Heart-warming recipes

Beirut Bakery's delicious chocolate cake with halvade icing

Recipe:

1. Preheat oven to 180 degrees (gas mark 6).

2. Mix eggs and sugars until white.

3. Add flour mixed with cardamom, yoghurt, vegetable oil and blend.

4. Add baking powder and mix.

5. Add the dark chocolate melted in a bain-marie and mix.

6. Butter a cake tin and pour in the batter.

7. Bake for 40-50 min at 180 degrees.

Tip: place the baking tray in the lowest position in the oven for a nice, even rise.

8. Heat the white chocolate in a bain-marie.

9. Remove from the heat and pour in the powdered sugar and milk.

10. Pour glaze over cake, sprinkle with halva and pistachios.

Crunchy on the outside and melting on the inside, enjoy!

Carrés Sauvages soft porridge 

Recipe:

1. Pour milk, oats and water into a saucepan. Cook over medium heat until boiling. Reduce heat and cook for 2-3 minutes, stirring constantly. 

2. Meanwhile, melt the chocolate with the water in a small saucepan over very low heat. Add a pinch of fleur de sel. 

3. Add the chocolate sauce to the porridge and stir. 

4. Pour into a bowl and decorate with whatever you have on hand: fresh seasonal fruit, sesame seeds, hemp seeds, granola, cinnamon, cocoa nibs... 

5. Finally, drop a square of the LOVE tablet into the hot porridge! :)

Aurélie Canzoneri's comforting anti-stress drink 

Creamy chia pudding
by Sarah Chan

Recipe: 

For the cashew puree : 

1. Place cashews in a blender and grind to a powder. 

2. Add coconut oil and fleur de sel. Blend to desired texture (crunchy or very creamy!). The purée keeps for several weeks in a glass jar.

For the chia pudding: 

1. Mix all ingredients and leave to swell overnight.

2. In the morning, cut the banana in half lengthways and fry for a few minutes in the coconut oil. Set aside for later. 

3. Place the frozen raspberries in the still-hot pan and allow to melt for a few seconds. Arrange the toppings over the pudding with a dollop of cashew purée and enjoy! 

The fresh and tasty starter
by Marine Le Berre

Recipe: 

For the onion confit: 

1. In a small saucepan, add the oil and a pinch of chili flakes. Heat over low heat, then add the onion and a pinch of salt. 

2. Sauté over medium heat until onion is translucent. 

3. Deglaze with balsamic vinegar and add sugar.

4. Once the sugar has dissolved, add the mandolin-cut fennel, stir quickly to combine the ingredients and cook over medium heat until the mixture is caramelized and well candied. 

For dressage : 

1. Slice a raw apple very thinly and toss lightly in olive oil and salt, then marinate in brut cider. 

2. Spread a layer of stracciatella or ricotta with a drizzle of lemon juice. 

3. Arrange a few pickled apples, a little raw fennel, the fennel confit, a few organic hazelnuts, wholegrain mustard, roasted buckwheat and salt flakes and dried rose.

For the Breton galette recipe: https: //slowmornings.com/galettes-de-ble-noir-bretonne-recette/ 

*Article already published on January 20, 2021