Jun 16 2009

by Heidi Leon Monges

clafoutis is a french flan like made with fresh cherries

Gratitude: thanks: a feeling of being thankful to somebody for doing something.

I’m grateful for sunny days and white sandy beaches. Especially on weekends.
I’m grateful for this sweet life I got to live.
I’m so grateful for my family and friends all over the world (yes, that includes you!),
but especially I’m so grateful for my (pastry chef) boyfriend. He makes my sweet life even sweeter. Every day, with endless hugs and lovely (chocolate) kisses.
Sometimes with a clafoutis aux cerises too.

Moroccan peasant style sun hat

cherry stone summer fruit

My amazing boyfriend baked this clafoutis to thank Tante Suzanne for those wonderful big baskets filled with hand-picked cherries she let us *steal* from her cabanon garden. This cherry clafoutis might be the perfect way of saying Merci to those people who has just being there next to you always no matter what, like your life partner or that coworker who always shares the last cookie with you.

I can’t imagine a better way to say merci than with cherries!. And you?. What are you grateful for?. How do you say thank you?.

Oh, forgot. I’m so grateful I’m turning 35 tomorrow ;-)

Cherry clafoutis


Recipe by my frenchie

Makes 1 clafoutis (4 pers)

4 eggs
90 grs sugar
160 grs whipping cream
160 grs whole milk
1 pinch of salt
95 grs of whole wheat flour
65 grs unsalted melted butter
1 kg cherries

Preheat oven to 180 C/ 356 F. Butter and lightly sugar an 11-12 inch baking dish or a shallow pan. Toss in the cherries.
Mix (with a whisk) together the eggs and sugar. Slowly add the flour and salt, mix until smooth.
Slowly add the milk, cream and the melted butter. Whisk until smooth. Pour into the baking dish.
Bake for 35 minutes or until is cooked.

Note: traditional clafoutis have the full cherries, fruit and stone, nowadays people tend to do it without the pit. It’s your call.

Filed under: Recipes
Jun 10 2009

by Heidi Leon Monges

collage 1-3 secret garden

Jacaranda trees, sweet fragrant jasmine blossoms, misterious huele de noche. Árboles de Limón, (lime trees), wild orchids and at the back bottom the Popocatépetl volcano watching us. Those are the colors I grew up at my parent’s garden. Truly Under the Volcano. Being raised in Cuernavaca, la Ciudad de la Eterna Primavera (“the city of eternal spring”), I have enjoyed the beauty of nature at its full splendor year round. In Mexico (at least, most of the territory) we don’t really know what winter is or represents.

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Filed under: Recipes
Feb 05 2009

by Heidi Leon Monges

Nutella alfajores

Last year when I  learnt  about the worldwide Nutella Day celebration, it was too late to participate, but I promised myself to do it the following year.
Here I am my friends, keeping my promises but most importantly, paying homage to a longtime , obscure love affair: Nutella.
Luckily for me, it didn’t take me long to find out what to do with this buttery hazelnut-chocolate spread. The answer came to me naturally: Alfajores; because what could be better than pair this amazing Italian invent with one of my favorite cookies?. After all the best two best ways to eat Nutella are: 1) by spoonfuls (very dangerous, I know) and the 2) as in a tartine, with plain toasted bread. I just replaced the bread for a cookie.
Yes, I´m such a smart cookie :)

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Filed under: Recipes
Jan 22 2009

by Heidi Leon Monges

moist orange-vanilla-butter pound cake

Oranges are one of my favorite fruits. I like it because its versatility to apply it on savoury and sweet recipes but also as the best option for a light snack during the day. Orange and Vanilla pound cake is my edible version of heaven. I used to bake and sell this cake when I was doing my Culinary studies and it was one of my bestsellers. There’s nothing fancy about this cake but that’s where its beauty resides, is all about the sweet taste of oranges.

Try it with any other citrus fruit.

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Filed under: Recipes
Jul 28 2008

by Heidi Leon Monges


Yesterday we had a very laid back Sunday.  We woke up late, went for a dip at  the swimming pool of this Hotel. Then went for dinner at Misato, definetely one of the best well kept secrets of  most famous Chefs in town. Not so cheap for Shanghai standards, but considering the quality of their products (many of them flown over directly from Japan) is a good deal.

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Filed under: Eating Out La vida Loca

Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.