Sweet Tooth Experiments

Quinoa Berry Christmas Cake

Posted on December 24, 2014 by Ella Posted in Cakes .

Quinoa Berry Christmas Cake

Quinoa….I have attempted to bake with this ancient grain about 10 times. This Quinoa Berry Christmas Cake was going to be the last attempt, where I only made the cake as I had some Quinoa left over from a Quinoa baking fail earlier that day.

I don’t understand how one thing can be that difficult to bake with…Semolina, couscous, polenta, almond meal – all are a breeze to bake with and add great texture and flavour. Quinoa…not so easy to bake with! The taste is quite distinct and hard to pair up, while the actual texture of the other ingredients also makes a big difference.

I have tired orange and ginger, pineapple carrot & banana, chocolate & peach even berries mango lime & mint to name a few and they were all flops!

As the fresh fruit was definitely not going to work I opted for dried fruit and knew I had to have a lot of flavour to offset the strong Quinoa taste. This directed me to dried fruit and heaps of it. As it’s Christmas time (Christmas Eve) of course a Christmas Cake was the first thing that popped into my mind.

I have also used gluten free flour to make this 100% free from gluten.

Ingredients:

100g quinoa
150g currents
150g sultanas
300g dries pitted dates
100g mixed dried berries
100g cranberries
100g dried pineapple
100g butter
3 tbsn sherry
2 oranges
½ tsn bicarbonate of soda
3 eggs
155g gluten free flour
1 tsn ground ginger
1 tsn mixed spice
1 tsn ground cinnamon

Method:

Pre-heat the oven to 160c and line a 23cm baking tin with baking paper.
Place quinoa in a pan on the stove with 210g water.
Turn on high until the water boils then reduce to low and simmer for 10 minutes or until the water is all fully absorbed.
Move the quinoa off the heat to fully cool.
Cut the dried fruit into small pieces.
Place 2 tbsn water, the currents, sultanas, dates, berries, cranberries, pineapple, butter, sherry, juice and zest of the 2 oranges in a saucepan.
Bring gently to the boil and allow to simmer for 10 minutes.
Turn off the heat, add in the bi carb and stir every 5 minutes until the mix is cool.
Beat the eggs and place in the bowl with the cooled quinoa and fruit mix. Mix until combine.
Sift in the flour and spices and stir until well combine.
Place in the cake tin and bake for 45 minutes or until a skewer comes out clean.
Allow cake to cool for 10 minutes then place on a cooling rack to cool completely.

Notes:

The cake will be a moist when placing a skewer in as the dried fruit has absorbed the liquid and plumped them up.
If you want to make this alcohol free you can forgo the sherry and add in an additional 3 tbsn on orange juice.
If you don’t have sherry you can use brandy or port wine.
This cake is best served with custard or ice-cream.

Ingredients

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Spiced Chocolate Mousse Cake

Posted on December 22, 2014 by Ella Posted in Cakes .

Spiced Chocolate Mousse Cake

Ever noticed how chocolate mousse cakes completely melt and fall apart when out of the fridge for longer than 10 minutes? How annoying! And you try to cut the cake and it either sticks to the knife or turns into a mousse mess? Well I have come up with a spicy chocolate mousse recipe that won’t melt or collapse when you cut it and will keep its shape once sliced.

Additionally to this, the recipe is ever so tasty and has a pleasant hit of complementary spices.

This one definitely exceeded expectations and is a must keep recipe.

Ingredients:

Cake:

4 eggwhites
165g sugar
1 tsn vanilla essence
150g almond meal
35g plain flour
1 tsn lemon zest

Mousse:

400ml-thickened cream
220g dark chocolate
4 + 1/2 tsn gelatine
1 + ¼ tsn cinnamon
1 + ½ tsn ground fennel
1 + ¼ tsn ground cloves
1 + ¼ tsn cardamom
¼ tsn chili powder
Pinch salt and pepper

Extra:

200ml-thickened cream
1 tbsn cocoa powder
2 tsn icing sugar

Method:

