Other Sweet Treats Archives - Page 3 of 10

Tira-Mess. When Tiramisu met Eton Mess…

26|12|2014

This is the most decadent, delicious and to-die-for dessert I have made this year. The year is just about over so there is great scope that the statement will remain unchanged. I think the holiday eating has just started and before we move on to detox smoothies and leafy green salads, there’s enough reason to end the year on a sweet note. Yes?

This Tiramisu inspired dessert has the flavours of the Tiramisu combined with crispy meringue and vanilla ice cream making it the perfect ‘Mess-y’ treat that you can put together quickly and without having to worry about perfection. The perfection here is the ‘Mess’ that consists of Chocolate swirl coffee meringue, Mascarpone cheese, Vanilla Ice cream and Mocha sauce. All you do is just make the meringue and layer the ingredients in glasses. The taste is totally reminiscent of the Tiramisu. And I haven’t even come to the most amazing part…because we are replacing the sponge fingers with coffee meringues, it becomes a gluten free treat that you can make for friends and family who avoid flour.

If you have never made meringue before, worry not! We are not looking for perfect exteriors or beautifully piped swirls. You just whip the egg whites to stiff peaks (when the meringue peaks holds shape as you lift the beaters), gently fold in the coffee and chocolate and bake. This can be done up to a day in advance and stored in air tight containers. Our weather is really warm at the moment so I made it the same morning before assembling. The recipe is just so forgiving. Even if your meringues don’t turn out great and are more marshmallow-y than crispy (like my first batch turned out), it won’t make a difference in the taste at all.

Make yourself this little treat this year. I can tell you, you deserve it!

Tira-Mess
Serves 2

10 Chocolate Swirl Coffee Meringue, whole or crushed (recipe below)
3/4 cup Mascarpone Cheese, (room temperature) mixed with 2 tbsp castor sugar till smooth
3/4 cup vanilla ice cream
Mocha sauce (recipe below)

Place 2 of the meringues at the base of the serving glasses. Spoon half the Mascarpone over the meringues. Add half the vanilla ice cream. Pour some Mocha sauce. Repeat once more till you reach the top of the serving glass.

Chocolate Swirl Coffee Meringue (Makes approx 10)

2 large egg whites

1/2 cup castor sugar (superfine sugar)
1/4 tsp cream of tartar (optional)
1 tsp instant coffee powder
50 g dark chocolate, melted and cooled

Preheat oven to 160 degree C (140 degrees for fan-forced) . Line a baking tray with baking paper. Use an electric beater to beat the egg white and cream of tartar (if using) in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well after each addition, until the mixture is thick and glossy. Fold in the coffee powder.

Drizzle with chocolate sauce and gently scoop up meringue with a tablespoon and place them on the prepared tray, leaving space between each meringue.

Bake in oven for 30 minutes until crisp. Turn oven off. Leave meringues in the oven, with door ajar, for 1 hour to cool completely.

Mocha Sauce

100 g dark chocolate, coarsely chopped
1/2 cup single/pouring cream
1 tsp instant coffee powder

To make the mocha sauce, place the dark chocolate, thickened cream and coffee in a medium saucepan over low heat.

Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Cool to room temparature. Store excess in refrigerator and warm up before serving.

Festive Nougat Lassi

12|12|2014

You might have heard of ‘summer in a glass. For me that glass is Lassi. If you are new to this term, Lassi is a cold yogurt based drink, popular in India. In the scorching hot sun, when my sister and me would come back home from school, our tired backpack laden shoulders and exhausted feet would fall in a slump on the couch. Our eyes would be searching the table where two glasses of freshly made Lassi would have been placed with loving hands. Who would know children better than Mum! Our thirsty lips would make an attempt to drink at a frantic pace. Lassi is of a thicker consistency than a juice or a smoothie. It is difficult to gulp it all down all at once though creamy silky taste is very tempting. Every weekday afternoon Mum would strain the home made yogurt to make Lassi and then place another bowl in a warm corner of the house for the active cultures to work in the process of making yogurt. This was common in a lot of Indian households. The home-made yogurt or Dahi was not as thick or rich as the commercially sold ones but it was an inexpensive and effective way of making something within the comfort of your kitchen.

