Marshmallow strawberry parfait with passionfruit chocolate, blueberries and Tequila Rose

After rain, comes sunshine, and after a rather interesting 'main' course, comes the dessert- (thank GOD) ...

Notice the book in the background, it is my new kitchen Guru! Written by Anne Willan (founder of Ecole de Cuisine, La Varenne, Paris) it is everything a culinary devotee could ever ask for. Thank you my darling!

This light marshmallow delight, with tastes of summer, is dedicated to my beauties Kaca & Maggie.

Don't leave out the Tequila Rose! It brings a aromatic, rosy blush to the dessert. 

Big thanks to my girls for a wonderful and inspiring week-end!

The Decoration

I named this creation "the Carribean dream" because of the gorgeous tropical colours of the cake. I originally wanted a fruity, light and creamy texture to it. That's why I decided on a hazelnut daqouise for the base, vanilla cream for the filling and finally; bailey's infused cream to cover the cake...

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For the decoration I used a light powder- whipped topping cream, 
along with a assortment of fruits (persimon, strawberries & red currant).

Blueberry crumble pie

One of the all-time easiest and tastiest dessert is the Blueberry crumble pie. Together, the sweet blueberries and the crunch, taffee- like oat spread is a match made in heaven.

Basic Recipe

• 300g Berries (in this case blueberries (you can also use strawberries, raspberries or a combination of the three) use your imagination to make the perfect mix!)
• 1 dl Sugar
• 1 dl Flour
• 1 dl Oatmeal grains
• 50-100 g Margarine (depending on your preferences)

Place the berries in a pie form. Mix all the remaining ingredients in a bowl and blend well.
Bake in a preheated oven (200 C) until the crumble pie turns golden. Let cool for at least half an hour before serving it with vanilla ice cream, vanilla sauce or au naturale.


Bon Appétit!

The cakes of midsummer!

Midsummer means good food, great company and delicious cakes!

Starting off with a traditional flavour combination of strawberries 'n' cream, in a slightly different format; completed with italian savoiardi biscuits and vanilla yogurt.

...followed by a blackberry- banana- vanilla cream creation of my own (my favorite of the two!)

Flour and eggs...

...make a wonderfully crisp breakfast! I am very fond of a recipe called "eggs and flour" (something of a cross between a pancake and an omelet), which tend to I spice up with some vanilla sugar in the batter. Just add some icing sugar and blackberries to sweeten the pancakes when they are done, and you are all set for a yummy breakfast!

gotta love those blackberries..!

White chocolate- Coconut Fudge!

I proudly present: my very first home-made fudge!
(Still can remember the scent of this sweet candy, just by looking at the shots. If you haven't tried making fudge yet, try it!)

White chocolate/ Coconut/ Blackberry fudge

Baklava feat. Schwarzwalder kirschtorte

Now here's something really special: a cross between a traditional baklava (this variation is made with mediterranean technique rather than the ones practised in the middle- east, thus is comparable to greek baklavas or yugoslavian "pita" (sweet pie made out of phyllo dough)) and Schwarzwalder kirschtorte (black forest cake- originally from Germany).

Made to a dear friend for her birthday, I give you;
Baklava feat. Schwarzwalder kirschtorte!

With a somewhat unorthodox decor-method...:D

...consisting of chocolate cremé, 2 types of sweet melon, chocolate icing and cherries.



Halfway through..!

All and all it was a succesful combination and our birthday girl was very fond of the cake, which is of course very, very important!

Huge thanks to you Maggie for an unforgettable birthday celebration!

Cherry Cheesecake

After a heavy barbecue-dinner, there's no room for a heavy dessert. Thus, a light cheesecake is the answer when you're in the mood for something sweet..

3	eggs
80-100 g	sugar
80-100 g	flour
	baking soda & cocoa
1/2kg	cream cheese ricotta cheese
1/2l	whipped cream
1	vanilla sugar
80-100g	sugar
	the juice and zest from 1 lemon about 1/2 kg of cherries (or any type of berry that you like)
To make the chocolate base: beat the eggs with the sugar until the mixture has thickened and turned a very pale yellow. Add baking soda, cocoa, flour and stir slowly. Bake in a preheated oven (160°C) for about 15-20 minutes. (I used a 26 cm cake tin, if you want to you can go bigger, but then the cake will be shallower.) To make the filling: Whip the cream & add enough gelatine to make the mixture set (approximately 2 sheets). Add 250 g cream cheese, 250 g ricotta cheese, sugar, vanilla sugar, lemon zest & juice. Blend well. Pour the mixture into the cake tin when the base has cooled and even out with a spatula. The finishing touch of this cake are the berries; slice the berries into desired shape & place them on top of the filling. Let the cake set in the fridge for a couple of hours. Enjoy with some rosé champagne and the company of great friends!