Matlou or "Khobz Tajine"(Cast Iron bread)

This is another Algerian bread called "Matlou" (leaven) or "Khobz Tajine" (khobz for bread) literally bread cooked in a tajine. I don't have a real terra cota tajine so I use a cast iron pan which does the same job.
Traditionally it's made with semolina only. I use a mix of semolina and flour. I find that a ratio of 3 semolina to 1 flour is the best, and I like to use full wheat flour.

Ingredients

3 cups semolina
1 cup all purpose flour
1 teaspoons salt
2 teaspoons instant yeast
1 teaspoons sugar
2 cups water
2 tablespoon olive oil

Directions

1. In a stand mixer (or bowl), combine all the ingredients. Knead for 5-6 minutes until the dough pulls away from the sides of the bowl. 
2. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 2 hours or until doubled volume.
3. Turn onto a working surface, gently deflate and divide in 4 equal balls. Coat with semolina. You don't have to flat them at this point.
4. Transfer to a pan lined with kitchen cloth, cover and let rise for another 20-30 minutes.
5. Preheat your pan in medium-low heat.
6. Gently remove a ball of dough from the parchment paper and place delicately in the pan. Flatten it slightly in a round shape of approximately 1 inch thick. Poke it with a skewer in the middle. 
7. Cook the bread until its turns golden brown, 3-4 minutes. Flip it and cook on the other side.
8. Once all the breads are cooked, brown the edges.

Bouligou

This is a 10 minutes no fuss treat for those times you crave something sweet but don't feel like spending an hour in the kitchen to make a cake. It's simple, quick and delicious! I took the recipe from http://philandcocuisine.canalblog.com/archives/2015/03/11/31684024.html

No oven required, the cake looks like a crepe and it's cooked in the frying pan.

Ingredients
2 tablespoons all purpose flour
2 tablespoons granulated sugar
2 tablespoons milk
1 medium egg
1/4 teaspoon vanilla (or 1 teaspoon rum or )
pinch salt
1 apple
1/2 teaspoon butter
1 tablespoon confectioner sugar


Directions

1. Mix the the flour, sugar, milk, egg, vanilla, salt.
2. Peel and grate the apple. Add it to the mixture.
3. Melt the butter on a medium heat pan and pour the batter.
4. Cook 4-5 minutes or until the edges start browning. Flip on the other side and cook another 3 more minutes or until it browns.
5. Dust with confectioner sugar and serve.

Semolina Bread

 

This is an Algerian bread called "homemade bread" because it's made by housewives. It is soft with brioche like texture. It can be served with any meal but I prefer having it for breakfast with real butter and honey! I like to sprinkle it with nigelle seeds, but you can substitue sesame seeds or fennel seeds. 

Ingredients

3 cups semolina
1 cup all purpose flour
1 teaspoons salt
2 teaspoons instant yeast
2 teaspoons sugar
1 egg and 1 egg white
1 cup water
1/2 cup whole milk
4 tablespoons oil
Egg wash: 1 egg yoke and 1 teaspoon milk
Nigelle seeds (around 2 teaspoons )

Directions

1. In a stand mixer (or bowl), combine the flour, semolina and salt. Add the yeast and sugar
2. Whisk the egg and egg white, oil and milk in a separate bowl.
3. Gradually add the egg mixture and the water to the mixer and knead for 5-6 minutes until the dough pulls away from the sides of the bowl. 
4. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 1-1.5 hour until doubled or until your finger leaves an impression when you poke the dough gently.
5. Turn onto a slightly floured surface, gently deflate and divide in 2 equal pieces. 
6. To make round bread, shape each piece like a ball and place it in a cake pan lined with parchemin. Press it gently to give it a nice round shape. If you prefer log shape, pat dough into a rectangle then gently roll and stretch it out into a log, sealing the edges with your hand. Transfer to a pan lined with parchemin paper. 
7. Score the loaves with a sharp knife (see pictures or any pattern of your choice) then cover loosely with plastic wrap and let rise again 30-40 minutes.
8. Whisk together the yolk and milk and lightly brush egg wash over the top of the loaves. Sprinkle nigelle seeds.
9. Bake for 25 minutes at 425°F (220°C), until until golden brown on top. Cool on a wire rack.

