve at any time today. Breakfast, lunch or dinner… isn’t it always the perfect time for beautifully grilled veggies, poached eggs and melted goat cheese?
Yup, I thought so too.
So don’t spend your entire day in the kitchen today (unless you’re an obsessed foodie like me) and eat delicious food that will keep you happy and healthy for your big relaxing day.
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Such an easy and interesting recipe the Cloud 9 eggs. A leaky yellow ready for you to dip your toast in and a fluffy, almost like a perfect cloud textured egg white is my second favourite way to eat eggs after being poached.
So either you’re searching for a new fun way to jazz up your mornings before work or to impress a conquest… This neat little trick might make you look more skilled in the kitchen than you actually are.
Enjoy *^_^*
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When I became nomad, almost a year ago, I knew my kitchen habits had to chance. Done with the luxury of being able to buy a big pot of mayonnaise without worrying if it would be done in time. Since we have been renting fully furnished apartments and we’ve been living in our suitcases, being able to store items in the fridge for weeks/months on end isn’t an option anymore.
You obviously don’t need to be nomad to make your own mayo. You should have the desire to do so already because of the simple fact that you’ll feel extremely accomplished making this basic commodity that we’re so used to buy and you’ll be able to customize it exactly the way you want. What I’m giving you today is a base, feel free to jazz it up by adding your favourite spices to make it your own.
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Just tasted this beauty I made yesterday.
Usually, it’s not my style to let some freshly baked goods wait on the counter before being honoured by our palates but, by the time it had come to the right temperature, it was getting way too late for me to indulge in such decadence. As a first “fall baking” project, I’m very pleased with the results and I’m sure you’ll be pleased to. The final texture is extremely silky soft and dense, very close to a pound cake but with a nice variation because of the semolina flour.
Cut yourself a slice, toast it the traditional way or put in the oven for a few minutes before devouring it with melted butter or cream cheese spread on top.. It’s worth it.
Bon Appétit!
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These little gem are the result of a “cookie experiment” which did not end up the way I expected. Although it created these little babies that are the perfect cookies to eat if you don’t have a sweet tooth but still crave something sweet.
They are simply delicious, plain as they are, and can also become something much more extravagant like sandwich cookies or dipped in chocolate.
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