Finikia - Greek Pastries
This is a super tasty guava dessert, one that does the tropical fruit total justice! It's quick and easy and we have shopping tips for SAFFAS!
No meat, no problem!
This recipe made me swoon. I had never made passionfruit slice before, but it’s an Aussie favourite. Rightly so, given all the backyard p...
These Mascarpone Buttercream Topped Chocolate Cupcakes are utterly chocolatey and moist. Then topped off with a creamy frosting made from butter and mascarpone cheese for a decadent touch!
Brioche Doughnuts with Coffee Cream. These incredibly light and sweet doughnuts are a must-have at any afternoon tea. Learn how to make this dessert yourself!
Habt ihr auch so ein Gericht, das euch einfach immer glücklich macht? Bei mir sind es Mamas Topfenknödel mit Nuss-Zimt-Brösel. Ein Gericht, das schon seit meiner Kindheit immer wieder auf den Tisch…
verpoorten.de - Rezeptwettbewerb Apfelkuchen-Apfelstrudel-Rezepte: Neues Kuchenrezept mit Äpfeln ''geschichtete Apfel-Nuss-Torte mit Verpoorten Original Eierlikör'' ...
Good old-fashioned crunchies.
Junket? What on earth is junket? I'm so glad you asked. Junket is cheese... in a way. But totally not. This easy recipe feeds your soul and your gut... give it a go. It's a tasty one!
A brief guide to krapfen, paczki, and semlor
I knew it. I knew that I couldn't hold it in any longer. I made a cake with 6 components. And I loved every single moment of the laborious time-consuming process. Why do I have such weird interests I do not for the life of me know. But this cake, this cake!, or should I say cakes, are worth every single minute of the 2 days I spent making them. What really struck me was how every single component uses the same type of chocolate in differing applications and amounts. What you get is a cake with a singular cohesive taste but varying textures. Interesting huh. The bottommost layer, the chocolate cake, is dense and fudgy and rich, like a brownie. The following layer, a chocolate cream, is smooth and creamy. Next up is a chocolate mousse that is lighter and airier. Then the glaze, which has a somewhat sticky quality to it (the glaze is a two-part process). Lastly, the tempered chocolate decoration on top to provide a crisp crunchy contrast. I even added caramelized rice krispies in between the chocolate cream and chocolate mousse layers for crunch but they softened. I guess its to be expected. They did leave behind a nice caramel taste that complemented all that chocolate though. The glaze gave me a bit of trouble because it seized up and then separated when I added the chocolate sauce. Maybe it's because of the differing temperatures of the two components. In the end, the glaze was too thick even though it was at the right temperature and couldn't coat the cakes evenly and smoothly. Although there are many components to make, you will realize that they are not that hard. Majority of your time spent will go towards the chilling so don't be daunted by the length of this recipe! The sense of accomplishment is worth it. Oh and of course the eating. Carrément Chocolat adapted from Desserts by Pierre Herme makes an 8 inch square cake For the chocolate cake: 4 ounces 72% chocolate, chopped 1 stick butter, diced 1/2 cup sugar 2 eggs 1/3 cup all-purpose flour, sifted Preheat the oven to 170C. Butter and flour an 8 inch pan that is 1 1/2 inches to 2 inches deep. Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and add the pieces of butter. Stir in the sugar, eggs and sifted flour, mixing to incorporate each ingredient after adding before adding the next. Pour the batter into the prepared mold and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse and dry the mold then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold. For the smooth chocolate cream: 2 1/2 ounces 72% chocolate, chopped 7 tbsp whole milk 7 tbsp heavy cream 2 1/2 egg yolks 1/4 cup sugar Bring the milk and cream to a boil in a saucepan. In a bowl, beat the egg yolks with the sugar. Whisk the milk and cream mixture into the egg yolks gradually then pour the mixture back into the saucepan and set over gentle heat until it reaches 185F or 85C. Pour 1/3 of the mixture over the chopped chocolate, stirring well. Repeat twice more, stirring after each addition, then process the mixture with a handheld immersion blender. Pour cream over cake. Refrigerate for 1 hour, then place in freezer for 1 hour. For the chocolate mousse: 6 ounces 72% chocolate, chopped 1/3 cup whole milk 1 egg yolk 4 egg whites 4 tsp sugar Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat. Bring the milk to a boil in a saucepan and pour milk over chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. Beat the egg whites until stiff with a dash of the sugar, then, as the mixture begins to stiffen, add the remaining sugar. Incorporate 1/3 of the beaten egg whites into the chocolate mixture then carefully fold in the remaining beaten egg whites. Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours. For the thin chocolate sheet: 3 1/2 ounces 72% chocolate, chopped Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds over the pot until it reaches a temperature between 88F and 90F. Pour chocolate over a sheet of acetate and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours. For the chocolate sauce: 1 1/2 ounces 72% chocolate, chopped 6 1/2 tbsp water 2 1/2 tbsp sugar 3 tbsp heavy cream Place the chopped chocolate in a small saucepan and bring the a boil with the water, sugar and cream. Stir continuously until the sauce is thick enough to coat a spatula. For the chocolate glaze: 3 1/2 ounces 72% chocolate, chopped 1/3 cup heavy cream 4 tsp unsalted butter 1/2 cup chocolate sauce, recipe above In a saucepan, bring the cream to a boil then remove from heat. Gradually beat in the chopped chocolate, beating it from the centre outward. Set aside to cool to 140F before adding the butter, then add the 1/2 cup of chocolate sauce. For assembly: Remove the cake from the mold and discard the plastic wrap. Using a small ladle, pour the chocolate glaze (it should be warm, between 95F and 105F) around the sides of the cake, then over the centre. Using a cake spatula, even coat the sides and edges. Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake. Set the cake in the refrigerator to defrost for 2 hours before eating. Cut with a knife dipped in hot water for 30 seconds for a clean cut.
Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else woul...
Slightly stale bread absorbs juices more evenly.
When reading the introduction by Swee San (The Sweet Spot) who is the host for this month's Asian Food Fest, she mentioned this Calamansi Muffin which is very famous in Boracay, Philippines. I have not been to Boracay but it's definitely on my to-go vacation places list. I'm intrigued by this muffin, wondering how it would taste like, whether similar to lemon cake? Couldn't be flying all the way to Boracay eh? The best is to bake it myself to find out :) Since I wasn't sure if I would like it, I halved the recipe and also reduced the amount of sugar. The method was pretty straightforward, creaming butter with sugar, followed by egg, then flour and milk/calamansi juice mixture alternately. Boracay Calamansi Muffin (makes 9 pieces small size muffins, recipe from pepper.ph) Ingredients 95g Plain flour 1/2 tsp Baking powder 1/8 tsp Salt 2 Tbsp Fresh milk 2 Tbsp Calamansi juice 55g Unsalted butter, softened 80g Caster sugar 1 Egg (60g egg with shell) Steps Preheat oven (top/bottom heat) at 175 degree celsius. Line muffin pan with paper cases. Set aside. Sift flour, baking powder and salt together. Set aside. Mix milk and calamansi juice together. Set aside. Cream butter and sugar till pale and fluffy, about 2-3 mins. Add egg and mix till incorporated. Add flour mixture in 3 additions, alternating with milk/calamansi mixture. Fold to incorporate, do not overmix. Scoop batter into paper cases about 2/3 filled. Bake at 175 degree celsius for about 20 mins. Best serve warm The muffin turned out pretty tender and yes I could taste a mild citrusy taste as I bit into it. Just as I was thinking, nothing spectacular, a sudden strong zing hit my taste bud. Oh hey, this was interesting, the zing came only after I swallowed the cake and not when I was chomping. I offered half a muffin to the kiddo and he had this weird expression after eating it and rejected my offer for more cake. But I must say, it was pretty addictive, this sudden zing. Well, if you are curious about this muffin, give it a try since it's so easy to bake and ingredients are very simple. I am submitting this post to Asian Food Fest – Philippines hosted by The Sweet Spot.
Diese Kekse duften nach Zitrone und Marzipan und schmecken dazu einfach super lecker. Ausprobieren lohnt sich.
Polish Angel Wings or Chrusciki are delicate crispy little cookies. They are made from an egg yolk dough then rolled out super thin, cut into strips and deep fried. Chrusciki are traditionally made around Lent but we love to eat around Christmas as well.
Szybkie w przygotowaniu, smaczne batoniki owsiane nadziane czekoladą i nutellą. Stanowią świetną przekąskę, dodadzą energii i są sycące. Bardzo polecam...
Ein köstlicher Erdbeerkuchen ist ein Muss im Sommer. Ganz besonders lecker machen sich die roten, süßen Früchte in einem saftigen Rührkuchen, der dank der Zugabe von griechischem Joghurt richtig lo…
Nesquik Brownies
Whether you know them as speculoos, speculaas, spekulatius or Biscoff, few things are as irresistible as these positively delicious, buttery gingerbread shortcrust cookies! Wonderfully crispy, crunchy and deeply caramelized, they're sure to become part of your annual holiday baking regimen!
These vegan buns are dusted with confectioner’s sugar | image/Sunny Gandara
I've seen photos of this cake on Pinterest and Instagram for years and was always curious about it. It's a very eye catching cake and t...
Nothing beats a homemade slice with a cuppa, especially these gems we used to cook years ago. From lemon to lattice, Mars Bar to muesli, you’re bound to rediscover a childhood favourite.
Kleine Sünden bestraft er liebe Gott ja manchmal sofort. Wie in diesem DEFA-Trickfilm meiner Kindheit, der mir irgendwie noch recht gut in Erinnerung geblieben ist – „Alarm im Kasperlet…
VINNIGE EN MAKLIKE KLAPPERYS
Great for all the family. It's a winner - the grand kids love it!
This vegan version of classic pastry cream is tasty, creamy, and silky smooth. It is a great base for french desserts.
This Brazilian recipe mashes cornbread and cake together for a great accompaniment to a mug of coffee.
Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
One of the most popular Dutch sweet treats is a spice-filled, crunchy cookie called speculaas, or "mirror," since the cookies reflect the image of the molds from which they're shaped.
Die troostende geure van melk en kaneel is sinoniem met Suid-Afrika se nasionale tert, maar ook met ander boerekosgeregte, soos dié heerlike roomys.
