Tag: dessert

Apple Ring Fritters


You know how they say :An apple a day keeps doctor away.
Well who said in what form this apple should be eaten, right? Ok, maybe it is
better to eat it fresh, but let’s forget about it for the moment, shall we?

Even though it feels like it is more an autumn recipe, I
just could not wait till autumn to share with you with this simple yet
delicious recipe.  Soft, pancake liker from outside with a
warm and fluffy apple inside.  Not to
mention cinnamon and sugar coating. Yum! I feel my mouth start to
water as I type this… Ok, moving on…

Ridiculously easy to make and
only requires few ingredients, that you probably already have in your cupboard,
it quickly became staple snack in our house. And did I mention it is ready
under 25 minutes? So it is a win-win situation for me 🙂
 Or if you looking for simple and trouble-free
dessert, just add a scoop of vanilla ice-cream to the apple fritter and you
have a delicious dessert. Perfect!

Ok, on to the recipe. It is very
straightforward recipe and you should not have any problems. Start by mixing
all your dry ingredients into a medium size bowl. Then in separate bowl beat
egg and milk. Then add your wet ingredients to the dry, mix until
combined.  Set aside.
Cut apples into 0,5 cm thick
slices. Cut the middle of the apple slice, using small cookie cutter or piping
nozzle, discarding them afterwards. 

In a large heavy-bottomed pot add
oil. When the oil is around 190 C, start dipping apple rings into batter,
shaking excess batter. Slowly lower into the oil and fry until golden on both
sides. Fry only couple of apple rings at the time. When ready transfer onto
paper towel.
Serve warm, dust with powdered
sugar. Enjoy!
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Apple Ring
Serves 4
1 glass of flour
½ tsp baking powder
½ tsp cinnamon
2 tbs sugar
Pinch of salt
½  glass
of milk
1 large egg
2 apples
Oil for frying
Powdered sugar
1.In a medium bowl mix flour, baking powder,
cinnamon, sugar and salt. In separate bowl beat the egg and then add milk,
whisk all together. Then whisk egg and milk mixture to the flour mix until
combined. Batter should be thick.
2.Slice the apples into 0,5 cm thick slices,
then using piping nozzle or small cookie cutter, cut the middle of each apple
slice, discarding core afterwards.
3.To a large heavy-bottomed pot add oil. When
the oil is hot (it should be about 190C ), begin dipping each apple ring to
the batter, shaking off any excess. Then carefully lower each ring into the
oil. Fry only couple of rings at a time until golden on each side. When done,
transfer onto the paper towel. Repeat with the remaining apple rings.
4.Serve warm, dusted with powdered sugar. Enjoy!

Baked rice pudding with stewed cape gooseberries

Has it been that long since I last posted here? One year
flew in a blink of an eye…
It’s not like I have forgotten about my little space. Just
life got so busy and I had to choose my priorities…
It certainly has been busy year. Many things happened. We
had some wonderful moments and some I wish would have never happened.
After seven years of marriage I finally met my in-laws. I had unforgettable time with them and I
will certainly share those moments with you but another time.

We moved to a bigger place with more space and more light. I am so giddy about the later
one.  We even have little garden where I
might plant some vegetables and herbs. We’ll see.
But the most cherished moment was when in November we
welcomed our second child. Our son.  He is already five and a half month old. 


It feels great to be back. I missed it a lot. 
I leave you now with a treat.  Comforting rice pudding, slowly baked in the
oven. It is creamy and rich yet not too heavy. Just right.

Serves 4-6
For rice pudding:
100g pearl rice
400ml full fat milk
400 single cream
50g brown sugar
1tsp vanilla essence
30g butter plus extra for greasing
Preheat oven to 140⁰C and grease 1.5l ovenproof dish.
In a saucepan combine milk and cream, add sugar and vanilla
essence; gently heat over medium heat until almost boiling. Then remove from
the heat.
Place the rice in the ovenproof dish and pour over milk,
stir well.
Dot the butter over the top then carefully place it in the
oven and bake for 1 – 1 ½ hr, stirring well after first 30 min.
When the pudding is golden brown on the top remove from the
oven and let it rest for 10 min before serving.
Serve with stewed cape gooseberries.
For the cape gooseberries:
2tbs butter
70g sugar
250g cape gooseberries
In a saucepan melt the butter over medium heat, add sugar
and gooseberries. Leave to simmer for 5 min then remove from the heat.


