plantook

Plant Oriented Cooking


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RECIPE: Matcha Tiramisu

INGREDIENTS

  • 2 cups mascarpone cheese
  • 1 cup matcha green tea, cooled
  • Lady fingers
  • 6 egg yolks
  • 3 tablespoons granulated sugar
  • 1 tablespoon Epic Matcha green tea powder plus more for sifting
  • 1 tablespoon confectioners’ sugar

METHOD

  1. Mix the egg yolks and granulated sugar with an electric mixer until thick and pale yellow in color.
  2. Add mascarpone cheese and matcha green tea powder to the egg and mix until smooth.
  3. Add cooled green tea in a bowl or dish.
  4. Dip each lady finger into the green tea and create a layer on the bottom of a 9-by-13-inch baking dish.
  5. Spread an even layer of mascarpone mixture on the top.
  6. Repeat steps 4–5.
  7. Combine matcha and confectioners’ sugar.
  8. Sift over tiramisu in an even layer.
  9. Cover and allow to chill for a few hours or overnight.

Bon Appétit


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Honey Cake

INGREDIENTS

  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1 cup vegetable oil
  • 1 cup honey
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup warm coffee or strong tea
  • 1/2 cup fresh orange juice
  • 1/4 cup rye, whisky, orange juice, or coffee
  • 1/2 cup slivered or sliced almonds (optional)

METHOD

  1. Preheat the oven to 350°F. Lightly grease the pan(s).
  2. Whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
  3. Combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
  4. Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds.
  5. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center (40-60min)
  6. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

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RECIPE: Matcha Mochi Cake


INGREDIENTS

  • 1/2 cup softened butter
  • 4 eggs
  • 1 12-ounce can evaporated milk
  • 1 13 1/2-ounce can coconut milk
  • 1 1/2 teaspoons vanilla extract
  • 3 cups glutinous rice flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 tablespoon matcha powder
  • 1 handful shredded coconut

METHOD

  1. Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.
  2. Beat butter and eggs together with a whisk until smooth.
  3. Add the milks and the vanilla, stirring to combine.
  4. Mix the rice flour, sugar, baking powder, and matcha together in a separate bowl.
  5. Add the dry mixture to the wet, and mix well.
  6. Pour the batter into prepared pan and baked for 60 to 70 minutes
  7. Allow to cool slightly before removing cake from pan.
  8. Sprinkle the shredded coconut.
  9. Allow to cool completely, then cut up into 24 small squares.

NUTRITION


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RECIPE: Galette des Rois


INGREDIENTS

  • 80 g sugar
  • 80 g butter
  • 80 g ground almond
  • 2 eggs
  • 2 rolls of puff pastry
  • 1 fève

METHOD
Frangipane

  1. Whip the sugar and the butter at room temperature until the mix whitens.
  2. Add the eggs while whipping.
  3. Add the ground almond and mix well.

Cake

  1. Spread the Frangipane on one of the puff pastry while avoiding the sides.
  2. Hide the fève in the Frangipane
  3. Put the other pastry on top and roll the sides towards the inside to seal the galette.
  4. Brush some yolk on the whole cake to give it a golden color.
  5. Let the cake rest in the refrigerator for 45 min
  6. Draw horizontal and vertical lines on the dough.
  7. Bake it for 25 minutes at 400 F.

NUTRITION


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RECIPE: Rustic Apple Cake


INGREDIENTS

  • 1,5 lbs (700 g) of apples (I’ve chosen the Golden, but you can use your favourite)
  • 3,5 oz (100 g) of butter
  • 2 medium eggs
  • 1 level tsp of cinnamon powder
  • 1 sachet of baking powder
  • 1 sachet of vanilla powder
  • 1 cup (200 g) of sugar
  • just over 1 ½ cup (200 g) of flour
  • powdered vanilla sugar to sprinkle the cake
  • 1 pinch of salt
  • the grated zest and the juice of 1 organic lemon (grated zest + juice)
  • less than 1 cup (200 ml) of fresh whole milk

METHOD

  1. Peel the apples, remove the core, cut them into quarters, then slice them across the narrow side, put all the slices in a bowl and add the grated zest and the juice of an organic lemon. Mix everything so that the apples can rest without turning brown.
  2. Mix the softened butter, the sugar, the cinnamon, the eggs and the milk with a mixer until you have a smooth and even mixture.
  3. Pour the mixture into a bowl, add the sifted flour, the baking powder, the vanilla and the salt and blend everything, you should have a rather thick dough.
  4. Add the apples to the dough. Mix everything to blend well.
  5. Pour the mixture into a 9-inch cake pan, greased with butter and flour.
  6. Bake the cake at 350°F for 50-60 minutes.
  7. Remove from oven when done, let it cool down completely, sprinkle with powdered sugar, and it’s ready to be tasted!

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RECIPE: Greek Orange Cake


INGREDIENTS

Syrup:

  • 2 cup orange juice
  • 2 cup water
  • 2 cup sugar

Cake:

  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 tablespoon baking powder

METHOD

  1. Make the syrup by combining the orange juice, water and sugar in saucepan. Bring to a boil; reduce the heat and simmer for about 20 minutes. Remove the syrup from the stove and allow to cool.
  2. Grease 8 x 12-inch baking pan with butter flavored cooking spray.
  3. Mix the flour and baking powder together in a small bowl.
  4. Beat the egg whites until stiff and they can form a peak.
  5. Beat the egg yolks until light yellow; add the sugar, orange rind and vanilla and blend well.
  6. Add the egg whites a little at a time to the egg yolk mixture, alternating with 2 tablespoons of flour mixture until all used. Pour the batter into the baking pan.
  7. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  8. Remove the cake from the oven and allow to cool slightly. Cut into diamond shapes. Pour the cooled syrup over the still warm cake. Allow the cake to cool completely before serving.

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RECIPE: Berry Clafoutis


INGREDIENTS

  • 3 cups (450g) mixed blueberries and blackberries (or use just one type), rinsed and drained on paper towels
  • 2 tablespoons kirsch, eau de vie de myrtille, or crème de cassis (optional)
  • 105 grams sugar, preferably organic (7 tablespoons)
  • 40 grams unbleached all-purpose flour (approximately 1/3 cup)
  • 35 grams almond flour (approximately 1/3 cup)
  • 3 extra large eggs (165 grams)
  • 1 vanilla bean, scraped, or 1 teaspoon vanilla
  • Pinch of salt
  • 165 grams low-fat yogurt or kefir (2/3 cup, approximately)

METHOD

  1. Toss berries in a medium bowl with the kKirsch, eau de vie or crème de cassis and 2 tablespoons of the sugar, and let sit for 30 minutes.
  2. Sift together all-purpose flour and almond flour.
  3. Preheat oven to 375 degrees.
  4. Butter a 9- or 10–inch ceramic tart pan or clafoutis dish.
  5. Beat eggs with remaining sugar, seeds from the vanilla bean or vanilla, and salt. Place a strainer over the eggs bowl and drain berries, allowing all of the liquid from the berries to run into the egg and sugar mixture. Whisk to combine. Arrange drained berries in the buttered baking dish.
  6. Beat the sifted flours into the egg mixture and whisk until smooth. Add yogurt or kefir and combine well. Pour over fruit, scraping out all of the batter with a rubber spatula.
  7. Bake in the preheated oven for 35 minutes, or until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it’s firm. If it isn’t, return to the oven for 5 minutes. Remove from the oven and cool on a rack. Serve warm or at room temperature.

NUTRITION


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