Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, August 17, 2020
Sunday, July 19, 2020
#LuxemburgerliChallenge on Instagram
Luxemburgeli to Zürich are what macarons are to Paris... iconic and unique! As a Swiss raised in Zürich I would definitely argue that Sprüngli's Luxemburgerli are the best on the planet, eventhough no Parisian would agree with me.
How could I resist writing about the Luxemburgerli challenge? It consists of building a unique tower out of light and airy Luxemburgerli. Letting creativity run wild one is allowed to use any resources one needs. The Luxemburgerli can be multi-coloured or all the same colour, stacked on top of each other or fixed with some kind of help - let your creative juices run free. You can use any trick in the book.
Whether you submit the tower as a photo or video, in a post or Instastory, is entirely up to you. However, remember to use #LuxemburgerliChallenge and @confiseriespruengli and make sure that your profile is set to public (profile settings).
Creativity wins the prize. All submissions will be judged by Sprüngli's dedicated Luxemburgerli Challenge Jury. The makers of the five most creative towers will win an exclusive one-year’s subscription of legendary Luxemburgerli. The Challenge runs until 31 July 2020. Good luck!
Wednesday, February 5, 2020
World Nutella Day
On World Nutella Day, the best way to celebrate is to break out that jar of your favorite spread and have a sweet treat. In 1964, the first jar of what we now call Nutella was sold from a bakery in Alba, Piedmont. Not long after, the chocolate-hazelnut spread would conquer the entire world.
When Michele Ferrero, the son of a small town pastry maker, decided to follow in his father's footsteps, he started from humble beginnings. Nutella is sometimes called an "austerity recipe", as at the time, in the 1950's, the Second World War and rationing had left chocolate in short supply in Italy.
Adding hazelnuts, which were cheaper and more readily available than cocoa, made the spread much more affordable. But it wasn't all the idea of Ferrero, the Turin-based makers of Nutella. In fact, the city has been known for producing hazlenut-infused chocolate since the times of Napeleon.
Hazelnut chocolate cream, or crema gianduia, was invented in the city in 1806, when Napoleon's wars in South America made cocoa beans so astronomically expensive in the Savoy kingdom that local chocolatiers were going out of business - until they hit on the idea of using local hazelnuts to make their chocolate go further. Ferrero products are now found in 170 countries.
The amount of Nutella produced in a year weighs as much as the Empire State building, and the hazelnuts used to make the spread over a two-year period could fill a basket of the size of the Colosseum.
World Nutella Day, first held in 2007, was the brainchild of Nutella enthusiast and blogger Sara Rosso. Fans love it. Each year Ferrero selects one Nutella lover to lead the celebration. On February 5, Nutella fans post pictures, recipes, and messages declaring their love and loyalty to the popular spread. So let's see your contribution?
When Michele Ferrero, the son of a small town pastry maker, decided to follow in his father's footsteps, he started from humble beginnings. Nutella is sometimes called an "austerity recipe", as at the time, in the 1950's, the Second World War and rationing had left chocolate in short supply in Italy.
Adding hazelnuts, which were cheaper and more readily available than cocoa, made the spread much more affordable. But it wasn't all the idea of Ferrero, the Turin-based makers of Nutella. In fact, the city has been known for producing hazlenut-infused chocolate since the times of Napeleon.
Hazelnut chocolate cream, or crema gianduia, was invented in the city in 1806, when Napoleon's wars in South America made cocoa beans so astronomically expensive in the Savoy kingdom that local chocolatiers were going out of business - until they hit on the idea of using local hazelnuts to make their chocolate go further. Ferrero products are now found in 170 countries.
The amount of Nutella produced in a year weighs as much as the Empire State building, and the hazelnuts used to make the spread over a two-year period could fill a basket of the size of the Colosseum.
World Nutella Day, first held in 2007, was the brainchild of Nutella enthusiast and blogger Sara Rosso. Fans love it. Each year Ferrero selects one Nutella lover to lead the celebration. On February 5, Nutella fans post pictures, recipes, and messages declaring their love and loyalty to the popular spread. So let's see your contribution?
