Don't even try. It's physically and emotionally impossible!
Traditional Moroccan dessert, Moroccan Guava Almond Phyllo Cake M'hanncha/snake cake is made with filo pastry and almond filling, scented with orange blossom water and cardamom. Here we've used guava paste and cream cheese for that nontraditional modern touch. M'hanncha means coiled snake, name given because of the shape. It is easy to make and the taste is simply divine!
A popular and simple Latin American dessert, this coconut flan recipe is both decadent and delicious.
At the begining of the month I have posted a dessert containing coconut mousse, however I still owe you the recipe. Yesterday, it was snowing for the first time while I was preparing it again. I have also spent quite a long time with creating chocolate decorations while I was wondering about the Christmas menu. About the menu I still do not have a single idea, but making the chocolate decorations was a lot of fun and I can't wait to get another bunch of foil to experiment some more. But now, let's see the recipe for the mousse. Ingredients: 2 egg yolks 25 g sugar 125 ml coconut milk 2 g gelatine 125 g heavy cream Beat egg yolks with sugar until pale, while bringing the coconut milk to the boil. As soon as it starts to boil pour it over the beaten egg yolks and put it back to the stove. Cook until thickens, then stir in gelatine and let it cool. As soon as it is cold enough stir in beaten cream and let it stand in the fridge for a few hours.
This coconutty, gluten-free treat is one both kids and adults will love.
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
One of Europe's oldest desserts, Spain's famous Crema Catalana features orange-lemon-cinnamon infused custard with a burnt sugar topping!
Low-carb custard sauce is the perfect alternative to whipped cream or Greek yogurt when you need a protein source for a berry-filled snack or dessert. Gluten-free and a Trim Healthy Mama S, this low-carb custard sauce
Welcome to day 4 of Passover Week 2015. I've had this recipe i n my files for a long time. It didn't need any renovating though because the ...
Made with only 6 ingredients including chia seeds, cacao and coconut, these delicious coco bars are the perfect lunch or after school treat!
Looking for a unique treat? Angel Wings pastry, Faworki or Chrusciki is a delicious European fried dough dessert that looks & tastes heavenly! Easy recipe!
It is time to learn the secret in this pan de coco recipe! This bread is a famous morning and merienda bread in Filipino bakeries. Learn how to make it here!
Brotchen are traditional German Hard Rolls, inspired by the book, The Baker's Daughter.
Swedes eat a lot more than meatballs. Herring, for example. Have you ever tried any of these 10 delicacies?
Here's how to make an easy chicken and aubergine creamy curry with coconut milk. It's an easy Indian style recipe that taste so good!
Hello, Creamy Coconut Garlic Mushrooms, you are one incredibly delicious creamy, silky, garlic-y, side dish.
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
Welcome to Lao! This month for Eat the World we are using the kitchen to travel to the Southeast Asian Country of Laos. Laos is a small...
Keto crepes can be made sweet or savoury. Imagine these with sugar-free chocolate spread over them? Ah-mazing!!! Or add cheese, ham and avocado for lunch.
Buko Salad is the Filipino variation of the fruit salad, it is usually made out of mixed fruits, nata de coco, kaong (sugar palm), coconut, thickened cream and condensed milk.
This is my prize-winning Coconut Ice recipe, which made me almost as much of a Show Queen as my precious cow 767. It has been entered in many agricultural shows, and won me incredible trophies. As…
I bought the Shiok cookbook when I was still in Singapore after hoarding a copy from the local library for so long that they slapped me with a heavy fine. I decided then that it would not only be cheaper but also sensible to buy my own copy. The Shiok cookbook by Terry […]
These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust). The difference with coconut macaroons is that you need neither to be ironic nor self-consciously retro-cool to enjoy them. One bit of retail bossiness here: buy shredded, not desiccated, coconut, otherwise the sugary, fragrant dampness — which is, after all, the whole point — will be lost. For US cup measures, use the toggle at the top of the ingredients list.
Oyako means parent and child in reference to the fact that this dish’s main ingredients are both chicken and eggs. This very traditional do...
Try this delicious chicken with apriocots and coconut milk plus other recipes from Red Online
18th Century Cosmo Magazine - Funny memes that "GET IT" and want you to too. Get the latest funniest memes and keep up what is going on in the meme-o-sphere.
