I’ve always loved the simplicity of galettes. They require few ingredients and the end result is so rewarding.
This time I’m sharing with you a whole wheat cherry galette recipe, which is a summer favorite of mine. Choose the sweetest cherries you could find, get bored pitting them, make a sweet mess around and treat yourself with a nice piece of cherry galette straight from the fridge.
This cherry galette is made using whole-wheat flour for a healthy twist, but in case you want to keep it classic you may use this basic pie crust recipe. The filling is easy peasy, just pitted cherries mixed with some sugar and cornstarch.
I hope I’ve tempted you to switch your oven on these hot days.
Whenever you need a quick dessert that will satisfy everyone this cheesecake is the choice. It is slightly sweet with a nice lemon flavour and pairs perfectly with jam or fresh fruits.
The best part is you don’t need to switch the oven, so there you have the perfect dessert for summer days.
I confess, I am a jam addicted person.
For many, many years (until I discovered oatmeal) my breakfast was bread, butter, jam and a glass of milk. Being conscious of the dangers of sugar I ended up looking for a healthy way to cook jam and after some research here we have the fruit & chia jam. Using the gelling power of these tiny little seeds, you can transform a few cups of ripe fruit into a naturally sweetened, delicious jam, in few minutes. As you see, chia is not only the secret ingredient to a healthy pudding, but also to healthy jam.
All we have to do is mash up, or blend some fruit, add maple syrup or honey and stir in a few tablespoons of chia seeds. Within a few hours, the chia seeds will absorb the fruit juices and thicken it to a jammy consistency and you’ll have this amazing chia jam ready for you to enjoy.
I make chia jam two ways cooked & not-cooked and below I’m gonna show you how to make strawberry chia jam in both ways.
The non-cooked version is easier, but tastes more like raw fruit and it should be consumed quickly since the fruits are raw and it can get spoiled.
The cooked version tastes almost the same as the traditional jam, and has a slightly lower life shelf.
I always use the ratio 1 cup fruit pure to 1 tbs of chia seeds, but you may add some more chia if you prefer a thicker consistency. I choose strawberry because they’re in season and because I love them, but you may prepare chia jams with other berries also like blackberries, blueberries and raspberries.
If you’re looking for a simple and delicious recipe to satisfy your sweet tooth on summer days this tart with pie crust and pastry cream is the one. I’ve used two of my basic recipes to assemble this dessert, and then I added some fruits on top.
The tart with pie crust and pastry cream is perfect when you have friends over, or as a birthday dessert. Just imagine how pretty a candle would look over this tart.
To prepare the tart with pie crust and pastry cream start by preparing the pie crust following the basic pie crust recipe. Then, prepare the pastry cream following the instructions to prepare the basic pastry cream.
Pour the pastry cream on the pie crust, top with fresh fruits and let it sit in the fridge for at least 2 hours. I chose strawberries, since they are in season, taste amazing and look so pretty. Enjoy the tart with pie crust and pastry cream straight from the fridge and in good company.
Cake pops are so cute, and taste so good. They are fun to make and easy to decorate. I loveeee cake pops very much and never get tired of making them.
Cake pops are perfect for any occasion, from birthday parties to weddings or why not afternoon tea. Despite that, cake pops are a great way to use leftover cake. My favourite combination of cake pops is cake + jam covered in black chocolate.
I usually prepare the cake pops using my cardamom cake as a base, but any cake will work. All you have to do is crumble the cake. Add some jam and form bite-sized balls with the mix. Then put them in sticks and freeze for few minutes. Cover the balls in chocolate and voila they’re ready.
Pie crust is the second recipe in “Basic recipe section” in this blog. It is an amazing recipe that can be used for sweet and savory dishes. I love pie crust because the dough can be prepared in advance and kept in fridge for some days or freezer for some months.
You may use pie crust for quiches, savory pies, vegetable galettes, fruit pies, fruit galettes, tarts etc. You may adopt pie crust in version of mini-pies, mini-tarts or mini-galettes and have portion size treats that can be adapted to everyone taste.
