Quiche with zucchinis, goat cheese and cumin !

For a 6 people quiche
   You will need:   
3 zucchinis
- 1lb -
2.8 oz of goat cheese
6 fl oz of milk (18cL)
2 eggs
salt, pepper, cumin (caraway) and ground nutmeg
- caraway can be replaced by saffron -
4 tbsp of fresh grated parmegianno

Do a shortcrust dough and add to it 2 pinch of salt, 1tbsp of parmegiano, 
2 pinch of caraway and 1 pinch of nutmeg with the flour

Turn on the oven at 425°F
Flatten your dough, put it in your pie pan, 
sting it with a fork 4 or 5 times at equal distance from each other
Put it in the oven for 4 minutes
Let it cool down a bit outside the oven
- By doing that, you won't have a flabby dough at the end of the cooking -
Wash and peel your zucchinis to create stripes, 
cut them in thin slices and place them carefully on your pre-baked crust 

Beat the eggs with a fork with 2 pinch of salt, then add the goat cheese
and stir it to get an homogeneous cream
Add the cold milk, 2 pinch of cumin and 1 pinch of nutmeg, whisk.

Pour that sauce on your zucchinis to fill up your quiche :
be careful to not pour it under the dough, it would make the flabby crust

Spread parmegian on the top with some pepper

Put in the oven and lower down the temperature at 375°F, let it cook 35 to 40 minutes
Turn off the oven and let it 15 more minutes in it

Bon appetite :)


Visitandine of Vovoi - Soft and sugar cake

I'm discovering new cakes with Vovoi !

This cake uses eggwhites, really soft, tender, almost fluffy ! It has a thin sugar crust
Almost no flour, it's mostly eggwhites and sugar, we love it with our coffees.

You can make it in pie pans, financier pans, cakepans, as you want !

 For 1 eggwhite - 2 muffins or 3 to 4 financiers
1 oz of sugar (30gr), 0.5 oz of flourg (15gr) and 0.6 oz of butter (18g)

For 1 pie pan
   You will need :   
0.6 cup of sugar (5.3 oz / 150gr)
0.6 cup of flour (2.6 oz / 75gr)
3.1 oz of slowly melted butter (90g)
5 eggwhites

Turn the oven on at 300°F
Keep the eggwhites in the fridge with a hint of salt,
Slowly melt the butter in a casserole, without almost heating it up (low heat)
Beat your eggwhites until stiff, set aside.
Stir sugar and flour,
add carefully the eggwhites to that dry mix
- cut and rise the spatula -
Add the butter, mix it slowly and carefully

- before and after adding the butter -

Pour in the buttered piepan or in your molds
- buttered even if silicone -

Put in the oven, change the temperature to 360°F 
Let it cook 25 to 45 minutes depending on your molds  
Let it cool down 10 minutes in the turned off oven
- for me it was 30 minutes, then 10 more minutes in the turned off oven
 it was in a silicone mold, it has to be as gold on the edges as on the top -

Bon appetite :)


Fruit "crust", apple and rhubarb, apple and raspberrie !

I promessed I would post this one, took me a bit longer to to do it as I wanted :)
But at least you have many flavors :)

For 6 people
   You will need :   
For the crust
1.5 cup of flour (7oz / 200gr)
0.6 cup of brown sugar (5.3 oz / 150 gr)
3/4 cup of butter (3.5oz / 100gr / 7.5tbsp)
2tsp of honey
- or 2tsp of grounded cinnamon -
a hint of water

Rhubarb and apples
7oz. of peeled rhubarb
6 regular-sized apples
- I had braeburn -

Raspberries and apples
7oz of frozen raspberries
1.7 fl oz of water(1/5 cup / 5cL) d'eau
1 tsp of lemon juice
6 regular sized apples
- I had braeburn -

For the rhubarb, a few hours before :
Wash and peel the rhubarb, cut it in dice and put it in a bowl with 2tbsp of brown sugar, 
Stir it and set aside in the fridge
- this is how you remove water from the rhubarb -
After 2 hours, remove the water, blend it again and add more sugar if needed,
leave it one more hour in the fridge

For the raspberries :
Put the raspberries with the water in a caserole at low heat to unfreeze them,
 crush them with a wooden spoon to make a sauce
When they are soft and crushed, turn it off and add the lemon juice

Turn on the oven at 450°F
Wash and peel the apples, cut them in dice
Put in your glass-dish, or your ramequin one layer of apple
Spread some brown sugar on it,
\\ then you put the rhubarb if you've chosen that flavour //
Put another layer of apple
\\ pour the raspberrie sauce on the top if you've chosen that flavour //

Blend the flour and the sugar with the butter with your finger, just like to do a cookie dough
Add the honey and a hint of water to make a dough
Flatten it on a floured parchment paper to have 0.2 inch of thickness
Turn over on your fruits, cut the edges and make some holes with a fork

Put it in the oven for 5 minutes, then lower the heat at 360°F for 35 minutes
Turn off the oven and let it 5 more minutes

Let it cool down 10 minutes out of the oven, eat it warm :)


The perfect madeleine

The flavour is now vanilla and apricot :)

The result is just.... perfect madeleines :) I don't know if I prefer vanilla or lemon ones, but thy really are cute and really tasty.

I haven't used any baking powder
The dough has to be light.
I removed the lemon zest and added 1 big teaspoon of apricot marmelade after the flour, 
and 1 tsp of vanilla extract with the butter.

