mon tablier

This is cranberry season in Quebec and I love those tart little red berries. They inspire me to try all kinds of different recipes! This is an easy and delicious muffin recipe that I tried and everyone at home seems to love. You can taste the tartness of the cranberries as the muffins are not very sweet. They freeze very well too. I found this recipe on the site: cooks.com. I particularly like to buy fresh cranberries now and freeze them for the coming months. 2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup soft unsalted butter 1 tablespoon orange zest 3/4 cup orange juice 1 egg 1/2 cup nuts, chopped (optional) 1 1/2 cups fresh or frozen cranberries Cream butter with sugar and add orange zest. Mix together flour, baking powder baking soda and salt in a bowl. Add the egg to the butter mixture and mix well. Add the flour mixture and orange juice to the mixture alternating. Add the cranberries and nuts (optiona...

I created this recipe while in my pastrymaking class last week. Our project was to create a muffin recipe. I was happy with the results. I prefered the muffins without the pistachios though. Another student in my pastrymaking classes, Anlor also has a culinary blog. It can be viewed at: http://apprentissieres.canalblog.com/. She also has some fabulous photos of what we create in our classes! Makes about 12 muffins. 180 grams all-purpose flour 6 grams baking powder 3 large eggs 170 grams granulated sugar 150 grams unsalted butter, melted and cooled 2 lemons (zest and juice) 150 grams dried cranberries 4 Tablespoons whisky, brandy or cognace 100 grams unsalted pistachios, chopped (optional) Preheat oven 180 C or 350 F. Cooking time: 30 to 35 minutes. Wash the lemons. Grate the zest of the 2 lemons and squeeze the lemon juice. Place the whisky, the lemon juice and the dried cranberries in a pot and heat until the mixture boils. Remove from heat and let the mixture cool. Melt the butter an...

This is a wonderful leek and cheese pie. It can be eaten warm or cold with a crispy salad on the side. It can also be cut into cubes and served as an entree with drinks. 1 large yellow onion, sliced 60 ml / 4 Tablespoons extra virgin olive oil 2 large leeks, total weight about 450 grams / 1 lb, chopped 115 grams / 4 oz / 1 cup plain (all-purpose) flour 2.5 ml / 1/2 teaspoon bicarbonate of soda (baking soda) 3 large (US extra large) eggs, lightly beaten 200 grams /7 oz Greek (strained plain) yogurt 300 grams / 11 oz feta cheese, cubed 115 grams /4 oz /1 - 1 1/3 cups freshly grated Gruyère or Parmesan cheese 45-60 ml / 3-4 Tablespoons chopped fresh dill (I used parsley because my boyfriend dislikes dill) salt and ground black pepper to taste Serves 4 1. Sauté the onion in the oil until light golden. Add the leeks and cook over a low heat for 10-12 minutes until soft. Cool a little. 2. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 23 cm / 9 inch round springform cake tin (...