dessert

  • Recipes

    • Raspberry Pie with Apricots and Almonds

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    Apricot Raspberry Pie Recipe
    Try this time-saving recipe which can suit both a special occasion and a peaceful family dinner. And July is a perfect time for such a pie when every grocery store is full of fresh fruits and berries!
    Ingredients
    1. Eggs 3
    2. Butter softened 6 oz
    3. Sugar 6 oz
    4. Salt to taste
    5. All-purpose flour 7 oz
    6. Vanilla sugar 1 tsp
    7. Starch 2 tbsp
    8. Almonds (or other nuts) 5 oz
    9. Baking powder 2-3 tsp
    10. Apricots 7 oz
    11. Raspberry 7 oz
    12. Almond flakes 4 tbsp
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    Instructions
    1. Beat butter with sugar and vanilla sugar adding eggs one by one.
    2. In a separate bowl mix flour, salt, starch and baking powder.
    3. Chop almonds or other nuts and slice apricots.
    4. Pour in the dry mixture to the butter-eggy mixture and stir.
    5. Add nuts and one half of apricots to the dough.
    6. Pour the dough into a baking dish.
    7. Top the dough with the other half of apricots and raspberry. Sprinkle with almond flakes.
    8. Bake at 340-350°F for 50-60 minutes.
    9. Take the pie out of the dish, cool down and sprinkle with some powdered sugar.
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  • Recipes

    • Chocolate Crepe Cake

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    Chocolate Crepe Cake
    Chocolate Crepe Cake
    We’ve found the perfect solution to your chocolate craving! Totally mouthwatering chocolate crepe cake won't leave you untouched. Chocoholics, you’re bound to fall in love with it!
    Ingredients
    1. Butter 120 gr
    2. Milk 0,7 l
    3. Eggs 6
    4. Flour 1½ cups
    5. Cocoa powder ⅔ cup
    6. Sugar 11 tbsp
    7. Whipped cream 1 l
    8. Heavy cream 0,2 l
    9. Chocolate 170 gr
    10. Powdered sugar ¼ cup
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    Instructions
    1. Melt the butter (100 gr) in the pot allowing it to turn brown slightly. Set aside.
    2. Warm the milk. Remove from heat.
    3. In a large bowl whisk flour, cocoa powder and sugar (7 tbsp).
    4. Mix in eggs, then gradually mix in the melted butter and warm milk, whisking them until smooth. Chill the mixture.
    5. Pour ¼ cup of crepe batter on a crepe pan over medium heat covering the entire bottom surface.
    6. Flip the crepe when the surface begins to to get brown. Cook about 30 seconds per each side.
    7. Repeat the process with the remaining and cool the crepes when finished.
    8. Lay 1 crepe on a cake plate and cover with a thin layer of whipped cream. Repeat until all crepes are used.
    9. Trim edges for a cleaner look.
    10. For the ganache, mix heavy cream and sugar (4 tbsp) and bring the mixture to boiling, add the melted chocolate and butter (20 gr), whisk until smooth, let cool and spread over the crepe cake.
    11. Garnish the cake with powdered sugar, and chill for 2 hours before serving.
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  • Recipes

    • Ultimate Waffles Recipe

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    Ultimate Waffles Recipe
    When the day is expected to be hard and busy, your breakfast should be quiet and delicious. Try these fantastic waffles, and see – the sun will shine brighter, the birds will sing louder and your spirits will get higher!
    Ingredients
    1. Flour 2 cups
    2. Salted butter ½ cup
    3. Milk 1 cup
    4. Sugar ¼ cup
    5. Egg yolks 2
    6. Egg whites 4
    7. Baking powder 3 tsp
    8. Salt ½ tsp
    9. Vanilla extract 1 tbsp
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    Instructions
    1. Mix the flour and baking powder in a medium bowl. Add salt and sugar, and stir well.
    2. Melt the butter.
    3. Take another bowl and whisk together milk and egg yolks. Add vanilla extract and the dry ingredients mixture, stir gently. Then pour in the melted butter and carefully stir the batter.
    4. Beat the egg whites in a dry bowl until they form soft peaks. Gradually fold the beaten eggs into the batter, 1-2 tbsp at a time. Make sure you mix them well before adding the new portion.
    5. Cook the waffles in a preheated waffle iron. Serve the waffles warm immediately with ice-cream, maple syrup or jam.
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  • Recipes

