All posts tagged: dessert

Poached Peaches & Apricots

Published by Monica

Perfect dessert for last minute cravings or guests…comes together in 20-25 minutes. You can make it in advance and keep it in the fridge as well as it keeps well for 3-5 days! For me the most important and beautiful part of this recipe is that pale peachy color the simple syrup takes…ah so wonderfully satisfying! And the green pistachios on top for a bit of a crunch…dunno what more to add honestly. You could even place the cooked fruits in jars, top them with all the syrup and reserve these favorite summer fruits for a gloomy cold day when all you crave is sunshine 🙂 Ingredients: 125 gr sugar 300 ml water 2 strips lemon rind, cut into thin strips 2 cardamom pods, crushed 1 tsp vanilla essence 5 peaches, halved and pitted 1 tbsp lemon juice 1 tbsp rosewater A handful of pistachios, preferably peeled, roughly chopped Vanilla ice cream or plain greek yogurt to serve Method: Start by placing a large bowl in the freezer to chill. In a wide saucepan add …

Mixed Berries Cobbler

Published by Monica

I’m always torn as to how I can write introductions to new recipes…introductions that don’t start with “Oh my this is so delicious” as I always end up doing lol but honestly, if it’s so delicious, how else can I introduce it? I am not a fan of cooked fruits, specially if in a cake, call me crazy right? But I once saw someone doing a cobbler on tv and my mouth literally watered and I couldn’t resist it, I had to try and I absolutely fell in love with every single bite!! I have done cobblers with prunes, strawberries, apples but this last one topped the list: mixed berries! Oh yammm!! I honestly used frozen and let me tell you it was so much cheaper and easier and it tasted equally delicious and on top of that, with frozen berries, you can have this even if they aren’t in season so basically whenever the mood strikes! You can use this same recipe with fruits that you have on hand so get creative! The biscuits …

Brioche

Published by Monica

This brioche is so worth having on your counter waiting for you in the morning that it makes you forget all the waiting involved while making it. I honestly don’t mind the timing and when I see dough all puffed and doubled in size it makes me super happy! It’s perfect to eat as is, lightly toasted with butter and jam or used for french toast. It keeps for 6 days in an airtight container and also, it smells and tastes delicious 🙂 You can definitely make it by hand without a stand mixer. if you try it, let me know! (find the recipe for my french toast here http://thepestogodmother.com/2019/04/08/french-toast/ ) INGREDIENTS: 3/4 cup warm milk 1 tbsp instant yeast 3 large eggs, at room temperature 1/2 cup sugar + 1 tablespoon 5 tbsp melted and cooled butter (around 70 gr) 1 tsp salt 4 1/2 cups bread flour or all purpose flour Poppy seeds, optional For the egg wash: 1 egg 1 tsp water Method: Place the warm milk in a medium sized bowl …

ChocoCoco Bites

Published by Monica

Digestive biscuits crust, coconut layer covered with dark chocolate…3 steps – 6 ingredients. Super easy and delicious it comes together in 30 minutes but needs to set and honestly the waiting is the hardest part of this recipe! If you try it let me know! Ingredients: 200 gr digestive cookies or any kind you like, crushed 70 gr butter, melted 100 gr shredded coconut 1 cup condensed milk 200 gr dark chocolate 1/2 cup coconut cream or regular cream, very warm Sea salt, optional Method: Place cookies in your food processor and pulse till they look like sand. Add the melted butter and pulse a couple of times so that all the cookie crumbs are coated with butter. In a square dish lined with baking paper evenly press the cookie mixture to get a crust. Place in the fridge to set a bit. In a bowl place the shredded coconut and condensed milk and mix well. Evenly spread the coconut mix on top of the cookie crust and refrigerate. Place the chocolate in a bowl …

Chocolate Tart

Published by Monica

Smooth and velvety chocolate filling with a slightly salted flaky crust…this tart is to die for!!! Let me tell you that when I was pregnant with my youngest I ate a loooot of these. The recipe isn’t mine but one of my very best friends’. Trust me and try it, this dessert is just amazing! Ingredients: For the pastry: 225 gr flour 180 gr cold butter, cubed 1 1/2 tablespoon sugar 1/2 teaspoon of salt 4 tablespoons of ice cold water For the Chocolate filling: 4 strips unflavored gelatine 2/3 cup powder sugar 1/3 cup cocoa powder 1/4 cup cornstarch 4 cups milk 60 gr dark chocolate, chopped A pinch of salt Method: For the pastry: In a food processor add the flour, sugar and salt and pulse a couple of time to make sure everything is well mixed. Add the chilled butter and pulse till the mixture resembles lumpy sand. Add the ice cold water and pulse a couple of times. Tip the dough on a lightly floured surface and bring it together using …

