Raspberry and coconut smoothie

Смути с малини и кокос1 680x1024 Raspberry and coconut smoothie

Raspberry and coconut smoothie

Ingredients for 2 servings:

50 g fresh coconut (peeled)
250 g raspberries
80 g currants
1 banana
20 g of agave syrup or honey
1 to 2 tablespoons of brown sugar

Смути с малини и кокос 21 681x1024 Raspberry and coconut smoothie

Preparation:

Rinse the fruit, then seed the currants and remove the stems from the raspberries. Squeeze them through a tomato and fruit strainer, keeping the pulp and juice. Cut the coconut into cubes. Peel and slice the banana.

Mix all the ingredients in the bowl of a blender adjusting the sweetness to taste. Whizz until smooth. Dilute with a little water, if desired.

Serve immediately with ice cubes.

Смути с малини и кокос 41 1024x684 Raspberry and coconut smoothie

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White currant and banana jam

Конфитюр от бяло френско грозде и банани1 681x1024 White currant and banana jam

White currant and banana jam

Ingredients for 4 jars of 200 ml:

1 kg of white currants
2 bananas
500-600 g sugar*
The juice of ½ lemon

Additional flavors:

1 teaspoon of natural vanilla extract
2 tablespoons of cointreau
1 stalk of tarragon

* Weigh your fruit puree and add 50-60% sugar (i.e. 500-600 g of sugar per 1 kg of puree)

Конфитюр от бяло френско грозде и банани 41 White currant and banana jam

Preparation:

Rinse and seed the currants, then pass them through a tomato and fruit strainer, thus keeping the pulp and juice. They should make around 750 grams. Transfer to a heavy-bottomed saucepan. Add the peeled bananas (about 260 g) and blend the mixture until the bananas are mashed. Add the sugar and bring to a boil. Leave to simmer.

Конфитюр от бяло френско грозде и банани 31 682x1024 White currant and banana jam

Flavor the jam with vanilla, cointreau (or rum) and tarragon. Stir regularly during cooking removing the tarragon 5 minutes later.

Use a cold plate to check if the jam is ready. A drop of jam that no longer drips down the plate speaks of a ready jam. Mine took about 30 minutes to cook.

Pour the jam into boiled jars and seal tightly immediately with the lids (also boiled). Let cool upside down. A well-sealed and vacuumed jar has a stiff lid in the middle.

Конфитюр от бяло френско грозде и банани 61 White currant and banana jamOur tomato and fruit strainer

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Rice pudding with coconut milk

Кокосово мляко с ориз1 1024x685 Rice pudding with coconut milk

Rice pudding with coconut milk
Vegan version

Ingredients:

1/3 cup round rice
2/3 cup water
300 ml of coconut milk
2-3 tablespoons of sugar
Cinnamon

Preparation:

Cook the rice and water over low heat. When the rice absorbs the water, stir in the coconut milk and sugar. Continue simmering over low heat until the rice is completely cooked, but remaining juicy (otherwise, add coconut milk).

Divide the dessert between small dessert cups and let cool. Serve with a pinch of ground cinnamon.

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Chocolate cake with green fig jam

Шоколадова торта със сладко от зелени смокини1 Chocolate cake with green fig jam

Chocolate cake with green fig jam

Ingredients for the biscuit:

100-120 g flour
½ sachet of baking powder
6 eggs
200 g sugar
½ cup of ground almonds
1 teaspoon ground mahаlep seeds
1 tablespoon of amaro
3 tablespoons of green fig syrup (from green fig jam)
Dark chocolate

For the cream:

500 ml milk
3 tablespoons of flour
2 eggs
150 g sugar
Green figs (from green fig jam), cut into pieces
400 g of mascrapone
40 g of dark chocolate

For the finish:

100 ml milk
2 teaspoons of amaro
2 teaspoons of green fig syrup
2 boxes of sticks coated with dark chocolate
80 g flaked almonds

Preparation:

In a deep bowl, beat the egg whites until stiff with a pinch of salt (using an electric mixer). Add a little sugar and whisk for another minute or two. In another bowl, beat the yolks with the remaining sugar, then gradually incorporate them into the whites. Gradually add the amaro, groung mahalep seeds, ground almonds, the green fig jam syrup and the flour sifted with the baking powder. Work gently with a spatula.

Line a large baking dish with parchment paper. On the reverse side, draw a circle 20 to 22 cm in diameter. Then pour a third of the mixture on the sheet and spread it out into a round biscuit, guiding you with the drawn circle (use a pastry bag if you prefer). Bake at 180°C until risen and a skewer inserted into the centre comes out clean. Cool in the dish for 10 minutes, then turn out onto a wire rack, peel off the baking parchment and leave to cool. Make 2 more sponges of the same diameter with the remaining dough, mixing the last third with 35 g of dark chocolate (melted in a double boiler and cooled). You can choose to make 1 or 2 chocolate cake layers or all three of them. Respectively, you will need 70 g or 100 g of dark chocolate.

