Spring has been officially announced, the signs are everywhere, you just can’t miss it. The clear streets, the numbers of people with kids and dogs on the streets, music coming out cars, bars with terraces .. you name it.
Just like everybody else, I celebrate the arrival of spring my own way: I have set my bicycle free from the confinement of the attic, I keep the door to my apartment open in the morning while I have breakfast, I go out for longer walks, I smile more often, and I make frozen yogurt milkshakes!
This spring’s inaugural milkshake is a strawberry one, very refreshing, not too thick, not too sweet, just the perfect mix of flavors.
To make 3 glasses of milkshake, you need 1 cup of milk, 1 cup of vanilla frozen yogurt, 1 cup of strawberries (I used frozen), and 1 Tbsp of sugar. And a blender of course. It’s easy to remember: 1 of each ingredient.
Freak is not a freak. He`s a a magic chef who can put together a dinner and a dozen cookies in less than 30 minutes.
And these are his magic cinnamon cookies that one day everybody will be queuing up for!
Ingredients (for 10 cookies)
– 60 g butter, melted
– 60 g sugar
– 1 Tbsp honey
– 1 Tbsp milk
– 45 g of rolled oats
– 50 g flour
– 1/2 tsp baking powder
– 1 tsp cinnamon
– 150 g of dark chocolate, chopped
Preheat the oven to 400F.
Mix everything in a bowl.
Spoon the cookies onto a baking tray.
Bake for 12 minutes.
Today I discovered that the most delicate and divine things indeed come in the smallest of sizes!
When I was over at my friend Marie’s house for a cup of tea, she also offered me a little cup of her mousse au chocolat with fresh orange zest on top. Wow! The velvety feel and taste of the chocolate is indescribable! And the orange zest just adds to the perfection. Just wow. Hats off Marie.
Continue for the recipe.
I am ashamed to say this, but I only found out last week that, in the summer, Confetti’s Blueberry Cheesecake recipe was shared on Yummly.com! Is this an exciting discovery or what?!
I would like to take this opportunity to remind you of the rather popular recipe that I tried around a year and a half ago, which goes like this:
For the crust:
– 2 and 1/2 cups digestive biscuits, finely crushed
– 1/4 cup butter, melted
For the filling:
– 900 grams cream cheese, at room temperature
– 1/3 cup lemon juice
– 1 and 1/2 cup caster sugar (or just give the granulated sugar a quick buzz in a food processor)
– 1 Tbsp cornflour
– 1 and 1/3 cup double cream or whipping cream or creme fraiche
– 1 and 1/2 tsp vanilla extract
– 1/2 cup of white chocolate, melted
– 1 cup blueberries, dusted with a little flour
Preheat the oven to 350F.
Mix the crushed biscuits with the butter and press gently onto the base of a spring-form pan.
Mix all the ingredients for the filling together except the blueberries. You might have to beat the mixture with an electric beater for a minute.
To prepare, pour half the cheese mixture over the biscuits then throw in the blueberries scattered on top. Then, pour in the other half of the cheese mixture. Smooth the surface. Place in the oven for one hour and 15 minutes. Then, let it cool on your kitchen surface, and then refrigerate for at least 8 hours.
I don’t know what I like more about this salad, the colors or the taste!
Rose water (and rose oil) has been used since the times of the Greeks, Romans and Phoenicians. It is now used in cooking and in preparing desserts. I adore rose water, especially in the famous Lebanese dessert Layali Loubnan. It has such a light yet apparent flavor, perfect for fresh desserts and milk-based puddings.
In this recipe, I joined the volatile strawberries with the delicate rose water to create a fresh and thirst-quenching dessert.
Fresh Berries Fruit Salad With Rose Water
– 2 cups fresh strawberries, halved
– 1 cup fresh blueberries
– 1/2 cup fresh cranberries
– 1/4 cup cold water
– 1 Tbsp rose water
– 1 Tbsp sugar
– 1/2 tsp orange blossom
Wash the berries and put them in a bowl.
In another small bowl, dissolve the sugar in the liquid ingredients.
Pour the sweet water over the fresh berries. Refrigerate for an hour. Best served cold.
Try it and let me know what you think!
I love lemon cakes and lemon tarts and although I’ve made lemon cupcakes before, I haven’t made a cake that ends with a sweet lemon syrup being poured over it! The perfect balance between sweet and citric. I found this recipe in Elle magazine November issue, it was provided by Daniele Gerkens for whom I couldn’t find a website, blog or link. But here’s the recipe (I changed a little in the original recipe) for this SUPER JUICY lemon cake.
– 15og butter, melted
– 175g sugar
– 4 eggs
– 250g flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– Zest of 3 lemons
– Juice of 3 lemons
– 150g of icing sugar or caster sugar
Preheat the oven to 375F/180C.
1. In a bowl, whisk the eggs and sugar well. Add the butter. Whisk again.
2. Add the 3 dry ingredients gradually and mix the batter until it is silky smooth.
3. Add the zest of the lemons.
4. Pour the batter in your cake mold (I used a loaf pan) and pop in the oven for 45 minutes.
5. While the cake is baking, make the syrup by mixing the icing sugar with the lemon juice.
6. When the cake has properly baked, take it out of the oven, poke it with a skewer several times in several spots and while it is still hot pour the lemon syrup all over.
7. Let the cake cool before you take it out of the baking pan and serving.
My dear friend Maria is an avid baker and she enjoys a juicy homemade cake more than anything. I saw the recipe for chocolate muffins on her blog and decided to try it in a cake form. No kidding, a super moist cake with a hint of banana and a great consistency.
- 115g flour
– 4 Tbsp dark cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
- 2 eggs
– 1/2 cup caster sugar
– 100g of butter, melted
– 1 tsp vanilla
- 2 ripe bananas mashed
- 30g hazelnut powder (I ran a handful of hazelnuts in the food processor and took 30g of the result)
1. Preheat the oven to 350F.
2. In a bowl, mix the first five dry ingredients.
3. In another bowl, whisk the eggs and then add the sugar and whisk well. Add the butter, whisk some more.
4. Gradually, add the dry ingredients from the first bowl onto the egg mixture in the second bowl. With a spatula mix everything well.
5. The mixture will be dry, so add the mashed bananas and mix well. Then, add the hazelnut powder.
6. Pour the batter into a loaf pan or a cake tin and pop in the oven for 30 minutes. Test with a skewer before taking out.
ENJOY! Thanks Maria :)