There are two sorts of people in this world. Those who believe the only cheesecake is a baked cheesecake... and the rest of us. I had FINALLY been converted to baked cheesecake, via an incredible recipe from Rose Berenbaum's Cake Bible, when I got the winter vomiting bug. At 7 months pregnant. I have never been so ill. Needless to say I will NEVER eat a baked cheesecake again.
But no bake cheesecake, AKA proper cheesecake... is still just fine by me!
This is a decadent dessert that requires no baking. Perfect for entertaining over the holiday season. I can be ready to eat in 1 1/2 hours and has most ingredients that you'd have to hand (bar the raspberries).
8 inch loose bottom tin
Base
250g crushed digestives/ graham crackers
120g butter melted
Topping
180g white chocolate
250 ml double cream
200g soft cheese (Philadelphia)
60g icing sugar sifted
1 tsp vanilla
1 punnet raspberries
Line the base of the tin with a circle of baking parchment. Bash or blitz the biscuits to crumbs, stir in the melted butter. Pour into the tin, spread evenly and press down firmly. Put into the freeze for 20-30 mins to firm up.
Meanwhile get on with the topping.
In a bain marie melt the white chocolate gently, stirring and being sure not to overheat. Take off the heat and leave to cool slightly.
Whip the cream till stiff with an electric whisk, but don't overwhip. Add the icing sugar, vanilla and cream cheese, whisking for just a few seconds to incorporate. Fold in the white chocolate. Taste for sweetness, add a little more sugar if required.
Tip onto the base, smooth over, cover with cling film and put in the fridge to set. Decorate with the raspberries just before serving.
Showing posts with label raspberries. Show all posts
Showing posts with label raspberries. Show all posts
Friday, December 11, 2015
Friday, October 30, 2015
Raspberry and Lemon Shortbread Rounds (Gluten free, dairy free, sugar free)
When the lovely Lucy here put out a call for "free-from" recipes I just knew I had to jump in. Not simply because I consider myself (in all modesty) a bit of an expert in the field of free-from baking (more on that later), but quite honestly, I have no other outlet just now for my creations (except my tummy). It's only fair to warn you, expert or no, that I have always been a haphazard baker. When I was about four I watched my Dad make drop scones without measuring any of the ingredients, and from there I never looked back.
Now, the only reason I measure when baking is:
1. If I'm using a mixture of ingredients I'm unfamiliar with, and
2. In retrospect when creating new recipes, in order to vaguely remember the formula for next time. There: you have been duly warned
I came to free-from baking in a long, roundabout way. I have always experimented with different ingredients that entice and excite me. But like most, it has also been an enforced health journey for me. I first gave up dairy, and instantly cured many congestive complaints. Then I gave up wheat, and finally gluten altogether - curing me of chronic fatigue and digestive upsets.
More recently I have experimented with giving up sugar (of all kinds) in a bid to kill a chronic candida overgrowth (terrifyingly common in today's culture of refined foods, and basely responsible for most chronic illnesses). Suffice to say most of my bakes and creations these days are dairy, gluten AND sugar-free, and often vegan too (beat that GBBO!). This makes them no less tasty (I am particular on that front!) and above all they are QUICK and EASY, because I like pretty instant results.
I created with the help of my 4 and 6 year-olds this weekend! Unusually for it doesn't contain chocolate (sorry about that) but I do use cacao butter. If you can't source cacao butter easily, feel free to substitute as you see fit
Ingredients:
Cookies
3/4 cup whole almonds
1/4 cup dessicated coconut
1 tbsp whole flaxseed
1/4 cup buckwheat (or other GF) flour
1 tbsp freeze dried raspberry powder (or other flavouring)
1/4 tsp GF baking powder
1 tbsp coconut oil
1 tbsp olive oil
1 tbsp almond butter
1 tbsp honey or syrup
Zest & juice of 1/2 lemon
Icing:
1/3 cup cacao butter
1 tbsp freeze dried raspberry powder
1tsp honey/syrup
Few drops vanilla extract
To Make:
Grind together the almonds, coconut and flaxseed to form a flour. Mix with rest of dried ingredients for biscuit dough. Gently melt the oils, almond butter and honey/syrup together over a bowl of hot water, then add in the lemon juice and zest. Pour over the dried ingredients and mix well to a dough.
Take spoonfuls of the dough and roll into balls, place on a nonstick baking tray (or greaseproof paper) and flatten out evenly into discs about 1/2cm thick.
