Rustic mango & ginger tart (sugar-free)

Ingredients:

CRUST:

- 160g (1¼ cups) flour
- 1 tbsp xylitol or granulated sugar
- 1/2 tsp salt
- 110g (1 stick) cold butter, cubed
- 1/4 cup cold buttermilk or yogurt

FILLING:

- 1 medium-ripe mango
- 1-2 tbsp peach jam (sugar-free, if needed)
- 1/2 tsp freshly grated ginger
- 1/2 tsp cinnamon

1. To make the crust, combine the flour, salt, sugar and butter in one bowl. Rub the butter with your fingers to create a sand-ish consistency. Add the buttermilk or yogurt and knead until you have a smooth ball of dough. Form it into a flat disc and refrigerate for at least 1,5 hour (or overnight).

2. Cut the mango into thin wedges and mix with peach jam, cinnamon and ginger. 

3. Remove the dough from the fridge and roll up on the parchment paper. Arrange the fruits on the crust, fold the edges and place in the freezer for couple minutes. Meanwhile, preheat the oven to 400F/200C.

4. Once your oven is ready, take out the chilled tart and brush the crust with the egg wash or milk. Bake for 30-35 minutes or until golden-brown.

6. Serve while still warm, with vanilla ice cream or sweetened yogurt. 

BON APPÉTIT !

White chocolate & caramel oat cookies

Crispy and aromatic cookies with beautifully caramelised bottom. They are everything you need in this cold and dark winter season.

Makes about 18 cookies:
*inspired by the recipe from food52

- 150g all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1/4 tsp nutmeg
- vanilla
- 170g softened butter
- 100g brown sugar
- 1 free-range egg
- 150g rolled oats
- 100g white chocolate, chopped
- 50g caramel fudge, chopped


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

2. In a large bowl, beat the butter and sugar until fluffy, add the egg and mix well.

3. Combine the flour with salt, baking soda, nutmeg and vanilla and add to the rest of the ingredients in a bowl. Mix with a stand mixer until you reach an even, smooth dough. Finally, mix in the oats, chocolate and chopped fudge.

4. Form the dough into walnut-size balls and place them on a lined baking tray. Bake for about 10-12 minutes or until golden brown. Let them cool before serving.

BON APPÉTIT ! 

Chocolate & plum jam gingerbread cake

The best and the easiest chocolate gingerbread cake you could find. You're welcome. 

Ingredients for 24x30cm pan:

- 125g butter

- 230g caster sugar

- 2 tbsp honey

- 2 tbsp plum jam

- 3 tsp gingerbread spice mix

- 1 tsp cinnamon

- 2 tbsp cocoa powder

- 2 tsp baking soda

- 250ml milk

- 2 free-range eggs

- 300g all-purpose flour

+ 300-400g plum jam 

+ 200g dark chocolate, for ganache 

1. Preheat the oven to 175C/347F.

2. In a saucepan, melt the butter, sugar, honey, spices and plum jam until smooth. 

3.Transfer the mixture to the large bowl, then add the cocoa powder, baking soda, milk and eggs. Mix to combine. Finally, stir in the flour.  

4. Fill the prepared pan with batter and bake for about 35-40 minutes (or until the cake tester insertet in the centre of the cake comes out clean). Leave to cool completely. 

5. Cut the cake in two layers and spread the plum jam on the bottom one. Place another layer on top. 

6. Melt the chocolate in a water bath and frost the top and the sides of the cake. Serve when the chocolate is set. 

BON APPÉTIT ! 

Healthy banana & chocolate muffins (v+gf)

I'm finally back with another recipe - yes, I am alive but university can really eat your time away! These sweet little muffins are filled with great flavor and nutrients, plus they are totally free of sugar, wheat, milk products and eggs so everyone can enjoy the famous banana-choc combination. 

Makes about 9 medium-size muffins:

*adapted from Zoe Nathan's "Huckleberry"

- 70g gluten-free blend (I'm using this one)

- 2 tbsp walnuts, roasted and ground

- 3 tbsp almond flour

- 1,5 tbsp flax seed meal

- 1 tsp baking powder

- 1 tsp baking soda

- pinch of salt

- 1/2 tsp cinnamon

- 3 tbsp canola oil

- 50ml honey

- 3 tbsp non-dairy milk of choice (I used almond milk)

- 3 medium-sized, ripe bananas, mashed

- 60g dark chocolate, chopped

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

2. In  a large bowl, mix gluten-free flour, nuts, flax seed, baking powde, baking soda, salt and cinnamon. Add the rest of the ingredients and stir to combine. 

