Plantain brownies

For my second dessert using plantain, after making Plátanos al Caldero, I’ve decided to try plantain brownies. They were soft, moist and delicious. I like brownies, but I don’t bake them as often as I should. I’ve used white chocolate and dark chocolate and it was a great idea. I will make these brownies again next time I’m getting plantains.
These plantain brownies are naturally gluten free and with only a bit of added sugar, that means less than 15g per brownie. I try to make everyday desserts as healthy as possible, without compromising the taste. While they do have sugar, it’s half of a standard brownie and without the extra calories from flour.

Plantain brownies

Ingredients for 10 brownies:
– 1 ripe plantain
– 100ml oil
– 100g sugar
– 1 tsp vanilla extract
– 3 eggs
– 30g cocoa powder
– 40g white chocolate
– 40g dark chocolate
– 1 spoon of fine corn flour
– a pinch of sea salt

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Crepes

I recently realized I never shared my recipe of crepes. It’s one of those basic recipes I didn’t think I should blog about. But, if I’m not making them for a while, I need to refresh my memory, so I really need them on the blog.

I like crepes a lot, filled with chocolate spread or jam. I like them filled with ice cream and a bit of chocolate sauce drizzled on top. I also love crepes with savoury fillings, like grated cheddar and fried mushrooms. Baked in the oven for 5-10 minutes, just enough for the cheese to melt. They are a delight, if you never tried them, have a go.

Crepes

Ingredients for 10 big crepes:
– 3 eggs
– 350g plain white flour
– 300ml milk
– 1 tsp sugar
– 1 pinch of salt
– oil for frying

Beat the eggs with the sugar and the salt until they are fluffy. Add 100g flour and the milk, mix with the hand mixer until all the ingredients are incorporated. Add more flour and mix thoroughly so there aren’t any lumps. Leave the mixture until the pan is heated. If you don’t want to fry all the crepes in one go, you can keep the mixture in the fridge for the following day. It’s also a fast way to make a couple of crepes in the morning as a breakfast treat. Just mix it a bit before using it.

Heat a frying pan over medium heat. Add 1/4 tsp of oil or use an oil spray to coat the pan. Pour a ladle of batter in the pan and spread it evenly by swirling the pan to form a thin crepe. Leave it to cook for a minute or two. Flip them on the other side and cook them for another minute. It will take less to cook on the other side.

They are ready now to be filled and enjoyed. Do you like crepes? What is your favourite filling for them?

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Dark Chocolate Spread

I called my recipe Dark Chocolate Spread, but more appropiate would have been to call it: Almond and Dark Chocolate Spread, as the main ingredient is almonds. This chocolate spread is also vegan, naturally gluten free and so so good. I used very good quality vegan dark chocolate with 85% cocoa solids, without any palm oil, it gives it a lovely flavour. For spreads good quality chocolate is a must. To make it thinner and creamy, I used water.

Another great thing about this recipe is that 1 small jar has only 25g of golden syrup. That is the equivalent of 2 spoons of sugar, isn’t that amazing? Of course, if you prefer a sweeter taste, add a bit more, but the whole point is to make a dark chocolate spread. We had one jar yesterday and I think we’ll finish another jar today, with crepes. Please be aware that the spread has a lot of calories from the almonds, each jar has around 875-900 calories.

01 Dark chocolate spread, vegan, gluten free

Ingredients for 4 small jars:
– 350g almonds
– 100g golden syrup
– 200g dark chocolate
– 300ml water

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Plátanos al Caldero

Plátanos al Caldero or Caramelized Ripe Plantains is a recipe specific to the Dominican Republic. The dish is not exactly a dessert, but for our European taste, it has to class as a dessert.
I’ve prepared plantains before, plantain oven baked chips, and I like them. I also love their versatility, although they look like a banana, they can be used in so many different dishes, both savoury and sweet.

Plátanos al Caldero

As I wanted them to be a dessert, I served my Plátanos al Caldero with coffee whipped cream. It was delicious. I like my desserts less sweet, so it was perfect for me. If you decide to try the recipe and you prefer sweeter desserts, add a bit more icing sugar in the whipped cream. Taste and add a bit more, to suit your taste.

Ingredients for 2 servings:
– 1 plantain
– 2 spoons oil
– 2 spoons demerara sugar
– 150ml whipping cream
– 1 spoon icing sugar
– 1 spoon instant coffee

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Gnocchi with Spring Garlic and Mushrooms

I was delighted to find spring garlic at one of our local shops, a small supermarket with International produce. We had a lot of spring garlic these days, as you can imagine. It’s not something I usually find in supermarkets, so it was lovely to see it on the shelves. If you didn’t try it before, spring garlic looks like spring onion, but it has a strong taste and garlicky smell. The flavour is more intense comparing to green onions. As for texture, the garlic is a bit harder, but still ok to eat as it is. If you want to eat it raw, chop it in small pieces and sprinkle it over salads, it’s really tasty.

This vegan Gnocchi with Spring Garlic and Mushrooms recipe is enough for 3 people, add more mushrooms and sundried tomatoes if you want to make 4 servings. I used shop bought gnocchi, as they take so little time to prepare, only a few minutes and they are quite good.

 Gnocchi with Spring Garlic and Mushrooms

Ingredients for 3 servings:
– 500g gnocchi
– 4 Spring Garlic
– 350g Oyster mushrooms
– 3 sundried tomatoes
– 4 spoons of oil
– sea salt
– chilli oil to serve

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Pineapple and cardamom tart

I made this tart many times in the hopes to make the perfect one. I tried a few recipes and they didn’t work as I hoped they would, so I went back to the drawing board. Finally I made the pie as I wanted and this is the result. The filling is made from 2 big pineapples, sugar and cardamom. As the pineapples I had were very ripe and sweet, I used only 120g sugar for the filling. As there are 6 big servings, this means a portion has less than 25g added sugar and 150g fruit.

 Pineappale and cardamom tart

Ingredients for the pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg

Ingredients for the filling:
– 2 fresh pineapples
– 120g sugar
– 1 spoon of cornflour
– 1 tsp cardamom
– icing sugar to decorate

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Miso Butter

I love Miso, so I came up with this Miso Butter recipe. I discovered, while doing a little bit of search online, that miso butter is not something I’ve invented, but it’s been in the culinary world for ages. I made butter spread before and I enjoyed it so much that I made it a few times, with salt or herbs. This time I’ve used only butter, but I will make a Miso Butter Spread with a mixture of butter and oils, to see how that is.

Miso Butter

The Miso butter has only 2 ingredients and it’s so delicious. Also, it’s a versatile butter, that can be used on toast bread or for other dishes. A bit of Miso butter will make pan-fryed veggies very good. It can also be used to add an extra flavour to soups.

Ingredients for 1 jar:
– 100g unsalted butter
– 50g Miso paste

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