The detailed recipe (with pictures) et enhanced (cooking time)


Murder in Menlo Park

It's Halloween !

For this theme, a bloody cake :)

"Biscuit pour gateau au chocolat" Vovoi©

I had planned on doing this cake for Halloween, the biscuit is a soft lady fingers kind of recipe
Multi-layer cake with a chocolate cream, but it could be with many different fillings.
It was my first try and it made us think about how to enhance it.
I've chosen this shape to stab it, but it can be flatter and have any shape you want.

   You will need :    
for the biscuit
3 eggs
8oz of sugar (225gr)
7.1oz of flour (200gr)
2.4 fl oz of water (7cL)

for the chocolate cream
3.5 oz of chocolate (100gr)
0.35 oz of butter (10gr)
1.7 fl oz of milk (5cL)

for the exterior
the rest of the chocolate cream
1.7 fl oz of water (5cL)
- or milk -
0.7 oz of grated unsweetened chocolate (20 gr)
- for topping -

for the homemade raspberrie coulis, sauce
7,1 oz of frozen raspberries (200gr)
1tbsp of sugar
1/2 tsp of vanilla extract
2.4 fl oz of water (7cL)

Making the biscuit the day before:
Separe the eggwhites and the yolks, reserve the eggwhites in the fridge with a pinch of salt,
Mix the yolks with the sugar to obtain a clear homogeneous cream,
mix for 5 minutes at least with a wooden spoon
- as shown on the picture -

Turn on the oven at 300°C
Add the flour, stir and incorporate the water
- to soften the dough -

Beat the eggwhites until stiff, incorporate them in 3 times

Cooking the biscuit
Pour in a buttered mold and let it cook for 50 minutes to 70 minutes,
check the cooking by inserting a clean and smooth knife in it, it must come out clean
Turn off the oven, let the cake inside until cooled down

Home made raspberrie sauce
Put in a small casserole the raspberries with the sugar for 3 minutes at medium heat, stir it
then lower the heat for 7 minutes, stir in the water in 3 times 
- after 2 minutes, 5 minutes et 8 minutes -

Mix it with a blender if it's not smooth enough,
Filter it by squeezing the pulp to remove the pips
Set aside in the fridge

The day after, build the cake
Do the chocolate cream by putting in a casserole the chocolate with the butter
and the milk at medium heat for 2 minutes, and then at low heat for 5 more minutes
When it's smooth and homogeneous, set aside and let it cool down in the casserole.
Cut your cake by layers of 0.4 inch thick with a big knife
Give it the shape you want, put between the layers the chocolate cream 
or what you have decided to put in it
- buttercream, custard, jam or nutella ? -

Once your cake has all its layers, do the frosting
Warm up the rest of the chocolate cream by adding the 5cL of water left
- to liquify it a bit - 
Pour in a bowl and let it cool down in the fridge for 30 minutes
Use a spatula or a flat instrument to spread it on the outside of the cake
Top it with grated unsweetened chocolate

You can eat it right away with the raspberrie sauce, or put it in the fridge
You can conserve it pretty well


Pour some liquor or syrup on the biscuit while assembling the cake
Alternate fruits layers and chocolate layers instead of full chocolate



Salmon & tuna bread

I did the recipe 3 times, this one was the best !
I thought it had to rise and stay like that, actually it will flattn a bit, it doesn't matter what to do. I tried for nothing :) anyway, it was really good everytime !

I made a few changes to the recipe, it's now half tuna, half salmon, I think it makes it lighter

For 4 people

   You will need :   
  1 can salmon
 - ~5.3oz skinless and boneless -
1 can tuna
- ~5oz, in water, -
8.5 fl oz of thick sauce bechamel
- 1tbsp 1/2 of butter (20gr), 1 oz of flour (30gr) and 8.5 fl oz of milk (25cL)
3 eggs
1 lemon
- chives or basil or aneth -

Use a fork to mix salmon tuna (dry), half of the lemon juice and 1tbsp of the herbs, 
with 1 pinch of salt and pepper.
Cover and keep in the fridge for at least 20 minutes
Break the eggs and separe yolks and whites, keep the eggwhites in the fridge with a pinch of salt
Beat the yolks in a glass

Turn the oven on at 375°F

   Preparing the sauce béchamel :   
Put a hint of salt, pepper and ground nutmeg in the cold milk, 
in a small casserole on low/medium heat, put your butter to melt slowly
then add the flour to the butter and use a whisk to mix it
wait 2 minutes and then add the milk,
Then put on medium/high heat and keep stirring with the whisk until it boils
Let it boil for 10 seconds maximum and turn the stove off

Then, quickly incorporate the yolks and stir it with a wooden spoon,
set aside, let it cool down a few minutes.

Meanwhile, beat the eggwhites until stiff,
incorporate the salmon/tuna to the sauce bechamel,
Add the egwhites with a spatula in 3 times
- cut and rise, don't stir -

Pour in a buttered mold if not silicone and put straight in the hot oven
- the oven has to be warmed up -
Let it cook at least 1hour without opening the oven
- 1h30 if silicone -

Let it cool down in the opened oven for 20 minutes, then turn it out and seve with greens, 
you can use the half lemon to make a sauce or a vinaigrette for it
- vinaigrette ou sauce blanche -

Here was the first try, 100% salmon, no eggyolks :