These old fashioned cookies are from my childhood. My mom believed they were healthy so we ate them throughout the year. They are simple to make and delicious to eat. Everybody loves them.
Oats and coconut cookies
1 c butter
3 tbsp honey
2 tsp bicarbonate of soda
4 tbsp milk
1 c flour
4 c oats
3 c dessicated coconut
11/2 c sugar
Preheat the oven to 180 degrees C.
Grease a baking tin, 30x35cm with butter and and line with brown paper.
Mix the flour, oats, coconut, sugar and salt.
Melt the butter and sugar . Add the milk and bicarbote of soda.
Add the butter mixture to the dry ingredients and mix thoroughly.
Press the mixture into the greased baking tin and bake for about 25 minutes until the top is golden brown. Cut into squares while warm and leave to cool beofre removing the squares from the baking tin.
Christmas in our house starts on 1 December. We play some christmas music while decorating the tree and finish off with a nice dinner en famille.
At the end of every summer I have the disappointed feeling that I haven’t had enough of the summer fruits and then I go into a frenzy to get my qoata for the season in. And so we have a last chance to indulge in all the summer fruits, especially the peaches and nectarines, the watermelons and melons. All of them my favorite fruits.
If you haven’t had roasted fruit before, you are truly missing out on a great experience. It is so simple so make and brings out the best of a fruit in a different way.
There is no formal recipe for this dessert. I used a mix of peaches and nectarines.
Preheat the oven to 200 degrees C.
Use 2 peaches per person. Wash and cut each peach in half. You can remove the seed or leave some in.
Place the peach halves in a roasting tin.
Spoon some honey into the peach hamlves, drizzle liberally with lemon juice, sprinkle some fleur de sel and add lemon slices to the peaches.
Add lemon thyme branches to the peaches.
Roast at 200 degr C for about 15 minutes. Stick under the grill fora further 3 minutes if they aren’t browned enough to your liking.
Serve warm with créme fraîche of vanilla ice cream.
Pincée de sel:
Use plums or figs instead of peaches.
Use brown sugar or maple syrup instead of honey.
Make a vanilla syrup of 1/2 cup water, vanilla pod and 3TBSP sugar . Leave to boil down to a syrupy consistency and add to the peaches along with cream. Omit the herbs.
And so we have come to the end of 2016. May we all have a year of good health and a good dose of adventure.
Last year had seen very little of me here on my blog. Even though blogging is mostly n “ancient” practice and replaced by Instagram, I still love my little blog very much, going on 10 years this year. I have set one important goal for myself and it is to get back to my foodblog. I hope you will walk along side me. It is always more fun to have company!
Just as we think we have had enough of eating after Christmas and new year, les galettes de rois land on our plates. We love our galette des rois. Made of a fluffy puff pastry and filled with a variety of fillings, the most popular being almond cream, it is served around a table with coffee and tea…and friends. If you find the trinket in your helping, you have the honours of presenting the next galette des rois…wearing the crown of course, in this case, a twined olive branch.
And so I invite you to my table. Let s serve the coffee and slice our galette. Bon appetit!
You can find the recipe for my galette des rois aux pommes(with apples) at this link…galette des rois. It is the basic recipe of puff pastry, filled with an almond cream. This time round, I added some apples for some change.
This is what I did:
Peel and cut 3 Granny smith apples in chunks and caramelize in a TBSP of butter, a pinch of cinnamon, a pinch of nutmeg and about 2 TBSP of sugar. Add 2 tsp lemon juice and the rind of 1/2 lemon. Add 2 TBSP of currants. Caramelize until the apples aare soft and caramelized. Leave to cool.
Follow the basic basic recipe for galette des rois up to step 8. (Spread the almond cream in the center and place a trinket in the filling.)
Spoon the cool apple filling on top of the almond cream.
Cover with the second circle of pastry and squeeze the ends together.
Baste the top with egg yolk and draw a pattern of your choice with a knife on the top.
Leave for 30 minutes in the fridge.
Bake for 25 minutes at 200 degr C. Lower the heat to 180 degr C and bake for another 10 minutes until golden brown.
Serves 6 people
Last year we had a gentle winter and even though it made life easier, it wasn’t what nature needed, or what we needed for that matter.Our winters need to be cold for new life in spring. And so we have our cold again this year with white, frosty mornings which are so magical, I feel like I have been transported to a different world.
A few images from my garden from this sudden very cold January. It reminds me how fortunate I am to live in a country which have four spectacular seasons.
I am participating in an art project for the month – Everyday in May. And today’s theme is cupcakes. I decided to post it here on Myfenchkitchen as well, seeing that cupcakes are food as well(of course!). I can eat anything carrot…raw, cooked, soup, juice, salad… and cake. Combine it with poppyseeds, lemon juice, and yoghurt and it turns out quite satisfactory, very satisfactory in fact.
EDITED: I forgot to add the carrots to the recipe! Add 1 large, or 2 medium carrots, peeled and grated to the mixture and mix lightly. Don’t overmix.
Pincée de fleur de sel:
Add chopped olives to the mixture and top with goats cheese.
Use a vanilla yoghurt instead of natural yoghurt for a slightly sweet taste.
Top with whipped cream cheese with chives or top with a creamy goat’s cheese.