Wednesday, November 27, 2019
Thanksgiving Sweet Potato Pie recipe
Thanksgiving is coming up. Pumpkin pie springs to mind… but ... have you ever tried baking a Sweet Potato Pie! This pie is luscious, perfectly smooth, sweet, and beautifully spiced. Credits go to Joy the baker.
For the Crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
For the Filling:
2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter
1 1/4 cup (10 ounces) evaporated milk, divided
1/3 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
To make the pie crust:
1.) in a medium bowl whisk together flour, sugar, and salt
2.) add cold, cubed butter and using your fingers (or a potato masher) work the butter into the flour mixture
3.) quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas
4.) create a well in the mixture and pour in the cold buttermilk
5.) use a fork to bring to dough together and try to moisten all of the flour bits
6.) add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet
7.) on a lightly floured work surface, dump out the moist and shaggy dough mixture. Gently knead into a disk and wrap in plastic wrap and refrigerate for 1 hour. (Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.)
8.) roll out the pie crust on a well floured surface, 1/8 inch thick and about 12 inches in diameter
9.) transfer it to a pie pan and trim the edge almost even with the edge of the pan
10.) fold the edges under and crimp with your fingers or a fork
11.) cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours
Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven.
To make the filling:
12.) first peel the sweet potatoes
13.) dice the sweet potatoes into large 3-inch chunks.
14.) place potato pieces in a large pot and cover with cool water
15.) place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
16.) drain into a colander.
17.) in the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
18.) in a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract.
19.) pour the egg mixture into the warm sweet potato mixture
20.) pour the prepared filling into the pie crust
21.) place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
22.) to test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!
For the Crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
For the Filling:
2 cups mashed cooked sweet potatoes, from 2 medium sweet potatoes
3/4 cup packed brown sugar
1 1/4 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (2 ounces) unsalted butter
1 1/4 cup (10 ounces) evaporated milk, divided
1/3 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
To make the pie crust:
1.) in a medium bowl whisk together flour, sugar, and salt
2.) add cold, cubed butter and using your fingers (or a potato masher) work the butter into the flour mixture
3.) quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas
4.) create a well in the mixture and pour in the cold buttermilk
5.) use a fork to bring to dough together and try to moisten all of the flour bits
6.) add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet
7.) on a lightly floured work surface, dump out the moist and shaggy dough mixture. Gently knead into a disk and wrap in plastic wrap and refrigerate for 1 hour. (Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.)
8.) roll out the pie crust on a well floured surface, 1/8 inch thick and about 12 inches in diameter
9.) transfer it to a pie pan and trim the edge almost even with the edge of the pan
10.) fold the edges under and crimp with your fingers or a fork
11.) cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours
Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven.
To make the filling:
12.) first peel the sweet potatoes
13.) dice the sweet potatoes into large 3-inch chunks.
14.) place potato pieces in a large pot and cover with cool water
15.) place over medium high heat and bring to a boil. Reduce heat to medium and simmer until the potatoes are tender throughout, about 20 minutes. Test the doneness of the potatoes using a thin knife. If the knife meets any resistance, simmer the potatoes a bit longer.
16.) drain into a colander.
17.) in the same large pot place cooked potato pieces, the packed brown sugar, all of the spices, salt, butter, and half of the evaporated milk. Cook on low flame, using a potato masher to mash the potatoes and they cook. Simmer for about 5 minutes. Make sure that the mixture is as smooth as possible. Once mixture is smooth and fragrant, remove from fire and let cool in pot.
18.) in a medium bowl, whisk together the remaining evaporated milk, granulated sugar, eggs, and vanilla extract.
19.) pour the egg mixture into the warm sweet potato mixture
20.) pour the prepared filling into the pie crust
21.) place on a baking sheet and bake for 10 minutes at 375 degrees F. Reduce the heat to 325 degrees F and cook until cooked through, about 45 to 50 minutes.
22.) to test the pie for doneness lightly shake the baking sheet. If the center of the pie has a wavy jiggle it needs more time in the oven. If the center of the pie has a lighter, more structured jiggle, it’s done!