My ‘home wrecker’ Caramel

Published by Monica

My friends called this “the home wrecker” and I have to agree. One spoon leads to another and before you know it, its gone! Very easy to make and can be used in so many ways…I love my caramel salted so I added in the list of ingredients salt but you can totally omit it. Be very careful while doing this because it can burn badly so be confident and I would suggest not to have any kids around. Hope you will try it! Ingredients: 400 gr regular sugar 165 gr unsalted butter at room temperature, diced 250 ml heavy cream at room temperature 2 teaspoons Sea Salt (optional) Method: Add the sugar in a saucepan and place it over medium heat. Using a wooden spoon stir constantly. The sugar will form a bit of clumps but eventually it will melt into an amber-colored liquid. When the sugar melts lower the heat a bit and add the butter. Stir the butter into the caramel until it is completely incorporated, about 2 minutes. Once the butter …

Crumbly Jam Bar

Published by Monica

Buttery, crumbly & sweet..who doesn’t love this traditional dessert?? I love it with smooth and thick apricot jam but really any kind works so well… Easy to put together as always I hope you give this a go! Ingredients: 3/4 cup butter, softened at room temperature 1 cup sugar 1 large egg, at room temperature 1/2 teaspoon vanilla 2 cups all purpose flour 1/4 teaspoon baking powder 1/2 cup shredded coconut, optional 1/2 cup chopped almonds 1 small jar of your favorite jam Method: Preheat oven to 180. In a large bowl using an electric mixer cream the butter and sugar until light and fluffy. Add the egg and vanilla, beat well. In a small bowl sift flour and baking powder. Gradually add to creamed butter mix to form a dough. Fold in coconut if using. Press 2/3 of the dough onto the bottom of a greased baking pan. Spread the jam. Add chopped almonds to remaining dough incorporating well and crumble this over the jam. Bake 30-35 minutes or until golden brown. Cool completely …

Mango flavored Yogurt with Fruits and Granola

Published by Monica

One of my best friends’ 2 favorite things in the world include: mangoes and yogurt with granola and so I couldn’t not make something in her honor. The following recipe is for 2 people. The beauty of this recipe is that you can use absolutely any fruits you like or combinations. Smash a ripe banana with a few strawberries, passion fruit with chunks of peaches, figs!!! Mango and peaches, mango and blueberries…you get my point… A little tip: this tastes better if it sits for half an hour in the fridge. Ingredients: 1/2 cup Labneh or natural yogurt 1/4 mango, peeled and sliced 1 tablespoon of honey or to taste Strawberries, raspberries A handful of granola for each bowl. Method: Mash the mango. Add the labneh to a bowl and whisk to loosen it up a bit. Add mango to labneh and add the honey. Mix well. Divide in 2 serving bowls. Top with granola and fruits. Drizzle some more honey or even maple syrup. Enjoy!!! Buon Appetito!

Carrot Cake

Published by Monica

Who doesn’t love a good slice of homemade carrot cake covered with cream cheese frosting ? Specially when it’s super easy to make!! I advice you do this cake and treat yourself…yumm Ingredients: For the Cake: 250 ml vegetable oil 4 eggs at room temperature, slightly beaten 225 gr soft light brown sugar 1 cup grated carrots, packed 225 gr self raising flour 1/2 teaspoon bicarbonate of soda 1 1/2 teaspoons ground cinnamon 140 gr chopped walnuts, optional For the Icing: 45 gr butter, softened 170 gr full fat cream cheese, at room temperature 300 gr icing sugar, sifted 1 teaspoon vanilla essence 2 tablespoons of milk Method: In a bowl stir together the oil, eggs, sugar & carrots. Sift the flour, bicarbonate of soda & cinnamon into a large bowl. Fold the 2 mixture together and then fold in the walnuts if using. Divide between 2 tins and bake in the center of a preheated oven on 180 for about 25-30 minutes. Cool on a wire rack for 10 minutes then turn the cakes …

Simple Sponge Cake

Published by Monica

All I can say about this cake is that I remember making it countless times when I was a child. Back then there were no measuring cups and measuring spoons etc…My auntie used to say “Just use the same cup for all the ingredients” and usually the cup she would refer to would be the classic glass we used to drink water with. It is my favorite cake ever and my kids love it too. It stays a bit sticky on the surface after baking and I simply adore that chewy part and sometimes I warm some apricot jam and using a pastry brush I spread it on the top when the cake is still warm…it gives it a little something special. Super easy to make, hope you will try it!! Ingredients: 3 cups of all purpose flour, sifted 3 teaspoons baking powder 3 large eggs, at room temperature 2 cups of sugar 1 cup vegetable or corn oil 1 cup milk The zest of one lemon or orange or both Method: In a large …