Tag: Desserts

Chocolate Crinkle Cookies
It has began. The holidays are no longer a wistful anticipation they are here, all around us, glittering with light. From the Christmas market in the center of the city, the craziness in the shops, the carol song orchestra dressed like Santas entertaining the children in the park to the slightly stressful anxiety thinking of what to cook for the celebrations. The menu is already forming in my mind and my heart rejoices imagining the moment of triumph when the dishes will be ready. But beyond this care, at a moment of peace, a realisation gently comes to mind that Christmas altogether is about something else. Something deeper, something bright, something true and something light. And while the inevitable family party preparations may still play a central part of the event, a small voice within me is whispering to sit down, to rest, to remember the essentials, hoping that when all is done and the festivities are over, something within me will be reborn, I will be shining with a newer inner glow and will be ready, facing foreword, gracefully smiling to step into the new year.

Yet, Christmas is not Christmas without plenty of delicious bites. To sweeten the mood I am starting the festive season by preparing these irresistible chocolate crinkle cookies dusted in magic white powder sugar. Who needs a real snow, hey? Extremely delicious, quick and easy these cookies make for a wonderful entertainment if you may wish to keep the little ones engaged. And yes, I admit you may find it difficult to keep the grown ups disengaged once they come freshly baked out of the oven. Chocolate cookies, presents and champaign on the ready… let the Christmas holidays begin. Merry Christmas everyone!
Ingredients

Makes approximately 50 cookies

1 cup natural unsweetened cocoa powder

1 1/2 cups white granulated sugar

1/2 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon espresso powder (optional)

1/2 teaspoon salt

1 cup powdered sugar
Method

1. In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
2. Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
3. In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
4. Mix into the chocolate mixture on low speed until just combined. Do not over-beat.
5. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
6. Preheat the oven to 175C and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 2.5 cm sized balls using your hands. Roll the balls in the powdered sugar and place on the cookie sheets (you should be able to get 12 to 16 on each sheet).
7. Bake at 175C for 10 to 12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

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December 20, 2018
Chia Seed Coconut Pudding
Vegan chia seeds pudding desserts seem to be a culinary hit these days, popular in the healthy restaurants all over the city. You may taste them advertised as health breakfast or desert, and why ever not? Light and airy and delicious they could be extremely versatile while at the same time light on the waistline.

With our daughter going vegan, I must admit that our view on the culinary world has changed. Until very recently, I might have never considered buying chia seeds or agave syrup, stocking the kitchen cabinets just in case waiting for a moment of inspiration for their use to arise and it seems that this morning is a day just for that.

Deciding to give it a go, my imagination is still playing safe using coconut cream for the chia pudding. On its own, it is already a delicious soothing delight, but what elevates this desert to the seventh heaven is the combination with the topping. Fresh raspberry coulis, delicious raspberries and blueberries and for an extra crunchiness and flavour – dehydrated raspberries and strawberries. I really did not know that dehydrated fruit could retain so much flavour! Absolutely awesome final touch to an already fabulous dessert!
Ingredients

Serves 4

For the Chia Pudding

800 ml coconut cream

8 tbsp chia seeds

4 tbsp Agave syrup

For the Raspberry Coulis

125g raspberries

1 tbsp Agave syrup

1 tbsp fresh lemon juice

For the Topping

handful of raspberries

handful of blueberries

handful of dehydrated raspberries

handful of dehydrated strawberries

Method

1. For the Chia Pudding: Prepare four crystal glasses or jars, ready to serve the pudding. In a deep bawl mix together the coconut cream, the agave syrup and the chia seeds. Place three raspberries at the bottom of every glass. Pour the coconut chia mixture in the serving glasses leaving 1/2 or 1/3 free space for the topping. Refrigerate overnight.
2. For the Raspberry Coulis: Bring the raspberries, agave syrup and lemon juice to the boil. Simmer, stirring occasionally for about 15 minutes until it thickens slightly. Strain and press through a sieve. Discard the pits and use only the freshly strained coulis.
3. For the Topping: Take the chia coconut pudding out of the fridge. Pour raspberry coulis over the pudding. Decorate with a handful of fresh raspberries and blueberries. Crush a few dehydrated raspberries and strawberries for extra texture and flavour. Serve cold.
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November 28, 2018
Cheesecake Passion Fruit & Mango
A dear friend is coming for a visit, and I am wondering what to prepare for our lovely time together. Not too complex, as I really do not have much energy to spear and not to heavy as hours later, dinner still awaits.

