Category: Desserts

Almond Pear Tart ~in 10 minutes

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Pears are so good. We had almond pear tart yesterday afternoon. A friend came over for coffee. It was a good excuse to make this tart that gets 0-O-O-H’S and A-H-H-H-S! I have modified the recipe from what I used to make it. I hope you like it.

Almond Pear Tart Recipe

  • Servings: 6
  • Difficulty: easy
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 Ingredients
▢ 6 pears
▢ 4 eggs
▢ Himalayan salt - a pinch (any salt is good)
▢ 200g (1 cup) ground almonds 
▢ 50g (¼ cup) Monk fruit (any sugar replacement will do)
▢ 12g (1 tbsp) grated fresh ginger
▢ 5g (1 tsp) almond extract 
Instructions
Step 1 First, preheat the oven to 177°C/350°F. 
Step 2 Butter a 9 inch ring mold or removable bottom tart shell. 
Step 3 Peel, half and core pears 
Step 4 Toast the ground almonds lightly  for 10 minutes on a baking sheet lined with a piece of parchment. Let this cool slightly. 
Step 5 In a blender  (or food processor)mix almonds, eggs, sugar substitute, almond extract, grated ginger and a pinch salt 
Step 6 Place pear halves in the ring mold and pour batter into pan and spread evenly.
Step 7 Rest 5 to 10 minutes before serving 
Sprinkle with toasted almonds (optional). 
Serve warm.


DID YOU KNOW: Pears along with peaches, raspberries, almonds and strawberries are a member of the rose (Rosaceae) family of plants. High fiber pears help protect us from the development of —> (i)type 2 diabetes, (ii) heart disease and (iii)stomach cancer. Pears are linked to prevention of osteoporosis since Boron (in pears) aides in retaining calcium in your bones. 

When you need an energy boost, have a pear or a slice of “Pear Almond Tart” instead of a candy bar. It works. We had leftover pear tart for lunch today. SWE-E-ET!!!

COMMENT: ” I could taste the fresh ginger. Yum! It really makes the flavour. The cake tasted so good! I loved the pears!”

~ Another happy friend who tasted my pear tart for the first time in her life ~

Clafoutis ~NO-SUGAR Dessert In 10 Minutes

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With the abundance of apples, plums and peaches. We can make a healthy and very tasty dessert that takes 10 minutes to make! It doesn’t get better than that.
Yesterday, I noticed the plums we starting to ‘over’ ripe. I saved them by making plum clafoutis. “It’s delicious!” remarked my dinner guest. We had some cold clafoutis for lunch the next day.

Plum Clafoutis – Individual Serving

Plum, Cranberry Clafoutis …To The Table -M-M-M-M-

Clafoutis Recipe

  • Servings: 10-12
  • Difficulty: easy
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 Ingredients 
▢ 450g (1 lb) fruit - cherries/plums/peaches/cranberries
▢ 4 eggs
▢ Himalayan salt - a pinch (any salt is good)
▢ 100g (1/2 cup) ground almonds 
▢ 30 gm (2 tbsp) rice flour (you can use almond flour)
▢ 500 ml (2 cups + 2 tbsp) milk
▢ 60g (¼ cup) granulated stevia (any sugar replacement)
▢ 4g (1 tsp) Vanilla bean paste (or extract)
▢ 2g (1/2 tsp) almond extract 
▢ butter and 'bread crumbs'(NEW) for the dish lining 

Instructions
Step 1 First, preheat the oven to 190°C/375°F. 
Step 2 Butter the baking dish (1.5-liter/1.6 qt dish) and dust 
 with fine "bread crumbs". Spread the fruit on the bottom of the dish. 
Step 3 In a blender, combine all ingredients. Mix until blended. 
Step 4 Pour the prepared batter over the fruit. 
Step 5 Bake in the oven for 50-60 minutes. 
Step 6 When the dessert has set, take it out of the oven and rest  
5 to 10 minutes. 
Sprinkle sparsely with nutmeg or toasted almonds (optional). 
Serve warm or cold.

My video 8 years ago. I now use fine bread crumbs instead of sugar for dusting the baking vessels. Works like a charm. (no added flavour)

Line your spring formed pan with parchment or wax paper

ADD SPICES and HERBS to your clafoutis: Basal with peach clafoutis. Lavender pairs with peaches if you have it. Orange zest, almonds, hazelnut and grated ginger with plum clafoutis. Cardamon, cloves, ginger, nutmeg and cinnamon pair with apples. A savory version of clafoutis consists of tomatoes, cheese, and prosciutto. Oregano, chili powder, scallions, garlic, cilantro, dill and basil is a good addition to savory clafoutis.

Sugar is our downfall. 😳

Sugar addicts reveal yourselves! What is the Cure?
First, admit you are (i) eating too much sugar (ii) using too much sugar substitutes! This recipe has sugar substitute*. Try cutting down or leaving out the sweetener. All other flavours are enhanced. Feel better and live better.

