Wednesday, October 20

Pineapple Cake

I have been super busy with grad school applications but I did have time to make this cake the other day. Super yummy! You can find the recipe here. Enjoy!

Tuesday, October 5

Mango Mousse Cake

I made this cake this summer. It was very light and summer-y. The mango mousse is yuuummmy!! I would definitely do this cake again, and would try a raspberry mousse as well or a combination of both. The recipe is from the new Enfants du Mekong UK cookbook. If you have a chance check them out on google, they're doing extraordinary things and Enfants du Mekong is a GREAT NGO!!  Website 
 Ingredients for the sponge cake:

  • 2 eggs
  • 60g sugar
  • 60g flour
  1. Make this cake the day before you intend on serving the mango mousse cake. 
  2. Preheat to 180 degrees C. 
  3. Separate your eggs. 
  4. Whisk the egg whites until they form soft peaks and then add the sugar. Mix well. 
  5. Add the egg yolks and mix well. 
  6. Fold in the flour. 
  7. Bake for 15 minutes in a non-stick baking pan. 
Ingredients for the mango mousse:
  • 3 large ripe mangoes
  • 5 sheets of gelatin
  1. Peel the mangoes
  2. Puree the mangoes in a mixer. 
  3. Soak the gelatin sheets in water until soft. 
  4. Take your gelatin sheets and put them in boiling water. Mix until dissolved. 
  5. Add the puree. Mix well. 
  6. Pour on top of the sponge cake.
  7. Refrigerate overnight
  8. Flip the cake pan on a nice plate
  9. Enjoy!

Wednesday, September 29

Homemade Croissants

Lack of post attack. I will try and catch up and finish all the unfinished posts I have! Anyhow, I made these babies a while back and they were pretty good, although definitely not as good as the real thing. I had an issue with the dry yeast. I did not have what the recipe called for so I substituted with some active yeast. Anyhow, you should try them out if you have the right ingredients! The recipe is from the French Women Don't Get Fat  book. The croissants are created in stages and it takes time to make them. Mireille recommends starting them on a Friday to enjoy these babies on the Sunday morning.
  • 260ml milk + 2 tbsp to brush over the croissants
  • 2 tsp dry yeast
  • 250g sifted plain or strong white flour + 3 tbsp
  • 2tbsp sugar
  • 1 tsp salt
  • 180g unsalted butter
  • 1 egg yolk mixed with 1 tbsp milk for the glaze

  1. On the friday evening, heat 65ml milk to lukewarm. Dissolve yeast in the lukewarm milk, stir in about 6 tbsp flour from the 250g, and whisk until no lumps left. 
  2. Cover with cling-film and let stand at room temperature until doubled in volume (about 20 minutes). 
  3. Mix sugar and salt in the remaining flour. 
  4. Heat the remaining 195ml milk to lukewarm. Transfer the raised dough to the bowl of an electric mixer fitter with the dough hook, add lukewarm milk, and with mixer at high speed start adding the sugar, salt, and flour a little at a time, lowering the speed to low-medium until the dough is sticky soft. 
  5. Cover bowl with cling-film and refrigerate overnight. 
  6. On the saturday morning, bring butter to room temperature and work with the heel of your hand to incorporate the 3 tbsp of flour until smooth and shaped into a square. 
  7. Sprinkle the working surface with flour, shape the cold dough into a rectangle and spread the softened butter square on the upper 2/3 of the rectangle, leaving 1cm border around the sides and top. Fold the dough like a letter in thirds, folding the bottom third first. Turn the dough anticlockwise, then again roll out the dough in a rectangle and fold as before. 
  8. Transfer the dough into a baking pan, cover with cling-film and refrigerate for 6 hours. 
  9. Roll out the dough two more times, wrap and refrigerate overnight. 
  10. On the sunday morning, about 1 1/2 hours before baking time, remove dough from the fridge and sprinkle flour on working surface. Roll dough into a 40 cm circle, working as quickly as possible. Using a knife, cut into quarters and then each quarter into 3 triangles. 
  11. With both hands, roll the base of each triangle towards the remaining corner. Do not curl the ends in a croissant shape. Transfer to a silpat and brush with 2 tbsp milk. Let stand at room temperature for about 45 minutes or until the croissants have doubled in volume. 
  12. Preheat oven to 200 degrees Celsius. Brush the croissants with the glaze and bake for 15-20 minutes. 
  13. Let cool 20 minutes before serving. 
  14. Enjoy!

