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]]>Iced Coffees for Hot Days
A legend says we have to thank the African goats (not gods!) for giving us coffee since the said animals apparently discovered the goodness of the tiny beans long before humans had made coffee generally accepted and consumed all over the planet.
This post may contain affiliate links, which means I will receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure for more information. Thank you!
To think that it only took half a millennia for a tiny bean to become probably the most acknowledged social drink! And in Europe, it almost did not make it at all, since the priests who first tasted it when it arrived in Venice declared it “Satan’s bitter invention!”
Thank god a pope had more common sense (and authority!) and approved it; otherwise, I would not enjoy my only addiction five centuries later!
The Italians ended up loving coffee so much that they even provided household names for different varieties. Cappuccino is my favourite, especially with a slice of decadent chocolate cake.
But I also love a proper Turkish coffee brewed on hot sand or a lovely Greek strong coffee with a completely different taste to the Italian espresso, even if it looks similar.
One thing is sure: every morning, I press my coffee machine’s start button even before getting on with the breakfast. By the time I finish eating, a steamy, creamy cup of coffee waits for me to enjoy it! But as you’ll see here, a little espresso can go many wonderful ways!
There is a lot of talk about coffee’s health benefits and risks. For once, I will ignore the bad and focus on the good and the happiness a single cup of coffee can offer to those who drink it.
We all make coffee at home when we don’t meet socially to have one. Here are a few delicious ways to enjoy a homemade iced coffee on a hot day or a more decadent coffee cocktail if the occasion is more special.
Recipe provided by theforkedspoon.com
The Affogato is a classic Italian dessert consisting of sweet vanilla ice cream topped or “drowned” with hot espresso coffee. A sweet mid-afternoon treat, or after-dinner pick-me-up, this espresso ice cream is just what you need to survive the hot summer months – thank you, Italy!
2. Pumpkin Spice Cold Brew Coffee
Recipe provided by theurbenlife.com
Enjoy this iced pumpkin spice cold brew coffee in the comfort of your own home every fall, even if the heat of the summer has appeased. Easy to make, using real pumpkin!
3. Pomegranate Grenadine Iced Mocha Latte
Recipe provided by slumberandscones.com
An iced mocha latte is one of the best treats during the summer. In this version, the addition of homemade pomegranate grenadine makes this even more decadent and enjoyable.
Recipe provided by atasteofmadness.com
Easy Mint Mojito Coffee recipe is a Philz copycat drink – the best and most refreshing way to start the day.
Recipe provided by fittyfoodlicious.com
Everyone needs a go-to drink. One that can send all the stresses of life away and make a person feel at home. Made with coconut sugar, dark roast coffee, honey-infused lavender syrup, and a touch of cream, this will be one drink you’ll come back to all summer long!
Recipe provided by windingcreekranch.org
This is a simple recipe for delicious iced coffee at home that tastes just as good, if not better, than at the coffee house. With only a handful of ingredients, you can be sipping on a delicious iced coffee in just a few minutes.
7. Shaken Brown Sugar Oatmilk Espresso
Recipe provided by sugarandsoul.co
This Shaken Brown Sugar Oatmilk Espresso is a Starbucks Copycat recipe made with brown sugar syrup, espresso, oat milk, and cinnamon. It’s easy, delicious, and perhaps even better than the original!
8. Boozy Bittersweet Iced Mocha Latte
Recipe provided by theurbenlife.com
This homemade boozy bittersweet iced mocha latte cocktail recipe is indulgent and delicious. The recipe yields two cups of spiked coffee, making it the ultimate adult beverage.
9. Simple Iced White Chocolate Mocha Recipe (Starbucks Copycat)
Recipe provided by sugarspiceneverythingnice.com
You will love how easy it is to make a chocolate Mocha for yourself! It needs barely few ingredients and about less than ten minutes of your time. Next time you think of stepping out of the comfort of your home to get an iced white mocha for yourself, think again!
10. French Vanilla Dalgona Iced Coffee
Recipe provided by ottawamommyclub.ca
Dalgona coffee (Korean Coffee) is all the rage on TikTok, Youtube, Instagram, and Facebook social media pages. It’s also called Frappe Coffee in Greece and Beaten Coffee in India. This new craze started with a South Korean actor named Jung Il-woo. Check this recipe for the rest of the story!
11. Gluten-Free Cookies & Cream Frappuccino
Recipe provided by strengthandsunshine.com
Move over, Starbucks! This Cookies & Cream Frappuccino is gluten-free, soy-free, and vegan – a homemade recipe has all the sweet deliciousness without the cost and is made right in your blender with minimal fuss!
12. Cinnamon Dolce Iced Latte (Starbucks Copycat)
Recipe provided by snacksandsips.com
A cinnamon dolce iced latte is an iced coffee drink made using cinnamon dolce syrup, cooled coffee, milk/cream, and ice. The difference between a frappuccino and iced coffee is that a frappuccino is blended and has a base made from vanilla ice cream or something similar. Iced coffee is simply coffee served over ice.
13. Cold Brewed Iced Mocha Latte
Recipe provided by natalieshealth.com
This iced Mocha Latte is a perfect morning drink – smooth, bold, and chocolatey: deliciously refreshing with a coffee boost. Cold-brewed coffee, creamy almond milk, and velvety cacao with a hint of superfood maca powder make the ultimate indulgence in this iced coffee drink.
14. Salted Caramel Vanilla Iced Latte
Recipe provided by thesuburbansoapbox.com
Turn down the heat this summer with salted caramel vanilla iced Latte – a simple frosty beverage that gives you a little pep in your step no matter how hot it is outside. And it is ready faster than a trip to your local coffee house.
15. Easy Homemade Caramel Frappe
Recipe provided by thriftyfrugalmom.com
Learn how to make a caramel frappe with this delicious, easy recipe. Not only will this homemade frappe save you money, but it’s also a great way to use up leftover coffee!
16. Grapefruit Cold Brew Coffee
Recipe provided by fittyfoodlicious.com
Grapefruit cold brew is the perfect way to ring in the summer months. With two shots of espresso, freshly squeezed grapefruit juice, and a little honey, this is one drink you’ll come back to again and again! With the days being so hot, this delectable, refreshing pomelo grapefruit drink will help you slide into summer effortlessly.
Recipe provided by thishealthykitchen.com
This is a healthy iced chocolate that is low in sugar, naturally sweetened, and incredibly delicious – a no-guilt vegan iced coffee that can be yours in under five minutes!
18. Café con Leche Martini: Espresso Vodka Cocktail
Recipe provided by senseandedibility.com
Café con Leche (coffee with milk) is a way of life in many Hispanic cultures. There’s a whole mood associated with it. You can’t go to someone’s house and not have them ask you, “¿Quieres café?”
19. Vietnamese Iced Coffee (Cafe Sua Da)
Recipe provided by delightfulplate.com
Vietnamese Iced Coffee is a cold coffee drink made from brewing Vietnamese medium-ground dark roast coffee. When sweetened condensed milk is added, it is called ca phe sua da (or cafe sua da). The version without milk is called ca phe den da.
Recipe provided by createyum.com
If you like a Caramel Macchiato from any coffee chain, then this is a delicious drink you can have any time by following these simple directions to make it for yourself.
Surely there are many more ways to enjoy an iced coffee in summer’s heat. Please comment below with your favourite recipe; I would love to know what people prefer.
Iced Coffees for Hot Days
The post 20 Iced Coffee Recipes To Make in Any Season appeared first on The World Is an Oyster.
]]>The post How To Make Spicy Strawberry Jam Without Pectin appeared first on The World Is an Oyster.
]]>Homemade Goodies: Spicy Strawberry Jam
Spicy strawberry jam is the main type of preserve I make in the summer with freshly picked fruits from my allotment. Usually, the combinations include strawberry and rhubarb – a tad tangy, raspberries, currants or any other berry that goes well with strawberries.
This post may contain affiliate links, which means I will receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure for more information. Thank you!
The idea is to make my jam at home because it is easy, cheap and healthy. In addition, the jam is organic, and the only things I add to it apart from organic coconut sugar are spices.
Every time I pick strawberries and make the traditional and mandatory at our house chocolate-dipped dessert, there are enough fruits left to make a few jars of jam. If I have any other fruit available, I try combinations.
While the fruits cook at low heat, I test spices blends. As a result, not two of my jams are the same, and each has a different flavour.
I will explain here the basic process and how to make spicy strawberry jam without using pectin. When you try yours, remember that any berry combination is alright. Also, keep in mind that jam should be more fruit than sugar, using the fresh, organic product, and this is the difference from mass commercialised one: you are making a healthier food at home.
What is pectin, and do I really need to use it when I make jam?
Pectin is a type of fibre naturally found in plants. Humans do not digest pectin unless it is modified for this purpose. “Modified” puts me off just at the sound of it, no matter how “healthy” it still seems at the end of the process.
I know one thing: for thousands of years, humans have consumed what nature had to offer. Come the industrial revolution and population explosion, everything needs to be “modified”, “enhanced”, and generally “processed”.
I get the need to make more food to feed more of us, make it last longer (have you wondered what the lists of Es are on food labels?) and the use of chemicals to make it look more colourful, smell better or last forever. But really, what is left of the natural product after so much “processing”? What do we really eat? How does it affect our body?
“More”, “perfectly shaped”, or “longer lasting” does not necessarily mean healthy.
At least you know what ingredients you used, their source, and their natural qualities in homemade foods.
If the next AI-enhanced generation of humans will survive on plastic, so be it. But, for the time being, I adore eating a fresh, organic, juicy strawberry as I pick it from my plot or make whatever I decide to make at home using as little industrial intervention as possible.
Modified pectin – digestible by our bodies – can be used to thicken jams. But jam thickens naturally if you boil it longer! Because the fruits have enough pectin in them to do just that! And as I learned in school aeons ago, liquids evaporate at high temperatures over some time; thickening occurs naturally.
So just a simple physical process of boiling does the same thing as adding modified items to your foods just for the sake of making it faster. If you think it pays to earn time over your health, I know otherwise!
The bottom line is, if you don’t mind a softer, easier to spread jam as opposed to the very thick one you can actually cut with a knife and never spread properly, then you do not need to add pectin to jams.
Sugar/fruit balance in jams
This is a subject I can spend hours debating!
We all eat jam. Our moms made it when we were kids. Of course, as the times changed, jam too turned into comfort food, mass-produced and readily available item in any grocery shop. But some of us still see the fun in making it at home.
I have tested jams made by my grandmother, mother, friend’s mothers, friends. I read countless recipes in six different languages just out of curiosity.
There is no perfect recipe for jam. It is more a matter of taste.
What I found funny, though, is how some prefer it incredibly sweet and decided that refined sugar gives jam the taste.
I read bonkers recipes in which people used 3 kg of refined white sugar for each kg of fruit. How insane is that?
The main ingredient in a jam is fruit, not sugar! And it is still pectin found in fruits that thickens jam, not sugar!
Another funny thing I heard was that sugar acts like a preservative. I am still trying to figure out how.
Salt is a disinfectant, so it prevents bacteria from developing in conserved foods. How on earth would sugar do the same thing? Taste enhancer – I get that. It makes sense. But preservative? Really?
Of course, if you Google it, it will tell you how wonderful it is in very attractive terms. But use your brain, and don’t take for granted any information that serves a purpose.
Any fruit has a natural sweetness, even rhubarb (although it is a vegetable, not a fruit, but makes good jam)! It is called “naturally occurring sugar,” and it counts as calories.
So if you make fruit jam, better make it from fruit! The last time I checked, refined sugar was no fruit.
The type of sugar I settled for years ago after trying many options is organic coconut sugar. I chose it because it is less processed, it has a lower glycaemic index and because I don’t care if my foods have a brownish colour! Perfect foods are like perfect people in magazines: altered!
Likewise, everything I bake is low in sugar. This is because the taste of foods comes from spices; add a ton of sugar or six teaspoons – the difference is still in the spices!
In general, for each kg of fruit, 200 g coconut sugar is quite enough for sweetness in jams. However, it is alright to add an extra tablespoon or two of sugar to the sourer fruits.
Why spicy strawberry jam?
If you like spicy chocolate, you will definitely like spicy strawberry jam too! Jalapeño chocolate? Yes, please! Because no rule said that sweet and hot don’t go together.
A dash of ground pepper thrown in your jam will make it just a little hot and intense – a daring variation to a classic recipe.
Cloves and cinnamon are classic spices that work in some types of jam. However, I prefer them for autumn fruits such as plums.
The zest of lemons or oranges also enhances the taste of jams. The key is moderation – too much zest can result in a bitter taste.
Vanilla and rum would also bring flavour to jam.
Again, because it is more a matter of personal preferences, it is best to try various combinations in small recipients. Then, if you are pleased with the result, use your chosen spice for the entire quantity.
My secret ingredient for jams
It will not be a secret after this, but there is a plant whose leaf gives the jam a specific aroma. I am talking about rose-scented geraniums, or Pelargonium graveolens, as they go by their scientific name.
Mom always used it, and perhaps this is why I still like it and continue to use it in jams. The trick is to dip a couple of leaves in the pan towards the end of the cooking process and only for a couple of minutes. Any longer than that, the aroma will become prevalent and cover that of the fruits. And we are still talking about how to make fruit jam!
I grow a rose-scented geranium in a large pot in my garden. I brought cuttings from Romania a few years ago, and they adapted very well to the UK climate.
