Thursday, 22 June 2017

Mango and Basil Galette

I love mangoes. BUT, I've always been hesitant to bake with them. For some reason, I thought they would get all dry and rubbery. Well, I'm super happy to inform you that no such thing happened. They were beautiful, moist and juicy. And honestly, this galette has made me fall in love with mangoes even more. The best part? There is absolutely NO sugar in this recipe. Also, I recently started using cup measurements and they've made my life so much easier!



Ingredients:

  1. 2 mangoes, thinly sliced
  2. 1 3/4 c flour
  3. 1/4 tsp salt
  4. 3/4 c unsalted butter, cubed
  5. 4 tbsp ice cold water
  6. 5-6 basil leaves



Ingredients:

  1. Sieve the flour and salt, and add to a bowl.
  2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry. 
  3. Add in the ice cold water, just enough, so the dough comes together. Do not knead. 
  4. Wrap in cling film and chill for at least an hour in the fridge. 
  5. Preheat the oven to 180 degrees.
  6. On a lightly floured surface, roll the dough into a 1/4" thick circle. Place on a baking sheet lined with parchment paper.
  7. Place the sliced mangoes in concentric circles, leaving a 1" border around the edge. 
  8. Fold the edges over the fruit. It doesn't have to be perfect!
  9. Brush with egg wash (optional).
  10. Bake for 40-45 minutes or until golden brown. 
  11. Let it cool and garnish with fresh basil. 

Wednesday, 21 June 2017

Lemon Curd

If you know me at all, you would know that every summer I have a love affair with lemons. And this summer is no different. A while back, I made a lemon tart which used lemon curd. However, that lemon curd recipe is slightly different. It produces a much thicker curd which sets in the fridge. If you're looking to make a tart, I would suggest you use that recipe. This lemon curd is a lot thinner, perfect for spreading on cakes or toast.



Ingredients:
  1. 2 yolks
  2. 1/4 c sugar
  3. zest of 1 lemon
  4. 1/8 c lemon juice
  5. 3 tbsp butter, cubed



Method:
  1. Place the egg yolks in a double boiler. Beat for a minute and add in the sugar. 
  2. Add lemon juice, zest and beat well.
  3. Stir in the butter, one piece at a time. 
  4. Cook until the curd has thickened. 
  5. Strain the mixture and cover with cling film, making sure the cling film touches the surface of the curd. 
  6. Once cool, transfer to a jar and refrigerate. 

Saturday, 6 May 2017

Snickers Ice Cream

This ice cream is inspired by my favourite candy bar - Snickers. It has dark chocolate, salted caramel, peanuts, chocolate chunks. Is there any way you can even go wrong with this? This recipe serves 6. 


Ingredients:

  1. 500 g milk
  2. 200 g heavy cream
  3. 3 tbsp sugar
  4. 1 tsp cornflour
  5. 150 g dark chocolate
  6. semi sweet chocolate chunks
  7. 1/2 c roasted peanuts
  8. 4 tbsp salted caramel sauce 


Method:

  1. Pour the milk in a heavy bottom saucepan. Over medium heat, cook the milk, whisking continuously until it has halved in quantity. 
  2. Mix the cornflour with a little bit of milk and add it to the milk. 
  3. Add in the sugar and mix well. 
  4. Melt the dark chocolate and add it to the milk. Mix until fully incorporated. 
  5. Leave the mixture aside to cool completely.
  6. Whip the heavy cream until soft peaks. 
  7. Fold the cream into the milk mixture. 
  8. Pour into a container, cover and freeze overnight. 
  9. Blend the ice cream in a blender until smooth. 
  10. Fold in the salted caramel sauce and crushed peanuts.
  11. Freeze for 4 hours at least.


Sunday, 23 April 2017

Cherry Upside Down Cake

I absolutely love this cake. It's almost too beautiful to eat. Almost. I made this cake last year, but completely forgot to post the recipe. It is beautifully moist, and let's face it, that red colour is to die for! I personally love this cake with a big dollop of almond ice cream. 


Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. 1 egg
  8. ½ c milk
  9. 1 tsp vanilla extract
  10. ½ c cherries, pitted and halved
  11. 3 tbsp demerara sugar



Method:

  1. Preheat the oven to 180 degrees and grease an 8-inch tin with butter.
  2. Evenly spread the demerara sugar at the bottom of the tin. Arrange the cherries on top of the sugar, round side up. 
  3. In a large bowl, sieve the flour, baking powder and salt.
  4. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  5. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  6. Transfer the batter into the tin.
  7. Bake at180 degrees for 30-35 minutes. 
  8. Cool the cake completely before removing it from the tin. 

Saturday, 15 April 2017

Orange Upside Down Cake

This orange upside down cake is simple and delicious. I adore oranges, especially in desserts. They're fresh, vibrant, tart and sweet at the same time. I have used a few drops of orange blossom extract to really bring out that orangey flavour, but feel free to skip it. This recipe yields enough for one 9 inch cake. 



Ingredients:
  1. 3 tbsp demerara sugar
  2. 50ml yogurt
  3. 90g butter
  4. 1 orange, thinly sliced
  5. zest of 1 orange
  6. juice of 1/2 an orange
  7. 1/2 tsp orange blossom extract
  8. 2 eggs
  9. 120g granulated sugar
  10. 120g flour
  11. 1 tsp baking powder
  12. 1/4 tsp baking powder



Method:
  1. Preheat the oven to 175 degrees and line a 9-inch tin with butter.
  2. Evenly spread the demerara sugar at the bottom of the tin.
  3. Melt the butter and add the yogurt. Leave aside to cool. 
  4. Arrange the orange slices on top of the sugar in the tin. 
  5. In a bowl, beat the eggs, sugar, orange extract, zest and juice until very light in colour.
  6. Gently stir the flour mixture into the egg mixture. Add the butter mixture and mix until smooth. 
  7. Transfer the batter into the prepared tin and bake for 30 minutes. 
  8. Cool the cake completely before removing it from the tin. 



Sunday, 4 December 2016

Lemon Biscotti with Pistachios and Almonds

I have always been a fan of biscotti. However, I have also always been quite terrified of making it. This recipe is extremely easy, and produces biscotti that the perfect accompaniment to a cup of coffee. It has a fresh hit of lemon that goes well with the crunchy bits of almonds and pistachios. 



Ingredients:
  1. 50 g powdered sugar
  2. 1 lemon, zest and juice
  3. 175 g flour
  4. 3/4 tsp baking powder
  5. 1/2 tsp salt
  6. 1 tbsp honey
  7. 1 egg
  8. 1 1/2 tsp olive oil
  9. 1/2 tsp vanilla extract
  10. 25 g pistachios, chopped  
  11. 25 g almonds, chopped

Method:
  1. In a bowl, add the sugar and lemon zest and rub with your hands until the sugar smells lemony.
  2. Add the flour, baking powder and salt and stir until well combined.
  3. In a separate bowl, add the lemon juice, honey, eggs, olive oil and vanilla extract and whisk together. 
  4. Add the dry mixture and chopped nuts. Mix until just combined.
  5. Wrap the dough in cling film and refrigerate for an hour. 
  6. Pre heat the oven to 145 degrees.
  7. Roll the dough into a 6 cm wide and 2 cm high log, and place on the baking sheet. 
  8. Bake for 30-45 minutes, until the top feels hard to touch, and the inside isn't soft. 
  9. Remove from the oven and lower the temperature to 135 degrees.
  10. Cool the log for about 30 minutes before slicing it into 1 cm wide slices. 
  11. Place the biscotti flat on the tray and bake for another 10 minutes. 
  12. Cool completely before transferring into an air tight container. 

Thursday, 13 October 2016

Lemon Blueberry Cake

This cake is dreamy and light, brightened with lemon and blueberries. With the perfect combination tart and sweet, this cake is the ultimate summer dessert. 




Ingredients:
  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp salt
  5. 170 g powdered sugar
  6. 1 egg
  7. ½ c milk
  8. 1 tsp lemon juice
  9. 1 tsp vanilla zest
  10. 1 cup blueberries 



Method:
  1. Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt. 
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the lemon juice and zest and whisk well. Next, add in the egg and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Fold the blueberries into the batter. 
  6. Transfer the batter into the prepared tin.
  7. Bake in the oven at 180  for 30-35 minutes.