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Archive for the ‘desserts & baking’ Category

You will savour every bite of this delicious dark chocolate mousse!

It’s heavenly. It’s positively finger-licking good. It’s absolutely chocolicious.

Enjoy it.

Dark chocolate mousse

Serves 4-6

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

You will need:

100 g Dark Chocolate (70%) plus a bit of grated chocolate to serve – optional
1 tbsp Milk
2 eggs
35g caster Sugar
150 ml double cream

Instructions:

Place the broken up chocolate and milk in a metal or heatproof bowl over a pan of simmering water. Melt  the chocolate, stir until combined and smooth, remove from the heat, cool slightly.

In a second bowl whisk the egg yolks and sugar until thick and creamy. Then whisk in the chocolate mixture.

In another bowl whip the cream until stiff. Gently fold into the chocolate mixture until combined, do not over mix.

In a separate bowl whisk the egg whites with a pinch of salt until stiff, and gently fold into the chocolate mixture.

Spoon into individual dishes but refrigerate for at least 2 hours before serving. Decorate with grated chocolate or fresh raspberries and mint leaves.

Recipe source: Ocado.com

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

dark chocolate mousse

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I have always loved berry smoothies but since the beginning of this week I’ve developed some sort of a mango smoothie-mania.

I would often use mango as a salad ingredient or occasionally for a fool dessert but not so much as a base for a fruit shake … well, not anymore :)

I found out that MANGO blends perfectly with yogurts (plain or vanilla). Try it and you will end up with a superb, smooth and delicate pulp … that feels like a soft cloud in your mouth ….

Add a bit of muesli and whirl it all for a thick drinkable breakfast. Add a bit of crunchy cereals and enjoy a healthy dessert. Add a bit of honey and a few drops of lemon and simply drink it on its own.

These mango smoothies are super healthy: no additional sugar, no full fat milk or full yogurt, no ice-creams added!

My next smoothie adventure? I’m thinking: green and soy milk.

… with love to all smoothie lovers … Asia Jo

three ways to enjoy mango smoothie

three ways to enjoy mango smoothie

Breakfast Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 5 tbsp thick vanilla yogurt such as Danio, 4 tbsp muesli such as Dorset – mix it all up in a blender, pour into a glass or a bowl and gobble up!

mango smoothie

mango smoothie by Asia Jo

Dessert Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 3 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 3 tbsp muesli such as Dorset – mix it all (excluding muesli) up in a blender, pour 3/4 of the mixture into a glass or a bowl and add 2 tbsp of muesli, pour the remaining smoothie and finish with the last tablespoon of muesli. Enjoy it!

mango smoothie

mango smoothie by Asia Jo

Fluffy Mango Smoothie:

1 peeled roughly cut mango, 250 ml plain low fat yogurt, 2 tbsp thick vanilla yogurt such as Danio, 1 tsp lemon juice, 1 heaped tsp honey – blend it all very well and pour into a glass. It’s heavenly good!

mango smoothie

mango smoothie by Asia Jo

PS:  You can easily change the proportions – do it just the way you like it – you can’t get it wrong!

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If you fancy something sweet, yummy, quick, creamy and simple – go for a rice dessert – a perfect, timeless rice pudding …

There is nothing better like a hot sunny day and a fabulous bowl of cold sticky rice served with some fresh strawberries and a drop of thick vanilla yogurt on top …. heaven!

Creamy Rice Pudding

Serves 4

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

You will need:

200 g desert rice ( I used the Dutch Dessertrijst from Lassie – PS: I had no idea that cooking from packaging recipes can be so much fun :)

1 liter full fat milk

fresh strawberries

thick vanilla yogurt

honey

Directions:

Mix the white rice and the milk together in a pan, bring to boil. Reduce the heat and simmer gently for 12 minutes stirring from time to time (do not put the lid on top of the pan). Cool well and serve it with some fresh strawberries and a spoon of thick vanilla yoghurt on top. If desired, sweeten your pudding with a bit of honey.

