While I was in Greece I got to try a few new Greek treats and one of my favorites was galaktoboureko. Galaktoboureko (aka milk börek) is a custard pie that is wrapped in phyllo dough
This easy tart, a classic British dessert, uses sweet cornflakes for texture.
This profiteroles recipe fills deliciously crisp French choux pastry shells with homemade vanilla cream and tops them with chocolate ganache for a bakery-quality treat. You can also fill the pâte à choux with sweetened whipped cream and dust them with powdered sugar to make classic cream puffs!
A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area.
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
This is my husband’s favorite dessert. It is a lesser known cousin of the well known favorite baklava. My husband loves it for the rich and creamy custard that is not too sweet. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon.
Hi all! A quick shoutout before I get on with my post – the lovely Deborah of Taste and Tell featured me in her Blogger Spotlight a couple weeks ago. Pop on over to visit her beautiful blog and see my answers to her interview questions! Now we come to one of my absolute favorite […]
This is an easy Emeril Live recipe for little Portugese cookies that look mmm, mmm good! I haven't tried these yet, but I'm trying these soon!
See the updated version of this apple turnover recipe here! We are a family that loves cereal. We love all kinds of cereal. Lucky Charms, Cinnamon Toast Crunch, Reese’s Puffs… you name it, and we’ll eat it. And not just for breakfast either. I’ll eat a nice, big bowl of cereal for dinner when I’m…
This weekend we are having guests over and the theme is Greek food. This is a great group of friends but best of all, they are all foodies. They are also really good cooks. We don't do this too often but when we do, it is so much fun. Everyone really gets into the theme
Yeasty free form donuts from my great grandmother who originated from the Azore Islands of Portugal.
When I flick through my Vietnamese cookbooks, the dessert section will contain dishes like crème caramels, flans, custards and tarts. These dishes are associated with the French and were brought over to Vietnam during the French colonization (1874-1954). They are commonly eaten by the Vietnamese, so much so that they have made it their own with a Vietnamese twist using ingredients like coconuts, Vietnamese coffee, condensed milk and pastry often contains shortening rather than butter. When I was traveling around Vietnam last year, I found many bakeries selling French desserts and the range and quality available was amazing. It was always such a treat to get a box of sweets for just a few Australian dollars. My friends and I would often wonder down to the local bakery after dinner to get dessert and bring it back to our hostel and unwind from the day’s travel by watching whatever was on MTV (Gaga, Katy Perry on repeat) or the movie channel (I think I saw the same Jennifer Lopez movie three times, the one where she gets pregnant). I generally don’t watch much TV but my consumption of junk TV seems to skyrocket when I’m on holiday, but it’s more background noise as my friends and I plan the travel adventures for the next day and we bond over taking the piss out of how unrealistic everything that we watch on TV is. (photo that I took of a Bakery in Hanoi, Vietnam last year) (photo that I took of a Bakery in Hoi An, Vietnam last year) This month’s Sweet Adventures Blog Hop is hosted by fellow Perth food blogger, The Kitchen Crusader and the theme is “Sweet as Pie” which can be basically anything with a pastry base such as a pie, tart or galette. I decided to bake a French influenced Vietnamese dessert - Vietnamese coconut tartlets for this blog hop. You’ll find coconut used in a lot of Vietnamese dishes, especially in desserts. Coconut enriches and provides sweetness to desserts so you don’t need to add much sugar. Vietnam is one of the top ten coconut producers in the world as Southern Vietnam enjoys a tropical climate all year round which is ideal for growing coconuts. The Ben Tre Province located in the Mekong Delta has been nicknamed by the “Land of Coconuts” as it’s the biggest province cultivating coconuts in Vietnam and contributes to half of the country’s coconut yield. To make the Vietnamese coconut tarts I adapted a recipe from The Foods of Vietnam by Nicole Routhier. The recipe states that it yields six 3-inch tartlets. I doubled the quantity of ingredients for the pastry dough and ended up with 8 tartlets, maybe I used too much dough to line each tartlet but I was happy with the thickness of the resulting tartlet cases. I found that only one quantity of the coconut mixture which I added a bit more double