Baklava Tartlets

Baklava is a delight, but it takes a while to get all the layers put together. This recipe doesn't completely eliminate the hassle of laminating the filo dough, but it reduces it by 50%. Start by melting down a portion of refined coconut oil. Take a sheet of thawed filo dough and brush it with the melted coconut oil. Repeat, ya know, about a dozen times.  Then, using a small cookie cutter, cut circles of dough and press them into a mini-cupcake tin.

To prepare the filling, start by coarsely chopping equal portions of pistachios, almonds, walnuts and pecans.  Add a pinch or two of salt to counterbalance the sweetness of the syrup.  Place a spoon of the chopped nuts into each cup.

Bake at 180˚C (350˚F) until the shell is golden brown.

Then, prepare the syrup by adding turbinado sugar to a heavy medium-sized pan.  Add to that, 25% by mass, water (25mL water for each 100g sugar).  Then add a few cloves, a cinnamon stick and a whisper of orange blossom water - or - rose water.  Bring to a boil and ensure all the sugar has melted.  Then strain out the cloves and cinnamon stick.

* The syrup needs to be hot when it's poured on the tartlets, so be sure to keep it toasty.

When the shells have reached that perfect golden brown colour, remove them from the oven and immediately pour a bit of syrup on each one.  It should basically cover the chopped nuts, but it shouldn't drown the pastry.  About a tablespoon should be enough.

Allow them to cool and carefully remove them from the muffin tin.

Enjoy these with a piping hot cup of coffee.

Chocolate Pretzels

Chocolate and carbs!  How could you go wrong?!  This is the perfect quick and fairly easy snack. Start by melting chocolate over a water bath.  I like to use a vegan dark chocolate.  I like to temper the chocolate by reserving half the chips and seed-tempering:  simply remove the chocolate from the heat and add the remaining chips.  This should cause the cocoa butter crystals form properly and ensure that the chocolate stabilises at room temperature.  This isn't necessary, but it makes for a better end result.

Simply dip the pretzels and affix your favourite toppings before the chocolate solidifies.  Go wild!  I tried pecans, peanuts, and matcha powder.  I also tried drizzling chocolate over almonds and pistachios.

My favourite?  Peanuts!  There's just something magical about peanuts and pretzels and peanuts and chocolate.  But the trio, overtakes them all!

Happy snacking!

Coconut Baklava!

Baklava is one of those things I never really liked.  I was accustomed to the pre-made slobbery, greasy, over-sugared, store-bought baklava.  It just isn't the real thing.  After visiting Turkey, I got a better idea of what makes a good baklava, so I perfected a recipe.  But it was laden with butter.  I wanted to make a version that was completely vegan and tasted just as good.  I didn't capture all the sequence of photos for this batch.  Check my original baklava recipe for more detail: http://jlamode.com/baklava/ Start with a blend of nuts and coconut.  I like pistachios, pecans, walnuts and almonds, all in equal portions.  Chop them a little bit coarsely in a food processor and set aside.

The time consuming part of baklava is in the pastry.  It's easy enough to buy filo dough, but it has to be layered and brushed with coconut oil.  I start out by brushing the pan with oil, then a sheet of dough, then brush with oil.  I like to have 10-12 layers of dough for the bottom crust.  Then, add the nuts, about a centimetre deep.  The top pastry is the same procedure as the bottom crust, 10 layers of filo dough, brushed with coconut oil.  It's important to cut the baklava prior to baking. Then bake ~20-30 minutes, or until the top is golden brown, at 350˚F.

The syrup is the thing that brings the baklava together.  The traditional recipe calls for honey, but to make it strict-vegan I use turbinado sugar.  It's sometimes called "raw," demerara or unrefined sugar.  I use equal portions of sugar and water - about a cup of each.  Then, I add a cinnamon stick, a few whole cloves and orange blossom water.  Bring to a boil and make sure all the sugar crystals have dissolved.  Set aside until the baklava is done baking.  Just before removing the baklava from the oven, return the syrup to a boil and strain our the cinnamon stick and cloves.

Working quickly, remove the baklava and pour the hot syrup over the pastry.

I wanted to add a bit extra to these, so I drizzled the top with vegan Belgian chocolate and added a sprinkle of shredded coconut.

Sweet Potato Beignet

I don't usually like sweet potatoes, but I decided to give them a try: sweetened, and fried beyond recognition.  It worked!

First, I ground organic spelt and wheat grain into flour in the Vitamix. Then, peel and cube a large sweet potato.  Boil until tender, strain and smash (or put through a ricer).  Allow the potato to cool slightly. Sift the flour!  Sifting isn't as much to break up clumps as it is to remove any large chunks or stones that may be in the grain.

All the flour, mashed sweet potato, some molasses, salt, yeast, and a bit of water if needed.  This is tasty, but the spices make it really delicious: ginger, nutmeg and cinnamon.  I also added just a bit of cayenne.

Knead the dough for about 5 minutes.  Let it raise for about 45 minutes and then punch down the loaf and roll to about half-centimeter thickness.  Cut into ~8cm squares.  I like to cut mine with a pizza cutter.

Fry in 350˚F oil until golden brown and drain on kitchen roll.  While they're still warm, drizzle with an icing of powered sugar, almond/soy milk and chopped pecans.

Yay, I found a way to eat sweet potatoes!

