© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Garibaldi biscuits (unkindly called 'squashed flies' by children), named to honour Italian General Giuseppe Garibaldi, who fought for the unification of Italy in the 19th century, are made by sandwiching the dried fruit with thin shortcrust pastry. Then the dough is sliced into rectangles and baked until light golden. The chocolate glaze is completely optional. You can simply dust some Demerara sugar on top after brushing with egg white. If sultanas and currants aren’t to your taste, use your favourite dried fruit – just make sure that you cut it up to the size of a currant so it bonds suitably to the biscuit dough.

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A simple & delicious seasonal treat that's so easy and straight-forward. Simply dip the fresh figs into melted chocolate and sprinkle with lightly toasted hemp hearts. Use whatever nuts/seeds or chocolate your love or have on hand. Half the figs if they are too big. Make sure the figs are dry before dipping into the chocolate or they won't stick. Store them in an airtight container in the fridge for up to 3 days.

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Soft, tender, and refined sugar-free biscuits that are bursting with juicy tangy blackberries and topped with a rich buttery cinnamony streusel. They're great for breakfast or any time of the day! Of course, these delicious biscuits can also be made with other fruits or frozen berries if fresh one ain't in season. If you use frozen berries, don’t thaw them.

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Pavlova is a meringue-based dessert usually with whipped cream and fruit. Created in either Australia or New Zealand in honour of the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926.
I used Greek yoghurt instead of whipped cream and if you don't have or like pistachios, lightly toasted flaked almonds are just as good. You can also tweak the fruits to suit your tastes and the seasons.
When you whip egg whites, be sure to use clean, dry utensils and a clean bowl (metal, glass or ceramic bowls do better job than plastic). Also, the egg whites are best used at room temperature when whisking as they have a better ability to incorporate and hold more air. The white wine vinegar (or lemon juice) helps stabilize the whipped whites, so don't skip it. You might want to add one or two teaspoons of cornstarch to the meringue to help absorb extra moisture if the weather is hot and humid. Last, but not the least, don't add sugar too quickly, or the meringue will collapse. Mine took about 10 minutes. The meringue base can be baked the day before and left to cool in the oven overnight.

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This easy fig tart recipe is crustless. Whip up the almond frangipane, top with fresh figs, and pop into the oven for about 45 minutes. It is pure buttery decadence without refined sugar, naturally gluten-free and deliciously gooey.
Frangipane is a classic French paste for cakes, tarts, and pastries. It's made with butter, sugar or sugar alternatives, eggs, and ground almonds or other nuts. Traditional frangipane paste contains no flour, as it usually used as a filling for a pastry crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

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Ideal for afternoon tea with a cuppa or as dessert, this rice pudding slice is the perfect combination of cake and pudd. You can make the rice pudding a day before and store in the fridge after cooling down. The next day follow the recipe to finish the pudding cake. Store the baked pudding in an airtight container in the fridge for up to 3 days or freeze the rest for 2 months. Defrost overnight in the fridge, then reheat in airfryer or microwave for 2-3 minutes.
To make rice pudding, you need to use those round grain rice varieties like Comolino and Originario. Arborio rice, which is normally sold as risotto rice, is also suitable for rice pudding. In principle, you can cook rice pudding from all starchy round grain rice varieties.

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The aubergine makes this chocolate slice wonderfully moist and, with their slightly tart flavour, goes perfectly with the dark chocolate. Once the chocolate cake has cooled, wrap it with a piece of aluminium foil and leave it to rest for another day as it tastes BEST next day. Dare to put these unusual ingredients together? It promises a new taste experience and the flavour is worth it. You will certainly be putting this healthier cake on your coffee table more often.

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© 2024 | http://angiesrecipes.blogspot.com

Finally blackberry time again - and therefore time for a delicious blackberry pastry. Perhaps you have some bushes in your garden or neighbourhood that bear lots of the delicious fruit. If that's the case, then you should definitely try baking this blackberry tart. And of course, you can always go get some from the supermarkets.
Somehow blackberries are always somewhat overshadowed by strawberries, blueberries or raspberries. Yet they are so pretty, flavourful and great for our health! In this cake / tart, I replaced the white sugar with sugar alcohol (you can use either xylitol or erythritol) to make it a less guilty treat. Both pastry and filling can be prepared separately one day ahead, then bake next day. Cool the tart thoroughly before slicing to get a nice clean slice. If you can wait, refrigerate the tart until the filling is set, 1-2 hours.

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These kidney bean brownies are perfect if you're looking for a healthy twist on the classic. They are super fudgy thanks to the kidney beans, grain-free and gluten-free. And in case you are wondering if they taste like beans, the answer is no. They actually taste like real brownies. The add of espresso powder gives these brownies even more intense chocolate flavour. Alternatively, use pure vanilla powder instead to provide a fully rounded flavour and enhance the sweetness.

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A cookie base made from Oreo and Kerrygold butter, a rich filling from soaked cashew nuts, acai powder, coconut and blueberries sweetened with a little maple syrup. Berry sauce and garnish can be left out if you just can't be bothered. This (almost) raw berry tart will win over even the sceptics. Easy, delicious and it's vegan, if that's important to you. If you don't have agar agar, then use 1-2 teaspoons of chia seeds to thicken the sauce.

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Impress your family and friends at your next dinner party with this rich, creamy yet light marzipan mousse with cinnamon cherries. Some mousse recipes use egg whites, but I much prefer to use only egg yolks for a richer flavour. If fresh cherries ain't in season, use frozen one.

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© 2024 | http://angiesrecipes.blogspot.com

A rich and decadent white chocolate dessert topped with vanilla, fresh raspberries and mint leaves. It's light, fluffy, perfectly sweet and a great make-ahead dessert. Shave some extra white chocolate over if desired. Be sure to use good-quality chocolate for the best result.

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The exotic flavour combination of fresh basil and aromatic Szechuan pepper simply sounds great and cocoa actually harmonises perfectly with the spicy pepper and fresh basil. If desired, frost the cake with ganache icing for an even more luscious finish or simply dust with some cocoa powder.
Xylitol is a natural sugar alcohol that looks and tastes like sugar but has fewer (or none) calories and doesn't raise blood sugar levels. But feel free to use the regular white sugar. Szechuan pepper is not a pepper at all: it is called this because its berries resemble black peppercorns.