Cream stuffed strawberries

August 29th, 2012 § 0

A summer party with strawberries…

for the frosting:

  • 1 cup milk
  • 1/4 cup brown sugar
  • 2 egg yolks
  • 2 T butter
  • 1/2 t vanilla extract
  • Evaporate milk and add sugar,egg yolk and vanilla extract.

    Add butter and cook the mixture by stirring time to time.

    When the mixture begins to thicken, remove from heat.

    Let it cool.

  • 12 strawberries
  • 20- 25 chocolate granules
  • Trim the green stems of the strawberries, so that the strawberries will stand upright to the serving plate. 

    Starting at top of them, make x to each of the strawberry with a knife. Don’t cut the bottom of them. The strawberry seems as if it has petals.

    Spoon the frosting into the strawberries. If you have a piping instrument, pipe the cream into the strawberries.

    Place them in refrigerator, until you serve.

    Before serving decorate with chocolate granules.

    Turkish Baklava

    August 18th, 2012 § 0

    Baklava is the most savory dessert among those offered at Eid in Turkey.

    Home made baklava has especially been produced in our country as part of holiday tradition and served to holiday visitors during Eid Holiday.

    A traditional home made baklava is generally filled with walnuts.

  • 30 sheets filo pastry for baklava
  • 190 gr unsalted butter
  • Melt butter in a low heat.

    For the filling: 

  • 1 cup walnut (coarsely cut or chopped)
  • 1 T. cinnamon
  • 8 T.  sugar
  • Mix the filling ingredients in a bowl.

    For the syrup: 

  • 1 3/4 cup sugar
  • 2 cup water
  • 1 T lemon juice
  • Put the water and sugar in a pot. Bring to a boil for 10 minutes, first stirring constantly.

    Simmer for 20 minutes and add lemon juice. 

    Dip your first finger into the syrup, if it sticks to your thumb finger it means that the syrup is ready! 

    Set aside to cool.

    Brush each sheet of filo pastry with melted butter, layer by layer and place in pan. Working with 10 filo sheet, scatter over the walnut mixture. Repeat buttering and layering with another 10 filo sheets. Repeat with 8 filo sheets. Evenly scatter over the rest of the nut mixture. Place the last 2 filo sheets on top. Using your hands press filo gently.

    Using a sharp knife score the baklava in diamond shapes. Before cutting the baklava, I recommend you to draw a draft in a piece of paper, in order not to make a mistake.

    First make a cross to the filo and then cut diagonally across the strips to form diamond shapes. Finally you have star shaped diamond cut baklava.

    Brush top well with butter.

    Bake in 190° C preheated oven for 35 – 45 minutes until golden brown.

    Remove baklava from the oven and spoon the cooled syrup over the baklava evenly, especially along the cut lines.

    Leave it for 2-3 hours to absorb the syrup.

    For a related recipe, please click here.

    Chocolate crepes

    June 2nd, 2012 § 0

    An attractive way to turn simple ingredients into a mouth watering dessert.

    • 3 eggs
    • 1 cup milk
    • 2 T flour
    • 3 T good quality cocoa powder
    • 1 T sugar
    • 1 t baking powder
    • a pinch of salt
    • 2 T butter

    Rub the frying pan with butter. Place over a moderate heat.

    Beat eggs and add the remaining ingredients. Blend well until the batter will be a light cream.

    When the heavy frying pan is very hot, pour just enough batter to cover the pan with a very thin layer. If necessary, tilt the pan to spread evenly to the pan.

    Decrease the heat so the batter will cook slowly.

    Cook it on one side, then brown it on the other. Turn with a spatula or flip in the air, if you can!

    Pour in the butter again and pour it out again for the next crepes.

    for the filling:

  • 6 T chocolate drops
  • While the second crepe cooks, spread 1 T chocolate drops over the first crepe.

    Roll it and put it into a cooky sheet to keep warm.

    Serve warm. Makes 8-10 crepes.

    Creme caramel

    April 7th, 2012 § 0


    Caramel cream flan or creme brulee are variations of creme caramel.

    A very classical but also elegant pudding type dessert, which was very popular during the last century.

    for the caramel:

  • 1/2 cup sugar
  • 1/4 cup water
  • Boil sugar and water together in a small pan without stirring until the syrup thickens and caramelises.

    Pour the caramel while still hot to 6 creme caramel moulds(ramekins).

    for the creme :

  • 3 eggs
  • 1 1/2 cup milk
  •  1/2 cup sugar
  • 1 t vanilla extract
  • grated lemon est
  • Whisk the eggs and sugar together. Add vanilla. Pour milk and beat them until well combined. Finally add lemon zest.   

    Pour the mixture to 6 ramekins.

    Place the ramekins into a pressure cooker. Pour water into the cooker until it reaches halfway of the moulds, but be careful not to get water into the ramekins. (Bain-Marie method)

    Cook for 15 minutes. Remove the ramekins and set aside to cool.

    Run a knife around the edge of the ramekins and turn out onto a serving plate. Refrigerate.

    Souffle with tahin and grape molasses

    March 22nd, 2012 § 0

    • 70 gr tahin
    • 3 T grape molasses
    • 3 eggs
    • 50 gr sugar
    • 2 T flour
    • 1 t baking powder

    Brush the souffle dishes with softened butter and apply a thin layer of granulated sugar. Shake to coat all parts.

    Preheat the oven to 180°C.

    Whisk the eggs with sugar.

    Beat tahin with grape molasses.

    Add the whipped egg tahin-molasses mixture. Then add flour and baking powder. Keep whisking to give volume to the souffle.

    Spoon the mixture into the souffle dishes by filling the half of them each.

    Bake at 180° C for 15 minutes.

    The souffle should have risen by two third of its original height. It must be crisp on top and moist in the centre.

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