All posts tagged: sweet

Black Garlic Aioli w/ Parmesan Balsamic Roasted Cauli’s

So this packet of black garlic sat at the back of my cupboard for the longest while. I would shift it around, pick it up and put it down. I was afraid to open it and start the process of probing, tasting and experimenting. But eventually I got the confidence to read the blurb on the package; It reads:                                                                                                                                                       “Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it …

10 second Fig Ice-cream

I can’t remember when I first tasted a fresh fig, but I know that since that day there has been no going back. I grew up eating a lot of dried fruit: dates, bananas, and figs. Bananas soon got banished and picked out of every cereal bowl it showed up in. Frozen bananas on the other hand was just genius lurking in the pews: gone are the days of blackened fruit spoiling your fruit  bowl or attracting fruit flies or bread recipes. Now I can have ‘fresh’ bananas whenever I want them. Frozen bananas or any fruit make amazing fruit smoothies, but also desserts as this recipe demonstrates: you don’t have to use the dates, but because I love the caramel swirls like taste of figs in the dairy version of fig ice-cream, I needed something to substitute that. I love the rich pink colour the figs give to this ice-cream, half of eating is with the eyes as they say. Quick, healthy, raw and ready in minutes!

Pecan Caramel Monkey Bread

The moment you slowly remove the bundt pan from this bread. Its like watching a child open a birthday present, in small motion and to find that it was exactly what they had hoped and wished for. This was my experience unravelling the monkey bread. I had searched high and low for the recipe that reflected the image in my head of how this was all going to turn out, but nothing met my credentials. So I took a few ideas from here and there and put together a recipe which tastes so good! I wish you could hear me say this out loud…it is unbelievably good, the whole process of making this bread really therapeutic, I don’t know why. The process and ingredients are very similar to that of Brioche, so I felt a lot more confident putting it together. Not all monkey breads require eggs, but I wanted to the rich texture of the brioche in this one and it paid off so well. A couple of tips: be generous with the caramel. If …

Blueberry Scones

I was hunting around as I usually do, looking for something different to do with Blueberries. I normally throw them into smoothies, and I remember once making a blueberry drink for a friend’s dinner. And now come to think of it I also made a blueberry sauce to go with some quick pancakes when my Uncle came down to spend some time with us (you know those pancakes you make and they turn out so nice…but you can’t remember how you did it? It was one of those days).  Ok so I’ve kind of lost the argument: I have done a few things with Blueberries, but I have to say these scones excite me the most. Not only are they really quick and simple to make but extremely tasty!  To speed up the process, this can be made in a food mixer. Adapted from recipe by La Petite Brioche

Supermalt Chocolate Muffins

Ever wondered how red velvet cake achieves its moist crumbly texture? It’s the addition of sour cream, a little well-known ingredient popular in cakes I tasted during my adventures in the Deep South of the United States (‘tasted’ is an understatement, I devoured them). The sour cream also helps intensify the rich taste and texture of these muffins. I loved the first sight of these cakes when I took them out of the oven: the crackled tops resembled mountain peaks the perfect base for the creamy frosting to sink into.  The addition of Supermalt really holds the cakes rich dark colour together, it’s not at all overly sweet or damp as you might expect: think of pouring a cool glass of Supermalt on a summer’s day, with bees buzzing past your ears as you sip the creamy froth oozing over the glass…you have the picture? Well that’s the intensity this cake has on not only your eyes but your tastes buds. Enjoy!