Raspberry and almond tray bake

Raspberry and almond tray bake
 
Author:
Makes: 20 x 30 cm traybake
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 200 gr white flour
  • 8 gr baking powder
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 1 egg
  • 100 gr butter
Filling
  • 50 gr whole almonds
  • 300 gr raspberry jam
Crumble topping
  • 100 gr white flour
  • 100 gr oatmeal
  • 100 gr brown sugar
  • 1 tspn cinnamon
  • 2 gr salt
  • 100 gr butter
Instructions
Base
  1. Preheat the oven to 180 °C. Grease the baking tray and line the base with baking paper.
  2. Mix the white flour, baking powder, sugar, salt and cinnamon. Crumble the cold diced butter and the egg into the flour mixture until the mixture resembles coarse breadcrumbs. Press this mixture evenly into the base of the baking tray and refrigerate if used later
Filling
  1. Spread the raspberry jam evenly on the base and evenly distribute the chopped almonds.
Crumble topping
  1. Mix the white flour, oatmeal, sugar, salt and cinnamon. Crumble the cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Carefully spread this mixture evenly over the raspberry base.
  3. Bake in a preheated oven at 180 °C for 35–40 minutes, or until an inserted skewer comes out clean.
Stuff to know
This quantity will fill a tray measuring 20 x 25-30 cm.
Add some raspberries if desired.
It’s possible to decorate the top of the cooled traybake with a glaze made from icing sugar mixed with a little cold water.

 

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Black forest gateau with cherries

Black forest gateau with cherries
 
Author:
Makes: 20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge cake
  • 9 egg whites
  • 81 gr sugar
  • 9 egg yokes
  • 144 gr sugar
  • 180 gr flour
  • 45 gr cacao powder
  • 2 gr salt
Cherry filling
  • 400 gr cherries
  • 300 gr cherry syrup
  • 100 gr sugar
  • 30 gr corn starch
Whipped cream
  • 600 gr double cream
  • 300 gr mascarpone
  • 75 gr sugar
Finish
  • 300 gr cherry jam
  • 200 gr dark chocolate
Instructions
Sponge cake
  1. Preheat the oven to 180 °C and line the trays with baking paper. Whisk in a bowl the egg whites to stiff peaks adding the smallest amount of sugar gradually. Whisk in another bowl the egg yolks and the remaining sugar until pale and fluffy. Sift together the flour and cacao powder and salt.
  2. Fold gradually and carefully first the egg yolks and then the flours and salt into the egg whites. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the trays, place the sponge on a second sheet of baking paper, peel off the old baking paper and allow to cool.
Cherry filling
  1. Mix some of the cold cherry juice with the corn starch. Bring the remaining juice and the cherries to the boil, then add the dissolved corn starch and sugar. Bring back to a simmer for a couple of minutes until thickened. Allow to cool to room temperature and store in the fridge until needed.
Whipped cream
  1. Whip the double cream until it is as thick as yoghurt. Add the sugar and mascarpone and continue whipping until stiff peaks form. Store in the fridge until needed.
Finish
  1. Cut from the sponge three squares each measuring 20 x 30 cm. Place the first one on a solid surface and cover with some cherry jam. Spread a one centimeter layer of cream over the jam layer and a border all around. Fill the inside with three quarters of the cooked cherry filling. Position the second sponge on top, cover with some cherry jam and spread a one centimeter layer of cream on top. Cover with the third and last sponge cake. Cover the sides and top of the cake with cream. Decorate the side with grated chocolate and garnish the top with the remaining cream and cherry filling. Allow to set in the fridge for an hour or more.
Stuff to know
This gateau is sometimes called ‘schwartschwalder kirchtaart’.
This gateau will measure about 20 by 30- cm and yields about 20 portions.
It is possible to replace the cherry jam with a syrup cooked from water, sugar and cherry liqueur.
Position the cake on a solid surface to facilitate the handling and cutting, for instance a chopping board of the same size as the cake.
Incorporating the mascarpone into the whipped cream allows it to holds it shape much longer.

 

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Apple crumble tray bake

Apple crumble tray bake
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cake-base
  • 500 gr soft butter
  • 500 gr white sugar
  • 10 eggs
  • 500 gr pastry flour
  • 16 gr baking powder
Filling
  • 1 kg apples
  • 2 tbspn sugar
  • 2 tbspn custard powder
  • 1 tspn ground cinnamon
Topping
  • 250 gr butter
  • 250 gr sugar
  • 250 gr pastry flour
  • 250 gr coarse oat meal
Instructions
Cake-base
  1. Grease the tin with butter and cover the base with baking paper. Preheat the oven to 180 °C.
  2. Cream the butter and sugar until smooth and fluffy. Gradually and slowly add the eggs to the mixture while whisking.
  3. Combine the flower and baking powder and add to the batter. Mix until combined.
  4. Spread the batter in the lined baking trays.
Filling
  1. Dice the apples, toss them in the sugar, custard powder and ground cinnamon to your liking.
  2. Place the apples on top of the cake batter.
Topping
  1. Crumble the cold diced butter with the flour, sugar and oat meal until the mixture resembles coarse breadcrumbs. Spread on top of the apple layer.
  2. Bake the cake at 180 °C for 50 to 60 minutes or until cooked through. Test with a skewer inserted into the center. When the cake is cooked, it comes out clean. Let the cake cool in the tin on a wire rack before serving.
Stuff to know
This quantity will fill one baking tray measuring 30x50 cm and makes about 40-60 portions.
Use soft butter at room temperature for the cake batter.
Do not add the eggs all at once or the batter will split.
Use pastry flour rather than bread flour to avoid a chewy cake.
Use preferably tart apples like granny smith or Braeburns. Adjust the amount of sugar to taste. The custard powder will bind any liquid that comes off the apples. Possible add-ins are raisins, chopped nuts, dried fruits and ground cardamom.
Do not overcook the cake since it will continue cooking for a spell when cooling

 

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Coffee and caramel mousse

Coffee and caramel mousse
 
Author:
Makes: 8 cups
Prep time:
Cook time:
Total time:
 
Ingredients
Coffee and caramel mousse
  • 12 gr ground coffee
  • 100 gr water
  • 150 gr sugar
  • 12 gr instant coffee
  • 400 gr milk
  • 5 egg yolks
  • 65 gr sugar
  • 3 gr cacao powder
  • 10 gr gelatine
  • 250 gr double cream
Garnish
  • 8 biscuits
  • 10 gr dark chocolate
  • 75 gr double cream
Instructions
Coffee and caramel mousse
  1. Make fresh coffee using the ground coffee and the indicated amount of water.
  2. Combine the sugar with some water and cook to a light caramel.
  3. Add gradually and carefully the fresh coffee and bring to a boil to dissolve the caramel into the coffee. Set aside for later.
  4. Mix some of the cold milk with the egg yolks.
  5. Soak the gelatine in ample cold water.
  6. Warm the rest of the milk with the sugar, cacao powder and instant coffee.
  7. Add some of the warm but not boiling milk to the egg yolks, stir to combine and pour back in the pot.
  8. Bring the milk to 85°C while stirring to bind the mixture.
  9. Drain the gelatine and allow it to dissolve in the milk. Allow to cool to room temperature.
  10. Whip up the double cream and fold through the coffee caramel milk
Garnish
  1. Crumble the biscuits and divide among the coffee cups.
  2. Spoon or pour the mousse on top of the biscuits.
  3. Allow to set overnight in the fridge.
  4. When ready to serve, chop the dark chocolate and whip the double cream. Garnish the desserts and serve.
Stuff to know
This quantity will fill 8 cups measuring 180 ml.
Only add the coffee gradually to the hot caramel since the temperature difference will make the caramel rise and bubble vehemently.
The coffee-milk needs to be back at room temperature before it's mixed with the whipped cream, or the latter will lose all its air.

 

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Brownie cheesecake bars

Brownie cheesecake bars
 
Author:
Makes: 10-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Brownie
  • 200 gr dark chocolate
  • 200 gr butter
  • 261 gr sugar
  • 5 eggs
  • 130 gr plain flour
  • 130 gr cacao powder
  • 2 gr salt
Cheesecake
  • 500 gr cream cheese
  • 100 gr sugar
  • 50 gr yoghurt
  • 8 gr vanilla flavour
  • 2.5 eggs
  • 20 gr white flour
  • 125 gr raspberries
Instructions
Brownie
  1. Preheat the oven to 200˚C and line the tray with baking paper. Melt the chocolate and butter in a bowl on top of a pan with simmering water (au bain marie).
  2. Mix together the eggs and sugar. Add the melted chocolate and butter and stir to combine.
  3. Fold in the plain flour, cacao powder and salt.
  4. Pour the batter in the lined tray and bake at 180 for 20 min or until the brownie is just about cooked.
Cheesecake
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Add the eggs one by one and then the flour in this mixture until combined.
  2. Pour the filling on the almost fully cooked brownie base. Add the raspberries.
  3. Bake the cheesecake in the oven for about 20 min or until or until the cheesecake has just set. A skewer inserted in the centre comes out clean.
  4. Remove the cheesecake from the oven, cool to room temperature and store in the fridge. Slice when needed.
Stuff to know
This recipe will fill a tray measuring 20 by 30 cm and yields 10-20 portions.
Do not overcook the brownie. It will finish baking with the cheesecake on top.
Precooking the brownie base until just set will help to keep the layers distinct.
Replace the raspberries with another fruit (like strawberries).
Allow the raspberries to defrost first so they don’t cool the cheesecake mixture too much.

 

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Chocolate ice cream tart

Chocolate ice cream tart
 
Author:
Makes: 10-12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry case
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 70 gr icing sugar
  • 1 egg
  • 1 tbspn cold water
Chocolate filling
  • 6 egg yolks
  • 120 gr sugar
  • 36 gr water
  • 50 gr cacao powder
  • 360 gr double cream
Finish
  • 75 gr whipped cream
  • 25 gr grated dark chocolate
Instructions
Pastry case
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Knead briefly until smooth, wrap in plastic and refrigerate for 30 minutes (or overnight) to firm up before rolling out.
  3. Roll out the pastry on a floured surface and line the buttered bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  4. Cover and refrigerate for at least 20 minutes to chill the butter. Preheat the oven to 180°C.
  5. Blink bake the pastry case for 20 min, remove the filling and continue baking until fully cooked.
Chocolate filling
  1. Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie) while whisking until the mixture reaches 70°C. Remove from the pot and and continue mixing until the mixture is white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
  2. Gently fold the cacao powder in the pâte à bombe.
  3. Whip the double cream until firm and add to the mixture.
  4. Fill the fully cooked and cooled pastry case with the pâte à bombe. Freeze until needed.
Finish
  1. Decorate the chocolate ice cream tarts with whipped cream and grated dark chocolate as desired.
Stuff to know
This quantity will make 10-12 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make sure the dough is really cold or it will become difficult to handle.
Using icing sugar instead of granulated sugar will reduce the stickiness of the dough.

 

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Chocolate royal gateau

Chocolate royal gateau
 
Author:
Makes: 6-8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge base
  • 2 egg whites
  • 18 gr sugar
  • 2 egg yolks
  • 32 gr white sugar
  • 40 gr flour
  • 10 gr corn flour
  • 1 gr salt
Crunchy layer
  • 100 gr cookies
  • 25 gr pure or milk chocolate
  • 40 gr chocolate spread
Chocolate mousse
  • 165 gr pure chocolate
  • 4 egg yolks
  • 40 gr white sugar
  • 26 gr water
  • 240 gr double cream
Instructions
Sponge base
  1. Preheat the oven to 180 °C and line the tray with baking paper. Whisk in a clean and fat-free bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix and sieve the flour and corn flour and salt.
  2. Fold gradually and carefully first the egg yolks into the egg whites and then the flours and salt. Spread on the prepared tray about a cm thick and bake at 180 °C for 10 min or until golden brown and fully cooked. Remove from the tin on a rack, and allow to cool.
Crunchy layer
  1. Crumble the cookies of your choice. Melt the chocolate and chocolate spread in a bowl over a pot with hot water (au bain marie). Mix in the cookie crumble.
  2. Cut out the sponge a disc that fits snugly in the springform pan to make the base layer. Spread the crunchy cookie mix evenly on top, about half a centimetre thick, and reserve in the fridge until later.
Chocolate mousse.
  1. Melt the chocolate in a bowl over a pot with hot water (au bain marie).
  2. Mix in a pan the sugar and water and bring up to 118°C.
  3. Meanwhile, beat the egg yolks until pale and fluffy, using an electric hand held mixer.
  4. Pour the hot sugar syrup gradually on the eggs yolks whilst mixing until the egg yolks have become light and fluffy and they are back at room temperature again. They should double in volume. Mix with the warm, melted chocolate until combined.
  5. Whip the cold double cream until soft peaks form and mix with the chocolate. Pour the mousse on top of the cookie layer and allow to set overnight in the fridge.
Finish
  1. Remove the ring and decorate the gateau as you wish with, for instance, a dusting of cacao powder, grated white chocolate or grated pure chocolate.
Stuff to know
This recipe will fill a springform measuring 18 cm in diameter and yields about 6-8 portions.
In order to be able to whisk the egg whites, there can´t be any trace of egg yolk or grease in the bowl.
To make serving easier, place some plastic strips or baking paper on the inside of the springform ring.
It is possible to freeze the gateau for later use.
The egg yolks in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.

 

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Clafoutis with cherries

Clafoutis with cherries
 
Author:
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr destoned cherries
  • 5 whole eggs
  • 110 gr white flour
  • 1 gr salt
  • 70 gr white sugar
  • 20 gr vanilla flavoured sugar
  • 200 gr double cream
  • 450 gr milk
Instructions
  1. Preheat the oven to 160 ºC and grease an ovenproof dish generously with butter.
  2. Remove the stone from the cherries if needed.
  3. Mix for the batter the eggs, white flour, salt, white sugar, vanilla sugar, double cream and milk until fully combined.
  4. Pour the batter in the prepared dish and add the cherries.
  5. Bake for 35 min of until a skewer inserted in the centre comes out clean.
  6. Allow to cool somewhat and dust with icing sugar. Serve lukewarm.
Stuff to know
This recipe will make about 4 to 6 portions.
Use a shallow oven dish to make the cherries stand out. Or use individual ramequins.
The clafoutis should not be overcooked but just set.
Serve the clafoutis with thick yoghurt of chocolate ice cream.
The clafoutis is a French pastry classic. If the cherries are replaced with other fruit like figs, pears, it is called a flagnarde.

 

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Mokka layer cake

Mokka sqaure
 
Author:
Makes: 25 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Biscuit layer
  • 8 egg yolks
  • 128 gr white sugar
  • 8 egg whites
  • 72 gr white sugar
  • 160 gr white flour
  • 40 gr corn starch
  • 2 gr salt
Coffee cream
  • 1000 gr milk
  • 25 gr instant coffee
  • 235 gr white sugar
  • 9 egg yolks
  • 125 gr white flour
  • 429 gr soft butter
Chocolate ganache
  • 275 gr double cream
  • 400 gr dark chocolate
  • 125 gr soft butter
Praliné hazelnuts
  • 100 gr water
  • 100 gr white sugar
  • 100 gr hazelnuts
Garnish
  • Chocolate flakes
  • Chocolate-covered coffee beans
Instructions
Biscuit
  1. Separate the eggs. Sift the flour and corn starch. Line the baking tray with baking paper.
  2. Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined.
  3. Spread onto the baking tray and bake in a preheated oven at 200 °C for 10 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.
Coffee cream
  1. Bring the milk, instant coffee to the boil. Mix in a bowl the egg yolks, flours and sugar. Pour in some of the hot milk, mix to combine and pour it back in the pot. Bring to a gentle boil while stirring until the mixture thickens. This is the pastry cream. Take off the heat and add gradually half of the cubed butter. Cover with plastic foil and allow to cool to room temperature.
  2. Mix the reaming soft butter in a bowl and add gradually the pastry cream (at room temperature) until combined and smooth. Store in the fridge until needed but allow it to come back to room temperature before using it or it will to too hard to handle.
Chocolate ganache
  1. Bring the cream to a boil and pour onto the chopped chocolate. Stir until the chocolate had melted into the cream.
  2. Add the soft butter, stir until smooth and allow to cool to room temperature.
Paliné hazelnuts
  1. Cook the sugar and water to a caramel. Add the chopped hazelnuts and pour the hot mixture onto baking paper.
  2. Allow to set and break up.
Assembly
  1. Place the first of the three cake layers on a solid base (cutting board for instance). Cover with half the coffee cream and place the second cake layer on top. Cover with the ganache (that should not be too runny) and the third cake layer.
  2. Spread the top and sides with the remaining coffee cream, reserving some for final decoration.
  3. Decorate the sides with the caramelised hazelnuts and the top with the chocolate flakes, remaining coffee cream and chocolate-covered coffee beans.
Stuff to know
This recipe will make a cake measuring 25 x 30 and yields about 25 portions.
Serve the cake at room temperature.
This coffee cream is less heavy than a traditional butter cream since some of the butter is replaced by the pastry cream.
Allow the chocolate ganache to cool down to room temperature or it will be too runny. Reheat if needed in the microwave to the right consistency.
Be careful when making the caramel: it is extremely hot.

 

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Apricot and almond cake

Apricot and almond cake
 
Author:
Makes: 1 cake and 10 slices
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr whole almonds
  • 280 gr flour
  • 16 gr baking powder
  • 2 gr salt
  • 120 gr white sugar
  • 2 eggs
  • 200 gr milk
  • 45 gr butter
  • 15 gr amaretto
  • 45 gr orange juice
  • 100 gr dried apricots
Instructions
  1. Preheat the oven to 180 °C, grease a cake tin and line the base with baking paper.
  2. Roast the almonds in the oven for 5 min and chop them not too finely.
  3. Mix the flour, baking powder, salt and sugar.
  4. Mix in a different bowl the eggs, milk, melted butter, amaretto and orange juice
  5. Mix the liquid ingredients into the flour until just combined.
  6. Chop the apricots and add them with the almonds to the batter.
  7. Scoop the batter in the prepared tin and bake at 180 °C for 25 min or until a skewer inserted in the centre comes out clean.
  8. Allow to cool on a wire rack before unmoulding.
Stuff to know
This quantity will fill 1 cake tin and yields about 10 slices.
Amaretto is an almond liquor, the cake can be made without it.
It is possible to bake 12 muffins rather than a single cake.
Do not overmix the batter of the cake becomes though.
Use fresh apricots if available.
Replace the melted butter with vegetable oil if desired.