That’s it. That’s how quick and delicious it is :)

Ps: Be ready for some spoon licking too :)

creamy rice pudding by Asia Jo

creamy rice pudding by Asia Jo

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A week ago I found an interesting recipe and immediately thought it would be perfect for the upcoming Easter holiday. It’s a very yellowy, lemony and texturized cake that goes well with fresh strawberries and a cup of afternoon  tea. Polenta gives it not only the bright coluor but also an unusual slightly crunchy feel. And lemon … lemon, lemon – I love you dearly! Lemon makes it all nice and fresh.

Happy Easter!

Recipe source: Hamlyn all colour cookbook Delicious Desserts

Lemon Polenta Cake

lemon polenta cake by Asia Jo

You will need:

125 g plain flour

1 1/2 tsp baking powder

125 g polenta

3 eggs

2 egg whites

175 g caster sugar

grated rind and juice of 2 small lemons (1 large lemon is also enough)

100 ml sunflower oil

150 ml buttermilk

Directions:

Preheat the oven to 180 ℃.

Sift the flour and baking powder into a bowl. Add the polenta. Whisk the eggs, egg whites and sugar together for 4 minutes. Stir in the polenta mixture; add the lemon rind and juice, oil and the buttermilk; combine well until smooth.

Pour the batter into a baking-paper lined 25 cm cake tin. Bake for 30 – 35 minutes. Remove from the oven and leave to cool in the tin for 10  minutes. Transfer the cake to a wire rack to let it cool.

Serve with fresh strawberries and your favourite tea :)

lemon polenta cake by Asia Jo

lemon polenta cake by Asia Jo

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Cooking for friends is fun and lovely, especially when your friends are chocoholics :)

Last night I had two friends coming over for a small dinner party. After eating a 2kg roast chicken, I served my homemade brownies (totally made from scratch). Even though the consumption of the big bird made us really full, we still had some space left for a piece of  rich, gooey but heavenly chocolaty brownies. I have to admit they were a hit considering the comment my friend made after munching the second piece of brownies:

‘It’s so good to know the cause of your death!’ … and we all laughed, laughed and laughed …

Please note: Too much chocolate is never good but a small piece of good 70% cocoa dark chocolate is a healthier option :)

Enjoy your life and let chocolate release your happiness hormone!


Recipe adopted from: Cook with Jamie by Jamie Oliver

Dark Chocolate brownies with nuts and cherries

chocolate brownies by Asia Jo

You will need:

250 g butter

200 g dark chocolate such as (make sure you use a very good quality chocolate such as Lindt Excellence 70% Cocoa Dark), broken up

150 g pitted cherries on syrup, drained

150 g walnuts

80 g cocoa powder, sifted

65 g plain flour, sifted

1 tsp baking powder, sifted

350 g caster sugar

4 eggs

strawberries, creme fraiche or vanilla ice creams, to serve

Directions:

Preheat the oven to 180 ℃.

Line a rectangular baking tin with a baking paper.

In a bowl over some simmering water, melt the butter and chocolate and mix until smooth. Add the cherries and nuts. Stir all together.

In another bowl, mix the cocoa powder, flour, baking powder, sugar and add the hot chocolate mixture. Stir well. Beat the eggs and mix in until well combined and smooth.

Pour the mixture into the baking tin. Bake for 25 -30 minutes. Let it rest in a tin for a couple of hours before cutting into pieces. The brownies should be gooey inside; for a slightly drier version bake a bit longer.

These brownies rock!

chocolate brownies by Asia Jo

chocolate brownies by Asia Jo

chocolate brownies by Asia Jo

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Those who know me, they know I love Art Deco and I am slightly obsessed with Art Nouveau fashion.

Those who know me they also know I’ve discovered my new hobby that slowly but steadily is becoming an obsession. It all started with my desire to combine modern design with antique features in my recently refurbished house. Since I successfully managed to buy a beautiful, old bridge table two weeks ago, I’ve felt a growing passion for vintage items, especially when you really want them and someone is bidding against you. I’ve been regularly attending De Zwaan (Amsterdam’s antique auction) this month and today was my lucky day.

I bought five amazing vintage purses for a very very reasonable price :) I assume they all come from the 1920s and 1930s, besides  they are in excellent conditions, which makes me really happy.