Sunday, October 6, 2019
Chestnut Tiramisù recipe
Right in time for the chestnut season, here's a recipe with a twist on the classic tiramisù dish: Chestnut cream is combined with mascarpone to give this tiramisù a light and fluffy mousse served over marsala and coffee infused biscuits.
Ingredients:
sponge finger biscuits: 600 gr
good espresso coffee: 100 ml - 200ml
caster sugar: 50 gr
Marsala wine: 30 ml (optional)
sweetened "crème de marrons": 150 gr
mascarpone: 400 gr
eggs: 4
unsweetened cocoa powder : 20 gr
Preparation:
1.) Whisk the egg yolks with the sugar until the mixture turns pale and fluffy
2.) Add the Marsala wine if wanted
3.) Add the chestnut cream and mascarpone; mix well
4.) In a separate bowl, whisk the egg whites until stiff and then gently fold into the mascarpone/chestnut mixture
5.) To assemble the dessert dip each biscuit in the coffee and sign up in the mould
6.) Top the first layer of biscuits with half of the mascarpone/chestnut mix
7.) Repeat the layer of biscuit and then finish with a layer of mascarpone/chestnut mixture
8.) Sprinkle cocoa powder to decorate
9.) Refrigerate for at least half an hour before serving
Ingredients:
sponge finger biscuits: 600 gr
good espresso coffee: 100 ml - 200ml
caster sugar: 50 gr
Marsala wine: 30 ml (optional)
sweetened "crème de marrons": 150 gr
mascarpone: 400 gr
eggs: 4
unsweetened cocoa powder : 20 gr
Preparation:
1.) Whisk the egg yolks with the sugar until the mixture turns pale and fluffy
2.) Add the Marsala wine if wanted
3.) Add the chestnut cream and mascarpone; mix well
4.) In a separate bowl, whisk the egg whites until stiff and then gently fold into the mascarpone/chestnut mixture
5.) To assemble the dessert dip each biscuit in the coffee and sign up in the mould
6.) Top the first layer of biscuits with half of the mascarpone/chestnut mix
7.) Repeat the layer of biscuit and then finish with a layer of mascarpone/chestnut mixture
8.) Sprinkle cocoa powder to decorate
9.) Refrigerate for at least half an hour before serving
Monday, April 8, 2019
Swiss food against homesickness
The desire for food from home can go deeper than just craving certain tastes. Food is an important piece how we define culture, and therefore a piece of how we see ourselves as people. There is a profound link between food and identity.
When you're at home in your own culture, that culture may not feel like an incredibly important piece of your identity, because it's shared with everyone around you. Away from home, however, the things that still make you unique, like nationality or religion, can take on an importance in your self-definition that they never had before.
As culture takes a greater role in how you see yourself, the foods and food rituals that define it come along for the ride. You may cling to food as an anchor for who you are and where you’re from.
So, when I feel homesick, I seek comfort through familiar foods that recall happy memories from childhood. That’s why they’re called "comfort foods" – they’re quite literally associated in our brain with happy and comforting emotions...
One last tip, before your kids go off to college, teach them how to cook their favorite homemade dish. They'll be cooking more often than they think!
Sunntigs-Zopf mit Honig
Potato soup with Garlic bread
Nothing beats a true Swiss salad with homemade bread
Moité-moité cheese fondue... as Swiss as it gets!
Silserli mit Nüsslisalat
Chässchnitte
Carac filled with chocolate
Fasnachtschüechli or Chiacchiere di Carnevale
Heissi Schoggi
"Vermicelles" made of chestnut purée
Rivella und Ovi Stengel
Ramseier Öpfelsaft
Spot the Aromat!
Sunday, March 3, 2019
Irresistible and pure indulgence
Chocolate is my passion. It is my addiction, always has been, always will be. During my visits to Switzerland I do not miss an occasion to indulge in my passion, especially during the ski hols. Chocolate tastes the best on a slope. Overindulging in chocolate... NEVER! Chocolate is happiness! Yes, I admit, I am a chocoholic!