 

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Chocolate chip cookies

Chocolate chip cookies
 
Author:
Makes: 25 cookies
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr soft butter
  • 200 gr brown sugar
  • 100 gr white sugar
  • 1 tspn vanilla flavour
  • 50 gr peanut butter
  • 2 eggs
  • 380 gr white flour
  • 8 gr baking soda
  • 6 gr salt
  • 300 gr dark chocolate buttons
Instructions
  1. Cream the butter with the brown sugar, white sugar and peanut butter.
  2. Add the eggs, one at the time, and continue mixing until smooth.
  3. Mix in a separate bowl the white flour, salt and baking soda.
  4. Add to the mixture and mix until it comes just together.
  5. Mix in the chocolate chunks until combined.
  6. Chill the dough in the fridge for an hour until cold enough to handle.
  7. Line a baking tray with baking paper and preheat the oven to 180°C.
  8. Weigh out 50 gr portions of dough and shape them into a ball. Flatten them slightly and place on the baking tray with some room between them since they will spread.
  9. Bake for 14 min or until cooked and golden. Transfer to a wire rack and allow to cool and become crunchy.
Stuff to know
This recipe will make about 25 cookies
Use butter and eggs at room temperature since they are easier to work with.
The cookies will become crunchy when cool.
Add some chopped pecan nuts to the dough along with the chocolate chips.
Use chocolate buttons if available.

 

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Poached peaches with yoghurt and praline

Poached peaches with yoghurt and praline
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Yoghurt
  • 1000 gr yoghurt
  • 1 lime
  • 16 gr vanilla sugar
Praliné
  • 50 gr white sugar
  • 20 gr almonds
Peaches
  • 1 orange
  • 300 gr white wine
  • 60 gr sugar
  • 4 peaches
Garnish
  • 250 gr strawberries
  • almonds
  • fresh mint
Instructions
Yoghurt
  1. Place a sieve in a bowl without it touching the bottom. Moisten a tea towel and line the sieve.
  2. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours, pouring away every now and then the liquid that will drain though the cloth in the bowl.
  3. Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, the vanilla and the lime zest. Store in the fridge until needed.
Praline
  1. Minx the sugar with some cold water and cook to a blond caramel. Turn of the heat and add the chopped almonds. Pour onto baking paper and allow to cool and harden.
  2. When cool, chop in a food processor until fine crumb and store in an airtight container.
Peaches
  1. Zest the orange and press the fruit. Mix the zest, orange juice with the white wine and sugar and bring to a simmer. Quarter the peaches and poach several minutes until soft but not mushy.
  2. Remove the peaches and reduce the poaching liquor until syrupy.
Garnish
  1. Quarter the strawberries and chop the almonds.
  2. Spread the thick yoghurt into bowls or onto a plate. Decorate with the lukewarm peached, reduced poaching liquid, strawberries, almonds, praline and fresh mint.
Stuff to know
It is recommended to use fresh peaches for this dessert.
Only add the praline last minute or it will go soggy.
Don’t cook the caramel too dark or it will taste burnt.

 

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Red summer fruit panna cotta

Red summer fruit panna cotta
 
Author:
Makes: 8-10 portions
Prep time:
Total time:
 
Ingredients
Panna cotta base
  • 500 ml milk
  • 500 ml double cream
  • 10 gr gelatine
  • 100 gr white sugar
  • 16 gr vanilla sugar
Topping:
  • 100 gr red jam
  • 400 gr strawberries or other red fruit
Instructions
Panna cotta base
  1. Soak the gelatine in ample cold water for 10 min.
  2. Warm half of the milk in a pot to dissolve the white sugar and vanilla sugar. It doesn’t have to boil.
  3. Drain the gelatine and allow to melt in the warm milk. Stir until smooth.
  4. Mix the remaining milk and double cream in a bowl. Pour in the warm milk with the gelatine and mix until smooth.
  5. Pour in a tray lined with cling film and refrigerate overnight to set.
Topping:
  1. Decorate with the red fruit jam and summer fruit to your liking.
Stuff to know
This quantity will yield about 8-10 portions.
Do not boil the milk, hot to the touch is enough to dissolve the sugar and gelatine.
Only heating part of the base mixture means that the base will cool down and set quicker.
The amount of sugar is too taste.
Add the zest of a lime for a more exciting version of this dish.
Panna cotta is a traditional Italian set pudding.

 

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American pancakes

American pancakes
 
Author:
Makes: 20-24 pancakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr flour
  • 32 gr baking powder
  • 30 gr white sugar
  • 5 gr salt
  • 750 gr milk
  • 4 eggs
  • 50 gr melted butter
Instructions
  1. Mix the flour, baking powder, white sugar and salt in a bowl.
  2. Crack the eggs and whisk them.
  3. Add the milk to the eggs. Whisk until blended.
  4. Add the milk and eggs gradually to the dry ingredients and whisk to make a thick smooth batter.
  5. Finally, stir in the melted butter. Pass the batter through a fine strainer to remove any lumps.
  6. Heat a frying pan. Melt a knob of butter in the hot frying pan and pour some batter into the pan to make pancakes about 10 cm across. Pivot the frying pan until the batter is equally spread and form a thin layer about 5 mm thick.
  7. Bake until the top is dry and holes start to appear, then flip the pancake over carefully with a spatula and bake the other side until done and golden.
  8. Remove from the frying pan on a plate and keep warm until serving on top of a pot with boiling water. Continue baking until the batter is used up.
Stuff to know
This recipe will make about 20 pancakes.
Serve with jam, maple syrup, sugar, blue berries, caramel or chocolate sauce, etc.
The base of the pancakes is sufficiently cooked when the top is dry and holes start to appear. This is caused by the baking powder.
Use enough butter to keep the crepes from sticking to the frying pan but not too much, or the pancakes will have a buttery taste. You can reheat the pancakes in the oven when they are not immediately served.

 

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Lemon meringue pie

Lemon meringue pie
 
Author:
Makes: 12-16 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 120 gr butter
  • 80 gr icing sugar
  • 25 gr ground almonds
  • 200 gr white flour
  • 1 egg
  • 2 gr salt
Lemon curd
  • 300 ml lemon juice
  • 6 lemons
  • 225 gr white sugar
  • 6 eggs
  • 75 gr butter
  • 14 gr gelatine
Italian meringue
  • 4 egg whites
  • 50 gr white sugar
  • 70 gr water
  • 250 gr white sugar
Instructions
Pastry
  1. Dice the cold butter. Put in a food processor with some of the flour. Pulse until it resembles coarse sand. Mix with the remaining flour, icing sugar, ground almonds, salt and egg.
  2. Knead briefly until the dough is smooth, wrap in cling film and allow to cool and rest at least 30 min the fridge.
  3. Butter the loose-bottomed flan tin. Roll out the pastry and line the tin. Allow to cool and rest at least 30 min the fridge when you preheat the oven to 180 °C. Line the pastry with baking paper and a weight and blind bake for 20 min or until the pastry is golden brown and fully cooked. Allow to cool to room temperate on a wire rack.
Lemon curd filling
  1. Zest the lemons. Soak the gelatine in ample cold water. Press the lemons and measure the amount of juice needed. Warm the lemon juice, lemon zest and white sugar until the sugar has dissolved.
  2. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth. Pour this back in the pan with the remaining lemon juice.
  3. Bring the lemon curd gently up to 85°C stirring continuously without boiling the lemon curd until the lemon curd thickens. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd. Squeeze out the water from the gelatine and allow to dissolve in the still warm lemon curd. Pour in the baked pastry and store in the fridge until needed.
Italian meringue
  1. Whisk the egg whites until soft peaks, adding the sugar gradually at the end until soft peaks form.
  2. Boil the water and the larger amount of sugar until 121°C. With the mixer running, pour the hot sugar syrup in a thin stream over the egg whites.
  3. Beat until the egg whites are stiff and glossy and back at room temperature.
  4. Pipe or spoon the Italian meringue on top of the lemon curd filling and toast with a kitchen torch.
Stuff to know
This quantity will fill a 26 cm loose-bottomed flan tin.
Whipping a hot sugar syrup into foamy egg whites makes them safe to eat without additional baking.
Don´t allow the lemon curd to boil or get above 85°C to avoid curdling the eggs.
Add cranberries or melted white chocolate to the lemon curd.
Substitute lemon juice with juice from orange juice

 

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Pineapple rum and coconut cheesecake

Pineapple rum and coconut cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 250 gr ginger biscuits
  • 100 gr butter
  • 25 gr desiccated coconut
  • 15 gr rum
Filling
  • 900 gr cream cheese
  • 200 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
  • 250 gr pineapple
Topping
  • 150 gr apricot jam
  • 125 gr pineapple
  • 4 tbspn desiccated coconut
  • mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter, rum and desiccated coconut. Spread the crumps over the bottom of the tin and press them down.
  3. Store the tin with crumble bottom in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
  2. Chop the pineapple and divide equally over the base of the cheesecake. Pout the filling on the crumble bottom to cover the pineapple.
  3. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. When ready to serve, remove the spring form rim. Spread the apricot jam on top of the cheesecake.
  2. Chop the pineapple and divide equally over the top of the cheesecake. Decorate with the toasted desiccated coconut and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Use fresh or tinned pineapple.
The flavour combination of pineapple, rum and coconut refers to pina colada cocktail.

 

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Peach and pistachio pudding

Peach and pistachio pudding
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Peach top
  • 100 gr peach syrup
  • 250 gr water
  • 7 gr gelatine leaves
Peach filling
  • 750 gr tinned peaches
  • 500 gr yoghurt
  • 10 gr gelatine leaves
  • 50 gr white sugar
  • 1 tspn vanilla flavour
  • 200 gr double cream
  • 50 gr pistachio nuts
Almond biscuit base
  • 153 gr almond powder
  • 172 gr white sugar
  • 4 eggs
  • 4 egg whites
  • 40 gr butter
  • 35 gr white flour
Finish
  • 50 gr double cream
  • 200 gr sponge fingers
Instructions
Peach top
  1. Rehydrate the gelatine leaves in ample cold water.
  2. Dilute the peach syrup with the water to taste. It should have a strong taste.
  3. Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
  4. Stir the gelatine in the peach syrup.
  5. Cover a pudding basin with overhanging plastic cling film. Pour the peach syrup in the mould and allow to set in the fridge for an hour until firm to the touch.
Peach filling
  1. Rehydrate the gelatine leaves in ample cold water.
  2. Puree two thirds of the tinned and drained peaches and dice the remaining third. Mix the peach puree with the yoghurt, sugar and vanilla flavouring.
  3. Drain the gelatine leaves and warm with a tablespoon of water until dissolved and runny.
  4. Stir the gelatine in the peach filling mixture.
  5. Toast the pistachio nuts in a dry, hot pan until they smell nice and stir into the peach filling, together with Whip the double cream until it has the consistency of yoghurt and mix gently with the peach filling. Pour the filling on top of the peach layer when the latter has sufficiently set. Refrigerate until needed.
Almond biscuit base
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites with the remaining sugar to stiff peaks. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on a tray lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on baking paper, peel away the old baking paper and allow to cool. Cut out a sheet that is the size of the dish which contains the pudding.
  3. Place the disc on top of the peach filling. Return to the fridge so the peach filling can set, preferably overnight.
Finish
  1. Turn the pudding over on a serving dish, remove the basin and the cling film.
  2. Whip the double cream and spread it on the sides of the pudding, using it as glue to hold the sponge fingers in place.
Stuff to know
This quantity will fill a pudding basin measuring 20 x 30 cm.
It is best to refrigerate the pudding overnight to make sure the gelatine has time to set.
Substituting most of the double cream by the soft cheese makes this dessert lighter and fresher.
Use mango instead of peaches.

 

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French apple pie à la normande

French apple pie à la normande
 
Author:
Makes: 1 pie
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 250 gr white flour
  • 125 gr cold butter
  • 1 egg
  • 75 gr white sugar
  • 3 gr salt
  • 40 gr cold water
Filling
  • 600 gr apples
  • 1 tspn ground cinnamon
  • 50 gr sultana’s
  • 1 egg yolk
  • 2 eggs
  • 200 gr milk
  • 100 gr double cream
  • 50 gr white sugar
  • 1 tpsn vanilla flavoring
Finish
  • Icing sugar
Instructions
Dough
  1. Dice the cold butter. Mix the butter with the flour, salt, sugar until it resembles coarse bread crumbs. Add the egg and enough cold water to bring the dough together.
  2. Wrap in cling film and allow to cool and relax for a minimum of 30 in the fridge (or overnight if desired).
  3. Roll out the dough and line the greased mould. Refrigerate until needed.
  4. Preheat the oven to 180 ºC.
Filling
  1. Wash and peel the apples. Cut into quarters and remove the core. Slice and place in a prepared mould in a spiral.
  2. Sprinkle with the ground cinnamon and raisins.
  3. Mix for the filling the whole eggs, egg yolk, milk, cream, sugar and vanilla flavouring.
  4. Place the apple pie on a baking tray or wire rack, pour the filling over the apples and bake for 30 min in the oven or until the dough is cooked through and the filling has just set.
  5. Remove from the oven and allow to cool to room temperature.
Finish
  1. Dust with icing sugar and serve lukewarm or at room temperature.
Stuff to know
This quantity will make a pie with 26 cm diameter.
This apple pie is a culinary specialty of the Normandy region in France.
Carefully placing the apples will enhance the presentation.
Do not make the apple pie too high.

 

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Mince pies

Mince pies
 
Author:
Makes: 48 mince pies
Prep time:
Cook time:
Total time:
 
Ingredients
Mince meat (if home made)
  • 1 orange
  • 125 gr brown sugar
  • 125 ml rhum
  • 150 gr raisins
  • 150 gr currants
  • 150 gr sultanas
  • 1 apple
  • 65 gr butter
  • 40 gr lemon peel
  • ½ tlpl ground cinnamon
  • 1 pinch nutmeg
Dough
  • 600 gr flour
  • 300 gr cold butter
  • 2 eggs
  • 1 egg yolk
  • 195 gr sugar
  • 6 gr salt
  • 120 gr cold water
Instructions
  1. Mince meat filling (if home made)
  2. Zest the orange. Warm the rum and orange zest and dissolve the brown sugar.
  3. Chop the raisins, currants and sultana’s. Finely dice the apple. Mix the apple, raisins, currants and sultana’s with the soft butter, lemon peel, ground cinnamon, nutmeg. Add the rum and mix thoroughly.
  4. Transfer to a clean jar and allow to mature at room temperature for a month.
Dough
  1. Dice the cold butter. Mix the butter with the flour, salt, sugar until it resembles coarse bread crumbs. Add the whole eggs and egg yolks and enough cold water to bring the dough together.
  2. Wrap in cling film and allow to cool and relax for a minimum of 30 in the fridge (or overnight if desired).
  3. Preheat the oven to 180 ºC and grease the mince pie baking tray. Roll out the dough until the thickness of a pound coin and cut out circles just lager than your tin.
  4. Line the tin and spoon some mince pie filling inside. Cut out star shapes and place them on top. Re-roll the pastry if needed.
  5. Bake the mince pies for 25 minutes or until they are done and golden. Allow to cool for a couple of minutes and remove from the tin.
Stuff to know
This quantity will make about 48 mince pies.
Use store-bought filling for a quicker version. You need about 1 kg for 48 mince pies.
Serve the mince pie at room temperature or lukewarm.
Allow plenty of time for the mince pie filling to mature if making it yourself.

 

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Speculoos and praliné layer cake with chocolate

Speculoos and praliné layer cake with chocolate
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Joconde almond cake
  • 191 gr ground almonds
  • 217 gr sugar
  • 5 eggs
  • 5 egg whites
  • 50 gr butter
  • 42 gr flour
Spéculoos crème
  • 500 gr milk
  • 3 tspn instant coffee
  • 3 tspn spéculoos spices
  • 130 gr sugar
  • 4 egg yolks
  • 60 gr flour
  • 500 gr butter
  • 120 gr icing sugar
Praliné
  • 50 gr hazelnuts
  • 100 gr white sugar
Chocolate coating
  • 125 gr water
  • 225 gr sugar
  • 130 gr double cream
  • 40 gr cacao powder
  • 9 gr gelatine
Instructions
Joconde almond cake
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites with the remaining sugar to stiff peaks. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on a tray lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on baking paper, peel away the old baking paper and allow to cool. Cut out 3 discs that are the size of the dish in which you will build up the opera later.
Spéculoos crème
  1. Bring to the boil most of the milk, instant coffee, spéculoos spices and half the sugar. Mix the egg yolks with the remaining sugar and flour and the cold milk you kept back.
  2. Pour this in the hold milk and boil whilst stirring until thickened. Pour in a clean container, cover with cling film and allow to cool down to room temperature. Cream the soft butter with the icing sugar.
  3. Add the spéculoos crème when it is at room temperature and beat until combined and smooth. Set aside at room temperature for later.
Praliné
  1. Cook the sugar with some water to a dark caramel.
  2. Stir in the hazelnuts and pour on baking paper. Allow to cool and set and blitz to coarse crumbs in a food processor.
Assembly
  1. Line a large dish of roasting tray with baking paper, letting it overhang the sides. This will help to remove the cake later. Place some cardboard at the bottom, place on top the first disc of the almond cake and cover with a third of the spéculoos crème. Sprinkle half of the praliné on top.
  2. Place on top a second disc of the almond cake, a second layer of spéculoos crème and the rest of the praliné. Finish with the remaining cake and spéculoos crème.
  3. Allow to set in the fridge and cover with the remaining opera ganache. Cover with the fourth and last discs of almond cake.
  4. Freeze the speculaas layer cake for a minimum of 2 hours to set.
Chocolate coating
  1. Bring the water and sugar to the boil. Add the double cream and cacao powder, bring back to the boil and simmer for 10 min until thick and syrupy, it should coat the back of a spoon.
  2. Soak the gelatine in ample cold water. Take the pan of the heat, dissolve the gelatine in the warm liquid and allow to cool down to 40 ºC.
  3. Using the excess baking paper, remove the cold spéculoos layer cake from its tin and place on a raised support with a dish underneath. Pour the coating on top of the spéculoos layer cake and allow it to drip of the sides.
  4. Let set for 5 min and chill the spéculoos layer cake in the fridge so the coating can set.
  5. Cut off the sides to expose the layer structure.
Stuff to know
This recipe will make 8 large or 16 smaller portions.
This recipe will fill a tray measuring 30 x 20 cm.
Serve the speculaas layer cake at room temperature.
Spéculoos spice mix: 15 gr cinnamon, 1 gr ground coriander, ½ gr cardamom, 2 gr ground cloves, 2 gr nutmeg, 1 gr ginger powder and 1 gr white pepper. This yields more than you need for the cake.
Alternatively , use some spéculoos spread to flavour the spéculoos crème.
It is recommended to put some cardboard under the first cake layer for additional support.
The layer cake needs to be frozen to make the layers set. Also, the cold spéculoos layer cake will instantly set the warm chocolate coating when it is poured on top.
The excess chocolate coating that drips of the side can be reused.