These bags made my day and I have no intention of reselling them at all :)

Here are my unique vintage treasure bags …

Art Deco crocodile hand bag

Art Deco crocodile hand bag

Art Deco floral petit point framed purse

Art Deco floral petit point framed purse

Art Deco golden shell buckle hand bag

Art Deco golden shell buckle hand bag

Art Deco golden shell buckle hand bag

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco alligator purse by Maison De Bonneterie

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

Art Deco ivory colored micro beaded purse with golden chain and fancy frame

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For those who love and those who want to be loved …

Happy Valentine’s Day!

♥ ♥ ♥ ♥ ♥ ♥

PS: I don’t really celebrate Valentine’s Day but since I happened to have a chocolate tablet at home I made   chocolate bombones for my husband. I just melted some good quality dark chocolate, poured it into a silicon ice cube form and chilled it in the fridge.

That’s how simple it is … pure love and pure chocolate melted all together :)

homemade heart shaped chocolate bombones by Asia Jo

homemade heart shaped chocolate bombones by Asia Jo

homemade heart shaped chocolate bombones by Asia Jo

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Do you fancy a posh but almost no-time-taking dessert ? If so, all you need is a a ripe mango and a couple of simple ingredients.

Trust me, this is an easy going recipe, you can’t go wrong with it. The only difficult thing about it is that you have to wait two hours until the mousse chills well in the fridge. I’m sure you can do that :)

Enjoy making this wonderful, creamy and  good-looking desert :)

Delicate mango mousse

Serves 2-3

mango mousse by Asia Jo

You will need:

1 large ripe mango, pealed, roughly chopped (reserve one small slice for decoration)

1/8 cup fresh orange juice

1/2 tbsp  lemon juice

1/2 cup powder sugar

pinch of salt

3/4 cup whipping cream, whipped (I used a ready-made whipping cream – normally I would prepare it myself but I still don’t know in which box I have my electric hand mixer)

fresh mint and finely diced mango slices, to decorate

Directions:

In a blender, blend the mango slices, salt, orange juice, lemon juice and sugar until the mixture has a smooth consistency. Pour the mixture into a bowl and fold gently in the whipping cream.  Chill in the fridge for 2-3 hours. Decorate with fresh mint leaves and chopped mango slices. Enjoy :)

Mango mousse

mango mousse by Asia Jo

Recipe source: www.southernfood.about.com

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Still packing. Still living surrounded by boxes. But the good news is that the moving date is nearly there.

Hmmmm … I was just thinking if I could make something from almost nothing?  A small bag of chocolate chip cookies, a bit of flour and sugar, eggs, some butter and baking powder and a bowl and a spoon. That is all that is needed for simple, quick and mouthwatering chocolate chip cookies.

Ps: The size and shape of my cookies is far from perfect but that’s due to a slight miscounting of proportions that may happen when baking during moving houses – luckily it was a silly mistake that didn’t  spoil the taste :)

The recipe comes from the Dr. Oetker website (recipe here).

Dr Oetker chocolate chip cookies @ frock & fork

Dr Oetker chocolate chip cookies @ frock & fork

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They look absolutely fantastic.

They taste amazingly fresh.

They sound like a brilliant and quick idea.

What are they? They are my favourite lemon & raspberry muffins!

Feel free to fall in love with them.

♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡ ♡♡

Lemon raspberry mini muffins

Makes 14

Recipe adapted from bbcgoodfood.com

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

You will need:

125 g self raising flour

75 g caster sugar

1 egg

70 ml vanilla yogurt

60 g melted butter

zest of 1/2 lemon

1/2 teaspoon lemon juice

100 g raspberries, crushed slightly

icing sugar, for decoration

Directions:

Preheat oven to 180 ℃. Line mini muffin tray or silicon muffin cups with muffin cases. Sift the flour into a medium size bowl and add the sugar. Whisk egg and yogurt, add the melted butter, lemon zest and lemon juice, mix well throughly. Add the wet mixture into the dry one. Add the raspberries. Mix everything gently. Divide the mixture into the muffin cases. Bake for 20-30 minutes; until risen and golden. Remove from the oven, cool and eat them all!

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

lemon raspberry muffins

lemon raspberry muffins @ frock & fork

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I don’t know about you, but for me weekends often call for homemade baking. I just love when the end of the week has that extra sweet dimension :) There is nothing better than a good cookie or a piece of cake to go with my  Saturday and Sunday espresso.

