This dessert is so easy to make and I hope you get to make this and share the goodness with your friends.You can use any fruit that you like and you can switch out different preserves as well. Scroll down to the bottom for a list of possible topping combination that I have been using. You can use the dough to make quiches and savory galettes. So enjoy and bon appétit!

Galette Dough

makes 1 large or two small galettes

Prepping time about 15-20 minutes

Bake time about 35-45 minutes

Ingredients:

1.5 cup flour

1 stick of unsalted butter (cold)

2 egg yolks (don’t discard the egg whites, you will use them to whisk with water for brushing the crust)

pinch of salt

pinch of sugar

3 tbsp COLD water

Toppings:

powdered sugar

your choice of almond or hazelnut meal (to create the meal if you don’t have time to buy it you can add your choice of nut into food processor and pulse until it becomes very fine and you can make more and just put it in a air tight glass jar and put it in the refrigerator)

your choice of less sugar preserve

your choice of seasonal fresh fruit

Other things you will need:

knife

food processor

cookie sheet

parchment paper

rolling pin

flexible cutting board (optional but recommended)

baking brush for brushing on the egg whites

bowl

whisk

Preheat your oven to 350 degrees.

In a food processor add 1 cup of flour, cut up the butter into small pieces, salt and sugar and pulse until combined, but make sure you pulse instead of holding the button down. After this has mixed well and it becomes almost like a meal add the egg yolks, water and the remaining 1/2 cup of flour and pulse until mixed. Take it out and put it on a flexible cutting board (I noticed it works best if you roll the dough out on the flexible cutting board or I think using parchment paper would work too if you don’t have a flexible board for transferring to your baking sheet). I start with using my hands to flatten the dough a bit and the using a rolling pin to roll it out pretty thin and then shape the dough to a desired shape with your hand and fingers. Once you have the dough flattened pretty thin (not too thin though so it doesn’t rip) transfer onto parchment paper by flipping the board upside down and peeling it off onto the parchment paper that is on a cookie sheet or if you rolled it out on parchment paper transfer with the paper to the cookie sheet. Now you are ready to add your choice of preserve (if you get a less sugar preserve that works best and I like using the less sugar Trader Joe’s brand apricot preserve because the flavor is not too overwhelming with the fruit) put a good layer on and leave about an 1 inch all the way around for the crust, but don’t overdo it because it will leak out. Sprinkle a thin layer of the powdered sugar. Sprinkle a very thin layer of almond meal. Then slice your fruit into about a 1/4 inch slices and arrange in a desired layout I like to start from the outside and work my way in or you can chop up your fruit into squares and mix in a bit of the preserve to add some flavor to the fruit then add to the galette. When the fruit is arranged to your liking dust some of the powdered sugar on the fruit. Fold the edges of the dough to create a crust on your galette and press it down a bit. Add a bit of the egg whites and a little bit of cold water and whisk together, using a brush, brush the crust of the galette and bake for 15 minutes, take it out of the oven and brush the crust one more time, return to the over and bake for about 20-30 more minutes, it depends on your oven because you might have to keep it in a bit longer or take it out earlier if your over gets really hot but usually baking time is about 35-45 minutes, if you like it more brown keep it for a few more minutes.

Once it is done slide the galette with the parchment paper onto a cooling rack and let it cool for about 10-15 minutes so the preserves set a little bit.  Serve with a homemade whipped cream that you ca add a little bit of raspberry syrup if you have or just whip the heavy cream and powdered sugar and put a dollop of the whipped cream or if it’s summer you can serve it with a scoop of ice cream… and ENJOY!

Suggested combination or fruit and preserve :

Apricot jam with apricots, nectarines, peaches, pears, apples, raspberries, plums

Raspberry preserve with pears and add a small dash of nutmeg to the fruit

this looks yummy for those cold fall evenings… yummy

lacuisine:

Broccoli Cheddar Ale SoupFollow the link for recipe.Thanks to Naturally Ella

this looks yummy for those cold fall evenings… yummy

lacuisine:

Broccoli Cheddar Ale Soup

Follow the link for recipe.

Thanks to Naturally Ella

Reblogged from La Cuisine
so true… just stop being sad and be AWESOME instead!!!! well said

lickystickypickyme:

I wish life were this simple.it should be.

so true… just stop being sad and be AWESOME instead!!!! well said

lickystickypickyme:

I wish life were this simple.
it should be.