 

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Choux pastry

Choux pastry
 
Author:
Makes: 18 choux
Prep time:
Cook time:
Total time:
 
Ingredients
  • 125 gr milk
  • 125 gr water
  • 100 gr butter
  • 125 gr strong white flour
  • 5 gr sugar
  • 200 gr eggs
  • 3 gr salt
Instructions
  1. Preheat oven to 210 °C and line a tray with baking paper.
  2. Mix the diced butter with the milk and water with the sugar in a pot and bring slowly to the boil.
  3. Take the pot of the heat and add the flour and salt all at once. Stir to combine. Return to a low heat and allow to cook for a few minutes to cook out the flour.
  4. Transfer to a clean bowl and allow to cool for 10 min.
  5. Beat the eggs and incorporate in the dough slowly, beating well between each addition.
  6. Transfer the choux pastry to a piping bag and pipe the desired shape. Brush with the egg wash and bake for 25 min or until puffed up and golden.
  7. Allow to cool and fill with the desired filling.
Stuff to know
This will make about 18-20 choux.
Use this pastry to pipe éclairs.
The choux buns are called cream puffs when filled with whipped cream
Try to avoid opening the oven door during baking to keep the choux from collapsing.
Using only water instead of water and milk will give a choux that is larger and lighter in color.
Cheese choux: add 200 gr grated cheese and add some coarse salt to the egg wash.

 

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Cherry and chocolate ice cream

Cherry and chocolate ice cream
 
Author:
Makes: 4 portions
Prep time:
Total time:
 
Ingredients
  • 300 gr milk
  • 1 tspn vanilla flavour
  • 4 egg yolks
  • 25 gr white sugar
  • 550 gr jar cherries
  • 50 gr dark chocolate
Instructions
  1. Mix some of the cold milk with the egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour some of the warm milk in to the eggs to warm them up, pour back in the big pot and bring to 75°C while stirring until the crème anglaise noticeably thickens without boiling.
  4. Cool the mixture down and store in the fridge until fully cold.
  5. Drain the jar of cherries.
  6. Reduce the liquid from liquid from the cherry jar until thick and syrupy. Cool down to room temperature.
  7. Blitz the cherries in a food processor. Mix the reduction and cherries with the custard and allow to cool completely in the fridge, possibly overnight.
  8. Churn in an ice cream machine according to the machine’s instruction.
  9. Grate the dark chocolate and sprinkle it over the ice cream when serving.
Stuff to know
This will yield 3 à 4 portions.
Make the ice cream base ahead of time to allow it to cool completely in the fridge before churning, preferably overnight.
The absence of any flour or custard powder means that the crème anglaise can’t be boiled or you will end up with milky scrambled eggs.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon. At 75°C, they egg yolks are cooked enough to be safe to eat.
The amount of sugar is to taste.

 

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Quick strawberry bake

Quick strawberry bake
 
Author:
Makes: 10 bakes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr puff pastry
  • 55 gr flaked almonds
  • 300 gr double cream
  • 2 tbspn white sugar
  • 1 egg
  • 500 gr strawberries
Instructions
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll out the puff pastry until it is as thick as a pound coin. Cut out squares measuring 8 cm. Brush with the beaten egg.
  3. Cut the remaining puff pastry in strips. Glue them on the squares to make the rims.
  4. Prick the base with a fork.
  5. Bake the puff pastry in the oven for 20 min or until fully cooked and golden Brown. Allow to cool on a wire rack.
  6. Roast the almonds in a dry pan until golden brown.
  7. Whip the cream and sugar to stiff peaks.
  8. Spoon the cream onto the bases.
  9. Hull the strawberries and place them in the cream. Garnish with the toasted almonds and maybe some mint.
Stuff to know
Serve the bakes straight after filling or the bases will get soggy.
Replace the whipped cream by a thick custard.
Replace the almonds by pistachio nuts.

 

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Eton tidy

Eton tidy
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Meringues
  • 2 egg whites
  • 125 gr sugar
Vanilla custard
  • 200 gr milk
  • ½ tspn vanilla flavour
  • 10 gr white sugar
  • 10 gr custard powder
Drained yoghurt
  • 500 gr Greek style yoghurt
Finish
  • 25 gr toasted almonds
  • 16 strawberries
  • 16 blue berries
  • 8 sprigs fresh mint
Instructions
Meringues
  1. Preheat the oven to 120°C and prepare by lining a baking tray with baking paper.
  2. In a clean bowl, whisk the egg whites with an electric whisk until they begin to form soft peaks.
  3. Add the sugar, a little at a time, whisking the eggs constantly, until all the sugar has been used up and the eggs are white, stiff and glossy. If the bowl is turned upside down, the mixture should not move.
  4. Pipe neat circles measuring 8 cm in diameter onto the paper and pipe around the rim a second time to create a border.
  5. Place the meringues into the oven to bake for at least one hour or until the meringues are dry and brittle. When cooked, cool on a wire rack. Store the meringues in an airtight container for later.
Vanilla custard
  1. Bring most of the milk with the vanilla flavouring and sugar to the boil. Mix the remaining cold milk with the custard powder and stir into the milk.
  2. Bring to the boil until custard thickens. Cover and cool down to room temperature.
Drained yoghurt
  1. Place a sieve in a bowl without it touching the bottom. Moisten a tea towel or cloth and line the sieve.
  2. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours. The liquid will drain though the cloth in the bowl.
  3. Scoop the thickened yoghurt from the tea towel in a clean container store in the fridge until needed.
To finish
  1. Toast the almond flakes in a dry pan or in the oven until golden.
  2. Spoon a small amount of custard on the meringue base.
  3. Pipe the thick yoghurt on top in a swirl.
  4. Hull and quarter each strawberry and place in the cream along with some blue berries.
  5. Garnish with a sprig of mint, and some toasted almond flakes.
Stuff to know
For a quicker version, buy the meringue nest in.
The dessert needs to be served straight away after assembly or it will become soggy.
This dessert is a twist on the well known Eton mess, which consists of whipped cream mixed with crushed meringues and red fruit.
Do not bake the meringues on a high heat or they will color too much.
The custard needs to be thick or it will run off the meringues.
You might not need all the custard for the meringues but a smaller amount is tricky to make.

 

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Fraisier strawberry cake

Fraisier strawberry cake
 
Author:
Makes: 1 cake 18 cm Ø
Prep time:
Cook time:
Total time:
 
Ingredients
Sponge
  • 6 egg yolks
  • 96 gr white sugar
  • 6 egg whites
  • 54 gr white sugar
  • 120 gr flour
  • 30 gr corn flour
  • 2 gr salt
Vanilla filling
  • 10 gr gelatine leaves
  • 500 gr milk
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 65 gr white sugar
  • 20 gr custard powder
  • 250 gr double cream
Finish
  • 6 tbspn strawberry jam
  • 300 gr strawberries
  • fresh mint
Instructions
Sponge
  1. Preheat the oven to 180 °C and line the tray or trays with baking paper.
  2. Whisk in a bowl the egg whites to stiff peaks adding their sugar gradually. Whisk in another bowl the egg yolks and their sugar until pale and fluffy. Mix the flour and corn flour and salt.
  3. Fold gradually and carefully first the egg whites into the egg yolks and then the flours and salt. Spread on the prepared trays about a cm thick and bake at 170 °C for 15 min or until golden brown and fully cooked. Remove from the tin on a rack, cover with a second sheet of baking paper, and allow to cool.
Vanilla filling
  1. Bring most of the with the vanilla flavouring milk to the boil. Mix the remaining cold milk with the egg yolks, sugar and custard powder and stir into the milk. Bring to the boil stirring constantly until the filling thickens. Add half of the soft butter gradually while stirring with a whisk to emulsify the butter and the vanilla filling.
  2. Cover with cling film and allow to cool to room temperature. Cream the remaining soft butter and add gradually the vanilla filling until incorporated.
Finish
  1. Place a strip of acetate plastic or balking paper on the inside of the cake ring and place it on a some card board or chopping board.
  2. When ready to assemble the cake, cut the sponge in two rectangles that are the exact size of the cake ring.
  3. Place one layer of sponge cake in the bottom of the cake ring. Then brush the sponge with strawberry jam. If need be gently squash the edges of the cake down, with the back of a spoon, so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.
  4. Rinse, hull and halve some strawberries vertically, preferably all the same height. Arrange them pointed end up on top of the sponge layer, cut side facing out, while you make sure they fit snugly next to each other.
  5. Pour some the vanilla filling in the tin to secure the strawberries in place. Place the remaining strawberries in the tin and finish with the rest of the vanilla custard. Smooth the custard until level, just below the top of the cake ring. Place the second sponge rectangle on top and press the top down gently, so that the cake and filling push against the ring to create the distinctive smooth and defined sides of the Fraisier cake. Refrigerate for several hours but preferably overnight to set.
  6. When ready to serve, remove the cake ring and acetate plastic or baking paper and place the cake on the serving platter. Decorate with some extra cream and strawberries and serve at room temperature.
Stuff to know
The vanilla custard must be warm but not boiling so the gelatine can dissolve. Next, it has to be at room temperature before you can fold in the whipped cream or otherwise it will collapse.
Ideally, make the fraisier the day before so it has the time to set and firm up overnight. Serve at room temperature.
This version is less heavy than the traditional French ‘fraisier’.
Garnish the fraisier with chopped pistachio nuts.


 

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Structures of apple

Structures of apple
 
Author:
Makes: 4sharing platters
Prep time:
Cook time:
Total time:
 
Ingredients
Apple crisp
  • 1 tart apple
  • 50 gr water
  • 50 gr white sugar
  • ½ tspn lemon juice
Appel mousse
  • 75 gr ginger nuts
  • 35 gr butter
  • 7 gr leaf gelatine
  • 400 gr tart apple
  • 50 gr water
  • 35 gr white sugar
  • 150 double cream
  • 200 gr apple juice
  • 4 gr leaf gelatine
Honey comb
  • 50 gr sugar
  • 20 gr golden syrup
  • ½ tspn cinnamon
  • 3 gr baking soda
Tarte tatin
  • 1 tart apple
  • 200 gr puff pastry
  • 1 egg
  • 30 gr sugar
  • 30 gr water
Apple ice cream
  • 500 gr tart apple
  • 100 gr white sugar
  • 50 ml water
  • 100 gr double cream
  • 60 gr cream cheese
Instructions
Apple crisp
  1. Preheat the oven to 90°C, preferably on a fan setting. Boil the water and pour this in a shallow bowl. Add the sugar and stir to dissolve. Let this cool down until lukewarm. Wash the apple, do not peel it and slice it thinly, even through the core. Dip the apple slices in the sugar syrup to coat both sides.
  2. Place the apple slices on a wire rack (not on a tray) and transfer to the oven. Leaving the oven door ajar, dry the apples for 30 min or until completely dry and crispy. Remove from the oven and let the apple crisps cool down to room temperature. Store in an airtight container with some kitchen paper for a maximum of two days.
Apple mousse
  1. Place a dessert ring on baking paper and line with the inside with a plastic strip. To make the base, use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well. Scoop the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. Refrigerate to set the butter.
  2. Soak for the apple mousse the gelatine in ample cold water until soft. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature. Whisk the cream to semi-soft peaks and fold into the puree. Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.
  3. Soak for the jelly the gelatine in ample cold water until soft. Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois. Return to the fridge to set, preferably half a day or overnight. Unmold the bavarois by running a knife around the rim and turn upside down on the plate.
Honey comb
  1. Line a baking tray with baking paper. Mix the caster sugar, cinnamon and syrup in a deep saucepan with a splash of water and simmer over a gentle heat until the sugar has melted. Once completely melted, turn up the heat and boil until you have an amber coloured caramel. Then, as quickly as you can, turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is fluffy, foaming and bubbling.
  2. Pour on the baking paper immediately but be careful as the mixture will be very hot. Let the honeycomb rest until it is hard and ready to crumble or snap into chunks. Store in an airtight container for maximum a week.
Tarte tatin
  1. Scoop out small spheres of apple using. Cut circles of puff pastry and wrap around the apple.
  2. Brush with egg wash and bake in a preheated oven at 180°C for 20 min or until cooked and golden. Set aside for later.
Apple –ice cream
  1. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender. Allow to cool to room temperature.
  2. Whip the cream to soft peaks. Fold the cream with the cream cheese in the apple pure. Taste and add extra sugar if needed. Store the apple mixture in the fridge until it is completely cold, preferably overnight.
Final assembly
  1. Churn the ice cream mixture in an ice cream machine according to the machines instructions
  2. Unmould the apple mousse onto the plate.
  3. Cook the sugar to a caramel, scoop onto the mini tarte tatin and place them on the plate.
  4. Crumble the honey comb and place a quenelle of ice cream on top.
  5. Garnish the plate with extra apple crisps and honey comb.
Stuff to know
This recipe will make 4 sharing platters enough to feed 8 people.
Do not cook the caramels too dark or they be too bitter.
Clean the caramel pots by boiling some water to dissolve the sugar.
Do not add gelatine to a boiling liquid or it won´t set properly.
Do not bake the apple but dry them out in the oven. Leaving the door ajar will allow the steam the escape, helping the apple crisps to dry out. Use a really tart apple for this recipe, like a granny smith.

 

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Rhubarb tart

Rhubarb tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 300 gr flour
  • 150 gr sugar
  • 10 gr baking powder
  • 3 gr salt
  • 1 lemon zest
  • 175 gr cold butter
  • 1 egg
  • 3 tbsp cold water
Filling
  • 600 gr rhubarb
  • 75 gr raisins
  • 75 gr apricots
  • 90 gr sugar
  • 1 tbspn cinnamon
  • 1 tspn ground ginger
  • 2 tbspn custard powder
  • 1 tbspn flaked almonds
  • 1 egg
  • 3 tbspn apricot jam
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs. Add the egg, lemon zest and cold water and knead until the dough comes together. Wrap the dough in plastic wrap and place in the refrigerator 30 minutes before rolling out.
  2. Grease a spring release tin and cover the bottom with baking paper. Roll out the pastry and cover the bottom and sides of the tin. Cover and refrigerate for 20 minutes to chill the butter. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes).
  3. Preheat the oven to 175 °C. Line the pastry with baking paper, weigh down with dry filling and blind bake for 15 min or until the dough is dry and light brown. Remove paper and filling, return to the oven for 5 min to allow the dough to dry out. Remove from the oven but leave it switched on.
Filling
  1. Peel and dice the rhubarb and mix them with the sugar, cinnamon, ground ginger, raisins, apricots and half of the custard powder.
  2. Spread the rest of the custard powder on the bottom of the prebaked pastry to soak up any escaping liquid during baking. Place the rhubarb filling on top. Press lightly to compress.
  3. Brush the edges of the pie with the egg yolk, sprinkle the flaked almonds on top and bake the pie at 175 °C for 45 min or until done and golden brown. Place the rhubarb pie in the tin on a wire rack to cool.
  4. Brush the top with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out. Let the pie cool completely before portioning.
Stuff to know
This quantity will yield a pie of 24 cm Ø.
Use a filling of both apples and rhubarb.
Let the dough chill in the fridge before you fill and bake the pie so it won’t shrink in the oven.
Prebaking the pastry will prevent it getting soggy.

 

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Rhubarb orange crème brûlée

Rhubarb orange crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 250 gr rhubarb
  • 50 gr sugar
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 1 orange
To finish
  • 4 tbspn sugar
Instructions
Filling
  1. Dice the rhubarb and mix with the sugar. Stew for several minutes on low heat until soft but still holding its shape. Divide the rhubarb over the ramequins.
  2. Preheat the oven to 160°C and grease the ramequins.
  3. Warm the milk with the vanilla flavour without boiling.
  4. Zest the orange. Mix the egg yolks and the sugar and orange zest.
  5. Mix of the heat the warm milk with the eggs and stir until smooth. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
To finish
  1. When ready to serve, sprinkle the sugar on top of the crème brulee. Using the blow torch, caramelise the sugar . Alternatively, place under the broiler in the oven.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Orange curd

Orange curd
 
Author:
Makes: 750 gr
Prep time:
Total time:
 
Ingredients
  • 4 oranges
  • 400 gr orange juice
  • 30 gr white sugar
  • 8 eggs
  • 80 gr butter
Instructions
  1. Zest the oranges. Press the oranges and measure the amount of juice needed. If not enough, add some juice from a carton.
  2. Warm the orange juice, orange zest and white sugar until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm orange juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining orange juice.
  5. Bring the orange curd gently up to 75°C stirring continuously without boiling the orange curd until the curd thickens and coats the back of a spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the orange curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the curd can’t be boiled or you will end up with scrambled eggs. To play safe, warm the orange curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the curd will be.
Use a different fruit juice like lemon, lime, mango or raspberries.