Pre-heat the oven to 180c and line 2 x 23cm spring form baking tins with baking paper.
Using electric beaters beat the eggwhites until soft peaks form.
Gradually add in the sugar until stiff glossy peaks form (about 5 mins).
Carefully fold in the vanilla, almond meal, flour and zest until well combine.
Divide the mix between the 2 tins and using a spoon spread out the mix and smooth out the tops.
Bake for 18 minutes or until the tops are slightly golden and soft to touch.
Leave the cakes in the tins until completely cool, and then remove from tins.
Place the cinnamon, fennel, cloves, cardamom, chili, salt & pepper in a saucepan and stir on high for a minute or until you can smell the spices in the air.
Place 1 cup of the cream in a second saucepan and heat on medium until the cream just starts to boil, remove off heat.
Whisk the 4 + 1/2 tsn gelatine into the boiling hot cream until smooth and well combined.
Add the chocolate into the cream mix and allow it to sit for a minute then whisk the cream mix until the chocolate is silky smooth.
Add the spices to the chocolate and whisk to combine. Place aside to cool.
Using electric beaters beat 150g of thickened cream until peaks form.
Fold the cream into the chocolate mix until well combined.
Place one cake on plastic wrap then places the cake with wrap in the cake tin used to cook the cake.
Now spread in the chocolate mix and top with the 2^nd cake.
Fold the plastic wrap on top of the cake and place in the fridge for 3 hours to set.
Once set remove from the wrap and carefully place on a plate.
Whip the remaining 200ml cream until peaks form and spread over the sides of the cake.
Dust the icing sugar on the top of the cake.
Hold the plate on a slight angle and dust the cocoa around the sides of the cake, serve.

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Cherry Trifle Cake

Posted on December 15, 2014 by Ella Posted in Cakes .

Cherry Trifle Cake

I must say I am quite fond of a really good trifle. Something about layers of varying but complementary flavours and a range of textures (jelly – cake – custard – fruit) is certainly appealing. It does have to be a good mix of flavours and ingredients though as a trifle can easily be bland and boring.

The down side to trifles though are that they are hard to serve and plate up in an attractive or tempting manner without looking like a blob of random mess. This got me thinking that if a trifle was structured like a cake instead of a deconstruction it would be much easier to eat and much more appealing to the eye (we all eat with our eyes don’t we..?).

I could still quite easily keep the layers and textures as per a usual trifle, just modernise it.

As cherries are one of my favourite fruits I decided to use this fruit as my flavour base and create a twist on the old fashioned sweet treat.

Outcome, AMAZING! Fluffy cake, silky custard, alcohol infusion and jelly craziness all wrapped up in cream…yummm.

Ingredients:

3 eggs
110g caster sugar
75g corn flour
2 tbsn-custard powder
1 tsn cream of tartar
½ tsn bicarbonate of soda
85g cherry jelly crystals (you will need 3 dark cherry Aeroplane jelly boxes)
70ml sweet sherry

Custard:

35g corn flour
30g custard powder
55g sugar
435ml-thickened cream
180ml milk
2 tbsn kirsch
20g butter
1 egg yolk

Extra:

455g thickened cream
200g fresh cherries

Method:

Pre-heat the oven to 180c and line 2 x 22cm baking tin with baking paper.
Beat the eggs and sugar with electric beaters for 5 minutes.
In a separate bowl sift the flour, custard, cream of tartar and soda 3 times.
Fold the flour mix into the egg mix until combined.
Pour mix into one of the tins and flatten the top with a spoon.
Bake the cake for 25 minutes and then turn the cake onto a cooling rack to cool.
Now make the jelly by placing 1 cup of boiling water in a bowl, whisk in the jelly crystals until fully dissolved then whisk in 2/3rd cup of cold water.
Rinse the 2 x 25cm spring form cake tins with water and divide the jelly into both tins.
Place tins in the fridge until almost set.
Cut the cake into 3 even layers and brush the tops with the sherry.
Place 2 cake layers on top of the jelly and push down slightly.
Place the tins back in the fridge for a further hour and place the 3^rd layer aside for later.
Make the custard by adding the corn flour, custard powder, sugar, 310ml cream and milk in a saucepan on a medium heat.
Whisk continuously until the mix becomes thick and boils.
Take off the heat and whisk in the kirsch, yolk and butter.
Cover the custard with plastic wrap and place in the fridge to cool.
Beat the remaining 125ml of cream in a bowl with electric beaters until peaks form.
Now whisk the cream into the custard mix until just combine.
Remove the cakes from the tin by releasing the spring form.
Place one cake on plastic wrap jelly side up then places the cake with wrap back into the cake tin used to cook the cake.
Add half of the custard, then the 2^nd cake jelly side up then cover with the reminding custard.
Lastly add the 3^rd cake layer on top of the custard – cut side down.
Enclose with the wrap and place in the fridge for 3 hours to fully set.
Once set remove the wrap and tin and place onto a plate.
Whip the extra remaining 455g thickened cream until peaks form. Spread over the cake.
Top the cake with cherries to decorate, enjoy.