Bake at 180C for about 10 minutes, until the biscuits begin to brown.
Cool on a wire rack and make the icing by gently melting together the cacao butter, honey/syrup, vanilla and raspberry. Allow to cool and thicken slightly before dribbling over biscuits. Enjoy!
If you liked these recipes do try out Zoe's first ebook, Real Food Raw, which contains lots of fun, quick and easy wholefood recipes especially created for a free-from diet. There's also lots of great tips and help in there to support you in transitioning between food habits, and how you can make it easy for yourself.
Zoë Foster is a Life Energy Alchemist at LifeEnergyAlchemy.com, where she helps soul-driven women balance their natural energetic highs and lows and find their own rhythm - one that maximises both creative output AND self-care on a whole-person level. Zoë is also a writer and yoga teacher and lives on the edge of magical Dartmoor in Devon, UK with her young family.
You can connect with Zoë on Facebook, Instagram, Periscope, Pinterest and Twitter at @ZoeKMFoster.
Now, the only reason I measure when baking is:
1. If I'm using a mixture of ingredients I'm unfamiliar with, and
2. In retrospect when creating new recipes, in order to vaguely remember the formula for next time. There: you have been duly warned
I came to free-from baking in a long, roundabout way. I have always experimented with different ingredients that entice and excite me. But like most, it has also been an enforced health journey for me. I first gave up dairy, and instantly cured many congestive complaints. Then I gave up wheat, and finally gluten altogether - curing me of chronic fatigue and digestive upsets.
More recently I have experimented with giving up sugar (of all kinds) in a bid to kill a chronic candida overgrowth (terrifyingly common in today's culture of refined foods, and basely responsible for most chronic illnesses). Suffice to say most of my bakes and creations these days are dairy, gluten AND sugar-free, and often vegan too (beat that GBBO!). This makes them no less tasty (I am particular on that front!) and above all they are QUICK and EASY, because I like pretty instant results.
I created with the help of my 4 and 6 year-olds this weekend! Unusually for it doesn't contain chocolate (sorry about that) but I do use cacao butter. If you can't source cacao butter easily, feel free to substitute as you see fit
Ingredients:
Cookies
3/4 cup whole almonds
1/4 cup dessicated coconut
1 tbsp whole flaxseed
1/4 cup buckwheat (or other GF) flour
1 tbsp freeze dried raspberry powder (or other flavouring)
1/4 tsp GF baking powder
1 tbsp coconut oil
1 tbsp olive oil
1 tbsp almond butter
1 tbsp honey or syrup
Zest & juice of 1/2 lemon
Icing:
1/3 cup cacao butter
1 tbsp freeze dried raspberry powder
1tsp honey/syrup
Few drops vanilla extract
To Make:
Grind together the almonds, coconut and flaxseed to form a flour. Mix with rest of dried ingredients for biscuit dough. Gently melt the oils, almond butter and honey/syrup together over a bowl of hot water, then add in the lemon juice and zest. Pour over the dried ingredients and mix well to a dough.
Take spoonfuls of the dough and roll into balls, place on a nonstick baking tray (or greaseproof paper) and flatten out evenly into discs about 1/2cm thick.
Bake at 180C for about 10 minutes, until the biscuits begin to brown.
Cool on a wire rack and make the icing by gently melting together the cacao butter, honey/syrup, vanilla and raspberry. Allow to cool and thicken slightly before dribbling over biscuits. Enjoy!
If you liked these recipes do try out Zoe's first ebook, Real Food Raw, which contains lots of fun, quick and easy wholefood recipes especially created for a free-from diet. There's also lots of great tips and help in there to support you in transitioning between food habits, and how you can make it easy for yourself.
Zoë Foster is a Life Energy Alchemist at LifeEnergyAlchemy.com, where she helps soul-driven women balance their natural energetic highs and lows and find their own rhythm - one that maximises both creative output AND self-care on a whole-person level. Zoë is also a writer and yoga teacher and lives on the edge of magical Dartmoor in Devon, UK with her young family.
You can connect with Zoë on Facebook, Instagram, Periscope, Pinterest and Twitter at @ZoeKMFoster.
Tuesday, July 30, 2013
Raspberry Rose Sorbet
Summer is well and truly here, we've been basking in a heatwave for weeks now, which is unheard of for Ireland. We have been living off ice cream, and so, after years of dithering, I finally invested in an ice cream maker. And mama are we having fun with it.