Whip the first 4 cream ingredients in a bowl until smooth. Pour into a heavy-bottomed saucepan and cook over low heat while stirring. As soon as the cream sets, dip in the chocolate. Stir vigorously until you obtain a thick and smooth chocolate cream. Mix in the green figs (of jam) cut into small pieces. Remove the cream from the heat and let cool completely, whisking occasionally. Beat the mascarpone into a smooth cream and incorporate it into the already cooled chocolate-fig cream.

To assemble the cake, take a large, flat plate or dish and place the first sponge cake on it. Flavor the milk with the amaro and the jam syrup and soak the cake (alternate sponge cakes with/without chocolate). Spread over a generous layer of cream, smooth and place the second flat cake on it. Soak and cover with cream. Then, put the last cake on top and soak it with milk.

Coat the cake on all sides with cream and smooth. Decorate the sides of the cake with chocolate sticks (trim the height if necessary).

Roast dry the flaked almonds in a non-stick saucepan. Let cool, then top the cake with an even layer of almonds. Refrigerate the cake for a few hours or overnight. Decorate to taste.

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Potato cream with coconut milk

Картофен крем с кокосово мляко1 682x1024 Potato cream with coconut milk

Potato cream with coconut milk

Ingredients:

2 medium potatoes
300 ml of coconut milk (or more)
Brown sugar to taste
2-3 tablespoons of maple syrup
½ teaspoon of natural vanilla extract
2-3 dried figs

Preparation:

Peel and cut the potatoes into small cubes. Pour the coconut milk into a saucepan and add the potatoes. Bring to a boil, then lower the heat and simmer. Sweeten the preparation with maple syrup and a little sugar, flavor with vanilla. Cook the potatoes until tender.

Away from heat, blitz the potatoes until smooth and fluffy cream with a hand mixer. Adjust the sweetness to your taste by adding more maple syrup, if necessary. If the mixture feels too thick, dilute with a little more coconut milk. The proportions above may vary as your “medium” potatoes may be larger than mine.

Finally, stir in 2 dried figs, cubed. Pour the potato creams into ramekins and let cool. Garnish with 2-3 cubes of dried figs and a thin drizzle of maple syrup.

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Chocolate and orange parfait

Шоколадово портокалова паста 21 1024x682 Chocolate and orange parfait

Chocolate and orange parfait

Ingredients:

100 g of dark chocolate
60 ml of liquid cream (30% fat)

1 egg white
100 ml freshly squeezed orange juice
2 teaspoons of gelatin
100 ml of liquid cream (30% fat)
4 tablespoons of icing sugar
3-4 drops of orange flavoring

6 tablespoons orange peel jam
The juice of ½ orange
1 teaspoon of gelatin

Шоколадово портокалова паста1 1024x682 Chocolate and orange parfait

Preparation:

Cover a cutting board with cling film. Take 3 rectangular stainless steel molds (8×4 cm) and wrap the bottom part of each with a piece of cling film (to make them a waterproof bottom). Then put them on the board. Oil the inside of the molds.

Chop the dark chocolate into pieces and transfer them into a bowl. Bring the cream to a boil and pour it over the chocolate. Whisk the mixture with an electric mixer for 3 minutes on high speed until you have a thick and creamy ganache. Divide the batter between the stainless steel molds, thus forming the base of the parfaits (about 1 cm thick). Reserve the molds in the refrigerator as they are, on the board.

To make the orange parfait, whip the cream and icing sugar until stiff peaks. Then dissolve the gelatin in the orange juice (heated in a water bath). Gradually stir it into the cream. Flavor with orange flavoring. Finally, beat the egg white (at room temperature) until stiff peaks with a pinch of salt. Gently fold it into the above mixture.

Divide the parfait between the 3 molds and smooth. Leave 0.5 cm high for the last layer. Return the parfaits to the refrigerator. When they start to set, prepare the orange jelly.

Melt the orange peel jam on the heat (if very thick, add a tablespoon of water). Soak the gelatin in the orange juice for a couple of minutes and then stir it into the jam. Mix until it dissolves completely. Garnish the 3 parfaits with this orange concentrate and refrigerate the desserts for at least 5 hours.

Unmold the parfaits before serving. Decorate to taste.

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Pumpkin Pancake Cake

Палачинкова торта с тиква и стафиди1 1024x682 Pumpkin Pancake Cake

Pumpkin Pancake Cake

Ingredients:

5-6 pancakes

1 medium pumpkin
Brown sugar to taste
3 eggs
200 ml milk
Cinnamon

80 g walnuts
80 g of raisins

Preparation:

Remove the skin and seeds from the pumpkin, cut it into cubes and cook either in the oven or steam until it softens.

