Strawberry and Blueberry Smoothie


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As everyone was  getting busy at getting breakfast on the table, bread in the oven, eggs cooked on the stove, I saw my daughter looking much uninspired by what we were preparing for breakfast. Since I had many fruits left in my fridges, I decided to fix her a smoothie. Easy, Simple yet Delicious;-)

Ingredients for 2 large smoothies:

  • 1 cup of fresh strawberries
  • 1 cup of blueberries
  • 1 cup of pomegranate juice
  • 2 tbsp of honey, agave, or sugar ( optional)
  1. Dice the strawberries and place them into a mixer.
  2. Add the blueberries, 1 cup of pomegranate and 2 tbsp of sugar ( optional) and pulse.photo 1
  3. Pour in individual glasses and enjoy;-)photo 4

Bon Appetit and Happy Cooking!!!

Easy Blueberry Tiramisu


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Yeah for Memorial Day Week-end;-) Though I am aware and recognize that Memorial day is  a special day for our nation, Memorial Week-end also symbolizes the beginning of the summer and the end of the school year. And so, for those reasons, I have waited for this week-end with open arms. I could not wait for it to come so that I could hang out, be lazy, sleep late, enjoy the sun and cook;-) What have you done this week-end? Have you gone out-of-town? did you go to the beach? We momentarily thought to go to the beach but my nephew graduated from Spartanburg High School this past Friday and so we decided to stay to celebrate this very special event. If High school graduation is special for you, it is even more special for our family because Daniel, my nephew, born swiss from a Swiss father and a German mother, is the first person in our family to graduate from an American School on an American ground. So so special!!!

So besides celebrating this special day , what else have I done this week-end? I have woken late, went to the movies last night and played in my kitchen.

I love to cook, but when it is beautiful outside and you have the chance to enjoy this nice weather, why spend hours in the kitchen to make treats. So for those same reason, I wanted to offer this treat. It requires few ingredients, and it is quick and easy to make and it would make for a fun dessert tomorrow;-)

Ingredients for 6 to 8 shot glasses:

  • 1 1/2 cup of heavy cream
  • 1/2 box of mascarpone cream cheese at room temperature
  • 1 cup of frozen or fresh blueberries
  • 1-2 tbsp of sugar, or agave, or even honey.
  1. In a bowl, mix the heavy cream with the sugar and beat until it is becoming thicker but still liquid.photo 1
  2. Add the soft mascarpone cheese to the heavy cream, and you will see that the mixture will become thicker.photo 2
  3. Fill a small plastic bag with the whipped cream and set aside.
  4. Place the blueberry in a chopper and puree the blueberries.
  5. To make the dessert, fill the shot glass with some heavy cream. Then spoon some of the blueberry puree on top of the cream. Repeat this until you reach the top of the shot glass.
  6. Refrigerate.photo

Bon Appetit and Happy Cooking!!!

Fun Summer Fruit Carpaccio


Among your friends or family, do you have any people who do not like chocolate, or cream, or simply desserts? I have a few of them. It does not matter to me if my guests want or not want dessert at the end of a meal but the issue becomes delicate when you are hosting a seat down dinner and you know that a person in the audience does not like dessert. What do you do? You can’t exactly serve the rest of the table with dessert and ignore the other ones. What you can do is either propose a choice of dessert ( highly improbable)  or just offer a dessert that consists mainly of fruits. It is difficult to think of anything fun and exciting to serve… You could serve a fruit salad, a fruit soup or even a fruit carpaccio. They are easy to make,  and they look great.

For 4 people: 1 whole mango, 16 strawberries, 20 raspberries, 1/2 cup of blueberries, maple syrup to drizzle.

Cut and chop all the fruits individually. Then use some fun plates ( squares work the best), and make lines of chopped fruits as shown below.

Drizzle the fruit with good quality maple syrup. Et voila!

Bon Appetit and Happy Cooking!!!

