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This dessert was inspired by peach and almond galettes from Coles magazine summer edition. I replaced the peach with nectarines, and couldn’t be bother to cut the pastry into circles.  I didn’t actually plan to make the banana ice cream, but after I pulled the tarts out of the oven, they looked desperately needs some companion of something cold or creamy. Having just finished 2 lt of ice cream the previous week, I tried to find a healthier replacement other than yoghurt. Then, I remember that I bought a bag of over ripe bananas (1 BIG bag for $1.90!!), and froze most of them. And I thought, hmmm,  I came accross a simple banana ice cream recipe on vegan family vs omni world, stonesoup, and a few weeks later on where’s the beef? . I don’t know why it took me ages to make this ice cream, despite all the reviews, maybe I was being too skeptical. It was really easy to prepare, so sooooooo good, and because all the bananas were already over ripe, I didn’t need to add more sugar to sweeten it. Give it a go, highly recommended if you crave for something sweet.

ingredients :

  • 1 sheet frozen puff pastry, thawed
  • 1 large nectarine
  • 2 tbsp butter / margarine
  • 2 tbsp almond meal / flake almonds
  • 1 tbsp + 1 tsp brown sugar
  • 1 cup frozen banana
  • preheat the oven 200 c or 180 c fan forced

sliced the nectarine about 1/2 cm thick wedges

in a food processor, blend almond meal (or any nuts you have in hand), 1 tbsp brown sugar, and butter until the consistency resemble a paste

slice the puff pastry sheet in half, cut the pastry into 2 quarters and place on greased baking tray

spread the butter-almond mix on the pastry, arrange the nectarine wedges on top of it

sprinkle with the remaining of the sugar, bake for 20 min or until the pastry puffed up, and turn golden

while waiting for the tarts to cool of, whizz frozen banana in a food processor, if its too dry, add 1 tbsp of water / soy milk, blend until smooth and creamy

(2 Serves)

mmmm…shckydatepud..!! 🙂

In my opinion, they seriously have the best sticky date pudding ever..! for $7.50 we (my hubby and I) got 2 thick slice of pudding, drizzled with warm caramel sauce and 2 scoops of vanilla ice cream. The pudding was really moist and had the right amount of sweetness, therefore the addition of caramel syrup and the ice cream doesn’t make it sickly sweet. We often come here just for the pudding, or, when I don’t feel like something sweet, I usually order some panini or HUGE bowl of soup.  Oh yeah, you can also check Cindy’s review for the panini.

163 Grattan St, Carlton
Ph: 9349 4944

 

I’ve been busy with exam this week, however, I still manage to bake these muffins. Yup, it’s called procrastibaking, I came across this word on a food blog, I couldn’t exactly remember  where, though. These muffins recipe was modified from And then I do the dishes, with a small modifications. The recipe calls for rinds from 2 lemons, this apparently enough to give a lemony taste and a lovely yellow colour. I glazed the top of the muffins with a thin icing sugar + lemon juice.

Ingredients :

2 cups flour
1 1/2 tsp baking powder
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds
1 egg
1/2 cup  sugar
zest from about two lemons
1/4 cup melted butter (I used less, because I was running out of butter, and add some veg oil to make 1/4 cup)
1 1/4 cups ricotta cheese + 1 tbsp lemon juice, mix
1 tsp vanilla paste

  • mix dry ingredients in  a large bowl, except the sugar
  • rub sugar and lemon zest until the sugar moist and lemony, add wet ingredients
  • mix wet ingredients into dry ingredients
  • divide evenly into 12 greased muffins tin.
  • bake for 25 – 30 min in 160 – 180 C in the middle rack of the oven.

 

broccoli pesto I really3x love broccoli (hence the blog name),  I always buy them every week. Unfortunately, my friend told me that, unless organic, they are heavily sprayed, and the tiny florets catch all the chemicals. So from now on, I always buy organic broccoli, they cost a bit more, but I think it’s worth it. They tend to be a bit smaller, just like other organic produce i suppose, they look cuter, and it actually saves chopping time :), which is a good thing.  I don’t buy all my vegies organic, I can’t really afford it, I wish I could. For now,I get, maybe 2 – 3 types of organic vegs in each shopping trip. This recipe is inspired by 101 cookbooks recipe, with a little changes.

