Banana Bread

Info
Prep Time: 20 min
Baking Time: 1 hr
Makes: 10 servings
Freezes
Source: Ricardo Cuisine

What You Need
3 ripe bananas (375 ml / 1 1/2 cups)
Juice of 1/2 lemon
1/4 cup (60 ml) vegetable oil
2 cups (500 ml) unbleached all-purpose flour
1/2 tsp (2.5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1 cup (250 ml) sugar
2 Tbs (30 ml) molasses
3/4 cup (180 ml) walnuts, toasted and chopped

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl with a fork, coarsely MASH the bananas with the lemon juice. ADD the oil. Set aside.
3. In another bowl, COMBINE the dry ingredients. Set aside.
4. In a third bowl, BEAT the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, ADD the dry ingredients alternately with the bananas. With a wooden spoon, STIR in the nuts. 
5. SPREAD in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould. 



Note
*Bananas
Freeze very ripe bananas directly in their skin. Before preparing the recipe, thaw in the microwave oven for a few seconds at a time. Cut one end of the bananas and press to extract the flesh.
*Flour
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
*Step 2
Mash the bananas with the lemon juice to prevent the flesh from browning.
*Step 4
At this stage, do not overbeat.

My Comments
Yummy! This is my favorite recipe for banana bread.

Apple and Molasses Muffins

Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine

What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.

Raspberry Coulis

Info
Prep Time: 5 min
Makes: 1 3/4 cups (430 ml)
Source: Ricardo Cuisine

What You Need
4 cups (500 g) frozen rapsberries, thawed
1/3 cup (70 g) sugar

Make It

1. In a blender, purée the raspberries and sugar until smooth. Strain, if desired.

2. Serve with a sponge cake or the Mille Crepe Cake.

My Comments
Serve on the cheesecake!

Cheesecake (The Ultimate)

Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine

What You Need
> Crust
1 1/4 cups (310 ml) Graham  cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide

> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs

2 egg yolks

1 tsp (5 ml) vanilla extract

Make It

1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. 


> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan. 
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F). 

> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan. 
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould. 



My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.

2016 - Shediac, NB

THE WORLD'S LARGEST LOBSTER
229 Main St.
E4P 2A5

LE MENU ACADIEN
55 Chemin Ohio
(506) 532-6366

Looking for homemade cooking Acadian food? This restaurant only opens on Friday, Saturday and Sunday from 11AM to 7PM. It only makes 50 Poutines Râpées per day. You can call the restaurant to place an order.

[Fishcake]

[Potato Pancake]

[Fricot - Acadian Chicken Soup]

[Poutine Râpée - Grated Poutine]

[Poutine à Trou]

Some local people recommended me to try the poutine râpée at 2 other locations:
- La Poutine à Léa @Bouctouche
- Poutine Râpée @Saint-Antoine

Genoese Sponge Cake

Info
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine

What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack. 



Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4.  Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.

My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.

Vanilla Cake (The Ultimate)

Info
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine

What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt

4 eggs

2 cups (500 ml) sugar

1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil

1 1/4 cup (310 ml) milk

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.

My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.

Vanilla Pudding

Info
Prep Time: 5 min
Cooking Time: 20 min
In the fridge: 2 hrs
Makes: 6 servings
Source: Canadian Living

What You Need
 1/2 cup (125 ml) granulated sugar
 3 tbsp (45 ml) cornstarch
 2 eggs
 2 1/4 cups (550 ml) milk
 2 tsp (10 ml) vanilla

Make It
1. In saucepan, whisk granulated sugar with cornstarch; whisk in milk. Stir over medium heat just until steaming.
2. Whisk 2 eggs; whisk in half of the hot mixture in slow steady stream. Gradually whisk back into pan; cook over medium-low heat, whisking, for 15 minutes or until thickened. Stir in vanilla.
3. Transfer to bowl; place plastic wrap on surface. Refrigerate for 2 hours or until chilled or up to 2 days.