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.

My Lemon Bundt Cake

This week I bought a big bag of beautiful lemons so I couldn't resist making a good lemon cake!
I changed my usual recipe to take it to another level by soaking it lightly with lemon syrup and  spreading a thin layer of apricot jam on top prior to adding some lemon glaze. It was absolutely delicious! 
Oh! I made a small change: I did't have any cream so I used coconut cream instead.

Ingredients
1 1/2 cups ((300 g) granulated sugar
4 eggs
2 big lemons or 3 small (use 1/2 of the juice for the cake and the rest for syrup and glaze)
1/4 cup cream
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 pinch of salt
1/3 cup butter (70 gr) melted and cooled
1 3/4 cup (180 g) icing sugar
4 tablespoons apricot jam

Before glazing

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Butter and flour a 10 inch Bundt pan.
3. Sift together the flour, salt and baking powder.
4. Beat 1 cup and 1/4 of cup (250 g) of the sugar and eggs until light and fluffy.
5. Add the zest of the 2 lemons and the juice of 1/2 a lemon (2 tablespoons of juice) and mix.
6. Add the cream and mix.
7. Gradually add flour mixture while continuing to beat.
8. Finally incorporate the butter.
9. Pour into the pan. Bake in the middle of the oven for 25 minutes or until a toothpick inserted into cake comes out clean.
10. Let cool for 10-15 minutes in the pan, then turn out onto a wire rack.
11. While the cake is cooling, prepare the syrup:  place the juice of 1 lemon (4 tablespoons) and remaining 1/4 cup (50 g) of sugar into a small saucepan. Cook over medium heat, stirring often, until all the sugar has dissolved. 
12. Poke the cake with a skewer and pour the syrup with a spoon.
13. Heat the jam in a small saucepan on lower heat to melt it then spread all over the cake with a brush.
14. Combine 1/2 lemon juice (2 tablespoons) and the icing sugar and stir until fully combined. Allow the cake to cool completely, then drizzle glaze over the top.

Note:

After few tests I found that beating the egg whites makes the cake fluffier. This is what you do:

In step 4 beat the egg whites with 1/4 cup sugar, then in a separate bowl, the egg yolks with 1 cup of sugar.

In step 8, once the butter is incorporated, incorporate the egg whites.

Wheat-Rye Olives and Herbs Bread

My love for olive bread dates back from the time I was working downtown. I used to take the train back and forth to central station, a very pleasant place full of restaurants and shops. The one I loved best was the bakery that made the most exquisite patisserie and, most importantly, many varieties of breads. My favorite one was the olive bread shaped as fougasse. I couldn’t pass by without buying a loaf. Usually it was around 6 o'clock, just when I started to get hungry for supper. As you can guess, the bread never made it home complete. Ever since, I always made an olive bread for Saturday lunch. This recipe uses rye flour which gives the bread that rustic flavor. 
As you can see in the pictures, I tried multiple shapes. You can use your imagination to create your own. I can assure you the taste will still be excellent!

Ingredients
3 cups all purpose flour
1.5 cup rye flour
1 tsp salt
2 tsp active dry yeast
1/2 tsp sugar (or maple syrup or honey)
1 and 1/3 cup luke warm water
3 tsp Herbs (I used herbes de Provence, but you can use Italian herbs or just 2 tsp rosemary)
7 ounces (200 gr) black or Kalamata pitted olives
1 tsp Olive oil

