A nice braided sweet loaf for your next Sunday’s baking project.
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Montreal’s style everything bagels
I’ve been hoarding this recipe for a while in hope to publish it in a book instead of a blog but, one thing this quarantine has taught me is: there’s no better time than the present. Plus, nothing stops me from publishing it later on, maybe with a few tweaks or technical adjustments.
So this is the perfect recipe if you have extra time on your hands (not looking at you stuck at home reading this) and, you miss the nice chew of a Montreal’s style bagel. Personally, I miss walking up tp the Mile-end, on a warm, sunny, summer day, to go buy fresh bagels on St-Viateur and then just walk around the streets and soak in the sun. At that point I’m already snacking on my purchase and the sound of the crunch from my teeth biting in to the lightly sweetened crust to is music to my ears.
Super easy to freeze, pretty much like bread. This recipe makes 12 everything bagels and you’ll need a stand mixer. If you’re not used to making bread, this might not be the best project to start with because you’re going to play with a VERY hydrated dough which makes it difficult to handle. If you feel up for the challenge, make sure to keep your work space floured but not too much. Both of you hands should be well floured at all time.
As you’re shaping your bagels, make sure to deflate the dough before shaping it.
BON APPÉTIT!
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Honey & raspberries cheese cakes
The idea here was to make individual cakes that weren’t too sweet but just enough to balance the tartness of the raspberries. You can absolutely change the topping for any other berries or fruits you might prefer. The final texture is a mix between a regular cake, a sponge cake and a cheese cake.
I dare you to try to eat only one.
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Two ways dinner rolls
I’m combining “two recipes” in one today. The reason why I’m using “…” it’s because the two recipes aren’t really different but the images displayed in this posts will show you two fun versions for these sweet, airy and soft dinner rolls. The first version is made with fancy molasses which gives the buns an incredible taste and dark colour. The second version, which I think is the most common one, is made with honey and brushed up with an egg wash, topped with Maldon salt flakes, black sesame seeds & hemp seeds.
For freshness, keep them in the fridge or the freezer (even better) and warm up what you need at dinner time. They will feel very hard and stale (even kept in the fridge) but don’t worry because the second you’ll warm them up, the soft texture will come back.
I don’t think I need to say how amazing they are warm, coming out of the oven with only salted butter O_O
This is what life is all about, warm bread with butter.
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Oranges & tahini breakfast bowl
My new obsession is those fancy breakfast bowls we can all admire on instagram. It’s not something new, I’m just late to the party.
Hours and hours “wasted” or “invested” looking at those edible art pieces until finally finding the motivation to make one. This is a savoury version with a creamy and garlic infused polenta dressed with green onions, Italian parsley, a sunny side up egg, grilled shiitake mushrooms & plantains. To complete the look, you top it with an oranges & tahini dressing that has a hint of harissa, soy sauce and honey.
The black sesame seeds are optional but they look pretty sooo… the choice is yours. Enjoy!
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Crunchy & Chewy Honey Cookies
You’re looking at my fourth batch of these delicious honey cookies. It took till the end of the apple blossom honey pot purchased at Intermiel to finally give myself the kick in the butt to shoot photos as they were ready to be baked.
As much as we tried, we’ve been very immature with these cookies because they are just too good with their crunchy outside and soft, chewy center. Max and I have been eating them almost as they come out of the oven but not this time…
Hope you enjoy this recipe <3
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Cashew Fudge with a Touch of Lime
ohhh you’re gonna like this one and since it’s Valentine’s Day, this dessert is coming right in time.
Don’t worry if you already have a lot of work to be done in the kitchen for tonight, this fudge recipe is gonna take you about 5 minutes to prepare and only 30 minutes to 1 hour maximum in the freezer so you don’t have to do much and can concentrate on your main dish.
Tired of the classic chocolate fudge? This no bake and no fuss cashew version should satisfy your palates. Not too keen on extremely sweet desserts? No worries, the lime juice and zest of lime is balancing the flavours perfectly.
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Max’s Pink Smoothie
Max’s always like his breakfast smoothies to be sweet and full of fruits. While I’m on a the green smoothie train, he usually prefer to step away from the heartily kale for the sweetness of the fruits. I’ll admit, this smoothie is pretty delicious but………… I still prefer mine 😛 hihi
If you’re like him and have a sweet tooth, this is for you!
Enjoy!
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The Very Green Smoothie
Because you haven’t be able to come up with a good enough reasons against eating spinach and kale for breakfast…
Today we are boosting your immune system, one green smoothie at the time *^_^*
Enjoy!
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Roasted Fennel with Grains of Paradise, Honey and Thyme
I meant to post this yesterday but life had decided otherwise…
Here’s the first recipe of many others where I’m using the amazing grains of paradise that we learned about in my previous post. Like I told you in that post, one of my favorite uses for these amazing peppery seeds is on roasted veggies and what’s better than roast fennel bulbs seriously. This recipe is simple and delicious plus you can serve this side dish with pretty much anything. I personally love it on the side of a big juicy steak 😉
Enjoy!
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