Hello New Year and Orange Marshmallow recipe

Good-bye 2011 and hello 2012!
For me New Year always means a new beginning. A blank page in my life that waits to be filled with hopes and dreams. Yes, these dreams might slightly change later in a year, but for me it’s important to have them.
Usually at the beginning of the year I sit down and write all my goals and wishes so after I can look over and cross out the ones are fulfilled. Or think how to accomplish ones that has not been yet    realized.                                                                                 

That list helps me to stay motivated and work harder towards my goals.
This year one of my main goals is to keep us healthy and happy. Although we do eat healthily, I still feel we could do better. And I am going to work as hard as I can to do that. 
But to make our life sweeter I am still going to make some treats for us. I do believe that there is no harm to have a treat now and again. Or that’s just my excuse…
Anyhow, I decided to start this year on The Coffee Break on the sweet note and share this orange marshmallow recipe I found couple of month ago. Very easy to make and are perfect with a hot chocolate cuppa to keep you warm in the dark and cold winter evenings. Enjoy!
Orange Marshmallows
                                                                                                                        Print this recipe
Prep time: approx. 1h 30 min + overnight for marshmallows to set                                                                                        
(Original recipe from here
12 g non-flavoured gelatin
45g orange flavoured jello
200 ml water
200 g sugar
1 tsp vanilla essence
Confectioner sugar to dust
Line a glass tray (22cmx22cm) with a parchment paper.
Sprinkle non-flavoured gelatin over 50 ml of cold water; leave it to stand for 15 minutes. Then gently simmer the gelatin over low heat until completely dissolves.
In a bowl combine sugar and orange flavoured jello. Pour over 150 ml of hot water and stir until well combined and sugar completely dissolved.
Combine both gelatin mixes together, stir well. Leave to cool until room temperature then with a hand mixer whisk until soft peaks. Transfer to the lined tray, smooth the top and leave to stand overnight, uncovered, at the room temperature.
Cover your working surface with confectioners’ sugar; invert the marshmallows over your working surface. Peel off the parchment paper and cut into squares.

Baked Cardamom Custard with Cherries and Raspberries

Hello friends.
How are you? Hope you all are well. Sorry for my absence but lately I have been feeling under the weather.
Thankfully I am better now and hopefully you will hear from me more. But until then, please enjoy these little treats – baked cardamom custards. Enjoy!

Prep time : 15 min + 15 min to infuse
Cooking time : 35 min
Serves 2
250 ml milk
4 cardamom pods, crushed
2 egg yolks
4 tbs sugar
2 tbs flour
120 g cherries, pitted
120 g raspberries
Icing sugar for dusting
Place milk and crushed cardamoms to a medium size saucepan. Over medium-high heat bring milk until almost boiling then remove from the heat and let it stand for 10-15 minutes.
In the bowl whisk egg yolks and sugar until pale and light. Add flour and whisk until smooth and well combined. Gradually whisk in milk.
Pour milk mixture back to the saucepan; cook for 3-5 minutes or until thickness. Strain custard through the sieve and leave to cool for a minute.
Divide cherries and raspberries between two heatproof bowls. Pour over custard and transfer to the 180⁰ C preheated oven, bake for 20-25 minutes. Cool for 15 minutes.
Dust with icing sugar before serving.

Algerian Sweets – Dziriettes

It has been quiet around here.  Days came and went without adventures.

 And same was with our food. There were no experimenting, no action in the kitchen. Just simple but nutritious everyday meals.  

It was Tuesday afternoon when I decided to bake a little treat for us. I opened my cupboard to look for inspiration. In one corner of the cupboard I spotted long-forgotten bottle of an orange blossom water
For some reason I immediately remembered about dziriettes. Little tartlets filled with almond paste and dipped in orange blossom water syrup. 
Sweet and nutty. Perfect for an afternoon treat.

