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

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!



Monday, 10 July 2017

Homemade Ice Cream without an ice cream maker - Mascarpone Ice Cream

In early March, I made one of my favourite desserts, tiramisu. As there was some leftover “preparation”, I took the opportunity to make a homemade ice cream without using an ice cream maker.

This ice cream is our favourite, very fragrant and unctuous and not too sweet: to eat and cry for more!!

I promise you that this homemade ice cream is super-fast and, above all, it’s too yummy!! After you have tried it, you will never buy industrial ice cream again!

You can enjoy it with any of these toppings: raspberry coulis, melted dark chocolate, whipped cream, chocolate chips, crushed grilled walnuts, raisins macerated in rum… or like me, with macerated strawberries in syrup.

So here we go. Ready to start?

Ingredients
500g mascarpone
4 eggs
100g sugar
1 untreated lemon (zest)
*Optional: 250g fresh strawberries

Preparation
In a bowl, mix the egg yolks with 50g of sugar until frothy; then add the mascarpone and the lemon zest.

In another bowl, beat the egg whites with the remaining 50g of sugar, then stir them gently, with a spatula, into the rest of the preparation.

Once finished, pour the preparation into a Tupperware and place the preparation in the freezer. Every 30 minutes, for 3 to 4 hours, remove the ice cream from the freezer and mix with a spoon. Thus, the ice cream remains smooth and does not form unpleasant crystals.

*Optional: wash and cut the strawberries in four, add 2 tbsps. of freshly squeezed orange juice and 1 tbsp. of sugar. Reserve in the fridge.

Et voilà, job done.


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.