You’ll be surprised by how easy it is to whip up a batch at home with ingredients you already have in your pantry.
This is a cream puff recipe from a famous bakery in Hawaii - Liliha Bakery. I think it's the best because of the chantilly frosting on the top of the puffs. This recipe is directly from What Hawaii Likes to Eat that was given to me by my mom. This book is really good for Hawaiian recipes because it is truest to local Hawaiian tastes and isn't grotesquely touristy like some recipes supposedly from Hawaii are. I don't normally change the recipe because it's golden the way it is but see the notes section for minor variations. Chocolate Cream INGREDIENTS 1/2 cup sugar (115 g) 2 TBS flour 2 TBS cornstarch 4 large egg yolks 1 1/4 cups milk (312.5 mL) 1/2 tsp vanilla extract 1/4 cup finely chopped semisweet chocolate (43.75 g) DIRECTIONS In medium bowl of mixer, combine sugar, flour, cornstarch, and egg yolk; beat on high speed until thick and lemon colored, about 2-3 minutes. Pour milk into medium saucepan and bring to a simmer; gradually pour 1/4 of milk into the egg mixture, stirring to combine well. Pour egg mixture back into saucepan and cook over low to medium heat, stirring constantly, until mixture begins to bubble and is thickened. Whisk mixture and continue cooking for an additional 40-60 seconds. Scrape custard into clean bowl; add vanilla and chocolate bits; stir gently until chocolate melts and is well blended. Cover bowl with plastic wrap; let cool and refrigerate until ready to use. Butter Frosting (Chantilly) INGREDIENTS 1 1/2 cups evaporated milk, undiluted (375 mL) 1 1/2 cups sugar (340 g) 4 egg yolks 3/4 cup butter or margarine (12 TBS) 1 1/2 tsp vanilla extract DIRECTIONS Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook over low heat or double broiler, stirring constantly, for 10-12 minutes or until mixture thickens enough to spread or drizzle over dessert. Cream Puff INGREDIENTS 1/2 cup water (125 mL) 1/2 cup milk (125 mL) 1/2 cup unsalted butter, cut into pieces (8TBS or 1 stick) 1/4 tsp salt 1 cup flour, sifted (110 g) 4 large eggs DIRECTIONS Combine water, milk, butter, and salt in large saucepan; bring mixture to full boil. Add flour all at once and stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Continue cooking for about 1 min, stirring constantly. Transfer to a bowl and let cool 5 min, stirring occasionally. Beat in eggs one at a time, with a wooden spoon or with mixer on low speed until paste is smooth before adding next egg. Beat dough until it is smooth and shiny and very thick but not stiff. Drop by tablespoonful onto ungreased or parchment-lined baking sheets leaving about 1-1.5 inches between each ball to allow for expansion. Bake at 400*F (200*C) for 10-12 minutes; reduce temperature to 350*F (180*C) and bake additional 10-15 minutes or until golden brown and yet firm to the touch. Turn off oven; poke bottom of each puff, turn upside down on baking sheet and let dry in oven for about 10 minutes. Remove to rack and let cool to room temperature before filling. To fill, slice tops from puffs; remove any uncooked paste and fill with Chocolate Cream. Replace tops and drizzle or frost top of puff with Butter Frosting. If desired, tops may be sprinkled with chopped mac nuts. NOTES: - The Chocolate Cream recipe makes about 2 cups, Butter Frosting little less than 2 cups, and Cream Puffs about 24 small puffs. - The chocolate can be omitted in the Chocolate Cream recipe to make it vanilla cream, or freshly made whipped cream (aerated whipping cream, sugar, and vanilla) can be used as the cream in the puffs. - When making the Chocolate Cream make sure that the custard is smooth and not lumpy by thoroughly combining after adding each ingredient. - Puffs can either be sliced in half and filled or the cream can be injected using a bag (i.e. professional pastry bag or Ziploc bag with the corner tip cut off) and a pastry tip. - For those who don't like super sweet desserts, the sugar from Butter Frosting can be cut in half but add an extra 1/2 tsp of vanilla to compensate for taste. Although the directions seem a bit long and daunting, the recipe is pretty easy to make. If you are efficient and not a beginner baker then it should only take you 1-1.5 hours. It's definitely worth it to make it and show off for a party or if you have children. -Enjoy!
Christmas Moka Cakes (3 flavours)
