Persimmon muffins

There still is quite some persimmons on a tree along one of my rides, so it’s quite easy to grab a few to carry home in my backpack to eat fresh or cooked. This recipe is quite simple and fast and really yummy.


  • 4 very ripe persimmons
  • 270 grams flour
  • 200 grams sugar
  • 6 grams baking powder
  •  1 soupspoon candied ginger with syrup
  • 1 teaspoon ground cinnamon
  • 2 large eggs plus 1 egg white
  • 140 grams unsalted butter, melted
  • 200 grams plain yogurt


  1. Preheat the oven to 180 degrees C.
  2. Line muffin cups with paper liners or grease the cups with vegetable oil if you don’t have paper liners.
  3. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
  4. Combine the flour, sugar, baking powder, ginger,and cinnamon in a large bowl.
  5. Whisk the persimmon puree, the eggs, egg white, melted butter and yogurt in a small bowl.
  6. Add the wet ingredients to the dry ingredients and stir until just combined (it’s fine if the batter is lumpy).
  7. Divide the batter among the muffin cups, filling each three-quarters of the way, and bake until a toothpick comes out clean, 30 minutes for regular muffins.



Persimmon marmalade

The persimmons I had spotted on my ride a couple weeks ago have started to be ripe. So we went to pick some up and I’ve decided to make some jam qith it to be able to keep it as long as possible during the upcoming winter month.



  • 1kg persimmons’ flesh (it has to be really ripe, aka mushy, otherwise it has a horrible meal taste)
  • 700grams sugar
  • 75ml freshly pressed orange juice
  • 1/2 tbsp vanilla extract



  1. Cut the persimmons in two and scoop the flesh out, leaving a couple milimeters until the skins. Put in a salad ball
  2. Cover the persimmons’ flesh with the sugar, orange juice and vanilla extract and mix well. Let marinate for 2hours.
  3. image

  4. Put the mixture in a blender to you don’t have big chunks in your jam, then pour in a saucepan and cook for 6 to 7 minutes on medium heat, while stiring often.
  5. Sterilize your containers and caps and pour your marmalade in. Flip them over to expel the air and let cool down.
  6. image

  7. Once it has cool down, store in a dry place.

A.B.Cs energy balls

For the past few weeks as my knee has finally been getting better, I’ve been able to ramp up the mileage and do longer rides. While going on longer rides, it’s also getting colder out here and I need extra calories to fuel my rides. As I don’t digest well processed food and most energy gels/chews/bars – they give me stomach aches – I’ve been bringing homemade marzipan with me on those rides.
Marzipan is ready in a couple minutes: almond meal, sugar, water, mix them up, make a ball of it, wrap in plastic and take with you; but it would be bice to have something with extra taste to bring on the trails.

The acronym came up as I was writung down the recipe: Almond, Banana, Chocolate and Coconut.


  • 1 banana
  • 25 grams dark chocolate (I use Nestlé Dessert)
  • 300 grams almond meal
  • 210 grams sugar
  • 2.5 cl water
  • coconut flakes


  1. In a ball, mash the banana and grate the chocolate with a cheese grater over it. Mix well and set aside. banana+choco banana+choco 2
  2. In a bigger ball, stir the almond meal and sugar. Add the water, mix with your hands and it form a ball with the dough. marzipan
  3. Add the banana/chocolate mix to the dough and keep mixing with your hands, so it forms an homogeneous dough. Form 2 centimeters of diameter balls and place on a chopping board. making balls
  4. Pour the coconut flakes in a plate and roll the newly formed energy balls in them so they are fully covered of them. getting there
  5. A.B.Cs energy balls can be eaten right away or frozen to take along on your next rides.


Arbutus jam

This morning we went on a little hike to play gatherer: I love this part of France where I now live as we can just walk out the door and go pick up fruits and herbs in the wilderness. The most common one are herbs of course that you can find year-round: thyme, rosemary, savory, lavender.Blackberries have been filling our stomach for the past 2 month, I can’t wait for the Persimmons to be ripped in the next week or so, olives are starting to turn black and will be ready by early December.

What we found on our gathering hike today can only be picked once a year and is the berry of the Arbutus Unedo. What the hell is that? It’s also known as the Strawberry tree or Cane apple. It’s a small tree found in the Mediterranean region and oddly enough Ireland. It’s a small red skinned berry with orange insides. It’s best in jam or cooked as too much of its raw version is toxic. The roots, leaves and branches can be used on their own as medicines as they are anti-inflammatory and diuretic apprently. Anyway, you have wikipedia to help you out ont his part and to know more about the plant in general.

Arbutus Eonus

As we picked up 2 kilos  of berries, I decided to make some jam with it.