When I saw Isabelle’s lemon squares @ Eat My Cake Now, I knew straight away it would be a hit and something I would actually eat any time of the day. I have always liked lemon squares and always thought you need to make them Betty Crocker’s way, you know quite sugary – but not anymore! Isabelle’s amazing lemon square recipe offers an utterly superb twist. Not only she uses coconut but also condensed milk, which combined with lemon juice turns into some sort of soft cheese-type of creamy filling. Divine! Absolutely clever idea! I am sure you will adore this recipe as much as I did.

Please note, I didn’t tweak the recipe but you may want to modify it a bit to suit your needs and likes. I know some people don’t fancy too much lemon and this dessert is quite lemony. I personally love it. Ps: Those lemon squares taste like heaven after chilling in the fridge overnight.

Here is my version of Isabelle’s delish lemon squares:

Lemon Squares

Makes 14 (depending how big you want the squares to be)

lemon squares with coconut

lemon squares @ Frock & Fork

You will need:

90 g oatmeal
120 g  flour
12o g  coconut
70 g  brown sugar
180 ml melted butter
1 teaspoon baking powder
1/4 teaspoon salt
300 ml sweetened condensed milk
125 ml lemon juice

Preparation:

Preheat oven to 180 °C. Line 23 x 23 cm baking tray with baking paper.

In a large bowl, mix all dry ingredients: flour, oatmeal, coconut, brown sugar, salt and baking powder. Pour  in the melted butter and mix well. In another bowl, combine condensed milk and lemon juice. Take half of the coconut & oatmeal mixture and place it in the baking tray. Pour all milk & lemon juice mixture. Crumble the remaining coconut & oatmeal mixture on top, pressing lightly. Bake in the centre of the oven for 30 minutes. Cool at least 30 minutes before cutting into squares, if still soft, cool completely and after that chill in the fridge; once set, cut into squares.

lemon squares with coconut

lemon squares @ Frock & Fork

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What a wet day we had in London yesterday! Drama! To avoid any melancholic feelings that the rain was portending, I baked a yummy apple cake. The recipe comes from Tracy’s blog Pink Purl. When I saw the nice photo, short list of ingredients and easy to follow instructions, I decided to bake her Norwegian apple cake immediately. I have changed the proportions a bit and substituted half of the flour with finely grained almonds but you can view the original recipe here: The Comfort of Apples.

Apple Cake from Pink Purl

apple cake

frock & fork

You will need:

1/2 cup butter, softened
3/4 cup caster sugar
1/2 cup all-purpose flour

1/2 cup grained almonds
2 eggs, beaten
1 tsp baking powder
3 apples, peeled and sliced

Topping:

1 tablespoons sugar

1/2 tsp ground cinnamon

a small handful of sliced or chopped almonds

Preparation:

Preheat the oven to 200 ℃. Line a round cake tin with baking paper and butter the sides. In a large bowl, beat together the butter and sugar until fluffy. Sieve and add the flour, grained almonds and baking powder.  Then add the egg and mixing well. Pour the mixture into the cake tin. Arrange the apple slices on top of the cake butter. Sprinkle everything with the topping mixture. Bake for 30 minutes. Cool the cake and serve with vanilla ice cream or icing sugar on top.

Enjoy this lovely autumn apple cake!

autumn apple cake

frock & fork

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I think I am becoming a cookie monster and for sure developing some sort of cookie addiction. I like the pretty cookies, the healthy ones, the chocolate ones, the old fashion ones, the quick ones, the fruity and nutty ones, the home baked ones and the fancy ones from Laduree too. I like them all with a lovely cup of tea.

Not long ago I came across Michelle’s blog – The Green Bite – and her amazing apricot-maple-oatmeal cookies. I am telling you – they turned out fantastically gooey and chewy! I made the cookies according to Michellle’s instructions, yet I added just a few small amendments.

Those cookies are absolutely tasty, delicious and they would easily make an excellent afternoon or even morning snack.

Btw, the apricot-maple-oatmeal cookies are FUN to make – be ready for a sticky job :)

To view the original recipe click here: A-M-O Cookies.

Apricot-maple-oatmeal cookies

apricot maple oatmeal cookies

by Asia(Jo)

You will need:

1 egg

1/3 cup softened butter

1/2 cup cane sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinamon

1/4 teaspoon ground nutmeg

1 1/2 cup oats

2/3 cup dried apricots, chopped

Preparation:

Preheat the oven to 190 ℃.

