Chocolate Honey Almond Tart
Chez Panisse Almond Tart
This how to video shows how to make a delicious variation of the Chez Panisse Almond Tart. Get the full recipe at SpinachTiger.com
This video shows you how easy it is to make this wonderful desert, perfect for holiday dinner parties or potlucks.
Chef Laura Crotty cooking demo, Michiana VegFest 2022
Homemade Plant-Based Egg Substitutes + Sample Classic Cocktail/Mocktail & Classic Oatmeal Raisin Cookies
Laura Crotty, an award-winning culinary writer, works in plant-based product development. She received her chef certification at the Institute for Culinary Education under the instruction of the late Annemarie Colbin, PhD, an early pioneer of the health-food movement. Her work has appeared in such outlets as NPR, Motherwell, the Huffington Post, Seattle Magazine, MSN, Vegan Food and Living and Taste for Life magazine. Her interview subjects have included such luminaries as Chef Thomas Keller, the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide; Alice Waters, owner of Chez Panisse and a pioneer of the farm to table movement in America; and Tom Douglas, restaurateur and multiple James Beard award recipient. The Little Vegan Dessert Cookbook, her first book, is a Next Generation Indie Book Award recipient.
Mini dessert aux mandarines et yaourt Grec: sans gluten, ni farine! Recette rapide et délicieuse!
Le printemps est là, malgré des températures encore un peu froides...alors il faut mettre du soleil dans nos desserts ! Ces mini gâteaux aux mandarines et yaourt Grec, sont sans farine, ni gluten ! Une recette de cheesecake rapide (version yaourt). Délicieuses bouchées pour le dessert ! Bonne dégustation !
Ingrédients :
400 g de yaourt nature ~2 cups
70 g de sucre glace (⅔ cup)
2 oeufs
3 cuillères à soupe de fécule
Mandarines en boîte
1 - Il est possible d'utiliser un yaourt vegan du type soja ou noix de coco par exemple.
2 - Le sucre glace peut être remplacé par du miel de dattes, sirop d'érable ou sucre que vous avez sous la main.
3 - J'utilise 1 boîte de conserve de mandarines pour montrer qu'on peut avoir un beau dessert fruité sans payer une fortune ses fruits. C'est une bonne option si on fait attention à ce qu'on achète et qu'on veut se faire plaisir. Mais vous pouvez utiliser des fruits frais.
4 - Vous pouvez utiliser de la Maïzena comme fécule ou fécule de pomme de terre (ici j'utilise de l'arrow root).
5 - Evidemment vous pouvez remplacer les mandarines par le fruit de votre choix.
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Spring is here, despite the temperatures still being a bit cold... so we have to put some sun in our desserts! These mini tangerine and Greek yogurt cakes are flour and gluten free! A quick cheesecake recipe (yogurt version). Delicious bites for dessert! Good tasting !
Ingredients :
400g natural yoghurt ~2 cups
70g icing sugar (⅔ cup)
2 eggs
3 tablespoons cornstarch
Canned tangerines
1 - It is possible to use a vegan yogurt such as soy or coconut for example.
2 - The icing sugar can be replaced by date honey, maple syrup or sugar that you have on hand.
3 - I use 1 can of tangerines to show that you can have a beautiful fruity dessert without paying a fortune for its fruit. It's a good option if you pay attention to what you buy and want to have fun.
4 - You can use cornstarch as starch or potato starch (here I use arrowroot).
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Der Frühling ist da, obwohl die Temperaturen immer noch etwas kalt sind ... also müssen wir etwas Sonne in unsere Desserts bringen! Diese Mini-Kuchen mit Mandarine und griechischem Joghurt sind mehl- und glutenfrei! Ein schnelles Käsekuchen-Rezept (Joghurt-Version). Köstliche Häppchen zum Nachtisch! Schmeckt gut !
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الربيع هنا ، على الرغم من أن درجات الحرارة لا تزال باردة قليلاً ... لذلك علينا أن نضع بعض الشمس في حلوياتنا! هذه الكعك الصغير من اليوسفي والزبادي اليوناني خالٍ من الدقيق والغلوتين! وصفة تشيز كيك سريعة (نسخة الزبادي). لدغات لذيذة للحلوى! تذوق جيد !
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La primavera è arrivata, nonostante le temperature siano ancora un po' rigide... quindi dobbiamo mettere un po' di sole nei nostri dolci! Queste mini tortine al mandarino e yogurt greco sono senza farina e senza glutine! Una ricetta veloce per la cheesecake (versione allo yogurt). Bocconcini deliziosi per dessert! Buona degustazione!
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Весна пришла, несмотря на то, что температура все еще немного холодная... так что мы должны добавить немного солнца в наши десерты! Эти мини-пирожные с мандаринами и греческим йогуртом не содержат муки и глютена! Быстрый рецепт чизкейка (йогуртовый вариант). Вкусные закуски на десерт! Хорошая дегустация!
