Cloud Bread


Ingredients:

3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt

Directions:

Preheat oven to 300°F/150°C.

Separate the eggs into two bowls.

Add the cream of tartar to the egg whites and whip into stiff peaks.

Add the cream cheese or yogurt into the yolks and mix until combined.

Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.

Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).

Spread out the circles with a spatula to about ½ inch thick.

Bake for 30 minutes or until golden.

Allow to cool for at least 1 hour.

Enjoy with your favorite toppings!

The Dragon Pudding

Servings 4

Ingredients:

1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk

Directions:

Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.

Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.

Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.

Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.

Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.

Brigadeiro Cake  — Fabi’s Recipes- Receitas da Fabi

Tomorrow is Father’s Day and today I made a simple, but very delicious chocolate cake with brigadeiro for my husband. Brigadeiro is a super famous Brazilian candy. In Brazil most of the celebrations have brigadeiro or brigadeiro cake. My husband is American and he loves chocolate. So when I (A Brazilian girl) introduced brigadeiro to […]

via Brigadeiro Cake  — Fabi’s Recipes- Receitas da Fabi

Plum tart & marzipan sauce

Sonntag Kaffee und Kuchen

reine claude plum tart-6
There is a moment each summer, right at the height of it, when you first realize it won´t last forever. When it comes to food, at least to me, that moment is marked by the appearance of the plum. For someone who grew up in Germany, plum cakes belong to late summer days like thunderstorms, my birthday and the very first fallen leaf you spot on the ground.

The plum cakes of my childhood were simple, rustic tray bakes or tarts, covered with streusel and flaked almonds, and crowned with dollops of whipped cream on a special day. If I was very lucky, there was some marzipan involved in the topping, adding a hint of almondy sweetness to the fruit that, in some German summers, would have gained from an extra dose of sunshine. In exchange, the acidic plums tame the sweetness of the marzipan – a win-win of flavors to…

View original post 579 more words

Rösti (Swiss potato cake)

For our Sunday Breakfast

potato rösti-10

The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking that oftentimes there aren´t nearly enough meals per day to make everything I have in mind.  In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…

View original post 561 more words

Summer Seaside Menu

Boats and Harbor Mike Rider Watercolor

A simple and refreshing Menu to entertain your friends close by the sea or in your back yard.  In the April issue of Tradition Homes the article gatherings around the table, caught my attention, since we had dinner guests the following day.

In general it takes me while till I try out one of the menus listed in the magazine, it takes even longer to note it on my blog.  This menu has been a success and I have change it around a number of times to adjust to time constraints.

Summer Seaside Menu:

Grand Passion Fruit Martini

Toasted Coconut Goat Cheese with Chile-Honey Dip I has also used this this recipe  and I have also used store bought toasted coconuts and Chili-Honey Dip.  Still a great combination with the Passion Fruit Martini.

Mini Grilled Pizza with Pancetta, Avocado, Red Onion and Arugula.
I have used two small six inch pizzas and the following ingredients.

2 6-inch pizza crusts
2 tsp olive oil
4 tbsp tomato sauce
1 1/2 cups shredded cheddar cheese
1 seeded and peeled avocado
1 thinly sliced red onion
1 cup  baby arugula
salt and pepper to taste.

Lime-Infused Sea Bass with Mango Salsa and Guava Sauce The Mango Salsa has become our favorite since it doesn’t call for chopped jalapeno; however at times we leave out the beans.

Trio of Sorbets  So far I have always used the store bought.

 

 

Homemade Lactose Free Lemon Curd

There is nothing more refreshing on a hot summer day than a delicious cold homemade lemon curd.  I have tried this Blueberry Ice Cream with the Lactose Free Lemon Curd.  A wonderful combination. Divide the recipe by three if you just want your owe special treat for the day.

The recipe makes about one quart and total prep and cook time is about 25 minutes.

Ingredients:

3 lemons, zested
3/4 cup freshly squeezed lemon juice
1/4 cup white sugar
6 eggs
Pinch of salt
3/4 cup Butter

Directions:

In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.

Place saucepan on burner and turn to medium heat.

Stir continually for 15 minutes to prevent egg from curdling it will begin to thicken between 10 and 15 minutes.

After 15 minutes, remove from heat, add butter, 2 tablespoons at a time, whisking until melted and mixed in.

Pour through a fine mesh strainer. This will remove the zest and any partially cooked egg.

Chill for 3 hours or overnight. Curd will continue to thicken as it cools

 

Notes:

Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container