My Comments
Very easy and simple recipe.

Chocolate Pudding

Info
Prep Time: 10 min
Cooking Time: 10 min
In the fridge: 6 hrs
Makes: 6 servings
Source: Ricardo Cuisine

What You Need
 1/2 cup (125 ml) sugar
 3 tablespoons (45 ml) cocoa powder, sifted
 2 tablespoons (30 ml) unbleached all-purpose flour
 2 tablespoons (30 ml) cornstarch
 3 eggs
 3 cups (750 ml) milk, warm
 1 teaspoon (5 ml) vanilla extract

Make It
1. In a saucepan, off the heat, combine the sugar, cocoa, flour, and cornstarch. Add the eggs and combine thoroughly with a whisk. Stir in the milk and vanilla.
2. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer gently for about 1 minute.
3. Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
4. When ready to serve, lightly whisk the pudding to lighten it and divide into six dessert cups.

Note
You can replace 15 ml (1 tablespoon) of cocoa powder with 28 g (1 oz) of chocolate.

My Comments
Healthy pick as Ricardo says. Very easy and simple recipe.

The Best-Best Chocolate Cake

Info
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine

What You Need
- Cake:
 2 cups (500 ml) unbleached all-purpose flour
 1 teaspoon (5 ml) baking soda
 1 teaspoon (5 ml) baking powder
 1/2 teaspoon (2.5 ml) salt
 2 eggs
 2 cups (500 ml) sugar
 1 cup (250 ml) buttermilk
 1/2 cup (125 ml) canola oil
 2 teaspoons (10 ml) vanilla extract
 3/4 cup (180 ml) cocoa powder
 3/4 cup (180 ml) strong coffee, warm

- Ganache:
 1 3/4 cups (430 ml) 35% cream
 2 tablespoons (30 ml) corn syrup
 16 oz (450 g) dark chocolate, chopped

Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.

- Ganache:
 In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.

- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.

Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).

My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)

White Chocolate and Raspberry Squares

Info
Prep Time: 20 min
Cooking Time: 40 min
Output: 8 servings
Source: Ricardo Cuisine

What You Need
6 oz (180g) white chocolate, coarsely chopped
1 cup (250 ml) unbleached flour
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) milk
1 cup (250 ml) fresh raspberries

Make It
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.

In a double boiler, melt the chocolate, stirring constantly. Set aside.

In a bowl, sift together the flour and baking powder.

In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.

Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.

My Comments
1 cup of fresh raspberries is not enough. I used one whole box! Not too sweet.

2015 - Shunde, Guangdong

DAY 14 - May 23, 2015 - Shunde District (順德區)

Shunde District is located in Foshan city (佛山市). It covers an area of 806 square kilometers. Daliang is a town in Shunde District.

"Garden of Pure Splendor" Qing Hui Garden (清暉園)
23 Qinghui Road / 23 清暉路
Daliang / 大良

- Doors:

- Windows:

- Waterlilies:

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Jackfruit (大树菠蘿)

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Huagai Road Commercial Pedestrian Street (華蓋路步行街)
Daliang / 大良

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Snack Time @ Minxin Laopu (民信老铺)!

1. White Sugar Sponge Cake (白糖糕):

2. Red Bean Tofu Pudding (紅豆豆腐花):

3. Double-Layer Milk Custard (雙皮奶):
A must eat originated from Shunde. One early morning during the Qing Dynasty, while a farmer called Shisan He (何十三) was preparing breakfast, he accidentally created some patterns in the milk. Shortly, his friend bought this formula and opened a food stall. Since then, the double-layer milk custard became a traditional dessert in Shunde.

4. Deep Fried Milk (炸鮮奶):

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Back to Guangzhou for dinner:

[No, I did not have dinner in the boat. It is a different restaurant.]

[No, I did not eat him but someone else did. 

Employees were catching him with a net when I was leaving the restaurant.]

Sources: Shunde Government, Qing Hui Garden