Sunday, September 19

Brown Butter and Brown Sugar Blondies

I found this recipe on Chocolate Suze who has amazing recipes and fun stories to tell. I always enjoy reading her blog so naturally, when she put up this recipe I had to try it out! It was gooooooooood! Very buttery and full of yummy deliciousness! The batter comes together super easily, and is so much fun to eat! A definite must try!

  • 200g salted butter
  • 1 cup brown sugar
  • 1 egg
  • 11g of vanilla sugar
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • A pinch of salt
  • 1 cup flour
  • A pinch of cinnamon powder
  1. Preheat oven to 175 degrees C. 
  2. Cut the butter in small pieces and melt it in a saucepan. You want the butter to turn to a brown colour, it should smell a bit nutty. You should keep on swirling the butter in the pan with a wooden spoon.
  3. In a bowl mix the brown butter and the brown sugar together. Mix well. Add the egg and the vanilla sugar. Mix well. 
  4. Add the baking powder, salt, baking soda, cinnamon powder and the flour to the mix. Mix thoroughly. You should get a non sticky consistency. 
  5. Pour in your baking pan and bake for 15-20 minutes. 
  6. Enjoy!
*You can add choc chips in the batter. 

Wednesday, September 8

Orange Cake with Chocolate Icing

The other day I needed to bake. I had been studying for hours and just needed to relax a little. So I checked out my recipe book and found this orange cake recipe I had never tried. I switched the proportions a little and made it a bundt cake. I thought the cake was good albeit a bit dry. If you do decide to make it do not leave it too long in the oven (my mistake,  I was busy not paying attention!).
Ingredients for the cake:

  • 3 eggs
  • 200g flour
  • 300g sugar
  • 15g of vanilla sugar
  • 15g of baking powder
  • 100g melted butter
  • 1 glass of fresh orange juice
  • A pinch of salt
  1. Preheat oven to 210 degrees C. 
  2. In a bowl mix all of the ingredients together. Mix well. 
  3. Grease your baking pan. Pour your batter. 
  4. Bake for 35 minutes. 
  5. Let cool
Ingredients for the icing:
  • 100g dark chocolate
  • 50g butter
  • 2 tbsp of orange juice
  1. Melt the ingredients together. Mix well. 
  2. Pour over the cake unevenly. 
  3. Enjoy!

Friday, September 3

Raspberry Scones

I just made my way back to Montreal, finally moved into my new studio and sorted out paperwork etc! Its good to be back especially since this term is my last ever term so there is a lot to do and a lot to see! I would love to go visit Toronto and the Niagara falls in the next two weeks. In the mean time, here is a delicious recipe for raspberry scones. Everyone who knows me knows that I am not a big scones fan, but these were moist, and very yummy. They tasted a bit like brioche. A definite must try for a delicious simple snack.
  • 250g flour
  • 25g sugar
  • 1tsp baking powder
  • A pinch of salt
  • 55g butter (cut in small pieces)
  • 15cl buttermilk (lait ribot)
  • 75g raspberries
  • Egg wash

  1. Preheat oven at 190 degrees Celsius.
  2. In a bowl, mix the butter with the flour, baking powder, sugar and salt. You should obtain a grainy consistency. 
  3. Add the milk. Mix. 
  4. Add the raspberries. 
  5. Make a ball shaped dough, don't hesitate to add a bit of flour if the dough is too sticky. 
  6. Spread the dough in between two baking sheets. It should be about 3cm thick. 
  7. Cut out scones shapes. I used a glass. 
  8. Put the scones on a silpat or parchment paper. Egg wash them. 
  9. Bake for 15 minutes until golden. 
  10. Enjoy!

*Alternatively you could put cranberries or strawberries. 
* If you do not have any buttermilk, just put 1tbsp of vinegar in your milk and let sit for 5 minutes. 

Monday, July 5

Summer Holidays

Well as you know school is out, and I have decided to enjoy my last two months of freedom before heading back to North America therefore I will not be updating much, if not at all until September! Feel free to check out my older recipes! 
Obviously this picture is by Anne-Claire, feel free to check her blog out! 

