I used the rainy days to do some baking and make once again these delicious cocoa cupcakes topped with my dairy free coffee cream!
So, without further ado, let me tell you how the recipe goes
I wanted to make something scrumptious but easy, that could be offered after a lunch or dinner with family and friends, a dessert that wouldn’t absorb much time while you are already pretty busy preparing the main courses.
And I thought a chocolate tart would be great, to be paired with strawberries, but it definitely called for something creamy too, so I decided that strawberry yogurt would be just the right thing to make it all easier and quicker.
Today’s post rather than a recipe is an idea for a last minute meal, using what you have in the fridge and pantry.
In fact this is a dinner I put together the other night after getting home from work.
I opened the fridge, contemplating for a moment its content, you know, when you’re so tired you find yourself staring at things forgetting what you are even doing there.
But then I realized I had some cashew cheese sauce left, a piece of red onion and a tomato, begging to be used or they would soon leave the fridge on thei own.
So I obliged, deciding to add a couple potatoes to the situation. Yes I know carbs are bad in the evening, but sometimes you just need them. Pretty badly.
Here’s how I put my dinner together:
A while ago I discovered the magic that cashews can work whenever you need to cook something creamy, but dairy-free.
So far I had only used them in savory recipes with my easy cashew cheese sauce, but the other other day I decided to experiment with a sweet recipe.
And since I love the scent and taste of coffee (even though I belong to the group of those who don’t deal well with caffeine, so it’s always decaf for me, le sigh) I thought well let’s give it a try
One day my boyfriend and I were talking about sweets he used to eat before being diagnosed with his many food intolerances, years ago. And he told me: “Oh I miss the good old classic tart, you know the one with LOTS of jam in it? Apricot jam! Lots of it. That’s my kind of tart”.
And I obliged, got myself at work, experimenting and trying to bake for him a piece of happiness. Because sweets are happiness. Can I get an amen!
Sorry I got carried away by a sugar rush.
Yeah, so, here’s how I make my gluten / dairy/ egg free tart crust:
Some mornings, especially when it’s cold and rainy outside, you wake up and you know you are going to need a comforting breakfast to start the day on the right foot and face all the work and errands and chores ahead.
Those, for me, are the mornings when the good old veg milk & granola just won’t do and a piece of cake with a cup of tea/coffee are much needed. And deserved.
A while back I made this quick and easy apple cake and it came out SO tasty and moist and soft.
Hi all and welcome back!
I hope you are having a great week! I for sure am so happy that days are getting “longer” and we can finally enjoy daylight until late in the afternoon again. To me this time of the year kind of feels like breathing again and having more time to do things after work.
In fact, I’ve been pretty busy lately with errands, friends and all, but I’ve committed myself to find the time to share my weekly recipe 😉
And this fresh chickpea cubes salad is indeed a great idea for busy days and a last minute lunch/dinner, packed with proteins and flavour!
These scrumptious creamy chocolate tarts have been a real unexpected hit!
After succeeding in making my gluten/dairy/egg-free version of the Italian “kissing” cookies Baci di Dama, I thought maybe I could use a similar dough to make mini tarts, or actually I was kind of obsessing over making them with chocolate and pear, because I LOVE pear and chocolate together. And I know I’m not alone here.
The ideas for my cooking experiments really come at various times and occasions and the inspiration to experiment with these traditional Italian cookies came one day as I was walking (well, running, more like it) to the bus after work and crossed path with a girl coming out of a bakery and munching on these “baci di dama” (= lady’s kisses), as we call them here.
And my first thought was “Ah! I definitely need to try and make an allergen-free version of them for my sweetheart!”
Yeah. Nope. My first thought actually had been: God I want that bag of baci di dama too and I don’t even care if it’s almost dinner time *pouts and stomps foot*
… don’t judge me. Please. Don’t.
Today I want to share with you one of our traditional recipes, more precisely it is typical of the region I am from, Liguria, a beautiful stripe of land between low mountains and the Riviera, in the north west of Italy.
The local name for this recipe is actually “panissa”, a genoese (dialect of the town of Genoa) term to describe a batter made with simple and unexpensive ingredients like chickpea flour, water, salt and pepper that once cold and solid can be either fried or eaten just like that.