This large pot has a strong fragrance and blossoms into a beautiful purple mid-summer to late autumn. I placed it strategically on the patio to enjoy the scent any time we are out in the garden.
What is peculiar about this plant is that the leaves are fragranced, not necessarily the flowers. Hence, their use in baking, drink and jam making.
How to sterilise the jars for jam
My method of sterilising the jars is simple: firstly, I wash the glass jars and lids with hot water and dishwasher, rinse well and dry.
I keep the lids aside, face-up on a towel, careful not to stick my fingers in them after washing.
The glass jars go into the microwave for two sessions of two minutes each, at medium intensity.
I always do this step after turning the heat off and leaving the jam pan aside for a few minutes.
Microwave sterilisation worked for me and preserved the jam for at least a year. I remember that mom used to sterilise the jars by boiling them and the content for hours in gigantic pans. Unfortunately, I do not have enough time for that nor space for huge pans. Hence this method I’ve used for years and proved helpful.
Hot jars have to be handled carefully and wearing protective oven gloves.
It is important that the jar heat is similar to that of the jam; otherwise, the jars can crack. This happened to me only once in donkey years because I rushed to fill the jars and skipped the second session of microwaving them.
The jam was hotter than the jars, and the first one cracked. I saw it coming but still did not prevent it from happening. Lesson learnt!
Another important thing that helps jam last better and longer is ensuring that the lids are hermetically sealed. I do this by turning the filled jars upside-down once the jam had slightly cooled. I never do this with hot jam as the lids have a plastic lining. As we know, plastic at high temperatures releases all sorts of chemicals harmful to humans, especially BPA.
If you look carefully at a jar lid, a circle in the middle goes down as you press with a finger and returns to the initial position when you release the pressure.
When you turn the jar upside-down and leave it until the jam cools entirely and then bring it to a normal standing position, a suction happens as an effect of cooling the previously heated metallic lid. This keeps the middle circle of the lid sucked down and, to me, is an indicator that the jar has sealed hermetically.
This is a non-scientific explanation of a physical process. Of course, any scientist can confirm/refute the veracity of it. But I speak from practical experience, and I know it works!
Labelling jam jars
Labelling is an optional step. However, I still do it because I am a perfectionist! Since I discovered Canva (a free version is available), I design my labels and print them on sticky gloss paper (if I have enough patience to calculate and convert pixels to cm to get the right printing size). A more straightforward method is to print labels on regular paper and glue them to the jars after they cooled.
On the label, I write the type of jam/fruits used/spices and the date I made it.
By October, various jars of different colours line up orderly on the upper shelf of the fridge, waiting patiently to be used over the winter.
How to store jam
Mom used to store the jam in a cold and dark pantry. Besides, the winters in Romania used to be bitterly cold; she even kept cooked foods in the pantry and saved electricity.
My modern house has a fridge that serves the purpose. Jam is, in essence, preserved fruit that we use when fresh ones are not available.
Made as explained here and stored as detailed above, my jam lasts for over a year on the upper shelf of the fridge, at around 6-8°C.
What is the best use for jam?
Spread on buttered bread (optionally).
Baking is another good use for jams.
Jam can also be used to make fruity yoghurt, sorbet or ice cream.
Some people use it in cooking, especially as a sauce for meats. However, I prefer not to mix fruits and meats since I read that the fermentation process can lead to cirrhosis.
To this day, the best use of jam is in crêpes; I have enjoyed it as a child and still do.
Ingredients for spicy strawberry jam
Strawberries (optionally, you can combine with any other berries, rhubarb etc)
Coconut sugar
Ground pepper
Ground cloves
Rose-scented geranium leaves
Method
Wash and hull the strawberries; place them in a double bottom stainless steel pan over low heat. If required, mash the fruits slightly (most of them will mash naturally during the process).
Do not rush boiling and keep the heat to a minimum throughout making the jam; a higher flame might burn the fruit at the bottom of the pan.
The purpose of using a double bottom pan is to prevent the fruits from burning and sticking to the pan. Occasional stirring with a wooden/stainless steel spoon will also help.
After adding sugar, the stirring has to be more frequent, as the sweetened fruit’s tendency to stick to the pan will increase.
The strawberries should cook for at least an hour and a half to thicken enough.
Towards the end of cooking, add the spices and geranium leaves. Turn the heat off, remove the pan from the hob and allow the jam to cool slightly.
Meanwhile, sterilise the jars as explained above. Then, place the jars on a wooden chopping board and have the lids available at hand.
Both the jars and the jam should be at a similar temperature. Apply extra caution during this step to avoid burning. Preferably, ensure there are no children or pets in your working area.
Use a large stainless steel spoon to transfer the jam from the pan to the jar, spoon by spoon. Pay attention to any cracking noise. If this happens accidentally, stop filling the respective jar and dispose of it safely.
I recommend filling the jars almost to the brim, with only about 1 cm/half an inch left free at the top.
When all the jars are filled, screw the lids tightly and allow further cooling.
Before the jars cool entirely and are still warm to touch, turn them upside-down and leave overnight or for a minimum of a couple of hours until completely cooled.
Perform the lid circle test as explained above. If the metallic centre of the lid remains in a concave position (curves inwards), it means that the jar is hermetically sealed and will preserve the jam for at least a few months.
Preferably, store the spicy strawberry jam in the fridge, on the upper shelf where the temperature is slightly higher than in the fruit box.
Check each jar regularly. If at any point you discover a mould pellicle forming at the top, discard the jar immediately as it means the jam is contaminated and not safe for consumption.
Spicy Strawberry Jam
Equipment
- Double bottom stainless steel pan
- 4 glass jars with lids
- large mixing spoon
Ingredients
- 1 kg strawberries organic
- 200 g coconut sugar organic
- 1 tsp black ground pepper flat
- 1 tsp ground cloves flat
- 2 pcs rose-scented geranium leaves freshly cut, washed
Instructions
- Wash and hull the strawberries.
- Place the fruits in a double bottom stainless steel pan over low heat.
- Mash the fruits slightly (most of them will mash naturally during the process).
- When the fruit reduced, add the coconut sugar and stir frequently.
- Towards the end of cooking, add the spices and geranium leaves.
- Turn the heat off, remove the pan from the hob and allow the jam to cool slightly.
- Sterilise the jars in the microwave as explained above and place them on a wooden chopping board. Have the lids available at hand.
- Use a large stainless steel spoon to transfer the jam from the pan to the jar. Pay attention to any cracking noise. If this happens accidentally, stop filling the respective jar and dispose of it safely.
- Screw the lids tightly and allow further cooling.
- Before the jars cool entirely but are still warm to touch, turn them upside-down and leave overnight or for at least a couple of hours until completely cooled.
