Wednesday, April 22, 2015

STRAWBERRY MOJITO POPSICLES

Popsicles are always a good idea, right? Especially these beautiful and delicious Strawberry Mojito Popsicles. I made mine with addition of rum, so they have a real "mojito" taste, but if you want to made them non-alcoholic, the rum can be easily omitted.

Strawberry Mojito Popsicles | recipe by @toetjeaddicted

INGREDIENTS:

For 8 popsicles:
250g strawberries
1/2 cup fresh mint leaves
2 tbsp rum, optional
3 tbsp honey or maple syrup
350g Greek yogurt
1/2 lime (zest & juice)

Special equipment:
Popsicle mold like this.

DIRECTIONS:
1. In a blender combine strawberries, mint, 1tbsp honey and 1tbsp rum (if using), blend until the mixture becomes smooth. Set aside.
2. Mix yogurt,  zest and juice of lime, 2tbsp honey and 1tbsp rum (if using). Taste. If you want it sweeter, add a little bit more honey.
3. Spoon alternate layers of yogurt and strawberry mojito mixtures into each mold until they are filled. Insert popsicle sticks to the molds and freeze until solid, about 4-6 hours or overnight.
4. To un-mold the popsicles, hold the mold in a warm water (don't let the water go over the top edge) for about 10-15 seconds.

Enjoy,
yours @toetjeaddicted



Friday, April 3, 2015

CHOCOLATE DIPPED ALMOND BUTTER COOKIES WITH FLEUR DE SEL & CACAO NIBS

I wrote already once that I'm a bad blogger as I don't post a lot...  Unfortunately I don't have enough time for my blog (especially recently, as I started studying at the university), but I really would like to post regularly!
May be you can advice me something? If you are not a full time blogger, how do you manage it? Any secrets?:-) Oh well... Hope I will find a balance and will be able to share new recipes with you really soon! Stay tuned...
These cookies I baked and shot in January... And it's April already... Time flies! Anyways, it's never too late to share a recipe of delicious cookies, right?! And these cookies are really good, trust me!
The chocolate glaze with fleur de sel & cacao nibs make them fancier, these are not simple cookies anymore... You can bake them for a friend as a present, or just keep them only for yourself and enjoy every bite! Your choice:-)

Voor het recept in het Nederlands scroll naar beneden.
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted


Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted

Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted


Thursday, January 29, 2015

MANGO-PASSIONFRUIT LOAF CAKE WITH CANDIED CLEMENTINE SLICES

Oh well... Today I would like to share with you a mango-passionfruit loaf cake with candied clementine slices. This cake is a twin of this fancy cake with orange crème brûlée and mango-paasionfruit meringue buttercream. Yes, they are twins:-) The same ingredients but totally different appearance. Do you remember the movie with Danny DeVito and Arnold Schwarzenegger? That kind of twins:-)
Anyway sometimes you just would like to bake something easy and not time-consuming, yet delicious.  And this loaf cake is exactly what you need in this case! This cake has a light, soft and moist sponge with sweet mango pieces, a delicious glaze and on top of this it's perfectly decorated with candied clementine slices (you can skip the clementine slices if you don't have enough time, but I like how the cake looks with them. So festive!).
It's definitely a winter cake. And you can bake it for Christmas, New Year Eve or for any other occasion during winter months.


Voor het recept in het Nederlands scrol naar beneden.


INGREDIENTS:
270g flour, sifted, plus extra to dust the pan
2 tsp baking powder, sifted
pinch of salt
100g unsalted butter, softened, plus extra to grease the pan
200g caster sugar
2 large egg
80 ml orange juice
juice of 1 passion fruit (without seeds)
1tbsp Cointreau (or another orange-flavoured liqueur)
1 small mango, diced
For candied clementine slices:
2-3 (bio)clementines
240ml water
350g sugar
For icing:
1-2tbsp cream or milk
1tbsp passion fruit juice (without seeds)
150g icing sugar, sifted

DIRECTIONS:
1. Preheat the oven to 180˚C (360˚F). Grease and flour a 21x11x6cm, 1.5 liter capacity loaf pan.
2. With an electric mixer beat the butter and sugar until fluffy and creamy. Add the eggs, Cointreau, orange and passion fruit juice and combine on low speed.
3. In a separate bowl, mix together flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter mixture, until well combined.
4. Pour a half of the cake butter into the prepared pan, sprinkle with mango pieces and pour the rest of the butter on top. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool in the pan. Once the cake is cooled, remove from the pan and transfer it to a wire rack.
6. Make the icing by combining the passion fruit juice, cream and icing sugar until smooth (if necessary add more cream, until you get the right consistency).  Pour over the cooled cake and if desired, decorate with candied clementine slices.

To make candied clementine slices:
1. Cut the clementines into thin slices in cross-section and discard the ends.
2. In a saucepan combine the sugar and water and bring to boil. Add the clementine slices, reduce heat to simmer. Simmer for about 30 minutes, stirring occasionally, then remove from the heat and cool to room temperature.
3. Preheat the oven to 100˚C (210˚F). Using a fork, transfer the slices to a baking tray lined with baking paper and bake about 20 minutes or longer if you want them chewier and more caramelized.
Let them cool before decorating the cake.
Note: If not needed immediately, store in an airtight container up to 6 weeks.

Enjoy,
Anastasia
RECEPT IN HET NEDERLANDS: