Mini dessert aux mandarines et yaourt Grec: sans gluten, ni farine! Recette rapide et délicieuse!
Le printemps est là, malgré des températures encore un peu froides...alors il faut mettre du soleil dans nos desserts ! Ces mini gâteaux aux mandarines et yaourt Grec, sont sans farine, ni gluten ! Une recette de cheesecake rapide (version yaourt). Délicieuses bouchées pour le dessert ! Bonne dégustation !
Ingrédients :
400 g de yaourt nature ~2 cups
70 g de sucre glace (⅔ cup)
2 oeufs
3 cuillères à soupe de fécule
Mandarines en boîte
1 - Il est possible d'utiliser un yaourt vegan du type soja ou noix de coco par exemple.
2 - Le sucre glace peut être remplacé par du miel de dattes, sirop d'érable ou sucre que vous avez sous la main.
3 - J'utilise 1 boîte de conserve de mandarines pour montrer qu'on peut avoir un beau dessert fruité sans payer une fortune ses fruits. C'est une bonne option si on fait attention à ce qu'on achète et qu'on veut se faire plaisir. Mais vous pouvez utiliser des fruits frais.
4 - Vous pouvez utiliser de la Maïzena comme fécule ou fécule de pomme de terre (ici j'utilise de l'arrow root).
5 - Evidemment vous pouvez remplacer les mandarines par le fruit de votre choix.
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Spring is here, despite the temperatures still being a bit cold... so we have to put some sun in our desserts! These mini tangerine and Greek yogurt cakes are flour and gluten free! A quick cheesecake recipe (yogurt version). Delicious bites for dessert! Good tasting !
Ingredients :
400g natural yoghurt ~2 cups
70g icing sugar (⅔ cup)
2 eggs
3 tablespoons cornstarch
Canned tangerines
1 - It is possible to use a vegan yogurt such as soy or coconut for example.
2 - The icing sugar can be replaced by date honey, maple syrup or sugar that you have on hand.
3 - I use 1 can of tangerines to show that you can have a beautiful fruity dessert without paying a fortune for its fruit. It's a good option if you pay attention to what you buy and want to have fun.
4 - You can use cornstarch as starch or potato starch (here I use arrowroot).
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Der Frühling ist da, obwohl die Temperaturen immer noch etwas kalt sind ... also müssen wir etwas Sonne in unsere Desserts bringen! Diese Mini-Kuchen mit Mandarine und griechischem Joghurt sind mehl- und glutenfrei! Ein schnelles Käsekuchen-Rezept (Joghurt-Version). Köstliche Häppchen zum Nachtisch! Schmeckt gut !
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الربيع هنا ، على الرغم من أن درجات الحرارة لا تزال باردة قليلاً ... لذلك علينا أن نضع بعض الشمس في حلوياتنا! هذه الكعك الصغير من اليوسفي والزبادي اليوناني خالٍ من الدقيق والغلوتين! وصفة تشيز كيك سريعة (نسخة الزبادي). لدغات لذيذة للحلوى! تذوق جيد !
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La primavera è arrivata, nonostante le temperature siano ancora un po' rigide... quindi dobbiamo mettere un po' di sole nei nostri dolci! Queste mini tortine al mandarino e yogurt greco sono senza farina e senza glutine! Una ricetta veloce per la cheesecake (versione allo yogurt). Bocconcini deliziosi per dessert! Buona degustazione!
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Весна пришла, несмотря на то, что температура все еще немного холодная... так что мы должны добавить немного солнца в наши десерты! Эти мини-пирожные с мандаринами и греческим йогуртом не содержат муки и глютена! Быстрый рецепт чизкейка (йогуртовый вариант). Вкусные закуски на десерт! Хорошая дегустация!
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La primavera ya está aquí, a pesar de que las temperaturas siguen siendo un poco frías... ¡así que hay que ponerle un poco de sol a nuestros postres! ¡Estas mini tortas de mandarina y yogur griego no contienen harina ni gluten! Una receta rápida de tarta de queso (versión de yogur). Deliciosos bocaditos para el postre! Buena degustación !
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#dessert #recette #mandarin #mandarine #recipe #unjourunerecette #cheesecake #fruits #yummy #food #foodlover #sansgluten
Josh Makes Cinnamon Toast Crunch Gourmet
Today, Josh is making Cinnamon Toast Crunch Panisse. Make your own with the recipe below! MK # 085
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Time Codes:
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Braise The Pork - 1:14
Fry The Pork - 4:56
Panisse - 8:04
Recipe:
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Step 1: Make the Cereal milk braised pork belly
Ingredients
* 3lb piece skin-on pork belly
* Salt
* ½ gallon whole milk
* 1 bag cinnamon toast crunch
* Fresh sage
* Peppercorns
* Rosemary Thyme
* Mustard seeds
* 1 shallot
* Butter
1) Add the cinnamon toast crunch to the milk and allow it to steep. Strain the milk through cheesecloth.
2) Score the skin on the pork belly then add it to a casserole dish. Pour cereal milk around the pork, then add aromatics and throw in a 275 degree oven for 4 hours.
3) Remove chilled pork belly then toss in the deep fryer to crisp. Strain the braising liquid through a chinois, then add to a pan to reduce and mount with butter.
