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

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.

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)

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

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.

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

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.

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

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

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.

Wednesday, 15 March 2017

That Special Cake - Blueberry Yogurt Cake

I love homemade cakes: delicious, beautiful and simple cakes made by us for Mum’s birthday party, for a friend, for Easter, for Valentine’s Day, served on a nice cake plate because these little details make a difference!

Today, in the various cake shops available to us, we can choose dream cakes which perfectly brighten up our table. But, sometimes, we also want to make ourselves a special, tasty cake without that wow effect.

So, here’s a gorgeous cake recipe that will make a difference for your guests! I already posted this recipe in 2015 but I have decided to publish it again. This time the decoration is different and the taste is slightly different too. I made it with blueberries instead of the wild fruits (strawberries, raspberries and blackcurrants) I used previously. I made this cake in early February for no particular reason other than to give us a special treat because that day I had received good news that made me very happy…

Blueberry Yogurt Cake

4 eggs
1 blueberry yogurt with fruit pieces
2 yogurt pots of sugar (or 3 if you like very sweet cakes)
1 yogurt pot of oil (sunflower)
3 yogurt pots of self-raising flour
100 g blueberries

1 - Pre-heat the oven to 180ºC.
2 - Add the eggs, yogurt, sugar, oil and flour to a large bowl.
3 - Mix well.
4 - Add the blueberries towards the end and don’t mix much after doing so.
5 - Place in a greased mould that has been sprinkled with flour.
6 - Bake in the oven for about 40 mins.
7 - Allow to cool in the mould.

250 ml cream
1 tablespoon of icing sugar
200g blueberries
Mint leaves to taste

Whip the cream with a little sugar. When ready, pour over the cake and decorate with the blueberries and mint.

Friday, 3 March 2017

Pistachio Cake

I made this delicious cake in mid-December. That weekend I was alone and I concocted a great programme for myself: a cake to go with tea, a good book to read, short walks here and there and swimming.

Okay, so back to what matters, the cake recipe. This delicious pistachio cake is scandalously easy to make - and it is to eat and cry for more. You can’t go wrong, honestly.

If you are a fan of pistachio cake like I am, you will adore this moist cake that has a good amount of ground pistachios in it. I have adjusted the quantity of ground almonds so that the cake is more pistachio than almond.

250g softened butter
200g caster sugar
4 eggs, beaten
70g ground almonds
150g ground pistachio nuts
50g plain flour
1 tsp baking powder
Grated zest of 2 lemons

1. Preheat oven to 180ºC.

2. Beat the butter and sugar together until smooth. Add the eggs, a little at a time, and beat until firmly incorporated.

3. Stir in the ground almonds and pistachios, the flour, the baking powder and the lemon zest.

4. Spoon the mixture into the prepared tin and bake for 45 minutes. Remove from the oven. Leave to cool and unmould.

Et voilà!

Recipe from “Good Food Channel”

Friday, 24 February 2017

Cuba Libre Cocktail

Ingredients for 1 person
6 cl Cuban Rum
4 cl Lime juice
15 cl Coca-Cola

Make the “Cuba Libre” directly in a tumbler.
Pour the lime juice and rum on ice cubes, then add Coca-Cola. Stir slowly. Decorate with a slice of lime.

History of “Cuba Libre”
This simple and prestigious cocktail was created in 1900 just after the Second War of Independence between the United States and Spain (1895 to 1898). Two years after the war, in 1900, a captain and his troop of American soldiers met in a bar in the Old Quarter of Havana. The captain had ordered rum and Coca-Cola (which had just been imported into Cuba) on ice, with a quarter of a lime.
This awakened the curiosity of the soldiers who were accompanying him. They asked the barman to serve them the same cocktail. When the soldiers ordered a second round, a soldier suggested a toast to “Cuba Libre!” (Free Cuba!), to celebrate the liberation of Cuba.

Friday, 10 February 2017

Valentine’s Day Gift Idea - Plum Chutney

I made this plum chutney in the middle of November and then hid it in the cellar to be able to offer it for Valentine’s Day. We love chutneys and this red one is a pure delight and quite original too. I had never heard of plum chutney, so I just experimented and love it a lot. It is very quick and easy to make, you just can’t go wrong.

Ingredients (makes 6 small jars)
1.5kg plums
1 onion
250g of yellow sugar
1 teaspoon Cayenne pepper
1 teaspoon clove powder
1 teaspoon ginger powder
1 teaspoon cinnamon powder
1 teaspoon turmeric powder
250ml of cider vinegar
Salt and pepper to taste

1. Remove the stones from the plums and cut them in half. Finely chop the onion.

2. Put the plums, chopped onion, all the spices, sugar and vinegar in a pan and season with a little salt and pepper. Stir well to mix together all the ingredients and bring to the boil.

3. Reduce the heat to minimum and cook about 30 to 40 minutes until it is a soft, very aromatic mixture.

4. Place chutney, while still hot, in previously sterilised jars, close and store in a dry place.

5. Decorate with a pretty sticker and write down the serving suggestions.

To sterilise jars, wash and thoroughly rinse them in hot water. Place wet jars in a low oven to dry off and keep warm. Fill with hot chutney and cover with a waxed disc (waxed side down). Leave to cool, place a cellophane disc over the top and seal with an elastic band.