 

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Hanged yoghurt

Hanged yoghurt
 
Author:
Makes: 250 gr
Prep time:
Total time:
 
Ingredients
  • 500 gr yoghurt
Instructions
  1. Place a sieve in a bowl without it touching the bottom.
  2. Moisten a tea towel and line the sieve.
  3. Pour the yoghurt in the lined sieve and place in the refrigerator to drain for several hours. The liquid will drain though the cloth in the bowl.
  4. Scoop the thickened yoghurt from the tea towel in a clean container and flavour as desired with, for example, vanilla, icing sugar, fresh fruit or some whipped cream.
  5. Store in the fridge until needed.
Stuff to know
This recipe will yield 250 gr thickened yoghurt.
The Dutch name for this thickened yoghurt is hangop, literally meaning ‘hanged yoghurt’.
Use it in desserts as an alternative to creme fraiche.

 

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Orange and almond cake

Orange and almond cake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 oranges
  • 250 gr white sugar
  • 6 eggs
  • 250 gr ground almonds
  • 5 gr baking powder
  • 20 gr almond liqueur
  • 100 gr apricot jam
Instructions
  1. Preheat the oven to 150˚C and line an oven proof tin with baking paper.
  2. Place the oranges in a pot and cover with cold water. Bring them to a boil, then drain and fill the pan up with cold water again. Bring once again to the boil, then refresh the water again and bring again to the boil. Boil the oranges for 2 hours until soft, topping up the water if needed to keep them covered.
  3. In a large bowl, cream the white sugar and eggs until combined.
  4. Remove the oranges from the pan and cut in half. Remove any seeds and puree the oranges using a stick blender, both the skin and the flesh.
  5. Mix the orange puree, ground almonds, baking powder and almond liqueur in the batter until incorporated and pour in the lined tin.
  6. Bake on the middle shelf of the oven for 30 min or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool before portioning.
  7. Portion the cake as desired and spread the apricot jam on top.
Stuff to know
This quantity will make a tray measuring 20 x 30 cm.
This recipe is gluten free but not nut free.
The cake will have a slight bitter taste since the white peel is pureed as well. Refreshing the water in which the oranges are boiled will reduce the bitterness.
The exact baking time will depend on the size and thickness of your cake.
Add raisins, sultana's or cranberries to the batter.
Top the cake with toasted flaked almonds before serving.

 

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Gâteau opéra cake

Gâteau opéra cake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Joconde almond cake
  • 180 gr ground almonds
  • 260 gr sugar
  • 6 eggs
  • 6 egg whites
  • 60 gr butter
  • 90 gr white flour
Coffee crème
  • 500 gr milk
  • 1 tbspn instant coffee
  • 100 gr white sugar
  • 3 egg yolks
  • 70 gr flour
  • 250 gr soft butter
Opera ganache
  • 165 gr double cream
  • 240 gr dark chocolate
  • 75 gr soft butter
Chocolate coating
  • 168 gr water
  • 303 gr sugar
  • 175 gr double cream
  • 54 gr cacao powder
  • 12 gr gelatine
Garnish
  • 50 gr white chocolate
Instructions
Joconde almond cake
  1. Preheat the oven to 180°C. Cream half the sugar with the whole eggs. Whip the egg whites to stiff peaks adding the remaining sugar gradually. Melt the butter. Mix the butter, flour and the ground almonds with the beaten eggs and fold in the stiff egg whites.
  2. Spread the batter on the trays lined with baking paper and spread until 1 cm thick. Bake in the oven for 10 to 12 min or until cooked and golden. Remove from the oven, turn upside down on a second sheet of baking paper, and allow to cool to room temperature. Peel away the old baking paper and cut out 4 rectangles that are the size of the opera later.
Coffee crème
  1. Bring to the boil most of the milk, instant coffee and half the sugar. Mix the egg yolks with the remaining sugar and flour and the cold milk you kept back.
  2. Pour this in the hold milk and boil whilst stirring until thickened. Add half of the soft butter bit by bit and using a whisk, allow it to emulsify with the warm but not boiling coffee cream. Pour in a clean container, cover with cling film and allow to cool down to room temperature. Cream the soft butter and gradually add the coffee crème beating after each addition until combined and smooth. Set aside in the fridge to firm up for later.
Opera ganache
  1. Warm the cream and chop the chocolate. Pour the hot cream on the chocolate to melt it.
  2. Add the soft butter, stir until incorporated and set aside to cool down to room temperature for later. If the ganache is too hot, it is too runny to be used.
Assembly
  1. Place a chopping board or some sturdy cardboard on the work surface and the cake ring on top. Place the first rectangle of the almond cake on the bottom and cover with half of the coffee crème. Place on top a second disc of the almond cake and cover with half of the opera ganache.
  2. Cover with a third disc of the almond cake and the rest of the coffee crème. Allow to set in the fridge if need be and cover with the remaining opera ganache. Cover with the fourth and last discs of almond cake. Press down lightly to adhere and freeze the opera for 2 hours or overnight to set.
Chocolate coating
  1. Bring the water and sugar to the boil. Add the double cream and cacao powder, bring back to the boil and simmer for 10 min until thick and syrupy, it should coat the back of a spoon.
  2. Soak the gelatine in ample cold water. Take the pan of the heat, dissolve the gelatine in the warm liquid and allow to cool down to about 35ºC.
  3. Remove the cake ring around the cold opera and place on a raised support with a tray underneath to catch the excess chocolate glaze. Pour the coating on top of the opera and allow it to drip of the sides.
  4. Let set for 5 min and chill the opera in the fridge for a minimum of 1 hour so the coating can set.
Garnish
  1. Cut the sides off to expose the layer structure.
  2. Melt the white chocolate au-bain marie. Fill a small paper cone with the chocolate and write the word opera on the opera.
  3. Use the rest of the white chocolate to decorate the opera. Serve the opera at room temperature
Stuff to know
This recipe will make 8 large or 16 smaller portions and yield an opera measuring 30 x 20 cm.
The opera is a French pastry classic.
Rather than using a cake ring, it is possible to line a large dish of roasting tray with baking paper, letting it overhang the sides. Assemble the opera as explained above and, once frozen, use the excess baking paper as handles to lift the opera out.
It is recommended to put some cardboard under the first cake layer for additional support.
The opera needs to be frozen to make the layers set. Also, the cold opera will instantly set the lukewarm chocolate coating when it is poured on top. If the chocolate coating and or the opera are too warm, all the coating will run off. If it is too cold, it won’t distribute evenly.
The excess chocolate coating that drips of the side can be reused.


 

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Peach and yoghurt pudding

Peach and yoghurt pudding
 
Author:
Makes: 16 porties
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 125 gr butter
  • 250 gr cookies
Peach filling
  • 10 gr gelatine
  • 425 gr peach puree
Yoghurt filling
  • 16 gr gelatine
  • 600 gr yoghurt
  • 100 gr sugar
  • 1 tspn vanilla flavour
  • 1 lemon
  • 300 gr double cream
Finish
  • 300 gr double cream
  • 5 peaches
  • 1 bunch mint
Instructions
Base
  1. Grease a spring form with butter and line with plastic foil.
  2. Melt the butter. Crumble the cookies and mix with the butter. Press down in the spring form the create the base and allow to set in the fridge.
Peach filling
  1. Soak the gelatine in ample cold water until soft. Heat a third of the peach puree with the gelatine on a low heat until dissolved.
  2. Mix with the remaing peach puree and set aside for later.
Yoghurt filling
  1. Soak the gelatine in ample cold water until soft. Heat a third of the yoghurt with the gelatine on a low heat until dissolved.
  2. Mix the remaining yoghurt with the sugar, vanilla flavour and the zest and juice of the lemon.
  3. Mix the gelatine with the yoghurt. Whip the cream to stiff peaks and fold into the yoghurt.
Finish
  1. Pour half of the yoghurt mixture on the cookie base. Pour the peach filling on top and finish with the remaining yoghurt mixture.
  2. Using a small spoon, create a yellow and white marbling.
  3. Return the tart to the fridge so the filling can set for a minimum of 4 hours.
  4. To serve, decorate the tart with some extra whipped double cream, peach bits and mint sprigs.
Stuff to know
This recipe will be enough for a spring form with a 26 cm Ø and yields 16 portions.
Replace the peaches by a different fruit.
Do not boil the gelatine or it will lose its setting capacity.

 

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Coffee and caramel tart with hazelnuts

Coffee and caramel tart with hazelnuts
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 15 gr instant coffee
Caramel
  • 100 gr sugar
  • 50 gr water
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough on a floured surface and line a greased shallow loose base flan case with the dough.
Caramel filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the instant coffee.
  3. Mix the sugar and water. Bring to the boil without stirring and cook until you have a golden caramel.
  4. Add ladle by ladle the hot milk to the caramel until incorporated.
  5. Add to the caramel milk the cold milk with custard powder, bring gently to the boil whilst stirring and simmer until the caramel custard has thickened.
  6. Set aside, covered with cling film, until needed.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the caramel custard in the lined flan case.
  3. Bake the tart 25 min or until the pastry is fully cooked.
  4. Toast the hazelnuts in a dry pan until golden and fragrant.
  5. Allow to cool on a wire rack and decorate with whipped cream, toasted hazelnuts and chocolate sauce.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Add the milk to the hot caramel in stages to avoid it spilling.

 

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Apple and almond pie

Apple and almond pie
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Frangipane
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
Filling
  • 50 gr raisins
  • 250 gr apples
  • 20 gr sugar
  • 1 tspn cinnamon
Finish
  • 500 gr puff pastry
  • 1 egg
Instructions
Frangipane
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
Assembly
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out in two equal squares.
  3. Place one square on the lined tray and spread with the frangipane leaving a cm border clear all around.
  4. Place the apple and raisins on top.
  5. Brush the border with beaten egg and set the remaining pastry square on top, pressing the edges firmly together. Cut excess pastry off.
  6. Brush with the remaining egg yolk and score the top with a sharp knife in a radiating pattern.
  7. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  8. Remove from the oven and allow to cool before slicing.
Stuff to know
This pie is a variation of the French gâteau pithiviers.
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour.
Add a pinch of ground green cardamom.
Add some nuts to the filling.

 

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Banana cake with red fruit marbling

Banana cake with red fruit marbling
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 450 gr white sugar
  • 5 eggs
  • 450 gr sunflower oil
  • 300 gr bananas
  • 1 tspn cinnamon
  • 1 tspn vanilla essence
  • 450 gr flour
  • 8 gr baking soda
  • 6 gr salt
  • 350 gr red jam
Instructions
  1. Preheat the oven to 165 °C and grease and line an ovenproof dish with baking paper.
  2. Mix in a bowl the sugar, oil, eggs, chopped banana’s, cinnamon and vanilla essence.
  3. Puree with a stick blender until smooth.
  4. Mix the flour with the baking soda and salt.
  5. Fold the flour into the banana puree until smooth.
  6. Spread the batter evenly in the lined ovenproof dish.
  7. Add dollops of red jam to the batter. Using a knife or a skewer, make swirling motions to create a marbling.
  8. Bake the banana cake at 165 °C for 25 min or until cooked and golden.
  9. Remove from the oven and allow to cool in the tin on a wire rack before portioning.
Stuff to know
This quantity is enough to fill a tray measuring 30 x 50 cm.
Serve the banana cake at room temperature.
Add dried cranberry’s
Cover the top with flaked almonds before baking.

 

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Passion fruit custard with poached meringues

Passion fruit custard with poached meringues
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Passion fruit custard
  • 1000 gr milk
  • 1 tspn vanilla flavour
  • 3 egg yolks
  • 50 gr white sugar
  • 42 gr custard powder
  • 2 passion fruits
Lime meringues
  • 3 egg whites
  • 1 lime
  • 37 gr white sugar
  • 37 gr icing sugar
Finish
  • 400 gr milk
  • 3 passion fruits
  • 1 lime
Instructions
Passion fruit custard
  1. Mix some of the cold milk with the vanilla flavour, egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk.
  3. Pour in the cold milk and bring to the boil while stirring until the custard thickens.
  4. Half the passion fruits and add the seeds and pulp to the custard.
  5. Cover the custard with cling film to prevent a skin and refrigerate for later use.
Lime meringue
  1. Zest the lime.
  2. Whip the egg whites until soft peaks form. Keep whipping adding the white sugar gradually. When stiff peaks have been reached, fold in the icing sugar and lime zest.
Finish
  1. Toast the coconut in a dry pan until golden.
  2. Gently reheat the passion fruit custard.
  3. Warm the milk. Spoon a dollop of the whipped egg whites on top of the simmering milk and allow to sit for a couple of minutes to cook.
  4. Turn over to poach the other side.
  5. Spoon the custard onto the plate. Lift the poached meringue out of the milk using a slotted spoon and place on top of the custard. Contiue poaching until all the egg whites are used up.
  6. Decorate with the toasted coconut, half a passion fruit and a slice of lime.
Stuff to know
Only whip up egg whites in a perfectly clean and grease free bowl. Only do this just before poaching or the egg whites will collapse.
The egg whites are stiff enough when you can turn the bowl upside down without spilling the egg whites.

 

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Chocolate and cherry trifle

Chocolate and cherry trifle
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Chocolate cake
  • 110 gr white flour
  • 25 gr cacao powder
  • 8 gr baking powder
  • 1 gr salt
  • 60 gr sugar
  • 1 egg
  • 125 gr milk
  • 25 gr butter
Chocolate pudding
  • 1000 ml milk
  • 50 gr sugar
  • 50 gr custard powder
  • 100 gr dark chocolate
Finish
  • 320 gr cherries
  • 250 gr double cream
  • 50 gr dark chocolate
  • 2 tbspn black cherry jam
Instructions
Chocolate cake
  1. Preheat the oven to 180°C.
  2. Mix the white flour, cacao powder, salt and sugar in a bowl. Mix together the egg, milk and melted butter and pour onto the dry ingredients. Mix briefly and pour in shallow oven proof dish lined with baking paper.
  3. Bake the chocolate cake for 15 min or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool in the tin on a wire rack.
Chocolate pudding
  1. Mix some cold milk with the custard and sugar until smooth.
  2. Bring the remaining milk to the boil. Pour in the cold custard-milk and bring to the boil until the custard thickens.
  3. Chop the dark chocolate and allow to melt into the hot custard of the stove.
  4. Pour in a clean container, cover with cling film and allow to cool to room temperature.
Finish
  1. Place the cherries in the bowl(s) . Dice the cake and place on top. Pour on this filling the custard to cover. Allow to cool and set in the fridge for a few hours. Garnish with whipped double cream, grated dark chocolate and black cherry jam.
Stuff to know
You might not need all the cake for the trifle.
The custard will thicken when cooling do not overcook it.
Dress the trifle in either a large bowl or individual little glasses.

 

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Coffee caramel tart with hazelnuts

Coffee caramel tart with hazelnuts
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Filling
  • 15 gr instant coffee
  • 83 gr sugar
  • 45 gr custard powder
  • 100 ml caramel sauce
  • 1000 gr milk
Finish
  • 50 gr hazelnuts
  • 250 gr double cream
  • 4 tbspn chocolate sauce
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill with pie weights, uncooked rice or beans and bake the case for about 25 minutes or until the crust is cooked through, dry and lightly browned.
  7. Remove weights and foil and cool the crust in the tin on a wire rack.
Filling
  1. Mix the instant coffee, sugar and most of the milk and bring to the boil.
  2. Mix the custard powder with the remaining cold milk. When the milk is hot, pour in the custard powder and boil until the custard thickens.
  3. Stir in the caramel sauce, pour in a clean bowl and cool down to room temperature.
Finish
  1. When the custard is cold, pour it in the prebaked tart case and allow to set in the fridge for several hours.
  2. Toast the hazelnuts in a dry pan until golden.
  3. Garnish the tart with the hazelnuts, whipped double cream and some chocolate sauce.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case is necessary since the filling won’t be cooked.

 

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Chocolate pineapple tart

Chocolate pineapple tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 55 gr custard powder
  • 55 gr white sugar
  • 10 gr cacao powder
  • 160 gr chocolate
Finish
  • 1 tin pineapple
  • 200 gr pineapple juice
  • 14 gr corn flour
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the sugar and custard powder.
  2. Warm the remainder of the milk with the cacao powder.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Chop the chocolate and allow to melt into the milk.
  5. Set aside, covered with cling film, until needed.
To finish
  1. Pour the chocolate custard in the lined flan case.
  2. Preheat the oven to 150°C. Bake the tart 30 min or until the pastry is fully cooked. Allow to cool on a wire rack and garnish with the pineapple.
  3. Mix some pineapple juice with the corn flour to a paste. Bring the remaining pineapple juice to the boil and stir in the corn flour. Boil until the juice has thickened. Pour the jelly over the pineapple and allow to set in the fridge.
  4. Garnish the tart with some grated chocolate and whipped cream.
Stuff to know
This recipe will fill a flan case with a 30 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

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Stroopwafel soufflé

Stroopwafel soufflé
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 tbspn butter
  • 4 tbspn sugar
  • 4 stroopwafels
  • 25 gr butter
  • 25 gr flour
  • 200 gr milk
  • 4 eggs
Instructions
  1. Preheat the oven to 180°C and grease the soufflé moulds with butter. Dust them with sugar and tap on the bench to remove excess sugar.
  2. Puree the stroopwafels until smooth.
  3. Separate the eggs.
  4. Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
  5. Stir in the stroopwafel puree and the eggs yolks.
  6. Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
  7. Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  8. Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
  9. Bake the soufflés immediately for 20 min or until puffed up and cooked.
  10. Take the soufflés out of the oven and dust with icing sugar.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
‘Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.

