Cherry Clafoutis

Omelette du fromage!

These were my very first French words. And even though I like cheesy omelettes, it’s the clafoutis aux cerises I prefer. Doesn’t matter if it’s one with sweet cherries, sour cherries, or just whatever the season has to offer, because the taste of this dessert is always right.
I actually like somewhat of a sour hint in all types of pastry, to contrast with the sweetness and the usual sugar overkill. But I prefer using seasonal fruits to support local farmers, and produce ecologically friendly patisserie, so I just used the plain black Belgian cherry in this clafoutis. Which is one of our seasonal summer fruits. Because I’m a hippie. Not really, but still. Using ingredients that are available anyway, is often the simplest and cheapest choice -for my fellow students- too. So, you know what to do with those big, fat cherries. Eat them, eat them, eat them. Tudududuuduuuduuu.

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Other than a fairly cheap and easy dessert to make – because it makes use of basic ingredients – it’s also one of the only desserts I know that’s supertasty straight out of the oven even if the outside temperature is above 25°C. So this could be a welcome variation in your ice cream-diet during summer months 😉 . I do have to warn you though, for this dessert loses its taste a bit when served cold. But I swear that the suffering in front of your oven in this hot summer weather will be of short notice, and’ll be definitely worth it! Plus, it’s a nice and easy way to show off your baking skills at the many barbecues you’ll be obliged to organize.

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Cherry Clafoutis

Ingredients

  • 500 g (3 & 3/4 cups) fresh cherries
  • 90 g (3/4 cup) all-purpose flour
  • 2 eggs, whisked
  • 100 g (1/2 cup) granulated sugar
  • 2.5 dl (1 cup) milk
  • 60 ml (1/4 cup) heavy whipping cream
  • 50 g (1/2 stick) unsalted butter, melted

Instructions

  1. Preheat the oven at 180°C/356°F and grease a 25 x 15 cm/11 x 6 inches rectangular baking pan with melted butter. Than remove the stones from the cherries and put them in the baking pan.
  2. Put the flour in a whisking bowl and add the eggs. Beat until it becomes a smooth mixture. Add the sugar, milk, cream and (slightly cooled) butter, and whisk until only just combined.
  3. Pour the batter over the cherries and bake for about 30 – 40 minutes. Remove the clafoutis from the oven, and serve while still hot. And if you’ve got a sweet tooth, you can sprinkle powdered sugar all over your dessert!

This recipe serves 6 – 8 portions and can be stored for about 2 days however, if you heat it up afterwards, it won’t taste as good as when it comes straight out of the oven.

I encourage experimenting, and this recipe allows so many variations. Use, for example, blueberries, raspberries, strawberries, or blackberries. If by any chance you’re making use of cherries or other fruits from a bowl, it’s crucial that you drain them well and maybe use about 700 g instead of 500 g.

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Kersenclafoutis

Ingrediënten

  • 500 g (verse) kersen
  • 90 g bloem
  • 2 eieren, losgeklopt
  • 100 g kristalsuiker
  • 2.5 dl melk
  • 60 ml room
  • 50 g ongezouten boter, gesmolten

Instructies

  1. Verwarm de oven voor op 180°C en vet een ovenschaal van 24 x 15 cm in. Ontpit de kersen en leg ze in de ovenschaal.
  2. Klop de bloem en eieren tot een glad mengsel, en voeg daarna de suiker, melk, room, en boter toe. Klop tot alles net gemengd is, maar niet meer.
  3. Giet het beslag over de kersen en bak de clafoutis in 30 – 40 minuten gaar. Haal het dessert uit de oven en dien het warm op. Voor de zoetekauwen onder ons is het zeker mogelijk om er nog extra poedersuiker over te strooien, net voor het serveren.

Dit recept voorziet circa 6 – 8 personen van een portie en kan ongeveer 2 dagen koel bewaard worden. De clafoutis verliest wel een beetje z’n smaak als ze meermaals wordt heropgewarmd.

