• Ladyfingers

    Ladyfingers

    Ladyfingers are airy and crispy biscuits, most famously used in the making of tiramisu. Making your own ladyfingers is worth it, as they are so much better than the store-bought ones. If you have ever tried to make tiramisu with store-bought ladyfingers, you may know that they are dry, heavy and do not soak well. For this recipe, we use a one-bowl method in which the eggs are warmed over a simmering water bath (bain-marie) until the sugar dissolves; then they are whipped until light and airy. The result is a delicate biscuit which holds its shape and lovingly soaks all kinds of syrup, all the way through. The recipe…

  • Stuffed Mushrooms on Tray

    Stuffed Mushrooms

    These Stuffed Mushrooms is the finger food that I cannot do without. They are such a hit in our gatherings that my friends actually demand to have them when they are coming over. They are fuss-free, as all finger food should be; they can be prepared the day before and stored in the refrigerator. One hour before serving, you just pop them in the preheated oven and get on with the rest of your preparations. Personally, I prefer to serve them towards the end, so that hopefully everyone will be already too stuffed and no matter how much they push themselves, they cannot eat them all. So there will be…

  • Chocolate Orange Ice cream

    Chocolate Orange Ice Cream

    A luscious Chocolate Ice Cream recipe naturally flavoured with orange heavenliness. And a really good reason to use those vibrant, flavour-packed seasonal oranges you have picked from the farmer’s market. But please, do not use just any oranges available to make this ice cream. You need to make this Chocolate Orange Ice Cream with oranges which motivate you, oranges which make you want to sing; the kind that when you scratch the skin and bring close to your nose, immediately captures you with its exquisite orangey aroma. Only if you have the right oranges, should you grab your favourite chocolate and make this ice cream. It doesn’t have to be…

  • Cauliflower balls with Feta and Curry Powder

    Cauliflower Balls with Feta Cheese and Curry

    This is how I cook these Cauliflower Balls with Feta Cheese and Curry: after I shape the cauliflower balls and while I briefly sauté them, I pour myself a beer. Holding the glass with the cold beer in one hand and the spatula in the other, I flip the balls; then I transfer them to the baking sheet to finish in the oven. When they are done, I am already halfway through my beer, my kitchen smells of curry and my mouth is salivating at the thought of what is next. I have to push myself to wait, which I usually don’t, so I eat them steaming hot. And having…

  • Chestnut Ice Cream with Chestnut Puree

    Chestnut Ice Cream | with Chestnut Puree

    This Chestnut Ice Cream is made with store-bought chestnut puree. So you can call it a cheaty one if you like, especially if you are a fan of making everything from scratch. Although cooking your chestnuts and making your own chestnut puree results in chestnut heaven, when it comes to making dessert, I mostly opt for the ready-made stuff. Hence this recipe, a very quick and easy way to making chestnut ice cream. And this recipe is, indeed, super fast to make. It is also very reliable, as the canned chestnut puree provides consistent results, something that the homemade chestnut puree doesn’t. If you still want to make your own chestnut…

  • Gingerbread Ice Cream Sandwiches with Lemon Ice Cream

    Gingerbread Ice Cream Sandwiches with Lemon Ice Cream

    The combination of gingerbread cake and lemon ice cream is mind-blowing. Sandwiching the freshly churned Lemon Ice Cream between two layers of spicy gingerbread cake results in an ice cream sandwich which is zesty, festive and spicy-sparkly. Although it is fun to cut out the ice cream sandwiches into shapes, you should know that this leaves a lot of trimmings which will go wasted ( which you shouldn’t mind, as they are also the Chef’s Treat ). Cutting them in squares instead, ensures that you will get the most out of this delicious ice cream sandwich. And trust me, they are so delicious that everyone will be thankful for having…

  • Creamy Lemon ice Cream

    Creamy Lemon Ice Cream

    This Creamy Lemon Ice Cream is as lemony as ice cream can be. It has the luscious body of the fior di latte ice cream and the refreshing, craveable flavour of lemon. Zesty, citrusy and creamy, this Creamy Lemon Ice Cream will fluff up to a voluptuous body with a deluxe texture. The lemon flavour is added to the ice cream in two ways: first, by warming the milk and infusing it with the lemon zest to give the ice cream its sweet and delicate lemony taste. Then, during the final stages of churning, a simple lemon juice syrup is added to the fluffy, dreamy ice cream. This elevates the…

  • beautifully

    No-Churn Caramel Ice Cream

    This is the no-churn version of my original Caramel Ice Cream. The No-Churn Caramel Ice Cream has a rich caramel taste and a stable body, which means that apart from scooping, it is ideal for using as a filling in ice cream tortes. As in the churnable Caramel Ice Cream recipe, the method used for making caramel is not the usual one: instead of adding the cream into the hot caramel and stressing over it melting, I caramelise the sugar, let it harden and then pulverise it before proceeding with the recipe. This procedure is not only more relaxing, but it also guarantees perfection. It is also convenient if you are…

  • Fior di Latte Ice Cream

    Fior di Latte Ice Cream is the closest you can get to eating fresh milk in the form of ice cream. It contains no eggs, which practically makes it a gelato. It is fairly easy to make, yet very special and a great base for all kinds of variations. You can layer jam into it and create spectacular swirls. You can go wild and top with chocolate fudge and nuts. Or you can eat it plain, directly from the ice cream machine, when no one is watching. The taste of this ice cream will be great, no matter the quality of the ingredients you choose. This means that, should you…

  • Caramelised Cacao Nibs

    Caramelised Cacao Nibs

    These Caramelised Cacao Nibs are a lovely add-in for most of your ice creams. They have an addictive crunchiness which pairs wonderfully with creamy ice creams. They are coated with caramel, which balances the cacao nibs’ bitterness, leaving them with nothing more than pleasure. They store well, so making more than needed means more goodness ready to top your ice cream with. Caramelised Cacao Nibs Ingredients: 100 gr sugar (about 3.5 oz) 50 gr cacao nibs (about 1.9 oz) Instructions: Lay a piece of parchment paper near the stove. In a small, heavy saucepan put the sugar and let it melt over medium heat, without stirring. When it starts to…