That day we also had chorba and karantita. I used this recipe for soup just instead of lamb I used chicken. Karantita was gone almost immediately it came out of the oven, I didn’t have a chance to take a quick photo of it. But I guess it is good sign : )
Prep time: 45-50 min
Total time: 1 ½ h
(Makes approx. 15)
For the dough:
220 g all purpose flour
Pinch of salt
50 g butter, melted
60 ml water
For the filling:
500 g ground almonds
250 g icing sugar
2 tbs orange blossom water
Zest of 1 lemon
2 large eggs
For the syrup:
250 ml water
150 g sugar
2 tbs orange blossom water
15 whole almonds to garnish
In a bowl combine flour and salt. Add in melted butter. Pour in water and knead well. Add more water if requires.  The dough should be smooth and firm. 
 Cover with cling film and set aside.
For the filling combine first four ingredients. Then add eggs, one at the time; mix well after each addition. Form small balls, size of walnut. Set aside.
Transfer the dough onto lightly floured surface. Divide in half then roll out each piece into very thin sheet, approximately 2 mm.
Preheat oven to 180⁰C. Line baking sheet with lightly greased parchment paper.
Cut out circles, about 8-10 cm in diameter.  In the centre of the each circle place the filling, then with the thumb and forefinger lightly pinch the dough to make several small folds. Put one whole almond in the middle of each dziriette.
Bake for 20 minutes or until lightly browned.
Meanwhile make the syrup.  In a saucepan combine water, sugar and orange blossom water. Bring it to a boil then reduce heat and continue to simmer for 15 minutes. Cool for few minutes.
Before serving dip each cookie into the syrup.

From palms to dandelions… and Walnut and Honey Cake (Medovik)

Update: Due to blogger technical problems, all your lovely comment are gone and I didn’t have a chance to answer to you. But I would like to say thank you for taking your time to stop by and leave a comment : ) THANK YOU!

Coming back from the airport I could not but notice that everything is blooming. Everything is green.
And dandelions, they were everywhere! Anyplace I looked I saw dandelions.  Every little land of grass was covered with these bright yellow flowers.  They always bring lovely memories from my childhood.


Next day we woke up early.  After having our breakfast, cinnamon oatmeal porridge for A. and usual eggs and strong cup of coffee for me, we headed to the park. Since it was still early, there were not many people. But neither of us minded that, we had fun of our own.
We came home just before lunch, pleasantly exhausted.  With A. happily napping I decided to make cake. But not any cake. The cake from my childhood – Walnut and Honey Cake or as we call it Medovik.  It is quite time consuming to make the cake but when is ready it will be worth all efforts!

Prep time: 45 min + 30 min to stand
Total time: 1 ¼ h + 6 h to chill
(Serves 16)
2 eggs
200 g sugar
120 g honey
100 g unsalted butter, melted
1 ½ tsp baking powder
500 g all-purpose flour
For filling:
2 cans (800 g) of caramelized condensed milk*
200 g sour cream or crème fraiche
For coating:
250 g plain biscuits, crushed
150 g chopped walnuts
In a large bowl beat eggs and sugar. Add honey, butter and baking powder, stir well.
Place bowl over pot with simmering water and stirring constantly heat up batter until it will double in size and slightly change in colour.
Remove from the heat then sift in flour. Cover dough with cling film and leave to stand for 30 minutes. The dough will be soft and sticky but it will harden as it cools. 
Preheat oven to 200⁰C. Line baking tray with parchment paper or non stick baking sheet.
Transfer dough onto lightly floured surface then divide it into 10-14 equal pieces. Roll out each piece into 2-5 mm thick circle, about 18-20 cm in diameter. Repeat with remaining dough.
Bake for 3-7 minutes or until golden brown. Leave to cool.
For the cream, combine caramelized condensed milk and sour cream or crème fraiche. If desired add chopped walnuts.
Assemble the cake by coating each layer with generous amount of cream. Coat the sides with cream and sprinkle top and sides with biscuit crumbs and ground walnuts.
At this point the cake will be hard, but after leaving it in the fridge for 6 h it will be soft and moist.
*if you can’t buy ready caramelized condensed milk, you can do it yourself by boiling 2 cans of  condensed milk for 2 hours. Just let it cool completely before opening the cans.