Een beetje experimenteren kan ook nooit kwaad, en dus raad ik zeker aan om de kersen in dit recept te vervangen door ander fruit als braambessen, frambozen, bosbessen, e.d. Wanneer je echter gebruik maakt van kersen of andere vruchten uit een bokaal moet je ze wel goed laten uitlekken, en eventueel 700 g gebruiken ipv 500 g!

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I adapted this recipe from Zoete Gerechten by Kay Scarlett, my favorite mini-cookbook.

I want to thank my cat for not eating my dessert while I was shooting, and my brother for developing the pictures!

Bon Appétit!

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Raspberry and Honey Cheesecake Cups

I wish raspberries grew everywhere. I would eat them whenever, wherever.

You must’ve noticed that I quite like raspberries. I also like blackberries, and blueberries, and strawberries, and actually all sorts of berries. Except for cherries. Are cherries berries? They do grow on trees in stead of on bushes, so I guess not?
It doesn’t really matter, because all that matters is that raspberries are yummy and can be combined with anything. Including cream & cookies. Not in an Oreo way, but in a fresh and light, all-you-can-eat way. It’s important that, right before summer, there’s something that you can eat a whole lot of without having the feeling that you’ll never be able to wear your bathing suit again. I’d be lying if I said that these silky delights will slim you down, but at least you’ll get fat and happy. 17apr2015_0041 But let’s not think about our waistlines while reading a blogpost about baking. That would be rather silly, because my only intention right now is to convince you into making these fresh and silky delights just because I know that you’ll adore them. I mean come on, we’re talking about cheesecake in a cup here. 17apr2015_0055 Starting off with the cookie base. It is kinda crumbly, so beware if you’re planning on eating them in some kind of attractive manner (I have no clue why anyone would do that, but hey I’m just warning you in advance), because your cookie crumbs will be all over the place (and your elegance will be too). Moving on to the creamy part. This recipe intentionally was a skinny raspberry cheesecake cup recipe, but since I don’t do skinny, I just replaced all light ingredients for their full-fat equals, and that gave these cups just that little extra. That extra touch of creaminess and comfort we all need sometimes. But I used honey instead of sugar, so I guess that counts as a healthy substitute? 17apr2015_0062 Now let me give you my raspberry love!


Raspberry and Honey Cheesecake Cups Ingredients Cookie base:

  • 200 g (1 & 1/2 cups) digestive/graham crackers
  • 3 tbsp unsalted butter, melted

Cheesecake

  • 250 g (8 oz) cream cheese (I used Philadelphia)
  • 250 g (1 cup) Greek yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 80 g (1/4 cup) honey
  • 60 g (4 tbsp) all-purpose flour
  • 150 g (1 cup) raspberries (I used frozen ones, but you can also use fresh ones)

Instructions

  1. Preheat the oven to 180°C (350F) and line a 12-hole ramequin with muffin liners/cupcake baking cups.
  2. Crush the crackers until you have fine crumbs, and mix in the melted butter. Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Then, place in the oven for about 5 minutes, until slightly darker in color. Once done, leave aside.
  3. Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add in the flour and honey and whisk until well combined.
  4. Place the raspberries in a bowl and mash with a fork, until you have smaller and larger lumps of raspberry.
  5. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition
  6. Divide the cheesecake mixture between the muffin liners, and fill each one almost level. Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, slightly colored around the edges and is set. When you wobble the pan, the cheesecake shouldn’t wobble too much, but it’s allowed to in the center.
  7. Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

This recipe serves about 12 portions, and can be stored in the fridge for up to 3 days. 17apr2015_0084


Frambozen en honing cheesecake cups Ingrediënten Koekjesbodem:

  • 200 g digestive koekjes
  • 3 el gesmolten boter

Cheesecake vulling:

  • 250 g roomkaas (ik gebruik Philadelphia)
  • 250 g Griekse yoghurt
  • 1 ei
  • 1 tl vanille extract
  • 80 g honing
  • 60 g bloem
  • 150 g frambozen (ik heb diepvriesframbozen gebruikt, maar je kan gerust verse vruchtjes gebruiken)

