Easy French yogurt cake

No need to buy bakery cakes or mixes when you can make easy French yogurt cake. It takes 5-10 minutes to make (double that if the kids help) + 20-30 to cook. It’s flexible, forgiving and hastle free – you use the yogurt pot as a measuring cup. Bon appétit!

No need to buy bakery cakes or mixes when you can make easy French yogurt cake. It takes 5-10 minutes to make (double that if the kids help) + 20-30 to cook. It’s flexible, forgiving and hastle free – you use the yogurt pot as a measuring cup. Bon appétit!

  • 2 plain yogurts
  • 3 eggs
  • 1/2 yogurt pot of oil
  • 3 pots of flour (it can be rice flour for the gluten free)
  • 1 pot of sugar
  • 2 teaspoons of baking powder (1 sachet de levure chimique)

Mix everything together, then accomodate as you want, for example:

  • Sautée some apples and walnuts with butter, sugar and cinnamon, then pour over the top
  • Add some poppy or sesame seeds
  • Mix in chocolate chips and walnuts
  • Grate some lemon or orange rind and mix in with add of the juice
  • Add grated coconut and/or pineapple chunks and/or sliced banana
  • Cut up a fresh pear or apple
  • Stir in a mashed up banana and chopped walnuts
  • Mix in ground almonds or almond extract and top with almond slivers
  • Use a cup of chestnut or buckweat in place of normal flour
  • Stir in melted chocolate to make a marble cake

Put the batter into a greased cake tin and cook at 350°F (180°C) for 20-30 minutes.

No frosting. I hope you like it!

Happy holidays to all! Let’s do our best to make it through with peace, love and joy 🙂

 

French style: How to make everyday soup

I almost never ate soup growing up in America and when I did, it was almost always Campbell’s. Here in France though, soup is an institution.


I almost never ate soup growing up in America and when I did, it was almost always Campbell’s. Here in France though, soup is an institution. It’s one of the first things you feed your baby; it’s a common family entrée; and it’s dinner for many older people.

A while back my parents did cook up some French onion soup during a visit here. The recipe was a complex affair: 3 kinds of onions sautéed in butter, Kirsch, white wine, bouillon, eggs, flour, a special kind of cheese. They spent well over an hour, busy as bees, chopping, sautéing, deglazing, dirtying diverse pots and pans.

In the end, their soup was… well, it was pretty damn good. But it was so much work! No wonder they never make soup. And despite all the effort, it wasn’t that much different from my fast-and-easy version (don’t tell them). Continue reading “French style: How to make everyday soup”

Fried gluten balls*

Toss the rice flour, compost the chia seed and donate the paleo cookbook to your local library

Ok, fried gluten balls was supposed to be my bad joke idea for a recipe, but it turns out they really are a thing (and like so many things, only a Google search away). This got me thinking about the cultural significance of food: gluten-free as a dietary choice, yet also reflecting social values and identity.

So let’s have a go at it…

“Fried gluten balls are quite greasy and very delicious.” — Buddah’s Delight.

I’m a native Californian, living in Provence. A poster child of the blithe, unabashed caviar left.  Continue reading “Fried gluten balls*”