Let’s be honest – not a lot of people opt to bake a cheesecake; they would rather do no-bake version. No doubt it can be a bit intimidating and stressful to get a baked cheesecake perfect without it sinking and the top burning or cracking. But I’m here to share a few tips that will hopefully guide you to making the most delicious baked cheesecake. If I think cheesecake; three words come to mind – velvety, rich and heavenly and that is exactly what my berry cheesecake is. And can I let you in on a little secret – it is low in carbs and contains no refined sugars. Apart from this, the taste is still pure mouth-watering bliss. (more…)
Creamed horns has always been my weakness. The layers of flaky pastry and the creaminess of the filling is just so scrumptious. But to keep within my low carb lifestyle, I recently made a batch of milk tart horns and decided not to make the horns too thick. Instead of making thick overlays, I rolled the pastry and cut it in thinner strips which I then cut in half. Winding it on the horn moulds with a thinner spiral overlay. I purchased the horn moulds at Cab Foods but it is also available from other baking suppliers.
Flaky horns are often filled with cream but I decided to fill mine with a milk tart filling. However, fillings like chocolate mouse, caramel and custard are also absolutely delicious.
Below I share my recipe for my milk tart horns.
Milk Tart Horns
flaky and creamy
Prep time: 15 min
Baking time: 15 min
Servings: 18 horns
200g Puff Pastry (Shop bought – half of 400g packet)
Milk Tart Filling
½ cup cream
¼ cup erythritol
½ cup cremora creamer
1 Tbs salted butter
½ tsp vanilla essence
½ cup cold water
½ tsp cinnamon
¼ tsp psyllium husk
Place cream, erythritol, butter and vanilla essence in a saucepan on a low heat – stirring continuously until it resembles a condensed milk mixture. Take off the heat. In a mixing bowl, add cremora creamer and cold water and mix with a hand mixer until well incorporated. Then add the egg and mix well. Return the condensed milk mixture to the heat and slowly add the cremora mixture to it. Add the psyllium husk to thicken the mixture and then add the cinnamon. Stir well. Transfer to a bowl and place clingfilm on top of the mixture to prevent a skin from forming on top. Allow the mixture to cool and thicken. For the horns, preheat oven to 180°C and line a large baking sheet with parchment paper. Roll 200g of puff pastry on a lightly floured surface. Cut pastry dough into thin strip (about 2cm in width and 30cm in length – then cut the strip in half again). Spray the moulds with Spray and Cook and wind the pastry on the moulds starting with the pointing end and then rolling it in thin overlapping spirals. Space horns on the baking sheet and bake for 15 minutes until golden brown. Remove horns from oven and slide out the moulds. Allow horns to cool completely before piping the milk tart filling inside. Dust with powdered sugar and serve.
The smell of freshly baked cookies that transcends through the house is absolute bliss. I love baking biscotti or any kind of cookies for that matter. There is just nothing better than a homemade cookie and my swirled buttery shortbread cookies is decadent, light, slightly crisp and has that melt-in-your-mouth texture. (more…)
In a previous post I mentioned that I am trying to cut down on my carb intake. I love granola but finding store bought ones that is not loaded with carbs or sugar is difficult. Therefore I decided to make my own, which is tastier and healthier. My tasty low carb homemade granola does not contain oats, honey or maple syrup. (more…)
How do you feel about vegetables in your cake? I know some people are skeptical to use vegetables or fruit in cake recipes but belief me it can be so yummy. I once ordered a red velvet cake from a coffee shop and the baker used beetroot as the main ingredient. It was absolutely divine. The other is of course my ultimate carrot cake recipe. Those who have eaten it will always come back for another slice or three. My carrot cake recipe has never been shared on my blog and I intend keeping it that way – it is my little secret. (more…)
Carbohydrates are the body’s main source of energy. To me carbs symbolises comfort food. But sometimes we tend to eat too much processed foods and refined carbs which is not good for our health in the long run. So since April I have significantly reduced my carb intake and are trying to incorporate healthier carbohydrates into my diet. But finding healthy alternatives to substitute sweet treats is not always that easy. The options are very limited. Therefore I decided to experiment with a few low carb ingredients when baking. Don’t worry you will still find recipes containing wheat flour on my blog but there will be a few that have alternative flour options too. (more…)
With the weather getting chillier; we are all craving hearty and comforting food. And there is nothing better than my quick and easy classic creamy beef stroganoff to bust the hunger with hearty goodness.
My take on this classic meal is a one pot wonder and will literally takes 30 minutes to prepare. Made with tender beef strips, chunky mushrooms in a creamy mushrooms sauce will definitely satisfy your taste buds. Packed with delicious flavours you can serve it on its own or with pasta, rice, couscous or creamy mashed potatoes.
This recipe is in partnership with Denny Mushrooms which is a proudly South African brand for 30 years. This Denny inspired meal is a perfect weeknight dinner winner for the entire family.
Classic Creamy Beef Stroganoff
Hearty, creamy and packed with delicious flavour
Prep time: 10 min
Cooking time: 20 min
30ml olive oil
800g beef stirfry or steak strips
1 large onion cut into half rings
1 green pepper cut into thin strips
2 garlic cloves (crushed)
1 sachet Denny Creamy Mushroom Cook-In-Sauce
2 punnets (250g) Denny Button mushrooms (chunky slices)
½ tsp onion powder
½ tsp garlic and herb spice
Salt and pepper for seasoning
Steak and chop spice for seasoning
Season the beef strips with steak and chop spice. Heat oil in a frying pan or pot over medium heat. Add beef strips and sauté on a medium to low heat until brown Note don’t brown over high heat as this will make the eat tough. Remove from pan or pot and transfer to a plate. Cover with tin foil and allow to rest. Add onions to pan or pot with onion powder. Sauté gently, then add green pepper and garlic. Sauté until the onions are golden brown and the green pepper soft. Add sliced mushrooms, season with salt, pepper and garlic and herb spice and cook until brown. Return beef to the pan and cook for 3 minutes. Add Denny Mushroom Creamy Mushroom Sauce and cook until it starts to bubble. Serve and sprinkle with parmesan cheese and chopped parsley.
There is nothing more satisfying than a slice of freshly baked homemade bread with a sliver of butter. Bread is one of the great joys of life. In fact, bread is life. Unless of course you have specific health issues or following a strict low-carb diet. All I can say is that you are missing out.
The whiff of homemade bread that hovers in the kitchen as it bakes will make you salivate. And it is even more satisfying if you baked it yourself from scratch. (more…)
We almost heading towards the end of winter but with the cold weather still lurking around there is nothing better than hearty chicken and corn soup. It just warms your soul when you taste it. Unlike other soups that takes hours to boil, this recipe is super quick and easy to prepare. I have added my own twist to this recipe just to spice it up a little bit and to give it a bit of a kick.
Hi lovelies! Are you in the mood for baking this weekend and looking for something to stock up your cookie jar? Then I have just the recipe for you.
Let just say I’ve got a new baking craze and that is for biscotti biscuits. My new little obsession started when we visited White Water Farm during the holidays. With the complimentary coffee and tea, there was also delectable biscotti biscuits. It was so lovely that we couldn’t help but dig in.
Twice-baked biscuit cookie is the definition of the word “Biscotti”. It is exactly that, baking it twice to make it crunchy. Although the modern Biscotti, also known as Cantucci is associated with the Tuscan regions of Italy, the origin of this biscuit go as far back as the Roman times.