Monday, April 29, 2013

Raspberry Mousse Pie

Raspberry Mousse Pie

For the sponge
2 egg yolks
2 egg whites
33g flour
33g cornstarch
1/3 tsp baking powder
70g sugar

For the mousse
320ml raspberry puree*
500g plain yogurt
4 tbsp powdered sugar 
8 tsp gelatin + 9 tsp water
200ml heavy cream + 2 tbsp powdered sugar

*You can make this by simply blending raspberries in a food processor and  pouring through a fine-mesh sieve to discard the seeds.

Make the sponge:

1) Beat egg yolks with sugar until light and fluffy.

2) In another bowl, beat egg whites until stiff.

3) In a third bowl, mix together the flour, cornstarch and baking powder.

4) Carefully fold in the egg whites into the egg yolk mixture, mixing with a metal spoon. Sift over the flours and mix until incorporated.

5) Bake in a preheated oven (180C) for about 10 minutes or until springs back when pressed.

Make the mousse:
1) Beat the raspberry puree with yogurt and 4 tablespoons of powdered sugar.

2) Sprinkle the gelatin powder on top of water and let sit for couple minutes. Place in a heat-proof bowl and heat over the stove or in a microwave just until dissolved. With a mixer on low speed, gradually add the gelatin mixture to the raspberry puree mixture and mix until combined.

3) Beat the whipping cream with 2 tablespoons of powdered sugar until stiff.

4) Gradually fold the whipping cream into the raspberry puree mixture. Stir carefully so there are no lumps and the mixture is smooth. Pour onto the sponge and place in the refrigerator overnight.

Recipe by collecting memories

Friday, April 26, 2013

Healthy Chocolate Oat Fudge Bars

I always believed that raw food could never be as delicious as ordinary baked goods which are packed with butter and refined sugars. But now I think that it's just very difficult to compare it. The taste between raw and baked desserts is very different. Raw desserts usually don't have that chewy glutinuous texture and butter flavour. But there are other ingredients like nuts, dried fruits, oats or coconut oil which create a fantastic taste when combined together. Another good thing is that you don't have to feel bad about eating it.

Recently I have been trying to use honey instead of sugar as much as I can. I also bacame quite obsessed with coconut oil. It's perfect for making desserts like these. However, only unrefined coconut oil guarantees that amazing taste. 

The Idea of these bars came up to my mind when I terribly wanted something sweet (nothing surprising) and there was nothing around me. So I decided to create something healthy out of the ingredients I had that moment. Honestly, I didn't think these will turn out THAT good. I mean, so chewy, sweet and brownie-like. In fact, I ate a third of it when I was making it. It's like eating a cookie dough. Couldn't it be any better?? So I finished these bars at once (but it really makes more than 1 serving. Only I can eat so much). And I was making them the next day also. And then the next day again. Etc. 

Feel free to add some chopped nuts, dried fruits or anything you like. But first try them plain. Enjoy and feel good about what you eat!

Healthy Chocolate Oat Fudge Bars

30g unrefined coconut oil
5 tbsp honey
2-3 tbsp cocoa powder*
50g unsweetened dried coconut
1 ½ cup quick cooking oats
Few drops of almond extract (optional)

*The amounts of the ingredients do not have to be strictly accurate here - you may add more or less according to your taste. If adding more cocoa, you might have to add more honey too. Just taste it during the process of making and decide wheather you need to make any changes.

1)  Grind the oats to a fine flour.

2) In a medium bowl, combine together the cocoa powder, dried coconut and ground oats.

3) In a small saucepan, combine together the coconut oil and honey. Set over low heat and stir to combine. Remove from heat when melted.

4) Pour the melted honey/coconut oil mixture into the oat mixture and stir to combine. Add almond extract, if using. Use your hands to knead if needed. Press down into a small square baking pan and refrigerate several hours. Cut into squares and enjoy.

