jeudi 10 octobre 2013

Zucchini Cake

Over a year ago, my colleague A. convinced me to start this blog. She found the name (and created the banner and logo). With that done, I had no choice but to actually put my ideas into action. So, on October 10, 2012, I posted my fist forkchette blog. 

A year later, to celebrate Forkchette's first anniversary, I am sharing a Zucchini cake recipe that I used to cook for A. and my coworkers in Montréal. 

A few fun facts about the past year
4564 Views (and counting) | 22 posts | Most popular post: Courge farcie au quinoa | Readers from: Canada, Latvia, Switzerland (Thanks Aaron!), USA and Israel | 55% of readers use Apple products to get to the blog

Thanks for reading! I'd love to hear what you think!

- 2 cups of flour
- 1 cup of sugar
- 1 ts baking soda
- ¾ ts baking powder
- ¼ ts salt
- ½ cup melted butter
- 2 eggs
- ½ cup orange juice
- 1 ts vanilla
- 2 ts lemon zest
- 2 ts grated ginger
- 2 cups grated zucchini
- ¼ cup mini chocolate chips
- ¼ cup chopped nuts (ideally macadamia nuts) 

  1. Preheat the oven to 350F.
  2. Put all the dry ingredients in a bowl and mix well (flour, sugar, baking soda, baking powder, and salt). Set aside. 
  3. In a separate bowl, beat the eggs. Add the orange juice, lemon zest, ginger, vanilla and butter. Mix well.
  4. Incorporate the dry ingredients to the egg mixture.
  5. Add the zucchini, chocolate chips and nuts.
  6. Pour the mix in a buttered cake pan (or muffin tin).
  7. Cook for 45 mins (30 mins for muffins)

lundi 7 octobre 2013

Green Monster Soup

The title of this post should have been "Cream of Spinach & Fennel", but now that I am officially a Bostonian (having lived here for 16 months), I have to cheer for the local teams (excluding the Bruins).
The color of this soup might be scary, but it's tasty, easy to cook, and very original. It can be made ahead of time and reheated before the next playoff game.
This recipe was first cooked by my mom, who got the recipe from a colleague

  • 1 onion, diced
  • 1 fennel bulb, diced
  • 1 garlic clove, minced
  • 8 cups of fresh spinach
  • ½ cup of chicken bouillon
  • 1 ts of fennel seeds
  • ½ cup cooking cream
  • Salt & Pepper
  • 1 tbs butter (or olive oil)
  1. Heat butter in a soup pan over medium heat. 
  2. Add onion, sauté for 4 mins. Add fennel, sauté for 5 minutes
  3. Add bouillon. Bring to a boil, and reduce to simmer.
  4. Add spinach, fennel seeds, salt & pepper to taste, and simmer for 15 minutes.
  5. Take off the heat. Blend using a hand mixer.
  6. Add cream. Stir.
Go Sox!