- Perform the lid circle test as explained above. If the metallic centre of the lid curves inwards, it means that the jar is hermetically sealed and will preserve the jam for at least a few months.
- Preferably, store in the fridge, on the upper shelf.
Notes
Homemade Goodies: Spicy Strawberry Jam
The post How To Make Spicy Strawberry Jam Without Pectin appeared first on The World Is an Oyster.
]]>The post How To Transform a Chocolate Cake Into a Decadent Delight appeared first on The World Is an Oyster.
]]>Boozy Chocolate-Dipped Strawberry Cake
The easiest way to transform a classic cake into a perfectly indulgent delight is by decorating a simple chocolate sponge with boozy, decadent chocolate-dipped strawberries. Your otherwise unassuming cake will impress anyone who will happen to be around, guaranteed!
This post may contain affiliate links, which means I will receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure for more information. Thank you!
I have spoken about my little allotment in another post (link above) and about how such a tiny plot can offer so much bounty every year and with so little intervention on my part.
Although I only made it to the allotment three times in the past two weeks, I picked kilograms of beautiful strawberries. I stuffed my face until I could not breathe without even washing the sweet, juicy organic beauties (the rain did the job for me!)
Then I still had plenty of fruit to bring home and divide into categories: freezer, jam, more face stuffing because I can’t help it when they call me!
With the leftovers, I wanted to see how strawberries work in a double chocolate combination. Because I had already made classic chocolate-covered strawberries on a few occasions this summer, I went for something different: a boozy chocolate–dipped strawberry cake that was pure chocolate heaven!
The only difference was to add two tablespoons of Baileys to the melted dark chocolate. The result: even more indulgence for the adults (the underage still got their safe share of white and milk chocolate extravaganza!)
Melted chocolate is a bit tricky to work because you have to be quick and precise (needless to mention that the speed will decrease exponentially with every shot you decide to treat yourself to; I only indulged twice, but I observed the difference!)
If you add anything else while melting dark chocolate, especially a liquid ingredient, the chocolate tends to harden even faster. The solution is to reduce heat to a minimum and keep the bowl on the bain-marie a little longer.
Once the fruits are covered in boozy chocolate, decorate as you prefer and place the strawberries on a rack or a piece of baking parchment; refrigerate them for at least half an hour before decorating the cake.
I decided to use extra ripe bananas for sweetness and only added a tablespoon of organic coconut sugar to this cake. According to my taste (bear in mind that I don’t like sickly sweet anything!), the sponge was sweet enough. Still, even if it weren’t, I don’t think anybody would have noticed since the boozy chocolate-dipped strawberries conferred the flavour and were the main attraction!
Perhaps because aside from the booze, I choose a heart-shaped tray for the sponge, the idea that this cake would be perfect for Valentine’s Day was mentioned a few times. Of course, it won’t be the season for picking fresh strawberries from your garden unless you live somewhere where it is summer in February.
For the rest of us, a grocery store would do, as long as they sell organic strawberries! If you wonder why I keep mentioning organic, it is because my cooking/baking is largely organic-based. For your information, you can find more about the health benefits of strawberries here.
Ingredients for Chocolate-Dipped Strawberries and Pomegranate Chocolate Cake
For the sponge:
3 overripe bananas
1 tbsp organic coconut sugar
200 g organic white flour
3 tbsp organic cacao powder
5 organic eggs
1/2 tsp baking powder
2 tbsp Baileys (or any other chocolate liquor)
A pinch of salt
For decoration:
A handful of fresh strawberries
A handful of pomegranate (optional)
1/2 bar dark chcolate
2 tbsp Baileys
Shredded coconut or a crunchy cover (optional)
Method
Start by washing the strawberries, hull them (cut the green top) and stick a toothpick in each.
Fill a quarter of a pan with water and prepare the bain-marie to melt the chocolate. Break half a bar of dark chocolate in a glass bowl (not plastic!) and place it on the bain-marie. As it melts, add the cream liquor and stir. It might need a minute or two until the consistency is right to start dipping the fruits.
Place the chocolate bowl on a trivet (handle with care, as it will be hot!) and work quickly to deep the strawberries. If you choose to use additional toppings, do so before placing the dipped fruits on the rack or parchment paper.
Place in the fridge and allow to cool for at least half an hour.
Meanwhile, prepare the sponge.
Preheat the oven to 180°C/350°F/gas mark 4. Line the baking mould with parchment paper. I used a loose base heart-shaped tray, approximately 20 cm wide.
Peel the bananas and mash them using a hand mixer at low speed. Add the eggs, salt and sugar and mix at high speed for 6-7 minutes until the composition becomes lighter in colour and the volume triples.
Add the cacao powder and mix at low speed for 20-30 seconds until the colour becomes uniform.
Sieve the flour and baking powder together, add at once and incorporate slowly, using a large spatula. You should not over-mix during this step to preserve the oxygenation level and the puffiness of the sponge.
Place the batter in the lined tray and decorate with slices of strawberry.
I added a handful of pomegranate, hoping to enhance the taste a little. Because this sponge was a little sticky due to the bananas, I had to bake it a little longer, and some of the pomegranates charred. Next time I will incorporate the tiny fruits into the sponge to avoid this. Or use four tablespoons of coconut sugar instead of overripe bananas.
Bake for 50-60 minutes and do the toothpick test to ensure the sponge is cooked thoroughly. Allow extra baking time if needed.
When the sponge is ready, turn the heat off, leave it in the oven for another ten minutes. When the ten minutes are up, remove the tray from the oven and place it on a cooling rack. Next, remove the tin’s sides and base and allow the sponge to cool completely.
Place the sponge on the serving platter, dust with powdered sugar (optional) and stick the chocolate-dipped strawberries into the sponge to finish the cake.
Chocolate Cake with Baileys Chocolate-Dipped Strawberries
Equipment
- Medium size baking tray (about 20 cm Ø or 20 cm irregular shape)
- Parchment paper
- Large mixing bowl
- Large silicone spatula
- Pan and glass bowl for bain-marie
- Electric mixer
Ingredients
- 3 pcs overripe bananas organic, peeled
- 5 pcs eggs large, organic
- 2 tbsp Baileys or any chocolate liquor
- 200 g white flour light, organic
- 1 tbsp coconut sugar organic
- 3 tbsp cacao powder organic
- ½ tsp baking powder
- 1 pinch salt sea/rock, finely ground
- 5-7 pcs strawberries washed and hulled by cutting the green top off
- 1 handful pomegranate optional
- ½ bar dark chocolate minimum 60% cacao
- 2 tbsp Baileys/other chocolate liquor
- 1 tsp shredded coconut or ground nuts for extra decoration
Instructions
How to make the boozy chocolate-dipped strawberries
- Wash the strawberries, hull them (cut the green top) and stick a toothpick in each.
- Fill a quarter of a pan with water and prepare the bain-marie to melt the chocolate.