cream into was needed to fill all 8 tartlets. I used a mix of shortening and butter in the pastry, and also added in a bit of milk powder. I have a big tin a of milk powder at home which I first bought to make Momofuku’s crack pie and I am slowly using it up by putting a tablespoon here and there in all my baked goods for a bit of a flavour boost. Christina Tosi, the mastermind behind all the Momofuku Milk Bar Store treats uses a lot of milk powder in her baked goods to give them an interesting depth of flavour and refers to milk powder as the MSG for baked goods. I also blind baked the pastry shells before filling them with the coconut mixture. Routhier’s recipe does not require the pastry to be blind baked. The pastry of the Vietnamese coconut tartlet is crumbly while the coconut filling is soft and flaky. Vietnamese Coconut Tartlets (adapted from The Foods of Vietnam by Nicole Routhier) makes 8 tartlets (~4cm tart pans) Ingredients Pastry Dough 55g vegetable shortening 55g butter, softened and cut into pieces 4 tablespoons caster sugar 2 egg yolks 1 teaspoons vanilla extract 1 ½ cups plain flour ½ teaspoon baking powder 1 tablespoon milk powder Coconut Mixture Filling 2 cups desiccated coconut 4 tablespoons caster sugar 55g butter, softened and cut into pieces 1 egg yolk 4 tablespoons double cream 1 teaspoon vanilla extract Glaze 1 egg yolk 1 tablespoon butter, melted and cooled Method To make the pastry In a bowl, beat the shortening, butter and sugar until fluffy. Stir in the egg yolks and vanilla, mix to combine. Add flour, baking powder and milk powder, and mix well. Turn the pastry out onto a lightly floured surface and gently knead until it comes together into a dough and is smooth. Press the dough into tartlet pans, prick the bases and refrigerate for 30 minutes. To make the filling In a bowl, combine the coconut, sugar and butter together. Add egg yolk, double cream and vanilla. Blend well with hands to form a soft paste. Preheat oven to 180C. Take the tartlets out of the refrigerator and blind bake them. Line the tarts with baking paper and fill with baking weights. Place the tartlets on a baking tray and bake for 10 minutes. Take the tartlets out of the oven and fill them with the coconut mixture, smooth the top. Bake the tartlets for 10 minutes. While the tartlets are baking, make the glaze – in a small bowl beat the egg yolk slightly and stir in the melted butter. After 10 minutes, take the tartlets out of the oven and brush the surface and the crust edges of the tartlets with the glaze. Return to the oven and bake for another 5 minutes. Cool the tartlets before unmolding
A quick, easy and tasty Thai style curried sweet potato and peanut chicken noodle soup.
Yema are Filipino candies made with a custard center covered with a caramel shell
This eggy, sesame seed-dusted yeast bread is a fantastic loaf for holidays and next day French toast.
Best Dessert Recipes feature some of the tastiest dessert recipes from all over the internet. These recipes range from light fruity desserts, to rich treats
These classic homemade Cream Puffs with Basic Cream Chantilly are the perfect treats for any occasion. Treat your taste buds to an explosion of sweet, creamy bliss!
Spudnuts are deep-fried pastries made out of mashed potatoes and covered in coarse sugar or a delicious glazed frosting. They're simple to make and totally delicious!
I envy anyone who hasn't ever had the chance to taste all the crispy, crunchy, spicy sugary goodness that is a Churro! For me I cons...
These cinnamon buns are all about the layers and the filling.
C'est en me baladant sur facebook que je suis tombée sur l'image suivante: J'ai trouvé cette pâtisserie très jolie. Après une petite ...
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
photo sources New Orleans BlogTour pinterest board I'm off to New Orleans for five days of design fun, and all thanks...
These spring rolls have savory pork, cabbage, glass noodles, carrots and mushrooms wrapped in a thin crackly crisp shell.
A tender sweet bread with a deep golden crust and a flavorful, nutty filling. Perfect with a hot cup of coffee. Before you begin, keep in mind that the dough needs to be refrigerated overnight.
This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.
I seriously feel like starting this post with "oh what a week…!" to the tune of "oh what a night.." At least, just listening to it makes my feet move under my chair. That’s a good thing. I am allowing myself to make room for a giggle and a laugh. It’s been such a week…
Here's a collection of dessert recipes that are every bit as pretty as they are sweet. Bon appétit!
Avec du cacao et du sucre brun, elle semble revenir de vacances. Pour retrouver la recette de la pavlova au chocolat
