Tuesday, 28 April 2015

chocolate & blood orange cake

chocolate, orange, cake, baking, dessert, yogurt cake, blood orange, recipes
chocolate orange cake


This cake is so good I baked it twice in one week. Based on my French orange and lemon cake I slightly tweaked the recipe and added some dark chocolate chips and more orange zest. It makes a really moist and zingy cake with a dark chocolate hit, and of course chocolate and orange are a perfect match for each other. I used blood oranges (orange sanguine) as they are in season at the moment as I love the flavour and bright red sweet juice and zest, but you can of course substitute for normal oranges or a combination of your favourite citrus fruits. 


I like a slice of this with a cup of tea (a strong and smokey Earl Grey with just a splash of milk if you're asking) as little mid morning or tea time treat. It's definitely my favourite cake...this week at least! 

I am always on the look out for tried and tested recipe recommendations too - so please leave a comment below, say bonjour and let us know what's your favourite cake to bake (or eat) at the moment. Bon appetit and I hope you are enjoying the glorious Springtime weather where you are too.   

preparation time: 5-10 minutes
cooking time: 40-50 minutes

ingredients

1.5 cups plain white flour
1 cup sugar
0.5 cup oil (I used rapeseed oil)
2 eggs
0.75 cup fromage blanc/plain natural yogurt
2 tsp baking powder
1 tsp vanilla extract
0.5 tsp salt
0.5 cup chocolate chips (I used plain dark chocolate but you could use milk chocolate too)
zest of 3 oranges & juice of 1

method
  1. grease and line a 20cm square baking tin and preheat the over to 350F/gas 5
  2. add the sugar to a bowl and add the zest and juice of the oranges and whisk well
  3. add the eggs, oil, fromage blanc/yogurt, vanilla extract and continue to whisk
  4. sieve in the flour, baking powder, salt and add the chocolate chips and stir until just mixed
  5. pour into your prepared baking tin and bake for 40-50 minutes. It is cooked when lightly golden and a skewer comes out clean. 
  6. Leave to cool for 15-20 minutes before turning carefully onto a wire cooling rack
  7. cool completely before slicing and serving. Bon appetit!
chocolate, orange, cake, baking, yogurt cake,
chocolate orange cake



Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


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Bienvenue to De Tout Coeur Limousin



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Sunday, 26 April 2015

My Sunday photo 26.4.15



photograph copyright: De Tout Coeur Limousin




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Saturday, 25 April 2015

French orange & lemon cake

french food, orange, lemon, fromage blanc, yogurt cake, yoghurt cake,
French orange & lemon cake
A bit of rain this morning has halted my gardening/slash & burn regime for a day - so it was time for a bit of weekend baking instead. My recipe for French orange and lemon cake makes a light, citrussy cake - prepared in a just a few minutes. It uses fromage blanc - a fresh white cheese very similar to yogurt. I also used blood oranges as they are a seasonal favourite of mine - and add a lovely sharp bitter citrus flavour that I love.  You can of course substitute any citrus fruit for this recipe and it would work just as well. Bon appetit and I hope you enjoy.  

preparation time: 5-10 minutes
cooking time: 40-50 minutes


ingredients:
1.5 cups plain white flour
1 cup sugar
2 eggs
0.5 cup oil 
0.5 tsp salt
zest of 2 blood oranges & 1 lemon
juice of 1 lemon
2 tsp baking powder
0.75 cup fromage blanc (or plain yogurt)

method:
  1. preheat the oven to Gas 5/350F and grease and line a 20cm square baking tin
  2. add the grated zest to the sugar in a bowl and whisk to thoroughly mix 
  3. add the eggs, oil, lemon juice and fromage blanc and mix well
  4. in a separate bowl whisk the flour, salt and baking powder to aerate it before folding into the liquid mix
  5. pour into your prepared baking tin and bake for 40-50 minutes. It is cooked when risen, lightly golden and a skewer comes out clean. 
  6. cool on a wire rack for 15-20 minutes before turning out. 
  7. Leave to cool completely before cutting into slices and serving.


orange, lemon,cake, baking, yogurt, cake, blood orange, citrus, sanguine, springtime baking, brunch, dessert
French orange & lemon cake


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Sunday, 19 April 2015

Labneh with wild sorrel & mint



labneh, yogurt cheese, wild sorrel, cooking, recipes, france, Limousin, De Tout Coeur Limousin,
labneh (yogurt cheese) with wild sorrel & mnt
Spring has sprung here in the Limousin. The blossom is on the trees, the bees are busy buzzing and the garden is getting a much needed Spring clean and clear before some planting can begin. My recipe for labneh - also known as yogurt cheese - is a cross between a thick fromage frais and fromage blanc. It is of Lebanese origin and very simple to make. It is simply yogurt strained with a bit of salt to remove the whey - making a delicious thick and creamy cheese. Lovely served as a dip with crisp bread and crudites or spread on crusty bread. 

