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

Monday, 20 November 2017

Spéculoos and Raspberry Tiramisu Verrines

I made these Tiramisu verrines for a dinner in early July. This is a very light dessert, this version of the famous tiramisu with raspberries and Spéculoos is a real pleasure for the eyes and the taste buds!

Recipe adapted from the French magazine “Journal de Femme”

Ingredients for 4 persons:
250g mascarpone (I used Galbani)
2 eggs (I used organic)
50g sugar
16 Spéculoos biscuits (I used the Lotus brand)
1 untreated lemon (zest)
400g fresh raspberries

Preparation:
In a bowl, mix the egg yolks with 25g of sugar until frothy; then add the mascarpone and the lemon zest. Mix well with a wooden spoon until you get a homogeneous cream.

In another bowl, beat the egg whites with the remaining 25g of sugar, then stir them very gently, with a spatula, into the rest of the preparation.

Reserve some raspberries for decoration and crush the rest with a fork.

To assemble
Take 4 verrines (200 ml) line the bottom with a layer of 2 crumbled Spéculoos biscuits, add a layer of crushed raspberries and cover with a layer of mascarpone.

Repeat the process: Spéculoos biscuits, raspberries, mascarpone. Decorate with fresh raspberries. Refrigerate for at least five hours.


Thursday, 9 November 2017

Italian Ricotta and Apple Torte

Back in October, while sitting on my couch with the flu, I was surfing the internet when I stumbled upon this torte recipe. I knew I needed to try it and I did so a couple of weeks later... We devoured this easy to make cake. The grated Golden Delicious apples give the torte a lovely moist texture. This cake is delicious served on its own or with a small dollop of vanilla ice cream. A perfect autumn treat!




Ingredients:
140g salted butter
200g golden caster sugar
3 large eggs
160g plain flour
1 grated zest of lemon
250g ricotta (I used the Galbani brand)
1 tablespoon baking powder
2 small grated Golden Delicious apples (200g)
Dusting of icing sugar to serve

Preparation:
Heat oven to 190ºC.

Cream the butter and sugar together until light and fluffy.

Whisk eggs lightly and gradually add to the butter/sugar, mixing on a light speed. Do this gradually so you don’t curdle the mix.

Add the grated lemon zest, grated apples, ricotta and baking powder, mix lightly together followed by the sifted flour, don’t over beat.

Pour into tin prepared tin, smooth the top and bake for about 35-45 mins until golden.

Leave to cool in tin for 15 minutes, turn out onto wire rack to continue cooling. Once cold, dust with icing sugar.


Monday, 30 October 2017

Lemon Curd Biscuits

In May, when I saw this recipe on Monica’s blog “Playing with Flour” I bookmarked it immediately. At the end of the day when I got home, I made it. My kitchen smelled incredibly good. That same evening, I took these photos. If you are fond of slightly crunchy biscuits with a strong flavour of lemon, I recommend these beauties. They are very easy to make and are a wonderful lemon curd biscuit to eat or, why not, to offer. They were a huge success, that is why I am planning to make some as a Christmas gift.

For the lemon curd:
1 large egg
30g unsalted butter
50g caster sugar
Juice of 1/2 lemon (40g)

Preparation:
Place egg, butter, sugar, and lemon juice in a bowl set above a pan of simmering water. Stir and cook, allowing butter to melt, continuing until mixture thickens, about 10 minutes, the consistency should be like soft jelly. Strain mixture through a fine mesh sieve into a separate bowl. Place a piece of plastic wrap directly on top of the surface of the curd and let cool (you can do this a day ahead). You will use a portion for the biscuits and save the rest for another use.

For biscuits (I made 16 biscuits each weighing 24 g):
100g salted butter, softened
40g granulated sugar
40g light brown sugar
1/2 teaspoon vanilla extract
Freshly grated zest of 1 lemon
40g lemon curd
175g flour

Preparation:
Preheat oven to 190C.  Line a baking sheet with parchment paper.
Beat butter, sugars, vanilla, and lemon zest together (using a handheld mixer) until soft and creamy.  Stir in 40g of the homemade lemon curd.  
Work in the flour to make dough.  Use a teaspoon to place small scoops of the dough onto the baking sheet.  Flatten each slightly.
Bake for about 15 minutes, until biscuits are golden.  Transfer biscuits to a wire rack to cool completely.

Note: The biscuits taste best the day they’re made. Store leftovers in an airtight container for up to 5 days.

Monday, 23 October 2017

Caribbean Pineapple Cake

The pineapple cake was my favourite when I was a child. Mum used to make this cake very often; it didn’t last the day…

At the end of May, during a bank holiday, I decided to make pineapple cake. But this time, I wanted to try a Caribbean recipe. It is identical to Mum’s recipe, but you add spices, rum and lime.