Have a great summer!

Monday, June 28


The other day, I found madeleine moulds in the kitchen and thought it would be a good idea to make some. I have never made madeleines prior to this try and found it extremely easy. They were yummy and beautiful. Arthur's girlfriend Clare told me they were the best madeleines she had ever had in her entire life!  Dad also kept on eating them. They were a huge hit! I found the recipe here.
  • 5 eggs
  • 160ml milk
  • 350g sugar
  • 390g flour
  • 1 tbsp baking powder (17g)
  • 320g melted cold butter
  • 1 lemon zest
  • 1tsp almond extract
  • 1 vanilla bean
  1. In a mixer, mix the eggs and the sugar together until the mix becomes whiter. 
  2. Add in the sifted flour and baking powder alternating with the milk. Mix well. 
  3. Add in the melted butter, lemon zest, the almond extract and the vanilla bean grains. Mix thoroughly. 
  4. Cover with cling film and let rest in the fridge for 4 to 10 hours. 
  5. Butter and flour your madeleine moulds. 
  6. Preheat oven to 215 degrees C. 
  7. With a piping bag, pipe the butter in the moulds. 
  8. Bake for 11 minutes. 
  9. Enjoy!
* You could include chocolate chips, green tea powder, fruits... etc. 

Saturday, June 26

Victoria Cake

The other day, I saw a gorgeous and yummy looking victoria cake and thus decided to make one myself. It was relatively easy and did not require too many ingredients. It was light, sweet and just wonderful! You should definitely try it. :)
Ingredients for sponge cake:
  • 4 eggs
  • 125g sugar
  • 1 pinch of salt
  • 125g flour
  • 60g butter +20g to grease the baking pan
  1. Preheat oven to 150 degrees C. 
  2. In a pan, mix the eggs, salt and sugar. Put the pan over a bigger pan of hot water and never boiling (bain-marie method) and maintain at medium heat. 
  3. Mix well until the batter triples in volume and becomes light yellow. It takes roughly ten minutes and strong arms! The mix has to be kept warm but never hot. 
  4. Once you have reached the proper consistency, add the flour, little by little and mix very delicately with a wooden spoon. Once you have added half of the flour, add in the melted butter. Add the rest of the flour and continue mixing.
  5. You do not want to over-mix. The batter should be light and airy. 
  6. Put the batter in a buttered and floured baking pan. It should fill 2/3 of the baking pan, not more. 
  7. Bake for 30 minutes, check regularly if the centre is cooked by inserting a toothpick. If it comes out clean, then your cake is done!
  8. Remove from pan and put on a plate. Let cool and then cut the sponge cake in half horizontally. 
Ingredients whipped cream:
  • 250g cream
  • 50g icing sugar
  • 1 ice cube
  1. In your electric mixer, put all the ingredients together and beat until you get soft peaks. You should start slowly and increase speed gradually. 

  1. On the bottom part of your cake, put strawberry jam, whipped cream and raspberries. Cover with the top part. 
  2. Decorate with icing sugar and raspberries. 
  3. Enjoy!
*You could make the strawberry jam yourself!