Directions

1. In a stand mixer (or bowl), combine the flours, and salt .
2. Add the yeast, sugar, herbs, olives, water and mix on low speed for 3-4 minutes until combined and the dough pulls away from the sides of the bowl. At this point the dough is sticky.
3. Cover and let it rest 15 minutes.
4. Knead dough on medium speed for 10 more minutes (if you are not using a stand mixer, do it on a floured surface for 10 minutes). The dough should be nice and smooth.
5. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 1-1.5 hour until doubled or until your finger leaves an impression when you poke the bread gently.
6. Line a baking sheet with parchment paper.
7. Transfer the dough into lightly floured surface and press it gently to form 2 oval-shaped flattened loaves.
8. Transfer to the baking sheet. Using a pastry scraper or knife, make few cuts across per the above or below picture. Leave around 2 in (5 cm) between each cut. Cover and let it rise for 30-40 minutes.
9. Preheat the oven to 450 degrees F (230 DegC).
10. Bake 10 minutes on the middle rack of the oven then turn down the temperature down to 400 degrees F (200 DegC) and allow to bake another 20 minutes, or until the crust is golden and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.

Notes

1. Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.
2. I like to use parchment paper on my baking sheet, but you can simply lightly flour yours.

Lussekatter/ Saint-Lucia Buns (Swedish Saffron Buns)

These Swedish buns are made for December 13th, St Lucy’s Day. The recipe is from the book "Les Meilleures recettes de pain Autour du Monde". I have slightly modified mine to add orange zest. 
They are delicious served with coffee for breakfast any time of the year with jam or your favorite spread.
This recipe makes 12 good sized buns. 
I used a stand-up mixer but you can do it by hand.

Ingredients
1 cup (250 ml) whole milk

Pinch saffron threads (around 1/8 teaspoon) 

4 cups (500 g) all purpose flour

½ cup granulated sugar
½ teaspoon salt
Zest of 1 orange (optional)

2 teaspoons (7 g) instant yeast

½ cup (120 ml) plain yogurt

1 large egg slightly beaten
1/4 cup (50 g) butter softened, cut in small pieces

24 raisins for garnishing
Oil
Egg wash: 1 egg beaten with 1 teaspoon of milk for brushing

Directions

1. Heat the milk on medium heat until it simmers. Remove from heat and add the saffron crushing it between your fingers. Let the milk cool until just lukewarm. it will have a nice yellow color.
2. In the bowl of a stand-up mixer whisk together the flour, sugar, salt and orange zest (if using).
3. Add the yeast, the saffron milk, the yogurt and the beaten egg.
4. Knead on low speed for 3-4 minutes until the ingredients are well combined. 
5. Add the butter, few pieces at a time. At this point the dough is slightly sticky. Knead the dough on medium speed another 5 minutes until shiny, smooth and elastic.
6. Shape into a ball and place in a lightly oiled bowl (I use the mixer bowl). Cover with a plastic wrap (or a clean towel) and allow to rise in a warm place for about 60 to 90 minutes, until doubled in volume.
7. Turn it out on a slightly floured surface, gently deflate and divide in 12 equal size pieces. Roll each piece into a 8 inch (20 cm) strip, then twist it into an "S" shape. 
8. Place the shaped buns onto lined baking sheets, cover and let rise again 30 to 45 minutes.
9. Preheat the oven to 400°F (200°C) . Brush the rolls with the egg wash, insert one raisin in each end of the "S" (see picture) and bake for 15-20 minutes, until until golden brown on top. 

Serving ideas

1) Brush them with plain butter while they are still hot.

2) Brush with a mix of butter, honey and cinnamon.
3) Serve with jam or your favorite spread on the side.

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.

Coconut Mango Tapioca Pudding

Very light and refreshing egg-free dessert. I made a big quantity, enough for every day of week for 3 persons. Nobody said "enough of it", which is a sign…
This recipe doesn’t use eggs or gelatin, the starch from the tapioca holds it all together.
Makes 16 servings.