Apple Clafoutis


*Sugar substitutes like Stevia raises your insulin levels identical to cane sugar!

Recent studies show that there is no difference between cane sugar, monk fruit, beet sugar, stevia and other artificial sugar substitutes – with respect to insulin levels. Insulin will rise when ingesting artificial sugar substitute. Research has indicated identical results with all forms of sweeteners. So far – little research has been made. Soon, you will see more studies and results–> healthline.com

PISTACHIO /LIME Truffles

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“Great Balls of Fire” 🔥 (Vegan, Paleo) – No Added Sugar

We all need an energy boost ♨️ Especially during the festive season. 🎄 ☃️ During the holidays, you will find me rolling and coating my favorite truffles for a healthy burst of energy! Great holiday gifts! 🎁

RECIPE
INGREDIENTS
2 cups pistachios
I cup pitted dates (Medjool dates)
A pinch of pink or sea salt
4 Organic Limes,  zest and juice of each lime.
DIRECTIONS
1. Mix  1 1/2 cups of the pistachios, salt and the dates in food processor until it becomes a ball. About 3 minutes.
2. Reserve 1/2 cup of the pistachios for the coating.
3. While this is mixing, zest the limes and then juice them.
4. Chop or grind the remaining 1/2 cup pistachios into tiny bits to be used for coating.
5. Break up the pistachio-date ball and add zest and juice of all key limes. Process until well combined.
6. Shape pistachio/date mixture into 18 bite size balls and then roll in chopped pistachio.
Store in the refrigerator for up to 1 month; ready for your guests and visitors. Store longer in your freezer.

Lime Pistachio Truffles

VARIATIONS

  • Dip 1/2 of the pistachio treat in sugar free ganache. (vegan dark chocolate)
  • Substitute with different nuts and tangerines (instead of limes).
  • Add a cherry, dried apricot, dried cranberries or anything you like inside your truffle.

Chocolate Chili Truffles for a hot, spicy holiday! Mo’Better –> Three more! My personal truffle recipes

You can add anything you like to your Holiday Truffles. Add chia seeds, hemp seeds, nutritional yeast, figs or chili powder. Apricots will brighten up your festive season! Add your favorite blends. Mix and match!

Photo by Monstera on Pexels.com

HAPPY HOLIDAYS!!!🎄

Bread Pudding Soufflé

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Bread pudding has been around since the 11th century. The first time I had Bread Pudding Soufflé  was at the famous Commanders Palace in New Orleans.

Bread Making With Fire Ovens During the sequestered days, people were busy baking bread; myself included.  When I found a loaf of bread hiding in the bar frig, bread pudding came to mind.  Re-purpose stale egg bread like brioche, challah or Finnish pulla,  Italian, French or sour dough bread work well. I would file this under COMFORT FOOD!

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INGREDIENTS
Unsalted butter, for pan and ramekins
1/4  cup of sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Pinch of freshly ground nutmeg
3 large free range whole eggs
1 cup  whole milk ( 3% – 15% )
1 teaspoon pure vanilla extract
1/8 tsp. of salt
5 cups day-old white bread, cut into 1-inch cubes
Meringue: 6-9 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
Whiskey – Custard Sauce, (recipe below)

INSTRUCTIONS
STEP 1 Bread Pudding
Preheat oven to 350 degrees. Butter an 8-inch square baking pan; set aside. Combine 1/4 cup sugar, cinnamon, nutmeg and salt in a large bowl. Beat in whole eggs until smooth; whisk in milk and vanilla extract. Add bread cubes; stir, allowing bread to soak in well. Add more milk if needed. Bake for 25-30 minutes until pudding is golden and firm to the touch and a cake tester inserted in center comes out clean. It should be moist, not runny or dry. Cool to room temperature.
You now have made “bread pudding.”
You can stop here and not make the meringue for the soufflé portion. I suggest you still making the custard sauce. The sauce makes the bread pudding.
STEP 2 Meringue
Butter six 6-ounce ceramic ramekins; set aside. In the bowl of an electric mixer, whisk 6-9 egg whites with cream of tartar until foamy. Slowly add 1/4 cup sugar. Continue whisking until shiny and thick.  If whites stand up, like shaving cream, the  meringue is ready. Watch this video for tips.

STEP 3 Meringue and Sauce
In a large bowl, separate out the bread pudding into  chunks. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Divide this mixture among the ramekins. Top the rest of the meringue on each ramekin, piling it as high as you can. Bake until golden brown, about 20 minutes.
TOPPING: Cut a slit on top of each soufflé and pour  the  custard sauce into each individual ramekin. Serve immediately.