Saturday, June 19


Yesterday, I decided to make marshmallows. I had tried making them previously, but had not used the proper gelatin. The recipe originally calls for powdered gelatin, and well let me tell you that is HARD to find in London town! So I used sheet gelatin but only used one so the result was disastrous. Anyhow, after googling, I found out that one envelope of powdered gelatin is roughly equal to 4 sheets of gelatin. So I tried again, using 5 sheets of gelatin just to be on the safe side and the result was a success! These are extremely easy to make and were delicious! Dad ate them all in under 24 hours! I used the recipe from the Better than Store-Bought: A Cookbook by Helen Witty and Elizabeth Colchie that Charles gave me for my birthday. I must say, this book truly is a gem. These ladies have all the recipes for all things you never would have thought yourself capable of making!
  • 1/4 cup cornstarch
  • 1/3 cup icing sugar
  • 5 sheets of gelatin or 1 envelope of gelatin
  • 1/3 cup water
  • 2/3 cup caster sugar
  • 1/2 cup light corn syrup
  • 1 tsp vanilla extract
  • Pinch of Salt
  1. Sift the cornstarch and icing sugar together in a bowl. Set aside. 
  2. Grease an 8x8 inch square baking pan and sprinkle 1 tbsp of the cornstarch/icing sugar mixture onto it. Tilt the pan in all directions to coat the sides as well as the bottom. Leave any excess in the pan. 
  3. Put your gelatin sheets in a small saucepan with the water and let soak for about 5 minutes. They will feel jelly like and look a bit 'bloated'. Add the caster sugar and stir over moderately low heat until the gelatin and sugar dissolve. It should become slightly foamy/white. 
  4. In the bowl of your electric mixer, combine your gelatin mixture, corn syrup, salt and vanilla extract. Beat for 15 minutes on high speed, until peaks form. 
  5. Spread your mixture in your prepared baking pan and smooth the top. Set aside for 2 hours, or until set. 
  6. With a wet knife, cut the marshmallow mixture into squares and loosen it around the edges of the pan. Sprinkle the remaining cornstarch and sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Coat your marshmallows with the mixture. 
  7. Place the marshmallows somewhere safe (away from any greedy hands) and cover with paper towels and let them stand overnight to dry the surface slightly. 
  8. Store airtight. The marshmallows can be kept for a month, though probably won't last that long!
  9. Enjoy!

*Use food colouring to make your marshmallows pop!
*You could dip them in chocolate or coconut instead of the starch/icing sugar mix.
*Feel free to use mint extract or any other flavourings! 

Monday, June 14

Reine de Saba Cake - Julia Child

The other night, we had family movie night and decided to watch Julie and Julia. How fitting! During the movie, dad spotted one delicious looking cakes with almonds all around. He mentioned how much he would love a cake like that. Thus, after the movie, I embarked on a google search for all things Julia Child and chocolate cake with almonds around related... and finally stumbled upon the Reine de Saba cake recipes. All of the recipes were different, although some of them were quite similar apart from a few ingredient differences. I was quite mad, considering I own a copy of the book but left it in Montreal - what a shame. Anyhow I tried one recipe today after going all over London to find the ingredients! I even got carded when we went to get rum!!! How funny! Dad was astounded!(For those of you who don't know I turned 22 a few weeks ago, and the legal age in the UK is 18) The cake was delicious and fairly easy to do, everyone enjoyed it and we already ate half of it. It is a fairly small cake that serves about 6 to 8 people. 

Ingredients for the cake:
  • 3 ounces semisweet chocolate (I used Nestle Dessert 52%)
  • 1 ounce unsweetened chocolate (I used Nestle Dessert 64%)
  • 2 tbsp rum
  • 1 stick of unsalted butter at room temperature
  • 1/2 cup sugar + 2 tbsp of sugar
  • 3 eggs separated
  • 1/4 tsp cream of tartar (Optional)
  • 1 pinch of salt
  • 1/3 cup blanched almonds (I used store-bought almond powder)
  • 1/4 tsp almond extract
  • 1/2 cup flour
  1. Preheat oven at 350 degrees and place your oven rack on the lower middle level. 
  2. Use the bain-marie method (a saucepan in a big pot of boiling water) to melt the chocolate and the rum together. 
  3. Cut the butter into pieces (small ones preferably) and cream it with an electric mixer. Once it is fluffy, add the 1/2 cup of sugar and mix well. 
  4. Beat in the egg yolks until well blended. 
  5. In another bowl, beat your egg whites. When foamy, add in the cream of tartar and the salt. Once small peaks form, add in the 2 tbsp of sugar and continue beating until shiny and stiff. 
  6. In the yolk/butter/sugar mixture, blend in the melted chocolate. Add the almond powder and the almond extract. Mix well. 
  7. Stir in a third of the egg whites and mix well using a wooden spoon. Add in the flour and mix well. 
  8. Add the rest of the egg whites and delicately fold them into the batter. 
  9. Pour the batter into a round buttered and floured cake pan. Bake for 25 minutes. 
  10. Set aside to cool for ten minutes and then unmold onto a plate and let cool two hours before icing the cake. 

Ingredients Icing:
  • 2 ounces of semisweet chocolate
  • 2 tbsp of rum
  • 6 tbsp of unsalted butter
  • Flaked Almonds (can be roasted) 
    1. Again, using the bain-marie method, melt the chocolate and the rum together. 
    2. Remove from the heat and add in the butter, one tablespoon at a time and mix well until melted. 
    3. Over ice and water, beat the mix until you reach a nice icing consistency. It has to be a bit thick so as to be easy to spread onto the cake. 
    4. Ice your cake. 
    5. Decorate your cake with the flaked almonds. 
    6. Enjoy!