You can substitute the wild sorrel and mint for any of your favourite herbs and spices. It works well with chives, garlic, fennel seeds, lemon zest, even chopped up dried figs...in fact any flavours that work well with a soft fresh cheese. 


You can use any type of plain yogurt for this recipe - and I have made this before with goats, sheep and cow milk yogurt equally well.  


The wild sorrel is one of my favourite herbs to forage for as it's so abundant in my garden and the surrounding countryside. If you can't find wild sorrel you could use a young spinach leaf, watercress or rocket. As with all foraging - only pick and eat something that has been identified by an expert in the subject - don't guess! There are many courses available now in this skill that is gaining popularity. I have seen sorrel occasionally in the market - or you could even grow it yourself.  


I hope you enjoy my recipe for labneh with wild sorrel and mint and give it a go yourself  Let me know how you get on and what flavour combinations you use in your recipe. Bon appetit!


recipe by: Ema at De Tout Coeur Limousin

preparation time: 5-10 minutes (plus 2-4 hours straining time)
serves: 2-4 as a snack or light lunch dish with bread and salady bits

ingredients

500g plain natural yogurt 
1/4 - 1/2 tsp sea salt
4 tbsp chopped wild sorrel (or substitute for baby spinach, rocket or watercress)
2 tbsp chopped fresh mint
olive oil to serve

method:

  • in a bowl mix the salt and yogurt together before spooning into either a prepared muslin jelly/preserve bag and stand or into a sieve lined with muslin or coffee filters also work really well too. 
  • Cover with cling wrap or tin foil and leave to drain in the fridge, I leave mine for between 2-4 hours - but you can leave it shorter or longer depending on how thick you would like your labneh.
  • Add the labneh to a bowl with the chopped sorrel and mint and mix thoroughly. 
  • Serve and enjoy. Store any remaining in an airtight container and consume within 24 hours. 

Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  

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My Sunday photo 19.4.15



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Monday, 6 April 2015

dark chocolate oatcakes

dark chocolate oatcakes
dark chocolate oatcakes - A little bit moreish and great with a cup of tea.  


My dark chocolate oatcakes are sweet, salty, crisp and deliciously oaty. The addition of
wholemeal flour also gives it a more savoury depth which works well. Think flapjack, meets Hobnob meets digestive - a winning combination in my opinion and 3 of my favourite biscuits in one!

Based on a traditional Nova Scotia oatcake recipe - I have tweaked it a little and come up with the following (very well) tried and tested recipe. Packed with oats and relatively low in sugar and fat these are almost healthy...almost. The original recipe also suggests swapping half of the oil for an equal quantity of apple sauce if you would like to further reduce the fat content.  

These oatcakes are delicious plain, but I have also successfully added other ingredients to the basic recipe. It works really well with a spoonful of fennel or aniseed as well as with dark chocolate chips. I haven't tried it yet but think some finely chopped stem ginger would also be very good in this recipe.  

I hope you give this recipe a try and let me know how you get on.  

Bon appetit! 

makes about 50 small biscuits

preparation time: 5 minutes
cooking time: approx 15 minutes 

ingredients:

1 cup oats
1/2 cup oat bran (or you can use all oats if you don't have oat bran) 
3/4 cup wholemeal flour
3/4 cup plain white flour
1/2 cup brown sugar
1/2 tsp baking soda
3/4 cup oil/vegetable fat (I used rapeseed oil) 
3/4 tsp salt (or to taste) 
1/3 cup dark chocolate chips
1/3 cup cold water (or enough to make a stiff dough)

optional extras:
1 tbsp fennel/aniseed
2 tbsp chopped stem ginger

method:
  1. preheat the oven to a moderate temperature - 350f/175c 
  2. line some baking sheets with greaseproof/baking paper
  3. add all the ingredients to a large mixing bowl and stir until well combined - add only enough water to form a stiff dough
  4. roll out to about 1/2 cm thick and cut into circles 
  5. bake for about 15 minutes until just slightly changing colour - they will continue to crisp up as they cool. 
Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  

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Sunday, 5 April 2015

Silent Sunday 5.4.15



photograph copyright: De Tout Coeur Limousin


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