Amazing !

ooh. that looks good. i made your plain yogurt cake last week, sprinkled on powdered sugar and raspberrys and it was gobbled up by all.

and as for communal living with hens, it sounds wonderful. i have hens and reccomend their sweet ways and funny personalities to all. AND for house hens (mine are outside, but friends of mine have indoor chickens) they make little diapers so that you don't have to worry about accidents.

vive la gateau! vive les poules!

That cake looks delicious! I am a big fan of your yogurt cake actually. I have tried it with strawberries (very yummy!), because rasberries and blueberries are a little hard to come by here (in the Philippines).

Would you happen to have a recipe of pao de queijo? A friend of mine loves it and I would love to be able to make her a batch... :)

now I am going to have to go look for recipies for teh meatballs and cheese bread... two of my favorite things to eat!!

Le gateau au yaourt is a wonderfully simple and delicious cake ... C’est ma petite madeleine à moi... Thanks for your recipe Clothilde - very inspiring. I have added you on my blog. Looking forward to a daily visit ! merci :D
(I didn't know anything about indoor chickens before ! and the fact they make diapers for them. well...)

hi there!
I am a young Chinese-American filmmaker from NYC, based in Paris

I am working on a short documentary film (30min) about people, culture ... how people are different, yet fundamentally we do share some simliarities, such as using tomatoes to cook. This film aims to celebrate the diversity in humanity and to promote understanding.

Currently I am looking for people (any gender, any age) who cooks with tomatoes
1. from north African country (i.e. Algeria)
2. Scandinavian
3. Italy
4. Mexico
5. French
6. Middle East countries

please contact via email: NY_Paris_Films@yahoo.fr
deadline: contact by November 22nd

Perhaps you know of someone who may be interested in participating?

I look forward to hearing from you.

Oh, quibe: I would love to revisit those...reminds me of a party I once had as a student where each member had to bring a "traditional" food or drink from their country of origin... The quibe (washed down with palinka) laverbread (accompanied by some lambic beers) and steak and kidney pudding (which had a heartburn inducing rough calvados accompaniment) feast was topped off with Pop-tarts! A memorable night... but I wonder if the memory of the quibe is strongest because I was at my most sober?

Hi, Clotilde! I have to try your yogurt cake, i`ve read so many praises... Well i`ve been reading your blog for some time now and like many other people, you`ve inspired me to start my own blog. Well, i`m Brazilian and it`s nice to know that you`ve approved the food... But i`m surprised to know that New World wines are that expensive in France... Anyway, we Brazilians don`t use to drink much of our own wines because our neighbor`s wines (from Argentina) have superior quality and good prices here.
Have a nice day!

It seems good and light!

Ohhhhh YUM!

<Content snipped>

How nice this party must have been! I am Brazilian and like all the nibblers you described!
The "empadinhas" are very brazilian and the most popular filling in Brazil is actually made with hearts of palm, but nowadays you can find them filled with anything from chicken to shrimp and even sweet ones, filled with chocolate, or guava paste and white cheese!
Quibe is good too, I like it a lot! yummy!
I make a yogurt cake pretty much like your recipe, and it is one of my favorite ones, very moist and tasty too! I have made it with lots of different fruits and add ins, such as chocolate chips and even colored sprinkles with my 3 year old son! I must try it with blueberries, since I love blueberries too!
I love your blog Clotilde! Say "Oi" to your Brazilian friends from me!
Ana

babette,

why do you discourage the use of yogurt in cakes? is there any health issue pertaining to the use of yogurt in baking with high temperatures? btw, i tried your email address, but it doesn't work.

thanks.

Be cautious of posts that sound deliberately controversial, especially when attached to cute names such as Babette's evocation of a popular foodie movie. S/he is trying to intrigue you and perhaps damage your computer since the email address is also a bastardization of Thomas Keller's name. I hope Clotilde will be alert and remove the comment.

At 6:30 this evening my daughter announced that she wanted to bake something. "A yogurt cake," she said. I couldn't remember the proportions, but told her I knew where to look. Instead of frozen blueberries we added some frozen "fruits rouges" -- a nice mix of currants, raspberries, blueberries and cherries.

It was delicious!

It's like a food themed episode of Friends! I must try this yoghurt cake; it looks so moist and fluffy.

Indeed it is a moist cake..scrumptious..I'm made it twice with raspberries...and it's been a scrumptious success..

All I can think is ..those lucky lucky birthday folk on the 3rd floor..

and the feast read as a friendship feast..the best feasts of all..

http://www.maria-brazil.org/fdind.htm

looks to have quite a list of recipes from Brazil...'twill be fun to try some...intriguing to work through them all...variation on the working through Julia Child's book :-)

My colombian grandmother used to make Quibe, was mighty delicious. She served it raw tho. It had a taste that was distinct from other colombian food.

We also have the "cheese breads" called Pan de Bono.. made with yuca flour and queso blanco.

So much else seems to be different between colombian and brazilian cuisines BUT that could be due to the simply aweful brazilian restaurants I have been to (in Boston)!!

Thanks for sharing these pics and story!

PAN DE BONO

Hi,

I made the raspberry version the other day but I added Honey Almond Praline on top stolen from another recipe found here.

I highly recommend it.

Being Brazilian myself and a big fan of your blog as well, this posting has beemn a great pleasure to read for various reasons. I love your cake recipes and will give this one a try. The recipe you posted of your grandmother's cake is a big hit and I have tried it with loads of things including guava.

Hi there!
I have been reading for a while now and tis my first time commenting.
I was wondering what the difference was between "myrtille", and "bluet". I was told (when I was at work) that the two are significantly different and could not be used interchangeably.
Any explanation as to what / why this is?

Thanks,
Jessica

Clotilde --
What serendipity! I've been thinking about pao de queito since I read your menu for the party, wondering where I could trace a recipe.

Today I was in my favorite market and the owner asked me whether I had tried the
"new Brazilian cheese bread" he is now carrying, raving about how popular it is. He brought me a sample from the freezer, wrapped in a white plastic bag marked NO CHARGE. When I got home and opened it, there was a clear plastic bag of those lovely balls of dough. Can't wait to try them tonight. And just imagine: they're right where I can pick them up whenever the mood strikes.

Caro Clotilde,
Questa torta è squisita! I made it also with raspberries and the raw sugar and must agree with all positive comments. The look of the cake is as appealing as the flavour.
We had a late harvest riesling (and second helpings)!

Wonderful and delicious!
My new favorite.

After stumbling on your site and checking the picture of that cake – man, I had to read on and see what that was about. Made me keen for something like that right now! That Brazilian food sounds incredible, I'm hoping – myself – to get to Brazil in the next year or so, and I'm happy to hear that the food is good there too. Nothing worse than going to a foreign country and finding their food sucks! The UK was definitely a disappointment – look, I was expecting it somewhat, but even after expecting it to be a disappointment I was disappointed!