    * I roasted my almonds but found the almond taste a bit too strong because of this. However, everyone else enjoyed. Maybe if you are not a fan of roasted almonds, you could do half-half. 

    Wednesday, June 9

    Blackout Cake

    Livia made this cake for my birthday about a week ago so I decided to try it out for the family to try. She took the recipe from the Serendipity cookbook. Usually my family is not a fan of american cakes with the cream, frosting etc... but in this case they did enjoy it. They did however suggest for it to be left out overnight for it to be a bit better. I liked it a lot but would not undergo the whole process again! Stacking cakes is HARD and a tedious process. Also plan a lot of time to make this cake, it took me over 3 hours! Good luck!

    Ingredients for the cake:
    • 3 cups of flour
    • 2 tsp baking soda
    • 1 pound of butter
    • 2 pounds brown sugar
    • 7 large eggs
    • 2 tsp vanilla extract
    • 1 1/2 cup of cold water
    • 1 cup sour cream
    • 1 pound unsweetened chocolate
    1. Preheat the oven to 325 degrees. 
    2. In a mixer, beat the butter and sugar until the mix becomes creamy. Add the eggs and the vanilla extract. Mix. 
    3. Add the flour and baking soda in three parts, alternating with the cold water. Mix completely. 
    4. Add the sour cream and the melted chocolate. 
    5. Put the batter in the buttered pans (you will need 4 pans) and bake for 30-40 minutes. Cool the cakes for 15 minutes. 
    Ingredients for the frosting:
    • 1 pound unsweetened chocolate
    • 2 cups of cream
    • 2 1/2 cups of sugar
    • 1 tbsp vanilla extract
    • 2 cups of sour cream
    • 3/4 cups of chocolate chips to put between the layers
    1. In a pan, heat the cream and the sugar together. Stir well. 
    2. Add in the chocolate in pieces and mix. 
    3. Add the vanilla and the sour cream and continue mixing. 
    4. Set aside to cool down. 
    Assemble the cake:
    1. Stack the cakes on top of one another with some frosting in between each. 
    2. Sprinkle some chocolate chips between each layers.
    3. On the top layer, cover the entire cake with the frosting. 
    4. Set aside to cool. 
    5. Enjoy!

    * The cake is better the next day. 
    * For the real thing, do not hesitate to go to Serendipity in NYC. A definite must try!

    Sunday, June 6

    Croquembouche - Pièce Montée

    Sorry for the lack of post, the month of may was crazy. I just got back to London and now have all the free time in the world to update this. This morning, I was so jetlagged that I woke up at 6am and decided to make this beautiful croquembouche. By the time everyone woke up I had made two!!! We just had both for lunch and they were a huge hit with the family. Even my brother who hates caramel ate his fair share of little choux'. It is not as hard as people would expect but definitely is a tedious process, and sometimes quite dangerous with the hot caramel (i now have blisters everywhere!).
    Ingredients Puffs (Choux):
    • 150g flour
    • 250ml of water
    • 100g butter
    • 3 eggs
    • 1 pinch of salt
    • 1 tsp of sugar
    1. In a pan, bring to a boil the water, salt and the butter in pieces. 
    2. Once you reach boiling point, take the mix off the heat and add the flour all at once. Mix quickly. 
    3. Once you get a nice dough, add the sugar and mix well. 
    4. Bring back to the heat until you get a ball of dough. The dough has to be a bit harder than previously. 
    5. Put in the bowl of a mixer add the eggs one by one. Mix thoroughly. 
    6. Preheat oven to 210 degrees Celsius. 
    7. With a piping bag, pipe out your puffs on a silpat or a buttered sheet. 
    8. Bake for 5 minutes at 210 degrees, then continue baking for 20 minutes at 180 degrees. 
    9. Once this done, leave in the oven with the door open for the next 5 minutes. 
    10. Take out and set aside to cool. 
    Ingredients Pastry Cream:
    • 6 egg yolks
    • 125g of sugar
    • 40g flour
    • 500ml milk
    • 2 tbsp of rum
    1. In a bowl, mix the eggs and a third of the sugar thoroughly. Add the flour and continue mixing. 
    2. In a pan, bring to a boil the rest of the sugar with the milk and the rum. 
    3. Add the milk mixture to the egg mix and combine thoroughly. 
    4. Bring back the mix to the heat and continue doing so until you get a thick cream. 
    5. Set aside the cream to cool down. 
    6. Once cooled, pipe the cream into the puffs by piping it through the bottom. 
    7. Set aside and cool.
    Ingredients Caramel:
    • 225g sugar
    • Half a lemon's juice
    1. In a pan, mix the sugar and the lemon juice. 
    2. Continue mixing until the sugar melts and turns to an amber colour. 
    3. As soon as you get your caramel, take off heat and put the pan in cold water to stop the cooking process. 
    Assembling the Croquembouche:
    1. Dip the top of your puffs (previously filled with the pastry cream) in caramel (watch out it is REALLY hot). 
    2. Assemble your croquembouche in a nice motif. 
    3. Use the caramel as the glue to hold all of the puffs together. 
    4. Once done, add any decorations (sugar ribbons, candy, fruits...etc).
    5. Enjoy!

