Posts Tagged ‘recipe’

Raspberry Charlotte

In Too lazy to assign a category on February 17, 2008 at 11:03 am

Raspberry Charlotte

Vita Arina uploaded this image to flickr, click the image and follow the link to the original page

2 times the recipe for the base and sides:

1/3 cup sifted cake flour

3 tablespoons unsifted cornstarch

4 large eggs

1 large egg yolk

1/2 cup +1 tablespoon sugar

3/4 teaspoon vanilla

1/4 teaspoon cream of tartar

3/4 jar raspberry seedless jam

For milk jelly:

2 large eggs

3 tablespoons cornstarch

1 1/2 cup milk

1/2 cup heavy cream

1/2 cup sugar

1/2 teaspoon almond extract

Pinch of salt

1 envelope (2 1/4 teaspoons) gelatin

For raspberry jelly:

~1 pound frozen raspberries, defrosted

JELLO- raspberry dessert bag

Preheat the oven to 450F.

Grease 2 17-inch by 12-inch jelly-roll pans, line the bottom with a parchment

In a small bowl whisk together the cake flour and cornstarch.

Seperate 2 of the eggs, placing the youlks in 1 large mixing bowl and the whites in another. To the yolksm add the additional yolk, the 2 remaining eggs, and 1/2 cup sugar. BEat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.

Sift 1/2 the flour mixture over the egg mixture and fold it in gently with rubber spatula, repeat with reamaining flour mixture.

Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugarand beat until stiff peaks form when the beater is raised.Fold the whites into the batter and pour into the on of prepared pans. Bake for 7 minutes. Cool on a rack.

Repeat the recipe for charlotte's sides.

From one biscuit cut cut 1 8-inch round, freeze the rest until next use.

Trim the edges of another biscuit, and cut it lengthwise into 4 equal rectangles.

Spread 3 of rectangles with raspberry jam. stack the layers carefully on top of one another. Place them on a baking sheet and freeze until firm.

Use a small serrated knife to cut rectangles into 3/8-inch slices.

Place outer disc of sprinform pan directly on serving plate. Fit the 8-inch biscuit disc into the bottom of the lined ring.

Ligtly oil the inside of the ring. Place the striped slices around the ring so the stripes are straight up and down. Brush 1 side of each slice with a light coating of raspberry jam before placing the next slice firmly against it.

For milk jelly in a small bowl, whisk together the eggs and cornstarch and sugar.Soften gelatin in 1/4cup milk, then add it to the egg mixture.

Bring milk over the medium fire to boil. Add it in a steady strem to egg mixture, then return it to the pan and cook the cream over medium heat whisking constantly until thick, Do Not cream boil! remove from the heat and let it cool.

Beat heavy cream intil soft peaks form and add it to the cooled jelly.

Pour jelly on the bottom of prepared cake and let it chill in the fridge.

For raspberry jelly, blend defrosted raspberries in the blender, use a fine strainer to remove all the seeds.

Prepare raspberry jelly following the directions on the package and while it still liquid, but bot hot any more, add raspberry puree.

Pour on top of milk jelly and refrigerate, until set.

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Very berry fruit parfait

In Too lazy to assign a category on September 3, 2007 at 9:56 pm

Very berry fruit parfait

sonicwalker uploaded this image to flickr, click the image and follow the link to the original page

Serving Size: 4


  • 3-4 cups mixed berries (strawberries, red and black currents, raspberries, blackberries, blueberries
  • 1-2 tbs. sugar
  • 500 milliliters vanilla soy pudding
  • 300 milliliters soy whipping cream (e.g. soyatoo)
  • 2 tbs. powdered sugar
  • 1 cup full vanilla


  1. Put the berries into a large bowl and sprinkle with some sugar and stir gently.
  2. If the strawberries are too large, cut into bite sized pieces.
  3. Allow the the sugar to draw the berry juices for half an hour.
  4. Whip the whipping soy cream adding the powdered sugar and vanilla.
  5. Using parfait glasses, or champagne glasses, put a small spoonful of the berry mixture at the bottom of each glass.
  6. Place a layer of vanilla soy pudding on top of the berries followed with a layer of whipped soy cream.
  7. Proceed until the parfait glasses are full.
  8. Usually top of with a bit of the whipped soy cream and a pretty berry or two as decoration.


