Showing posts with label Deserts. Show all posts

Plum Clafoutis or some guilty summer pleasures

Tuesday 2 July 2019

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I really want to share this yummy recipe as it is one of the few new experiments I have tried out this summer and I swear it is deliciously tasty. And if you feel too guilty like me you can always go sweat it out in the gym afterwards. To be honest I find home made pies and cookies much healthier than the ones sold in shops.
Hope you enjoy this one!

Serves 4-6
Prepare 15 minutes ( yes! only 15 min to
Cook 45 minutes ( where you can read a book, chill out in the garden with a glass of wine or simply work out)


  • 1 tsp vanilla extract
  • 150ml milk
  • 100ml double cream
  • 4 eggs
  • 100g caster sugar
  • 30g plain flour
  • 20g unsalted butter
  • 1tbsp light brown soft sugar ( tip: I use that as a lip scrub too )
  • 6 large plums
  • 1 1/2 tsp allspice
  • double cream ( to serve)
  • icing sugar (to dust)


  1. Heat the oven to 180 C. In a blender, whizz together the vanilla, milk, double cream, eggs, caster sugar, flour and a pinch of salt. Set aside for 20 minutes or so to allow the flour to swell in the liquid.
  2. Meanwhile, grease a wide, shallow 1.25 - litre ovenproof dish with butter. Sprinkle in the brown sugar. Halve and stone the plums and spread evenly in the dish. Sprinkle with the allspice and turn to coat, ending with the plums cut side down. Roast for 10 minutes.
  3. Remove from the oven and immediately  pour over the batter. Cook in the middle of the oven for 30-35 minutes, until risen and golden. Serve hot, with spoonfuls of double cream and a dusting of icing sugar.
Bon Apetit!

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From Italy: Tiramisu

Wednesday 13 June 2018

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I am super excited to start this series in Food bits as I am going to present some of my favourite cuisine from different regions . And as a start I have chosen Italy and one of my all time top desert picks: The Tiramisu.
I hope you stick with me in this journey and leave your moments bellow.


level of difficulty: medium
preparation time: 30 minutes

Serves 4

500g mascarpone
200ml double or whipping cream
5 tablespoons caster sugar
4 egg yolks
200g sponge finger biscuits
4 tablespoons amaretto
( optional)
cocoa powder, sifted

Soak the sponge biscuit in the coffee and amaretto. Whip the cream with a tablespoonful of sugar. Meanwhile, beat the egg yolks with the remaining sugar until they become creamy. Add the mascarpone little by little. Now, add the whipped cream. Assemble the desert by placing the soaked sponge biscuits with a layer of mascarpone cream. Then cover with another layer of sponge biscuits, and cover with the remaining cream. Dust the surface with cocoa powder and place in the fridge for at least one hour.

And enjoy or share with your family and friends.

Interesting info:

Many Italian regions dispute the origin of this cult desert.
Variations depend on the type of alcohol used, which can range from cognac to whisky, rum or coffee liqueur.

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