Blueberry Jam – Confiture de Myrtilles

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Ingredients:

3 cups blueberries

1 cup sugar or maple syrup or sweetener – to taste

1 tsp vanilla extract

2 Tbsp chia seeds

Put the blueberries, vanilla extract and sugar in a medium pan over medium heat, mix well. Let this boil for 15 minutes, then let it cool down.

Add the chia seeds, stirring well and let rest a few hours. Put in glass jars and refrigerate for up to 3 weeks.

You can make this jam with raspberries, strawberries, cherries with almond extract or plums. You can add the juice of a lemon for the flavor and to keep the color vibrant.

Very good on toasts, or ice cream! and can be done sugar free with your favorite sweetener.

Bon appétit !

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Chocolate Fudge Salami – Saucisson au Chocolat

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Ingredients;

7oz dark chocolate = 1 cup

1 stick butter = 8 tablespoons

1/2 cup slivered almonds

1 box gluten free cookies, preferably shortbread

1 cup powdered sugar + 2 tablespoons for the presentation

 

Directions;

Let the chocolate melt with a few drops of water for 1 minute in the microwave.

Add the butter for another 30 seconds.

Mix well. If necessary, add a few more seconds in the microwave.

Add the almonds, cookies broken into small pieces and sugar.

Mix delicately with a fork or spoon.

Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.

Keep in the fridge for at least 3 hours or overnight.

Remove the plastic film and dust with the remaining sugar.

Keep at room temperature for one hour, so it’s easier to slice.

You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.

Bon appétit !

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Tarte mirabelles-amande / Plum and almond pie

 

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Ingredients for 6 persons;

1 gluten-free pie shell, about 9”
1 pound  halved and pitted plums
1 egg
1/2 stick melted butter
1 cup sugar
1 tablespoon cornstarch
1 cup  sliced almond
1/2 tablespoon alcohol, like brandy or 1/4 teaspoon almond extract – optional

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the empty pie shell for 5 minutes.
3.In a medium bowl, mix together the butter, egg, almond, cornstarch and sugar.
4. Remove the shell from the oven,  spoon about 1/3 of the mixture, and add the fruit arranging them open side-up. Top with the rest of the mixture.
4. Bake in oven for about 40 minutes, until golden brown. Let it cool before serving.

You can use any ready-made fresh or frozen/thawed pie shell. Or make your own.

You can use almond meal instead of sliced almonds. And you can use any kind of plums, very good with apricots too.

I like salted butter but that’s a question of taste.

Bon appetit!

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Financiers Express

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Financiers (pronounced fee-nahng-syehr) are French tea cakes with a soft and moist texture. You can bake them in individual tart pans (molds) or muffin tins.  

Ingredients for 5 large muffins:
1 stick unsalted butter, or 1 stick salted butter and skip the salt
1/4 cup gluten free flour
1/2 cup ground almonds (I use almond meal)
1/2 cup confectioner (powdered or icing) sugar
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/2 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F.
Melt the butter in a small pan over medium heat. Butter the molds with a pastry brush or some paper towel.
In a large bowl whisk together the flour, ground almonds, sugar, and salt. Make a well in the center and add the lightly beaten egg whites, vanilla, and butter. Fill each mold almost to the rim and bake for about 20 minutes (less for smaller ones) until the cookies have become golden brown around the edges and are springy to the touch.

Excellent eaten warm from the oven, but can be covered and stored for a few days at room temperature or in the refrigerator. You can also enjoy them with jam, chocolate sauce, ice cream or a fruit salad.

Bon appetit !

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