Any berry that is in season or even a package of frozen berries works well with this simple desert.
As an optional ingredient for a holiday menu could add a berry liquor to the berries.
Creme de cassis would be a good choice.

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Sticky buns Zeeland-style

In Too lazy to assign a category on July 28, 2007 at 9:56 am

The image “” cannot be displayed, because it contains errors.

400 grams flour
one package of yeast
250 ml milk
1 tsp salt
50 grams butter
1 tsp cinnamon
4 tbsp fine brown sugar

Sift the flour and add the salt. Follow the instructions on the packaged yeast, prepare and add it. Melt the butter, let it cool a bit and add it with the milk, ½ tsp cinnamon and 2 tbsp sugar to the flour and yeast. Knead into a supple dough and let it rise for an hour covered with a damp tea towel.

On the countertop, mix the remaining sugar and cinnamon. Roll the dough into pieces of 16 inches (40 centimeters) length. Roll these pieces through the sugar/cinnamon and form each roll into a snail’s shell or turban shape. Put the buns on a buttered cookie sheet, pour over them the remaining sugar and cinnamon and bake them in a pre-heated oven at 225ºC/440ºF for about 45 minutes.

Image source

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Raspberry – Swirl Cheesecake

In Too lazy to assign a category on May 20, 2007 at 11:30 am

Raspberry - Swirl Cheesecake

Vita&C uploaded this image to flickr, click the image and follow the link to the original page

2 cups graham cracker crumbs

1 stick (113 g) unsalted butter , melted

3 (223 g) packages cream cheese, softened

1 cup sugar

1/2 cup sour cream

3 large eggs, room temperature

1 egg yolk, room temperature

2 teaspoons vanilla extract

Raspberry puree made from frozen or fresh berries, seedless, sweetened

  1. Preheat oven to 350F/180C, with rack in the center.
  2. Stir graham crackers and butter. Press into 8-or9-inch springform pan. Bake until golden, ~10 minutes. Let cool completely.
  3. Reduce oven temperature to 200F.
  4. Mix cream cheese and sugar into the bowl of an electric mixer using paddle attachment. Mix on medeium speed until lightened, ~3 minutes. Mix in eggs, 1 at a time. Mix in sour cream and vanilla extract in the end. Pour over crust in pan.
  5. Drop teaspoons of raspberry puree over filling in a random pattern. Using a skewer, pull sauce through the filling, swirling decoratively.
  6. Place pan into the oven and bake ~2 hours 30 minutes. Turn off the oven; let cheesecake remain in oven another 1 hour. Remove cheesecake from oven. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

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Strawberry Mousse Cake with White Chocolate Ganache

In Too lazy to assign a category on March 3, 2007 at 9:20 pm

Strawberry Mousse Cake with White Chocolate Ganache

Vita&C uploaded this image to flickr, click the image and follow the link to the original page

For the Mousse:

1 pound strawberries, hulled and halved, plus 2 cups sliced strawberries

2 tablespoons fresh lemon juice

8 oz white chocolate, finely chopped

1 1/4 teaspoons unflavored gelatin

2 cups heavy cream

2 tablespoons confectioner's sugar

For the cake:

Vegetable oil cooking spray

1 cup sifted cake flour, plus more for baking sheet

5 large eggs plus 2 large egg yolks

3/4 cup sugar

Pinch of salt

1 tablespoon finley grated lemon zest

6 tablespoons unsalted butter, melted

For the Ganache:

2/3 cup heavy cream

12 oz white chocolate, finely chopped

Pinch of salt

2 tablespoons fresh lemon juice

1. Make the mousse:

Puree halved strawberies in a food processor. Pass through a very fine sieve into a bowl. (~ 1 cup puree). Stir in 1 tablespoon lemon juice, set aside.

2. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth, set aside.

