Eat French and become sexy

cheri movie

Yvan Cadiou is certainly never at a loss for words. Both cook and actor at heart, he knows how to run the show. For the semaine du goût (the taste week), he’ll present his nomadic cuisine for 5 days in 5 different Naturalia shops in Paris. Equipped with his cooking briefcase, the travelling cook moves from one place to the other and installs his itinerant kitchen anywhere he goes like in his show J’irai cuisiner chez vous. In Naturalia shops, he feels just like home and goes from shelve to shelve to pick up the product he likes to twist the recipes he’s cooking live. And if Yvan brings the love of good food to the partnership, it’s getting both ways as the organic fresh vegetables and fruits from the store chain are strong fondations of a tasty cuisine.

Because he found in love of the cooking from the street during his numerous travel around the world (particularly in Quebec and the US), he sometimes considers French cooking a bit too conservative. His weakness for Anglo-saxon culture will definitely seduce an international audience that he’ll be happy to welcome at his workshops in Provence. All you will find is the pleasure of sharing a good meal and maybe the secret of “eating French and becoming sexy” as he loves to say.

SAVE THE DATE: FOOD SHOW // YVAN CADIOU // SEMAINE DU GOÛT/ AT NATURALIA from 10.00am to 3.00pm :

  • 14 octobre : NATURALIA 2, rue du Jourdain – 75020 Paris (métro: L11 jourdain)
  • 15 octobre : NATURALIA 21, bd des Batignolles – 75008 Paris ( métroL 2, 13| Rome, Place de Clichy )
  • 16 octobre : NATURALIA 84, rue Beaubourg -75003 Paris (métro L 11 | Arts et Métiers)
  • 17 octobre :NATURALIA 8 rue Lakanal – 75015 Paris (nouveau) (métro: L 8| Commerce)
  • 18 octobre : NATURALIA 6, avenue Sainte Foy – 92200 Neuilly Sur Seine (nouveau) ( métro L1| les sablons, pont de neuilly.)

 

Yvan Cadiou_001

More information on Yvan Cadiou workshop in Provence :

Cooking Class in Provence Workshop
YVAN CADIOU
3453 ancien chemin d’Arles 13690 Graveson
Phone +33 (0)6 63 48 75 75

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Red pepper, feta and olive cake

red pepper, olive and feta cake b_001

I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.

Ingredients:

  • 2 big or 3 small red peppers
  • 3 eggs
  • 150g/5,3oz flour
  • 1 tablespoon of baking powder
  • 13cl/4,3fl.oz milk
  • 4cl/1,3fl.oz olive oil
  • 60g/2,1oz green olives without seed
  • 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)

red pepper, olive and feta cake b_003Directions:

Preheat the oven to 200°C/390°F.

Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.

Preheat the oven to 180°C/350°F.

Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.

Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.

red pepper, olive and feta cake b_002

Prune cake

prune cake pic_001

It’s time to prune fruit trees! And I’ve been lucky to visit my sister whose garden is full of fruit trees – all organic :). This year harvest is excellent. So for the #30 Fiesta Friday hosted by Angie and Margy @La Petite Casserole, I made this easy and tasty recipe to cook prunes. Here is the recipe for this fluffy prune cake.

Prune cake

Ingredients:

  • 1 egg and 2 whites
  • 80g/2,8oz sugar
  • 80g /2,8oz butter
  • 15cl/5fl.oz milk
  • 80g/2,8oz flour
  • 60g/2,1oz corn starch
  • 1 tablespoon of baking powder
  • 4cl/1,5fl.oz  rum
  • few drops of pure vanilla extract
  • 500g/2lbs prunes
  • 1 pinch of salt

Directions:

Preheat the oven to 180°C/350°F.

Beat the egg yolks with sugar until whiten. Add the melted butter and milk. Sift the flour, corn starch and baking powder. Mix it well. Add the rum and vanilla extract. Whisk the egg whites with a pinch of salt. Add a third of it the preparation and mix gently using a spatula. Add the rest and mix it gently again.

Butter and flour a cake pan. Pour the preparation in the pan.

Wash the prune. Cut them in two halfs. Place the prune to cover the whole preparation and push them a little to the bottom.

Cook for 40-45 minutes. Test with a knife before taking it out – it should came out dry.

prune cake pic_003

Hazelnut and chia seeds cake

Hazelnut and chia seeds cake recipe

A simple recipe for a fluffy and flavoured cake that delights hazelnut amateurs.

Hazelnut and chia seeds cake

Ingredients: (6 small cakes or 1 Ø22cm cake)

  • 150g/5,3oz de hazelnut powder
  • 1 tablespoon of chia seeds
  • 110g/3,9oz flour
  • 150g/5,3oz sugar
  • 10cl/3,3 fl.oz dairy milk
  • 75g/2,6oz butter
  • 3 eggs
  • 1 teaspoon of baking powder
  • 4cl/1,3fl.oz rum

Hazelnut and chia seeds cake

Directions:

Preheat the oven to 180°C/356°F.

In a bowl, mix the egg yolks with the sugar until whiten. Add soft butter, the milk, hazelnut powder, chia seeds, flour and baking powder.

Whisk the egg whites. Add half of it into the preparation and mix gently, then add the other half and mix again.

Divide the preparation into 6 small molds or 1 big round cake mold.

Cook for 35-40 minutes and let cool down before serving.

Hazelnut cake

 

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_001

This weekend, I stopped by Cojean, a French gourmet shop selling fresh, tasty and healthy food Expensive but good. I had a fresh fruit juice but as always a delicious looking dessert caught my eye. I approached and saw this perfect strawberry and rhubarb crumble that just looked awesome. Simple as I like. Simple as I could do it at home. And so did I. Rhubarb is a tasty seasonal fruit, cheap and acidulous. Strawberry perfectly matches and balances the rhubarb acidity. The cashew crumble spices the dessert with a pinch of salt.

Rhubarb and strawberry are a great combination. It’s excellent in pies like the rhubarb and strawberry tart.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_004

Ingredients (4 servings) :

  • 350g/12,5oz de rhubarb
  • 200g/7oz strawberry
  • 50g/1,8oz sugar

Crumble:

  • 60g/2,1oz flour
  • 50g/1,8oz sugar
  • 40g/1,4oz almond powder
  • 30g/1,1oz cashew butter
  • 20g/0,7oz butter
  • 1 pinch of slat

Directions:

Crumble. Preheat the oven at 180°/350°F. In a bowl, combine the flour, sugar almond powder, cashew butter, butter and salt. Rub with your fingertips. Coat a baking sheet with cooking spray. Sprinkle the crumble on the baking sheet. Bake for 20 minutes and stir from time to time until golden. Reserve.

Stewed fruits. Peel the rhubarb. Cut in small pieces.  In a bowl, crush the strawberries. Place rhubarb and mashed strawberries in a pan. Add the sugar. Cook for 15-20 minutes at medium heat. Divide the stewed fruits in 4 jars. Refrigerate for at least 1 hour.

Assemble. Sprinkle crumble on top of the stewed fruits before serving.