Probably the best tart ever 🙂
Chia pudding
Chia pudding
for 1-2 persons
Ingredients:
• 250 ml almond milk
• 4 tbs chia seeds
• 1 tbs honey
• 1 orange
• pistachios
Directions:
Combine milk, chia seeds and honey in a jar. Cover the jar with a lid and give it a shake. Chill overnight. Serve topped with oranges and pistachios.
Crescent rolls
Crescent rolls
for 16 rolls
Ingredients:
• 500 g bread flour
• 3 tbp sugar
• 1 tsp salt
• 20 g fresh yeast
• 125 ml milk
• 125 ml water
• 1 egg
• 125 g cold margarine or butter
• apricot jam, for filling
• 1 egg, beaten, for egg wash
Directions:
Crumble yeast into small bowl. Stir in lukewarm water & milk and 1 tbs sugar. Let stand until foamy, about 10 minutes. Combine flour, 2 tbs sugar and salt in large bowl. Whisk in yeast mixture and egg, use wooden spoon to combine. Turn the dough out onto a lightly floured surface. Knead to make a moderately soft dough that is smooth and elastic. Shape dough into a ball, divide it into 5 equal parts. Shape each part into a nice round ball and let them rest on the counter top for 10 minutes.
Divide margarine or butter into four parts.
Flour the working surface. Take one ball of dough, flatten with a rolling pin into a disc of a 15 cm diameter, grate 1/4 of margarine and then carefully put aside. Flatten another ball of dough into disc of the same dimension and put on top of the first disc that has grated margarine on top. Again grate 1/4 of margarine on top. Continue until you flatten all five pieces of the dough. Do not grate margarine over the last piece of dough. Let everything rest for about 10 minutes. Meanwhile, line two baking sheets with parchment paper.
Lightly flour your work surface and the rolling pin, and carefully roll the dough into a circle to about 0.5 cm thick. Use a pizza cutter or a sharp knife to divide the circle into 16 triangles. Place 1/2 tsp of jam on every end. Starting with the outside edge of one of the triangles, roll the edge towards the center. Place on a parchement-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 45 minutes.
Preheat oven to 200°C. Brush tops of rolls with egg wash.
Bake for 15 minutes or until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving. Dust with powder sugar before serving. Enjoy!
Zebra cake
Zebra cake
for 23 cm round cake tin
Ingredients:
• 250 ml oil
• 180 g sugar
• 100 ml milk
• 4 eggs
• 175+125 g flour
• 4 tsp baking powder
• 1 tsp vanilla extract
• 25 g dark cocoa powder
• 50 g dark chocolate, finely shaved
• 1/2 tsp espresso coffee
• salt
Directions:
Grease and line with parchment paper a 23 cm round cake tin. Preheat oven at 180°C.
In one bowl, mix 175 g flour with 2 tsp baking powder, pinch of salt and vanilla extract. In another bowl mix 125 g flour, 2 tbs baking powder, pinch of salt, cocoa powder, coffee and chocolate. In third bowl whisk together oil, sugar, milk and eggs. Divide the batter evenly into two bowls with flours.
Spoon 1 tbs of the chocolate batter into the very centre of the prepared cake tin. Top with the same measure of vanilla mixture, right in the middle. Do not stop and wait until the previous batter spreads. Repeat alternating batters, without pausing, until all the mixes are finished. Tap tin few times against counter to release air bubbles.
Bake for 30-35 minutes or until toothpick poked into the middle comes out clean. Enjoy!
Banana fritters
Banana fritters
for 4 persons
Ingridients:
• 100 g all-purpose flour
• 100 g spelt flour
• 3 tbs shredded coconut
• 2 tbs sugar
• pinch of salt
• 1/8 tsp baking soda
• 250-270 ml water
• 6 bananas
• vegetable oil for frying
Directions:
Put the flours, baking soda, sugar, coconut, and salt into a bowl. Make a well in the centre and gradually add the water and mix well to a smooth batter.
Heat some vegetable oil in a deep saucepan. Peel the bananas and cut in 3-4 cm pieces.
Dip the banana pieces in the batter and then gently lower into the hot oil and fry until golden brown. Cook a few pieces at a time then remove and drain on kitchen paper. Sprinkle with powder sugar, serve warm with honey or chocolate sauce.
Apricot Clafoutis
Apricot Clafoutis
for baking dish 25-26 cm
Ingridients:
• 3 eggs
• 80 g sugar
• 75 g flour
• 50 g butter
• 250 ml coconut milk
• 1/2 tsp lemon zest
• 6-7 apricots, halved and stoned
• 10 cherries, pitted
Directions:
Preheat oven to 350°F/180°C. Butter the baking dish. Arrange the apricots and cherries in the dish.
Melt the butter on low heat and leave to cool slightly.
In a bowl, beat the eggs with sugar. Slowly beat in the flour and whisk until smooth. Add melted butter, coconut milk, lemon zest and combine well. The dough should be smooth and free of lumps. Pour over the fruit.
Put in the oven and cook for 40 minutes or until the top is puffed and lightly browned.
Serve lukewarm with cream or vanillla ice cream.
Strawberry & Champagne Popsicles
Strawberry & Champagne Popsicles
Ingridients:
• 60 g sugar
• 60 ml water
• 500 g strawberries
• 250 ml champagne
Directions:
Put sugar and water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside and let cool.
Slice the strawberries in half, put them in a blender and purée until smooth. Add syrup and champagne and slightly stir until incorporated. Pour into popsicle molds, add popsicle sticks and freeze for 6-8 hours, or overnight. To release popsicles, run mold under warm running water and they will easily slide out after a few seconds.
Espresso brownies
Espresso brownies
adapted recipe
for baking dish 22×22 cm
Ingridients:
• 3 eggs
• 200 g light muscovado sugar
• 160 g flour
• pinch of salt
• 200 g dark chocolate
• 115 g butter
• 30 g cocoa
• 1¾ TBS espresso coffee (powder)
Directions:
Preheat oven to 350˚F/180°C. Line an 22×22 cm baking dish with baking paper.
In saucepan, on low heat, melt butter and chocolate. Remove from heat and add cocoa and espresso coffee. Mix well, set aside to cool slightly.
Beat eggs with sugar and pinch of salt. Add melted chocolate and mix to combine. Sift the flour over and stir until well combined. Pour the batter into prepared pan and bake for about 20 minutes. Check for doneness with the toothpick method: a toothpick inserted into the center of the brownies should come out with a few chocolaty crumbs on it, but not batter-like. When it’s done, remove to a rack to cool. Leave in the dish until completely cold. Cut in cubes just before serving.
