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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, 26 June 2017

Raspberry Bavarois with a Raspeberry Mirror Glaze on an Almond Fondant Base


I have always loved “Raspberry Bavarois” and when I was looking for a dessert idea for a family dinner at the end of April, I made this recipe taken from the French magazine “Cuisine Actuelle”.

It is an easy dessert but it requires that you follow each step carefully. As for the dessert, it is fresh, unctuous and light with an intense raspberry taste. A guaranteed success to impress and treat your loved ones.

Ingredients for 8 servings (use an 18cm aluminium circular mould)

For the Almond Fondant Base:
80 g sugar
2 eggs
80 g almond powder
50 g melted butter
A dash of rum

For the Raspberry Bavarois:
300 g raspberries
6 g gelatine in sheets
200 ml of very cold full cream
80 g sugar
1 tablespoon icing sugar

For the Raspberry Mirror Glaze:
130 g raspberries
90 g sugar
3.5 g gelatine in sheets

Preparation:

For Almond Fondant Base:
1. In a bowl, combine the eggs with the sugar. Add the almond powder, the rum and the melted butter. Put in an aluminium circular mould. Bake for 20 minutes at 180°C.

2. After cooking, allow the fondant to cool in the mould and unmould it when cold.

3. Place the fondant cake in a serving dish and reposition the aluminium circular mould around it, slightly reducing the diameter to avoid leakage of the Bavarois cream.

For the Raspberry Bavarois:
1. Mix the raspberries and then sieve in a chinois to eliminate the seeds.

2. Soak the gelatine in cold water.

3. Heat the raspberry puree in a saucepan with the sugar. Add the well-drained gelatine. Mix so that it melts well and leave to cool.

4. Beat the full cream into a firm whipped cream (put the whisk and the bowl in the fridge 1 hour before whisking). Add the icing sugar and whisk again.

5. Using a spatula, gently mix the cooled whipped cream to the raspberry purée.

6. Spread this mixture over the almond fondant cake in the aluminium circular mould. Place in the fridge for at least 2 hours.

For the Raspberry Mirror Glaze:
1. After the 2 hours, prepare the Mirror Glaze. Soften the gelatine in cold water.

2. Mix the raspberries and sieve them in a chinois to eliminate the seeds.

3. In a saucepan, place the raspberry coulis and sugar and heat gently, but do not bring to the boil.

4. Away from the heat, add the well drained gelatine and mix well to melt.

5. Leave to cool and spread evenly over the Raspberry Bavarois. Refrigerate for at least 2 hours, it is better to leave it all night.

6. Gently remove the aluminium circular mould and decorate according to taste. (I decorated mine with fresh raspberries sprinkled with icing sugar and added slices of fresh kiwis).

Friday, 16 June 2017

Campari Sunset - a chance encounter

Whilst queuing at the checkout at Denner, buying the ingredients for another cocktail, we were joking with a very pleasant lady about the pastis that she was purchasing. She was trying to have us believe that it was her favourite breakfast tipple and that she dunked her croissants in it! Sweetheart shared his favourite pastis cocktail with her (more of which in another episode) and she gave us a gem of an idea for Campari. We rushed home to try it and found the mixture to be an ideal and refreshing summer long drink with the advantage of being super easy to make.

Preparation:
In a tumbler mix ice with 1 part Campari to 3 to 4 parts of pink grapefruit juice (our lady friend recommended Denner’s own brand, which we used, but any good quality fresh brand should be acceptable). Add a slice of lemon and stir with a straw. Heaven! 

I named this refreshing and attractive long drink “Campari Sunset”.


Monday, 12 June 2017

Marbled Chocolate Banana Cake

I love making easy, quick and tasty cakes for every day! I am always super excited when I see a new recipe with ingredients that I like and that are easily accessible. At the end of March, I came across this super sexy recipe and I thought I would give it a try. It was a beautiful spring day and, alone in my kitchen, with the voice of Adam Levine for company (singing “So cold” - I love that song!), I felt happy. Making cakes always put a large smile on my face...