 

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Crème brûlée

Crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr milk
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 4 tbspn sugar
Instructions
  1. Preheat the oven to 160°C and grease the ramequins.
  2. Warm the milk with the vanilla flavour without boiling.
  3. Mix the egg yolks and the sugar.
  4. Mix of the heat the warm milk with the eggs and sugar and whisk until smooth.
  5. Pour the milk in the ramequins.
  6. Place the ramekins in an ovenproof dish and fill halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
  8. When ready to serve, sprinkle the sugar on top of the crème brulee and using the blow torch, caramelise the sugar.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Chocolate fondant

Chocolate fondant
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 tbspn butter
  • 2 tbspn cacao powder
  • 200 gr butter
  • 200 gr dark chocolate
  • 100 gr sugar
  • 4 eggs
  • 4 egg yolks
  • 75 gr white flour
Instructions
  1. Preheat the oven to 180 °C. Grease the moulds and dust with the cacao powder.
  2. Melt the chocolate and butter in a bowl over a pan with simmering water.
  3. Mix the whole eggs, egg yolks and sugar until pale and fluffy.
  4. Stir into the eggs the melted chocolate and butter.
  5. Fold the flour in the batter and allow it to cool for a minimum of 30 min.
  6. When no longer runny, spoon the batter in the prepared moulds.
  7. Bake the chocolate fondants in the oven for about 10 min or until the outside is cooked but the inside is still liquid.
  8. Take the fondants out of the oven and allow to rest for 2 min. Remove them from their mould and place on a plate.
  9. Garnish with icing sugar, ice cream or fresh fruit and serve straight away.
Stuff to know
Do not over bake the fondants since the inside is supposed to be runny. Do not undercook them or you won't be able to remove them from the mould.
Serve them straight away since they continue cooking after being removed from the oven.
If suing pudding moulds without a bottom, the batter needs to cool before filling the moulds. If too warm, it is too runny and might leak out.
It is convenient to bake the fondants in rings lined with baking paper.

 

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Raspberry soufflé

Raspberry soufflé
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 100 gr dark chocolate
  • 2 tbspn pine nuts
  • 250 gr raspberries
  • 25 gr butter
  • 25 gr flour
  • 150 ml milk
  • 4 eggs
  • 150 gr sugar
Instructions
Garnish
  1. Melt the chocolate in a bowl over a pan with simmering water.
  2. Spread the chocolate on a tray lined with baking paper. Sprinkle the pine nuts on top.
  3. Let it set and break into shards. Set aside for later.
Soufflé
  1. Preheat the oven to 180°C and grease the soufflé moulds with butter.
  2. Keep a few raspberries for the garnish, puree the rest until smooth.
  3. Separate the eggs.
  4. Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
  5. Stir in the raspberries puree and the eggs yolks.
  6. Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
  7. Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  8. Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
  9. Bake the soufflés immediately for 20 min or until puffed up and cooked.
  10. Take the soufflés out of the oven and dust with icing sugar. Garnish with the chocolate shards and remaining raspberries.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.

 

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Apple and blackberry crumble

Apple and blackberry crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
Filling
  • 2 apples
  • 1 tbspn sugar
  • 1 tbspn walnuts
  • 150 gr blackberries
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the apple. Toss them with the sugar and blackberries in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip some double cream to soft peaks and serve with the crumble.
Stuff to know
Ideally, use really tart apples for a maximum of apple flavour.
It is possible to make the crumble topping (half) a day ahead and store in the fridge until needed.
Replace the fresh blackberries by frozen ones or use a scoop of blackberry jam instead for a cheaper alternative.

 

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Pineapple and coconut crumble

Pineapple and coconut crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 25 gr desiccated coconut
  • 1 gr salt
Filling
  • ½ pineapple
  • ½ lime
  • 25 gr desiccated coconut
Garnish
  • 4 tbspn sliced almonds
  • 400 gr yoghurt
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and desiccated coconut.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the pineapple. Toss them with the zest of the lime and desiccated coconut in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Toast the almonds in a dry pan until golden.
  8. Serve the crumble with the toasted almonds and yoghurt.
Stuff to know
It is possible to make the crumble topping (half) a day ahead and store in the fridge until needed.
Add some chopped chocolate to the pineapple filling.
Cut the pineapple in half, scoop out the flesh and return to the pineapple. Top with the crumble mixture and bake until done.

 

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Apple tart

Apple tart
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 50 gr cold water
Filling
  • 650 gr apples
  • 75 gr raisins
  • 50 gr sugar
  • 1tspn cinnamon
  • 10 gr custard powder
Garnish
  • 1 egg
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out ⅔ of the pastry and line bottom and sides of the greased tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter.
  6. Preheat the oven to 180°C.
Filling
  1. Peel, core and dice the apples. Mix the apples with the raisins, sugar, cinnamon and custard powder.
  2. Pile the filling in the pastry case, creating a slight dome in the centre.
  3. Roll out the remaining dough into a circle large enough to cover the apple filling. Press down to seal the rim.
  4. Egg wash the top and poke a few holes in the top to allow the steam to escape.
  5. Bake for 25 to 30 minutes or until the pastry is golden and cooked.
  6. Leave to cool for 10 min in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 6 people and makes a tart with a 21 cm Ø.
It is easier to crumble the butter into the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Enrich the filling with some nuts or mixed peel.
Spread some frangipane on the bottom before adding the apple filling.
Cut the top pastry into strips to make a lattice top.
The small amount of custard powder will absorb the liquid from the apples.

 

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Dutch spicy nuts

Dutch spicy nuts
 
Author:
Makes: a lot
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr white plain flour
  • 16 gr baking powder
  • 250 gr brown sugar
  • 5 gr salt
  • 20 gr Dutch spice mix
  • 350 gr cold butter
  • 30 ml cold milk
Dutch Spice mix
  • Dutch spices mixture
  • 30 gr cinnamon (15 teaspoons)
  • 4 gr white pepper (2 teaspoons)
  • 4 gr ground cloves (2 teaspoons)
  • 4 gr nutmeg (2 teaspoons)
  • 2 gr ground coriander (1 teaspoons)
  • 2 gr ginger powder (1 teaspoons)
  • 1 gr ground cardamom (1/2 teaspoon)
Instructions
  1. Mix the white plain flour, baking powder, brown sugar, salt and Dutch spice mix in a large bowl.
  2. Dice the cold butter and rub into the flour until the mixture ressembles coarse bread crumbs.
  3. Add the milk and knead the dough until smooth without overworking it.
  4. Wrap the dough in cling film and refrigerate to mature overnight.
  5. The next day, roll the dough out to a rectangle about as thick as a pound coin and cut out the desired shape.
  6. Preheat the oven to 180°C and line a tray with baking paper.
  7. Place the speculaas on the baking tray and bake for 15 min or until golden and cooked.
  8. Let them cool on the tray. The speculaas will harden upon cooling.
Stuff to know
The finished speculaas are to be kept in an airtight container.
Using cold butter and milk prevents the dough from becoming too soft to work with. Kneading it too long would also make it too soft to handle.
Speculaas is a typical Dutch winter speciality.

 

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Peanut butter cookie

Peanut butter cookies
 
Author:
Makes: 25 biscuits
Prep time:
Cook time:
Total time:
 
Ingredients
  • 336 gr soft butter
  • 384 gr peanut butter
  • 300 gr white sugar
  • 336 gr brown sugar
  • 3 eggs
  • 468 gr white flour
  • 6 gr salt
  • 15 gr baking powder
Instructions
  1. Cream the butter with the peanut butter, white sugar and brown sugar until fluffy.
  2. Add the eggs one by one and whisk until incorporated.
  3. Fold in the flour, baking powder and salt until combined.
  4. Chill the dough if needed until it is less sticky.
  5. Preheat the oven to 190 °C and line a tray with baking paper.
  6. Divide the dough in balls about an inch in diameter and place them on the baking tray with room to spread.
  7. Flatten slightly the balls with a fork and bake for 10 min or until they start to colour. Remove from the oven and cool on the tray until they are firm enough to handle.
Stuff to know
Butter and eggs need to be at room temperature to make creaming them easier.
The peanut butter cookies will harden when cooling.
Press a peanut in each cookie before baking.

 

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Dutch kruidnoten

Dutch kruidnoten
 
Author:
Makes: 10o kruidnoten
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 250 gr plain white flour
  • 8 gr baking powder
  • 125 gr brown sugar
  • 15 gr Dutch spice mix
  • 2 gr salt
  • 100 gr cold butter
  • 100 gr cold milk
Dutch spices mixture
  • 30 gr cinnamon (15 teaspoons)
  • 4 gr white pepper (2 teaspoons)
  • 4 gr ground cloves (2 teaspoons)
  • 4 gr nutmeg (2 teaspoons)
  • 2 gr ground coriander (1 teaspoons)
  • 2 gr ginger powder (1 teaspoons)
  • 1 gr ground cardamom (1/2 teaspoon)
Instructions
  1. Mix the flour, baking powder, brown sugar, Dutch spice mix and salt.
  2. Rub in the cold diced butter until the mixture resembles fine bread crumbs.
  3. Add the cold milk and knead the dough quickly until smooth.
  4. Wrap the dough in cling film and refrigerate for at least half an hour up to 2 days.
  5. Preheat the oven to 175 °C and line a baking tray with baking paper.
  6. Roll out the dough and cut this into pieces the size of your thumb nail. Roll these into small balls of half an inch diameter
  7. Place them on the baking tray without touching each other.
  8. Bake the kruidnoten in the oven for 15 to 20 minutes or until brown and done. They will harden when cooling.
Stuff to know
The finished kruidnoten are to be kept in an airtight container.
Using cold butter and milk prevents the dough from becoming too soft to work with. Kneading it too long would also make it too soft to handle.
Kruidnoten (literally spicy nuts) are a typical Dutch winter speciality.

 

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Dutch TaaiTaai

Dutch TaaiTaai
 
Author:
Makes: 20 taaitaai
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 19 gr anise flavoured sugar
  • 350 gr plain white flower
  • 13 gr baking powder
  • 12 gr Dutch spice mix
  • 1 tspn ginger powder
  • 2 gr salt
  • 225 gr honey
  • 35 gr golden syrup
  • 1 egg
Egg wash
  • 1 egg
Dutch spice mix
  • 30 gr cinnamon (15 teaspoons)
  • 4 gr white pepper (2 teaspoons)
  • 4 gr ground cloves (2 teaspoons)
  • 4 gr nutmeg (2 teaspoons)
  • 2 gr ground coriander (1 teaspoons)
  • 2 gr ginger powder (1 teaspoons)
  • 1 gr ground cardamom (1/2 teaspoon)
Instructions
  1. Mix the anise flavoured sugar, flour, baking powder, Dutch spice mix, ginger powder and salt.
  2. Add the honey, golden syrup and one egg.
  3. Knead the dough quickly until smooth.
  4. Wrap the dough in cling film and refrigerate for at least half an hour.
  5. Preheat the oven to 150 °C and cover a baking tray with baking paper.
  6. Roll out the dough on a lightly floured surface until 1 cm thick and use a floured cookie cutter to cut out circles or other shapes. Recombine the scraps, roll out again and continue cutting taai-taai until all the dough is used up.
  7. Place the shapes on the baking tray without touching each other and brush with the beaten egg.
  8. Bake the taai-taai in the oven for 10 to 15 minutes until brown and done. Let them cool on a wire rack. The taai-taai will harden upon cooling.
Stuff to know
The taaitaai will harden when cooling so do not overbake them.
Taaitaai (literally chewy chewy) is a typical Dutch winter speciality.
Keep the remaining spice mix in an airtight container for later use.

 

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Apple pie tray bake

Apple pie tray bake
 
Author:
Makes: 30 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 400 gr flour
  • 200 gr sugar
  • 13 gr baking powder
  • 4gr salt
  • 220 gr cold butter
  • 2 eggs
  • 50 gr cold water
Filling
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn custard powder
  • 1 egg yolk
Decoration:
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
Instructions
Dough
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs. Add the egg, and cold water and knead until the dough comes together. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Preheat the oven to 170 °C.
  3. Line a tray with baking paper. Roll out the pastry and cover the bottom of the tray.
Filling
  1. Peel and dice the apples and mix them with the lemon juice, cinnamon, raisins and custard powder.
  2. Place the apple filling on top of the pastry leaving a 1 cm border all around. Press lightly to compress.
  3. Brush the border of the pie with the egg yolk and bake the pie at 170 °C 30 min or until done and golden brown.
  4. Place the baking tray on a wire rack to cool.
  5. When the tray bake has cooled down somewhat, place the toasted nuts on top.
  6. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  7. Let the tray bake cool completely before cutting it.
Stuff to know
This quantity will fill a tray measuring 30x40 cm.
Use firm, sour apples like Gold rennet, who keep their shape.
Let the dough chill in the fridge before you roll it to make it less sticky.
Add on top before baking a crumble dough made from 100 gr flour, 100 gr oat flakes, 100 gr cold diced butter and 70 gr sugar.
Toast some nuts and place on the tray bake after baking.
Add diced dried apricots or dates to the apple filling before baking.

 

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Bread and butter pudding

Bread and butter pudding
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 slices bread
  • 4 tbspn butter
  • 1 tspn cinnamon
  • 50 gr sultanas
  • 3 eggs
  • 50 gr sugar
  • 1 tspn vanilla flavour
  • 400 gr milk
Instructions
  1. Butter the bread. Cut in equal triangles.
  2. Arrange neatly overlapping in the greased pie dish with the point up.
  3. Sprinkle the bread with some cinnamon and the sultanas.
  4. Whisk the eggs, sugar, vanilla and milk together.
  5. Pour the milk on the eggs whisking continuously to create a custard.
  6. Pour the custard on the bread.
  7. Let the breads pudding sit at room temperature for 15 to allow the bread to soak up the custard. Preheat the oven to 150°C.
  8. Bake the bread and butter pudding for 40 min or until the custard has set and the top is golden brown.
Stuff to know
Do not overcook the pudding or it will be tough.
Choose the bread you like: wholemeal, broche, Pannetone, French stick, etc.
Soak the sultanas in rum and add both to the dish.
For a chocolate version of the bread and butter pudding, add 25 gr cacao powder to the milk. Add some chopped bananas if you wish.
Add orange zest to the pudding or spread the bread with lemon curd for a fresher taste.
Add tinned or fresh fruit to the dish.

 

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Strawberry cheesecake

Strawberry cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 300 gr biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
Topping
  • 225 gr strawberry jam
  • 250 gr strawberries
  • 50 gr white chocolate
  • 12 mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the bottom of the tin and press them down.
  3. Store the tin with crumble bottom in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
  2. Pour the filling on the crumble bottom.
  3. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  4. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. When ready to serve, remove the spring form rim. Portion the cheesecake.
  2. Spread the strawberry jam on top of the cheesecake.
  3. Decorate with the fresh strawberries, the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
The cheescake is cooked when a skewer inserted in the centre comes out clean.
Use the biscuits you like: digestives, chocolate chips, bourbons, etc.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr strawberry jam until combined. Pour this on top of the cheesecake, decorate with the fresh strawberries and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.

 

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Peach melba raspberry cheesecake

Peach melba raspberry cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 250 gr ginger biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
  • 250 gr drained tinned peaches
Topping
  • 225 gr raspberry jam
  • 250 gr drained tinned peaches
  • 50 gr white chocolate
  • 12 mint tops
Instructions
Base
  1. Heat the oven to 130 ºC, grease the gastro tray with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tray and press them down. Store the tray with crumble base in the fridge until later use so the butter sets.
Filling
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour to taste until combined.
  2. Add the eggs gradually and mix until smooth. Stir in the flour until combined.
  3. Drain the peaches and divide equally over the chilled base of the cheesecake.
  4. Pour the filling on the crumble bottom to cover the peaches.
  5. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  6. Remove the cheesecake from the oven, cool to room temperature on a wire rack and store in the fridge.
Topping
  1. When ready to serve, spread the raspberry jam on top of the cheesecake.
  2. Decorate with the grated white chocolate and mint tops.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr raspberry jam until combined. Pour this on top of the cheesecake, decorate with the remaining peaches and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.
The name peach melba refers to the combination of peaches, raspberry and vanilla.

 

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Bakewell tart

Bakewell tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 200 gr butter
  • 200 gr white sugar
  • 200 gr ground almonds
  • 75 gr plain flour
  • 4 eggs
  • 1 tsp vanilla extract
Garnish
  • 225 gr raspberry jam
  • 25 gr flaked almonds
  • 6 tspn icing sugar
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the egg and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes).
  6. Cover and refrigerate for 20 minutes to chill the butter.
  7. Preheat the oven to 180°C.
Frangipane filling
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs.
  2. Mix to combine. Stir in the vanilla extract.
Finish
  1. Spread the raspberry jam over the bottom of the pastry case.
  2. Spread the frangipane mixture evenly in the pastry case on top of the red jam, covering it completely.
  3. Sprinkle the flaked almonds on top.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown. Leave to cool in the tin on a wire rack.
  5. Mix the icing sugar with just enough cold water to get a smooth paste. Pipe lines across the bakewell tart.
Stuff to know
This quantity will feed 12 to 16 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
It is important to use the right proportion of water and icing sugar to prevent the paste from being to thick or too runny.