Reblogged from etceteranough.
this looks yummy

snakeyb:

foodopia:

rice krispies smores

for my sis…

this looks yummy

snakeyb:

foodopia:

rice krispies smores

for my sis…

Reblogged from SnakeyB
Tags: dessert food

CHOCOLATE POT DE CREME

I was browsing the new for a recipe for Chocolate Pot De Creme and stumbled upon this beautiful website… we had this for dinner and it was amazing, I made this and decided to add some homemade whipping cream to it and I decided to add some raspberry syrup to the heavy whipping cream which made it even more delish… you should try this so easy and delish if you are a chocolate lover

here is the link to the recipe that they had on their site…

http://www.thejewelsofny.com/recipes/2009/3/10/chocolate-pots-de-creme-with-rosemary-whipped-cream.html

SPRING BREAKFAST TART

And then I also found this delish recipe for a spring breakfast tart that looks amazing and I want to try and make it next time we have guests stay over night… which would be when my sister comes to visit with her little princess Sasha… can’t wait to try it… here is the link for this recipe : http://www.thejewelsofny.com/recipes/2010/4/8/spring-breakfast-tart.html

as always enjoying cooking and baking…

lena

A good friend at work is leaving to a different department and leaving our team so tomorrow for our team meeting I decided to make a cake for her… VJ has always compliment me on my baking when I bring in cakes and things to work… so I thought I should spoil her one more time… I found a delish looking cake online and I thought I would give it a try…

enjoy
here is the recipe :
Lime Layer Cake with Coconut
2 ½ cups (11.25 oz//315 grams) all purpose flour ** 2 cups granulated sugar (14 oz/392 grams) 1 teaspoon baking powder 1 1/2 tsp. baking soda 1/2 teaspoon salt 3 large eggs 1 cup vegetable oil 1 cup fresh lime juice 3/4 cup sour cream 2 tablespoons fresh lime zest
Lime Cream Cheese Frosting: 8 oz cream cheese softened (230 grams) 8 tablespoons butter (114 grams) — salted 3 ¼ cups confectioners’ sugar (442 grams)  1 box 1 teaspoon vanilla extract 1 tablespoon lime juice
Garnish 1 cup shredded sweetened coconut, toasted
Preheat oven to 350 degrees F.  Spray 3 9-inch round baking pans with  flour-added cooking spray.
Sift flour, sugar, baking powder, baking soda and salt together into  mixing bowl.  Add eggs, oil and lime juice mix on medium speed of an  electric mixer until creamy.  Add sour cream and zest; mix until smooth.   Pour cake batter evenly into cake pans and bake for 25 to 35 minutes  or until a tooth pick comes out clean (mine took 32 minutes).
Cool in pans for 5 minutes and then turn cakes out onto cooling  racks.  Cool for 1 hour.
Spread frosting over cakes, stack and ice the whole cake with  frosting.   Spread toasted coconut over top and down sides.
Frosting: In a mixer cream together cream cheese and butter. Add sugar and  vanilla, then beat in the lime juice – beating and scraping sides of  bowl all the while.
Toasted Coconut:  Spread on baking sheet and bake in a pre-heated 375  for about 5-10 minutes.  Stir often.  Let cool.  I like to cook mine  until some of the coconut is lightly browned.
the link where I found this cake :
http://www.cookiemadness.net/2009/05/key-lime-layer-cake/

A good friend at work is leaving to a different department and leaving our team so tomorrow for our team meeting I decided to make a cake for her… VJ has always compliment me on my baking when I bring in cakes and things to work… so I thought I should spoil her one more time… I found a delish looking cake online and I thought I would give it a try…

enjoy

here is the recipe :

Lime Layer Cake with Coconut

2 ½ cups (11.25 oz//315 grams) all purpose flour **
2 cups granulated sugar (14 oz/392 grams)
1 teaspoon baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup fresh lime juice
3/4 cup sour cream
2 tablespoons fresh lime zest

Lime Cream Cheese Frosting:
8 oz cream cheese softened (230 grams)
8 tablespoons butter (114 grams) — salted
3 ¼ cups confectioners’ sugar (442 grams) 1 box
1 teaspoon vanilla extract
1 tablespoon lime juice

Garnish
1 cup shredded sweetened coconut, toasted

Preheat oven to 350 degrees F. Spray 3 9-inch round baking pans with flour-added cooking spray.

Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy. Add sour cream and zest; mix until smooth. Pour cake batter evenly into cake pans and bake for 25 to 35 minutes or until a tooth pick comes out clean (mine took 32 minutes).

Cool in pans for 5 minutes and then turn cakes out onto cooling racks. Cool for 1 hour.

Spread frosting over cakes, stack and ice the whole cake with frosting. Spread toasted coconut over top and down sides.

Frosting:
In a mixer cream together cream cheese and butter. Add sugar and vanilla, then beat in the lime juice – beating and scraping sides of bowl all the while.

Toasted Coconut: Spread on baking sheet and bake in a pre-heated 375 for about 5-10 minutes. Stir often. Let cool. I like to cook mine until some of the coconut is lightly browned.

the link where I found this cake :

http://www.cookiemadness.net/2009/05/key-lime-layer-cake/

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce
This recipe is a combination of a few different restaurant dishes that I  have enjoyed over the years. I’ve gone through a handful of versions,  but this one has stuck around. I usually make them with ground beef, but  lamb is great too. Also instead of serving as an appetizer, skip the  toothpicks and pile it all into a warm pita. I know the grilled grapes  sound a little odd, but they really work…trust me.
Serves 6
Meatballs:
1.5 pounds ground beef
1  egg
1  small red onion, grated
1/2 cup chopped mint
1/4 cup chopped parsley
2  minced garlic cloves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bunch small seedless grapes, red or green
Yogurt Sauce:
1 cup plain yogurt
1/4 cup chopped mint
2 tablespoons grated lemon zest
1  minced garlic clove
 salt and pepper to taste
For the yogurt sauce: Mix all ingredients. It’s  best when made at least 30 minutes ahead of time, to allow flavors to  meld. 
In a large bowl combine the first 8 ingredients in  the meatball list. Don’t over-mix. 
Heat a frying pan with some vegetable oil and toss  the grapes, lightly browning on all sides, remove and set aside. 
Shape meat mixture into small meatballs, fry in  the pan, adding more oil if needed to make sure they don’t stick. The  heat should be fairly high to ensure a good sear. Toss or turn to make  sure all sides brown. Drain on some paper towel, allowing to rest for a  few minutes. 
Assemble on large cocktail toothpicks: grape  first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I’ve gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work…trust me.
Serves 6

Meatballs:

  • 1.5 pounds ground beef
  • 1 egg
  • 1 small red onion, grated
  • 1/2 cup chopped mint
  • 1/4 cup chopped parsley
  • 2 minced garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bunch small seedless grapes, red or green

Yogurt Sauce:

  • 1 cup plain yogurt
  • 1/4 cup chopped mint
  • 2 tablespoons grated lemon zest
  • 1 minced garlic clove
  • salt and pepper to taste
  1. For the yogurt sauce: Mix all ingredients. It’s best when made at least 30 minutes ahead of time, to allow flavors to meld.
  2. In a large bowl combine the first 8 ingredients in the meatball list. Don’t over-mix.
  3. Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.
  4. Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.
  5. Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.
Tags: meatballs
we are going to a bbq today and we were asked to bring a dish to share.. I think I am bringing this salad and a couple of my beautiful fruit gallettes and some bacon, cheddar and spring onion biscuits to share…. can’t wait to be outdoors with great friends

etto lena

lacuisine:

Mozzarella and Roasted Cherry Tomato SaladFollow the link for recipe.Thanks to Food52

we are going to a bbq today and we were asked to bring a dish to share.. I think I am bringing this salad and a couple of my beautiful fruit gallettes and some bacon, cheddar and spring onion biscuits to share…. can’t wait to be outdoors with great friends

etto lena

lacuisine:

Mozzarella and Roasted Cherry Tomato Salad

Follow the link for recipe.

Thanks to Food52

Reblogged from La Cuisine
I think I am going to put my ice cream machine to work in the next couple of days. I bought some delicious blueberries at the farmers market at work and I thought this would be a perfect summer treat for the family.
enjoy…
lena
lacuisine:

Blueberry Ice CreamFollow the link for recipe.Thanks to Food52

I think I am going to put my ice cream machine to work in the next couple of days. I bought some delicious blueberries at the farmers market at work and I thought this would be a perfect summer treat for the family.

enjoy…

lena

lacuisine:

Blueberry Ice Cream

Follow the link for recipe.

Thanks to Food52

Reblogged from La Cuisine