Showing posts with label sweet stuff. Show all posts
Showing posts with label sweet stuff. Show all posts

Monday, January 13, 2014

The one with chocolate and oranges

I wanted to make a little something over the holidays to take with me on my visit to my granny. I decided it needed to be sweet and easy to make. We both enjoy a nice piece of chocolate, so I made these chocolate covered oranges to accompany our Christmas coffee.



What you'll need:
  • 160 grams of orange peel
  • 200 grams of dark chocolate
  • optional: sea salt


What you'll need to do:

Melt the chocolate in a bain marie


Dip the oranges in the melted chocolate

Oops...

I added a bit of sea salt to half of the oranges and 
let them harden on a sheet of baking paper.







Monday, December 2, 2013

The one with the plum crumble

I love having my crumble and eating it, though I've never made one by myself before. People tell me how easy it is, and when ever the general consensus is that a dish is easy to make, my version will end up a terrible disaster. But, when craving a niece piece of crumble on a sunday afternoon and no one else around to make me some, I tried making one myself. It's based on a recipe by Nigella, but with walnuts instead of pecans and the addition of some spices. Also, Nigella first baked the plums a bit in the oven, before adding the topping. I skipped this part. I have to agree, a crumble is super easy to make, no disasters occurred (this time).

 
What you´ll need:
  • 125 grams of (cold) butter
  • 125 grams of cane sugar
  • 125 grams of self-raising flower
  • 50 grams of walnuts
  • a pinch of salt
  • cinnamon and cardamom, together half a teaspoon
  • plums, 6 big ones, 8 smaller ones


What you'll need to do:
Preheat the oven at 200 ˚C. Wash, destone and cut the plums into chunky parts, and add them to a buttered tin.


Make the crumble topping by mixing the flower, sugar, butter, salt, cinnamon and cardemom with your hands, until you get a crumble-y mixture like in the picture.


Chop the walnuts and add this to the topping.


Add this to the plums and bake for 25 to 30 minutes, until the topping gets a golden colour. 


You can eat this crumble warm or cold, with or without a scoop of ice cream. If you don't want to make a whole crumble, you can also freeze the topping and use it when needed. Enjoy!


You can find more recipes over here

Monday, October 14, 2013

The one with peanutbutter and chocolate squares (that aren't squares)

You might have seen the result of this cooking adventure in a previous post (one of the ones with the things I liked). I've made this recipe by Nigella a couple of times, and changed the original recipe a bit. I prefer dark chocolate over milk chocolate, so I switched to amounts of those, I added a bit of honey and I stopped trying to make the perfect little squares that Nigella makes. I love how easy they are to make and that no baking is required. Oh, and they taste pretty good too!


What you´ll need for Nigella's peanutbutter and chocolate squares:

  • mini muffin liners

For the base
  • 50 grams of caster sugar
  • 200 grams of icing sugar
  • 50 grams of butter
  • 200 grams of peanutbutter (the smooth kind)
For the topping
  • 200 grams of dark chocolate
  • 100 grams of milk chocolate
  • 1 tablespoon of butter
  • 1 tablespoon of honey



What you'll need to do:
Stir the ingredients for the base together with a wooden spoon. Fill each mini muffin liner with a small ball of this mixture. Slowly melt the chocolate and stir in the honey and the butter. Top each one of the liners with a spoon of the melted chocolate mixture. Put them in the fridge and leave them there for an hour.





This is what Nigella's perfect little squares look like. I gave up
hope to ever accomplish to make them look like that.

Tuesday, February 26, 2013

The one with Nigella's banana bread

My favourite cookbook (when it comes to the sweet stuff) is Nigella's 'how to be a domestic goddess'. This is a cookbook I actually make things out of, and so far, none of the results ever disappointed. Last sunday I made her banana bread, and this one was no exception. I did make some small changes to the recipe. I used cane sugar instead of white sugar, amaretto instead of rum, and lemon zest replaced the vanilla extract. The banana bread tasted very good, and because it has banana, raisins and nuts in it, I like to think it's quite healthy. The recipe can be found here.