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La primavera ya está aquí, a pesar de que las temperaturas siguen siendo un poco frías... ¡así que hay que ponerle un poco de sol a nuestros postres! ¡Estas mini tortas de mandarina y yogur griego no contienen harina ni gluten! Una receta rápida de tarta de queso (versión de yogur). Deliciosos bocaditos para el postre! Buena degustación !
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#dessert #recette #mandarin #mandarine #recipe #unjourunerecette #cheesecake #fruits #yummy #food #foodlover #sansgluten
Flavorking Plum Bakewell Tart Pastry Dessert
Flavorking Plum Bakewell Tart Pastry Dessert
This recipe is an easy take on a Bakewell tart, using a ready-made pastry case filled with a mixture of ground almonds, beaten eggs and sugar – with sliced South African Flavorking plums. It’s plum delicious!
Preparation: 15 minutes
Cooking: 30 minutes
Serves: 8
1 x 21cm all-butter pastry tart
2tbsp raspberry jam
2 eggs, beaten
40g caster sugar
100g ground almonds
1tsp vanilla extract
6-8 South African Flavorking plums, halved and pitted
20g flaked almonds
Icing sugar, for sprinkling
1 Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4.
2 Put the prepared pastry tart onto a baking sheet and spoon in the raspberry jam. Spread it evenly over the base.
3 Beat together the eggs, sugar, almonds, vanilla extract and lemon zest to make a frangipane. Spoon into the pastry tart case and spread it out over the jam. Place the plums on top. Sprinkle the pastry tart with the flaked almonds and bake for 25-30 minutes, until the filling is set and golden.
4 Cool for about 20 minutes, then serve, sprinkled with icing sugar.
Cook’s tip:
This dessert would work well with South African apricots too, as they taste so good with almonds.
The Adventure of Good Cooking with Samin Nosrat
Get mp3, shownotes, and resources mentioned in show here:
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SUMMARY:
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Samin’s Wild Idea: To share the power of food with the world and inspire everyone to get in the kitchen and cook with confidence using salt, fat, acid and heat.
If you have been anywhere on the internet lately, you’ve probably seen something about Netflix’s new series, Salt, Fat, Acid, Heat. The show follows today’s guest, Samin Nosrat, around the world as she teaches the importance of cooking with each of these four elements. On the show, she travels from Italy to Japan to Mexico and back to Berkeley, California working with internationally known foodies to discover how things like miso, soy sauce, corn tortillas and parmesan cheese are made. The whole series is beautifully documented, and she makes cooking and eating accessible and fun for everyone.
Samin’s cookbook of the same name came out just a year ago, and it quickly became a New York Times bestseller and won a James Beard Award (which is like an Oscar of the food world). She has been cooking since 2000, when she started working in the kitchen at the world-renowned Chez Panisse in Berkeley, California and has been called the next Julia Child by NPR’s All Things Considered.
I actually know Samin from high school where we were on the same cross-country running team. I remember her being very nurturing, making cookies to share and always bringing people together. As the daughter of immigrant parents, food has always been an important part of her life and identity. She didn’t always feel like she fit in, which taught her some important life lessons about failure and self-acceptance. It was a joy to talk to her about her success and her journey. We get into her upbringing, her mother’s cooking and the impact our cross-country coach had on her life. She also talks about how author Michael Pollan became her mentor and the work that went into creating her Netflix series. Plus Samin shares a few tips on how to make your Thanksgiving or holiday meal the best one yet. Listen to this one through to the end.
Listen to this episode if:
You love to cook or want to learn how.
You love to eat and are passionate about food.
You are an immigrant or come from an immigrant family.
You need some inspiration to be persistent and go after your goals.
You want to hear from one joyful storyteller.
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TAKEAWAYS:
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3:30 - What Samin loved about our high school cross-country running team.
5:50 - How being on the cross-country team impacted her upbringing.
13:00 - Being part of an immigrant family and the role food played in her life.
18:30 - Samin’s first time at a world-class restaurant, Chez Panisse.
22:45 - How she got a job bussing tables at Chez Panisse.
25:10 - How hard work pays off.
26:30 - Why she is more willing to fail and make mistakes.
29:00 - How she thought about her insecurities while making the show.
35:40 - How she met Michael Pollan and the influence he had on her career.
41:30 - The creation of the Netflix series Salt Fat Acid Heat.
44:00 - The funny requests that come with fame
46:50 - What adventures she went on while she was making the show.
51:10 - Samin’s tips to enhance your Thanksgiving meal (hint: bring some acidity!)
53:05 - How to make fried sage salsa verde.
54:50 - What Samin would tell her fifteen-year-old self.