Vegan Karelian Pastry

I've found a great new Youtube channel!   http://www.youtube.com/frenchguycookingIf you want to expand your taste in French food and international cuisine, this is a great channel!

Recently, French Guy made a video about Karelian, a Finnish rye pastry:  http://youtu.be/MzOtBft2vRY  Watch the video and Subscribe!

First, make a rice pudding: half cup of rice and a litre of almond milk; a bit of sugar and salt. I also added vanilla and almond extract for a bit of extra flavour.

While the rice is cooking, prepare the dough. Two cups of rye flour, one cup of all-purpose flour, a bit of salt and a cup of water. So simple! Work the ingredients into a dough, roll flat (half centimeter thickness). Cut out circles, and roll out extra thin.

Then, place a bit of rice pudding in the middle of the pastry.  Fold in two of the sides and begin pinching the sides.  It should cause the pastry to form an oval shape.

Place the pastry on parchment and bake at 500F until golden brown (~10 minutes). When it's done, remove from the oven and brush with vegan-butter spread.

French Guy added a twist by adding fruit and seeds. I liked it! I thought, "what else can I do?" So I made a savoury karelian pastry: sauteed oninon and chopped pecan. Such flavour!

Give it a try! It's sure to delight. Remember to subscribe to French Guy Cooking!

Chocolate & Mixed Nut Tarte [Vegan and Gluten Free]

The crust is made from ground almonds, walnuts, pecans and oats.  Add in a bit of cocoa powder and sugar to make it delightful.

Press the crust into a tarte pan and bake for half an hour.  Allow to cool while preparing the filling.

Melt the chocolate - non-dairy dark chocolate - and add a slash of milk and coconut oil.  Once melted, stir in an assortment of roasted nuts.  I used cashews, pecans, pistachios and hazelnuts.  Finally top it with select nuts, coconut flakes and Himalayan pink salt.

Once it's chilled, it's ready to devour!

Baklava

Baklava!  Sweet, savoury, crisp tops and chewy filling.

First, I like to make sure the nuts are dehydrated, so I warm raw almonds, pecans, walnuts and pistachios at 200F for 20 minutes.

While they're warming, alternately layer butter and sheets of phyllo dough - 10 layers of dough in total.

Coarsely grind the nuts and add them on top of the phyllo dough.  Although it's common to add another layer of dough and nuts, I prefer just the single layer.  An additional layer can get extra soggy.

Top with a dozen layers of buttered dough.  Cut in squares *before* baking - and be sure to trim up the sides (don't leave the sloppy edges like I did).  Bake at 350F for ~30 minutes.

While it's in the oven, prepare the syrup.  There are two options.  Both are tasty, but distinct: rose water, very floral and strong; orange blossom water, much lighter but still floral. Star Kay White Orange Blossom Water, 2.0 Ounce Star Kay White Rose Water, 2.0 Ounce

Boil sugar, water, cinnamon, cloves and a flavouring.

When the baklava is done baking, allow it to cool for a minute or so.  Pour over the syrup until it's saturated - but not sloppy.

Let sit for at least an hour.  I let it sit overnight.  Not much better than fresh baklava with the morning coffee.

Sugar overload! ... but nuts are healthy, right?

Pecan Cinnamon Rolls

Warm and pecan cinnamon rolls.  They're the perfect weekend food and they keep for a few days.  Monday morning isn't so bad with these as leftovers.

Start with a basic bread dough, adding a bit more sugar and a whisper of cinnamon.  Once the dough is ready, prepare the pan first by giving it a spray of olive oil (or other non-stick cooking spray), then arrange pecan halves on the bottom.

Prepare the filling: a mixture of butter, brown sugar, cinnamon, vanilla and a dash of salt.  I also like to use coconut oil to reduce the amount of cholesterol.  The mix should be slightly pasty, but spreadable.

Roll out the dough, spread the filling and sprinkle with chopped pecans.

Roll, score evenly and cut with unflavoured dental floss.

Arrange in the pan and allow to raise.  Bake at 175C or 350F until the tops are golden brown.

Remove from the oven and immediately invert on a hear safe surface.

The perfect weekend food to serve with hot coffee.

Brownie tarte with Strawberries and Mascarpone

A flavourful treat.  As usual, chocolate takes centre stage.

First, bake and cool a pack mix brownie mix.  A tarte pan works well and adds a nice aesthetic.

A ganache can be easily prepared with a bit of (soy) milk and chocolate.  Unless you routinely need a double boiler, skip the purchase and use a bowl over a saucepan.

Chocolate: it's a beautiful thing.

Add to a piping bag for easy working.

An added treat - a velvety, sweet cheese: mascarpone.

Top with strawberries, pecans, the ganache and mascarpone.

Sweet Potato Souffle

This is a "souffle" not a genuine soufflé.  It's also vegan.

Seasoned with cinnamon, ginger, nutmeg and salt.  Garnished with brown sugar and pecans.

Personally, I think yams taste like puke so I try to make them edible.  Perhaps I'll get ambitious and try my hand at a genuine soufflé made with sweet potatoes.

Sweet and Savoury Gruyère, Pecan and Apple Tarte

Sweet, savoury, roasty and smooth flavour!  Since there's no real baking that has to be done - this is a quick and easy dish.

Add sliced apples and grated gruyère to a tortilla.  Broil until the cheese just begins to brown.  Remove from oven and add pecans.  Broil again for 2 minutes.