Ingredients
1 cup small pearl tapioca (not instant/minute tapioca)
4 cups water
1 cup coconut milk
1 ½ cup mango puree
1/2 cup sugar

Directions

1. Combine tapioca and water in a large saucepan. Bring to a boil over medium high heat stirring constantly. Lower the heat to medium low and simmer uncovered stirring occasionally, until the tapioca is translucent and tender (20-25 minutes).
2. Whisk in the mango puree and the coconut milk.
3. Add sugar gradually stirring constantly.
The pudding should coat the back of a spoon. Remove from heat.
4. Pour in serving dishes and refrigerate.

Note: adjust sugar to taste.

Sliced Orange Dessert (in Orange Blossom Water)

This is a very common dessert across North Africa. So simple, so good and so fragrant! Your guests will be surprised with this unusual dessert.
Just peel and slice oranges, sprinkle with sugar, drizzle orange blossom water and garnish with a pinch of cinnamon. You are done!
The various flavors are a perfect match.

It is refreshing and flexible. It can be served after a rich meal or as part of a brunch. Use any type of oranges you have as long as they are juicy and sweet so you don't need to add a lot of sugar. Adjust the amount of sugar and cinnamon to your taste.
I made this with navel, cara cara and blood oranges.  

If you want this dessert to be more sophisticated, sprinkle the oranges with chopped walnuts, pistachios or almonds just before serving.

Count about 1.5 orange per serving maximum.

Ingredients (for 2 servings)
3 oranges
1 tablespoon granulated sugar
2 tablespoons pure orange blossom water
1/4 teaspoon ground cinnamon

Directions

1. Peel the oranges deep enough to remove the thin white membrane and expose the flesh of the orange. Remove the white pith. 
2. Slice the oranges into 1/4 inch (.5 cm) thick. Arrange on a plate, sprinkle with sugar, drizzle orange blossom water. Dust with cinnamon. 
3. Cover and place in the refrigerator to chill and macerate around an hour. 

Notes

• Add more or less sugar depending on orange sweetness and your taste. Same goes for cinnamon.
• You can use any type of sugar (I used coconut sugar)
• Orange blossom water (or orange flower water) can be found in Middle-Eastern stores.

Jam Sandwich Cookies

These delicate cookies are perfect for tea or coffee time. I didn’t have fancy cookie cutters, so I used a plain round cutter for the bottoms and a donuts cutter to make the tops. You can use a 2.5-3 inch (6.5-7.5 cm) and a 1 inch (2.5 cm) cutter to cut out the centres of half of the round ones.
For a prettier presentation you can use decorative cutters. 
As for the jam, use any jam you like. I made most of the cookies with homemade quince jam, and the rest with store bought fig jam.
Another tip: dust the tops generously with powdered sugar before placing them on top of the bottoms covered with jam to avoid covering the jam with sugar.
The recipe makes up around 20 cookies.

Ingredients
½ cup butter (softened)
1 tablespoon margarine
1 large egg
1 teaspoon vanilla
½ cup (packed) icing sugar
2  1/4 cups all purpose flour

2 tablespoons cornstarch

½  teaspoon baking powder

More icing sugar for dusting
Jam of your choice (around 1.5 cups or 450 g)

2.5 inch (6.5 cm) and 1 inch round cookie cutters 

Directions

1. Beat the sugar, butter, shortening and vanilla to obtain a creamy mixture. Add the egg and beat to combine.
2. Combine the flours and the baking powder and add to the previous mixture. Mix until all the ingredients come together to form a soft dough.
3. Form a ball, wrap in plastic and refrigerate for 30 minutes.
4. Pre-heat the oven to 325F (160 C), with the rack in the middle position.
5. Sprinkle work surface with flour. Roll out and flatten the dough to 1/8 inch (3 mm) thick. I like them very thin but you can make them up to a 1/4 inch (5 mm) thick.
6. Cut the same number of cookies with the round cookie cutter and the donut cookie cutter. If you don't use a donut cookie cuter, cut all the dough with the big cookie cutter, then cut holes in the center of half the cookies with the small cookie cutter. Gather all the scraps, re-roll and cut.
7. Transfer to a baking sheet covered with parchment paper spacing them 1/2 inch (1.5 cm) apart.
8. Bake the cookies for 12 minutes. Wait around 10 mns before transferring them to a cooling rack. They can break easily when hot.
9. Spread 1 teaspoon (or more) of jam on the bottoms (without a hole).
10. Dust generously the tops (with a hole) with icing sugar then place on top to form a sandwich.

