Figs with blueberries, walnuts, honey and cinnamon

Figs with berries, walnuts and honey 3

With the Figs I bought last week, I made this delicious  and very simply dessert.

The recipe is so simple that I could even display it in one image:

Figs with berries, walnuts and honey 6

The shoot I did on my stairs and for it I used an external flashlight (similar to this one), the very elegant plates I bought on an antique market a couple of weeks ago.

All in all, it gives these photos an extra light and simplicity look which made then pretty chic looking if you ask me ūüôā

Figs with berries, walnuts and honey 4

Figs with berries, walnuts and honey

figs with berries, walnuts and honey 8

This last photo was a bit over exposed, but I think it suits this image ūüôā

Figs berries, walnuts and honey

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Rhubarb gets a second chance ~ Rhubarb Souffl√©

Rhubarb souffle 4 - copyright LosAngelas

It’s the time of the year that almost overnight rhubarb pops up everywhere; when I go to the market to buy my fruits & vegs, there they are; any food magazine HAS to have some rhubarb related topic and of course the food bloggers… I understand it, from all the fruits & veggies, rhubarb has by far the most extraordinary and beautiful color!

But for as long as I can remember, I have always disliked this veg. I still have visions from when I was six, and my mother had a big pan of Rhubarb on the stove and as a special treat, we had stewed Rhubarb for dessert.

“If you think it’s too sour, just add some extra sugar.” my mother said to me, and as I scooped in heaps of sugar, my sister ladled in her second bowl, she clearly could not get enough of it.

But 20+ years later, your taste changes and I cannot deny that I’m not attracted by the color of this vegs and the many recipes that flirt with me. So I had to give Rhubarb a second chance and I did it with this Rhubarb Souffl√© recipe.

It’s a fairly easy recipe to make and although I’m happy how the photos turned out, I can conclude that I really don’t like rhubarb and so I called sis and she ate both souffl√©s.

But if you like rhubarb, here is what you need & need to do:

250 grams of rhubarb, in pieces of 3 cm

3 tablespoons of sugar

1 teaspoon of cornstarch

50 ml water

1 egg white

1 spoon of butter

Grease 2 small oven dishes with butter and  sugar them. In a big pan, heat the rhubarb in 50 ml of water and with the sugar on a low heat. Let it simmer for for about 15 mins. Pour the liquid in a cup and set aside.

push the rhubarb through a colander sieve. Set a small bit of the juice, to serve as a side.  To the rest of the juice add the cornstarch mix thoroughly and heat this. Then leave it to cool down.  

Whip the egg white until stiff then the rhubarb mixture and mix thoroughly. Scoop the mixture in the oven dishes, and bake for 15 minutes on 170 degrees.

Serve immediately ( to get the full soufflé effect) and with the some of the leftover rhubarb juice on the side. 

Enjoy!! 

Ps. here is a great link for Rhubarb lovers: Bangers&Mash makes a collections of rhubarb recipes ūüôā

Rhubarb souffle 3 - copyright LosAngelas

Rhubarb Souffle 7 - copyright LosAngelas

Rhubarb Souffle 6 - copyright LosAngelas

Dinner with L. Part l – dessert, flourless brownies

brownies - copyright @ LosAngelas

Finally I have made a successfull brownie attempt again!

First of all, my friend L & I have the tradition of cooking something together which neither of us has made before, and even though this was only the second time, both of us were so enthusiastic that we can already call it a tradition.

This time we made artichokes with 2 different dips¬† and a creamy risotto with turnip-tops and salmon. With 2 people in a small kitchen and recipes never tried before there was unfortunately to chance to take photos of the process unless you‚Äôre interested in a exploded kitchen… BUT, the dish was such a success that I made it a couple of days later for my bf, and this time with photos – which will follow later

brownies - copyright @ LosAngelas

However I was smart enough to make the desert in advance, and had plenty of time to take photos of these, delicious nutty brownies.

I decided on a making a flowerless brownie with extra nutty – walnuts and almonds.

For my 16cm bake tin, I have used the following ingredients, which was, as you can see still a bit too much, so additional muffin shapes had to be filled.

200 gr dark chocolate                       150 gr butter

30 gr cacao powder                              2 eggs

150 gr fine sugar               1/2 tbs baking powder

50 gr walnuts                    50 gr chopped almonds

For full recipes, maybe you can try this one by Nigella                                                           or this triple chocolate version by Martha Stewart 

Serve with ice cream, enjoy!

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

brownies - copyright @ LosAngelas

Apple turnovers, a quick fix when in need of something sweet.

appelflappen 2 - copyright @ LosAngelas

Sometimes you have a graving for something sweet. It doesn’t matter what it is, even a teaspoon of sugar would do at that moment. I had that feeling last week as I was walking through the city, then the idea of baklava popped in my head.

A couple of years ago I was on holiday in Crete and ate this almost every day, and thinking back of that I knew it, Baklava was the solution. There was one place that I knew at that time that sells this, but when I arrived there I was disapointed. They did not sell it anymore, cause of the change of season.

appelflappen- Copyright @ LosAngelas

 

This was not the time to find and try out a new recipe. So I went for a quick fix, an old favorite, Appleturnovers or appelflappen as we call them in Holland. I used to make these when I was a little girl with my mother and loved them.

All you need is some puffpastry, apple chopped, raisins, some lemon juice, cinnamon and sugar.

You don’t need to be Masterchef for this, but it does the trick when you’re in need of something sweet.

appelflappen 4 copyright @ LosAngelas

 

appelflappen 6 - copyright @ LosAngelas

appelflappen 3 - copyright @ LosAngelas

 

We can’t eat unless it’s blogworthy

*** update : visit this post at my moved blog : HERE ***

Everybody knows Nigella Lawson, the domestic goddess, she makes the most delicious looking sweet things!

So, when we Recently we had some friends over for a sunday dinner, I decided to make her chocolate and raspberry pavlova for dessert.

before we could cut even one piece, I had everybody wait for me to take some pictures, as I said, we can’t eat it unless it’s blogworthy….

so this time not a series, but a single photo, of what is a simple but really nice and sweet dessert.

the recipe you can find in Nigella’s Forever Summer, and there is even a clip of it on you tube.

Enjoy, and if you’re gonna make this, have fun!