Sub Categories in Desserts

Category of: Desserts

Lemon cake with yogurt, thyme and lemon glaze

October 24, 2019

  Funny how the season dictates not only the ingredients we cook with but also the type of cooking we do. I don’t tend to bake too much in the summer but comes autumn and I am happy to be in the kitchen baking all kinds of things. Since it’s only the two of us at home on a regular basis I don’t bake a lot of big, rich cakes as we’ll never get through... View Article

Chocolate Ice Cream Sandwiches

September 28, 2019

  I recently bought a Breville ice cream maker and have been having fun experimenting with a few flavours and ingredient. The first one i made was salted caramel ice  cream, one of my favourite flavours, the second was this chocolate ice cream to be sandwiched between two soft chocolate cookies. If you don’t want to make the ice cream just use any store bought ice cream and use it instead. the cookies making the... View Article

Compressed Fruits with Homemade Mascarpone

September 18, 2019

  One of the things I started to do this summer is compressing fruits in a sous vide vacuum sealer. Compressing fruits displaces the air in the fruit resulting in a more dense texture, intensified colour and concentrated flavour so it makes an interesting ingredient to use in some dishes. To compress fruits Depending on the fruit you use either leave them whole or cut into slices, cubes or another shape. In this case i... View Article

Plum Galette

September 2, 2019

  Once you learn how to make a galette you have an easy dessert to make with a variety of summer or winter fruits. It works as well with rhubarb, peaches or plums as it does with apples and pears of fall. Leave the sugar out, add a little salt instead and you have a pastry good for a variety of savoury filling as well, from caramelized onion to tomatoes and more.I make the dough... View Article

Pavlova with lemon curd, berries and whipped cream

July 12, 2019

Pavlova is an iconic Australian dessert and you find it on menus everywhere, not to mention every self respecting bakery. Traditional pavlova is a meringue base, crisp on the outside, marshmallowy inside, topped with cream and berries. Modern chefs have altered the presentation and you find it served in various ways. My favourite pavlova at a bakery was at Flour and Stone in Wooloomooloo in Sydney and one of the best restaurant pavlovas was at... View Article

Raspberry flaked Tuille with matcha-lime curd, roasted white chocolate and more

December 4, 2018

    Well, we are off to Australia and New Zealand to spend the winter (their summer) “down under”. It’s a daunting trip as Australia is a continent, not just a country, and it took some learning, planning and advice from an ex-Aussie friend to make it all happen. Travel is an education and this is how I approach it. This continent does not have the familiar European western history and few of us are... View Article

Apple and Thyme cake with hazelnut crumb

November 5, 2018

    Apples are in season and other than sinking your teeth into a crisp, cold apple  it’s nice to incorporate them into a dessert. This is a French style simple cake that French women may cook at home. As you know, at least when it comes to Parisian women, they never cook desserts at home. I hear that they buy it at a pastry shop and show their expertise by finding the best possible... View Article

Plum cake

October 5, 2018

You know that saying that a balanced life is a life without passion? well, it tends to describe my life pretty well. I have never had a “balanced” life. I am usually “all in” on one thing or another and it tends to throw everything else off balance. Is balance really that important? I’d say it’s over rated. Right now I am all into baking bread and developing sourdough starters. Considering it’s just the two... View Article

Peach pie

September 3, 2018

I don’t make too many pies here, mostly tarts or free-form galettes for me, but now and then I crave a peach pie and when my friend B can’t make one for me I have to resort to making one myself (how is that for guilt-inducing?). When I made this pie the first time the bottom crust dissolved from the juice of the peaches. It was still good with a flaky, buttery top crust, but not really a... View Article

Chocolate cherry Cake with cherry Sauce

August 3, 2018

    Ingredients: Cake: 5 oz dark chocolate, chopped 6 tablespoons butter 5 tablespoons brown sugar 3 egg yolks 1/2 cup walnut pieces 3 tablespoons all purpose flour 3 egg whites 2 cups pitted cherries for cake Cherry sauce: 2 cups pitted cherries for sauce 2 tablespoons sugar 1 tablespoon lemon juice Kirch cream: 1 cup whipping cream 2 tablespoons sugar 1 tablespoon kirsch Directions: Butter and flour an 8 inch cake pan with removable bottom and... View Article

Lemon-Lavender Bundt Cake with Lemon Glaze

July 3, 2018

  Whenever we have overnight company I tend to prepare a simple bundt cake that I can leave on the counter and guests can help themselves to without a lot of fuss. Sometimes it is a banana cake, often a chocolate cake and my personal favourite is a lemon cake. This lavender cake is a variation on the basic lemon cake with the addition of fragrant lavender that grows in abundance in my pesticide-free rooftop... View Article

Bread Pudding

May 12, 2018

If it has bread in it I love it. Here is an easy and very rich bread pudding recipe that you can also make into a French toast. I made it with challah bread I bought at the market and didn’t get to use   until a few days later, so I thought it would make a good a bread pudding, and it did. Challah bread is a little like a brioche, rich, eggy and sweet.... View Article