3. Put 1/4 cup cool water unto a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioner's sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. whisk in 3/4 cup strawberry puree, reserve remaining 1/4 cup puree.

4. Put remaining 1 3/4 cups cream into a bowl of an electric mixer fitted with the whisk attachment. Beat on medium- high speed until medium peaks form. Whisk one-third of the whipped cream into chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. stir 1 tablespoon lemon juice into slices berries. Fold berries into mousse; refrigerate for 1 hour.

5. Preheat oven to 425F. Make the cake: Cate a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchmentpaper, and spray parchment. Dust with flour, and tap out excess.

6. Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted whith whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.

7. Remove bowl from mixer; sift together flour and salt over the top of egg mixture , and sprinkle with lemon zest. Using a large spatula, carefully fold the flour mixture into the egg mixture, cutting though the center and lifting gently over sides.When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.

8. Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7-12 minutes. Invert, and unmold cake onto a parchment-lined wire rack, and let cool completely.

9. Assemble the cake:

Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top ( ~2 cups). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch thick mousse layer. Place third cake layer on top, top side up. Refrigerate al least 2 hours or overnight. Trim sides of cake to be straight.

10. Make the ganache:

Bring cream just to a boil in a small saucepan over medeium -high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Pour ganache over top of cake, allowing it to drip down sides.


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Three Cheese Macaroni with Thyme-Parmesan Crust

In Too lazy to assign a category on March 3, 2007 at 9:06 pm

Three Cheese Macaroni with Thyme-Parmesan Crust

Vita&C uploaded this image to flickr, click the image and follow the link to the original page

Serves 3-4

1/2 pound short textured pasta, such as macaroni, cavatppi, ziti or penne

1/2 tablespoon unsalted butter

1 tablespoon olive oil

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk, warmed

about 1 1/2 cups grated mozzarella cheese

about 1/2 cup Parmesan cheese grated

1/4 cup mascarpone or goat cheese

Salt and freshly ground black peper

1 tablespoon plus 1 teaspoon chopped fresh thyme leaves

1/4 cup plain bread crumbs

Preheat ovent to 400F/200C.

Bring a large pot of slightly salted water to boil. Add the pasta and cook until bareley al dente.

Meanwhile, melt the butter in a medium saucepan with 1 tablespoon of the olive oil over low heat. When the butter has melted completely and begins to sizzle, add the flour and whisk until combined. Add milk in a slow, steady stream, whisking until the mixture is smooth and begins to thicken and comes to a boil. Remove sauce from the heat and add the grated mozzarella, and half of the Parmesan and mascarpone or goat cheese, whisking constantly to preven the cheese from becoming lumpy. When the sauce is completely smooth, add salt and pepper to taste and 1 tablespoon of the thyme.

Pour the sauce over the pasta in the pot and stir to combine completely. Spoon pasta into 3 or 4 small ramekins.

Mix the remaining Parmesan cheese, the remaining thyme and the bread crumbs together in a small bowl. Sprinkle the mixture evenly over the top of the pasta.. Drizzle the remaining tablespoon olive oil over the crust.

Bake the pasta 15- 20 minutes or until the cheese is bubbly and the crust is golden brown.

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Pear and blackberry cobbler

In Too lazy to assign a category on February 3, 2007 at 7:36 pm

Category:     Desserts
Style:     American
Servings:     6


An American-style dessert, halfway between a crumble and a pie.


500g pears, peeled, cored and cut into wedges
400g blackberries
200g golden caster sugar
½ tsp cinnamon
1 tbsp cornflour
175g self-raising flour
75g chilled unsalted butter, cubed
125ml buttermilk or wholemilk natural yogurt


1. Preheat the oven to 200°C/fan180°C/gas 6.
Pile the pears and blackberries into an ovenproof dish about 26 x 18cm.
Sprinkle over 50g sugar, the cinnamon and the cornflour.
Gently stir together to mix.
2. Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form.
Add the buttermilk and whizz briefly until a squidgy dough forms.
3. Scatter clumps of the dough over the fruit – don’t cover completely.
Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.
Gorgeous hot with cream.

