Author: Haute Sucré

Asima studied at the Cordon Bleu in Paris, France where she graduated from the Pastry Program. After completing her pastry diploma, she trained under Chef Pâtissier MOF, Jérôme Chaucesse at Hôtel de Crillon in the prestigious two Michelin star restaurant, Les Ambassadeurs as well as a Pastry Shop in Paris. She has experience with creating plated desserts, pastries and cakes, and sugar sculptures. After her culinary adventure in Paris, she returned back to Toronto where she worked as a pastry chef at one of the largest Canadian Pastry companies. Her talents were not being utilized to her full culinary potential and she soon realized that there was a niche market for high quality custom pastries and cakes that are as pleasing to the eye as well as the palate. Contact us today by phone (416)726-0952 or by email: info@hautesucre.com for your next event!

Leek and Potato Frittata with Fresh Herbs Recipe

Delicious Leek and Potato Frittata with fresh herbs!  An easy make ahead dish that’s great for a lovely brunch or dinner. I love eating this on it’s own or in a toasty, buttery sandwich! Yum! Check out my quick recipe below if you want to make it! Enjoy! #hautesucre #hautesucrerecipes


Leek and Potato Frittata with Fresh Herbs Recipe:

Leek and Potato Frittata with Fresh Herbs

Ingredients:
3 leeks, washed, trimmed and sliced thinly
2 yellow potatoes, peeled and chopped into 1″ cubes
1 small onion, thinly sliced
6 toasted garlic cloves (recipe on my site, omit if you don’t have)
Salt
Pepper
Olive oil
Pinch of sugar
6 large eggs, whisked
1/2 cup cream
1/2 cup chopped Fresh herbs (I used thyme, dill and parsley. Use what you have.)

Method:
1. In a large frying pan add some olive oil, leeks and potatoes, salt, sugar, pepper. Cook on medium low until potatoes have softened and the leeks are slightly caramelized. Add the roasted garlic and onion and mix through. Lower the heat and prepare the eggs.
2. In a small bowl whisk the eggs, cream and more salt/pepper. Add the chopped herbs. Whisk thoroughly. *you can add 1 tbsp of calabrian chili oil on the eggs if you want them slightly spicy.
3. Pour the eggs over the leeks and potatoes and stir slowly until combined. Increase the heat to medium low and cook until lightly browned bottom.
4. Set the oven to broil and move rack just under. Transfer the oven safe frying pan and cook directly under the heat for a few minutes until the top is cooked through. Remove carefully and garnish with fresh herbs.
5. Cut into wedges and serve. Enjoy!

Roasted Garlic & Chevre Tart

Roasted Garlic & Chevre Tart Recipe:

Ingredients:

Filling:
2 eggs
Fresh thyme
Salt
Pepper
1/4 cup milk
15 roasted garlic cloves*
1 cup goats cheese
1/2 cup sour cream

Crust:
1 1/2 cups all purpose flour
1/2 cup butter
Salt
3 tblsp cold water

Directions:
Preheat the oven to 425°F, set aside a tart ring with a removal bottom.

1. In a small food processor, combine the ingredients until a dough is formed. Roll out and line the tart shell. You can also do this directly in the tart shell without rolling and with semi-wet hands press in the dough, evenly.
2. In a small bowl whisk the eggs, milk, salt, pepper, thyme. Set aside.
3. Place the roasted garlic in the base of the tart evenly. Top with the egg mixture.
4. Place the goat cheese over top evenly, then put dallops of the sour cream around it.
5. Bake for 25 minutes or until the tart is golden and the filling bubbles. Serve with aside salad. Enjoy!

*Roasted Garlic Cloves

3 heads of garlic, peeled
1 cup olive oil
Salt
Thyme leaves

Combine everything and roast in an oven proof dish covered with foil at 450°F until golden. Let cool and put into a jar and keep refrigerated.

Apple and Carrot Salad with Candied Pecans and Hazelnuts

Apple and Carrot Salad with Candied Pecans and Hazelnuts Recipe

Ingredients:

1 Gala apple thinly sliced
1celery stick thinly sliced
3 carrots, peeled/ ribbon with a vegetable peeler
2 cups of baby greens lettuce

Dressing:
2 tablespoons of walnut oil
1 tablespoon of honey
Salt/pepper to taste
Juice of 1/2 lemon (optional)

Mix all the ingredients.

Glazed nuts:
1/2 cup Pecans
1/2 cup Hazelnuts
1 tblsp butter
1 tblsp sugar
Sea salt

1. Melt butter, add the sugar and the nuts.
2. Toss to coat and cook until sugar is melted and nuts are coated.
3. Sprinkle with sea salt and pour onto a parchment lined sheet.
4. Let cool and crack into pieces.