In our Australian markets we have so many varieties of yogurt. Though I miss the lassi of my childhood, I love what Greek yogurt can do to a Lassi. It makes the whole process a breeze to make. Since, this is the time to bring some nougat into our lives, I thought I would add the flavours of nougat to my Lassi along with a dash of peppermint to turn it into a festive drink perfect for our summer holidays. This drink is certainly healthier than milkshake and would appeal to adults and kids alike.

For a spiced chocolate version of Lassi, you may want to check out this post.

Festive Nougat Lassi
Serves 2-3
1/4 cup pistachios, skinned
1/4 cups whole almonds
zest of one orange
2 candy canes
11/2 cups cold milk
11/2 cups greek yogurt (preferably vanilla flavoured but regular will work just as fine)
2-3 tbsp maple syrup/honey (depending on sweetness preferred)
Place the pistachios, almonds, orange zest and candy canes in the bowl of your food processor and process till finely chopped. Add the milk, yogurt and honey and blend till smooth.

Serve with or without ice-cubes and place a candy cane in the serving glass just before serving.

Easy Nutmeg Bars

7|12|2014

Nutmeg bars are so perfect for this time of the year when a substantial amount of baking is on the agenda and everyone is getting into the spirit of Christmas including our ovens and our kitchens. I have lived on my spices all my life but there is something magical about using them in sweet recipes around Christmas. Till about a few years ago, Nutmeg was a secret ingredient for me to enhance the flavours of Indian meat dishes and my favourite Biriyani. It was only when I tried it in a a cake that I found it equally amazing in desserts.

If you are looking for a recipe that is quick to make without hard-to-find ingredients and makes a great edible gift for friends and family, this is it. They are ready in no time. What impressed me the most about these, are the dual textures within the bars. We mix together some flour, butter and sugar like a shortbread mix, layer half the mix on a baking tray. To the other half, we add the rest of the ingredients and put together a cake like batter. We then pour it over the shortbread layer. The resulting bars have a slightly crunchy base with a cake like top. And they smell amazing as much as they taste great. The nutmeg is subtle but adds a special something to the caramel flavour that is so typical of brown sugar.

I came across this recipe on Taste. They looked so worth making that I made them in a jiffy and I had to share them. Next time I make them I am going to add dried cranberries for a more festive look.
Give these a try. You won’t be disappointed.

Easy Nutmeg Bars (adapted with variation from Taste.com)
Yields 12 bars

2 cups brown sugar
2 cups self-raising flour
100g unsalted butter, softened
1/2 cup walnuts, chopped
1 teaspoon bicarbonate of soda
1 cup full-cream milk
1 egg
1 teaspoon ground nutmeg
Icing sugar, to dust

Preheat oven to 180 degrees C. Grease and line a rectangluar pan (28 cm by 18 cm) with baking paper.

Place the sugar, flour and butter in a food processor and process until the mixture resembles breadcrumbs. Spread half the mixture in the base of the pan and sprinkle with the pecans.
Place the bicarbonate of soda and milk in a bowl, and stir to dissolve the soda. Add the egg and the nutmeg and stir to combine.

Stir in the remaining crumb mixture and pour over the base. Bake in the oven for 30 minutes. Set aside to cool, then cut into squares. Serve dusted with icing sugar.

Well Naturally Chocolate+ A Spiced Chocolate Lassi + Giveaway

21|10|2014

I often come across people who associate weight loss, health and fitness with some kind of food deprivation, cut-downs and fad diets. I am certainly not an expert in this area but the word ‘deprivation’ does not exist in my culinary dictionary. Food is a gift..it is one of the greatest pleasures in life that we deserve. What we don’t deserve are the pangs of guilt we feel after consuming a big slice of chocolate cake or a cup of hot chocolate that we have craved for and have been refusing as it comes in the way of our fitness goals or our summer-ready bodies. On many occasions I find myself thinking if there was a better way to deal with this. Why can’t I eat chocolate cake and still look fab in my swimwear?. I guess the key is to eat mindfully, understanding what we eat and not taking away the pleasure from eating our favourite food. Mindful eating balances health and pleasure.

Well-Naturally has been doing that for over a decade. They have been producing high quality, sugar-reduced and better-for you goods that Australians have been enjoying minus the guilt. Their mission statement ‘Well Naturally helps you achieve your wellness goals – the delicious way!’ sums it all up. The Well Naturally No sugar added range just as the name suggests is made without any added sugar. They are sweetened naturally with Stevia, a plant-based ingredient which has zero calories and no impact on blood sugar levels. Isn’t that fabulous? You can check out the Well Naturally website for more information.

