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.


Tuesday, 14 June 2016

Vanilla Layer Cake with Mint and Lemon Buttercream

This is my first layer cake, and quite honestly, I'm impressed with myself! It is light, soft and melts in the mouth. And it incorporates one of my favourite combination of flavours:  lemon and mint. 


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. I egg
  8. ½ c milk
  9. 1 tsp vanilla extract


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 egg and vanilla 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. Transfer the batter into the prepared tin.
  6. If you want to make a layer cake, evenly divide the batter into 4 cake tins. 
  7. Bake for 25-30 minutes. 
  8. Cool the cakes completely before frosting. 

For the buttercream:

Ingredients:
  1. 200 g icing sugar
  2. 45 g unsalted butter
  3. 3 tbsp lemon juice
  4. 1/2 tsp peppermint extract
  5. 1/2 tsp milk
Method:
  1. In a large bowl, whisk together the butter and sugar until light and fluffy. 
  2. Add in the lemon juice and peppermint extract and beat well.
  3. If the buttercream is too stiff, add in the milk to loosen it up. 


Monday, 6 June 2016

Mango Tart

If you love mangoes, this dessert is for you. Buttery crust, with light vanilla pastry cream and fresh sweet mangoes. It's the perfect summer dessert, and it is super easy to make! I used the same crust from my Apple Pie recipe, you can take a look at it here: Apple Pie Crust Recipe.


Ingredients:
  1. 3 egg yolks
  2. 30 g powdered sugar
  3. 2 tbsp flour
  4. 2 tbsp corn flour
  5. 300 g milk
  6. 1/2 tsp vanilla extract
  7. vanilla bean
  8. 2 large mangoes


Method:
  1. In a bowl, whisk together the egg yolks and sugar until they turn slightly pale.
  2. Add in sifted flour and corn flour into the egg yolks and whisk until smooth.
  3. In a saucepan, add the milk and the vanilla bean seeds. Bring the milk to a boil.
  4. Remove it from the heat just as it starts to foam.
  5. Pour the milk into the egg mixture, whisking constantly to prevent curdling.
  6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. Cook until it boils and thicken.
  7. Add in the vanilla extract and whisk.
  8. Pour the pastry cream into a clean bowl and wrap with plastic wrap, making sure the plastic touches the pastry cream.
  9. Let the Cream cool completely. Then pour in into the baked tart shell.
  10. Slice mango slices thinly and arrange them on top of the pastry cream.  



Thursday, 2 June 2016

Double Chocolate Brownies


There is no dessert more comforting than a fudgey, decadent chocolate brownie. It’s rich, it’s chewy, it’s fudgey, and it’s chocolaty, what’s not to love? And did I mention, everything goes into one saucepan, and that’s it? This is easily one of the easiest brownie recipes ever!


Ingredients:
  1. 100 g unsalted butter
  2. 120 g sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1/4 tsp salt
  6. 1/4 baking powder
  7. 70 g flour
  8. 35 g unsweetened cocoa powder
  9. handful of dark chocolate chips



Method:
  1. Preheat the oven to 170 degrees. Line a square tin with parchment paper.
  2. Add the butter in a medium saucepan and heat over low heat until the butter has melted.
  3. Add in the sugar, eggs and vanilla extract and mix.
  4. Sieve in the flour, baking powder, salt and cocoa powder and mix well.
  5. Add in the chocolate chips.
  6. Transfer the batter into the prepared tin and bake for 20 minutes.

Tips:
  1. Do not over mix the batter, as that will make the brownie cakey rather than fudgey.
  2. Do not over bake the brownie. The batter may look like it is undercooked, but just trust me and take it out at 20 minutes!


Wednesday, 25 May 2016

Apple And Cinnamon Cake

I made this apple and cinnamon cake for Mother’s Day (Yes, I realize this post is three weeks too late). But the good thing is that this cake is super yum, and doesn’t need a special occasion to be enjoyed.



I remember when I was little, and knew nothing about baking; I tried baking an apple cake. It was a disaster. I didn’t follow a recipe (what 9 year old would?). The cake tasted like baby food. You’d be happy to know, since then I’ve worked on my apple cake recipe, and it is now one of my favorite apple desserts.


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. 2 apples, sliced
  11. 1 tbsp powdered sugar
  12. 1 tsp cinnamon


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, salt and cinnamon.
  3. 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.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. Coat the apple slices in a little bit of flour and arrange on top of the batter.
  7. Now, mix the 1 tbsp sugar and 1 tsp cinnamon in a small bowl and sprinkle over the apples.
  8. Bake in the oven at 180 degrees for 10 minutes, and then lower the temperature to 150 degrees and bake for another 30-35 minutes. 



Tuesday, 17 May 2016

Mango And Lime Sorbet (No Machine)

Summer is here; which means its time for ice cream! Well, technically this isn't ice cream, but this recipe produces a sorbet that is so creamy and rich, you'll confuse it with ice cream too! This mango lime sorbet is the perfect way to treat yourself this summer. It's cold and sweet, with just the right amount of tartness. Biting into this sorbet is like an explosion in your mouth: you first get the sweetness of the mango, and then the hit of freshness from the little bits of lime zest. And did I mention all this happens in one single food processor, using just 3 ingredients? This recipe is quite similar to the Chocolate Banana Sorbet I made a few weeks ago. 


Ingredients:
  1. 380g frozen mango, cut into cubes
  2. 70g condensed milk
  3. zest and juice of 1 lime
Method:
  1. Add the frozen mango, lime zest, lime juice and condensed milk in a food processor and process until smooth. 
  2. Pour into a freezable container and freeze for at least 5 hours.


Thursday, 12 May 2016

Double Chocolate Muffins (Eggless)


These double chocolate muffins are soft, light, oozing with chocolate and quite delicious. I don’t usually make a lot of small treats like muffins, cupcakes or cookies, but I absolutely love these! The recipe called for two eggs, and I was all out of eggs that day. So, I improvised, and replaced the egg with yogurt, and you won’t believe I ended up with the fluffiest, softest muffins ever.



Ingredients:
  1. 224 g flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon baking soda
  4. 2 tablespoons unsweetened cocoa powder
  5. 96 g powdered sugar
  6. 110 g chocolate chips
  7. 240 g milk
  8. 66 g vegetable oil
  9. 60 g plain yogurt
  10. 1 teaspoon vanilla extract

Method:
  1. Preheat the oven to 180 degrees. Line a muffin tray with muffin cases.
  2. In a mixing bowl, sieve together the flour, baking powder, sugar and cocoa. Add in the chocolate chips.
  3. Add the wet ingredients in a separate bowl and mix well.
  4. Add the wet ingredients to the dry ingredients and mix to combine.
  5. Spoon into muffin cases and bake for 20 minutes.