la tarte au riz - Belgian rice tart

I don't know if it's the cold weather or what, but I'm really craving for Belgian dishes these days. Sweet in particular. Of course. La "tarte au riz" is a traditional Belgian tart with a yeasted crust and a rice custard filling. Not particularly "light". Of course. But delicious.

homemade fromage blanc

The other day, I had a craving for a kind of cheese i used to eat in Belgium, called "fromage blanc", "maquee", or "platte kass". I couldn't find the equivalent here in California, so I decided to make it, especially when I discovered how easy it was. After, I found out that the name in English is fresh cheese or farmer cheese and that some specialty stores carry it. But knowing how easy it is to make, I don't think I will ever feel the need to buy it. Jugez plutot!

yogurt fig cake

This is again a surprising recipe. It calls for ingredients such as eggs, sugar, Greek yogurt, lemon zest&juice, orange blossom water, and figs. Only 3 tbs of flour are necessary and there is no need for butter or oil. The recipe attracted me and the ending result totally convinced me. To give you an idea, this cake stands somewhere between the Japanese cheesecake and the flan breton. If you're happy enough to still find some fresh figs, you should give this recipe a try. Right away. Do not wait.

herbs+ricotta stuffed cherry peppers

I bought these cute little peppers at my usual Sunday farmers market without knowing neither how they are called nor what to do with them. I had some homemade ricotta leftovers so I decided to use it as a stuffing together with fried onion, chopped herbs from my backyard (parsley, basil, sage, rosemary, thyme), and salt/pepper. I baked them in a preheated oven at 400F for 20 minutes or so. DE-LI-CIOUS!

homemade chai latte

I've made a chai latte. I never thought you could make your own before! But when I discovered it, I did not hesitate one second. It is so easy (especially if you have - like me - all the spices you need in your pantry), so good, and so inexpensive that you should not hesitate one second either! Another advantage is that you can customize it according to your taste. The recipe that suits mine best is this one (published only a few days ago by Christelle is flabbergasting).

goat cheese + fig/rosemary jam + filo dough

My favorite finger food at the moment: 1) goat cheese + fig/rosemary jam* over some filo dough sheets (thawed and lightly oiled), 2) shaped into rolls (see here for example), and 3) baked in a preheated oven to 375F for about 15' to 20' minutes. It's as simple as that. And it's so good. And it's so addicting!

* I made the fig/rosemary jam of D.I.Y. Delicious (p.55), but every fig jam will work of course.

homemade creme fraiche

"Chose promise, chose due". I don't know how to  say it in English. Sorry. The recipe is in English though.

blueberry almond milk smoothie

To change from your usual breakfast or after school snack... As you know, I like to substitute dairies from time to time (cf. here and here). And smoothies are a great way to do so. For this blueberry almond milk smoothie, blend together: 6 oz unsweetened vanilla almond milk  + 10 oz skim milk + 1 cup frozen unsweetened blueberries + 2 tsp honey. Serves 2. Sprinkle with sliced toasted almonds if you'd like. Enjoy! NB: I like it with almond milk only, but my kids tend to like it mixed with cow milk. 

Homemade Ricotta

After the homemade yogurt, the temptation to try making homemade ricotta was high! I know... I'm not original. The D.I.Y ("do it yourself") movement is really spreading out these days. But it's a good thing. So pass on the word and do it yourself!

Drinking Yogurt

... or "how-to-save-a-homemade-yogurt-that-didn't-end-up-the-way-it-was-supposed-to" : mix a quart of yogurt that didn't-end-up... (in other words: too liquid!) with 3 tbs of a good fruit syrup (in my case: D'ARBO raspberry syrup)*. Tastier, cheaper, and healthier than the storebought drinking yogurts full of sugar, food coloring, and preservatives. If you are interested in this matter, check out this comment about the yogurt Danimals.

Homemade Yogurt (without a yogurt maker) - Greek Style

Same recipe as the one I've already written about (here) + one step: after the yogurt is done, let it drip on a fine sieve for 2 hours or so in the fridge. The yogurt becomes firmer, creamier, and smoother. Greek Style. I've stolen this trick on this lovely blog (written both in English and Italian).

Homemade Yogurt (without a yogurt maker)

It has been a while since I have wanted to make my own yogurt. At first I looked at the various kinds of yogurt makers. I wasn't sure... It was not a good sign. Then I've learned that you can make it without a yogurt maker. Again I wasn't sure... Finally a friend of mine made it. Without a yogurt maker, I mean. She made me taste it: it was damn good. And here I am  making my own yogurt too. I can't believe it!