Japanese Milk Bread

I made these rolls for breakfast served with chestnut cream and jam, but they can be served as dinner rolls as well.
In the past I shied away of this recipe because of the Tangzhong, but there was absolument no reason for that, it's just a paste made out of milk (or water) and flour. So please don't hesitate to try it.
As you can see I topped some with sesame seeds. 

Ingredients

Tangzhong (Starter)

3 tablespoons (30 g) all purpose flour 

½ cup (125 ml) whole milk

Dough

2 2/3 cups (350 g) all purpose flour

2 tablespoons sugar

2 teaspoons (7 g) instant yeast

½ cup (125 ml) whole milk + a little bit for brushing

1 large egg slightly beaten

3 tablespoons (30 g) softened butter cut in small pieces

1 teaspoon salt

Oil

Directions

Tangzhong (Starter)

1. Combine flour and milk in a small saucepan. Whisk on medium heat around 3 minutes until it thickens and forms a paste.
2. Transfer to bowl, cover with plastic and let cool. 

The dough

1. Combine the tangzhong and all the ingredients of the dough except the butter then knead 3-4 minutes in a stand up mixer (or by hand).
2. Let the dough rest 15 minutes, then knead again adding the butter a little at a time. It may look messy at the beginning, but when all the butter is absorbed, i twill turn into a nice smooth dough. This should take around 10  minutes.
3. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap and let it rise for 60 to 90 minutes, until doubled in volume.
4. Turn it out on a slightly floured surface, gently deflate and divide in 8 equal pieces. Shape each piece into a ball.
5. Place the rolls in a pan lined with parchemin paper (or a lightly greased pan), cover loosely with plastic wrap and let rise again 40 to 50 minutes.
6. Preheat the oven to 375°F (190°C). Brush the rolls with milk and bake for 20-25 minutes, until until golden brown on top.

Serving ideas

1) Brush them with plain butter while they are still hot

2) Brush with a mix of butter, honey and cinnamon

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.

Almond Clementine Cake

This is another gluten free cake. Very easy to make and sooo delicious! You have to try it and let me know.
During citrus fruit season, I like to make citrus cakes. I am particularly fond of clementines. They are seedless, sweeter and have softer membranes than mandarins. For these reasons I prefer to use them to bake.

Ingredients
7 clementines (or mandarins)- Around 1 lb (500g)
4 large eggs
3/4 cup (150 g) coconut sugar (or granulated sugar)
2 cups (200 g) almond flour
1 teaspoon baking powder 

8-inch cake pan (20 cm)

Directions

1. Wash the clementines thoroughly. Cook them in a pot, covered with water for 1 hour or until tender. Keep an eye on the pan, and add more water as necessary. 
2. Drain the clementines in a bowl, let cool, then remove the seeds, if any. 
3. Puree the flesh and half of the skins using a food processor or a hand mixer. Add the juice collected in the bowl. You show obtain around 10 oz (300 g).
4. Pre-heat the oven to 375 degF (190degC).
5. Line the bottom of the pan with parchment paper and grease lightly.
6. In a separate bowl, beat the eggs with the sugar until thick.
7. Add almond flour, baking powder and clementine pulp, and mix well.
8. Pour the batter in the prepared pan and bake the cake for 45-50 minutes.

The cake should be slightly moist. Let the cake cool a little bit before unmolding.
Decorate with suprêmes of clementines or just icing sugar.