This is my basic recipe for pie crust, which produces an amazing, flaky and buttery dough. I sometimes play with it by flavouring the dough with spices or lemon zest which makes my dishes even more flavourful. I also like to replace part of the flour in my basic pie crust recipe with different flours like whole wheat flour, oatmeal flour or almond flour, the result is a little more dense, but still buttery and delicious.
I’m starting a new series of post in this blog called “basic recipes”. The name says it all, there will be some basic recipes that are easy to make and you may adapt in thousands ways. The first one is a sweet one, vanilla pastry cream basic recipe, and some tips and tricks on how to completely change its flavour.
I use part cream and part milk to make my pastry cream, for a more velvety texture and a more luscious flavour, but feel free to replace the cream with milk. I use different ways to add flavour like using spices: vanilla, cinnamon, cardamom, or zest from orange or lemon, almond extract is also a very nice choice.
You may use pastry cream for many desserts: to fill tarts or pies, to fill layered cakes, to fill eclairs or muffins, or just eat it by spoon like a pudding with some fresh fruits aside. My little secret to make pastry cream is mixing everything together and cooking it in medium heat. You have to stir the mix for about 20 minutes, but on the other hand you don’t need to temper the eggs, or use many dishes.
If you’re wondering what to do with all the leftover egg whites I suggest you to make coconut macaroons, almond mini-muffins or sesame crisps. Continue reading
There is an amazing couple out there that makes healthy eating so easy and delicious and has been an inspiration for millions of people, me included, Luise and David from Green Kitchen Stories. I’ve cooked many recipes from their blog and app and I completely love them.
Since I got a big batch of rye flour and I wanted to play a little bit with it, the first place I checked for inspiration was Green Kitchen story. They’ve got a recipe for double chocolate rye muffins, which I wanted to try since a long time. I used it as a base and created my own version of it.
The double chocolate rye muffins are so good and quite healthy, you can enjoy them for breakfast. I’m sure they’ll be a children favorite so don’t hesitate to try them. In case you are curios and want to try other muffins recipes you can find plenty of them in the blog.
Almond and dried apricots cake was made keeping my mom in mind. She is such a picky eater.
My mom loves nuts and dried fruits and she definitely loves a good but small piece of cake, but it should be the right one. Sweet but not too sweet, spicy but not too spicy, super moist and soft and with an extra something that makes it amazing.
My happiness was beyond words when she loved this almond and dried apricots cake, asked for more and wanted the recipe to make it herself. This cake combines dried apricots and toasted almonds, that give it such a nice texture and is flavoured with powdered cardamom, which I completely adore. In case you can’t find it vanilla or cinnamon are fine to spice up this cake, but if you can find it please don’t skip it, since it matches so well with the flavours of dried apricots and toasted almonds.
You may play with different nuts and dried fruits, like hazelnuts & dried figs or walnuts and raisins. It’s all up to you.
To bring this almond and dried apricots cake to a whole new level I covered it in white chocolate glaze and some flaked almonds. You may skip both of them if you prepare this cake on regular basis, to save some calories, but I strongly suggest to use it if you prepare this cake for any special occasion, like having friends coming over or preparing it for your mom. And of course you may use a dark or milk chocolate glaze, instead of white chocolate, but in this case just add the amount of cream up to 100 ml.
If you’re looking for other sweet recipes you can find many of them in this blog’s sweet session.
I love browsing around the internet and discovering new blogs that inspire me. Eat in my kitchen is one of my latest discoveries and I’m sharing with you the first recipe from this blog that I had fun experimenting with. It’s a date and tahini cake, with an amazing nutty flavor that stole my heart in the first bite.
I like to use rye flour for this cake, but you may replace it with all purpose flour if you don’t like it, or if you can’t find it). I really like the dense texture rye flour brings to this cake and also all the nutrients.
Also I’m not a whipped cream girl, I’m a labneh or Greek yogurt girl, so I replaced the whipped cream with a sauce prepared with greek yogurt and honey.
I enriched the flavours with ground cardamom and added few tablespoons of black tahini. I really love this unconventional cake and I found it perfect for breakfast since is not very sweet, has a lot of fibres from rye flour and good fat from olive oil and tahini.