Wednesday, April 18, 2012

Raspberry tiramisu

We just love it, made it over and over and are now ready to show it to you.   
However, we didn't made photo's of the process yet, but we are sure we are going to make it many more times.. so the pictures are on their way!

Still,we got a beautiful picture of the result (: 

What do you think? Doesn't that just looks B-E-A-U-T-I-F-U-L?

And guess what? I tastes as delicious as it looks. Maybe even 10 times better! 

You will need:

600 gr raspberry's 
100 gr powdered sugar + 4 tbs
250 ml heavy cream
1 vanilla pod
250 g mascarpone
175 g ladyfingers
125 raspberry's
10 tbs cristal clear (flavored water; we used the flavor cranberries, but you can use any flavor you like)
And a overdish/glass dish to make the tiramisu in. 

First, you want to puree the 600 gr of rapsberry's with 2 tbs of sugar. You can do this in a blender, but if you don't have one, i'm sure a fork will work aswell. 

You want to sprinkle the remaining 2 tbs of sugar on top of the rest of the raspberry's.  

Beat the cream until stiff peaks.
Loosen the mascarpone and add the powdered sugar and the marrow of the vanilla pod (you can also use vanilla extract if you can't find a vanilla pod).

Fold your cream into this mixure, but make sure you keep the air in it.

Line half of the ladyfingers on the botter of the dish and spoon over 5 tbs of cristal clear. If you want it more soaked, use some more. 
Then spoon over half of the mascarpone mixture and on top of that half of the raspberry puree. 

Finish with half of the whole rasperry's and start again.  
Ladyfingers-cristal clear-mascarpone-raspberry puree-whole raspberry's. 

Make sure you end with the whole raspberry's on top.

We did the process twice, if you can do more, feel free to do more. 

Finish with a sprinkle of powdered sugar, and done!
No yet.. the hardest part is that you have to put it in the fridge for at least 2 hours for the mascarpone to set..
..and then it is more than ready to dive in!

We hope you like this dessert as much as we do! 

Ricotta bites

This is an example of the little bites we make very often. They are both delicious and very easy to make. 
Just a few ingredients and steps, and they are ready to be eaten!

At first,  lay 10 slices of puff pastry out (on your counter) to defrost a little(or until you can work with them).
You don't want them completely defrosted, because then they are going to stick. 
Secondly, take out the rest of you ingredients:

250 gr ricotta (italian cheese)
1 tbs créme fraiche 
1 egg, beaten
salt and pepper

 Now preheat your oven at 200 C. 

In a large bowl, mix the ricotta, créme fraiche, parsley and chervil together. We use about 1 tbs of kervel and about 5 sprigs of parsley, but you can always add more if you like more. 

Finally season the mixture with a good amount of freshly ground black pepper and some salt. 

We like to make 20 ricotta bites out of this mixture so we cut each slice of puff pastry through the middle. Then we divide the mixure(on the pixture above). Make sure you do it on one side so you can fold the puff pastry over like the picture underneath. 

Then, with a fork, seal your puff pastry. 

Place your ricotta bites on a with parchment paper lined baking sheet and brush them with some egg wash(a beaten egg). 

In the oven for 20 minutes at 200 C or until they are golden brown. 
At the 10 min. mark you want to flip them over so that both sides are evenly cooked. 



Thursday, April 12, 2012

Chicken Pot Pie

We've always wanted to make this. Thought it was difficult and would take much time, but it's not. Every other preparation for a main dish takes the same time and effort.
Give it a try!

For 6 persons

What we need:

700 gr chicken breasts, in pieces
500 gr mushrooms, the ones you like
450 gr peas
7 lentil onions
some olive oil
1 tbs butter
3 tbs flour 
2 tsp mustard
1 heat tbs creme fraîche
500 ml chicken broth (1 tablet&500 ml water)
fresh thyme
1 bay leaf
some nutmeg
7 sheets of puff pastry
1 egg

And what to do:

Turn on your oven to 180 C.

Put your chicken in a large pan with some olive oil and cook this untill they are almost cooked through.

Cut your lentil onions and mushrooms and bake these with the chicken for another 4 minutes.

Pour in your flour, mustard, creme fraîche and the chicken broth. Stir this well together. Pick the fresh thyme leaves and add them together with the bay leaf, some nutmeg and a good pinch of salt and pepper in your pan. 

Leave this to simmer untill it has thickened.

In the meantime roll out your puff pastry. Make it just a little bit bigger than your oven dish.

To decorate your top, you can make a flower (like we did; a rose), an animal, initials or something else from a tiny piece of puff pastry.

Now pour in your mixture and cover it with the puff pastry.

Put the sides with a little twist in, and make a pattern op top with your knife.

Put on your tiny figure for the decoration and brush everything with egg for a nice brown top..

Bake it for about half an hour, of until the crust is crispy and lightly brown.

Mmm, enjoy!

Tuesday, April 3, 2012

Fast fruit crumble

Fast. Easy. Delicious.

When you'd like to eat something nice, but you can't spend much time in the kitchen and you can't go to the supermarket.... make this!

You'll probably have most of the ingredients at home, and can start right away when this idea pops into your head! 

You need:

110 gr flour
1 tsp baking powder
50 gr caster sugar, light brown
50 gr regular sugar
100 gr cold butter, in pieces
1 cup oatmeal
1 1/2 tbs vanilla 

Juice of 1 lemon
1/2 lemon zest
100 gr raspberries (frozen)
100 gr blueberries (frozen)
2 apples
2 pears

Optional: some cream

What to do:

Preheat the oven to 180 C.

Cut the apples & pears in big pieces and put them, together with the raspberries and blueberries, in a (glass) oven dish.

Add the lemon zest and the lemon juice and mix it all together.

Pour over this mixture the regular sugar.

Mix together in a bowl the flour, baking powder and butter until you'll have the texture of breadcrumbs.
Add the caster sugar, the vanilla and the oatmeals and knead it further until all the ingrediants are mixed well.

Spread that mixture out over your fruit and bake this for half an hour or until the top is crispy, the fruit has softened and the juice is bubbling.

You can serve it with some cream as a topping..