Ovomaltine Muesli for breakfast
A hot chocolate before hitting the slopes
When - after lunch - the waitress brings you chocolate with your coffee ... without even asking
A quick snack on the ski lift
My favourite Swiss speciality called Carac... filled with chocolate ganache
Hot chocolate and a Carac while writing postcards
Heissi Ovi with a plum crumble on the top of the mountain
Teatime at the chalet: another Carac
Hot chocolate and a blackberry tart
Tea with an Ovomaltine biscuit
My favourite chocolate bar "Chokito" with another heissi Schoggi
Mövenpick has come out with a new Chocolate flavoured ice cream... how can I resist?!?
Saturday, January 19, 2019
Expat with Kids Recipe blog
Looking for some inspiration in your kitchen? Have some time to cook together with your kids on a Sunday afternoon? Why not check out my Expat with Kids Recipe blog?
I have a passion for cooking and a curiosity for any new recipe as long as it is easy, uncomplicated and fast to prepare. Desserts are my speciality but I can bash up a 5 course meal if I have to in a couple of hours.
I adore recipes and have been collecting them since my teens. Only few know, that tucked away I own a third blog called Expat with Kids Recipes. As of late, I have decided to blow some wind into its sails and have revamped the site entirely.
Expat with Kids Recipes are a mix of origins true to my own heritage and travels. You'll find Swiss, American, British, Italian and French recipes. My faible for the Caribbean is also quite apparent in my choice of exotic recipes.
My biggest success is definitely the Italian Tiramisù recipe. So, tell me, which is your favourite?
Click HERE, enjoy and BUON APPETITO!
I have a passion for cooking and a curiosity for any new recipe as long as it is easy, uncomplicated and fast to prepare. Desserts are my speciality but I can bash up a 5 course meal if I have to in a couple of hours.
I adore recipes and have been collecting them since my teens. Only few know, that tucked away I own a third blog called Expat with Kids Recipes. As of late, I have decided to blow some wind into its sails and have revamped the site entirely.
Expat with Kids Recipes are a mix of origins true to my own heritage and travels. You'll find Swiss, American, British, Italian and French recipes. My faible for the Caribbean is also quite apparent in my choice of exotic recipes.
My biggest success is definitely the Italian Tiramisù recipe. So, tell me, which is your favourite?
Click HERE, enjoy and BUON APPETITO!
Sunday, November 4, 2018
Swiss treats to cure a sweet tooth
Anybody who has met me knows I have a sweet tooth and an even bigger faible for chocolate. Probably my most British feature (there aren't many) is that I religiously sit down for teatime. It might be 15:30 or 18:00, I do NOT skip tea and biscuits.
Having spent most of the week inside eating due to really bad weather conditions this half term, I did not hold back on what you call "merenda" in Lugano!
Who knew I'd find pink flamingo cakes in this corner of the world?!?
Having spent most of the week inside eating due to really bad weather conditions this half term, I did not hold back on what you call "merenda" in Lugano!
Who knew I'd find pink flamingo cakes in this corner of the world?!?
Petit choux filled with white chocolate mousse and
served in a flamingo shape was this week's highlight!
Vermicelles: a southern Swiss speciality made from chestnuts, butter, sugar and Kirsch usually served with whipped cream and meringues.
A twist on the classic apple tart... served with whipped cream AND ice cream! Yum.
My absolute favourite Swiss tart: Carac, dessert pastry traditionally made of chocolate, cream, fondant, and shortbread pie crust.
A little petit four after dinner in tone with the Autumn colours.
Zimtsternli, my favourite Swiss Christmas biscuits.
Stocking up before heading back to Paris!
Lindor, Lindt's most famous Export chocolate!
A new Lindt product that I have fallen in love with...
Nutella's got some serious competition!
Saturday, December 30, 2017
Panettone with an American twist recipe
Panettone is THE typical Italian sweet bread served over the holiday period. If you don't buy it yourself, you'll be sure to receive one as a gift around Christmas time. Following is a scrumptious American adaptation of how to serve Panettone in an unconventional way. Not sure my mother-in-law would approve but it is a delicious way to "revive" stale panettone.
