Tag Archive: sweet


What Winter Days Are made For

Sinemage Apple Fritters stacked on Cooling Rack

We came back home at the beginning of the afternoon from the farmers market, starving.
The chilly wind and the late hour had opened our appetite.
As usual, we nibbled on cheese and bread, while our lunch, a whole snapper, was baking in the oven.

The sky suddenly darkened. Sign that rain was on the way.
Perfect timing we thought, happy to be safely inside as the weather was quickly changing.

Later on, we had finished our meal and I felt like having a dessert. A warm one.
After all, that’s what winter days are made for, no ?
And Paprika agreed with the idea.

Sinemage Apple FrittersSinemage Raindrops on Window Closeup

So I looked for inspiration in my books and stumbled upon those apple fritters. The recipe called for green apple. Perfect match. I had plenty of them waiting to be consumed since a long time.

The first attempt proved to be disappointing. Obviously the batter needed to be tuned.
The second and altered batch gave a satisfying and fluffy dough, wrapping a melting slice of apple.

By the end of the afternoon, we settled cosily around a plate full of warm fritters, generously sprinkled with icing sugar and mugs of hot tea on the side.
Outside, heavy drops of water started to lash the window. The rain has arrived…

Sinemage Apple Fritters on Cooling Rack


Apple Fritters

4 apples (granny smith)
150ml milk
1 egg separate
125g corn starch
50g flour
1tbsp sugar
1tsp baking powder
1 pinch of salt
Lemon juice

500ml oil for frying

In a bowl mix together corn starch, flour, baking powder.
In another bowl whisk egg yolk and sugar until frothy. Slowly add milk and keep on whisking. Pour in step by step the flour mix while whipping. The batter should get the consistency of a thick cream.
In a separate bowl whip egg white with a pinch of salt until stiff peak and then gently fold in the batter.
Heat oil in a pan over medium fire.
Peel and slice apples. Remove core on each slice. Sprinkle lemon juice on slices to prevent oxidation.
When the oil is hot enough, dip slice of apple in the batter, drain a little bit and fry. Flip as soon as the side starts to get golden. Drain on absorbent paper.
Serve warm and sprinkle with icing sugar.

La suite en français…

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Flo’s Express Cake

Sinemage Gluten and Dairy Free Express Cake

I know. The cake is maybe titled express, but so is not publishing this post…
I’ll not bother you with the different reasons why I’ve been away for so long, but I promise to tell you more about one of them soon.

Until then, you would not mind to have a piece of cake, would you ? And today’s special is persimmon or banana & chocolate. And for those of you on a gluten free diet, the good news is you can have it too.

I’ve baked this cake several times with different flavour and flour combinations – and tin shape too- and I like it each time. I still would like to try a savoury version as well. I bet it can be a tasty alternative to bread.
It’s Flo Makanai‘s gluten and dairy free express cake, from her book about food intolerance: Les Intolérances Alimentaires Cuisiner Gourmand Autrement.

Since the digestive disorder I started to have last year and that lasted for almost a year (with still relapse from time to time) I’ve been curious to read about related topic, even if I do not have any particular food intolerance myself. I can’t recommend enough her book, a very informative read -available in French.

Sinemage Gluten and Dairy Free Express Cake with Persimmon
Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

I’ve fully adopted this recipe for several reasons.
The first one, obviously is because the cake is good and the recipe works fine.
The other reason is because it really is express. You’re done in 10 minutes for the preparation and half an hour later your kitchen smells good and sweet.
And the last reason I like it is because it offers possibility to bake without the usual baking ingredients. It may happen you run out of eggs or butter and this recipe will help you out.

The texture is dense and the fruit purée brings moisture and flavour. And as Flo mentionned the choice of olive oil used is important as it may overpower the taste of your cake.

Sinemage Gluten and Dairy Free Express Cake with Banana and Chocolate

Flo Makanai’s Gluten and Dairy Free Express Cake

200g gluten free flour mix*
100g blond sugar cane (I usually put 80g)
5g or 1 1/2 tsp of baking powder
200g unsweetened fruit purée or compote
100g olive oil

Preheat oven to 180°C. Mix flour, baking powder and sugar. Add remaining ingredient and stir well.
Pour batter in a greased cake tin and bake for about 35 minutes, when cake is nicely golden, or until a knife inserted in the middle of the cake comes out clean.

*following Flo’s instructions and proportions I’ve made a mix of 100g corn starch + 60g brown rice flour + 40g coconut flour

La suite en français…

Hokey Pokey

Sinemage Honeycomb pieces

When you’ll read that post, Paprika and I will be on a short holiday break.
Hopefully I’ll be able to share about it when we’ll be back.

Until then, let’s speak about that confection called honeycomb or also known as hokey pokey- Instantly these two words make me think of the popular Kiwi ice cream- or sponge toffee.

I’ve first spotted it in a magazine and wanted to try it since.

Sinemage Nuts and cereal mix

It can be served with a coffee as an alternative to chocolate, or made as a favour gift or simply to satisfy a sugar fix.
I liked the light and crisp texture, and coated it with a homemade mix of nuts, rolled oat, coconut chips and amaranth puff. I’ve purposefully omitted dry fruits in the mix as I found the honeycomb already really sweet.
This way pieces can be handled without having sticky fingers.

Sinemage Honeycomb bar and pieces

I used honey because that’s what I had at home and it works fine too.
I’ve made half of the recipe and got a slab of 17×7 cm.

Honeycomb / Hokey Pokey

Free interpretation of this recipe

50g caster sugar
2 tbsp golden syrup (or honey)
3/4 tsp bicarbonate of soda
+ 4 heaped tbsp of nut/cereal mix (optional)

Prepare a cake tin lined with baking paper or use a silicone pan and spread half of the mix of nuts/cereal on the bottom.
In a sauce over medium fire, mix sugar and syrup/honey and stir together to mix. Let the mixture melt and stir until it starts bubbling – Between 3-5 minutes.
Off the heat, add bicarbonate of soda and stir. Syrup will foam. Pour it in the prepared pan and top with remaining mix of nut/cereal.
Leave to set and then break into chunky pieces.

Sinemage Hokey Pokey Honeycomb in Jar

La suite en français…