jasmin hazelnut rochers for Valentine’s Day
Indulge your Valentine’s sweet tooth with these decadent, aphrodisiac and healthy homemade rochers!
These super easy to make rochers, have always been my all time favorite chocolate. I love dark chocolate and hazelnuts together. I thought some jasmin flavor would be a nice touch. So I used Nunshen 73 jasmin tea bag – black tea- ( see my previous post about Nunshen teas Orange blood and tea cake). The more you infuse your tea bag in the cream/ milk mixture stonger the jasmin flavor will be. So I let the tea bag infused for 5 hours.
You can use any kind of chocolate: milk, 72% dark or as I did:semi-sweet chocolate. If you do not like hazelnut you can use any nuts: almond, pistachio even peanuts.
These are the healthiest (yes for antioxidants and iron) and most delicious chocolate/hazelnut rochers you’ll ever eat with no preservatives or additives. They can be keptfor a few days in the fridge if you manage to restrict yourself, but I doubt!
These will pair perfectly with some real French bubbling Champagne or some Nushen Jasmin tea nunshen!
Happy Valentines Day!
Flavored jasmin chocolate hazelnut rochers
Make 6 small- medium size rochers
- 3 Tbsp Heavy Cream
- 2 Tbsp Whole Milk
- 1 Jasmin Nunshen # 73 tea bag
- 3 Tbsp crushed raw hazelnut + extra crushed raw hazelnut
- 2 Tbsp ( or more) Powdered sugar
- 4- 6 oz semi sweet chocolate chips
- In a small saucepan heat the cream and milk until almost boiling. Then add you tea bag and cover for at least 6 hours.
- In a small skillet add the nuts and toast under medium heat. Add the sugar and keep mixing until it smells like caramel. Do not over cook or burn it. Keep an eye on it. Set aside to cool down.
- When the tea is well infused, discard the tea bag. Place the cream/milk in a saucepan and heat on medium heat .When starting bubbling turn off the heat and add the chocolate. Let it infuse for a few seconds then with a wisk or spatula mix the chocolate into the still warm cream/ milk. Mix well until smooth. Add the caramelized nuts and mix well. Leave in a cool area or fridge until firm.
- Take a spoon and with your hand roll the chocolate mixture then roll on the extra crushed hazelnut.
Jasmin Hazelnut homemade rochers for Valentines
Jasmin Hazelnut homemade rochers for Valentines
nunshen Vergers des Ming and blood orange cake
Last month I received from my lovely niece some NUNSHEN teas. I was so ecstatic. I love teas.
Nunshen teas are unique.
First you notice the packaging: very elegant, minimalist, white and just gorgeous. So no worries you can display the boxes in your kitchen, they look fabulous. Each tea has a specific number and each box contains 20 tea bags. On the back of each box are written some details about the intensity of the tea, the color, the aroma, how many minutes to infuse/ brew and what is the best time of the day to enjoy it. Such a great idea for tea lovers or novices! Each tea bag is simple, white, made with a great quality the cotton muslin.
After tasting each tea I received, I adored Nunshen green tea -88 Vallee du Nil really nice mild green tea, and – 141 Vergers des ming- : a very fruity tea with a super fresh bouquet. Even my 11- year son son was asking ma last day “it smells so good in the kitchen what is it?
I LOVE tea: hot or cold, but I also like to use tea and herb tea in my cooking an baking and I decided to add some of my new tea brewing in a classic Bloog Orange yogurt cake , the perfect winter cake to pair with some hot tea sitting by the fireplace. For the Vergers des Ming I brewed my tea the same way usually do. Nunshen recommends 4 minutes but I left it a little longer and incorporated later into my batter. Then when the cake was baked and still warm, I made a sort of “glazing” with some leftover tea brew, powder sugar and some blood orange juice mix all and pour it over the cake, the cake absorbed it and became super moist. This cake was good for the next 4 days. I had extra batter so I made mini cake that I tucked into my husband and my kids lunchboxes. Homemade cakes made with love are the best.
Need to find out more about nunshen teas and accessories? Visit their website nunshen
Vergers des ming and blood orange cake
Voila the Recipe.
VERGERS DES MING (NUNSHEN tea) & BLOOD ORANGE CAKE
1 cup sugar
1 – 1/2 organic blood orange ( juice + zest)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plain 2% Greek yogurt
3 large eggs
2 Tbsp Nunshen 141 vergers des ming herb tea brewed
1/2 cup melted unsulated butter
2 Tbsp powedered sugar
1 Tbsp 141 Nunshen Vergers des Ming brewed
1-2 tsp blood orange juice
- Preheat the oven to 350 degrees.
- Generously grease a regular loaf pan with butter.
Put the sugar in a mixing bowl. Use a microplane zester to grate the zest from the orange over the sugar, then mix for a few seconds until the sugar is aromatic.
- Cut the orange in half and squeeze it. keep the juice.
- Whisk together the flour, baking powder and salt in medium bowl.
- In a large bowl mix the yogurt with the zest and sugar, then beat in the eggs one at a time to obtain a smooth mixture.
