Popotte (between) Potes

All the recipes from POPOTTE ENTRE POTES in english!

 

Strawberry Cheesecake

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  • 500g strawberries,
  • 3 tablespoons + 120g caster sugar,
  • 150g biscuits (shortbreadts would be great),
  • 4 tablespoons melted butter,
  • 750g ricotta cheese,
  • 4 eggs.

Remove stalks from the strawberries and cut them in half. Put them in a saucepan with two small glasses of water. Heat gently. Add the 3 tablespoons of sugar and let simmer for a few minutes. Purée with a mixer and allow to cool. Set aside.

Reduce biscuites to a fine powder. Mix with melted butter with a wooden spoon. Spread the crumbs in the bottom of a springform pan. Pack them firmly with the bottom of a glasse. Put the pan in the fridge while you prepare the cream.

Preheat oven to 160°C.

Beat the ricotta with a whisk to loosen it. Add sugar, beat well. Add eggs one at a time, beating well between each addition.

Spread half the cream over the cookie crust. Pour half of strawberry coulis and create marbles with the tip of a knife. Add remaining cream, and pour the rest of the coulis on top. Marble with the knife.

Bake for 1 hour. Turn off the oven and let the cheesecake cool. Refrigerate for at least 24 hours.

Dans : All Things Sweet...
Par popottepotes
Le 15 juin, 2009
A 21:43
Commentaires : 0
 
 

Oatmeal pancakes

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For 6 pancakes, you’ll need:

  • 60g flour, 
  • 75g small rolled oats,
  • 2 teaspoons baking powder,
  • 1 pinch of salt,
  • cinnamon (to taste),
  • 1 egg,
  • 15 cl milk.

In a bowl, mix flour, oats, baking, salt and cinnamon.

Then pour in the milk and whisk until you have a smooth batter. Finally, add the egg and whisk again.

Let stand for a few minutes, the time for the oats to soften a bit.

Heat a know of butter in a pan over low heat. Laddle a small quantity of batter in the pan. When small bubbles form on the surface of the pancakes, turn them over with a spatula. Cook for a few more seconds.

Enjoy while hot with some honey or maple syrup!

 

Dans : All Things Sweet...
Par popottepotes
Le 12 juin, 2009
A 20:38
Commentaires : 0
 
 

Cranberry Muffins for Garden Cook Event

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I’ve discovered cranberries quite recently and I really like these tiny, ruby-red berries. They’re still difficult to find in France, but Germany is not too far and dried cranberries can be found more easily there.

I found the recipe for these cranberry muffins under the name of « Christmas-Morning Muffins » in one of Nigella Lawson’s books. I know, it’s not yet Christmas, but I couldn’t resist this cinnamon-sweet smell of baking and decided to make them for this month’s Garden Cook Event.

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They’re really easy to put together and the smell of nutmeg, cinnamon and orange is gorgeous! I’ll sure be baking them again for this year’s Christmas!

For 12 muffins, you’ll need:

  • 1 1/2 cups all-purpose flour,
  • 3 teaspoons baking powder,
  • 1/2 teaspoon baking soda,
  • 1/3 cup sugar,
  • good grating fresh nutmeg,
  • 1 clementine or a small orange,
  • approximately 1/4 cup milk,
  • 1/4 cup unsalted butter, melted,
  • 1 large egg,
  • 1/2 cup + 2 tablespoons dried cranberries,

for the topping: 2 teaspoons sugar + 1/2 teaspoon cinnamon.

Preheat the oven to 200°C (400°F).

In a large bowl, combine the flour, baking powder, baking soda and sugar. Grate over a generous amount of fresh nutmeg. Squeeze the orange or clementine juice into a measuring cup, then pour in milk on top till it comes up to the 2/3 cup mark. Add the melted butter and the egg, and beat to combine.

Pour the liquid ingredients into the bowl of dry ingredients and stir till the ingredients are more or less combined, remembering that a lumpy batter makes lighter muffins. Last of all, lightly fold in the cranberries and fill the muffins cups. [The amount of cranberries specified in the recipe here makes for heavily fruited muffins; if you want them sparser, use half the amount].

Mix together the sugar and ground cinnamon and sprinkle over the tops of the muffins. Stick them in the oven and bake for 20 minutes.

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Dans : All Things Sweet...
Par popottepotes
Le 30 octobre, 2007
A 20:52
Commentaires :1
 
 

Vanilla & Cranberries Biscottis

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Those biscottis combine the tartness of the cranberries, sweetened by the addition of vanilla. For a first, I am completely convinced! Biscottis are not overly sweet and can be made using all sorts of fruits, spices, nuts, seeds…

Here’s the recipe I made today, the first of many more to come!

  • 160 grams all purpose flour,
  • 60 grams caster sugar,
  • 2 eggs,
  • 1/4 tsp baking powder,
  • 1/4 tsp baking soda,
  • 1/2 tsp vanilla extract,
  • 2 vanilla pods,
  • 60 grams dried cranberries.

In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda.

Add the seeds from the vanilla pods. Add the eggs, one at a time, mix well.

Then fold in the vanilla extract and the cranberries. Mix well and refrigerate the dough for 30 minutes.