    Wednesday, May 19

    The Empty-Your-Cupboards Cookies

    I made these a while back and decided to change the recipe by adding everything and anything I could find in the cupboards. Obviously these aren't extremely healthy. They are however, delicious and very simple to make! A must try for those 'its-raining-outside-i-wanna-stay-in-and-snuggle-days'!!!!
    • 2 cups flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 3/4 butter
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 1 egg + 1 yolk
    • 1 tbsp of vanilla extract
    • 1 cup white choc chips
    • 1 cup choc chip (i used dark)
    • 1/2 cup walnuts, chopped
    • 2 tbsp peanut butter, melted
    1. Preheat your oven to 325 degrees F. 
    2. Beat the butter, brown and white sugar, egg and egg yolk, and vanilla extract until you get a smooth texture. 
    3. Add in the flour, baking soda and salt to the mix. Incorporate well. 
    4. Add the choc chips, walnuts and peanut butter and mix well. 
    5. On your baking sheet, put tablespoons of the dough. 
    6. Bake for 15 minutes or until golden. 
    7. Let cool and Enjoy!
    * They can definitely hold more ingredients....!! Empty your cupboards!
    * I thought they tasted best when warm since the chips were melting in the mouth!

    Tuesday, May 18

    Super Healthy Banana Ice-Cream

    Sorry for the lack of posts... I am currently working full time right now and when I get home, I am just too lazy to even start typing a post! So today I will update with a very simple, barely no step recipe. Livia showed me how to do banana ice cream with no added sugar, milk or anything - just bananas! That's right folks it is super healthy and has the same exact consistence as ice cream and it is ten times more healthy since it is just like eating a banana ---- actually it is eating a banana! Anyhow thanks to the lovely Livia you will now know how to make this too!

    • 3 bananas
    • That's it!

    1. Cut up the bananas in slices as shown in the picture. 
    2. Put in the freezer and let set for at least 2 hours. 
    3. Put the frozen bananas in the mixer and mix until you get an ice cream/mousse like texture. This can take about 5 minutes... persevere it will happen! 
    4. Enjoy!
    * You could definitely add chocolate chips, peanut butter, honey, nuts - feel free to customize your healthy ice cream!
    * Chopped frozen bananas are a great snack too!