**This recipe makes quite a small batch - I used a 10x20cm square pan. So feel free to double the ingredients!

Recipe by collecting memories

Sunday, April 21, 2013

Potato and Dill Fritters with Cheese

Potato and Dill Fritters with Cheese

25g whole wheat flour
25g all purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 tsp oregano
1/2 tsp cumin
pinch chilli powder
1/2 tbsp dill, chopped
1 potato, grated
1 egg, ligtly beaten
2 garlic cloves, minced
1 onion, chopped
25g cheese, grated
sour cream, to serve

1) In a medium bowl, mix together the first 8 ingredients.

2) In another bowl, mix together the egg, potato, garlic and onion.

3) Add flour mixture into wed ingredients and mix until combined.

4) Preheat olive oil in a pan over medium heat. Sprinkle half of the cheese into a pan and place the batter on top. Sprinkle with remaining cheese. Cover and let cook.

5) Flip the pancakes over and let cook for some more minutes. Serve with sour cream.

Serves 1.

Tuesday, April 16, 2013

New York Style Cheesecake

Recipe adapted from here.

I omitted graham cracker crust and simply made this.

1kg cream cheese, room temperature
200g sugar
35g all purpose flour
5 large eggs, room temperature
80ml heavy whipping cream
1 tbsp lemon zest
1 tsp vanilla extract

Preheat oven to 180 degrees C with rack in center of oven.

For the crust:
1) Make the crust according to the directions.

For the filling:
1) With a mixer on low speed, beat together the cream cheese, sugar, and flour. Beat until smooth (about 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. 

2) Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

3) Bake for 15 minutes and then lower the oven temperature to 120 degrees C and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (I baked my cheesecake for 60 minutes). Remove from oven and place on a wire rack.

4) Let cool completely and refrigerate overnight.

Wednesday, April 10, 2013

Lightened-up Lemon Bundt Cake

I don't know what could be better than a slice of cake with a cup of tea or coffee for breakfast. It's such a weakness of mine! This is a lightened up version and instead of 2 sticks of butter uses only 1. That means you can enjoy more of it! However, do not expect a buttery and a dense cake - it's a bit crumbly but still delicious! Oh, and it's best eaten the day it is baked. You may leave it for another day but I suggest finishing it within 2 days as it hardens quite fast.

Adapted from My Recipes.

3 cups/380g all purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 tbsp lemon zest
1 1/2 cups/337g granulated sugar
1/2 cup/113g unsalted butter, room temperature
3 tbsp lemon juice
3 large eggs, room temperature
1 cup/240ml buttermilk
1 cup/125g confectioners' sugar
2 tsp buttermilk
3 tsp lemon juice

1) Preheat oven to 180C. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

2) In a large bowl, whisk together the flour, baking powder, salt and baking soda. 

3) In another bowl, combine the sugar and lemon zest. Add butter and cream the butter and sugar mixture with a mixer on medium speed until light and fluffy. Mix in the lemon juice. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients and beating just until combined.

4) Pour the batter into the prepared pan. Bake for about 45 minutes*, or until a toothpick inserted in the cake comes out clean. Remove the pan to a wire rack and let the cake cool for 10 minutes before turning it out of the pan. Allow to cool completely.

To make the glaze: 

1) In a medium bowl, whisk together the confectioners' sugar, buttermilk and lemon juice. Drizzle over the cooled cake and allow to set before serving. 

Wednesday, April 03, 2013

Grilled Cheese Pesto Sandwich

Grilled Cheese Pesto Sandwich
2 slices bread
1 tbsp butter
2 slices mozzarella cheese
2 tsp pesto sauce

1) Heat the pan over medium-low heat.

2) Butter one side of each slice of bread.

3) Place one slice of bread in the pan, buttered side down. (Or you can melt half tablespoon of butter in your pan and place bread over it, leaving another half of tablespoon for another side). Sprinkle some cheese, then spread on the pesto sauce and sprinkle the remaining cheese. Top with the remaining slice of bread, slightly pressing. Cook until golden brown on low heat. Flip and cook until golden brown on the other side. (I also covered with cheese the outer sides of the sandwich. If you want to do so, follow step 4).

4) Sprinkle half of the remaining cheese on an unoccupied section of the pan, place the grilled cheese on top and cook until the cheese has melted. Repeat with another side.

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