Notes:

If you don’t have kirsch or sherry you can substitute with port.
If you are using the suggested jelly you need to buy 3 boxes, as each box has 2 packets and you need to use a total of 6 packs that are 9g each.
If you don’t use spring form tins you can use a knife to loosen the jelly on the sides or place the tins in hot water for 1 second then turn upside down.
If you do not wish to use alcohol you can use cherry juice instead of the sherry and kirsch.

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Green Tea Melting Moments

Posted on December 8, 2014 by Ella Posted in Biscuits .

Green Tea Melting Moments

For a long time now I have attempted to bake with green tea. I have made multiple cakes, shortbread, cupcakes, even a slice and nothing has turned out to satisfactory results or expectations.

I have a feeling this latest attempt is green tea attempt #6 and I am pleased to say I have finally come up with the goods!

Now usually when baking with green tea I would use Matcha (green tea powder), however this ingredient can be very difficult to come by (definitely for me) and I was not about to travel all the way to the city to buy it! Therefore I decided to use green tea leaves. In the past when I have used loose green tea the results have not been great so instead of adding the tea to the recipe I decided to infuse the liquid ingredients with the tea to bring out the flavour (the same way hot water does with a cup of tea).

This may seem weird but it definitely works and actually has a better green tea flavour than using Matcha (green tea powder).

Therefore finally…after a few years of attempting… introducing my Green Tea Melting Moments!

Ingredients:

Biscuit:

300g butter
37g loose green tea (or 15 green tea bags if you don’t have loose)
½ cup custard powder
1/3 cup icing sugar
1 + ¼ plain flour
1 tsn baking powder
1 cup + 1 tbsn icing sugar

Method:

Preheat the oven to 180c and line 2 large baking trays with baking paper.
Place the 300g butter in a saucepan on the stove on medium until bubbling.
Turn to low, add the green tea leaves (if using bags cut and pour in the butter) and let the ingredients simmer for 10 minutes to allow the butter to infuse the flavor.
Once simmered pour through a sieve into a bowl and place in the fridge to harden again.
Place 180g of the butter into a bowl once the butter is set again and using electric beaters beat on high for 2 minutes.
Add the custard powder and icing sugar beating for 2 minutes until light and fluffy.
Add the flour and baking powder and beat until combine.
Spoon the mix into a piping bag with a star nozzle and pipe onto the baking paper in 4 cm rounds.
Bake in the oven for 16 minutes or until golden.
Allow the biscuits to cool on the tray for 5 minutes then you may transfer onto a cooling rack.
For the filling beat with electric beaters the remaining butter (this should be 100g) and icing sugar on high for 5 minutes until fluffy and light.
Using a spoon place 1 tsn of filling on a cooled biscuit and sandwich with another biscuit on top.

Notes:

You will notice I have listed 300g of butter but the recipe only calls for 280g. This is due to the tea soaking up some of the butter when infusing, therefore resulting in some butter lost. If you still need more butter just top up with standard butter to hit the required amount.
If you would prefer to use Matcha powder instead of the loose green tea what you will need to do is:
- Omit steps 2, 3 and 4 of this recipe.
- Use 200g butter for the biscuit (increase of 20g).
- Add 3 tbsn of Matcha when you add in the flour and baking powder.
- Add 1 tbsn of Matcha to the filling mix and omit the extra 1 tbsn of icing sugar for the filling.
- Beat the Matcha with the butter and icing sugar all at the same time.

Ingredients

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Fairy Cake Fudge

Posted on December 1, 2014 by Ella Posted in Fudge .

Fairy Cake Fudge

If you follow my blog weekly you will note a few things; I bake with unusual ingredients, I’m a big fan of Italian desserts, I love to bring back childhood flavours and I ‘mix and match’ tastes and textures. Therefore this next recipe will come as no surprise as it follows my baking style to a T.

After my lavender and blueberry fudge I realized this is the only fudge recipe I have ever made up so I decided to play around and think up another fudge recipe to post.

When I was young my ultimate favourite food was fairy bread, surprise surprise – have I ever said I have a sweet tooth :).

Sprinkles with butter on white sweet bread…its pretty much a dessert to be honest. So I decided I would give fairy bread a makeover and turn it into a fudge. With a vanilla ‘bread’ tasting base, butter and sprinkles…this resulted in my Fairy Cake Fudge.