- Whisk in the tea brew and half of the orange juice.Keep the remaining.
- Add the flour mixture to the yogurt mixture, stir in the butter; pour it into the loaf pan.
- Bake for 50 to 60 minutes or until the cake is golden brown and a knife inserted into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 10 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack;
- Meanwhile in a bowl mix the tea brew with the powdered sugar and the rest of the orange juice.
Pour over the cake still warm.
vergers des ming and blood orange yogurt cake
I am so excited to conduct this Friday 8/ 21 a new Tapas Cooking Class in Murrieta, CA Raised in the French Basque Southwestern France
only few minutes from the San Sebastian in Spain, tapas have been a part in my life. Join us for this exclusive class.
Enjoy learning how to cook up to six different Tapas recipes of the Spanish cuisine and get some tips to improve your cooking skills. Impress your friends back home, offering them a Tapas dinner cooked by yourself.
The name tapas, meaning lid, etymologically talking refers to the usual bartenders practice to cover every glass of wine with a piece of food protecting the beverage from flies. There is a story behind each tapa. Since then, tapas have become a trend around the world. Now a days, they are served in the World’s best restaurant and to the most demanding gourmets.
Learn how to cook the original Spanish tapas. Get tips to improve your cooking skills from professionals while enjoying drinking ( sorry no alcohol) and eating. Cook alongside a partner a seasonal list of six traditional and tasty tapas. Tortilla de Patatas (Potato Spanish omelet), Tuna bell pepper turnover; spicy roasted almonds; garlic mushrooms; or Catalan tomato toasts” are some of the delicious recipes you can learn in this one and half hour tapas workshop. Not previous cooking experience is required, since each participant cooks with a partner and at their own pace.
After cooking, taste your creations and chatting with your friends and family.
Register on line at www.murrieta.org or in person at Murrieta CSD 41810 Juniper Street Murrieta CA 92562 and then join me
If your kids like watching the Food Network, have an interest in food preparation, or occasionally utter, “Mom, I want to be a chef!” –my kid-friendly hands-on cooking camps are an inspiring idea.
Summer can be the perfect opportunity for your children to learn how to bake and cook from scratch. No need to send your children to San Diego or LA. Right here, with the City of Temecula and the City of Murrieta, from June 8 to July 9 2015, I am conducting 18 culinary camps for children (6-15 years old).
During these camps, all levels are welcome and together kids have fun learning new skills, trying new foods, team building, and sharing delicious food with other kids.
Baking Camp making French macarons
Each day of camp will focus on a theme incorporating a variety of fresh ingredients without compromising what kids like to eat, and of course, having fun.
All kids will have great time while gaining confidence in the kitchen and even discovering a real passion for cooking. During these camps, kids whip recipes while learning: a pinch of math, world geography, health, culture, science and above all will have a lot of fun! Not only do the children get to taste their creations, they learn about nutrition, they receive a diploma, along with the recipes of the dishes they made.
Camps have daily/weekly themes, which may focus on location-specific cuisines or on skills and techniques.
Spaces are still available and registrations are taken until the camps are full.
These camps are held at local Community Centers kitchens
– Murrieta: CSD 41810 Juniper Street Murrieta –Registration online : Murrieta Registration
– Temecula TCC Temecula Community Center 28816 Pujol street Temecula – Registration on line Temecula Registration
or call (951) 240 4266 today!
CAMPS IN MURRIETA
Baking Camp 23401 6/15 to 6/18 – 9:00am – 10:30am
Cooking Camp 23402 6/15 to 6/18 – 10.45am – 12:15 am
Cooking Camp 23408 7/13 to 7/18 – 10.45am- 12:15 am
Baking/Cooking Combo Camp 23405 -6/29 to 7/03 – 9:00 am – 10:30pm
Master Chefs camp- 23403: 6/22-7/3 1:00-2:30pm
Master Chefs camp- 23403: 7/6-7/11 1:00-2:30pm
Cupcake war camp 23404: 6/22-7/3 3:00-4:30 pm
Cupcake war camp 23407 7/6-7/11 3:00-4:30 pm
CAMPS IN TEMECULA
French Pastries : June 8-11 8:30 am to 10:30 am
French Pastries : June 15-19 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies : June 8-11 1:30 pm to 3:30 pm
Cookies, Cakes , Brownies june 29- july 2 1:30 pm to 3:30 pm
Cupcakes war: June 22-25 11 am – 1:00 pm
Cupcakes war: July 6- July 9 8:30 am to 10:30 am
Around the world June 8-11 11 am – 1:00 pm
Around the world june 29- july 2 11 am – 1:00 pm
Junior master chefs June 22-25 8:30 am to 10:30 am
Junior master chefs July 6- July 9 11 am – 1:00 pm
Feedfeed.com is an amazing network for foodies all over the world. This site shares pictures and recipes made by enthousiasts and talented foodies. When Monday morning I received a note that my crostada has been chosen and will be featured on their website I was over the moon… especially on Monday morning….<a href=”http://feedfeed.info/list/post?id=415027″</a>
Caramelized Shallots, Leeks, Medley Mushrooms, Crême Fraîche And Gruyère Crostada-galette
Once a month I meet my students at local Temecula Farmers’market. We tour it. I introduce my students to my favorite farmers & ranchers. We buy fresh ingredients then we cook and share a feast together. Savory tarts are my weakness . I love them. The picture is not great…. But This caramelized shallots, leeks, and medley mushrooms, crême Fraîche and gruyère crostada-galette was I have to say. pretty amazing .
