Curcuma latte

For ➊ large cup
30 cl vegetable milk (f.i. rice-coconut milk).
1 ts maple syrup or other vegetable syrup
1 ts turmeric (curcuma)*
½ ts of ginger powder
¼ ts vanilla flavour or vanilla powder
¼ ts cinnamon powder
pinch of pepper**

Mix all ingredients in a saucepan.
Put this on a medium heat and keep stirring until the latte warms up and begins to foam. Avoid boiling the milk.
The latte is now ready to serve.

*turmeric is the ground root of the plant. Curcumin is a main ingredient.
**ensures that the turmeric is absorbed better

Marinated orange carpaccio & Aperol granita

For ➍
8 oranges, 4 for serving
2 tbs pistachios, minced
fresh mint
granita:
2.5 dl Aperol
2.5 dl water
200 g sugar
zest of 1 orange
marinade:
2 dl fresh orange juice
50 g sugar
½ vanilla pod
½ ts pink peppercorns
1 quill cinnamon
1 star anise
lemon peel & orange zest for decoration

Prepare the granita the day before. Bring the water and sugar to a boil. Let this syrup cool. Dilute 2.5 dl Aperol and add 2.5 dl syrup. Finish with orange peel and mix carefully. Pour into the ice cube tray and freeze for 12 h.*
For the marinade: bring all ingredients to a boil and let cool in the fridge.
Peel 1 orange per person, cut into thin slices and arrange on a freezer cooled deep plate.
Pour a little marinade over it. Decorate with mint and minced pistachios.
Just before serving, place a scoop (or a nice ball) of granita* over it.

*To make the granita ready for serving, mix lightly in a food processor. Continue with a fork.
The traditional method is to freeze the liquid for 2 h, or until the mixture is frozen around the edges. With a fork, draw ice from the edges towards the centre. Return to the freezer, and then repeat this process about 3-4 times, every 30 m, or until all of the granita mixture is formed of ice crystals. Serve immediately.

Japanese fluffy pancakes

For ➌-➍ pancakes
2 eggs
18 cl buttermilk
½ ts vanilla
¼ ts salt
60 g flour
1 ts of yeast
¼ ts baking soda (or baking powder)
2 tbs vegetable oil
maple syrup

Put the eggs, buttermilk, sugar, vanilla and salt in a blender and mix at low speed for a few s.
Add flour, yeast and baking soda. Continue mixing for 15/20 s.
Heat a skillet over medium heat and spread the vegetable oil inside a crown mold*.
Pour the remaining oil into the pan and place the pan in the center.
Heat for a few m before pouring the pancake dough halfway up the pan.
Cook until bubbles form at the top of the pancake.
Use a spatula to gently flip it over and cook for another 3 m.**
Serve (with maple syrup if wanted. Or ice cream. Or put some butter on top before dripping the syrup].

*Make the form yourself: cut a thin sheet of cardboard into two long strips about 4 cm wide and 31 cm long. Do the same with parchment paper. Then staple the parchment paper onto the cardboard, form it into a circle shape, and staple it closed (with the parchment paper on the inside).
**Another method suggests cooking over really low heat, covering the pan with a lid, and slowly cooking for 20 m. When bubbles appear, flip over, put the lid on aigain and cook for 20 m more m.

Read about the Japanese cotton soft cheesecake.

French apple cake

For ➑
95 g household flour
¾ tsp baking powder
a pinch of salt
4 large apples, preferably from a different species (Boskoop or Elstar),peeled & quartered
2 large eggs (or three small ones)
150 g sugar
½ tsp vanilla extract
115 g unsalted butter, melted & cooled
3 tbs rum
20 cm cake tin

Preheat the oven to 175°C.
Butter a cake tin of 20 cm.
Mix flour, baking powder and salt thoroughly.
Cut the apple quarters in two, first lengthwise, then again, crosswise.
Beat the eggs until they are frothy with an electric blender. Add the sugar to the eggs, and beat the mixture until it is quite firm.
Add rum and vanilla extract.
Add ½ of the flour mixture, and mix it with the hand..
Add ½ of the butter, and mix it with the hand..
Repeat with the remaining flour and the butter.
Use a rubber spatula to gently mix the apples into the batter. Make sure all the apple pieces have a layer of batter on it.
Pour into the buttered springform pan, and bake for 50 m to an hour.
The top will look golden brown and a knife should come clean out of the cake.
Allow at least 10 m (up to 1 h) cooling in the form. Proceed with a knife around the inside of the mold, to loosen the cake. Place a plate on top of the cake and turn the cake onto the plate, to remove the bottom of the springform pan (it helps again with a knife to cut along the inside of the pan).
Serve warm or cold. With whipped cream if wanted. The cake can be saved for 2 days.

