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Showing posts from April, 2012

Double Tier Birthday Cake

This cake was made for a special friend of mine.  Happy Birthday!!
It was a chocolate fudge cake. All decorations were made with fondant.
Great party at "The House Restaurant and Lounge Bar" in Limassol.

Fresh Strawberry Sorbet with Honey

This is the easiest Strawberry Sorbet recipe ever!!  Few days ago I wanted to create a light strawberry sorbet so I came up with this recipe.  It is extremely easy to make and very good in taste. My kids loved it...!! ----------------------------------- Strawberry Sorbet Recipe
Ingredients 700gr fresh strawberries 1 tablespoon of Vodka 1 teaspoon of strawberry essence 1/3 cup organic honey
Preparation Method 1) In a food processor puree strawberries; then blend all ingredients. 2) Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.  3) Serve!

Shirt and Tie Birthday Cake

This Birthday Cake is dedicated to two special "Boys"; Demetris and his dearest friend Neophytos. Happy Birthday to both of you!!!

Tsourekia for Greek Orthodox Easter

Happy Easter Everyone! -------------------------- This is my 1st attempt of making Tsourekia, a traditional Greek treat for Easter. I found an excellent recipe from Kopiaste.org.  My friend Ivy creates wonderful recipes and she was the only one I could trust on this.
I changed a few ingredients though. Instead of using chestnuts I used Nutella and walnuts, in two of the four Tsourekia.  The other two are plain. I used 6 small eggs, 3/4 of a cup of anise tea, orange zest and evaporated milk. And by the way I forgot to sprinkle sugar on top of Tsourekia before I baked them.  The cooking time was half an hour and the taste is SUPER!!!
I think  I will make Tsourekia more often. They are incredibly delicious! Thanks Ivy for sharing this recipe with us. Have a Happy Easter!!
You can find the recipe at: http://kopiaste.org/2011/04/tsourekia-with-chestnut-filling/

Daisy Cupcakes for Spring (Vegan)

Spring is here!! ----------------------- Cupcakes for Spring Makes 24
Ingredients ½ cup vegetable oil 1/2 cup brown sugar 1/2 cup caster sugar 2 tbs maple syrup Juice of 3 fresh oranges Zest of an orange 2 cups of all purpose flour (sifted) 1/2 cup of whole wheat flour 3 tsps of baking powder ½ cup of almonds (crashed, to sprinkle on top before baking)
Preparation Method 1)  Preheat oven to 170ºC (340ºF). 2)  Mix all ingredients together with a hand whisk. 3)  Scoop mixture into a cupcake pan and add on top the crashed almonds. 4)  Bake for 20 minutes in 170ºC (340ºF); then continue baking for another 5 minutes to 160ºC (320ºF). 5)  Allow to cool before decorating. 

Easter Chocolate Nest

Happy Easter!! -------------------------------------- This is my Easter post for this year. It is a triple chocolate fudge cake with Cadbury small chocolate eggs on top.
Below you can find a similar recipe to this one which is equally delicious!  I used Wilton's Tip No.234 to form the chocolate nest.  -------------------------------------- Chocolate Cake
Ingredients for the Cake 200gr castersugar
4 large eggs
170gr all purpose flour
30gr unsweetened cocoa powder
1 tsp baking powder
1 tsp unsweetened vanilla extract

Filling Ingredients 
1 jar of diabetic strawberry jam (250gr)

Light Banana Pudding (eggless)

Few days ago I wanted to use some bananas I had at home, so I came up with this recipe. 
The dessert was very light in texture and lasted for over one week, in the fridge.  ------------------------------------- Light Banana Pudding (eggless) Makes 4 Ingredients 3 small ripe bananas 200gr light cottage cheese                        1 cup milk (1.5% fat) 1 tsp vanilla essence 10gr gelatin powder (1 sachet) 1/3 cup cold water 1/3 cup hot water 1/6 cup honey Ground cinnamon for decoration
Preparation Method 1) Sprinkle gelatin over the cold water and allow to stand for 5 minutes.  Then add the hot water and allow gelatin to fully dissolve. 2) Blend bananas, cottage cheese, milk, vanilla essence and honey. 3) Add dissolved gelatin and blend mixture for 2 more minutes. 4) Pour mixture in 4 small Bundt silicone molds; refrigerate over night. 5) Serve plain or with ground cinnamon.

Bitter Chocolate Yogurt Ice Cream

Last weekend, physically, I was not feeling very well. Nothing seemed to taste good so I decided to create an ice cream which would have a strong taste.  The original recipe did not include honey, but since the ice cream really tasted bitter I decided to add a tablespoon of honey to give it a more balanced flavor.
I was quite pleased with the result. The only “negative” aspect of this recipe is that if you keep it in the freezer over night, it becomes hard and you have to microwave it for 20 seconds before you serve it.  -----------------------------------------------
Bitter Chocolate, Yogurt Ice Cream Makes 4 scoops
Ingredients 100gr dark chocolate (74% cocoa)                    200gr light Greek style Yogurt (2% fat) 1 tablespoon honey ½ teaspoon vanilla essence
Preparation Method - Melt chocolate in the microwave. (Stir every 30 seconds) - Combine yogurt, melted chocolate and honey; microwave for another 20 seconds until you get a smooth texture. - Add vanilla; stir to combine. - Freeze mixtu…