All posts filed under: Sweets

Weißdorn-Apfelmus

4. October 2021
by troutandhawk
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Foraging / Sweets

Weißdorn stärkt und beruhigt nicht nur das Herz, er reguliert auch den Blutdruck. Blätter und Blüten dienen zur Teezubereitung, aus den vitaminreichen Früchten kann man ein herrliches Mus oder Marmelade kochen. Weißdornhecken findet man häufig als Feldbegrenzung oder als Einfriedung von Weiden. Weißdorn-Apfelmus 1kg Apfel (am besten auch von der Streuobstwiese oder vom Rande des Feldwegs)300g Weißdornfrüchte150ml WasserSaft und etwas Abrieb einer unbehandelten Zitrone1 Stange Ceylon-Zimt2 Esslöffel Zucker Die Äpfel in Stücke schneiden. Zusammen mit […]

dark chocolate truffle tart with Brazil nut crust

28. October 2020
by troutandhawk
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Cakes + Cookies / Sweets

What I love about this tart: quick and easy to prepare unbeatable flavour combination of dark chocolate, raspberries, toasted nuts and a touch of salt looks chic can be stored in the fridge for days taught me how to perfectly melt chocolate without using bain-marie dark chocolate truffle tart with Brazil nut crust for the crust: 1/4 cup raw Brazil nutsolive oil for oiling tart pan1/4 cup rolled oats1/4 cup dried, shredded coconut1/4 teaspoon sea […]

poached pear with vanilla and cinnamon

28. October 2018
by troutandhawk
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Sweets

I just adore pears. Cute butt shapes and so many ways to prepare them. They are delicious with game, paired with elderberries and quinces for jam , poached or simply eaten out of hand. My pear tree had very little water and a lot of sun this summer and proudly presented me with seven (wow!) ripe pears. Here’s the recipe how I poached them with some lovely spices for my birthday lunch. poached pear with vanilla […]

Aunt Elisabeth’s mousse au chocolat

13. May 2018
by troutandhawk
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Sweets

Aunt Elisabeth’s mousse au chocolat 2 eggs 50g sugar  150g dark chocolate 200g cream In a bowl whisk eggs and sugar until creamy. Melt the chocolate in a bain-marie and let it  cool down slightly. Whip the cream. Whisk the chocolate into the egg/sugar mixture until combined, then fold in the whipped cream. Refrigerate for about 1/2 hour before serving. Try cocoa nibs for a topping!  

Snickers sea salt truffles

22. December 2016
by troutandhawk
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Sweets

The idea for this sweet began with some serious Snickers cravings and the discovery of red and purple confectioners foils. Dark chocolate, peanuts and caramel – sounds easy enough! Snickers sea salt truffles (yields 20 truffles) 150g high quality dark  chocolate,65 to 80% cocoa 100g peanuts 2 tablespoons brown sugar 1 teaspoon coconut oil sea salt flakes  Melt the chocolate in a bowl in a hot water bath. Spoon a little of the melted chocolate […]

mango + almond mousse topped with caramelized cranberries

15. December 2016
by troutandhawk
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Sweets

Surprisingly the mixture of mango and almond puree creates an entirely new flavour. You almost can’t recognize the two components. It’s neither fruity nor nutty. Instead it tastes well balanced, gentle and fresh with a hint of amaretto. mango + almond mousse 1 ripe mango 3 tablespoons organic raw almond puree Blend both ingredients and refrigerate. caramelized cranberries 150g fresh cranberries  4 tablespoons brown sugar In a  nonstick pan melt sugar on low heat until it starts to caramelize. […]

stewed prunes with citrus + a walnut flavoured semifreddo

1. December 2016
by troutandhawk
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Sweets

For those times when you need a dessert, but might not have the time or nerves to make something from scratch. walnut flavoured semifreddo 1 l vanilla ice cream 250g whipped cream 3-5 tablespoons walnut liquor (here’s David Lebovitz’s homemade version) Buy vanilla ice cream in a shop. Yes, that’s your main ingredient! I used I goat milk ice cream. Other vanilla ice creams will do as well.  Mixed with whipped cream and walnut liquor […]

3 ingredients raw apple sauce

10. November 2016
by troutandhawk
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Breakfast / Sweets

This might be the fastest and easiest way to make a yummy apple sauce. Tastes like the real thing just fresher. It just takes a 1 : 1 apple to date ratio and a generous pinch of vanilla. Cinnamon is optional, but I love the flavour as it gets colder. 3 ingredients raw apple sauce (yields 2-3 servings) 3 apples 3 medjool dates, pitted a pinch of vanilla To help it blend, put a little […]

vegan pull-apart cake

20. October 2016
by troutandhawk
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Breakfast / Cakes + Cookies / Sweets

It feels as if this summer has gone much too quickly. The warm and sunny mornings, the lazy afternoons under the big umbrella in the garden . Cappuccinos and sweet extravaganzas prepared by my oldest daughter Viktoria who always brings something new and fancy into our “test kitchen”.   pull-apart cake for the dough: 150g flour 100g freshly ground spelt flour 150ml almond milk (lukewarm) 1/2 sachet dry yeast (= about 2 teaspoons) 2 teaspoons sugar […]

upside-down plum cake

6. October 2016
by troutandhawk
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Breakfast / Cakes + Cookies / Sweets

This upside down cake is perfect to use up the last bit of summer fruit.  We ate it for breakfast on my daughter’s birthday. Here’s how to make upside-down plum cake 500g plums, pitted and cut into wedges 150g butter (3 tablespoons for the base layer, rest for the batter) 3 tablespoons brown sugar (I used muscobado) 100g sugar 2 pinches of sea salt 2 eggs 120 ml milk 1 teaspoon vanilla extract 2 teaspoons baking […]