When the dough has rested, cut it in half. Shape each part into a 20-centimeter log. Bake for 15 minutes at 180°C. Your baguettes should be firm, golden brown and dry to the touch.

Let them cool slightly and cut them diagonally into 1/2-centimeter slices. Lay your slices back on the baking sheet and place in the oven for 7 or 8 minutes, still at 180°C.

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Dans : All Things Sweet...
Par popottepotes
Le 16 septembre, 2007
A 18:09
Commentaires : 0
 
 

Classic Tiramisu

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Sweet, rich, creamy… everyone loves a good tiramisu!

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…especially him…

Here’s the recipe I’ve been making for years.

I only use 2 eggs, as I prefer the cream to be rather thick so that the tiramisu can hold itself while being served on the plates.  

For 6 – 8 servings:

  • 500 grams mascarpone cheese,
  • 2 eggs,
  • 6 tablespoons caster sugar,
  • approximately 30 ladyfingers,
  • 2 cups freshly brewed coffee,
  • 2 tablespoons (or more!) amaretto (classic Italian alomond liquor).

First start by separating the eggs. Beat the whites with a pinch of salt until firm. Set aside.

In another bowl, beat the egg yolks with the sugar until light and foamy. Add the mascarpone cheese and beat until creamy and all lumps of cheese have dissolved. Stir in the amaretto and mix well.

Then carefully fold in the egg whites with a rubber spatula and mix well. Your cream is ready.

Pour the coffee in a soup dish. Soak briefly the ladyfingers in the coffee, one by one, and arrange them at the bottom of your dish. When one layer is completed, spread half of the cream over the biscuits. Add another layer of ladyfingers and spread the remaining cream.

Cover and refrigerate for at least 12 hours. Dust with cocoa powder (sweetened or not) before serving.

 

This recipe is extremely versatile and can be modified to suit your tastes. You can use any alcohol of your choice (bailey’s, whisky, marsala…), add fruits to the cream and so on…

More ideas & recipes to come!!

Dans : All Things Sweet...
Par popottepotes
Le 15 septembre, 2007
A 16:40
Commentaires : 0
 
 

Lemon squares

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This recipe is very popular among french culinary blogs. You can find it here, here and here.

I first saw this recipe a while ago, and as I am a sucker for all desserts with lemon – be it cakes, creams, cookies or lemon tartlets – I knew I had to try it!

Those lemon squares combine a shortbread-like crust with a lemon filling.  You can bake them in small tartlets moulds and then obtain quick and easy lemon tartlets.

Here’s the recipe I followed:

  • 125 grams butter (at room temperature),
  • 40 grams icing sugar,
  • 220 grams all-purpose flour,
  • 3 eggs,
  • 220 grams caster sugar,
  • 2 tsp lemon zest,
  • 125 ml lemon juice.

Preheat oven to 180°C. Line a square baking dish with parchment paper.

Beat butter and icing sugar until smooth. Stir in 185 grams of flour and mix well.

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Press the dough into the bottom of the baking dish and bake for 15 minutes.

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Meanwhile, beat the eggs with the caster sugar. Add the remaining flour, the lemon zests and juice. Mix well.

Pour the mixture on the still warm crust. Bake for 20 more minutes. The cake sould be firm to the touch.

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Let the cake cool et cut into squares. Dust with some icing sugar.

NB: you can also use orange / blood orange / grapefruit / lime juice (or any other citrus fruits, really) and add coconut flakes to the topping. I used salted butter for the shortbread which resulted, I think, in a rock-like crust. Do use unsalted butter, then!

Dans : All Things Sweet...
Par popottepotes
Le
A 14:06
Commentaires : 0
 
 

German Promenade & Organic Brownie

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Having the good fortune to live not too far from Germany, I often take this opportunity to do some shopping and buy those products we can’t find in France, or at the price of gold.

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I recently found this packet of whole-wheat flour, bio-dynamically grown. At 0,95€ for 1 kilogram, that’s a steal, and so much cheaper than in France. To start experimenting with whole-wheat flour in baking I decided to start with a brownie.

Ok, I grant you that this brownie is only half-organic, but feel free to substitute the eggs, sugar and chocolate for their organic version.

Here’s my foolproof, basic recipe for a brownie that’s rich in chocolate, but not too sweet. I, however, made some modifications and substituted regular butter for salted butter and omitted the nuts.

  • 2 eggs,
  • 140 grams dark chocolate,
  • 100 grams caster sugar,
  • 90 grams butter,
  • 2 teaspoons baking powder,
  • 130 grams flour,
  • 100 grams pecan nuts / hazelnuts / dried apricots (or whatever tickles your fancyClin doeil)

Preheat oven to 180°C.

Melt the chocolate and butter in a double boiler or in the microwave. Let it cool slightly.

Beat the eggs with the sugar until light and fluffy. Pour in the melted chocolate, then add the flour, baking powder and your choice of nuts / fruits. Mix well.

Scrape into a greased and lined baking pan, and bake for 30 minutes.

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Cut into small squares and you’re done!

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Dans : All Things Sweet...
Par popottepotes
Le
A 12:01
Commentaires : 0
 
 
 

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