Ingredients:

3 cups (1 box vanilla cake mix)
1 cup icing sugar
½ cup butter
¼ cup milk
¼ cup sweetened condensed milk
¾ cup sprinkles

Method:

Line a 20cm x 20cm cake tin with baking paper and pre-heat the oven to 175c.
Mix the cake mix, icing sugar, milk, butter and condensed milk in a microwave safe bowl.
Place the bowl in the microwave for 2 minutes.
Remove and mix in with ½ cup of the sprinkles.
Pure into the prepared tin and then scatter the remaining ¼ cup sprinkles over the top of the fudge.
Place in the oven for 5 minutes or until the fudge shows a slight rises on the sides.
Place on the bench to cool, then in the fridge overnight.
Cut into 3.5cm square pieces and enjoy.

Notes:

The oven step is not critical but will harden the top sprinkles into the fudge and produce a hard top to the fudge.
3 cups of cake mix is the average amount in most cake mix boxes. If your mix has less you can subtitle with more icing sugar.

Ingredients

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Strawberry and Watermelon Couscous Cake

Posted on November 24, 2014 by Ella Posted in Cakes .

Strawberry and Watermelon Couscous Cake

If you are a frequent visitor to my blog you would have caught on that I do like to bake with many varying grains and textures. for example Semolina and Polenta appear in my recipes on multiple occasions.

However, I am always looking for new and interesting ingredients to experiment baking with (new – meaning new for me or uncommon in general to bake with).

After going to dinner and having a friend eat a couscous meal with sweet accompanying sultanas and orange it got me thinking of baking a cake with couscous.

I thought it would have a similar property to semolina or polenta, where it would cook within the cake and soak up the moisture.

From here I figured a solution could be to make syrup to replenish the cake afterwards. Furthermore, I have been meaning to bake with watermelon for ages and as this fruit is full of liquid goodness it would be perfect for syrup making.

After a few attempt’s my Strawberry and Watermelon Couscous Cake is amazingly textured (you won’t know there is couscous) and when warm is exactly textured like a pudding! And the taste scrumptious! This cake was gone in seconds!

Ingredients:

295g plain flour
¼ tsn salt
1 tbsn baking powder
120g couscous
230g butter
200g sugar
6 eggs
1 tsn vanilla essence
2 tsn strawberry essence
1 tsn lemon zest
160g strawberries

Syrup:

750g watermelon flesh (approx. 1.5g of watermelon)
200ml water
250g sugar
2 tsn lemon juice
90g strawberries

Method:

Preheat oven to 160c and line a 23cm spring form baking tin with baking paper.
Place the flour, salt, powder and couscous in a bowl and whisk until well combine.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the vanilla, strawberry essence and lemon zest.
Place the strawberries into a food processor and pour 160g into the wet mix. Beat to combine.
Sift the dry ingredients into the wet mix and beat until just combine.
Pour into the cake tin and bake in the oven for 50mins or until a skewer inserted in the center comes out clean.
To make the syrup, place the watermelon in a food processor and run through a sieve into a pan.
Add the sugar, water, remaining strawberries and lemon juice into the pan.
Gently heat until the sugar is dissolved then increase the heat boil, then bring to a simmer for 10 mins until the liquid is syrupy.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cooled remove the cake from the tin.

Notes:

You will need 250g packet of strawberries and 1.5kg of watermelon for this recipe.
You will have approx. 4 cups of syrup liquid. This may look like a crazy amount but trust me you need this. The couscous will soak up all the moisture in the cake so you need to add this to replenish it again.
You are best adding the syrup to the cake while it is still hot to allow the liquid to seep through the whole cake and not just the top.
This cake is best eaten the next day (stored in the fridge) and served warm.

Ingredients

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Peanut Butter and Jelly Slice Sandwiches

Posted on November 17, 2014 by Ella Posted in Slice, Unique .

Peanut Butter and Jelly Slice Sandwiches

Peanut Butter and Jelly Slice Sandwich recipe

You may have noticed by now that I do love to play with American style flavor favorites, (see my Devils Food Cake, Chocolate Bacon Cake with Maple Frosting, Spiced Pumpkin Pie, Hummingbird Cake to name a few). The whole savory and sweet combo they commonly serve is so interesting, something we don’t see much in Australia.

One thing I have yet to experiment with is their famous peanut and jelly (jam in AUS) sandwich, I don’t even think I have ever tasted one in my life.