- Break half a bar of dark chocolate in a glass bowl (not plastic!) and place it on the bain-marie. As the chocolate melts, add the cream liquor and stir. It might need a minute or two until the consistency is viscous enough to start dipping the fruits.
- Place the chocolate bowl on a trivet (handle with care, as it will be hot!) and work quickly to deep the strawberries. Deep in any additional toppings, then place the fruits on a rack or parchment paper.
- Refrigerate for at least half an hour.
How to make the sponge
- Preheat the oven to 180°C/350°F/gas mark 4. Line the baking mould with parchment paper. I used a loose base heart-shaped tray, approximately 20 cm wide.
- Peel the bananas and mash them using a hand mixer at low speed. Add the eggs, salt and sugar and mix at high speed for 6-7 minutes until the composition becomes lighter in colour and the volume triples.
- Add the cacao powder and mix at low speed for 20-30 seconds until the colour becomes uniform.
- Sieve the flour and baking powder together, add at once and incorporate slowly, using a large silicone spatula. If you overdo this step, the sponge might flatten.
- Preferably, add the pomegranate and incorporate them gently.
- Place the batter in the lined tray and decorate with slices of strawberry.
- Bake for 50-60 minutes and do the toothpick test to ensure the sponge is cooked thoroughly. Allow extra baking time if needed. Reduce heating if necessary to avoid charring the top.
- When the sponge is ready, turn the heat off, leave it in the oven for another 10 minutes, then remove and place it on a cooling rack. Next, remove the tin's sides and base and allow the sponge to cool completely.
- Dust with powdered sugar and decorate the cake by sticking the chocolate-dipped strawberries into the sponge.
- Slice and serve as it is or with ice cream/whipped cream/additional fruits.
Notes
If needed, store the chocolate-dipped strawberry cake in the fridge for up to three days. Serve with your preferred coffee, a bubbly or chocolate liquor. Enjoy!
Boozy Chocolate-Dipped Strawberries and Pomegranate Chocolate Cake
The post How To Transform a Chocolate Cake Into a Decadent Delight appeared first on The World Is an Oyster.
]]>The post 30 Quick and Healthy Summer Salad Recipes appeared first on The World Is an Oyster.
]]>Easy Salads for Your Summer Detox
The minute the long winter finally gives way to hot weather, we all crave a bountiful, colourful light and healthy summer salad. It is an almost cathartic feeling to prepare an easy lunch or dinner using all the fresh goodies in season.
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Here are some beautiful ideas to sort your detox cure for the rest of the month – and continue into the rest of the summer season! Finally, it is time for all that heaviness accumulated during the long winter – no, not the one in GOT, but the more realistic and largely spent in lockdown one! – and the excessive baking some of us delved into to keep their sanity intact to get out of our system.
Shake the bad habits off and get in your best physical and mental form by following these beautiful and healthy summer salad recipes! Enjoy!
As the name implies, the fresh, delicious and easy-to-make Caprese Salad originates from Capri – Mediterranean’s most fascinating island, just a short boat ride from Naples. It might seem a humble dish, but it is one of Italy’s favourites. And we love it too!
Recipe provided by theworldisanoyster.com.
2. Greek Salad
The truth is, you can’t go wrong with things that many people grow in their gardens. And you don’t have to physically be in Greece (even if it is preferable, being a holiday hot spot for all the right reasons!) to make a simple, filling, healthy and delicious starter such as a Greek salad.
Recipe provided by theworldisanoyster.com.
Light and refreshing, this Fresh Citrus Summer Salad will be the centrepiece for your next picnic or potluck. Topped with a honey drizzle and tangy goat cheese, this fruit salad combines many flavours to create a satisfyingly sweet salad.
Recipe provided by abundanceofflavor.com.
4. Vegan German Potato Salad with Cucumber and Dill
A vegan German potato salad? Yes, please! Who would have thought that you could find such a gem of a recipe in meat-heavy German cuisine? Easy to prepare, satisfying and refreshing. This easy German potato salad (Kartoffelsalat) with cucumber and dill is perfect when you need an uncomplicated dish.
Recipe provided by mydinner.co.uk.
Chickpea Kale Caesar Salad comes together in under thirty minutes and uses protein-packed ingredients! Even better, it is dairy-free, egg-free, gluten-free, and vegan-friendly!
Recipe provided by theurbenlife.com
6. Fresh Fig and Feta Salad With Pomegranate
This fresh fig and feta salad combines salty and sweet flavours brilliantly into a delicious meal. The addition of a balsamic honey dressing and the slightly sour taste of pomegranate seeds gives this salad an even bigger bouquet of flavours.
Recipe provided by thetastychilli.com
7. Sweet Pea Pesto Pasta Salad
Greg is learning that one can make pesto with many different ingredients other than basil. Traditionally, pesto is made with basil, pine nuts, olive oil, garlic and pecorino cheese. However, in modern times, chefs have morphed this delicious sauce to include different ingredients such as peas.
Recipe provided by cravingtheyum.com
8. Colourful Grilled Steak Summer Salad Platter
This colourful healthy summer salad is delicious and easy. Red ripe tomatoes, cool creamy avocado, crisp corn and robust garbanzo beans introduce many great textures. Lots of beautiful colours and fresh ingredients make it a show-stopper.
Recipe provided by homesteadingandhungry.com
This salad is a great way to use up your garden bounty. I know everyone will be harvesting tons of summer squash, zucchini and tomatoes, and this salad highlights all of these favourite summer staples.
Recipe provided by momthelunchlady.ca
10. Gluten-Free Taco Pasta Salad (Paleo)
This Gluten-Free Taco Pasta Salad is creamy, hearty, a little spicy, and the best side dish! Bold and hearty enough for any time of the year, this salad makes a great side dish, easy appetizer or light meal and the culinary experience unique and unforgettable!
Recipe provided by organicallyaddison.com
11. Beetroot Salad
This extremely healthy summer salad takes the classic Aussie flavour and throws them into a quick and easy summer salad. Often beetroot salad contains goat cheese and walnuts. I have mixed things up by pairing beetroot and fetta with roasted pepita seeds to add crunch and texture.
Recipe provided by aussiehomecook.com
12. Country-Style Potato Salad
The creator of this recipe says: “There’s an unspoken rule at every BBQ/cookout/picnic/family reunion: you must know who made the potato salad before you eat it. If your potato salad doesn’t have a super-flavorful pickle relish dressing and fluffy potatoes, then you need this recipe. With this Country-Style Potato Salad, you’ll not only be the star of the cookout, but you’ll also attain deity status.” We believe her; all her recipes are out of this world!
Recipe provided senseandedibility.com
13. Sesame Crusted Feta: A Delicious Mykonos Salad
This salad is truly the perfect combination of fresh, vibrant summer fruits, delicious vegetables, and herbs. And, of course, the amazingly soft and salty bite of pan-fried feta cheese combined with the nuttiness of the roasted sesame seeds.