Believe me, we enjoyed this Caribbean pineapple cake - very light, not too sweet, and delicately flavoured with lime, vanilla cinnamon and nutmeg. If you are attracted by exotic flavours, you will adore it.

Recipe from « Le livre de recettes de Tatie Maryse »

Ingredients:
200g half-salted butter, softened
250 g cane sugar (I used 200g)
100 g cane sugar for the caramel
200 g flour
6 eggs
1 tsp baking powder
1 can of pineapple (with 10 slices, and keep 200 ml of the pineapple syrup)
1 lime
1 tsp ground cinnamon
Nutmeg (freshly grated)
1 vanilla bean
2 tbsp of old rum
20 ml of old rum (for the syrup)
* 23 cm mould

Preparation:
Make the caramel with 100g of sugar and 40 ml of water added to 5 ml of lime juice.

Cover the mould with caramel in a uniform manner.

Drain the pineapple slices and keep the syrup.

Place the previously drained pineapple slices on the caramelised mould.

Now, start to prepare the dough. Mix the butter and sugar until you get a whitish frothy mixture.
Stir in the flour with the baking powder. Mix.

Stir in the egg yolks and mix again.

Add cinnamon, freshly grated nutmeg, vanilla bean seeds and the freshly grated zest of half a lime and 2 tbsp of old rum. Mix well.

In a bowl, whisk the whites.

Then, gently add the whites to the dough.

Pour the dough into the cooled pre-caramelised mould to bake in an oven preheated to 180ºC for 45 minutes.

Pineapple syrup and old rum preparation
In a saucepan pour 200 ml of pineapple syrup (from draining the pineapple slices) with 20 ml of old rum and let it boil for 2-3 minutes.

Unmould the cake while it is still warm - as soon as it is removed from the oven. Sprinkle it immediately with the syrup and rum mixture then let it soak quietly.

Note: eat at room temperature.
If you make this cake for children do not put rum in the syrup.

Monday, 9 October 2017

Carac (Swiss chocolate cake)

Today, I want to share with you a typical Swiss cake - the Carac. It is a delicious shortbread pastry tart filled with chocolate ganache, enjoyed by young and old alike.

Its fascinating name is written as either “carac”, “karak”. It is unclear why it is so called, perhaps it could come from a “superior quality cocoa” produced in the vicinity of Caracas...

I made these at the end of May. This recipe is very easy - anyone can make it. I hope it will seduce you too:

Ingredients (serves 8, each tart weighs 50g):
16 mini tart shells of shortbread pastry (size 6-7 cm)
400 g of 70% cacao dark chocolate.
100 g butter
100ml cream

For glaze:
120 g icing sugar
3 tbsp water
Green food colouring

Preparation:
Heat the butter and the cream slowly in a saucepan, until the butter melts.

Add the dark chocolate in pieces, and let it melt until you get a cream.

Pour the mixture into the tartlets leaving 5 mm for the glazing.

Keep a small amount of the chocolate cream for the small chocolate pellet in the middle of the carac.

Allow to harden in the refrigerator for about 2 hours.

Prepare the glaze by mixing the icing sugar and 3 tbsp of water. Add a few drops of the food colouring (the colour should be light green).

Then cover the carac with a thin layer of the glaze.

Add a small drop of chocolate cream in the middle of the carac.

Refrigerate for about 30 minutes.

Note: You can make your tart shells with homemade shortbread pastry (380g flour, 250g softened butter, 125g sugar, 1 tsp vanilla sugar all mixed together. Leave the dough to rest, then bake at 180ºC for 20 minutes).

* Shortbread pastry: this pastry is used for sweet tarts and pies only. It’s very crumbly and buttery.


Friday, 29 September 2017

My Birithday Cake

This is the chocolate cake I made for my birthday party. I was very specific about what I wanted my cake to look like. I wanted a chocolate & berries cake with a chocolate ganache. I made one from the “The Australian Women’s Weekly” cookbook - it has awesome cakes. I adapted it by completely covering the cake with a thick chocolate ganache. Then I decorated it with blackberries, currants and strawberries. I must admit that I am truly proud of this cake which was extraordinarily delicious, probably the most delicious chocolate cake I have tasted in ages.

Chocolate ganache and raspberry cake adapted from the “The Australian Women’s Weekly” 

Ingredients:
35g cocoa powder
80ml hot water
150g dark eating chocolate, chopped
150g butter, chopped
300g firmly packed brown sugar
125g almond meal
4 eggs, separated
240g fresh raspberries (I used 200g blackberries, 150g strawberries, 50g currants)
Chocolate ganache
200g dark eating chocolate, chopped
160ml thickened cream (I used 180ml and 2g gelatine in sheets)

Preparation:
Preheat oven to 170°C. Grease a deep 22cm diameter cake pan (I used 18cm); line base and side with baking paper.