 

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Cherry flan

Cherry flan
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 90 gr pudding rice
  • 900 ml milk
  • 1 gr salt
  • 90 gr white sugar
  • 2 eggs
Garnish
  • 410 gr black cherry fruit filling
  • 50 gr white chocolate
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Bring the milk to the boil.
  2. Add the rice to the milk. Stir and lower the heat.
  3. Simmer on a low heat for 40 min until the rice is almost cooked and has adsorbed most of the milk. Stir frequently.
  4. Stir in the sugar and set aside for later.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the rice pudding with the milk in the lined flan case.
  3. Bake the tart at 150°C for 25 min or until the pastry is fully cooked and the rice has set.
  4. Allow to cool on a wire rack.
  5. Garnish the top of the rice pudding with the black cherry fruit filling. Decorate with the grated white chocolate.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

 

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Pineapple condé tart

Pineapple condé tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 90 gr pudding rice
  • 900 ml milk
  • 1 gr salt
  • 90 gr white sugar
  • 2 eggs
Garnish
  • 400 gr (tinned) pineapple
  • 200 gr apricot jam
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Bring the milk to the boil.
  2. Add the rice to the milk. Stir and lower the heat.
  3. Simmer on a low heat for 40 min until the rice is almost cooked and has adsorbed most of the milk. Stir frequently.
  4. Stir in the sugar and set aside for later.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the rice pudding with the milk in the lined flan case.
  3. Bake the tart at 150°C for 25 min or until the pastry is fully cooked and the rice has set.
  4. Allow to cool on a wire rack.
  5. Garnish the top of the rice pudding with the (drained) fruit. Decorate with the apricot jam.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Use (tinned) fruit to your liking: peaches, apricots, pineapple, etc
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

 

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Strawberry custard tart

Strawberry custard tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 1 tspn vanilla flavour
Topping:
  • 5 tbspn strawberry jam
  • 500 gr strawberries
  • 125 gr double cream
  • 2 tbspn toasted almond flakes
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour and cinnamon.
  3. Pour in the cold milk and bring to the boil while stirring until the custard thickens.
  4. Set aside, covered with cling film, until needed.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the custard in the lined flan case.
  3. Bake the tart 25 min or until the pastry is fully cooked. Allow to cool on a wire rack.
  4. Spread the strawberry jam on the baked custard. Garnish with the strawberries, whipped double cream and toasted almond flakes.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

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Apple crumble pie

Apple crumble pie
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Dough
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
Filling
  • 660 ml milk
  • 40 gr custard powder
  • 4 egg yolks
  • 50 gr white sugar
  • 1 tspn vanilla flavour
  • 1 tspn cinnamon
Apple layer
  • 4 apples
  • 20 gr white sugar
  • 2 tbspn custard powder
  • 2 tbspn cinnamon
  • 50 gr raisins
  • 50 gr nuts
Crumble topping:
  • 110 gr white sugar
  • 100 gr butter
  • 150 gr white bread flour
Instructions
Dough
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
Filling
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour and cinnamon.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Set aside, covered with cling film, until needed.
Apple layer
  1. Peel and dice the apples.
  2. Toss with the custard powder and cinnamon. Set aside.
Crumble topping:
  1. Mix the diced cold butter into the flour and sugar until coarse crumbles form. Set aside.
To finish
  1. Pour the custard in the lined flan case. Place the diced apple on top with the raisins and nuts.
  2. Sprinkle the crumble topping on top.
  3. Preheat the oven to 150°C.
  4. Bake the tart 30 min or until the pastry is fully cooked.
  5. Allow to cool on a wire rack and dust with icing sugar before serving.
Stuff to know
This recipe will fill a flan case with a 26 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.

 

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Stroopwafel tart with vanilla custard

Stroopwafel tart with vanilla custard
 
Author:
Makes: 14 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
Filling
  • 18 gr leaf gelatine
  • 1000 gr milk
  • 20 gr custard powder
  • 225 gr white sugar
  • 8 egg yolks
  • 1 tbspn vanilla flavour
Garnish
  • 1 tspn cacao powder
  • 1 tspn chocolate sprinkles
Instructions
Bottom
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim.
  6. Press them down lightly in the base. Refrigerate to set.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  3. Warm the remainder of the milk with the vanilla flavour.
  4. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  5. Drain the soaked gelatine in the hot milk. Allow to cool to room temperature.
  6. Pour the filling on the base and decorate with any remaining stroopwafels.
  7. Refrigerate to set, at least half a day but preferably overnight.
Garnish
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. Dust the top with chocolate sprinkles or cacao powder.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.

 

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Stroopwafel tart with yoghurt tiramisu

Stroopwafel tart with yoghurt tiramisu
 
Author:
Makes: 14 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 800 gr stroopwafels
  • 75 gr butter
  • 30 gr almond liqueur
Filling
  • 18 gr leaf gelatine
  • 60 gr white sugar
  • 500 ml yoghurt
  • 30 gr almond liqueur
  • 1 tspn vanilla flavour
  • 50 gr strong coffee
  • 300 gr double cream
Garnish
  • 1 tspn cacao powder
  • ½ tspn cinnamon power
Instructions
Bottom
  1. Grease the spring form tin and line the base with baking paper.
  2. Cut 15 the stroopwafels in half and trim a little of each side.
  3. Blitz to a fine crumbs the rest of the stroopwafels.
  4. Melt the butter and stir through the stroofwafel crumbs with the almond liqueur.
  5. Press the crumbs in the base of the spring form. Place the halved stroopwafels all around one next to another to form the rim. Press them down lightly in the base. Refrigerate to set.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Mix the yoghurt with the vanilla flavour, white sugar and almond liqueur.
  3. Drain the soaked gelatine in the cot coffee. Mix the coffee with the yoghurt.
  4. Whip the double cream to soft peaks and fold into the yoghurt.
  5. Pour the filling on the base and decorate with any remaining stroopwafels.
  6. Refrigerate to set, at least half a day but preferably overnight.
Garnish
  1. To serve, remove the rim of the spring form and place the tart on a serving platter.
  2. Dust the top with cacao powder and cinnamon.
Stuff to know
This recipe will fill a spring form with a 27 cm Ø and yield about 14 portions.
Allow the tart half a day at least to set in the fridge.
The stronger the coffee you use, the more pronounced the coffee flavour will be.
A good liqueur to use is Italian Amaretto.
Line a shallow tray with some soaked sponge fingers in hot coffee and pour half of this filling on top. Add a next layer of sponge fingers, the rest of the filling and finish again with some sponge fingers.

 

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Fruit condé

Fruit condé
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1350 gr milk
  • 150 gr pudding rice
  • 1 tspn vanilla flavour
  • 75 gr white sugar
  • 400 gr (tinned) fruit
  • 100 gr red jam
Instructions
  1. Bring the milk to the boil.
  2. Add the rice to the milk with the vanilla flavour. Stir and lower the heat.
  3. Simmer on a low heat for 60 min until the rice is cooked and has adsorbed all the milk. Stir frequently.
  4. Stir in the sugar.
  5. Pour the rice pudding in individual moulds and allow to cool.
  6. Garnish the top of the rice pudding with the (drained) fruit. Decorate with red jam.
  7. Store in the fridge until serving.
Stuff to know
Use (tinned) fruit to your liking: peaches, apricots, pineapple, etc
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.

 

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Rice pudding

Rice pudding
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1350 gr milk
  • 150 gr pudding rice
  • 1 tspn vanilla flavour
  • 75 gr white sugar
Instructions
  1. Bring the milk to the boil.
  2. Add the rice to the milk with the vanilla flavour. Stir and lower the heat.
  3. Simmer on a low heat for 60 min until the rice is cooked and has adsorbed all the milk. Stir frequently.
  4. Stir in the sugar.
  5. Serve warm or cool down and store in the fridge.
Stuff to know
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Use pudding rice for this recipe and not long grain rice.
The ratio for rice pudding is 9 milk to 1 rice (in weight).
Add to the rice some raisins soaked in rhum.
Add to the rice some chopped (baked) banana’s.
Serve the rice pudding with a dollop of jam.

 

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Apple mummy

Apple mummy
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr puff pastry
Frangipane
  • 75 gr butter
  • 75 gr sugar
  • 75 gr ground almonds
  • 1 egg
  • 1 egg yolk
  • 25 gr plain flour
Filling
  • 50 gr raisins
  • 500 gr apples
  • 40 gr sugar
  • 2 tspn cinnamon
Finish
  • 1 egg
  • 2 tbspn almond flakes
  • 2 tbspn apricot jam
Instructions
Frangipane
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy.
  2. Add the egg and egg yolks and continue creaming. Mix in the ground almonds and flour until smooth.
Filling
  1. Peel and dice the apple.
  2. Mix with the sugar and cinnamon.
Assembly
  1. Preheat the oven to 180 °C and line a tray with baking paper.
  2. Roll the puff pastry out until it is a rectangle and place on the tray with a short side facing you.
  3. Spread the frangipane in the centre one-third of the puff pastry rectangle.
  4. Place the apple and raisins on top of the frangipane and press lightly.
  5. Cut the puff pastry sides in strips horizontally all the way to the frangipane filling.
  6. Fold the strips over the filing to encase the apple and raisins brushing them with egg wash to glue them together. The whole jalousie should resemble an Egyptian mummy.
  7. Brush with the remaining beaten egg and sprinkle the almond flakes on top.
  8. Bake in the oven at 180 °C for 25 min or until the pastry is cooked and golden brown.
  9. Remove from the oven and brush with the apricot jam to finish. Allow to cool before slicing.
Stuff to know
Leave the frangipane out for a nut free version.
Use a really tart apple like a granny smith or bramly apple for a good apple flavour. Add a pinch of ground green cardamom.
Add some nuts to the filling

 

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Granola tray bake

Granola tray bake
 
Author:
Makes: 24 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 125 gr butter
  • 170 gr golden syrup
  • 100 gr demerara sugar
  • 65 gr cornflakes
  • 550 gr granola mix
Instructions
  1. Grease a baking tray with some oil and line the bottom and sides with greaseproof paper.
  2. Preheat the oven to 150 °C.
  3. Melt the butter, golden syrup and brown sugar, mixing thoroughly.
  4. Mix the granola mix and cornflakes together.
  5. When fully melted and dissolved whisk sugar mixture through the dry mix and make sure everything is completely coated.
  6. Press the mixture firmly into the prepared baking tray, using a wet spoon to compress it.
  7. Bake for 17 minutes on 150 °C.
  8. Compress once more. Leave to cool on a wire rack and portion when cold.
Stuff to know
The granols will set when cooling. Do not overbake it.
Use a granola mixture of your choice.

 

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Sticky toffee pudding

Sticky toffee pudding
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pudding
  • 250 gr dates
  • 375 gr water
  • 85 gr butter
  • 250 gr brown sugar
  • 8 gr vanilla flavouring
  • 3 eggs
  • 8 gr bicarbonate of soda
  • 250 gr self raising flour
Sauce
  • 100 gr butter
  • 150 gr brown sugar
  • 150 gr double cream
Instructions
Pudding
  1. Preheat the oven to 170˚C and butter and line a tray with baking paper
  2. Bring the dates and water to the boil, take it of the heat and leave them to rehydrate for 15 minutes.
  3. Cream the soft butter, vanilla flavouring and sugar together in a large bowl until light and fluffy.
  4. Add the eggs one by one and continue mixing to incorporate them in the batter.
  5. Puree the dates and their soaking water with a stick blender, add the bicarbonate of soda and fold this in the batter.
  6. Sift the self raising flour over the batter and fold it in the batter.
  7. Transfer the mixture to the prepared tin spreading it evenly.
  8. Bake for 25 minutes or until firm and springy to the touch. A skewer inserted in the centre comes out clean.
Sauce
  1. Melt together the butter, sugar and cream in a saucepan over a low heat.
  2. Bring to the boil and let bubble for a couple of minutes, or until the sauce is thick enough to coat the back of a wooden spoon.
  3. Cut the pudding into portions and serve with the warm toffee sauce and ice cream.
Stuff to know
Do not overcook the pudding or it will become dry.
Replace the dates by raisins for a less expensive pudding.
This quantity will feed 12 people and fill a tray measuring 12 x 26 x 4 cm.

 

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Chocolate brownies

Chocolate brownies
 
Author:
Makes: 20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr pure chocolate
  • 175 gr butter
  • 200 gr plain flour
  • 8 gr baking powder
  • 200 gr brown sugar
  • 1 gr salt
  • 4 eggs
  • 100 ml golden syrup
  • 100 gr white chocolate
Instructions
  1. Preheat the oven to 165˚C and line the tray with baking paper.
  2. Melt the chocolate in a bowl on top of a pan with simmering water (au bain marie).
  3. Add the butter and let it melt as well.
  4. Mix together the plain flour, baking powder, brown sugar and salt.
  5. Whisk in one by one the eggs.
  6. Whisk in the golden syrup and then the melted chocolate and butter.
  7. Pour the batter in the lined tray and bake at 165˚C for 25 min or until a skewer inserted in the brownies comes out clean.
  8. Melt the white chocolate au bain marie. Pipe lines of white chocolate on the brownies as a decoration.
  9. Let the brownie cool on a wire rack in the tray before cutting.
Stuff to know
Do not overcook the brownie.
Add raisins, dates or chopped walnuts to the brownies.
Give the brownies a spicy kick with some ground chilli powder.
Add the zest of an orange.

 

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Chocolate sauce

Chocolate sauce
 
Author:
Makes: 1 litre
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr pure chocolate
  • 250 gr milk
  • 250 gr double cream
  • 75 gr butter
Instructions
  1. Chop the chocolate.
  2. Warm the milk and double cream.
  3. Add the chocolate to the warm cream and milk and allow it to melt on a very low heat.
  4. Add the diced butter and allow it to melt in the chocolate on a very low heat.
  5. Stir until smooth. Serve warm or store in the fridge for later use.
Stuff to know
The darker the chocolate you use, the stronger the chocolate flavour will be.
The sauces catches quite easily so keep it on a very low heat.

 

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Lemon curd

Lemon curd
 
Author:
Makes: 600 gr
Prep time:
Total time:
 
Ingredients
  • 200 gr lemon juice
  • 4 lemons
  • 200 gr white sugar
  • 4 eggs
  • 100 gr butter
Instructions
  1. Zest the lemons. Press the lemons and measure the amount of juice needed. If not enough, add some water.
  2. Warm the lemon juice, lemon zest and white sugar in a pan until the sugar has dissolved.
  3. In a bowl, whisk the eggs. Pour in some of the warm lemon juice and whisk again until smooth.
  4. Pour this back in the pan with the remaining lemon juice.
  5. Bring the lemon curd gently up to 75°C stirring continuously without boiling the lemon curd until the lemon curd thickens and coats the back of a wooden spoon.
  6. Remove from the heat and add the diced butter. Allow the butter to melt in the lemon curd.
  7. Pour in a clean container and store in the fridge until needed.
Stuff to know
The absence of any flour or custard powder means that the lemon curd can’t be boiled or you will end up with scrambled lemony eggs. To play safe, warm the lemon curd in a bowl on top of a pan with simmering water (au bain marie).
At 65°C, the egg starts to bind the curd. At 75°C, the egg are cooked enough to be safe to eat.
The less butter you add, the thinner the lemon curd will be.
Add dried cranberries to the lemon curd.
Use a different fruit like orange, lime, mango or raspberries.

 

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Caramel sauce

Caramel sauce
 
Author:
Makes: 500 ml
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 gr white sugar
  • 50 ml water
  • 120 gr double cream
  • 120 gr butter
Instructions
  1. Boil the brown sugar and water until the sugar dissolves.
  2. Cook without stirring until a dark caramel is formed.
  3. Warm the cream to boiling point.
  4. Stir in the cream gradually in the warm caramel and return to the boil.
  5. Add the diced butter to the sauce and keep warm for a couple of minutes without boiling to allow the butter to melt in the sauce.
  6. Serve warm or allow it to cool down to room temperature.
Stuff to know
Serve the caramel sauce with ice cream or fresh fruit.
Replace the double cream by sweetened condensed milk.
Add a tbspn of vanilla flavour or toasted and chopped hazelnuts.
Heating the cream decreases the temperature difference between the cream and caramel. Still, pour in the cream gradually since the caramel will mushroom up and is very hot and dangerous.

 

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Butterscotch sauce

Butterscotch sauce
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 150 gr brown sugar
  • 50 ml water
  • 100 ml double cream
  • 50 gr butter
Instructions
  1. Boil the brown sugar and water until the sugar dissolves.
  2. Stir in the cream and return to the boil.
  3. Add the diced butter to the sauce and keep warm for a couple of minutes without boiling to allow the butter to melt in the sauce.
  4. Serve warm or allow it to cool down to room temperature.
Stuff to know
The sugar doesn’t need to caramelise, just to dissolve in the water.
Serve the butterscotch sauce with ice cream or fresh fruit.
Replace the double cream by sweetened condensed milk.
Add a tbspn of vanilla flavour or toasted and chopped hazelnuts.

 

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Pastry cream

Pastry cream
 
Author:
Makes: 1 litre
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tbspn vanilla flavour
  • 1000 ml milk
  • 12 egg yolks
  • 125 gr white sugar
  • 80 gr custard powder
Instructions
  1. Mix some of the cold milk with the egg yolks, sugar and custard powder.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and bring to the boil while stirring. Boil for a couple of minutes until the crème anglaise thickens.
  4. Cool the mixture down and store in the fridge covered with cling film until fully cold.
Stuff to know
The presence of the custard powder means that the crème anglaise must be boiled to cook out the flour taste. The egg yokes won't scramble.
The amount of sugar is to taste.
Flavour as required with chopped chocolate, instant coffee, cacao powder, etc.

 

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Vanilla crème anglaise

Vanilla crème anglaise
 
Author:
Makes: 1 litre
Prep time:
Total time:
 
Ingredients
  • 1 tbspn vanilla flavour
  • 1000 gr milk
  • 12 egg yolks
  • 125 gr white sugar
Instructions
  1. Mix some of the cold milk with the egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and heat until 75°C while stirring until the crème anglaise thickens.
  4. Cool the mixture down and store in the fridge until fully cold.
Stuff to know
The absence of any flour or custard powder means that the crème anglaise can’t be boiled or you will end up with scrambled milky eggs. To play safe, add 10 gr custard powder and boil the mixture for a minute to cook the custard powder. In that case, the eggs won’t scramble.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.
At 75°C, they egg yolks are cooked enough to be safe to eat.
The amount of sugar is to taste.
Add flavours like chopped dark chocolate, instant coffee, chopped toffees, etc,

 

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Brandy snaps

Brandy snaps
 
Author:
Makes: 16 snaps
Prep time:
Cook time:
Total time:
 
Ingredients
  • 55 gr butter
  • 55 gr demerara sugar
  • 55 gr golden syrup
  • 50 gr plain flour
  • ½ tspn ground ginger
  • ½ tspn lemon juice
Instructions
  1. Preheat the oven to 180 °C and line a baking tray with baking paper.
  2. Melt on a low heat in a pan the butter, demerara sugar and golden syrup without boiling until the sugar has dissolved.
  3. Take the pan of the heat and allow to cool for 5 min.
  4. Fold the flour, ground ginger and lemon juice in the batter.
  5. Spoon teaspoons of the batter well spaced apart on the baking tray and bake in the oven for 8 to 10 min or until the brandy snaps have spread and are golden brown.
  6. Take them out of the oven and allow to cool enough to be firm enough to handle but warm enough to be pliable.
  7. Roll the brandy snaps around a wooden handle to make a cigarette shape or drape on an upturned and well buttered glass or mug to shape them like a basket. Allow to cool and set before removing.
Stuff to know
Allow some time for the butter, sugar and golden syrup to dissolve in each other.
Too warm, the snaps will be too soft to handle. Too cold, they become brittle and impossible to shape. return them to the oven for a minute if too cold to shape.
Replace the lemon juice by brandy.
Make the brandy snaps watertight by coating the inside with melted chocolate.