So true Ella style instead of first tasting I threw myself into experimenting with this concept to incorporate these 2 key ingredients in a sweet baking tread.

I must say I attempted 3 versions of this…Originally I made a 3 layered slice with a peanut butter, a jelly and a white chocolate crumble topping slice. I wasn’t happy with this so I attempted it again with just the 2 layers and omitted the crumble layer – as suspected the jam turned into a toffee texture without the crumble layer to protect it.

As the peanut layer was absolutely delectable and satisfying I decided to slice pieces in half like 2 pieces of bread and with thick jelly (jam) placed in the center to sandwich the peanut slice together.

Outcome…better that expected – absolutely scrumptious! Best part (bar the taste) this is sooo easy to make! Below is the recipe to me easy Peanut Butter and Jelly Slice Sandwiches.

Ingredients:

½ cup butter
½ brown sugar
¼ cup white sugar
300g peanut butter
1 egg
1 tsn vanilla extract
1 + 1/2cup plain flour
½ tsn baking powder
½ tsn salt
½ tsn cinnamon
1/2 cup thick raspberry jam

Method:

Preheat the oven to 175c and line a 20cm square baking tray with baking paper.
In a bowl using electric beaters beat butter and sugar for 5 minutes until thick and creamy.
Add the peanut butter, egg and vanilla essence, beat.
In another bowl mix together the flour, powder, salt and cinnamon.
Using a spoon carefully fold the dry ingredients into the wet mix until just combined.
Spoon the mix into the tray and smooth out.
Cook for 35 minutes or until golden.
Allow the slice to fully cool then cut the slice horizontally through the middle.
Place the bottom layer back into the tray and spoon the thick jam to cover the bottom layer.
Place the second layer on the top of the jam to create a peanut slice sandwich with jam in the centre.
Allow to set in the fridge for 2 hours before removing from the tray and cutting the slice into bars.

Notes:

You can use whatever flavor jam you prefer, though raspberry is the most traditional.
The jam does need to be quite thick. If its not heat it in the microwave or on the stove until bubbling hot then whisk in 1 tsn of gelatine powder. Allow to cool, then follow on from step 9.

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Grapefruit Pistachio Rose and Ginger Syrup Cake

Posted on November 13, 2014 by Ella Posted in Cakes .

Grapefruit Pistachio Rose and Ginger Syrup Cake

In the background of my baking that you don’t see I have actually been trying to bake with Grapefruit with 5 attempts now. This sweet but sour citrus fruit is being very difficult with me.

I’ve trialed biscuits, slice and cakes in the past but this time FINALLY after much research with Grapefruit flavour parings and textures I have come home with the goods!

Who would have though that to complement and tone down the sourness of the fruit the best combo to Grapefruit is Pistachio, Ginger, Lemon and Rosewater…say what?

Seriously this cake is one not to pass on. With it’s Middle Eastern influence and European taste I dare anyone to produce a higher quality tasting Grapefruit cake!

Ingredients:

160g shelled, unsalted pistachios
150g butter
135g caster sugar
3 eggs
3 tsn rosewater essence (equivalent to 3tbsn rosewater)
2tbsn milk
2 tbsn lime juice
1 Grapefruit zest (or 4 tsn zest)
1+1/2 tsn ground ginger
240g self raising flour
1 tbsn bicarbonate of soda

For the grapefruit syrup:

1 grapefruit
110g water
2 tsn rosewater essence
90g caster sugar

Method:

Preheat oven to 180c and line a 23cm spring form baking tin with baking paper.
Place 135g of the pistachios in a food processor and process until finely ground.
Roughly chop up the remaining 25g pistachios and reserve for the top for decorations.
Using electric beaters beat the sugar and butter until light and fluffy.
Add in the eggs, beating in between each addition until pale and creamy.
Add the rosewater essence, milk, lime juice and zest beating in between each addition.
In a separate bowl combine the ground pistachios, flour, bicarb and ginger whisking to mix. Sift the dry ingredients into the liquid mix.
Using a spatula folder the dry ingredients into the wet until combine then pour into the cake tin.
Bake in the oven for 45 mins or until a skewer inserted in the center comes out clean.
To make the grapefruit syrup squeeze the juice of the grapefruit through a sieve and into a pan with the water, rosewater essence and sugar and gently heat until the sugar is dissolved.
Increase the heat and boil for 2 mins until the liquid resembles a thin syrup.
Using a skewer make holes all over the surface of the cake then pour the syrup over the top of the cake evenly.
Leave the cake to cool completely in its tin.
Once cold remove the cake from the tin and scatter with the remaining pistachio pieces.