This is a rich but delicious cake which is great on its own, no need to add any toppings. Enjoy!!


Ingredients:
4 large eggs
200g sugar
150g butter, softened
200g flour
1 teaspoon baking powder
100g crushed banana
100g chocolate powder
50ml milk
* Cake size loaf mould: 24cm (L) X 10cm (W).

Preparation:
Beat the 4 yolks with the sugar and add the butter at room temperature and beat until light and fluffy. Add the milk and then mix the sifted flour with the baking powder.

In another bowl, whisk the egg whites until stiff (until they form peaks), then add them to the above mixture and fold them in gently.

Then divide the batter into 2 equal parts: in one mix the crushed banana, in the other mix the chocolate powder.

Grease the cake mould and sprinkle it with flour and alternately pour the two batters into the loaf mould, so that it looks marbled. Bake in a preheated oven at 180º for 40 minutes.

Once cooked, let it cool and remove from the mould.


Friday, 26 May 2017

Aperol Spritz - Italian Cocktail

Aperol is a very popular cocktail in Italy and, in recent years, it has conquered the hearts of the Swiss. This is a light aperitif made with sweet herbs, plants and fruits, bright orange in colours and created in 1919 by the brothers Silvio and Luigi Barbieri in Padua, Italy.

Aperol is the fruit of an infusion of plants assembled with an alcohol base, with sweet and bitter oranges, quinine, gentian, rhubarb and other selected herbs.

Making Aperol in a Wine Glass

Ingredients:
60 ml of Aperol
100 ml of Prosecco
40 ml of sparkling water (I prefer mine with Schweppes Tonic)
1 slice of orange
Ice cubes

Preparation:
Fill the glass with ice cubes.
Add the Aperol.
Pour in the Prosecco.
Add the sparkling water.
Mix gently.
Add a slice of orange as a decoration.

Have a tip top tastic weekend!!

Friday, 19 May 2017

Orange Cake

May 1st - Labour Day - was rainy and chilly in Geneva. Early that morning, we bumped into schoolgirls selling “muguets”, which is the flower symbol of that day. Sweetheart bought a sprig of lily-of-the-valley for me.

Later on, when I returned home, I thought we should celebrate Labour Day. As any celebration requires a cake and flowers (at least for me), I prepared this cake, which is moist, fluffy, delicious and so easy to make. If you like the taste of orange, I strongly recommend this cake.

The one I made was small but I give you the “normal size” recipe for about 10 people.

Ingredients
240 g butter, softened
240 g sugar
2 tbsp sugar
4 eggs
240 g flour
2 tsp baking powder
The juice and the zest of 4 very juicy oranges (I used organic oranges, each weighing 200g)
A little bit of grated coconut (optional)

Preparation
Preheat the oven to 180°C.

Prepare the zest of the 4 oranges and their juice.

In a large bowl, work the butter into a cream.

Add the sugar gradually, whisking, then incorporate the eggs, one at a time, without ceasing to stir.

Add the flour and baking powder, then the orange zest and half the juice.

Butter a mould and pour in the mixture.

Bake for 40 to 50 minutes.

Meanwhile, prepare a syrup with the remaining orange juice and the 2 tbsp of sugar.

Bring to the boil for 6 minutes.

Unmould the cake and leave to cool slightly.

Sprinkle it with the orange juice syrup you have prepared.

Sprinkle with coconut (optional).


Note: The cake must be well impregnated with syrup, to have a pronounced taste of orange.




Friday, 12 May 2017

Carrot Cake with Cream Cheese Frosting



Hello dear readers! This cake, that you discover now, was our Easter cake. I have only just had time to put together this post – better late than never, right? I hope this recipe will please you.

We are fond of this spicy, moist and creamy cake (the cheese cream topping adds that little something to it)…This is a great cake with a gorgeous topping for a special occasion, such as the upcoming Mothers’ Day here in Switzerland on Sunday 14th May.

I decorated mine with a DIY cardboard stick and wrote “Happy Easter”, then I added a white Alstroemeria (in English, a Peruvian Lily). Enjoy!