    • No-Fail Cheesecake Recipe

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    Cheesecake recipe
    Whenever you need a perfect dessert for kids or adults, you will hardly find anything better than this classic creamy cheesecake! Don’t listen to those who say it’s hard to make it – just follow the recipe, and impress your family and friends with the no-fail delicious and refined treat. Serve it with various toppings like fresh berries, fruit syrup, chocolate ganache and enjoy every bite!
    Ingredients
    1. Digestive cookies (crushed) 1 ¼ cups
    2. Unsalted butter (melted) 3 tbsp.
    3. All-purpose flour 1 tbsp.
    4. Sugar 1 ¼ cups
    5. Cream cheese (room temperature) 8 oz.
    6. Vanilla extract 1 tsp.
    7. Heavy cream ¼ cups
    8. Egg yolk (room temperature) 1
    9. Eggs (room temperature) 3
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    Instructions
    1. Preheat oven to 325 F and grease a 9-inch baking pan with 1 tbsp. of butter.
    2. Combine the remaining 2 tbsp. of butter and the crushed cookies in a medium mixing bowl. Mix well, then put the mixture into the baking pan and press it flat to the bottom and the sides of the pan to form a crust.
    3. Mix sugar and flour together in a separate bowl and set aside. Put cream cheese into another dry bowl and beat it with a mixer, gradually adding sugar to it in small portions. The mixture should be smooth and homogeneous. Then add vanilla and mix well.
    4. Add cream and the egg yolk, and then add the eggs, one at a time. Make sure there are no lumps in the batter.
    5. Pour the batter onto of the crust in the baking pan. Bake the cheesecake for 1 hour. It should turn golden at the edges, while its center should be slightly set. After that switch off the oven and leave your cheesecake in it for another hour.
    6. Take the cheesecake out of the oven and let is sit on the counter for 1.5 hour. Then put it into the fridge for at least an hour. Serve cool.
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  • Recipes

    • Apple and Blackberry Strudel

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    Apple and Blackberry Strudel
    Yields 6
    As the autumnal nights start to approach, thoughts start turning to comfort food. For those who live in the countryside it’s a great time to go foraging or blackberries. This recipe is a great way to combine blackberries with apples-also plentiful at harvest time, to create a warming and flavorsome dessert. The word “strudel” means whirlpool, which is a great way to describe the beautiful swirls of soft pastry layers inside this delicious dessert. The trick to making a great strudel is to roll the pastry as thinly as possible. But you don’t have to be a top pastry cook to do that- just follow out top tips below and you too can achieve a truly professional looking strudel. It’s much easier than it looks!
    Ingredients
    1. Ready-made puff pastry 500g
    2. Plain flour (for rolling pastry)
    3. Butter 150g
    4. Fresh white breadcrumbs 75g
    5. Cooking apples 400g
    6. Blackberries 100g
    7. Juice and peel of a lemon half
    8. Chopped hazelnuts 50g
    9. Cinnamon ½ tsp
    10. Sugar 50g
    11. Icing sugar for dusting
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    Instructions
    1. Pre-heat oven to 410 F.
    2. Remove pastry from refrigerator and whilst it warms to room temperature, peel, core, quarter and slice the apples and wash the blackberries. Sprinkle the fruit with the lemon juice to avoid discoloration.
    3. Spread a clean tea-towel over the work surface and sieve 2 tbsp. of flour evenly over the tea towel.
    4. Place the pastry in the center of the towel and use a well-floured rolling-pin to roll the pastry out to the edges of the towel. A second linen towel can be used between the pastry and the rolling-pin if necessary. You are aiming for rectangular-shaped pastry base that is so thin that it is nearly transparent. Trim the edges of the pastry.
    5. Melt 50g of the butter and brush over the pastry. Heat a further 50g of butter in a frying pan and fry the breadcrumbs until light brown.
    6. Spread the fried breadcrumbs over the pastry and add the apple slices and blackberries, taking care to keep the outer 5cm of the pastry edge free so that fruit does not leak out when you roll the strudel. Spread the chopped hazelnuts, sugar, cinnamon and grated lemon peel evenly over the fruit.
    7. Carefully lift one of the longer edges of the tea-towel under the pastry and start to roll the strudel, like a Swiss roll. Seal the edges with water so all the fruit is sealed inside the strudel.
    8. Lift the strudel onto a well-greased baking tray and twist into a crescent shape. Brush with 50g melted butter and place in the oven for 20 minutes at 210⁰C. After 20 minutes turn the oven down to 190⁰ C /gas mark 5 and bake for a further 20-30 minutes until crisp and golden.
    9. Remove from the oven and cool for 15 minutes. Dust with icing sugar and serve sliced with whipped cream.
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