This week I had to make a dessert for a grill party. So I started to think of what I could bring with me and after a few looks through my cookbooks and magazines, I decided to bake a tart. Due to the fact that it needed to be something that’s easy to transport, but at the same time it should be fruity and not run-off-the-mill stuff. I took my clotted cream apple cake recipe as a basis and created a peach streusel tart out of it. I have to say that I’m in love with my new combination! I replaced the cinnamon by ground cloves and the clotted cream by mascarpone and I also added a hint of lemon to give it more of a summery flavour. If you are a fan of fruity cakes then I can highly recommend this recipe to you.
Peach Streusel Tart
1/2 tbs backing powder
125gr. cold butter
100gr. brown sugar
a pich of salt
2 tbs brown sugar
3 tbs flour
zest from half a lemon
2 tbsp lemon juice
4 tbs brown sugar
1/4 tsp ground cloves
70gr. ground almonds
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Cut the peaches into slices. Mix together the egg, sugar, flour, lemon juice, lemon zest and the mascarpone. Add the peach slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the peaches. Bake for 40-45 minutes.
Last weekend the weather was incredible warm, I think it was up to 25°C!!! Therefore I decided to make some ice cream. We have an ice cream machine at home and during the summertime it is practically running all day long. ;-)Ever since we have an ice cream machine at home, I’ve never eaten ice cream from the supermarket again!!! Homemade is simply the best…
Summer Berry Yogurt Ice Cream
60gr. vanilla sugar
2tbsp. lemon juice
1 egg white
300gr. summer berries
for the almond brittle:
Mix together the cream, yogurt, milk, sugar and lemon juice.
Beat up the egg white and fold it in the yogurt mixture. Fill into the ice cream machine and let cool for about 40 minutes.
Prepare a cake tin and put half of the berries into a pan. Let the berries boil up, add the remaining berries and let cool.
Put the sugar and the water into a pan, let it cook, add the almonds and mix together. Immediately take off the heat and pour the almond caramel mixture on a baking paper. Let cool and hackle it.
When the ice cream is ready: Fill half of the ice cream into the cake tin, cover with half of the berries and sprinkel with some almond brittle. Fill in the remainig ice cream, berries and almond brittle in the same order as mentioned above.
Put the ice cream in the freezer and let cool for about 30 minutes.
Today I’ll show you my favorite tomato pesto recipe, inspired by the cookbook “Tibits at home”. It’s very simple and fast and also perfect for tomato lovers, because of the intense tomato flavour. So the next time when you make pasta this pesto shouldn’t be missing.
Tomato Pesto Ingredients:
200 gr. dried tomatoes in oil (jar)
160 ml olive oil extra virgin
11 tbsp sunflower oil ( I took 3 tbsp oil from the dried tomatoes )
200 gr. tomato purée ( about 1 tube )
1 fresh tomato
Drain the dried tomatoes and peel the onion.
Put all ingredients into a blender and blend thoroughly.
Season to taste. ( I didn’t need to season mine. )
Fill the pesto into jars and store them in the fridge.