This was one of our first frozen delights. An intense ruby red sorbet which taste of pure summer. The tart juiciness of raspberries, mingling with the airy floral notes of rose. A match made in heaven.
We were looking to recreate a divine raspberry sorbet that we had whilst wandering the sweltering streets of Toulouse, France, on the first day of this month. I humbly think we bettered it!
Ingredients
1 pack frozen raspberries (350g) (about 4 1/2 US cups)
This was one of our first frozen delights. An intense ruby red sorbet which taste of pure summer. The tart juiciness of raspberries, mingling with the airy floral notes of rose. A match made in heaven.
We were looking to recreate a divine raspberry sorbet that we had whilst wandering the sweltering streets of Toulouse, France, on the first day of this month. I humbly think we bettered it!
Ingredients
1 pack frozen raspberries (350g) (about 4 1/2 US cups)
Sugar syrup made from 1 cup water and 1 cup granulated sugar
1/2-1 teaspoon rose water.
Method
Method
First make the sugar syrup, by dissolving the sugar in the water in a pan, stir until fully dissolved and almost simmering. Cool in fridge for an hour. Put the fruit in a blender, still frozen, pour over the cooled syrup and liquidise.
If the syrup is cold and raspberries frozen you should have a slush (this is very handy if you don't have an ice cream maker). Sieve. Discard pips. Add rose water, less is more, try 1/2 teaspoon first, then add more if desired. Remember it should taste over-sweet at the moment, it will seem less sweet when frozen.
If the syrup is cold and raspberries frozen you should have a slush (this is very handy if you don't have an ice cream maker). Sieve. Discard pips. Add rose water, less is more, try 1/2 teaspoon first, then add more if desired. Remember it should taste over-sweet at the moment, it will seem less sweet when frozen.
Put in cream maker, (or straight in freezer tub and take out and stir once after an hour.) It should be ready to eat after 2-3 hours.
Monday, February 18, 2013
White choc and raspberry blondies (the only butter in them is butternut squash)
I've tried a number of recipes from the super incredible Red Velvet and Chocolate Heartache cookbook which specialises in vegetable cakes: parsnip vanilla fudge, chocolate aubergine cake and two sorts of butternut squash cupcakes- one flavoured with orange and the other with ginger. All have gone down swimmingly well with adults and kids alike. No one can believe they are butter free and packed with veggies. Oh, and gluten free too!!
There has only been one not great recipe - an orange, almond and saffron sand cake. It was very, very gritty.
But today's blondies (think squidgy brownie texture but no blonde, not dark!) were out of this world. I am not even going to try to share them with my kids! They are mine, all mine. Think a blondie, mated with bakewell tart, with a heady whiff of cinnamon.
I know, I couldn't quite get my head round them and nearly left out the cinnamon - it's not a natural bedfellow with raspberries and white chocolate. But please, just trust it!
The recipe is Harry Eastwood's but I have upped the chocolate and flaked almonds, and slightly downed the raspberries as round here they come in punnets of 125g.
Preheat oven to 180C (fan).
Line and lightly grease a 22cm square brownie tin.
3 medium eggs
120g caster sugar
250g peeled, finely grated butternut squash, no seeds!!
50g rice flour
100g ground almonds
1 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
150g white chocolate chopped into chunks.
125g punnet of fresh raspberries
40g flaked almonds
Whisk the sugar and eggs until quadrupled in volume and pale. Add in the finely grated squash, flour, ground almonds, cinnamon, salt and baking powder. Whisk briefly to combine. Pour 2/3 of the mixture into the tin. Sprinkle over the white chocolate and raspberries. Pour the rest of the batter over, push down any raspberries and choc chunks so they are submerged and don't burn. Sprinkle ove rthe flaked almonds.
Bake for 25 mins until risen and golden brown. Keep an eye on it to make sure the nuts don't burn.
Cool in the tin for about 15 mins before cutting into 16. Delicious served warm with vanilla ice cream!
There has only been one not great recipe - an orange, almond and saffron sand cake. It was very, very gritty.
But today's blondies (think squidgy brownie texture but no blonde, not dark!) were out of this world. I am not even going to try to share them with my kids! They are mine, all mine. Think a blondie, mated with bakewell tart, with a heady whiff of cinnamon.
