First of all to say that I loooove brunch as for me they mean freedom so here is discontinued post where I will add all new experiment along the seasons for you to decline them with the fruits and flavors of each mood, weather , temperature...
Bon appetit !
Automnal vibe :
Apple cake : ( to prepare the day before)
1 cup ( 150 g ) vanilla soy milk
1 table spoon of cider vinegar
1 cup of powder sugar ( not white but you know that )
1,5 cup of fruit sauce ( I use apple because it is cheap or quickly made)
2,5 cup of T55 flour or 3/4 regular T66 spelt mixed with 1/4 corn starch
3/4 cup of oil
2 table spoon of baking powder
2 pinch of salt
5 canada apples ( or other fruit)
1/Heat the oven at 170 degrés ( 5.6)
2/In a bowl mix vinegar + vanilla soy milk + add sugar and sauce.
3/Separately put baking powder +flour and mix with -2-
4/ Add oil + salt = batter with -3- smoothly
5/Cut the apples and put half of them in the bottom of a cake tin + put the rest in the preparation and poor on top ff apples
6/cook 40 to 45 mn
(inspired by Linda Vondgora French patisserie book)
White beans ( Mojettes from Vendée here)
500 g white beans ( your favorite)
3 table spoons of non transfat margarine
1 table spoon of brooms miso
1 table spoon of white miso
2 table spoon of soy sauce or tamari
1 table spoon of cashew 100 % butter
laurel and thym herbs
white pepper
1/ Soak the beans the day before
2/ Change water and cook them with salt and 2 cm kombu for a good 1 for at medium + herbes
3/ +when little water is left add margarine and continue to cook
4/ + misos
5/ take out herbs and add pepper .
all together is about 2 hours cooking to get the smoothy alchimia !
Pear clafoutis
500 g of pears
120 g spelt wheat flour
75 g sugar
350 ml almond milk
3 table spoon almond 100% butter
1 vanilla sugar packet
2 table spoon of almond powder
2 pinch of salt
1/ Cut the pears and put the fruits in the pan
2/ Mix the flour + sugar + vanilla sugar + salt
3/ make a hole and add half of the milk + almond paste = batter
4/ add rest of milk and stay rest for 30 mns + Pre-heat the oven at 200 degres put oil at the bottom of a tart pan and some flour
5/ cook about 45 mns
Release from the mould and serve still warm
Fried tomatos and mushrooms
6 tomatoes
500 g of mushrooms
herbes
olive oil and salt
Cut the tomatoes sin 2 and fry them high heat in olive oil in a pan with salt and hers on the top
Cut the mushrooms in slices and stir them in a pan separately until water is gone
Serve hot
Buckweat pancakes tart
In community the one pancake at a time might be .... to long !! so I just did 2 all pan pancake and cut in slices .
2 tbsp almond butter(or other nut butter)
1 tbsp maple syrup or agave
125 g / 1 scant cup buckwheat flour
approx. 220 ml / 1 scant cup vanilla soy (or other plant) milk
½ tsp baking soda
2 tsp of baking powder
1 tsp of baking soda
½ tsp lemon juice
vegetable oil, for frying
Mix all ingrédients except baking powders and lemon . check the consistency and adjust to get a smooth yet consistant batter.
at the last mn add baking powders and lemon.
heat medium high a fry pan , oil it or a bit of margarine and cook for 3 mn then 1 mn the other side ( if you don't cook for 10 people do units it is nice of course )
Then top with fruits , maple, or agave syrup , nuts and enjoy :)
( inspired by lazy cat kitchen blog who was inspired by another blog who was inspired by ....:)
All that served with mix salad of Batavia and Arugula and miso sauce ( proportions to adjust to number of guests)
3 tbsp salad oil
1 tbsp balsamique vinegar
1 tbsp of water
1 tsp of brown miso
1 tsp of Dijon mustard
1/2 tsp of sugar
a bit of curry
a bit of soy sauce
salt
Marron cream
500 g of chestnuts
100 g de sucre
1/2 liter of water
1 vanilla gousse
salt
1/ Make a cross with a knife in chestnuts
2/ Put in water and cook 15 mn or in a fry pan
3/ Peel the 2 skins of chestnuts
4/ Add water and vanilla gousse cut in half expect at the end
5/ Take off the vanilla seeds inside when it is soft
6/ Adjust water and sugar
7/ Mix and serve when cooled