Instructies

  1. Verwarm de oven voor op 180°C and bedek een ramequin met 12 cupcakepapiertjes.
  2. Stamp de koekjes fijn en meng er de gesmolten boter onder. Vul elk cakevormpje met ongeveer 1 eetlepel koekjes, en druk het aan met je vinger tot je een stevige bodem verkrijgt. Plaats ze daarna 5 minuten in de oven, tot ze lichtjes donkerder zijn geworden van kleur. Als ze klaar zijn, zet je ze opzij om af te koelen.
  3. Doe de roomkaas, griekse yoghurt, ei en vanille-extract in een kom en mix ze goed tot er een gladde massa ontstaat. Doe er de bloem en honing bij en meng weer goed.
  4. Doe de frambozen in een kom en prak ze fijn met een vork. Er mogen kleine stukjes inblijven.
  5. Schep een paar lepels van het cheesecakebeslag bij de frambozen en meng het eens goed. Meng dit geheel daarna onder de rest van het cheesecakebeslag.
  6. Verdeel het beslag over de 12 vormpjes en zorg dat ze allemaal ongeveer evenveel inhoud bevatten. Bak ze 15 tot 20 minuten in de voorverwarmde oven tot ze lichtjes zijn gerezen en misschien zelfs een beetje verkleurd zijn aan de randjes. Normaal gezien zou het beslag nu vrij vast moeten zijn, maar het mag gerust nog wat ‘wiebelen’ in het midden.
  7. Laat de cakejes ten minste 15 minuten afkoelen, alvorens ze uit de ramequin te halen.

Dit recept bevat ongeveer 12 porties en de cakejes kunnen maximaal 3 dagen bewaard worden in de koelkast. 17apr2015_0035


Original recipe adapted from: http://www.anniesnoms.com/2015/01/20/skinny-raspberry-cheesecake-cups/ 

Pictures taken by me and adapted by my dear brother, Jesse. And yes, I’m aware of the fact that some of them are not that pretty because they were taken in direct sunlight (rookie mistake), but I didn’t feel like taking them over because I really wanted to eat these little babies.

I’m too tired for quotes (since I’m writing this post at 3 a.m.), but here’s a cute pic of a baby giraffe that will make your day!

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Flourless Chocolate Cake with Nutella Mousse

Admit it, we’ve all hidden our favorite food from our family at least once. I’m guilty too. And Nutella is my guilty pleasure.
Actually it’s not just a guilty pleasure. To me, it’s more like smokeless, spreadable crack.
There’s days that I confuse 10 servings with 1, on purpose of course. And there’s days that I curse the damn delicious hazelnut spread for being too addictive.
Luckily, I’m quite sure that there’s a lot of fellow addicts out there who can relate, and none of them will ever have said ‘darn, I put too much Nutella on that!’. There’s no way of putting too much Nutella on anything. And that’s part of the problem.
Whenever I see that there’s bowls of it in the kitchen cupboard, my whole feeding pattern takes a 180 degree turn, and transforms in something like this (don’t mind the ranch dressing part):

nutellafoodpyramid

 

 

 

In other words, I eat 1 kg of Nutella in a week, and when the cold turkey hits me, I regret my every move.

Too bad that I have a habit of feeding bad behavior. And that’s why I made this fabulous cake topped with Nutella!

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I don’t believe that there’s anything more yummy than a chocolate cake topped off with a velvety Nutella mousse. And because the cake itself is made without flour, it’s easier to eat a whole bunch of it without feeling stuffed right away. Naturally, the mousse counters the fluffy cake by being made with heavy whipping cream, sour cream and Nutella.

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To contrast the sweetness of the cake and to give it some extra color, I put some raspberries on top. And I was surprised with how much healthier the cake suddenly looked.

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While admiring this little beauty I remembered that I’m not a big fan of “healthy” cake, so I added some cookie chunks (I used Balisto). It gives the cake something extra because of the crunchiness, and eases up my need of always wanting more.

