In the Kitchen at Design Sponge
Dark chocolate and nut muffins
- 7 Tbsp butter, soft + for the molds
- 1/2 cup blond cane sugar
- 3 large eggs
- 1/4 cup milk, 2%
- 1/2 cup quinoa flour (80 g)*
- 1/2 cup amaranth flour (60 g)*
- 1/2 cup brown rice flour (80 g)*
- Pinch of salt
- 1 tsp baking powder
- 2 oz chopped dark chocolate, 64 % cocoa
- 1/3 cup green shelled unsalted pistachios
- 1/4 cup pecans, chopped
- 1 Tbsp poppy seeds *These can be found in organic stores; they can also be substituted for all-purpose flour.
- Preheat your oven at 350 F.
- Grease six muffin molds, or paper molds.
- Chop the chocolate coarsely; set aside.
- Chop the pistachios and pecans coarsely; set aside.
- Place the flours, salt and baking powder in a bowl; set aside.
- If you have a stand mixer, place the butter and sugar in the bowl and work until the batter is smooth and creamy, light in color (or do it by hand).
- Add the eggs, one by one, waiting that the previous one is well incorporated before adding the next. Add the milk and mix.
- Add the dry ingredients slowly while beating. Mix only until everything is well incorporated.
- Fold in the chocolate, nuts and poppy seeds.
- Divide the batter between the molds, about 3/4 full each. Bake for about 30 min, or until the blade of a knife comes out dry when inserted. Remove and let rest for a few min before unmolding on a rack. These muffins keep for a few days but are even better eaten the first day.
Bicolor soup
- 1 lb potatoes, peeled and diced
- 1 sunchoke, peeled and diced
- ½ fennel bulb
- 1 celery branch
- 1 shallot, peeled and chopped
- Water to cover, or homemade vegetable broth (see recipe here)
- 1 sprig of thyme
- Salt and pepper
- 3 Tbsp crème fraîche
- 1 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil + dash to serve
- Fleur de sel
- 1 cup green peas (11 oz) (frozen or fresh)
- 1 sunchoke, peeled and diced
- 1 small broccoli head (about 3 oz), diced
- ½ bulb fennel, diced
- 1 celery branch, diced
- 1 shallot, peeled and chopped
- Water to cover, or homemade vegetable broth (see recipe here)
- 1 sprig of thyme
- Salt and pepper
- 3 Tbsp crème fraîche
- 1 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil + dash to serve
- Fleur de sel
- Prepare the two soups following the same steps. Take a large thick-bottomed pot and heat the oil on medium heat. Add the shallot and cook without browning (about 1 min).
- Add the chopped vegetables and cook for 5 min on medium to low heat. Cover with broth or water. Simmer covered for 20 min, until fork tender.
- Stop the heat and mix with a blender. Add the cream and mix. Season with salt and pepper, to taste.
- To serve, place a small ring mold inside a soup bowl and pour one soup outside the ring, the other inside. Remove the ring. Serve with freshly chopped parsley, a dash of olive oil and fleur de sel sprinkled on top. Accompany with tartines (slices of whole grain bread with various toppings of your choice, equivalent to open faced sandwiches).
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