This is the second desert I made with rhubarb. the first one was the Rhubarb tart. If you ask me which one I prefer.... it is difficult to say. The tart is adding the shortcrust pastry flavour, while the clafoutis is softer and tastes like a creme caramel. In fact, it is not far from that. But I love them both ...

It is difficult sometimes to buy the exact quantity of fresh fruits that you are able to consume in the following days. This is how, sometimes I chose to freeze them in advance to avoid throwing them later.
It was the case for 2 packages of grated apples that were waiting for me in the freezer. I was lacking also time to follow a fancy recipe, so I made a very quick one.
The semolina helps in reducing the moisture of the apples. The raisins add more sweetness, while keeping the sugar very low. The rhum essence and cinnamon adds flavour.
With all these elements, you cannot miss a perfect dessert.

Following these principles, as I had plenty of strawberries that we were incapable to eat fresh, I had to conserve them somehow. The best was to do a smoothie, drink a part and freeze the rest. I went for the option of spicing it a bit with some ginger and I added the juice of one orange to give the blender a little start. To sweet it more, I have added a hand of raisins. If you do not want this, skip this step.Blend everything together and drink it... or make popsicles with.

From all the puréed soups, the tomato one is my favorite. Each time I try a different recipe and every time I can say that the last one is the best. Each time I want to make it more simple and more tasty. The addition of bell peppers add something special to the taste. It has some Mediterranean flavor in it. Here is the simplest one I've done so far...

This bread is not with millet flour as you would have expected, but with millet seeds. Soaked from one day to another, they become soft and they complement very well the bread taste.

I think I should not be ashamed to tell that, till this age, I have not tasted this plant called rhubarb. It was simply not very popular in my home country. I've seen it before in supermarkets or organic markets, I've looked at it in a weird way but I did not feel like buying it as I didn't know what to do with it. Later, I saw some recipes in different cook books and magazines, but I was still not that excited to try it. But this spring, I don't know why or how, I was simply in a search for trying something different from the usual staff. And I saw it in a Saturday market standing there... staring at me ... screaming in an appealing way... "take me"... "take me" .... and this is how, as I couldn't have resisted to this temptation, I ended up buying 3 bunches of rhubarb.
Of course, you are probably wondering.... and... how was it? I had no idea either how it was suppose to taste ... I was imagining a sweet taste with a heavy specific vegetable flavour. Well a total surprise... not sweet but sour, with no other additional flavour.
The surprise was even bigger when I have offered a slice to my daughter. First, as I was expecting, she ate the crust. Then, I was expecting to stop after that, but she didn't. She picked all rhubarb pieces from the slice and eat them one by one. Well, this was a really good surprise for me.
The next one to try my tart was my dear husband and his reaction was also surprising: "Mmmm, that's very interesting..." even though he is not a big fan of sweet dishes.
Do I have to make more presentation of it? ... I guess not... here it is the recipe.

I have put in this bread a type of flour that I have not used before. I have milled the quinoa myself with a coffee grinder and added it in the bread. Although the quantity was not that much, there was a clear increase in flavour and taste. The bonus of this bread was... lovely raised ears.

When you freeze your smoothies you may find some ice crystals in your ice cream. This is because there is not a lot of fat in the composition. However, this can be fixed by adding a diary product, especially yogurt.

After a week spent in a delicious location like Sicily is difficult to come back and cook something that will beat the flavours of the previous holiday. There is however something that I haven't eat so much in this last escape of mine, and this was of course soup. I've done soups before of many colors but not white. And, as I had a big celery in my fridge the idea came straight forward.
I then put my hand on a very old book from 1985, full of traditional Romanian recipes. Of course I changed it a bit (like I always do) but the result was surprisingly tastier than the expected one. I was expecting a fade taste but it wasn't like that at all.

This is a bread with a new interesting combination of ingredients: organic whole wheat, durum and barley malt. This time I have used the liquid barley malt and not the powder one. The difference is in smell and taste. While the powder malt smells like coffee, the liquid one smells and taste like caramel. Imagine what this brings to your bread... a light sweet flavor and a dark color. As this bread contains a lot of whole wheat flour, I was not expecting that it would raise that much so I have added some gluten powder to give it a kick to make bubbles. It worked and in the end I have baked a nicely aerated bread that I am proud of.