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La petite tornade: March 2010

http://frenchtornado.blogspot.com/2010_03_01_archive.html

My friend's 2 year old daughter has a higher sensitivity to gluten and dairy but also has a sweet tooth, knowing that I have modified a recipe I had to accommodate her restrictions and it was a hit. Now every time she visits she asks: "il y a du gâteau? Gâteau noix de coco - Coconut cake. A 9" / 23 cm square silicon mould. 4 Tbsp coconut flour. Vanilla bean paste (a little goes a long way). Whisk egg yolks, sugar and vanilla until mix becomes whiter. Add 2 Tbsp coconut flour. Add remaining coconut flour.

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La petite tornade: Almond molten cake

http://frenchtornado.blogspot.com/2011/12/almond-molten-cake.html

On a recent trip to France I acquired a new recipe for little almond molten cakes, they are truly delicious (sceal of approval by my "almost" 4 years old friend who has a sweet tooth). Here is this super easy recipe, impress your guests with it:. Almond molten lava cakes. 100 gr Almond meal. 100 gr Powdered sugar. 70 gr Unsalted butter, melted. 6 TBSP Heavy whipping cream. A few drops of bitter almond extract. Mix dry ingredients, add eggs, then butter, cream and extract. 16 January 2012 at 14:31. Http:/...

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La petite tornade: Gluten free, dairy free, egg free bread

http://frenchtornado.blogspot.com/2010/01/gluten-free-dairy-free-egg-free-bread.html

Gluten free, dairy free, egg free bread. When looking for gluten free breads it seems there is always eggs and milk added, to me these ingredients mean making a cake not a bread, so I decided to try creating a new GF bread without eggs or dairy and the final product turned out really nice and tasty, like real gluten bread. The bread got eaten before I had time to take a picture! Gluten free, dairy free, egg free bread. 15 gr Flax seed grounded to a fine flour (it is better than buying it already grounded).

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La petite tornade: Fruit crisp

http://frenchtornado.blogspot.com/2011/01/fruit-crisp.html

Here is a simple, healthy and tasty dessert to make on cold winter nights that will get the thumbs up from everyone. 1 1/4 cup rolled oats. 1 cup packed Brown sugar. 3/4 cup all purpose flour. 3/4 cup almonds toasted and roughly chopped. Fruits of your choice. I like using apples and pears cut in small chunks, blueberries and raspberries picked in the summer time and frozen. Mix and spread the fruits evenly into an oven proof serving dish. Bake in pre-heated oven at 375 F for 45 mn. WA, United States.

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La petite tornade: February 2010

http://frenchtornado.blogspot.com/2010_02_01_archive.html

Mardi Gras - Part 2 - Crêpes / Crêpes Suzette. While the galettes are savoury the "crêpes" are typically sweet, served with a sweet filling. Here is a recipe that I modified to make it lighter. For about 20 crêpes 9” diameter. 1 ¾ cup All Purpose Flour 250 gr. 2 cups Milk 500 ml. 1 Tbsp Sugar 1 Tbsp. Flavour with 1 Tbsp Rum or Kirsch or Orange flower water or/& vanilla. Substitute half of the milk with a light blonde beer, it will make for lighter crêpes. Then add the sugar, salt and flavouring of choice.

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La petite tornade: July 2009

http://frenchtornado.blogspot.com/2009_07_01_archive.html

Here is a lighter brioche that can be enjoyed with sweet or savory food in-lieu of bread. It is best to make this over 2 days, day one prepping the dough, day 2 shaping and rising. Alternately you can prepare the dough in the morning and shape, rise and bake in the evening. 30 gr fresh yeast / 15 gr. 75 gr / 1/3 cup heap sugar. 525 gr / 3 and 1/3 cup bread flour. 255 gr / 2 sticks and 2 Tbsp unsalted butter at room temperature. 43 mini tartlet molds. Let the dough rest for 15mn in the bowl. Let them rise...

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La petite tornade: November 2009

http://frenchtornado.blogspot.com/2009_11_01_archive.html

An autumn meal - Beef Bourguignon. Where have I been might you wonder, well, France, Ireland, US road trip, all this has kept me very busy and not afforded me a lot of time for blogging. So while autumn is upon us, here is a very easy and delicious recipe to make and share in these cooler days. You start the marinade on day one, cook on day 2 and serve on day 3. 3 lbs Beef stew (preferably chuck) (5 to 7 oz of meat per person). 1 Carrot (peeled and cut in small sticks). 2 sprigs of fresh rosemary. Sprink...

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La petite tornade: Mardi Gras - Part 1 - Buckwheat crêpes

http://frenchtornado.blogspot.com/2010/02/mardi-gras-part-1-buckwheat-crepes.html

Mardi Gras - Part 1 - Buckwheat crêpes. In France and even more so in Brittany we have a tradition on Mardi Gras (Fat Tuesday), the day before Ash Wednesday (this year it was on Tuesday 16th Feb.), to make galettes and crêpes, the galettes are typically topped with a savory filling, while the crêpes are sweet, here is a recipe that works quite well for the galettes. Galettes au sarrasin – Buckwheat crêpes (savory). For about 15 galettes/crêpes 9” diameter. 15 cup / 220 gr Buckwheat flour. Pour some water...