Carrot Cheese Cake

 

..with a mix of goat ricotta cheese and Greek yoghurt, on a base of  lavender bread and cereal mixture...

 

..candied carrot bits , gooseberries and fresh mint leaves as garnish..

Sticky Toffee Apricot Cake...

...picked the first ripe apricots from my tree..wanted to deliver their lovely sour and sweet flavour by this recipe that is not written, a part for the  sponge, but comes from the idea of  matching different textures and consistencies..

...so here it is...with caramelised toffee apricots and crumbs of Amaretti over a soft and very moist sponge with its heart of apricot bits, simply mixed with Amaretti to balance the sourness of the fruit...

My Sunday Lunch Dessert...

Spiced Pear Mousse with Chianti Wine Reduction...

...chopped almonds, walnuts and chocolate as garnish..

Pear Mousse...

on a Walnut Daquoise Base and a Moscato Wine and Pear Gelèe...

Pineapple&Coconut Semifreddo Cake

with two layers of Coconut Daquoise and two of fresh Pineapple Semifreddo with Tonka Bean. On top, a thin layer of Coconut Gelèe... 

...decorated with little Pineapple and Mint Leaves flowers and my Pineapple Caramel Sauce(made from the fresh Pineapple used)...a sprinkling of Popping Candy before serving for a surprise effect...

English style Pear (instead of Apple!) Pie....

...served with cream and spiced wine reduction...

Fresh Strawberry Tart...

...and Spumante&Mascarpone Mousse

My Apple Cake...

Strudel di Mele Granny Smith...

...addolcito da una morbida Crema Chibouste al Calvados...

Apple and Yoghurt Pudding...

with rose shaped Natural Yoghurt Mousse...

Seasonal Fruit&Yogurt Pudding

Fruit is one of the most important ingredient in this dessert. Essential is having 1 kg of fresh and ripe fruit, whatever kind you prefer...

I've used pears from my garden, so sweet and juicy!... leaving the skin on as it's thin and  absolutely free of pesticides...

Natural yogurt in the batter is also important for the texture... Ground cinnamon and some plain chocolate give this pudding personality...

I liked to serve it with whipped cream and my home made custard...

You may want to know more details, so, please, ask me...

Summer Fruit Cake

...for this recipe, I ordinarily use 1kg of apples but this time I only had a can of pineapple and 3 ripe kiwis... I've made it anyway...

The ingredients:

1kg apples or fresh fruit (peeled and chopped), 100gr softened butter, 100gr caster sugar, 150gr plain flour, 2 eggs, grated lemon zest, 1tsp baking powder, 1 pinch salt, 250gr yogurth.

Whisk eggs and sugar by electric mixer. Add butter. Then, yogurth, lemon zest and a pinch of salt. Gently fold in flour and baking powder sieved together. Transfer the mixture to a 24cm deep tin (buttered and floured). Cover the top with the fruit. Sprinkle some more sugar and a few knobs of butter. Bake in the centre of a moderate oven (180°C) for 40 minutes. Cover with foil and continue baking for 30 minutes further.

Soft and creamy... I only regret not having used the right amount of fruit...!

As our sunday dessert, I served it with custard and drops of Limoncello...simply delicious!!!

Torta di mele Signora Fides

Ingredienti:

4 uova, 15 cucchiaiate (250 gr) di zucchero semolato, 250 gr burro fuso, scorza grattugiata di un limone, 20 cucchiaiate (400 gr) di farina "00", 1 bicchierino di liquore per dolci, 1 bicchiere di latte, 1 bustina (16 gr) di lievito per dolci, 2 o 3 mele.

Per iniziare, taglio le mele a tocchetti e le metto a bagno in acqua fredda e succo di limone.

Sbatto le uova con lo zucchero, solo per mescolarli. Aggiungo a filo il burro fuso, quindi la scorza di limone, la farina ed il lievito setacciati, il latte, il liquore. A questo punto, l'impasto risulta piuttosto denso. Unisco i tocchetti di mela, amalgamandoli al composto. Decoro la superficie con fettine di mela e lucido con della confettura di albicocche diluita con acqua calda...

Verso in una teglia di 25-30 cm di diametro, con i bordi piuttosto alti..., imburrata ed infarinata.Cuocio in forno a 180 gradi per 45 minuti - 1 ora.

...pur seguendo la ricetta di Danda, stavolta, ho voluto utilizzare, per questa torta, le mele cotogne che avevo a disposizione al posto delle usuali...

Un tentativo andato a buon fine, una torta dal sapore molto particolare. L'ho lucidata con della marmellata di fichi, diluita con acqua calda.