I hereby present you, the ultimate chocoholic masterpiece.

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Flourless Chocolate Cake with Nutella Mousse

Ingredients

Cake:

  • 200 g (8 oz) dark chocolate
  • 150 g (1 & 1/2 sticks) unsalted butter
  • 100 g (1/2 cup) granulated sugar
  • 100 g (2/3 cups) ground almonds
  • 4 eggs, separated
  • pinch of salt

Mousse:

  • 125 ml (1/2 cup) heavy whipping cream
  • 100 g ( 1/4 cup) Nutella
  • 60 ml (1/4 cup) sour cream

Optional:

  • raspberries
  • chopped up cookie bars

Instructions

  1. Preheat the oven to 180°C (375 F), and grease and line a 20 cm (8 inch) round cake tin.
  2. Put the chocolate and butter in a bowl and melt them au bain-marie, or in the microwave. Stir the mixture and add the sugar and ground almonds. Then stir in the egg yolks, but keep the egg whites separate in another bowl.
  3. Whisk the egg whites with a piece of salt until it forms stiff peaks. Very gently, fold the whisked egg whites into the chocolate batter and keep stirring carefully until there’s no white streaks remaining.
  4. Pour the batter into the prepared cake tin and bake for 30 – 35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. Set the cake aside to cool off completely.
  5. For the mousse: place the cream, Nutella and sour cream in a whisking bowl and whip until soft peaks form. You don’t want to overwhip this mixture because you don’t want it to split.
  6. Pile the mousse onto the cooled cake, and scatter over the raspberries and cookie crumbs.

This cake serves 6 – 8 portions and I wouldn’t mind if you’d spread some extra Nutella on every piece.

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Bloemloze Chocoladecake met Nutella Mousse

Ingrediënten

Cake:

  • 200 g fondant chocolade
  • 15o g ongezouten boter
  • 100 g kristalsuiker
  • 100 g amandelpoeder
  • 4 eieren, gesplitst
  • snuifje zout

Mousse:

  • 125 ml room (min. 30% vetgehalte)
  • 100 g Nutella
  • 60 ml zure room

Optioneel:

  • frambozen
  • verbrokkelde koekjesrepen

Instructies

  1. Verwarm de oven voor op 180°C, en vet een 20 cm ronde bakvorm in met boter. Bekleed ze daarna met bakpapier en zet opzij.
  2. Smelt de chocolade en boter samen au bain-marie, of in de microgolf. Voeg de suiker en amandelpoeder toe aan de gesmolten chocolade en meng goed. Voeg daarna de eierdooiers toe, maar hou de eiwitten apart.
  3. Klop de eiwitten het het snuifje zout op tot ze stijf zijn, en vouw ze daarna geleidelijk aan door het chocolademengsel. Zorg ervoor dat je ze niet te hard mengt, maar toch genoeg om witte strepen in het beslag te vermijden.
  4. Giet het mengsel in de bakvorm en laat de cake ongeveer 30 – 35 minuten bakken, of tot de cake juist in het midden nog wat beweeglijk is maar de randen vast zijn. Haal de cake uit de oven en laat ze helemaal afkoelen.
  5. Voor de mousse: doe de room, Nutella en zure room samen in een kom en klop ze tot ze een stijve massa vormen.
  6. Om af te werken schep je de mousse over de afgekoelde cake en strooi je er frambozen en stukjes koek over.

Deze cake bevat 6 – 8 porties, en het is je helemaal vergeven als je er nog wat extra Nutella op smeert bij het opeten.

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Recipe from: http://www.thesugarhit.com/2014/04/flourless-chocolate-cake-with-nutella-mousse-raspberries-honeycomb.html

Pictures taken by me and adapted by my dear brother, Jesse.

The author of this post is not responsible for any cases of nauseousness or chocolate withdrawal symptoms after eating this cake.

And to end this post, I’ll share this little piece of wisdom with you:
A balanced diet is chocolate in both hands.