Assemble the Salad:

1. Arrange the baby lettuce in the bottom of a large bowl.
2. Add remaining salad ingredients evenly on top as shown.
3. Pour over the dressing
4. Toss the glazed nuts over top, then sprinkle the chia seeds and hemp hearts. Enjoy!

Apple and Carrot Salad

Poached Pears

I made poached pears…soaked in a nice Cabernet Sauvignon Merlot and served over thick Greek yogurt. This makes a lighter dessert but you can substitute it for a nice Vanilla Bean ice cream. It’s essential to use a nice ice cream here for maximum flavour.

Here is what you’ll need to serve 4:

2 small pears Forelle pears
250 ml red wine
1/2 cup sugar
1 large cinnamon stick
1 green cardamom pod
half grapefruit rind
Peel and quarter pears – leave the stems attached. Place side down into saucepan (don’t overcrowd – they should be in a single layer). Pour over the wine, sugar, cinnamon stick and cardamom. Bring to a boil, add in grapefruit rind, cover and simmer for 15 min.
Remove pears (liquid should be reduced by half at this point) and set aside. Reduce the remaining liquid until it becomes very thick (about 5 min more…).
Fill four dessert glasses with yogurt and drizzle liquid around yogurt. Centre the fruit and garnish as desired. Drizzle remaining liquid…Enjoy!

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Double Chocolate Dacquoise

Double Chocolate Dacquoise

Another great recipe from the archives…and a great gluten free option as well!
After several requests, I have finally decided to start blogging desserts – now that I have a full kitchen again in my Paris apartment! I was inspired on a whim to create a light but sinful chocolate dessert with my leftover egg whites so I decided why not throw in a bit of this and a bit of that and see if it works…turned out to be quite yummy! This is a great low fat alternative as it does not contain any butter or flour. This recipe is dedicated to a special reader that follows my blog and asked for a dacquoise recipe – sorry for the delay! This is not a traditional dacquoise recipe but just as good, if not better ;-).

Dacquoise Serves 8-10

Preheat oven to 350 F (177 C)

9 inch round cake pan (with removable bottom), greased and lined with parchment

7 egg whites, room temperature
pinch of cream of tartar
1 1/2 cups (200 g) chopped dark chocolate (good quality, 70% or more)
1 cup of ground almonds (or hazelnuts)
1 cup of granulated sugar
1/2 tsp of sea salt
3 tablespoons of cocoa powder (the good kind!)

cocoa powder for dusting (optional)
whipped cream (optional)

Whip egg whites with electric beater or food processor until soft peaks form. Slowly add in 1 cup of sugar and cream of tartar and beat on high until stiff peaks form. Whisk in cocoa powder and set aside.

In a separate bowl combined the chopped chocolate, ground almonds and salt. Gently fold into egg white mixture with spatula. Be careful not to overmix.

Gently add mixture to greased, lined pan and bake for 30-35 minutes until it has double in size. Remove and let rest on wire rack for 15 min until set. Flip onto wire rack/plate to completely cool.

Serve sliced and with whipped cream and a dusting of cocoa powder. Enjoy!

Crab Cakes

Crab Cakes

Crab Cakes are a great appetizer! Be sure to use fresh crab for best results…but canned/frozen should work well too. Enjoy!

Crab Cakes:
1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil

Sauce:
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)

1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.

2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.

3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.

4. For the sauce, whisk together mayonniaise, lemon juice and capers.

Shepherd’s Pie

Shepherd’s Pie

I made a chicken version of Shepherd’s Pie for dinner the other night and boy was it delish!!! This is an excellent alternative for those who do not eat beef/lamb or who just simply want to try something different! This recipe has a bit of heat – a twist on an old traditional recipe – leave out the additional spices for a milder version. Enjoy!

Recipe:
4-5 large potatoes, chopped
2-3 tblsp butter
3 carrots diced
1 large onion diced
2-3 cloves of garlic, minced
1.5 lbs of ground chicken or /turkey/beef/lamb
1 large tomato or 2 plum tomatoes
1 cup of peas
1 cup of corn
½ cup mixed bell peppers (red/green/yellow) diced
1 tblsp tomato paste
1 cup vegetable/chicken stock
¼ cup cream
1 ½ tblsp flour
Mix of spices (1 tsp each – cumin, coriander, red pepper, parsley, etc whatever you have) Salt/pepper to taste
1 jalapeno (optional)
Handful of grated cheese (any kind you like will do – I use sharp cheddar)
1. Preheat oven to 400’ F
2. Boil potatoes in large pot of salted boiling water. Mash and add salt and pepper to taste. Add green onions or chives (optional). Set aside.
3. In a heavy skillet, melt butter and sauté carrots and onion for 12 min, add garlic, sauté for 3 more min.
4. Add ground chicken and sauté until brown.
5. Add tomato and mixed pepper and jalapeno – cook for 5 min.
6. Add chicken stock, flour and tomato paste and cook 5 min until combined.
7. Add peas/corn and add cream, salt, pepper, and additional spices.
8. Add ingredients from skillet into deep oven proof dish (2.3 L) in a single layer. Top with mashed potatoes and smooth over. Sprinkle grated cheese.
9. Bake for 30 min. Let stand for 15 min before serving.