(source: delicious)

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Lemon posset with lemon crunch

In Too lazy to assign a category on February 3, 2007 at 5:13 pm

Category:     Desserts
Style:     British
Servings:     6


This is a new take on the medieval English posset of sweetened, lightly curdled milk. This modern version is cream and sugar acidulated with lemon or lime juice. Serve in Chinese tea cups, ramekins or espresso cups as a dessert, or use as you would a lemon curd.


450ml double cream
100g golden caster sugar
Juice of 2 small lemons

For the lemon crunch
8 sugar cubes
1 tsp finely grated lemon zest

1. Put the cream, sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 x 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
2. Make the lemon crunch. Crush the sugar and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

(source: delicious)

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La Maison du Chocolat’s Chocolate and Salted Caramel Tart

In Too lazy to assign a category on February 2, 2007 at 10:42 pm

Category:     Desserts
Style:     American
Servings:     12


For the crust:
2 3/4 cups/350g all-purpose flour
1/2 cup/75g powdered sugar, unsifted
1 stick/125g unsalted butter, cold
pinch salt
2 eggs

For the caramel:
3 tablespoons/50g glucose or corn syrup
1 1/2 cups/275g superfine/caster sugar
2/3 cup/150ml double or heavy cream
3/4 – 1 teaspoon (level) rock salt or coarse sea salt
2 tablespoons/25g unsalted butter, diced

For the ganache:
1 1/2 cups/350ml double or heavy cream
4 tablespoons honey (I used a little more)
10 oz/300g bittersweet chocolate, chopped
1 stick/125g unsalted butter, diced


For the crust, sift together the flour, powdered sugar and salt and cut the butter into chunks. Place in a food processor and process, adding the eggs at the end, until a dough has formed. Roll out the dough into a circle and fit into an 11-inch (29cm) removable bottom tart pan. Chill for at least half an hour. Preheat the oven to 350F/180C. Blind-bake the crust by lining it with baking parchment, filling it with baking beans and baking for about 15-20 minutes. Remove the beans and paper and continue to cook the case for a further 10 minutes or until it is a light golden color. Remove from the oven and leave to cool.

To make the caramel, pour the glucose syrup into a large saucepan and bring it to a boil. Gradually add the sugar, stir and continue to cook until the sugar has started to caramelize and turn golden brown. At the same time, in a separate saucepan, bring the cream and salt to a boil. Remove the caramel from the heat and very carefully add the cream – be careful as the mixture can rise rapidly in the pan. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter, and stir again until smooth. Pour into the cooled crust and refrigerate for 15 minutes.

To make the ganache, bring the cream and honey just to a boil and pour over the chopped chocolate. Let it sit for a minute or two then stir until everything is smooth. Add more honey if it is too bitter. Once the mixture has cooled a little add the butter and stir gently until the mixture is smooth. Pour in an even layer on top of the cooled caramel, return to the refrigerator, and chill for 4-6 hours before eating.

(source: The Traveler's Lunchbox)

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French toast with banana and maple syrup

In Too lazy to assign a category on February 2, 2007 at 10:39 pm

Category:     Breakfast & Brunch
Servings:     2


You could try using thick slices of fruit bread instead of the brioche.


2 eggs
1 tsp vanilla extract
2 tbsp single cream
30g unsalted butter
4 thick slices brioche (cut from a brioche loaf)
Crème fraîche, to serve
1 ripe banana, sliced
Maple syrup, to drizzle
Ground cinnamon, to dust


1. Preheat the oven to its lowest setting.
In a shallow dish, beat the eggs with the vanilla and cream.
Heat the butter in a large non-stick frying pan over a medium heat.
When the butter is sizzling, dip 2 brioche slices into the egg mixture, letting the excess drip off.
Place in the hot pan and cook for 2 minutes each side, until golden.
Set aside on a plate and pop in the oven to keep warm.
Cook the rest of the brioche as before.
2. Stack 2 slices of French toast on 2 plates.
Top with a dollop of crème fraîche and banana slices.
Drizzle with maple syrup and lightly dust with cinnamon to serve.

(source: delicious)

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