The so-called 'Marie-Hélène French cake recipe' was a hype throughout the world as being the best apple cake recipe ever.

Naked** lemon & olive oil layer cake

For ➊➏ cm cake
350 g all-purpose flour*
1½ ts baking powder*
1 ts baking soda*
1 ts salt*
3 large eggs*
300 g granulated sugar*
37 cl extra-virgin olive oil*
37 cl buttermilk*
2 tbs lemon zest*
¼ ts lemon extract (optional)*
2 ts vanilla extract*
frosting:
250 g unsalted butter, at room temperature*
900 g sugar*
zest of 1 lemon*
1 ts pure vanilla extract*
12 cl whole milk*
lemon zest, as needed for garnish
blueberries, as needed for garnish

Preheat the oven to 175°C. Grease and flour two 16 cmh cake pans.
In a medium bowl, whisk the flour with the baking powder, baking soda and salt to combine.
In the bowl of an electric mixer fitted with the whisk attachment, whip the eggs and sugar until pale yellow and thick, 2 to 3 m.
Add the olive oil, buttermilk, lemon zest, lemon extract (if using) and vanilla extract to the egg mixture and mix well to combine, 1 m more.
Add the flour mixture and mix until just combined, 45 s to 1 m.
Divide the batter between the prepared pans and bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 m.
Let the cakes cool in the pans for about 15 minutes and then transfer to cooling racks to cool completely.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter while gradually adding the confectioners’ sugar gradually. Mix until light and fluffy.
Beat in the lemon zest, vanilla extract and milk. Mix well to combine.
-
When the cakes are cool, use a serrated knife to cut the domed top off of each cake and then cut each cake into two layers. (You’ll have four layers total.)
Place one cake layer on a platter or cake stand and scoop 1 heaping of frosting on top of it. Using the spatula, spread the frosting into an even layer, all the way to the edge. Place another cake layer on top. Repeat until you’ve used all four cake layers.
Spread the remaining frosting in a thin coat on the top ( and side of the cake*). Run your spatula around the edge of the cake to scrape away any excess frosting. (You should be able to clearly see the cake through the thin layer of frosting.)
Sprinkle with lemon zest and garnish with berries. Slice and serve the cake at room temperature.

*Use half the quantities to bake a 2 layer cake for 4-6 people.
**Naked as in not overfrosted layers. You can eliminatie all outer frosting except the top.

Microwave cake with ganache frosting

For ➍-➏
10 cl sunflower oil, plus extra for pan
175 g caster sugar
140 g plain flour
3 tbs cocoa
3 ts baking powder
2 large eggs
1 ts vanilla essence
chocolate sprinkles, to serve
for microwave ganache:
100 g dark chocolate, broken into pieces
5 tbs double cream

Grease a 22 cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
Mix sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 10 cl hot water until combined.
Add liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
Microwave on full power (800 watts) for 7 m. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean it is ready. Allow cake to stand for 5 m, then remove cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on half power (600 watts) for approximately 2 m, stirring every 30 s until melted. Add the cream and mix thoroughly until smooth and glossy.
Once the cake is cool, spread over the ganache and scatter with the sprinkles.
Serve. The cake will keep for up to 3 days in an airtight container.

Gâteau au yaourt (French yogurt cake)

For ➑
2 large eggs
25 cl whole milk plain unsweetened yogurt
160 g sugar
8 cl vegetable oil
250 g all-purpose flour
1½ ts baking powder
½ ts baking soda
a good pinch of salt
1 ts pure vanilla extract
1 tbs dark rum

Preheat the oven to 180° C  and line a round 25 cm cake pan with parchment paper.
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear.
Pour the batter into the prepared cake pan, and bake for 30 to 35 m, until the top is golden brown and a cake tester comes out clean.
Let stand for 10 m, then transfer to a rack to cool.

The Roux mystery: Mayan hot chocolate

For ➋
50 cl boiling water
1 chilli pepper, cut in half, seeds removed
125 cl light cream (or non-skimmed milk)
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
250 g bittersweet chocolate, crushed
2 tbs sugar (or honey)
1 tbs ground almonds
whipped cream*

Boil water in a large saucepan. Add pepper and cook until reduced to 25 cl. Remove pepper. Strain water.
In a saucepan heat cream over medium heat. Add vanilla bean and cinnamon stick. When bubbling, lower the heat. Add chocolate and sugar. Whisk until melted. Take of heat. Remove vanilla bean and cinnamon. Add chilli flavoured water to taste.
Serve in small cups, with (crushed) almonds or hazelnuts and a dot of whipped cream.