Smoky Eggplant – Banghan Bharta

Eggplant – Bangan Bharta

I love Eggplant! This is a quick and easy version. You can prepare this in advance by charring the eggplant ahead of time. I made this using baby tomatoes because they are in season right now and have a nice and sweet flavour that brings some character to the dish, but any tomatoes you have will do! Enjoy!

Recipe:
1 medium sized eggplant
1 tblsp olive oil (or any other cooking oil)

1 medium sized onion, diced
8 baby tomatoes or 1 large tomato, diced
1 tsp garlic minced (or less to taste)
1 green chilli thinly sliced (or more to taste)
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp paprika
1 tsp red pepper
1/2 tsp brown sugar
3 tsp fresh coriander for garnish (or 1 tsp minced if available)

1. Make slits in eggplant all around and cover completely in aluminum foil. Roast eggplant in oven at 450 degrees F for 45 min or until charred. Set aside and let cool.

2. Heat oil in medium size pot, add onions until translucent and cooked through. Add green chilli and continue to sautee until golden brown. Add garlic and cook for 2 more min.

3. Add in diced tomatoes and cook for a further 5 minutes. Add all dry spices and brown sugar and cook 5 min more.

4. Scrape out eggplant and add to onion & tomato mixture. Cook uncovered for approx. 10 min.

5. When eggplant is fully mixed with the onions, tomatoes and spices, cover and cook for a further 15 min. Remove lid and add coriander and cook further 5 min until you achieve your desired consistency.

Banana Cake with Walnuts, Coconut and Chocolate

Banana Cake with Walnuts, Coconut and Chocolate Recipe

Ingredients:

1 cup unsalted butter, softened
2 cups sugar
2 large organic free range eggs
1/4 tsp fleur de sel *sea salt
1/2 tsp ground vanilla bean
3 large ripe bananas
2 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup dark chocolate
1 cup walnuts
1 cup shredded coconut
1 large banana, sliced thinly lengthwise
2 tbsp raw turbinado sugar

Directions:

1. Whisk the butter and sugar until doubled in volume and light and fluffy in texture.

2. Add the eggs and beat on high speed for 4 minutes.

3. Add the salt, vanilla bean and bananas and mix on low speed for 30 seconds until the bananas are mashed.

4. Add the flour, baking powder, baking soda, chocolate, walnuts and shredded coconut. Mix/fold gently on low speed for 30 seconds until everything is combined and no more flour is visible. Do not overmix.

5. Divide the batter into 2 baking loaf tins and smooth the tops.

6. Arrange the sliced bananas on top of each loaf and sprinkle with 1 tablespoon raw sugar over top.

7. Bake at 375°F for 45 minutes until the centre comes clean.

8. Let cool in tins for 10 minutes before gently removing onto a wire rack to completely cool. Sprinkle with icing sugar and slice with a sharp knife.

Enjoy!

Blueberry and Banana Pancakes

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Sunday Brunch!❤ Fluffy Blueberry-Banana Pancakes with local Ontario maple syrup and a side of blood oranges! Yum! Have a wonderful day! {easy recipe below👇}

 

Blueberry and Banana Pancakes Recipe

2 large eggs
1.5 cups almond milk
1/4 cup sugar
2 tblsp walnut oil
1 1/3 cups all purpose flour
1 tsp baking powder
Pinch of salt
1/2 tsp ground Vanilla bean
1/2 tsp ground cinnamon
Sliced Bananas
Blueberries
Chocolate chips

1. In a large bowl, whisk all the liquid ingredients together and then slowly whisk in the flour and remaining ingredients.
2. Melt some butter on a hot, flat surface (griddle or pan) and ladle 1/3 cup of the batter. Add desired toppings (sliced bananas, blueberries, chocolate chips, etc).
3. Flip over when they have risen (double in size). Transfer to a plate and garnish with fresh fruit and maple syrup. Enjoy!

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