Cottage Cheese Mini Doughnuts

These are highly addictive, once you’ve tried it, you won’t be able to stop eating them. Covered with a crispy exterior, they have a really soft inside, due to cottage cheese, and remain soft for a long time. And because they are not very sweet, you can indulge them even for breakfast.

I made this batch just plain, but you can add some extras in a dough like raisins, dried chopped apricots or other berries, or use any favourite syrup instead of the icing powder before serving.

COTTAGE CHEESE MINI DOUGHNUTS

Ingredients:

250g cottage cheese/farmer’s cheese

2 eggs

4 tablespoons caster sugar

1 teaspoon baking powder

2 cups plain flour (you might need to add just a bit more if the dough will be too wet)

1 teaspoon vanilla extract (optional)

vegetable oil for frying (approx 250ml)

icing sugar for decoration

Method:

  1. In a big bowl start by beating the eggs with sugar, using a wooden spoon.
  2. Then add the cottage cheese and mix well with egg mixture.
  3. Then add the flour, baking powder and vanilla extract, mix well until combined (you might need to add a bit more flour at this stage, if the dough is too wet, but it should be sticky anyway).
  4. In a small pan heat up the vegetable oil until the small bubble start to appear, then turn the heat down to the medium.
  5. When the oil is ready, damp the palms of your hands with a little bit oil, then form a little dough balls (approx. size of the walnut, they will expand while frying) and place them one by one in a hot oil. Fry each ball around 2-3 minutes or until it’s golden brown, turning them around.
  6. Drain ready doughnuts onto the paper towel and dust them with the icing sugar.
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No-Churn Limoncello Gelato

Inspired by my recent trip to Italy but with an absence of an ice-cream maker, here is my easy version of  Gelato, one which you can achieve at home.

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LIMONCELLO GELATO

Ingredients:

300 ml double cream 

200 condensed milk 

tablespoons grated lemon zest

50 ml Limoncello (plus more to serve on top, if you wish)

Method:

Whisk all the ingredients together until soft peaks form and  then fill 2 x 500ml / 2 x 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer. I like to pour some more Limoncello before serving.

Serve on its own, with crumbled cookies or fill a waffle cone for an authentic feel.

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Banana Donuts

It’s a long overdue post. I had a busy last few weeks, occupied mainly with work, freelancing and a few social activities. Mark cooked and baked most of the days and although my mind was busy with work, my hands were itching to make some sort of contribution (or maybe part of me was just scared that Mark will take over completely and one day access to the kitchen will be denied for me :)) Anyway, I had to do something  and THIS SOMETHING had to be quick but delicious.

One of the desert was so appropriate for the occasion (quick & easy) and went down very
 well (it was DELICIOUS). I saw this recipe  a while ago on fellow-blogger’s website. I always favour the recipes based on the simple ingredients, involving an easy technique but as a result you get something you never came across before. It was exactly the case and I made a note to myself to make Jemput Jemput Pisang one day. So I did and they were good! 🙂  And  the great thing about these banana donuts is that the wet ingredient was 100% made up with mashed bananas! No any other liquid or even an egg.

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BANANA DONUTS

(Recipe by Farianti came from here)

Ingredients:

3 ripe bananas (medium sized), peeled
1 cup of self raising flour
sunflower oil for frying

Method:

1. In a bowl mash the bananas with fork.

2. Add the flour and combine thoroughly. You can add some sugar at this point if you wish but the sweetness of the over-ripen bananas can be sweet enough.

3. Heat some oil in a saucepan. When it’s really hot, turn down the heat and with a spoon, drop the batter into the oil. (It takes seconds to turn golden brown so make sure you flip them over every so often and don’t put too many into the pan at the same time.)

4. Once golden brown on both sides, place on kitchen paper towels.

Farianti recommends also dust them with the icing powder (which I would definitely do!), but I didn’t have any at the time and I was too hungry to grind the sugar myself, so we left out…had a healthy version instead :))

 

No-bake Chocolate Cheesecake (winter edition)

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I found this recipe via Google search a couple years ago when I needed something chocolatey but not too heavy. After the first glance at the description and the amount of the reviews I decided to make it immediately. I wasn’t disappointed  and I never remember anyone disappointed with this cake ever since. Just recently, I made several variations of this cake for multiple gatherings and dinner parties with friends, the reviews were great each time, to the point that even our friends’ 9 years old daughter emailed me asking for this recipe.