Ingredients: (serves 4-6)
4 large eggs
2 tablespoons mascarpone cheese
125 full fat milk
300 grams panettone (or pandoro), slightly staled, cut into 8 equal pieces
50 grams unsalted butter
1 teaspoon flavourless vegetable oil
Decorate with:
3 tablespoons icing sugar
Pomegranate seeds or raspberries and whipped cream (optional)
Preparation:
1.) In a dish big enough to place half the panettone pieces whisk the eggs together with the mascarpone and milk until mascarpone is smooth.
2.) Dunk four of the panettone slices in the egg mixture and leave to soak for 1 minute.
3.) Put 25gr of butter and ½ teaspoon oil in a large frying pan, and set over a low heat to melt.
4.) Turn the panettone slices in the egg mixture, and soak the other side for another minute, by which time the bread should have soaked up enough to soften it and the butter should have melted in the pan.
5.) Turn up the heat, then add the soaked slices to the frying pan and cook for 1 minute each side, so that their egg-soaked surfaces are golden, and browned in part. Meanwhile, soak the remaining four slices in the egg mixture for their 1 minute a side.
6.) Remove the first batch of Panettone French Toast from the pan to a large plate, add the remaining butter and oil to the pan, and cook the second batch as you did the first.
7.) When all the pieces are cooked and on the platter dust thickly with the icing sugar pressed through a tea strainer, letting the “snow” fall on the golden sweet-bread slices.
8.) Optional, scatter with fruit and add a dollop of whipped cream.
Ingredients: (serves 4-6)
4 large eggs
2 tablespoons mascarpone cheese
125 full fat milk
300 grams panettone (or pandoro), slightly staled, cut into 8 equal pieces
50 grams unsalted butter
1 teaspoon flavourless vegetable oil
Decorate with:
3 tablespoons icing sugar
Pomegranate seeds or raspberries and whipped cream (optional)
Preparation:
1.) In a dish big enough to place half the panettone pieces whisk the eggs together with the mascarpone and milk until mascarpone is smooth.
2.) Dunk four of the panettone slices in the egg mixture and leave to soak for 1 minute.
3.) Put 25gr of butter and ½ teaspoon oil in a large frying pan, and set over a low heat to melt.
4.) Turn the panettone slices in the egg mixture, and soak the other side for another minute, by which time the bread should have soaked up enough to soften it and the butter should have melted in the pan.
5.) Turn up the heat, then add the soaked slices to the frying pan and cook for 1 minute each side, so that their egg-soaked surfaces are golden, and browned in part. Meanwhile, soak the remaining four slices in the egg mixture for their 1 minute a side.
6.) Remove the first batch of Panettone French Toast from the pan to a large plate, add the remaining butter and oil to the pan, and cook the second batch as you did the first.
7.) When all the pieces are cooked and on the platter dust thickly with the icing sugar pressed through a tea strainer, letting the “snow” fall on the golden sweet-bread slices.
8.) Optional, scatter with fruit and add a dollop of whipped cream.
If you liked this recipe, click here to try my Panettone Bread Pudding.
Monday, January 23, 2017
The ultimate Ovo cookbook
Looking for a truly Swiss cookbook? One that you can be pretty sure will make a great gift? You might even like to keep it for yourself. Your kids will love it, for sure.
The madeleines will enchant you as much as the chocolate fondant cake. The pancakes will become the Sunday special. As for the more daring, try making the Ovomaltine foie gras.
Check out the Ovo book published by helvetiq. It comes in French and German at a cost of CHF 29.-.
Helvetiq publish games for kids, families and adults in print and digital formats. They like to publish titles that catch attention and make people smile. Ones that inspire them and make them see the unknown in the familiar. Their story began in 2008 with a game about Switzerland. Success is inspiring, and so they continued to create Pictolingua, a vocabulary learning game featuring the colorful illustrations of Swiss artist Agathe Altwegg.
The madeleines will enchant you as much as the chocolate fondant cake. The pancakes will become the Sunday special. As for the more daring, try making the Ovomaltine foie gras.