    Monday, May 10

    Lemon-Artichoke Chicken

    This recipe is just AWESOME and AMAZING! Livia and I cooked this the other night and it was just a pleasure. It is such an amazing combination of flavors and the chicken comes out very tender. It was a big hit, Charles loved it too (minus the artichokes!)... I highly recommend this recipe. It is very straightforward and easy to do, and very healthy. Again, this recipe comes from the 'Clean Eating' magazine.
    • 1/4 cup of whole-wheat flour
    • 1/2 tsp dried oregano
    • Freshly ground pepper to taste
    • 1/4 tsp sea salt 
    • 1lb thin chicken cutlets
    • Cooking spray
    • 1/2 tbsp extra-virgin olive oil
    • 1 medium onion, cut lengthwise and thinly sliced
    • 1 clove garlic, minced
    • 1/4 cup low-sodium chicken broth
    • 1 14oz can of artichoke hearts, drained and cut in sixths
    • 1/4 cup fresh lemon juice (about 2 lemons)
    • 1 tsp lemon zest
    • 2 tbsp fresh parsley, chopped for garnish
    1. On a plate, mix the flour, oregano, pepper and the salt together. Dredge the chicken cutlets in the mixture, shake off the excess and place on a plate. 
    2. Coat a large skillet with cooking spray, and cook the chickens until golden and cooked through. 
    3. Set aside on a plate. 
    4. Coat the skillet once more with the cooking spray, and add the onions. Cook whilst stirring frequently until soft and golden, 5 to 6 minutes. Add the garlic and cook for one more minute. 
    5. Add the chicken broth, bringing it to a simmer. 
    6. Add the artichokes, lemon juice and zest and continue stirring for the next 5 minutes until thickened. Season to test with salt and pepper. 
    7. Add the chicken back into the pan and let cook for another 2 minutes. 
    8. Serve and enjoy!
    * You can add some potatoes, tomatoes or other vegetables for a fuller dish. 
    * You can serve this along a rice dish. 

    Almond Butter Chocolate Chip Cookies

    Oops! I apologize for the lack of posts on my part but things have been crazy busy. In the past two weeks, I have been swamped with finals, moving out of the flat, mom's visit in Montreal for a week, and moving into Livia's. Finally, I am catching up on shows and relaxing lots! Anyhow, now that I have a baking/cooking partner (the amazing Livia) I will be posting more stuff on the blog. Sorry that the pictures are so bad, it is getting harder and harder to take nice pictures without a professional photographer around! Maybe I will start employing Amina! Anyhow, these cookies were delicious and VERY healthy. They are gluten free and only have 110 calories per cookie, and 8 grams of fat. Livia found the recipe in her magazine 'Clean Eating' - I highly recommend their magazines!
    • 1 cup unsalted almond butter, stirred well. 
    • 3/4 cup sucanat (we used normal sugar)
    • 1 large egg
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
    • 3 oz dark chocolate broken into pieces (recipe calls for 70% or greater)
    1. Preheat oven to 350 F. 
    2. In a bowl, mix the first five ingredients until well blended. 
    3. Add the chocolate pieces and blend well. 
    4. On a baking sheet, drop dough by rounded tablespoonfuls. 
    5. Bake for 10-12 minutes or until lightly browned. 
    6. Let cool. 
    7. Enjoy!
    * You could add some white chocolate chips
    * You could substitute the almond butter with cashew butter

    Sunday, April 25

    Yogurt Lemon and Orange Cakes

    For our study party last night, I decided to bring these little cakes. Sadly they did not turn out as good as I had hoped. Some of us liked them, others not so much. They're not bad but just not amazing. Anyhow they are easy to whip up and a good substitute to store bought anything!
    • 1 yogurt cup (the actual tin/recipient/cup which you will use in this recipe over and over again)
    • 2 cups of sugar (use the yogurt cup)
    • 3 cups of flour
    • 1 cut of canola oil
    • 1 zest of lemon and its juice
    • 1 zest of orange and its juice
    • 3 tsp of baking powder
    1. Preheat oven to 180 degrees Celsius.
    2. With an electric mixer, beat all the ingredients together. 
    3. Put in little individual cupcake cups.
    4. Bake for about 20 minutes or until slightly golden. 
    5. Enjoy!
    * You could add chocolate chips... or jam. 

    Here is a picture you might enjoy, Anne-Claire and I were packing yesterday and with all our boxes we decided to build a fortress in the middle of our common area between the rooms! We have kept it as such since, it has been a laugh coming into our rooms. We have a 'secret' passage next to the tree!! 