*Optional.
**Replace half of the cream with strong coffee to change the taste to mocha.

When the gypsy Roux, played by Johnny Depp, receives his favourite kind of chocolate from Juliette Binoche in 'Chocolat', it's a kind of chocolat chaud, reminiscent of the original Maya chocolate drink. This brew was suggested at What's Cooking.

Tarte au citron (Brussels lemon tart)

For ➍
juice of 3 lemons or 10 cl
zest of lime or lemon
2 whole eggs
135 g sugar
165 g butter, cut in pieces
for the icing:
250 g cream (40%)
50 g sugar
2 vanilla pods
for the meringue:*
4 egg whites
150 g sugar
10 Breton shortbread cookies, crumbled

Beat the egg whites and sugar for the meringue. Place in a piping bag and make small balls (3 cm) on baking paper.
Bake the meringue for 75 minutes in an oven at 90 ° C.*
Wash the lemons and grate the rind. Squeeze the lemon juice then to obtain your 10 cl.
Heat it, stirring it together with the lemon zest, the 2 whole eggs and sugar until boiling. Take of the fire when it starts to boil and pour into a cold bowl (on ice).
Allow 15 m to cool, then mix in the butter pieces and put in cool place.
Whisk the cream, sugar and sago sticks to vanilla cream (not stiff) and secure in cool place.
Put a spoonful of whipped cream on top of 1 tbs crumbled shortbread cookies. Then spray the lemon cream on, end with a meringue. Decorate with with some zest of lime and lemon.

*Try microwave meringues.

Figs in syrup

For ➋
10 cl lemon water (1 lemon needed)
50 g sugar
1 tbs honey
½ whole clove
10 walnut halves
10 very fresh figs
10 cl plain yogurt
¼ ts vanilla
chopped walnuts

Cut a thin strip of peel about 5 cm long from lemon.
Squeeze juice from lemon. Add water to measure 10 cl.
In a small saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and clove. Bring to boil and reduce heat. Cook and stir until syrup is thickened and bubbly.
Remove from heat, discard clove and lemon peel. Cool slightly.
Insert 1 walnut half into each fig. Place stuffed figs in individual dessert dishes.
Stir together cooled syrup, yogurt, and vanilla. Spoon yogurt mixture over figs.
Cover and chill. At serving time, sprinkle with chopped walnuts.

Rijsttaart (Belgian rice tart)

For ➑
flaky pie crust dough (pâte brisée) or pâte levée*
75 cl milk
100 g (dessert) rice
75 g sugar (with 2 small bags of vanilla sugar when vanilla bean is not available)
vanilla bean
10 g butter
2 eggs
100 g almonds**
saffron***
powder sugar

Melt the butter in a pan. Add the rice and mix. Scrape the vanilla bean. Add with the sugar and milk, and stir well. Slowly simmer over low heat until the milk is almost completely absorbed. Remove from heat. Butter a pie form. Line the pan with the dough.
Preheat the oven to 200°C. Mix the almond powder and the 2 eggs with the rice. (Add saffron for a yellow colour.***) Pour the rice into the shape, and bake for 30 to 40 m.
When cold, sprinkle the tart with powder sugar and serve.

*Or the crustier pâte feuilleté. You could use ready-made dough.
**Replace the almonds with crushed macarons for the Verviers version. (Belgian macaroons differ from the colourful French, being a nutty cookie, it is a speciality of Verviers.)
***Optional.

Rijsttaart or tarte au riz is a traditional Belgian tart, always made with a rice & milk mixture and some dough (a pâte brisée, or a pâte feuilletée, puff pastry dough, will do).
The base is the sweet rice & milk mixture, already known in Baghdad, and probably brought to the Low Lands by the Spanish in the 16th century. The rather firm rice pudding features on the 1567 Pieter Brueghel painting of a wedding as a not very common treat, with expensive products such as saffron, rice and sugar. In popular lore, heaven was depicted as a place where one would eat rice pudding every day. The rice pie was probably invented by bakers as an easier to handle variant to the rice pudding in plates. It was called 'blanke doreye', meaning 'gilded white', as the pie turned golden in the oven, with the rice being white. 'Doreye' is still the name of the Liège and the Verviers rice pies.

Read the related 'witte rijstpap' (white rice pudding) recipe.