A Very French Dessert for Bastille Day: Blueberry and Raspberry Clafouti


Yesterday was Bastille Day. For those of you who do not know what it is, it is a French National Holiday that celebrates France becoming a republic. It is on this special day that the angry Parisian took over the Bastille Prison to show how much they were angry at Louis The XVI. And it is also on this day that The French Revolution started. On July 14th, there are celebrations, military parades and fireworks in most towns. Look at this link to see a few pictures of Paris yesterday: http://photoblog.msnbc.msn.com/_news/2012/07/14/12741335-bastille-day-celebrations-take-over-paris?lite

To sum it up, July 14th or Bastille Day is the same for French people as Independence Day is to  Americans. Of course I no longer celebrate this holiday now that i live in the USA, but I think about France a bit more on this special day and all that it commemorates to me. Sometimes even I tried to have a party with my friends and serve french food. Yesterday, I was asked to do a cooking class so I did a French cooking class as I saw it was well fitted for the occasion. Among the food I prepared, I fixed a blueberry and raspberry  clafouti.

Clafouti is the Summer Fruit Dessert by excellence. You can change the fruit as the season changes.

Ingredients for 12 cupcake size: 2 cups of blueberries, 1 small container of raspberry, 4 eggs, 1 cup of heavy cream, 1/2 cup of flour, 1/2 cup of sugar, 1 tbsp of vanilla extract.

Turn the oven to 400. In a large bowl, mix all the ingredients except the fruits. Place the muffin tray on the perforated sheet. Divide the batter evenly among the 12 cupcakes. Then divide the fruit evenly among the cups as well. Place the tray into the oven and cook for 15 minutes, or until the center is no longer wabbly. Serve hot, or cold, with whipped cream or ice-cream. Et voila!!!

Bon Appetit and Happy Cooking!!!

White Chocolate Mousse with Assorted Summer Fruit and Chocolate Star


How was your Memorial Week-end? fun??? I sure hope so… I had fun myself. We did not go out of town because we had family duty in town, but I will say that i was happy to just hang out and enjoy the tranquility of my backyard. I usually cook out on Memorial Monday, but since I am to depart soon for France for a wedding, I had much to do with packing and all the business that needs to be taken care of before. And instead of a large cook-out with friends, we decided to have a limited cook-out. On the menu, hot-dogs, assorted chips, baked beans and broccoli salad. Yum:-) What did you guys have???

Well for dessert, we did not have ice-cream, or cookies, or pie… we had White Chocolate Mousse with Assorted Summer Fruit. Much easier, and much lighter than any of the one mentioned above to make. As I was browsing through my cookbook to find a fun dessert with fruits, I came across a recipe in the Ghiradelli Chocolate Cookbook, entitled White Chocolate Mousse that inspired my mousse today. It is very similar from the original recipe except that I used cream and orange blossom extract instead of water and Grand Marnier mentioned in the recipe.

First you want to make the chocolate stars.

Ingredients: 3 oz of bittersweet chocolate chips, 3 oz of heavy cream.

Warm up the heavy cream in the microwave for 1 minute, and pour it on the chocolate. Stir quickly so that the chocolate will “melt” and you will have a “paste” free of lumps. With a spoon, fill up the openings of the star mold. Place the tray into the freezer to chill the stars.

Ingredients for 6 large / 12 small mousse: 8 oz of white chocolate chips ( guiradhelli), 1/4 cup of heavy cream for melting the chocolate, 1 tbsp of orange blossom extract, 1 1/4 cups of heavy cream, 2 large egg whites, assorted summer fruits of your choice.

Place the 1/4 cup of heavy cream in a small bowl and heat it up in the microwave for 1 minute. When it is hot, empty it on the white chocolate and stir rapidly. Add 1 tbsp of orange blossom extract and stir well. Set aside to let the mixture cool.

In a mixer, place the 1 1/4 cup of heavy cream and beat it up to make whipped cream. When the cream is making hard peaks, stop beating the cream and place it in a bowl. Set aside.

Clean up the mixer and add the 2 egg whites, whip them at high-speed so that they will make “meringue”, and will make soft peaks.

Fold the whipped cream into the cool chocolate mixture, then fold the beaten egg whites into the chocolate/ whipped cream mixture. Divide the mousse into 6 large glasses or 12 small glasses. Place them in the fridge to chill. Let them chill for at least an hour. Before serving, place a few assorted fruits on top of each mousse. Remove the stars from the star mold, make a small cut in each of them. And place the stars on the rim of each glass.

Et voila!!!

Bon Appetit and Happy Cooking!!!