I know, I couldn't quite get my head round them and nearly left out the cinnamon - it's not a natural bedfellow with raspberries and white chocolate. But please, just trust it!
The recipe is Harry Eastwood's but I have upped the chocolate and flaked almonds, and slightly downed the raspberries as round here they come in punnets of 125g.
Preheat oven to 180C (fan).
Line and lightly grease a 22cm square brownie tin.
3 medium eggs
120g caster sugar
250g peeled, finely grated butternut squash, no seeds!!
50g rice flour
100g ground almonds
1 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
150g white chocolate chopped into chunks.
125g punnet of fresh raspberries
40g flaked almonds
Whisk the sugar and eggs until quadrupled in volume and pale. Add in the finely grated squash, flour, ground almonds, cinnamon, salt and baking powder. Whisk briefly to combine. Pour 2/3 of the mixture into the tin. Sprinkle over the white chocolate and raspberries. Pour the rest of the batter over, push down any raspberries and choc chunks so they are submerged and don't burn. Sprinkle ove rthe flaked almonds.
Bake for 25 mins until risen and golden brown. Keep an eye on it to make sure the nuts don't burn.
Cool in the tin for about 15 mins before cutting into 16. Delicious served warm with vanilla ice cream!
Thursday, April 28, 2011
Chocolate pavlova... with raspberries and cream
For my sister, Mirin
Crisp on the outside, squidgy on the inside, fat free (before you add the cream!) and very chocolatey... served with raspberries... and cream!
3 egg whites
75 g/ 3 oz caster sugar
3 tbsp good quality cocoa powder
1 tsp white wine vinegar
1 tsp corn flour/ corn starch
Preheat oven to 150C
Whisk egg whites till stiff. Add sugar, whisk till glossy. Add other ingredients whisk until combined.
Put onto a non stick baking sheet - spread about 1 1/2 inches thick, about 9 inches in diameter. Bake for 45 mins at 150C. (It will be crisp to the touch - my oven is quite fast, so yours might need a little longer.)
When cool, cover with 250 ml cream whipped and a punnet of fresh raspberries, and dust with icing sugar.
Crisp on the outside, squidgy on the inside, fat free (before you add the cream!) and very chocolatey... served with raspberries... and cream!
3 egg whites
75 g/ 3 oz caster sugar
3 tbsp good quality cocoa powder
1 tsp white wine vinegar
1 tsp corn flour/ corn starch
Preheat oven to 150C
Whisk egg whites till stiff. Add sugar, whisk till glossy. Add other ingredients whisk until combined.
Put onto a non stick baking sheet - spread about 1 1/2 inches thick, about 9 inches in diameter. Bake for 45 mins at 150C. (It will be crisp to the touch - my oven is quite fast, so yours might need a little longer.)
When cool, cover with 250 ml cream whipped and a punnet of fresh raspberries, and dust with icing sugar.
Friday, April 15, 2011
Lucy Loves...
My Perfect All-American Chocolate Cake - it disappeared WAY too fast, I'm missing it already! Described thus: "Imagine if a brownie and a chocolate cake had a baby. This would be it..."
I love condensed milk - preferably out of the tin with a spoon! - so this Condensed Milk Pound Cake at Sweet as Sugar Cookies sounded good to me!
The prettiest pink macaroons with raspberries and cream - you have to see these!
Oh forgot all about this peanut butter cookie cake, got to try it!
I love condensed milk - preferably out of the tin with a spoon! - so this Condensed Milk Pound Cake at Sweet as Sugar Cookies sounded good to me!
The prettiest pink macaroons with raspberries and cream - you have to see these!
Oh forgot all about this peanut butter cookie cake, got to try it!
Sunday, March 27, 2011
Raspberry almond pudding cake
I had frozen raspberries and wanted to make a pudding for our roast chicken dinner. But didn't want crumble. So improvised this - a mix between my all time favourite River Cafe Plum and Orange cake with almonds, another fav, Nigella Lawson's Easy Almond Cake, and a remembered cake that my step mother brought over to celebrate the birth of my first daughter. We liked it, a lot. 3 adults ate 3/4 of it!
So what's it like? A damp, sweet, buttery, crumbly almond and citrus scented cake with a crisp caramelised crunchy almond topping and tart raspberries at the bottom.
So what's it like? A damp, sweet, buttery, crumbly almond and citrus scented cake with a crisp caramelised crunchy almond topping and tart raspberries at the bottom.
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