Beat softened butter, sugar, maple syrup, and vanilla extract together using a balloon whisk until creamy.  Add the lightly beaten egg and stir to incorporate. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the butter mixture and stir to combine. Add oats and apricots. Stir to combine.

Form small balls and place on the cookie sheet (use baking paper or grease the tray) pressing the cookie dough gently. Bake for 10-15 minutes, depending on your oven. Remove from oven and let the cookies rest for 1-2 minutes on the cookie sheet before removing and placing on a wire rack to cool completely.

Try and enjoy something new!

apricot maple oatmeal cookies

by Asia(Jo)

oatmeal cookies

by Asia(Jo)


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It was a feel-good Sunday even though London seemed miserably grey and unattractive during the entire day. Yet, spending a few hours with my two friends, Marce and Jens – well this just made my day! When I meet those two travel enthusiasts, I always have a great time, loads of laughing and great talks over long lasting meals. So, yesterday we giggled, chatted, ate 1,5 kg of roast beef, drank 2 bottles of Rioja, exchanged Peruvian and Polish chicken soup recipes, arranged ceviche cooking class for me, wondered about the Eastern Europe cultural diversity and the legends of Peruvian Inkas. Marce, who is a person behind a young and energetic travel agency Takeme2peru, is absolutely in love with the country of her origin. She has been planning a special trip to Peru for her friends (my peru group travel) already for a couple of months. Everything what she has done so far to make that trip happen, she has done with passion, vigor and fascination. To celebrate Marce’s recent birthday, which I unfortunately missed because my Eastern Europe voyages, and to celebrate the design of her bright new Takeme2peru logo, I decided to make some cookies. Since I know how Peru is close to Marce’s heart, I baked cookies in the colours of the Peruvian national flag: red and white. Luckily, I have come across Mandy Mortimer’s blog lately; btw you will love Mandy’s recipe collection and photographs. Mandy has featured a great sugar cookies with white chocolate recipe. Immediately, when I saw the pictures of her red heart cookies, I madly fall in love with them and knew they would be a hit and a great present for Marce. And I was right – Marce loved her “I ♡ Peru” cookies and for me it was such a  joy and fun to knead, roll, cut out and chocolate paint those little sugar babies!

Sugar Cookies with white chocolate

Makes 36 sweet and tender cookies

by Asia(Jo)

by Asia(Jo)

Please visit Mandy Mortimer’s blog for a full recipe and detailed instructions.

http://www.mandymortimer.com/green-clover-sugar-cookies/


by Asia(Jo)
by Asia(Jo)


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Today was a special day. After a couple of long years I rediscovered a fantastic song written by a friend of mine, Kasandra, who is a great artist and a newly born blogger. She posted her “Don’t wake up choking” song to her Wordfalls blog and I would listen to it throughout the whole day. It’s funny how much you appreciate something once you come across it again …. At the end of the day I shared the song with another friend of mine. Soon after we let ourselves totally enjoy the song’s bluesy feel …. perfect for today’s grey and wet weather.

Even though, I have madly felt in love with Kasandra’s music and its melancholy, at some point I felt an unusual joy. I decided to celebrate Kasandra’s talent, the song of the day and my feel-good mood. For this reason I made a small, luscious granola yogurt dessert.

This super easy meal can be eaten as breakfast, snack or dessert and is easily adjustable – add more or less yogurt, honey and cereals depending on your taste. You can’t go wrong with it!

Enjoy it because it’s healthy and delicious!