Well Naturally No Sugar Added Dark and Milk Chocolates comes in an array of delicious tempting varieties

Well Naturally No Sugar Added Dark Chocolate Rich Dark (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Dark Chocolate Mint Crisp (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Dark Chocolate Acai (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Milk Chocolate Creamy Milk (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Milk Chocolate Fruit and Nut (RRP $5.20 for 90 g)
Well Naturally Dark Chocolate Melts For Baking (RRP $6.95 for 200 g)

I liked the Dark Chocolate Min Crisps the most while my husband liked Acai.

If you know me, I went straight for the Baking Melts (70 % cocoa) as soon as I received the pack. For me the real test of good chocolate is when I use it in my recipes. I was pleased with the product. Despite being a no-added sugar product I could substitute it easily for my regular chocolate. Minus the extra calories of course. The melts had a rich, intense chocolate flavour and a smooth texture and they melted easily. So they are obviously perfect for people with diabetes and those who intend to reduce their sugar intake. They are also gluten free with no artificial colours, flavours or preservatives.

Here are some facts about sugar consumption and how Well naturally steps into the picture:
Australians consume approximately 54 kilograms of sugar per year – the equivalent of 37 teaspoons per person, per day. The World Health Organisation recently released guidelines for sugar consumption, recommending only around 6 teaspoons a day A regular chocolate bar contains about 55% sugar; 100 g of regular chocolate equates to 11 teaspoons of sugar.

How much sugar is in Well Naturally No Sugar Added Chocolate?
Dark Chocolate :No added sugar, sweetened naturally with Stevia, 0.7% sugar
Milk Chocolate : No added sugar, contains around 9% sugar (which originates from the lactose in the milk component of the chocolate recipe)

With the weather warming up on our side of the world, here is my absolute favourite summer drink with a chocolate twist. A healthier substitute to Chocolate Milkshake or for that matter even Hot Chocolate. Lassi is a sweet, yoghurt based Indian drink that is easy to make and is outright delicious. It is creamy, refreshing yet not as heavy as a cream based beverage. Traditionally, this is made using mangoes or just left plain but I have been dreaming of adding chocolate to it for quite some time now. With Well Naturally No Added Sugar Chocolates, I found a way to keep the health aspect intact while also making it indulgent. The spice gives the drink a little warmth and with the forthcoming Holiday season, this is a great drink to serve up to your guests.

Now for the fantastic giveaway. Not one but two lucky readers of Sugar et al. (courtesy Nuffnang and Well Naturally) will be winning a pack each of Well Naturally No Sugar added Products (priced at $35). For a chance to win, all you need to do is leave a comment below telling me what recipe you would create using the Well Naturally Dark Chocolate Melts?

The giveaway closes on 28th October, 2014, midnight. Please do not forget to leave your email behind for me to contact you if you win. The giveaway is open to Australian residents only. Wish you luck!

Disclaimer: Sugar et al. would like to thank Nuffnang and Well Naturally for the opportunity to try out Well Naturally No Added Sugar Chocolate Packs and develop a recipe using the same.. As always, the opinions expressed in the post are entirely my own.

Spiced Chocolate Lassi
Serves 2-3

1 1/2 cups milk
1/4 tsp powdered ginger
1/4 tsp ground cinnamon
1/4 tsp powdered nutmeg
100 g Well Naturally Dark Chocolate Baking Melts
11/2 cups Greek yoghurt (cold)
2 tbsp maple syrup
Ice cubes (optional)

1 tsp cocoa powder, to serve
1 tsp ground cinnamon, to serve

Place the milk and spices in a medium saucepan and bring to a simmer over low heat. Simmer for 1 minute. Remove from heat. Add the chocolate and stir until chocolate melts and mixture is smooth. Cool to room temperature.

Place the Greek yogurt and maple syrup in a large bowl. Add in the milk-chocolate mixture into the bowl. Using a stick blender blend till smooth and slightly frothy. Alternatively, you could do this in your food processor.

If using ice cubes, divide ice cubes between serving glasses. Pour the lassi into serving glasses. Sprinkle with cocoa powder and powdered cinnamon. Serve chilled or at room temperature.