Thinking of something light and easy, my thoughts are drawn to a recipe I have recently read in Tom Kerridge’s cook book “Loose weight for good”. Not yet fully committed to his low carb dietary guidelines, I am slightly adapting the recipe to suit our needs. As a last minute action, I am looking through our kitchen cupboards for the necessary ingredients, wondering who might have artificial sweeteners at home at their beg and call? Certainly not me for the moment and this humble low calorie dessert is destined to turn out as a full pleasure treat.

And what a treat it is! The smooth and soothing mixture of cream cheese, yogurt, crème fraîche, vanilla, honey and lime is something irresistible and clever. Crushing amaretti, as a base for the dessert, adds an extra kick and in combination with fresh and sweet passion fruit and mango, the overall experience transcends the senses to the highest heaven.

This beautiful and light dessert could be celebratory grand finale of an amazing multi-course dinner or just a special treat for someone special.
Ingredients

Serves 4

2 sheets of leaf gelatine

16 amaretti biscuits

1 lime (finely grated zest + juice)

2tbsp granulated sugar

150g light cream cheese

250g crème fraîche

150g Greek yogurt

1 vanilla pod, split and seeds scraped

1tbsp honey

150g mango, diced

4 passion fruits, halved

Fresh mint leaves
Method

1. Place the gelatine leaves in a shallow dish, cover with cold water and leave to soak for about 5 minutes.
2. Meanwhile, put the biscuits into a strong plastic bag and bash with a rolling pin to crush to crumbs. Divide between four small glasses.
3. Heat the lime juice and 1 tbsp sugar in a small pan over a medium heat. When hot, take the pan off the heat. Immediately lift the gelatin out of its water and add it to the hot liquid, stirring until dissolved. Leave to cool until barely tepid.
4. In a large bowl, whisk the cream cheese, crème fraîche, yoghurt, lime zest, remaining 1 tbsp sugar, honey and the vanilla seeds together until smooth. Whisk in the cooled gelatine mixture.
5. Spoon on top of the biscuit bases in the serving glasses and spread evenly. Chill in the fridge to set for at least 2 hours.
6. For the topping, mix the mango and passion fruit pulp and seeds together and spoon on top of the cheesecake pots. Finish with fresh mint leaves.

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October 16, 2018
Birthday Cake in Number Shapes
My dearest one has become 50. He still looks young and gorgeous in my eyes, but I cannot stop but wonder where does time fly. Marking the occasion, my husband’s 50 year anniversey was quite a family event. We shared all our love with him in small and big ways, but most of all, my making this spectacular birthday cake together with my step-daughter.

We first print A4 number shapes finding variety of template options freely available online. Then we make four delicious almond flour cookies and once chilled, layer them 2×2 filled with cream cheese filling and we decorate the topping with flowers and fruits.

It is amazing how easy this cake turns out to be. Once mastering the basics, the same technique could be used in making all sorts of cookie shapes and impressing and delighting any of your quests.
Ingredients

(Cookie Template Size A4)

For the cookies

500g flour

100g almond flour

2tsp Vanilla extract

300g Butter (room temperature)

1 large egg

1 dash of salt

200g powdered sugar

4 tsp of cold water (in case your cookie dough is too crumbly)

For the filling

450g heavy cream (cold)

10g Agar-agar

90g water

350g cream cheese (room temperature)

200g powdered sugar

2tsp Vanilla extract

For decoration

raspberries

strawberries

mango

Blueberries

Blackberries

4 – 6 flowers
Method

For the cookies:

1. Sift flour, powdered sugar and almond flour. Discard lumps.
2. Add butter to dry ingredients and combine with hands until the dough resembles crumbly sand.
3. Briefly stir vanilla extract and egg together than pour into dough. Combine with hands.
4. Separate cookies into 1 X 300g and 3X 250g portions and pack in wrap. Allow to cool in fridge for 30 minutes – 1 hour.
5. After an hour, roll out one cookie dough at a time. If the cookie dough is too crumbly, add 1 – 2 tablespoons of cold water. Roll out the dough on a flat surface (covered with parchment paper), which can then fit into your freezer.
6. Cut out the desired number from the cookie dough.
7. Place cookie in freezer for 10 minutes.
8. Put cookie in a preheated oven at 180 degrees celcius for 9 – 11 minutes.
9. Allow to fully cool and repeat the same process for remaining numbers. You will need 2 of each number. The defined measurements suffice for 4 cookies (2 X 2).

