Our 4 easy comfort food recipes

Pancakes with chestnut flour and apple butter from Sarah Chan Kitchen

"An ultra gourmet pancake recipe that smells like fall!"

Ingredients:

• 50g of chestnut flour
• 50g of cornstarch
• 90g of wheat flour
• 2 tsp of baking powder
• 2 pinches of baking soda
• 2 pinches of salt
• 1 tablespoon of wholemeal sugar or brown sugar
• 70g of butter
• 2 eggs
• 250g of fermented milk (ribot milk type)

Recipe:

1. Combine the flours and remaining dry ingredients in a large bowl.
2. Melt the butter. In a separate bowl, combine melted butter, beaten eggs and fermented milk.
3. Mix the wet ingredients into the dry ingredients, taking care to leave lumps in them: this is what makes them soft ;-) 
4. Cook the pancakes on an oiled pan. Turn the pancake over when it starts to bubble. Serve warm.

Optional (but still much better): apple butter to spread on top... 

Ingredients:

• 3 apples (chanteclerc type, or other slightly acidic variety)
• 1 tablespoon of cider vinegar
• 1 tbsp water
• 1 tablespoon of cashew nut puree
• 1 tablespoon of coconut oil
• 1 or 2 pinches of gingerbread spice (or cinnamon)

Recipe:

1. Peel and core the apples and cut into small pieces.
2. Cook for 10 minutes in the microwave (850W), with the water and cider vinegar. You can also cook the apples on a very low heat with the water and vinegar, covered, until they are very soft.
3. Once the apples are cooked, mix them with the cashew puree and coconut oil. Add the spices.
4. Let cool before eating.

Lemon grass & red curry broth, shiitake, leek, wakame from Faustine Hug

"A concentrated broth rich in beauty ingredients

Ingredients:

• 2 leek whites
• 200g of shiitake
• 1 stick of fresh lemongrass
• 2 kaffir leaves
• 50g fresh ginger, peeled and minced
• 1 tsp red curry paste
• 2 tablespoons of olive oil
• ½ bunch of cilantro
• 1 pinch (5g) dehydrated wakame

Recipe:

1. In a saucepan, fry over low heat in olive oil, a teaspoon of red curry paste, the peeled and minced ginger and the lemongrass stick cut into small pieces.
2. Add the shiitake after having washed them well in cold water and then finely chopped. Sauté over low heat with the ginger and lemongrass.
3. Cut the leek whites lengthwise and rinse them under cold water. Thinly slice and add the rest of the ingredients
4. Stir together and cook over low heat for 2 minutes.
5. Add two glasses of water and the kaffir leaves and simmer for 15 minutes.
6. In the meantime, rehydrate the wakame seaweed: plunge it into a large volume of cold water and let it swell for 20 minutes. Once rehydrated, wring them out on a clean cloth and add them to the broth.
7. Serve the broth and vegetables in a bowl and sprinkle with fresh coriander. 

Lemon & Greek yogurt fondant from French Bontemps

 "The cake that reminds us of our childhood...

Ingredients:

• 290g of flour T45
• 1 sachet of baking powder
• 1 pinch of salt
• 2 eggs
• 230g of Greek yogurt
• 180ml of coconut oil
• 80ml lemon juice
• 1 organic lemon peel
• 150g of sugar
• 80ml lemon juice
• 50g of sugar

Recipe:

1. Mix the flour, the packet of baking powder and the pinch of salt in a salad bowl.
2. In another bowl, mix the eggs, the Greek yogurt, the coconut oil (or another neutral oil of your choice), the lemon juice (organic, it's always better, because we will also use the zest), then the sugar.
3. Then gradually add this liquid mixture to the dry mixture.
4. Pour the dough into a buttered rectangular pan and bake for about 50 minutes at 180°C.
5. Little secret for an even more delicious fondant? Add a lemon syrup made of 80ml of lemon juice and 50g of sugar previously brought to a boil, just after cooking.