…and the summer goes on! Hidden inside tart crunchiness and fruit explosion of roasted nectarines is my favourite cheesecake, infused with orange zestiness. Refreshing way to celebrate last days of summer. Enjoy!
With nearly 1.5 months of travels I’ve been missing my kitchen and what comes out of it. Having a few recipes in store for just such a scenario, I believe it is time to share one of those. After all, it’s been over a month since my last blog update, which makes (yet again) an unforgivably long pause. While the summer is still around, berries are on the dessert menu as this week it is Blackberry and Orange Mascarpone Cake – moist, semi-sweet and lightly zesty. Enjoy!
Taking advantage of the berry season while summer is in full swing. This week it’s a simple and flavourful cake with key notes of raspberries, accompanied by zesty lime and milky-sweet coconut. I used frozen raspberries for this recipe as I had some left in the freezer, but fresh berries are as good – if not better. Enjoy!
Cheesecake week! As my all-time favourite type of cake (with a some minor exceptions, hello chocolate mousse, rosemary squares and a few memorable others!), it doesn’t stop to amaze me with and array of mouthwatering varieties. This week let’s go for another winning combination of sour cherries and dark chocolate in a zesty cheesecake swirl. Enjoy!
Back at my kitchen that I so dearly missed over the past 6 weeks. Summer is in full swing now, which can only mean more berry-based treats. Chocolate + raspberries is a tastebuds-winning classic, and this week it is Chocolate Raspberry Roulade to indulge and enjoy.
Well, finally I got my hands around to try out this wonderful flourless, oil/butterless and (if replaced with honey) sugarless recipe. Frankly, I didn’t expect much, but it turned out to be a wonderful treat that I no doubt will be returning to every now and then. Zesty, light and moist this cake is a perfect tea ‘companion’ and a great finish to any meal. Enjoy!
Chocolate lovers, this one is for you. Enjoy an unbeatable upgrade of all-time favourite dessert – a zesty orange twist to a silky-smooth rich chocolate mousse.
Travelling with my visitors around China, I missed last week’s blog update, although I have quite a few things in store by now. I decided to make those melt-in-the-mouth blueberry delights for two simple reasons: blueberry is in season now in Shanghai, and I had 3 egg whites “to get rid of”. Not the worst use of those, I imagine.
This one has been ‘in store’ since January, but I guess the time has finally come. Introducing this week: Pink Velvet Raspberry Cupcakes. I made 2 different versions of those delightful individual treats, try either (or both) with afternoon tea. Another good thing about this dessert – both fresh and frozen berries can be used, so no need to wait for raspberry season. Enjoy!
It has been unforgivably long since my last update, being away from my kitchen is one of the downsides of travelling. I’m finally back with another easy-to-make delight, Passionfruit Madeira Cake. Mild sweetness of passionfruit enriches this wonderful dessert together with its tangy sour hint – a perfect treat for the afternoon tea.