Lime Pie with Coconut Milk

I wanted to try out something different from the traditional lemon meringue pie. Well, actually I was craving a lemon pie, but I didn't have lemons, only limes and I didn't have enough eggs, didn't feel like going to the store! So I changed my recipe: substituted limes for lemons, coconut milk for regular milk, and I used 3 eggs instead of 4. It turned out absolutely to die for: not very tangy, not too sweet , the meringue very thin and crisp. I don't like the thick meringue which tastes a bit like raw egg whites. I must admit the meringue is not as beautiful as it should be though. I have not whisked enough while on the simmer. Nonetheless, the taste was there.

Ingredients
Dough :
2 cups flour
½ cup butter (softened)
3 tablespoons margarine
2 tablespoons sugar
3-4 tablespoons water

Filling:
½ cup lime juice
1 Tablespoon lime zest
1 can coconut milk
2 Tablespoons starch
2/3 cup sugar
3 egg yolks
2/3 cup granulated sugar

Meringue:
3 egg whites
3 Tablespoons confectioners' sugar
pinch of salt

11 in (27 cm) pie pan with a removable bottom, if possible.

Directions
Crust

1. Combine the flour, sugar, butter and shortening to obtain something like a coarse cornmeal. Sprinkle the water, one tablespoon at a time and mix just enough for the mixture to hold together and turn into a smooth dough.  Add more water if needed.
2. Form a ball, wrap in plastic and refrigerate for 15-20 minutes.
3. Pre-heat the oven to 400F (200 C), with the rack in the middle position.
4. Sprinkle work surface with flour. Roll out and transfer to the pan pressing up the sides.
5. Bake the shell for 20 minutes

Filling

1. Combine lime juice, zest and starch in a medium saucepan. Add the coconut milk and whisk until smooth. Bring gently to a boil, stirring frequently.
2. In a separate bowl, whisk together the egg yolks and the sugar until the mixture turns almost white.
3. Gradually pour the warm mixture into the eggs, whisking constantly.
4. Return everything to the saucepan and stir constantly over medium-low heat until it thickens. You should not let it boil otherwise you may end up with lumps.
5. Pour lemon filling into cooled crust.

Meringue

1. Combine together the egg whites, sugar and salt in a bowl over a pan of simmering water. 
2. Whisk to obtain firm peaks. 
3. Cover edges of the pie crust with strips of aluminum foil to prevent burning. Spoon the meringue over the pie filling. Return the pie to a 300 deg oven for 30-40 minutes or until the meringue gets slightly brown.

Sprinkle with sugar for decoration.

Coconut Flour Birthday Cake

Since my daughter started her Paleo diet a year ago, I have been making her delicious microwave coconut mug cakes every time she comes over. So I figured why not make a layered cake using a similar recipe for her birthday, but this time baked in the oven! It turned out to be this splendid birthday cake.
It was so delicious, moist and light.  Everybody loved it!  You don't have to be on any specific diet to enjoy it.

I had tried it before the big day just to make sure it would make a nice birthday cake, and used half the ingredients below to make only one cake, no filling and no frosting. It worked out perfectly. I served the cake topped with leftover cooked strawberries in light syrup. My husband and I loved it!
To make it a birthday cake, I simply made two layers, added lemon curd and some delicious coconut whipped cream topped with fresh berries. I have to admit I cheated a little bit to have a nice white cake: instead of using coconut sugar for the whipped cream, I used organic granulated sugar. But I made some whipped cream with coconut sugar on the side so she could scrape the white one and add the brown one.

Of course, this cake is also gluten free, grain free and dairy free!