Check out the Ovo book published by helvetiq. It comes in French and German at a cost of CHF 29.-.
Helvetiq publish games for kids, families and adults in print and digital formats. They like to publish titles that catch attention and make people smile. Ones that inspire them and make them see the unknown in the familiar. Their story began in 2008 with a game about Switzerland. Success is inspiring, and so they continued to create Pictolingua, a vocabulary learning game featuring the colorful illustrations of Swiss artist Agathe Altwegg.
Thursday, September 15, 2016
Oreo Cookie Cake recipe
When it comes to kids birthday partys it's the cake that makes the difference. As my daughter says: "It is not a party if there is no cake!"
For her last birthday I came up with an scrumptious recipe for her favourite cookie cake. Here goes:
Ingredients:
For the Cake:
3/4 cup (about 3 3/4 ounces) all-purpose flour
1/4 cup (about 3/4 ounce) cocoa powder
1/2 plus 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 2 tablespoons (about 4 1/3 ounces) granulated sugar
1/2 cup plus 2 tablespoons sour cream
1/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
For the Oreo whipped cream:
50 Oreo cookies
4 1/2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract
Preparations:
1.) Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
2.) Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
3.) Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
4.) To Assemble Cake: make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
5.) Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
6.) Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
7.) Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
For her last birthday I came up with an scrumptious recipe for her favourite cookie cake. Here goes:
Ingredients:
For the Cake:
3/4 cup (about 3 3/4 ounces) all-purpose flour
1/4 cup (about 3/4 ounce) cocoa powder
1/2 plus 1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 2 tablespoons (about 4 1/3 ounces) granulated sugar
1/2 cup plus 2 tablespoons sour cream
1/3 cup vegetable oil
1 large egg
1/2 teaspoon pure vanilla extract
For the Oreo whipped cream:
50 Oreo cookies
4 1/2 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon pure vanilla extract
Preparations:
1.) Make cake: Adjust oven rack to middle position and preheat oven to 350°. Line bottom of a 9-inch cake pan with parchment paper and lightly coat the inside with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into large bowl; set aside. In medium bowl, whisk sugar, sour cream, oil, eggs, and vanilla until smooth.
2.) Whisk wet ingredients into dry ingredients until smooth. Pour batter into pan and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Let cake cool in pan for 15 minutes, then remove from pan to completely cool on wire rack, about 1 hour.
3.) Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
4.) To Assemble Cake: make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl and refrigerate. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
5.) Place about 1 cup whipped cream in bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
6.) Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
7.) Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
Thursday, December 18, 2014
Scrumptious Christmas mince pies recipe
These mince pies are a guaranteed success. I might celebrate Christmas Italian style with my in-laws every year but I will never give up my English Christmas tradition of mince pies. Here is a recipe that will blow your tastebuds and those of your family. Italian or not!
For the pastry:
240 grams plain flour
60 grams vegetable shortening
60 grams cold butter
juice of 1 orange
1 pinch of salt
approx. 350 grams mincemeat
icing sugar (for dusting)
For the cranberry studded mincemeat: (makes about 600ml)
60 ml ruby port
75 grams soft dark brown sugar
300 grams cranberries
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
75 grams currants
75 grams raisins
30 grams dried cranberries
finely grated zest and juice of 1 clementine
25 ml brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Preparation:
1.) Make the mincemeat in advance.
2.) In a large pan, dissolve the sugar in the ruby port over a gentle heat.
3.) Add the cranberries and stir.
4.) Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
5.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
6.) Remove from the heat and allow to cool a little.
7.) Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
8.) Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
9.) Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm in diameter, along with a 5.5cm fluted, round biscuit cutter and a 4cm star cutter.
10.) Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. This is what will make the pastry so tender and flaky later.
11.) Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill.
12.) After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs.
13.) Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.
If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the flat paddle, leaving the bowl in the fridge to chill down for the 20-minute flour-and-fat-freezer session.
14.) Add liquid as above. I often find the pastry uses more liquid in the mixer than the processor.
15.) Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs (you’ll need to make these in 3 batches, unless you’ve got enough tart tins to make all 36 pies at once).