    Saturday, April 24

    Feta and Prawn Penne

    This dish is one of my favourites. It is quite easy to make, albeit many steps and the end result is always so satisfying! I have changed the recipe a bit but the main idea is the same. Now, my pictures look nowhere as good as hers, simply because we were in a hurry to eat and only bothered taking 2 pictures after we have mixed the sauce in the pasta... but really its DELICIOUS. Please try it, it will make you happy!
    For the shrimp marinade:
    • 25 small shrimps, or 15 large shrimps. 
    • Lemon zest
    • 1 tbsp of olive oil
    • 2 cloves of garlic minced
    • seat salt and pepper
    1. Combine all ingredients in a ziploc bag and set aside in the fridge for 30 mins to 2 hours depending on how marinated you want your shrimp. 
    For the pasta dish:
    • 1 tbsp of olive oil
    • 2 cloves of garlic
    • 1 can of diced tomatoes (14.5oz)
    • 1/2 tsp dried basil
    • 1/2 balsamic vinegar
    • Pinch of crushed red pepper
    • Sea salt and pepper
    • 1/2 cup of breadcrumbs
    • 3 tbsp of chopped fresh parsley
    • 1/4 cup feta cheese
    • A box of penne pasta (cook per instructions!)
    1. Preheat oven to 425 degrees F. 
    2. In a skillet (oven proof), heat 1/2 tbsp of olive oil and add the minced garlic. Saute the garlic until golden brown. 
    3. Add the tomatoes with their juices, the basil, vinegar, red pepper, salt and pepper. Mix well and simmer for 15 minutes or until the sauce has reduced a bit. Spread evenly in the skillet. 
    4. In a bowl mix the breadcrumbs, the parsley, feta, remaining olive oil, sea salt and pepper. 
    5. Put the shrimp in a single layer on top of the tomato sauce mix and then cover with the breadcrumb mixture. 
    6. Put in the oven for about 15 minutes, or until light golden brown. 
    7. Mix the sauce with the penne and Enjoy!
    * The original recipe calls for chicken broth and fennel. I have never tried it with both ingredients. Let me know if you do!

    Banana and Choc Chip Muffins

    SORRY for the lack of posts, but between exams, last minute cramming, packing up the place because we're moving and procrastinating, I have not had time to bake nor update this blog. However, today is your lucky day! In an attempt to empty the cupboards I decided to whip up these muffins. Boy were they amazing.  I made 18 of them and they're all nearly gone 12 hours later. They're soft and full of flavour. They definitely were a big hit in this apartment and they allowed me to finish the flour, choc chip and butter! yay! A must-try!
    • 1 1/4 cups of flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp of baking soda
    • 1/4 tsp salt 
    • 3/4 cup sugar
    • 1 stick of butter
    • 1 egg + 1 yolk
    • 3 ripe bananas
    • 1/2 cup of yogurt
    • 1 1/2 tsp vanilla extract
    • 1/2 bag of choc chips
    1. Preheat oven at 350 degrees F.
    2. With an electric mixer, beat the sugar and butter until fluffy. 
    3. Add the egg + yolk and continue beating.
    4. Add smashed bananas, yogurt and vanilla extract. Mix well. 
    5. Add the flour, baking powder, baking soda, and salt. Mix well. 
    6. Fold in the chocolate chips... you should get a really soft and light batter. 
    7. In cupcake/muffin paper cups put 2 tbsp of the batter. (this can change depending on the size of your cups)
    8. Bake for 20 minutes. 
    9. Enjoy!
    * You can have some sort of frosting. The original recipe calls for peanut butter frosting. 

    Monday, April 5

    Easter BBQ Salad

    On Saturday, nine of us went up to Dana's chalet near St Sauveur in Quebec... it was a wonderful afternoon, filled with great food and great people. We had some great meat and also an amazing salad which i thought i should share with you. It was delicious and super simple to make, and also accompanied the meats well. A definite must try!
    • Spinach leaves
    • Greens
    • 4 tomatoes
    • 1 cucumber
    • 1 green pepper
    • 1 yellow pepper
    • 3 tbsp of balsamic vinegar
    • 3 tbsp of olive oil
    • salt and pepper 
    1. Cut the tomatoes, cucumber, peppers in cubes.
    2. Mix all the ingredients together.
    3. Refrigerate. 
    4. Enjoy! ( Yes, it is THAT easy to make a salad!)
    * You could add nuts, raisins... etc.
    And now a few pics from the trip... just because I feel like sharing. Photos courtesy of Amina. 
    From left: Tania, Dana, Michel, Malek, Anthony, Anne-Claire, Julie, Charles. [Amina not in picture]

    From left: Anne-Claire, Amina, Michel, Dana, Malek, Charles, Anthony. [Tania and I got lazy.]



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