For the filling:

1. Pour powdered sugar into heavy cream and whisk until stiff peacks, pour in vanilla extract and combine well. Then place in fridge.
2. Mix water and agar. Allow to sit for 5 minutes, then cook in microwave or in a pot.
3. Meanwhile, beat cream cheese until soft.
4. Fold in heavy cream into cream cheese until creamy consistency. Pour in hot agar and mix well.
5. Immediately pour into pastry bag and begin decorating the cookies (or cake).

For decoration:

1. Pipe large drops onto the first cookie until fully covered.
2. Place the second (same number) cookie on top and pipe large drops onto that cookie as well.
3. Distribute fruit and flours along the center of the cream decorated cookies.

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October 3, 2018
Vegan Coconut Panna Cotta
Family Sunday lunch is always something special. Following the traditions of his parents, my husband sits on the table well dressed and freshly shaved. Cooking for him is always easy – a Sunday roast with baked potatoes, lightly grilled fresh green asparagus and delicious Porto brown sauce… But with our daughter turning vegan, we have a challenge in our family cuisine.

Shall we fallow in her footsteps and make one vegan dish for all or shall we stick to our tried and tested family favourite recipes and making everyone happy, cook two different dishes instead of one? This classical dilemma will need further contemplation in front of every special meal, but for the time bing we are content to compromise on the dessert. Light and easy, this vegan panna cotta is not only quick to make, but it is indeed a healthy option for the summer season. Who would not wish to enjoy a delicious dessert, pack full of flavour and less on calories?

Setting the coconut milk to simmer I am discovering a new ingredient, suspecting that Agar-agar will be my new kitchen friend. Coming from Asia, Agar-agar is a natural vegetable gelatine counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards.

It is extremely easy to use and our panna cottas turn to be an absolute perfection. Embracing an open mind for a healthier lifestyle and the most likely new culinary experimentations, we enjoy our Sunday lunch excited for the future and in peace.
Ingredients

Serves 2

400ml full fat coconut milk

2-3 tbsp maple syrup

1 tsp agar agar powder

1 tsp vanilla extract

strawberries

blueberries

mango

raspberries

fresh mint leaves
Method

1. Place agar agar, maple syrup, coconut milk and vanilla essence to a small pot and bring to the boil then turn it down to a simmer. Cook for about 2-3 minutes whisking it constantly.
2. Pour the mixture into 2 crystal glasses and set aside. Once cold, chill in the fridge for at least 1-2 hour.
3. Before serving, decorate the panna cotta with a selection of fresh fruits (I am using strawberries, raspberries, blueberries and mango) and fresh mint leaves.

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September 30, 2018
Speculoos Cake
It is mid September and the summer days start to whisper of the coming autumn. We cuddle lovingly at home with a cup of tea, glowing candles, warm blanket and a book close by. Home sweet home. Our travelling business agendas keep us far from home and when the weekend comes being home is a joy and celebration. We treasure these simple moments in many ways. Sharing hours among the mundane taking care and the things that bring delight. Sometimes it is a walk in the woods, sometimes it is delicious dinner, sometimes a favourite cake. Speculoos are traditional cookies offered all year round, but especially around St. Nicolas on the 6th of December in Belgium. A couple of years ago a Belgian company transformed this delicious flavour into a paste, that nowadays can be easily found in every store all over the world – called Speculoos Paste or Cookie Butter. This is the main ingredient our weekend cake today – delicious and spicy, soft and flavoursome Speculoos Cake.

Ingredients

250g self-raizing flour

220g butter

250g caster sugar

2 vanillas

4 eggs

4 tbsp of Speculoos Paste

4 Speculoos cookies

Method

1. Soften the butter.

2. Whisk the softened butter, the sugar and the vanilla. Gradually, one by one, add the eggs continuously whisking. Whisk in the flour adding a little bit at a time. Add four table spoons of Speculoos paste and whisk again until smooth.

4. Grease and flour a backing dish. Poor over the cake mixture. Smooth evenly. Brake four speculoos cookies in half and dip each cookie half in the cake mixture.

5. Bake in the oven for 50 minutes on 175C. When ready, take the cake out of the oven and let it rest for 2min in the form, then take it and turn it upside down on a plate. Serve warm with a spoon of vanilla ice cream, or cold.
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September 10, 2017