Granola yogurt

Serves 1

by Asia(Jo)

You will need:

4 tablespoons of Greek yogurt

2 tablespoons of honey

3 tablespoons of homemade granola or good quality musli (I used dorset cereals)

5-6 strawberries/raspberries or blueberries

a few nuts or pumpkin seeds, to garnish

Preparation:

Pour the yogurt into a glass or a bowl. Add 1 tablespoon of honey, followed by the granola/cereals/musli. Add the remaining spoon of honey. Chop strawberries. Arrange the fruit on top of the yogurt/honey/cereals layers. Sprinkle everything with some nuts or seeds. Voila! How simple is that?

by Asia(Jo)

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Recently, I have discovered a very cool series of pocket cook books called All Colour Cookbooks published by Hamlyn. Each of them consists of 200 easy to make, mouthwatering recipes with beautiful photographs and clear instructions. The colour of book cover reefers to different food themes, for instance, red book is dedicated to baking, green book is all about salads and pasta dishes, purple book is devoted to low fat dishes, orange book introduces easy suppers while the brown one is full of veggie feasts. But there is many more giving you a wide choice of different cuisines or food interest. So far I bought two of All Colour Cookbooks: Super Salads and Cakes and Bakes.

Have a look at a sweet recipe from the red book Cakes and Bakes - Coffee Kisses.

Coffee Kisses

Makes 10

by Asia(Jo)

You will need:

2 teaspoons instant coffee

1 teaspoon boiling water

75 g butter, at room temperature

50 g light muscovado sugar

125 g self-raising-flour

For the filling:

2 teaspoons instant coffee

2 teaspoons boiling water

50 g butter, at room temperature

100 g icing sugar, sifted

Preparation:

Dissolve the coffee in the boiling water. Beat the butter and the sugar together in a bowl until pale and creamy. Add the dissolved coffee and then gradually mix in the flour to make a smooth dough.

Knead the dough and shape it into a log and then chill for 15 minutes. Slice the the chilled log into 20 pieces. Roll each piece into a ball, arrange on a greased baking sheet and flatten by pressing with a fork. Bake in the preheated oven, 180 ℃, for 8-10 minutes until browned. Leave the biscuits to cool for 5 minutes then transfer to a wire rack to cool completely.

Make the filling: dissolve the coffee in the boiling water. Beat the butter and icing sugar together then stir in the dissolved coffee until smooth and fluffy. Use the filling to sandwich the biscuits together in pairs. Eat within 2 days.

Have a coffee kiss with your morning coffee – good day everyone!

by Asia(Jo)


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I just successfully tested another fruit fool!

The recipe for mango fool comes from a bright new food magazine Dinner Tonight, which I bought a couple of days ago. The issue is full of recipes for quick suppers, weekend meals, side dishes and lunches, divine and instant desserts. There is hardly any articles so if you are looking for some travel inspired food reviews, kitchen equipment assessments, seasonal fruit and vegetable overviews or celebrity chefs recipes, refer to Delicious Magazine or Good Food. I found the recipes from Dinner Tonight quite impressive, yummy looking, quick and easy to follow, yet still creative and exciting. I am sure  it will be a useful source of reference when you plan a dinner party menu, weekend food or a super express meal for the weekdays.

Re the mango fool recipe, I found it quite unique. I liked the freshness of mango, the delicate lime flavour and the foamy, creamy, almost cloudy texture. You ought to try this yummy dreamy heaven!

Mango Fool

Serves 2-4

by Asia(Jo)

You will need:

2 ripe large mangos, peeled and stoned

150 ml double cream

1 x 250 g pot plain yogurt

zest and juice of 1/2 lime

2 cardamom pods, split and seeds crushed (I didn’t  this ingredient – I mark it as optional)

2-3 tablespoons clear honey

Preparation:

Puree the mango flesh in a food processor until smooth.

Whisk the cream to soft peaks, then stir in the yogurt and whisk a little more until thickened. Fold in most of the lime zest and juice, the cardamom and honey.

Spoon alternate layers of the creamy mixture and the mango puree into the glasses and decorate with the remaining zest. Serve chilled.

by Asia(Jo)




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You will love this blackberry fool that tastes fantastically creamy and delicious. It’s a lovely light and healthy dessert, thanks to blackberries, which are low in fat and high in fibre, vitamin A and calcium.

Enjoy the unusual taste of blackberries and give yourself a fibre boost!

(Please note you will need 2 hours for chilling this dessert)

Blackberry Fool

Serves 4

You will need:

450 g fresh or froze blackberries

25 g custard powder

40 g caster sugar

285 ml skimmed milk

115 g thick Greek yoghurt

1 teaspoon icing sugar

Preparation:

Put the custard powder into a bowl. Add 15 g of the caster sugar and blend to a smooth paste with about 4 tablespoons of the milk (use a hand wire whisk). Pour the rest of the milk into a small saucepan and bring to boil, and then stir the boiling milk into the custard powder. Return this mixture to a pan and bring back to the boil, stirring constantly until the custard has thickened and no trace of custard powder remains.