 

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Vanilla ice cream

Vanilla ice cream
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tbspn vanilla flavour
  • 10000 ml milk
  • 12 egg yolks
  • 125 gr white sugar
  • 8 gr custard powder
Instructions
  1. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour.
  3. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  4. Cool the mixture down and store in the fridge until fully cold.
  5. Churn the mixture in an ice cream machine according to the machines instructions.
Stuff to know
Make the ice cream base ahead of time to allow it to cool to fridge temperature before churning.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.

 

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Stroopwafel ice cream

Stroopwafel ice cream
 
Author:
Makes: 6 portions
Prep time:
Total time:
 
Ingredients
  • 500 ml double cream
  • 100 gr white sugar
  • 250 ml yoghurt
  • 200 gr stroopwafels
  • 1 tbspn cinnamon
Instructions
  1. Whip the cream to stiff peaks.
  2. Mix the cream with the sugar and yoghurt.
  3. Keep two stroopwafels separate. Chop the remaining stroopwafels and fold with the cinnamon though the cream.
  4. Line a cake tin with cling film.
  5. Pour the cream in the tin and freeze until frozen.
  6. Unmould the parfait on a serving plate and decorate with the remaining stroopwafels. Dust with cacao powder or extra cinnamon to taste.
Stuff to know
Make the parfait ahead of time so it has plenty of time to freeze.
Serve with a cup of coffee or a sweet dessert wine (like a Vin Santo).
Replace the stroopwafels by speculaas.
Stroopwafels are a typical Dutch delicatessen.
This ice cream is made without an ice cream machine.

 

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Chocolate ice cream with cherries

Chocolate ice cream with cherries
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 tspn vanilla flavour
  • 800 ml milk
  • 8 egg yolks
  • 125 gr white sugar
  • 4 gr custard powder
  • 200 ml cherry syrup
  • 150 gr pure chocolate
  • 380 gr pitted cherries
Instructions
  1. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  2. Warm the remainder of the milk with the vanilla flavour and cherry syrup.
  3. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  4. Chop the chocolate and allow to melt off the heat in the warm milk.
  5. Cool the mixture down and store in the fridge until fully cold.
  6. Chop the pitted cherries.
  7. Churn the mixture in an ice cream machine according to the machines instructions
  8. Add the chopped cherries just before serving.
Stuff to know
Make the ice cream base ahead of time to allow it to cool to fridge temperature before churning.
Test the thickness of the milk. The mixture is sufficiently cooked when it reaches 75°C and when you can draw a line on the back of a spoon.
Serve the cherries warm on the side instead.

 

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Cardamom kulfi ice cream

Cardamom kulfi ice cream
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 400 gr sweetened condensed milk
  • 200 ml milk
  • 6 cardamom pods
  • 125 ml double cream
  • 50 gr pistachio nuts
Instructions
  1. Bring the condensed milk and normal milk to the boil. Crush the cardamom pods and add to the milk.
  2. Take the milk of the heat and allow the cardamom to infuse the milk for 45 min.
  3. Pass the milk through a sieve to remove the cardamom. Allow to cool to room temperature.
  4. Whip the double cream until it is as thick as yoghurt and fold in the milk.
  5. Chop the pistachio nuts and add half of them to the milk.
  6. Pour the milk in individual moulds and freeze until completely frozen.
  7. Unmould the ice creams and serve with the remaining pistachio nuts.
Stuff to know
The Indian name for this ice cream is kulfi.
There is no need to churn this ice cream in a machine. It will freeze as it is in a freezer.
Serve the kulfi with grilled mango.

 

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Cantuccini ice cream

Cantuccini ice cream
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cantuccini parfait
  • 8 egg yolks
  • 180 gr white sugar
  • 500 ml double cream
  • 200 gr cantuccini
  • 50 ml amaretto
Cinnamon syrup
  • 150 gr white sugar
  • 200 ml boiling water
  • 1 tspn vanilla flavour
  • 1 cinnamon stick
Garnish
  • cantuccini
Instructions
Cantuccini Parfait
  1. Chop the cantuccini in to coarse crumbs.
  2. For the sabayon, whisk the egg yolks in a bowl until white and fluffy.
  3. Bring the sugar and water to a boil and cook until the temperature reaches 120°C.
  4. While whisking, pour slowly the hot sugar syrup onto the egg yolks and continue whisking until the mixtures is back at room temperature (this mixture is called a pâte à bombe in pastry).
  5. Whip the double cream until it is as thick as yoghurt. Gently fold the cream in to the sabayon.
  6. Gently the amaretto and finally the cantuccini into the sabayon.
  7. Pour the mixture in a tin lined with cling film and store in the freezer for a minimum of 8 hours or until completely frozen.
Cinnamon syrup
  1. Caramelise the sugar. Add the boiling water, vanilla flavour and cinnamon stick.
  2. Reduce down to a syrupy consistency.
  3. Allow to cool to room temperature and remove the cinnamon stick.
  4. Store in an air tight container for later use.
Finish
  1. Turn the frozen parfait over on a serving plate and remove the cling film. Allow to stand at room temperature for 15 min to soften.
  2. Garnish with the cantuccini, cinnamon syrup and serve with the cinnamon syrup on the side.
Stuff to know
This recipe will make about 1500 ml and will yield 12 portions.
A parfait is the name of this ice cream based on egg yolks and hot sugar syrup sugar and whipped cream. The hot sugar syrup cooks the egg yolks and makes them safe to eat.
Make the parfait ahead of time so it has plenty of time to freeze.
Serve with a cup of coffee or (Vin Santo) a sweet dessert wine.

 

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Apple ice cream

Apple ice cream
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr raisins
  • 15 gr rhum
  • 500 gr apple
  • 100 gr white sugar
  • 50 ml water
  • 100 gr double cream
  • 60 gr cream cheese
Instructions
  1. Soak the raisins in the rum for at least half an hour.
  2. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender.
  3. Allow to cool to room temperature.
  4. Whip the cream to soft peaks. Fold the cream with the cream cheese in the apple pure. Taste and add extra sugar if needed.
  5. Store the apple mixture in the fridge until it is completely cold.
  6. Churn the mixture in an ice cream machine according to the machines instructions
  7. Add the raisins with the rum just before serving.
Stuff to know
Make the apple puree ahead of time to allow it to cool to fridge temperature before churning.
Use a really tart apple for a maximum of apple flavour, like a bramley apple or a Granny smith.
Serve the apple ice cream with an apple crisp (click here for the recipe).

 

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Marshmallows

Marshmallows
 
Author:
Makes: 30 pieces
Prep time:
Cook time:
Total time:
 
Ingredients
To dust
  • 50 gr icing sugar
  • 50 gr corn flour
Marshmallows
  • 120 gr egg whites
  • 20 gr white sugar
  • 150 gr water
  • 500 gr white sugar
  • 150 gr glucose
  • 20 gr leaf gelatine
Instructions
  1. Mix the icing sugar and corn flour. Grease a deep tray or oven dish with oil, line the bottom with baking paper and dust with the combined icing sugar and corn flour. Keep the rest for later.
  2. Bring the water with the white sugar and glucose to the boil and boil until it reaches 121°C on a sugar thermometer.
  3. Meanwhile, whisk the egg white with the small quantity of sugar to stiff peaks.
  4. As soon as the syrup reaches the correct temperature, pour it slowly onto the egg whites in a thin, steady stream while whisking with a electric whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you.
  5. When all the syrup has been mixed, continue to whisk the meringue for a couple of minutes.
  6. In the same time, drain the soft gelatine, melt in a pan over low heat and add to the Italian meringue.
  7. Continue whisking the meringue until it has cooled down to room temperature. It should be shiny and stiff.
  8. Pour the meringue in the prepared tray and dust the top with the combined icing sugar and corn flour
  9. Allow to set at room temperature for at least 12 hours.
  10. Dust your work surface with the combined icing sugar and corn flour, remove the set marshmallow from the tin, remove the baking paper and cut into squares. Dust the squares liberally with the combined icing sugar and corn flour to keep them from sticking.
Stuff to know
This quantity will fill a tray measuring 25 x 35 cm.
Only whip up egg whites in a perfectly clean and grease free bowl.
Allow the marshmallow ample time to set.
Contrary to crunchy and dry meringues that are baked in the oven, Italian meringue is cooked when the hot sugar syrup is added, making it safe to eat while still soft.
Use beetroot juice to create pink marshmallows.
Cook the sugar syrup to precisely the right temperature or the marshmallows won’t set.

 

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Vanilla strawberry charlotte

Vanilla strawberry charlotte
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Vanilla filling
  • 7 gr leaf gelatine
  • 250 gr milk
  • 15 gr custard powder
  • 50 gr egg yolks
  • 1tspn vanilla flavour
  • 33 gr white sugar
  • 150 ml double cream
Strawberry filling
  • 7 gr leaf gelatine
  • 250 gr strawberries
  • 15 gr lemon juice
  • 50 gr white sugar
  • 150 ml double cream
To finish:
  • 100 gr double cream
  • 20 sponge fingers
  • 250 gr strawberries
Instructions
Vanilla filling
  1. Line the bottom of the charlotte mould or cake tin with baking paper.
  2. Soak the gelatine in ample cold water until soft.
  3. Mix some of the cold milk with the custard powder, egg yolks and sugar.
  4. Warm the remainder of the milk with the vanilla flavour.
  5. Pour in the cold milk and bring to the boil while stirring. Boil gently for a few minutes until the custard thickens.
  6. Drain the gelatine and dissolve in the warm custard.
  7. Whisk the cream to semi-soft peaks and fold into the vanilla custard when it is back at room temperature.
  8. Pour the vanilla filling in the mould and refrigerate until set.
Strawberry filling
  1. Soak the gelatine in ample cold water until soft.
  2. Puree the strawberries and add the lemon juice.
  3. Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
  4. Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
  5. Whisk the cream to semi-soft peaks and fold into the strawberry filling when it is back at room temperature.
  6. Pour the strawberry filling in the mould on top of the vanilla filling and refrigerate until set, preferably half a day or overnight.
To finish
  1. Unmould the charlotte by running a knife around the rim and turn upside down on the plate.
  2. Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte, sugar side facing outwards.
  3. Decorate with some fresh strawberries, extra whipped cream and some mint.
Stuff to know
It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmolded.

 

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Tiramisu

Tiramisu
 
Author:
Makes: 15 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Cake layer
  • 5 egg yolks
  • 100 gr white sugar
  • 5 egg whites
  • 25 gr white sugar
  • 100 gr white flour
  • 25 gr corn starch
Coffee syrup
  • 150 gr water
  • 75 gr white sugar
  • 25 gr amaretto
  • 15 gr instant coffee
Tiramisu filling
  • 6 egg yolks
  • 240 gr white sugar
  • 70 gr water
  • 500 gr mascarpone
  • 400 gr double cream
  • 16 gr gelatine
Assembly
  • dark chocolate
  • cacao powder
  • lady fingers
Instructions
Cake layer
  1. Grease a loose-bottom spring form with some butter and line the base and sides with baking paper.
  2. Separate the eggs. Sift the flour and corn starch.
  3. Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined. Spoon in the mould and bake in a preheated oven at 170 °C for 15 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.
Coffee syrup
  1. Bring the water to the boil to dissolve the sugar.
  2. Add the amaretto almond liqueur if using and the instant coffee off the heat and allow to cool to room temperature.
Tiramisu filling
  1. Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie until the mixture reaches 80°C) while whisking by hand. Remove from the heat and using a hand held mixture, beat until white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
  2. In a separate bowl, beat the mascarpone cheese and gradually add the pâte à bombe until smooth and combined.
  3. Soak the gelatine for 5 min in ample cold water. Whip the double cream until firm and add to the mascarpone mixture. Drain the gelatine, allow it to meld over low heat and stir into the tiramisu filling.
Assembly
  1. Cut the cake horizontally in two layers. Melt the dark chocolate and coat the underside of the base layer to make it water resistant allowing it to harden for a couple of minutes in the fridge (chocolate side up).
  2. Place the base layer in the clean spring form (chocolate side down) and place plastic strips or baking paper around the ring to make unmoulding easier.
  3. Sprinkle the base layer with some coffee syrup and cover with half of the tiramisu filling.
  4. Add the second cake layer, sprinkle generously with coffee syrup and cover with the remaining tiramisu filling, reserving some for later to glue the lady fingers into place.
  5. Refrigerate the tiramisu for a couple of hours but preferably overnight to set.
  6. When ready to serve, remove the ring and plastic strips. Decorate the tiramisu to your liking with (for instance) cacao powder, grated dark chocolate, crumbled speculoos cookies, ground cinnamon, etc.
  7. With the remaining tiramisu-filling, glue the lady fingers around the tiramisu.
Stuff to know
This recipe will fill a spring form measuring 27 cm and yields about 15 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make the tiramisu preferably a day ahead so it can rest and set overnight in the fridge.
The lady fingers around the tiramisu not only add to the presentation but they give a nice contrast to the coffee cake layers inside since they stay crunchy.
The decoration is personal: grated chocolate, cacao powder, crumbled speculoos cookies, ground cinnamon, etc.
Use eggs at room temperature.
Use a complete grease free bowl when whipping the egg whites.

 

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Peach and buttermilk charlotte

Peach and buttermilk charlotte
 
Author:
Makes: 8 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Buttermilk filling
  • 9 gr leaf gelatine
  • 400 ml buttermilk
  • 40 gr white sugar
  • 1 tspn vanilla flavour
  • 125 ml double cream
Peach filling
  • 9 gr leaf gelatine
  • 450 gr peaches on syrup
  • 175 gr syrup from the tinned peaches
  • 125ml double cream
Coulis
  • 250 gr raspberries
  • 3 tbspn icing sugar
To finish
  • 60 ml double cream
  • 20 sponge fingers
  • 250 gr raspberries
Instructions
Buttermilk filling
  1. Line the bottom of a charlotte mould with baking paper.
  2. Soak the gelatine in ample cold water until soft.
  3. Warm the cream with the sugar and vanilla flavour without boiling. Drain the gelatine and dissolve in the warm cream.
  4. Stir this trough the buttermilk, pour half of it in the mould and allow to set in the fridge. Keep the rest at room temperature for later.
Peach filling
  1. Soak the gelatine in ample cold water until soft.
  2. Drain the peaches. Measure the amount of syrup needed.
  3. Warm the syrup without boiling and dissolve the drained gelatine in the syrup.
  4. Puree the peaches and add to the syrup.
  5. Whisk the cream to semi-soft peaks and fold into the puree, when it is back at room temperature.
  6. Pour the peach filling in the mould on top of the buttermilk. Allow to set in the fridge before pouring the remainder of the buttermilk filling on top of the peach filling.
  7. Refrigerate until set, preferably half a day or overnight.
Coulis
  1. Puree the raspberries with the icing sugar and (if needed) some water until smooth.
  2. Keep refrigerated for later use.
To finish
  1. Unmold the charlotte by running a knife around the rim and turn upside down on the plate.
  2. Whip the double cream to stiff peaks and use it to glue the sponge fingers to the charlotte. Decorate with the raspberry coulis, fresh raspberries, extra whipped cream and some mint.
Stuff to know
It is possible to use frozen raspberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the charlotte at least 8 hours to fully set.
Stir through the peach filling some diced peaches for extra texture.
The name charlotte russe refers to a pudding that has been set with gelatine in a mould and that is decorated with sponge fingers all around when unmoulded.

 

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Coffee and chocolate panna cotta

Coffee and chocolate panna cotta
 
Author:
Makes: 6 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 20 gr leaf gelatine
  • 950 ml milk
  • 15 gr instant coffee
  • 83 gr sugar
  • 50 gr dark chocolate
  • 75 gr hazelnuts
Instructions
  1. Soak the gelatine in ample cold water until soft.
  2. Bring the milk, instant coffee and sugar to the boil to dissolve the sugar and coffee. When dissolved, take off the heat.
  3. Drain the gelatine and dissolve warm but no longer boiling milk.
  4. Chop the dark chocolate and dissolve in the milk.
  5. Pour the coffee chocolate panna cotta in the mould and refrigerate until set, preferably half a day or overnight.
  6. Toast the hazelnuts in a dry pan until they smell nice, chop and set aside.
  7. Unmold the panna cotta by running a knife around the rim and turn upside down on the plate.
  8. Decorate with the hazelnuts, whipped cream and chocolate sauce.
Stuff to know
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will loose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the panna coatta at least 8 hours to fully set.
Panna cotta is Italian for cooked cream. A panna cotta is made by boiling cream with a flavour, to which gelatine is added to make it set. In this recipe, milk is used instead.

