Category Archives: Homemade desserts

Raspberry mousse

Use this mousse on any base. I used red velvet cake mix to make the base.

Spread the cake base layer with raspberry jam and top with the mousse.

Yummy, creamy light foamy dessert.

The raspberry mousse

450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk

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Curd cherry strudel

This sweet thing is full of fruits, and curd in a thin filo pastry wrapping.

Ingredients

250 g low fat curd (in Polish shops)

3 tbsp sugar

1 egg yolk

1 tbsp lemon curd

1 tbsp semolina

1 jar Lidl pitted sour cherries

1 beaten egg white with 1 tbsp sugar

8 sheets of filo pastry

1 egg yolk with a little milk to brush

Method

It’s very easy to make this.

First drain the cherries and keep the juice in it’s own jar.

Open the sack of the filo pastry.

Lay out one sheet on a dry kitchen towel. Spray with oil or melted butter. Lay three more sheets one after one with oil sprayed on every single sheet.

Prepare the filling.

In a bowl mix the curd, sugar, semolina, lemon curd and egg yolk together with a hand held beater.

With one tbsp sugar for every egg white beat until it forms stiff peaks.

Fold 1/3-rd of the meringue to the curd mixture to loose it, then fold in the rest of the meringue.

Arrange half of the curd mixture on the less than a half of the filo sheet. Arrange half of the cherries on top and scatter one tbsp semolina on the cherry layer. After this using the towel fold the roll.

Arrange on a baking tray.

Similarly prepare the second roll and arrange on the baking tray.

Mix one egg yolk with 1 tbsp milk and brush the rolls.

Bake the rolls on the lower rack of your oven at 180 C for 30 minutes until it becomes golden.

Remove and let it cool on a rack.

Make slices with a serrated knife, dust with icing sugar and enjoy.

It was so yummy, I ate one whole roll at one seating.

Enjoy!

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Blueberry curd pudding


Ingredients

200 g flour

200 g sugar

2 tbsp custard powder

1 tbsp baking powder

500 g curd

300-400 g blueberry

Method

Prepare the layers

Bake at 180-200 ° for 45-55 minutes.

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Curd-marzipan-apricot strudel

In summer when you can buy sweet apricot this strudel can be an excellent dessert alternative to a weekend menu .

Apricot and marzipan are good friends in a strudel.

They make a yummy-yummy home made sweet.

I handpicked the fruit in my summer allotment.

Sweet, slightly soggy fruit is the best for this.

Ingredients

500 g Curd

2 vanilla pod

Sugar

2 egg yolks

2 egg whites beaten with 2 tbsp sugar

100 g marzipan, grated

400 g apricot sliced

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Apricot-curd-semolina crumble cake

In this recipe I used semolina instead of flour.

Semolina is better than flour, it takes much longer time to digest, hence it’s healthier than flour.

In July, in the season of apricot in my summer allotment I collected the harvest from my trees.

The sweet apricot and curd goes very well together.

This home style, country style sweet is very easy and fast to make.

And it’s very easy to eat. I frequently have this kind of sweetie​ for breakfast with my chocolate protein smoothie.

This time I used a 12 hole cup cake baking tray. I lined the holes with baking parchment.

Ingredients

200 ml sugar

2 sachet vanillin sugar

200 ml fine semolina

1 tbsp butter

1/2 sachet baking powder

500 g ricotta

300 ml milk

3 eggs

500 g apricot, peeled, halved, stoned

Method

I used a clever Hungarian technique to prepare semolina. We use this when we prepare broad pasta with semolina and jam.

In this dish to avoid the semolina to be hard between your teeth, we cook it in little water.

Preheat the oven to 180 C°.

In a hot pan melt butter and add the semolina. Stirring continuously fry the semolina until light golden. Add a little milk, a few tablespoons. Mix and cover the pan and  cook the semolina until it’s soft and cooked. Try to evaporate all  the moisture to have an almost dry crumb-like consistency.

Let it cool to room temperature.

Mix the cooked semolina, sugar, baking powder. Butter the tray.

Line every hole with baking parchment. Or, you can use paper cups.

Spoon 1 tbsp semolina mixture on the bottom of every cup. Arrange evenly.

Arrange the curd spoon by spoon evenly on the base.

2 sachet of vanillin sugar comes divided between the cups evenly, then arrange the apricot slices over.

Use soft apricots. If your apricots are hard it’s advisable to cook them in a little syrup to get them soft.

I love it with lots of apricot! So, be generous with yourself!

Mix the milk and the eggs and pour evenly on the surface.

With a fork help the milk mixture spread and soak evenly.

Bake for 25-50 minutes or until the top becomes  golden.

Let it cool to room temperature and serve.

Serve it with coffee, eat it with dessert fork or with bare fingers.

You can’t stop eating it! Believe me!

 

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Cherry-ricotta-semolina-crumble cake

In July, in the season of cherry in my summer allotment I harvested my trees.

The sweet and sour cherry and curd goes very well together.

This home style, country style sweet is very fast to make.

I used a big Jena glass baking

Ingredients

200 ml sugar

2 sachet vanillin sugar

200 ml fine semolina

1/2 sachet baking powder

500 g ricotta

300 ml milk

3 eggs

500 g cherry

Method

Preheat the oven to 280 C°.

I used a clever Hungarian technique to prepare semolina. We use this when we prepare broad pasta with semolina and jam.

In this dish to avoid the semolina to be hard between your teeth, we cook it in little water.

Mix the cooked semolina, sugar, baking powder. Butter the tray. Arrange 2/3 rd of the semolina mixture on the bottom.

Arrange the curd evenly on the base.

2 sachet of vanillin sugar comes, then arrange the cherry over.

Mix the milk and the eggs and pour evenly on the surface.

With a fork help the milk mixture spread and soak evenly.

Bake for 25 minutes or until the top becomes red or golden.

Let it cool to room temperature and serve.

Serve it with coffee, eat it with dessert fork or with bare fingers.

It’s unstoppable to eat! Believe me!

 

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Summer fruit fool

Ingredients

300 g mixed summer fruits

2 tbsp honey

2 tbsp custard powder

200 g double cream, whipped

1 tbsp orange curd

200 g Greek yoghurt

Finely shredded orange zest to decorate

Mint leaves to decorate

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Mango-papaya-passionfruit fool


I found this easy recipe in a book “Essential DESSERTS”.

I prepared it from an ONKEN mango-papya-passionfruit yoghurt with a little fresh mango.

Ingredients

400 g mango-papaya-passionfruit yoghurt, hung

200 ml double cream whipped

1 half mango puréed

1 half mango sliced to decorate

 

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Plum-prunes puff cakes

Ingredients

1 pc  puff pastry

Plum marmalade

Prunes

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Plum-prune puff rolls

When I decided to make this simple thing I knew it would be a hit, a real hit!

Plum marmalade is the queen of all marmalades!!

Simply scrumptious!

Scrumptious, scrumptious, scrumptious!

Ingredients

1 pck puff pastry

Plum marmalade

Prunes

Egg yolk to brush

 

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