Chez Luce

Kitchen adventures on Wandsworth Common

Matcha Madeleines and a Big Chocolate Hit September 29, 2010

Filed under: Uncategorized — Saigon-Bites @ 11:00 am
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I went to Japan Centre recently. Near Piccadilly Circus? Go see it for yourself. I nearly stayed in there forever, soo much japanese stuff… and the fresh sushi and cooked to order tempura at the takeaway counter looked amazing! I was all but hypnotised by the machine freshly grinding matcha (green-tea) powder, but I eventually managed to drag myself away with a small sachet to play with.


After looking up a lot of recipes for matcha this and green tea that, I decided on making a classic madeleine with the addition of a tbsp of matcha powder to replace some flour. I pretty much winged it but I was totally pleased with the results!



…And what else to serve the madeleines with but rich chocolate pots, all smooth and dense, garnished with some juicy raspberries… heaven…




Madeleines made as previously described in this post, with the replacement of 1tbsp of flour with matcha powder


Chocolate Pots de Crème

3/4 cup heavy cream
1/3 cup whole milk
3 oz bittersweet chocolate, chopped
3 egg yolks
2 Tbs sugar
1/2 tsp pure Vanilla extract

Prepare 4 small or 3 medium size ramekins by placing in a shallow baking pan or the bottom of a broiler pan. Set the oven temperature at 170 degrees.

In a small saucepan boil cream,and milk for a minute. In another bowl place chopped chocolate and pour hot cream mixture over. Let the hot mixture sit for 2 minutes and then stir to melt and blend the chocolate.

Whisk the egg yolks and sugar together until well blended. Add vanilla.

Slowly pour warm chocolate cream into egg mixture, whisking until mixture is smooth. Pour mixture through a mesh sieve to cull out any lumps. Next pour or spoon into the ramekins.

Pour hot water into the bottom of the shallow baking pan so it comes about ½ inch up sides of ramkins. Cover the pan with a large sheet of aluminum foil and poke small holes in the foil to allow air holes. Place in oven and bake about 30-35 minutes.

Pots de crème are done when the outside is set and the inside still slightly jiggles. Cool for 1 hour at room temperature. Chill in refrigerator another 5 hours before serving. Pots de crème will keep in the refrigerator up to 4 days so you can make it ahead for a party if you wish. In fact, the flavor combination of chocolate and coffee will mellow into a smooth blend if kept refrigerated over a day.


Rhubarb and Custard reunited April 11, 2010

Filed under: Uncategorized — Saigon-Bites @ 12:11 pm
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Recipe: Melting Moments


You may remember some time ago I made some rhubarb sorbet to celebrate valentine’s day. Well, the poor sorbet has been dwindling away since then, and although it has been served with a few desserts, including one of it’s very best friends panna cotta, it refused to give up the ghost. Until now, that is.

Rhubarb has been reunited with it’s oldest friend, custard, in these beautiful buttery melting moments.

The custard gives the biscuits a lovely sunny yellow colour, and they literally melt in the mouth. Rather unfortunately for our arteries, the two of us managed to finish the batch of melting moments, together with all the remaining rhubarb sorbet, within one day. And if that isn’t recommendation enough, I don’t know what is.




Pretty in Pink – a sorbet for v-day February 14, 2010

Filed under: Uncategorized — Saigon-Bites @ 9:39 pm
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Recipe: Rhubarb and Ginger sorbet







I think I forgot to mention that I was given the BEST PRESENT EVER this Christmas, a Cuisinart Professional Ice Cream Maker. As we don’t have a proper freezer (it’s big enough for 2 containers of ice cream and a bag of frozen peas) I just *had* to have one of the ones with the integral freezer, and it’s amazing! It has often been referred to an investment rather than a gift for me, due to the sheer amount of desserts I have been churning out (hah!).


Apparently, I have now been made into something of an ice cream snob. Homemade ice cream is in a different league to store bought, we had some Haagen Dazs the other day and were commenting on how thin it was. And I used to think that was some of the best ice cream you could get.


In addition to making thick, rich ice creams, we have also tried a couple of sorbets. All of the recipes I have tried so far are from David Lebovitz’s The Perfect Scoop, a book I would recommend to anyone interested in making their own frozen desserts.


I saw some lovely pink (cheap) rhubarb in the market and knew it would make a flavoursome sorbet. After cooking down with some sugar, water and chopped root ginger, I pureéd the rhubarb with the juice of a lime. I churned it in the trusty machine and after 40 minutes I had a lovely, rose-coloured smooth sorbet. The ginger really peps it up and the sorbet isn’t too sweet. I think it would go really well with a creamy dessert such as a panna cotta or a scoop of plain vanilla ice cream.

p.s. Happy Valentine’s day everyone x