Fairy-tale Cheese
No recipe today. Just an idea how to serve soft cheese. Fairy-tale Cheese (from Sale & Pepe magazine, Serbian issue for November 2007) fresh soft cheese toasted hazelnuts, chopped slices of toasted bread chestnut honey freshly ground black pepper chestnut leaves Line small molds with cling film and put cheese inside. Keep in the fridge...
Redcurrant Pie
Redcurrant Pie (adapted from Kulinarske tajne) Crust 150 g wholewheat flour 100 g ground hazelnuts 50 g oatmeal 1 egg 2 Tbsp oil 2 Tbsp honey 100 g sour cream In a bowl mix flour, hazelnuts and oatmeal. In a separate bowl lightly beat the egg, sour cream, honey and oil. Add to the dry...
Homemade Ferrero Rocher
Homemade Ferrero Rocher (adapted by La casa de vainilla from here) 100 g hazelnut wafer biscuits, crushed 150 g toasted hazelnuts, finely chopped 200 g Nutella 150 g dark chocolate 4 1/2 Tbsp oil Combine wafer biscuits, hazelnuts and Nutella in a bowl. Leave in a fridge for about half an hour and then shape...
Muscovado Brownies
Muscovado Brownies (original recipe) 200 g dark chocolate 200 g butter 2 Tbsp strong black coffee 100 g dark muscovado sugar 4 eggs, yolks and whites separated 35 g flour 1/4 tsp salt Melt dark chocolate, butter and coffee in a double boiler. When melted, mix in 50 g muscovado. Beat egg yolks with the...
Forest Mystery Truffles
I first saw these published in Sale & Pepe magazine as a promo for Menaž chocolate. Their recipes have goofy names all the time, hence the name of the truffles and the photo Forest Mystery Truffles 200 g butter200 g powdered milk200 g powdered sugarzest and juice of 1 orange300 g dark chocolatetoasted hazelnuts halves...
Torte Egyptian
Torte Egyptian (original recipe) Biscuit 2 egg whites 2 Tbsp sugar 1/2 Tbsp flour 40 g ground hazelnuts Beat egg whites, add sugar and beat more. Gradually, fold in sifted flour and hazelnuts. Bake in a greased 20 cm diameter spring form pan in a preheated oven on 170°C for about 25 minutes. You will...
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Daring Bakers, July 2008 – Filbert Gateau With Praline Buttercream
Filbert Gateau with Praline Buttercreamfrom Great Cakes by Carol Walter 1 Filbert Genoise1 recipe sugar syrup, flavored with dark rum1 recipe Praline Buttercream½ cup heavy cream, whipped to soft peaks1 recipe Apricot Glaze1 recipe Ganache Glaze, prepared just before using3 Tbsp filberts, toasted and coarsely chopped Filbert Genoise 1 ½ cups hazelnuts, toasted/skinned2/3 cup cake...
