Wow. Just, wow.
The flavor and texture of this apple tart will make you sing and dance. What’s best is that it contains no gluten, no refined sugar and no xanthan/guar gum. It’s plant based, delicious and does not contain a myriad of weird flours that you’ve never heard of. The ingredients are clean, simple and nutritious. The pastry/crust is made from blitzing together millet flour, almond flour, coconut oil and salt, and the filling is made from sliced apples, lemon juice, maple syrup, flaked/sliced almonds, glazed with fruit-sweetened jam/preserves/fruit spread. The pastry/crust is crisp, has a great flavor and just the right amount of sweetness, and the apples, when cooked just right, are Continue reading
Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.
I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home. Continue reading
For the last couple of months or so, I have not eaten meat. That’s is, I no longer participate in eating mammalian flesh. I do still eat seafood, eggs and specific dairy. I guess that I am a pescetarian to people who likes labels. Since this dietary change, I’ve worried about my protein intake, not that I ever ate that much meat before. My usual portion of meat was around 125-150 g (4.3-5.25 oz) for dinner.
Tofu is a great source of protein and fiber. I know many people don’t really like soy, but I do, but always make sure that it’s organic (and non-GMO). To make this delicious dessert only takes 2-3 main ingredients: silken tofu, dark (bittersweet or semisweet) chocolate and a sweetener. To make it fancier, you could add vanilla, mint, coffee extracts or orange zest. Continue reading
I had never heard of chocolate cream pie until a few months ago. After that, I had to find a reason to make it. The reason was New Year’s Eve dessert. I mean how wrong can you go with a buttery pastry case (pie shell), filled with chocolate pastry cream (similar to chocolate pudding, or Angel Delight), topped with lightly sweetened whipped cream and chocolate shavings?
I was pretty pleased with the result. Although the chocolate pastry cream, didn’t exactly set as the original recipe, even after I added a total of 2 x cornflour (cornstarch), and used 4 duck egg yolks instead of 4 chicken egg yolks, it still tasted pretty awesome! How thick/set the filling is of course to your personal preference, I just like it thick so that I can slice it. Continue reading
I was just sitting there minding my own business, when an ad came up for a recipe for “magic crust custard pie”. After reading the recipe, I suddenly had the urge to make and eat a lot of custard pie, albeit an English custard tart (… don’t get me started). Now the custard tarts I’m used to are English custard tarts; the ones that are speckled with freshly grated nutmeg, the ones that are fragrantly eggy, smooth on the tongue, lightly sweet and wobbly. We never had custard tarts for dessert, they were more like a ”cake” to be enjoyed with tea, and boy, do I miss Birds the confectioners!
Since the “magic crust custard pie” recipe was too easy to pass, I decided to make it the same day I saw it. I mean, why not? I had all of the ingredients at home, only the result was so bad, I felt sickened by the ingredients I had just wasted. For once, I followed the recipe to the tee, and the result was an abomination. Why on earth it had almost 300 Continue reading
My first encounter with banana cream pie was when I wanted to know if I could buy “banoffee pie” in the US. The answer was no, but we have something similar called banana cream pie. Ok, it does have some similarities, but it’s not exactly the same. The main difference is that banoffee pie has a “toffee” layer instead of the vanilla flavored pastry cream filling.
I’ve never made this because although I love buttery pastry (crust), banana, pastry cream and cream, I just didn’t find it appealing to make. The pie itself has no redeeming nutritional value, other than there is bananas in it. It is packed full of fat, sugar and more fat. Continue reading
This really is the dessert that makes it all better!
I was handed a spoon and a bowl of this stuff a few days ago, and was told that it would make it all better… yep, it pretty much did. Each spoonful filled my senses with joy and delight. It’s chocolaty, smooth and incredibly delicious. It almost tastes like a chocolaty caramel. It’s even better with lightly sweetened vanilla whipped cream.
The best part is that it’s so simple to make, the bad part is that there is a setting period! Not to worry, after the wait, you will indeed be rewarded. Continue reading
There was a tub of ricotta sitting in the fridge for a little while, and was due to expire soon. As you all know, I hate wasting food, so I thought I’d find a sweet recipe that would help me use it up. It surprised me how many people only thought ricotta was used in savory dishes, such as pasta! *shrugs*.
Anyhow, I stumbled across a seemingly simple recipe. It sounded easy, and I had everything already at hand. So, on Sunday, I decided to whip up a batch of this cake. Let me describe the taste and texture sensation: bursting berries full of tang are sandwiched between a light and zesty lemon sponge base, and a soft, lightly sweet and creamy custard-like topping. It’s seriously to live for! Continue reading
It was 4th July, a holiday that really doesn’t mean much to me, other than I get the day off from work: yay! We went for a hike, and then there was a craving for pie, cherry pie. Unfortunately, PCC only had rhubarb and strawberry or apple, so we opted for apple.
The store-bought apple pie was pretty good, but sadly the pastry (crust) was made from shortening. Ok, I understand that this helps sell the pie for vegans, but I am partial to buttery pastry (crust). So, the quest to make a homemade apple pie began. The question was would my homemade apple pie be as good as, or better than the store-bought variety? Continue reading
If you’ve ever been to the Netherlands, you’ve most likely stumbled over a shop that sells Dutch flans/pies, vlaai (pronounced “fly”). Vlaai originates from the Limburg province of the Netherlands, but they can be found almost everywhere. The variety of vlaai is a dieter’s nightmare, but I don’t really care for that! My favourite variety is the creamy rice version. These flans/pies are different from others that are traditionally known, the pastry case/shell is made from a lightly yeasted, bread-like dough, not a crisp short pastry.
There’s a warning that comes with this recipe: do not make this with soy milk. If you do, the filling is absolutely vile, Continue reading
So, it seems that my sister, J, has started taking a passion into cooking. This doesn’t at all surprise me, considering I come from a family that is passionate about food. On Saturday, she was ranting about making apple crumble with custard on Facebook. I haven’t had apple crumble in yonks. She was going to have it with Ambrosia custard, oh yum. I just couldn’t get it out of my mind, I had to bake something!
I had lemons in the fridge, I was going to make lemon bars again, but then I thought sod it, I have all of the ingredients to make apple Continue reading
Lemon bars are quite popular in the US, but I’d never heard of them until we moved here. They were requested for an event that I was providing the catering for. The first batch was somewhat of a disaster (… don’t ask), but the second worked well.
Since then, I made another smaller batch over the Christmas season. They are now becoming my favorite go to recipe. The shortbread like base is crisp and buttery, and the custard like topping is zesty, tangy and lemony. They are basically like a transformed version of lemon meringue pie, without the meringue. Continue reading