Aug 30, 2016

Sweet cream & butter brioche

I came across this recipe while checking my Facebook board and I instantly thought they would be an amazing breakfast stars (my love for yeast dough is always and forever). The cream and butter make them so delicate and flavorful you most likely won't stop at one bite. 

Ingredients for about 4 large ramekins: 
*adapted from food52

- 360g (3 cups) all-purpose flour
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tbsp honey
- 1,5 tbsp milk powder
- 30g fresh yeast or 1 tbsp dry
- 1 large free-range egg + 1 small for brushing
- 30g (2 tbsp) softened butter
- pinch of salt

1. In small saucepan, cook 3 tbsp of flour with 1/2 cup of water until thickened. Turn off the heat and whisk in the cream and honey. Stir until honey is completely dissolved.

2. If using fresh yeast, dissolve them in 1/4 cup of warm milk (be careful not to use too hot milk or the yeast won't rise).

3. Transfer the flour and cream paste to a large bowl, then add the yeast mixture along with milk powder, salt, egg and the remaining flour. Knead the dough with a stand mixer, adding butter in portions, until you have a smooth and elastic dough. Form it into a ball, cover with plastic wrap and let sit for 30-60 minutes or until doubled in size.

4. Grease the ramekins with butter. Divide the dough into 4 pieces and then each piece into another 4. Place 4 pieces of dough in each form. Leave the dough to rise for another 20-30 minutes.

5. Preheat the oven to 375F/180C. Beat the small egg and brush the top of each bun. Bake for 30-35 minutes or until they turn golden-brown. Cool slightly and serve when still warm.


Aug 24, 2016

Curd cheese flat cake with forest fruit and pine nuts (egg-free)

As a Polish kid, I used to eat a lot of curd cheese. Sweet or savoury, everything tasted great with a little bit of this white, fluffy thing. I can tell it is quite hard to get a good curd cheese outside of Poland, so you can easily use ricotta as a substitute.  

With delicate, cheese bottom and tangy, moist fruits on top, this cake is a tribute to my childhood.

Ingredients for 25x30cm (9x12inch) pan:


- 75g (1/3 cup) butter, melted and cooled
- 80g (1/4 cup + 2 tbsp) xylitol or caster sugar
- 150g (5oz) curd cheese or ricotta
- 3 tbsp sour cream
- 1 tsp vanilla extract
- 250g flour
- 2 tsp baking powder
- pinch of salt


- 3 tbsp naturally sweetened peach jam
- 400g (13oz) fresh raspberries
- handful of fresh blackberries
- 3 tbsp pine nuts, slightly roasted

1. Preheat the oven to 170C/338F.

2. In a large bowl, mix the melted butter, xylitol, curd cheese, cream and vanilla. Sift in the flour, baking powder and salt. Mix until smooth and dense batter forms.

3. Line the pan with parchment paper. Spread the batter evenly on the bottom of the pan and brush it with jam. Arrange the fruit on top and sprinkle everything with nuts.

4. Bake for 40 minutes or until the edges turn golden brown. Leave to cool completely before serving. The cake is not overly sweet so feel free to dust some powdered sugar on top.


Aug 18, 2016

Chocolate zucchini cake with mascarpone & goat cheese frosting

I don't know why but sometimes, combinig sweet with savoury really makes wonders. In this case there are two of them - rich chocolate centre and creamy, light topping. So please, do not be afraid of these uncommon ingredients and just bake this cake. Finish it with some fresh stone fruits and you will have the ultimate rustic summer dessert!