Ingredients (Serves 8)
5 eggs
200g finely-grated fresh carrots
200g sugar
200g almond powder
2 ml kirsch
1 grated lemon zest
50g of flour
1/2 tsp. baking powder
1 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

Cake
Separate egg whites from yolks. Beat the egg yolks and 100g of sugar until the mixture is pale yellow and foamy.
Stir in the grated carrots, almond powder, grated lemon zest, cinnamon, clove, nutmeg, flour, kirsch and mix well.
In another bowl, with an electric mixer, beat the egg whites with 100g of sugar until soft peaks form. Then, incorporate it gently into the batter.
Then butter and flour a mould of 22 cm in diameter and 5 cm in height and pour the mixture in.
Bake for 35 to 40 minutes in a preheated oven at 190 degrees. Allow to cool before removing from the mould.


Cream Cheese Frosting
Whisk 100g of butter at room temperature until creamy.
Add 400 g Philadelphia cream cheese, and continue mixing.
Add 2 tsp of vanilla extract, and 150g icing sugar.
Whisk everything until obtaining the final texture: creamy, without lumps.

Assemble the cake
Using a sharp bread knife, cut the cooled cake into two layers.
Place your first layer on the plate followed by a big amount of frosting in the centre. Spread the frosting thickly and evenly across the layer.
Spread from the middle of the layer out to the edges and slightly down the side.  Add your second layer on top of the first. Repeat the frosting process by starting with a large dollop on the top and work your way down the sides, filling and smoothing with a spatula.
The frosting doesn’t need to be perfectly smooth. Actually it looks prettier when it is irregular.
You can store your cake in the fridge until time to serve.

Decorate
If you want to make your carrot cake a little sexier, you can put small carrots made of marzipan on top.



Friday, 28 April 2017

Piña Colada

Ingredients for 1 person
4 cl of white rum
2 cl of dark rum
12 cl of pineapple juice
4 cl of coconut milk

• Pour the ingredients into a shaker and add 5 or 6 ice cubes. Shake well and, voilà, It’s ready!
• Pour it into a hurricane glass (a sort of elongated wine glass)
• Decorate with a piece of pineapple and a candied cherry

History of “Piña Colada”
The Piña Colada was invented on August 15, 1954 by “Don Ramon Marrero” (alias Monchito), a barman of the Hilton hotel in San Juan (Puerto Rico). His goal was to combine all the flavours of Puerto Rico in one drink, with a special emphasis on fresh pineapple juice from the Puerto Rico farms.

After more than 3 months of trials, dosages, and many mixtures, “Don Ramon” perfected the recipe for Piña Colada (which means “pressed pineapple”), that he served to many residents of the hotel, such as John Wayne...

He served this cocktail for thirty-five years as a bartender at Caribe Sol, and was consecrated in 1978 when a coconut cream maker from Puerto Rico, sold the 3 millionth Piña Colada. That same day he was honoured and the government declared the Piña Colada national drink of Puerto Rico.

Wednesday, 26 April 2017

Sweet Passion Flan



Today, I am sharing with you a personal recipe. I created it in 2014. I took a recipe from my mum and adapted it from scratch by adding my own favourite ingredients to make this flan: condensed milk, coconut milk, a hint of fresh grated ginger and lemon zest. All of that resulted in the most gorgeous flan. I named it “Sweet Passion Flan” because this is Sweetheart’s favourite dessert. The one in the photo was made in April.

For this recipe always use 17 cm diameter flan mould that is 10 cm deep.

Ingredients (for 6 persons):
1 can (370g) of Nestlé sweetened condensed milk
Zest of 1/2 lemon
Grated ginger to taste (I use a teaspoonful)
2 large eggs
200g of coconut milk

For the caramel: 6 tbs of sugar, 3 tbs of water


Preparation:
In a small saucepan, cook the sugar and water until it starts to melt. Lower the heat and cook until caramelised to a golden brown.

Pour the caramel into the metal flan mould. Turn and swirl the mould to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish.

