Category Archives: large muffin

Bouchon de Cauliflower

Posted
Filed under appetizers, large muffin, Large round mold, mini muffin, octogonal silpat, Recipe with Demarle Cookware, snacks, vegetables, What's Up in Cecile's Kitchen

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As a child, I remembered staying hours at a table to finish my vegetables. I hated peas. Especially the ones that I called “facon  grand-mere”. If  you grew up in France, you would be able to recall those peas I am talking about, the ones cooked with sauteed onion, and maybe lettuce. It sounds disgusting, but now that I am adult, I love those peas.

Do you have one of those picky eaters  at your house???

Though I was not a fan of vegetables, because they were often, just steamed and seasoned with salt and pepper,  I liked cauliflower. I liked them because my mom would make a casserole like dish. It included a white sauce ( also called bechamel sauce) and a lot of swiss cheese. I guess yon can say that it was a healthier version of broccoli and velvetta.

I wish my mom had found ways to disguise the other vegetables I hate so much;-)

Today I would like to share with you a retake of the Cauliflower Béchamel Dish if you will. It is easy to make, yummy, and can be served as an appetizer. Today I used cauliflower, but you coud use any other vegetables to hide;-)

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr.  or about 1/8 cup of parmesan
  • 30 gr.  or about 1/3 cup of swiss cheese
  • 30 gr.  or  2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.IMG_1256
  2. With a fork mash the vegetable, here the cauliflower.IMG_1257
  3. Add all the other ingredients and mix well.IMG_1258
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.IMG_1260
  7. Pour the mixture over brie.
  8. Cook in a warm oven at 400 for 15-20 minutes.IMG_1261IMG_1262
  9. ENJOY!!!IMG_1263

Bon Appetit and Happy Cooking!!!

Cauliflower Bouchons

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 20 bouchons, or 20 bites:

  • 250 gr. or about 1 cup of cauliflower ( or any other vegetables)
  • 20 gr. or about 1/8 cup of parmesan
  • 30 gr. or about 1/3 cup of swiss cheese
  • 30 gr. or 2 tbsp of flour
  • 20 cl or 7 oz of milk
  • 20 cl or about 7 oz. of cream
  • 2 eggs
  • salt
  • pepper
  • camembert or Brie
  1. Steam the vegetable so that it will be soft enough to mash. Of course you can do this however you wish. At my house, fan of the Demarle products, I like to use my large round mold. I place the vegetable in the large round mold. I cover the mold with the octogonal silpat, and steam the vegetables for 3minutes.
  2. With a fork mash the vegetable, here the cauliflower.
  3. Add all the other ingredients and mix well.
  4. Season with salt and pepper so that they will be to your liking. A dash of each will be enough though.
  5. Place the mini muffin tray on a perforated sheet. If using regular metalware, do not forget to spray the muffin tray with lots of oil so that the cauliflower bites will not stick. No need to do this with the demarle cookware.
  6. Cut little squares of brie, or camembert of about 1/2 inch or 1/5 cm and place them in the opening of each mini muffin.
  7. Pour the mixture over brie. the in a mini muffin
  8. Cook in a warm oven at 400 for 15-20 minutes.

Bon Appetit and Happy Cooking!!!

Fruit Pizza

Posted
Filed under Cakes, cookies, deep flexipan, dessert, fruit, large muffin, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Super Moist Meatloaf

Posted
Filed under entree, Fleximolds, large muffin, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

 

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After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl.photo 3
  2. Mix well.photo 4
  3. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.photo 2
  4. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them. 
  5. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.photo 4
  6. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)photo 5

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

  • Difficulty: easy
  • Print

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl, and mix well.
  2. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
  3. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
  4. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
  5. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!