 

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Raspberry mousse

Raspberry mousse
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Italian meringue
  • 60 gr white sugar
  • 25 gr water
  • 1 egg white
  • 10 gr white sugar
Raspberry
  • 7 gr leaf gelatine
  • 300 gr raspberries
  • 100 gr double cream
  • 20 raspberries
Instructions
Italian meringue
  1. Bring the water with the larger amount of sugar to the boil and boil until it reaches 121°C on a thermometer.
  2. Meanwhile, whisk the egg white with the small quantity of sugar to stiff peaks.
  3. As soon as the syrup reaches the correct temperature, pour it slowly onto the egg whites in a thin, steady stream while whisking with a electric whisk. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back at you. When all the syrup has been mixed, continue to whisk the meringue.
  4. In the same time, drain the soft gelatine and add to the Italian meringue when it is still warm enough to dissolve.
  5. Continue whisking the meringue until it has cooled down to room temperature. It should be shiny and stiff.
Raspberry
  1. Puree the raspberries and fold the puree into the meringue.
  2. Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
  3. Whisk the cream to semi-soft peaks and fold into the mousse.
  4. Pour the raspberry mousse in the mould and refrigerate until set, preferably half a day or overnight.
  5. Serve the mousse in its mould when fully set. Decorate with some fresh raspberries, whipped cream and some mint.
Stuff to know
It is possible to use defrosted raspberries.
Make sure you allow the mousse to set in the bowls you will serve them in since the mousse can't be unmolded.
Make sure the gelatine is fully rehydrated in cold water before using it.
Only whip up egg whites in a perfectly clean and grease free bowl.
Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least 8 hours to fully set.
Contrary to crunchy and dry meringues that are baked in the oven, Italian meringue is cooked when the hot sugar syrup is added, making it safe to eat while still soft.
Use a different fruit puree for a flavour variation.

 

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Lemon and yoghurt bavarois

Lemon and yoghurt bavarois
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 200 ml yoghurt
  • 66 gr white sugar
  • ½ tspn vanilla essence
  • 6 gr leaf gelatine
  • 2 lemons
  • 100 ml double cream
Instructions
  1. Soak the gelatine in ample cold water until soft.
  2. Zest the lemons.
  3. Press the lemons and add water if needed to make 200 gr.
  4. Warm the lemon juice with the sugar.
  5. Drain the gelatine and dissolve in the lemon juice.
  6. When it is back at room temperature, stir the lemon juice in the yoghurt with the vanilla essence.
  7. Whisk the cream to semi-soft peaks and fold into the puree.
  8. Pour the lemon bavarois in the mould and refrigerate until set, preferably half a day or overnight.
  9. Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some candied lemon or mint.
Stuff to know
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will loose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.

 

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Apple bavarois

Apple bavarois
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 75 gr ginger nuts
  • 35 gr butter
Filling
  • 7 gr leaf gelatine
  • 400 gr apple
  • 50 gr water
  • 35 gr white sugar
  • 150 double cream
Apple jelly
  • 200 gr apple juice
  • 4 gr leaf gelatine
Instructions
Base
  1. Line the bottom and sides of the tin with baking paper.
  2. Use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well.
  3. Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon.
  4. Refrigerate until needed to set the butter.
Filling
  1. Soak the gelatine in ample cold water until soft.
  2. Core and dice the apple. On a low heat, stew the apples with the sugar and the water until really soft and mushy. Puree the apples with a stick blender.
  3. Melt the gelatine in a pan over low heat and stir in to the apple puree. Allow to cool to room temperature.
  4. Whisk the cream to semi-soft peaks and fold into the puree.
  5. Pour the apple bavarois in the mould on top of the cold and set cookie base and refrigerate until set for at least two hours.
Apple jelly
  1. Soak the gelatine in ample cold water until soft.
  2. Melt the gelatine in a pan over low heat and stir in to the apple juice. Allow to cool to room temperature and pour on top of the apple bavarois.
  3. Return to the fridge to set, preferably half a day or overnight
  4. Unmold the bavarois by running a knife around the rim and turn upside down on the plate.
  5. Decorate with some fresh diced apple, whipped cream and a apple crisp.
Stuff to know
This recipe will make about 500 ml and feed 4 persons.
Use a really tart apple for a maximum of apple flavour, like a bramley apple or a Granny smith.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set before serving.
Serve the apple bavarois with an apple crisp (click here for the recipe).
Make the apple bavarois in individual rings lined with plastic.

 

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Strawberry bavarois

Strawberry bavarois
 
Author:
Makes: 1 litre
Prep time:
Cook time:
Total time:
 
Ingredients
  • 10 gr leaf gelatine
  • 500 gr strawberries
  • ½ lemon
  • 100 gr white sugar
  • 50 ml water
  • 250ml double cream
Instructions
  1. Puree the strawberries and add the juice of half a lemon.
  2. Soak the gelatine in ample cold water until soft.
  3. Bring the water and sugar to the boil to dissolve the sugar. Allow the cool below boiling temperature.
  4. Drain the gelatine and dissolve in the sugar syrup. Stir the sugar syrup, when it is back at room temperature, in to the strawberry puree.
  5. Whisk the cream to semi-soft peaks and fold into the puree.
  6. Pour the strawberry bavarois in the mould and refrigerate until set, preferably half a day or overnight.
  7. Unmold the bavarois by running a knife around the rim and turn upside down on the plate. Decorate with some fresh strawberries, whipped cream and some mint.
Stuff to know
This recipe will make about 1000 ml and feed 7 persons.
It is possible to use frozen strawberries.
Make sure the gelatine is fully rehydrated in cold water before using it.
Don’t add the soaked gelatine the a boiling liquid since it will lose its setting capacity. Gelatine will set when its temperature falls below 25°C.
Allow the bavarois at least six hours to fully set.
Chop up some fresh strawberries and add them to the bavarois before setiing.

 

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Fruit jellies

Fruit jellies
 
Author:
Makes: 36 cubes
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr frozen mixed berries
  • 1 granny Smith apple
  • 150 gr water
  • 30 gr lemon juice
  • 500 gr granulated sugar
  • 125 gr liquid pectin
Instructions
  1. Line the tin with non-stick baking paper and sprinkle some sugar on the paper.
  2. In a pan, bring the berries, cored and chopped apple and water to the boil. Bubble for 10 minutes, or until the fruit is tender. Remove from the heat and purée using a stick blender. Sieve to remove the pips.
  3. Return the purée to the clean pan with the lemon and sugar. Heat gently, until the sugar has dissolved. Increase the heat and boil for 20 minutes, stirring frequently, until the mixture reaches 104°C on a sugar thermometer.
  4. Remove from the heat and stir in the pectin. Return to the heat , boil and stir for 10 minutes until the mixture reaches 106°C, then carefully pour it into the prepared tin.
  5. Scatter with a little more sugar and set aside for 2 hours, or until set.
  6. Turn out the jelly onto a sheet of non stick baking paper. Using an oiled knife, cut the jelly into 36 even cubes.
  7. Toss the jellies with a little more sugar, until coated all around. Leave to dry (overnight, if possible).
Stuff to know
This quantity will fill a shallow tray measuring 20x20 cm.
Replace the berries by a different kind of fruit.
Stir frequently to prevent the puree from catching due to its high sugar content.
Carefully respect the mentioned temperatures. The mixture needs a certain viscosity to set.

 

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Raspberry and white chocolate crème brûlée

Raspberry and white chocolate crème brûlée
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 500 gr milk
  • 50 gr white chocolate
  • 60 gr white sugar
  • 1 tspn vanilla flavour
  • 5 egg yolks
  • 4 tbspn sugar
  • 75 gr raspberries
Instructions
  1. Preheat the oven to 160°C and grease the ramequins.
  2. Warm the milk with the vanilla flavour without boiling.
  3. Mix the egg yolks and the sugar. Grate the white chocolate.
  4. Mix of the heat the warm milk with the eggs and sugar and the chocolate and whisk until smooth.
  5. Divide the raspberries among the ramekins. Pour the milk on top.
  6. Place the ramekins in an ovenproof dish and will halfway up with boiling water.
  7. Bake in the oven at 160°C for 30 min or until the crème has just set. Let them cool and refrigerate until completely cold.
  8. When ready to serve, sprinkle the sugar on top of the crème brulee and using the blow torch, caramelise the sugar.
Stuff to know
Bake the crème until just set. If overcooked it will be rubbery and unpleasant to eat.
The crème needs to be cold before you can sprinkle the sugar on top and caramelise it.
Baking the crème in a water bath allows for a gentle baking process.

 

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Apricot tart

Apricot tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 125 gr butter
  • 125 gr white sugar
  • 125 gr ground almonds
  • 50 gr plain flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 16 dried apricots
  • 75 gr flaked almonds
Garnish
  • 2 tbspn apricot jam
  • 1 tbspn boiling water
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill with pie weights, uncooked rice or beans and bake the case for about 10 to 15 minutes or until the crust is just dry and lightly browned.
  7. Remove weights and foil and cool the crust in the tin on a wire rack. Leave the oven on.
Frangipane filling
  1. Place the dried apricots on the prebaked pastry case.
  2. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to combine. Stir in the vanilla extract.
  3. Spread the frangipane mixture evenly in the pastry case.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown.
Finish
  1. Toast the flaked almonds until golden in a dry pan.
  2. Mix the apricot jam with the hot water and brush it on the tart to give it a glossy finish. Garnish with the toasted almond flakes. Leave to cool in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.

 

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Pear and almond tart

Pear and almond tart
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry
  • 200 gr plain flour
  • 2 gr salt
  • 100 gr cold butter
  • 80 gr white sugar
  • 1 egg
  • 1 tbspn cold water
Frangipane filling
  • 125 gr butter
  • 125 gr white sugar
  • 125 gr ground almonds
  • 50 gr plain flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 pears
  • 75 gr flaked almonds
Garnish
  • 2 tbspn apricot jam
  • 1 tbspn boiling water
Instructions
Pastry
  1. Mix the flour, sugar and salt. Dice the butter. Rub the butter in the flour until the mixture resembles fine breadcrumbs.
  2. Add the eggs and just enough cold water until the dough is just moist enough to stick together. Gather the dough together and gently press it into a disc.
  3. Wrap in plastic and place in the refrigerator for 20 to 30 minutes to firm up before rolling out.
  4. On a floured surface, roll out the pastry and line bottom and sides of the tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry.
  5. Cover and refrigerate for 20 minutes to chill the butter. Preheat the oven to 180°C.
  6. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil.
  7. Fill with pie weights, uncooked rice or beans and bake the case for about 10 to 15 minutes or until the crust is just dry and lightly browned.
  8. Remove weights and foil and cool the crust in the tin on a wire rack. Leave the oven on.
Frangipane filling
  1. To make the frangipane filling, cream the soft butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to combine. Stir in the vanilla extract.
  2. Spread the frangipane mixture evenly in the pastry case.
  3. Peel the pears, core and cut in half. Sit the pears halves on the filling likes the spokes of a wheel and gently press them down.
  4. Bake for 25 to 30 minutes or until the filling is set and golden-brown and the pastry is cooked.
Finish
  1. Toast the flaked almonds until golden in a dry pan.
  2. Mix the apricot jam with the hot water and brush it on the tart to give it a glossy finish. Garnish with the toasted almond flakes. Leave to cool in the tin on a wire rack before serving.
Stuff to know
This quantity will feed 12 people and makes a tart with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.

 

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Apple crumble new style

Apple crumble new style
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Custard
  • 1 tspn vanilla flavour
  • 500 gr milk
  • 25 gr white sugar
  • 20 gr custard powder
Apple crumble
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
  • ½ tspn green cardamom
  • 2 apples
  • 1 tbspn sugar
Garnish
  • 2 tbspn red fruit jam
  • 1 tbspn boiling water
Instructions
Custard
  1. Mix some cold milk with the custard powder until smooth. Bring the remaining milk with the vanilla flavour to the boil. Stir in the cold custard with the milk and add the sugar.
  2. Simmer until the custard thickens and remove from the heat. Place some cling film on top to prevent a skin from forming and refrigerate for later use.
Apple crumble
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Spread the crumble mixture on a tray lined with baking paper and bake for 15 min or until cooked. Remove the crumbles from the oven.
  5. Cut the apples in half and remove the centre to create an indent.
  6. Spread the crumble mixture on top of the apple.
  7. Bake the apples with the crumble for 15 min or until the apples are warm but still holding their shape.
Garnish
  1. Pour the custard on the plate. Mix the red jam with some hot water to loosen it and pipe a line around the place. Insert the tip of a skewer or a knife and drag it outwards from the centre to create a spider web pattern.
  2. Place the baked apple in the centre and serve.
Stuff to know
It is possible to make the custard and to bake crumble topping ahead of time. Store in the fridge until needed.
Since the crumble topping is already cooked, the apple doesn't need much oven time.
Ideally, use a tart apple like a granny smith to have a proper apple flavour.

 

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Pear and chocolate crumble

Pear and chocolate crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • 1 tbspn cacao powder
  • 25 gr dark chocolate
  • ½ tspn cinnamon
  • 2 pears
  • 1 tbspn sugar
  • 100 ml cream
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, cacao powder, chopped dark chocolate and cinnamon.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the pear. Toss them with the sugar in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip the cream to soft peaks and serve with the crumble.
Stuff to know
It is possible to make and bake the crumble topping seperately ahead of time and to put it on the pears at the last minute.
Reduce the baking time of the crumble as a whole since the topping is already cooked.

 

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Apple crumble

Apple crumble
 
Author:
Makes: 4 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 50 gr white flour
  • 50 gr oat meal
  • 50 gr sugar
  • 50 gr butter
  • ½ tspn salt
  • 1 tspn ground cinnamon
  • ½ tspn green cardamom
  • 2 apples
  • 1 tbspn sugar
  • 1 tbspn walnuts
  • 100 ml cream
Instructions
  1. Preheat the oven to 180 °C.
  2. Mix the white flour, oatmeal, sugar, salt and cinnamon and cardamom.
  3. Crumble to cold diced butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Peel and dice the apple. Toss them with the sugar in a greased ovenproof dish.
  5. Spread the crumble mixture on top.
  6. Bake the crumble for 20 min or until the top is cooked and golden.
  7. Whip the cream to soft peaks and serve with the crumble.
Stuff to know
It is possible to make and bake the crumble topping seperately ahead of time and to put it on the apple at the last minute. Reduce the baking time of the crumble as a whole since the topping is already cooked.
Skip the walnuts for a simpeler version.
Ideally, use a tart apple like a granny smith to have a proper apple flavour.

 

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Lime and passionfruit cheesecake

Lime and passionfruit cheesecake
 
Author:
Makes: 12 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Base
  • 300 gr biscuits
  • 120 gr butter
Filling
  • 900 gr cream cheese
  • 225 gr sugar
  • 5 eggs
  • 30 gr white flour
  • 2 limes
  • 4 passion fruits
Topping
  • 300 ml passion fruit juice (from a carton)
  • 6 gr leaf gelatine
  • 2 passion fruits
  • 1 lime
Instructions
Base
  1. Heat the oven to 130 ºC, grease the spring form with butter and line base and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tin and press them down.
  3. Store the tin with biscuit base in the fridge till further use so the butter sets.
Filling
  1. Mix the cream cheese and sugar into a smooth mixture. Beat the eggs in this mixture one by one. Add the flour and mix until combined.
  2. Zest the limes and press the juice out of them. Halve the passion fruits and scoop out the seeds. Mix the lime zest, lime juice and passion fruit seeds with the cream cheese.
  3. Pour the filling on the biscuit base.
  4. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  5. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
  1. Soak the gelatine in cold water until hydrated. Warm the passion fruit juice without boiling, and stir in the gelatine to dissolve. Pour this on top of the cheesecake and let it set in the fridge.
  2. When ready to serve, run your knife around the rim of the tin and remove the form.
  3. Decorate the cheesecake with passion fruit seeds, toasted coconut and a slice of lime.
Stuff to know
This cheesecake recipe is enough for a spring form with a diameter of 26 cm and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Do not overcook the cheesecake or it will be tough and chewy.

 

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Apple and cinnamon muffin

Apple and cinnamon muffin
 
Author:
Makes: 12 muffins
Prep time:
Cook time:
Total time:
 
Ingredients
  • 280 gr flour
  • 16 gr baking powder
  • 1 gr salt
  • 120 g sugar
  • 2 eggs
  • 250 ml milk
  • 50 gr melted butter
  • 1 teaspoon cinnamon
  • 250 gr diced apple
Instructions
  1. Preheat the oven at 180°C and place the muffin cases in the tin.
  2. Combine the flour, baking powder, salt, sugar, cinnamon in a bowl.
  3. Mix together in a separate bowl the eggs, milk and butter.
  4. Add the wet ingredients to the flour to and mix carefully as not to over blend the mixture.
  5. Peel the apple and cut them apple in small cubes.
  6. Incorporate the diced apple in the batter.
  7. Spread the batter in individual muffin cases.
  8. Bake immediately at 180 C for 15 to 20 min or until a skewer inserted in the muffins comes out clean.
  9. Let the muffins cool on a wire rack.
Stuff to know
Do not overmix the batter or the muffins will be tough.
Use really tart apples like granny smith for a proper apple flavour.

 

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Lemon and coconut cake

Lemon and coconut cake
 
Author:
Makes: 10 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 250 gr butter
  • 250 gr sugar
  • 5 eggs
  • 250 gr flour
  • 8 gr baking powder
  • 40 gr desiccated coconut
  • 1 lemon
Instructions
  1. Grease the tin with butter and cover the bottom with baking paper. Preheat the oven to 170 °C.
  2. Cream the butter until smooth and fluffy. Add as much air as possible.
  3. Add the sugar and beat until the mixture is as lightly as possible.
  4. Gradually and slowly add the eggs to the mixture while whisking.
  5. Sift the flower, baking powder.
  6. Combine the flour and baking powder with the desiccated coconut by hand carefully with the mixture.
  7. Zest the lemon and add to the batter. Fill the tin.
  8. Bake the cake at 170 °C for 50 min or until a skewer inserted into the centre comes out clean.
  9. Let the cake cool in the tin on a wire rack.
Stuff to know
Use butter at room temperature to make creaming it easier.
Add the eggs at room temperature and gradually or the mixture will split.
Do not overcook the cake or it will become dry and crumbly.
Spread the cake after baking and cooling with some lemon curd and toasted coconut.

 

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