TAPIOCA PUDDING – EASY MICROWAVE METHOD

And this is what we will try tomorrow morning. I don’t know yet if I will make some changes or not*.
(*the only change is I used 2 cups almond milk and 2 cups milk)

Thank you Bob’s red mill for the microwave recipe 🙂
http://www.bobsredmill.com/recipes.php?recipe=736

TAPIOCA PUDDING – EASY MICROWAVE METHOD
Here is an old-time favorite prepared by an updated method.

1/2 cup Small Pearl Tapioca
1 cup Milk*
3 cups Milk
1/2 cup Evaporated Cane Sugar
2 tsp Vanilla
Directions

Soak 1/2 cup Bob’s Red Mill tapioca in 1 cup of milk overnight in the refrigerator.

Pour 3 cups of milk into a 2 quart microwave-safe glass bowl or measuring cup. Add the soaked tapioca and sweetener of choice with a whisk. Microwave on high for 6 minutes and stir thoroughly with a whisk.

Microwave on high again for 2 minutes, whisk and microwave 2 more minutes. Do not let it boil over. Stir in the vanilla and pour into individual serving dishes or a serving bowl. Serve warm or chill and serve. Makes 8 servings.

*Use Soy Milk for a dairy-free option.

Chocolate Tapioca: With the vanilla, add 1/2 cup semisweet chocolate chips and whisk until they are melted and blended.

Chocolate cake for boys who love trucks

My big boy just turned 3 today. I wanted him to have a delicious and fun cake but I was not sure of what I wanted. After looking at my cook books I found the perfect recipe for a layer cake (that I modified a bit) and since he loves trucks I decided to use his trucks to decorate it and ta-da:

image

Construction chocolate cake

The cake was easy to make and decorating it was fun. My son loved it so I am happy 🙂 Now that he is asleep I can have one more slice of it.

I will share the recipe soon.

Tiramisu

Voici ma recette du tiramisu. Je n’y mets pas d’ alcool mais c’est tout de mĂŞme très très bon (je dirais mĂŞme que c’est meilleur). On peut aussi multiplier les doses par deux.

Ingrédients:
3 oeufs
1pot de mascarpone (250 gr)
Boudoirs (+/- 24)
Du café très fort (1 tasse)
2 cuillères à soupe de sucre
1 cuillère à soupe de vanille
Du cacao amer en poudre

SĂ©parez les jaunes et blancs d’oeufs.
Battez les jaunes d’oeufs avec le sucre
Ajoutez le mascarpone, la vanille, et les blancs en neige
Dans le plat mettre:
-une couche de boudoirs trempés dans le café
-une couche de crème et de cacao amer
Continuez jusqu’Ă  terminer par la crème et le cacao
Mettre au frigo pendant au moins 4h.

Et voilĂ .

Tarte aux mûres

Voici une recette que j’ai testĂ©e hier. C’Ă©tait dĂ©licieux! Je vous mets ma version et vous trouverez un lien en bas de page vers la recette originale. Enjoy!

Ingrédients

1 bol de mûres
1 pâte brisée
35 cl de lait
1 Ĺ“uf
2 jaunes d’Ĺ“uf
100 g de sucre
100 g de beurre
2 c. Ă  soupe de farine
le jus d’un citron

Préparation
1. Préchauffez le four th.7 (210°C).
2. Mettez les mûres dans une jatte, arrosez-les de jus de citron et d’une cuillère à soupe rase de sucre. Mélangez et laissez au frais.
3. Etalez la pâte sur un plan de travail fariné. Garnissez-en un moule à tarte beurré et piquez la pâte avec une fourchette. Enfournez et faites cuire le fond de tarte 15 min.
4. Portez le lait Ă  Ă©bullition.
5. Pendant ce temps, fouettez l’oeuf et les jaunes avec le sucre jusqu’à obtention d’un mélange mousseux. Ajoutez la farine puis une louche de lait bouillant, en fouettant toujours.
6. Reversez le tout dans la casserole de lait et faites cuire à feu doux 5 min en maintenant un léger bouillonnement et en mélangeant. Retirez du feu, mélangez bien et laissez refroidir.
7. Versez la crème refroidie dans le fond de tarte, disposez les mûres en les enfonçant légèrement.
8. Remettre au four pendant 10 Ă  15 min.
9. Servez la tarte froide

BOn appĂ©tit. J’ai trouvĂ© la recette sur CuisineAZ

Pomegranate & Blueberry Rice Pudding

Uuuhhhh i need to try this one!!
I am in the mood for sweet treats so this one is perfect.

Let’s try the Pomegranate & Blueberry Rice Pudding

 

Ingredients:
For the kheer
3 cups whole milk
3 tablespoons rice, washed
5 tablespoons brown sugar (or adjust to taste)
ÂĽ teaspoon vanilla essence
2 tablespoons fresh cream

For the fruit coulis
½ cup fresh pomegranate seeds
½ cup fresh blueberries
3 tablespoons brown sugar
1 cup water

Make the kheer

Bring the milk to boil. Add the rice and cook on medium heat, stirring occasionally till the rice is fully cooked. Mash the rice slightly with a spatula, and add the sugar. Continue to cook till the sugar has melted and the pudding reached a semi thich consistency. Turn off the heat and stir in the cream & vanilla. Keep aside to cool (Note: the pudding will get thicker once cooled)

Make the coulis

Bring to boil the water and sugar. Add the pomegranate, cover and cook on medium heat till the seeds have broken down slightly and begin to soften (unlike other fruits, pomegranate seeds take a long time to soften, so it is fine to leave them with a bite, as long as some of the pulp starts to break down). Add the blueberries, and continue to cook till the blueberries swell up. Using a spoon, mash the blueberries and some of the pomegranate seeds. Remove cover, cook till you get a jam like consistency. Remove from heat and cool.

Layer the rice pudding with the fruit coulis and serve chilled. A refreshing and wholesome way to enjoy what summer has to offer.

Lemony Chicken and Orzo Soup Recipe: Bon AppĂ©tit

Tonight, I was in the mood for a light soup, easy to prepare and I found this lemony chicken orzo soup.
Like always, I changed/added a couple of things to make it work with what I had (added some zucchini, ginger, did not use broth…)and it was still great, just what I needed.

Enjoy!

http://www.bonappetit.com/recipes/quick-recipes/2013/04/lemony-chicken-and-orzo-soup

Lemony Chicken and Orzo Soup
SERVINGS: 4
PREP: 15 MINUTES
TOTAL: 45 MINUTES

INGREDIENTS
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
1 celery stalk, sliced crosswise 1/2-inch thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh dill
Lemon halves (for serving)

PREPARATION
Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over.

Lentil Soup

And here’s another very nice recipe from Alton Brown.

Yes, like always I did change a couple of things and it turned out very well 🙂 Here’s my version, you can always see the original by visiting the original website below.

 

Ingredients
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 zucchini
2 teaspoons salt
1 pound lentils, picked and rinsed
1 cup chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon of sage

Directions
Place the olive oil into a large pan and set over medium heat. Add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Click here to go to the website.