Tagged with dessert

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Pumpkin Mousse

Pumpkin Mousse

Recently, Mimi blogged about pumpkin mousse, a decadent mousse with mascarpone. I liked the idea of pumpkin mousse, and made my own version, leaving out the mascarpone. The result is feathery light with a good balance between the pumpkin flavor and the spices, and only mildly sweet. I’ve only used a bit of sugar, which … Continue reading

Sticky Date Pudding

Sticky Date Pudding

Today marks the 4th anniversary of this blog. This is the 859th post. There have been over 870,000 views in those four years, and the number of followers and daily views is still slowly but steadily increasing. It’s been a great journey and the best part is all the interaction with you, my readers. So … Continue reading

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake

Thanks to Nutella we all know that chocolate and hazelnuts go really well together. This flourless chocolate hazelnut cake is not only as delicious as it looks, it is also a lot easier to make than it looks. When I saw Silva’s recipe for Torta Giandiua, a flourless chocolate hazelnut cake, I thought that it … Continue reading

Easy Foolproof Flourless Chocolate Cake

Easy Foolproof Flourless Chocolate Cake

Do you like chocolate? Do you like to impress your guests with your skills in the kitchen? Do you find baking a bit intimidating? Then this is the perfect recipe for you! This flourless chocolate recipe is much easier than the recipe I posted before, and just as good. But, it is much easier. It … Continue reading

French Toast Sous-vide

French Toast Sous-vide

Many of our favorite recipes have come about as a way to use up leftovers. Nowadays we are so used to an overabundance of food in large parts of the world, that eating too much is more of a problem (in those parts of the world) than having too little too eat. Not so long … Continue reading

Pear Ice Cream

Pear Ice Cream

Pears are in season, and pear ice cream is one of my favorite flavors. If you own an ice cream maker, making your own pear ice cream is very easy. Just blend all the ingredients and pour the mixture into your ice cream maker. The ‘official’ way to make ice cream requires you to cook … Continue reading

Home-made Ginger & Honey Ice Cream

  This recipe comes from the booklet that came with the ice cream maker. It’s so original and good that I keep making it, with as the only tweak that I add some fresh ginger juice. Ginger in sweet syrup (Dutch: stemgember) and sweet ginger syrup (Dutch: gembersiroop) are available in nearly every supermarket in … Continue reading

‘Tiramisù alla Pugliese’

In the small village of Montegrosso in Puglia, southern Italia, is the wonderful Osteria Antichi Sapori. We had the pleasure of dining there some years ago, and I can still remember it very well. The food was delicious and there was enough of it, we already completely stuffed after just having the antipasti (which just … Continue reading

Raspberry Soufflé

  Soufflés have a reputation of being difficult, but they are not that hard and extremely festive. Just remember that they will fall no matter what you do as soon as they cool, so serve them as quickly as possible. We got a raspberry soufflé for breakfast at Librije’s Hotel a few weeks ago, and … Continue reading

Strawberries macerated with Balsamic & Honey

This is one of my favorite desserts in summer time. Only three ingredients, easy to make, and delicious. As with many of my recipes, it helps to use the best strawberries you can find (ripe and fragrant), nice honey and the best aged artisan balsamic vinegar you can afford. The best to use for this … Continue reading

Almond cake (Torta di Mandorle)

Almond cake (Torta di Mandorle)

Last night I made this simple but delicious almond cake for the first time, but it will certainly not be the last! I’ve used Biba Caggiano’s recipe from “Biba’s Taste of Italy” with some improvements. The springform pan I used is the “Bake It Easy” from Porsgrund, which is a springform pan and porcelain serving … Continue reading

Flourless chocolate cake for chocoholics

Flourless chocolate cake for chocoholics

The final cake of my baking spree was this chocolate ‘bomb’. It is quite easy to make but got rave reviews. ‘Flourless’ means that the only ingredients are chocolate, butter, sugar and eggs. So indulge in small quantities 🙂 Ingredients For a 24 cm (9″) pan (the cake is really a ‘bomb’ so this will … Continue reading

Pound cake

Pound cake

In the same baking spree as the apple pie I also made a pound cake. The name “pound cake” comes from the amounts of an old recipe for this type of cake: 1 pound of flour, 1 pound of butter, 1 pound of sugar and 1 pound of eggs. For the same reason, this cake … Continue reading

Classic Dutch apple pie

Classic Dutch apple pie

Today I’ve been on a baking spree because it was my birthday on Saturday and in the Netherlands it is a tradition to treat your colleagues to cake on (or after) your birthday. It is not necessarily a tradition to bring home-baked cakes, but for me it certainly is 🙂 Apple pie is always a … Continue reading

Tiramisù

Not very original, but this remains one of my favorite desserts. “Tira mi su” literally means “pull me up”, and that refers to the lightness of this dessert. Yes, lightness. Although it will of course never be low in calories, it is possible to make a ‘fluffy’ version of Tiramisu that is not extremely dense. … Continue reading

Bounet sous-vide

Bounet, bunet or bonet is a traditional festive dessert from Piemonte. The name is thought to be derived from “bonnet” (hat), since the dessert is the ‘hat’ of the meal. Bounet is delicious and very good with any dessert wine that goes well with chocolate, including Barolo Chinato and Pedro Ximenez. This recipe is adapted … Continue reading