Pour the condensed milk into a bowl combine with the lemon zest, ginger and eggs and beat well.

Add the coconut milk, stir and pour into the mould previously lined with the caramel.

Preheat the oven to 180°C. Bake at 180°C for 1:10 minutes (45 min. covered and 25 min uncovered).

Leave to cool and then refrigerate until well chilled (at least 6 hours).

To remove from the mould, place a large plate on top of the flan and gently flip over so that the plate is on the bottom. Lift away the mould.

You can keep it for up to five days in the fridge!

Note: For a bigger flan, you just need to double the ingredients.

 The first one I made in 2014

Friday, 21 April 2017

Apple Banana Chocolate Chip Cake

Recently I came across this super simple cake recipe and I immediately wanted to try it. It was a real success. So moist and exquisite. Sweetheart was conquered and I believe you will be too when you have taste it. So here’s the recipe.

Ingredients:
100 g of flour
50 g of sugar
1 egg
4 tablespoons of oil
6 tablespoons of milk
1 teaspoon baking powder
1 pinch of salt
1 banana
2 apples (I used Golden Delicious)
1 handful of dark chocolate chips

Preparation:
Preheat the oven to 180 °C. In a bowl, mix the flour, baking powder, sugar, salt, oil, milk and egg. Once well mixed, add the dark chocolate chips.

Pour into a buttered cake mould and place the fruits cut into pieces, on top (first the banana then the apples).

Bake for 45 min. Leave to cool on a rack on removing from the oven.

Serves 8

Note: You can replace the dark chocolate chips with a handful of raisins macerated in rum (as per the original recipe).


Thursday, 30 March 2017

Blue Lagoon

This is the first time that I have made this recipe but the third time that I have tasted it. I have always heard a saying that a woman’s favourite drink, apart from champagne, is vodka. Is that true?? For this reason, I am suggesting this drink to you, with its pretty colour and its fairy-tale name. You will impress your friends with this tasty, elegant and quick cocktail. Cheers!!

Ingredients for 1 person
4 cl vodka
3 cl blue curacao
2 cl lemon juice

To prepare the “Blue Lagoon” recipe use a cocktail shaker.
Squeeze the juice of half a lemon into the shaker with the other ingredients and ice.
Shake and then filter into a glass, preferably a glass champagne saucer.
To make it fresh and light, fill the glass previously with crushed ice cubes.
Decorate with a long lime zest (or a cherry in syrup on a stick).

History of the Blue Lagoon
Created in 1960 by Andy MacElhone at Harry’s Bar in Paris. Andy MacElhone is none other than the son of Harry, the founder of Harry’s Bar and inventor of the White Lady cocktail. At the time of the appearance of blue curacao liqueurs on the market, he wanted to honour his father by making a variant of the White Lady, so he replaced the triple sec with blue curacao and replaced the gin with vodka.

Wednesday, 29 March 2017

Mum’s Crème Maïzena




When I was little, Mum used to make this cream for me: I loved it so much... A few weeks ago I really wanted to have some, so I prepared it and I thought I would share it with you. This delicious recipe is very quick to prepare and, if you have small children, give it a try because they will love this cream.


Preparation: 5 minutes
Cooking time: 3 minutes
Refrigeration: at least 6 hours

Ingredients (for 8-10 ramekins)
2 egg yolks
110 g caster sugar
80 g Maïzena cornstarch
1 litre of skimmed milk
2 vanilla pods
ground cinnamon

Preparation:
In a saucepan, bring the milk to the boil with the vanilla pods. Reserve 8 tablespoons of the milk in a bowl before heating.

Dilute the Maïzena cornstarch in the bowl with the 8 tablespoons of cold milk.

Add sugar and eggs yolks to the bowl and whisk well. Then pour over the boiling milk and mix well, continuing to heat until boiling. Remove from heat after a few seconds.

Then pour the hot cream into the ramekins. Allow to cool and sprinkle with a pinch of cinnamon and then refrigerate for at least 6 hours before serving (it’s better if left overnight).

Note: You can prepare a smaller portion - just divide the ingredients in half, like I did.