Recipe provided by blueworlddreams.com
14. Tasty Pumpkin and Feta Salad
The star of this salad is definitely the dressing. The maple syrup adds a subtle sweetness and lovely woodsy-ness that would be missing if you used honey or sugar instead. This goes wonderfully with the understated sweetness of the butternut pumpkin.
Recipe provided by teawithmum.com
15. Easy Watermelon Salad Recipe with Feta, Mint, Balsamic Dressing
There’s nothing like biting into a juicy watermelon on a hot summer’s day. The taste brings back memories of picnics, beaches, and jumping through the sprinkler in the backyard. Watermelon is the perfect thirst-quenching fruit; it’s super hydrating and packed with vitamins A and C.
Recipe provided by plantfoodathome.com
16. Crunchy Kale Parmesan Salad
A bright and citrusy Crunchy Kale Parmesan Salad with lemon juice, olive oil, and parmesan cheese is the perfect healthy salad for a picnic, BBQ, or a side dish, and it only takes 4 ingredients! If you are unsure of kale, this is a great recipe to break you in. The fresh lemon and olive oil in this salad soften the kale and brighten up this hearty vegetable. This healthy salad will make the perfect side dish for a summer BBQ, picnic, or dinner.
Recipe provided by emilyfabulous.com
17. Mediterranean Chickpea Salad with Kalamata Olive Salad Dressing
This crisp summer salad topped with flavourful lemon Kalamata olive dressing makes the perfect appetizer or a main course. Great with grilled chicken or pistachio-crusted salmon on top!
Recipe provided by aubreyskitchen.com
18. Grilled Corn and Halloumi Salad
This grilled corn and halloumi salad is the perfect side dish for your summer BBQs! Tender grilled corn, delicious grilled halloumi cheese, avocado, cilantro, and lime – minimal ingredients, full of flavour. Nothing beats a fresh grilled summer salad!
Recipe provided by girlwiththeironcast.com
Rice salad with chicken is one of the easiest and quite delicious summer salads. Cooked rice with pickled Italian giardiniera gives this dish a fantastic twist.
Recipe provided by giangiskitchen.com
This flavorful strawberry spinach summer salad (beautiful quadruple alliteration!) is an enjoyable dish that can be served year-round. It is a great side dish to pair with many different entrees. Serve with lunch or dinner, and your guests will love the amazing flavour and beautiful presentation.
Recipe provided by theartoffoodandwine.com
21. Burrata Salad
This is a tasty burrata salad recipe with sweetcorn and roasted tomatoes. It’s refreshing, nutritious and the burrata cheese makes it extra delicious. Perfect for special occasions!
Recipe provided by happyfoodstube.com
22. Strawberry Chicken Salad with Creamy Maple Dressing
This is a fantastic summer salad recipe because that’s when fresh strawberries are at their BEST. So let’s enjoy them while they are in season!
Recipe provided by deliciousonadime.com
23. Quick and Super Easy Chickpea Salad Recipe (Mediterranean Salad)
This chickpea salad is so versatile you only need to make the chickpeas the star of this recipe, add different kinds of vegetables or fruits, and rotate them to have additional texture, flavour, and taste in the salad.
Recipe provided by therunningbaker24.com
24. Easy Summer Green Salad {keto, paleo, Whole30, AIP, vegan}
If you are looking for a simple salad to throw together for dinner quickly, look no further than this no-fuss, easy summer green salad!
Recipe provided by wholesomefamilyliving.com
25. Spinach Raspberry Salad with Balsamic Reduction
This fresh and vibrant recipe is the perfect summer salad side! This spinach raspberry salad is topped with almonds and shaved parmesan before being drizzled in a balsamic reduction. Simple and quick to make, it’s a delicious way to get the goodness in!
Recipe provided by biteontheside.com
26. Red Rice, Cherry, Baby Spinach, and Hazelnut Salad
This colourful summer salad is hearty, fresh, and filled with textures and combines salty and sweet just right. Great on its own or served with red meat.
Recipe provided by foodnouveau.com
This keto salad can be served warm or cold. Grilled steak salad makes for some tasty leftovers, making it an ideal summertime meal for those days you don’t feel like cooking and just want to play.
Recipe provided by ketofocus.com
28. Delicious Berry Mandarin Tossed Salad
There are occasions when it is good to feel refreshed by an excellent salad on a hot summer day. This berry and mandarin tossed salad is ideal for family picnics, potlucks, and other large gatherings. Check it out and see what you think!
Recipe provided by fluxingwell.com
29. Arugula Avocado Salad With Homemade Lime Vinaigrette
The avocado in this salad pairs extremely well with the bold taste and spicy kick the arugula offers. Fresh juicy tomatoes and a homemade lime vinaigrette top off this salad to finish it off strong.
Recipe provided by thesixfiguredish.com
30. Chickpea Feta Salad with Lemon Tahini Dressing
Not only is this salad healthy and delicious, but it is incredibly hearty and can easily be eaten as a main for lunch. The chopped salad is delicious on its own, but it is the tahini lemon dressing that takes it to another level. The dressing is bright, creamy and adds a level of complexity to an otherwise simple dish.
Recipe provided by cookingwithcarbs.com
I hope you enjoyed reading this post and decided to give some of these quick summer salad recipes a go. Not only do they make a healthy family lunch or dinner on their own, but are beautiful, colourful and flavorful side dishes or can be prepared in advance for work/school lunch boxes.
Be safe, stay healthy and enjoy summer! Please remember to spread the word! Thank you!
Cover image credits: Unsplash
Easy Salads for Your Summer Detox
The post 30 Quick and Healthy Summer Salad Recipes appeared first on The World Is an Oyster.
]]>The post How To Make Chocolate-Dipped Strawberries appeared first on The World Is an Oyster.
]]>Indulgent Edible Black and White Arrangements
Chocolate-dipped strawberries make the most indulgent treat, perfect for Valentine’s Day, birthdays and any days you want to impress someone precious with an impressive dessert or snack.
This post may contain affiliate links, which means I will receive a commission if you purchase through my links at no extra cost to you. Please read the full disclosure for more information. Thank you!
The first strawberry crop of the year at my allotment always turns into a hefty portion of overindulgent chocolate-dipped strawberries with fresh cream or ice cream. Or both! Then we go back to being good and enjoying the healthy stuff nature offers us with so little intervention required on our part.
Because I don’t have a massive garden, I got an allotment. About a third of my plot was covered with strawberries when I got it years ago, and I never removed them. I hardly paid much attention to this part of the lot, apart from removing the weeds, bed it with straw (to deter the slugs from eating MY fruits) or occasionally watering it on the five hot days a year the UK is blessed with if we are lucky!