PART I / Pie crust / single pie for the bottom of the crostada
· 1 1/4 cups all-purpose flour, plus extra for rolling
· 1/2 tsp salt
· 8 Tbsp unsalted butter, very-cold, cut into 1/2 inch cubes
· 3 to 4 Tbsp ice water, very cold
1 Cut up a stick of butter into small (about 1/2-inch) cubes, and put it into the fridge for 15 -30 minutes.
2. Place the flour, salt, in a bowl and combine well. Add the butter cubes and mix butter into flour resembles a coarse meal/sand.
3 Add a couple of tablespoons of ice cold water mix well with your fingers. Then add more ice water, slowly, about a tablespoon at a time until the mixture begins to clump together (when you pinch some of the crumbly dough and it holds together: it’s ready, if not, add a little more water and mix again). Try to keep the water to a minimum so add little by little and check.
4 Remove the crumbly mixture from the bowl and place on clean surface. Use your palm to press the crumbly dough together and shape into a disc. Work the dough just enough to just bring the dough together. Do not over-knead or your crust will end up tough. Sprinkle the disc with a little flour on each sides. Wrap the disc in plastic wrap and refrigerate for at least 1 hour.
5 When you are ready to roll out the dough, remove the disk from the refrigerator and place on lightly floured parchment paper and cover with more parchment paper.Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below if necessary add a few sprinkles of flour to keep the dough from sticking. Place the dough (still on parchment paper) on a baking tray and start to work on the filling.
PART II: Filling
· 2 leeks, clean and finely sliced
· 2 cups mushrooms cleaned ( I used medley mushrooms one bag from local Farmers’ Market) and roughly chopped
· 3 shallots peeled and thinely sliced
· 1/3 cup crème fraiche
· ¼ cup grated Gruyere Swiss Cheese
· Olive oil
· 1-2 tsp white sugar
1. Preheat oven to 375F.
2. In a saucepan add 2 tablespoon of olive oil and heat on medium heat, when hot add the leeks, season with salt and pepper stir every few minutes add some water if too dried. Add the mushrooms and cook for a few minutes ( do not over cook your mushrooms). Turn off the heat. Set aside.
3. Meanwhile in another saucepan add olive oil and when hot add the shallots. Stir.When golden and soft sprinkle 1-2 teaspoon of sugar and stir cook until amber/ caramelized. Add this to the leek- mushroom mixture. Season with salt and pepper. Add some crème fraiche and cheese, mix. Set aside
PART III : Assemble
4. Spread the mixture on the pie crust ready and fold borders of pie crust all around like a rustic crostada or galette.
5. Place in the oven for 35-40 minutes or until the crust is golden.
Nb. Can be eaten warm or at room temperature. Delicious with a Kale and fresh herbs salad on the side.
I just love to conduct kids culinary camps. This is so much fun for me as an instructor and for the kids who join the camps too. We talk about healthy eating habits, organic vs conventional produces, science and create from scratch using real eggs, milk, flour, sugar and not from a box or can the most delicious desserts and sweets. The best part is to taste everything we make. Between each baking we play games and have fun.
We had so much fun baking treats, desserts from scratch during last Spring Break in Murrieta, CA. We made the following:
– Cinnamon shortbreads
– fresh organic lemonade
– birthday cake
– chocolate chips cookies
– chocolate banana muffins
One lil’ pastry chef Alyssa turned 9 . It was the perfect opportunity to make together a real cake from scratch. We decorate with homemade whipped cream and fresh strawberries. nothing was left.
I just hope all these kids we make all the desserts they learned during the camp ( recipes are emailed to each participant).
Can’t wait to see you all for my new Summer Camps : Baking, cooking, baking-cooking combo, master chefs…..starting June 13 to July 13, 2015
MURRIETA COOKING CLASSES REGISTRATIONS
www.murrieta.org and (951) 304- 7275
For more details about my cooking classes visit http://www.celinescuisine.com/cooking-classes/cooking-classes-calendar/
BAKING CAMP TEMECULA – WEEK ONE
MASTER CHEFS/ TEMECULA / WEEK ONE
bravo to TEAM A and TEAM B . The theme was “Make a brunch” both teams were amazing.
TEAM B won for nice presentation,great taste, origininality.
TEAM A made amazing pancakes from scratch no recipe.
AMAZING…. see you all in Summer Culinary Camps
MASTER CHEF TEAM B ***** WINNER*****
MASTER CHEF TEAM A
Decoration and Style
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