Ingredients
Cake :
1 cup coconut flour
1/2  teaspoon baking soda, 1/2 teaspoon vinegar
6 egg yolks, 8 egg whites  (large)
2/3 cup maple syrup (or other sweetener of your choice)
1 Tablespoon lemon zest
½ cup ghee melted (or coconut oil)
1/2 cup coconut cream

Filling:

2 egg yolks

1/4 cup coconut sugar

1/3 cup lemon juice (I used 2 meyer lemons)
1/3 cup water
1 teaspoon lemon zest

2 teaspoons arrow root

1/2 cup strawberry compote (or any other fruit compote of your choice)
1/2 cup blueberry compote

Topping:
1 can 560ml (19oz) coconut cream (refrigerated for at least 24 hours)
3 Tablespoons coconut sugar
1/4 teaspoon vanilla
12 strawberries
1 cup blueberries

2 cake pans 8 inches diameter

Directions
Cake

1. Pre-heat the oven to 375 degF (190degC)
2. Line the bottom of the pans with parchemin paper and grease lightly.
3. Separate the egg whites and yolks. Keep 2 egg yolks aside for the filling cream
4. In a bowl, beat the 6 egg yolks until fluffy, add the liquid ingredients and the lemon zest
5. Sift coconut flour and baking soda and add to the liquid ingredients stirring with a spatula until well combined.
6. Beat the egg whites until very firm and fold in delicately in the flour mixture, a small quantity at a time.
7. Pour 1/2 the batter in each pan.
8. Bake the cakes for 25 minutes

Note: let the cakes cool a little bit before unmolding. They are very delicate and break easily, so be careful.

Filling

1. In a saucepan, whisk together the egg yolks and the sugar until the mixture turns almost white. 
2. Add the lemon juice, water, zest and arrow root
3. Bring gently to a boil over medium-low heat, stirring constantly until it thickens.
4. Remove from the heat.
5. Pour lemon filling into cooled crust.

Topping

1. Open the coconut can and scoop only the thickened part into a cold mixing bowl. Add the sugar and vanilla.
2. Whisk to obtain firm peaks.

Assembling the cake
Spread the first cake with the lemon cream using a spatula, cover with a layer of strawberry compote, a layer of blueberry compote, cover with the second layer. Evenly cover the whole cake with the coconut whipped cream using a spatula. Decorate with  fresh strawberries and blueberries.

Ciabatta

 

I love this bread. It goes well with everything. I particularly love it freshly baked dipped in olive oil and balsamic vinegar or dipped in soups. I will ask for nothing else. This is my first Ciabatta trial and I can say it’s a success. The recipe makes wonderful bread with a crisp, thin crust and a soft, delicious crumb with just the right size of holes. Next time I will use a starter dough to give it that typical sourness flavor. The dough is sticky and wet, so i twas a bit challenging to transfer it from the working surface to the baking sheet. You may want to half it to make your life easier.

Ingredients
4 cup all purpose flour
1.5 tsp salt
1 Tbsp active dry yeast
1 Tbsp maple syrup (you may use honey)
1.5 cup luke warm water
4 Tbsp Olive oil

Directions

1. In a stand mixer (or bowl), combine the flour, and salt .
2. Add the yeast, syrup, oil, water and mix on low speed for 3-4 minutes until combined and the dough pulls away from the sides of the bowl.
3. Cover and let it rest 15 minutes.
4. Knead dough on medium speed for 5 minutes (if you are not using a stand mixer, do it on a floured surface for 10 minutes)
5. Place it in a lightly oiled bowl. Cover and let rise in a warm place for 1-1.5 hour until doubled or until your finger leaves an impression when you poke the bread gently.
6. Line a baking sheet with parchment paper.
7. Transfer the dough into lightly floured surface and press it gently to form a rectangle around 12 x 8 inches or a flattened loaf.
8. Transfer to the bake sheet, dust with flour, cover and let it rise for 1 hour.
9. Preheat the oven to 450 degrees F (230 DegC).
10. Bake 10 minutes on the middle rack of the oven then turn down the temperature down to 400 degrees F (200 DegC) and allow to bake another 30 minutes, or until the crust is golden and the bottom of the loaf sounds hollow when tapped. Cool on a wire rack.

Notes
Every oven is different and convection-ovens are even more different. The baking time provided here is for my conventional oven (not convection), which maybe longer or shorter than it would take in yours, so you will have to watch.