16.) Wrap each disc in cling film and put in the fridge to rest for 20 minutes. Preheat the oven to 220°C.
17.) Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need.
18.) Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this. Press these circles gently into the moulds and dollop in a scant teaspoon of mincemeat.
19.) Then cut out your stars with your little star cutter – re-rolling the pastry as necessary – and place the tops lightly on the mincemeat.
20.) Put in the oven and bake for 10–15 minutes: keep an eye on them as they really don’t take long and ovens do vary.
21.) Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch. Carry on until they’re all done.
22.) Dust over some icing sugar et voilà!
For the pastry:
240 grams plain flour
60 grams vegetable shortening
60 grams cold butter
juice of 1 orange
1 pinch of salt
approx. 350 grams mincemeat
icing sugar (for dusting)
For the cranberry studded mincemeat: (makes about 600ml)
60 ml ruby port
75 grams soft dark brown sugar
300 grams cranberries
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
75 grams currants
75 grams raisins
30 grams dried cranberries
finely grated zest and juice of 1 clementine
25 ml brandy
3 drops almond extract
½ teaspoon vanilla extract
2 tablespoons honey
Preparation:
1.) Make the mincemeat in advance.
2.) In a large pan, dissolve the sugar in the ruby port over a gentle heat.
3.) Add the cranberries and stir.
4.) Add the cinnamon, ginger and cloves, currants, raisins, dried cranberries and the zest and juice of the clementine.
5.) Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
6.) Remove from the heat and allow to cool a little.
7.) Add the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
8.) Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
9.) Then once you are ready to make your mince pies, get out a tray of miniature tart tins, each indent 4.5cm in diameter, along with a 5.5cm fluted, round biscuit cutter and a 4cm star cutter.
10.) Measure the flour into a shallow bowl or dish and, with a teaspoon, dollop little mounds of vegetable shortening into the bowl, add the butter, diced small, shake to cover it, then put in the freezer for 20 minutes. This is what will make the pastry so tender and flaky later.
11.) Mix together the orange juice and salt in a separate, small bowl, cover and leave in the fridge to chill.
12.) After the 20 minutes, empty the flour and fat into the bowl of your food processor and blitz until you’ve got a pale pile of porridge-like crumbs.
13.) Pour the salted juice down the funnel, pulsing until it looks as if the dough is about to cohere; you want to stop just before it does (even if some orange juice is left). If all your juice is used up and you need more liquid, add some iced water.
If you prefer to use a freestanding mixer to make the pastry, cut the fats into the flour with the flat paddle, leaving the bowl in the fridge to chill down for the 20-minute flour-and-fat-freezer session.
14.) Add liquid as above. I often find the pastry uses more liquid in the mixer than the processor.
15.) Turn the mixture out of the processor or mixing bowl onto a pastry board or work surface and, using your hands, combine to a dough. Then form into 3 discs (you’ll need to make these in 3 batches, unless you’ve got enough tart tins to make all 36 pies at once).
16.) Wrap each disc in cling film and put in the fridge to rest for 20 minutes. Preheat the oven to 220°C.
17.) Roll out the discs, one at a time, as thinly as you can without exaggerating; in other words, you want a light pastry case, but one sturdy enough to support the dense mincemeat. This is easy-going dough, so you don’t have to pander to it: just get rolling and patch up as you need.
18.) Out of each rolled-out disc cut out circles a little wider than the indentations in the tart tins; I use a fluted cookie cutter for this. Press these circles gently into the moulds and dollop in a scant teaspoon of mincemeat.
19.) Then cut out your stars with your little star cutter – re-rolling the pastry as necessary – and place the tops lightly on the mincemeat.
20.) Put in the oven and bake for 10–15 minutes: keep an eye on them as they really don’t take long and ovens do vary.
21.) Remove from the oven, prising out the little pies straight away and letting the empty tin cool down before you start putting in the pastry for the next batch. Carry on until they’re all done.
22.) Dust over some icing sugar et voilà!
Sunday, September 7, 2014
If your country were a dessert...
My friends know I am a huge dessert lover, so when I came across this US map entitled United Sweets of America, I just had to share it with you.