Notes:

You will need 1 whole grapefuit for this recipe.
This cake is best served warm.
Serve with a scoop on ice-cream, yum!

Ingredients

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Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Posted on November 3, 2014 by Ella Posted in Cakes .

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Ever noticed how some recipes call for buttercream, sour cream or even just plain cream instead of milk? So if these other dairy ingredients are used to change the texture of cakes then I wondered what yoghurt would do…

Being a massive fan of yoghurt (especially fruit flavored) I decided to make a cake with yoghurt and the base ingredient.

As I had strawberry yoghurt in the fridge and some rhubarb left over from my rhubarb orange and ginger cake, I decided to use these two ingredients to make Rhubarb and Strawberry Yogurt Cake. This cake is really tasty but I wanted to make sure yoghurt was the hero ingredient so I decided to incorporate yogurt into an icing for the cake.

Knowing that lemon would work well as a 3^rd key flavor to the Rhubarb and Strawberry I made up a Lemon Yoghurt Frosting (mascarpone cheese to thicken up the texture to ensure no runny business)!

Ingredients:

Cake:

600g rhubarb
1 + ½ flour
2 tsn baking powder
¼ salt
1 cup of strawberry yoghurt
1 cup sugar
3 eggs
1 tsn lemon juice
1 tbsn strawberry essence
½ cup oil

Icing:

220g thick natural yogurt
70g icing sugar
120g mascarpone cheese
1 tbsn lemon zest

Method:

Pre heat the oven to 175c and line a 30cm cake tin.
Place the rhubarb cut into 2 cm pieces in a saucepan with ¼ cup sugar. On a medium heat cook, stirring for about 10 minutes until the rhubarb is soft and smooth. Place aside to cool.
Place the flour, baking powder, salt and remaining (3/4 cup) sugar into a bowl and whisk.
Place the yogurt, eggs, juice and essence into another bowl, whisk to combine.
Pour the dry ingredients into the wet and using a whisk combine. Once just combine add in the oil and the rhubarb. Stir to combine.
Place into the cake tin and bake for 45 minutes or until a skewer inserted into the cake comes out clean.
In the interim make the icing by beating together all 4 ingredients until well combine. Place in the fridge to set.
Once the cake is cooled spread the icing all over the cake and enjoy!

Ingredients

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Lavender and Blueberry Fudge

Posted on October 27, 2014 by Ella Posted in Fudge .

Lavender and Blueberry Fudge

After a flop with my attempt at a Quinoa Lavender cake I was determine to try again with lavender. This time I pulled back on the craziness and really thought about an ingredient that would complement and enhance the lavender flavor.

I’ve baked with lavender and lemon before so I wanted to try the next best flavor combo that I thought would work, this ended up being blueberries.

With lavender being such a strong and robust ingredient I decided to make a simple fudge that I could constantly tweak to ensure no over kill of the lavender taste.

I’m actually quite impressed with the outcome of my Lavender and Blueberry Fudge, its actually really really tasty and addictive.

The Lavender and Blueberry really work together to produce a gorgeous taste.

Ingredients:

220g white chocolate
1 tsn dried lavender
80g fresh blueberries
2 tbsn butter

Method:

Line and spray a 4-inch baking tray with baking paper.
Cut the chocolate into small pieces and place in a food processor with the lavender and berries.
Pulse until the mix is well combine and no lumps.
Spoon the mix into a saucepan and heat on medium, stirring constantly until the mix begins to bubble.
Remove off the heat and stir in the butter.
Pour into the prepared tray and place in the fridge overnight (or freezer for a few hours).
Once firm remove from the tin and cut the pieces into 1-inch size squares.

Notes:

I have garnished with mint (which actually goes quite well with the lavender and blueberry flavor).

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« Previous Page

Unusual sweets and global treats

Quinoa Berry Christmas Cake

Spiced Chocolate Mousse Cake

Cherry Trifle Cake

Green Tea Melting Moments

Fairy Cake Fudge

Strawberry and Watermelon Couscous Cake

Peanut Butter and Jelly Slice Sandwiches

Grapefruit Pistachio Rose and Ginger Syrup Cake

Rhubarb Strawberry Yogurt Cake with Lemon Yoghurt Frosting

Lavender and Blueberry Fudge

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