Yet this tiny plot gives me each year the most beautiful and bountiful crop of plump, sweet, aromatic and flavoursome organic strawberries to last me until the following summer in various forms of conservation.
After the initial palatable debauchery, I still have plenty of strawberries left to make low sugar, spicy jam, a few upside-down cakes (a similar recipe to rhubarb cake), a more celebratory summer fruit cake and freeze enough portions for breakfast to last me until the next crop. And all this with minimum investment and maximum benefit!
The health benefits of strawberries are tremendous (for the duration of a certain presidential mandate, I loathed this word, but the poor term has no guilt, so back in proper use!)
Have you ever thought about why strawberries have a heart shape? Perhaps for the same reason walnuts have a brain shape!
Humans need healthy foods to function healthily, and a tiny portion of strawberries (apparently, just eight fruits make a serving) have the power to keep cancers, heart disease, strokes, diabetes and all sorts of nasty things away from our bodies.
Of course, this applies to organic strawberries. Pack them with pesticides to grow fifty crops per summer or keep the bugs away and rest assured the narrative quickly becomes the opposite of the above.
I encourage everyone who has a little patch of land to grow a few plants; they will expand each year, and each year will give you beautiful red fruit you will love. Unless you have an allergy – this is rare, but it happens; please be careful and mindful of others close to you when you delve into a bowl of strawberries or bake/cook using them.
For this indulgent, decadent and sinful chocolate-dipped strawberries recipe, I needed exactly what it says: chocolate and strawberries.
To lessen the guilt (yeah, right!), I chose dark chocolate (a combination of 70% and 80% cacao). I look at it this way: dark chocolate is practically a fruit since cacao grows in trees and requires little added refined sugar to become a bar. Haha!
But I had to indulge others too, so white chocolate made it on the shopping list. This only happens once in four or five years, as white chocolate is the worst because it only contains tons of refined sugar and hydrogenated oils.
Additionally, I used freeze-dried raspberries, chopped almond flakes and chocolate sprinkles for decoration. And then, further ruined the health benefits big-time with a very fat but organic whipped cream!
Usually, ice cream (organic or not, super-fat or not, extra-sweet or not) does the job efficiently! Because this is a recipe for indulgent chocolate-dipped strawberries!
Ingredients for chocolate-dipped strawberries
A bowl of organic strawberries (about 500 g or 20-30 different size fruits), washed and kept in the fridge until used. Chilled fruits will help melted chocolate harden faster and thus reduce the spillage and the mess (but don’t expect miracles – cooking is a mucky business!)
One and a half large bar of dark chocolate (minimum 70% cacao). I usually buy Fairtrade or organic, quality chocolate, never cooking bars (if you pick one of each type and read the labels, you will see why).
One small bar of white chocolate – organic or not, expensive or not won’t make much difference, so forget about it and indulge!
Double cream – the UK’s super-rich version of the American whipped cream. It is a little tricky to beat as it can spoil quickly being so fat. If in any doubt, a tube of whipped cream will do.
Optional – a few scoops of quality ice cream, preferably homemade.
Decoration (optional): chocolate sprinkles, freeze-dried raspberries, shredded coconut, chopped almond flakes, ground hazelnuts, etc.
Method
Prepare the working table by placing a sheet of baking parchment paper under a cooling rack.
Whip the double cream in a ceramic bowl and place it in the fridge.
Fill two pans about a quarter each with water and bring to boil. Reduce the heat.
Break each chocolate and place in two different ceramic bowls (one for each colour).
Place the bowls on the pans making sure their bottom does not touch the boiling water. The chocolate will melt gradually from the steam, or bain-marie as the method is called.
Stir occasionally and turn the heat off when the chocolate is completely melted (this step should take 4-5 minutes).
Carefully (and using oven gloves) remove the bowls from the pans and place them on trivets close to your working area.
Ideally, the strawberries will have a little stem for easier manoeuvring. Hold each fruit by the stem and dip in either colour melted chocolate, allow the excess to drip, then place on the cooling rack. Repeat until half of the fruit quantity is used.
Before the chocolate on the strawberries hardens, dip a part of the covered fruit in your chosen decoration or drop lines of the opposite colour chocolate using a teaspoon.
Optionally, combine the colours, stir a little and dip the strawberry in the mixed chocolate; the visual effect is beautiful!
If you have help available, it would be a good idea to divide the tasks as the melted chocolate will harden quite quickly.
Cover all strawberries in chocolate and decorate as you please, then place the rack in the fridge for complete cooling (about half an hour to an hour).
With the leftover chocolate, I created some messy patterns on the recycled baking parchment. They also went into the fridge. I used them to decorate the finished dish alongside the whipped cream I swirl-piped into serving bowls.
For ice cream, two scoops (preferably different flavours) should be enough to complement the super-rich chocolate-dipped strawberries.
How to pair chocolate-dipped strawberries
If you are incredibly posh, champagne is the obvious choice. For me, a good quality prosecco was good enough, and, in all honesty, any bubbly would work.
I did get a bitter palate at first, but I guess I’ll have to check with the posh people to find out if this is how it is supposed to be!
I focused on the strawberries as they were the star of this recipe, and the taste was exquisite!
On other occasions, I simply paired chocolate-dipped strawberries with a cappuccino (which is not a posh whim but a mere daily delight to the connoisseurs and coffee aesthetes. Or addicts, like me.)
Of course, part or all of the whipped cream or ice cream made it to the steaming cup of cappuccino for more palatable indulgence.
Casual, nothing fancy!
On occasions, chocolate-dipped strawberries make a beautiful visual addition to a unique, celebratory cake, a Valentine’s special or a tray of cupcakes.
Enjoy, whichever way you choose to serve them!
Chocolate-Dipped Strawberries
Equipment
- PansX2
- BowlsX2
- Baking parchment sheet
- Cooling rake
- Serving dishesX4
Ingredients
- 500 g fresh strawberries organic
- 1½ bar dark chocolate organic/Fairtrade
- 1 bar white chocolate
- 170 ml double cream or whipped cream tube
- 2 scoops ice cream optional
- 1 tbsp decoration/each chocolate sprinkles, freeze-dried berries, chopped almond flakes, shredded coconut, ground hazelnuts etc.
Instructions
- Cut a sheet of parchment paper and place it on the table under the cooling rack.
- Whip the double cream and place it in the fridge.
- Fill two pans about a quarter with water and bring to boil. Reduce the heat.
- Break each chocolate into pieces, and place in two ceramic bowls, one for each colour chocolate.
- Place the bowls on the pans making sure their bottom does not touch the boiling water. The chocolate will melt gradually from the steam, or bain-marie as the method is called.
- Stir occasionally for 4-5 minutes and turn the heat off when the chocolate is completely melted.
