Good morning everyone ! I’m blogging from the bus stop right now. We are slowly transitioning from a soft autumn to cold mornings here in France, and when you exit the house, it’s still dark, and you come back, well, it’s darker !
yay for autumn and French bakeries 🙂
I’ve never been more grateful for my handmixer that now allows me to have a daily dose of fruity goodness every morning (smoothies are so cool lol). Breakfast is my favorite meal of the day but this year I rarely get to sit down and eat it so- why not drink it instead ? Here is the green smoothie recipe I whipped up this morning: 2 bananas (1 would have been enough- see how the whole mixture splattered everywhere ?, 1/2 avocado, 1 cup of vanilla soy milk (or any milk of your choice plus something to sweeten it).
Since I don’t have a lot of time to post these days… Just sharing tonight’s dinner- butter chicken and an Indian bread I baked this week, chapati- this bread is definitely worth a try since it is easy, without yeast so no rising time; it is baked in a skillet without oil or butter; and it is pretty amazing AND filling with Nutella too ! I now keep a bag of that dough in the fridge for mornings when I am in a rush. The recipe in the book only calls for whole wheat flour/salt/water-easy peasy !
Currently, tea time is a must in my little university appartment. During my trip in London, I was amazed at how suitable for a tête-à-tête with a friend a slice of cake and a cup of tea could be. Arrange a candle and maybe, a flower bouquet on the table and you’re sure to have the perfect setting for a good conversation !
Today, since I had lemons on hand, I tried, for the first time, a lemon pound cake. I’m not the best baker-in-training, and la pâtisserie somehow intimidates me because it calls for a lot of precision and respect of the recipe’s proportions, and those pound cakes I often see on Pinterest often left me perplex: They seem to be so dense in texture, and I’d rather have sponge cakes… But I really wanted something “classic”, easy and quick to prepare and as I am writing, the kitchen smells SO good ! I hope to serve it tomorrow morning at breakfast time for my family who came to visit me.
I used this recipe– however since it was my first test, I halved the recipe, used soy milk instead of buttermilk and since my lemons were not organic (at least I think so) I used dried zest powder (organic, of course- you don’t want a cake full of pesticides !). I also used less butter.and sugar as my mom is not fond of overly sweet desserts.
Here is the finished, ready-to-be-eaten cake !
Pictures taken with my Iphone might be a bit blurry but I really ended with what I want. It’s not really a pound cake anymore since I incorporated only a few spoons of butter, but it’s a “neutral” cake – not bland- but neutral in the sense that you could top it with jam or nutella without problem -the tangy flavor of the cake won’t clash with the topping.
Bon appétit !