Gentlemens Club Waitress

Orange cake and blueberry sauce (blueberry)

This cake, really delicious, is ideal for its versatility. He is good with all the sauces from fruit. This is a great way to give pleasure to children during spring break and also love it when their mothers eat their young desserts healthy and nutritious.

The recipe for today is an interpretation of pound cake made by a Canadian English, Jane Rodmell, alleging Best Summer Weekends Cookbook , an inspirational book that reflects rather well the contemporary home cooking this side of the Atlantic.

Cake with Orange and Blueberry Sauce (blueberries)
2 cups (300 g) unbleached all-purpose flour 2 tablespoons organic
teaspoon baking powder
1 / 4 c.
teaspoon salt 1 / 2 cup (110 g) unsalted butter (salted butter or salted might as well) at room temperature
1 cup (185 g) sugar (I used 3 / 4 cup (140 g))

3 eggs 1 tsp teaspoon vanilla 2 tablespoons
teaspoon orange zest 1 cup
(250 g) sour cream

In a bowl, combine flour, baking powder and salt. Mix well with fork. Book.

In another large bowl, mix with mixer, butter and sugar until the mixture is light. Add eggs, one at a time, mixing after each addition.

Add vanilla and orange zest. Add dry ingredients to wet ingredients alternately with sour cream. Beat after each addition. The mixture will be thick enough.

Spoon mixture into a loaf pan 9 x 5 x 3 inches (24 x 13 x 7cm), which has been greased and floured.

Bake at 350 degrees F (180 degrees C) for 1 hour. Monitor cooking the last 15 minutes. The cake is ready when a skewer inserted in the middle comes out clean. Unmold the cake when it is warm and serve with the blueberry sauce.

Blueberry Sauce (blueberries)
340 g frozen blueberries (or fresh if in season)
1 / 3 cup (70 g) sugar
50 ml of lemon juice (or less adjust to taste) 1 tsp
tablespoons water 1 tablespoon
tablespoon cornstarch (cornflour)
2 tablespoons tablespoon butter

Put blueberries, sugar and lemon juice in a small saucepan. Cook over medium-high heat, stirring often, until the blueberries soften and release the juice. It takes several minutes if the berries are frozen.

Pour water into a small bowl, dissolve the cornstarch. Pour into saucepan and stir until the sauce has thickened. Cook 2 to 3 minutes. Outside the circle, add butter and stir until melted.

This sauce can be prepared with other berries (strawberries, raspberries, etc.).. Serve immediately or refrigerate, covered, until 3 days. It can also be frozen.

This recipe is from the site of the journal Chatelaine .

Dream Matte Mousse Foundation Swatches

soup with vegetables, chickpeas and bulgur

Just a few degrees above zero, as this fabulous 8, he did Friday, a window on the outside and the sound made by melting snow, lo runaway the dream machine: it's spring, soon we will be able to go outside without being tense, even if it is dressed warmly, the grass is green, there will be leaves in the trees, flowers in some we eat asparagus Quebec, mesclun, we will work in the garden when summer arrives and we eat out all the beautiful evening. STOP!, It is that on February 22, and oh! woe! the cold has returned. Mercury shows this morning around -15 degrees and the endless winter to last!

I feel like a nourishing soup that warms my heart also, that I eat while enjoying the beautiful sunshine today in reflecting on the snow, lit up the whole house!

The bulgur is a grain of wheat which was removed the sound. It is then steamed, dried and ground into different sizes. His slight nutty flavor the soup nicely.

Kohlrabi is a variety of cabbage which tastes like turnip. It is necessary to peel with a knife to completely remove the peel (and even a little more) as you would when you peel a rutabaga.

soup with vegetables, chickpeas and bulgur

8 servings

2 liters of turkey stock (in my case) or chicken. My recipe for homemade broth: water + chicken or turkey bones + a piece of fresh ginger peeled at least 1 inch (2.5 cm) long

2 tablespoons tablespoons olive oil 3 carrots

diced

1 large stalk celery, diced 2 onions, chopped

1 zucchini, unpeeled, seeded and cubed 1 cup

(120 g) kohlrabi into cubes slightly larger
2 cloves garlic chopped 1 can

(796 ml) diced tomatoes

2 large sprigs parsley Whole they retire at the end of cooking

a hint of ground cloves

1 / 2 cup (60 g) bulgur (burgol Number1 end)

1 can (540 ml) chickpeas, drained

rinsed salt and freshly ground pepper

In a large pot, heat the olive oil and saute carrots and celery for 5 minutes. Stir. Add onions and cook another 5 minutes. Stir in zucchini and celery root. Cook also 5 minutes at high heat. Add garlic and cook, stirring 1 minute.

Add tomatoes and chicken stock. Saler. Add sprigs of parsley and a dash (which is very, very little) of ground cloves. The highlight subtly taste.

Bake soup forty minutes, covered, but leaving a small opening. When all vegetables are soft, the cooking is finished. Remove and discard parsley sprigs.

While the soup is cooked in another pot, cook the bulgur, 6 minutes, with plenty of water, as is done for cooking pasta. Drain bulgur in a Chinese and run under cold water. With hand, press the seeds to remove the water. Book.

When the soup is cooked, add the cooked bulgur and chickpeas. Adjust seasoning. Cook 3 to 5 additional minutes and serve.