Original recipe came from SUGAR.PLUM.FAIRY via allrecipes.co.uk

In my version of the recipe I use Bourbon Biscuits instead of Digestives, I don’t use sugar in a base and I increased the amount of dairy products (I like cheesecake to be a bit higher), I also choose to add different accents into the cake  by adding some alcohol to the mixture (it can be orange, mint, almond flavour), which completely changes the taste. You can adapt the flavouring and decoration depends on the season.

NO_BAKE CHOCOLATE CHEESECAKE (WINTER EDITION)

Ingredients

150g Bourbon biscuits (or Digestive biscuits)

45g butter

100g caster sugar

150ml whipping cream

150g dark chocolate, melted and cooled

2 tablespoons cocoa powder mixed with a little hot water

300g cream cheese

shot of any flavoured alcohol (mint/amaretto/orange), optional

Method:

1. Crush the biscuits and mix with the melted butter. Press into a 18cm (7 in) cake tin and refrigerate.

2. Meanwhile, whip cream until soft peak stage. Add cooled melted chocolate, then the cocoa powder mix. Blend well and set aside.

3. Beat the cream cheese and sugar together. Fold in cream/chocolate mixture and mix thoroughly.

4. Spread into tin on top of crushed biscuits. Refrigerate for at least 2 hours or overnight. I chose to decorate with handmade chocolate mini trees and flaked coconut to recreate winter theme. Then serve. 🙂

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Blackberry & Apple Crumble

If you are fortunate enough to live in a countryside or near by, you have to try hard not to spot the hedgerows of blackberries, as they are everywhere, they are the stars of the season right now. Although any sort of crumbles are usually associated with the cold weather, however blackberry picking  is a great way of sourcing perfect and very cheap summer pudding, which is so good with a dollop of any (single, clotted, ice) cream.

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BLACKBERRY AND APPLE CRUMBLE

Ingredients:

200g blackberries

2 apples

3 tablespoons sugar

1/4 teaspoon cinnamon

For Crumble topping:

100g butter

60g sugar

100g flour

50g oats

1/4 teaspoon cinnamon

Cream to serve

Method:

1. Preheat the over to 190C. To make the crumble topping, put all dry ingredients along with butter in a food processor and pulse it all few times until the mixture resembles light breadcrumbs texture. Alternatively, you can make it by hand, using your fingertips. The only thing, you shouldn’t over work it, otherwise the crumble will be rather heavy.

2. Peel, core and chop the apples into small chunks. Place the apples in a large buttered ovenproof dish, layer the blackberries on top, sprinkle with sugar and cinnamon and cover with the crumble topping evenly all over the fruits.

3. Bake it for about 45 minutes or until the fruits are cooked, bubbling juices seep through the topping and the crumble topping is golden coloured. Let it cool a few minute before serving with cream, ice cream or custard. 🙂

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Latvian Pancakes with Fresh Apricot Compote

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Back home it is very common to have pancakes for breakfast (and you don’t need to wait till the Shrove Tuesday!). And the reason why people are not getting bored of having the pancakes quite often it is because the variations of the pancakes are endless, you can literally find BOOKS on pancakes only! However, for now, I am not going to go into details, simply because one blog post is not enough to describe them all 🙂

I am just going to tell you about the pancakes my Mum made for one of the breakfast we had at home. And the difference in these pancake is that they are based on a … soured milk, or what we call it prostokvasha. If you can’t get hold of it, do not panic, you can use buttermilk instead. These pancakes are best eaten straight from the pan and they are so tender and delicious you won’t be able to leave anything for later anyway 🙂

 

LATVIAN PANCAKES (Option 1)

Ingredients:

2.5 cups prostokvasha (or buttermilk)

2 eggs

2.5 cups flour

3-4 tablespoon sugar

1/2 teaspoon salt

1/2 baking powder

vegetable oil for frying

For the apricot compote:

500g fresh apricots

1/4 water

sugar to taste

1 cinnamon stick and vanilla (optional)

Method:

1. To make a compote, cut the apricots into halves, remove the stones, place them in a pan, add the water, sugar and cinnamon (if you like), bring to boil, reduce the heat and let it cooking for 10-15 minutes.

2. For the pancakes, mix prostokvasha (buttermilk) with sugar, salt, add flour and baking powder, stir well until the mixture is even.

3. Heat up the frying pan with a little oil on eat and spoon the pancakes mixture (about 4-5 pancakes in one go, depends on a size of your pan). Let it fry about 1 minute on each side or until golden brown and puffed up.

4. Serve pancakes hot with hot or cold compote.

P.S. Please note the compote were made entirely from apricots despite the peaches are appearing on picture too.

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