This is the first time I share my recipe for Papanasi, a Romanian dessert consisting of cheese doughnuts, sour cream and lots of preserve. My husband and I love this dessert and it’s something we used to have as children.
I don’t add any sugar in the doughnuts because I love pouring a lot of preserve on top, if you prefer a sweeter version of the doughnuts, add sugar. They will have a slightly darker colour. For Papanasi, I used soft cheese and this is the best option that I tried so far. When it comes to preserve, I would recommend cherry preserve, with the fruits intact and syrup. It’s better for this dessert than regular jam.
Their texture is aerated, as you can see in this picture. It’s a delight to eat.
Ingredients for 4 servings:
– 75g plain white flour
– 75g plain wholemeal flour
– 250g light soft cheese
– 2 eggs
– 1/2 tsp baking powder
– 1 tsp vanilla paste
– oil for frying
– extra flour for dusting
– sour cream
– cherry preserve
As tomorrow is the big day, I wanted to share this Red Valentine’s Day Doughnuts recipe. It’s very easy to make and it looks so cute. The doughnuts are baked, so it’s a healthier option. I made lots of variations on the recipe and they turned out perfect each time.
I decided to add a little bit more milk, oil and flour, to make more batter. This way the doughnuts will grow over their tin and, when flipped, they will have a base that can be filled with beautiful, smooth, whipped cream. I think this makes them more like dessert than a simple doughnut. I loved them so much that I will make them again.
Because it’s Valentine’s Day, I had to make them red. I used vegetarian red food colouring. For decor, I used redcurrants, as they are the perfect size. If you don’t have berries, use small hearts made out of biscuits or shop bought decorations.
Ingredients for 6 doughnut-desserts:
– 80g plain wholemeal flour
– 50g demerara sugar
– 1/2 tsp baking powder
– 1 egg
– 70ml milk
– 3 spoons of oil
– 4 drops of strawberry flavouring
– red food colouring
– 150 ml whipping cream
– 2-3 spoons of icing sugar
– 6 berries to decorate the doughnuts
I love how glass biscuits look, they are such a showstopper. After trying a few different things, I can say that now I know how to make the perfect glass biscuits and I want to share that with you. The glass biscuits are very easy to make, once you know how to make them. For the biscuits I’m sharing today I used the same recipe of dough like in the heart biscuits and these too are perfect for Valentine’s Day. The glass biscuits are great because they are suitable for all occasions. I made some last Christmas in shape of the house and stars, but then I was still trying to figure out the best way to make the glass.
First of all, choose the biscuits cutters you want to use. I suggest to make the glass part small enough that the biscuits can be easily transferred onto the baking paper.
To make the glass, you need hard candy or boiled candy. I have to confess I had no idea were I can find them in my local supermarket. I never go into the candy section as none of us likes candy, so it took a while to actually find the right one.
The candy is hard and it will not get softer after baking. That makes it great for glass biscuits, but if you don’t like candy, like me, just make enough biscuits for decor and bake the rest of the dough without glass.
Hard candy is made out of sugar, boiled, then removed from heat and flavoured and coloured.
Cut the hard candy on a chopping board, with care because it’s hard and it can be tricky to cut. Cut the candy in halves and quarters. If you try to crush it into a food processor the pieces will not be big enough to make the glass. Also, crushing the candy with a rolling pin will not work. I tried all these methods and the best one is to cut the candy by pressing down a big sharp knife with both hands on top. I think this is the best way to avoid getting hurt too.
With Valentine’s Day approaching and me away for over a week with work, having a few recipes made for the big day was quite helpful. I made these pink heart biscuits and we loved them so much I wanted to make another batch before leaving. In the end, I made a couple of sweet loafs, filled with chocolate. It would have been too much to make biscuits too.
For them I used red food colouring, a vegetarian option. If you don’t want to use any food colouring, you can make them white and sprinkle beetroot powder on them. The beetroot powder is pink, very cute and healthy at the same time. It’s something I will try next time I’m baking biscuits. The recipe is enough for 36 – 40 shaped as heart biscuits, the cookie cutter I’ve used is a regular size, not small and not big either.