  • 2kg Arbutus
  • 1kg sugar
  • 200gr honey
  • 2 lemons


  1. Clean the arbutus. arbouse
  2. In a mixing ball, top off the arbutus with sugar, honey and lemon juice. Stir gently so all the berries get covered in sugar/honey/lemon and let marinate for 24 hours. pret à maçérer maçération terminée
  3. Transfer in a stew pan and cook for 45 minutes on medium heat. Stir regularly and keep an eye on it as it can turn into candy really fast. cooking
  4. Sterilized your containers for the jam by pouring boiling water in them and on the cap.
  5. Once the jam have finished to cook, pour into the containers, close them and flip them over (so as much air as possible will be out) and wait until cold to store normally.

Confiture en pot

Onion marmalade

This is Matt’s recipe that I just cooked and I’ve transcribed it as thoroughly as possible as it is an eye-bowling-measurements type of recipe he gave me but I wanted proper measurements.

It’s delicious with cheese or cured ham or simply by itself on warm bread.


  • 10 red onions
  • 2 tbsp vegetable oil
  • 50 grams butter
  • 2 tbsp cumin
  • 2 tsp chili pepper flakes
  • 1/2 cup red wine
  • 1/2 cup balsamic vinegar


  1. Cut the onions in 2 and slice them thinly (3mm each)
  2. In a stew pan, melt the butter on high and add the oil. Pour in the onions. Whisk together so the onions get greasy.
  3. Cook for a couple of minutes, then add the cumin and chili pepper flakes. Stir well. image
  4. Stir often, until onions are thoroughly cooked. It should take two hours or so: the onions shouldn’t be crunchy anymore and reduced to 1/5 of the uncooked ones.
  5. Reduce heat to medium and add wine and vinegar. Keep on stirring regularly for another hour or until onions are caramelized. image
  6. Sterilized your countener for the marmalade by pouring boiling water in them and on the cap.
  7. Once the onions have finish to caramelized, pour into the containers, close them and flip them over (so as much air as possible will be out) and wait until cold to store normally.



This is by far my favorite dessert, it’s definitely not gluten-free or dairy-free, far from it, but I’ll endure the stomach-ache for just a couple of spoon of it. It is my guilty pleasure.


  • 4 eggs
  • 250 grams sugar
  • 500 grams mascarpone
  • Lady fingers
  • Dark chocolate
  • 1 cup coffee


    1. Separate the eggwhites from the yolks.
    2. With an electric mixer, whip up the eggwhites (add a pinch of salt) until they form peaks.


    1. In another bowl, whisk together the yolks and sugar until you optain a really light yellow. Add the mascarpone and keep on mixing.
    2. With a wooden spoon, gently add the whipped eggwhites to the mascarpone mix and whisk softly.


    1. Organize the ladyfingers as a single layer at the bottom of a serving dish (8″ by 8″ will do). Add a  1/2 tablespoon on every ladyfingers.


    1. Cover with half the mascarpone mix. Grate dark chocolate on top of the 2 previous layer. Do those 3 layers one more time.
      Put in the fridge for at least 12hours before serving.


Candied ginger

I snacks on those like crazy, so I decided to try and make some homemade ones.



  • 250 g of fresh ginger
  • 400 g sugar
  • 0.25 liter of water


  1. Peel the ginger root as thinly as possible. Cut into cubes or sticks then soak in cold water for 1 hour. Drain.
  2. Put the ginger in a cooking pan and cover with cold water. Bring to boil and boil for 5 minutes.
  3. Drain and repeat this process 2 to 4 times depending on whether you want your candied ginger strong or not so much.
  4. Bring the sugar and water to a boil for 5 minutes, then pour it over the ginger. Cover with a plate and let soak for 12 hours.
  5. Strain the syrup and boil it for 10 minutes then pour it over the ginger and let stand for 2 days as described above.
  6. Boil for 5 minutes, then let stand, covered, 2 to 3 days . The roots should then be tender , swollen and transparent. If not, cook for another 5-8 minutes.
  7. Finally put in sterilized jars.

Chocolate lava cake with pears and homemade marzipan

I wanted to make some homemade marzipan to bring on rides as a snack. I made quite a lot (there is never too much marzipan) and I ended up using it in this delicious dessert recipe which is  a variation of the traditional  chocolate lava cake.




  • 100g almond meal
  • 100g sugar
  • 2cl water


  • 200 g dark chocolate
  • 125 g butter
  • 2 pears
  • 4 eggs
  • 80 g rice flour
  • 100 g sugar
  • 1/2 teaspoon baking powder


  1. Mix almond meal and sugar together by hand. Slowly add water and keep mixing with you hands until it forms a compact bowl. Set aside.
  2. Melt chocolate and butter, smooth and pour this mixture into a bowl.
  3. Skin the pears and remove the non-edible parts and dice them.
  4. Mix into the chocolate/butter cream, with an electric mixer, the following: eggs, flour, baking powder, sugar and pears. Add 2/3 of the marzipan (diced as well).
  5. Finally, add the rest of the marzipan (also diced), and use a wooden spoon to gently mix it in.
  6. Pour into cake pan and bake for 20 minutes at 180 ° C.
  7. The top should be cooked, but not too firm.
  8. The middle should still be a little soft, it’s normal.
  9. Let cool and place in the fridge for an hour, then enjoy!