Ingredients for 15cm cake pan:


- 160g (1¼ cup) flour
- 60g (1/2 cup) cocoa powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- 200g (1 cup) sugar
- 1 egg + 1 egg yolk
- 100ml canola oil
- 1 tsp vanilla extract
- 350g (2 cups) grated zucchini
- 65g (1/2 cup) grated semi-sweet chocolate


- 100g (4 tbsp) mascarpone cheese
- 50g (2 tbsp) soft goat cheese
- 1 tbsp honey
- fresh fruits for topping

1. Preheat the oven to 180C/350F.

2. In a small bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl mix the egg, egg yolk and sugar until smooth. Add canola oil and vanilla extract. Gently squeeze the zucchini to remove the excess water and then add to the rest of ingredients along with grated chocolate. Stir in the dry mixture.

4. Grease and flour the pan (or line with parchment paper) and transfer the batter to your prepared dish. Bake for 1 hour or until the cake tester comes out clean. Set aside until completely cooled.

5. Prepare the frosting. Combine all of the ingredients in a bowl and stir vigorously until smooth.  Frost the top of your cooled cake and finish with some fresh summer fruits.


Aug 11, 2016

Lemon mascarpone tart with raspberries

I can assure you, you will completely fall in love with this light summer dessert filled with sweet mascarpone cream and fresh rasberries. It has everything you need for the perfect outdoor party in the hottest time of the year. 

Ingredients for 25cm tart pan: 


- 180g flour
- pinch of salt
- 130g cold, cubed butter
- 1 egg yolk
- 2 tbsp powdered sugar


- 4 egg yolks
- 50g sugar
- zest and juice from 1/2 lemon
- 100g white chocolate
- 500g mascarpone 
- fresh raspberries for topping

1. In a large bowl, mix the flour, salt and cold butter until crumbly. Stir in the yolk and sugar, knead the dough until smooth and form into a flat disk. Cover with a plastic wrap and refrigerate for at least 60 minutes.

2. Roll out the dough thinly and press into prepared pan (remember to grease and flour the dish first). Refrigerate for another 30 minutes. 

3. Preheat the oven to 200C/400F. Take out the dough, dust it with flour, cover with parchment paper and scatter baking beans on top. Bake for 15 minutes, then remove the weights and paper and bake for another 6-10 minutes or until golden brown. Leave to cool completely. 

4. Prepare the filling. In a large bowl, mix the egg yolks with sugar and lemon. Put the bowl on top of the large pot filled with boiling water and stir vigorously until thick and creamy. Then place the dish in cold water and stir until completely cooled. 

5. In the meantime, melt the chocolate in a water bath and set aside. 

6. In another bowl, mix the mascarpone with egg yolk mixture and cooled chocolate until smooth. Transfer to the pan and decorate with fresh rasberries. Refrigerate for at least 30 minutes before serving. 


Aug 3, 2016

Gluten-free raspberry & chocolate muffins (gf)

These little ones are perfect for all those light summer feasts where dense and sugary bakes just seem too much. They are tender, full of healthy ingredients and totally guilt-free.

Makes about 15 muffins:
recipe adapted from australian Delicious magazine

- 110g (1 cup) coconut flour
- 200g (2 cups) almond meal
- 3 tsp gluten-free baking powder
- pinch of salt
- 3 free-range eggs
- 185ml (3/4 cup) canola oil
- 120ml (1/2 cup) honey
- 210g (3/4 cup) Greek yogurt
- 1 tsp vanilla extract
- 180g (about 4 handfuls) fresh raspberries
- 130g (3/4 cup) dark chocolate chips

1. Preheat the oven to 170C/338F. Line the muffin tray with paper cups and set aside.

2.In a large bowl, sift the coconut flour, baking powder and salt. Mix in the almond meal.

3. In another bowl mix the eggs with oil, honey, yogurt and vanilla until smooth. Add the wet ingredients to the dry ones and mix well.

4. Stir in the choccolate chips and raspberries leaving some of the fruits for topping. Fill the paper cups with batter and decorate the tops with halved fruits.

5. Bake for 35-40 minutes or until the cake tester comes out clean. If muffins start to brown too much, cover them with aluminium foil.

6. Place the baked muffins on a rack and leave to cool completely.