According to our family, Switzerland's dessert would be Mousse au Chocolat, Italy would present its Tiramisù, Argentina wins with Dulce de Leche and great Britain's top dessert would have to be Trifle.
What would your home country have as a dessert?
According to our family, Switzerland's dessert would be Mousse au Chocolat, Italy would present its Tiramisù, Argentina wins with Dulce de Leche and great Britain's top dessert would have to be Trifle.
What would your home country have as a dessert?
Click on the map to make it interactive!
Friday, May 16, 2014
InCucina - Cooking courses for kids
Are your kids budding chefs?
INCUCINA organizes cooking classes designed just for little chefs who cheerfully learn to prepare tasty recipes in the company of real cooks.
Each child has his own work station with cutting board, tools, apron and everything he/she needs to be prepared. Should the batteries run low during the class, sweet drinks and a healthy, salty snack will be provided.
The courses are generally held on a Saturday morning for up to 12 children and last two and a half hours.
Don't miss the next course, tomorrow morning, where chef Sonia Porta will teach the kids to whip up some cupcakes with a fresh lemon icing and decorate them with friendly inhabitants of the sea, all made out of sugar paste.
Call quickly at 091 922 22 74 or drop them an e-mail for further information: info@incucina.ch
Venue: InCucina Children's cooking class
Where: Corso Elvezia /Via Fusoni 2, 6900 Lugano
When: Saturday, May17th, 2014
Time: 10:00 to 13:00
Registration: http://www.incucina.ch/iscrizione-corsi.html
INCUCINA organizes cooking classes designed just for little chefs who cheerfully learn to prepare tasty recipes in the company of real cooks.
Each child has his own work station with cutting board, tools, apron and everything he/she needs to be prepared. Should the batteries run low during the class, sweet drinks and a healthy, salty snack will be provided.
The courses are generally held on a Saturday morning for up to 12 children and last two and a half hours.
Don't miss the next course, tomorrow morning, where chef Sonia Porta will teach the kids to whip up some cupcakes with a fresh lemon icing and decorate them with friendly inhabitants of the sea, all made out of sugar paste.
Call quickly at 091 922 22 74 or drop them an e-mail for further information: info@incucina.ch
Venue: InCucina Children's cooking class
Where: Corso Elvezia /Via Fusoni 2, 6900 Lugano
When: Saturday, May17th, 2014
Time: 10:00 to 13:00
Registration: http://www.incucina.ch/iscrizione-corsi.html
Wednesday, October 26, 2011
Personalized cupcakes for Halloween in Lugano
"Coffee makes it possible to get out of bed. Cupcakes make it worthwhile."
What happens when you put four fun-loving, energetic, innovative ladies together? A team that knows how to apply creative thinking balanced with practicality in order to promote a special event. Alexia, Gabriella, Silvia and Simona are the heart and soul of Party Code!
This dynamic foursome are experts in the organization of events, private as well as corporate parties, birthday parties for adults and children. Party Code also lead creative workshops in cake designing.
These four sugar fairies whip up lovely cakes and delicious cupcakes decorated with the most intricate designs and customizable for any occasion. The perfect dessert for every occasion.
With Halloween around the corner you might just want to contact them to order some cupcakes that your kids will not forget!
Give them a quick call at Tel: 079/614'24'75 or drop them a line for a quote at torteecupcakes@gmail.com
What happens when you put four fun-loving, energetic, innovative ladies together? A team that knows how to apply creative thinking balanced with practicality in order to promote a special event. Alexia, Gabriella, Silvia and Simona are the heart and soul of Party Code!
This dynamic foursome are experts in the organization of events, private as well as corporate parties, birthday parties for adults and children. Party Code also lead creative workshops in cake designing.
These four sugar fairies whip up lovely cakes and delicious cupcakes decorated with the most intricate designs and customizable for any occasion. The perfect dessert for every occasion.
With Halloween around the corner you might just want to contact them to order some cupcakes that your kids will not forget!
Give them a quick call at Tel: 079/614'24'75 or drop them a line for a quote at torteecupcakes@gmail.com
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