Ingredients :

  • 1 small – medium head of broccoli
  • 1 handful basil leaves
  • 1/3 cup parmesan / soy cheese
  • 1 clove garlic (i regreted it, it gave me garlic breath all night!)
  • salt and pepper
  • 3 – 4 glugs olive oil
  • salt and pepper
  • 1/3 cup cream / silken tofu

steam / boil the broccoli for 3 min or until bright green, chopped half of them into bite sized pieces, and chuck the other half in the food processor (don’t process them yet)

put basil leaves and garlic (if you prefer) in the food processor, blitz them together with the broccoli, add parmesan cheese, olive oil, and cream, process until creamy

season with salt and pepper

toss with hot cooked pasta, and the chopped broccoli florets

or you can also use it on a pizza base, a nice change from the usual tomato based pizza

 

For dessert, I had some fruit salad with grapefruit syrup, and yogurt / soy yogurt.

fruit salad

ingredients :

  • 2 medium grapefruits
  • 1 lemon
  • 2 punnets of strawberries
  • 1 large mango
  • 3 tbsp sugar

juice 1 grapefruit and lemon, add sugar, stir, heat it up in the microwave for 30 seconds, stir, and microwave it one more time for 30 seconds

chopped all the fruits bite sized pieces, (1 grapefruit, strawberries, mango, I imagine it would be good with kiwi fruit, but my husband hates kiwi fruit) transfer into a large bowl

drizzle with the grapefruit syrup, cover with cling film, and refrigerate for 2 – 3 hrs

serve with yogurt, ice cream, or you can even have it for breakfast, with muesli, and soy milk.

oh yeah, if anyone know how to diced mango perfectly, please share… 🙂

 

raspbery muffin

This muffins is a moist, dense, cake-like type of muffins, just as I like it :).  If what you’re after bread-y type of muffins, this recipe is not for you, or you could just use 2 cups of flour, and omit the coconut. The moistness last until the next 2 days, or more, but they didn’t last more than 2 days.

Some tips for you, If you want your muffins batter looks ‘clean’, don’t thaw the raspberry, but if you want a swirly pink effect in your batter, go ahead and thaw. Oh yeah, I sprinkled the top with some more chocolate chips, but they came out a bit burned. ( just golden-brown burned, not like black-charcoal-really2 bitter-burned). enjoy, and don’t eat them all in 1 day (if you can resist), cause, like most food,  they really DO taste better the next day.

Ingredients :

  • 1 1/2 cups plain flour
  • 1/2 cup desiccated coconut
  • 1/2 cup caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (or, milk + 1 tbsp lemon juice, let stand 5 min / until curdle)
  • 1 egg
  • 1/3 cup melted butter / oil
  • 1 cup raspberries (fresh or frozen, I used frozen)
  • 1/2 cup white chocolate chips (or more 🙂 )

preheat oven (180 C)

grease medium muffin tins

mix dry ingredients in a large mixing bowl (except white choc and raspberries)

mix wet ingredients in different bowl

tip the wet mixture to the dry mixture, mix until just combine

fold in frozen berries and white chocolate chips

fill muffin tins to 3/4 full

bake 30 – 45 mins or until toothpick test comes out clean

creme

I couldn’t remember where I got the recipe,  i think it’s from some magazine in a cafe.

Ingredients :

4 egg yolks

1/3 cup caster sugar + 4 tsp

500 ml cream

1/3 tsp salt

1 tsp vanilla extract / vanilla paste from real vanilla bean (its worth it!)

  • break the egg yolks, and give it a little stir
  • put the cream in the mixing bowl, add sugar, microwave for 30 sec just to disolve the sugar, stir with fork
  • stir in the egg yolks, add vanilla and salt
  • divide in 4 ramekin cups, put the cups in a baking dish filled 1/2 with water, this to prevent the creme brulee from drying out
  • bake in 150 – 160 C oven for  1 hr
  • chill until set ( I skipped this part)
  • sprinkle the top with 1 tsp caster sugar
  • put under a hot griller for 2-3 min. until the sugar caramelized (be very careful, not to burn the sugar- like i did 😦 )

what goes well with creme brulee?

coffee cup - east brunswick project

A cup of coffee..! (preferably from east brunswick project)