Wednesday 3 july 3 03 /07 /Jul 20:30
The cherries are in season right now. When I invited my friend Elodie for dinner, she brought this delicious
fruit desert. So I decided to add it to my repertoire of receipes. I have another recipe for clafoutis posted in this blog
but I prefer this one.
600 lb of cherry (no need to measure enough to cover the pan)
100 g flour (4/5 cup)
3 eggs
1/4 of sugar of maple sirop (also to taste)
1 cup of milk
1 tsp vanilla extract (also to taste)
50 g (a little more than 3 tbsp butter.
Spray your baking pan with cooking spray
1. Put the cherries on the pan. Keep them whole.
2. Beat the eggs and flour with a whisk 
Add sugar, vanilla, milk and butter
Pour the batter over the cherries and bake for 50 min at 350 F or more until the cake is done. Enjoy this easy recipe!
By inhel - Posted in: cakes
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Monday 10 june 1 10 /06 /Jun 21:14


Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes 


  • 1 cup sugar
  • 6 large eggs
  • 1 14oz can sweetened condensed milk
  • 2 13 oz cans evaporated milk
  • 1 tsp vanilla


Preheat oven to 350 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. Mix 1 cup sugar and 1/4 cup of water than pour into a warm pan over medium heat. Cook at low medium heat without stirring until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin or more if you are using a big one, tilting it to swirl the caramel around the sides.
In a mixer or with a whisk, blend the eggs together. Mix in the milks then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. (bain marie). Bake for 45 minutes or more in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.
Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.


By inhel - Posted in: desserts
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Wednesday 27 march 3 27 /03 /Mar 01:04





1/2 lb cooked shrimp

2 avocados

1 mango

1 lime

1 small onion

2 tbsp olive oil

6 dashes of tabasco (optional)

salt and peper


Cut  the mango into bite sizes and pour some lime juice and top.

Cut the remaining of the ingredients into bite sizes. Mix the olive oil, lime juice, salt and pepper

and pour on top. Gently toss the ingredients.



By inhel - Posted in: seafood
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Monday 11 march 1 11 /03 /Mar 02:04







Pastry cream

1 cup of milk

1 egg

1 egg yolk

1/4 cup of sugar

25 g flour ( about 3.5 tbsp) or cornstarch

1 tsp of vanilla extract



Brioche bread

(500 g) about 3.5 cups flour

1 cup coconut milk or whole milk

1 package dry yeast

1 egg

60 g (4 tbsp) of room temperature butter

1/4 cup sugar

1/2 tsp salt


To prepare pastry cream: Whish the eggs with sugar, add flour and whisk. Pour in the milk and vanilla extract.

Cook on medium heat until it thickens. when cooked place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.


Pour the dry yeast into warm milk + 1/2 tsp sugar. Let the yeast get activated for 5 to 10 min.


In a standing mixer beat the egg, sugar and butter. Add the yeast, flour and salt. Mix at slow speed for 4 minutes.

Then continue mixing again at medium speed for 3 minutes.


Wet your hands and a surface with water, then knead the dough a couple of times.


Spray some cooking spray in a bowl and transfer the dough to it.

Roll the dough unitl 1/2 inch thick. Spread the pastry cream on top and sprinkle as much chocolate chips as you want. Then roll up like a jelly roll.

Cut into 3 inch pieces. Put the pieces side by side into a baking pan. Brush with egg yolk.

Bake at 375 for 30 minute.

By inhel - Posted in: bread, pizza and pastries
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Tuesday 21 june 2 21 /06 /Jun 18:15




I love this chocolate gelato recipe; it has a strong taste of chocolate and no cream. I found this recipe in David Lebovitz’s book (Ready for desert).


You will need:

5 ounces (140 g ) dark chocolate (70 %)

½ cup Dutch coco powder

2 cup whole milk

Pinch of salt

¾ cup sugar (140 g) (I used 1/3 cup and it was enough for me)

4 large egg yolks


Put the chocolate in a large bowl.

In a medium saucepan, whisk the cocoa, 1 cup (250 ml) milk and salt. Bring to full boil and then pour the mixture over the chocolate. Stir until chocolate is melted. Set a mesh strainer across the top of the bowl.


Warm the remaining 1 cup of milk with sugar.


In a second bowl, whisk egg yolks, then gradually add some of the milk sugar mixture.

Put back on heat and cook , stirring constantly at low heat until custard is thick or coat the spatula (all the bubbles disappear).


Pour the custard into the mesh strainer into the chocolate mixture. Mix well.


Freeze according the the manufacturer's instructions.


By inhel - Posted in: Ice cream, Sorbet and Gelato
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  • : inhel's kitchen world
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  • : Hello, I love food and I love having people around to share it. Food is part of my culture. As a young kid, I used to see my mother spending hours cooking delicious food. I created this blog to share my favorite recipes with my family and friends. I hope that you enjoy the recipes in this blog.
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  • : 13/01/2009


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