The other night our friends Hannah and Peet came for supper, they cooked and we made dessert. So I looked through some of my cookbooks and decided on a Mille-feuille with White Chocolate Custard and Berries recipe out of Alida Ryder’s book.
Found this site today that has loads and loads of flipping delicious looking recipes on it.They are even categorised, so if you are in the mood for say, dumplings or potatoes, vanilla flavoured things, Japanese, pasta or say, cheesecake doughnuts with salted caramel, then you’re all sorted. You just click into the different sections and off you go.
Speaking of cheesecake doughnuts with salted caramel, I will literally pay someone cash-money to make these sons-of-bitches for me and then bring them to my house – you will also be expected to feed them to me, a thank you.
Anyway, if you’re stumped for what to make for supper or more importantly dessert, check this site out, I seriously doubt you’re going to regret it.
Yesterday I made a white chocolate cheesecake for my dad’s birthday. It’s a fridge cheesecake so it was pretty damn easy to mix up and it tasted pretty damn good too. It’s sweet and smooth and quite decadent, but it goes down a treat, especially with a little bit of tartness offered up by some raspberries, in fact strawberries would of been good too.
I have been wanting to try out this specific recipe for a while now and yesterday I was presented with the perfect opportunity to whip out the bananas and get this thing made. It is a bit of a time consuming pie to make because you have to wait for things like the custard and the base to cool and that takes a while, but it’s worth it in the end. This banana cream, chocolate, custard extravagancer went down a treat last night at a friend’s house. I’ll definitely be making it again, but next time I’ll change 2 things and they are 1. I’m going to make the crust a bit thinner, it was a bit thick for my liking and 2. I’m going to bake the crust for a little less time, I found it to be a little to hard.
This recipe calls for you to make the custard from scratch, but I must warn you, it’s flipping delicious so try not eat half of it before it goes into the actual pie and by pie, I don’t mean your pie-hole.
The original recipe for this pie can be found here, I substituted cardamon for cinnamon because I didn’t have any, but it came out nicely anyway.
I baked a Grasshopper Pie for the first time ever the other day. I have seen Nigella make one before and I really liked the colour of it, it’s bright green so when you take the first bite you’re a bit confused as to whether you like it or not. I guess because it looks like you’re biting into into a pie made of melted down Ninja Turtles, but once you get past that you find that it really is quite an interesting dessert. The texture is like firm milky jelly and that together with the chocolate biscuit base is too too nice.
We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.
Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.
Here is the recipe, if you do try it out, hope you enjoy it.
200g roughly chopped Toblerone
450 ml whipped cream
3 medium egg whites
I bought extra Toblerone to decorate the top and eat (you’re not surprised are you? Didn’t think so)
Melt the chocolate; cool slightly; fold into the cream.
Whisk 3 egg whites until stiff; fold into the chocolate mixture.
Spoon into small serving dishes, I used teacups, which it worked perfectly. Then pop them in the fridge for at least an hour. Before serving them, I stuck a block of tobelerone into each one as decoration.