Equipment
* Large mixing bowl
* Chinois
* Cutting board
* Knife
* Casserole dish
* Deep fryer at 375 degrees
* Sauce pan
* Silicone spatula
Step 2: Make the Cinnamon Toast Crunch Panisse
Ingredients
* 1 ½ cups chickpea flour
* 2 cups cinnamon toast crunch
* 1 quart water
* Salt
1) Add chickpea flour and CTC to a vitamix and blend until finely ground.
2) Add to a saucepot with water and cook on high, stirring occasionally until it turns into a thick porridge.
3) Pour into a silicone mold and refrigerate.
4) Remove from the fridge, cut into whatever shape, and deep fry until crispy.
Equipment
* Vitamix
* Saucepot
* Silicone Spatula
* Silicone mold
* Knife
* Cutting board
* Deep fryer at 350
Step 3: Make the garnishes
Ingredients
* 1 peeled granny smith apple
* Peeled knob of fresh ginger
* Lime
* White wine vinegar
* Water
* Salt
* Cinnamon stick
* Fresh basil
* Olive oil
1) Brunoise the apples. Gently heat water with vinegar, salt, ginger, cinnamon stick. Add apples to a mason jar and squeeze lime juice on top. Pour pickling liquid over the top.
2) Add basil to a pot of boiling water then immediately remove and shock in an ice bath. Remove and drain well on paper towels. Add to the vitamix with olive oil, then strain through a cheesecloth.
Equipment
* Cutting board
* Knife
* Mason jar
* Medium saucepot
* Ice bath
* Vitamix
* Cheesecloth
Step 4: Plate it up
Ingredients
* 1 portion crispy cooked pork belly
* 1 portion pan jus
* 1 jar whole mustard seed (Maille)
* Purple basil or microgreens or whatever
1) Slice pork belly
2) Plate it!
Equipment
* Cutting board
* Knife
* Fancy plate
* Tiny spoons
* Tweezers
64: Maria Lichty: Two Peas & Their Pod
Finding recipes that are easy to make, delicious, nourishing and a joy for your family and friends to eat is like hitting the jackpot … and that’s what you’ll get on the show today. Joining me is Maria Lichty from the Two Peas & Their Pod Cookbook and blog.
Maria Lichty is the voice and home cook behind the food blog and cookbook, Two Peas and Their Pod. Rounding out Maria’s pod are her husband and sous chef, Josh, and her two adorable boys, Caleb and Maxwell. Maria shares her journey from wedding day to top food blogger, her adventures in the kitchen as she feeds a household full of all those guys, and some of our favorite recipes from her blog and cookbook. We’ll end with some great cookie ideas to prepare you for holiday baking. We’ll learn about her recipe for Asian-Glazed Sheet Pan Salmon and Broccoli, Artichoke and Spinach Dip, and many more!
Show HIghlights:
Getting to know Maria, her family, her blog, and her cookbook How Maria got into food blogging ten years ago, mainly to get through their wedding Maria’s background in learning how to cook at home with her dad How their blogging community has grown and changed over the years What family dinners are like in Maria’s home as she deals with picky eaters at times The most popular recipe on the blog: Dad’s Cinnamon Rolls How Maria defines her food focus and style How exposing kids to different foods helps eliminate picky eaters The process from developing recipe ideas to putting them on the blog or in the cookbook How Maria shares tips and tricks for getting confident and comfortable in the kitchen Maria’s top pantry staples: canned beans, pasta, whole grains, oatmeal, oils and vinegar, nuts and nut butters, canned tomatoes, and broth Maria’s “Feeling Toasty” breakfast ideas: avocado toast; toast with peanut butter, honey, and banana; toast with almond butter and fresh peach slices; and hummus on toast with tomatoes, cucumbers, peppers, and feta cheese Maria’s recipe for Asian-Glazed Sheet Pan Salmon and Broccoli: made with olive oil, soy sauce, hoisin sauce, fresh mint and cilantro, orange zest and juice, ginger, sesame oil, and red pepper flakes Maria’s Everyday Butter Lettuce Salad with a vinaigrette of olive oil, lemon juice, balsamic or champagne vinegar, honey, garlic, and salt and pepper Maria’s Four Cheese Spinach and Artichoke Dip: made with cream cheese, Greek yogurt, frozen spinach, canned artichoke hearts, shredded fontina, mozzarella, parmesan, fresh basil, red pepper flakes, and salt and pepper Some of Maria’s kids’ favorites: Slow Cooker Spaghetti and Meatballs, Black Bean Quinoa Enchilada Bake, Pesto Havarti Mac and Cheese, Enchilada-Stuffed Sweet Potatoes, and Tomato Basil Soup with Cheesy Garlic Dunkers How Maria and Josh meal-plan with their boys on Sundays to help them take ownership of the process One of Maria’s favorite go-to cookbooks: Baking: From My Home to Yours Favorite desserts in the book: Why Maria loves the cookie chapter and the dessert chapter, and her husband loves the Key Lime Bars The next big adventure for Maria? A random question from the Mason jar about Maria’s favorite food city or town
Resources:
Baking: From My Home to Yours by Dorie Greenspan
superhealthykids.com
parentsondemand.com
Twitter:
IG:
Facebook:
Two Peas and Their Pod website:
Liz's better-for-you 7 Layer Bars:
GIVEAWAY:
We are giving away a copy of the Two Peas & Their Pod Cookbook to one lucky U.S. winner. To enter for a chance to win, tell me about your go-to, always-a-win recipe that you make when you're feeding your family ... or your friends. So family vs. cooking for a crowd. What's your favorite?
I'll pick the winner on December 4th at noon ET.