dessert Archives - Page 28 of 57

7 Romantic Desserts for Valentine’s Day

12|02|2016

I’ve put together 7 pretty, popular and romantic sweet recipes from my blog for valentine’s Day. Baking/cooking is a simple way to show someone how much they mean to you and I think it’s a great idea to grab this opportunity to make someone happy…. whether a date, your partner, a friend or just family. I’ve also shared a little story about what love stands for, in my life. Scroll down to read or just click on the links if you want the recipes.

Red Velvet Cake With Raspberries And Cream

Earl Grey And Vanilla Cake

Mixed berry and Thyme Ice cream cheesecake

Chocolate And Lavender Mini Cakes

Dark Chocolate Cake With Milk Chocolate Buttercream

Strawberry And Earl Grey Panna Cotta

Rose And Cardamom Cheesecake Millefeuille

I grew up in a really large family, with Aunts and Uncles for guardians and cousins for friends, in addition to my own parents and siblings. We didn’t live under the same roof but were almost always in each other’s houses or hanging out together at a birthday or an event or a gathering. My childhood was a happening one! I can’t find a more appropriate word to describe it because there was something..some excitement happening around us all the time. Our Mums would cook together dividing responsibilities, the children would eat together in a very large circle at the table. There were more than 15 of us. Sometimes 30, if the ones who lived in different cities happened to be in town at the same time (which wasn’t that unusual). Children of every age and size. Playing together, sharing, caring came naturally to us. School holidays were filled with the sound of laughter, the hush hush of secrets and the smell of food. There was never a dull moment! With a childhood so colorful, an equally exciting youth and many to share it with, there was no room or need for a boy in my life until many years later. This big and loud family of mine was my first love!

Over the years, we got busy with our own individual aspirations and careers and started to drift away. The vibes were the same when we got together but then we saw less and lesser of each other. Some married far away from home, some moved countries and others disappeared into their busy lives. Many times I would look at my own kids and sadly wonder if they would ever know what it was to lie down under the stars in your PJs and be thrilled that there was a power cut at home, to dance inside a water fountain at an amusement park just because…it’s so darn amazing to be crazy sometimes, or to fight for your turn to use the toilets. My boys will find friends and colleagues in life for sure but the bond that connects a family is irreplaceable.

During the Christmas holidays, my cousin A did the most wonderful thing. She created a chat group on What’s app and got everyone on board. And then….there has never been a dull moment ever since! The world seems a smaller place, I suddenly know the time zones by heart.,the idea of travelling to an unknown country doesn’t seem daunting anymore. We’ve got it all covered…all around the globe! We are busy. We are chatting like there is no tomorrow. There is little time to read news because the greatest and best world news is getting delivered on my smartphone. Kids are being fed dinner early so that I can join in the banter at a time when I can find most online. And sometimes I realize I am laughing aloud while rest of the world is looking suspiciously at me. So this Valentine’s day, I am celebrating it BIG. Like, really big. With this hilarious, funny, crazy and awesome group of cousins for a date. It will start Australia time and end with USA. I need more than one cake to feed this group. I obviously need a dessert table but for now these recipes will do.
So tell me dear readers, do you connect with your family on Valentine’s day? Do you share a special connection with your cousins?

Lemon Meringue Tart

9|02|2016

Happy National Pancake Day! I know, there’s no pancake in this post. But you know what! I am so bad in remembering days other than a few birthdays and some important dates that I am making it a a point to be a bit more aware and alert this year. Actually, I did forget again but thanks to Instagram and social media I’ve been seeing mouthwatering pancakes all morning. I craved pancakes and thought I should make some. But there was this lemon meringue tart in the fridge along with chocolate cake, a no-churn ice cream in the freezer and a panna cotta duo in the making. There’s too much going on so pancakes are on hold at the moment. Let’s eat lemon meringue tart!

I was going through my recipe archives when I realized I haven’t shared the Lemon Meringue Tart recipe that I make so often, especially for picnics and get-togethers. It makes a medium sized tart, so easy to move around with, simple to make and I’ve been making it since years. When I was trying my hand at tarts for the first time, I struggled to get the rolled pastry on to the tart pan. It would tear or just would not be enough to fit into the pan or sometimes the dough would be too hard to roll as I left it too long in the fridge. Out of frustration one day, I just lined the tart pan with the dough, pushing it onto the sides and base with my fingers instead of rolling it. And it worked! The pastry was crispy, flaky and perfect just as it would be if you followed the normal method of making the tart base. Today, I can make a decent tart but this one remains close to my heart.

I made a feeble attempt to pipe meringue hearts (it’s that week after all) on the filling that didn’t look great. During Christmas last year I had bought some wafer flowers to use on cupcakes. They were perfect for the tart. My fresh edible flower plants were gone much to my despair when I returned after the holiday. I love flowers with my desserts so until I get new plants, I guess I’ll have to make do with others options.

Lemon Meringue Tart
Serves 6-8

For the pastry
1 cup 150 g plain flour
1/4 cup, icing sugar mixture
100 g chilled butter, roughly chopped
1 egg yolk

For the filling
3 eggs
150 ml single cream/poring cream
1/4 cup castor sugar
2 tsps grated lemon zest
2 tbsp freshly squeezed lemon juice

For the meringue
2 egg whites
pinch of salt
1/2 cup castor sugar

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Roll the dough on a lightly floured surface to a 3 mm-thick disc. Line a 19 cm fluted tart pan with a removable base with the pastry. Trim edges. Place in the fridge for 30 minutes to rest

Meanwhile, to make the lemon filling, whisk the eggs, cream, sugar, lemon rind and juice together in a large bowl. Strain through a fine sieve.

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pan on an baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is light golden. Remove from oven. Reduce oven to 150 degrees C.

Pour the lemon mixture into the pastry case. Bake for 20-25 minutes or until custard is almost set. Remove from oven. Set aside for 15 minutes to cool to room temperature. Place in the fridge for 30 minutes to chill.

Make the meringue: Use an electric beater to whisk egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add caster sugar, a spoonful at a time, whisking constantly until thick and glossy. Spoon or pipe meringue on top of tart. Using a blowtorch, brown the meringue evenly. If using edible/sugar/wafer flowers decorate just before serving

Pots de Creme with Rose and Pomegranate

4|02|2016

Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla. Even before I tasted anything with rose, the colour of the dessert/drink would catch my eye. Rose pink as they call it. Such a soothing colour and such a refreshing flavour!

Pots de creme is another favorite in our house. The tastiest and easiest way to use up those egg yolks. Can you believe that a few egg yolks and cream can whip up something so delicate and spectacular? The flavours you can play with are endless and some are right there sitting in your pantry. Like lemon or orange (a tsp of zest does it), cinnamon, maple syrup, honey, coffee, chocolate or plain vanilla. Want something more creative, use ginger, berries, nuts, caramel, lavender,coconut, saffron and the list goes on.
The addition of rosewater in this dessert reminds me of warm summer days back home and chilled glasses of rose milk that my Aunt served up after a tiring game of catch with my cousin at the park during school holidays. ‘Did you wash your hands?’ she would look at us questioningly. All I could think of was that glass in front of me. So pink, so delicious!

Not much has changed after 3 decades! I could not wait for these to chill. And I could not stop myself from eating them.
They are sure to impress your Valentine!

Notes : If you are using farm fresh eggs that have deep yellow or orange yolks, the colour of your custard might differ slightly. I generally use the grocery store eggs for making this dessert especially if I am using color. I’ve learnt it from experience!
You could use other fruits instead of pomegranates. Raspberry, strawberries and cherries make a good substitute.
The pomegranate seeds could be placed on the bowl before the custard is poured for a surprise element when one is eating or you could serve them as a topping like this one.

Pots de Creme With Rose and Pomegranate
Serves 5-6

1/2 cup milk
11/2 cup heavy/thickened cream
1 tbsp rosewater
4 egg yolks
1/4 cup castor sugar
1-2 drops pink food coloring
Pomegranate seeds, to serve

Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add the rosewater, mix and keep aside.

Whisk egg yolks and sugar in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs. Mix in the food color and strain the mixture into a pouring jug.

Divide the custard into five or 6 lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.

Bake custards, uncovered, for 45 minutes or until just set (while the centres are slightly jiggly when shaken). Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate for at least 2 hours. Serve with pomegranate seeds, silver cachous or grated white chocolate. You could decorate with edible, dried rosebuds or petals.

Apple Cinnamon Cupcakes with Honey Buttercream

2|02|2016

I simply love February! All that pink, red, mush, chocolate, wine.. I love it! As I am growing older, I seem to have a renewed liking for V day (though I expect it to be otherwise). Food is an integral part of any big day so the fact that some of the major celebrations like Christmas, Australia day and V day fall in summer for us, makes my liking go up by a few levels. Raspberries, cherries, plums in Feb…more reasons to love! Red inspiration is right there at the fresh produce markets. I’ll come to all of that soon. I have many romantic desserts coming up for you but today I’m sharing something every day…something lunchbox or you can call it an after school treat. Apple Cinnamon Cupcakes. Yes, the Mum in me has to think of nutrition and healthy lunches as well.

When did cupcakes become healthy…you might be wondering. The cupcakes are actually great! Minus the frosting you may call them muffins. They are tasty and make a delicious apple filled snack. This is where the pastry lover in me steps in and wants to frost them. A treat once in a while is fine, don’t you think? My boys love cupcakes so when they are at their best behaviour, I do reward them….the muffins graduate into cupcakes. I select a frosting, out comes the piping bag and a treat is in the making. I know. Funny. But it makes Mum and kids happy:-)

Apple Cinnamon Cupcakes with Honey Buttercream
Yields 12

2 cups plain flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2/3 cup brown sugar, firmly packed
2 medium (about 375 g) Granny Smith apples, cored, peeled, chopped
125 g butter, melted, cooled
2 eggs, lightly whisked
3/4 cup milk

Honey Buttercream
250 g unsalted butter, softened
1/3 cup honey
4-5 cups icing sugar
1-2 tbsp milk

Preheat oven to 200 degrees C (180 degrees C for fan forced). Grease or line a 12-hole muffin tray with paper liners.

Sift the plain flour, baking powder and cinnamon together into a large bowl. Stir in the brown sugar, apples and raisins until well combined. Whisk together the butter, eggs and milk until well combined.

Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. Do not over-mix or the resulting cupcakes will be dry. Spoon the mixture evenly into the muffin pans.
Bake the muffins in the preheated oven for 20 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one – if it comes out clean, it is ready If not, cook for a little longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Once cool, frost them.

To make the Honey buttercream, in the bowl of your mixer, cream together the butter and honey. Add half the icing sugar.
Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. Use milk to thin out frosting to reach desired consistency.