27 August 2013

Coffee Chocolate Chip Cookie Milkshake

Milkshake is great idea for breakfast or snack, refreshing and perfect for summer days, and the best is that you will take just few minutes blending all the ingredients and right after you'll enjoy a this delicious drink. Taking advantage of a sunny and warm day I did this lovely milkshake which taste absolutly yummy. I used chocolate cookies but you can use any cookie of your choice, even a chocolate bar in would be delicious. 

20 August 2013

Lemon Poppy Seed Muffins

If I have to choose a flavour dessert probably I would say lemon, of course I love chocolate, who doesn't? but I really love any dish with lemon. And these muffins are an example. I love their moist and crunchy, perfect for breakfast or as an snack and so good and pretty easy to do. You can get poppy seeds in herbalist shops, healty food stores or big supermarkets. This seed will not give actually a special taste, it is more the crunchy which makes this treat even more special. I use to make 6 and enjoy always a  tender and juicy muffin, so you will need to split the recipe in two. That time I did 12 since some friends were coming for a coffee at home. 

INGREDIENTS makes 12 muffins
260 g all-purpose flour
200 g white sugar
3 tablespoons poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
110 unsalted butter at room temperature
2 large eggs
Juice and zest of one lemon
1 teaspoon pure vanilla extract
240 ml greek yogurt

Preheat the oven to 180ยบ and line the muffin cups with paper liners or spray.
Combine and sift the flour, baking powder, baking soda and salt in a bowl and set aside.
Cream the butter and the sugar on medium speed until fluffy and light. Beat the eggs in one by one, add the vanilla, the juice and lemon zest. Add in the dry ingredients alternately with the yogurt in 3 additions. Mix just until blended. Stir in the poppy seeds. 
Fill the muffin cups using an ice cream scoop or a big spoon. Place the tin in the middle of the oven and bake for 20 minutes, or until they get golden and a toothpick inserted in the center comes out clean. Leave in the tin for 3 minutes and place it on a wire rack to cool completely..

Lemon glaze: 
powdered sugar, sifted
2-3 teapoons fresh lemon juice
1 teaspoon melted butter

Mix together melted butter, lemon juice and enough powdered sugar until thinkens and smooth.   Drizzle over the muffins and serve.

Have a nice week 

13 August 2013

Rhubarb and Strawberry Cheesecake

I told you already in this recipe I love the taste of rhubarb and the wonderful color which gives to any dish. I know it is not easy to find it out everywhere, but you can always make this cheesecake with any other acid fruit such as currants or raspberry. It is very easy to make and no bake. I used the rhubarb just for topping, mixed with some strawberry, so there is no excuse to make it. 
I only used the more red part of the rhubarb mixed with some strawberries, and with the rest I did a jam. If you are lucky to get rhubarb don't doubt and buy it, you can always freeze the stems or make a jam.
This cheesecake is very smooth and delicious contrasting with the acid touch of the topping, and to make it even more light the cookie base is mixed with cream cheese instead of butter. 

06 August 2013

Tomato, Goat Cheese and Rucola Tart

I'm back from my trip in Sweden and Denmark, is amazing how fast the days go when we are on holidays. I had such a nice time there, I will show you some pictures in a future post. In the meanwhile you can visit my instagram, is recently new, so I'm not in use to it, but there you will see some of the pictures of the trip and also some daily shoots I'm gonna try to upload on this new tool for me. But today I'm here with a healthy and wonderful recipe. This is a very good idea to serve some salad, pefect for a summer dinner with friends, it goes well to a risotto, a barbecue or any other side dish. I love to make this kind of dishes in summer, although the metod seems some tedious, the result is worth, and as always we can do the pastry in advance, even freeze the dough. I used fresh and common ingredients to decorate it, but the presentation alternatives is very large and we can combine as much ingredients and dressings we wish.