Charlotte au Chocolat

I am Charlotte // 23 years old // French-Australian // from Sydney, Australia // My life revolves around food.

May 6, 2013 at 8:56am
4 notes
Reblogged from rochila
rochila:

Fanart for the ever gorgeous http://charlotteauchocolat.tumblr.com/

Done for me by http://rochila.tumblr.com/ :3
Her arts are the bomb, check them out!

rochila:

Fanart for the ever gorgeous http://charlotteauchocolat.tumblr.com/

Done for me by http://rochila.tumblr.com/ :3

Her arts are the bomb, check them out!

April 13, 2013 at 5:09pm
95,895 notes
Reblogged from shiwus

things like this are why I love to bake :)

(Source: shiwus, via miserylovescupcakes)

February 5, 2013 at 12:15pm
1 note

Fivemore - The Paleo Diet →

Hey followers ^_^

My mum has just started up a lifestyle, food and fitness blog called Fivemore. Above is a link to the first journal article which I helped write and also contributed recipes to! Please check it out, and hopefully I’ll be working more on it the future :)

11:51am
0 notes

r-berry-tart said: I MADE YOUR MARSHMALLOW RECIPE!!! OMG!! THE BEST EVER!! Thank you so so much for sharing.. :)

Thanks for the feedback! Glad you enjoyed it ^_^

11:50am
4 notes

Rice Pudding

I know, I’m posting two pudding recipes in a row. But don’t be all like WTF because pudding is delicious ^_^

I’ve made this twice now and I think it’s one of the best puddings ever. Super creamy, super filling, I just make a giant batch and eat it warm for dessert or cold for breakfast over a few days.

Although it requires a lot of attention and stirring, it’s definitely not a hard recipe. And you can substitute the liquids any way you like. You could use any milk you want, even cream, as long as the quantity stays approximately the same. I’ve also done it with long-grain rice but obviously it won’t get quite as creamy as a short-grain rice.

Ingredients:

2 cups water

1 cup arborio or medium-grain rice

Pinch of salt

500ml full fat coconut milk (I use 1 regular can and 1 small can to get about 540ml)

650ml full cream milk

80g sugar (I use vanilla sugar, you can add more if you like your pudding sweeter)

½ tsp ground cinnamon

¼ tsp grated nutmeg

1 ½ tsp vanilla bean paste or vanilla extract

Method:

Bring the water to boil in a saucepan large enough to hold all your ingredients. I usually use my Dutch oven.

Add the rice and salt and stir. Lower the heat, cover and simmer for 15-20 minutes or until the water is almost completely absorbed. Check on it during this time to make sure it is not sticking, give it a stir if necessary.

Add the coconut milk, full cream milk and sugar. Cook uncovered, stirring frequently until the pudding thickens, about 30 minutes. Think of this as making a sweet risotto – the more you stir, the more starch is released from the rice and therefore the creamier the pudding will be. It also helps stop the rice from sticking to the bottom of the pan.

After about 30 minutes, turn the heat down to low and continue to gently stir for another 15 minutes or so. During this time you can add the cinnamon, nutmeg and vanilla and stir to incorporate.

Take the pudding off the heat before it looks completely finished as it will continue to thicken as it cools. To serve, ladle into bowls and sprinkle with more cinnamon.

It also tastes really good with some shredded coconut, dried fruits, banana or honey on top :)

Serves about 6-8.

October 21, 2012 at 2:05pm
1 note

r-berry-tart said: Hi. I just discovered your marshmallow recipe and pretty excited to try it. Can you please tell new which measuring system do you use. When you say cup is that American or English cups? (totally hating different systems. Why can't we have one cup?!)

I use 250ml for one cup just because it’s way easier than 240ml, it just makes more sense to me to have 4 cups per litre!

12:52pm
7 notes

Tapioca Pudding with Caramelised Bananas

Whoooa I’m finally back after like months of inactivity! I’ve been cooking heaps in the meantime but I just couldn’t work up the effort to blog about it amongst all the uni stuff I had going on >.< I didn’t even browse tumblr for pretty much that whole time.

But yeah, hopefully I’ll get back on track with it pretty soon :) and here is a lil recipe to start me off!

Tapioca pudding. Is. Awesome.

I’ve been wanting to try this recipe for ages but you have to soak the tapioca overnight and I’m just not that organised most of the time. Like if I want to make pudding, I want to make it now and not tomorrow…

However, Saturday was a special occasion as Gonzi and I were celebrating our 6 months anniversary so I decided to plan ahead for once.

This pudding is flavoured with coconut milk and is super delicious, so while the original recipe calls for brown sugar to caramelise the bananas, I went with palm sugar to continue the whole coconut theme I had goin on. I also didn’t use the lime because I forgot to buy it and couldn’t be bothered to go out and get some when it came time for pudding, but it didn’t suffer for it at all. Original recipe is here.

Ingredients:

250ml full cream milk

250ml full fat coconut milk

80g caster sugar (I used vanilla sugar)

1 tsp vanilla bean paste, or the seeds from 1 vanilla bean

1/2 cup of tapioca pearls or seeds, soaked in 2 cups of cold water overnight

For the bananas:

100g palm sugar

100ml full fat coconut milk

about 3 medium bananas (you can use more or less than that but I happened to have 3)

Method:

The easiest way to make this is to start the tapioca pudding cooking and then make the bananas while that’s happening.

Combine the milk, coconut milk, sugar and the vanilla in a medium saucepan over medium heat and bring just to a simmer. Add the drained tapioca and stir continuously until the tapioca is cooked through and the pudding is thick, about 5 minutes or so (think rice pudding consistency).

For the bananas, add the coconut milk and sugar to a saucepan over medium-high heat and once it starts to boil and the sugar is dissolved, add the banana until cook until tender. It should only take maybe 2 minutes, mine were actually kinda softer than I wanted but still really delicious.

Ladle the tapioca into bowls and top with a couple of spoonfuls of banana and sugar syrup. You can also pour on a little more coconut milk, or some toasted coconut flakes right at the end.

Serves 4, or 2 really tired and hungry people who spent all night partying.

June 27, 2012 at 1:24pm
1 note

A couple more pictures of the chili that I made the other week, this time with beef chunks instead of mince. See how much better it came out! Also this time I made it with sweet potato rosti instead of roasted slices - so much better ^_^

1:05pm
3 notes

Tacos de Barbacoa

I am such a sucker for slow cooked meats and since I’ve been on holidays from uni for the past couple of weeks, I’ve had a lot of spare days on my hands. So you can bet that I’ve been braising and slow roasting like a mofo lately. So far I’ve done chili (3 times), I tried my hand at a soy sauce and coriander osso bucco which came out amazingly well and made some really great leftovers, and last Friday I made tacos de barbacoa. Barbacoa just refers to the method of slowly cooking meat until it is falling apart and tender and Wikipedia also tells me that it is the original Mexican barbeque. Traditionally it’s made with beef and served in a corn tortilla with some basic accompaniments i.e. guacamole, diced onion, coriander and some freshly squeezed lime juice so that’s exactly what I did.

It takes a while to make (about 6 hours) but it’s really easy and totally worth it ^_^

I used this recipe but scaled it down a little because my shoulder was only 1kg rather than 2kg.

Ingredients:

1kg bone out beef shoulder (you can ask the butcher to cut it into 4 pieces for you but I just did it myself at home)

1/3 cup apple cider vinegar

Juice from 1 lime

2 canned chipotle chillies in adobo sauce (you can use more if you like it more spicy but I thought 2 was perfect)

4 garlic cloves

3 ½ teaspoons of cumin

2 teaspoons of dried oregano

½ teaspoon ground cloves

1 ½ teaspoons of ground pepper

1 ½ teaspoons of salt

2 tablespoons of olive oil

¾ cup of chicken stock, plus extra as needed

2 bay leaves

Warm corn tortillas and any other accompaniments that you like. I had it with guacamole, crème fraiche, diced red onions, a little coriander, lime juice and hot sauce. So good ^_^

Method:

Preheat the oven to 135 degrees Celsius.

Place the cider vinegar, lime juice, chipotles, garlic, cumin, oregano, cloves, salt and pepper into a blender and blend until it forms a nice paste.

Heat the olive oil on high in a heave bottomed pan (or do what I did and use the same pot you’re going to slow cook it in – cast iron Le Creuset Dutch oven ftw)

If it isn’t already been done, cut the beef shoulder into 4 big pieces. Pat them dry with paper towels to get rid of some of the excess moisture and then brown the meat on all sides in the hot oil. This can take a little time but it’s is how you make flavour, so don’t rush this step. I had to do it in 2 batches so as not to overcrowd the pot.

Leave the burner on but take the pot of the heat and add the chilli puree to the beef, stirring until it is nicely coated. Add the chicken stock and bay leaves and return to the heat until it comes to a boil.

Cover the top with tin foil and then with the lid of your pot so that you have a tight seal.

Place the whole thing in the oven and cook for 5-6 hours. Try not to fuss over it and open and close the oven too much or you’ll lose heat, but I think it is worth turning the meat at one stage in the cooking because the liquid doesn’t come quite all the way up the side of the beef chunks. For the last hour of cooking, remove the lid so that the liquid can reduce slightly.

Remove the beef from the pot and shred with 2 forks. I also spooned the extra sauce over the top of the shredded beef because it was so amazingly delicious and I didn’t want any to go to waste.

Serve with accompaniments of choice :)

June 4, 2012 at 12:13am
2 notes
Hey you guys, my friend Lucas put together this awesome video of me making crème brûlée! Gonzi and I went over on Good Friday and spent a lovely afternoon of cooking and eating delicious food and this is what we have to show for it. It was a lot of fun, thank you Lucas, Tanja (and Magrat) for having us ^_^
Click picture for linky, his blog makes this shit look amateur lol
You can also follow him on Twitter and Instagram!

Hey you guys, my friend Lucas put together this awesome video of me making crème brûlée! Gonzi and I went over on Good Friday and spent a lovely afternoon of cooking and eating delicious food and this is what we have to show for it. It was a lot of fun, thank you Lucas, Tanja (and Magrat) for having us ^_^

Click picture for linky, his blog makes this shit look amateur lol

You can also follow him on Twitter and Instagram!