Blend cocoa powder with the hot water in a small bowl until smooth.

Combine chocolate and butter in medium heatproof bowl over saucepan of simmering water; stir until melted. Remove from heat; stir in cocoa mixture, sugar, almond meal and egg yolks.

Beat egg whites in clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture in two batches. Pour mixture into prepared pan.

Bake in moderately slow oven about 1 ¼ hours. Stand cake in pan 15 minutes, before turning onto wire rack to cool.

Chocolate ganache: Combine chocolate and cream in small saucepan; stir over low heat until smooth. I soaked the 2g gelatine in sheets in cold water then I added the well-drained gelatine to the ganache. I mixed well with a spoon so that it melts well.

Afterwards, I covered the entire cake with the ganache and once the ganache set, I decorated the cake with the three types of berries. I thought it looked more festive.

Serves 12
Tip: This cake can be made up to three days ahead; store in an airtight container. Top with berries and chocolate ganache on the day of serving.


Monday, 11 September 2017

Blueberry & Raspberry Clafoutis


Blueberries and raspberries are unquestionably my favourite berries. In mid-May, I was craving a berry dessert, something fast and simple to make and yet delicious. By opening my recipe book “The Classics of French Cuisine”, the choice was made on its own. I adapted the recipe by adding more fruit. We loved this dessert enormously, whether served warm or cold.

Ingredients (serves 8 people):
250g fresh blueberries
250g fresh raspberries
4 eggs, beaten
100g plain flour
125g caster sugar
1 small sachet of vanilla sugar
200ml whole milk
200ml liquid cream
20g butter, to grease

Preparation:
Preheat the oven to 180°C.

Grease a porcelain baking dish. (I used a dish that was 26 cm long, 19 cm wide and 5 cm deep).

Sift the flour into a large mixing bowl. Add the already whisked eggs and then add 120g of the caster sugar. Gradually pour in the milk and the cream. Mix with a whisk, until you have a smooth and thick batter.

Pour 1cm of the mixture into the prepared porcelain baking dish. Bake for about 5 minutes, for the batter to set slightly (very wobbly).

Then tip the berries into the prepared porcelain baking dish, distributing them evenly. Pour in the remaining batter. Bake for about 30 minutes, until the clafoutis become swollen and golden and a bit wobbly.

Mix the vanilla sugar and the remaining 5g caster sugar. Sprinkle the surface of the clafoutis straight out of the oven.

Serve the clafoutis, warm or cold rather than hot. Put a bowl of fresh whipped cream on the side.


Note: You can replace berries with sliced ​​apples or pears, apricot halves or cherries.

Monday, 24 July 2017

Strawberry Bavarois on a Hazelnut Fondant Base

This “Strawberry Bavarois” on a soft hazelnut fondant cake is my own idea. I adapted the classic recipe taken from the French magazine “Cuisine Actuelle”. Let me tell you, I love this one enormously. The combination of flavours is perfect. The lightness and unctuosity of the strawberry mousse blends perfectly with the hazelnut fondant cake which gives it a caramel aftertaste. I remember when I served it everyone said “Ohhhh woww…” What else can I tell you? This dessert is definitely a winner!

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

For the Hazelnut Fondant Base:
80 g sugar
2 eggs
80 g hazelnut powder
50 g melted butter
A dash of kirsch

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



For Hazelnut Fondant Base:
1. In a bowl, combine the eggs with the sugar. Add the hazelnut powder, the kirsch 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 Strawberry Bavarois:
1. Mix the strawberries.

2. Soak the gelatine in cold water.

3. Heat the strawberry 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 strawberry purée.

6. Spread this mixture over the hazelnut fondant cake in the aluminium circular mould.   Refrigerate for at least 5 hours.

7. Gently remove the aluminium circular mould and decorate according to taste. (I decorated mine with fresh sliced strawberries and, on top. I placed a few strawberries sprinkled with icing sugar and added whipped cream).


Friday, 21 July 2017

Pastis tropical

This is the simple cocktail recipe that Sweetheart shared with our amusing companion in the checkout queue at Denner (see my Campari Sunset post). It is a recipe that he picked up at university.

In a long drink glass, pour 60 ml of your favourite brand of pastis (we used 51), 30 ml of Malibu, add ice and top up with good quality pineapple juice. Stir with a straw and enjoy.

This recipe gives the pastis a very exotic taste so I called it Pastis Tropical. In my opinion, this is definitely a drink for the ladies.

Have a tip top tastic weekend!