Pour the mixture into a bowl and allow to cool a little. Cover and place in a fridge for at least 1 hour to allow the fool to set.

Reserving 4 blackberries for garnish, put the rest into a pan with the remaining sugar and cook over a low heat for 7 minutes, until the fruit softens. Press the fruit through a sieve to make a puree. Whisk the chilled custard until very smooth, then whisk in the Greek youghurt and fold in the puree. Spoon into desert bowls and chill for 1 hour. Decorate with 2 fresh blackberries and dust with some icing sugar. Enjoy!

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Gift giving! I love it love it love it !

I consider buying or making gifts, wrapping them and attaching a small note as a very pleasurable and feel-good experience, especially when you don’t know the person and you need to make sure you got it just right.

Recently, I am in love with charity shops and all the bargains you can get there. Last weekend I spotted an amazing vintage tin box at Oxfam. I bought it immediately because the box was so unusual and original and I knew it would work perfectly as a cookie box for my friend’s parents whom I was just about to visit in Germany. I baked a dozen of soft and finger-licking raspberry cookies (recipe by Princess Misia, the baking guru from Let’s get stupid together) and put them in the vintage box. I have to say, those brown-pinky cookies in this old fashion box turned into a very charming present

Keep your eyes open for authentic tin boxes – they can be quite useful nearer Christmas time…

I can already imagine those beautiful Xmas cookies in your jars, tins and paper boxes you sourced yourself in charity shops, markets or grandma’s attics! Besides, it can be quite an interesting credit crunch yummy gift idea

Raspberry cookies a la Princess Misia

(http://letsgetstupid.wordpress.com/2009/08/30/raspberry-cookies/)

by Asia(Jo)

You will need:
150g butter, soft
150g brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup spelt flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup raspberries (fresh or frozen)

Preparation:
Preheat oven to 200°C. Sift flour and baking powder in a medium bowl. In separate bowl, cream butter with sugar using an electric mixer. Add vanilla extract and eggs and mix until smooth. Add dry ingredients and mix until fully incorporated. Stir in raspberries (watch out not to break them too much). Chill the dough in the fridge for about 30 min. Line a baking sheet with parchment paper. Drop about 2 tablespoons of the dough per cookie into the baking sheet. Bake for 13-15 minutes until golden brown. Enjoy!

by Asia(Jo)

by Asia(Jo)



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Sometimes you get this feeling for something super yummy and sweet late at night. That’s what happened to me yesterday at about 9 p.m when I decided to make one of my best apple crisp recipes. This easy apple dessert, enhanced by a handful of blueberries, is just simply fantastic and tastes divine!

The apple crisp came out beautiful. It was a delish juicy joy! 

Try it for yourself and you wouldn’t be disappointed 

—————————————————————————————————-

Apple & Blueberry crisp IMG_5039

Serves 4-6

You will need:

6 large apples (e.g. Granny Smith)

230 g blueberries, fresh or frozen

the grated rind and juice of 1 lemon

sugar (optional)

For the topping:                                                                      

140 g plain flour

100 g light muscovado sugar (brown sugar)

110 unsalted butter, diced

170 – 230 g walnut pieces

Preparation:

Lightly grease a large shallow baking dish.

Preheat the oven to 190 ℃.

Peel, core, dice the apples. Put into a bowl with the blueberries, the grated lemon rind and lemon juice. Toss gently until thoroughly mixed. Add little sugar (1-2 tsp) to taste if using sour or very tart apples. Put the fruit into the prepared baking dish. To make the topping, combine the flour and sugar in a bowl. Add the butter and rub and squeeze into the flour mixture forming flakes or pea-sized lumps of dough. (I was a bit lazy last night and simply mixed the topping ingredients all together with a fork and it worked well). Stir in the nuts. Sprinkle the topping over the fruit. Bake for 30 minutes or until fruit is tender and the topping golden. Eat warm with ice cream, yogurt or creme fraiche.

(The recipe comes from The Baking Book by Collister & Blake)

by Asia(Jo)

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