- Using oven gloves, remove the bowls from the pans and place them on trivets close to your working area.
- Hold the strawberries from the stem and dip in either colour melted chocolate. Allow the excess chocolate to drip, then place on the cooling rack. Repeat until half of the fruit quantity is used.
- Before the chocolate on the strawberries hardens, dip a part of the covered fruit in your chosen decoration or sprinkle the opposite colour chocolate using a teaspoon.
- Optionally, combine the colours, stir a little and dip the strawberry in the mixed chocolate; you will obtain a beautiful visual effect!
- Cover all strawberries in melted chocolate and decorate as you please, then place the rack in the fridge for complete cooling (about half an hour to an hour).
- Create shapes by dripping the leftover chocolate on the folded parchment and cool them as well.
- Assemble the finished dish starting with the whipped cream swirl-piped at the bottom of the dish. If you decide to use ice cream, place two different flavours scoops in the serving dish.
- Add an assortment of chocolate-dipped strawberries on top and serve chilled, preferably with a glass of bubbly wine.
I genuinely don’t know a better way to start the summer than by enjoying a nice portion of decadent chocolate-dipped strawberries!
I hope this recipe inspired you to make yours! Please drop a comment with your preferred decoration designs or pairings and spread the love by sharing this recipe. Thank you!
Indulgent Edible Black and White Arrangements
The post How To Make Chocolate-Dipped Strawberries appeared first on The World Is an Oyster.
]]>The post How to Make a Summer Upside-Down Rhubarb Pie appeared first on The World Is an Oyster.
]]>Sour-Sweet Rhubarb Pie
A sour-sweet upside-down rhubarb pie is perfect in spring and summer when this unassuming and largely ignored plant explodes to life in forgotten corners of almost any garden.
This post may contain affiliate links, which means I will receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure for more information. Thank you!
Rhubarb is a reddish stacks and green gigantic leaves vegetable the ancient civilisations used in medicine for its numerous health benefits. Although it has a sour taste and might require sugar to make it acceptable for consumption, rhubarb is packed with vitamins, minerals, antioxidants (with polyphenols levels even higher than kale) and all the goodies our body needs and nature provides free of hassle.
Because it is a relentless veggie, rhubarb would grow anywhere it finds enough water and does not require any care at all. You can plant a stem in the corner of your garden and forget about it. Next season, you’ll see a large umbrella of massive dark-green leaves that hide the beautiful red stacks just perfect for compote, jam or pies.
Rhubarb originates from Asia but strives in damp environments all over the globe.
UK’s damp climate makes this goodie the first thing to colour my allotment in bright green in early spring. For as deeper as I dug, I could not completely get rid of the rhubarb roots, so they keep making it to the surface every spring.
Rather than fighting a losing battle with a stubborn veggie, I decided to make use of the health benefits it is packed with and enjoy it with coffee! The rhubarb pie in season is perfect for a nice cappuccino!
One crucial thing about rhubarb: use the red stacks (peeled) and remove the leaves as they are poisonous and might make you seriously sick if ingested!
Since I am trying to use a healthy plant for this pie, I did not jam-pack it with sugar. I always use organic coconut sugar, less processed and unhealthy than white, refined sugar. All the other ingredients are organic, too, and so is the coffee I drink. I can only hope all these efforts matter.
Of course, there is always a debate over acidic vs alkaline. Now, everything mentioned above is acidic, which does not help prevent bad things from happening to our bodies.
Then so is the polluted air we breathe thanks to the fumes from industrial flue-gas stacks and the heavy metals exhaust fumes from buses and trucks.
Of course, all these pollute a lot more than the gas boilers in our homes the government wants us to replace with more expensive/allegedly green ones in a few years. But, hey, aren’t the world governments hypocritically vowing to reduce greenhouse gas emissions twenty years from now? As if they are not a century too late!
It is a kind of mission impossible to reverse the incredible damage we did to our planet with the industrial revolution. Still, nobody can take from us the beautiful illusion of healthy eating. Do you see what I see when reading this? I know you do!
Back to baking and our rhubarb pie, now is the right season for collecting a few stacks, removing the leaves and giving it a go, so here is the how:
Ingredients for Upside-Down Rhubarb Pie
Rhubarb
Eggs
Sugar
Flour
Butter
Baking powder
Salt
Vanilla extract
Orange zest
Spices: cinnamon, cloves
Semolina
Method
Before you start, take the eggs out of the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.
Wash the rhubarb stacks, peel and cut into tiny pieces, about 1 cm. Mix with sugar and spices and leave aside.
Preheat the oven and grease the baking tray.
In a large bowl, place the eggs, salt, orange zest, vanilla, and sugar and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.
Add the melted and cooled butter and continue mixing with a spatula.
Sieve the flour, add the baking powder to it and place it over the above composition. Mix until incorporated, but not for too long, or you risk flattening the batter.
For the upside-down version of the rhubarb pie, grease the tray with slightly melted butter, place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina, then add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.
This method is similar to the upside-down orange cake, another delectable dessert popular in the winter season. The caramelized fruits make both an indulgent side to your daily coffee!
Alternatively, you can place the batter first in a greased tray, sprinkle semolina and add the rhubarb only. Discard the juice for this option as it will take longer to absorb, and it might not allow thorough cooking.
Bake for 30-40 minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready.
Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.
You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.
Cut the upside-down rhubarb pie into squares when completely cool and serve with your preferred coffee.
Mine is always cappuccino, except when I don’t have enough time to make one. What’s yours?
Upside-Down Rhubarb Pie
Equipment
- Baking tray
- Electric mixer
- Spatula
- Large bowl
- Chopping board
Ingredients
- 5 pcs eggs large, organic
- 5+2 tbsp organic coconut sugar the extra 2 for rhubarb
- 200 g white flour organic, light
- 70+20 g organic butter melted and cooled. The extra 20g to grease the tray
- 1 tsp baking powder
- 1 tsp salt sea/rock
- 1 tbsp semolina
- 1 tsp ground cinnamon
- 1 tsp ground cloves
Instructions
- Remove the eggs from the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Slightly melt the extra 20 g of butter and grease the baking tray, base and walls.
- Wash the rhubarb stacks, peel and cut into about 1 cm pieces. Mix with sugar and spices and leave aside.
- Place the eggs, salt, orange zest, vanilla and sugar in a large bowl and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.
- Add the melted and cooled butter and continue mixing with a spatula.
- Sieve the flour, add the baking powder and place it over the above composition. Mix until it incorporates, but not for too long, or you risk flattening the batter.
- Place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina and add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.
- Bake for 30-40minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready.
- Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.
- You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.
- Cut in squares when completely cool.
Notes
Sour-Sweet Rhubarb Pie
The post How to Make a Summer Upside-Down Rhubarb Pie appeared first on The World Is an Oyster.
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