Mash the pumpkin cubes into a smooth puree in a deep bowl. Whisk in the cinnamon, eggs and sugar until smooth. Then gradually stir in the milk.

Place 1 pancake at the bottom of an oiled baking dish (a dish with the diameter of the pancakes). Spread over 1/5 or 1/6 of the mixture in an even layer and place a new pancake on top. Alternate these layers 4 or 5 more times. Finish with the pumpkin mixture. Sprinkle with chopped walnuts and raisins.

Bake the cake at 180°C until firm and golden (about 40 to 50 minutes). Let cool before serving.

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Homemade yogurt

Домашно кисело мляко1 681x1024 Homemade yogurt

Homemade yogurt

Ingredients:

2 liters of raw milk
100 g of quality yogurt*

* With a high concentration of lactic ferments.

Домашно кисело мляко 21 1024x682 Homemade yogurt

Preparation:

Bring the milk to a boil and let cool to 38-40°C. Pour a small amount of milk into a bowl and add the yogurt (and/or lactic ferments). Whisk well, then pour into the large volume of milk. Mix well.

Distribute the milk in jars of 500 to 900 ml in volume (lidded) or in a large saucepan. Smaller containers will cool too fast. Put the lids and find a way to maintain the temperature of 38°C for at least three hours to activate the lactic fermentation. Wrap in a wool blanket or a warm coat and place this bundle in a warm (next to a heater or on an electric pillow).

The next day (or 5-6 hours later), place the yogurts in the refrigerator. It needs several hours to chill (especially if you have a yogurt maker).

Tip:

Lately, yogurts are not as rich in starter cultures as those 30-40 years ago. My grandmother used only 1 teaspoon of yogurt for every 2 liters of milk. Whereas, I put 125 g and it is often not enough to make a thick yogurt. So, every 3- 4 rounds, I also add 1 dose of lactic acid bacteria (on sale in the flour, yeast section) and then I use my own yogurt to make new yogurts. A cheaper solution to have starter yogurt cultures is to buy probiotic capsules in the pharmacy. I just empty the capsule into the milk, whisk well and my yogurt is really smooth and thick. The yogurt maker does the rest.

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Coconut-caramel cream cake

Кокосово карамелена паста с лешникови капки 41 1024x681 Coconut caramel cream cake

Coconut-caramel cream cake with hazelnut drops

Ingredients:

150 g of chocolate biscuits
2 tablespoons of quince jam (recipe)
30 g of soft butter

300 g coconut cream
2 tablespoons of milk jam (recipe)
2-3 tablespoons of icing sugar
4-5 drops of caramel (or coconut) flavoring
2 teaspoons of gelatin
30 ml of liquid cream

Hazelnuts and sugar for decoration

Кокосово карамелена паста с лешникови капки 31 1024x681 Coconut caramel cream cake

Preparation:

These ingredients make 3 square cakes of 8 cm.

Crush the biscuits into crumbs (in a mortar) and transfer them to a bowl. Add the soft butter and quince jam. Mix and squeeze between your fingers to evenly butter all the crumbs. Then line the bottom of 3 square stainless steel molds with this mixture. Press and smooth. Refrigerate the 3 molds (placed on a baking tray) while you prepare the coconut-caramel cream.

In a bowl, beat the milk jam and coconut cream until smooth (preferably with an electric mixer). Sweeten to taste with icing sugar (3 tablespoons for me) and flavor with caramel flavoring. Soak the gelatin in the 30 ml of liquid cream, then dissolve in a water bath. Stirring vigorously, fold it into the coconut and caramel mixture. Finally, pour this cream over the biscuit bases. Reserve the 3 cakes in the refrigerator overnight (or at least for 5 hours).

The final touch could be drops of caramelized hazelnuts. To make them, caramelize 3-4 tablespoons of sugar. Carefully prick the hazelnuts with a toothpick (they break easily, so you may have some to eat like that). Then dip the sticks in the caramel and hang them upside down on a string (fixed with clothespins). Let cool and harden.

Just before serving, remove the stainless steel molds and decorate the coconut-caramel cream cakes with 2-3 drops of hazelnuts.

Лешникови капки1 Coconut caramel cream cake

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Milk jam

Мармалад от мляко1 680x1024 Milk jam

Milk jam or Dulce de leche

Ingredients:

Canned sweetened condensed milk (390 g each)

Preparation:

Place the cans of condensed milk in a pressure cooker with the bottom covered with a clean cotton towel. Fill the pressure cooker with water up to 2/3 the height of the cans. Cook over low heat for 70 minutes (if using a normal saucepan, count 210 minutes).

When the cooking time is over, let cool completely before opening the cans. The milk jam can be used either as a spread on toasts, crackers or cookies for breakfast, or as a cream for macaroons, or it can be part of the ingredients in cakes, creams, etc.

You can find 2 ideas how to use milk jam here and there.

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