To flavour the biscuits, I used strawberry flavour and strawberry syrup. It’s the kind of syrup you can dissolve in water to make juice, it’s made out of strawberries and sugar. I got that from a Polish shop. If you don’t have any or decide to use a different type of flavour, change the 5-6 tsp of syrup with 4 of golden syrup or honey.
Ingredients for around 40 heart biscuits:
– 200g plain white flour
– 150g wholemeal flour
– 175g demerara sugar
– 1 free-range egg
– 125g butter, soften, at room temperature
– 1 tsp bicarbonate of soda
– 1.5 tsp vanilla
– a few drops of strawberry flavour
– 5-6 tsp of strawberry syrup
– red food colouring
My husband loves this dessert. We bought a Limoncello dessert from a supermarket on a holiday last year and we both enjoyed it so much we’ve decided to make it at home too. There isn’t a specific recipe for it, as I searched online for what seemed like ages and there aren’t lots of recipes. I think it’s a shame as it’s a fantastic dessert. It contains alcohol, so it’s a grown-up dessert.
I tried a couple of recipes until I finally decided on this one. I added 100ml of Limoncello to my dessert, if you want a less boozy dessert, reduce to 75ml or 50ml. Limoncello is an Italian lemon liqueur, it’s sharp with a little bit of sweetness. I think it’s great on its own and in cocktails too.
I was thinking of a vegan rice pudding since I’ve used coconut milk for a savoury dish a few months ago. After thinking of flavours that would work, I came up with Matcha rice pudding. It’s vegan, easy to make and not overly sweet. I used vanilla as an additional flavour and that was a really great idea as it compliments the matcha nicely.
The coconut milk will make the rice pudding creamy and that is why I used it. The flavour is not strong enough to come through, as matcha and vanilla will overpower it.
As always, if you want to make this recipe and you think it’s not sweet enough, taste and add more sugar. When the rice is almost ready, taste and add more sugar or vanilla paste, to suit your taste. I used a white risotto rice as it’s the best one for rice pudding. I would say the full fat coconut milk is better as it’s creamier. If you want a lighter texture, use a coconut milk with less fat.
I wanted to make a batch of peanut butter biscuits for some time and I think they look really festive. As I also got the Christmas cookie cutters from Ikea and I wanted to try them.
Animal-shapped biscuits, especially the moose and the baby bear, are so appropriate for Christmas. I loved the flavour and as half of fat is substituted with a healthy one, they are a better option, at least I hope so.
You can use only 1 type of sugar, I used both because I ran out of sugar when I was baking. The biscuits can’t be made with only peanut butter, it has a different texture than butter and it will not bind the dough in a similar way.
Ingredients for 25-30 biscuits:
– 350g plain white flour
– 25g demerara sugar
– 150g sugar
– 65g butter, soften, at room temperature
– 60g peanut butter
– 1 free-range egg
– 1 tsp bicarbonate of soda
– 4 tbsp golden syrup (or honey)
– 3 tsp cinnamon
– 2-3 spoons of milk
Mix the flour with the bicarbonate of soda and cinnamon into the bowl of the food processor. Add the butter cut in cubes and the peanut butter, blend until the mix looks like breadcrumbs. Add both types of sugar and mix again.
Beat the egg lightly with the golden syrup and pour it into the bowl. Pulse until the mixture clumps together. Tip the dough out and knead briefly until the ingredients are incorporated. Add milk a spoon at a time and knead until the dough is smooth. Wrap in clingfim and leave in the fridge to chill for 15 minutes if you think it’s necessary.
Preheat the oven to 180C or 160C fan. Line three baking trays with baking parchment. Roll the dough out on a lightly floured surface and, using the biscuits cutter, cut out the shapes. Remove the excess dough and transfer the shapes on the baking tray. Knead the remaining dough for 30 seconds and roll it out again, cut animal shapes again and transfer them on the tray.
Bake the biscuits for 12-15 minutes. Take the baking tray out of the oven and leave them on the tray for 2-3 minutes. Then move them onto a wire rack to finish cooling.
The shapes look so funny. I might decorate them with fondant next time I’m using them. Although I still have an unused set of cutters that I plan to use for Christmas.