WHISKEY  CUSTARD SAUCE
INGREDIENTS
1/2 cups (600 ml.) whole milk
4 large free-range egg yolks
2 tablespoons caster sugar
1 tablespoon flour
1 vanilla pod ( or 1/2 tsp vanilla extract )
1/4 cup bourbon -whiskey (optional)
INSTRUCTIONS
1. Pour milk and vanilla extract into a pot and bring just to the boil.
2. Remove from the heat and set aside.
In a large mixing bowl, whisk the egg yolks with the sugar and flour until pale.
Gradually add the warm milk to the egg mixture. Whisk well to prevent clumping.
Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes -or- until thick. Add the whiskey. Adjust to taste. Whisk continuously.
Taste to make sure the sauce is sufficiently sweet.  Pour into the center opening of each soufflé.

Bread Pudding Soufflé Scored in the middle for the sauce to blend well.

Whiskey Sauce poured over the Bread Pudding Soufflé

VARIATIONS

When I attended the Cookin Cajun Cooking School at Riverwalk in New Orleans, the chef said, “You could add anything to your bread pudding soufflé :  raisins, currents, even smarties.”

Get creative with this recipe. Use up ingredients hiding in your cupboards and in your frig.

Kids love smarties. They can help out in doctoring up  their own ramekin, before going in the oven.


TIP: If you don’t have enough stale bread, combine fruit or almonds with the cubed bread, before the final bake. Maybe add some cheese. Sweet or savory, it’s great for breakfast or dessert.

How about eggnog ‘bread pudding‘ soufflé? Sounds delicious for the holidays!

BREAD – the Staff of Life.  Along with your carbs you will get micro nutrients including thiamin, selenium, and folate from bread.

We really wanted to bring you a trending dessert that is gaining popularity. The cinnamon and nutmeg is fantastic!  I serve this warm dessert with whiskey custard along with a shot of whiskey on the side.

 

Memories of New Orleans! Bread Pudding Soufflé is still the number one asked for dessert at The Commander’s Palace.

How it was added to their menu? Commander’s Palace had so many egg whites left over from their Hollandaise Sauce that it  gave birth to their famous “Bread Pudding Soufflé“. Simply Splendid had the solution to the egg yolks by  making  a custard sauce topping.

bread pudding souffle

Comander’s Palace, New Orleans, Home of Bread Pudding Souffle

KID FRIENDLY with plain custard!  A great snack. Keeps well in the frig for 2-3 days.

Almond Cookies -Keto Friendly

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SIMPLY SWEET
This almond cookie is an explosion of flavour,  yet shockingly simple to make. Gluten free. Keto – friendly and does not spike your blood glucose levels. This is my all time favourite  ‘cookie’.  You may be hooked like I was, with your very first bite.  The vanilla extract makes these gems extra good!

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Bernini says. “I’ll give you a hand ( a paw that is)”…

INGREDIENTS
2-3 Egg whites
1/2 tsp. vanilla extract
1/4 cup of sweetener  ( Monk fruit )
3 cups of sliced blanched almonds
a pinch of salt

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Mix egg whites with a fork. Add sweetener, salt and vanilla.  Mix again.  Toss in almonds and mix. (check your egg white consistency here)
  3. Spoon and flatten cookie mixture  on a silicone sheet or parchment or on a cookie sheet.
  4. Bake 20 minute – to a media brown colour
  5. If bottom still soft and sticky  ..turn over bottom side up and put back in the oven
  6. Turn off oven ..let cookies sit 5-10 minutes to dry out.

VARIATIONS
Dip cookie in dark or light chocolate after baking. Flip chocolate side up. Let cool  (see below).

Chocolate Lovers

TIP!
Egg whites vary in size.  Make sure you have enough ‘egg white’ to have a thick consistency when blending – well coated ( sort of gooey). If it looks dry, you may have to add another egg white . Beat the ‘additional’ egg white separately before you add it to your cookie mix. Err on more egg white. Crumble the cookie on yogurt, hot, morning oatmeal, ice cream, salad or cooked green beans. There are more ideas as you  might guess. The ingredients are healthy and you can dress up any meal with healthy almonds.

DID YOU KNOW?
Almonds are not a true nut. It is a seed or pit similar to a peach or olives. My uncle, who reached his 100th birthday,  would enjoy six almonds daily for good health.  Did you know Bill Gates’  frequently snacks on  ‘nuts’.  I’m sure the almond squeaked its way in the mix.   Monk fruit is the trending sugar substitute,  some say no aftertaste. There are various Monk fruits to buy  with varying sweetness. Investigate them before using in a recipe. Monk fruit  toots a higher sweetness level than sugar. Tasting is believing. Swerve is another emerging substitute for sugar you may want to try.

A study published in the Journal of the American Dietetic Association suggests that consuming almonds increases vitamin E levels    Vitamin E is a powerful antioxidant that defends your cells against damage on a daily basis and prevents artery-clogging oxidation and also lowers cholesterol levels. Almonds have a  significant  increase the amount of antioxidants in the bloodstream. Blood flow is improved along with reduced blood pressure.