3. Fill the prepared muffin cups with batter and bake for about 20-25 minutes, until golden-brown on top and set on the inside. Cool slightly before serving.

 BON APPÉTIT ! 

Apple, halva & hazelnut buns

Makes about 8-10 buns:

DOUGH

- 350g all-purpose flour
- 180ml warm milk
- 14g fresh yeast
- 1 egg + 1 egg yolk
- 60g butter, melted
- pinch of salt
- 2 tbsp sugar

FILLING

- 1/2 cup unsweetened apple sauce
- 40g natural halva
- 2 medium-sized apples
- tsp of cinnamon

TOPPING

- 60g butter
- 120g hazelnuts, chopped
- 3 tbsp brown sugar

1. Mix the yeast with warm milk until completely dissolved. In a large bowl combine the flour, eggs, butter, salt, sugar and milk mixture. Knead the dough for couple minutes, form into a ball, cover and let sit for about an hour in warm place.

2. Peel and chop the apples. Mix with cinnamon and set aside.

3. Prepare the topping. In a small saucepan melt the butter and simmer for about 3 minutes until slightly browned and aromatic. When cooled, stir in the hazelnuts and brown sugar. Set aside.

4. Divide the dough into 8-10 balls. Place them on a lined baking tray and flatten with your hands to make a hollow in the middle.

5. Fill the centre with applesauce (about a tbsp each), pieces of halva and chopped apples. Cover and leave to rise. Meanwhile preheat the oven to 190 C/ 374F.

6. When your oven is ready, sprinkle each bun with prepared hazelnut topping and bake for about 25-30 minutes or until golden-brown. Serve while still warm with a glass of milk or coffee.

BON APPÉTIT ! 

Fall fruit crumble with blueberries and white chocolate

Ingredients for about 8 servings:

FRUIT

- 2 medium-size pears, peeled and cubed
- 300g plums, cubed
- 3-4 tbsp frozen blueberries
- 1 tbsp potato starch
- 2 tbsp sugar
- vanilla

CRUMB

- 75g cold butter, chopped
- 100g light brown sugar
- 100g plain flour
- 50g rolled oats
- 100g white chocolate chips


1. Preheat the oven to 190C/374F.

2. In a large bowl, combine the fruit, potato starch, sugar and vanilla.

3. In another bowl, mix the brown sugar, oats, flour and chopped butter. Rub everything with your fingers until you reach an even, crumbly consistency.

4. Grease the ovenproof dish with butter and spread the fruits on the bottom. Cover with the crumb and bake for 25-30 minutes or until golden brown on top. Serve while still warm.

BON APPÉTIT ! 

Roasted almond brownies

I must warn you - this will not be the healthiest and most nutritious dessert on my blog, in fact the amount of butter and chocolate used to make these beauties may be surprising for some of you. But let's face it - there is never too much chocolate, at least not in my family ; )

Ingredients for 21cm (8inch) square pan:

*adapted from Gourmet Traveller magazine

- 100g whole almonds (skin on) 

- 250g unsalted butter, cubed 

- 350g semisweet chocolate, chopped

- 270g sugar

- 4 free-range eggs

- 170g all purpose flour

- 1/4 tsp baking powder
- 60g powdered milk

- 40g cocoa powder

1. Preheat the oven to 180C/356F. 

2. Place the almonds on a lined baking tray and roast in the oven for about 10 minutes, until lightly browned. Cool and roughly chop.

3. Melt the butter and 250g (!) of chocolate in a water bath, cool slightly, then add sugar and eggs. Mix until smooth. 

4. In another bowl, sift the flour, cocoa, milk powder and baking powder. Add the chocolate mixture and mix to combine. Stir in the rest of your chocolate. 

5. Transfer the batter to prepared square pan and sprinkle roasted almonds on top. Bake for 45 minutes (or until the cake tester inserted in the center comes out just slightly unclean, not entirely wet). Leave to cool completely before serving. 

BON APPÉTIT !