Posted by: Ana | July 17, 2010

Strawberry cappucino

Ingredients:

500g strawberries

juice of 1/2  lime

15cl whipping cream

50g sugar

1 vanilla pod

1 tbsp brown sugar

1 tbsp icing sugar

Preparation:

Mix strawberries with sugar and lime juice then put the mixture into 4 glasses.

Beat the cream add icing sugar into chantilly then pour it on the top of the glasses.

Spread vanilla grains and brown sugar on top.


Posted by: Ana | April 1, 2010

Cardamom creme renversee

Ingredients
Caramel:
150 gr white sugar
50 ml warm water

Vanilla Cream:
2 tbsp cardamom
500 mL whole milk
1 vanilla bean, open and seeds removed
3 eggs
75 gr white sugar

Preparation
Preheat oven to 140 degrees.
Boil sugar and water in a small pot to make a caramel with a nice golden color.
Pour the caramel in a mold without waiting.
Boil the milk with the vanilla bean. Cover and let infuse for 30 mns before filtering the milk.
Beat the eggs with the sugar for 1 mn.
Pour the hot milk on the egg/sugar preparation, add cardamom and mix well.
Let the preparation rest for a few minutes, before removing the foam that formed at the surface (with a spoon).
Divide the cream between the ramekins and place them in an oven dish.
Pour water in the dish, as high as half of the height of the ramekins (making a bain-marie).
Cook in the oven for about 1 hour.
Make sure the creams are cooked by inserting the blade of a knife in the middle.
If it comes out dry, the creams are ready. Remove them and let them cool down.
Place them in the fridge

Posted by: Ana | April 1, 2010

Chocolate fondant

Ingredients
35 gr cocoa
80 ml hot water
150 gr melted black chocolate
150 gr melted butter
275 gr brown sugar
4 eggs

Preparation
Preheat oven 180 degrees
Mix cocoa and hot water in a bowl, add melted chocolate, butter, brown sugar and beaten eggs.
Put into a mold.
Bake in oven for 1 hour.

Posted by: Ana | April 1, 2010

Sten’s rusks

Ingredients
3 eggs
2 cups white sugar
500 gr margarine
500 ml buttermilk
1 kg self raising flour
4 cups of cereal

Preparation
Preheat oven 180 degrees
Mix eggs, sugar and melted margarine
Add cereals, buttermilk and flour, mix well.
Spread in a baking form
Bake in oven for 1 hour.
Cool off and cut into approximately 7 cm * 3 cm pieces
Bake in oven for 7 hours at 90 degrees

Posted by: Ana | April 1, 2010

My mum’s Tarte Tatin

Ingredients

Dough:
200 gr flour
8 tbsp maizena
1 tsp baking powder
30g sugar
1 tbsp vanilla sugar
100 gr butter cut in little dice
1/2 glass of cold milk

Caramel:
150 gr of sugar
1/2 glass of water

Toping:
7 apples cut into 4 pieces
50 gr of butter cut in little dice
3 tbsp white sugar

Preparation
Preheat oven to 180 degrees
Mix flour with maizena, baking powder, sugar and vanilla sugar. Add butter and milk
Leave the dough 30 min in the refrigerator
In the mold, melt the sugar and the water into a caramel then turn around to cover the mold
Add the apple, then on top the diced butter and the white sugar.
Lay the dough on top thickness 1/2 cm
Stick the corners of the dough inside the mold.
Put in the oven for 30 min.
Get out of the oven and turn around in a plate.

Posted by: Ana | April 1, 2010

Benjamine’s Pavlova

Ingredients
4 egg whites
250 gr white sugar
1 tsp cinnamon
3 tsp maizena
1 tsp white vinegar
300 ml fresh sour cream
1 tsp vanilla extracct
150 gr strawberries cut into thin pieces
300 gr of raspberries, blueberries and redcurrant

Preparation
Preheat oven to 140 degrees.
Mix egg whites then slowly add sugar, continue to beat for 4-5 min, then add cinnamon, maizena and white vinegar.
Pour the meringue on a silicone mold.
Put the meringue into the oven for 45 min. Then turn the oven off and let the meringue cool off by leaving the oven door opened.
Beat the sour cream with the vanilla extract. Add the fruits.
Put the cream and fruits on top of the meringue.

Posted by: Ana | April 1, 2010

Carla’s dulce tres leches

Ingredients
1 pack of sweet condensed milk
2 cups of milk
1 tbsp of maizena
3 egg yolks
4 egg whites
4 tbsp of white sugar
1 pack of THE biscuits or any dry biscuits

Preparation

Heat the sweet condensed milk, the milk, the maizena and the egg yolks and blend well.
In the mold, put a layer of biscuits then the hot preparation.
Beat the egg whites with the sugar then pour it on the mold as the last layer.
Leave in the refrigerator for 4 hours

Posted by: Ana | April 1, 2010

Mathilde’s Speculoos Tiramisu

Ingredients
250 gr of mascarpone
80 gr brown sugar
2 tsp of vanilla sugar
4 eggs
1 pack of speculoos cookies
1 bowl of melted chocolate

Preparation
Mix egg yolks with brown and vanilla sugar until it becomes creamy
Add mascarpone, it mixes better when it is not too cold
Beat egg whites and add it to the cream.
Dip the speculoos  cookies into the melted chocolate.
In the mold, place a first layer with the speculoos cookies
Alternate with a layer of cream.
Finish with a layer of cream.
Sprinkle with crushed cookies and melted chocolate.
Leave in the refrigerator for 48 hours.

Posted by: Ana | January 18, 2010

Banana Bread

Ingredients
250 gr of mascarpone
80 gr brown sugar
2 tsp of vanilla sugar
4 eggs
1 pack of speculoos cookies
1 bowl of melted chocolate

Preparation
Mix egg yolks with brown and vanilla sugar until it becomes creamy
Add mascarpone, it mixes better when it is not too cold
Beat egg whites and add it to the cream.
Dip the speculoos  cookies into the melted chocolate.
In the mold, place a first layer with the speculoos cookies
Alternate with a layer of cream.
Finish with a layer of cream.
Sprinkle with crushed cookies and melted chocolate.
Leave in the refrigerator for 48 hours.

Posted by: Ana | January 18, 2010

Anouck’s Banana carrot cake

Ingredients
125 gr butter
230 gr brown sugar (soft molasses is best)
2 eggs
400-450 gr finely grated carrots (approx. 4 big carrots)
2 ripe bananas
120 gr Flour
1 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp cinnamon

Preparation
Preheat oven to 180°
Cream butter and sugar together with electric mixer.
Beat 2 eggs and in the mixer.
Blend in the bananas and carrots until smoothish texture.
In a separate bowl, sift flour, bicarbonate, baking powder and cinnamon. Add wet mixture, mix and pour in greased loaf tin.
Cook for 45-50 minutes.
Coat with icing.

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