It seems everyone has a family recipe for "Gateau au Yaourt" (pronounced gah-toe oh yah-oor). You might ask what is so special about a yogurt cake? It is a recipe, whose measurements are proportional by volume, so it is easy to remember and even simpler to make.
Ingredients
1 single-portion container of plain yogurt
2 eggs
vegetable oil
sugar
flour
1 sachet baking powder (11g, or appx. .5 oz or 1T)
pinch of salt
vanilla extract
grease or spray for pan
Supplies
Baking dish
mixing bowl
spoon
Flavoring options: rum, diced apple, sliced banana, pineapple, cinnamon, cocoa, nutella, nuts, extracts, etc...
Directions
Preheat oven to 325 degrees F (160C).
Crack two eggs into the bowl, gently beat.
Empty yogurt container into bowl, stir into eggs.
Fill yogurt container halfway with oil, stir into eggs.
Splash in some vanilla extract.
Rinse and dry yogurt container.
Measure 2 yogurt containers of sugar and stir into liquids.
Measure 3 yogurt containers of flour and stir into batter.
Add sachet of baking powder and pinch of salt, stir into batter.
Add your desired "extras".
Pour smooth batter into greased baking dish. Bake for 1 hour.
Enjoy!
Wednesday, April 14, 2010
Monday, April 12, 2010
Adventures in Cheeses!
A week ago Tuesday, I made homeade macaroni and cheese from a blend of Emmental and Jeune Cantal. Big success! Eventually, I will make it again, remember to take pictures, and post it on the blog. Unlike in the U.S. where I usually buy a can of pumpkin puree to thicken the bechemel sauce and add some healthy veggie-ness, in France, I would have had to buy my own pumpkin, roast it, and puree it. Since I was busy earning my Master's degree via Skype defense, I did not have time to do that. But I do have a Master's degree now!
Last Tuesday, I bought supermarket Brie de Meaux. Big mistake. Ate a bit that day for lunch, and while the cheese is characteristically fort, strong tasting, this particular slice was pushing it. Badly overripe, my husband said it made the whole apartment smell like fart. The smell intensified overnight to where even I couldn't eat it, and the remainder made its way into the trash.
A typical, casual,ch lunch spread--I love Paris!
Yesterday, at the market near Metro Bastille, I bought an aged Cantal and a Trou du Cru, both cow's milk cheeses, for a picnic. Delicious! Despite having a name one-letter removed from the French word for "asshole" (honestly, that amused me enough that that is why I picked the cheese), it was creamy, complex, a bit tangy and just plain delicious.
And a picture of our market picnic: those aren't ordinary strawberries, they are gariguettes.
Last Tuesday, I bought supermarket Brie de Meaux. Big mistake. Ate a bit that day for lunch, and while the cheese is characteristically fort, strong tasting, this particular slice was pushing it. Badly overripe, my husband said it made the whole apartment smell like fart. The smell intensified overnight to where even I couldn't eat it, and the remainder made its way into the trash.
Yesterday, at the market near Metro Bastille, I bought an aged Cantal and a Trou du Cru, both cow's milk cheeses, for a picnic. Delicious! Despite having a name one-letter removed from the French word for "asshole" (honestly, that amused me enough that that is why I picked the cheese), it was creamy, complex, a bit tangy and just plain delicious.
Monday, April 5, 2010
One-pan Chicken dinner in the Oven
So I discovered this chicken recipe by accident, and have tried it successfully in three different variations, whose descriptions I will include.
Ingredients
boneless skinless chicken breasts
olive oil
Version 1: 1 large zucchini, 3 tomatoes, 2 small onions, fennel, garlic, lemon, cumin, coriander, tumeric, paprika, salt and pepper
Version 2: 3 small potatoes, 2 small onions, cherry tomatoes (cut in half), curry powder, cumin, coriander, tumeric, paprika, salt and pepper, a little bit of liquid in the bottom of the baking dish.
Version 3: 3 small potatoes, 2 small onions, 1 zucchini, 2 small tomatoes, lemon, curry powder, cumin, tumeric, paprika, salt and pepper
Supplies
Knife and cutting board
Baking dish
Oven
Directions (for Version 3, which I have pictures for)
Slice the potatoes and layer them in the bottom of the baking dish.
Slice the onion and add it to the pan.
Chop the zucchini and tomato and add them.
Season with salt, pepper, and turmeric. Drizzle on some olive oil.
Pull out your seasoning for the chicken breast. In this case I used curry powder, paprika, cumin, turmeric, salt and pepper. Slice the lemon.
Rub olive oil on the chicken breasts and season on both sides with spices.
Layer lemon slices on chicken breasts to keep it moist. Bake at 350 degrees for 1 hour or until cooked through.
If lemons start to burn, tent with tinfoil.
Enjoy!
Ingredients
boneless skinless chicken breasts
olive oil
Version 1: 1 large zucchini, 3 tomatoes, 2 small onions, fennel, garlic, lemon, cumin, coriander, tumeric, paprika, salt and pepper
Version 2: 3 small potatoes, 2 small onions, cherry tomatoes (cut in half), curry powder, cumin, coriander, tumeric, paprika, salt and pepper, a little bit of liquid in the bottom of the baking dish.
Version 3: 3 small potatoes, 2 small onions, 1 zucchini, 2 small tomatoes, lemon, curry powder, cumin, tumeric, paprika, salt and pepper
Supplies
Knife and cutting board
Baking dish
Oven
Directions (for Version 3, which I have pictures for)
Slice the potatoes and layer them in the bottom of the baking dish.
Season with salt, pepper, and turmeric. Drizzle on some olive oil.
Pull out your seasoning for the chicken breast. In this case I used curry powder, paprika, cumin, turmeric, salt and pepper. Slice the lemon.
If lemons start to burn, tent with tinfoil.
Enjoy!
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